Macaroni & Cheese

This is a Paula Deen recipe that I have altered. I could not stomach the thought of adding eggs to Mac & Cheese, so I left that out and changed some of the processes, and the recipe is still delicious.

2 cups elbow macaroni

4 Tbsp. butter, cut up

2 1/2 cups (10 oz) grated sharp Cheddar cheese

1/2 cup sour cream

1 (1o 3/4 oz) condensed cheddar cheese soup

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. black pepper

1 cup milk, room temperature

1. Bring water to boil in a medium saucepan and cook elbow macaroni for 7 minutes. Drain and set aside.

2. In a heavy saucepan, mix cheddar cheese soup, butter, salt, mustard, pepper and milk. Heat on medium until mixture is hot and slightly bubbly, stirring constantly.

3. Mix in sour cream and fold in cheese, stirring until all cheese is melted. Pour cooked elbow macaroni into cheese mixture and mix well.

4. Pour macaroni mixture into a buttered casserole dish and bake in a 350 degree oven for 45 minutes.

Horseradish and Garlic Prime Rib

This is Tyler Florence's recipe ... I take no credit for it, except for having the good sense to watch his Ultimate episode on TV! I always follow this recipe to the T ... it is excellent just the way it is.

1 (3-rib) prime rib beef roast, about 6 lb.

5 garlic cloves, smashed & minced finely

1/2 cup grated fresh or prepared horseradish

1/2 cup sea salt

1/4 cup freshly ground black pepper

1/2 cup extra-virgin olive oil

2 carrots, peeled and chopped

2 parsnips

1 red onion, halved

1. Preheat the oven to 350 degrees F.

2. Lay the beef in a large roasting pan with the bone sine down.

3. In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a thick paste.

4. Massage the paste generously over the entire roast. Scatter the vegetables and halved onion around the meat. Drizzle with olive oil.

5. Roast the beef for about 1 1/2 to 2 hours for medium rare (or 2o minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare.

6. Remove the beef to a carving board and let it rest for 20 minutes. Discard vegetables.

Note: I scrape off the horseradish & garlic crush before I start carving, but you can leave it on if you like. Just remember it is very salty and garlicky ... but some people might actually like that.

Pizza Rolls

Appertizers start appearing in our house during the holidays. If there is going to be a big dinner, then I'll serve several substantial appertizers instead of lunch. Here is one of Sarah's favorites. It's a very forgiving recipe and you can make substitutions quite easily without affecting the finished product.

4 cups (16 oz) shredded pizza cheese blend or mozzarella cheese

1 lb bulk Italian sausage, cooked and drained

2 packages ( 3 oz each) sliced pepperoni, chopped

1 medium green pepper, finely chopped

1 medium sweet red pepper, finely chopped

1 medium onion, finely chopped

2 jars (14 oz each) pizza sauce

32 egg roll wrappers

Vegetable oil for frying

Additional pizza sauce for dipping, warmed, optional

1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion.

2. Stir in pizza sauce until combined.

3. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.

4. In skillet, heat 1 inch of oil to 375 degrees . Fry pizza rolls for 1 - 2 minutes on each side or until golden brown. Do not crowd the skillet.

5. Drain the browned rolls on paper towels. Serve hot with warm pizza sauce.

Makes: 32 rolls.

Note: I do not use chopped peppers since two out of the three people in this family do not like it. Just reduce the amount of sauce used. If you do not like pizza sauce, just use a traditional spaghetti sauce, which is what I do a lot. I also use smaller wonton wrappers instead of the egg wrappers. If you want smaller rolls, just cut the egg roll wrapper into four squares ... works just as well as buying wonton wrappers. If it's just the three of us, I will use just half of the filling and save it in the refrigerator for using later.

Blackberry Cobbler

Blackberries fresh from the farm in Vermont, baked into a cobbler ... scrumptious!

Filling:

1/2 cup sugar

1 Tbsp. cornstarch

1/4 cup water

A squeeze of lemon juice

4 cups fresh blackberries

Topping:

1 1/2 cups all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. nutmeg or cinnamon

5 Tbsp. cold butter

1 egg, beaten

3 Tbsp. milk

1. Filling: In a saucepan, combine the sugar and cornstarch. Add the water and stir. Add blackberries and stir gently. Add the lemon juice. Cook on low-medium heat and stir until thickened and bubbly. Keep warm while you make the topping.

2. Topping: In a medium bowl, mix the flour, sugar and baking powder and nutmeg or cinnamon together. Cut cold butter into the flour mixture until it resembles coarse breadcrumbs. Combine the egg and milk. Add to the flour mixture and stir with a fork until just combined.

