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.