Baked/Waffle Mac and CHeese

o-make cheese-tastic brunch!

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ingredients

HERB CRUSTED MAC 'N' CHEESE WAFFLES

• 2 pounds American cheese (grated)
• 12-17 fluid ounces evaporated milk
• 1 pound elbow macaroni
• 1 large egg
• 4 tablespoons dried thyme
• 1 tablespoon 21-flavor seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon pink Himalayan salt

WAFFLE MAC & CHEESE

• 1 egg
• 1 cup all-purpose flour
• 1 cup plain panko breadcrumbs
• sliced jalapenos, crispy chopped bacon and chopped parsley to garnish

step-by-step directions

• Preheat the oven to 350 degrees F.
• Bring 4-6 quarts of water to a boil and add salt to taste. Add the macaroni and stir gently as the water returns to a boil. Cook pasta until al dente. Drain well and place in a baking dish. Mix in 4 tablespoons of butter to the hot pasta. Add 2 handfuls of cheese and mix with a wooden or plastic spoon.
• Whisk together one large egg and 17 ounces of evaporated milk. Add this mixture to the macaroni and stir to combine. Add the remainder of the cheese and mix well. (The pasta shouldn’t be “swimming”.)
• Sprinkle 1 1/2 cups of grated cheese over the top to cover all macaroni. (Covering the macaroni with the cheese will help avoid burnt, crunchy noodles.) Then, sprinkle generously with 21-flavor seasoning, smoked paprika, a little pepper to taste, and Himalayan pink salt.
• Place in the oven on the middle rack for about 25 minutes or until the top is golden-brown and the cheese begins to bubble.
• Remove from oven and let cool completely.
• Waffle Instructions: (Day-old mac & cheese works best here.)
• Spray a Belgium waffle iron with cooking spray and heat until ready.
• In three separate dishes, place a scrambled egg, flour, and panko breadcrumbs for dipping.
• Cut the cooled mac n' chese into a square piece a little smaller than the size of a waffle.
• Gently coat the top and bottom of the mac & cheese square with flour. Next, brush the top & bottom of the floured square with the scrambled egg mixture. Next, dip into the panko mixture and place in the waffle iron.
• Press and cook the mac & cheese until golden and crisp, about 5-7 minutes, depending on the wattage of the waffle iron. Using a silicone spatula, carefully maneuver and manipulate the waffled mac & cheese off the waffle iron and place on a plate.
• Garnish with some of the left over cheese, jalapeños, bacon, and parsley.
  
  Tips
  - The mac n cheese can be served delicious and creamy right out of the oven
  - Grated cheese for garnish

Clinton the Chew Oatmeal Bars

The Chew: Clinton Kelly Cinnamon-Raisin Breakfast Bars Recipe Ingredients

“It’s all about oatmeal for me,” Clinton Kelly said of breakfast, adding that he is always looking for new ways to incorporate oatmeal into his morning routine.

• 1 cup Old Fashioned Rolled Oats
• 1 cup Puffed Brown Rice Cereal
• 1/2 tsp ground Cinnamon
• 1/2 lb halved, pitted Dates
• 1/2 cup creamy Almond Butter
• 1/2 cup chopped, toasted Almonds
• 1/2 cup Raisins
• 1/2 cup Water
• Cooking Spray
• 1/8 tsp Salt
• 1/4 cup melted Dark Chocolate

Clinton Kelly: The Chew Cinnamon-Raisin Breakfast Bars Recipe Directions

1. Use cooking spray to prepare the sides of an 8” square baking dish. Line the dish with parchment paper and leave some extra hanging over the edges.
2. Combine oats with brown rice cereal, cinnamon, almonds, raisins, and salt in a mixing bowl.
3. Simmer dates in water in a saucepan on medium low heat for about six minutes, until the dates start to break down.
4. Stir almond butter into the pan until it’s mixed in. Then take the pan off the heat and pour its contents over the dry mixture.
5. Stir everything together until it is combined.
6. Transfer the mixture to the lined pan. Use a spatula to create a flat, even layer.
7. Drizzle melted chocolate on top.
8. Chill the bars for about half an hour, or until set. Cut and serve.

