Mom's Macaroni and Cheese

This is Madison's favorite food in the whole world!

1 (8 ounce) package elbow macaroni
4 T butter or margarine
4 T flour
1 small can evaporated milk
1/4 large package of Velveeta, cubed
1-2 cups of milk
Salt and pepper.

Preheat oven to 350 degrees. Boil and drain macaroni and set aside. In large saucepan over medium heat, melt butter. Stir in flour with a wire whisk and cook over medium heat for 4-5 minutes- stirring constantly. Add salt and pepper and then add in evaporated milk- stirring constantly. Add in cubed cheese- stirring often till melted. Add in milk till smooth and creamy. Stir in macaroni and pour into a round glass dish sprayed with cooking spray. Cover loosely with foil and bake for 20-30 minutes.

TIP OF THE DAY: If we are having company, I double this and make it in a 9 x13 inch pan.

Tomorrow's Daily Special: Mama's Rolls

Rosemary Parmesan Chicken

This recipe was in the Real Simple magazine this month (my favorite magazine) and we had it for dinner the other night. It was super quick and YUMMY! So yummy that even my chicken hating husband loved it!

12 ounces (3 cups) pasta (any type)
3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
salt and pepper

Cook the pasta according to the package directions. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with the remaining Parmesan.

Pasta Carbonara

4 eggs
1/4 cup butter or margarine
1/4 cup cream
1 lb fettuccine or spaghetti
1 large package sliced turkey pepperoni
1 cup Parmesan cheese, grated
1/4 cup snipped fresh parsley


Let eggs, butter or margarine, and cream stand at room temperature for 2-3 hours. Beat together eggs and cream just until blended. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well. Heat an ovenproof serving dish in a 250 degree oven. Turn pasta into heated serving dish. Toss with butter mixture and pepperoni. Add cheese and parsley; toss to mix.



Tomorrow's Daily Special: Pear Cheesecake

Luby's Macaroni and Cheese

When Madison was little she loved, loved, loved Luby's macaroni and cheese. My mom found this recipe in a Luby's cookbook and would make it for Madison every time we came to visit. It's kind of an odd recipe- and is definitely something you need a little arm strength for- but my mom swore by it!


8 ounces elbow macaroni
2 T dry milk
2 T flour
1 T butter, melted
1 1/4 cup boiling water
3 cups shredded American cheese
1/4 t salt


Cook and drain macaroni. Preheat oven to 350 degrees. In large bowl, mix dry milk, flour, and butter. Gradually add boiling water, stirring constantly. Add 1 1/2 cup cheese and continue beating till smooth. Stir in macaroni, 1 cup of remaining cheese and salt. Transfer to lightly greased 2 quart baking dish. Cover with foil and bake for 25 minutes. Remove foil and sprinkle with remaining cheese. Bake 1 minute or until cheese melts.


Tomorrow's Daily Special: WW Caramel Apple Salad

Ravioli Bites

This is a wonderful appetizer to take to a holiday gathering! A nice change from the traditional chips and dips!

1 cup fine soft bread crumbs
1/2 cup Parmesan cheese
1 t garlic salt
1 t dried leaf oregano
16 ounces cheese-filled ravioli, cooked and drained
nonstick cooking spray
1 cup prepared spaghetti sauce, warmed

Preheat the oven to 450 degrees. Coat 2 baking sheets with nonstick spray or use nonstick mats or foil to line baking sheets. In a pie plate combine the bread crumbs, cheese, garlic salt, and oregano. Roll each hot ravioli in the crumb mixture until coated. Place the ravioli, 1-inch apart, on baking sheets. Spray lightly with the nonstick spray. Bake 1 sheet of the ravioli until lightly browned, about 5 minutes, then bake the second sheet. Serve with the spaghetti sauce for dipping.

TIP OF THE DAY: Frozen ravioli works great for this recipe.

Tomorrow's Daily Special: Christmas Tea

Greek Pasta Shrimp

This is a quick and easy dinner to make if you like shrimp. The oregano, tarragon, and feta cheese are a great combination. It’s also a healthy dinner which is so great this time of year- with all of the fabulous holiday treats around!

12 shrimp
1 t oregano
½ t tarragon
2 t olive oil
2 cloves garlic
1 cup chopped, diced tomatoes
1 ½ ounce feta cheese
Fettuccine – cooked and drained

Shell and devein shrimp. In large non stick skillet, heat olive oil. Add garlic and sauté till tender. Add shrimp, tomatoes, oregano, and tarragon. Sauté 5-6 minutes stirring till shrimp is pink and opaque. Remove skillet from heat. Stir in feta and spoon over pasta.

TIP OF THE DAY: If you don’t have fresh tomatoes on hand, you can use canned petite diced tomatoes instead.

Tomorrow’s Daily Special: Homemade Cocoa Mix

Mama's Manicotti

This is a yummy change from lasagna and one of Madison's favorites. (Note: There would be a picture here but Madison was so excited and starving that I hurried to get dinner on the table and forgot!)

1 (8 oz) package manicotti shells, uncooked
1 lb lean ground beef, turkey, or chicken
2 cups (8 oz) shredded mozzarella cheese, divided
4 eggs, slightly beaten
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
3/4 cup finely chopped onion
3/4 t dried oregano leaves
1/2 t salt
1/8 t ground black pepper
1 3/4 cups (14 oz) spaghetti sauce

Cook pasta according to package directions; drain. Cool in a single layer on wax paper. Do NOT leave in colander in sink or they will stick together and they will be very difficult to get apart without tearing. Heat oven to 350 degrees. In large skillet, brown meat. I usually put half of the oregano, salt, and pepper on the meat as it is browning but you can skip that step if you prefer. Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt, and pepper. Fill each cooled pasta tube with about 1/4 cup filling using a teaspoon. Spray a glass 9 x 13 inch pan with cooking spray and spread a thin layer of spaghetti sauce on the bottom. Place filled pasta in dish and cover with remaining sauce. Sprinkle with remaining mozzarella cheese and additional Parmesan cheese. Cover with foil and bake for 45 minutes of until hot and bubbly.


Prep Time: 25 minutes
Cook Time: 45 minutes

TIP OF THE DAY: When a recipe calls for a small amount of diced onion- instead of cutting up part of an onion and throwing the rest away, use frozen diced onion. Frozen, diced onion can be found in the freezer section and I always keep a bag on hand to use when a recipe needs a small amount of diced onion. A real time saver!

Tomorrow's Daily Special: Peanut Butter Chocolate Chip Cookies