Marmee's Macaroni and Cheese

This was most often a holiday specialty while I was growing up although we did occasionally get it on a regular night.

1 12 oz can of evaporated milk
1 lb block of sharp cheddar cheese (you may not use the full block)
2 eggs, beaten
Butter
2 cups macaroni
Salt and pepper

1. Cook the macaroni according to package directions. Drain and set aside.
2. While noodles cook, beat the eggs in a large bowl.  Add evaporated milk. Fill can with water and shake to get remaining milk out. Add to egg mixture. Add salt and pepper.
3. Take half the block of cheese and cut into 1 inch cubes. Shred the remaining half.
4. Spray a 9 x 13 pan with Pam and spread cubed cheese in bottom. Pour the noodles over the cheese. Pour the milk solution over this. You may need to take a fork and push the noodles down so they are mostly covered with liquid. They won't be entirely. Sprinkle with salt and pepper followed by the shredded cheese.
5. Bake in a 350 degree over for 45 minutes until cheese is brown and bubbly and a knife comes out relatively clean.

Blonde Brownies

Um, why didn't I put these on here sooner?  These are affectionately known as "Blondies" in our family.

10 2/3 tablespoons margerine

1 box (2 cups) brown sugar

2 eggs, slightly beaten

2 teaspoons vanilla

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

chocolate chips

Melt margarine in large saucepan.  Add sugar and blend.  Add eggs and vanilla and stir well.  Stir dry ingredients together.  Add 1/3 dry ingredients at a time til completely mixed into sugar mixture.  Pour into greased 13 x 9 inch pan.  Sprinkle with chocolate chips.  Bake for 30 minutes at 350.  Turn oven off and leave in oven for 5 more minutes.  Just you wait til you taste these!

Molasses Cookies

I'm getting to the point where I don't bother to keep these as a Christmastime cookie.  They are so dang good, I could eat them any time of year!

14 tablespoons butter

2 cups sugar, divided

1/3 cup molasses

2 1/2 cups all purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg, lightly beaten

Preheat the oven to 350.  Cover a baking sheet with aluminum foil.  In a medium saucepan, melt the butter on medium heat.  Remove from heat and stir in 1 cup of sugar and molasses.  Cool for a little while.  Seriously, go watch a tv show or read a chapter of your current book.  

Meanwhile, mix the flour, ginger, cinnamon, baking soda and salt in a medium bowl.  (Ok, now take your break.)  Beat the egg into the butter mixture in the saucepan, then gradually add the flour mixture and stir until well combined (dough will be soft).  If you didn't wait long enough, the dough will still be sticky and soft, so go wait some more.  

Pour the remaining sugar into a small bowl.  Shape the dough into 1 inch balls, then roll each ball in the sugar.  Place the balls on the cookie sheet, leaving 1 inch between.  Bake for 10 to 12 minutes or til they are flattened.  Makes 5 dozen scrumptiously delicious treats!

Pumpkin Roll

3 eggs

1 cup sugar

1 tsp salt

2/3 cup pumpkin

1 tsp baking soda

1 tsp cinnamon

3/4 cup all-purpose flour

1/4 cup nuts (if you must ruin it)

Frosting:

8 oz. cream cheese, softened

2 tbsp margarine, softened

1 tsp vanilla

1 cup powdered sugar, sifted

Beat eggs; add sugar.  Add pumpkin, mixing well.  Sift together dry ingredients.  Add gradually to pumpkin mixture.  Grease a jelly roll pan.  Line with wax or parchment paper and grease again.  Pour in batter and sprinkle with the dang nuts.  Bake for 15 minutes ONLY at 375 degrees.  (Don't over-bake it.  It's not pretty!)  Turn onto dishtowel that has been sprinkled with powdered sugar.  Remove wax paper.  Start lengthwise and roll in the towel.  Let it cool.  Unroll from towel and spread with filling.  Reroll and chill. 

Filling: Sift sugar into bowl.  Add other ingredients and blend with a mixer.

**Notes:  Some things I thought of while making pumpkin roll tonight.  First off, make it the night before you want to eat it so it's nice and chill.  Second, I think it will work better to sprinkle the powdered sugar onto the cake itself and then cover with a towel before flipping it over, thus allowing you to avoid the powdered sugar cloud that sometimes ensues if you flip it too fast.  Third, lengthwise means start rolling with the skinny end.  I think I roll it up wrong every Thanksgiving and then I finally get it right at Christmas.  Parchment paper will make your life a little easier, though it is expensive.  Also, if you don't have a sifter, a little strainer works great, maybe better.  Who knew?  Hey Adam, that thing's good for more than just straining the pulp out of your orange juice!

Sweet Potato Souffle

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1/2 cup butter, softened

1 1/2 teaspoon vanilla

1/2 cup milk

pinch of salt

Topping

1 cup finely chopped pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, softened

Preheat oven to 400 degrees.  Grease a 2 1/2 quart baking dish.  Wash the potatoes and prick them with a fork.  Place them on a microwave safe plate and bake them, 2 or 3 at a time, for 10 minutes.  Turn them over and cook for 5 more minutes.  Take out of microwave and cover with a bowl for five more minutes.  {Do this as far ahead of time as possible so the potatoes can cool before peeling.  Otherwise you will burn your finger tips.}  Using a knife, peel the potatoes and place them in a large mixing bowl.  Mash them until they are smooth.  Add the eggs, sugar, butter, vanilla, milk, and salt.  Combine well with electric mixer.  Turn the mixture into the baking dish.  

In a medium bowl, stir together pecans, brown sugar, flour, and butter until thoroughly combined.  Spoon the mixture over the sweet potatoes, making an even layer.  Bake the casserole for 30 minutes or until slightly browned.  Let sit five minutes before serving.

What's Cookin' Today?

Pumpkin Chocolate Chip Cookies  Courtesy of Liz

1 cup margarine

3 cups sugar

2 tsp vanilla

2 eggs

2 cups pumpkin

2 tbsp baking powder

2 tsp baking soda

2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

5 cups flour

2 cups chocolate chip cookies

Cream the first set of ingredients together.  Combine second set and add to the creamed mixture a little at a time.  Add chocolate chips.  Bake in a 350 degree oven for 12 to 15 minutes.