All Recipe's Chuck's Favorite Mac and Cheese

Browsing the What's Cooking boards one day I stumbled over this beauty.

Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

Spence loved this so much he insisted it become our weekly mac and cheese dish. I agree, it was great. With a smile on my face I obliged, but told him not to forget about the baked beer mac and cheese!

Homemade Meatlover's Pizza

Ingredients:

• 1 roll of Pillsbury rolled pizza crust

• 1 pkg. Mozzarella cheese

• 1/2 can of Tomato sauce

• pinch of Basil

• 5-6 pieces Turkey Bacon

• Hamburger (use however much you like)

Roll out pizza crust to desired thickness on a pizza sheet. Brown hamburger and microwave bacon. Spread tomato sauce over unbaked crust. Sprinkle the basil on top. Next top with the package of cheese. Follow with the cooked hamburger and bacon. Bake in the oven at 425 for 8-13 minutes. Enjoy!

You can use whatever toppings you would like - Spence and I usually like the meatlovers. This is our version, but usually on the Pillsbury pizza crust tube you can follow the directions on there for their pizza.

Chocolate Chip Malt Cookies

Ingredients

1 cup butter-flavored shortening
1-1/4 cup packed brown sugar
1/2 cup malted milk powder
2 Tbs. chocolate syrup
1 Tbs. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
6 ounces milk chocolate chips

Instructions:
In mixing bowl, combine first five ingredients; beat 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in milk chocolate chips.

Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 minutes or until starting to brown. Cool at least 2 minutes before removing to wire rack. Yields about 2-1/2 dozen cookies.

I made these for a recent cookie exchange and they are AMAZING. I think these will be my go to cookies. I know I will never make just plain chocolate chip cookies again. They taste the best right out of the oven warm, but that doesn't stop me or my husband putting a couple in the microwave to warm and enjoy!

BBQ Ranch Chicken and Texas Road House Biscuits & Cinnamon Butter

I first saw this recipe on Amy's blog and then I followed along and noticed Molly made it too! It had to be good - I trust these women's palates.

I made this with just 2 chicken breasts, but here is the original:

4 chicken breasts

3/4 cup BBQ sauce

3/4 cup ranch dressing

Shredded Cheddar cheese

Chopped green onions (optional)

Bacon bits (optional)

Mix ranch and BBQ sauce together and pour over the chicken in a frying pan. Let simmer on medium to high heat for around 20-30 minutes until cooked.

There are some complaints that the chicken gets dry, but that hasn't happened to me. The sauce does thin out. If the sauce mixture starts to dry out, you can always add some water.

Sprinkle with shredded cheddar, green onions and bacon bits. Enjoy! (I forgot to do this step - Ooops! You know I was distracted when I didn't add CHEESE!)

Now on to the Texas Roadhouse Butter! I found this here.

• 1 cup butter (a.k.a 2 sticks)
• 1/3 cup sweetened condensed milk, chilled
• 1/2 teaspoon corn syrup
• 3/4-1 teaspoon cinnamon, to taste

Place all ingredients in a food processor (I used a hand blender) and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Verdict: The hubby loved these, however I found them too sweet. I would either cut down on the corn syrup or the milk. But I will probably make it again!

Pumpkin White Chocolate Chip Cookies

1/2 c. butter
1 1/2 c. sugar
1 tsp. vanilla
1 egg
1 c. pumpkin
2 2/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chocolate chips (Used white choc. chips)
1/2 c. nuts, optional (Didn't use)
1 c. raisins, optional (Didn't use)

Cream together butter and sugar. When smooth and creamy add vanilla, egg and pumpkin.

Mix dry ingredients together and sift 2 times. Then add to pumpkin mixture mixing well. Add chocolate chips and optional nuts/raisins. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 12 minutes.

This recipe makes about 40 cookies. I used white chocolate chips, but you could use regular chocolate if you like - I didn't want the chocolate to overpower the pumpkin and I would really suggest using the white chocolate chips in this recipe.

This was a hit at my recent fall family get-together from Cooks.com. My husband, who isn't a pumpkin fan even enjoyed these. This will become a fall staple in our household.

Slacking!

Instead of cooking yummy food and sharing it with you, my life has been consumed with buying a home. I have many new recipes for you and can't wait to start cooking in my new kitchen in early September!

Please stay tuned - in the meanwhile, see my home blog here: themistressofoxford.blogspot.com

Baked Beer Mac & Cheese

• 3T Butter

• 3T Flour

• 1 1/2 C Milk

• 1 1/2 C Beer

• 5 C mixed cheese (cheddar, mozerella, parmesean)

• 1lb Ziti or other shaped pasta (cooked)

Melt Butter in saucepan and whisk in flour stirring for 2 minutes over medium heat.

Add Milk to mixture and cook until bubbling.

Add Beer into mixture and cook until bubbling- cover partially and cook 10 minutes stirring periodically.

Add in Cheese and stir until melted.

