Spanish Rice Casserole, Great Potluck Recipe!

As with all recipes, adding and subtracting ingredients to make it your own is the best part. For a little extra heat you can add a minced jalapeno in with the meat mixture when cooking. We like ours with a spoonful of good fresh homemade salsa and a dollop of sour cream on top. It’s great served with a side salad and warm bread. You might like to try it with this homemade Parmesan herb flatbread. It’s also good with crumbled corn chips on top.  This Spanish rice casserole is a great budget-stretching meal. It makes a good sized pan so there is usually plenty leftover for lunch. We like to heat it up the next day, add some refried beans and wrap in tortillas for a quick lunch or dinner.

Here is what you will need to make this Spanish Rice Casserole Recipe:

1 green bell pepper chopped
1 small onion, chopped
1 pound ground sirloin
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 cup vegetable juice (such as V8)
1 can diced tomatoes, 32 ounce
1 cup water
1 cup beef broth
1 ¼ cup uncooked rice
2 cups shredded cheddar cheese
Optional sour cream and salsa to serve with

INSTRUCTIONS: 

• Preheat oven to 350 degrees F.
• Add ground beef, onions, green pepper and all seasoning to a large skillet.
• Over medium high heat cook until meat is browned and veggies are tender.
• Add all the rest of the ingredients except cheese.

• Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
• Remove from heat. Pour into a large 13 by 9 inch casserole dish spreading evenly.
• Top with the 2 cups of shredded cheese.

• Bake in preheated oven for about 10 minutes until cheese is melted.
• Remove from oven and allow to sit for about 20 minutes to give it time to set up a little.
• Serve with a little fresh salsa and a dollop of sour cream if desired.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Spanish Rice Casserole

 

Author: Wilma

Recipe type: Main Dish

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This easy to make Spanish rice casserole recipe is mildly spicy and full of flavor. The ground beef, and rice are a great base for the flavors of the spices, tomatoes, juice, onions and peppers. Of course we have to add a layer of melted cheddar cheese to bring it home!

Ingredients

• 1 green bell pepper chopped
• 1 small onion, chopped
• 1 pound ground sirloin
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup vegetable juice (such as V8)
• 1 can diced tomatoes, 32 ounce
• 1 cup water
• 1 cup beef broth
• 1¼ cup uncooked rice
• 2 cups shredded cheddar cheese
• Optional sour cream and salsa to serve with

Instructions

1. Preheat oven to 350 degrees F.
2. Add ground beef, onions, green pepper and all seasoning to a large skillet.
3. Over medium high heat cook until meat is browned and veggies are tender.
4. Add all the rest of the ingredients except cheese.
5. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
6. Remove from heat. Pour into a large 13 by 9 inch casserole dish spreading evenly.
7. Top with the 2 cups of shredded cheese.
8. Bake in preheated oven for about 10 minutes until cheese is melted.
9. Remove from oven and allow to sit for about 20 minutes to give it time to set up a little.
10. Serve with a little fresh salsa and a dollop of sour cream if desired.

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The post Spanish Rice Casserole Recipe ~ Beefy Cheesy Comfort Food! appeared first on The Couponing Couple.

Watermelon Lemon Juice, Cold and Refreshing!

Depending on the how sweet your melon is you may want to add a little more or less sugar. This is a matter of taste. With practice you will find the combination that best suits your taste. You can also use agave or honey in place of the sugar if you like.  I sometimes add a handful of raspberries or strawberries to the blender. You will want to make this again and again and if you have a large family in double batches! We hope you enjoy this juice as much as we do.

For a little extra kick you can add a shot of vodka or rum and a mint leaf. Or rub the rim of the glass with a slice of lime, dip in margarita salt and add  tequila.

Here is what you will need to make this Watermelon Lemon Juice Recipe:

4 cups diced watermelon
Juice from 1 large lemon or 2 small (about 1/4 cup)
2 tablespoons sugar, adjust as needed depending on how sweet the melon is

INSTRUCTIONS: 

• Place all ingredients in blender.
• Pulse on high until pulverized.
• Serve over ice garnished with your choice of fruit.
• Watermelon juice will separate if it sits too long, but is fine, just give it a good stir.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Watermelon Lemon Juice Recipe ~ Thirst Quenching Refreshment!

 

Author: Wilma

Recipe type: Beverage

Cuisine: American

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Watermelon Lemon Juice is a perfect warm weather refreshment! Cold, refreshing and absolutely delicious! Sweet watermelon with a lemon zing.

Ingredients

• 4 cups diced watermelon
• Juice from 1 large lemon or 2 small (about ¼ cup)
• 2 tablespoons sugar, adjust as needed depending on how sweet the melon is

Instructions

1. Place all ingredients in blender.
2. Pulse on high until pulverized.
3. Serve over ice garnished with your choice of fruit.
4. Watermelon juice will separate if it sits too long, but is fine, just give it a good stir.

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The post Watermelon Lemon Juice Recipe ~ Perfect Summer Beverage! appeared first on The Couponing Couple.

Easy Chicken Noodle Casserole!

As with all recipes the best part is experimenting and making it your own.  This is a quick and easy version. When I am feeling especially energetic I make homemade egg noodles. My ingredients vary all the time depending on what I have on hand in the garden, freezer, or have purchased with coupons. This chicken noodle casserole is easily transformed into a one dish meal if you throw some thawed frozen peas into the layers. If you are not a mushroom fan, leave them out. I sometimes replace the mushrooms with broccoli and add a cup of shredded cheddar cheese.

Here is what you will need to make this Chicken Noodle Casserole Recipe:

1-12 oz bag of wide egg noodles
4 cups cooked chicken
12 ounces sliced mushrooms
1 stick butter, divided in half
1- 14 oz can or jar chicken gravy
2 cups chicken broth
salt and pepper to taste
1 cup plain bread crumbs

INSTRUCTIONS: 

• Preheat over to 350 degrees F.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the cooked egg noodles in baking dish, then half of the chicken and half of the mushrooms.
• Repeat layers one more time, noodles, chicken and mushrooms.

• Heat broth, gravy and 1/2 stick of butter until hot and butter is melted.
•  Pour over filled baking dish.
• Add salt and pepper to taste to broth mixture.
• Melt the other 1/2 stick of butter and stir the breadcrumbs until well coated.
• Spread breadcrumb mixture over casserole.
• Bake uncovered in preheated oven for about 20-25 minutes until browned.
• Remove from oven and allow cool for a few minutes.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Chicken Noodle Casserole Recipe

 

Author: Wilma

Recipe type: Casserole

Cuisine: American

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This chicken noodle casserole recipe always reminds me of home and my mom. This is a true Southern comfort food with no fancy spices or techniques, just good old fashioned goodness. It is an old recipe my grandmother and mother used to make. It is a nice warm mild dish to serve with a veggie side and salad of choice. Great for any time of year.

