Family-Favorite Homemade Macaroni and Cheese

2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard (optional)
1/4 tsp Worcestershire sauce
2 cups milk
1-2 cups Mozzarella cheese

Heat oven to 350 degrees.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. And cheese. Cook, stirring occasionally, until cheese is melted.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole dish. Bake uncovered 20 to 25 minutes or until bubbly.

Chocolate Marshmallow Popcorn

1, 3.5 oz bag popcorn, popped
1/4 cup butter
6 cups mini marshmallows
1 cup chocolate chips (I chopped mine up, but you don't need to)

sprinkles

Coat a 9×13 pan with cooking spray. Place your butter in a large microwave bowl. Microwave for about 30-45 seconds until melted. Add your marshmallows to the butter, and stir them until they are coated. Microwave for 1 1/2 minutes or until marshmallows are melted, stirring after 45 seconds. Add the popcorn to the marshmallow mixture. Stir in your chocolate chips and sprinkles, then immediately put the mixture in your baking dish. Spray your hands with cooking spray and press the popcorn mixture into the pan. Let cool completely before cutting.

*After popcorn is popped, make sure to remove any extra unpopped kernels.

White Chocolate Cake Mix Popcorn

1, 3.5 oz bag popcorn, popped
1 cup white chocolate chips
1 Tbls shortening
1/4 cup white cake mix
sprinkles

Place white chocolate chips in a microwave safe bowl and microwave for 1 min. When the white chocolate is melted, stir in the shortening and cake mix. Coat popcorn with chocolate mixture by hand, then add sprinkles.

*After popcorn is popped, make sure to remove any extra unpopped kernels.

One Pot Tomato Basil and Spinach Pasta

12-16 ounces linguine pasta
1, 15 oz can diced tomatoes, undrained
1 medium onion, chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp salt
ground black pepper
2 tsp dried oregano leaves
2 tsp dried basil
4 cups vegetable broth
2 Tbls extra virgin olive oil
handful of spinach

Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil. Add 1/2 tsp salt and some ground black pepper. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring occasionally. Add spinach, then cook for another 2-3 minutes. Cook until there is about one inch of liquid left in the bottom of the pot.

Korean Beef Lettuce Wraps

1 pound lean ground beef (or turkey, or chicken)
3 cloves garlic, minced

1 Tbls sesame oil (I've used coconut and olive oil as well)

1/4-1/2 cup brown sugar
1/4 cup low-sodium soy sauce
1/2 tsp ginger, minced (although sometimes I just use ground ginger)
1/4 tsp red pepper flakes
One bunch green onions, chopped
1 1/2 cup cooked rice
Iceberg lettuce leaves, separated, washed, dried

Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. Drain the fat, then add brown sugar, soy sauce, ginger, and red pepper flakes. Simmer for a few minutes to blend the flavors and thicken the sauce. Top with green peppers and serve, on top of rice, in the lettuce leaf cups.

Black Bean and Zucchini Skillet

1 Tbls coconut oil

1 tsp garlic powder

1/2 tsp cayenne pepper
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1, 15 oz can black beans, drained, rinsed
1, 14.5 oz can diced tomatoes, undrained
3/4 cup water
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar cheese 

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, tomatoes, garlic, cayenne pepper, and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Ramen Cabbage Salad

1/2 head of cabbage shredded

1 package chicken ramen noodles (dry)

4 green onions, diced

1/2 tsp salt

3/4 cup diced roaster almonds (optional)

Sauce

2 Tbsp sugar

1/2 tsp salt and pepper

3 Tbsp rice vinegar (I like to substitute 1 ½ Tbls with apple cider vinegar)

Seasoning packet from ramen noodles

1/2 cup of olive oil

*sometimes I like to add 1-2 cups of shredded chicken in with the sauce

Combine all ingredients. Pour sauce over salad just before serving.

No-Bake Cookies

2 cups sugar

2 Tbls cocoa powder

1 stick butter

1/2 cup milk

1/2-2/3 cup peanut butter

1 tsp vanilla

3 cups oatmeal

Waxed paper or tin foil

Bring the first 4 ingredients to a boil on medium heat. Let boil for 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Drop spoonfuls of mixture onto a sheet of waxed paper and let cool.

Easy Cinnamon Rolls

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened

*You'll also want some sort of homemade or store bought icing.

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

I got this recipe from Our Best Bites.

Apple Dumplings

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls

2 sticks Butter

1-1/2 cup Sugar

1 teaspoon Vanilla

 Cinnamon, To Taste

1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

I got this recipe from the Pioneer Woman.

French Toast Casserole

1 loaf French Bread

8 whole eggs

2 cups whole milk

1/2 cup heavy whipping cream

3/4 cups sugar

2 Tbls vanilla extract

Topping

1/2 cup All-purpose flour

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1 stick cold butter (NOT margarine), cut into pieces

Grease 9 x 13-inch baking pan with butter. Cut bread into cubes and evenly distribute in the pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. Top with butter and maple syrup.

I got this recipe from the Pioneer Woman.

Pozole

3-4 cups shredded chicken breast (the best way is to shred a whole rotisserie chicken, but you can just boil 2 chicken breasts and shred them)

1 large jar of salsa verde

2 large cans of white hominy

6 cups of chicken broth, or 6 cups of water w bullion cubes, chicken flavor

Dump these ingredients into a crock pot and simmer for about an hour before dinner. 

When you are ready to serve the soup add:

1/2 cup chopped cilantro leaves

juice from 2 fresh squeezed limes

Serve in bowls and top with any of the following:

Sour cream, Parmesan cheese, chopped ice berg lettuce and/or cabbage, fried tortilla strips, tortilla chips, corn tortillas, chopped onions, chopped cilantro, etc.

Easy Pot Roast #2

1 Pot Roast

1 can Cream of Mushroom soup

1 package Onion Soup Mix

2-3 beef bouillon cubes (with 2-3 cups of water)

Baby Carrots (I usually do ½ package)

5-7 potatoes, peeled and sliced (We prefer red potatoes, but any kind works)

Mix all the ingredients in a crock pot and cook on either low for 6-7 hours.

Chicken Pillows

2-3 cups chicken, cooked and cubed

6 oz of cream cheese, softened

2-4 tablespoons green onion, diced

1/3 cup chopped mushrooms

2 tablespoons butter or margarine, softened

¼ teaspoon salt

Dash of pepper

2 cans of crescent rolls (I used the new crescent creations)

Bread crumbs

1 stick melted butter

In large bowl, mix together cream cheese, green onions, mushrooms, 2 Tbsp butter, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 8 triangles and flatten to make as round as possible (don’t worry if they’re not perfect). Place one heaping tablespoon on each triangle. Fold over sides of dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet, crumbs facing up. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

Cream sauce:

1 can cream of chicken of chicken soup

1/3 cup sour cream

Milk (until it is the consistency you prefer)

Poppy Seed Chicken

2-3 cups cooked rice

2-3 cups chicken breasts, cooked and cubed

1 cup sour cream

1 can Cream of Chicken soup

1 cup crushed Ritz crackers

1/4 cup melted butter

1 Tablespoon poppy seeds

Preheat oven to 350 degrees. Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Layer cooked rice on the bottom of 9x9 casserole dish, then cover with chicken.

Stir together the condensed soup and sour cream. Pour over the chicken and rice. Top with crushed crackers and poppy seeds. Then pour the melted butter on top of the crackers. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.