3. Butter an 8 x 8 baking dish. Pour filling into the baking dish. Spoon topping mixture over blackberry filling to cover the surface completely.

4. Place baking dish on a flat baking tray and bake in a 400 degree oven for 20 - 25 minutes.

5. Spoon into bowls while hot and serve with a scoop of ice cream.

Chicken in tomato cream sauce

I got tired of cooking the same old chicken recipes and opened up my 365 Ways to Cook Chicken (yes I like chicken that much) and I found this recipe. Sarah and John ate the meal happily, so this is a keeper and has appeared on our table many times.

3-4 skinless, boneless chicken breasts

Salt & freshly ground pepper

3 Tbsp. butter or margarine

1 shallot, chopped

1 can (14 oz.) Italian diced tomato

1/3 cup sweet Vermouth

1/2 cup heavy cream

1. Season chicken breasts with salt and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning once, until cooked all the way through. Do not brown chicken. Remove to a platter and cover with foil to keep warm.

2. Add chopped shallot to pan and cook until soft, 1 - 2 minutes. Add tomatoes and cook for about 2 minutes. Add Vermouth and boil for 5 - 10 minutes until sauce reduces by half.

3. Pour sauce into a food processor or blender and puree until smooth. Return to pan. Add cream and simmer for two minutes.

4. Add chicken to sauce and heat through 3 - 4 minutes.

5. Serve over hot buttered egg noodles or with creamy mashed potatoes.

Note: If you do not have Vermouth, just use whatever drinking white wine you have. I've used Chardonnay in the sauce and it has been tasty, so don't be afraid to experiment. No wine at all? Just use well seasoned chicken stock and see what happens.

Crunchy Noodle Salad

Love the peanut sauce for the noodles ... you could serve it with chicken ... yummy! Had to stop myself from eating the sauce on its own.

1 lb. thin spaghetti

1 lb sugar snap peas

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (white & green parts), sliced diagonally

3 Tbsp. chopped fresh parsley leaves
Dressing:

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 Tbsp. dark sesame oil

2 Tbsp. honey

2 garlic cloves, minced

1 tsp. grated fresh ginger

2 Tbsp. toasted white sesame seeds, divided (optional)

1/2 cup smooth peanut butter

1. Bring a a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

2. Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil and cook for 3 - 5 minutes, until crisp tender. Lift the snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 bbsp. sesame seeds (optional) and peanut butter in a medium bowl. Set aside.

4. Combine the spaghetti, sugar snap peas, peppers and scallion in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining sesame seeds and parsley and toss together.

Note: I used two large raw carrots, julienned, instead of the sugar snap peas. I also added 1/2 cup of roasted chopped peanuts just before serving. Serve at room temperature. If you must refrigerate it, just allow it to come to room temperature before serving. This is also excellent topped with sliced grilled chicken pieces.

Peanut Butter Cookies

These are gluten free peanut butter cookies and they have officially become one of my favorite peanut butter cookies. They are soft with a nice sweet crunch from the coating of sugar. If one has to give up flour in a cookie, this is a good way to do it.

1 cup natural peanut butter

1 cup sugar

1 egg, room temperature

1 tsp. vanilla extract

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix peanut butter and sugar. Break egg into a small dish and beat lightly. Add to peanut butter mixture and mix well. Add vanilla extract and mix until thoroughly combined.

3. Roll a teaspoonful of mixture into a ball, roll in granulated sugar and place on making stone. The cookies will spread so allow room for that. Using a fork, form criss-cross designs on cookies.

4. Bake for 12 minutes.

5. Allow the cookies to cool on the stone for at least 8 minutes. Remove to wire rack and allow to cool completely before storing in airtight tin.

Makes 24 cookies.

Cinnamon Raisin Rolls

Whenever it snows or when the weather is particularly chilly I always feel the urge to make these cinnamon rolls. Sarah loves them with a glass of cold milk and I have them with hot tea. It really is an easy recipe to make.

1 package (1/4 oz. or 2 teaspoon) active dry yeast

1/3 cup sugar

1/4 cup warm water (110 - 115 degrees)

1 cup warm milk (110 - 115 degrees)

1/3 cup shortening

1/2 teaspoon salt

1 egg

4 cups all-purpose flour

Filling:

2 Tbsp. butter, melted

1/2 cup sugar

1/4 cup brown sugar

3/4 cup raisin

1 Tbsp. cinnamon

Glaze:

1 cup powdered sugar

2 -3 Tbsp. milk

1 teaspoon vanilla extract

1. In a large mixing bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, egg and two cups flour, beat until smooth.

2. Add remaining flour to form a soft dough. Turn onto well floured surface and knead until smooth and elastic, about 6 - 8 minutes.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch down dough. Divide in half. Roll each portion into about a 12-inch x 8-inch rectangle.

