New Year's Eve Food - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Since today is New Year's Eve, today's post deals with New Year's Eve food.

If you're partying tonight, stay safe. Here are a few things you might enjoy serving, including Cheese Straws and Slow-Cooker Peppermint Hot Chocolate. Happy New Year's! Enjoy!

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

TRIPLE CHOCOLATE BISCOTTI

This is from Sean Paajanen, who wrote for The Spruce Eats (formerly About.com).

Sean wrote, “You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa.”

Ingredients:

5 cups flour

1 1/2 cups cocoa powder

2 tbs baking powder

1 cup butter

2 cups sugar

6 eggs

1 tbs vanilla extract

2 cups chocolate chips

12 oz semi-sweet chocolate

Preparation:

Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

CHEESE STRAWS

This is from Carroll Pellegrinelli, who wrote for The Spruce Eats. She wrote, "Here is one of my family's favorite homemade snacks. Not only do they make a good afternoon treat, but they're a crowd-pleaser at our parties too. Next time there's a bake sale, I'm making these Cheese Straws." Prep Time: 35 minutes; Cook Time: 30 minutes; Total Time: 65 minutes

The

Ingredients

1-3/4 cup flour

1/3 teaspoon salt

1/4 teaspoon dry mustard, or to taste

1/4 teaspoon cayenne (red) pepper, or to taste

1-1/4 pound sharp cheddar cheese, grated, room temperature

1/2 cup (1/4 pound) butter, softened

Preparation

In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream together cheddar cheese and butter. Gradually add flour mixture. Combine completely. Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.

Store in tightly covered container. These Cheese Straws may be frozen with wax paper between layers.

Macaroni and Cheese

Who doesn't love Mac and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of it that we whip up periodically.

Well, here are six variations to add to your Mac and Cheese line-up, including Grandma’s Mac And Cheese and Slow-Cooker Chili Mac ‘N Cheese. Add a veggie and dessert, and voila! Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

EASY MACARONI AND CHEESE CASSEROLE

This comes from Diana Rattray at The Spruce Eats. Diana wrote, “This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy custard-like texture, and it is a real time-saver because there is no separate sauce to cook.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 4 servings

To view this online, click here.

Ingredients

2 ounces (4 tablespoons) unsalted butter, more for the pan

Fine salt, as needed

8 ounces uncooked elbow macaroni (about 2 cups)

2-1/2 cups shredded cheddar cheese, divided

Freshly ground black pepper, to taste

2 large eggs

1/2 cup milk

Paprika, for garnish, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F / 180 C / Gas 4. Grease an 8-inch square baking pan or 2-quart casserole dish with butter.

Cook the macaroni in well-salted boiling water following the package directions.

Drain well.

Return the pasta to the pot and add the butter; stir until melted.

Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

In a medium bowl, whisk the eggs with the milk.

Add the milk mixture to the macaroni; stir until thoroughly combined.

Spoon the macaroni and cheese mixture into the prepared casserole or baking pan.

Sprinkle the remaining 1/2 cup cheese evenly over the top along with paprika, if using.

Bake the macaroni and cheese uncovered until the cheese melts and browns, 25 to 30 minutes.

How to Store and Freeze

Baked macaroni and cheese will keep in an airtight container for three to five days in the refrigerator.

It also freezes well; put the casserole in a freezer-safe container to use as a side dish for a family meal, or put in individual containers for lunches or snacks. Mac and cheese will last in the freezer for up to three months.

Feeling Adventurous? Try This:

Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.

Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.

\Add a few tablespoons of minced jalapeño peppers or add 1 small can of mild chopped green chile peppers.

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

Ingredients

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Directions

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

Macaroni And Cheese

Is there anything more iconic as a comfort food than Macaroni and Cheese? Maybe not.

I'm sure that someone reading this is thinking, Macaroni and cheese? Yuck! That's okay. We all have foods we love and/or hate. I knew someone who adored liver and onions, which I absolutely hate.

But that's beside the point. Today's post is all about Mac and Cheese, and includes Slow-Cooker Chili Mac ‘N Cheese and Creamy Baked Macaroni and Cheese, along with four other mac and cheese recipes. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1 1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

Enjoy!

CREAMY BAKED MACARONI AND CHEESE

This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "This macaroni and cheese recipe, inspired by Stouffer’s, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness."

Total Time: 1 hour; Yield: 6 to 8 servings

This was featured in "The Platonic Ideal of Macaroni and Cheese", and can be viewed online at https://www.nytimes.com/2021/11/04/dining/baked-macaroni-cheese-recipe-homemade.html.

