Baked Mac n Cheese

I have a few Mac n Cheese recipes.  Lately, I've loved this one, as it is EASY and QUICK and DELICIOUS!  Very yummy!  Shaking the flour/milk/onion salt mixture helps make this super-simple and the sauce is creamy and yummy.  The leftovers are even delicious!

ingredients:
8 oz. elbow macaroni
2 cups milk
1/2 cup flour
1 tsp. onion salt
4 1/2 cups shredded cheddar cheese, divided (use different types of cheddar for a great taste)
1 cup soft plain bread crumbs
1/4 cup butter

directions:
1.  COOK macaroni according to package directions; drain well. Set aside.

2.  PLACE milk, flour, and onion salt in a quart (mason) jar; cover tightly, and shake vigorously 1 minute.

3.  STIR together flour mixture, 3 1/2 cups cheese, and macaroni.

4.  POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.

5.  Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

6.  BAKE at 350 degrees for 45 minutes or until golden brown.

Cinnamon Roll Cake

We tried this last night and it turned out fabulous.  It was less cake-like and more roll-like.  But with the ease of a cake and not waiting for dough to rise, etc. etc.  My daughter and I put this together, and it has been very much enjoyed!  I'll for sure make this again.  I'm thinking, it would be really good in the Dutch Oven too while camping!

ingredients
cake:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup (1 stick) butter, melted

struesel:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

glaze:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

directions
1.  Preheat oven to 350 and spray a 9x13" glass baking pan with non-stick spray. 

2.  For cake:  In a mixer, add all the "cake" ingredients (except butter): flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Once combined well, slowly stir in the melted butter.  Pour into the baking pan.

3.  For struesel:  In a medium-large bowl, mix together the butter, brown sugar, flour and sugar together until creamy.  Make large drops of the struesel onto the cake batter.  Take a knife and swirl it through until it is marble-like. 

4.  Bake at 350 for 35-40 minutes until a toothpick comes out NEARLY clean.

5.  For glaze:  In a medium bowl, mix together powdered sugar, milk and vanilla with a whisk.  Drizzle over warm cake. 

Serve warm or at room temperature.

Honey Sesame Chicken for the Slow Cooker

We had this tonight, and it turned out delicious.  I think I was expecting a more traditional Teriyaki chicken flavor, and while this had hints of that, it was more along the lines of "bourbon chicken" we find at our local Panda restaurants.  We really enjoyed the taste of this.  It took about 15 minutes to prepare and voila--the slow cooker did the rest!

ingredients:
2-3 lbs. boneless skinless chicken thighs, about 9-12 pieces
salt
pepper
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 Tbsp. olive oil
2 cloves garlic, minced
1/2 cup diced onion  or  2 Tbsp. dried minced onion
1/2 tsp. red pepper flakes
2 Tbsp. cornstarch
sesame seeds (for garnish)

directions:
1.  Place chicken thighs in the slow cooker and salt and pepper, both sides.

2.  In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes.  Stir well.  Pour over the chicken.  Cook on low for 4-6 hours, or high for 3-5 hours. 

3.  When chicken is cooked through, remove the chicken into a bowl and cut up into desired sized pieces.  Mix the cornstarch with water and then add to the slow cooker juices/sauce to thicken the sauce.  Return the chicken to the slow cooker, coating the chicken in the glaze/sauce.

4.  Serve over rice and sprinkle the chicken with sesame seeds.  Enjoy with your favorite vegetable!

Chicken Parmesan Bake

I found this on Pinterest, but it was a video. I have written down the directions and ingredients. It was SO easy to make, and really really delicious. I love that!


ingredients:
2 Tbsp. olive oil
2 garlic cloves, crushed or minced
6 boneless skinless chicken breasts, or 8-12 tenderloins
2 cups marinara or spaghetti sauce
1/4 cup chopped basil or 2 Tbsp. dried basil
2 cups shredded mozzarella
1/2 cup grated parmesan cheese
1 pkg. (5 oz) seasoned croutons


directions:
1. On the bottom of a 9x13 baking dish, pour the olive oil and spread in the minced garlic cloves.

