Tuesday, May 12, 2009
2lbs Mac-a-roni noodles (Elbow)
2lbs Mild cheddar cheese
1/2 cup butter (1 stick)
Cook time: 1hr Serves: 8-12 Prep time: 30 min
Pre-heat oven to 350*
Follow directions on the bag to boil the noodles while
noodles are boiling cut the cheese into cubes, and slice
the whole stick of butter into thin slices. Once noodles
are done drain water and set aside. Spray a large casserole
dish with non-stick pam. Now it's time to layer.
First, dump half the noodles in the dish.
Second, lay half the stick of butter over top the noodles.
Third, layer half the cubed cheese on top. Fourth, sprinkle
salt and pepper to your own taste. Then repeat! Once your
done pour milk into the dish. Pour milk until you can just
barely see it through the noodles.
Serve with fruit jello
1 large box jello of your choice
1 can fruit cocktail
Follow jello directions after you finish the jello before
you put it in the fridge add the draind fruit cocktail. Then put
in fridge to thicken for about 4 hours.
Wednesday, May 6, 2009
Most moms can probably relate to this... Lately I have been having a hard time getting Gavin to eat vegetables. ANY vegetables. So I've tried some sneaky recipes where you put veggie puree in food. Like cauliflower puree in scrambled eggs or mac & cheese. It worked pretty good in the mac & cheese, but the scrambled eggs were not so good (in our opinion)! I am going to try a few more of those recipes and pick our favorites, but in the meantime I found this recipe for creamed corn and wanted to share it with you all because we loved it! At the top it says, "Our take on this classic is subtly flavored and every bit as creamy as the full-fat original." I've had creamed corn before and I wasn't a huge fan. I don't know what's different about this recipe, but it was really good. I didn't grow up on creamed corn so this might be elementary for some of you, but it was new to me!
3 cups fresh corn kernels (I used two 15.25 oz. cans of corn)
3/4 cup low-fat milk
1 tablespoon cornstarch
1/4 teaspoon salt
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.