Sloppy joe mac & Cheese

A definite comfort food. Takes a bit of prep because its homemade, but very yummy. Use low fat products and ground turkey to make healthier)

16 oz elbow macaroni
1 lb ground beef
1/2 c chopped celery
1/2 c chopped carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 c water
1 pkg sloppy joe mix (or 1 tbsp. instant minced onion,1 tsp. salt,1/2 tsp. sugar,1/4 tsp. dry mustard,1/4 tsp. chili powder,1 tsp. green pepper flakes,1 tsp. cornstarch,1/2 tsp. instant minced garlic,1/4 tsp. celery seeds)
1 small onion, finely chopped
1 Tbsp butter
1/3 c flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups milk
1 Tbs Worcestershire sauce
8 oz Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the meat, celery and carrot over medium heat until meat is no longer pink and vegetables are tender. Drain. Add tomatoes, tomato paste, water and seasoning mix. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

Drain macaroni, set aside. In a large saucepan saute onion in butter until tender. STir in flour, mustard, salt and pepper until smooth. Gradually add milk while whisking, add Worcestershire sauce . Bring to a boil, cook and stir for 1-2 minutes or until thickened. (Stir constantly).  Remove from heat, stir in cheese. Add macaroni, mix.

Spread 2/3 of macaroni mixture in a 13x9 pan coated with cooking spray.  Spread meat mixture on next. Top with remaining macaroni mixture. Cook at 375 for 30 minutes or until bubbly.

Split pea soup

Yummy recipe from lady at church

Split Pea Soup
8 black peppercorns
3 sprigs thyme
1 bay leaf
2 sprigs parsley
2 Tbs oil
2 med carrots
2 celery stalks
1 large onion
2 Tbs minced garlic
1 ham steak cut into 1/2 inch pieces
1 1/2 tsp course salt
1 lb split peas
4 cups water
4 cups chicken broth
1 Tbs butter

Wrap first 4 ingredients in cheese cloth sachet or put in spice ball.

Saute vegetables until onions are transparent, add liquid, spice sachet, dried peas, ham, heat to boil, lower flame to simmer, cook 1 1/4 hour, add butter and garnish with thyme.

Tart cranberry dipping sauce and jam

Tart Cranberry Dipping Sauce
1 lb frozen cranberries
2 cups orange juice
3 cups ginger ale
2 Tbsp maple syrup
2 Tbsp light brown sugar
1/2 tsp kosher salt
1 orange, zested

Combine ingredients in non reactive saucepan and bring to boil. Reduce heat and simmer, stirring occasionally, for 30-45 minutes, until liquid is reduced by half.
Carefully puree until smooth. Check seasoning. Serve in small ramekins with turkey. Reserve leftover (not used for dipping) for jam recipe below.



Tart Cranberry Jam 
(for turkey sandwiches!)

2 cups tart cranberry dipping sauce (above)
4 ounces ginger ale
1 cup sugar

Combine all the ingredients into a small, non-reactive saucepan.
Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning. Store in fridge.

Cranberry Fennel stuffing

Haven't tried this, but want to.

10 cups day old french sourdough bread, cubed (1 inch)
6 Tbsp olive oil
1 Tbsp dried thyme
salt and pepper to taste
2 lbs sweet italian sausage
3 Tbsp unsalted butter
2 cups peeled and chopped onions
2 fennel bulbs, cored, trimmed, cut into 1/4 inch dice
2 cups dried cranberries
2 cups coarse chopped walnuts
zest of 2 oranges
2 tsp dried sage leaves
1/4 cup chopped parsley
1 cup chicken brother

Toss bread cubes with olive oil, thyme, salt and pepper. Bake at 350 on 2 baking sheets for 15 minutes until lightly toasted. Let cool, put in bowl.

Cook sausage in 2 tbsp oil in skillet for 20 minutes, drain off fat. Put in bowl with bread cubes

Place remaining oil and butter in saucepan and cook onions and fennel for 10 minuets over medium low heat. Add cranberries, cook 5 more minutes. Fold into bread cubes with other ingredients, drizzling on broth 1/2 cup at time to moisten. Adjust seasonings, let cool completely before stuffing turkey.

