Best Maccaroni & Cheese

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. white cooking wine(or water, or chicken broth)
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.
-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.

Cheese Topping for French Bread

1 loaf French or Italian bread
1/4 tsp Garlic powder
1 tsp Suddenly Salad(Mrs. Dash)
1/2 c. real mayonnaise butter
1/4 c. butter
6 oz. Cheddar cheese, shredded

Slice bread in half lengthwise. Spread with butter. Sprinkle with garlic powder. Mix cheese and mayonnaise together; spread onto bread. Sprinkle with Suddenly Salad. Bake at 375 degrees for 15 minutes.

For a great french bread recipe look here.

Grandma's Peanut Butter Cookies

Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)
Directions
-Cream together the sugars, Crisco, peanut butter.
-Add the eggs and vanilla.
-Sift the dry ingredients together and add gradually until blended well.
-Spoon dough onto cookie sheet with cookie scoop.
-Make a criss cross pattern with a fork and sprinkle with sugar.
-Place on cookie sheets.
-Bake at 350° oven for 11-13 minutes.
Serves 36

The Best Ever Dinner Rolls

Ingredients:
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
-Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon. These rolls are worth the extra effort.
-Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
-Add sugar, 1/2 cup softened butter, salt and eggs; mix well.
-Add flour and mix well.
-Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
-Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
-Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
-Remove the dough from the bowl and divide into 36"plops", the dough will be very sticky.
-Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops", they will smooth out as they raise.
-Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
-Melt the reserved butter and drizzle over the top of the rolls before baking.
-Bake at 400°F for 10-15 minutes or until golden.

Gingerbread cake(christmas mornig breakfast)

1 1/2 C. flour
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C. shortening
1/4 C. packed brown sugar
1 egg
1/2 C. molasses

Vanilla topping:
1/4 C. butter(no substitute)
2 tbsp flour
3/4 C. sugar
1 C. milk
1 tsp vanilla

Combine all dry ingredients and set aside. Beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses and beat for one minute. Add dry ingredients with 1/2 C. water, alternating until mixed. Pour in a greased 9 inch cake pan. Bake at 350 for 25-30 minutes. Cool in pan on cooling rack for 30 minutes.

Vanilla topping:
Melt butter over medium heat. Add flour and whisk. Whisk in sugar. Add milk gradually. Add vanilla. Stir constant over medium heat until thickened. Cook one more minute while stirring. Drizzle warm over warm gingerbread cake.

Peach Cobbler

8-10 peaches
1 Tbsp lemon juice
1/4 C. brown sugar
1 1/2 Tbsp corn starch
1/2 C. water
1 C. sugar
1 C. flour
1 tsp baking powder
1/2 tsp salt
4 Tbsp butter
2 eggs

Place sliced peaches in a greased baking dish stir in lemon juice to coat. In a sauce pan, stir brown sugar, corn starch. Add water and stir until dissolved. Cook over medium heat until it thickens(about 5 minutes) pour over peaches and coat. In bowl, mix sugar, flour, baking powder and salt. Mix well and add butter and egg. Drop by spoonfuls onto mixture. Sprinkle with additional sugar.

Spaghetti salad

1 lb spaghetti
2 tomatoes chopped
2 cucumbers chopped
1 green pepper chopped
1 onion chopped
16 oz. zesty Italian dressing
1/2 container of McCormick's vegetable supreme seasoning

Cook and drain spaghetti. Rinse with cool water. Chop vegetables and add to pasta. Pour dressing and seasoning over pasta and vegetables. Toss well, chill, serve.

Cherry squares

1/2 C. butter
1/2 C. margarine
1 3/4 C. sugar
4 eggs
3 C. flour
1 tsp vanilla
1 tsp almond extract
1 can cherry pie filling

Cream butter and sugar. Add eggs one at a time. beat in flour vanilla and almond. Spread 3/4 of the dough on a 11x15(jelly roll pan) sheet. Drop 1 can of cherry pie filling over batter by spoonfuls. Drop the rest of the dough by teaspoonfuls on top of cherries. Bake at 350 for 35-40 minutes. Cool and cut into squares.