5. To make filling: mix the two sugars, add the raisins and cinnamon and mix well.

6. Brush melted butter over the rectangle. Sprinkle half of the filling over the dough. Roll up tightly, starting at the long end. Slice into 1-inch rolls. Place in a large greased baking pan that will hold 12 - 15 rolls.

7. Repeat with the remaining dough. Let rolls rise in a warm place until doubled, about 30 - 40 minutes.

8. Bake at 350 degrees for 20 - 30 minutes or until lightly browned. I usually remove them on the early side because Sarah doesn't like them crusty ... she likes them a little on the doughy side.

9. When rolls are done, remove pan from oven. Make glaze by mixing powdered sugar, milk and vanilla. Set aside for 5 - 10 minutes for it to harden a little. While rolls are still hot, spread glaze on top with a spoon and serve immediately.

10. Makes 12 - 15 rolls. Store in tightly covered container and warm up in the microwave for a few seconds before serving the next day.

Chocolate Chip Pancakes

I have been making these pancakes for Sarah since she was old enough to eat "adult" food. Once when she was about two she ate four of these! Granted I make the pancakes small but I couldn't figure out how she could fit four pancakes into that tiny body. When she became a teenager, she asked for chocolate chips to be added and this is the way I make them now.

2 cups Jiffy mix or any kind of pancake mix

1/2 - 2/3 cups milk

1 teaspoon vanilla extract

1 Tbsp. vegetable oil

1/2 cup mini chocolate chips

1. Mix pancake mix, 1/2 cup milk, vanilla and vegetable oil together in a medium bowl. Use a whisk to get rid of any lumps. Add more milk if needed to get a smooth dropping consistency.

2. Add chocolate chips to the pancake batter and set aside.

3. Heat up a heavy saucepan or griddle over medium heat, add a couple tablespoons of vegetable oil and when it is hot enough, using a quarter cup measuring cup, drop pancake batter and spread out a little. Cook until lightly brown and flip over, cooking for a minute or two.

4. Serve with maple syrup, scrambled eggs and bacon.

Makes 8 pancakes. You can freeze what you do not use.

Cook only until lightly brown

We use a 1/4 measuring cup to make the small pancakes.

Christmas Cookies

Sarah and I have been making Sugar Cookies since she was a baby. That first Christmas when she was 3 1/2 months old, I put her in her baby carrier and placed her on the kitchen table as I mixed dough. I would hold dough up to her nose so she could sniff and I would talk to her as she stared at me wide-eyed and interested and smiling. Sarah was a cheerful, wakeful baby who hardly ever napped and very seldom cried. She took exactly two half-hour naps each day ... one at mid-morning and one at mid-afternoon. But I didn't care ... I was happy to see her chubby-cheeked smiles ... after all, the household chores got done ... the laundry got washed, the house was swept and dusted. the kitchen mopped, dinners were cooked on time and treats were baked, and Sarah was always clean and sweet smelling. I learned very early to engage Sarah in all my activities ... as I did chores I would place her in each room where she could see what I was doing and I talked to her as I worked and she never ever fussed.

As soon as she was old enough to hold a cookie cutter, she was helping me cut cookies and this is when she discovered that raw cookie dough was very yummy. I hope she has as many memories as I have of a happy child, covered in flour with cookie dough smeared around her mouth. And I hope that she will create the same happy memories for her children as I have for her and my mother did for me.

I learned the art of cookie making in my mother's kitchen. My sisters and I will carry the smells and tastes of that time with us.

Sugar Cookies

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. cream of tartar

1. Cream butter, powdered sugar, egg, vanilla and almond extract together until light and creamy.

2. Combine flour, baking powder and cream of tartar in a medium bowl, and add to creamed mixture.

3. Divide dough into two balls, flatten into discs and wrap each in plastic wrap and place in refrigerator to chill for 2 - 3 hours.

4. Working with one disc at a time (leave the other in the fridge), roll out on a well floured board or marble board and cut into different shapes with cookie cutters. Place an inch apart on lightly greased cookie sheets.

5. Bake in an oven preheated to 375 degrees for 7 - 8 minutes until barely golden. If using a 350 degree oven, bake for 10 - 12 minutes.

6. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely.

7. Decorate, allow icing to cool dry completely (for several hours) before storing in an air tight container.

I don't really have a recipe for the icing that I use. I use about two cups of powdered sugar, a couple of teaspoons of cold water (always add one teaspoon) at a time until the glaze is soft enough to pipe but not runny. Spoon glaze into separate small bowls, depending on how many colors is used and remember to leave one portion uncolored. After coloring, I spoon the glaze into separate sandwich bags, snip a very tiny corner off each bag and use those as my piping bags. There is no need to buy fancy piping bags and all that.

The tradition is that Sarah cuts the first sugar cookie!

Cherry Almond Shortbread

2 cups butter (not margarine), softened

1 1/2 cups granulated sugar

1 large egg, room temperature

2 tsp. vanilla extract

5 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/3 cups candied or dried cherries, diced

1 cup toasted slivered almonds

1. Cream butter and sugar in large bowl. Add beaten egg and mix well. Add vanilla and beat until smooth.

2. Combine flour, baking powder and salt in medium bowl. Add to butter mixture in three additions, mixing well after each addition until no dry flour remains.

3. Add cherries and mix well. Divide dough into three equal portions. Shape each into 8-inch log. Wrap each log with waxed paper and chill for at least 6 hours or overnight.

4. When ready to bake, unwrap each log and slice into 1/3-inch slices. Arrange 2-inches apart on greased cookie sheets. Gently press 2 to 3 slivered almond into each cookie to form a pattern.

5. Bake in 350 degree oven for 10 minutes or until just golden. Let stand on cookie sheet for 5 minutes before removing to wire racks to cool completely.

6. Store in tightly covered containers.

7. Makes about 6 dozen cookies.

Note: This recipe works well halved.

English Toffee

14 Tbsp. butter

1 cup granulated sugar

2 Tbsp. cold water

Pinch of salt

1 tsp. vanilla extract

1 (6 oz) bag of semi-sweet chocolate chips

1/3 cup of finely ground, toasted almonds

1. Put butter, sugar and water in a heavy saucepan. Bring to a boil, stirring constantly with a wooden spoon.

2. Once mixture starts to boil, remove spoon and boil without stirring, for 10 - 15 minutes or until mixture reaches the 300 - 310 degrees on a candy thermometer ... this should be the brittle stage.

3. Remove from heat, and add vanilla and salt.

4. Pour into a well-buttered quarter sheet pan and spread to 1/4 inch. I just tilt the pan to get an even layer. Set aside and allow to cool.

5. When top of toffee is slightly firm, start making the chocolate topping. Over a double-boiler melt chocolate chips. Spoon evenly over toffee layer and spread until all the toffee surface is covered. Sprinkle ground almonds over the chocolate topping and set aside to cool completely.

6. When the chocolate top has hardened, remove from pan and break into pieces. Store in tightly covered container.

Note: This is a Paula Deen recipe that I modified. She mixed pecans into her toffee. I like the nuts ground and sprinkled on top of the chocolate ... that was more English to me.

Pecan Pie Bars

2 cups all-purpose flour

Pinch of salt

1/2 cup granulated sugar

1 cup cold butter or margarine, chopped into little pieces

1 egg

Finely grated rind of one lemon

For Topping:

3/4 cup butter

1/4 cup honey

1/4 cup granulated sugar

1/2 cup firmly packed dark brown sugar

Tbsp. whipping cream

4 cups, chopped pecans

1. Preheat the oven to 375 degrees. Line a 15 1/2 x 10 1/2 x 1-inch pan with foil. Lightly grease the foil and set aside.

2. Sift the flour and salt into a mixing bowl. Stir in the sugar. Cut and rub in the butter/margarine until the mixture resembles coarse crumbs.

3. Beat the egg and add to crumb mixture. Add lemon rind and blend until mixture just holds together.

4. Spoon the mixture into prepared pan. With floured fingertips, press into an even layer. Prick the pastry all over with a fork and chill for 10 minutes.

5. Bake the pastry crust for 15 minutes. Remove the pan from the oven, but keep the oven on while making the topping.

6. To make the topping, melt the butter, honey and both sugars in a large saucepan. Bring to a boil. Boil, without stirring for 2 minutes. Remove from the heat and stir in the cream and pecans.

7. Pour pecan mixture over the crust (I actually spoon it over), and return to the oven and bake for an additional 25 minutes. Cool completely in the pan.

