Posts Tagged ‘
Tuesday, May 21st, 2013
We love this twist on traditional macaroni and cheese. The chicken bouillon and Parmesan cheese add an interesting pop of flavor and even if you’re like me and aren’t a mac ‘n cheese fan, I think you’ll enjoy it.
Creamy Ham N Macaroni
2 c. uncooked macaroni (or other pasta)
3 tbsp. butter
¼ c. flour
2 c. milk
4 tsp. chicken bouillon granules
¼ tsp. pepper
2 c. shredded cheddar cheese, divided
1 ½ c. cubed fully cooked ham
¼ c. grated Parmesan cheese
Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni. Transfer to a greased 2 qt. baking dish. Sprinkle with remaining cheese. Bake uncovered, at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.
* If you don’t care for ham, try it without- maybe just up the macaroni by 1/4 cup. I think it would still be really good!
Yield: 6 servings
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Mostly Homemade Mom’s Show and Share Wednesday, and Blessed with Grace’s Tempt My Tummy Tuesday.
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Tuesday, May 14th, 2013
This casserole, with all the tastes of a cheeseburger rolled into one dish, is an old favorite of ours. I started making it soon after we were married 6 1/2 years ago but had sort of forgotten about it until last week when I happened across the recipe and decided to make it for dinner. The whole family confirmed again that yes, this is a dish that I need to keep making, and making often.
Reminiscent of a breakfast casserole because of the egg/milk mixture, the cheeseburger part smacks of a hearty meal. And if you keep cooked ground beef in the freezer, this dish is a cinch to throw together.
8 slices of bread, toasted and buttered (I use my homemade whole wheat)
1 to 1 1/2 lbs. ground beef
1/2 c. onion
1/4 c. celery (optional)
1/2 c. ketchup
4 tsp. mustard
3/4 tsp. salt
1 c. cheese
1 c. milk
1/2 tsp. dry mustard
1/8 tsp. pepper
Fry ground beef, onion and celery. Add ketchup, mustard and salt. Layer 4 slices of toast, half of beef mixture and half cup of cheese in greased baking dish (an 8×8 works well). Repeat toast and beef layers. Mix milk, egg, mustard and pepper and pour over everything. Bake at 350° for 30 minutes. Sprinkle remaining cheese on top and let sit for 5 minutes to melt cheese.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, 33 Shades of Green’s Tasty Tuesday, Mostly Homemade Mom’s Show and Share Wednesday and Blessed with Grace’s Tempt My Tummy Tuesday.
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Tuesday, May 7th, 2013
I first started making these No Bake Energy Bites when I was pregnant several years ago. They were the perfect thing when I was craving something sweet because they satisfied my craving but were still kind of healthy.
These energy bites are so easy to mix up that there is really no excuse not to make them. Well, unless you are like my sister-in-law and don’t like peanut butter or something- then you might have a good reason. Otherwise, go and mix these little babies up and be ready for that next sweet tooth attack!
No Bake Energy Bites
3/4 c. peanut butter (+ more for desired consistency)
1/3 c. honey
2 tsp. vanilla
1 1/2 c. oatmeal (we prefer old fashioned)
1/2 c. of one of the following: wheat germ, coconut, flax seed, sesame seeds, or more oatmeal
1/2 to 1 tsp. cinnamon
1/3 to 1/2 c. mini chocolate chips
Combine peanut butter, honey and vanilla; add remaining ingredients. Add more peanut butter if needed to get a good consistency. Refrigerate for 30 min. then roll into bite sized balls. Keep refrigerated. Can be stored in freezer.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Mostly Homemade Mom’s Show and Share Wednesday and Blessed with Grace’s Tempt My Tummy Tuesday.
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Tuesday, April 23rd, 2013
Growing up, it was always a treat when Mom made cornbread. This moist, lightly sweet bread pretty much just melts in your mouth and we never had any problem cleaning up the pan!
I know a lot of people don’t really like cornbread, and honestly, I’ve had a lot of cornbread that I haven’t cared for either because it dry and bland. But this cornbread is anything but dry, so if you’ve been one of those people that has turned up your nose at cornbread, give this one a try. I’m guessing you just might like it!
1/2 c. sugar
1/2 c. butter
1 c. yellow corn meal
1 1/4 c. flour
3 tsp. baking powder
1/4 tsp. salt
1 c. milk
Cream sugar and butter; add eggs and beat well. Combine dry ingredients and mix alternately with milk.
Pour into a greased 9 in. square pan.
Bake at 350 for 30 to 35 minutes or until center is set and a toothpick inserted in middle comes out clean. Do NOT over bake- this is what keeps it so moist.
Note: If you want to make a double recipe don’t try baking this in a 9×13 pan. It won’t bake evenly (ask me how I know!). Instead use two 9 in. pans or even two pie pans will work.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday and Semihomemade Mom’s Show and Share Wednesday.
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Tuesday, April 16th, 2013
I love a good homemade vanilla pudding- to me it’s true comfort food! Creamy, smooth and full of simple vanilla flavor. Yum!
I grew up with my grandmother making this recipe many times and my mom making it even more. We loved it plain but especially thought it was good with the Graham Cracker Crumb Topping. When I got married and started making it for my own family, I learned that it’s good topped with fruit too. My husband loves it with a few strawberries crushed on top. Obviously, it’s very versatile!
The last couple of years in an effort to be more healthy, I’ve been trying to avoid processed foods. So I began to experiment using this Homemade Vanilla Pudding in recipes that call for prepared instant pudding (such as Chocolate Eclair Cake). Yes, it has a little bit of a different taste but in my opinion it was better and probably cheaper too!
Try it for yourself. I’m pretty sure you’ll agree it’s much better than any instant or prepared pudding you’ve ever eaten!
Homemade Vanilla Pudding
8 cups whole milk
1 c. evaporated milk (optional, see below)
1 cup sugar
11 Tbsp. cornstarch
1 Tbsp vanilla
Mix sugar and cornstarch together in kettle. Add milk and evaporated milk- stirring while you add.
Beat eggs and add to mixture. Cook on medium heat until thick, stirring or whisking the whole time.
Remove from heat. Add vanilla. If lumpy, use a strainer and strain into a bowl. Cover with plastic wrap. Make sure plastic touches and covers the whole top of the pudding, otherwise a thick ‘skin’ will form. Refrigerate.
* I use raw milk that has a lot of cream so I eliminate the evaporated milk and cut the cornstarch back to 10 Tbsp. It just as creamy and good!
If desired, when ready to serve, top with the following Graham Cracker Crumb recipe.
Graham Cracker Crumb Topping
1 cup graham cracker crumbs (about 12 to 14 graham cracker squares)
3 Tbsp. melted butter
2 Tbsp. sugar
Combine all ingredients.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday.
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