Baked Mac & Cheese

I made this tonight and it was soo delicious! I made a salad to go with it, but next time I'll probably just serve it as a side with a main dish. It came from blogchef.net.

Ingredients:
1 (8 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon salt
ground black pepper (to taste)
2 cups shredded cheddar cheese
½ cup breadcrumbs (buttered)

Directions:

Step 1: Pre-heat the oven to 400 degrees. Cook macaroni noodles according to package directions and drain. Set aside.
Step 2: Melt butter in a large saucepan over medium heat. Add flour, salt, and pepper. Use a whisk to stir until well blended. Pour in the milk and cream stirring constantly. Bring to a boil and boil for 2 minutes while stirring. Reduce heat and simmer for 10 minutes while stirring. Add cheddar, a little at a time and stir in until cheese melts. Remove from heat.
Step 3: Add macaroni noodles to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle buttered breadcrumbs over the top of the macaroni. Place into the oven and bake for 20 minutes or until the top is golden brown.
(Makes 4 Servings)

Potato Soup-Ligher Version

{Picture and recipe from Cooking Light}

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Directions

• Preheat oven to 400°.
• Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

The BEST refried beans ever!!

My friend Deseree makes these crockpot beans that are to die for, I finally got the recipe..now I just need to invest in an immersion blender! 2 lbs of beans (I used pinto) Garlic to your liking (I used about 4 TBLS) 1 onion minced (I love the purple onions, but this time I used a sweet onion) Large Pot of boiling water Salt Bring a large pot of water to a rolling boil. While water is starting to boil, clean 2lbs of beans and place in a large crock pot, (mine is about a 5.5 quart size). Add garlic and onion with the beans in the crock pot. If your family loves garlic add lots, if they don’t like it just do a little. For the onion, if you have picky eaters like I do who like onion flavor but not the texture of the onion, this is what I have done in the past: first option just use onion powder maybe 3 or so TBLS of powder? (again if you like onion flavor use a lot if don’t – use less). Second option place whole onion in pot and after it is done cooking squeeze out flavor and remove the entire onion. Both options are fine. The third option and best option in my opinion is to invest in an immersion blender “) (I have a kitchen aid one which I LOVE right now – my older one that broke after about 4 years was cheaper but lasted 4 years and it did great too it was a Braun) after cooking puree the onion. Fourth option is just to dice the onion. Stir beans, garlic, and onion to combine. Once water has started to boil pour boiling water over beans and fill your crock pot. Quickly close lid and cook on high for 4 hours. Pinto beans take 4 hours, black beans take about 5 hours. Crock pots do vary so you might have to experiment a little at first with time. After 4 hours remove excessive water and reserve the water in a bowl. (I use the extra water to cook my rice with when we have rice with our beans- it gives the rice a little extra flavor). If you like your beans whole (for salads or chili) add salt to your liking and you’re done. If you want refried beans mash beans with a potato masher or immersion blender to the texture you like, add the reserved bean water to make it thinner. Remember your beans will thicken after a while. Add salt to taste. Enjoy!

Butternut Squash Soup

2 tbsp. butter
1 medium onion chopped
2 lbs butternut squash peeled and cubed
2 cups water
½ tsp. dried marjoram
¼ tsp. Pepper
4 chicken bullion cubes
8 oz cream cheese
Sauté onion in butter until tender. Add all ingredients except cream cheese to crock pot. Cover and cook on high for about 4 hours or until squash is tender. Puree in batches in blender with cream cheese until smooth. Return to crock pot and heat through.

Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons self-rising flour
1/8 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water or chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
oregano
salt to taste
(I never measure the spices except for chili powder. I add more cumin than the other spices)
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

I like to make cheese enchilada's with monterey jack cheese and onions inside. I top them with remaining sauce cheese and onions and cilantro if I have it.

Tostadas

You don't really need a recipe to follow when making these, but I'm putting it on here to remind me of a last minute meal idea :)

Warm up some beans and corn tortillas. Top the tortillas with beans, lettuce, tomato, onion, avacado, cheese, sour cream and el pato or salsa.

I usually serve these with spanish rice.

Baked Potato Soup

4 to 6 potatoes (baked, peeled, and cubed)
½ c. butter
½ c. flour
2 tsp. chicken bullion
salt and pepper to taste
1 tsp. minced garlic
6 c. milk
16 oz. sour cream
10 bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese
green onions

In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls topped with cheddar cheese and green onions

Fettuccini Alfredo

Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.Serve immediately as a main course or accompaniment to meat or salad.