Miracle Mac n’ Cheese

It was getting closer and closer to dinner time, but I had no idea what to make.¬†My girl and I flipped through Pintrest and came across this recipe and she said I should make it ūüôā This mac n’ cheese is so easy, you don’t have anymore excuses to buy boxed stuff, and if you can boil water, you can make this tasty macaroni and cheese! It’s pretty neat how cooking the noodles in milk makes all the difference. My daughter (aka. The Picky One) ate two servings of this – that is a very rare occurrence in this house. Thanks for reading, enjoy!

Miracle Macaroni and Cheese – heavily adapted from Budget Bytes

  • 4 1/2 cups milk
  • 1 pound elbow macaroni pasta
  • 2 cups shredded cheddar cheese ( I used sharp white cheddar)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon¬†Salt, More To Taste
  • 1/2 teaspoon¬†Seasoned Salt, More To Taste
  • 1/2 teaspoon¬†Ground Black Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1/4 teaspoon paprika

Directions –

Combine the dry macaroni and 4 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring. As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture. Once the pasta is soft and has absorbed most of the milk, season with salts, pepper, paprika, and dry mustard, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/2 cup of milk. Turn the heat off and stir in the shredded cheese. Serve immediately.

Wookies!! (Waffle Cookies)

Ha! Get it? ūüėȬ†To be honest, I was more excited to try this waffle cookie recipe out than the waffle recipe.¬† ¬†These are fast, easy and tasty. My husband prefers underdone cookies (ick!) but he didn’t mind the crispness of these (I know because he had no problem eating lots). The next day they were even better, kind of caramel-y, chewy and not hard as a rock like some crispy oven-baked cookies. ¬†The next day, I took this cookie up a notch by shamelessly adding some to vanilla ice cream with a splash of milk. It’s a lazy-girl wookie milkshake! ¬†If you have a waffle iron try these, and if you don’t – hurry up and buy one! Thanks for reading, enjoy!
Chocolate Chip Waffle Cookies – adapted from How To Simplify
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk chocolate chips
  • Confectioner’s sugar (optional)
Directions:
  1. Preheat the waffle iron to medium heat and grease the iron.
  2. Combine the sugar, butter, egg, and vanilla in a large bowl. Gradually add the flour, salt, and baking soda to the mixture.
  3. Stir in the chocolate chips.
  4. Drop batter onto the waffle iron in tablespoonfuls (I like to use an ice cream scooper).
  5. Bake for 1-2 minutes or until golden brown.
  6. Remove cookies from the iron using tongs and place on a wire rack to cool. Dust with confectioner’s sugar (optional).

Garlic Shrimp Over Pasta

This is simple, weeknight fare at its best. My family loves shrimp, so I knew this would have to be a winner. I’m not usually a fan of less saucy pasta recipes, but this resulted in a light and flavorful pasta dish suitable for company. I served these with leftover breadsticks that I rewarmed in the oven, and Pecorino Romano cheese for grating over top all. The addition of lemon zest and juice was my adaptation of this recipe, plus the swap for white wine instead of using beer. I like the brightness of the lemon that cuts some of ¬†the richness of the butter and the light flavor of the wine over beer. Thanks for reading, enjoy!

Garlicky Shrimp over Pasta – adapted from Steamy Kitchen via Thermador

  • 1 pound dried spaghetti (or other pasta)
  • 1 pound shrimp
  • 3 garlic cloves, finely minced
  • ¬Ĺ onion, chopped
  • ¬ľ pound butter
  • ¬Ĺ bottle beer of your choice (*I used white wine)
  • salt and pepper
  • lemon zest, lemon slices and lemon juice – to taste
  • 1 teaspoon crushed pepper flakes
  • handful fresh basil leaves

1.    Cook the pasta in salted water according to package instructions.

2.    While the pasta is cooking, heat a large sauté pan over medium heat. Add the butter and when beginning to bubble, add in the onion and the garlic. Saute for 4 minutes until very fragrant.

3.    Pour in the beer. Turn the heat to medium-high. When the beer begins to bubble, add the shrimp,  fresh basil, lemon zest and juice. Cover and let cook for 4 minutes.

4.¬†¬†¬† Season with salt, pepper and crushed pepper flakes. Stir and taste sauce ‚Äď season with additional salt and pepper if needed. Serve over pasta.

Peanut Butter Pie

Quick Post: This has to be the easiest, least-fancy dessert I have ever made. I’m not usually one to make something this unhealthy, but it’s one of M’s favorites. Don’t judge it’s outward appearance! I know chocolate would make all the difference, but this pie is decadent enough without it in my humble opinion. I know M would disagree, as he likes things so sweet it makes my teeth hurt! Also, he just really loves chocolate. If you decide to make this, make sure it sits in the fridge for at least four hours, but overnight would be even better. The last time I made this we didn’t wait too long – it tasted ok, but the day after it was so much better. Thanks for reading, enjoy!

Peanut Butter Pie – adapted from Let’s Dish

  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed

Directions –

With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.