Mac-n-Cheese Cupcakes

Technically Mini Mac-n-Cheese Pies, but Noah says they are cupcakes:)

2C. Ritz Crackers-crushed
3C. Shredded Cheddar Cheese, divided
5Tbs Butter, melted
2Tbs Butter, COLD and chopped
3C. Macaroni Noodles, cooked
2 Large Eggs
1/2C Milk
1/4C Sour Cream
1/4tsp Salt

Combine cracker crumbs, 1C cheese, and melted butter. Scoop into muffin tin (one with 12 cups) Press down and up the sides to make a "crust" for your pies. Set Aside. Combine eggs, milk, sour cream, cold butter, and salt. Add the macaroni noodles and 1/2 C cheese, stir until combined. Spoon noodle mixture on top of your crusts (approximately 2Tbs each but just divide evenly into all of the crusts) Top with reaming shredded cheese. Bake at 350 for 25 min. until cheese is golden and slightly crisp. Allow to cool before removing them from the pan if you want them to keep their "cupcake" shape.

This is the exact recipe I used but I think next time I will add a little more Sour Cream and Cheese to the noodle mixture for a creamier center! But they were a BIG hit!!!

Recipe courtesy of "Food Network" and "Paula Dean"

Cheese Manicotti

Also a borrowed picture, but looks exactly the same:)

14(or so) Manicotti Noodles
15oz.Part Skim Ricotta Cheese
2C Shredded Mozzarella Cheese(+little extra for topping)
1/4C Parmesan Cheese, grated(+little extra for topping)
2Tbs. Fresh Parsley, chopped
1/2tsp. Salt
1/4tsp. Pepper
3 Cups Marinara Sauce

Boil noodles according to package directions, Drain and cool in single layer, Stir together cheeses, parsley, salt, and pepper, Spoon or pipe into cooled noodles, Spread thin layer of sauce on bottom of 9x13 baking pan, place filled noodles on top of sauce, pour remaining sauce over noodles, cover with foil, bake @350 for 40 min. Sprinkle with remaining Mozzarella and Parmesan, cook until melted, Let cool, Enjoy:)

FREEZABLE: I read somewhere that you can make this recipe without boiling the noodles and freeze it. Then bake it the same as directed as if the noodles had been boiled. I haven't tried it yet so I can't say but you are welcome to (as long as you let me know how it worked:))

Stuffed Greek Pizza

Canola Oil

1 Onion, chopped

1 10oz. Pkg. Frozen Spinach, chopped and squeezed dry

1C. Ricotta Cheese

1/3 C. Crumbled Feta Cheese

½ C. Parmesan Cheese, shredded

1 can Artichoke Bottoms, chopped

¼ C. Fresh Dill, chopped

2 Egg Whites, beaten

Pepper, to taste

2 refrigerated pizza doughs (in those pop open cans)

Heat oil, saute onions until tender. Stir in spinach and cook about 3 min. Transfer to a large bowl. Stir in ricotta, feta, dill, pepper, and artichoke bottoms. On a pizza pan (I use a pizza stone) roll out one pizza dough. Top with filling. Roll second pizza dough over top. Crinkle the edges together with a fork. Slice 2 slits  on top to vent steam. Brush with egg whites. Sprinkle with shredded parmesan. Bake @ 450 degrees about 25 min. Until crust is golden and filling is hot.

Baked Cheese Ziti

Olive Oil Spray

1 14oz. Box Ziti Pasta

1 15oz. Cont. Ricotta Cheese

2 Lg. Egg Whites

8oz. Mozzarella Cheese

¼ Tsp. Garlic Powder

Salt, to taste

Pepper, to taste

Red Pepper Flakes, to taste

Marinara (recipe from this book)

Parmesan Cheese, grated

Boil ziti, drain and set aside. Combine ricotta, egg whites, all but 1c mozzarella cheese. Stir to combine. Add garlic powder, salt, pepper, and red pepper flakes. Stir to combine. Add noodles. Stir to combine. Line bottom of 9x13 baking dish with marinara sauce (about 1C.) Add half the pasta mixture and spread evenly in pan. Top with marinara (about 1C.) Add remaining pasta. Spread evenly. Cover with remaining marinara. Sprinkle with remaining mozzarella and parmesan cheese. Cover with foil. Bake 20 min @ 450 degrees. Remove foil. Bake 10 min longer, until cheese is melty. Cool and enjoy:)

FREEZABLE:  Refer to "Freezer How To" for detailed instructions. When ready to use, bake from frozen @ 350 for about an hour, until heated through

Velveeta Veggie Soup

1½ Qt. Water

4 Chicken Bullion Cubes

1lb. Brick Velveeta Cheese, chopped

1 can Cream of Chicken Soup

16oz bag frozen Broccoli and Cauliflower Mix

1C. Celery, diced

2 large potatoes, diced

1C. Onion, diced (I omit this)

In a large pot bring water and bullion to a boil. Add potatoes, celery, onion and bring back to a boil. Boil about 5 min. Add cream of chicken soup. Stir to combine. Bring back to a boil. Chop velveeta brick into chunks. Add  frozen broccoli and cauliflower. Bring back to a boil. Reduce temperature. Add velveeta chunks. Cook until all the cheese chunks are melted. Best served in a bread bowl:)

FREEZABLE: Pour cooled leftovers into a freezer baggie and freeze for another meal. Reheat in crockpot when ready to use. If soup reheats to thick add extra water or chicken stock to desired consistency.

Marinara Sauce

Shown here with Meatballs and Garlic Cheese Bread (Recipes also found on this blog)

 1C. Minced Onion

2 Tbsp. Minced Garlic

28 oz. Can Crushed Tomatoes

¼ C. Water

2 Tbsp. Tomato Paste

2 Tsp. Honey

1 Tbsp. Dried Oregano

2 Tsp. Dried Basil

½ Tsp. Red Pepper Flakes (I like it spicy so I use 1 tsp.)

Salt to taste

In a skillet over medium heat, saute onion and garlic until tender. Reduce heat to low and add crushed tomatoes, tomato paste, honey, oregano, basil, and red pepper flakes until well combined. Cover and cook, stirring occasionally, for about an hour.

We use this Marinara for:

Meatballs on a Stick (with marinara dipping sauce)

Spaghetti and Meatballs(There is no separate recipe for that, kinda self explanatory:)

Mini Meatball Subs

Baked Cheese Ziti

FREEZABLE: Make a double batch or save half for later. Allow to cool completely and pour into freezer baggie. Lay flat in freezer. When ready to use, set out until softened, reheat in skillet.