2. Lay the chicken on top of the oil/garlic. Pour 2 cups of the marinara sauce over the chicken. Sprinkled the chopped or dried basil over the sauce.

3. Put half the cheese (1 cup of the mozzarella and 1/4 cup of the parmesan) over the sauced-up chicken.

4. Evenly spread the croutons over the cheese. Add the remaining cheese over the top.

5. Oven set to 350. Cover for the first 15 minutes of baking. Then uncover for the last 15-20 minutes. NOTE: Depending on the size of the chicken breasts, it can take up to an hour. Make sure the breasts reach 155* internal temperature. For the smaller breast tenderloins, it takes only about 30 minutes.

Breakfast Empanadas, Freezable

This was a hit!  Our family SO enjoyed these--and we had them for dinner one night.  Because you are making dough, it was a bit more involved than my normal "quick" meals...but the pay-off was HIGH!  These are FREEZEABLE.  SO, you could make a bunch of these up, and have them for re-heatable breakfasts.  OR, like we did, have them for dinner (and enough for left-overs another night)!  Adapted from here.  Thanks!

ingredients:
Dough
1 1/2 Tbsp. yeast
1/2 cup warm water
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

Filling
1 lb bulk sausage
1/2 cups onion, chopped, or 2 Tbsp. dried minced onion
1 1/2 cups frozen hashbrown potatoes, thawed
8 large eggs
3 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
 dash of cayenne pepper
2 1/2 cups cheddar cheese, shredded

directions:

Dough:

1.  In a mixer, dissolve the yeast in the warm water.

2.  Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth with normal mixer paddle.

3.  Continue to add flour until it makes a soft dough--but do not knead.

4.  Cover and let rise in a warm place until doubled, about 1 hour.

Filling:

1.  Cook the sausage and onion over medium heat until browned. Drain.

2.  Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Assembling the pockets:

1.  Preheat oven to 350°.

2.  Punch down the dough and cut into 16 equal pieces.

3.  Roll each piece into a 6-7" circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:

Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Mexican Chicken Ring

I found this on Pinterest...and we had it tonight.  It didn't take too long to put it all together.  My family doesn't like chunky tomatoes/onions/peppers, so I blended the Rotel.  I figure you can use salsa just as easily with a very similar flavor result. 

It was FABULOUS.  My kids ate it down, without complaint--a true sign of a successful dinner!

ingredients:

3 cooked & shredded chicken breasts (canned or your own)

2 cups grated Cheddar/Jack cheese plus some for sprinkling on top

¾ can of Rotel & all of the juice or ¾ cup salsa

3/4 cup light sour cream

1 package taco seasoning

2 rolls of regular sized crescent rolls (I use the low-fat)

1 lime (juice)

2/3 cup finely crushed tortilla chips plus some for sprinkling on top

directions:
1.  Combine chicken, Rotel/salsa, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

2. Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside.

3.  Spread chicken mixture evenly into the center of the ring. Fold the points of the crescents in and over.

4.  Sprinkle with remaining cheese and crushed tortilla chips and bake at 375 for 20 minutes.

French Toast Casserole

My friend made this and I had it this morning...it was divine!  So fluffy and yummy, I could have had it for all three meals.  I'm thinking, you could easily make this in the crock-pot or the dutch oven while camping.  Thanks Mel for sharing the recipe...though I really wasn't going to leave your house without it ;-).


ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste

topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar

directions:
1.  Place cut bread in 9x13 baking dish.

2.  Mix remaining ingredients together.  Pour over bread and in between pieces.  Let sit in fridge overnight for at least a few hours.

3.  Cream together topping ingredients and spread on bread.

4.  Bake at 350 for 45 minutes. 

*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.