8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
One of those recipes that every single person enjoyed. YAY!
- 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
- 4 Tbsp olive oil, divided
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp ground coriander
- 1/8 – 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper
- 1 small yellow onion, diced (1 cup)
- 1 clove garlic, minced
- 1 (14.5) oz can black beans, rinsed and drained
- 1 cup frozen yellow corn, thawed and drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- Corn or flour tortillas
- Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo
- Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
- Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
- Recipe Source: Cooking Classy
This is one of those salads you want to eat every day for the rest of your life.
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1 tsp lime zest
- 3 1/2 Tbsp fresh lime juice
- 2 1/2 Tbsp honey
- 1 tsp dijon mustard
- 1/4 tsp salt
- 2 tsp poppy seeds
- 2 cups cooked quinoa (about 2/3 cup dry)
- 1 cup sliced almonds, toasted
- 9 oz baby kale or baby spinach
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 2 medium avocados, peeled, cored and diced
- 5 oz feta cheese, crumbled
- In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
- For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
- Recipe and photo source: Cooking Classy
This was SO GOOD. From ambitious Kitchen.
- 1 teaspoon olive or coconut oil
- 1 white onion, chopped
- 6 cloves of garlic, crushed
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- sea salt and freshly ground black pepper, to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (28 oz) diced tomatoes
- 3 cups organic vegetable broth
- 1 pound butternut squash, diced large (can also use sweet potatoes or acorn squash)
- 1 cup green lentils, rinsed well
- juice of 1/2 a lemon
- 1/3 cup chopped cilantro
- a few basil leaves, chopped
- Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, and lentils. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like serving mine with spinach. Makes 6 servings – about 1 1/2 cups each.
six servings (about 1.5 cups each) = 260 calories, 2.1 g fat, 16.5 fiber, 14 protein
One full batch makes about 26 quarts
24 cloves garlic
1.5 cups olive oil
1 heaping bushel tomatoes
1 1/3 cup parsley flakes
1/2 cup plus 2 T sugar
3/4 c salt
7 1/2 teaspoons oregano
7 1/2 teaspoons basil
4 bay leaves
2 T celery salt
10 – 12 oz cans tomato paste
Scald, peel and squish tomatoes into a very large (VERY LARGE) pot. Dice onions and garlic. Sautee onions and garlic in olive oil until translucent. Add to tomatoes. Add all other ingredients except tomato paste. Simmer for 2 hours. Add tomato paste to thicken after 2 hours. Ladle into hot quart jars (1/2″ head space). Process for 30 minutes (quarts) or 25 minutes (pints).
Pulled up Pinterest looking for a new pizza idea for last night and we found a winner!
This Savory Pumpkin Pizza was a HIT.
one ready to bake pizza dough
1 cup pumpkin puree
1 sweet onion, dice
1 tsp. sugar
2 cloves garlic, minced
2 tsp. dried thyme OR oregano
salt and pepper to taste
1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
2 cups freshly grated havarti OR asiago cheese
optional: 1 cup arugala or spinach
Chop your onion finely, and carmelize in a bit of olive oil. When it’s almost done, add the sugar and keep stirring for a few minutes. Remove from heat and add the pumpkin, garlic, thyme OR oregano. Mix well to combine. Add salt and pepper to taste, stir in parmesan cheese. Use this mixture to top your rolled out pizza dough. If using arugala or spinach, place that on pumpkin mixture, then top with havarti or asiago. Bake on pizza stone at 475 until done.
picture and adapted recipe idea from lovelolablog