Make a half recipe unless you want a LOT of mac and cheese! Especially good with extra cheddar cheese sprinkled on top right before serving.
Ingredients:
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 16 oz uncooked elbow macaroni
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter
Directions:
In a medium saucepan, melt 2 tablespoons butter over low-medium heat. Stir in the flour until smooth. Gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Meanwhile cook macaroni according to package directions.
Reduce heat for milk mixture; stir in cheese until melted. Stir in sour cream.
Add macaroni; toss to coat.
In a small skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top of macaroni.
Wednesday, July 16, 2014
Berry Cheesecake Ice Cream
Ingredients:
Berry swirl:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 1/4 cups fresh or frozen berries
- 1 tablespoon lemon juice
Graham cracker crunch:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter, melted
Ice cream:
- 1 1/2 cups sugar
- 1 package (3.4oz) instant pudding mix (vanilla, white chocolate, or cheesecake)
- 1 quart heavy whipping cream
- 2 cups milk
- 2 teaspoons vanilla extract
Directions:
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Pat into an ungreased 9x13" pan. Bake at 350F for 8-12 minutes or until lightly browned. Cool completely.
In a large bowl, whisk the ice cream ingredients. Pour half of the mixture into the ice cream freezer cylinder. Freeze according to manufacturer directions. Refrigerate remaining mixture until ready to freeze; whisk before adding to freezer cylinder.
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture, and berry sauce in repeating layers, then swirl.
Sunday, July 13, 2014
Caramel Walnut Brownies
Double the ingredients and bake in a 9x13" pan if you want a lot of brownies.
Ingredients:
- 1 cup sugar
- 3/8 cup baking cocoa
- 1/2 cup canola oil
- 2 eggs
- 2 tablespoons milk
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts, divided
- 7 oz caramels
- 1/2 can (7 oz) sweetened condensed milk
Directions:
Preheat oven to 350F. Grease an 8x8" pan.
In a large bowl, beat the sugar, cocoa, oil, eggs, and milk.
Combine the flour, salt, and baking powder. Gradually add to egg mixture until well-blended.
Fold in chocolate chips and 1/4 cup walnuts.
Spoon two-thirds of the batter into the prepared pan. Bake for 12 minutes.
Meanwhile, in a large saucepan over low heat, heat the caramels and condensed milk until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining 1/4 cup walnuts.
Drop remaining batter by teaspoonfuls over caramel layer. Carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer, or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Ingredients:
- 1 cup sugar
- 3/8 cup baking cocoa
- 1/2 cup canola oil
- 2 eggs
- 2 tablespoons milk
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts, divided
- 7 oz caramels
- 1/2 can (7 oz) sweetened condensed milk
Directions:
Preheat oven to 350F. Grease an 8x8" pan.
In a large bowl, beat the sugar, cocoa, oil, eggs, and milk.
Combine the flour, salt, and baking powder. Gradually add to egg mixture until well-blended.
Fold in chocolate chips and 1/4 cup walnuts.
Spoon two-thirds of the batter into the prepared pan. Bake for 12 minutes.
Meanwhile, in a large saucepan over low heat, heat the caramels and condensed milk until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining 1/4 cup walnuts.
Drop remaining batter by teaspoonfuls over caramel layer. Carefully swirl brownie batter with a knife.
Bake 35-40 minutes longer, or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Jumbo Berry Muffins
This recipe makes 6 jumbo muffins. They are really buttery! If you don't like that, maybe try skim milk instead of buttermilk.
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries (substituted fresh raspberries which worked great)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 400F. Grease 6 jumbo muffin cups.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.
In another bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture. Stir just until moistened. Fold in berries.
Fill muffin cups two-thirds full.
Combine the 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle generously over the muffins.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove to a wire rack.
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries (substituted fresh raspberries which worked great)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 400F. Grease 6 jumbo muffin cups.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.
In another bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture. Stir just until moistened. Fold in berries.
Fill muffin cups two-thirds full.
Combine the 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle generously over the muffins.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove to a wire rack.
Wednesday, July 9, 2014
Ricotta Spinach Tortellini Filling
Ingredients:
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped spinach
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg
- fresh pasta recipe (which we did not try, but recipe follows)
- 1 egg mixed with 1/2 teaspoon water
Directions:
In a bowl, combine the first 6 ingredients.
Using the fresh pasta recipe, roll out the dough either by hand or by machine. Cut into 3- or 4-inch rounds with a cookie cutter.
Place 1/4 teaspoon filling into the center of each round. Brush egg wash on the bottom half of the round; fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In a half gallon of rapidly boiling salted water, add the tortellini in batches. Cook for 3-5 minutes, or until tortellini floats to the surface. Remove to a strainer to drain.
Recipe for fresh pasta:
- 3 cups flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
On a clean surface, make a well with the flour.
