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.

Pot roast

Pot roast 

2 -3 pound pot roast(s)
I'm feeding a family of 4

3 tablespoons of oil. I used vegetable oil
1 pound carrots, peeled and cut into large chunks
6 potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
4 cups water
4 tablespoons corn starch or flour

SEASONING Mix, 1 teaspoon of each until you get to the thyme and rosemary.
onion powder
, paprika, parsley  flakes
seasoning salt

1 tablespoon of powdered chicken bouillon 

1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl. Rub over roast, on both sides.

Then dredge the roast into the flour. coat on both sides.

Sear both sides of the meat in a large skillet over medium-high heat covered with flour. Transfer roast to pan
add chicken broth to the 4 cups of water and then pour over roast.
and cook on 400 degrees for 2 1/2  to 3 hours covered with foil. when you Remove from oven and gravy should be thick enough.

 I love to use the powdered chicken broth.
 Serve with white rice.

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

Neck Bones W/ Potatoes

INGREDIENTS

• 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
• 1 onion cut up
• 3 lbs. peeled quartered potatoes
• seasoned salt to taste
• pepper to taste
• 1 ts garlic powder
• 1 ts onion powder
• 8 cups of water
• 4 stalks of celery

INSTRUCTIONS

1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans

• 
  
• 1 lb package dried northern beans,
• 1 smoked ham hock or Turkey wings or meat of your choice
• 2 teaspoons onion powder
• 2 teaspoons chili powder 
• 2 teaspoons paprika 
• 2 teaspoons garlic powder 
• 2 teaspoons cumin
• 2 teaspoons seasoning salt 
• 6 to 8 cups water
• 1 teaspoon black pepper 
• 1 diced onion

Rinse and sort the beans for any pebbles. Add the the rinsed beans, all of the seasonings, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread. (If the water boils out ) add more and adjust seasonings.

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,

Optional seasonings: salt, pepper, I like to use hummus and turkey

1. Heat a small skillet over medium heat. Grease with butter or oil.
2. In a bowl, crack one egg and mix well with a fork.
3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan

1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
2. Carefully flip with a large spatula and let cook another 30 seconds.
3. Remove from pan and repeat with as many eggs as desired.
4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Cinnamon Roll Cake

cake

1. 1 1/2 cups flour
2. 1/2 cup granulated sugar
3. 2 tsp baking powder
4. 1/4 tsp salt
5. 3/4 cup milk
6. 1 egg
7. 1 tsp vanilla
8. 1/4 cup butter, melted

Cinnamon Swirl

1. 1/2 cup butter, softened
2. 1/2 cup brown sugar
3. 1 Tbsp flour
4. 1 Tbsp cinnamon

Cream Cheese Frosting

1. 1 cup powdered sugar
2. 2 Tbsp butter, softened
3. 4 oz cream cheese, softened
4. 1 Tbsp milk
5. 1/2 tsp vanilla

Instructions

1. Preheat oven to 350 degrees F. Grease an 9x9'' baking dish.
2. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer.
3. Make the cinnamon swirl topping by creaming all ingredients together until smooth.
4. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
5. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a squirt bottle like I did--j

Cream cheese frosting

PERFECT FOR CUPCAKES AND CAKES

WHAT YOU WILL NEED

(16oz) cream cheese, room temperature

1 1/2 c

powdered sugar

1 tsp

vanilla extract (i use pure not imitation)

1 c

heavy whipping cream 

HOW TO MAKE IT

1Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Macaroni Salad

• 1½ cups Macaroni, Salad Macaroni or Other Small Pasta
• ⅓ cup Celery, chopped
• ⅓ cup Onion, chopped or  1-2 teaspoon of onion powder
• ⅓ cup Dill Pickle, chopped
• ¾ cup Mayonnaise or Vegan Mayonnaise
• 1 tablespoon Vinegar or Dill Pickle Juice
• 2 tablespoons Mustard, we use yellow
• ¼ teaspoon Salt or to Taste
• ¼ teaspoon Pepper
• ¼ teaspoon Dried Chives
• ¼ teaspoon Dried Dill Weed
• ¼ teaspoon Dried Parsley

1. Cook pasta according to directions, drain and set aside.
2. Chop the celery, onion and pickles. Mix with the cooked pasta.
3. In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, chives, parsley, and dill weed.
4. Mix the dressing with the pasta and vegetables until well combined.
5. Refrigerate until ready to serve

shredded pork burritos

Ingredients
4 cups prepared pulled cooked pork
2 cups barbecue sauce, preferably home made
2 cups yellow rice or 2 cups Spanish rice, prepared to package directions
4 burrito-size flour tortillas
1 cup shredded cheddar cheese
cooking spray

Directions
Preheat oven to 340°F.
coat oven save baking dish with cooking spray.
mix pork and barbecue sauce together, reserving 1/4 cup.
Please tortillas in oven on middle rack for 3 minutes.
Lay tortilla on flat surface.
Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
Roll tortilla around ingredients and place in baking dish.
Repeat with other 3 burritos.
Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.