Christmas Crack

Christmas Crack
OP ???

1 sleeve saltine crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)

Preheat the oven to 400 degrees, and line a 10" x 15" cookie sheet with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. Cover the cookie sheet with a single layer of saltines. Bring butter and brown sugar to a boil. Boil for 3 minutes, stirring with a whisk. Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking. Push them back into order with a fork or knife.

Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. If desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. 

Once hard, break the candy into small pieces and place in containers. I warn you, this is addictive to MAKE and to EAT, but go easy on it, as it is literally butter + sugar.

Stuffed Portobello

2 garlic cloves
3 tablespoons olive oil
Salt and pepper to taste
1 medium zucchini
1 medium red pepper
⅓ cup store-bought pesto sauce
½ cup Italian-style seasoned breadcrumbs
4 extra-large stemmed portobello mushroom caps
1 package (8 ounces) pre-shredded part-skim mozzarella cheese

1. Preheat the broiler. Place a sheet of aluminum foil on the broiler pan rack.
2. Finely chop the garlic. In a small bowl, stir together the olive oil and garlic and season with salt and pepper.
3. Chop the zucchini and red pepper and place in a medium bowl. Add 2 teaspoons of the garlic oil. Spread the oiled vegetables on the prepared pan and broil for 3 minutes. Lift the foil from the rack and return the vegetables to the medium bowl. Add the pesto and crumbs and stir to combine well.
4. Place the mushroom caps, open side down, on the broiler pan rack and brush with garlic oil. Broil for 2 to 3 minutes. Turn, brush the mushrooms with the remaining garlic oil, and broil for 3 minutes.
5. Divide the stuffing evenly among the mushrooms, spooning it in and gently patting it down. Sprinkle with the mozzarella. Broil until the cheese has just melted and starts to brown.

Au Gratin Potatoes (weight watchers)

Au Gratin Potatoes (WW)
mom2brs via weightwatchers

Ingredients:
1 spray of cooking spray
1 tbsp salted butter
1 medium uncooked onion, diced
2 tbsp all purpose flour
2 cups fat free skim milk
2 lbs uncooked Yukon potatoes, thinly sliced
1 cup low fat shredded cheddar cheese
Salt & Pepper

Directions:

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before serving.

Seasoned Baked Potatoes

Seasoned Baked Potatoes
TheBadWitch/TOH
Yield: 4 servings.

4 medium baking potatoes
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400 for 35-40 minutes or until tender. 

Mexican Baked Eggs

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 1 tablespoon corn oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 2 jalapeno peppers, diced
• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
• 1 (19 ounce) can black beans, rinsed and drained
• 1 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped
• 4 eggs
• 1/2 cup grated cheese such as jack and cheddar

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
6. Remove from heat and stir in the cilantro.
7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
9. Top with the cheese and broil until it melts, no more than a minute or so.

I found the recipe here:  www.closetcooking.com/2011/09/mexic...

Bloody Mary

Bloody Mary
Sharon (GatorGrrrl)

48 oz container of tomato juice (I use Spicy V-8)
3 oz. lime juice
2 oz. Worcheshire sauce
1-2 tbsp horseradish
dash of hot sauce
1 pint (2 cups) vodka

Optional: Garnish with wedges of lime, olive, picked okra or asparagus and a stalk of celery

Mix all the incredients and let the flavors meld at least 1 hour but the longer the better. This will keep for 2 weeks in the frig and gets better with time.

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Pecan Crusted Chicken

The original recipe called for Nutmeg but warned that it's so strong that some may not like it.  I used a dash of Cinnamon instead and really liked that flavor!  This was an easy dinner on a weeknight & done in less than 30 minutes!

Pecan Crusted Chicken
mom2brs via navywifecook

Ingredients:
8 boneless skinless chicken thighs
1 egg
1 cup finely chopped pecans
1 cup crushed up saltine crackers
Salt & Pepper
1/4 tsp Cinnamon (or Nutmeg)
1-2 tbsp olive oil

Directions:
Pound chicken to slightly flatten.  Season with a little Salt & Pepper
In a shallow dish, beat egg.  In a separate shallow dish, combine pecans, saltines & cinnamon. 
Dip chicken in egg then into pecan mixture.  Be sure to coat both sides.
Heat olive oil in a large skillet over medium heat.  Cook chicken for 5-6 minutes per side until crispy. 