Ingredients

• 1-12 oz bag of wide egg noodles
• 1- 14 oz can or jar chicken gravy
• 2 cups chicken broth
• 4 cups cooked chicken
• 12 ounces sliced mushrooms
• 1 stick butter, divided in half
• salt and pepper to taste
• 1 cup plain bread crumbs

Instructions

1. Preheat over to 350 degrees F.
2. Spray a 9 x 13 inch baking dish with cooking spray.
3. Place half of the cooked egg noodles in baking dish, then half of the chicken and half of the mushrooms.
4. Repeat layers one more time, noodles, chicken and mushrooms.
5. Heat broth, gravy and ½ stick of butter until hot and butter is melted.
6. Pour over filled baking dish.
7. Add salt and pepper to taste to broth mixture.
8. Melt the other ½ stick of butter and stir the breadcrumbs until well coated.
9. Spread breadcrumb mixture over casserole.
10. Bake uncovered in preheated oven for about 20 minutes until browned.
11. Remove from oven and allow cool for a few minutes.
12. Enjoy!

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The post Chicken Noodle Casserole Recipe ~ A Southern Favorite! appeared first on The Couponing Couple.

Light and Delicious No-Bake Peanut Butter Pie

Here in our house we all have our favorite toppings for this pie. I love mine with caramel sauce and broken peanuts on top. My son loves his with sliced bananas, hot fudge topping and whipped cream and hubby likes it with just whipped cream.  Please take time to scroll to the bottom of the page for the printable version and leave a comment to let us know how you would  top this pie.

Here is what you will need to make this Peanut Butter Pie Recipe:

8 ounces cream cheese, softened
1 cup powdered sugar
¾ peanut butter, crunchy
1- 8 ounce container frozen whipped topping, thawed
1 graham cracker crust
Whipped cream for serving (optional)

INSTRUCTIONS:

• Beat cream cheese and powdered sugar  with mixer on medium until well blended.
• Add peanut butter and mix well.
• Fold in whipped topping.

Place mixture into graham cracker crust spreading to make even.

• Refrigerate at least 2 hours to set.
• Drizzle slices with ice cream topping and additional whipped cream if desired.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Peanut Butter Pie Recipe ~

 

Author: Wilma

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Peanut butter pie Is like a peanut butter no-bake cheesecake. Mix, chill, and serve with your desired toppings. If you are a peanut butter lover this recipe is a must try!

Ingredients

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• ¾ peanut butter, crunchy
• 1 8 ounce container frozen whipped topping, thawed
• 1 graham cracker crust
• Whipped cream for serving (optional)

Instructions

1. •Beat cream cheese and powdered sugar with mixer on medium until well blended.
2. •Add peanut butter and mix well.
3. •Fold in whipped topping.
4. •Place mixture into graham cracker crust spreading to make even.
5. •Refrigerate at least 2 hours to set.
6. •Drizzle slices with ice cream topping and additional whipped cream if desired.
7. •Enjoy!

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Cherry Cake Recipe, Sweet, Moist and Delicious!

This Sweet Cherry Cake recipe makes a moist and yummy dessert that is sure to please! Super easy to make with just a few staple ingredients and a can of cherry pie filling! Though it is delicious and fit for any occasion, it is also one of those “wow how easy” recipes for when you are in a pinch and need something good and impressive in a hurry. I have used this cherry cake recipe quite a bit when the kiddos needed a dessert for a party or school event and always have recipe requests. Cherry cake is a sweet, mild and fruity dessert that is great after dinner with a cup of coffee, tea, or a big glass of milk.

As with all recipes be sure to experiment trying different ingredients and flavors to make it your own. I plan on making the next one using almond extract instead of vanilla.  This is also good with peach pie filling served with vanilla ice cream.  Since I have some blueberry pie filling on the shelf I think I will try that next.  If you are a chocolate lover you might like to add a little cocoa to the cake batter. Please be sure to scroll bottom of the page for the printable version of this recipe and leave a comment to let us know if you enjoyed it. You might also like some of our other dessert recipes.

Here is what you will need to make this Cherry Cake Recipe:

3 eggs, beaten
1 cup sugar
¾ cup cooking oil
1 cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1-21 oz can cherry pie filling
13×9 inch baking pan

INSTRUCTIONS:

• Preheat oven to 350 degrees.
• Coat pan with baking spray.
• In a small bowl stir flour, baking powder and salt together.
• Place all ingredients except cherry pie filling in bowl and mix until well blended.
• Pour ²⁄³ of the cake mixture into the prepared baking pan.
• Evenly spoon cherry pie filling on top of cake mixture in pan, gently spreading if needed.
• Spoon the remainder of the cake batter over the cherry pie filling.
• Bake at 350 degrees for about 35-40  minutes until golden and toothpick in center comes out clean.
• Remove from oven and sprinkle with a little powdered sugar if desired.
• Serve warm or cool.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Easy Cherry Cake Recipe ~ Made With Cherry Pie Filling!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  35 mins

Total time:  45 mins

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This Sweet Cherry Cake recipe makes a moist and delicious dessert that is sure to please! It is also one of those wow how easy recipes when you are in a pinch and need something good in a hurry. This is a mild flavored dessert which is not too sweet or overpowering. It is made with a few ingredients that most of us keep in the kitchen and a can of cherry pie filing. I use this recipe quite a bit when I need something in a hurry to take to a get together or potluck. It never fails to bring in compliments and recipe requests.

Ingredients

• 3 eggs, beaten
• 1 cup sugar
• ¾ cup cooking oil
• 1 cup all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 -21 oz can cherry pie filling
• 13x9 inch baking pan

Instructions

1. •Preheat oven to 350 degrees.
2. •Coat pan with baking spray.
3. •In a small bowl stir flour, baking powder and salt together.
4. •Place all ingredients except cherry pie filling in bowl and mix until well blended.
5. •Pour ²⁄³ of the cake mixture into the prepared baking pan.
6. •Evenly spoon cherry pie filling on top of cake mixture in pan, gently spreading if needed.
7. •Spoon the remainder of the cake batter over the cherry pie filling.
8. •Bake at 350 degrees for about 35-40 minutes until golden and toothpick in center comes out clean.
9. •Remove from oven and sprinkle with a little powdered sugar if desired.
10. •Serve warm or cool.
11. •Enjoy!

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The post Cherry Cake Recipe ~ Made With Cherry Pie Filling! appeared first on The Couponing Couple.

Southern Style Collard Greens; It’s A Tradition!

