Sunday, April 22, 2012
Wednesday, April 18, 2012
Tuesday, April 17, 2012
This dish was a step up from your regular ol' spagetti or alfredo from a jar pasta dish. But it totally a good week day meal. The sauce is creamy and extra delicious! I didn't add any chicken to mine, but I am sure it would be great with it too!
1/2 cup cream
2/3 cup parmesan (plus extra to sprinkle on top!)
1 teaspoon died parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Red Pepper flakes (be very careful with this one! I added too much my first time and it was almost unedible! If serving kids I would only do a little sprinkle of it in there)
1 small onion, diced
4 mushrooms sliced
1/2 pound pasta
Monday, April 9, 2012
This is my absolutely favorite thing to bring (and eat) at a BBQ, I can honestly eat a whole plate of these. And I do sometimes instead of eating a hamburger or steak. They are that good! Try them for your next BBQ!
1 large can pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1/2 lb bacon, cooked and diced
1 medium onion, chopped
1 lb hamburger
1/2 lb. brown sugar
1/2 cup ketchup
1/2 teaspoon garlic salt
1/2 teaspoon salt
2 Tablespoons vinegar
Brown hamburger and onions, then drain. Put everything in a greased casserole 9x13 dish. cover and bake at 350 degrees for 1 hour.
**This recipe can be made ahead of time and then cooked. And it can also be used as a freezer meal! Just cover with Siran wrap and then tin foil. Thaw out then cook same as directions below.
Over the Rainbow Macaroni and Cheese
By: Patti LaBelle
1 Tablespoon vegetable oil
8 Tablespoons, plus another 1 tablespoon butter
1/2 cup shredded mild chedder cheese
1/2 cup shredded Montery Jack cheese
1 cup velveeta cut into small cubes
1/2 teaspoon seasoned salt
1 lb elbow macaroni
1/2 cup shredded Muenster cheese
1/2 cup shredded sharp chedder cheese
2 cups half and half
2 large eggs, lightly beaten
1/8 teaspoon ground pepper
Preheat oven to 350. Lightly butter dish (1 9x13 or 2-9x9).
Bring a large pot of salted water to boil. add oil then macaroni, and cook until just tender about 7 minutes. (if freezing it cook pasta a little less time) drain well.
In a large pan melt 8 T butter. stir in pasta. in a large bowl mix the muenster, mild and sharp chedder, and montery cheesese. to the macaroni add the half and half, 1 1/2 cups of the mixed cheese, the velveeta, and the eggs. sprinkle with seasoned salt and pepper. transfer to buttered dishes. sprinkle with remaining cheese and dot with the last tablespoon of butter. bake until its bubbling around the edges, about 35 minutes.
serves 4-6 people as a main dish and 8-10 as a side dish.
***Sometimes I cant find muenster cheese shredded or in a block (only in slices) so i cut it in small pieces.