One Pot Mac and Cheese

I have been trying to find the perfect Mac and Cheese recipe. I love that stuff. I finally found a few that are in competition for top dog.

I tried this one last week. It's all in one pot. My kind of dish.

2 cups large elbow macaroni (uncooked)
2 cups milk. I used low fat
1 TBS butter (but you can omit, it won't harm the flavor)
1/2 tsp mustard powder (did you know mustard powder enhances the flavor of cheese?)
1 tsp salt
1 cup grated cheese. (I only had Colby Jack, but I think next time I want to mix Colby Jack and Sharp Cheddar- use what you like)

Okay- Quickly rinse the noodles in a colander.

In a medium sauce pan combine noodles, milk, salt and mustard powder and butter. Cook on medium heat SLOWLY. We don't want the milk to curdle. Bring it to a simmer.

When mixture comes to a simmer, reduce heat to low. Low helps the macaroni to cook and doesn't evaporate the milk too quickly.

Keep stirring!! Let noodles slowly cook. This should take about 15-20 minutes. Mine took 15. When the milk has evaporated, stir in your cheese until melted.

This was so yummy!

Peach Cobbler

Saturday we took our annual drive up to Brigham for some peaches. So, that meant that last night, we made peach cobbler. I am a southern girl and like my cobbler southern style. Jeff is a mountain man and likes his cobbler dutch oven style. I had to find a way to meld our tastes together. Paula Dean saved the day, ya'll.

I found this recipe: Paula Dean's Peach Cobbler and had to try it.

I meant to take pictures. I wanted a picture of Jeff peeling and slicing the peaches, I wanted a picture of the peaches boiling in a pot. I wanted a picture of the assembled cobbler ready for its date with the oven. I wanted a picture of the peachy syrupy goo bursting from the crust like Old Faithful. But, I didn't. We were having too much fun and dreaming of the final product.

It was so easy, though! In all it took about an hour from start to finish.

What you need:

1/2 cup butter
4 cups fresh peaches, peeled and sliced
2 cups sugar
1/2 cup water
1 1/2 cup flour
1tsp baking powder
1/2 tsp salt
1 1/2 cups milk

Preheat your oven to 350 degrees. Put a baking dish with the butter in the oven to melt. Use real butter for an amazing flavor.

Put your peaches, 1 cup sugar and the water in a medium size pot and bring to a boil. Let boil for 10 minutes. While that is boiling, mix together flour, baking powder, salt and 1 cup sugar. Slowly stir in milk. When peaches are done boiling, take baking dish out of the oven. Pour flour mixture over the top. Spoon in peach mixture. Pour the remaining syrup over the whole thing. Bake for 45 minutes or until top is golden brown and sides of the cobbler are pulling away from the edge of the baking dish.

I know you want to dig in. We did. There were pockets of peach syrup bubbling and oozing. But, it is best to let it cool so you don't burn your tongue and then miss out on the experience.

We waited about ten minutes and then dove in. Again, no time for pictures.

Baked Glazed Donuts

Ingredients
3/4 cup buttermilk
1 tbsp. Buttermilk
1 tbsp. olive oil
1/4 cup egg substitute
1/2 tbsp. lemon juice
1 tbsp. lemon peel
2 1/2 cup bread flour
1 tbsp. sugar
1/2 tbsp. yeast

Glaze

1/2 cup powdered sugar
1 tbsp. lemon juice

steps



Place ingredients in bread machine following the order specified by manufacturer and process on “dough” cycle; when dough is ready, remove from machine. Separate into 10 balls. Pull a large hole in the center of each, shaping into donut shape. Place on greased baking sheet and let rise until double, about 45 minutes. Bake at 425 degrees until golden, about 6-8 minutes. Combine lemon juice and sugar, adding more juice if needed to make drizzling consistency and spoon glaze over warm donuts.

Corn on The Cob

Everyone has their own way of cooking their corn on the cob. I am not here to judge, just impart how I do it, since I eat it with almost every meal in the summer.

4 ears of corn

Pinch of sugar

drop of lemon juice

Shuck the ears of corn. Put in a pot of cold water, enough to cover the ears. Add a pinch of sugar and a drop of lemon juice (never salt- it toughens the corn). Turn on heat to high. Let come to a boil. Boil for two minutes. Turn off heat. Let sit in hot water for 10 minutes, then enjoy. 

Mint Chocolate Chip Ice Cream

Move over Bryers:

2 cups 2% milk
2 cups whipping cream
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1 tsp peppermint extract
1 cup mini chocolate chips

In a large bowl mix all ingredients except chips. Stir until sugar is dissolved. Pour into ice cream mixer container and churn per machine's instructions. Add chips to the last 5-10 minutes of churning.

We made this for a family cook out last night. It was so simple to make. It took about 45 minutes total. It was so good. It was light and refreshing.

Peanut Butter Cup Ice Cream

I will for sure be making this REAL soon!!

1 1/4 c. smooth peanut butter
3/4 c. granulated white sugar
1 1/4 c. whole milk
2 c. heavy whipping cream
1 1/2 t. vanilla extract
1 1/2 c. chopped chocolate peanut butter cups, chopped and frozen (8 to 10 regular-sized PB cups)

1. To make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. To process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it. Enjoy!

Better Than Sex Cake

1 Chocolate Cake Mix (plus ingredients to make the cake)
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1 bag Heath Toffee Bits
1 carton Cool Whip

Make cake per box instructions. When cake is done, take out of oven and poke holes with back of wooden spoon. Pour sweetened condensed milk evenly over the cake. Let is settle. Then, pour caramel topping over the cake (I heated mine up to make it easier). Sprinkle a little of the Heath bits over the cake, if desired (I desired). Put cake in fridge for 1-2 hours. When ready to serve, spread Cool Whip over the cake and sprinkle with Heath Toffee Bits.

This cake is better if it sits overnight.