recipes

Saturday, September 2, 2017

BLUE CHEESE MACARONI AND CHEESE



Author: Recipemomma
Serves: 8
INGREDIENTS
· 1 lb Penne pasta
· ½ lb (8oz) Blue Cheese , roughly chopped
· 4 oz Colby jack, shredded
· ⅓ Cup Flour
· 2½ Cups Whole Milk, at room temperature
· 3 Tbs Butter
· 1 Tsp Salt
· ½ Tsp garlic powder
· ½ Tsp pepper
· 1 cup of velveeta cheese
INSTRUCTIONS
1. cook pasta according to package directions but don’t overcook
2. Then I strain and set aside.)
3. To make the bechamel sauce-
in a heavy large saucepan that is big enough to hold the pasta-melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little -about 1 minute (you don't want to let it get brown).
4. Next add the milk to the saucepan and whisking constantly allow the sauce to thicken - about 5 minutes of stirring. When sauce has thickened considerably (should coat the back of a spoon) turn the heat to low and stir in the salt, pepper, garlic powder,, stir a few times and then add in the shredded cheese and velveeta about ½ of the blue cheese chunks. Stir until everything is ooey gooey and mixed (about 2 minutes.)
5. Preheat oven to 350. Spray baking dish with cooking spray.
6. Now add the pasta to the sauce and gently fold the sauce over the pasta to make sure all the pasta is covered with sauce. Stir in the remaining blue cheese chunks and then spoon into the baking dish. Sprinkle the top with a little sharp shredded cheddar
7. Bake for 15 minutes until the cheese melts
Remove from the oven and then allow to cool for 10 minutes before serving and then enjoy!

Cajun Chicken Alfredo


INGREDIENTS
2 tbsp. olive oil
1 lb. boneless skinless chicken breast, cut into bite size chunks
2 tsp. Cajun seasoning, divided
2 garlic cloves, minced
1 ½ cups chicken broth
1 cup half and half
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon garlic powder
8 oz. fettuccini pasta
½ cup grated parmesan cheese
1/2 pack of cream cheese
INSTRUCTIONS
Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. 4 minutes per side .Add the garlic and continue cooking for 1 minute.
Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.
Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom.
Remove from heat and stir in the parmesan cheese. Cream cheese and Serve immediately.

Key Lime Pound Cake

Ingredients:
1 cup butter (softened)
1/2 cup shortening 
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 packet of lime jello
Directions:
Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, lime jello .  Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).
Key Lime Glaze
1 cup confectioner sugar
2 Tablespoons lime juice
1/2 teaspoon vanilla
1 pack of lime jello
Mix all ingredients together and brush over top and sides of cake.

Sunday, May 28, 2017

chocolate cake

Ingredients

  • 2 c. all purpose flour
  • 1 c. unsweetened cocoa
  • 1½ tsp. baking soda
  • 1/4th tsp. salt
  • 3/4 c. Butter or Margarine, Softened
  • 1 c. packed brown sugar
  • 1 c. granulated sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1½ c. mayonnaise

Directions

  1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with mayo, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
  3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
  4. Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
  5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
  6. Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners' sugar •12 ounces semisweet chocolate, melted and cooled

Sunday, March 19, 2017

Pot roast and rice



Pot roast 
2 -3 pound pot roast(s)
I'm feeding a family of 4
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds red potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
SEASONING MIX :
2 tablespoons steak seasoning (mine is store-bought and has a blend of black pepper , garlic, paprika, parsley and salt)
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve with white rice.

Tuesday, March 7, 2017

Spinach Lasagna Rolls

  • Lasagna Rolls
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 28 ounce can of crushed tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • Filling: 
  • 10 ounce package of frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 2 and ½ cups mozzarella cheese, shredded
  • ⅔ cup parmesan cheese, shredded
  • 1 large egg
  • Noodles:
  • 12 lasagna noodles
  1. Tomato Sauce: 
  2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
  3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
  4. Filling: 
  5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
  6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photo below.
  7. Assemble: 
  8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

Banana Pudding poke cake

  • Cooking spray, for pan
  • Flour, for pan
  • 1 box yellow cake mix, follow ingredients called for on box
  • 2 boxes vanilla pudding mix
  • 3 c. milk
  • 2 c. heavy cream
  • 1/4 cup of sugar
  • 1 tsp. vanilla extract
  • 3 bananas, thinly sliced
  • 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)
DIRECTIONS
  1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
  2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
  3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
  4. when the case has cooled completely.
  5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
  6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie