- 2 cup dry elbow macaroni
- 4 cup shredded Triple Cheddar Cheese blend, divided [*see cook's note]
- 2 cups whole milk
- 1 [10¾ oz] can cheddar cheese soup
- ⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]
- ½ cup sour cream
- 4 Tbsp melted butter
- 2 large eggs
- 1 tsp ground mustard
- ½ tsp salt
- ½ tsp white pepper
How to Make It
- Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
- In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
- In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
- Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.
- Spread the last of the cooked elbow macaroni over the cheese layer.
- Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
- Dot the top with butter just before baking.
- Bake for 40 minutes until golden and bubbly. Serve hot.
- NOTES
- The cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.
- 1 1/2 C Butter, softened
- 3 C Sugar
- 5 Eggs
- 1 t Vanilla Extract
- 2 t Almond (or Lemon) Extract
- 3 C All-purpose Flour
- 1 C Sprite, 7-UP, Or Sierra Mist
How to Make It
- Preheat oven to 350 degrees.
- Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
- Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
- Add the extracts and mix well.
- Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
- Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
- If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
How to Make It
- Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
- Bake for 50 minutes or until cooked through. Serve warm.
- 3 large eggs
- 1/2 c of light brown sugar, packed
- 1 t of nutmeg, ground
- 1 c of heavy cream
- 1 c of milk
- 1 1/4 t of vanilla extract
- 1/4 c of butter, melted
- 1/2 c of raisins
- 1/2 c of butterscotch chips
- 1/2 c pecans
- 2 T of cinnamon
- 20 slices of wheat bread, 1 inch cubed
Glaze
- 1/3 c heavy cream
- 1 c sugar
- 1/2 c of butter
- 1.5 T of rum (or other favorite liquor)
How to Make It
- Spray slow cooker with cooking spray
- Whisk eggs, brown sugar, cinnamon, and nutmeg in bowl
- Stir in milk, heavy cream, vanilla, and butter
- Add bread cubes until moistened
- Fold in butterscotch chips, raisins and pecans
- Cook on low for 2 hours or until center is firm
- Cover and let stand for 30 minutes
- Serve warm with glaze or whipping cream
- For Glaze, optional
- Melt all ingredients except for rum, do not boil
- Add rum
- Pour over bread pudding slow cooker recipe
- 1 package corn bread/muffin mix (I use Trader Joe's - it's my favorite!)
- 3 cups cooked taco seasoned meat
- 1 cup (8 oz) sour cream, light
- 1 cup colby jack, cheddar or mexican cheese, shredded and divided
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 1 cup shredded lettuce
How to Make It
- In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
- 1 canister refrigerated pizza crust
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
- 3 tablespoons Homemade Taco Seasoning
- 1/2 cup water
- 1 cup Fiesta Blend shredded cheese, divided
- 1 tomato, diced, plus additional for top, if desired
- 2 tablespoons unsalted butter, melted
- 2 cups chopped Romaine lettuce
- Sour cream and taco sauce for serving, if desired
How to Make It
- Prepare a rimmed baking sheet by lining it with parchment.
- Preheat oven to 375 degrees F.
- in a large skillet heat the olive oil over medium heat.
- Add the chopped onion and cook until soft, about 3 – 5 minutes.
- Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
- Add the Homemade Taco Seasoning and water and mix until well incorporated.
- Reduce heat to low and simmer for 5 – 7 minutes.
- Meanwhile, transfer the piece of parchment to your work surface.
- Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
- With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
- Place the ground beef down the center of the dough.
- Cover the beef with 3/4 cup of cheese and then add the diced tomato.
- Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
- Repeat the wrapping with the remaining slices just until the last two.
- 1 package devil's food chocolate cake or german choc. cake mix
- 1 14oz can sweetened condensed milk
- 1 jar caramel topping
- 1 8oz tub cool whip
- 4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
How to Make It
- Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
- Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel .
- 1 box Duncan Hines yellow cake mix
- 1/4 c brown sugar
- 1/4 c white sugar
- 1 box vanilla pudding instant mix
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 c water
- 3/4 c oil
- 1/2 c white wine (really any kind)
How to Make It
- Preheat oven to 350 degrees.
- Mix the above ingredients by hand or hand mixer.
- Grease a bundt pan.
- Pour into pan.
- Bake for one hour.
- When cake comes out of the oven...
- Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
- Pour over hot cake.
- Cool.
- Flip out of pan onto plate and serve.
- 3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked
- 1 regular sized bag of original Doritos
- 1 can Cream of Mushroom
- 1 can Cream of Chicken
- 3/4 cup Milk
- Shredded Cheese
How to Make It
- Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.
- Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375
- Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. 😉
- Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.
- Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.
- Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)
- Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)
- Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.
- And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes .
- I use 2 cups of COOKED deboned, defatted, deskinned chicken, cut up into 1″ cubes. It’s easiest to just buy boneless, skinless, chicken breasts. To make prep-time go faster, you can cook the chicken and cube it the night before.
- 1 can chicken broth (homemade is better)
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can green beans
- 1 can peas
- 1 can carrots
- (You can substitute any veggies, or even use leftover veggies according to your tastes and needs.)
- garlic powder, onion powder, salt (may omit if using full-sodium soups), pepper, italian seasoning–all to taste.
- Sour Cream Biscuit dough-recipe below
How to Make It
- Once your chicken is cooked and cubed, in a medium bowl, mix it in with all the soups (don’t add water to the condensed soups!), all the veggies, the chicken broth, and the seasonings you prefer. Put this is a 9×13 or 9×15 pan. Preheat your oven to 425. Mix up the sour cream biscuits in a small bowl, according to the directions. Then, using a tablespoon, just dollop the biscuit dough on top of the chicken and veggie mixture. Bake at 425 for 15-20 minutes. It’s really quite simple!
