Recipe | Easy Homemade Cauliflower Mac & Cheese

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This week we have a great price on Sour Cream at Fry’s ($.49) and also on Cauliflower ($.98 per lb at Sprouts) – Barilla Pasta as well. I took this time to use this to my benefit last night & put together food for the kids for today – turned out terrific!

As much as my kids love most vegetables, any time that you can sneak them in their favorite food so they can eat more is a plus –  I opted to puree the Cauliflower – so that they were out of sight, out of mind….. they had no idea the half head of Cauliflower was in there, and today the pot is almost half gone.

Ingredients:

1/2 Head of Cauliflower, cut into pieces
1/2 C. Butter
2 C. Milk – more or less – use your judgment!
1/4 C. Flour
1 – 1/2 Blocks of Kraft Cheese, 8 oz Medium Cheddar
1/2 C. Sour Cream
A spoon of Ground Mustard
1 Box of Whole Wheat Barilla Mustard

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Chop up the Cauliflower with a knife – throw in a pot of boiling water on the stove. Meanwhile, throw the pasta into another pot – and cook al dente (4-5 minutes).

In a pan on the stove, melt the butter, and add the flour – make a paste, and add the milk – whisk until well blended and let thicken slightly on the stove. Drain the Cauliflower and toss into your blender along with butter/flour/milk mixture and puree until blended.

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Put the puree mixture back in the pan on the stove and add the cheese until melted – season with salt to taste, pepper, and ground mustard.

How much milk? I can’t say I even measure – use your judgment. Use 2 Cups to start – you can add more from there. I love creamy mac & cheese so I tend to use more.

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Drain the pasta, and throw in the Dutch Oven – mix in the pureed mixture and add 1/2 C. Sour Cream and mix until well blended.  Top with bread crumbs and pop into the oven for 25-30 minutes.

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Recipe | Easy Sour Cream Coffee Cake

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This week, we are picking up Sour Cream for just $.49 at Fry’s – it’s a great time to stock up – I picked up 6 over the course of this weekend and am using it to make inexpensive Sour Cream Coffee Cake.

You can top this cake with a few Heath Bars smashed up – or, if you’re not open to that, just the regular topping without the Heath Bars works well too.

My cane sugar was a little lumpy, and I was in a hurry to get it made, so I didn’t work out the lumps – but it tasted just fine.

Cake:

  • 1/2 C Margarine, room temp (or you can use butter, whatever you have)
  • 1 C Sugar
  • 2 Eggs
  • 2 C Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 container of sour cream 12 oz
  • Vanilla Extract

Topping:

  • 1-2 tsp. Cinnamon
  • 1/4 C. Sugar
  • 1/4 C. Brown Sugar
  • A few Heath Bars Smashed Up (MMMn!)

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Blend the butter & sugar, add the eggs, and blend well. Then in the meantime mix the dry ingredients, toss them in with the wet ingredients and pour half the batter into a greased pan.

Add half the topping, and then top with the rest of the wet mixture. Add the rest of the topping. Toss in the oven at 350 for 45 minutes – I usually try to test with a knife at that point, if it’s done the knife inserted in the center will come out clean.  We eat ours with Cool Whip (if I have it available).

Slow Cooker Baked Potatoes

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Ever made Crock Pot Baked Potatoes? I made them last night (for today) – much easier than making them on the stove, or in the oven.

Normally I’d toss them in a stock pot of boiling water, or, in the oven for 45 minutes – but since it’s starting to get warm outside, I prefer to keep my house as cool as possible. 

Using your Slow Cooker is easy – I actually made mine overnight. You can also set your slow cooker outside on the porch and make them outdoors as well.

::: Wash & thoroughly dry your Potatoes

::: Wrap them in Tin Foil (make sure they are dry or the potatoes & foil will be colored when they are done) – make sure you wrap better than I did :)

::: Put in the slow cooker – no liquid, just potatoes (Wrapped).

::: Place on high, 6 hours, or low, 10 hours – I did mine overnight. 

I had a bag of potatoes that was needing to get used up… so I wrapped ALL of my potatoes, and used both slow cookers ( I have a programmable and one that is not programmable).  

I unwrapped 3 of them this morning, took the peels off, diced them, a`nd put them in coconut oil on the stove for Potatoes & Ground Beef for the kids – we made Burritos with Sour Cream for lunch.

How to Freeze Asparagus

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This week we have a great price on Asparagus- great time to stock up. The month of March usually lends way to the best price on this all time favorite. To take advantage of the low price, it’s a great idea to freeze so you can save later.

Reader Beth was generous enough to send forward her tips for freezing asparagus in hopes it will encourage some of you to give it a try yourself.

This is a super easy process. If it weren’t for the boiling water it would take less than 5 minutes.

Step 1:  Start a pot of water to boil and a large bowl of ice water.

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Step 2: Wash and prep the asparagus. If you hold it near the middle with one hand and the bottom with the other and then bend a little it should naturally break at the woody end. You can cut it into 1 inch pieces or leave  whole.

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Homemade Macaroni and Cheese {6 Ingredients}

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I love homemade Mac & Cheese, I could eat it daily – and it’s definitely my weakness!

Although sometimes I will pick up Annie’s Macaroni and Cheese in the box, after making your own you definitely won’t go back to the boxed variety.

Pick up a few items at the store and you can make it quite easily yourself. This is great with all the cheese we are picking up at Fry’s through today 2/23.

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Gather together:

1 box of Elbow Macaroni (I like the big noodles myself)
1/4 C. Butter (though.. I’m more generous – I use 1 stick!)
(Try not to use margarine.. you really want to stick with real butter)
1/4 C. Flour
1 1/2 C. Milk – preferably Whole
8-12 oz. Cheese, preferably Sharp Cheddar
1 Large Egg – not required but certainly makes it better!

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Crock Pot Chicken & Stuffing Recipe

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Looking for a super easy dinner recipe with little effort? I made this one twice this week. The kids loved it, and I was happy that it didn’t require a ton of effort.

You’ll need to use:
4-5 chicken breasts – skinned, and fat removed
Swiss Cheese (optional – I did not use this time as I did not have any)
1 Can Cream of Chicken Soup
1/4 C. Milk
1 Package of Arrowhead Mills Stuffing Mix
1/4 C. Butter melted
1/2 C. Sour Cream

Directions:
Spray the slow cooker with cooking spray. Place the chicken on the bottom of the slow cooker – season them as needed. Cover with Swiss Cheese (if you opt to use it, if not, then leave out). Cover with dry stuffing mix (do not cook this, use it dry).  Mix the cream of chicken, milk and sour cream until well blended and pour over the top.

Cook on low 4 hours; I actually set mine to turn to warm after 4 hours and we came home to a really nice meal that was little effort.