Yummy Mac and Cheese

1lb. large elbow Maccaroni
1 large block of Sharp Chedder Cheese
2 Eggs
3 cups Milk
1/2 stick of Butter
Salt and Pepper to taste

*Cook the maccaroni and pour into a 9x13 pan
*Cut the cheese into small cubes and place all throughout the noodles in the pan (press some into the noodles as well so they are evenly placed)
*Do the same with the butter, placing it evenly throughout the noodles
*Beat the eggs and add the milk, then pour it over the noodles and cheese
*Bake for 45 min. at 350

Whole Wheat Blender Pancakes

a good way to use your wheat

1 cup whole wheat
1 cup milk
mix in blender for 3-5 minutes
then add: 1/2 cup milk
1/4 cup oil (you can substitute 1/2 cup applesauce for oil)
1 egg
1/2 tsp. salt
1 TBL. baking powder
mix well adjusting milk to desired thickness. Cook on hot sprayed griddle.
In the summer I have added grated zucchini. Yum!

Kim

No-Knead Bread

No-Knead Bread from NewYork City's Sullivan Street Bakery

Makes one 1 1/2-pound loaf of crusty outside soft inside bread

ingredients:
3 cups all-pupose or bread flour, plus more for
work surface
1/4 tsp. instant yeast
1 1/4 tsp. salt
Olive oil, as needed

1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups
water and stir until blended; dough will be shaggy and sticky.
Coat a second large bowl with olive oil(or spray with pam).
Transfer dough to oiled bowl and cover bowl with plastic wrap.
Let dough rest at least 12 hours, but preferably up to 18, in a room
about 70 degrees in temp. When surface is dotted with bubbles, dough
is ready.

2. Lightly flour work surface. Place dough on work surface and sprinkle
with more flour. Fold the dough over on itself once or twice. Loosely
cover with plastic wrap and let rest about 15 min.

3. Sprinkle just enough flour over work surface and your fingers to
keep dough from sticking; quickly and gently shape dough into a ball.
Generously coat a cotton towel(not terry cloth) with flour, cornmeal, or
wheat bran. Place dough seam side down on towel and dust with more
flour, cornmeal, or wheat bran. Cover with a second cotton towel and
let rise until it has more than doubled in size and does not readily spring
back when poked with a finger, about 2 hrs.

4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6-8 qt
heavy covered pot, such as cast-iron or Pyrex(dutch ovens work great),
in oven as it heats. When dough has fully risen, carefully remove pot
from oven. Remove top towel from dough and slide your hand under the
bottom towel; turn dough over into pot seam side up.
Shake pan once or twice if dough looks unevenly distributed; it will
straighten out as it bakes. Cover, and bake 30 min. Uncover, and
continue baking until browned, 15 to 30 min. Cool on a wire rack.

We've tried this recipe and it works great. You can also use part wheat
flour or change it up using sunflower, sesame or poppy seeds on top.
Kim

BERRY PUDDING CAKES

PREP: TIME 20 MINUTES BAKE: TIME 20 MINUTES OVEN 400*F

Nonstick cooking spray
2 eggs slightly beaten
1/4 cup granulated sugar
1 tspl vanilla
Dash of salt
1 cup milk
1/2 cup flour
1/2 tsp baking powder
3 cups fresh or frozen berries(such as raspberries
blueberries and/or sliced strawberries)
2 tsp. powdered sugar (optional)


Posted By Kim
1. Preheat oven to 400 degrees. Lightly coat six 6-ounce
individual quiche or ramikin dishes with nonstick spray.
Arrange in a 15x10x1-inch baking pan; set aside. In a
medium bowl, combine eggs, granulated sugar, vanilla,
and salt; whisk until foamy; whisk in milk until combined.
Add flour and baking powder; whisk until smooth.
2. Divide berries among prepared dishes. Pour batter
over berries. (Batter will not cover berries completely)
Bake about 20 min. or until puffed and lightly browned.
Serve warm. If desired sift powder sugar over each serving.
Makes six.

Another Quick and easy recipe

Round Steak with Mushroom-Onion Sauce

reposted with pictures turns out very good and easy to do...we were all to

hungry on sunday and we ate it without taking a final picture.

