Mac-A-Roni and CHEESE

Every Penning knows this dish, it has been a staple of our family for many many years!

2lbs Mac-a-roni noodles (Elbow)
2lbs Mild cheddar cheese
1/2 cup butter (1 stick)
milk
salt
pepper

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.

(optional)
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.

CHICKEN ENCHILADAS

Chicken Enchiladas
By Annette Adams
(This is my childhood friend’s mom & they gave this recipe to me at my bridal shower! It is my all time favorite chicken enchilada recipe.)

Mix together for the sauce:
- 2 Cans Cream of Chicken Soup
- 1 Pint Sour Cream

Mix together for the filling:
- 2 Cups Chicken Pieces (canned chicken works great-drained)
- 2 (4 oz.) Cans Mushrooms (drained)
- 1 (4 oz.) Can Green Chillies
- 1 Cup Chopped Onion
- 1 tsp. Chili Powder
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ Cup of the Sauce

Spread 8-10 flour tortillas with filling. Roll and place seam side down in a 9 X 13 inch pan. Pour remainder of sauce over enchiladas and sprinkle with grated cheddar cheese. Bake, uncovered at 450° for about 20 minutes, or until heated through. Enjoy!

Hamburger Helper with a twist!

OK so don't laugh at me... I know what your thinking, "Hamburger Helper, what is she thinking." Just TRUST me!!!

Prep time: 5 min Cook time: 40 min

2 boxes of Enchilada HP
1lb hamburger
2 cans;
canned corn
stewed tomatoes
kidney beans
blackbeans

cheddar cheese
tortilla chips
sour cream

Follow directions on the back of the HP box. In a large sauce pan brown hamburger while browning drain your canned corn, and beans. (rinse beans) When you get to cover and let simmer, add all canned ingredients to the simmering pan. In the HP box is a packet with the word topping written on it, keep that put to the side until the end. Stir occasionally till ingredients thicken. (appoximatley 30 to 40 minutes) Remove from heat and add topping to the mixture. Let stand for a couple minutes.

Serve with tortilla chips, cheese and sour cream.
(For additional flavor add 2tbls taco seasoning while pan is simmering this is optional.)

This is such an easy simple meal that is done in no time, and so so yummy! Let me know what you think!

Homemade Lasagna Supreme

This turned out so yummy last night I wanted to post it! I'm a HUGE pasta fan but have always just done spagetti or the frozen lasagna's mostly and I wanted to be a bit more creative! This was fun...I had never made homemade Lasagna before and I loved every minute of it, I also added a couple things to it to make it more my own! It was devine...(Not the best pics, bare w/me still trying to get used to this part of it)

8 ounces uncooked lasagna noodles

1/2 pound ground beef (I added a little more so it was just under a pound of beef)

1/2 pound mild italian sausage, casings removed

1 medium onion, chopped

2 cloves garlic, minced

1 can (141/2 ounces) whole peeled tomatoes, undrained & chopped

1 can (6 ounces) tomato paste

2 teaspoons dried basil leaves

1 teaspoon dried marjoram leaves

1 can (4 ounces) sliced mushrooms, drained

2 eggs

2 cups (16 ounces) cream-style cottage cheese

15 ounce container Ricotta cheese

3/4 cup grated Parmesan cheese, divided

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) shredded Chedder cheese

3 cups (12 ounces) shredded Mozzarella cheese

Serves 8 - 10

Cook lasagna noodles according to package directions; drain.

Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to seperate meat. Drain drippings from skillet.

Add tomatoes w/juice, tomato paste, basil & marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.

Preheat oven to 375 degrees. Beat eggs in large bowl; add cottage cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.

Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture, half the chedder cheese & half the mozzarella cheese. Repeat layers one more time in same order. Sprinkle w/remaining 1/4 cup Parmesan cheese on top of dish.

Bake lasagna 40 - 45 minutes or until bubbly. Let stand 10 minutes before cutting.

NOTE: Lasagna may be assembled, covered & refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375 F. oven 60 minutes or until bubbly. ( This is another reason I love this dish...if your a mom or just don't have the time to make this all in one shot, it can be done ahead of time and waiting to go in the oven w/in the next 2 days! )

Lamb Shanks with Oregano, Feta and Nun's Puffs

Ok so the name Nun's Puffs is really weird but that's the name in the book, so weird or not they are delicious, especially w/some creamed honey on top...mmmmm! So this is what was on the menu tonight and it turned out really good! My new favorite meat to experiment on has been lamb lately and lamb shanks are very tasty, but still lamb chops are still my top fav way to eat it! Later I'll post a delicious Lamb Chop w/a great chutney but that will be another day! Enjoy but be sure to prepare this one early it takes some time but well worth it!

Lamb Shanks with Oregano and Feta

Adapted from Suzanne Somers (Get Skinny on Fabulous Food)

Serves 4

4 lamb shanks

Salt & freshly ground black pepper (I can't use the fresh ground pepper in my house b/c of my kids -- too spicy so I use regular black pepper)

1/2 cup olive oil

3 medium onions, thinly sliced

6 cups chicken stock

3 T chopped fresh oregano leaves or 2 t dried

1/4 teaspoon cayenne (again too spicy for my house so I used Lawry's Seasoned Salt instead-a dash more than 1/4 teaspoon)

1 28-ounce can peeled tomatoes, chopped with juice

1 cup crumbled feta cheese

Trim excess fat off shanks, season w/salt & pepper. Heat the oil in a stockpot over high heat. Add shanks, turning frequently to brown all sides. Remove from the pot & reserve.

Lower the heat to medium & add the onions, stirring until golden brown, about 7-10 minutes. Add stock, oregano leaves, cayenne & tomatoes w/juice. Scrape the bits off the bottom to release the flavor. Add shanks back to the pan. (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to a boil, then lower the heat & simmer for about 2 1/2 hour. The shanks are done when the meat is practically falling off the bone.

To serve, arrange 1 shank p/person in your favorite bowls. Sprinkle w/feta cheese & top w/the onions & the sauce. Serve immediately.

Nun's Puffs

Better Homes & Garden Cook Book

Makes 12

1/2 cup butter

1 cup milk

3/4 cup all-purpose flour

4 eggs

1 tablespoon sugar

Honey (optional)

Generously grease twelve 21/2-inch muffin cups, including the edge & around the top of each cup; set aside. In a medium saucepan melt butter; add milk & bring to boiling. Add flour all at once, stirring vigorously. Cook & stir until mixture forms a ball that doesn't seperate. Remove from heat; cool for 5 minutes.

Add eggs, 1 at a time, beating for 1 minute w/wooden spoon until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; sprinkle w/sugar.

Bake in a 375 degree oven about 30 min or until golden brown & puffy. (my oven cooked them a lot faster, so depending on the oven just watch them closely at about 20 min and on) Remove from pan. Serve immediately. If desired, serve w/honey.