Mexican Wedding Cookies
AKA: Russian Tea Cakes, Sandies,
these are also known by other names.
1 C. butter, softened
1/2 c. powdered sugar
2 c. flour
1/2 tsp vanilla
1/4 tsp salt
1/2 c. chopped nuts (optional)
Cream together butter, powdered sugar & vanilla. Add flour, salt & nuts, mix well. Chill for 1 hour.
Roll into small balls & bake @ 350 for 12-15 min. When done, cool for 5-10 min & then roll in powdered sugar.
Wednesday, December 22, 2010
Caramel Apple Salad
Caramel Apple Salad
Ingredients:
• 1 pkg. butterscotch instant pudding mix (3oz.)
• 1 cup dry roasted nuts
• 1 can crushed pineapple (8oz.)
• 1 cup mini marshmallows
• 3 cups chopped unpeeled apples
• 1 container whipped topping
Directions:
Combine all ingredients in bowl; mix well. Chill until serving time.
Ingredients:
• 1 pkg. butterscotch instant pudding mix (3oz.)
• 1 cup dry roasted nuts
• 1 can crushed pineapple (8oz.)
• 1 cup mini marshmallows
• 3 cups chopped unpeeled apples
• 1 container whipped topping
Directions:
Combine all ingredients in bowl; mix well. Chill until serving time.
Mexican Sloppy Joes
Mexican Sloppy Joes
My daughter and I made this recipe up one day, it's like a kicked-up version of Frito Pie. Marie & Kaiya Van Orden
• 1 lb. ground beef
• 2 cans chili with beans
• 1/4 cup mild salsa (or to taste)
• 1 can Niblets corn, drained
• 1 package Frito's Scoops chips (optional)
• 1 package tortillas (optional)
Garnishes:
• Grated cheese (colby jack is good - it's not oily as it melts)
• Sour cream
• Chopped onion/scallions
• Sliced olives
• OR anything you want - get creative!
Crumble ground beef into pan and cook until done (season as desired). Drain beef and return to pan. Add 2 cans chili, salsa (enough to moisten mixture to desired consistency), and corn - heat until warmed through. Serve in tortillas (roll up in burritos) or over Frito's Scoops and top with desired garnishes. Serve with a salad - this is a dinner that can be pulled together in less than 30 minutes! The ground beef mixture freezes well for future meals.
TIP: I like to buy ground beef in bulk - when I get home, I take 1/2 - 3/4 of the package & cook it (seasoned with only salt and pepper) for use in recipes like sloppy joes, spaghetti, tacos, etc. I freeze it in one pound portions - then for a quick meal, I thaw and season it for the recipe - then dinner is on the table even faster!
Also, I usually buy extra-extra lean ground beef, but if ground chuck is on sale, I snag up as much as I can! It has such a great flavor, especially for burgers and tacos!
My daughter and I made this recipe up one day, it's like a kicked-up version of Frito Pie. Marie & Kaiya Van Orden
• 1 lb. ground beef
• 2 cans chili with beans
• 1/4 cup mild salsa (or to taste)
• 1 can Niblets corn, drained
• 1 package Frito's Scoops chips (optional)
• 1 package tortillas (optional)
Garnishes:
• Grated cheese (colby jack is good - it's not oily as it melts)
• Sour cream
• Chopped onion/scallions
• Sliced olives
• OR anything you want - get creative!
Crumble ground beef into pan and cook until done (season as desired). Drain beef and return to pan. Add 2 cans chili, salsa (enough to moisten mixture to desired consistency), and corn - heat until warmed through. Serve in tortillas (roll up in burritos) or over Frito's Scoops and top with desired garnishes. Serve with a salad - this is a dinner that can be pulled together in less than 30 minutes! The ground beef mixture freezes well for future meals.
TIP: I like to buy ground beef in bulk - when I get home, I take 1/2 - 3/4 of the package & cook it (seasoned with only salt and pepper) for use in recipes like sloppy joes, spaghetti, tacos, etc. I freeze it in one pound portions - then for a quick meal, I thaw and season it for the recipe - then dinner is on the table even faster!
Also, I usually buy extra-extra lean ground beef, but if ground chuck is on sale, I snag up as much as I can! It has such a great flavor, especially for burgers and tacos!
Neely's Pigs in a Blanket
Neely's Pigs in a Blanket
Recipe courtesy The Neelys
Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
Recipe courtesy The Neelys
Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
Candied Apple Pork Chops
Candied Apple Pork Chops
From Home Cooking Magazine
Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.
From Home Cooking Magazine
Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.
Peppermint Bark
Peppermint Bark
Recipe courtesy Paula Deen
Crushed candy canes or starlight mints, to yield 1 cup
2 pounds white chocolate
Peppermint oil (NOT EXTRACT!!!!), optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or the microwave (CAREFUL! White chocolate scorches easily, especially in the microwave. Melt in 30 second intervals, stirring between each interval.) Combine candy cane chunks with chocolate (add peppermint oil to taste at this point if desired – start with 5 – 7 drops to start.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) This also looks beautiful in chocolate lollipop molds!
