I have been in a cooking kick the last few weeks and thought I would post a few of my favorite recipes to share. Enjoy!!
Potato Stuffed Shells
(similar to a pierogie)
3/4 box jumbo shells
2 pks. of Hungry Jack Cheesy Supreme
3 slices of velveta cheese
1/2 cup of shredded cheddar plus 1 cup for topping
Boil Shells until Al Dente. Remove from heat and cool.
Follow directions to make mashed potatoes. Once complete, add in cheeses and stir until melted.
Stuff Shells with mixture and then cover with 1 cup of shredded cheddar cheese.
Add a slight bit of milk in bottom of pan to keep from drying out
Bake at 350 for 45 mins.
CINNAMON BREAD:
2 c. flour
1 c. sugar
1 1/2 tsp. cinnamon
4 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk (To make buttermilk, put 1 tablespoon vinegar in measure and add enough milk to equal 1 cup)
1/3 c. oil
2 tsp. vanilla
2 eggs
STREUSEL:
2 tbsp. sugar
2 tsp. cinnamon
2 tsp. butter
Mash with fork until crumbled
Combine all ingredients for bread ... and mix for 3 minutes at medium speed. Pour into greased and floured loaf pan. Combine streusel and sprinkle over batter. Fold and swirl lightly. Bake at 350 degrees for approximately 1 hour. Cool before removing from pan.
Jen’s Penne Chicken Casserole
2 cups cooked chicken
2 cans Cream of chicken
1 teaspoon Lawry’s Seasoned Salt
I.5 cups of milk
2 cups shredded cheddar cheese
3 cups penne noodles
Cook chicken (I used breasts). Cook penne until al dente. Do not overcook. When penne is cooked, combine with remaining ingredients except ½ cup of cheese which will be sprinkled over the top. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
Baked Macaroni and Cheese
16 ounces Penne Pasta (Could use Macaroni Noodles but my family likes Penne)
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese (reserve one for topping)
1 small container small-curd cottage cheese
2 eggs
1 teaspoon salt
1/4 cup dry bread crumbs
Potato Stuffed Shells
(similar to a pierogie)
3/4 box jumbo shells
2 pks. of Hungry Jack Cheesy Supreme
3 slices of velveta cheese
1/2 cup of shredded cheddar plus 1 cup for topping
Boil Shells until Al Dente. Remove from heat and cool.
Follow directions to make mashed potatoes. Once complete, add in cheeses and stir until melted.
Stuff Shells with mixture and then cover with 1 cup of shredded cheddar cheese.
Add a slight bit of milk in bottom of pan to keep from drying out
Bake at 350 for 45 mins.
CINNAMON BREAD:
2 c. flour
1 c. sugar
1 1/2 tsp. cinnamon
4 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk (To make buttermilk, put 1 tablespoon vinegar in measure and add enough milk to equal 1 cup)
1/3 c. oil
2 tsp. vanilla
2 eggs
STREUSEL:
2 tbsp. sugar
2 tsp. cinnamon
2 tsp. butter
Mash with fork until crumbled
Combine all ingredients for bread ... and mix for 3 minutes at medium speed. Pour into greased and floured loaf pan. Combine streusel and sprinkle over batter. Fold and swirl lightly. Bake at 350 degrees for approximately 1 hour. Cool before removing from pan.
Jen’s Penne Chicken Casserole
2 cups cooked chicken
2 cans Cream of chicken
1 teaspoon Lawry’s Seasoned Salt
I.5 cups of milk
2 cups shredded cheddar cheese
3 cups penne noodles
Cook chicken (I used breasts). Cook penne until al dente. Do not overcook. When penne is cooked, combine with remaining ingredients except ½ cup of cheese which will be sprinkled over the top. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
Baked Macaroni and Cheese
16 ounces Penne Pasta (Could use Macaroni Noodles but my family likes Penne)
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese (reserve one for topping)
1 small container small-curd cottage cheese
2 eggs
1 teaspoon salt
1/4 cup dry bread crumbs
Cook pasta according to package directions; drain. Melt butter over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Pour Over Pasta. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Sprinkle Bread Crumbs over Shredded Cheese. Bake at 350°F for 25 minutes.
9:16 AM
Jenn I made the Cinnamon cake it is great and what an easy recipe. Thanks for sharing