Collards are easy to make and have a more bold unique flavor than other similar greens. They are just as good leftover as the day you make them, if not better. We also tend to love the liquid from cooking them which is commonly referred to as “pot likker.”  It’s good either to drink or soak up with cornbread. My mom and grandmother would tell you that the pot likker is good for what ails you.

While collard greens are a Southern staple food, the fact is they appear to have been around since the beginning of time and are used around the world in various wonderful recipes. They are a member of the cabbage family and are considered very healthy. They are great added to  recipes such as soups, pasta dishes, or stuffing for wontons. Collards are a wonderful healthy veggie that tends to be overlooked. Be sure to scroll to the bottom of the page for your printable version of this Southern style collard greens recipe.

Here is what you will need to make a pot of Southern-Style Collard Greens:

8 slices hickory smoked bacon
½ pound smoked ham, chopped (optional)
1 large onion, chopped
1 teaspoon sugar
3 cloves garlic
½ teaspoon red pepper flakes, a little more if desired
2 tablespoons cider vinegar
3 pounds fresh collard greens, stemmed, washed and chopped
2 cups chicken broth, water will do in a pinch
1 teaspoon salt
1 teaspoon black pepper

INSTRUCTIONS:

• In large pot cook bacon until crisp.
• When cooked and crisp move bacon to a paper towel lined plate to drain.
• Pour off all but 3 Tablespoons of the bacon grease.
•  Add onion and sugar to the 3 Tablespoons of  bacon grease stirring and cooking over medium heat until onion is translucent.
• Add garlic and cook for a minute longer.
• Add chicken broth, ham, vinegar and collard greens stirring to mix well.

• Bring to a boil.
• Cover, reduce heat to low and simmer for about an hour until greens are tender.
• Crumble bacon and stir into greens. Replace lid and allow to sit for about 5 minutes.
• Serve and enjoy your Southern style collard greens with a big piece of cornbread.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Collard Greens Recipe ~ A Southern Tradition!

 

Author: Wilma

Recipe type: Side dish

Cuisine: American

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Collards are easy to make and have a more bold unique flavor than other similar greens. They are just as good leftover as the day you make them, if not better. And the liquid from cooking them which is commonly referred to as "pot likker" is outstanding either to drink or soak up with cornbread.

Ingredients

• 8 slices hickory smoked bacon
• ½ pound smoked ham, chopped (optional)
• 1 large onion, chopped
• 1 teaspoon sugar
• 3 cloves garlic
• ½ teaspoon red pepper flakes, a little more if desired
• 2 tablespoons cider vinegar
• 3 pounds fresh collard greens, stemmed, washed and chopped
• 2 cups chicken broth, water will do in a pinch
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. •In large pot cook bacon until crisp.
2. •When cooked and crisp move bacon to a paper towel lined plate to drain.
3. •Pour off all but 3 Tablespoons of the bacon grease.
4. • Add onion and sugar to the 3 Tablespoons of bacon grease stirring and cooking over medium heat until onion is translucent.
5. •Add garlic and cook for a minute longer.
6. •Add chicken broth, ham, vinegar and collard greens stirring to mix well.
7. •Bring to a boil.
8. •Cover, reduce heat to low and simmer for about an hour until greens are tender.
9. •Crumble bacon and stir into greens. Replace lid and allow to sit for about 5 minutes.
10. •Serve and enjoy your Southern style collard greens with a big piece of cornbread.

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The post Southern Style Collard Greens Recipe ~ Delicious Side Dish! appeared first on The Couponing Couple.

Corn Fritters, Warm and Scrumptious!

As with all recipes there are many variations of this corn fritter recipe, so experiment and make it your own. Some use fresh corn removed from the cob with the corn milk, others use canned cream style corn and this one is with canned whole kernel corn. I like them all, but, this variation is my favorite when I don’t have fresh corn to use. I like the texture and they not quite as sweet as using creamed corn. I sometimes add spicier jalapenos instead of the sweet peppers for a little added kick. When I use the spicier peppers I also like to add a handful of shredded cheddar cheese to the mix.

Here is what you will need to make this Corn Fritters Recipe:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground black pepper
1 egg, beaten
2-15 oz cans whole kernel corn, drained, if you have fresh corn use about 3 cups of kernels removed from cob
1 Tablespoon butter or margarine, melted
3 Tablespoons heavy cream
4 small sweet peppers, diced
Vegetable oil for frying

INSTRUCTIONS:

• Combine all dry ingredients, flour, salt, baking powder, sugar and black pepper in a small bowl, mixing well.
• Combine corn, butter, egg, heavy cream, and peppers a large bowl, mixing well.

• Add dry ingredients to the corn mixture, mixing well.

• Add about 1 inch or so of oil to frying pan and heat to about 350 degrees.
• Carefully drop mixture by tablespoonfuls into hot oil.

• Cook until golden brown, turn to brown other side.
• Drain on paper towels.

• Serve and enjoy!

If you try out this Corn Fritters recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Corn Fritters Recipe ~ Light and Fluffy!

 

Author: Wilma

Recipe type: Side Dish

Cuisine: American

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This recipe makes about 2 dozen delicious, light and fluffy corn fritters. They make a good side with any meal. They are just as good with bacon and eggs as they are smeared with pepper jelly at dinner.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• 1 egg, beaten
• 2-15 oz cans whole kernel corn, drained, if you have fresh corn use about 3 cups of kernels removed from cob
• 1 Tablespoon butter or margarine, melted
• 3 Tablespoons heavy cream
• 4 small sweet peppers, diced
• Vegetable oil for frying

Instructions

1. Combine all dry ingredients, flour, salt, baking powder, sugar and black pepper in a small bowl, mixing well.
2. Combine corn, butter, egg, heavy cream, and peppers a large bowl, mixing well.
3. Add dry ingredients to the corn mixture, mixing well.
4. Add about 1 inch or so of oil to frying pan and heat to about 350 degrees.
5. Carefully drop mixture by tablespoonfuls into hot oil.
6. Cook until golden brown, turn to brown other side.
7. Drain on paper towels.
8. Serve and enjoy!

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Blueberry Pineapple Dump Cake, 

I made a blueberry pineapple dump cake this time because that is what I had in the pantry, but there are many variations of this recipe floating around. I think the most popular uses cherry pie filling instead of the blueberry. Of course you can always use fresh blueberries if you like. I have heard  of people using canned blackberries or raspberries in the place of the pineapple with good results. I have not tried those yet, but intend to this summer to see how they are. I have also seen this blueberry pineapple dump cake made using melted butter poured over the top rather than sliced.  As with all recipes the fun is to start with a base and try different ingredients to make it your own.