Recipe courtesy Paula Deen
Crushed candy canes or starlight mints, to yield 1 cup
2 pounds white chocolate
Peppermint oil (NOT EXTRACT!!!!), optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or the microwave (CAREFUL! White chocolate scorches easily, especially in the microwave. Melt in 30 second intervals, stirring between each interval.) Combine candy cane chunks with chocolate (add peppermint oil to taste at this point if desired – start with 5 – 7 drops to start.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) This also looks beautiful in chocolate lollipop molds!
Candy Cane Truffles
Candy Cane Truffles
Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours
INGREDIENTS
8 ounces chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder for dusting
½ cup crushed candy canes or peppermints
INSTRUCTIONS
1. Place the chocolate chips in a small mixing bowl.
2. In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
3. Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
4. Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
5. Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
6. Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
7. Chill the chocolate pieces in the freezer until firm.
8. Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
9. Chill the truffles again until firm and repeat candy cane coating for a second time.
10. Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.
Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.
Presentation Tip: Add dimension and whimsy to your dessert presentation with stackable cake stands and footed trays. Try mixing and matching assorted sizes, styles and colors for a funky, stylish effect. Get eclectic by browsing local flea markets and vintage shops for one-of-a-kind pieces. If you’re giving treats to family, friends or neighbors, pump up the charm and place them in a gift-wrapped box or bag.
Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours
INGREDIENTS
8 ounces chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder for dusting
½ cup crushed candy canes or peppermints
INSTRUCTIONS
1. Place the chocolate chips in a small mixing bowl.
2. In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
3. Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
4. Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
5. Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
6. Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
7. Chill the chocolate pieces in the freezer until firm.
8. Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
9. Chill the truffles again until firm and repeat candy cane coating for a second time.
10. Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.
Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.
Presentation Tip: Add dimension and whimsy to your dessert presentation with stackable cake stands and footed trays. Try mixing and matching assorted sizes, styles and colors for a funky, stylish effect. Get eclectic by browsing local flea markets and vintage shops for one-of-a-kind pieces. If you’re giving treats to family, friends or neighbors, pump up the charm and place them in a gift-wrapped box or bag.
Sunday, October 3, 2010
Clam Chowder
New England Clam Chowder
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
Sunday, September 12, 2010
Paradise Cake
Paradise Cake
1 Pkg. Yellow Pudding Cake Mix
1 11 oz. can Mandarin Oranges, with juice
4 Eggs
1/2 cup Vegetable Oil
Topping:
1 20 oz. can Crushed Pineapple, with Juice
1 3 oz. pkg. Instant Vanilla Pudding
1 8 oz. carton Cool Whip, thawed
Preheat oven to 350 degrees, grease 9x13 baking pan. Combine Mandarin Oranges with juice, eggs and oil in mixing bowl; mix well. Add cake mix and stir until well blended. Pour into prepared baking pan. Bake for 30 minutes or until done. Leave in pan to cool.
Make topping by combining pineapple with juice, pudding and whipped topping. Spread onto Cooled cake in pan.
Refrigerate until ready to serve.
(I found this in the Lion House cookbook.)
1 Pkg. Yellow Pudding Cake Mix
1 11 oz. can Mandarin Oranges, with juice
4 Eggs
1/2 cup Vegetable Oil
Topping:
1 20 oz. can Crushed Pineapple, with Juice
1 3 oz. pkg. Instant Vanilla Pudding
1 8 oz. carton Cool Whip, thawed
Preheat oven to 350 degrees, grease 9x13 baking pan. Combine Mandarin Oranges with juice, eggs and oil in mixing bowl; mix well. Add cake mix and stir until well blended. Pour into prepared baking pan. Bake for 30 minutes or until done. Leave in pan to cool.
Make topping by combining pineapple with juice, pudding and whipped topping. Spread onto Cooled cake in pan.
Refrigerate until ready to serve.
(I found this in the Lion House cookbook.)
Saturday, February 13, 2010
Brownie in a Mug
I think everyone would have all these ingredients in their food storage: flour, sugar, cocoa, salt, powdered milk, oil, vanilla, chocolate chips!
1 12 oz microwavable mug
2 T flour
4 T sugar
2 T baking cocoa
1/4 teas Salt
1 egg ( or 2 T water)
3 T powdered milk
3 T oil ( or melted butter)
1 teas vanilla
1/2 cup chocolate chips
Mix flour, sugar, cocoa and salt (you can leave out the salt with salted butter) in the mug. Stir well. Add the egg, milk, oil and vanilla, and stir until well mixed. Place the mug in the microwave and cook on high for one minute. Add the Chocolate Chips and microwave for one more minute. Remove and it will still cook while cooling. Cool at least 5 minutes. Serve warm with whip cream if desired. Serves two. ( take turns eating your half!) You can add a candy heart on top.
You can also use small bowls instead of cups. Optional nuts-- or you could use unwrapped candy kisses. Very good. This could be doubled and made in two cups.