SLOW COOKER

2 lbs. bonelss beef round steak
cut 3/4 inch thick
1 TBL cooking oil or pam coat pan
2 medium onions, sliced
3 cups sliced fresh mushrooms
1 12-ounce jar beef gravy
1 envelope mushroom gravy mix

1. Trim fat from meat. Cut into 8 serving-size pieces.Lightly
salt and pepper them.
In a large skillet, brown meat, half at a time, in hot
oil over medium heat. Remove from pan and and set aside.
(at this point I made my own gravy with pan drippings 2 tbls.
flour and about 2-3 cups beef broth) instead of using the
gravy mixes.

2. Place onions in a 4 quart slow cooker. Add meat and mushrooms.
In a small bowl, (if using gravy mixes) stir together gravy mixes.
Pour over mixture in cooker or pour the gravy from the pan you made
into the cooker.

3. Cover; cook on low-heating for 8-10 hours or on high-heat setting
for 4-5 hours. Makes 8 servings.

Serve with garlic mashed potatoes and fresh green beans.
We cooked this dinner for Sunday dinner and it was good and easy

From Better Homes and Gardens Quick and Easy recipes.

6 weeks ALL BRAN muffins

You can have hot muffins every morning with this recipe
last for 6 weeks in the fridge

2 cups 100% All Bran Cereal
2 cups boiling water
1 1/2 cups butter or margarine(3 cubes)
3 cups sugar (can use half as honey)
4 eggs, beaten
1 qt buttermilk
5 cups flour
3 tsp salt
5 tsp baking soda
3 tsp cinnamon
4 cups All Bran
1 cup each
raisins, craisins, nuts, all are optional

Mix first 2 things let stand. Cream butter sugar and eggs. Stir in buttermilk.
Add bran and water mixture, stir. Add flour, salt, soda, Mix. Add All Bran
and raisins and nuts if desired gently stir. Store in tight container if fridge. When
your ready for some spoon into sprayed muffin tins. Bake at 400* for 20min. or till done.
DO NOT MIX AFTER PLACING IN CONTAINER.

recipe could be cut in half if desired

Kim

Orange Chicken

*Oil for frying
*2 lbs chicken breasts cut into bite size pieces
*1 cup flour
*1/2 teaspoon pepper
*2 teaspoons salt

(combine last three ingredients and dredge chicken pieces in it.)

Make Batter:

*2 cups of flour
*2 teaspoons baking powder
*2 teaspoons sugar
*1 teaspoon salt
*2 cups iced water

(combine all ingredients in mixing bowl. Set your bowl onto another bowl with ice in it to keep batter cold.)

Heat oil on medium, coat dredged chicken pieces with batter, fry in oil until golden brown.


Sauce:

*2 cloves minced garlic (sautee')
*Add a cup of water
*2 cups organge juice
*1 cup brown sugar
*1/2 cup ketchup
*2 chicken bullion cubes
*1/4 teaspoon black pepper

(simmer above ingredients)

Meanwhile, dissolve 2 tablespoons cornstarch in 3 tablespoons cold water. Slowly add to sauce, stiring constantly until thickened. Remove from heat and add orange zest from one orange. Add 1-2 teaspoons red pepper flakes if desired.

Serve sauce over chicken pieces.


SO SO SO delicious! Restaurant quality orange chicken!



Stefani

Ham Fried Rice

Fried Rice with Ham

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

*2 eggs
*1 Tablespoon oyster sauce
*2 Teaspoons soy sauce
*Salt and Pepper to taste
*Half an Onion
*80z cubed, cooked ham (can use chicken or turkey)
*1 green onion
*6 Tablespoons oil
*1/2 cup peas and carrots (fresh or frozen)
*4 cups cold cooked rice

Directions:

Lightly beat the eggs with a half teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste, set aside.

Peel and dice the onion. Dice ham and green onion.

Heat a wok or frying pan on med-high to high heat. When the pan is hot, add 2 tablespoons oil and add the eggs and scramble lightly. Remove from pan. Clean pan.

Heat 2 tablespoons of oil in the pan or wok. When oil is hot, add the onion and stirfry briefly. Then add ham and peas and carrots. Stir-fry and remove from pan. Clean pan.

Heat 2 tablespoons of oil in the pan or wok. Reduce the heat to medium and add the rice stiring with chop sticks to break up clumps. Stir in remainder of soy sauce and oyster sauce. Season with salt and pepper to taste.

Add the cooked meat and vegtables back into the pan and stir in the scrambled egg and heat through. Add green onion. Serve hot.

Makes: 4-6 servings.




Stefani

(Recipe found at about.com)