Buttery Garlic Bread Ring

Buttery Garlic Bread Ring
Brenda

1 lb frozen bread dough, thawed
1 stick UNSALTED butter, melted
1 egg, beaten
1/4 cup grated parmesan cheese
1 1/2 - 2 tsp fresh garlic, FINELY minced (or if you're in a hurry use 1 tsp garlic powder)
1/2 tsp salt
1 tsp parsley

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In small bowl, mix together parmesan cheese, minced fresh garlic OR garlic powder, salt, parsley and beaten egg. Take thawed bread dough and let rise. Pinch off small pieces (about the size of a golf ball or a tad smaller), roll them in the wet ingredients and put them around the ring in the bundt pan. Let it rise till it doubles. Let bake for 30-40 minutes, depending on your oven. Slowly melt stick of butter on low. As soon as it the bread comes out, brush 1/2 of the melted butter on it. It will bubble a little and look like it's swimming in butter but, wait a few minutes and it will soak into the bread. Then drizzle the remaining butter on top. This ring comes out of the bundt pan easily so, just remove it and put on a serving dish. If there's any butter in the bottom of the pan, pour it in the center of the dish for quick dipping. Serve immediately.

Roasted Butternut Squash

Roasted Butternut Squash
mom2brs via food.com

Ingredients:
1 medium butternut squash
2 tbsp honey
2 tbsp brown sugar
2 garlic cloves, smashed & minced
1/4 cup olive oil
Salt & pepper, to taste
Pam Spray, for cookie sheet

Directions:
Preheat oven to 375 degrees
Peel and chop squash into 2" pieces and place in bowl
Add other ingredients & toss
Spray cookie sheet with a little Pam and spread squash evenly on tray
Roast in oven for 35-45 minutes, until tender, turning 1x during cooking
Serve immediatel

Quinoa Taco Salad

Quinoa "taco" salad
Averyhappymama adapted from Gluten Free Goddess

1 package Far East quinoa roasted red pepper and basil blend cooked according to package directions and fluffed with a fork
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. 

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge and if desired salsa.

Add black beans if desired.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.


Serve with mango if desired.

Health Nut Blueberry Muffins

Health Nut Blueberry Muffins by Zopooh

3/4 cup all-purpose flour (I used 1.5 cups of whole wheat flour all together) 3/4 cup whole wheat flour 3/4 cup white sugar ( I used 1/4 brown sugar and 1/2 splenda) 1/4 cup oat bran 1/4 cup quick cooking oats 1/4 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda

1/4 teaspoon salt 1 cup blueberries 1/2 cup chopped walnuts 1 banana, mashed 1 cup buttermilk ( I used 1 Tbsp of lemon Juice and a 1C of 1% milk) 1 egg (I used 2 egg whites) 1 tablespoon vegetable oil ( I used 1 Tbsp of applesauce) 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.	In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.	Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

Rice Pilaf with Arugula and Pistachios

Rice Pilaf with Arugula and Pistachios
teamgulley via cookinglight.com

Ingredients:
1 tablespoon olive oil
1 cup finely chopped shallots (about 5 shallots)
1 1/2 cups uncooked basmati rice
3 cups canned vegetable broth
1/3 cup dry white wine
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups trimmed arugula (about 4 ounces)
1/4 cup coarsely chopped pistachios

Directions:
Heat olive oil in a large saucepan over medium heat. Add the shallots, and cook for 4 minutes. Stir in the rice, and sauté for 2 minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in arugula and pistachios.

Slow Roasted Tomatoes

Have you ever had slow-roasted tomatoes?

They're like little morsels of concentrated, sweet, beautiful tomato goodness.

Slice the tomatoes in half and put them cut-side up, drizzle them with the tiniest bit of extra virgin olive oil, sprinkle with salt and pepper (sometimes I do paper-thin slices of shallot, too), and roast in a 250 degree oven for like 3 hours. They should look shriveled like raisins but still plump and juicy.

They're delicious anywhere you'd use sundried tomatoes (these are better), by themselves, on skewers with basil and mozz, with garlicky olive oil over pasta, on crostini, in salads (especially a bean salad, yum). They're good on everything, seriously.

And you can store them in the fridge in a jar covered in olive oil.

