Macaroni & Cheese - Pioneer Woman Style!

Ingredients

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Directions:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Cottage Potatoes

2 lbs. frozen hash brown potatoes
2 cups sour cream
1 can (10 3/4 oz.) cream of mushroom soup
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 tsp. salt
1/4 tsp. pepper

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

HEART-HEALTHY GARLIC RICE

Ingredients:
2 Tbsp olive oil
¼ cup celery, chopped
¼ cup onion, chopped
¼ cup carrots, chopped
¼ cup bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain brown rice, cooked
2 Tbsp herb & garlic seasoning
1 tsp basil
1 tsp cayenne pepper
1 tsp sea salt
¼ cup cranberry juice

Directions:
Saute’ vegetables in olive oil for 3 minutes on medium-high heat. Reduce heat to low and add rice, seasonings, and cranberry juice. Simmer for about 5 minutes.

Italian Style Rice and Beans

1 can diced tomatoes with Italian herbs
1 can Cannellini or Great Northern Beans, drained and rinsed
2/3 cup instant rice
1/4 teaspoon Italian seasoning or 1/2 teaspoon dry basil

Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-hight heat. Uncover pan and continue cooking 2-3 minutes, or until rice is tender. Salt and pepper to taste.
**Dish is slightly saucy when completely cooked.

Easiest Eggplant

INGREDIENTS
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
grated Parmesan cheese, to taste
garlic salt, to taste

DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Mix the bread crumbs, grated cheese, and garlic salt in a shallow dish. Coat each slice of eggplant on both sides with a little mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. May be served with marinara sauce.

Edamame

Take your frozen edamame pods, throw them in a skillet with olive oil and lots of sliced fresh garlic. Saute until warm inside then cover with Sea Salt. You can eat it hot or cold. Really yummy and not much fat or calories.



Quick & easy idea from my sister Terri.

Spinach Casserole

2 (10-oz) packages frozen, chopped spinach
1 cup sour cream
2 cups parmesan cheese
2 T. flour or bread crumbs
1 tsp salt
3 eggs, beaten
4 T. butter

Thaw and drain spinach really well. Add remaining ingredients. Pour into greased casserole dish (2-quart size). Bake at 325 degrees for 45 minutes to one hour. This freezes well after it is cooked. Just thaw, heat and serve.

Baby Parsley Carrots

Ingredients:
3 pounds baby carrots
4 tablespoons butter or margarine, melted
4 tablespoons brown sugar
4 tablespoons lemon juice
4 tablespoons fresh parsley, finely chopped

Directions:
Steam carrots until tender. Blend butter, sugar, lemon juice and parsley in bowl. Add cooked carrots and toss gently.

Fiesta Corn

2 eggs
1 cup cornmeal
1 (17 oz) can cream corn
1/4 cup milk
1/3 cup margarine, melted
1/2 tsp baking soda
1 tsp salt
1/2 lb grated cheddar cheese
1 (4 oz) can diced green chilies


Preheat oven to 350. Grease a 6 cup casserole dish, set aside. Beat eggs lightly in a med bowl, stir in cornmeal. Add the corn, milk, margarine, baking soda & salt. Place corn mixture in prepared casserole dish. Add 1/2 the cheese and all of the chilies. Add remaining corn mixture & top with remaining cheese.
Bake 45minutes or until set. Cut into wedges or spoon out.
Serves 6
Enjoy!!

From my cousin, Nell Cantwell.