Sour Cream Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup sour cream
- Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- 3 cups (to 4 Cups) Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
How to Make It
- Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
- After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
- When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
- Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
- Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
- Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.
- For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
- 8 oz. Thinly Sliced Roast Beef
- 8 Slices Provolone Cheese
- 1 Medium Sweet Onion
- 6 oz. Baby Bella Mushrooms
- 2 Green Peppers
- 2 Tbs. Butter
- 2. Tbs. Olive Oil
- Salt and Pepper - to taste
How to Make It
- Slice peppers in half lengthwise, remove ribs and seeds.
- Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
- Preheat oven to 400*
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
- Line the inside of each pepper with a slice of provolone cheese.
- Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.
- Serve and Enjoy!!
- 1/2 pounds ground beef
- 14 ounce, can diced tomatoes with green chile peppers
- 1 sleeve buttery round crackers , crushed
- 1 tspn onion flakes +1/2 tspn ground black pepper
- 1/2 tspn garlic powder+1/2 tspn seasoned salt
How to Make It
- Preheat an oven to 375 degrees F.
- Beat the egg in a mixing bowl, then add the ground beef, crushed , and crackerstomatoes. Season with onion flakes, garlic powder, pepper, and salt . Mix until evenly combined. Pack into a 9x5 inch loaf pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F .
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
How to Make It
- Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
- 2 Pillsbury Pie Crusts – Nana made her own but I’m not doing that!
- 2 Apples
- ¼ Cup Sugar – optional
- ¼ teaspoon cinnamon – optional
- I wanted them to taste as close to nana’s as possible so I did not put in sugar or cinnamon, ingredients that were expensive and hard to come by during the depression so she made them without and then never put it in later years.
How to Make It
- First, you peel the apples and chop them up.
- Then you put them in a pot and cook them down on very low heat and mash them up until they look like this:
- Roll out the pie crust on a lightly floured board. Using a 3 inch cookie cutter, cut out about 7 circles.*
- Place a scant teaspoon of the cooked apples in the middle of the round.
- Using very cold water and your fingers, wet all the way around the pie, fold it over and crimp edges with the fork and make a slit in the top
- Put a little oil in a skillet and let it get hot first, then place the little pies in the skillet and cook for 2-3 minutes on each side.
- Take them out of the oil when they are cooked and place on a wire rack with paper towels on them so that will take off the excess oil.
- Icing recipe
You will need
- 1 teaspoon softened butter
- 1 Cup Powdered Sugar
- ½ teaspoon vanilla
- 1-3 Tablespoons milk
- Whip that up with a fork and then put the glaze over the warm pies. Don’t they look delicious?
Cake
- 2 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 2 1/2 cups diced apples (canned or fresh)
Caramel Topping
- 3/4 cup butter
- 2 cups brown sugar
- 1/4 cup milk
- Frosting Drizzle
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
How to Make It
Cake
- Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
- Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
- When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping:
- Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake
Frosting Topping:
- Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.
Pumpkin cake:
- ¼ cup turbinado sugar
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 14 tablespoons unsalted butter, softened
- 1 cup sugar
- 1½ cups light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 – 15 ounce can pumpkin puree
-
Caramel sauce:
- 4 tablespoons unsalted butter
- ⅔ cup light brown sugar
- pinch salt
- ½ cup heavy whipping cream
How to Make It
For the cake:
- Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
- Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
- In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
- Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
- Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
- Transfer cake to cooling rack and cool completely.
For the caramel sauce:
- Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
- Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
- Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy's tidbits:
- Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
- Pumpkin Bundt Cake is delicious warm or cold.
- Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
- The caramel sauce is also delicious to dip apples into.
- 2 - 2 1/2 lb. beef chuck roast
- 1/4 C. BBQ sauce
- 1/4 C. ketchup
- 2 T. light brown sugar
- 1/4 C. apple cider vinegar
- 1/4 tsp. dry mustard
- 1 T. Worcestershire sauce
- 1/4 tsp. chili powder
How to Make It
- Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving
- 1/2 cup crushed saltines or bread crumbs if you don't have the saltines around
- 2 pounds ground meat (beef, sausage, turkey or a mix)
- 1 egg
- 3 cloves crushed garlic
- 1 small onion, chopped
- salt and pepper to taste
- 1/4 cup ketchup (or BBQ sauce)
- 2 tablespoons Worcestershire sauce
- cheese 4 swiss cheese slices and shredded 1/4 cup colby & 1/4 cup monterey jack
- some ketchup (or BBQ sauce) for the top
How to Make It
- Preheat oven to 350°. Spray loaf pan with non stick cooking spray.
- In a large bowl, mix together meats, bread crumbs, egg, garlic, onion, salt and pepper, Worcestershire sauce and ketchup. Don't over mix, just mix with your hands until everything is combined well.
- Split meat mixture in half.
- Place half in the pan. Layer with the cheese slices and the shredded cheese
- Top with second half of the meat mixture, then go around the edges and make sure you seal the meatloaf to keep the cheese inside.
- Pour ketchup (or BBQ sauce) over the top and then bake for about 60 minutes or until meat is done.
- 3 pounds lean ground beef
- 1 can (15 ounces) tomato puree
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 1/2 ounces) condensed French onion soup with beef stock
- 3/4 cup water
- 1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed
- 4 medium carrots, diced (2 cups)
- 1 teaspoon salt
How to Make It
- Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
- Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
- Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes.
- Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