Black Bean Burgers

Black Bean Burgers
From averyhappymama via allrecipes.com

Ingredients

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Salsa Chicken

Salsa Chicken - slow cooker recipe (Tekoa Garrett)

I sliced 3 boneless, skinless Chicken Breasts into 3 or 4 pieces, spread them out in the slow cooker, added a splash low sodium Chicken Broth and covered it with 4 oz low sodium, all natural Chipotle Salsa, then cooked it on LOW for about 3 hours, until the chicken was cooked and tender.

I shredded the chicken and added 1 can of no-sodium Black Beans (drained and rinsed) plus 1 tsp Smoked Paprika and 1 tsp Fiesta Lime Mrs Dash.

This Salsa Chicken is great to serve with Quinoa and Steamed Veggies, in a low-carb whole grain Tortilla with Baby Spinach, or cold on a large Spinach Salad.

Sweet-Sour Zucchini Salad

Sweet-Sour Zucchini Salad
Grace (TigMode)

*  1/2 cup cider or white wine vinegar
*  4-1/2 teaspoons dried minced onion
*  7 small zucchini, thinly sliced
*  1/2 cup chopped celery
*  1/4 cup chopped green pepper
*  1/4 cup chopped sweet red pepper
Dressing:
*  3/4 cup sugar
*  2/3 cup cider vinegar
*  1/3 cup vegetable oil
*  1 teaspoon salt
*  1 teaspoon pepper

In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. 

Easy Crockpot White Bean Chicken Chili

48 oz jar Randall great northern beans

16 oz jar salsa (I use medium when I use all pepper jack cheese or hot with pepper/Monterey jack combo) can substitue can of tomatoes with basil and oregano

8 oz pepper jack cheese, shredded

4 oz Monterey jack cheese, shredded (or *more* pepper jack instead if you want it hotter)

1 rotisserie chicken, shredded or 3-4 cups cooked chicken, shredded 

Just to clarify -  I use about 12 oz cheese total.

Put everything in a crock pot, mix and cook for 3-4 hours on high or 6-8 hours on low.

Eat quickly while keeping everyone else away from it because it is so damn good.

Orange Chicken

Yummy!!! We served w/ rice & garlic green beans. I made some wraps w/ the leftovers using the chicken, rice, shredded lettuce, & chow mien noodles. They were really good too. Will make again. Thanks OP!


Orange Chicken
Cindy J from Mom's Recipe Collection/ Susan Harder

2 lbs chicken,cut in cubes
1/2 c flour
1 tsp garlic powder
1/2 tsp pepper
2 tbsp butter

1 1/2 c water
1/4 c + 2 tbsp fresh orange juice
1/3 c rice vinegar
2 1/2 tbsp soy sauce
1 tbsp orange zest
3/4 c br sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
3 tbsp cornstarch
1/4 c water

Heat oven to *350. Melt butter and put into baking pan. Put chicken,flour,garlic powder and pepper in a plastic bag and shake. Put chicken in a single layer in pan and bake for 30 min. In a saucepan combine water,vinegar,soy sauce,juice and rind. Stir over med heat,add sugar,ginger and garlic. Bring to a boil,then add cornstarch mixed with water. Boil to thicken. Pour over chicken and bake another 1/2 hr basting every now and then. Serve over rice and sprinkle with green onion.

Zucchini Pie

Zucchini Pie (Carolyn Eber)

1 c. peeled cooked zucchini well drained, mashed and cooled to lukewarm. 1c. sugar 1 c. evaporated milk 1 1/2 T. oleo 3 T. flour 1 egg, slightly beaten 1 tsp. vanilla

I put this all in a blender and mix well. pour into an unbaked pie shell. Sprinkle with nutmeg. Bake 400° for 10 min. then reduce heat to 375° for 30 to 40 min. can be baked and frozen.

Pesto Cream Sauce with Shrimp and Linguine

Pesto Cream Sauce with Shrimp & Linguine

http://allrecipes.com/recipe/pesto-cream-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=shrimp%20and%20pesto&e8=Quick%20Search&event10=1&e7=Home%20Page

• 1 (16 ounce) package of linguine pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cloves garlic, sliced
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
• 1 pound cooked shrimp, peeled and deveined
• 20 mushrooms, chopped
• 3 roma (plum) tomato, diced

 

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

Katie (Katiedid) from Barefoot Contessa

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil

1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Katie's Notes: I used 1 bunch of asparagus instead of the eggplant and then added some leftover roasted cauliflower, green beans and chicken as well. I used about 6 small red, orange and yellow peppers, extra garlic, reduced the oil for roasting to about 2 T. In the dressing I reduced the olive oil to just under 1/4 c. I used 4 oz of garlic and herb crumbled feta and skipped the pine nuts. I used a tri-color orzo (sundried tomato, spinach and plain).

