One Pan Mac n Cheese

·         3 cups milk, divided

·         2 cups uncooked elbow macaroni

·         ½ T salt

·         ½ T pepper

·         ¾ cup shredded cheddar cheese

·         ¾ cup shredded mozzarella cheese

·         1 cup seasoned panko bread crumbs

·         Cooking spray

Combine 2 cups of milk macaroni salt and pepper in a large skillet over medium high heat.  Bring to a boil, stirring constantly to prevent sticking, then turn the heat down to medium low heat and cook, stirring until milk has reduced to a thick sauce   Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half.  Add the cheddar and the mozzarella, stirring until cheese is melted and pasta is evenly coated.

Sprinkle the bread crumbs evenly across the top of your mac n cheese using your hand to press down into the crevices.  Spray the bread crumbs with cooking spray in a circular motion for about 4 seconds to coat them evenly. 

Broil on high until bread crumbs are golden brown and toast, about 5 minutes, watching carefully to make sure the bread crumbs don’t burn.  Serve!

American English Trifle

Sadies American English Trifle

·         1 yellow or white cake mix (can use pre-made pound or angel food cake) cut into cubes.

·         1 package Danish dessert, raspberry or strawberry

·         1 packet Bird’s brand custard mix (Large box of vanilla pudding)

·         1-2 cups frozen strawberries/raspberries

·         2 bananas sliced

·         1 cup whipping cream, whipped

A couple hours before assembling the trifle prepare the cake mix, the custard mix and the Danish dessert according to the package directions and allow to cool properly.  

In a trifle dish or glass bowl, layer all ingredients in the following order:  Cake cubes, Danish Dessert, Custard/Pudding, fruit and bananas.  A trifle dish will usually allow two layers, a glass casserole dish will usually only allow one layer.  Top trifle with whipping cream and refrigerate until ready to serve.  Don’t layer trifle more than six hours before eating or cake will get too soggy.  Serves 8

Chocolate trifle-   chocolate cake, chocolate pudding and crushed Oreos instead of fruit.

Died and Gone to Heaven Cake

 8 ounces Hershey’s Chocolate syrup

·         1 can Eagle Brand sweetened Condensed Milk

·         1/3 cup butter

·         ½ tsp vanilla

·         ½ gallon vanilla ice cream (softened)**

·         24 Oreo Cookies

·         ¼ cup butter

·         8 oz Cool Whip

·         2 ounces pecans, chopped

In a medium saucepan, bring chocolate syrup, milk, and butter to a boil.  Reduce heat and simmer for 5 minutes.  Stir constantly until the mixture becomes thick, like hot fudge sauce.  Add vanilla.  Remove chocolate sauce from heat and allow to cool completely.

Place ice cream in a large bowl and allow to soften.

Crush 24 Oreos into a graham cracker crust consistency.  (Put the cookies in a zip lock bag and smash them with a rolling pin.  Whatever it takes to get the crumbs as fine as possible.)  Melt ¼ cup butter and mix into the crushed cookies.   Pat into a 9x13 pan.  Put in Freezer for 10 minutes.

When the ice cream has softened to the texture of thick icing, spread it with a knife over the Oreo cookie crust.  Freeze for 30 minutes.   Pour cooled chocolate sauce over the ice cream.  Freeze for 30 minutes.   Add a layer of cool whip and top with pecans.  Cover with foil and freeze for an additional 4-6 hours.   Serves 12.

Could try Starlight Mint Ice cream

Evil Chicken Dinner

 1 pound bacon, cut into bite sized pieces

·         ½ to 1 pound boneless skinless chicken breast, chopped into bite sized pieces.

·         3 Tablespoons chili powder

·         1 cup brown sugar

·         UP to ½ cup water, as needed

Cooked rice

In a large pan, cook bacon over medium high heat until nearly done.  Do not drain.  Stir in chicken and chili powder.  Continue cooking, stirring occasionally until bacon and chicken are fully cooked.  Add brown sugar and cook until sugar is dissolved and sauce begins to thicken- about 4-5 minutes.   (Be careful once the sugar is added not to let the sauce turn into toffee.)  Add water if necessary to thin the sauce but keep in mind the sauce is more of a coating.   Serve over hot rice.

Serves 6