Macaroni and Cheese

I have made {more like ruined} my fair share of homemade macaroni and cheese. You wouldn't think it would be that hard but boy oh boy! You really have to follow directions when making this stuff! This recipe is by far the easiest and not to mention the yummiest homemade mac and cheese I have made thus far. My one year old honest to goodness ate more than me! Delicious!

Macaroni and Cheese
recipe from 100 Days of Real Food

1 1/2 cups cooked macaroni noodles
2 tbs butter
2 tbs flour
1 cup milk
1 cup sharp or extra sharp grated cheddar cheese (the sharper the better!)
Salt and pepper to taste
Optional topping: grated parmesan or breadcrumbs

Directions:
Cook macaroni according to package directions. Melt butter in a medium sized pot over medium heat. Add flour to butter and stir until the mixture starts to darken but doesn't burn. Turn the heat down low and quickly whisk in milk. Turn the heat back to medium and continue whisking until the mixture starts to thicken and all the lumps are gone. Stir in the grated cheese until it is melted. Turn off the heat and add the macaroni noodles. Serve and eat up!

Special notes: The original recipe uses whole wheat noodles and whole wheat flour. I have tried it and it is yummy! Except I prefer all purpose flour because the whole wheat flour makes the sauce a little gritty.

Honey Roasted Carrots

We make homemade potato wedges all.the.time as a side for dinner {recipe to come soon! sorry we've been slacking} I was getting a little tired of potato wedges all of the time. Luckily, I remembered this recipe for honey roasted carrots. Soo delicious!

8 medium sized carrots, peeled and cut into pieces {or what I estimated to be about 3-4 big handfuls of baby carrots}

1 tbs honey

1 tbs olive oil

salt and pepper to taste

Directions: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil {very important for easy clean up!}. Toss carrots with honey, olive oil, salt and pepper. Spread out carrots even on the baking sheet. Bake for 35 minutes or until browned and tender all way through. Enjoy!

Six Week Bran Muffins

No don't worry... these muffins don't take six weeks to make. The batter is good for six weeks in the fridge in a covered container. My mom made these all the time when I was younger and I had been craving them for weeks! I know you might think, a bran muffin? ew. Just try them. They are delicious for breakfast especially heated up in the microwave for a few seconds with little butter or margarine on top... mmm... Not to mention my toddler and husband love them!



Here is the recipe directly from my mama!

Six Week Muffins

2 cups Bran Flakes Cereal

2 cups All Bran Cereal

2 cups boiling water

1 cup dates chopped

3 cups flour

2 cups whole wheat flour

1 tsp salt

5 tsp baking soda

4 eggs beaten

1 cup oil

2 cups sugar

1 quart buttermilk

1 cup chopped nuts (your choice)

2 cups Bob's Red Mill Wheat Bran

Directions:
In a large bowl, add 4 cups of the two bran cereals and the dates. Pour the boiling water over and set aside. Sift dry ingredients together. Blend the oil and sugar, then add the beaten eggs. Fold into the hot bran mixture, the dry ingredients and the buttermilk. Fold in the last 2 cups of the bran flakes and the nuts.

Grease and flour the muffin tins. Bake at 400 degrees for about 15-18 minutes. The un-used batter may be stored in a covered container in the refrigerator for up to six weeks.

NOTE: Sometimes I use raisins, but I do prefer the dates as they mix in better. You can also find prechopped dates at the store, which are really easy. Smiths Marketplace

used to have them in the healthfood area where you can measure them out yourself and they were a lot less expensive buying them that way.

These are the 3 types of bran you need in the recipe just to help you out. I found the Bob's Red Mill brand in the health food section. Also, I omit the nuts when I make them only because I worry about my daughter choking on them.

And sorry about the lack of posts as of lately. I've been trying new recipes but nothing share worthy. I keep finding duds for some reason.

Oatmeal Applesauce Pancakes

I have been on a mission lately. What is that mission you ask? To find foods my now one year old {eek!} baby will eat. Now that we're moving out of the baby food stage I've been terrified! Don't ask me why but it's been really stressing me out. I'm a working mom so it's important to me to find a healthy quick breakfast to fix my daughter in the mornings. Especially one she can feed herself while I'm getting ready without too much worry from me that she will choke on it. That's where Oatmeal Applesauce Pancakes step in! I know you're thinking making pancakes in the morning is not quick! Well I am here to tell you that you are correct! That's why I make them ahead of time and freeze them. Pop them in the microwave and voila! Quick and easy breakfast!



