Sesame Noodles and a Cookbook Contest! First of all, for those of you eager to get to the contest, you might as well scroll right down to the middle of this post and look at the cover of the gorgeous new cookbook by Ree Drummond, aka The Pioneer Woman. But before I get into the contest details, I would like to submit this post as Exhibit A in my ongoing quest to do absolutely everything that the Pioneer Woman tells me to do. For those of you who don’t know who she is, the Pioneer Woman writes the blog that all of us cooks/photographers/foodbloggers/dog-lovers aspire to. If you haven’t visited her website yet, you are missing OUT.
Not that she needs any help from me — you will probably go from here to there and then never come back again. But if you PROMISE to return, take a look at It is a sight to see. Anyway, a little while back she put up a recipe for sesame noodles, and told us (and I quote), “Make them this weekend!” And since I am her devoted slave, I did. And guess what??? Ingredients 1. Lobster Macaroni and Cheese. I’ve been flirting with lobster macaroni and cheese for a looooong time. It’s just that I love macaroni and cheese with a deep and abiding love, and I feel the same about lobster. And I knew that if it was made the right way, this could be the Endless Love version of lobster macaroni and cheese. I also didn’t want it to take forever and a day to make. In my quest for the great LM&C recipe, I have come across a whole variety of recipes that have asked me to do things like save the lobster shells, simmer them for hours, strain them through cheesecloth, run around the kitchen three times chanting incantations…you get my drift.
I do want an amazing recipe, but I want to be able to eat it the same day without having to take a nap first. Now, here’s my usual advice on the lobster. Lobster macaroni and cheese. Lobster Macaroni and Cheese, from Ina Garten Lobster Macaroni and Cheese Ingredients Vegetable oil 1 pound cavatappi or elbow macaroni 1 quart milk 1/2 cup all-purpose flour 1/2 teaspoon nutmeg. Loaded Potato Soup. Loaded Potato Soup November 2, 2010 by Kate 32 Comments So, I have to kick off this particular post by telling you about one of my new favorite blogs, which is the place I found this fast and fabulous soup.
The blog is called Ezra Pound Cake, and the name alone had me at hello. It’s full of terrific recipes and even more terrific color commentary, and it’s one of the blogs I go to as much for the entertaining writing as for the scrumptious dinner inspiration. Anyway, I found this soup when I was wandering around the site the other day, and it totally lived up to my fondest hopes and dreams: in other words, it is basically like eating the soup version of some really fantastic mashed potatoes. Which is my personal idea of heaven, so I was in a place of perfect happiness for as long as the soup lasted. Smooth, thick, creamy, with bits of cheese and bacon and green onion….is your mouth watering yet?
Print Loaded Potato Soup Yield: 4 servings Ingredients 4 (6-ounce) potatoes (I used Yukon Gold) Fettuccine Alfredo Without All The Guilt. I do love a good heaping plate of fettuccine alfredo. Alfredo, for those of you who don’t already know, basically includes three ingredients. Parmesan cheese. Heavy cream. And butter. However, there is a price to pay for all this succulence, and that price will come back to haunt you when you try and button your favorite Levis if you have the classic fettuccine alfredo too often. Anyway. Does it taste like classic alfredo? Fetteccine Alfredo Without All The Guilt, adapted from Real Simple Fettuccine Alfredo Without All The Guilt Ingredients12 ounces fettuccine 1 head broccoli, cut into florets, stalk peeled and sliced 1 1/2 cups 1 percent milk 2 tablespoons unsalted butter 2 tablespoons flour 1 cup cup freshly grated Parmesan, plus more for servingkosher salt Directions1.
Brown Sugar Meatloaf. This is the time of year I consider meatloaf season, and I’ll tell you why. According to the calendar, we have officially crossed over from winter into spring. And here in the Northeast, we’ve been treated to a whole run of days where it definitely feels like spring. The birds are chirping, the sun is shining, the flowers are coming out, and everyone is in a great springtime mood. You can’t help but bury your nose in the nearest bunch of pink cherry blossoms and breathe in. And then just like that, Mother Nature changes her mind and blows a blast of Arctic air across your back yard and you feel a little foolish for spending all that time moving your winter clothes out of your closet and your summer clothes in. And/or switching from your winter collar to your summer collar, as the case may be. Now THIS meatloaf is particularly wonderful, because it has a little brown sugar action going on. Now be very patient and let your meatloaf sit for about 10 minutes to compose itself.
Ingredients 1. Easy Cheese Steaks. Melt In Your Mouth Chicken Breast Recipe - Food.com - 37336. Creamy Tortellini Soup Recipe. Aunt Peg's Recipe Box. I love, love, love this cake! It is easy to make, and is soooo delicious. It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake. Enjoy! Cake: 1 (18.25 oz.) box devils food cake mix 1 (3.4 oz.) pkg. instant chocolate pudding mix 1 c. hot water 3/4 c. vegetable oil 1 tsp. vanilla 4 eggs Filling: 1 (8 oz.) pkg cream cheese, softened 1/2 c. sugar 1 egg 1/2 c. semisweet chocolate chips 1/2 c. chopped pecans, optional Frosting: 3 c. powdered sugar 1/4 c. butter, softened 1/4 c. powdered baking cocoa 4-5 Tbsp. milk Preheat oven to 350 degrees.
Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well). In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes. In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Store the cake in the fridge. Salt & Turmeric: Cheesy Garlic Biscuits. 7UP Biscuits. What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! We had them with dinner but I will make them again for breakfast.
Chicken Legs wants a biscuit with bacon and cheese - YUM! 7up Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Sprinkle additional biscuit mix on board or table and pat dough out. 30 Healthy Recipes. Ham and Cheese Sliders. These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce. I know what you are thinking…ham and cheese sliders; does that really require a recipe? The answer is YES it does. These have so much flavor. Sure you have your classic ham and cheese sandwich as the base of the recipe but then you top it with a flavorful poppyseed sauce.
My son hates mustard but couldn’t taste the little bit of mustard in the sauce. I made these right after Easter and used my leftover ham…sorry I didn’t post it sooner so you could use your leftover ham too because I know we are all looking for ham recipes! Ham and Cheese Sliders Ingredients 24 white dinner rolls 24 pieces honey ham 24 small slices Swiss cheese ⅓ cup mayonnaise ⅓ cup miracle whip Poppy seed sauce: 1 Tablespoon poppyseeds 1½ Tablespoons yellow mustard ½ cup butter, melted 1 Tablespoon minced onion ½ teaspoon Worcestershire sauce Instructions. Crack Potatoes. One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I was devastated! I took the dip back home and started thinking about what to do with it - other than eat it all by myself.
I decided to mix the dip into a big bag of frozen hash browns. Crack Potatoes or Loaded Potato Casserole 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind. Bacon and Potato Chowder Crock Pot Recipe - 4 Points.
Almost Lasagna Recipe. Braided Spaghetti Bread » The official blog of America's favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!