Monday, November 6, 2017

Homemade Mac & Cheese




This is my all time favorite Mac & Cheese recipe.  I've looked everywhere to find one that is easy to do, yummy and freezes well.  My kids LOVE this and ask me to make it ALL the time.  I've taken it for meals for other families and always get compliments on it.  It is just so creamy.  The "rue" is sometimes hard to perfect.  But you get it after a couple times make it.  Hope you enjoy it as much as my family does.

Homemade Mac & Cheese 

1 lb elbow macaroni
½ cup butter
½ cup flour
4 cups milk
6 cups shredded cheddar cheese 
Salt & Pepper to taste

Boil pasta according to directions. 

In large saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.

Add cooked pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.

Bake at 325 for 30 minutes. 

To Freeze: I covered with foil twice and wrote directions on the top.  I thawed it overnight in the fridge and cooked it for 35 minutes to make sure it was good and hot!  

To Split: It makes a ton.  I've also put it in 2 different freezer containers and cooked one and froze one for later.

Friday, November 3, 2017

Biscuits & Gravy

My teenage son asked if he could make biscuits and gravy from scratch earlier this year.  He found the recipe and made the gravy from scratch.  This is a staple for my late husband's family for breakfast but I had never made it.  It was super easy to make and so yummy.  We had all the ingredients and now we make it for supper on nights when he is home before me to start supper.  I am so glad he asked and he is helping with a lot of the cooking duties (grilling for sure) at my house.
Hope you enjoy this warm, home cooked goodness as much as we do.


Biscuits & Gravy

  • 1 can refrigerated biscuits
  • 12 oz bulk port sausage
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups milk
Heat oven to 350 degrees.  Cook Biscuits according to directions while you fix the gravy.  Cook sausage in a large skillet until no longer pink.  Drain any grease.  Add flour, salt and pepper and mix well.  Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.



Chicken and Noodles


My sister in law and brother in law fix this all the time and I started searching for one that I liked. This recipe is so easy and all of my kids ate it - which never happens.  So when it does I tend to remember and make it often.  I made it for a carry-in for the teachers at school last year and it was a hit.  I am making it for a friend who's recovering from surgery this week because she needs soft foods.  It also warms up well for left overs.  Enjoy!



Crockpot Chicken & Noodles 2 cans cream of chicken soup
1 30oz box of chicken broth
1 stick butter
1 lb chicken breasts (I use about 4)
1 24oz package frozen egg noodles


Place chicken in the bottom of the crockpot.  Pour soup and chicken broth over top.  Place stick of butter on top and cook on low for 6-7 hours.  Remove chicken and shred.  Return to crock pot and add frozen noodles and cook for 1-2 more hours.  

Monday, September 11, 2017

Ranch Chicken



I have pinned a ton of different chicken recipes and I finally decided to give this a try.  My kids loved it and it was super easy and I had every ingredient in my pantry.  If those two things happen it's a win in my book.  Photo isn't great but it sure was yummy.  Hope you enjoy it as much as I did.


Ranch Chicken
4 boneless, skinless chicken breasts
1 cup ranch dressing
1 cup bread crumbs
1/2 cup Parmesan cheese
1 tsp garlic powder
salt and pepper to taste
1/4 cup butter, melted

Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.  Dip chicken in ranch dressing to coat both sides then roll in bread crumbs.  Place in a greased 13x9 inch pan.  Drizzle butter over the top.  Bake 30-25 minutes at 400 degrees.



Wednesday, July 19, 2017

Adam's Cauliflower

My brother-in-law made this on family vacation and I had to have the recipe.  He is one of those cooks that the recipe is always "its a little of this and a little of that".  I don't do well with that.  I need some set instructions.  I will tweek it for me after I have made it a few times but I need to know it's 2 cups of milk not "enough to fill the bottom of the pan". Any way, hope you enjoy it as much as my kids did when we made it again when we got home.

Adam's Cauliflower
Head of cauliflower    
Olive oil
Garlic salt 
stick of butter

Chop up cauliflower and place on a cookie sheet.  Pour olive oil all over it and stir to coat.  Sprinkle with garlic salt.  Melt stick of butter and pour over top of cauliflower.  Bake at 350 degrees until tender.   


Blog Update 2017


Well I haven't posted a thing in 3 years.  I haven't had a minute to breathe since my hubby died 4 years ago and cooking has been a chore for me.  But I promised myself that I would get back to it this year.  I really love to cook and trying new recipes.  My son has taken over the grilling for me and loves to bake and cook.  So, its' been becoming more fun and less a chore.  So I am going to try and post more again.

Wednesday, May 7, 2014

Thanksgiving Feast

Well I totally changed things up this year for my first major holiday without my hubby.  I hosted Thanksgiving for my family and my hubby's family.  It was just what I needed to get through the day and it was something we always wanted to do.  I made a turkey with all the trimmings for 20 and it was fun.  A lot of work and my sisters really pitched in and helped me.  I learned a lot about cooking for a crowd as well.  You don't need a pound per person in potatoes.  One potato per person is what I should have done.  We had so much left over :)

My brother-in-law deep fat fried 2 small 10 lb turkeys.  What I also learned is you do turkey breasts in the deep fat fryer, not 10 lb turkeys.  Well it was a learning experience. 

I used my mother's (and grandmothers) homemade stuffing recipe to fill my bird.  I will add that recipe soon.

The main course was my beautiful turkey. 

Thanksgiving Turkey
20 lb turkey
Stuffing
1 stick butter

Pull your frozen turkey out of the freezer at least 48 hours before you plan on fixing it. I put the turkey in the fridge in the garage on Monday night before Thursday's festivities. In the colder months, it is harder to defrost a turkey in the fridge in the garage.  I checked in Wednesday afternoon and realized it was still pretty solid.  I brought in into the house for 2 hours in the sink and then back into the fridge.  It was all ready for stuffing on Thursday morning.  Pull turkey out of fridge and place into sink in packaging.  Cut the packaging and pull turkey out and place into backing pan.  I placed mine on the wire rack in the big roasting pan.  Make sure your remove the "bags of goodies" from the head and tail of the turkey.  There will be 2 so make sure you get them both out before you put in the oven.  Mine had a plastic tab that held the legs together.  I removed one side to be able to stuff the bird.  Stuff with your stuffing and put the side back on to hold the legs together.  Melt the butter and baste the turkey with it.  I used a basting brush to brush the melted butter all over the turkey. This gives it the nice brown color you see above.  Bake the turkey according to the package directions.  350 degrees for 15 minutes per pound is what I usually plan for.  Remove from oven.  Remove stuffing and place in the bowl and slice turkey.  I use the dripping to make gravy as well. 

Enjoy!!  It is the easiest thing to cook ever.  It seems very intimidating but it's super easy.