mac n cheese

MAC AND CHEESE LIKE NOODLES AND CO.

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is TO DIE FOR!!!!!

2 Bags Pepperidge Farm Chessmen Cookies
6 to 8 fresh bananas, sliced
2 C. Milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 9x13 glass dish with one bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer. using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and sir unitl well belended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate unitl ready to serve.

Creamy Crock Pot Chicken

Creamy Crockpot Chicken

1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts

Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)

I like to serve it with BROCCOLI!!

Cous Cous Salad

One box of cous cous (I like the flavored kind with garlic or pine nuts or something)

2 lemons

1 4 0z package of feta

2 big handfuls of grapes- halved

1 tbs olive oil

optional:

fresh parsley-chopped

Prepare cous cous according to package. Add juice of 2 lemons, halved grapes, feta to taste, olive oil and parsley. I like it refrigerated.

Becca's Ginger Snaps

Combine:

2 cups brown sugar

1½ cups shortening

½ cup molasses

2 eggs

Add and mix:

4 ½ cups flour

4 teaspoons baking soda

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon cloves

½ teaspoon salt

Roll dough: into balls.

Roll balls: in sugar.

Place: on ungreased cookie sheets.

Bake: at 375 degrees for 8 - 10 minutes.

Gooey Pumpkin Butter Cake

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

DIRECTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Lion House Rolls - Excellent

Lion House dinner rolls

2 Cups warm water (110 to 115 degrees)

2 tablespoons active dry yeast

2/3 cup nonfat dry milk

*1/4 Cup instant potatoes (soften in 1/4 cup warm water before you add to mix) You don't need this if you don't have the potatoes

1/4 cup granulated sugar

2 teaspoons salt

1/3 cup butter - softened to room temperature

1 egg

4 1/2 to 5 cups all-purpose flour or bread flour

1/2 cup butter, melted

In a large bowl of an electric mixer,(I use the bosch with the dough hooks) combine water and dry milk, stirring until milk dissolves. Add potatoes and yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand) *When I use the bosch you don't need to mix by hand, just keep adding flour until the dough leaves the sides of the bowl. Turn the mixer on high using the dough hooks all the time and knead the dough for 5 min. on high speed.

Spray a good sized bowl with pam or vegetable oil and put the dough in the bowl and then turn it over so the top is oiled. Cover with plastic wrap or a towel and allow to doubled in size.

Roll out on a well floured counter to about a 1/4 inch thick and cut into circles about 3' in diameter. Then you dip the middle of the circle in butter and pinch the edge together and put in a pan to raise. You want to let raise about 45 min to 1 hour.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Serve with Honey Butter or Raspberry Honey Butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

note: this recipe can be doubled, tripled, or even quadrupled if you have a large enough bowl.

You can also freeze shaped rolls for later use: Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, Squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Baking instructions for Frozen Roll Dough

Suggested Method: Spray a 9 x 13 inch baking pan with spray. Place rolls evenly apart in four rows, three rolls in each row with the edge down and facing the same direction. Cover lightly with plastic wrap.

Let rolls rise for 3 to 5 hours, until double in size. Actual time will depend on the temperature of your kitchen.

Preheat the oven to 375 degrees. Carefully remove plastic wrap. Bake rolls 15 to 18 minutes, or until golden brown.

Remove rolls from oven and brush with melted butter.

Speed Method:

Place rolls in pan same as suggested method. Do not cover. Preheat oven to 200 degrees. Boil 1 quart of water and place in a shallow pan on bottom rack of oven. Place pan of frozen rolls on the top rack.

Let dough rise about 1 hour, or until double in size. Do not allow dough to rise too high. Rolls will raise more as they bake. Remove rolls from oven and preheat the oven to 375 degrees. Bake rolls 15 to 18 minutes, or until golden brown.

Remove rolls from the oven and brush with melted butter.

After baking and cooling the rolls, place in plastic bags. Rolls may be frozen or stored int eh refrigerator for 4 days.

Reheating suggestions: Allow frozen baked rolls to thaw. Remove rolls from plastic bag, place in a brown paper bag and roll the opening closed. Sprinkle the outside of the paper bag with water. Place in a preheated 325 degree oven for 10 minutes. erve immediately. Reheating in the microwave is not recommended.

HONEY BUTTER

1/2 cup butter, softened

1/2 cup honey

1/4 teaspoon vanilla

Beat butter until it is broken up. Add the honey and the vanilla. Beat for 10 minutes, scraping mixture to the bottom twice during the mixing. (It is very important that this mix for the entire 10 minutes or it will separate.) Store, refrigerated, in a plastic container.

RASPBERRY HONEY BUTTER

1/2 CUP BUTTER, SOFTENED

1/4 CUP HONEY

1/4 CUP RED RASPBERRY PRESERVES

1/4 TEASPOON VANILLA

Beat butter until it is broken up. Add the honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store, refrigerated, in a plastic container.