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.

Creole Seasoning Mix

I was fixing a recipe and realized that I did not have a creole or cajun seasoning.  So I searched and found this one.  It is so good, I will never buy a prepared one again.  Thank you Allrecipes!

Ingredients:

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried thyme

• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 5 tablespoons paprika
• 3 tablespoons salt

Directions:

Mix all ingredients and store in container or small mason jar.

Homemade Whipped Cream

This is so easy and is a great topping for pies, cakes, ice cream, whatever you can think.  This recipe can easily be doubled.

Enjoy!

Ingredients:

1 cup of Heavy Cream (cold)

2 Tbls of powdered sugar

1/2 tsp vanilla

Directions:

Place all ingredients in the mixer bowl.  Start on low speed to incorporate the ingredients, then turn to high.  Mix until stiff peaks form.

French Toast

This is such an easy and tasty recipe.  They are so good, don't just eat them for breakfast!  This recipe was inspired by KitchMe.

Ingredients:

4 egg

2⁄3 cup whole milk

1⁄3 cup flour

1⁄3 cup sugar

1⁄2 tsp vanilla extract

1⁄4 tsp salt

1⁄8 tsp cinnamon

8 - 10 slice Texas toast or other thick bread

3 tbsp butter Directions: Combine all of the dry ingredients, then add milk, vanilla and eggs.   Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Working in batches, dip each slice of bread in the batter for 30 seconds on each side. Let some of the batter drip off, then place in the skillet. Cook for 2-3 minutes on each side until golden brown. Transfer to a plate and keep warm. Add more butter to the skillet or griddle, if necessary, and repeat with remaining bread. Dust with powdered sugar and serve with syrup.

Creamy Tomato Soup

One rainy day I wanted tomato soup but I didn't want the yucky stuff from a can.  So I went searching for a recipe with the ingredients that I had on hand.  I came across this one from Taste of Home.  It was simple, easy and delicious.  This is a good recipe to double and try to do one of my favorite things: cook once, eat twice.  This soup freezes very well and is easily warmed back up in the microwave.

Ingredients:

• 1 can (29 ounces) tomato sauce

• 1 cup heavy whipping cream, half and half or milk

• 1-1/2 teaspoons brown sugar

• 1 teaspoon Italian seasoning

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Directions:
• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

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Chocolate Buttercream Frosting

Wow!  This is such a delicious and easy frosting.  It easy makes plenty for a two layer round cake.  This icing is so fluffy!  Thank you Cooking Classy for the great recipe.

Ingredients:

• 1 1/2 cups (12 oz) butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)
• 3 3/4 cups (448g) powdered sugar
• 2/3 cup (68g) unsweetened cocoa powder
• 3 - 5 Tbsp half and half
• 1 1/2 tsp vanilla extract

Directions:

• In a the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in powdered sugar, 3 Tbsp half and half, and the vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed. Mix in up to additional 2 Tbsp half and half to thin as needed. Increase mixer to medium-high speed and whip until fluffy.

Chocolate Ganache

Chocolate ganache can used on top of cake or many other desserts.  It also makes desserts look expensive and fabulous.  Thank you Rose Bakes for the recipe.

Ingredients:

4 oz semi sweet chocolate (by weight)½ cup heavy whipping cream

Directions:

1. First, warm the cream in a saucepan over medium heat until simmering. While it's heating, chop the chocolate into small pieces if you're using bars or bricks) and place in a glass bowl. When the cream is heated, pour it over the chopped chocolate and stir until the chocolate it melted and the mixture is smooth. Allow to cool and thicken. {Note: you can also allow this to completely cool and whip it to use as a filling or frosting for piping.} I stuck mine in the frig for about 10 minutes to speed up the process!
2. I've also added in ¼ cup of corn syrup (for added shininess) and vanilla (for extra flavor) but these are not necessary!

One Bowl Chocolate Cake

My husband loves chocolate cake but I will not buy a box cake anymore because of the tons of ingredients that I can't even pronounce.  I have made several chocolate cakes but this one is moist, delicious and so easy to make.  Thank you Rose Bakes for the recipe.

Ingredients:

• 2 cups white sugar
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1. Preheat oven to 350° F. Prepare two 8" or 9" round pans (or I've also used a 9"x13" sheet cake pan). Make sure to grease and flour the pan.
2. In a large mixing bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the boiling water.
4. Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting.

Wheat Crackers

I was trying to find a saltine recipe but ended up finding this recipe.  It is quite tasty, and I think would be so good with pimento cheese or anything like that.  Thank you Little House Living for the recipe.