Related

maroccan Raw Carrot salad

Makes 5 to 6 servings

Shlata Chizo

ingredients

• 1 pound carrots, coarsely grated (about 4 cups)
• Raisens
• Parsley
• Almonds
• Orange
• 1/4 cup vegetable oil or extra-virgin olive oil
• 3 to 4 tablespoons fresh lemon juice
• 2 to 4 cloves garlic, mashed or minced
• 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• Pinch of salt
• About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

preparation

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

peanutbutter cookies

http://allrecipes.com/recipe/classic-peanut-butter-cookies/

Ingredients Edit and Save

Original recipe makes 4 dozenChange Servings

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

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Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Cheese stuffed Hawaii pizza

Granola banana sticks

One thing I would change about this recipe is is cut the banana into slices. It is a little difficult for little mouths to eat.

Baked French Toast with Maple Syrup

ingredients

 

step-by-step directions

BAKED FRENCH TOAST WITH MAPLE SYRUP

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash salt
• praline topping, recipe follows
• maple syrup

PRALINE TOPPING

• 1/2 pound butter (2 sticks)
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350°F.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
• Praline Topping:
• Combine all ingredients in a medium bowl and blend well.
  
  Tips
  - Use any extra bread for garlic toast or bread crumbs.
  - Serve with a thick slab of bacon!

green chicken enchilidas

step-by-step directions

GREEN CHILE CHICKEN ENCHILADAS

• 1 cup crema or sour cream
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup sliced green onions
• salt
• 1 rotisserie chicken (meat pulled, about 3 cups)
• 10 white corn tortillas
• 3 cups green chile sauce, divided (recipe follows)
• 2 cups shredded Monterey jack cheese
• sliced avocado (to garnish)
• diced white onion (to garnish)
• crumbled Cotija cheese(to garnish)
• cilantro (to garnish)

FOR THE GREEN CHILE SAUCE

• 1 white onion (diced)
• 1 clove garlic
• 8 ounces canned Hatch green chiles
• 1 pound tomatillos (chopped)
• 1 1/2 cups chicken stock (warm)
• 1/2 teaspoon salt

• Preheat oven to 400°F.
• In a large mixing bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and salt.  Add in the shredded chicken and toss to coat in the sour cream mixture.  Set aside.
• Place the tortillas in a resealable bag and microwave on high for 20 seconds.
• In the bottom of a 9x13 baking dish, ladle 1 cup of the green chile sauce to evenly cover the bottom of the dish.
• To build the enchiladas, put about 1/4 cup of the chicken mixture into the center of a tortilla and roll it up placing it seem side down in the bottom of the baking dish. Continue this method with the rest of the tortillas and chicken mixture, arranging the rolled tortillas so that there are two rows of five.  Pour the remaining 2 cups of green chile sauce evenly over the top of the tortillas.  Top with the Monterey jack cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly on top.
• Serve warm with extra green chile sauce on the side.  Garnish with avocado, onions, Cotija and cilantro.
• For the Green Chile Sauce:
• In the base of a blender add onion, garlic, green chiles, tomatillos, warm chicken stock and salt.  With the blender on a low speed, begin to puree the sauce, increasing the speed until smooth.  Store in an airtight container in the refrigerator for up to a week.
  
  Tips:
  - Use any leftover meats, beans or vegetables as a filling to replace the chicken.
  - Make a week ahead of time and freeze. Allow to thaw and come to room temperature before topping with cheese and baking off. Or make the day before and refrigerate before topping with cheese and baking off.

