February 25, 2014
My children like it best if I just serve it to them right after mixing the cheese in. They say it tastes better. Other people tell me they like it baked.
Mac & Cheese
Florence
Course Entree
Cuisine American
- 2 Cups Elbow Macaroni
- 1 1/2 Cups Velveeta Cheese I use the Sharp version
- 1/3 Cup Milk
- 1/4 teaspoon Salt
In pot bring water to boil with salt to taste, and once the water is boiling add macaroni.
Cook for 12 to 15 minutes or until tender. Do not rinse.
In pot mix together milk and cheese.
Cook until cheese is mostly melted and add salt.
Add noodles to pot and mix well.
Put in casserole pan and bake for 10 to 15 minutes.
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February 4, 2010
Caramel Apple Cake
Florence
Course Dessert
Cuisine American
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
In mixing bowl, combine oil and sugar
Add eggs and all dry ingredients and stir well.
Fold in apples, walnuts and vanilla
Pour into a greased and floured 10 inch tube pan.
Bake at 325° for 1 - 1/2 hours.
Cool in pan 10 minutes.
Place on wire rack to cool completely.
In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
Cool to room temperature
Beat in confectioners sugar until smooth; drizzle over cake.
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January 26, 2010
Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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January 23, 2010
Yeah I would be surprised too. Spinach….really ??? WHY???
Suprise Brownies
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 10 ounces frozen chopped spinach -- thawed & squeeze dry
- 1/4 cup oil
- 1 egg
- 3 tablespoons water
- 1 box brownie mix
- 1/2 cup milk chocolate chips
Heat oven to 350°F.
Grease bottom only of nonstick 9 x 9 pan.
Puree in blender spinach, oil, egg and water.
Transfer mixture to large bowl.
Add brownie mix and stir until well blended.
Spread batter into prepared pan
Bake 30 minutes.
Cool on wire rack 20 minutes before removing from pan.
Place chocolate chips in small microwave safe bowl
Microwave on high for 1 minute, or until melted; stir until smooth
Spread melted chocolate on top of brownie
Let stand about 1 hour, until chocolate is set or put in freezer until chocolate is set.
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January 18, 2010
Black Bean Lasagna
Florence
Course Pasta
Cuisine American
- 1 cup onions -- chopped
- 3 cloves garlic -- minced
- 2 cups mushroom -- sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup parsley -- chopped
- 1/2 cup tomato juice
- 1 cup black beans -- drained and rinsed
- 3 cups tomato -- chopped
- 2 tablespoons tomato paste
- 12 ounces lasagna noodles -- cooked
- 3 cups ricotta cheese part skim milk
- 1/2 cup mozzarella chesse
- 1/4 cup Parmesan cheese
Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
Stir in herbs
Add Tomato Juice, and cook for 10 to 15 Minutes.
Add Beans, tomatoes, and tomato paste.
Reduce heat and simmer for approximately 15 minutes.
Grease Pan.
Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
Repeat
Pre-Heat oven to 375°F
Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.
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January 10, 2010
Honey Onions
Florence
Course Side
Cuisine American
- 4 medium vidalia onions
- 1/2 cup hot water
- 2 teaspoons tomato juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
Preheat oven to 350F
Peel onions and cut in half crosswise
Place onion halves, cut side up, in a casserole dish in single layer.
Mix ingredients; stir well
Bake at 350 for 60 minutes, covered
Add additional water if onions seem to dry.
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January 9, 2010
Honey Baked Red Onions
Florence
Course Side
Cuisine American
- 3 large red onions
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Cut onions in half crosswise
Place onions in shallow casserole pan cut side down in single layer.
Sprinkle with water and cover.
Bake at 350F for 20 to 25 minutes
Turn onions over.
Combine remaining ingredients
Spoon half of mixture over onions
Return to oven and bake, uncovered, 15 minutes
Add remaining honey mixture and bake for an additional 15 minutes or until tender.
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