Macaroni and Cheese

Mac and Cheese is a great side dish to add to any type of meal.  There are many variations but this one is quick and easy and also has ingredients that I usually have in my pantry.  I got this recipe from Taste of Home.

Ingredients:

• 1-1/2 cups uncooked elbow macaroni
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese
• 2 ounces process cheese (Velveeta), cubed
• 2 tablespoons dry bread crumbs or butter crackers

Directions:

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown. 
3. *** This can also be eaten without baking if time is running out.

Waffles

We like breakfast anytime during the day!  Waffles are one of our favorites.

Ingredients:

2 eggs

2 cups of all purpose flour

1 3/4 cup milk

1/2 cup oil

1 tbls sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla

Directions:

1.  Preheat waffle iron.

2.  Beat eggs until fluffy.  Add in all other ingredients and mix until smooth.

3.  Pour mix onto hot waffle iron.

4.  Cook until golden brown which is usually when the steam stops.

Crispy Wonton Mozzarella Sticks

Having something quick and easy to fix with burgers, hot dogs or chicken tenders is a must.  This is one you can easily fix for a quick weeknight dinner.  Thank you Neighborfood Blog for this easy recipe.

Crispy Wonton Mozzarella Sticks

Ingredients:

• 8 string cheeses or about a 12 oz. block of cheese
• 24 wonton wrappers (find them in the refrigerated area of the produce section!)
• 1 egg white
• About 1-2 cups oil, for frying 
• Sea Salt
• Grated Parmesan
• Marinara sauce

Directions:

1. Cut your string cheese into 3 equal pieces, or cut your block of cheese into 24 pieces that are about ½ an inch wide and 1½ inches long.
2. Place a wonton wrapper in front of you in the shape of a diamond. Use a pastry brush to brush egg white on the surface of the wrapper. Place string cheese in the center. Fold in the north and south diamond corners then take the eastern corner and roll it around the cheese until the whole thing is completely covered. Seal up the corners. If the seals don't feel secure, brush with a little more egg white and press together. Repeat with remaining cheese and wrappers.
3. Heat fry oil in a deep saute pan to about 375 degrees. Carefully drop mozzarella sticks into the oil and fry until golden brown, about 1-2 minutes. Remove from oil and place on a plate. Sprinkle with sea salt and grated Parmesan. Serve HOT with warm marinara sauce for dipping.

Strawberry and Cream Swiss Roll

For my birthday I wanted something new and fresh tasting.  This was the perfect cake for me.  Thank you Real House Moms!

Ingredients:

For the cake:

• 4 eggs, room temperature
• ¾ cup granulated sugar
• 2 tablespoons oil
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoons salt

For the filling:

• 6 ounces cream cheese, softened
• 1¼ cup whipped cream
• ½ cup powdered sugar
• ½ teaspoon vanilla
• ⅓ cup strawberry jam

Directions:

For the Cake:

1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
2. Lay a tea towel on a flat work surface and sprinkle well with powdered sugar and set aside.
3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, and vanilla. Beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
5. Bake for 12-15 minutes or until it springs back when touched.
6. When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.

For the Filling:

1. Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
2. Unroll the cake and spread the jam all over the cake ½-inch from the edges. Apply the filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.

Virgin Pina Colada

I just love coconut and pineapple so this is the perfect drink for me.  Thanks to High Heels and Grills for the recipe.

Ingredients:

• 1 cup pineapple juice
• 1 cup coconut milk {I use full fat}
• ¼ cup granulated sugar
• ¼ cup heavy whipping cream
• 1 tsp. vanilla extract
• 8 cups cubed ice

Directions:

Place all ingredients in a blender.  Enjoy!

Jambalaya

For my birthday I wanted jambalaya that would not take all day to cook.  I found this one form Gimme Some Oven.  It was easy, tasty and did not take all day.

Ingredients:

• 3 Tbsp. olive oil
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below)
• 4 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 lb. andouille sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 (14 oz.) can crushed tomatoes
• 1 1/2 cups uncooked white or brown rice
• 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
• 1 bay leaf
• 1 tsp. thyme, crushed
• 1/4 tsp. cayenne pepper
• 1 lb. raw shrimp, peeled and deveined
• (optional) 1 cup thinly-sliced okra
• salt and pepper
• (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

Directions:

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

*If you like spicy jambalaya, I recommend adding 2 jalapenos with their seeds in. If you like it mild, I'd go with just 1 seeded jalapeno. Or you can go somewhere in between, and always add extra hot sauce at the end if it's too mild.

**I also like heavily seasoned jambalaya, so I go with a full 2 Tbsp. If you think that might be too much, I recommend adding just 1 Tbsp and then taste-testing the rice before adding the shrimp. If you want to add more at that point, just stir some extra seasoning in when you add the shrimp.

Ranch Dressing

This is a very good and light tasting ranch dressing.  It is good as a dressing or a dip.  Thank you A Teaspoon of Happiness for the recipe.

Ingredients:

• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon lemon juice
• 1 small bunch of fresh chives or 1 Tbls of dried chives
• 1 small bunch of fresh parsley or 1 Tbls of dried parsley
• 1 clove garlic
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ - ½ cup milk or buttermilk (depending on desired thickness)

Directions:

1. In a food processor or blender, blend all ingredients.
2. Allow flavors to combine in the refrigerator before serving.