I have been making this dish for my husband for several years now and it is still one of his favorites! He requested this for his Father's Day dinner... We love spaghetti (who doesn't) but after eating this, regular spaghetti tastes kind of blah! I usually use sharp cheddar cheese, this time I made it with mozzarella and it tasted a little bland. If you like more of a cheesy flavor try cheddar!
1 clove of minced garlic
2 Cups milk
3/4-1C parmesan cheese
1-2 heaping tablespoon sour cream
salt and pepper
Melt 2 tbs. of butter. Add 1 clove of minced garlic. Sautee for a minute and add 2 tbs. of flour. Cook for a minute or two, and then add your milk. (you are making a white sauce) When it comes up to a boil, whisk in sour cream, then parmesan cheese. Season with salt and pepper, and serve over your pasta.
Who can resist chicken and dumplings? It is the ultimate in comfort food! This is quite possibly the best and easiest recipe ever! (In my humble opinion)... It is however, EXTREMELY delicious and so very, very simple to make...
The ultimate in comfort food!
This is a beef dish commonly called "Shepherd's Pie" in the United States, however, the correct name is Cottage Pie. What's the difference? Shepherd's Pie is made with lamb and Cottage Pie is made with beef.
If you have been looking for an easy, fast, and delicious casserole... Look no further!!! This Taco Casserole is always a huge hit with our family and we very rarely have leftovers. My 14 year old son, Devon, requested this for dinner tonight and he had 2 giant servings!
This is not your typical taco salad... it is so addicting! My husband makes this for us and we devour it. I have never liked Catalina salad dressing (and I still don't) but you MUST drizzle Catalina over this salad (I top it with salsa and Catalina) HOLY CRAP ... The taste is incredible! It's always a family hit and we never have leftovers. Our 18 month old eats all of his serving too!
5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila
8 (1/3-cup) ice pop molds and 8 wooden sticks
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
1 cup unsalted butter, plus additional for greasing pan
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 ounces confectioners' (powdered) sugar
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.
Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.
Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Yield: 64 1-inch pieces