Apricot Orange Stuffing

The only stuffing my husband has ever liked.

12 cups cubed sourdough bread
2 Tbsp dried thyme
Salt and pepper to taste
4 Tbsp olive oil
1 1/2 cups dried apricots, halved
1 1/2 cups orange juice
2 lbs turkey sausage or sweet Italian pork sausage
2 Tbsp butter
4 cups chopped onions
4 cups chopped celery
1 Tbsp minced garlic
1 Tbsp dried sage leaves, crumbled
2 diced (1/2 inch) Granny smith apples
1 cup dried cherries
2 cups chicken broth

Preheat oven to 350. Toss bread with thyme, salt, pepper and half oil. Spread on baking sheets and bake until golden, 15-20 minutes. Place in a bowl.

Bring the apricots and orange juice to a boil in a small saucepan. Remove from heat and reserve.

Brown sausge in a skillet, transfer to bread bowl with slotted spoon.

Place remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring. Add mixture to bread along with apples, cherries, apricots, and orange juice. Toss well.

Drizzle the chicken broth all over to moisten as desired, adjust the seasonings. Cool completely before stuffing the turkey.

Pumpkin Cranberry Bread or muffins

3 cups flour
1 Tbsp + 2 tsp pumpkin pie spice (or 1 1/4 tsp each cinnamon, nutmeg, ginger & allspice)
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
1/2 cup orange juice
zest of 1 orange
1 cup cranberries

Preheat oven to 350 F. Grease and flour 2 loaf pans or spray muffin tins. Combine dry ingredients in large bowl. Combine wet ingredients in separate bowl, ebat until just blended. Add to flour mixture, stir until moistened. Fold in cranberries. Spoon into pans.

Bake loaves for 60-65 minutes or muffins for 15-20 minutes. Cool in pans for 10 minutes before removing to wire racks.

2 Hot Cocoa Mix recipes

Hot Cocoa Mix
1 1/2 cup powdered dry milk (make sure its fresh, not old and rancid)
1 cup sugar
1/2 cup dutched cocoa (unsweetened will not taste as nice - Hershey's Dark Cocoa works alright)
1/4 cup dry creamer
1/4 tsp salt

Mix ingredients in a container.To serve, fill mug about 1/3 full with mix, add hot water and stir.

AB's Hot Cocoa Mix 

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Creme Brulee French Toast

Perfect for holidays. Make ahead the night before to just pop in the oven in the morning.

1/2 cup unsalted butter
1 cup brown sugar
2 Tbsp corn syrup
sliced bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1/4 tsp salt

in a saucepan, melt butter, brown sugar and corn syrup. pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt. Pour egg mixture over top of bread. Cover and chill overnight in the fridge. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Pasta Salad

Here's a yummy salad. Make a big batch of this for conference weekend.

Pasta Salad
 3/4 lb spiral tri colored pasta noodles
2 carrots
2 ribs celery
1 cucumber
1/2 lb cherry or grape tomatoes
1 can black olives
1 stalk broccoli
1/4 head cauliflower
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1 bunch green onions
1/2 lb cheese cubed
salami, pepperoni, other italian meats (optional)
salt and pepper to taste
1 package good seasons italian dressing mix, made with no water plus add 1 Tbsp mayonnaise or italian dressing.

Cook pasta according to directons and cut up vegetables and cheese. Mix together. Make ahead and add cucumbers and cheese just before serving. Parboil vegetables or leave raw.

Recipe from "The Fat Sisters Cookbook"

Chocolate cookies

Perfect for ice cream sandwiches

1 cup flour
1/3 cup cocoa
1/2 tsp baking powder
1/4 tsp hot cocoa mix
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla

Preheat oven to 350 F. Grease 2 baking sheets. Sift first 5 ingredients into a bowl. Reserve.

Cream butter and sugar with mixer until light and fluffy. Add egg and vanilla, mix well. Add dry ingredients, mix until just combined.

Form 1/4 cup portions of dough into 8 balls. Put 4 balls on each sheet, flatten with spatula. Bake about 10 minutes. Let stand 2 minutes before removing to wire rack to cool completely.