1. Homemade mac and cheese
8 oz uncooked elbow macaroni
1 c shredded sharp cheddar cheese
1 c shredded jack cheese
1/2 c grated parmesan cheese
1 Tbsp dry mustard
3 c milk
1/4 c butter
2 1/2 Tbsp flour
2 Tbsp butter
1/2 c bread crumbs
pinch paprika
Preheat oven to 350 degrees. Spray large baking dish with non stick spray. Cook macaroni according to package directions. Drain. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and mustard, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large baking dish, and pour sauce over macaroni. Stir well. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over macaroni and cheese to cover. Sprinkle with paprika. Bake at 350 for 30 minutes.
2. Chicken pot pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
3. Mashed potatoes
6 large russet potatoes
1 brick cream cheese
1 Tbsp salt
1 tsp pepper
2 Tbsp butter
1/4 c milk
Peel and cube potatoes. Place in a large pot and add enough water to cover the potatoes. Add salt. Boil for 1 hour. Drain potatoes. While still hot, add cream cheese, pepper, butter, and milk. Beat with electric beaters until all lumps are gone.
4. Chicken and dumplings
1 Tbsp olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 Tbsp fresh thyme leaves or 2 tsps dried thyme
2 cloves garlic, chopped
2 bay leaves
2 1/2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
6 Tbsp butter, melted
3/4 c buttermilk
2 Tbsp chopped fresh flat-leaf parsley leaves, plus more for serving
Heat oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Add celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 35 to 40 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
5. Corn chowder
2 Tbsp butter
olive oil
one onion diced
2 garlic cloves, minced
6 sprigs fresh thyme
1/4 c flour
6 c vegetable stock
2 c heavy cream
2 potatoes peeled and diced
6 ears corn
salt and pepper
1/4 c chopped fresh parsley leaves
Heat butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down. Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and add a bit more olive oil.
6. Bread pudding
2 c sugar
5 large eggs, beaten
2 c milk
2 tsps vanilla extract
3 c cubed Italian bread, allow to stale overnight in a bowl
1/2 c packed light brown sugar
1/4 c butter, softened
1 c chopped pecans
For the sauce:
1 c sugar
1/2 c butter, melted
1 egg, beaten
2 tsps vanilla extract
1/4 c brandy
Preheat the oven to 350 degrees. Grease 13 x 9 pan.
Mix together sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
7. Angel biscuits
5 c flour
3/4 c shortening
1 tsp baking soda
1 tsp salt
3 tsp baking powder
3 Tbsp sugar
1 yeast cake dissolved in 1/2 c warm water
2 c buttermilk
Sift dry ingredients together. Cut in shortening. Add buttermilk and dissolved yeast. Mix with spoon until all flour is moistened. Cover bowl and rerigerate until ready to use or use immediately.
Roll out on floured board 1/2 inch to 3/4 inch thick and cut. Let rise 30 minutes.
Bake 400 degrees for about 12 minutes.
Dough will keep for several weeks in refrigerator. Put a little grease in the bottom of the container it is stored in.
8. Tuna casserole
1 package egg noodles
1 large can cream of mushroom soup
1 package frozen peas
1 can tuna in water
1/2 c bread crumbs
1/4 c butter
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray. Cook egg noodles according to package directions. Drain noodles and place in baking dish. Add tuna, peas, and cream of mushroom soup. Stir until everything is equally mixed. Melt butter and mix with bread crumbs. Sprinkle bread crumb mixture over noodle mixture. Bake for 30 minutes.
9. Eggplant parmesan
2 large eggplants
2 eggs beaten
1 c bread crumbs
1/4 c parmesan cheese
1/3 cup vegetable oil
1 ball mozzarella cheese
1 large can marinara sauce
Preheat oven to 425 degrees. Spray a large baking dish with non stick cooking spray. Peel eggplants and slice them into circles about 1/4 inch thick. Mix bread crumbs and parmesan cheese. Dip eggplant slices into eggs then coat in bread crumb and parmesan mixture. Fry eggplant slices in hot vegetable oil until brown and crispy. Layer fried eggplant circles, mozzarella cheese, and marinara sauce. You should be able to make at least 3 layers. Make sure the last layer is marinara and top with mozzarella. Cover with aluminum foil and bake for 1 hour.
10. Corn fritters
1 can whole kernel corn, drained
1 egg
1 tsp sugar
1/4 c flour (add flour until batter is stiff)
Vegetable oil
Heat oil in skillet until hot. Drop batter by heaping tablespoonfuls into oil and fry for 1 minute Turn fritter over and fry for an additional minute. Drain on paper towels.