Cranberry crock-pot turkey

4-6 turkey or chicken breasts(or turkey breast roast 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 C. diced celery
1/2 C. diced onions
1 can(16oz.) whole cranberry sauce
1 C. barbecue sauce

Combine all ingredients in a crock pot. Cover and bake in high for 4-5 hours, or low for 6-8 hours. Remove from crock pot and slice. Serve with mashed potatoes and use extra sauce as gravy.

Toffee dip for apples

1 8oz. cream chhese, softened
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits

Whip together and serve with sliced apples.

CHEESECAKE FACTORY PUMPKIN CHEESECAKE

Crust:
1 1/2 C. graham cracker crumbs
5 Tbsp butter, melted
1 Tbsp sugar
Filling:
3-8oz pkgs cream cheese
1 C. sugar
1 tsp vanilla
1 C. canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream
caramel sauce

Mix crust ingredients together, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8 inch spring form pan. Bake for 5 minutes at 350. Set aside. Combine cheese, sugar, and vanilla in large bowl. mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes, or until top turns a bit darker. Remove to a cooling rack and allow it to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream and caramel sauce.

CINNAMON MUFFINS

1 1/2 C. flour
1/2 C. sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 C. milk
1/4 C. brown sugar
2 tsp baking powder
1 egg beaten
1/2 C. oil

Sift all dry ingredients. Combine wt ingredients and add to dry. Pour into greased muffin tin. bake at 400 for 15 minutes

WEIGHT WATCHERS ZERO POINT SOUP

2/3 C. sliced carrots
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini

In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.

FULL SHEET BROWNIES

1 1/2 C. butter
3 C. flour
3 C. sugar
6 eggs
5 Tbsp cocoa
Icing:
1/2 C. butter
3 Tbsp cocoa
1/2 bag powdered sugar
milk to thin

Cream butter and sugar. Add eggs and mix. Combine flour and cocoa and add to mixture. Spread into a greased jelly roll pan. Bake at 350 for 25 minutes. Cool on cooling rack. Prepare icing and spread over brownies when cooled

OATMEAL PEANUT BUTTER COOKIES

1/2 C. shortening
1/2 C. margarine or butter
1 C. packed brown sugar
3/4 C. packed brown sugar
1 C. peanut butter
2 eggs
1 1/2 C. flour
2 tsp baking soda
1 tsp salt
1 C. quick oats
chocolate frosting:
1/2 C. butter
3 tbsp cocoa
1/2 bag powdered sugar
milk to thin

Cream shortening margarine, sugars, and peanut butter. Beat in eggs one at a time. Combine flour, soda, and salt in seperate bowl and mix. Stir flour mixture into creamed mixture. Mix in oats until just combined. Scoop onto greased cookie sheets. Bake at 350 for 10-12 minutes. Top with chocolate frosting

ONE DISH CHICKEN AND RICE BAKE

1 cream of chicken soup
1 C. water
3/4 C. uncooked rice
1/4 tsp paprika
1/4 tsp ground pepper
4 skinless boneless chicken breasts

Mix, soup, water, rice, paprika, and pepper in a 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil. Bake at 375 for 45 minutes or until rice is done.

CARAMELS/ALSO USED FOR APPLES

1 C. butter
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla

Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.

CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.

NEVER-FAIL ENGLISH TOFFEE

1 C. sugar
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar

Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).

SCOTCHEROOS

2 C. sugar
2 C. corn syrup
2 C. creamy peanut butter
12-14 C. rice krispies
12 oz. milk chocolate chips
12 oz. butterscotch chips

Bring sugar and corn syrup to a boil, but don't boil. Add peanut butter. Pour over rice krispies and mix. Pour in a greased.jelly roll pan. Melt chocolate and butterscotch and spread over the top.

SALSA FOR CANNING

20 lg or 40 sm tomatoes, blanched and peeled
8 bell peppers
7 onions
6 garlic cloves
7 jalapenos
1 Tbsp cilantro
1 1/2 tsp cumin
1 C. vinegar
1/3 C. sugar
5 Tbsp salt
12 oz tomato paste
Chop tomatoes, peppers, onion, garlic, cilantro. Add remaining ingredients and mix. Bring to a boil for 30 minutes. Add tomato paste. Put in bottles and process for 30 minutes.