This is a neat new recipe we found for homemade macaroni and cheese. Using a 9x9-inch pan, it makes a nice, manageable amount of macaroni. It's got a pretty strong flavor of chicken from the soup, and a crunchy top from the bread crumbs. Enjoy!
Ingredients:
- 1 2/3 cups uncooked elbow macaroni noodles
- 1 can (10.5 or 10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 tablespoon minced chives (or dried chives to taste)
- 1/2 teasoon ground mustard
- 1/4 teaspoon hot pepper sauce (optional)
- 1 1/2 cups (6 oz) cubed or shredded Gouda or cheddar cheese
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Directions:
Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish (we used a glass 9x9 pan).
Cook the macaroni according to the directions on the package, then drain it.
In a large bowl, mix together the soup, milk, chives, mustard, and hot pepper sauce if desired. Stir in the cooked macaroni noodles and the cheese.
Spoon into the prepared pan.
Combine bread crumbs and melted butter; sprinkle over the top of the noodles.
Bake uncovered for 25-30 minutes or until heated through and bubbly.
Wednesday, March 11, 2009
Sunday, March 1, 2009
Peanut Butter Kiss Cookies
These cookies are a classic, and this is a great recipe for them. Tip: Once the cookies have cooled, put them on a plate in the refrigerator for awhile to help the chocolate kisses firm up. Tip: If you're feeling creative, use whatever kind of Hershey kisses you want - they don't have to be the plain chocolate ones!
Ingredients:
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1/8 to 1/4 cup sugar
- 4 to 5 dozen Hershey kisses
Directions:
Preheat oven to 350 degrees.
Beat shortening and peanut butter together with an electric mixer or by hand.
Beat in the 1/2 cup sugar, brown sugar, baking powder, and baking soda.
Beat in the egg, milk, and vanilla.
Beat in the flour.
Shape dough into 1 inch balls. Rolls balls in the 1/8 to 1/4 cup sugar.
Place balls two inches apart on an ungreased, non-insulated cookie sheet. Bake for 10 to 12 minutes, or until the edges are firm and the bottoms are lightly browned.
Upon removing the cookies from the oven, immediately press a Hershey kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Ingredients:
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1/8 to 1/4 cup sugar
- 4 to 5 dozen Hershey kisses
Directions:
Preheat oven to 350 degrees.
Beat shortening and peanut butter together with an electric mixer or by hand.
Beat in the 1/2 cup sugar, brown sugar, baking powder, and baking soda.
Beat in the egg, milk, and vanilla.
Beat in the flour.
Shape dough into 1 inch balls. Rolls balls in the 1/8 to 1/4 cup sugar.
Place balls two inches apart on an ungreased, non-insulated cookie sheet. Bake for 10 to 12 minutes, or until the edges are firm and the bottoms are lightly browned.
Upon removing the cookies from the oven, immediately press a Hershey kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Chocolate Peanut Butter Banana Bread
You usually think of banana bread as a breakfast food. When you make this banana bread, be prepared for a dessert! With multiple layers of banana bread, peanut butter topping, and chocolate chips, this sinfully sweet concoction is to die for!
Ingredients:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla
- 2 1/4 cups flour (can substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans. (We used one 8x4 inch and one 9x5 inch pan and it worked fine.)
In a small bowl, prepare the topping by stirring the flour, brown sugar, peanut butter, and cinnamon until crumbly. Set aside.
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Beat in the bananas and vanilla.
Combine the flour, baking powder, baking soda, and cinnamon in a separate bowl. Stir the flour mixture into the banana mixture just until moistened.
Reserve 1/4 of the batter. Spread the remaining 3/4 of the batter into the two prepared pans.
Reserve 1/4 of the topping. Spread the remaining 3/4 of the topping over the batter in the pans.
Sprinkle half of the chocolate chips over each pan (i.e. this step uses all of the chocolate chips). Then spread the remaining batter over each pan, and top with the remaining topping.
Bake for 45-55 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack.
Ingredients:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla
- 2 1/4 cups flour (can substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans. (We used one 8x4 inch and one 9x5 inch pan and it worked fine.)
In a small bowl, prepare the topping by stirring the flour, brown sugar, peanut butter, and cinnamon until crumbly. Set aside.
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Beat in the bananas and vanilla.
Combine the flour, baking powder, baking soda, and cinnamon in a separate bowl. Stir the flour mixture into the banana mixture just until moistened.
Reserve 1/4 of the batter. Spread the remaining 3/4 of the batter into the two prepared pans.
Reserve 1/4 of the topping. Spread the remaining 3/4 of the topping over the batter in the pans.
Sprinkle half of the chocolate chips over each pan (i.e. this step uses all of the chocolate chips). Then spread the remaining batter over each pan, and top with the remaining topping.
Bake for 45-55 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack.
Orange Chicken and Veggies
Homemade oriental food is always fun, and this recipe makes a flavorful, healthy-tasting dish that includes lots of veggies. (Don't worry, I mean "healthy-tasting" in a good way!) We recommend serving it with rice.
