Paul's Maca-hammy and Cheese

 Source:  Paul G.

1 lb. dry macaroni

1/2 c. butter

1/3 c. flour

4 c. milk

1 1/2 t. salt

1 t. pepper

1/2 t. garlic powder

1 t. dry mustard

4 c. shredded cheese (16 oz.) - mostly sharp cheddar with a little of others: parmesan, mozzarella, provolone etc.

1/2 lb. deli ham

Chives, finely chopped for garnish

Use butter to grease a deep 9x13 dish.  Use the remianing butter for recipe.  Bring a big pot of water to a boil and salt the water.  Cook macaroni until just under done.

Melt butter in separate pot and whisk in flour.  Cook 1-2 minutes - until bubbly.  Add milk and whisky out lumps.  Cook 5 minutes.

Stir in most grated cheese until melted.  Turn off heat.  Add nearly  cooked macaroni to cheese sauce.  Add ham.  Add salt and pepper as needed.  Put in 9x13 pan.  Add remaining cheese to the top.  Broil 2-3 minutes until golden.  Add chives and the end for garnish. 

*Enjoyed at Thanksgiving 2023 at Robb's house.  Delish!

Peanut Butter Rice Krispys

Source:  justsotasty.com

 

INGREDIENTS:
¼ cup unsalted butter
1 10 oz bag mini marshmallows about 5 cups
½ cup peanut butter
6 cups Rice Krispie cereal*
8 oz chocolate chips about 1 ⅓ cups*
2 teaspoons vegetable oil*

INSTRUCTIONS:
Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
Once melted, remove from the heat and stir in the Rice Krispies.
Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
Once almost melted, stir until smooth and stir in the vegetable oil.
Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

*I don't think this makes enough to cover the whole pan, I increase it to 1 2/3 cup chocolate chips and 3 teaspoons vegetable oil.

Marie Callender's Chicken Pot Pie

Source:  Jen G.

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion

4 boneless, skinless chicken breasts/turkey
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth.  Don't let it brown - keep it a blonde roux.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides.  Brush with egg white.  Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.

Fried Rice

Source: gimmesomeoven.com

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas

1/2 cup frozen corn
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced

1 cup cubed ham
3–4 tablespoons soy sauce, or more to taste

1/2 teaspoons toasted sesame oil

INSTRUCTIONS

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and ham and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Teriyaki Sauce

Source: jamiecooksitup.net

1 1/2 C cold water

3/4 C brown sugar

1/2 C soy sauce

1 tsp garlic powder

3 Tb corn starch

1 tsp sesame oil

Instructions

1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.

2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.

3.Remove from the heat and set aside to cool to room temperature.  Can store in fridge up to 2 weeks.

Creamy Corn

 Source:  Rainie G

5 c. frozen white corn kernals
1 c. heavy cream
1 c. milk
2 T. sugar
1 t. salt
1/2 t. white pepper
1/2 t. black pepper
1 large clove garlic, minced
1/2 t. dried thyme (or 1 t. fresh)

1/4 c. butter
2 T. flour

Combine corn, cream, milk, sugar, salt, peppers. garlic and thyme in a large pot and bring to a boil over medium-high heat.  Reduce heat and simmer for 3 minutes.
Meanwhile, in separate pan, melt the butter over medium-high heat then stir in flour.  Allow this mixture to bubble and cook for 30 seconds, stirring constantly.  Add butter mixture to the simmering corn and allow to simmer 3 more minutes.  Serve warm.

Cinnamon Rolls

 Source:  Audrey L.

1 1/2 c warm water
1 T. yeast

Sprinkle of sugar

1 C. water
1/2 c. potato flakes
1/2 c. butter flavored Crisco
1 T. salt
2 eggs

6 1/2 c. flour

8 T. softened butter

3/4 C. brown sugar

1 T. cinnamon 

In mixer combine water, yeast and sprinkle of sugar.  Mix.  Let rise 10 minutes,
In saucepan, boil water.  add potato flakes, shortening, sugar, salt, and eggs.  Add potato mixture to mixer.  Gradually add flour.  Spray bowl with Pam, put dough in bowl, cover with towel and let rise for 1 hour.  Roll dough out into a rectangle.  Spread softened butter over dough.  Sprinkle with cinnamon and brown sugar.  Roll and use serrated knife to cut into 12 sections.  Put on greased cookie sheet.  Let rolls rise another hour. Bake at 375 for 15-20 minutes.  Make frosting while they cool.  

Frosting

Source: melskitchencafe.com

2 oz. cream cheese, softened

1/2 c salter butter, softened

Pinch of salt

2 T. milk or heavy cream

1/2 t. vanilla

1 3/4 C powered sugar

Audrey's frosting recipe - haven't tried it, turned off by the 1/4. c. evaporated milk

1/3 C. butter
4 1/2 C. powdered sugar

1/4 C. evaporated milk (heated)

1 1/2 t. vanilla

Milk

Combine.  Add milk to get to desired consistency.