Add in Pasta, Salt, Pepper, Hot Sauce, or any other spices you like. (We just used s &p)

Bake in a buttered 13"x9" baking dish at 375 for 35 minutes- let cool 10-15 minutes before eating

Beer + pasta in a main meal?!!! It was awesome!!!!!

Schrodt Chili

• 2 (10 3/4 oz.) cans tomato soup
• 2 (10 3/4 oz.) cans water
• 1 (42 oz.) can kidney beans
• 1 (28 oz.) can crushed tomatoes with puree (I get this from Meijer - sometimes hard to find)
• 3 links italian sausage (Optional)
  
• 1/2 lb. bacon
• 1 1/2 lbs. ground hamburger meat (or ground turkey)
• 1/4 tsp. salt (heaping)
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1 cup onions (We use dried onion flakes)
• 1 T chili Powder
• 1 T sugar (heaping)
• 2 T cumin (Optional -- This gives the chili a smoky flavor)

Brown ground hamburger.
Boil italian sausage & cut into thin slices.
Cook bacon and break into 1/2" pieces.
Combine ingredients into large pot. Heat to boiling then simmer for an hour to let the flavor set in.

Makes approx. 10 bowls

Breakfast Skillet

• 1 pkg. of Breakfast Sausage
• 6-7 potatoes
• 7-8 eggs
• 1/2 cup milk (for scrambled eggs)
  
• 1 pkg. McCormick Roasted Garlic & Rosemary Potato Steamers (Click to see what it looks like!)

First, cut the potatoes. almost in a cubed shape. Follow directions on seasonings package to coat potatoes and put in microwave.
While the potatoes are cooking, brown breakfast sausage. Set aside.
Next, scramble the eggs, add the milk and cook. Set the scrambled eggs in the bowl with the breakfast sausage.
When the potatoes are done, take them out of the steamer bag and add them to the sausage and eggs. Mix well, turning the mixture instead of beating. (You don't want to turn it into mush!)

This is my husband's favorite breakfast. He even requested it for his birthday dinner. It is pretty simple, and sooo good. You will love the smell of the potatoes - it's the best part.

Skillet makes 3-4 servings.

Chicken Tortellini Soup

• 2 c diced onion

• 2 c sliced celery

• 1 c sliced carrot

• 1 tbsp minced garlic

• 1 tbsp Italian seasoning

• ¼ c dry sherry

• 8 c chicken broth

• 4 c cooked chicken, chopped (1 lb)

• 3 c refrigerated cheese-filled tortellini (9 oz) (I used a little more)
  

• Salt and pepper to taste

Mix onion, celery, carrot, garlic and seasoning in oil in a large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze with sherry and simmer until nearly evaporated, then add chicken broth and bring back to a boil. Reduce heat and simmer 10 minutes. Add tortellini and chicken, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Bacon, Cheese & Potato Chowder

Serves 2-3

• 3 cups fat-free milk

• 1 can (10-3/4 oz.) condensed cream of potato soup

• 2 cups frozen Southern-style hash browns

• 1 cup Shredded Sharp Cheddar Cheese

• 8 slices Bacon, crisply cooked, drained and crumbled

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Stir in the bacon and cheese. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Serve with fresh roll.

This is a variation from my friend from the Kraft Foods site. You can add green onions to garnish if you would like, but I left it out. This was super easy and filling! Spencer loved it and we will be adding this to our favorites!

Fried Ravioli

• Olive oil, for frying (We used vegetable oil)
  
• 1 cup buttermilk
• 2 cups Italian-style bread crumbs
• 1 box store-bought cheese ravioli (We used 2 boxes)
  
• 1/4 cup freshly grated Parmesan
• 1 jar marinara sauce heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. (We did not use the thermometer)

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

**************

We ate this for a whole meal. It was amazing. This recipe is courtesy of Giada De Laurentiis.
I love her Italian meals, they are so yummy. ***Hint***Do not use EVOO (Extra-virgin olive oil) to fry with. It will turn out bitter. Use regular olive oil or vegetable oil to fry with.

Egg Sausage Casserole (Christmas Casserole)

* 6 hard boiled eggs
* 1/2 cup butter/margarine
* 1/2 cup flour
* 4 cups milk
* 1 pound bulk pork sausage (I use bob evans or jimmy dean)
* 1 1/2 - 2 cups stuffing
* 1 pkg. shredded cheese
* 1/2 tsp. salt
* dash of pepper

* Serves 6

Slice 2 of the eggs and place into the bottom of a 1 1/2 quart casserole. In a saucepan, melt the margarine, blend in the flour, add the salt and pepper. Add the milk all at once, and cook stirring constantly, until mixture thickens and bubbles. Cook sausage, drain off fat. Stir sausage into sauce and pour half of it over the eggs you sliced in the casserole dish.

Sprinkle 1/2 of the shredded cheese and follow with 1/2 of the stuffing. Layer another 2 sliced eggs on top of this. Pour the rest of the sausage sauce atop this. Again layer the cheese and the stuffing. Finish by placing the last 2 sliced eggs on top and dust lightly with stuffing.

