Homemade Macaroni and Cheese

1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped

Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.

Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese

Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.

Breakfast Burritos

1 Tbsp. olive oil
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice

shredded cheddar cheese
salsa
whole wheat tortillas

In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.

*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!

Caramel Popcorn

5-6 cups popped popcorn
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt

Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls

Spaghetti Marinara Sauce

1-2 Tbs. oil
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper

Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.

*If you would like to add meat to this dish you brown some ground beef or make meatballs.*

German Pancakes

4 eggs

2/3 cup milk

2/3 cup flour

1/8 tsp. salt

2 Tbs. butter

Directions: Melt the butter in a small custard cup and pour in the bottom of a square 8 x 8 inch glass baking pan. In a medium mixing bowl, beat together the milk, eggs, flour and salt with a wire whisk. Pour the mixture into the buttered baking pan and bake at 450 for 15-18 minutes or until puffy and golden. Serve with powdered sugar, fruit, jam or syrup. Yield: 4 servings.

Biscuits

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/3 cup shortening

3/4 cup milk

Directions: Sift the flour into a large mixing bowl. Stir in the remaining dry ingredients until well combined. With a pastry blender, cut in the shortening until coarse crumbs appear. Form a well in the center of the mixture and add the milk. Fold together the ingredients until a soft dough is formed (it should be fairly sticky). Turn the dough onto a floured surface and gently form the dough into a ball, only using small amounts of flour. With a floured rolling pin, roll the dough into a 1/2 inch thick piece. Cut straight down into the dough with a floured biscuit cutter. Bake at 425 degrees for 10-12 minutes or until golden brown.

Yield: about 10 biscuits.