Tuesday, October 27, 2009

Macaroni & Cheese With A Kick

This stems from the recipe found here. I wasn't a huge fan of her recipe, so I changed it a bit.

Macaroni & Cheese With A Kick
1 lb macaroni
1 T olive oil
3 cloves garlic, chopped
1 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeno, finely diced
1 c frozen corn
1- 4 oz can chopped green chilies
2 c half & half
2 c grated Pepper Jack cheese (or Mexican blend)
Salt & pepper to taste
2 c corn flakes cereal (opt for added crunch)

1. In a large pot, boil pasta until al dente.
2. Meanwhile, in a large skillet, saute garlic, onion, pepper, jalapeno, and corn in olive oil, over medium to medium-high heat for about 7 minutes.
3. Stir in chilies.
4. Drain pasta and add to skillet.
5. Pour on half & half; add cheese, salt, and pepper and stir gently.
6. Cover and let sit for about 7 minutes over medium heat.
7. Check seasonings and serve topped with crushed corn flakes.

Click for a closer look!

Tuesday, October 20, 2009

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1- 15oz can of pumpkin puree
1 box spice cake mix
2c chocolate chips

1. Preheat oven to 350*.
2. Mix ingredients.
3. Bake for 15 minutes.

Tuesday, October 13, 2009

Pineapple Upside Down Cake

Pineapple Upside Down Cake

1/2 c butter
3/4 c brown sugar, packed tightly
1 can pineapple, sliced or crushed
cherries, pitted and halved (opt)

pecan halves (opt)
1-1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 cup melted butter
2/3 cup milk
1 egg
1 tsp vanilla extract

1. Preheat oven to 350*.
2. Place butter in 9x9 pan and put it in the oven as it's preheating, to melt the butter.
3. Once the butter is melted, add brown sugar and mix well. Spread the butter-sugar mix evenly on bottom of pan.
4. Arrange pineapple, cherries, and pecans, in a single layer, however you want on top of butter-sugar mixture. Put aside.
5. Combine flour, sugar, and baking powder in a large mixing bowl. Add wet ingredients and mix well.
6. Spoon cake mixture into the pan and spread evenly.
7. Put in the oven and check after 30 minutes. If it passes the toothpick test, it's done.
8. Immediately invert cake onto serving dish, but leave the pan over the cake so that the brown sugar glaze can drip down on it. Serve warm or room temperature.

Tuesday, October 6, 2009

Shepherd's Pie

Shepherd's Pie
4 large potatoes, peeled and cubed
1 T butter
1 onion chopped, plus 1 T finely chopped
.5 c shredded Cheddar cheese, divided
salt and pepper to taste
5 carrots, chopped
1 T vegetable oil
1 lb lean ground beef
2 T flour
1 T ketchup
1 T Worcestershire sauce
3/4 c beef broth

1. Preheat oven to 375*; bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes; drain and mash.
3. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
4. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside.
5. Heat oil in a large frying pan or skillet; add onion and cook until clear. Add ground beef and cook until browned; pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
6. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread on mashed carrots. Top with the mashed potato mixture and sprinkle with ¼ cup shredded cheese.
7. Bake for 20 minutes, or until golden brown. Serves: 6.
Hint: Save time by cooking the potatoes and carrots at the same time.