Here is what you will need to make this Blueberry Pineapple Dump Cake:

1 can (21 Oz.) Blueberry Pie Filling
1 can (20 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix
1 ¼ sticks butter

INSTRUCTIONS:

• Preheat oven to 350 degrees F.
• Spray 13 x 9 inch cake pan with nonstick cooking spray.
• Dump blueberry pie filling and crushed pineapple into baking dish, stir together.

• Sprinkle cake mix evenly over the top of the fruit.

• Thinly slice butter and distribute evenly over the cake mix.

• Bake at 350 degrees for 50-60 minutes until golden brown.
• Remove from oven and cool for 10-15 minutes before serving.
• Serve warm with whipped cream and/or vanilla ice cream and enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Blueberry Pineapple Dump Cake Recipe

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

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This Blueberry Pineapple dump cake is a delicious crowd pleasing recipe. Perfect quick and easy recipe to make in a pinch for an event or potluck! Fruity and sweet. Be prepared to be asked for the recipe.

Ingredients

• 1 can (21 Oz.) Blueberry Pie Filling
• 1 can (20 Oz.) Crushed Pineapple
• 1 box (about 18 Oz.) Yellow Or White Cake Mix
• 1 ¼ sticks butter

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 13 x 9 inch cake pan with nonstick cooking spray.
3. Dump blueberry pie filling and crushed pineapple into baking dish. Stir together.
4. Sprinkle cake mix evenly over the top of the fruit.
5. Thinly slice butter and distribute evenly over the cake mix.
6. Bake at 350 degrees for50-60 minutes until golden brown.
7. Remove from oven and cool for 10-15 minutes before serving.
8. Serve warm with whipped cream and/or vanilla ice cream and enjoy!

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Macaroni Salad, A Refreshing Warm Weather Dish!

As with all recipes the fun part is adjusting the ingredients to suit your taste and make it your own. This macaroni salad recipe is no exception. One of my favorite variations is to add a can of  whole kernel corn  and a can of tuna to this macaroni salad. This makes a delicious budget-stretching summer meal. If you use that idea be sure to drain them well. We like this version served on top of lettuce with a couple slices of tomato and a piece of this homemade Parmesan Herb Flatbread. Sometimes I don’t feel like the heaviness of the mayo so will change it up a little and use Italian dressing in its place.

NOTE: This macaroni salad recipe makes a large bowl because we are a large family. It can easily be cut in half if you do not need that much.

Here is what you will need to make this Macaroni Salad Recipe:

1 box elbow macaroni, 16 oz
1 can pineapple tidbits in pineapple juice, 20 oz, do not drain
1 small jar chopped pimiento
1 small onion diced
1 small green bell pepper, diced
1 stalk celery, diced
¾ cup mayonnaise, you may need to add a little more after it sits in fridge
salt and pepper to taste

INSTRUCTIONS:

• Cook the macaroni according to package directions.
• Rinse with cool water and drain.
• Dice all the veggies while the macaroni is cooking.
• Place macaroni in large bowl add all other ingredients and stir just until
  everything is mixed together.
• Cover and refrigerate for a couple hours before serving.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Macaroni Salad Recipe ~ Light and Refreshing!

 

Author: Wilma

Recipe type: Salad

Cuisine: American

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This is a great refreshing macaroni salad recipe that is great for the spring and summer months. The flavor of the pineapple, green peppers, pimiento and onion give it an interesting and refreshing flavor. The pineapple and juice helps to keep it moist and adds just the right amount of sweetness.

Ingredients

• 1 box elbow macaroni, 16 oz
• 1 can pineapple tidbits in pineapple juice, 20 oz, do not drain
• 1 small jar chopped pimiento
• 1 small onion diced
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• ¾ cup mayonnaise, you may need to add a little more after it sits in fridge
• salt and pepper to taste

Instructions

1. Cook the macaroni according to package directions.
2. Rinse with cool water and drain.
3. Dice all the veggies while the macaroni is cooking.
4. Place macaroni in large bowl add all other ingredients and stir just until
5. everything is mixed together.
6. Cover and refrigerate for a couple hours before serving.

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Cool, Sweet & Creamy Sour Cream Peach Pie!

You can make one of these sour cream peach pies in less or the same amount of time it takes you to bake a frozen one. Another great perk to making your own desserts is that most of us who coupon or shop frugally have these things in our pantry or fridge so it is less expensive than the bakery or the freezer section at the supermarket.

This sour cream peach pie is very good when made with fresh peaches. If you don’t live where good ripe peaches are readily available canned peaches  work just fine. I like the topping on this pie, but it is just as good without it with a layer of whipped cream or sour cream glaze if you prefer it that way. The topping recipe I used here is a great way to top many fruit pies. I use this same recipe adding ½ cup shredded cheddar cheese as a topping for apple pies.

Here is what you will need to make this Peach Sour Cream Pie:
1-15 oz can sliced peaches ,drained or use 2½ cups fresh peeled and sliced
¾ cup sugar
2 Tablespoons all-purpose flour
1 cup sour cream
2 eggs, beaten
½ teaspoon vanilla extract
1 frozen deep dish pie shell, thawed, or make your own

Topping ingredients:
¼ cup butter
¹⁄³ cup flour
¹⁄³ cups brown sugar
a dash of nutmeg (optional)

INSTRUCTIONS: 

• Preheat oven to 350 degrees F.
• Combine all  pie filling ingredients, mixing well.

• Pour into the pie shell.
• Bake at 350 degrees F about 40-45 minutes until soft set or knife inserted near center comes out clean.
• In the meantime, mix all topping ingredients with a fork or pastry blender until crumbly.
• Remove pie from oven just long enough to evenly sprinkle on topping.
• Return to oven and bake about 10-15 minutes longer until topping is browned.
• Watch to make sure the crust doe not over brown.
• Cool to room temperature and then refrigerate for about an hour before serving.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Sour Cream Peach Pie Recipe ~ A Cool Summer Dessert!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

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This sour cream peach pie is one of my personal favorites. I love peaches and this creamy sweet pie is a perfect way to use them! This peach pie recipe is so quick and easy to make they are hard to resist. I have a hard time keeping the guys out of it long enough for it cool. I pretend to be mad, but that is hard to do when I am so happy they like what's for dessert that much.

Ingredients

• 1-15 oz can sliced peaches ,drained or 2½ cups fresh peeled and sliced
• ¾ cup sugar
• 2 Tablespoons all-purpose flour
• 1 cup sour cream
• 2 eggs, beaten
• ½ teaspoon vanilla extract
• 1 frozen deep dish pie shell, thawed, or make your own
• Topping ingredients:
• ¼ cup butter
• ¹⁄³ cup flour
• ¹⁄³ cups brown sugar
• a dash of nutmeg (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all pie filling ingredients, mixing well.
3. Pour into the pie shell.
4. Bake at 350 degrees F for about 40-45 minutes until soft set or knife inserted near center comes out clean.
5. In the meantime, mix all topping ingredients with a fork or pastry blender until crumbly.
6. Remove pie from oven just long enough to evenly sprinkle on topping.
7. Return to oven and bake about 10-15 minutes longer until topping is browned.
8. Watch to make sure the crust doe not over brown.
9. Cool to room temperature and then refrigerate for about an hour before serving.

