1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese
Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil
Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.
Preheat oven to 350; lightly grease 9X13 baking dish; set aside
Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.
Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.
Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)
Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.
Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.
Showing posts with label Kids. Show all posts
Showing posts with label Kids. Show all posts
4/8/19
BBQ Chicken Twice Baked Sweet Potatoes
Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided
BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce
Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.
3. While potatoes are baking, heat a large skillet over med heat.
4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.
5. Cool potatoes for a few minutes then cut in half lengthwise.
6. Scoop out flesh, leaving 1/4 inch border all around the potato.
7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.
8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.
9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.
10. Spoon the sweet potato filling evenly back into the skins.
11. Top with the shredded chicken, caramelized onions, and remaining cheese.
12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.
13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided
BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce
Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.
3. While potatoes are baking, heat a large skillet over med heat.
4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.
5. Cool potatoes for a few minutes then cut in half lengthwise.
6. Scoop out flesh, leaving 1/4 inch border all around the potato.
7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.
8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.
9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.
10. Spoon the sweet potato filling evenly back into the skins.
11. Top with the shredded chicken, caramelized onions, and remaining cheese.
12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.
13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.
8/13/18
Peanut Butter Banana Chocolate Chip Cookies
2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips
Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips
Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week
7/10/18
Corn Salad with Cilantro
2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
8/23/17
Strawberry Cake
1 box white cake mix
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)
Three cake pans floured 350 degrees 12-15 mins
Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)
Three cake pans floured 350 degrees 12-15 mins
Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)
2/23/16
Mexican Chicken Soup
1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.
Serve with cheese, sour cream and cilantro.
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.
Serve with cheese, sour cream and cilantro.
11/25/11
Star Telegram Chocolate Chip Cookies
2 c minus 2 T cake flour
1 2/3 c. flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks butter
1 1/4 c. brown sugar
1 c. plus 2 T. sugar
2 large eggs
2 t. vanilla
1 1/4 lbs chocolate chips
sea salt for sprinkling
Sift dry ingredients; set aside. Using a mixer fitted with paddle attachment, cream butter and sugars for five minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low; add dry ingredients and mix until just combined. Fold in chocolate pieces. Cover and refrigerate overnight. Bake on parchment lined cookie sheet 6 dough balls at a time for 9 minutes at 350 degrees. (Cookie balls may be sprinkled with sea salt just before baking) Allow cookies to cool on pan for 1 minute and remove to cookie rack to cool completely.
For chocolate I did 1 pkg of semisweet chocolate chips and one bar of bittersweet chocolate cut up in small pieces.
1 2/3 c. flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks butter
1 1/4 c. brown sugar
1 c. plus 2 T. sugar
2 large eggs
2 t. vanilla
1 1/4 lbs chocolate chips
sea salt for sprinkling
Sift dry ingredients; set aside. Using a mixer fitted with paddle attachment, cream butter and sugars for five minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low; add dry ingredients and mix until just combined. Fold in chocolate pieces. Cover and refrigerate overnight. Bake on parchment lined cookie sheet 6 dough balls at a time for 9 minutes at 350 degrees. (Cookie balls may be sprinkled with sea salt just before baking) Allow cookies to cool on pan for 1 minute and remove to cookie rack to cool completely.
For chocolate I did 1 pkg of semisweet chocolate chips and one bar of bittersweet chocolate cut up in small pieces.
5/8/09
Sloppy Joes
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
2/10/09
Sopapilla Cheesecake
2 cans crescent rolls
2 8oz cream cheese
1 C sugar
1 tsp vanilla
Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling
Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.
2 8oz cream cheese
1 C sugar
1 tsp vanilla
Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling
Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.
6/3/08
Macaroni & Cheese
8 oz small elbow macaroni
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese
Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese
Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.
3/28/08
Apple Dumplings
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla,cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla,cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
10/15/07
Pineapple Upside-down Biscuits
This is a yummy,casual dessert and an easy one for the kids to help make.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1(12-ounce) package refrigerated biscuits (10 count)
Preheat oven to 400 degrees F
Grease 10 cups of a muffin tin. Strain the crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry ( if you wish and have them on hand) in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place a biscuit in each cup on top of pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes. Invert the pan onto a plate or lift biscuits out and spoon out any pineapple mixture that is in bottom of muffin cup. Serve warm. Yummy comfort food!
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1(12-ounce) package refrigerated biscuits (10 count)
Preheat oven to 400 degrees F
Grease 10 cups of a muffin tin. Strain the crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry ( if you wish and have them on hand) in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place a biscuit in each cup on top of pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes. Invert the pan onto a plate or lift biscuits out and spoon out any pineapple mixture that is in bottom of muffin cup. Serve warm. Yummy comfort food!
10/10/07
Frozen Dessert
This is so easy and can be made ahead, and frozen until needed. Run cutting knife through hot water to make slicing easier.
1 can Strawberry Pie filling
1 small can crushed pineapple
1 can Eagle Brand milk
1/4 cup lemon juice
1 large Cool Whip
Mix, pour into freezable container, and store in freezer until needed.
1 can Strawberry Pie filling
1 small can crushed pineapple
1 can Eagle Brand milk
1/4 cup lemon juice
1 large Cool Whip
Mix, pour into freezable container, and store in freezer until needed.
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