Skinny Peach Crumble

Ingredients:

Filling:

1 pkg. frozen peaches

1/3 c brown sugar (or to taste)

1 teaspoon lemon juice (optional)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/4 c brown sugar

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, cold and diced small

1/2 cup old fashioned rolled oats

Instructions:

For the filling: Preheat the oven to 375° F and spray a 9x9-inch baking with nonstick cooking spray.

In a large bowl, combine the filling ingredients and pour into the prepared baking dish.

For the topping: Combine all of the topping ingredients and mash the butter cubes into the mixture with hands. Add the oats and stir to combine.

Evenly sprinkle the topping over the peach filling and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

*I covered dish with foil and placed peaches in oven for 5-7 minutes and then sprinkled with the topping and baking.

Peach Crumble

Macaroni & Cheese

2 cups packaged dried elbow macaroni (8 ounces) 

 6 ounces cheddar cheese

6 ounces American cheese

2 TBSP butter

1/2 c chopped onion

2 TB all-purpose flour

1/8 tsp black pepper

2 1/2 cups milk (stovetop reduce to 2 cups)

1. Cook the Pasta

• Preheat the oven to 350°F. Cook according to package directions.

Tip: You can substitute another shaped pasta, if desired. Use 8 ounces rotini, small shell macaroni, ziti, cavatappi, or bow ties.

• Drain the pasta and set it aside.

2. Shred the Cheeses (about 1-1/2 cups of each cheese) Set aside.

Tip: See below for other varieties of cheese that you can use.  

3. Make the Cheese Sauce

• Heat butter in a medium saucepan over medium heat. Add onion. 
• Stir in flour and pepper. Add 2-1/2 cups milk all at once. Cook this mixture over medium heat, stirring with a wooden spoon or wire whisk, until the mixture is slightly thickened and bubbly.
• Add the shredded cheeses. Cook and stir until the cheeses melt. Stir in the cooked pasta.

4. Bake the Macaroni and Cheese

• Transfer the pasta mixture to an ungreased 2-quart casserole.
• Bake, uncovered, for 25 to 30 minutes or until bubbly. Let the casserole stand for 10 minutes before serving.

Tip: Letting the casserole stand helps it set up for a firmer consistency.

How to Make Macaroni and Cheese -- Saucepan Version

Saucepan macaroni made on the stovetop will not set up quite like a baked version, but it will bring rich and creamy results to the table in about half the time. To make, prepare the above recipe as directed, except:

• When making the cheese sauce (Step 3), reduce the milk to 2 cups.
• After draining the macaroni, immediately return it to the saucepan in which it was cooked.
• Pour the cheese sauce over the top of the macaroni. Stir to coat the macaroni with the sauce.
• Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently.
• Let stand for 10 minutes before serving. Top with additional shredded cheese, if desired.

Switching the Cheeses

Just about any cheese that melts smoothly into sauces and casseroles will work in macaroni and cheese. You can substitute Brie, Comte, Edam, Emmental, Fontina, Gouda, Gruyere, or Havarti for the cheddar and/or American cheese. You can also substitute mozzarella and provolone for the American cheese; however, do not substitute mozzarella or provolone for the cheddar cheese. The melting properties of these two cheeses differ from cheddar, so you'll need some cheddar (or another cheese that melts smoothly) to attain a good, creamy consistency.

Variations on the Mac-and-Cheese Theme

Pesto: Add 2 tablespoons basil pesto to the pasta mixture. Before baking, top the mixture with 3/4 cup soft bread crumbs combined with 2 tablespoons melted butter.Make it meaty, spicy, crunchy, or colorful by adding a few extras to the basic ingredients. Follow the recipe for the baked version of macaroni and cheese, and amend as follows:

• Veggie: Add 2-2/1 cups fresh broccoli florets and/or thinly sliced carrots to the pasta water the last 5 minutes of cooking, and continue as directed.
• Greek-Style: Add 1/2 cup pitted, halved Kalamata olives to the pasta mixture. After baking, top with crumbled feta cheese and snipped fresh oregano.
• Meat Lover's: Add 1-1/2 cups crumbled cooked sausage to the pasta mixture. After baking, top with chopped red sweet pepper and snipped fresh basil.
• Blue Cheese-Garlic: Cook 4 cloves garlic, minced, with the onion. Substitute 1/2 cup crumbled blue cheese for 1/2 cup of the cheddar.
• Smoky Apple: Use smoked cheddar cheese for the cheddar cheese. Add 4 slices crisp-cooked bacon, crumbled, to the pasta mixture. After baking, top with thinly sliced apple and some additional shredded smoked cheddar cheese.
• Tuna: Stir two 3-ounce pouches tuna into the pasta mixture. Before baking, top with fish-shape crackers.
• Crumb-Topped: Before baking, top with a mixture of 1-1/2 cups cornflakes, 3 tablespoons melted butter, and 1 tablespoon snipped fresh parsley.
• Chicken and Stuffing: Add 1-1/2 cups shredded roasted chicken and 1 teaspoon dried thyme, crushed, to the pasta mixture. Before baking, top with crushed herb-seasoned stuffing mix.
• Chili-Style: Stir one 15-ounce can chili beans in chili gravy into the pasta mixture. Before baking, top with crushed corn chips.

Macaroni & Cheese

Buttermilk Pancakes

Ingredients:

1 teaspoon salt 2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted


1. Preheat a griddle to medium heat. 2. In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk. 3. Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining. 4. Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately. Nutrition Information Serving

Buttermilk Pancakes

Maple-Cranberry Sweet Potatoes

You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking. Top potatoes with hot syrup, and pop in the oven when the turkey comes out. Select sweet potatoes of the same size so they cook evenly.

INGREDIENTS:

    4 lb. sweet potatoes

·        salt

·        1 c. pure maple syrup

·        1½ c. cranberries

          3 tbsp. butter (no substitutions)

Directions

1.   In covered 6-quart sauce pot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.

2.   Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.

3.   Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish, overlapping slices if necessary.

4.   Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.

5.   To make Ginger-Almond Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare ginger syrup: In 1-quart saucepan, melt 1 tablespoon margarine or butter on medium. Add 2 teaspoons grated peeled fresh ginger; cook 1 minute, stirring. Stir in 1/2 cup apricot preserves, 1/4 cup orange juice, and 1/2 teaspoon salt; heat to boiling, stirring. Complete recipe as in steps 3 and 4, spooning ginger syrup over potatoes and sprinkling with 1/2 cup toasted sliced natural (with brown skin still on) almonds before baking.

To make Butterscotch-Spice Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare butterscotch-spice syrup: In 1-quart saucepan, heat 1/2 cup packed brown sugar, 3 tablespoons butter (no substitutions), 2 tablespoons water, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper (cayenne) to boiling, stirring until smooth; remove from heat. Complete recipe as in steps 3 and 4, spooning butterscotch-spice syrup over potatoes before baking.

Maple-Cranberry Sweet Potatoes