Another link to check out is for Alison Roman's guide, "How to Make Mac and Cheese." While you're at it, you might want to sign up Eric Kim in The New York Times cooking enewsletter. Great recipes, helpful guides, etc. I highly recommend it.

Ingredients

Salt

1 pound cavatappi or elbow macaroni

1/2 cup unsalted butter

1/2 cup all-purpose flour

6 cups whole milk

1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5-1/4 cups)

8 ounces Velveeta, torn into pieces

4 ounces Pecorino Romano, coarsely grated (1 cup)

1/2 teaspoon dry mustard powder

1/4 teaspoon onion powder

Pinch of ground cayenne

Freshly ground black pepper

Preparation

Heat oven to 350 degrees.

Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.

Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.

Step 4

Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.

To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.

Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

BEST MAC AND CHEESE

This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”

For 6 people; Ready in 20 min.

To view this online, click here.

Ingredients

1 tablespoon(s) butter

2 tablespoon(s) all-purpose flour

1-1/4 cup(s) skim milk

1-1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar

3 tablespoon(s) grated Parmesan cheese

1 teaspoon(s) low sodium Worcestershire sauce

1/2 teaspoon(s) dry mustard

1/8 teaspoon(s) pepper

1/8 teaspoon(s) hot sauce

4 cup(s) cooked elbow macaroni

Directions

Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1-1/4 cups dry elbow macaroni

1-1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2-1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2-1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1-1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Final Friday Recipes

Okay, is it really (really) New Year's Eve this Sunday? Yup, from the looks of things, it really is. Today's post deals with New Year's Eve food.

If you're partying tonight, stay safe. Here are a few things you might enjoy serving, including Cheese Straws and Slow-Cooker Peppermint Hot Chocolate. Happy New Year's! Enjoy!

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

TRIPLE CHOCOLATE BISCOTTI

This is from Sean Paajanen, who wrote for The Spruce Eats (formerly About.com).

Sean wrote, “You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa.”

Ingredients:

5 cups flour

1 1/2 cups cocoa powder

2 tbs baking powder

1 cup butter

2 cups sugar

6 eggs

1 tbs vanilla extract

2 cups chocolate chips

12 oz semi-sweet chocolate

Preparation:

Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

CHEESE STRAWS

This is from Carroll Pellegrinelli, who wrote for The Spruce Eats. She wrote, "Here is one of my family's favorite homemade snacks. Not only do they make a good afternoon treat, but they're a crowd-pleaser at our parties too. Next time there's a bake sale, I'm making these Cheese Straws." Prep Time: 35 minutes; Cook Time: 30 minutes; Total Time: 65 minutes

The

Ingredients

1-3/4 cup flour

1/3 teaspoon salt

1/4 teaspoon dry mustard, or to taste

1/4 teaspoon cayenne (red) pepper, or to taste

1-1/4 pound sharp cheddar cheese, grated, room temperature

1/2 cup (1/4 pound) butter, softened

Preparation

In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream together cheddar cheese and butter. Gradually add flour mixture. Combine completely. Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.

Store in tightly covered container. These Cheese Straws may be frozen with wax paper between layers.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Broccoli Cheese Soup and Easy Chicken Enchiladas. Enjoy!

CROCKPOT MAPLE BBQ CHICKEN SANDWICHES

This came from a Weight Watchers crockpot email list maybe a decade or more ago. The points value is from then.

4 servings = 225 calories, 4g fat, 1g fiber; 5 points per serving

Ingredients

1/2 C. maple flavored syrup

2 T. prepared mustard

2 T. Worcestershire sauce

2 t. lemon juice

1/2 t. chili powder

1/4 t. garlic powder

4 boneless, skinned chicken breasts

Directions

Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.

You can either eat the breasts whole or shred them on buns or rice for more points.

BROCCOLI CHEESE SOUP

This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.

Click here to view this online.

Ingredients

4 heads broccoli, cut into 1-inch pieces

Olive oil, for drizzling

Salt and freshly ground black pepper

1 stick (4 ounces) unsalted butter

1 whole onion, diced

1/3 cup all-purpose flour

4 cups whole milk

2 cups half-and-half

Pinch nutmeg

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional

1 cup chicken broth, optional

Directions

Preheat the oven to 375 degrees F.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.

Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: 4 g; Carbohydrates: 6 g

FRIED EGGS AND POTATOES

This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, 1/2-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal."

Time: 30 minutes; Yield: 2 to 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023911-fried-eggs-and-potatoes. While you're there, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. If you're like me when it comes to food, you won't regret it.

