Saturday, October 29, 2011
1 lb shells, cooked al dente
1 lb mild Cheddar Cheese
1/2 lb Monterey Jack Cheese
1/4 cup Parmesan and Roman Cheese blend
3 cups half and half
2 Tbs butter
1/2 cup sour cream
1/2 tsp chicken base (paste)
1 sleeve Ritz Crackers, crushed
ground pepper, to taste
Preheat oven to 350 degrees. Heat water for pasta, cook to al dente then drain. In medium size saucepan add cheeses, half and half, butter, sour cream and chicken base. Simmer on low until all cheeses are melted, stirring. Add pasta to cheese, mix then add to baking dish ( I use approx 9 x 13). Add crackers crumbs to top. Bake until starts to brown on top. (approx. 30 mins.)
Monday, October 10, 2011
1 Small Can "Ready Mix" Pumpkin Pie (with spices)
(approx. 15-16 ozs)
1 small box French Vanilla Instant Pudding
1 cup half and half
In large bowl add pie mix, pudding and half and half. Whip with electric mixer until fully blended. Chill in dessert cups, layered with whipped cream. Chill for at least 4 hours.
Friday, October 7, 2011
1 cup Ready Mix (pie ready) can pumpkin
(This can pumpkin contains some sugar)
3/4 cups white sugar
3.4 oz box instant vanilla pudding
3/4 cups canola oil
1 tsp fresh grated peeled ginger
Mix these ingredients in large bowl with electric mixer until fully blended.
Add lower ingredients and mix to combine:
1 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
2 1/4 cups flour
Fold in approx. 1 cup oats (for cake like cookies) (For chewier cookies add additional oats)
Preheat oven to 350 degrees.
Cookie dough and be refrigerated for a few mins before baking. Drop by spoonfuls onto lined, greased cookies sheets. I use parchment paper greased with cooking spray. Bake for approx. 10-12 mins or until brown. Cooking time depends on size of cookies.
Fresh Ginger Icing:
1 cup powdered sugar
1 tsp fresh grated ginger
1/2 tsp vanilla
milk, added little at a time to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.