Macaroni & Cheese

Ingredients: (makes 2 pans)

6 Cups Large Elbow Macaroni uncooked (about 24ounces)

1 1/2 sticks butter

7 1/2 Cups Sharp Cheddar Cheese (about 32ounces)

1 1/2 Cup Sour cream

3 cans Cheddar cheese soup

1 1/2 tsp salt

1 1/2 tsp pepper

1 1/2 tsp dry mustard

Directions:

Boil Macaroni 6 minutes and drain

In a large saucepan over medium heat, melt butter, soup, grated cheese, sour cream, milk, salt, pepper, and dry mustard. Cook until combined and cheese is melted.

Divide macaroni into 2 pans and pour sauce over evenly both pans.

Cover pans with foil and bake at 350 for 1 hour, uncover for the last 15mins. Should be bubbly around the edges

Chocolate Milk Mix

Ingredients:

½ cup Cocoa (50 grams)
1 cup Sugar (200 grams)

¼ teaspoon Salt

For Making Chocolate Milk

1 cup Milk

3 tablespoon Chocolate milk mix

Instructions

Take cocoa powder, sugar and salt in a mixer or food processor and blend it for few seconds till it is well combined. Now store this in an air tight container.

For making chocolate milk. Take 2 to 3 TBS of chocolate milk powder in a cup, add in couple TBS of hot milk and mix well, so the sugar and cocoa blends well and looks lump free. Now top with either hot milk or cold milk. Mix well. Serve.

Double Chocolate Muffins

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1 cup (200g) granulated sugar

1/2 cup (41g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 3/4 cups (315g) semi-sweet chocolate chips

2 large eggs, at room temperature

3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) whole milk, at room temperature (can sub half and half)

1 and 1/2 teaspoons pure vanilla extract

Instructions 

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid over mixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

       6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. 

Source: Sally's Baking

Chocolate Chip Peanut Butter Granola Bars

Ingredients:

    •    2 ½ cups rolled oats

    •    ½ cup peanut butter

    •    ½ cup honey

    •    ¼ cup mini chocolate chips

    •    ½ tsp vanilla extract

Instructions:

    1.    Warm peanut butter and honey in a small pan until melted.

    2.    Remove from heat, add vanilla.

    3.    Stir in oats until fully coated.

    4.    Press mixture into a lined 8x8 pan, sprinkle with chocolate chips.

    5.    Chill for 1 hour, cut into bars.

Yogurt Waffles

Ingredients:

1 1/4 cup Milk
2/3 cup Plain or Vanilla yogurt for added sweetness
2 Large eggs
1 teaspoon vanilla extract
2 cups all-purpose unbleached, white whole wheat flour
1 tablespoon + 2 teaspoons baking powder
1/4 teaspoon Kosher salt

Instructions:

In a blender combine, starting with the liquid first add the milk, yogurt, eggs, vanilla, flour, baking powder and salt and mix until well combined and smooth, about 30 to 60 seconds.

Heat a waffle iron over medium heat (I used number 3 on mine) and let it heat up.

When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 3 to 4 minutes.

Repeat with the remaining batter or refrigerate the remaining.

Source: Skinny Taste

Chicken Fried Steak

 

Ingredients:

for the steak:

4 beef cube steaks about 1/2 pound each

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 egg

1/2 cup buttermilk

Pan filled with oil

for the gravy:

2 tablespoons butter or pan juices

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup milk

1 1/2 teaspoons salt

1/2 teaspoon pepper

Instructions 

• Use a mallet to make the meat extra tender then season meat with salt and pepper 

• In a shallow dish, whisk together the flour, salt, pepper, paprika, and cayenne. In another shallow dish, whisk together the egg and buttermilk. Dredge each steak in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture.

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add two of the steaks to the skillet and cook for 3-4 minutes until crisp and golden brown, then flip and cook an additional 3-4 minutes until cooked through and golden.
  
  Remove the steaks to a serving plate and cover them with foil to keep them warm. Add the remaining olive oil and butter to the skillet, and cook the remaining two steaks until golden. Cover with foil while preparing the gravy.

• To make the gravy, add the butter to the skillet with the browned bits from the steaks. Add the flour and whisk to form a paste. Cook for 2-3 minutes, until golden. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the milk, salt, and pepper, and cook until bubbling and thickened. To serve, spoon gravy over the steaks.

Source: Liluna (I made a couple changes)

Chili’s Ranch Dressing Recipe

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. buttermilk (1/2tsp lemon juice add milk up to 2TBS)
• 1 Tbsp. pickle juice
• 1/2 Tbsp. dried parsley
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions: Place all ingredients into a mason jar or other container with a lid. Seal the container and shake vigorously.

Alternatively, whisk all ingredients together in a bowl.

Source: Simmer and Sage

Tri-tip Dry Rub

 

Ingredients

• 1/4 cup brown sugar, packed (dark or light)
• 2 Tablespoons garlic powder
• 2 Tablespoons onion powder
• 4 teaspoons paprika
• 4 teaspoons chili powder
• 1 teaspoon cayenne (or to taste)
• 2 Tablespoons Kosher salt
• 2 teaspoons freshly-ground black pepper

Equipment

• Sealed jar or airtight container

Instructions 

Make the rub

• Place the brown sugar, garlic powder, onion powder, paprika, chili powder, cayenne, salt, and pepper into a jar or airtight container.
• Mix everything together until the spices are well combined.
• Seal the jar or airtight container. Store in a dark, cool place (like a pantry or cupboard) for up to 6 months.

Use the rub

• To use the rub, pat the tri-tip dry with a paper towel. Sprinkle a very generous amount of rub (at least 3-4 Tablespoons) on one side of the tri-tip. It may seem like a lot, but that's a good thing!
• Using clean hands, pat the rub onto the tri-tip. Flip the steak and repeat on the other side.
• Place the tri-tip into a zipper bag or airtight container. Seal and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
• When you're ready to cook the tri-tip, let it come to room temperature for about 30 minutes. Grill, smoke, or roast according to recipe directions. (See my recipe for smoked tri-tip on a smoker or gas grill!)

Source: Sunday Table