Ingredients:
1 lb. elbow macaroni
1/4 c. butter
4 T. flour
2 c. milk
1/2 t. salt
1/4 t. pepper
1/2 t. dry mustard
3 c. grated Cheddar cheese
Instructions:
Cook macaroni in boiling, salted water according to package directions and drain. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until the cheese is melted. Remove from heat and add cooked macaroni and mix together. Optional: For more of a baked macaroni taste, pour into a 9 X 13 baking pan, sprinkle remaining 1/2 c. cheese on top and bake at 350 degrees for 30 minutes.
Source:
Ivory Family Favorites
Notes:
We usually don't bake it--our kids seem to prefer the macaroni and cheese straight from the pot. The sauce by itself also makes a good cheese topping for vegetables or potatoes.
Friday, October 26, 2012
Zucchini Chili
Ingredients:
2 tablespoons olive or canola oil
4 stalks thinly sliced celery
3/4 of a large onion chopped
4 carrots thinly sliced
1-2 cloves garlic, minced
3 medium zucchini sliced
2 c. water
1 (28 oz) can whole tomatoes with juice
2 T brown sugar
1 t. black pepper
1 1/2-2 T chili powder
1 (46 oz) can tomato juice
2 (15 oz) cans kidney beans, rinsed and drained
Instructions:
Saute celery, onion, carrots, and garlic for about 5 minutes in a large cooking pot. Add remaining ingredients, except for kidney beans. Simmer 45 minutes to 1 1/2 hours. Add kidney beans 15 minutes before end. Serve and enjoy!
Source:
Dean Anderson
2 tablespoons olive or canola oil
4 stalks thinly sliced celery
3/4 of a large onion chopped
4 carrots thinly sliced
1-2 cloves garlic, minced
3 medium zucchini sliced
2 c. water
1 (28 oz) can whole tomatoes with juice
2 T brown sugar
1 t. black pepper
1 1/2-2 T chili powder
1 (46 oz) can tomato juice
2 (15 oz) cans kidney beans, rinsed and drained
Instructions:
Saute celery, onion, carrots, and garlic for about 5 minutes in a large cooking pot. Add remaining ingredients, except for kidney beans. Simmer 45 minutes to 1 1/2 hours. Add kidney beans 15 minutes before end. Serve and enjoy!
Source:
Dean Anderson
Lemon Chicken
Ingredients:
6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice
Instructions:
Pound chicken breasts to 1/4" thick. Combine salt and flour; dredge chicken in mixture. Liberally sprinkle lemon pepper on each chicken breast. Melt butter in a large skillet over low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make glaze. Serve chicken and lemon butter glaze with white rice. Chicken is also good cold.
Source:
Ivory Family Favorites
6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice
Instructions:
Pound chicken breasts to 1/4" thick. Combine salt and flour; dredge chicken in mixture. Liberally sprinkle lemon pepper on each chicken breast. Melt butter in a large skillet over low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make glaze. Serve chicken and lemon butter glaze with white rice. Chicken is also good cold.
Source:
Ivory Family Favorites
Homemade Granola
Dry Ingredients:
14 cups oats (I use quick oats. The original recipe actually calls for 8 cups rolled oats and 6 cups rolled wheat, but my family changed it to this and it works fine)
2 cups toasted wheat germ (jar with red lid or sometimes sold in the bulk section for A LOT less, I have also bought plain wheat germ and toasted it myself.)
2 cups coconut
1 1/2 cup brown sugar
3-5 Tbsp. cinnamon
1 cup sunflower seeds
2 tsp. salt
Wet Ingredients:
1 cup water
1 cup vegetable oil
3 tsp. vanilla
1 cup honey
Mix all dry ingredients in one bowl. Mix wet ingredients in another bowl. Combine together (sometimes hands work the best :)) Place on 2 cookie sheets. Bake at 210 degrees for 2 hours. Stir after 1 hour.
Source:
Andrea Scott
Sunday, July 1, 2012
Rice Krispie Treats
Ingredients:
3 T butter
1 bag mini marshmallows
Up to 6 cups rice krispies
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies until you like the consistency (I usually don't add a full 6 cups) and stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
4. Cool. Cut into squares.
Source: Kellogg's Rice Krispies
3 T butter
1 bag mini marshmallows
Up to 6 cups rice krispies
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies until you like the consistency (I usually don't add a full 6 cups) and stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
4. Cool. Cut into squares.
Source: Kellogg's Rice Krispies
Chocolate Chip Cookies
This is just your classic chocolate chip cookie recipe from Toll House. We love it.
Ingredients:
2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t. vanilla
2 large eggs
2 c. chocolate chips
Instructions: Preheat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat together butter, sugars, and vanilla until creamy. Add eggs, one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Bake for about 9 minutes or until golden brown.
Source: Back of our Toll House chocolate chip bag.
Notes: I never measure the chocolate chips--and I don't think I use as much as 2 cups. I just eye it and add chocolate chips until I like the ratio of chocolate chips to dough.
Ingredients:
2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t. vanilla
2 large eggs
2 c. chocolate chips
Instructions: Preheat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat together butter, sugars, and vanilla until creamy. Add eggs, one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Bake for about 9 minutes or until golden brown.
Source: Back of our Toll House chocolate chip bag.
Notes: I never measure the chocolate chips--and I don't think I use as much as 2 cups. I just eye it and add chocolate chips until I like the ratio of chocolate chips to dough.