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Delicious Easy to Make Frittata Recipe!

As always, part of the fun of cooking is adjusting a basic recipe to make it your own. The Frittata recipe is perfect for this because it can be made using many different ingredient combinations. You can pretty much use any leftovers you have to make one. This Frittata recipe can be made using just the veggies or substituting spinach for the broccoli. My guys like a little meat in their meals, so I use whatever leftover meat I have on hand to be sure they are happy. We also like making a version with tomatoes, onions and Italian sausage in the frittata and mozzarella or provolone cheese. Then we spoon warm marinara sauce on top. My son calls it egg pizza. Be sure to scroll to the bottom of this page where you will find the printable version of this recipe.

NOTE: This recipe calls for a 12-inch oven proof nonstick skillet. I always use a well-seasoned iron skillet which gives me great consistent results.

Here is what you will need to make this Frittata Recipe:

10 eggs
2 Tablespoons butter
1 cup fresh broccoli chopped
1 cup mushrooms, sliced
½ cup onion, chopped
½ cup sweet mini peppers, chopped
½ cup frozen peas
¾ milk
1 Tablespoon Dijon mustard
salt and pepper to taste
¾ cup chopped ham and/or pepperoni (optional)
½ cup crumbled feta cheese
½ cup shredded Italian cheese blend (optional)

• Preheat oven to 400 degrees F.
• Melt butter in 12-inch ovenproof nonstick skillet over medium heat.
• Add all vegetables to skillet and cook over medium heat until crisp tender.

• Whisk eggs, milk, mustard, salt and pepper together.
• When veggies are ready stir in meat if using and give everything a stir to distribute evenly around pan.
• Pour egg mixture into the pan.
• Sprinkle with cheeses.

• Continue to cook just until edges set.

• Place skillet in 400 degree oven to bake for about 9-10 minutes until center is set.
• Remove from oven and enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Frittata Recipe With Meat and Veggies ~ One Pan Meal!

 

Author: Wilma

Recipe type: Main Dish

Cuisine: Italian

Cook time:  15 mins

Total time:  15 mins

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This delicious Frittata recipe is loaded with meat fresh vegetables! Making Frittata is a great way to cook breakfast or brunch for a several people without having to do worry with a bunch of individual dishes.

Ingredients

• 2 Tablespoons butter
• 1 cup fresh broccoli chopped
• 1 cup mushrooms, sliced
• ½ cup onion, chopped
• ½ cup sweet mini peppers, chopped
• ½ cup frozen peas
• ¾ milk
• 1 Tablespoon Dijon mustard
• salt and pepper to taste
• ¾ cup chopped ham and/or pepperoni (optional)
• ½ cup crumbled feta cheese
• ½ cup shredded Italian cheese blend (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Melt butter in 12-inch ovenproof skillet over medium heat.
3. Add all vegetables to skillet and cook over medium heat until crisp tender.
4. Whisk eggs, milk, mustard, salt and pepper together.
5. When veggies are ready stir in meat if using and give everything a stir to distribute evenly around pan.
6. Pour egg mixture into the pan.
7. Sprinkle with cheeses.
8. Continue to cook until just until edges set.
9. Place skillet in 400 degree oven to bake for about 9-10 minutes until center is set.
10. Remove from oven and enjoy!

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Buttery Parmesan Roasted Cauliflower

As with all recipes, play with it to make it your own. If you are not a fan of  butter, use olive oil instead. The lemon pepper could be switched to a tablespoon of lemon juice. If you don’t have fresh garlic, use a little garlic powder. I have a friend who makes roasted cauliflower with olive oil and then drizzles with melted butter just before sprinkling on the cheese. For a real treat try roasted cauliflower with a little drizzle of Italian dressing. Yum!

If you like this Roasted Cauliflower recipe you might also enjoy this broccoli cauliflower casserole recipe.

Here is what you will need to make this Roasted Cauliflower Recipe:

1 head cauliflower, cut into medium to large florets
1 tablespoon lemon pepper seasoning
1/2 teaspoon salt
3-4 tablespoons butter, melted
2 cloves fresh garlic minced
2-3 tablespoons grated Parmesan cheese

• Preheat oven to 400 degrees F.
• Line baking sheet with foil and brush with oil or spray with olive oil cooking spray.
• Place cauliflower florets in a large bowl.
• Add melted butter, lemon pepper, garlic and salt to bowl.
• Stir cauliflower around bowl to evenly coat.
• Spread cauliflower onto prepared baking sheet

-35 minutes until lightly browned and crisp tender when poked with a fork.

• Remove from oven.
• Place in a serving dish and sprinkle with Parmesan cheese.
• Serve immediately.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Roasted Cauliflower Recipe with Garlic and Parmesan Cheese!

 

Author: Wilma

Recipe type: Side Dish

Cuisine: American

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Roasted cauliflower is a perfect side with any meal. The lemon pepper and garlic give it a nice zip which is smoothed with the melted butter and Parmesan cheese.

Ingredients

• 1 head cauliflower, cut into medium to large florets
• 1 tablespoon lemon pepper seasoning
• ½ teaspoon salt
• 3-4 tablespoons butter, melted
• 2 cloves fresh garlic minced
• 2-3 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Line baking sheet with foil and brush with oil or spray with olive oil cooking spray.
3. Place cauliflower florets in a large bowl.
4. Add melted butter, lemon pepper, garlic and salt to bowl.
5. Stir cauliflower around bowl to evenly coat.
6. Spread cauliflower onto prepared baking sheet
7. Roast in the preheated oven for 25-30 minutes until lightly browned and crisp tender when poked with a fork.
8. Remove from oven.
9. Place in a serving dish and sprinkle with Parmesan cheese.
10. Serve immediately.
11. Enjoy!

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Roasted Fingerling Potatoes Served with Zesty Mustard Sauce!

The potatoes are parboiled to make them easy to slide onto the skewers and with the shallots. Grilling or cooking them under the broiler gives the potatoes and onions a nice caramelized flavor. We like to have roasted fingerling potatoes with homemade chicken breast strips. This way we get double use from the mustard dipping sauce. If you happen to be cooking something on the grill you can add the potatoes to finish cooking instead of using the broiler. If you don’t have any skewers in the house roast them on a foil-lined pan. They are also great brushed with butter rather than olive oil.

