dimanche 31 juillet 2016

Crock Pot Mac and Cheese






 8 oz. elbow macaroni, cooked according to pkg. directions, drain
1 stick butter, melted
1 large can evaporated milk
10.5 oz. can cheddar cheese soup
3 C. shredded sharp cheddar cheese

How to make it



In a 4 quart crock pot, add the macaroni and stir in the next 3 ingredients. Stir in 2 1/2 C. of the cheese and then sprinkle the remaining cheese on top. Cover and cook on low for 3 hours, do not stir.




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RED VELVET CHEESECAKE CAKE







what you need:
2¼ cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup full fat buttermilk, room temperature
2 tbs red food coloring (one bottle)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
Cheesecake
32 oz cream cheese
16 oz sour cream
2 cups sugar
2 teaspoon vanilla
6 eggs

How to make it :

Cake
Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition.
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13x9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)
Cheesecake
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about ½ cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour. Don’t PEEK!
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Refrigerate over night.



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vendredi 15 juillet 2016

Texas Roadhouse Cinnamon Honey Butter









2 sticks of butter, at room temperature
1 c. powdered sugar
1 c. honey
2 tsp. ground cinnamon

How to make it :


Whip the butter so it's nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. ("Ba da ba da da. Crack that whip!") Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It's going to spread much easier at room temperature, but it's up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!





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Lazy Chocolate Chip Cookie Bars










 1 stick of butter
2 eggs
1 yellow cake mix
1 bag of semi-sweet chocolate chips

How to make it



1. Melt butter in bowl
2. Whisk together with eggs
3. Stir in cake mix
4. Mix in chocolate chips
5. Press into greased pan
6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.
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Cowboy Pasta









 What Ya'll Need:

1 lb. Hamburger meat
2 cans Ranch Style Beans
2 (12 oz.) VELVEETA Shells & Cheese Dinner
1 can of diced tomatoes and green chilies*
salt and pepper for taste

What to Do:


Cook hamburger meat; drain, add the beans and cook on medium heat covered. Cook Shells & cheese according to package. When done add both meat mixture and noodles together until completely combined and serve warm.

**Cooking Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread.

This makes about 8 one cup servings! 


dimanche 3 juillet 2016

Garlic Shrimp Pasta









1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)
How to make it :

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

 



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Fried Cabbage with Bacon and Onions








 1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.





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