Lemon Chicken Marinade
Ingredients:
2/3 c. olive oil*
2/3 c. soy sauce
1/4 c. lemon juice
1 t. liquid smoke flavoring
2 T. spicy brown mustard
2 t. ground black pepper
2 t. garlic powder
4 chicken breasts
Instructions: Mix the ingredients for the marinade and pour over chicken. Cover and marinate in refrigerator (no more than 4 hours). Grill.
Source:
Based on this recipe from All Recipes
Notes:
*I don't always use olive oil--I just use whatever type of oil I have on hand.
2/3 c. olive oil*
2/3 c. soy sauce
1/4 c. lemon juice
1 t. liquid smoke flavoring
2 T. spicy brown mustard
2 t. ground black pepper
2 t. garlic powder
4 chicken breasts
Instructions: Mix the ingredients for the marinade and pour over chicken. Cover and marinate in refrigerator (no more than 4 hours). Grill.
Source:
Based on this recipe from All Recipes
Notes:
*I don't always use olive oil--I just use whatever type of oil I have on hand.
Monday, January 16, 2012
Carrot Cake
Ingredients:
4 eggs
1 1/4 c. vegetable oil
1 c. white sugar
1 c. brown sugar
2 t. vanilla extract
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
3 c. grated carrots
Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
1 t. vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9 X 13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 t. vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.* Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make frosting: In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
Alterations:
*If you make round cakes or cupcakes, baking time will vary.
Some people have added 8 oz. crushed pineapple, 1/4 t. nutmeg, or an extra teaspoon of nutmeg. For a slightly healthier alternative, substitute some or all of the vegetable oil with applesauce (i.e., 3/4 c. canola oil and 1/2 c. applesauce). Some people add pecans in the cake and on the top, though we don't like nuts so we omitted those.
Source:
www.allrecipes.com
4 eggs
1 1/4 c. vegetable oil
1 c. white sugar
1 c. brown sugar
2 t. vanilla extract
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
3 c. grated carrots
Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
1 t. vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9 X 13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar, and 2 t. vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.* Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. To make frosting: In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
Alterations:
*If you make round cakes or cupcakes, baking time will vary.
Some people have added 8 oz. crushed pineapple, 1/4 t. nutmeg, or an extra teaspoon of nutmeg. For a slightly healthier alternative, substitute some or all of the vegetable oil with applesauce (i.e., 3/4 c. canola oil and 1/2 c. applesauce). Some people add pecans in the cake and on the top, though we don't like nuts so we omitted those.
Source:
www.allrecipes.com
Hot Fudge Sauce
Ingredients:
1 c. butter
1/3 c. unsweetened cocoa powder
3 c. white sugar
1 12 oz. can evaporated milk
1 t. vanilla extract
Instructions:
1. Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat. bring to a boil and boil for 7 minutes.
2. Remove from heat; stir in vanilla.
3. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes (or use an immersion blender).
4. Serve immediately; store leftovers in refrigerator.
Source:
www.allrecipes.com
1 c. butter
1/3 c. unsweetened cocoa powder
3 c. white sugar
1 12 oz. can evaporated milk
1 t. vanilla extract
Instructions:
1. Combine butter, cocoa, sugar, and evaporated milk in a saucepan over medium heat. bring to a boil and boil for 7 minutes.
2. Remove from heat; stir in vanilla.
3. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes (or use an immersion blender).
4. Serve immediately; store leftovers in refrigerator.
Source:
www.allrecipes.com
Friday, January 6, 2012
Trifle
A New Year's Day tradition!
Ingredients:
2 small pkg strawberry jello (I used 1 large raspberry)
1 ½ cups boiling water
1 pint vanilla ice cream
3 large bananas, sliced
2 pkg raspberries with juice
2 pkg strawberries with juice ( I just use a mixed frozen berries and they don’t have juice)
1 large angel food cake, broken into pieces
2 large pkgs vanilla pudding
whipped cream
Instructions:
Dissolve jello in boiling water. While hot, stir in vanilla ice cream. Add bananas and fruit. Pour into punch bowl.
Place bowl in fridge and let the jello layer set up.
Meanwhile, prepare vanilla pudding according to package directions and place in fridge to cool.
When jello is set up and vanilla pudding is cool, layer the angel food cake pieces on top of the jello layer, pour the vanilla pudding on top of the cake. Return to the fridge and allow it to set up for 12 hours.
When ready to serve, top with whipped cream and sprinkles. Serves 25.
Source:
Susan Tate
Notes:
It doesn't really need 12 hours to set up. Once the layers are all together you could really serve it whenever you are ready. But if you think ahead you could prepare it in the morning and have it sit 12 hours during the day.
Ingredients:
2 small pkg strawberry jello (I used 1 large raspberry)
1 ½ cups boiling water
1 pint vanilla ice cream
3 large bananas, sliced
2 pkg raspberries with juice
2 pkg strawberries with juice ( I just use a mixed frozen berries and they don’t have juice)
1 large angel food cake, broken into pieces
2 large pkgs vanilla pudding
whipped cream
Instructions:
Dissolve jello in boiling water. While hot, stir in vanilla ice cream. Add bananas and fruit. Pour into punch bowl.
Place bowl in fridge and let the jello layer set up.
Meanwhile, prepare vanilla pudding according to package directions and place in fridge to cool.
When jello is set up and vanilla pudding is cool, layer the angel food cake pieces on top of the jello layer, pour the vanilla pudding on top of the cake. Return to the fridge and allow it to set up for 12 hours.
When ready to serve, top with whipped cream and sprinkles. Serves 25.
Source:
Susan Tate
Notes:
It doesn't really need 12 hours to set up. Once the layers are all together you could really serve it whenever you are ready. But if you think ahead you could prepare it in the morning and have it sit 12 hours during the day.
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