Here is what you will need to make these Roasted Fingerling Potatoes with Mustard Sauce: 

1 ½ pounds fingerling potatoes
3 Shallots, quartered
1 tablespoon olive oil
½ teaspoon sea salt

Mustard Sauce ingredients:

2 egg yolks
1 tablespoon lemon juice
½ cup extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
2 garlic cloves
salt and pepper to taste

• Place salt, pepper, garlic, egg yolks and lemon juice in blender;  pulse until smooth.
• With blender running slowly pour olive oil in top opening until thick and creamy.
• Add mustard and honey.
• Chill until ready to serve.

• Boil potatoes for about 5 minutes, just until fork tender.
• Drain potatoes and dry.
• Preheat Broiler to high or 500 degrees F.
• Place potatoes and shallots on skewers.
• Rub with olive oil.
• Sprinkle with salt.

• Cook under preheated broiler for about 10 minutes, turning a few times, until tender.
• Remove from oven.
• Serve with mustard dipping sauce.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Roasted Fingerling Potatoes with Mustard Sauce

 

Author: Wilma

Recipe type: Vegetable Side Dish

Cuisine: American

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Roasted Fingerling potatoes with a zesty mustard sauce is an easy to make side dish to go with any meal. Simple to make and delicious!

Ingredients

• 1 ½ pounds fingerling potatoes
• 3 Shallots, quartered
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• Mustard Sauce ingredients:
• 2 egg yolks
• 1 tablespoon lemon juice
• ¼ cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 2 garlic cloves

Instructions

1. Place salt, pepper, garlic, egg yolks and lemon juice in blender and pulse until smooth.
2. With blender running slowly pour olive oil in top opening until creamy and
3. smooth.
4. Add mustard and honey.
5. Chill until ready to serve.
6. Boil potatoes for about 5 minutes just until fork tender.
7. Drain potatoes and dry.
8. Preheat Broiler to high/500 degrees F.
9. Place potatoes and shallots on skewers.
10. Rub with olive oil and sprinkle with salt.
11. Cook under preheated broiler for about 10 minutes, turning a few times, until tender.
12. Remove from oven, serve with mustard dipping sauce, and Enjoy!

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Fried Rice; Frugal, Quick and Easy!

This recipe is a great way to use up any leftover meat or veggies you may have. It is also a great way to stretch leftovers to get another meal out of it. I use pork from a roast or ribs, leftover chicken or even steak or shrimp. One of my favorite meats to use is leftover Grilled Baby Back Ribs. You can use any veggies you like and have on hand such as peas, corn, carrots, or celery. If I have them I sometimes add water chestnuts to give it a little crunch. If you prefer a vegetarian fried rice saute your veggies in a little olive oil and prepare without adding the meat.

NOTE: One thing to remember about this recipe is that the rice is always better if you make it the night before or early in the morning so it has time to chill. It makes it separate easier and gives it that restaurant quality texture.

Here is what you will need to make this Fried Rice Recipe:

3 slices bacon, chopped
1 cup leftover meat, chicken, beef, pork
8-12 scallions, chopped (one bundle)
2 garlic cloves, minced
3 eggs, beaten
1 tablespoon soy sauce
4 cups cooked rice, cold
1 cup frozen green peas
1 package fried rice seasoning mix

• Mix seasoning mix with 3 tablespoons of water and set aside.
• Fry the bacon in a large pan or wok over medium heat until crisp.
• Add garlic and cook until fragrant, about a minute.
• Add scallions and cook about 1 minute.
• Add eggs, cook stirring constantly until scrambled.
• Add rice, meat, and frozen peas to pan, stirring over heat to separate.
• Add seasoning mixture and soy sauce stirring to mix everything together.
• Heat through and serve.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Fried Rice Recipe~ Who Needs Takeout!

 

Author: Wilma

Recipe type: Main Dish

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Homemade Fried Rice for when you feel like takeout. This is an easy to make and great tasting fried rice recipe!

Ingredients

• 3 slices bacon, chopped
• 1 cup leftover meat, chicken, beef, pork
• 8-12 scallions, chopped (one bundle)
• 2 garlic cloves, minced
• 3 eggs, beaten
• 1 tablespoon soy sauce
• 4 cups cooked rice, cold
• 1 cup frozen green peas
• 1 package fried rice seasoning mix

Instructions

1. Mix seasoning mix with 3 tablespoons of water and set aside.
2. Fry the bacon in a large pan or wok over medium heat until crisp.
3. Add garlic and cook until fragrant, about a minute.
4. Add scallions and cook about 1 minute.
5. Add eggs, cook stirring constantly until scrambled.
6. Add rice, meat, and frozen peas to pan, stirring over heat to separate.
7. Add seasoning mixture and soy sauce stirring to mix everything together.
8. Heat through and serve.
9. Enjoy!

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Honey Walnut Brownies, Moist and Delicious!

One of the things I love about this honey walnut brownie recipe is that you don’t need a mix. They are made with simple ingredients most of us have in our pantries.  The guys love when they smell them cooking and gather around the kitchen as soon as they know I am ready to cut them into squares. Please be sure to scroll to the bottom of the page for the printable version of this recipe. Hope you enjoy it as much as we do!

Here is what you will need to make this Honey Walnut Brownies Recipe: 

1 cup semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup broken up walnut pieces

INSTRUCTIONS: 

• Preheat oven to 350 degrees F.
• Spray 8-inch square baking dish with cooking spray.
• In a saucepan over low heat melt chocolate chips and butter.
• Remove from heat.
• Add vanilla, honey and eggs stirring well to blend.
• Stir flour, salt and baking powder together and add to mixture.
• Pour mixture into the square baking dish/pan.

• Bake in 350-degree oven for 20-25 minutes until center is set and springs back on touch.
• Cool completely.
• When room temperature cut into squares and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Honey Walnut Brownies Recipe ~ Homemade No Mix Needed!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  22 mins

Total time:  32 mins

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f you like brownies and the flavor of honey you will love these honey walnut brownies. The semisweet chocolate chips and honey give these brownies a rich and unique flavor. They are just perfect with a big glass of mild or a good cup of coffee.

Ingredients

• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 2 eggs
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup broken up walnut pieces

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 8-inch square baking dish with cooking spray.
3. In a saucepan over low heat melt chocolate chips and butter.
4. Remove from heat.
5. Add vanilla, honey and eggs stirring well to blend.
6. Stir flour, salt and baking powder together and add to mixture.
7. Pour mixture into the square baking dish/pan and bake in 350-degree oven for 20-25 minutes until center is set and springs
8. back on touch.
9. Cool completely.
10. When room temperature cut into squares and Enjoy!

