Tuscan Mac & Cheese

Ingredients

  • Kosher salt
  • 8 oz. Macaroni
  • 2 tbsp. butter
  • 3 tsp. minced garlic
  • 2 tbsp. all-purpose flour
  • 2 1/2 c. heavy cream (or half-and-half)
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1/2 c. shredded Italian blend cheese
  • 1 12-oz. jar roasted red peppers, drained and chopped
  • 1 c. packed baby spinach leaves
  • 1/3 c. diced mushrooms
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Custard Cream Blondies

Ingredients

  • Butter 175g plus extra for greasing
  • Light muscovado sugar 200g
  • Golden caster sugar 125g
  • Custard powder 4 tbsp
  • Large eggs 2
  • Vanilla extract 2 tsp
  • Self-raising flour 250g
  • Salt
  • Custard creams 15, roughly crumbled
  • Vanilla white chocolate 150g, chopped into small chunks

Parmesan Herb Loaf

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons plus 1 teaspoon grated Parmesan cheese, divided
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons dried minced onion
  • 1-1/4 teaspoons Italian seasoning, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons plus 2 teaspoons 2% milk
  • 4-1/2 teaspoons butter, melted
  • 1 large egg white, lightly beaten

Cowboy Corn Bread

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13×9-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

One Pot Spaghetti

Ingredients

  • 1 lb. lean ground beef
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 3/4 c. water
  • 15 oz. canned tomato sauce
  • 15 oz. canned diced tomatoes, drained
  • 1 tbsp. dried Italian seasoning
  • 1 tsp. kosher salt
  • 1 tsp. Freshly ground black pepper
  • 1/2 tsp. sugar
  • 12 oz. spaghetti
  • 1/2 c. freshly grated Parmesan
  • 2 tbsp. chopped parsley

Directions

  1. In a Dutch oven over medium-high heat, add beef, onion, and garlic and cook until beef is cooked through. Drain fat.
  2. Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. Reduce heat to a simmer and cover. Cook, stirring often, until noodles are cooked through, 12 to 15 minutes.
  3. Stir in the Parmesan and parsley just before serving.

Lemon Blueberry Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries
    GLAZE:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Autumn Pear Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 2 large Nellie’s Free Range Eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped peeled ripe pears

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.
  2. Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.