OMG Brownies from Scatch

These brownies are seriously so delicious and so easy to make from sctach!

http://allrecipes.com/recipe/best-brownies/

Ingredients Edit and Save

Original recipe makes 16 browniesChange Servings

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

• 1/4 teaspoon baking powder
• Frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

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• PREP
  25 mins
• COOK
  35 mins
• READY IN
  1 hr

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm

Chicken Tortilla soup

1. I cheat and use already cut up garlic :) saves me time.

Recipe:
3 Boneless Chicken Thighs with the skin off
1 TBS of canola or vegetable oil
pinch of salt and pepper
1 tsp cumin
1 tsp oregano
1 onion
1-1/2 green pepper-depending on how much you like green pepper
1 1/2 tsp garlic or one real garlic clove
4 cups chicken broth
1/2 cup jar of salsa at whatever heat level your family enjoys. mild, medium or hot. I use mild so the kids will eat it too. Pluse I don't like hot. I just have my husband add his on hot sauce to his bowl.
1 to 1/2 cup frozen or canned corn. Make sure to drain if you use canned corn.
1 can black beans. Make sure to rinse the beans.
Serves 4-6 depending how many times they go back for seconds:)

Warm up the pot on low add the 1 TBS of oil. Add the chicken sprinkle both sides of the chicken with the salt, pepper, cumin and oregano. Let the chicken cook on both sides for a few minutes. Chop the onion and add it to the chicken. Saute green pepper and onions.saute the onions until they become a clear gloss about 3 min. add your garlic. this processes help render a nice juice. Now add chicken broth, salsa, corn and beans. Let it cook on the stove on low with a lid for a couple of hours. after the two hours take the chicken out and shred it up and place it back into the soup!! Serve it with tortilla, chips, sour cream, avocado and cilantro! So good! YAY!

Strawberry oatmeal smoothie

1/3 Cup Oatmeal
6 small strawberries or 4-5 large
1 banana
1 cup milk-your favorite
1 TBS of honey
1/2 teaspoon cinamon and sugar

1. Blend up your Oatmeal first. pulse it so it get a little powdery. Then add all the rest of your ingredients and blend! a healthy breakfast on the go! put into a mason jar with a lid and take it with you!

I got this blend from an awesome spice store here but you can make your own. just a table spoon of sugar and cinnmon to a baby food jar. and there you have it!

Pumpkin smoothie

1/2 Cup canned pumpkin

1 Banana

1/2 cup applesauce

1 cup your choice of milk! I like soy milk but whatever kind of milk you are into will be great.

1 Tablespoon of Maple Syrup or Honey

1 teaspoon of cinnamon 

1/2 tsp powdered ginger 

1/2 tsp All spice

1/2 tsp nutmeg

1/2 cup of ice

1. Put all the ingredients into blender cup. Then blend away! Enjoy!

Ice cream pie

So  easy to make! Make a gram crust, melt ice cream and  blend choc chopped candy! Sprinkle nuts on top and freeze! So good and there can be so many options!

13 bean and fried potato taquitoes

Slow cook 2 cups of pinto beans

Fill the slow cooker with water just under from over flowing 

1 chicken bouillon cube

2TBPS of Taco seasons

On low 7-9 hours!

Refry beams with 2tsp of veg oil and mash with potato masher,

Cube red potatoes fry with 1TBPS butter and 1 TBPS taco seasoning 

Crock Pot Chilli

Brown 1 pound ground pork or ground beef! we like pork!
1 tsp of canola oil or veg
1 Garlic clove
1/2 Onion
1/2 green bell pepper
1 can diced tomato
1 can tomato Sauce
1 can Bush Chilli Beans ( I like Mild but there is spicy and medium)
2 TBS Cummin
1 Tbps Bay Leaf
2-3 Tbsp Taco Season
Salt and Pepper to taste of your liking
Brown the meat, garlic, onion, oil in a pan. when finished add all ingredients including, pan drippings for flavor, to your crock pot and cook on low 6-8 hours!
* if you like make a PB sandwich to dip! ( i know it is crazy but in high school they served a PB sandwich with chilli! it really is so delicious)