Oatmeal Applesauce Pancakes
from Allrecipes

1 cup flour
1/3 cup quick cooking oats
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
3/4 cup applesauce
1/2 cup sour cream
1 egg
1 tsp vanilla extract
1/3 cup milk

Directions:
Combine flour, oats, baking powder, baking soda and cinnamon together. Set aside. In another bowl combine applesauce, sour cream, egg, vanilla extract and milk. Once the wet ingredients are well mixed together pour in to the dry ingredients and mix it all together.

Scoop about 1/4 cup of pancake mixture on to a griddle heated to medium-low heat. Cook until golden brown on both sides. Turning once. Serve with maple syrup and butter, peanut butter or mashed up bananas smeared on top.

*Special notes: this batter is pretty thick. I used the bottom of my measuring cup to help spread the pancakes out on the griddle. Also the recipe called for milk but I used soy milk with great results since that's what we drink in these parts!

Chicken Parmigiana

Hello there! I'm back. I have a whole load of recipes that I need to get posted, but I've had a serious lack of motivation. I spent over a week of not cooking, so now I need to get back in the groove of cooking and start posting.

Chicken parmigiana is one of my favorite Italian dishes. I'm not a fan of spaghetti but add some breaded, cheesy chicken then it is one of the best meals! This was one of those recipes that I sat down to the computer at 5:30 trying to come up with a meal and I had all the ingredients in the house. The original recipe calls for making your own sauce which I'm sure is delicious, but I had a jar of marinara sauce in the cupboard so I adapted.

This was by far the best chicken parmigiana I've ever made. We won't even consider the frozen, breaded chicken patties I used when my husband and I were both in school and working full-time. Ah I shudder to think I ever considered that dinner!

Chicken Parmigiana
adapted from The Pioneer Woman

4 whole Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 cup All-purpose Flour
Salt And Pepper, to taste
1/2 cup Olive Oil
2 Tablespoons Butter
1/2 Medium Onion, Chopped
1 clove chopped garlic
1 jar spaghetti sauce
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in jar of spaghetti sauce let simmer for 10 minutes.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Southwestern Stuffed Acorn Squash

My mom first originally made this for Troy and I awhile back. Now believe you me... I was skeptical. I'm not really a squash fan. My husband definitely not a squash fan. But believe it or not we both ended up going back for seconds! I love this because it's a whole meal in itself! Not to mention it's pretty darn healthy for you too!

Southwestern Stuffed Acorn Squash

very slightly adapted from Eating Well

Ingredients:

3 acorn squash, (3/4-1 pound each)

1/2 pound lean ground beef

1 small onion, chopped

1/2 medium red bell pepper, chopped

1 clove garlic, minced

1 tbs chili powder

1 tsp ground cumin

2 cups chopped cherry tomatoes

1 15oz can black beans rinsed

1/2 tsp salt

Several dashes hot sauce, to taste

1 cup shredded swiss cheese

Directions:

Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray. Cut squash in half horizontally. Scoop and discard seeds. Place the squash cut side down on the prepared baking sheet. Bake until tender, about 45 min.

In the mean time, brown the ground beef in a skillet. Add onion and bell pepper until tender. Stir in garlic, chili powder and cumin. Cook for about 30 seconds. Stir in tomatoes, beans, salt and hot sauce. Cover, reduce heat and simmer until the tomatoes are broken down. About 10-12 minutes.

When the squash are tender reduce oven temperature to 325 degrees. Fill the squash halves with the ground beef mixture and top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted. About 8-10 minutes.

Enjoy!

Strawberry Jello Pie

I had to make a pie for Thanksgiving this year. I have never made a pie in my entire life. I'm not really a baking person. I prefer cooking. I figured a Jello pie would be fool proof enough for my inexperience. It was fool proof and might I add delicious?


Strawberry Jello Pie
from Baked with Love and Butter

Ingredients:
1 pint fresh strawberries, sliced
1 cup water
1 cup granulated sugar
3 Tbs corn starch
4 tbs strawberry Jello mix
3-4 drops red food coloring

1 graham cracker pie crust (buy it or make it yourself)


Directions:
Add water, sugar, corn starch and food coloring together in a medium sauce pan over medium heat. Stir until well mixed. {The mixture will be a milky pink color}. Continue to cook over medium heat, stirring occasionally until the mixture becomes thick and clear. Mine didn't thicken and clear up until it started to boil. Once the mixture is thick and clear remove from heat and add Jello. Let it cool a bit. {This is a great time to start slicing your strawberries!}
Add sliced strawberries to pie crust. Once the jello mixture has cooled a bit, pour over strawberries in the pie crust. Put the pie in the refrigerator for a few hours to set up.

Serve and top with homemade whipped cream. Mmmm....