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Baked Macaroni & Cheese

Baked- Macaroni-  Cheese

Baked Macaroni & Cheese

 

INGREDIENTS:

1 1/2 cups dry elbow macaroni shells or cavatappi
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 cups milk not skim
1/2 teaspoon each salt and pepper
2 cups of shredded cheese I like sharp cheddar and Swiss

 

 

Directions:

Preheat oven to 350 degrees.
Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the salt and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce.
Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.

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Pumpkin Bars with Cream Cheese Frosting

Pumpkin- Bars- with -Cream -Cheese -Frosting

 

Pumpkin Bars with Cream Cheese Frosting

 

 

Ingredients:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

 

 

FOR THE CREAM CHEESE FROSTING:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

 

 

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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