In a measuring cup, mix the eggs, water, oil, and salt.
Pour the wet mixture slowly into the flour. Mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour.
Form the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.
Follow directions for machine rolling.
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped spinach
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg
- fresh pasta recipe (which we did not try, but recipe follows)
- 1 egg mixed with 1/2 teaspoon water
Directions:
In a bowl, combine the first 6 ingredients.
Using the fresh pasta recipe, roll out the dough either by hand or by machine. Cut into 3- or 4-inch rounds with a cookie cutter.
Place 1/4 teaspoon filling into the center of each round. Brush egg wash on the bottom half of the round; fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In a half gallon of rapidly boiling salted water, add the tortellini in batches. Cook for 3-5 minutes, or until tortellini floats to the surface. Remove to a strainer to drain.
Recipe for fresh pasta:
- 3 cups flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
On a clean surface, make a well with the flour.
In a measuring cup, mix the eggs, water, oil, and salt.
Pour the wet mixture slowly into the flour. Mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour.
Form the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.
Follow directions for machine rolling.
Paprika Ribs
Ingredients:
- 1 cup brown sugar
- 3 tablespoons smoked Spanish paprika (pimenton)
- 2 tablespoons dried ground chipotle or ancho chile powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- ribs (this rub is enough for 3-4 racks of baby back ribs so either make a 1/3 recipe or set aside extra rub for later)
- barbecue sauce of choice for garnish, as desired
Directions:
The night before, combine the first 7 ingredients. Mix thoroughly until well-blended. Remove the spare ribs from their packaging. Rinse and pat dry. Cut off any excess fat. Use your hands to pat the rub onto both sides of the ribs, going heavier on the meaty side.
Place the ribs in a heavy food-storage bag. Refrigerate overnight.
Half an hour before you want to begin cooking the ribs, preheat the oven to 225F and remove the ribs from the refrigerator to warm up.
Wrap the ribs in aluminum foil. Place ribs on a sheet pan, bone side down, and place in the preheated oven. Cook for 3 hours.
Remove the pan and ribs from the oven. Check with a meat thermometer in the fleshy part between a pair of bones, to ensure they are at least 170F. If not, cook a little longer.
Reduce the oven temperature to 180F. Cook for an additional 2-3 hours to melt away more cartilage and increase the tenderness.
Take the ribs out of the oven and turn the setting to broil. Remove the aluminum foil from the ribs. Apply a thin coating of barbecue sauce. Place the ribs under the broiler until the barbecue sauce just begins to char (about 10 minutes).
- 1 cup brown sugar
- 3 tablespoons smoked Spanish paprika (pimenton)
- 2 tablespoons dried ground chipotle or ancho chile powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- ribs (this rub is enough for 3-4 racks of baby back ribs so either make a 1/3 recipe or set aside extra rub for later)
- barbecue sauce of choice for garnish, as desired
Directions:
The night before, combine the first 7 ingredients. Mix thoroughly until well-blended. Remove the spare ribs from their packaging. Rinse and pat dry. Cut off any excess fat. Use your hands to pat the rub onto both sides of the ribs, going heavier on the meaty side.
Place the ribs in a heavy food-storage bag. Refrigerate overnight.
Half an hour before you want to begin cooking the ribs, preheat the oven to 225F and remove the ribs from the refrigerator to warm up.
Wrap the ribs in aluminum foil. Place ribs on a sheet pan, bone side down, and place in the preheated oven. Cook for 3 hours.
Remove the pan and ribs from the oven. Check with a meat thermometer in the fleshy part between a pair of bones, to ensure they are at least 170F. If not, cook a little longer.
Reduce the oven temperature to 180F. Cook for an additional 2-3 hours to melt away more cartilage and increase the tenderness.
Take the ribs out of the oven and turn the setting to broil. Remove the aluminum foil from the ribs. Apply a thin coating of barbecue sauce. Place the ribs under the broiler until the barbecue sauce just begins to char (about 10 minutes).
Wednesday, July 2, 2014
Refried Beans
Makes about 12 servings (!).
Ingredients:
- 1 pound pinto beans
- 3 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion
- 8 cups water
- 1 fresh jalapeno pepper, halved and seeded
- salt and pepper, to taste
- 2 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 cup bean cooking liquid or water
- salt, to taste
- crumbed queso fresco, feta, or grated Parmesan cheese
Directions:
Pick over beans to remove any foreign objects, rocks, etc. Rinse and drain.
In a large saucepan over medium heat, heat 3 tablespoons oil. Add 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).
Stir in the beans, water, and jalapeno. Remove any beans that float. Bring to a boil; reduce heat to medium low and simmer until the beans are thoroughly tender, about 1 hour. Stir the beans regularly and add water as needed to keep the liquid a generous 1/2" above the level of the beans.