8. When cool, lift out of the pan using the edges of the foil. Place on a large plastic cutting board. Place a similar size plastic cutting board over the pecan cookies and flip over. Move the cutting board from the top of the cookie base. Remove the foil from the bottom of the crust. Place cutting board back over and flip the whole thing back over. Remove second cutting board and with a sharp knife cut into bars, squares or triangles.

9. Store in a tightly covered container.

10. Makes 3 -4 dozen bars.

Peanut Butter Balls

1 2/3 cups vanilla wafer crumbs or graham cracker crumbs

2 cups powdered sugar

1 cup smooth or crunchy peanut butter

1/2 cup butter or margarine

6 to 12 oz. semi-sweet chocolate chips

1. Combine vanilla wafer crumbs and powdered sugar in a medium bowl.

2. In a large saucepan melt peanut butter and butter together. Stir in crumb mixture, blending thoroughly.

3. Using a teaspoon form dough into small balls and place on ungreased cookie sheets. Place sheets in refrigerator for about 30 minutes to allow peanut balls to harden.

4. Melt 6 oz. of chocolate over double-boiler. Dip tops of peanut balls in the chocolate and return to cookie sheets to harden. Let peanut butter balls harden at room temperature or return to fridge for 15 to 20 minutes to harden the chocolate.

5. Use the other 6 oz. of chocolate if needed. Store the peanut butter balls in a tightly covered container.

6. Makes 7 to 8 dozen balls.

3.

Ginger Almond Slices

1 3/4 cups sugar

1 cup margarine or butter (2 sticks), softened

1/4 cup molasses

1 Tbsp. ground ginger

1 Tbsp. vanilla extract

1 tsp. baking powder

1 tsp. salt

2 large eggs, at room temperature

4 cups all-purpose flour

2 cups sliced almonds

1. In a large bowl, with mixer at medium speed, beat sugar, margarine/butter, molasses, ginger, vanilla, baking powder, salt, eggs and 2 cups flour.

2. With wooden spoon, stir in almonds and remaining 2 cups flour and mix thoroughly. Dough will be very stiff.

3. Divide dough in half. Shape each half into 10-inch by 3-inch by 1-in brick; wrap each brick with plastic wrap. Refrigerate for at least 4 hours or freeze until ready to use.

4. Preheat oven to 400 degrees F. Grease large cookie sheets or use baking stones. Using a serrated knife, slice brick into scant 1/4-inch slices. Place slices, 1 inch apart, on cookie sheet.

5. Bake 10 - 12 minutes. Transfer cookies to wire rack to cool completely.

6. Repeat until all cookies are done. Store cookies in tightly covered container.

7. Makes about 7 dozen cookies.

Note: I usually half the recipe and it doesn't affect the quality of the cookie. The full recipe makes for a lot of cookies!

Millionaire Shortbread

1 cup (2 sticks) butter/margarine, softened

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

2 cups (12 oz. package) semi-sweet chocolate chips

1 can (14 oz.) sweetened condensed milk

1/2 teaspoon almond extract

1. Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

2. In a mixer, beat butter, sugar and salt until fluffy. Mix in flour.

3. With floured hands, press dough mixture into prepared pan.

4. Bake 20 minutes or until lightly browned.

5. In a heavy saucepan over low heat, melt chocolate chips with the condensed milk, stirring constantly until all the chips are melted. Stir in almond extract. Remove saucepan from heat.

6. Remove pan from oven when shortbread base is done. Using a fork poke holes all over the shortbread, and then pour chocolate fudge mixture over, spread evenly.

7. Cool on countertop and then place in refrigerator for 2 -3 hours to finish hardening. Remove from fridge and cut into small bars or squares.

8. Store covered at room temperature.

Note: Always pour the fudge over the shortbread cookie base while the cookie base is still hot. If you let the cookie base cool before pouring the fudge over, it doesn't stick to the base well and you will end up with cookies that separate from the fudge topping ... not good!

Snowball Cookies

2 cups all-purpose flour

2 cups finely chopped pecans

1/4 cup granulated sugar

1 cup butter/margarine, softened

1 teaspoon vanilla

Powdered sugar for rolling

1. Heat oven to 325 degrees F.

2. In a large mixing bowl, combine butter/margarine and sugar, and beat until creamy. Add vanilla and mix well.

3. Add flour and nuts and and beat until well mixed, 3 to 4 minutes.

4. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheets (I used baking stones).

5. Bake for 18 to 25 minutes or until very lightly browned. Remove immediately. Roll in powdered sugar while still warm and again when cool.

6. Makes about 3 dozen cookies.