Now doesn't that look good?
Wednesday, June 23, 2010
Monday, June 21, 2010
The other day on Facebook I posted as my status that my daughter
Olivia had mac and cheese at someone's house,
but it was the kind from the box.
AND she liked it.
She hasn't liked mac and cheese in YEARS.
So I mentioned that I was going to make homemade macaroni and cheese
from Paula Deen's cookbook "Kitchen Classics" for dinner.
Well, I received a few comments asking for the recipe that I use.
So here it is...
4 cups cooked elbow macaroni drained (about 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
1/2 sleeve of Ritz crackers, crushed
After the macaroni has been boiled and drained,
add Cheddar cheese and butter while macaroni is still hot.
Combine remaining ingredients (except Ritz crackers)
and add to macaroni mixture.
Crush 1/2 sleeve of Ritz crackers.
Pour into casserole dish, sprinkle crushed crackers
on top and add additional cheese if desired.
Bake for 30 minutes until golden brown.
This is what we had for dinner, skirt steak on the grill, green beans
and the mac and cheese.
Now doesn't that look DELICIOUS?
Thursday, June 17, 2010
Today's recipe comes from Nancy.
This Cake is AWESOME and so easy!
2 Cups sugar
2 Cups flour
2 tsp baking soda
2 Lg eggs (beaten)
1 Can crushed pineapple (20 oz can)
1 Cup chopped pecans
- Sift together sugar, flour and soda
- add eggs, can crushed pineapple
- mix and pour into 9x13 or 10 1/2 x 14 3/4 pan (I used the bigger one).
- Bake at 350 for 35 - 40 minutes
- Cool for 20 to 30 minutes and then frost
1 stick butter
1 8 oz pkg cream cheese
1 tsp vanilla
2 Cups sifted powdered sugar
1 cup chopped pecans
Wednesday, June 2, 2010
I made this recipe a few months ago when I had
some friends over for breakfast.
It was absolutely the most delicious
French Toast I have ever had.
You can find Texas Toast in the bread aisle of your grocery store.
It's thick sliced white bread.
You WANT to use Texas Toast.
Do not try to use regular white bread.
Overnight French Toast Casserole
1/2 cup butter, melted (1 stick)
12 - slices Texas toast
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk
THE NIGHT BEFORE YOU PLAN TO SERVE:
- Melt butter and pour in a 9x 13 pan.
- Mix together brown sugar, cinnamon, nutmeg and chopped pecans.
- Whisk eggs, milk & vanilla together.
- Layer bottom of pan with half the bread pieces
- Sprinkle half of the brown sugar mix over the bread.
- Layer second half of bread.
- Pour egg mixture over the bread slices, making sure all are covered evenly.
- Sprinkle remaining brown sugar on top.
- Cover and refrigerate overnight.
- Remove from the refrigerator and cover with a new piece of foil.
- Preheat oven to 350 bake the casserole for 30 minutes.
- Then uncover and bake 15 more minutes, your French Toast should be browned and set.
- Cut and serve with warm syrup poured on top, of course, you should ALWAYS add a little butter first!
This recipe was a HUGE HIT!
I ate the leftovers for lunch and dinner that same day!