Extra Creamy CrockPot Mac and Cheese

 

Spend With Pennies
Serves 6

2 cups uncooked elbow macaroni
10 ½ ounces condensed cream of chicken soup
3 cups cheddar cheese shredded
1 cup Gruyere cheese shredded
½ cup mayonnaise (or cream cheese0
½ cup sour cream regular or light
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon pepper

Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.

Combine all ingredients in a 4qt slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.

Optional- you can mix everything and then put in a oiled casserole dish

 350 degrees for 30 min

One time I made pasta the night before and then made sauce separately and then next day combined and warmed them up together

Classic Deviled Eggs

 Lily made these delicious deviled eggs for a neighborhood party at the Zwygarts

NY Times Cooking

• 6 large eggs
• 1 teaspoon mustard
• 1 to 2 dashes Tabasco sauce, to taste
•  Salt, to taste
• ¼ teaspoon freshly ground black pepper
• garlic powder to taste
• 1 tablespoon snipped fresh chives
• 3 tablespoons mayonnaise
•  Paprika, for garnish
•  Whole fresh chives, for garnish

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Blender Hollandaise Sauce

All Recipes

3 egg yolks
1/4 teaspoon mustard
1 tablespoon lemon juice
1 dash siriacha

salt and pepper

dash of garlic powder

1/4-1/2 c butter

Serve immediately.  As it cools it doesn't taste as good. But it can be heated in the microwave, it just separates some. Or possibly put the sauce in a plastic container and surround the container with pipping hot water.

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and siriacha, salt and pepper, and garlic. Cover, and blend for about 5 seconds.

2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 sec, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It took a few minutes to thicken b/c I didn't heat the butter crazy hot, it kept popping and exploding in the microwave.

I served over an over easy egg with a sauteed corn tortilla.

Roasted Beet salad

The Busy Baker


For the salad:
8-10 cups organic mixed greens of your choice (I like a combination of arugula, baby kale, spinach and whatever other organic greens I have on hand) 
4 beets
2 tsp olive oil (for roasting the beets)
A pinch or two of salt 
2 carrots
1/2 cup crumbled goat cheese (I use low-fat) 
1/3 cup raw sunflower seeds
1/3 cup chopped walnuts
1/4 cup chopped green onion 


For the vinaigrette:
3 tbsp honey
1 1/2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Juice and zest of one large orange
salt and pepper to taste 


Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a small baking dish with parchment paper. Wash the beets and cut off the stems. Place them in the parchment-lined baking dish and toss them in 2 tsp olive oil and a pinch of salt.


There's no need to peel the beets at this time. Once they've roasted they'll be very easy to peel. Keeping the peel on while they cook also helps prevent them from bleeding.

Roast the beets at 375 degrees Fahrenheit for 45-50 minutes.
After 45-50 minutes, remove the beets from the oven and let them cool in the pan for about 5-10 minutes. They'll still be very warm after this time, but you'll be able to handle them without burning yourself.

While you're waiting for them to cool, measure the greens into a large bowl.

Grate the carrots, chop the green onions, and measure out the goat cheese, walnuts and sunflower seeds. 

Remove the skin from the beets using a vegetable peeler, and chop the beets into bite-sized chunks.
Sprinkle the carrots over the salad greens, then add the beets, the goat cheese, walnuts, sunflower seeds, and green onions.

Set the salad aside while you prepare the dressing.

To a medium mason jar, add the honey, olive oil, balsamic vinegar, and Dijon mustard. 

Using a microplane zester (you can find the one I use here), zest the orange and add the zest to the mason jar. Be careful not to grate to deeply...it's a good idea to avoid grating any of the white pith because it can be very bitter. Squeeze as much juice as you can out of the orange after it's been zested and add the juice to the mason jar as well.

Add a pinch or two each of salt and pepper. Close the lid of the jar tightly and shake until all the ingredients are combined. The mustard in the dressing not only adds flavour but also acts as an emulsifier (prevents the oil and vinegar from separating).

Drizzle the dressing over the salad (to your taste), toss gently and serve! 

Oven BBQ Chicken Drumsticks

All Recipes

• 6 chicken drumsticks
• 1/2 cup water
• 1/3 cup ketchup 
• 1/3 cup white vinegar
• 1/4 cup brown sugar

• 4 teaspoons butter
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce, or to taste
• 2 teaspoons dry mustard


• 2 teaspoons chili powder, or to taste

Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.

Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Serve with Green Beans

BBQ Sauce chicken

All recipes

6 chicken drumsticks or thighs
1/3 cup salsa (but usually its ketchup)
1/3 cup white vinegar
1/4 cup brown sugar
4 teaspoons butter
2 teaspoons salt
1 t garlic powder
1/2t onion powder
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste

Preheat oven to 400 degrees F (200 degrees C). in 9x13 pan put foil down and spray. Place drumsticks in a baking dish, put butter plops on top of each and bake for 30-40 min.

Can prepare the sauce many days in advance and sit it in the fridge.  Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cook for remaining  20min 

didn't cover with foil so it would thicken better. In the last 10 minutes (baked for an hour and 10) I poured the sauce from the pan into a small saucepan and reduced it on medium to thicken it up while the chicken got a little crisp on the top.  (I didn't do this last part)

12/9/15 it was excellent. everyone loved it!!!!  Next time double it for leftovers, it was so yummy.

Served with pasta and green beans.

Sesame Ginger Salad dressing

Serves 10
1/2c honey
2T apple cider vinegar (or rice vinegar, or white wine vinegar)
1/2c- 1c olive oil
1-2t mustard
2T soy sauce
1t ginger
1-2t toasted sesame seeds
salt and pepper

Mix everything.  Put 1/4c of dressing in a small container to leave in cupboard, so it isn't solidified, for easy accessible use.  Put the rest in a container in the fridge.

Shelf life of dressings- Taste of Home
The "shelf life" of salad dressings varies somewhat. 
Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. 
Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to 1 week.

Can also freeze- I received this recipe from the cook at the Bountiful Temple cafeteria.  But she made a half gallon at a time, so here is the big version:
Serves 100
2c sugar/honey
1 1/2c white vinegar
4 c oil
1/4c Dijon mustard
2/3c soy sauce
2T powdered ginger
1T dry mustard
1t celery seed
1T toasted sesame seeds
pink of salt.

Poppy Seed Salad Dressing

Poppy Seed Salad Dressing

The Kitchn

Makes 1 cup

1/4 cup Apple cider vinegar
1/4 cup sugar or honey
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 teaspoons mayonnaise, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix (See Recipe Note)

Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Recipe Notes

• Oil for the dressing: Olive oil will make a stronger-tasting dressing while grapeseed oil or another neutral-tasting vegetable oil will make a milder dressing. Personally, I like an equal mix of both.