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The post Honey Walnut Brownies Recipe ~ Unique And Delicious! appeared first on The Couponing Couple.

Homemade Creamy Rice Pudding Recipe

As with all recipes part of the fun is adjusting them to make them your own. This rice pudding recipe is no exception and can be changed by adding or substituting the ingredients. I make it without the raisins sometimes if we don’t feel like having them. You can use rum extract instead of vanilla for a different flavor twist. Some of my friends use coconut milk in place of the milk with good results. If you like this rice pudding recipe you might also like to try this Bread Pudding With Vanilla Sauce recipe.

Here is what you will need to make this Rice Pudding Recipe:

1 cup long grain rice
3/4 cup sugar
¹⁄³ cup flour, sifted
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
½ teaspoon vanilla
½ teaspoon cinnamon
½ cup raisins (optional)

INSTRUCTIONS:

• Cook the 1 cup of  uncooked rice according to package directions.
• If using raisins place them in just enough warm water to cover and let them soak while you make the pudding.
• Cook and stir sugar, flour, salt, and milk in sauce pan over medium low heat until it comes to a boil.
• Boil stirring constantly for 2 to 3 minutes until it thickens.
• Remove from heat and add ½ cup of hot mixture into egg yolk and mix well to temper the eggs.
• Pour egg yolk and cooked rice into the hot pudding mixture.
• Place back on stove, continue to stir and cook for a just about a minute or two until heated through.
• Remove from heat.
• Stir in cinnamon, raisins and vanilla.
• Place in a bowl.
• If desired give the top a little sprinkle of cinnamon
• Chill completely.
• Serve and Enjoy!
  

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Rice Pudding Recipe ~ Creamy and Delicious!

 

Author: Wilma

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This rice pudding recipe is super easy and quick to make. It is creamy and delicious with just a hint of vanilla and cinnamon flavors. The raisins are optional.

Ingredients

• 1 cup long grain rice
• ¾ cup sugar
• ¹⁄³ cup flour, sifted
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• ½ cup raisins (optional)

Instructions

1. Cook the 1 cup of uncooked rice according to package directions.
2. If using raisins place them in just enough warm water to cover and let them soak while you make the pudding.
3. Cook and stir sugar, flour, salt, and milk in sauce pan over medium low heat until it comes to a boil.
4. Boil stirring constantly for 2 to 3 minutes until it thickens.
5. Remove from heat and add ½ cup of hot mixture into egg yolk and mix well to temper the eggs.
6. Pour egg yolk and cooked rice into the hot pudding mixture.
7. Place back on stove, continue to stir and cook for a just about a minute or two until heated through.
8. Remove from heat.
9. Stir in cinnamon, raisins and vanilla.
10. Place in a bowl.
11. If desired give the top a little sprinkle of cinnamon
12. Chill completely.
13. Serve and Enjoy!

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Crock Pot Lasagna Recipe ~ Easy And Delicious

As with all recipes part of the fun is in changing the ingredients around to make it your own. This Crock Pot Lasagna recipe is a great one to do this with. You could add Italian sausage, roasted peppers, or even use different cheeses that suit your taste. We would love to have you share your version with us in the comments below. Hope you enjoy and have as much fun making this Crock Pot Lasagna as we did.

Here is what you will need to make this Crock Pot Lasagna Recipe:

1 pound ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
1 clove minced garlic
1 – 8 oz package sliced mushrooms
1 – 24 ounce jar of pasta sauce
1 – 8 ounce can tomato sauce
½ cup water or red wine
2 cups Ricotta cheese
2 cups shredded mozzarella cheese
1/4  cup grate Parmesan cheese
1 egg
2 tablespoons fresh parsley, chopped/minced
6-8 uncooked lasagna noodles
salt and pepper to taste

INSTRUCTIONS: 

• Brown ground beef, onion and peppers in a large skillet cooking until meat is browned and veggies are just tender, during last minute of cooking add garlic.
• Drain and return to pan.
• Add sauces, water or wine and mushrooms; cover and simmer on low for 5 minutes.
• In a medium-sized mixing bowl stir ricotta, 1 ½ cups Mozzarella cheese, 2 tablespoons Parmesan cheese, parsley and egg  to combine. Reserving the remainder of Mozzarella and Parmesan cheese to add to top of lasagna later.

• Add a cup of the sauce to the bottom of the crock pot (4 to 6 quart size).

• Add a layer of noodles, breaking as needed to make the layer as even as possible.

• Then add a layer of cheese mixture.

• Repeat layers once.
• Then add a layer noodles on top of last layer of cheese and top with sauce to end.
• Place the lid on crock pot and cook on low 4-5 hours.
• Sprinkle the reserved cheese on top, cover and allow to sit for 10-15 minutes.

• Serve and Enjoy!

Crock Pot Lasagna

 

Author: Wilma

Recipe type: Main Dish

Cuisine: Italian

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Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 - 8 oz package sliced mushrooms
• 1 - 24 ounce jar of pasta sauce
• 1 small can tomato sauce
• ½ cup water or red wine
• 2 cups Ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped/minced
• 6-8 uncooked lasagna noodles
• salt and pepper to taste

Instructions

1. Brown ground beef, onion and peppers in a large skillet cooking until meat is browned and veggies are just tender, during last minute of cooking add garlic.
2. Drain and return to pan.
3. Add sauces, water or wine and mushrooms; cover and simmer on low for 5 minutes.
4. In a medium-sized mixing bowl stir ricotta, 1 ½ cups Mozzarella cheese, 2 tablespoons Parmesan cheese, parsley and egg to combine. Reserving the remainder of Mozzarella and Parmesan cheese to add to top of lasagna later.
5. Add a cup of the sauce to the bottom of the crock pot (4 to 6 quart size).
6. Add a layer of noodles, breaking as needed to make the layer as even as possible.
7. Then add a layer of cheese mixture.
8. Repeat layers once.
9. Then add a layer noodles on top of last layer of cheese and top with sauce to end.
10. Place the lid on crock pot and cook on low 4-5 hours.
11. Sprinkle the reserved cheese on top, cover and allow to sit for 10-15 minutes.
12. Serve and Enjoy!

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Homemade Baked Macaroni & Cheese Recipe; Creamy Comfort Food

I enjoy trying the different variations made by friends and family. This is my version with all the great flavors and creamy texture we love here at our house. It is quick and easy to make which is always a plus for me. I hope you enjoy it as much as we do. As with all recipes, other than eating it, most of the fun is in playing with the ingredients and making them your own. Macaroni & Cheese is great for this. I like to add a little ham and broccoli to turn it into a main dish when I don’t feel like making a big meal around it. I have friends who add a little dried mustard powder other who place sliced tomatoes on the top along with a layer of buttered breadcrumbs. I sometimes mix the cheeses up a little to get different flavors. It’s all good.

