Macaroni & Cheese

Sweetie Pie’s Macaroni & Cheese (serves 12-24)

Macaroni & Cheese

Ingredients:
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 TB sugar
1 cup grated mild Cheddar cheese for the topping

Instructions:
Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown

Meat Loaf MG

Meat Loaf MG

Meatloaf Comfort Food

Ingredients

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture.
Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl.
Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.

Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cheesy Potatoes

Cheesy Potatoes

Cheesy Potatoes

Packaged hash-brown potatoes jump-start a crowd-pleasing side dish that serves 18!

prep time 20 min  total time 1 hr 5 min
ingredients 9     servings 18

Ingredients

1 bag (32 oz) frozen southern-style diced hash-brown potatoes

2 cups shredded Colby, Cheddar or Monterey Jack cheese (8 oz)

1 container (16 oz) sour cream

1 can (10 3/4 oz) condensed cream of mushroom soup

1/4 cup chopped onion (1/2 medium)

1/4 cup butter or margarine, melted

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped fresh parsley

Steps

1 of 3 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 of 3 In large microwavable bowl, microwave potatoes on Defrost 12 to 15 minutes or until thawed, stirring once or twice. Stir in remaining ingredients except parsley;

spread in baking dish.

3 of 3 Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley.

Serve this creamy dish with ham and a tossed salad for a Sunday afternoon dinner.

For an even creamier texture, substitute cheese product, cubed, (the foil-wrapped cheese in a box), for some of the shredded cheese in this recipe.

Nutrition Facts
Serving Size: 1 Serving (1/2 Cup)

Calories 200
Calories from Fat 110

Total Fat 13g

Saturated Fat 8g
Trans Fat 0g

Cholesterol 35mg
Sodium 370mg
Total Carbohydrate 17g

Dietary Fiber 1g
Sugars 2g

Protein 5g

% Daily Value*:

Vitamin A 8%
Vitamin C 6%
Calcium 15%
Iron 2%

Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Texas Size Sheet Cake

Texas Sheet Cake

Texas Size Sheet Cake

In large bowl mix together:

2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt

Bring the following ingredients to a boil and add to the above:

2 sticks of oleo
1 cup of water
4 tablespoons cocoa

Combine and add:

2 eggs
1/2 cup sour cream
1 teaspoon soda

Beat well; pour into well greased cookie sheet -- 11 1/2 x 18 x 1

While cake is baking, make the following frosting:

Bring the following ingredients to a very light boiling stage (oleo should be melted):

1 stick oleo
4 tablespoons cocoa 6 tablespoons milk

Remove from heat. Add:
1 pound box powered sugar
1 teaspoon vanilla
1 cup coarsely chopped nuts (if desired)

Beat well. Pour. on top of cake as soon as it is removed from the oven. Cool

French Toast, Eggy Bread, Gypsy Toast, Omelette Bread Breakfast

French Toast, Eggy Bread, Gypsy Toast, Omelette Bread

Best French Toast Recipe

Total Time:  30 min
Prep:  20 min
Cook:  10 min

Yield:  4 servings

Level:  Easy

Ingredients

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices Challah, Brioche, or white bread
1/2 cup maple syrup, warmed

Directions

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat.

Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate.

Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Nutritional Analysis Per Serving
Calories 446
Total Fat 18 g
Saturated Fat 9.5 g
Protein 11 g
Total Carbohydrate 60 g
Sugar 34 g
Fiber 1.5 g
Cholesterol 218 mg
Sodium 340 mg

Best Oatmeal Pancake Recipes II

Best Oatmeal Pancake Recipes II

Oatmeal Pancakes Recipe

Prep Time: 10 Minutes
Cook Time: 10 Minutes
   
Ready In: 20 Minutes
Servings: 4

Ingredients:
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
   
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

Directions:
1.  Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.

2.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Best Oatmeal Pancakes Breakfast Recipe

Best Oatmeal Pancakes Breakfast Recipe

Oatmeal Pancakes Recipe Kids Love

Ingredients

1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Chicken Pot Pie Stew

Chicken Pot Pie Stew  Slow Cooker

Ingredients

Original recipe makes 16 servings

    4 large skinless, boneless chicken breast halves, cut into cubes

    10 medium red potatoes, quartered

    1 (8 ounce) package baby carrots

    1 cup chopped celery

    2 (26 ounce) cans condensed cream of chicken soup

    1 cubes chicken bouillon

    2 teaspoons garlic salt

    1 teaspoon celery salt

    1 tablespoon ground black pepper

    1 (16 ounce) bag frozen mixed vegetables

    buttermilk biscuits

Directions

    Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

    Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Serve over split buttermilk biscuits

Easy Meatloaf

Ingredients

Original recipe makes 8 servings

    1 1/2 pounds ground beef

    1 egg

    1 onion, chopped

    1 cup milk

    1 cup dried bread crumbs

    salt and pepper to taste

    2 tablespoons brown sugar

    2 tablespoons prepared mustard

    1/3 cup ketchup

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs.
Season with salt and pepper to taste.
place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Awesome Slow Cooker Pot Roast

Ingredients
recipe makes 12 servings
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

PREP 10 mins

Super Bowl Brownie Recipe

Warren Pierce Show Super Bowl Brownie Recipe

from Millie Schembechler circa 1984

1 box German chocolate cake mix

• 1 stick butter (1/2 cup) melted


• 1/3 cup evaporated milk


• 1 cup chopped nuts (optional)


• 50 (1 14-ounce package) Kraft Caramels (unwrapped)


• 1/3 cup evaporated milk


• One 6-ounce package chocolate chips
  Mix together the first 4 ingredients in bowl. Divide in half. Press 1/2 of the mixture down flat in a greased 9- by 12-inch pan. Bake at 350 degrees for 7-10 minutes.
  Meanwhile, melt caramels with milk on low to medium heat, stirring often. When above is out of the oven, pour the melted caramel mixture over cake. Top with chocolate chips, crumble remaining cake mixture on top and return to oven and bake at 375 degrees for 12-15 minutes. Cool and cut into squares and eat them!