Rustica

Rustica - So this is just your basic pasta dish jazzed up a bit.  My kids loved it!  The recipe is written for one serving so I cooked a whole box of rotini and then did about 3 cloves of garlic and a giant handful of parsley that I chopped.  I think this would be good with whole wheat pasta as well.

Rustica  Amy - amylz
All Recipes Yields: 1 servings

3/4 cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh  parsley
salt and ground black pepper to taste
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain. Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese. 

Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad~*~Sandy~*~

4 cups (1 1/4 lb) cherry or grape tomatoes, cut in half
8 oz small balls fresh mozzarella cheese (bocconcini), drained and cut in half
1/2 cup loosely packed fresh basil leaves, rinsed and torn in pieces
2 T extra virgin olive oil
coarse sea salt
splash balsamic vinegar

Combine tomatoes, cheese, and basil. Drizzle with olive oil, sprinkle lightly with salt and add a splash of balsamic vinegar. Combine gently.

Calories: 137, fat: 11g, fiber 1.2g 

Grilled Garlic Zucchini Parmesan

Grilled Garlic Zucchini Parmesan
mom2brs via allrecipes

Ingredients
3 zucchini
3 tbsp butter, softened
2 cloves of garlic, minced
1 tbsp chopped, fresh parsley
1/2 c freshly grated Parmesan cheese

Directions:
Preheat grill for medium high heat & lightly oil the grate
Cut the zucchini in half crosswise then slice each half into 3 pieces(making 6 total pieces per zucchini)
Mix butter, garlic and parsley and drizzle over the zucchini. 
Top 1 side of the zucchini with the grated cheese
Place the pieces, cheese side up, on the grill (crosswise to prevent them from falling through the grate)
Grill the zucchini until the cheese has melted and it's cooked through, about 8 minutes. 

Summer Vegetable Macaroni and Cheese

Summer Vegetable Macaroni and Cheese
HeatherAReed via The Complete Southern Cookbook

Ingredients

• 1 (8-ounce) package elbow macaroni

Veggies:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 cup chopped fresh broccoli
• 1 cup chopped yellow squash
• 1/2 cup chopped carrots
• 1 small red onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced

Cheese sauce:

• 2 eggs, lightly beaten
• 1 (12-ounce) can evaporated milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper OR a splash of hot sauce
• 1 1/2 cups extra-sharp Cheddar, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup part-skim ricotta cheese

Toppings:

• 3 Roma tomatoes, sliced
• 2 tablespoons dry seasoned breadcrumbs
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook the macaroni according to the package directions. Drain, cover, and set aside.
2. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish, and set aside.
3. Place a Dutch oven over medium heat, and add the oil and butter.
4. When the butter is melted, add the broccoli, squash, carrots, onion, pepper, and garlic. Sauté for 4 to 5 minutes, until the vegetables are tender.
5. Remove the vegetables from the heat, and stir in the macaroni. Set aside.
6. To make the sauce: Whisk together the eggs, milk, mustard, salt, pepper, and cayenne. Pour over the macaroni mixture, and add the Cheddar, Monterey Jack, and ricotta. Gently stir to evenly coat. Taste and adjust seasonings, if necessary.
7. Transfer mixture to the prepared baking dish.
8. Top with the tomatoes.
9. Sprinkle the breadcrumbs and Parmesan over the top.
10. Bake for 15 to 20 minutes, or until golden brown. Let stand 5 minutes before serving warm.

Recipe makes 8 servings.

Zucchini Bites

OP was irelandtwins

I made these zucchini bites/tots that were posted on the wfd thread Tuesday. These were super easy and tasty. I think I'll cut back on the salt that I used next time and all I had was grated parm and some mozzarella. I think they would be good with a cheddar or even a little pepper jack. My little man (22 mos) LOVED these and ate like 5 of them. Good way to use up zucchini and get kids to eat veggies!

Zucchini Bites

Recipe adapted: The Naptime Chef

yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.