MY MOMMA’S MACARONI AND CHEESE
(Mine is close but never as good as my Mom’s)
1 lb. uncooked macaroni
2 lb. sharp Cheddar (shred 1½ lb. and slice ½ lb. in squares for top)
2 eggs
Large can evaporated milk
2 Tbs. sugar
Salt and pepper to taste
1 tsp. dry mustard
Preheat over to 350°F. Cook macaroni al dente in salted water, drain and place back into cooking pot over low heat. Add milk, eggs, sugar, shredded Cheddar and seasonings to macaroni, stirring constantly. If mixture is too thick, add a little whole milk. Pour mixture into greased 13×9-inch casserole dish and top with remaining slices of cheese. Bake until set but not browned, should be set in middle. Remove from oven. I generally let it set up for about 15 minutes before serving. My son loves this simple dish and wants it for his birthday dinner every year. Great served with homemade mashed potatoes!
WHITNEY AND ROB’S WEDDING SEAFOOD CASSEROLE
1 lb. fresh crabmeat
1 lb. medium shelled shrimp (cut in half)
1 lb. scallops (I usually cut them in half or quarters if large)
2 c. cooked brown rice (you could also do white rice)
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
8 oz. cream cheese at room temperature
1½ c. half-and-half
2 c. shredded Cheddar cheese
1 can cream of celery soup
Old Bay Seasoning, to taste
2 Tbs. olive oil
Preheat over to 350°F. Sauté carrots, celery and onion in olive oil until tender, drain and remove from pan. Add shrimp and scallops to pan. Sauté slightly, just barely pink on shrimp and scallops should be slightly firm; set aside to drain. Mix cream cheese, veggies, half-and-half, Cheddar, soup and Old Bay. Fold in rice and all of the seafood. Spread into greased casserole dish and bake until bubbly, being careful not to overcook shrimp and scallops. This is great as a main course or also great as a hearty appetizer.
"PORCUPINE" MEATBALLS
1½ lb. ground chuck
1 box beef Rice-a-Roni
1 egg
½ small onion, diced fine
Salt and pepper to taste
In bowl add rice portion of Rice-a-Roni to ground chuck, add egg, onion, salt and pepper. Mix thoroughly and form into about 2 inch meatballs. Heat 2-3 tablespoons oil in oven-proof skillet. Brown meatballs; once browned, add dry seasoning mixture package from Rice-a-Roni to 2 cups hot water and pour over meatballs and bake covered at 350°F. about 1 hour.
SO MOIST CHOCOLATE CAKE
2 c. all-purpose flour
2 c. sugar
¾ c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. vegetable oil
1 c. room temperature strong coffee
1 c. milk
2 eggs
1 tsp. vanilla
In large bowl, combine flour, sugar, cocoa, baking powder, soda and salt. Add the oil, coffee and milk. Beat at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 more minutes at medium speed. Pour into 2 greased, floured 9" cake pans. Bake 25-30 minutes at 325°F. Make sure when tested with a toothpick it comes out clean. Cool in pans 10 minutes before removing. Cool completely. Make frosting while cakes cool.
BUTTERCREAM FROSTING
1 c. room temperature butter
8 c. confectioners’ sugar
2 tsp. vanilla
1 Tbs. half-and-half, or enough for spreading consistency
Combine butter and confectioners sugar until light and fluffy. Add vanilla and enough milk to spreading consistency. Spread between layers, sides and top.
For you chocoholics you can add ¾ c. cocoa to this frosting recipe when you beat the butter and add a little more milk and you can have a real chocolate-y cake!
LAZY DAISY CAKE
(my husband’s favorite)
4 eggs
2 c. sugar
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. milk
¼ c. butter
FROSTING
1½ c. brown sugar
¾ c. melted butter
½ c. half-and-half
2 c. coconut
Beat sugar, eggs and vanilla until thick and pale yellow, about 4 minutes. Combine flour, baking powder and salt and add to egg mixture and beat until just combined. In saucepan heat milk and butter until just boiling, stirring constantly. Add to batter mixture and beat until just combined. Pour into floured and greased 13×9-inch pan. Bake at 350°F. for 30-35 minutes.
Combine frosting ingredients, spread over warm, done cake, broil for about 4 minutes or until lightly browned.
CHEESECAKE
Preheat oven to 325°F.
Crust
1 c. graham cracker crumbs or (½ c. graham crumbs and ½ c. butter cookie crumbs)
3 Tbs. melted butter
3 Tbs. sugar
Place cookies/graham crackers in plastic bag w/zipper seal. Crush with rolling pin or heavy jar, add melted butter and sugar. Work all ingredients together and pour into 9" springform pan and press into pan. I wrap the outside of pan with aluminum beforehand. Bake for 10 minutes. Remove from oven and cool slightly.
Cheesecake
2½ lb. room temperature cream cheese
1¼ c. sugar
3 Tbs. flour
1½ Tbs. real vanilla
1 c. sour cream
4 eggs at room temperature
Beat cream cheese until smooth, adding the sugar, flour, vanilla and sour cream. Add eggs one at a time. Be sure to scrape down bowl a couple of times. Pour into crust and place in larger shallow pan, adding hot water about 1 inch up on sides of springform pan. Bake about 70 minutes or until middle is almost set.
Remove from water-filled pan and run a knife around the rim of pan. Do not unlock springform pan. I refrigerate cake overnight in pan. Remove from pan and serve. You can serve plain (our favorite) or you can drizzle chocolate or caramel sauce over top or with your favorite fresh fruit.