Southern Mac and Cheese

Ingredients
2 pounds of elbow macaroni
1 pound of cheddar cheese
1 pound of Monterey jack cheese
3/4 block of Velveeta cheese (about a pound)
2 cups of milk
4 eggs, beaten
Kosher salt (or sometimes I use garlic salt), freshly cracked pepper, and Cajun seasoning or Paprika, to taste


Directions:

1. Boil the macaroni in a large pot with the olive oil until tender.
2. While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates, and cut the velveta into small chunks.
3. Pour milk into a mixing bowl. Add the eggs, salt, pepper, and cheese (save some cheddar for the top). Mix until ingredients are well blended.
4. When macaroni is finished cooking (cook until just under al dene), remove from pot and rinse well with cold water.
5. Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
6. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
7. Bake uncovered at 350°F for 30 minutes.

Ingredients:

• 2 large zucchini 
• 1 tablespoon salt
• 1 pound ground beef 
• 1 1/2 teaspoons ground black pepper
• 1 small green bell pepper diced
• 1 onion diced
• 1 cup tomato paste 
• 1 (16 ounce) can tomato sauce 
• 1/4 cup red wine 
• 2 tablespoons chopped fresh basil 
• 1 tablespoon chopped fresh oregano 
• hot water as needed 
• 1 egg 
• 1 (15 ounce) container low-fat ricotta cheese 
• 2 tablespoons chopped fresh parsley 
• 1 (16 ounce) package frozen chopped spinach, thawed and drained 
• 1 pound fresh mushrooms, sliced 
• 8 ounces shredded mozzarella cheese 
• 8 ounces grated Parmesan cheese 

Directions

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Chocolate cheesecake filled cookies

INGREDIENTS (not adjusted for sweetness)

Chocolate Cookie Ingredients:

• 1 ⅔ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ cup granulated sugar
• ¾ cup brown sugar (I skipped the regular sugar and just used 3/4 cup packed brown sugar which turned out well)
• 1 pinch salt
• 1 egg
• 1 1/2 sticks unsalted butter, room temperature
• 2 teaspoons vanilla extract

Cream Cheese Filling:

• 1 (8 oz) package cream cheese, room temperature and cubed
• ⅓ cup powdered sugar

PREPARATION

• In a small bowl, mix cream cheese and powdered sugar together. Refrigerate for 15-20 minutes before making cookies
• In a large bowl, combine flour, cocoa powder, salt and baking soda; set aside.
• In a separate bowl, cream together butter and sugar until creamy. 2-3 minutes. Add egg and vanilla and continue mixing until just combined.
• With mixer on medium-low speed, slowly add flour, salt and baking soda, mixing until fully incorporated. Put in refrigerator for 15-20 minutes.
• Preheat oven to 400º F and line a baking sheet with silicone baking mat or parchment paper.
• Scoop a rounded tablespoonful of cookie dough and roll into a ball, then press ball flat to make a disk. In center of disk place a teaspoon-sized scoop of cream cheese mixture, also rolled into a ball, then wrap disk around cream cheese and roll into a ball.
• Place each cookie at least 1-inch apart on lined baking sheet.
• Bake for 11 minutes and cool before serving.

Baked Salmon

Preheat oven to 375
Place salmon skin side down in glass baking dish
Dry off salmon with paper towel (pat dry)
season and then place lemons on top if desired
Bake for 30 min

Amazing Oat Chocolate Chip Cookies

Ingredients (not adjusted for sweetness)

• 1 1/2 cups packed brown sugar
• 1 cup butter or margarine, softened 
• 1 teaspoon vanilla
• 1 egg 
• 2 cups quick-cooking oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup chopped nuts, if desired

Steps

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Perfect baked chicken drumsticks

Preheat oven to 425

Pat skin dry and add seasoning

Place on baking sheet with space between ever drumstick with fleshy parts on outer edges of baking sheet

Bake for 35 minutes

Let sit for 10 minutes

Serve

Chocolate Chip Almond Scones

Ingredients

• 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 4 eggs
• 1 cup heavy whipping cream
• 1-1/2 to 2 teaspoons almond extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup slivered almonds, toasted

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.
• On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges.
• Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 8 servings.