Ingredients:
- 1 tablespoon plus 1/3 cup cornstarch, divided
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 2 1/2 to 3 1/2 cups vegetables (the recipe suggests 1 1/2 cups fresh sliced carrots plus 1 cup chopped green pepper; we also added about 1 cup of chopped fresh broccoli)
- 1/2 cup chopped onion
Directions:
In a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt, and pepper. Set aside.
Place the remaining 1/3 cup cornstarch in a bowl. Coat each piece of cubed chicken in cornstarch.
Add 2 tablespoons olive oil to a large skillet. Over medium heat, cook the chicken for 7-9 minutes or until juices run clear. Remove the chicken from the skillet.
Add 1 tablespoon olive oil to whatever oil remains in the skillet. Saute the carrots for 2 minutes. Add the green pepper and onion (add additional vegetables as desired) and saute for 2 to 3 minutes or until the veggies are crisp-tender.
Stir the prepared orange juice mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until sauce is thickened.
Return chicken to the skillet and heat through.
Serve with rice, if desired.
Ingredients:
- 1 tablespoon plus 1/3 cup cornstarch, divided
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 2 1/2 to 3 1/2 cups vegetables (the recipe suggests 1 1/2 cups fresh sliced carrots plus 1 cup chopped green pepper; we also added about 1 cup of chopped fresh broccoli)
- 1/2 cup chopped onion
Directions:
In a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt, and pepper. Set aside.
Place the remaining 1/3 cup cornstarch in a bowl. Coat each piece of cubed chicken in cornstarch.
Add 2 tablespoons olive oil to a large skillet. Over medium heat, cook the chicken for 7-9 minutes or until juices run clear. Remove the chicken from the skillet.
Add 1 tablespoon olive oil to whatever oil remains in the skillet. Saute the carrots for 2 minutes. Add the green pepper and onion (add additional vegetables as desired) and saute for 2 to 3 minutes or until the veggies are crisp-tender.
Stir the prepared orange juice mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until sauce is thickened.
Return chicken to the skillet and heat through.
Serve with rice, if desired.
Chocolate Peanut Butter Brownie Bars
By now, it's no surprise that Paul and Becky love desserts that combine peanut butter and chocolate. So we knew before even trying this new recipe that it would be a hit - and it was. With a neat consistency midway between brownies and cake, these bars almost taste like cookies. Their flavor is similar to the Revel Bars that we love, but they are quick and easy to make --- pretty much a one-bowl recipe --- and you might even have all the ingredients in your cupboard already!
Ingredients:
- 2/3 cup butter, softened
- 2/3 cup peanut butter (crunchy or creamy)
- 1 cup sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package (11 1/2 ounces) chocolate chips (milk chocolate or semisweet)
Directions:
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar
Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture.
Stir in the chocolate chips.
Spread into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack, then cut into bars.
Becky's Note to Self (11/1/09): Next time try baking in a 15x10 pan (and watch the time) - they don't get cooked all the way through before they are brown on the top.
Ingredients:
- 2/3 cup butter, softened
- 2/3 cup peanut butter (crunchy or creamy)
- 1 cup sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package (11 1/2 ounces) chocolate chips (milk chocolate or semisweet)
Directions:
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar
Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture.
Stir in the chocolate chips.
Spread into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack, then cut into bars.
Becky's Note to Self (11/1/09): Next time try baking in a 15x10 pan (and watch the time) - they don't get cooked all the way through before they are brown on the top.
Crispy Parmesan Pork Chops
We recently encountered this pork chop recipe and immediately knew we wanted to try it. Fast, easy, and delicious - what more can you ask for? The chops end up cheesy and crispy with a wonderful flavor. Tip: for a little variety, try making it with different flavors of mashed potato flakes. You can get a bunch of different flavors in small packages from the grocery store.
Ingredients:
- 3 tablespoons butter
- 1/4 cup butter-and-herb-flavored mashed potato flakes
- 1/4 cup Parmesan cheese (either the grated kind or the kind from a can)
- 1/2 teaspoon garlic powder
- 3 pork chops
- 2 tablespoons canola oil
Directions:
Melt the butter in a shallow bowl.
In another bowl, combine the potato flakes, Parmesan cheese, and garlic powder. (Note: The amount of this mixture that you need depends on the size of the pork chops. You may need more or less.)
Dip each chop into the butter, then dip it in the potato flake mixture and coat it.
Cook chops in oil in a large skillet over medium heat for 7-8 minutes on each side, or until juices run clear.
Ingredients:
- 3 tablespoons butter
- 1/4 cup butter-and-herb-flavored mashed potato flakes
- 1/4 cup Parmesan cheese (either the grated kind or the kind from a can)
- 1/2 teaspoon garlic powder
- 3 pork chops
- 2 tablespoons canola oil
Directions:
Melt the butter in a shallow bowl.
In another bowl, combine the potato flakes, Parmesan cheese, and garlic powder. (Note: The amount of this mixture that you need depends on the size of the pork chops. You may need more or less.)
Dip each chop into the butter, then dip it in the potato flake mixture and coat it.
Cook chops in oil in a large skillet over medium heat for 7-8 minutes on each side, or until juices run clear.
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