Ingredients:

• 1 1/2 c. wheat flour
• 4 T. butter (softened or melted)
• 1 1/2 T Sugar
• 1/2 t. salt + some for sprinkling
• 1/4 c. water (more or less)

Directions:

In a bowl, mix together the sugar, wheat flour, and salt. 

Add in the butter. Mix until crumbly.

Slowly add in the water. You may need more or less.  Mixing with a fork combines the ingredients better and still lets them be flaky.

Roll the dough out until it's very thin. (It will not rise at all so just roll it out to be the thinness you desire to eat!) You will need to roll out the dough on parchment paper if you aren't using a stonewear pan so it doesn't stick.

Score your crackers with a pizza cutter. If your crackers aren't perfectly square, no big deal

Sprinkle with a little more salt.

Bake at 400F for about 15 minutes. Watch the crackers after 10 minutes to make sure they don't get too "done".  They will burn quickly!

Enjoy plain, with cheese, dip, or any other way you normally enjoy crackers!

Hot Dog Chili

I love a good hot dog with really good chili.  Canned chili will not give you the delicious, wonderful taste that goes on a good hotdog.  This recipe is easy and can easily be frozen.  You can freeze it in an ice cube tray, with one cube being just about enough for one hot dog.  Once frozen, just remove from tray and place in container.  This recipe can easily be doubled.

Ingredients:

1 lb. hamburger (You want to use ground chuck or ground round - anything that is more fatty will give you a very greasy chili)

1 can tomato soup

3/4 cup ketchup

1-2 Tbls dried minced onions

1-2 tsp chili powder (you can add more depending on your taste and amount of heat you like)

Directions:

Place all ingredients in a pot and mix well.  Turn heat to medium and cook for 45 minutes to one hour or until thickened and all meat is cooked.  When you check with thermometer, you want to have a temperature of at least 165 degrees.  Stir often to make sure it is not sticking.  If it begins to bubble, just turn down the temperature a little bit.

Cheeseburger Macaroni

This recipe is very easy and much better than store bought boxed kinds.  Most times we double the recipe which gives us something good for lunch since it is so easy to reheat.

Ingredients:

1 lb hamburger

1 medium onion

1/4 tsp garlic powder

1/8 tsp cayenne pepper

Salt and Pepper to taste (about 1/2 tsp each is a good place to start)

7 oz uncooked macaroni

1 small can tomato paste

1/2 lb American, Velveeta, or Cheddar Cheese

Directions:

Brown hamburger, onion and spices in large, deep skillet.  Drain oil from pan when meat is completely cooked.  

Place hamburger back in pan and stir in tomato paste.  Add uncooked macaroni and enough HOT water to cover the hamburger, tomato paste and macaroni mix.  Stir well and bring to a boil.  Cover and turn down to a simmer.  Cook until macaroni is soft.  If needed, add a little more water to allow to cook more until macaroni is soft.  When dish is done, remove from heat, add cheese and cover.  Cheese should be melted in about 5 minutes.

Homemade Herbal Shampoo

I haven't made this yet, but I will for my next batch of shampoo.  Thank you Nerdy Farm Wife for the recipe.

Customizable DIY Herbal Shampoo Recipe:

• 2 ounces Dr. Bronner’s Unscented Baby Mild Pure Castile Soap
• 4 to 5 ounces of water, infused with herbs (see suggestions below)
• 1/4 teaspoon carrier oil – more for dry hair, less for oily (options below)
• 20 to 40 drops essential oil (suggestions below)

First, make your herbal infusion by placing a teaspoon, or pinch, of each type of herb you wish to use in a heat proof jar or glass, pour one cup of simmering hot water over the herbs, cap with a saucer and let steep for several hours. Strain and set aside 4 to 5 ounces. Any leftover infusion can be used in your bathwater or diluted with vinegar to use as a hair rinse.

Add the castile soap, carrier oil and essential oils to the water. Gently stir until mixed. Try to avoid whipping up any bubbles, as much as possible. Pour into an easy to dispense container. You can recycle an old shampoo bottle for this.

Make small batches at a time and store this in your refrigerator. Shelf life will be up to a few weeks, but check for spoilage before each use.

Shake or swirl gently before each use. If at all possible, follow with either a rinse or spritzing of vinegar and water. More on this below.

Okay, so now that we know the basic recipe, let’s talk about how to customize this shampoo in order to make it your own.

Herbs to try in your infusion:

These can be fresh or dry or a combination of both types.

