Thursday, October 28, 2010

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
  1. Preheat oven to 300 degrees. Rinse seeds.
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Hobo Dinners

1 pound ground beef
5 potatoes, peeled and cut into cubes (This time I used these Baby Yellow Potatoes I found at the grocery store. Yay, for not having to peel and cut!)
4 large carrots, peeled and sliced lengthwise (Again, I took a shortcut and used carrot chips.)
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste
 olive oil
  1. Preheat oven to 400 degrees. Line baking sheet with foil squares for however many packets you are making.
  2. Shape the ground beef into patties and place in center of each foil square. Layer the vegetables on top of the beef patties, starting with the onions, then carrots and finally potatoes. Season with salt, pepper and garlic salt to taste. Drizzle with olive oil.
  3. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.

Friday, October 22, 2010

Baked Mac and Cheesy

This recipe is, indeed, very CHEESY! 

1 pound Cooked Pasta
½ cups Butter
½ cups Flour
1 teaspoon Salt
½ teaspoons Ground Black Pepper
3-¾ cups Milk
¼ teaspoons Nutmeg
1 teaspoon Dijon Mustard
2-½ cups Shredded Cheese Of Your Choice
½ packages (6.6 Oz. Package) Goldfish Crackers, Smashed
1. Preheat your oven to 350ºF.
2. Cook your pasta according to the directions on the package. Once the water comes to a boil and you put the pasta in your water, you can start making your sauce.
3. Melt the butter over low heat until melted.
4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.
5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick and coats the back of a wooden spoon. This will take about 10-15 minutes. You are basically making a bechamel sauce.
6. Add the nutmeg and Dijon mustard and stir.
7. Grate half a block of cheese. I used extra sharp cheddar, then also bought a package of already-shredded cheese to help save some time. You can use any cheese you like though. Some Gruyere, bleu, Swiss, provolone, jalapeno cheddar … all those would be super tasty.
8. Once the sauce is thick and bubbly, add in your cheese and stir. The cheese sauce will now be very thick!
9. Your pasta should be done before all this, so just make sure you drain it—but do not rinse! Return the pasta to your boiling pot.
10. Pour the cheese sauce into the pot and stir well.
11. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish.
12. Sprinkle some shredded cheese on the top.
13. Pour half the package of Goldfish crackers into a food storage bag. Use your hand, a rolling pin or a pan to smash the crackers into crumbles. Sprinkle the mixture on top of your macaroni and cheese.
14. Bake the macaroni and cheese for 20-25 minutes.

Here it is straight out of the oven. I also let it broil for a few minutes to get the top nice and crunchy!
 Serve and enjoy!

Sunday, October 17, 2010

Pepperoni Pockets


1 can of Pillsbury Crescent Rolls
Mozzarella Cheese

Unroll Crescent rolls into triangles. Place pepperonis and cheese on triangles.
 Fold edges over to make a pocket.
 Bake at 375 degrees for 11- 13 minutes.