Here’s a tasty new twist on the traditional St. Patrick’s Day shamrock — sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamon.
Ingredients
1. Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks)
2. Colored sugar
3. Cinnamon
Cheese-filled pasta makes this a heartier version of the classic mac and cheese.
Ingredients
1 package (16 ounces) cheese- or beef-filled tortellini
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
Directions
1. Heat oven to 450°F. Butter a shallow 1-1/2- to 2-quart casserole dish. Cook pasta according to package directions.
2. While pasta is cooking, prepare sauce. In small saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth. Cook 3 to 4 minutes, until sauce bubbles and thickens. Stir in Worcestershire sauce and salt. Remove from heat.
3. Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with bread crumbs and cheese. Bake 5 to 10 minutes, or until top is golden brown. Let stand 5 minutes before serving.
Makes 4 Servings
Sunday – rotissery chicken from BJ’s, peas, mac-n-cheese
Monday – Meatloaf (w/onion soup mix), mixed veg, twiced baked potato
Tuesday – Stuffed Shells w/sauce, biscuits
Wednesday – London Broil, stuffing, carrots steamed w/brown sugar
Thursday – Pork chops, spanish rice w/ tomatoes, apple sauce
Friday – Breakfast for Dinner night
Saturday – Turkey Burger w/bbq sauce and cheddar cheese. Fries.
Another addition to the site is a weekly menu of some of our visitors. If you want to add to our collection, we would love it – send me an email at tomsrivermom@gmail.com.
Sunday: Cheese burgers and fries
Monday: Spaghetti (and meatballs) and garlic bread. Give kids a very small cup of shredded cheese and a cup of sauce to pour on pasta.
Tuesday: Roasted turkey breast, mashed potatoes and corn
Wednesday: Rotissery chicken, red potatoes and green beans
Thursday: Chicken fingers and velveta shells w/cheese
Friday: Baked tilapia (Parmasan encrusted, from BJ’s), ziti noodles and peas
Saturday: Pizza
Chocolate Zucchini Bread Recipe
Dry Ingredients
2 1/2 cups flour
1/2 cup cocoa powder
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon (I usually add a bit more and a dash of nutmeg sometimes)
2 cups sugar
1 tsp. salt
Liquid Ingredients
1/2 cup milk (or substitute: soy milk)
2 cups grated zucchini (peel first and seed only if large)
2 tsp. vanilla
1 cup oil (or substitute: 3/4 cup applesauce and 1/4 cup canola oil)
3 eggs (or substitute: 3 egg equivalent of egg beaters (check carton for measurment) OR 6 egg whites)
Directions
Grease loaf pans (or line with aluminum foil).
Mix the dry ingredients in a large bowl. Mix the liquid ingredients in a large bowl. Slowly add the dry ingredients to the liquid ingredients and mix just until all is wet and mixed in. Do not over mix.
Bake 350 degrees for 45 +/- minutes (I usually check with toothpick at about 40 mins and just keep adding 2 or 3 mins at a time and continue checking).
ENJOY!
Buffalo Chicken Dip
Mix a block of softened cream cheese and a cup of blue cheese dressing. Spread in bottom on pan (I use my round stoneware. you can also use a smaller square pyrex). Shred/dice 2 decent sized cooked chicken breasts. Mix with hot sauce, so all chicken is covered, but not too runny… probably about a cup. Spread chicken mixture on top of cream cheese mixture. Next, cover with shredded cheddar cheese. Usually about 2 cups.
Bake at 350 for about 35 minutes, or until bubbly and cheese is melted.
Enjoy!
Cut up a small red or sweet vidalia onion and place in slow cooker after you have sprayed the bottom with olive oil spray.
32 oz. bag of frozen (but thaw it out) broccoli pieces
2 cans (10 oz) low sodium cream of celery soup
1 can (10 oz) low sodium cream of mushroom soup
2 cups shredded cheddar cheese
2 soup cans full of 2% milk
2 chopped up white potatoes
Low for 7-8 hours
Serve with your choice of bread.
-EP
BEST MACARONI AND CHEESE
(from cooks.com — I’ve made it, its GREAT) Be careful if trying to double this, I’m usually pretty good at math and I totally screwed it up…
2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika
Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.
