Wednesday, April 18, 2012
Homemade Mac & Cheese
1lb of Elbow Macaroni
1/4 cup of Heavy Whipping cream
1/2 stick of butter
1/2 cup of cheddar cheese
1/2 cup of white cheddar cheese
1/4 cup of Monterey Jack Cheese
1/4 cup Panko Crumbs
Boil Macaroni, drain. In a separate pan, melt butter and add in whipping cream, stir in cheeses, grease pan and mix macaroni with the cheese sauce, pour in pan, top with Panko, bake for 20 minutes! Yum!
Monday, April 9, 2012
Mexican Cornbread Skillet
Recipe from Bunsinmyoven.com
For the filling:
- 1 lb ground beef
- 1 small onion, chopped (optional)
- 1 red bell pepper, chopped
- 2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
- 1/2 cup shredded cheddar cheese
- 1 cup monterey jack cheese
- 1 packet taco seasoning (or your own recipe for seasoning mix)
- drizzle of olive oil
Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.
For the cornbread: ( I used jiffy and added mexi corn & green chilies to it)
- 1 3/4 cups cornmeal
- 1 cup all-purpose flour
- 2 eggs
- 2 1/3 cups milk (buttermilk, if you have it!)
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup corn (frozen or canned work, fresh is best!)
- 1 small can green chiles
- butter, for greasing the skillet
Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chiles. Mix well and let sit for 10 minutes to soften the cornmeal.
Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.
Big Chocolate Birthday Cake
By: Ree Drummond The Pioneer Woman
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
Pinned these from The Girl Who Ate Everything
Individual Seven-Layer Dips
Makes about 8 individual dips
*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less. ( I doubled this recipe)
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning (I would use 2 of these 1 for beans and 1 for sour cream)
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic tumblers
In a small bowl mix taco seasoning with refried beans. I didn't mix the taco seasoning in the sour cream this time, but next time I would mix another packet of taco seasoning with the sour cream, I think it would add a little more something!
Here's how the layers are assembled:Layer 1: beans and taco seasoning
Layer 2: guacamole
Layer 3: sour cream
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of guacamole, 2 Tablespoons of sour cream, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
Skinny Meatloaf Cupcakes with Mashed Potato Frosting
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 cupcakes • Old Points: 5 pts • Points+: 6 pts
Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 gSodium: 560.1 mg (without salt)
For the Meatloaf Cupcakes:
For the Skinny Mashed Potato "Frosting":
Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 350°.
Line a muffin tin with foil liners.
In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
I got this recipe from www.howsweeteats.com She has amazing recipes, so stop by her and check them out!
1 batch brownies (boxed mix or oooey gooey brownies)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.