Just for you, Caitlin. :) Hope your family likes it. We LOVE it!
*1 lb. medium-sized shell pasta (I like whole wheat, but it is harder to find)
*8 oz. chopped smoked ham
*1 1/2 cups half and half (you can use milk, but it won't be as creamy)
*1 cup grated sharp cheddar cheese
*1 cup grated Monterrey jack cheese
*1/2 cup grated Havarti cheese (this is a little harder to find. HEB always has it)
*1 tsp crushed rosemary (not powdered)
*pepper to taste ( I just use a little)
*1 cup crushed crackers or breadcrumbs (I use crushed Ritz crackers)
*1 Tbsp butter, melted
1/4 cup shredded Parmesan cheese
1. In a large pot, boil pasta in salted water until done.
2. Drain the pasta and return to pot.
3. Add the chopped ham, half and half, cheese (except Parmesan), rosemary and pepper.
4. Stir until well combined and transfer to a greased 9x13 dish.
5. In a separate bowl, combine your crackers or bread crumbs, butter and Parmesan cheese.
6. Sprinkle, evenly, over the top of pasta.
7. Cover with foil and bake at 350 for approximately 25 minutes.
8. Remove foil and bake and additional 5-10 minutes, until a little toasty brown on top.
Showing posts with label traditions. Show all posts
Showing posts with label traditions. Show all posts
Saturday, February 5, 2011
Monday, December 21, 2009
Pretzel Turtles
small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews
m&m's
Optional: almond bark or white chocolate for drizzling
This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. Unwrap Rolo candies and place one on top of each pretzel like a cute little hat.
Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy, until the carmel squishes out a little bit.
Here's where you can be creative. You don't need to stick to pecan halves. You can use cashews and peanuts. And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too.
If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews
m&m's
Optional: almond bark or white chocolate for drizzling
This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. Unwrap Rolo candies and place one on top of each pretzel like a cute little hat.
Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy, until the carmel squishes out a little bit.
Here's where you can be creative. You don't need to stick to pecan halves. You can use cashews and peanuts. And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too.
If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.
Gingerbread Cookies
Just finished decorating our gingerbread men with the girls. Such a fun Christmas tradition!
1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate (the best part)!
1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate (the best part)!
Saturday, December 19, 2009
White Chocolate Candy Popcorn
2 bags of microwavable popcorn ( I use butter, but you can choose)
1 bag of Christmas colored m&ms
1 package of vanilla almond bark
Pop popcorn, let cool. Melt almond bark according to directions. Pour over popcorn and stir around. Sprinkle m&ms in and mix. Let harden, then break up and put in baggies.(Other items you can add in to popcorn are: pretzels, nuts, cheerios, etc)
Another fun thing about this recipe is you can use it for many different holidays. I just made it for a little Halloween treat, but instead of the Christmas m&m's, I used Reeces Pieces & candy corn.
1 bag of Christmas colored m&ms
1 package of vanilla almond bark
Pop popcorn, let cool. Melt almond bark according to directions. Pour over popcorn and stir around. Sprinkle m&ms in and mix. Let harden, then break up and put in baggies.(Other items you can add in to popcorn are: pretzels, nuts, cheerios, etc)
Another fun thing about this recipe is you can use it for many different holidays. I just made it for a little Halloween treat, but instead of the Christmas m&m's, I used Reeces Pieces & candy corn.
Wednesday, October 14, 2009
Monster Cookies
Remember these, ladies?! :) I have grandma's original recipe, but it is so big, the batch makes like a million cookies. This is the shortened version. :) Don't these cookies just bring back so many memories?! I've decided to make these a new family tradition with my little family, maybe at Christmas time, in honor of Grandma & Grandpa Sutherland. I am gong to make these tomorrow with the girls.... umm, can't wait!
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&M's)
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons (if you want to make smaller/normal size cookies) or you can make "monster-sized" ones like g-ma. Place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
**Made 20 "Monster-sized" cookies. :) **
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&M's)
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons (if you want to make smaller/normal size cookies) or you can make "monster-sized" ones like g-ma. Place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
**Made 20 "Monster-sized" cookies. :) **
GORP
Not sure why the name is GORP....but Dee Dee Baker made this every Fall, and since then, it has been a family favorite. We always make it General Conference Weekend.
Super easy to make. Really cute in a mason jar, and then given to families. We sometimes give it to the families that we "Boo". Love you guys!
Candy Corn
M&Ms
peanuts
raisins
Mix together and enoy....yummy!
Super easy to make. Really cute in a mason jar, and then given to families. We sometimes give it to the families that we "Boo". Love you guys!
Candy Corn
M&Ms
peanuts
raisins
Mix together and enoy....yummy!
Monday, September 28, 2009
Young's Dairy Sweet Potato Casserole
**We have started to make this for Thanksgiving!!!
5 lbs Sweet Potatoes
1 cup Granulate Sugar
1/2 cup butter, melted
2 Eggs
1 tsp Vanilla
1/2 cup milk
Topping
1 cup light brown sugar
1/2 cup flour
1/3 cup butter, melted
1 cup Pecan Pieces
Blend first 6 ingredients together. Pour into a greased 13 x 9 inch pan. Blend topping ingredients together and sprinkle over sweet potato mixture. Bake at 375 degrees for 35-45 minutes, or until top is slightly brown. Cool 15 minutes before serving.
5 lbs Sweet Potatoes
1 cup Granulate Sugar
1/2 cup butter, melted
2 Eggs
1 tsp Vanilla
1/2 cup milk
Topping
1 cup light brown sugar
1/2 cup flour
1/3 cup butter, melted
1 cup Pecan Pieces
Blend first 6 ingredients together. Pour into a greased 13 x 9 inch pan. Blend topping ingredients together and sprinkle over sweet potato mixture. Bake at 375 degrees for 35-45 minutes, or until top is slightly brown. Cool 15 minutes before serving.
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