Recipe  Tuesday November 8th 2011

A Happy Marriage
  Always Temper the Bitter with the Sweet
  See the Humor in Each Other
  Turn To Each Other and Not Away when Trouble Comes
   oh- and Kissing.... Lots + Lots of Kissing

This Recipe was from Debbie Ouderkirk. A wonderfully fabulous Woman. She's the Mother of three. I babysat for the Ouderkirk boys, Simon, Eli, and Sam till I left for College.  Babysitting a set of 5 year old twins was hard enough, raising them.... I give her all the credit. They turned out to be 3 wonderful men. I am proud to know her, she is a kind heart in the world.

Recipe Sunday November 13 2011

Perfect Macaroni & Cheese

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

From Martha Stewart

Recipe  Wednesday January 4, 2011

Easy Home Made Hamburger Helper

Sorry the recipe is so vague, it's meant to be a cupboard cleaner outer

1 Can Cream of Mushroom Soup (or any Cream Based Soup)
1/2 cup of milk
1/2 diced onion
1/2 diced green pepper
Some cheese
Some Meat
Egg Noodles
Salt and Pepper

Heat largest skillet you have. You should beable to get everything in it if your not cooking for 10. If your Meat is raw, cook it up in a little oil, (brown hamburger, cut up chicken into little bite sized pieces) drain off excess fat when done. Remove to separate bowl.If your meat is already cooked (Tuna, pre cooked meat from market, morningstar farms, etc) move to next step. Put on a pan of water to boil. Follow directions to cook egg noodles. Use your best judgement as to how much. (We were 2 and used 1/2 a bag) Sauté onions and green peppers (if you have them) add a little garlic if you like. Cook on medium till soft. Remove to separate bowl with meat. On medium heat add soup and milk, wisk till combined. If it looks too thick, add a little more milk. Once it is simmering add some cheese, what ever you have in the fridge, except mozzarella (it just gets stringy). Once the cheese is incorporated add a little black pepper and the rest of the ingredients back in to the skillet. Then add the cooked noodles and taste for salt.  If you would like you can also add a little cayenne or pepper flakes for a kick.  Try adding salsa with cheddar for a mexican helper.

Recipe Wednesday January 12th 2012

Tuna and White Bean Salad with a Cumin Vinegrette

2 Cans Tuna (which ever kind you prefer)
1 Can Great Northern Beans 15oz
1 Tbsp Good Olive Oil
Kosher Salt
Fresh Black Pepper
1/2 cup Red Wine Vinegar
Fresh Parsley (if you have it, dried works too)
1/2 tsp Cumin

Combine all ingredients in a bowl, mix and enjoy. Better flavor the longer it sits. Best if made the day before.

Recipe Monday April 30th 2012

Pizza Crust

2 pkgs yeast or 4 1/2 tsp
2 Cups warm water 105-115 degrees
1 tsp sugar
2 tsp salt
4 1/2 cup unbleached all-purpose flour
2 tbsp olive oil

Use a large bowl (12 cup or more) Put yeast in the bowl and add warm water and sugar. Mix it around and let it get frothy. This should take about 10 minutes or so. Add 2 cups of the flour and still till it is smooth and well mixed. Add another cup of flour and continue to mix. Add fourth cup of flour, continue to mix then add the last 1/2 cup of flour. When your dough is all combined, add oil, and mix. Knead for 5 minutes, or until it's smooth. Take a good look at the dough, is it smooth or does it look lumpy? If its lumpy keep kneading. If it's still sticking to your hand add a little oil. Once it's smooth, let sit to rise until doubled in volume. Some place warm is best, on stove if its warm or on a radiator. Once its risen, punch it down and divide. You can get 3- 12" pizzas out of one recipe. Divide in two for 2- Sicilian crust pizzas. Drop some oil inside of a Ziploc and place your portioned dough into the freezer. Take out in the morning and put into the fridge to thaw for dinner. Take out a couple of hours before baking to let warm and rise again. Try not to work the dough to much.

Note: To do my mixing and kneading, I use a Kitchen Aid mixer. I start with the paddle to incorporate all flour and oil then switch to the dough hook to knead. Still knead about 5 minutes, keeping and eye for the smooth dough. Some mixers can not handle dough, keep an eye on your machine as not to burn out the motor.

Bake at 425 degrees, on a greased cookie sheet.