My Favorite Recipe of this Week is:
Canadian Cinnamon Syrup
Teriyaki Chicken Wraps
Roasted Red Pepper Pasta or Pizza
Maple Dijon Vinaigrette
Fired Up Mac & Cheese (courtesy of The Food Nanny from BYUtv)
2 cup uncooked elbow macaroni or other pasta
¼ cup flour
1 tsp salt
1 ½ tsp Worcestershire sauce
2 cups cheddar cheese, grated
¼ cup parmesan cheese, grated
¼ cup butter
2 cup milk
½ tsp cayenne (if you put in the full ½ tsp it will be very spicy, so adjust accordingly)
¼ tsp tabasco sauce (if you put in the full ¼ tsp it will be very spicy, so adjust accordingly)
3 white bread slices
¼ cup parmesan cheese, grated
2 Tbsp butter, melted
Preheat the oven to 350 degrees and grease an 9X9 baking dish. Cook the pasta according to the package directions; drain well. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire and tabasco. Stir for 1 minute. Remove the pan from the heat and add the cheddar cheese and a ¼ cup parmesan cheese. Cook and stir over low heat until the cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish.
To make the crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the 2 Tbsp melted butter and ¼ cup parmesan cheese. Sprinkle over the pasta mixture. Bake for 20-30 minutes, until hot and bubbly and the topping is browned to your liking.
1 ¼ cup butter
2 pounds powdered sugar
1 can Eagle Brand condensed milk
1 tsp. vanilla or almond flavoring
- Burn butter. This just means cook until it turns brown.
- Mix all ingredients in large mixer. Refrigerate for at least 1 hour.
- Roll into small balls and dip in melted dipping chocolate.
- You can also then roll in chopped almonds or peanuts if you’d like!
I think for as long as I can remember, mom has always used vanilla flavoring instead of almond. AND since my dear Watson is allergic to almonds (curse allergies!) I also use vanilla, and I just dipped some of them in toffee bits. (I would have done peanuts...that's delicious, but I forgot to buy some!)
Yay for Almond Cremes.
Andrea’s Penne Pesto Pasta Salad
The best pasta salad ever.
1 lb. Penne pasta
¾ cup Pesto Sauce (the Classico brand is cheapest, found by Spaghetti sauces usually)
1 cup Ranch dressing
¼ cup milk
¼ cup feta cheese (or more, because Feta is delicious)
½ to 1 bag of Baby spinach (or just by 1 bunch of fresh spinach and cut it up, sometimes that’s cheaper)
½ cup sliced olives (or throw them in whole)
Cherry tomatoes (sometimes I leave these out because they are too expensive. Still tastes amazing).
Cook and cool noodles. Add spinach, olives and tomatoes.
Mix pesto, ranch and milk. Pour over salad and mix. Add feta cheese.
1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq/ranch dipping sauce
6 small tortillas (fajita size, about 6)
equal parts bbq sauce and ranch dressing.
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq/ranch sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce. (These are easy to cook on a George Foreman if you have one. I love my George).