Here is what you will need to make this Homemade Baked Macaroni & Cheese Recipe:

3 cups Dried Macaroni
2 whole Egg, Beaten
¼ cup (4 Tablespoons) Butter
2 cups Whole Milk
½ cup Heavy Cream
1 cup shredded cheddar jack cheese
1  +½ cup shredded cheddar cheese (1/2 cup is reserved for topping casserole)
½ American cheese, cubed
1 teaspoon Salt
½ teaspoon Ground Black Pepper, more or less to taste
Optional; 3 tablespoon minced onion

INSTRUCTIONS: 

• Cook macaroni until firm but edible
• Drain
• In a small bowl, beat eggs
• Use stick of butter to rub baking dish.

• Melt remainder of butter in small skillet.
• Add onion and saute just until translucent.

• In a large bowl combine, milk, cream, all  cheeses (except the 1/2 cheddar reserved for top), salt and pepper, egg and onion with butter stirring until evenly mixed.

• Stir in macaroni to coat

• Pour mixture into buttered casserole dish

• Sprinkle reserved cheese on top of mixture

• Bake in 350 degree oven for about 25-30 minutes until bubbly and cheese topping is golden.

• Cool for 10-20 minutes to allow it to set up a little before serving
• Serve and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Homemade Baked Macaroni & Cheese Recipe

 

Author: Wilma

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This Homemade Baked Macaroni & Cheese is creamy and delicious; a true Southern Comfort Food.

Ingredients

• 3 cups Dried Macaroni
• 2 whole Egg, Beaten
• ¼ cup (4 Tablespoons) Butter
• 2 cups Whole Milk
• ½ cup Heavy Cream
• 1 cup shredded cheddar jack cheese
• 1 +½ cup shredded cheddar cheese (1/2 cup is reserved for topping casserole)
• ½ American cheese, cubed
• 1 teaspoon Salt
• ½ teaspoon Ground Black Pepper, more or less to taste
• Optional; 3 tablespoon minced onion

Instructions

1. Cook macaroni until firm but edible
2. Drain
3. In a small bowl, beat eggs
4. Use stick of butter to rub baking dish.
5. Melt remainder of butter in small skillet.
6. Add onion and saute just until translucent.
7. In a large bowl combine, milk, cream,all cheeses (except the ½ cheddar reserved for top), salt and pepper, egg and onion with butter stirring until evenly mixed.
8. Stir in macaroni to coat
9. Pour mixture into buttered casserole dish
10. Sprinkle reserved cheese on top of mixture
11. Bake in 350 degree oven for about 25-30 minutes until bubbly and cheese topping is golden.
12. Cool for 10-20 minutes to allow it to set up before serving
13. Serve and Enjoy!

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Eight Easy and Delicious Things to Make with Crescent Rolls

1.  Hot and Delicious Garlic Cheese Rolls are quick and easy to make. Cut Mozzarella cheese into chunks as shown in picture, melted butter with garlic powder, parsley and a pinch of salt, and of course your crescent rolls. Brush rolls with a little of the butter mixture, wrap a cheese chunk up in each one pinching to seal seams. Place on lined baking sheet, brush tops with butter mixture, and bake at 375 degrees F for about 10 minutes until lightly browned.

2.  Cherry Pie Crescents  are probably the easiest to make, but boy are they good! One of these with a scoop of vanilla ice cream is a delicious treat. All you need is a muffin tin, a roll of crescent rolls and a can of pie filling.  Spray muffin tin with cooking spray. Place crescent rolls in  muffin cups wide side down, add a couple tablespoons of pie filling to each cup (it’s okay if they are a little full, fold over corners the best you can to cover and bake at 375 degrees for about 15-18 minutes until darker golden brown and dough is completely done. You can sprinkle them with powdered sugar or add a little powdered sugar glaze if you like.

4.   Marshmallow Pumpkin Rolls  are a great treat for pumpkin pie lovers. These are super easy and the kiddies love to help make them. Separate the crescent rolls into triangles, place a little spoonful of pumpkin on each triangle top with a marshmallow, roll it up to completely cover, pinch to seal seams, sprinkle with cinnamon sugar and bake at $3.75 degrees for about 10 minutes.

6.  Caramel Apple Crescents, Easy to make when you want that caramel apple flavor without all the mess and fuss or doing whole apples. I wrapped a couple thin apple slices, a half of of a caramel candy and a sliver of butter in each crescent, then baked for about 12 minutes at 375 degrees F.  If you prefer on this one you can leave out the apple slices and use a couple of pecan halves in their place.  Either way they make a great party treat.

7.  Apple Pie Crescents make a great addition to the breakfast table. We love these on the table with a weekend or holiday breakfast. Just wrap a couple thin apple slices, broken walnut pieces, raisins or Craisins and a sliver of butter in the crescent roll and bake for about 12 minutes until golden brown.

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Chocolate Peanut Butter Oatmeal No Bake Cookies

Here is what you will need  to make these Chocolate Peanut Butter Oatmeal No Bake Cookies:

• ½ cup butter
• 2 cups sugar
• ½ cup milk
• 4 tablespoons unsweetened cocoa powder
• 3 ½ cups quick cook oats
• ½ cup peanut butter (smooth or crunchy)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

INSTRUCTIONS: 

1. Place the first four ingredients in a saucepan and bring to a boil over medium heat.
2. Stirring occasionally allow to boil for one minute.
3. Remove from heat and stir in the remainder of the ingredients until mixed.
4. Drop by spoonfuls onto a foil or waxed paper lined cookie sheet.
5. Allow to cool and set for 30 minutes to an hour.
6. Store in an airtight container in the fridge.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Chocolate Peanut Butter Oatmeal No Bake Cookies

 

Author: Wilma

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Chocolate Peanut Butter Oatmeal No Bake Cookies is an old tried and true recipe that produces frugal to make tasty cookies. If you have a few staple ingredients and a few minutes you can whip up a batch of these cookies to have as treats for after school or to add to Holiday Tins to give as gifts.

Ingredients

• ½ cup butter
• 2 cups sugar
• ½ cup milk
• 4 tablespoons unsweetened cocoa powder
• 3 ½ cups quick cook oats
• ½ cup peanut butter (smooth or crunchy)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Place the first four ingredients in a saucepan and bring to a boil over medium heat.
2. Stirring occasionally allow to boil for one minute.
3. Remove from heat and stir in the remainder of the ingredients until mixed.
4. Drop by spoonfuls onto a foil or waxed paper lined cookie sheet.
5. Allow to cool and set for 30 minutes to an hour.
6. Store in an airtight container in the fridge.

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