COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

file photo

QUICK AND EASY ZESTY CORNBREAD

1 pkg (8.5-oz) Jiffy corn muffin mix

1 egg

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

1/4 oil

1/4 cup diced jalapenos

Combine all ingredients in a medium bowl until well combined. Transfer to an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 400-degrees for 20 minutes.

Yield: 6 to 8 servings

Note: Be careful handling jalapenos. It is best to wear gloves and do not touch eyes before washing hands with soap and water.

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CHILI NACHO BAKED POTATOES

8 (4-oz each) white potatoes

1 can (15.5-oz)  kidney beans

1 can ( 15-oz) beef chili without beans

1 cup shredded sharp cheddar cheese

1/4 tsp smoked paprika

1 tbsp chopped fresh cilantro

Sour cream for serving, optional

Preheat oven to 350-degrees. 

Prick potatoes all over with a fork and microwave until tender. Allow to cool slightly.

In a bowl, combine beans and chili; set aside.

Halve potatoes lengthwise and scoop out potato flesh, leaving a 1/4-inch shell. Reserve the potato flesh.

Transfer the potato shells to a baking dish. Dividing evenly, spoon chili mixture into the shells. Top with the potato flesh then the cheese. Sprinkle with paprika. Bake until heated, 10 to 15 minutes. Sprinkle with cilantro. If desired, serve with the sour cream.

recipe idea and photo First for women 2023

POTATO BEET PANCAKES

1 (8-oz) potato, peeled, grated

1 (4-oz) beet, peeled, grated

1/2 cup grated onion

1 egg, beaten

2 tbsp all-purpose flour

1 tbsp undrained prepared horseradish

6 tbsp olive oil

Sour cream and chopped chives, optional

Heat oven to lowest setting. In bowl, mix potato, beet and onion. Transfer mixture to paper towels and squeeze out excess liquid. Return to bowl; stir in egg, flour, horseradish, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Working in 3 batches, in nonstick skillet, heat 2 tablespoons oil per batch over medium heat. Drop mixture by rounded tablespoonfuls into oil; cook, flipping once, until browned, 2-3 minutes per side. Drain on paper towels.

Transfer pancakes to baking sheet and keep warm in oven while cooking remaining pancakes. If desired, serve pancakes with sour cream and chopped chives.

file photo for reference only

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter

1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

This recipe and photo were sent to me by a friend a few years ago.

MEATBALL HEROES

1 1/2 lbs ground beef

1/2 cup Italian-style dry breadcrumbs

2 eggs, lightly beaten

1/4 cup chopped parsley

2 garlic cloves, minced

6 hoagie rolls, split

1 1/2 cups tomato-basil pasta sauce, warmed

6 slices mozzarella cheese

Thinly sliced fresh basil for garnish

In a medium bowl, combine ground beef, breadcrumbs, eggs, parsley, and garlic. Coat a nonstick skillet with cooking spray and heat over medium heat. In batches, cook meatballs, turning occasionally until browned, about 5 minutes per batch.  Return all meatballs to the skillet and reduce heat to medium low. Cover and cook 15-20 minutes, until cooked through.

Line a rimmed baking sheet with foil. Dividing evenly, fill rolls with the meatballs and sauce. Top with the cheese. Place on baking sheet. Broil until cheese melts, about 3 minutes. Garnish with the basil.

Yield: 6 servings

recipe and photo First for women 2023