Once the beans are tender, season with salt and pepper. Simmer on low for another 10-15 minutes for the beans to absorb the seasoning, then cover and reduce heat to low.
In a large saucepan over medium heat, add 2 tablespoons oil along with 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).
Add the garlic. Cook, stirring, for about 1 minute.
Using a slotted spoon, add about 1 cup of cooked beans to the onion mixture. Puree coarsely with a potato masher or the back of a large spoon, then add the next cupful of beans. Once all of the beans have been mashed, add the cooking liquid or 1 cup water.
Cook, stirring often, over low to medium heat, until the beans are a little soupier than you would like to serve them (they will thicken as they sit). Season with salt, to taste. Serve warm, topped with your personal favorite cheese. If you are cooking the beans the day ahead, save any leftover bean liquid to add, if necessary, when you reheat them.
Ingredients:
- 1 pound pinto beans
- 3 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion
- 8 cups water
- 1 fresh jalapeno pepper, halved and seeded
- salt and pepper, to taste
- 2 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 cup bean cooking liquid or water
- salt, to taste
- crumbed queso fresco, feta, or grated Parmesan cheese
Directions:
Pick over beans to remove any foreign objects, rocks, etc. Rinse and drain.
In a large saucepan over medium heat, heat 3 tablespoons oil. Add 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).
Stir in the beans, water, and jalapeno. Remove any beans that float. Bring to a boil; reduce heat to medium low and simmer until the beans are thoroughly tender, about 1 hour. Stir the beans regularly and add water as needed to keep the liquid a generous 1/2" above the level of the beans.
Once the beans are tender, season with salt and pepper. Simmer on low for another 10-15 minutes for the beans to absorb the seasoning, then cover and reduce heat to low.
In a large saucepan over medium heat, add 2 tablespoons oil along with 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).
Add the garlic. Cook, stirring, for about 1 minute.
Using a slotted spoon, add about 1 cup of cooked beans to the onion mixture. Puree coarsely with a potato masher or the back of a large spoon, then add the next cupful of beans. Once all of the beans have been mashed, add the cooking liquid or 1 cup water.
Cook, stirring often, over low to medium heat, until the beans are a little soupier than you would like to serve them (they will thicken as they sit). Season with salt, to taste. Serve warm, topped with your personal favorite cheese. If you are cooking the beans the day ahead, save any leftover bean liquid to add, if necessary, when you reheat them.
Basic Crepe Batter
Ingredients:
- 2 eggs
- pinch of salt
- 1 cup whole wheat pastry flour (be sure it is this kind!)
- 1/4 cup wheat bran
- 2 cups whole milk
- 1/2 cup clarified butter, or oil
Directions:
In a bowl, lightly beat the eggs until incorporated and consistent in color.
Add the salt, flour, and bran. Slowly add the milk, whisking to ensure there are no lumps and the batter has the consistency of heavy cream.
Let the batter rest in the refrigerator for at least an hour, to allow the flour and wheat bran to absorb liquid. After resting, check the consistency and add more milk if needed.
Heat an 8" or 10" non-stick sauté pan to medium heat. Add about a tablespoon of clarified butter to the pan, then tilt so the butter covers the bottom and some of the sides.
Add about 2 oz of batter (about 1/4 cup) to the middle of the pan. Tilt the pan so the batter covers the bottom. Check the heat to be sure it is not too hot. When the edges of the crepe begin to turn brown (about 2 minutes), it is ready to flip. Flip, then cook for an additional 1 minute.
To make dessert crepes, add 1/4 cup sugar to the batter.
Leftover crepes can be reheated in the oven.
Chocolate Chip Snowball Cookies
These are a lot like Russian teacakes. Makes about 5 dozen.
Ingredients:
- 1 1/2 cups butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups flour
- 2 cups semi-sweet mini chocolate chips
- 1/2 cup finely chopped nuts
- additional powdered sugar
Directions:
Preheat oven to 375 degrees.
Beat the butter, powdered sugar, vanilla, and salt together in a large bowl, until creamy.
Gradually beat in the flour.
Stir in the chocolate chips and nuts.
Shape level tablespoons of dough in 1 1/4" balls. Place on ungreased baking sheets.
Bake for 10-2 minutes. Sift powdered sugar over hot cookies. Cool completely.
Ingredients:
- 1 1/2 cups butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups flour
- 2 cups semi-sweet mini chocolate chips
- 1/2 cup finely chopped nuts
- additional powdered sugar
Directions:
Preheat oven to 375 degrees.
Beat the butter, powdered sugar, vanilla, and salt together in a large bowl, until creamy.
Gradually beat in the flour.
Stir in the chocolate chips and nuts.
Shape level tablespoons of dough in 1 1/4" balls. Place on ungreased baking sheets.
Bake for 10-2 minutes. Sift powdered sugar over hot cookies. Cool completely.
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