Cover casserole and bake at 375 degrees for 30 minutes or longer, until it is bubbling.

This is our MUST HAVE yearly Christmas morning breakfast. It is very filling. Since it can be prepared the night before, you can enjoy Christmas morning without much preparation.

Mom's Apple Pie

(Picture shows pie before crumb topping added)

You can make your own crust or buy a ready-made crust like I did here.

Peel and slice 7-8 apples for a deep dish pie or 5-6 for a regular pie. Put apple slices in a bowl with water and 1 Tbl lemon juice so they don't get brown. Put a layer of apples in the pie shell and sprinkle with flour, sugar and a little cinnamon - (you can use brown sugar if you prefer). Dot with butter in a few places. Sprinkle with a dash of nutmeg. Add more apples and again sprinkle with flour, sugar and cinnamon- dot with butter. Repeat until the shell is mounded, as the apples cook down.

Crumb Topping

Use equal amounts of sugar and flour (about 1 cup each). Add a touch of cinnamon if desired. Mix with a fork and enough butter or margarine to become crumbly. Sprinkle over pie.

Bake at 325 for about 45 minutes for a regular pie or 1 - 1 1/4 hour for a deep dish, as more apples are used. After it has been cooking for 30 minutes keep a close watch to make sure the topping doesn't brown too much. (You can cover the pie with foil if it starts to get too dark.)

Tips:

• Cortland or Jonathan apples are great for baking, especially in this pie. McIntosh and Granny Smith Apples are other great apples to use. Use Jonathan, Jonagold, Winesap and Pippin apples for a tart pie, and Fuji, Pink Lady, Suncrisp, Rome Beauty and Empire apples for a sweeter taste.

• Though Red Delicious apples are a favorite for eating out of hand, their texture makes them ill-suited for apple pie.

I promise you will love this apple pie. The crumb topping makes this pie. I recently made two of these and brought one into work and there was a fight for the last slice. Enjoy!

Amy's Pomegranate Martini

• 1 1/2 cups pomegranate juice ( I use 100% Pom juice)
• 2 ounces Absolute Citron vodka (I used regular Smirnoff here)
• 1 ounce Cointreau liquor
• Cup of ice
• Splash of Sprite/Vernors
• Squeeze of lemon/lime

Shake ingredients in a shaker and put in chilled martini glasses. Garnish with a lemon/lime spiral.

My friends and I enjoyed this cocktail last week and I got rave reviews! Enjoy!

Covey Run Riesling Review

A longtime favorite of mine offers green apple, honeysuckle and peach notes. Very crisp and fresh, this wine is great for a summer sipper. With it's medium body it's not too light. The acidity here balances out nicely with the sweetness of the fruit. Dry and wet white wine lovers unite!

For it's price, this Riesling rates very high on sommelier's wine lists compared to taste. It has received 89 points for it's 2005 year and also been awarded Best Value. It's a great staple in my house.

Price: $8

Chateau Grand Traverse Late Harvest Riesling Review (Michigan)

This one has quickly become one of my favorites. With notes of peach and apricot, this riesling is crisp and sweet. Make sure to keep this wine just slightly chilled - almost warm, not cold. You will miss the flavors of this wine completly if you shove it in the fridge with your milk. This wine lingers a little after you swallow and the slight sweetness can still be tasted.

Late Harvest Rieslings are my current favorite. Still crisp, the late harvest brands also have a slight warmness to them. I know they don't disappoint.

Price: $9

Elk Run Sweet Katherine Review

I prefer white wines as a whole, but this red wine gets my award for best red in my book. Someone has finally listened and made a mildly sweet red wine with a distinctive aftertaste. This wine pairs perfect with Gouda cheese. The wine is fragrant and sweet with an almost smoky aftertaste that leaves you wanting more. I like to serve mine around 55 degrees.

Elk Run Vineyards is located in Maryland. So, sadly it is not located in Michigan. When I visit my second family in Maryland I try to pick up a few bottles. It has won many awards such as the 2005 Maryland Governor's Cup, 2007 Silver Award and has won 2007's Best Summer Sipping Wine. Toted as one of their dessert wines, I find that this red goes well with anything at anytime.

Price: $12

Moscato Allegro Review

Very light, fresh - a great mix of fruity and flowery. Almost like champagne but without the carbonation and feeling of fullness. No bloat belly here. This is a great after dinner wine that would go well with strawberries and a light dessert. I had a whole bottle myself and didn't feel loopy. It was very sweet and finished sweet as well. If you like dry wines, this one is not for you. However, if you are like me and prefer sweeter wines with a fruity taste, Moscato Allegro is worth the money.

Price- $13

Three Blind Moose Pinoit Grigio Review

Maybe it's because I'm not the biggest pinoit grigio fan, but this did not impress me. I am a Riesling junkie....ok, ok, a phene, but this still tasted a little too "alcohol-y" to me.

The plus sides to this wine: it was wet, not dry and it finished clean like all whites should. Lindsay turned me on to this brand of wine and she recently told me that they made a Riesling. I just have to hunt to find it.

Price- $8.50