Velveeta Mac & Cheese

 

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Spaghetti with Sauteed Chicken and Grape Tomatoes

Ingredients: 

·                     2 skinless chicken breast halves, diced in 1 inch cubes

·                     cooking spray

·                     1/2 tsp each of dried oregano and dries basil

·                     kosher salt and fresh pepper

·                     8 oz spaghetti

·                     2 cups grape tomatoes, halved

·                     6 cloves garlic, smashed and coarsely chopped

·                     4 tsp extra virgin olive oil

·                     4 tbsp chopped fresh basil

Directions: 

Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Chocolate Chip Cookie Pie

1 unbaked pie shell (*see no-roll pie crust below, it’s super easy and yummy!)
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 325 degrees F.

Beat the eggs, on high, until foamy.  Beat in the flour and then both sugars.  Beat in the butter.  (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.)  Stir in the chocolate chips and nuts.  Spoon into the pie crust and bake for 55-60 minutes.  Cool on a wire rack.

For the topping:
Melt 1/4 cup chocolate chips.  Add about a 1/2 teaspoon oil.  Stir and pour into a zipper bag.  Cut off a tiny corner and drizzle over the pie.

*No Roll Pie Crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk.

Whisk the flour, salt and sugar together in a bowl.  Measure the oil, add the milk and whisk.  Pour the oil/milk mixture over the flour mixture.  Stir with a fork until it is completely mixed together and the flour is damp.  Press the dough evenly over the bottom of the pan, then up the sides and a little bit up the rim.

Now for this recipe you want to use it as an unbaked crust.  Pour your batter right into this crust.

If you need this crust for a different recipe that calls for a baked crust, simply prick the crust several times with a fork and bake in a preheated 425 degree F oven for 12-15 minutes.  Cool and fill as desired.

To use this for a savory dish, just eliminate the sugar.

Snickerdoodles

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For rolling:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.