4.28.2016

No-Drain Microwave Macaroni and Cheese

No-Drain Microwave Macaroni and Cheese
1 7oz box of Mac & Cheese mix
1 3/4 cup HOT tap water
1/4 cup milk
1/4 cup butter

Put macaroni in a 2 qt bowl with HOT tap water. If you can’t use HOT water, adjust cooking time accordingly.
Cook in microwave for 9 to 9 1/2 minutes, stirring once or twice. All the water should be absorbed and macaroni tender. Stir again after it is finished.
Add cheese mix, milk and butter, stirring until butter is melted and cheese powder is cheesy.

12.16.2015

Italian Ice

http://www.whatscookinitalianstylecuisine.com/2009/09/authentic-italian-ice.html#.UfFPP43VBsk

Spaghetti Pie

https://plus.google.com/+JerryMings/posts/TYGvj1wu29n?_utm_source=1-2-2

3.26.2015

Martha Stewart slow cooker corned beef dinner

This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.

http://www.marthastewart.com/print/891899

3.21.2015

Bake several grilled cheese at once

Preheat oven to 450 degrees.
Warm two baking sheets in oven in lower half and super half oven racks.
Butter bread and add cheese. Assemble and place sandwiches on baking sheet.
Place second baking sheet or top of sandwiches and place in oven in lower rack of oven.
Bake till golden brown and delicious.
Serve.

Alternate method:

Use just one baking sheet and flip sandwiches after a few minutes to brown both sides.

11.06.2014

Slow-Cooker Pecan Pie

Slow-Cooker Pecan Pie

INGREDIENTS
  • For the Crust:
  • 1 stick butter, cubed
  • 1 1/2 cups flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon salt
  • Filling:
  • 3/4 cup corn syrup
  • 1/4 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cup pecans, chopped
  •  
PREPARATION
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated. 
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a 1/2 inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.
- See more at: http://www.rachaelrayshow.com/food/recipes/18981_slow_cooker_pecan_pie/#sthash.xAvCSXij.dpuf

10.11.2014

Meatball Sub on a Stick

Meatball Sub on a Stick
Cool idea!

Ingredients:
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Instructions:
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.