Cindy's Mac & Cheese

1 16 oz package penne rigate pasta
3/4 pound sharp cheddar cheese -- grated
1/2 pound Gruyere cheese -- grated
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oven to 350°. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl toss together the cheddar, Gruyere and Asiago. Set aside.

Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil , reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

Bake at 350° for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.


NOTES : This is rich and good. I think it best prepared as a side dish. I can see it pared with ham and a great vegetable.

Mayonnaise Chocolate Cake

4 cups all-purpose flour
2 cups sugar
8 tablespoons cocoa
3 teaspoons baking powder
3 teaspoons baking soda
2 cups mayonnaise
2 cups water
2 teaspoons vanilla extract

Sift together flour, sugar, cocoa, baking powder and baking soda. Mix together the mayonnaise (not Miracle whip), water and vanilla. Mix dry ingredients and wet ingredients together until smooth and blended. Pour into a lightly greased 9 X 13 pan and bake at 350° for 45 minutes or until done. Frost as desired.


NOTES : I love the taste of this cake. I like to serve it cold from the refrigerator...don't know why, but that's how I like it.

Banana Chocolate Chip Muffins

1/4 cup sour cream
1 teaspoon soda
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup wheat germ (optional) I didn't use any!
1/2 teaspoon salt
1 cup mashed bananas
1 cup chocolate chips
1 teaspoon vanilla

Mix sour cream and soda and set aside. Mix the rest of the ingredients together, then add sour cream mixture. Don't over mix. Bake at 350 for l8 minutes.

Cranberry Applesauce Muffins

1 cup unsweetened applesauce
1/3 cup vegetable oil
1 large egg -- beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries -- chopped
1/2 cup pecans -- chopped

1. Preheat oven to 350 degrees F . Grease and flour a muffin pan, or use paper liners.

2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Golden Muffins

1/3 cup sugar
3 tablespoons butter
1 large egg
1/2 cup cottage cheese
1/2 cup milk
1 2/3 cups Bisquick® baking mix
1 teaspoon grated lemon peel -- optional

Preheat oven to 350°. Cream together sugar and butter. Add egg, cottage cheese and milk, stirring each into creamed mixture seperately. Stir in bisquick and lemon peel. Put into paper-lined muffin tins and bake for 20 minutes.

Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.

To Die for Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.

Rhubarb Walnut Muffins

1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts

Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

Very Cherry Almond Muffins

1 box white cake mix
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds


In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.

Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Zucchini Bran Muffins

1 box raisin bran muffin mix -- (18.25-ounce)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.

Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake for 20 to 22 minutes or until tops are golden brown.

Magic Pumpkin Muffins

1 box Spice Cake Mix
1 15 ounce can pumpkin
1 cup water

Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.

Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.

Noodle Rice Pilaf

1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.


NOTES : This is a wonderful side dish. Much better than just plain old rice.

Bubble Pizza

1 pound ground beef
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.

Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.

Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.

Spicy Southwest Bean & Corn Salad

2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese

MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.


NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.

Ruth's Zucchini Bread

3 large eggs
1 1/2 cups granulated sugar
2 cups shredded zucchini
1 cup canola oil
2 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts

Mix together the eggs, sugar, zucchini, oil and vanilla. Combine dry ingredients and blend well. Add them to the zucchini mixture. Add nuts (can add raisins or currants also). Put in a loaf pan and bake at 350° for 55 minutes, or until test done.



NOTES : I double this recipe and it fits perfectly into 10 small loaf pans. I put the pans on a cookie sheet and bake for about 45 minutes or until tests done. This freezes well and makes excellent gifts.