Saturday, June 25, 2011

Macaroni and Cheese Cupcakes

This is a recipe I totally came up with on my own! It turned out well and I only had to tweak it slightly. Here is the new and improved recipe!

Macaroni and Cheese "Cupcakes"
Makes 12 individual portions

1 cup elbow macaroni
1- 1 1/2 cup of grated cheese of your choice (I use whatever is in the fridge; usually cheddar, colby, mozzarella, parmesan, sometimes monterey jack)
3 tablespoon margarine, divided
1 tablespoon flour
1/2 cup milk
1/2 cup plain breadcrumbs

Boil macaroni in 2 quarts water until, following directions on package. Drain. Melt 1 tablespoon margarine in pan over medium heat, add flour. Cook for 1 minute, stirring constantly. Slowly add milk, stirring constantly for 2-3 minutes, or until it starts to thicken, like a gravy. Remove from heat, add cheeses and stir until melted. Mix with cooked noodles.

Divide macaroni equally into cupcake tin, lined with foil papers. Melt remaining margarine and mix with breadcrumbs. Sprinkle breadcrumb mixture on top.

Bake in a 350 degree oven for 30 minutes, or until browned.

Enjoy!

Tuesday, June 7, 2011

Spoon Bread

AKA "Pone bread" "Drop bread"

3 cups Bisquick or other baking mix
2 cups milk
1/4 margarine, melted.

Place 1/2 of the melted margarine in a round cake pan. Mix Bisquick and milk until blended. There may be lumps in the batter. Drop by large spoonfuls into the pan on top of the margarine, having the drops touching. Pour the rest of the margarine on top and bake in a 375 degree oven for 15-17 minutes.

Friday, June 3, 2011

Hot Dogs in "the Sauce"

Another good one from my mother!

Hot Dogs in "the Sauce"

2 packages of hot dogs cut into bite size pieces
1 jar currant jelly (sometimes hard to find, but Smuckers makes it)
1/3 cup mustard

Place jelly and mustard into large saucepan and cook on medium heat until melted, stirring often. Place hotdogs into mixture, cover and cook on low for 30 minutes, stirring occasionally. Let mixture sit for 10 minutes before serving.

This recipe can be adapted..if you want a more spicy sauce, add more mustard. If you want a sweeter sauce, reduce the mustard.

This recipe also reheats well, is easily doubled and freezes well.

Baked chicken and rice

Sorry! I'm slack already! But here is one of my mom's recipes for baked chicken and rice. Carbo Load!

Baked Chicken and Rice (serves 3)

6 pieces of chicken (thighs and legs work well)
3 cups instant rice
2 chicken bullion cubes (crushed)
3 cups water
margarine, salt, pepper to taste

Preheat oven to 425. Place rice, water and bullion in a greased casserole pan. Place chicken on top and season with margarine, salt and pepper. Cover with foil and bake one hour, remove foil and bake 15 minutes more. May also place oven on broil for a minute or two to further brown chicken and rice. Enjoy!