Chamomile is traditionally used for light hair and rosemary for dark hair, but feel free to mix and match as you please. You can make a lovely floral shampoo, using roses, violets, lavender and other flowers with matching essential oils or create a more medicinal one with rosemary, thyme and tea tree oil.

Comfrey and calendula are great for scalp conditions and rosemary is said to prevent thinning hair. Lavender may help a dry, itchy scalp. These are just a few suggestions.

Peruse through the listings of available bulk herbs at Mountain Rose Herbs and see which names catch your eye. Each herb has a little link under its name that you can click for more information that will let you know what it’s useful for.

You can also invest in a great herbal reference book. My favorite is Making Plant Medicineby Richo Cech.

• Calendula
• Chamomile
• Comfrey
• Lavender
• Lemon or Orange Peel
• Nettle Leaf
• Oregano
• Plantain
• Rose Petals and/or Leaves
• Rosemary
• Sage
• Thyme
• Violet Flowers and/or Leaves

Castile Shampoo Recipe

I use this and am very pleased with the outcome.

Shampoo Recipe

Ingredients:

* water – ¼ of a cup
* liquid castile soap – 1/4 cup
* 1/2 teaspoon of sunflower or any mild vegetable oil of your choice

Directions:

Place all the ingredients for your liquid soap in a hollow container and mix well. Place the finished mixture in an empty bottle to store. Make sure that you rinse your hair well before and after shampooing.

Moisturizing Honey Body Wash with Essential Oils Information

This is a wonderful and easy body wash that leaves your skin feeling great and gives you lots of suds.  I make mine and store in a repurposed body wash bottle with pump.

Ingredients:

• ⅔ cup liquid castile soap 
• ¼ cup raw, unfiltered honey 
• 2 teaspoons oil – grapeseed, jojoba, sweet almond, sesame, or olive (find it here
• 1 teaspoon Vitamin E oil 
• 50 – 60 drops essential oils - see suggestions below

Directions:

Measure out all ingredients and combine in a bottle with a squirt top, shaking to mix. Shake gently before each use. To use, squirt onto a washcloth, bath pouf, or directly onto body.

Since this recipe doesn’t contain water, it has a long shelf life of up to a year.

Essential oils for skin

When making your body wash, keep your particular skin type in mind and find a scent you enjoy. If you’re using this body wash for your baby, you may want to omit the essential oils altogether, or just add a few drops of chamomile or lavender essential oil. If children will be using the body wash, use half the suggested amount of essential oils.

Here are some suggestions:

Chamomile (German and Roman) – Great for dry and sensitive skin, acne, eczema, and dermatitis.

Geranium – Great for oily complexions, acne, mature skin, eczema, dermatitis, and other problematic skin conditions. It also brightens and revitalizes dull skin.

Grapefruit – This essential oil tones the skin and is extremely cleansing for oily skin. If using the amount suggested in the above recipe, there is no phototoxic concern.

Lavender – Very gentle and good for all skin types, including very sensitive skin. Perfect for mature skin, acne, eczema, and psoriasis. Effective in soothing itchy skin.

Palmarosa – Stimulates new cell growth, moisturizes skin, and regulates oil production. This makes it a valuable essential oil for use in any DIY skin products.

Patchouli – Antimicrobial, astringent, fungicidal, and deodorant. Great for acne, cracked and chapped skin, eczema, oily skin, and mature skin.

Peppermint –  Since peppermint is very strong, use only half the amount recommended in the recipe (or less). Cooling, refreshing, and stimulating. Has astringent properties, making it perfect for acneic skin. (Note: Avoid during first 4 months of pregnancy.)

Rosemary – Rosemary is stimulating and restorative. Useful for acne, eczema, and dermatitis. (Note: Avoid during pregnancy. Do not use if you are epileptic or have high blood pressure.)

Sandalwood – Useful for acne, dry, cracked, and chapped skin. Also great for wrinkles and mature skin.

Sweet orange – One of the only citrus essential oils that is not phototoxic, sweet orange is helpful for dull or oily skin.

Tea tree – This antibacterial oil can be nicely blended with others like lavender and peppermint. May be useful for acne, oily skin, rashes, and inflamed skin. Using too much may actually create a drying effect. You may need to experiment a little to find the right amount for your skin.

Ylang ylang – Great for general skin care, irritated skin, oily skin, or acne. Since this oil is a strong scent, add a few drops at a time until the desired aroma is achieved. (You will need much less than the amount suggested in the above recipe.)

Make it your own

Don’t limit yourself to the essential oils or ingredients recommended in this recipe.

Experiment with your favorite ingredients, and be sure to let us know how it turns out!