Ingredients

1/4 cup extra-virgin olive oil

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

1/4 teaspoon ground turmeric

1 tablespoon tomato paste

1 large Yukon Gold potato (about 12 ounces), peeled and diced into 1/2-inch cubes

4 large eggs

Fresh herb of your choice, chopped, for garnish (optional)

Preparation

In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.

Add the potatoes, season with about 1/2 teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add 1/4 cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.

Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Meatless Monday

It's time for another Meatless Monday. Since Christmas is less than two weeks away, here are six last-minute recipes to help with your holiday meal, including Ultimate Stuffed Acorn Squash and Baked Macaroni and Cheese. Enjoy!

LOADED SWEET POTATO

This is from page 35 of the June 2017 issue of Runner’s World website, and begins, “Sweet potatoes have more antioxidants than white ones do.”

Makes 4 servings

To view this, as well as other recipes in the article, online here.

Ingredients

2 teaspoons olive oil

2 medium sweet potatoes, peeled and diced

15 ounces black beans, drained and rinsed

1 teaspoon each paprika, garlic powder, cumin

1/2 teaspoon each cinnamon, kosher salt

1 tablespoon apple-cider vinegar

1/4 cup plain Greek yogurt

1/4 cup cilantro, chopped

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes to skillet and cook, stirring occasionally, until golden, 5 minutes. Add 3/4 cup water. Cook, covered, stirring occasionally, until potato pieces are soft, 6 to 8 minutes. Halfway through cooking, stir in beans. Cover and continue cooking. In a small bowl, combine paprika, garlic powder, cumin, cinnamon, and salt. Stir spices and vinegar into skillet. Uncover skillet to let any excess water evaporate. Divide mixture among 4 bowls and top each portion with yogurt and cilantro.

ULTIMATE STUFFED ACORN SQUASH

This is from Vegetarian Times, and begins, “The Native American 'three sisters'—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans.”

Makes 8 servings.

To view this online, click here.

Ingredients

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preparation

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

Nutrition Information: Calories: 425; Carbohydrate Content: 53 g; Cholesterol Content: 80 mg; Fat Content: 20 g; Fiber Content: 8 g; Protein Content: 15 g; Saturated Fat Content: 10 g; Sodium Content: 533 mg; Sugar Content: 6 g

PUMPKIN SHEET PAN PIE

This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”

Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes

To view this online, click here.

Ingredients

Crust

4 cups all-purpose flour

1/2 teaspoon salt

1 1/3 cups cold Land O Lakes® Butter cut into chunks

1 1/4 cups cold water (additional if necessary)

Filling

4 large Land O Lakes® Eggs

2 cups firmly packed brown sugar

1 cup Land O Lakes® Heavy Whipping Cream

1 (29-ounce) can pumpkin

2 teaspoons pumpkin pie spice

1 teaspoon salt

Caramel Whipped Cream

1 1/2 cups Land O Lakes® Heavy Whipping Cream

1/4 cup caramel ice cream topping

2 tablespoons powdered sugar

Directions

Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.

Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.

Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.

Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.

Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.

Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.

Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.

Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.

Serve pie with a dollop of whipped cream and crust cut-out garnish.

Tip #1

To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.

UPSIDE-DOWN CHERRY COBBLER

This came from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, “Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.” Serves 6 – 8.

To view this online, click here.

Ingredients

1 cup flour

1-1/2 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon butter, melted, melted

1/2 cup milk

15 ounce can pitted cherries

Directions

Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder & salt. Stir in 2 teaspoons melted butter & milk. Combine completely. Pour batter into prepared pan.

Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice & 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.

Serve with whipped or ice cream.

Note: *Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

APPLE CRISP

This comes from a long-since-forgotten-emailing-list.

Ingredients

4 large apples

1/2 cup brown sugar

1 cup flour

3/4 cup white sugar

1 tsp. cinnamon

1/4 tsp. salt

2 Tbs. melted butter

1 egg

1/2 cup water

Directions

Preheat oven to 375 degrees. Peel, core & slice the apples. Put apples in a bowl & mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, & 1/4 teaspoon salt. In another bowl, beat together 1 egg, 2 tablespoons melted butter & 1/2 cup water. Add them to the dry ingredients. This is the topping. Put apples in baking dish & pour topping over them. Bake for 30 - 40 minutes. When done, apples should be soft & topping golden and crisp. Remove from oven & let cool.

Meatless Monday

Hope your weekend was good. If, like me, you didn't get everything done that you wanted to, at least there's still next weekend.

In the meantime, it's Meatless Monday. Here are six yummy vegetarian recipes to help you through the day, including Chipotle Asparagus Quesadillas and Red Velvet Cheesecake. Enjoy!

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1 1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Directions

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Directions

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

VEGETARIAN STUFFED PEPPERS

This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."

Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes

View this online here.

Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.

Ingredients

1 1/2 cups brown rice

6 large green bell peppers

3 tablespoons soy sauce

3 tablespoons cooking sherry

1 teaspoon vegetarian Worcestershire sauce

1 1/2 cups extra firm tofu

1/2 cup sweetened dried cranberries

1/4 cup chopped pecans

1/2 cup grated Parmesan cheese

salt and pepper to taste

2 cups tomato sauce

2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

FANTASTIC FRUIT SALAD

This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”

Makes 4 servings.

View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.

Ingredients

1 red apple, cored and chopped

1 Granny Smith apple, cored and chopped

1 nectarine, pitted and sliced

2 celery stalks, chopped

1/2 cup(s) dried cranberries

1/2 cup(s) chopped walnuts

1 (8 oz.) container, nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

Mac and Cheese - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with Macaroni and Cheese.

Who doesn't love Mac and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of it that we whip up periodically.

Well, here are six variations to add to your Mac and Cheese line-up, including Slow Cooker Chili Mac 'n Cheese and Baked Macaroni and Cheese. Add a veggie and dessert, and voila! Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1 1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

PERFECT MACARONI AND CHEESE CASSEROLE WITH BREAD CRUMBS

This comes from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.” Prep Time: 20 minutes; Cook Time: 30 minutes; Cook Macaroni: 8 minutes; Total Time: 58 minutes; Yield: Serves 4 to 6.

To view this online, click here.

Ingredients

8 ounces macaroni

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup half-and-half or light cream

1 cup milk

1 teaspoon Dijon mustard or a spicy brown mustard

2 1/2 to 3 cups shredded Cheddar cheese

1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter

Preparation

Heat oven to 375°. Grease a 2-quart baking dish.

Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.

In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese.

Continue cooking, stirring, until cheese is melted.

Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.

Scatter the buttered bread crumbs evenly over the cheese layer.

Bake for about 25 minutes, until lightly browned and bubbly.

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

Ingredients

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Directions

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

BAKED MACARONI AND CHEESE

This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

Meatless Monday

Hope your weekend was good. If, like me, you didn't get everything done that you wanted to, at least there's still next weekend.

In the meantime, it's Meatless Monday. Here are six yummy vegetarian recipes to help you through the day, including Chipotle Asparagus Quesadillas and Red Velvet Cheesecake. Enjoy!

BAKED MACARONI AND CHEESE

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

Serves: 8; 5 points

Ingredients

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

CHIPOTLE ASPARAGUS QUESADILLAS

This comes from the April/May 2014 issue of Vegetarian Times, page 34. It begins, “Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)

1 red bell pepper, sliced (1 cup)

1 medium onion, sliced (1 cup)

1 1/2 tsp. olive oil or vegetable oil

1 tsp. dried oregano

4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise

2 tsp. minced, drained chipotles in adobo sauce

1 Tbs. lime or lemon juice

Directions

Preheat oven to 425°F.

To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

nutritional information Per Quesadilla: Calories: 273; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 32 g; Cholesterol: 0 mg; Sodium: 235 mg; Fiber: 8 g; Sugar: 3 g; Vegan

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Directions

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

VEGETARIAN STUFFED PEPPERS

This recipe was posted by DWYATT on AllRecipes, and begins, "This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."

Prep: 10 minutes; Cook: 1 hour 10 minutes; Ready In: 1 hour 20 minutes

View this online here.

Note: If you're like me and don't have cooking sherry around, feel free to replace it with with alcohol-free cooking sherry (if there is such a thing) or 3 tablespoons of water. Personally, it's been decades since I've had cooking wine/sherry/etc in my house, as well as non-cooking (drinking) alcohol. When I want to celebrate, say at New Year's, etc., I've found that there are plenty of non-alcoholic sparkling juices on the market.

Ingredients

1 1/2 cups brown rice

6 large green bell peppers

3 tablespoons soy sauce

3 tablespoons cooking sherry

1 teaspoon vegetarian Worcestershire sauce

1 1/2 cups extra firm tofu

1/2 cup sweetened dried cranberries

1/4 cup chopped pecans

1/2 cup grated Parmesan cheese

salt and pepper to taste

2 cups tomato sauce

2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

FANTASTIC FRUIT SALAD

This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”

Makes 4 servings.

View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.

Ingredients

1 red apple, cored and chopped

1 Granny Smith apple, cored and chopped

1 nectarine, pitted and sliced

2 celery stalks, chopped

1/2 cup(s) dried cranberries

1/2 cup(s) chopped walnuts

1 (8 oz.) container, nonfat lemon yogurt

Directions

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.