Thursday, January 28, 2016

Baked Mac and Cheese

Super easy recipe and a keeper. Both the adults and kids loved it. 

16 oz. box baby shells macaroni
4 cups sharp cheddar cheese, shredded (reserve 1 cup for the top)
2 eggs, beaten
½ cups milk
½ stick of butter
6-8 oz. cream cheese
salt and pepper to taste

Prepare macaroni according to instructions on box. Drain and set aside. 

In the same pot, turn the heat on low and combine the milk, butter, and cream cheese. Stir until until smooth. Add in the cooked pasta, 3 cups of the cheddar cheese, the beaten eggs, and salt and pepper to taste. 

Pour into a greased 9 x 13 casserole dish. Top with the remaining cup of cheese. Bake at 400 degrees for 30 minutes.

Source: adapted from The Budget Diet
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Monday, January 18, 2016

Lentils and Spinach

Perfect over steamed basmati rice or alongside your favorite curry dinner. Make it. It's delish!

1 cup brown lentils
1/2 tsp turmeric powder
1 tsp cumin seeds
1/2 inch ginger, grated
4 oz. can green chile, undrained
1 small bag fresh baby spinach
1 tsp chili paste (the spicy kind)
1/2 cup half n half (or thai coconut milk)
1 1/2 cups water
2 tbsp butter
salt and pepper, to taste

In a medium pot, combine the lentils, turmeric powder, and water. Cook until soft, adding more water as needed. Set aside. 

In a large pot, melt the butter and fry the cumin seeds for a minute or two. Add the ginger and the can of green chile. Add the cooked lentils to this pot and stir in the spinach and chili paste. Add salt and pepper and 1/2 a cup of half n half. Cook until the spinach welts. Turn off the heat and add a few more splashes of milk depending on how creamy you want it. Serve over rice or as a side dish. 

Source: daliasdelights original

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Friday, December 18, 2015

Magic Cake

"One simple batter, bake it and voila! You end up with a 3 layer cake with the most delicious custard layer. This truly is one of the easiest cakes you’ll ever make and one of the most impressive and not to mention delicious!" Jo Cooks.

4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
3/4 cup sugar

1 stick butter, melted
3⁄4 cup of all-purpose flour
2 cups milk, lukewarm
Powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a 
bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for 
another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third 
at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. 
Pour batter (which will be very thin) into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Source: Jo Cooks

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Monday, October 26, 2015

Raspberry Peach Clafouti

A clafouti is a tart made of fruit, baked in a sweet batter. To me, it is more like a pancake or even a crepe because the batter is so thin and puffs up so beautifully when baked. Clafouti sounds so fancy, but it is so easy to make. Layer some fruit, pour the batter, and bake it. I want everyone to try this recipe because I am sure you will love it as much as I do.

1 tsp butter (for buttering the dish)
2/3 cup whipping cream
1/3 cup milk
3 eggs
1/3 cup all purpose flour
1/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
2 fresh peaches, peeled, pitted, and sliced
1 cup fresh raspberries

for garnish:
powdered sugar
shredded fresh basil

Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter; set aside. 

In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. (The batter will be thin.) Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.

Bake for 50 to 55 minutes or until puffed and lightly browned. Cool for 15 minutes. Sprinkle lightly with powdered sugar and garnish with basil. Serve warm.

Better Home and Gardens Magazine
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