Skillet Macaroni and Cheese

This recipe turned out quite creamy, with lots of cheesy flavor, and yet you use less shredded cheese than called for in most other recipes like this. Which is a bonus for me since we love macaroni and cheese, but cheese is expensive, so a recipe that doesn't skimp on that great cheesy flavor, but uses less cheese is a clear winner in my book. We loved it and it was a quick and easy meal to prepare and get on the table for lunch on a Sunday afternoon.

Skillet Macaroni and Cheese

1 lb. elbow macaroni or small shells
3 TBSP. butter
3 TBSP. flour
1 tsp. salt
pepper to taste
3 cups milk (2% or whole)
3 - 4 oz. cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese

In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large saucepan, melt the butter. Add the flour and cook and stir for 1-2 minutes. Whisk in the salt, pepper and milk. Cook, stirring constantly, until the mixture is hot, bubbly and thickened. Remove from heat and whisk in the cream cheese and cheddar cheese, stirring until smooth. Stir in the hot cooked pasta, mixing well. Serve immediately.
Makes about 6-8 servings.

Creamy Fruit Dip

This dip was incredibly creamy, light, and a perfect topping for fresh fruit! It makes a fairly large amount, but with our large numbers we had no problem finishing it off.

Creamy Fruit Dip

1 (8 oz.) cream cheese, softened (or strawberry flavor)
1 (7 oz.) tub marshmallow creme
1 cup vanilla yogurt
1 (8 oz.) tub Cool Whip, thawed
fresh fruit: strawberries, cubed pineapple, apple slices, banana chunks, etc.

In a large bowl cream together the cream cheese and marshmallow creme. Mix in the yogurt and Cool Whip. Mix well. Cover and chill until time to serve. Serve dip with fresh fruit of choice.

Pineapple Cake

I came across this recipe randomly in an email from a cooking site and tried it on a whim. I was curious as to how it would turn out since the cream cheese frosting is spread onto the still warm cake. As it turns out we all loved it! I loved it even more the second day, it was moist and tasty, with the perfect amount of pineapple taste. A definite keeper and one that I will be making again.

Pineapple Cake

2 cups all-purpose flour
2 cups sugar
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
1/8 tsp. salt
1 (20 oz.) can crushed pineapple, undrained
  frosting:
1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 1/2 - 2 cups powdered sugar
1 cup chopped pecan (optional)

Cake: Preheat oven to 350* F. Grease either a 9x13-inch or 10x14-inch baking pan (both sizes work great). In a large mixing bowl, combine the flour and sugar. Mix well. Add the eggs, baking soda, vanilla, salt and pineapple and mix well. Pour batter into prepared pan and bake @ 350* F for 35-40 minutes until the top is light golden brown and the top springs back when lightly touched. Place on wire rack to cool. Frosting: In a mixing bowl with an electric hand mixer, cream the cream cheese, butter and vanilla. Gradually mix in the powdered sugar and beat until smooth. Spread the frosting over top of the still warm cake. Let the cake cool on the wire rack until completely cooled. Store in fridge until ready to serve as well as any leftovers.

Cheeseburger French Bread Pizza

This was the most popular pizza I have ever made. Everyone loved it and had tons of fun making ketchup and mustard mixtures on their plates to dip their pizza into. This pizza was easy to put together and so very tasty! It would also be a snap to prepare ahead of time and freeze, just omit the diced tomatoes until the day of cooking as fresh tomatoes, once frozen, thaw into a watery mess.

Cheeseburger French Bread Pizza

2 loaves French bread
Ragu Spaghetti Sauce
3-4 cups shredded mozzarella cheese
1 lb. ground beef, cooked & drained
salt and pepper to taste
1/4 - 1/2 cup ketchup
2 tsp. prepared yellow mustard
1- 2 tsp. dried minced onion
2 - 3 cups diced Roma tomatoes
3-4 cups shredded cheddar cheese
Ketchup & Mustard

Preheat oven 400* F. Split both loaves of French bread horizontally, lengthwise and lay 2 halves each, cut side up, on 2 cookie sheets. Sparingly spread Ragu sauce on each cut side, just enough to barely cover each one. Keep it sparse. Lightly sprinkle half of the mozzarella cheese over top of the Ragu on each pizza. Meanwhile, in a skillet, combine the cooked beef, ketchup, mustard, dried onion, salt and pepper. Mix and stir over medium heat until well mixed and heated through. Divide the meat mixture evenly between the 4 halves, spreading the meat mixture evenly over top of each pizza. Sprinkle the remaining mozzarella cheese evenly over top of all 4 halves again. Top each pizza with diced tomato. Finally, sprinkle each pizza generously with cheddar cheese. Place in oven and bake @ 400* F for 15 minutes, until cheeses are melted and everything is heated through. Cut into pieces and serve. Can use the Ketchup and Mustard to drizzle over top of the pizza before serving if desired, or let everyone dip their pizza into the topping of their choice.
Makes about 10-12 servings.

Creamed Beef on Toast

This was a surprise hit at the table a few nights ago. I couldn't believe it when my pickiest eater begged for seconds, it was a miracle! I also love that the ingredients are all pantry staples and by serving it on toast you have a seriously fast and easy meal to toss onto the table, just add a side of cooked veggies. If you want you could always make some buttermilk biscuits to serve it over instead, but I love the ease of toast. I bake bread slices on a cookie sheet in the oven for quick and easy toasting of the bread.

Creamed Beef on Toast

4-5 TBSP. butter
1 lb. ground beef, browned and drippings drained
2 TBSP. beef drippings reserved (opt.)
2 tsp. chicken bouillon granules
1 tsp. beef bouillon granules
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
1/2 cup flour
4 cups milk
Toast cut in half in triangles

In a large skillet, melt butter. Add the beef (and drippings if using) and cook and stir for 2 minutes. Add the chicken bouillon, beef bouillon, onion powder, garlic powder, salt, pepper and Worcestershire sauce. Cook and stir for 2 minutes. Add the flour and stir until well mixed and the beef is coated. Cook for 2-3 minutes to cook the flour taste out. Whisk in the milk, stirring constantly, cooking until the sauce is thickened and bubbly.. Cook for 2 minutes more. Serve over top of toast triangles.
Makes about 8-10 servings