1 12 oz microwavable mug
2 T flour
4 T sugar
2 T baking cocoa
1/4 teas Salt
1 egg ( or 2 T water)
3 T powdered milk
3 T oil ( or melted butter)
1 teas vanilla
1/2 cup chocolate chips
Mix flour, sugar, cocoa and salt (you can leave out the salt with salted butter) in the mug. Stir well. Add the egg, milk, oil and vanilla, and stir until well mixed. Place the mug in the microwave and cook on high for one minute. Add the Chocolate Chips and microwave for one more minute. Remove and it will still cook while cooling. Cool at least 5 minutes. Serve warm with whip cream if desired. Serves two. ( take turns eating your half!) You can add a candy heart on top.
You can also use small bowls instead of cups. Optional nuts-- or you could use unwrapped candy kisses. Very good. This could be doubled and made in two cups.
Thursday, February 4, 2010
Dinner Rolls
(or as I have lovingly called them, "Patti's Rolls)
1 cup Warm Water
2 Tbsp Dry Yeast
1 Tbsp Sugar
Sprinkle yeast over warm water and stir in sugar, let stand for 10 minutes.
1 cup Warm Water
1/2 cup Sugar
1/2 cup Shortening
1 tsp. Salt
3 eggs (slightly beaten)
6 cups All Purpose Flour
Mix last 6 ingredients, well. Add yeast mixture, mix well in a large bowl. Let stand in a warm draft-free place. Let raise in large, greased bowl covered with a dish
cloth until double in size.
You can roll and cut these out to make crescent shaped rolls or most any shape you wish. Bake on greased pan at 400 degrees for 8-10 minutes, after removing from oven butter the tops of the rolls.
This recipe can also be used for scones or to make into a loaf of bread.
*Thank you to my Sister-in-law Patti for giving me this recipe, I have used it many times over the years!*
1 cup Warm Water
2 Tbsp Dry Yeast
1 Tbsp Sugar
Sprinkle yeast over warm water and stir in sugar, let stand for 10 minutes.
1 cup Warm Water
1/2 cup Sugar
1/2 cup Shortening
1 tsp. Salt
3 eggs (slightly beaten)
6 cups All Purpose Flour
Mix last 6 ingredients, well. Add yeast mixture, mix well in a large bowl. Let stand in a warm draft-free place. Let raise in large, greased bowl covered with a dish
cloth until double in size.
You can roll and cut these out to make crescent shaped rolls or most any shape you wish. Bake on greased pan at 400 degrees for 8-10 minutes, after removing from oven butter the tops of the rolls.
This recipe can also be used for scones or to make into a loaf of bread.
*Thank you to my Sister-in-law Patti for giving me this recipe, I have used it many times over the years!*
Belgian Waffles
2 1/2 cups All Purpose Flour
2 Tbsp. Sugar
1 tsp. Salt
1 package Active Dry Yeast
2 cups Warm Milk
4 large Eggs (separated)
1 tsp. Vanilla Extract
1/2 cup Melted Butter
Combine sugar, flour and salt into medium size bowl, set aside. Stir together dry yeast and milk (105 to 115 degrees F) in medium bowl, let stand 5 minutes to dissolve yeast. Stir in 4 egg yolks, slightly beaten and vanilla extract until blended. Stir in dry ingredients until smooth, then stir in melted butter. With a rubber spatula, gently fold in 4 egg whites, beaten until stiff. Cover and let stand in a warm, draft-free place, 45 minutes. Heat waffle baker. Lightly coat grids with cooking spray. Bake waffles according to manufacturer's directions until crisp. Serve with maple syrup or toppings of your choice. Enjoy!!!!
*The leftovers are also good toasted.*
2 Tbsp. Sugar
1 tsp. Salt
1 package Active Dry Yeast
2 cups Warm Milk
4 large Eggs (separated)
1 tsp. Vanilla Extract
1/2 cup Melted Butter
Combine sugar, flour and salt into medium size bowl, set aside. Stir together dry yeast and milk (105 to 115 degrees F) in medium bowl, let stand 5 minutes to dissolve yeast. Stir in 4 egg yolks, slightly beaten and vanilla extract until blended. Stir in dry ingredients until smooth, then stir in melted butter. With a rubber spatula, gently fold in 4 egg whites, beaten until stiff. Cover and let stand in a warm, draft-free place, 45 minutes. Heat waffle baker. Lightly coat grids with cooking spray. Bake waffles according to manufacturer's directions until crisp. Serve with maple syrup or toppings of your choice. Enjoy!!!!
*The leftovers are also good toasted.*
Sunday, January 17, 2010
Yummiest Ever Baked Mac and Cheese
*Thank you Jeremy for sharing this yummy recipe with the family!*
1 lb elbow macaroni
2 (10 3/4 ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk
5/8 cup butter (1 1/4 sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded cheddar cheese (medium or sharp, or a combination)
dried parsley (for sprinkling on top)
Directions:
1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
5. Repeat layers twice, ending with the cheese.
6. Bake for 40-45 minutes.
7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
8. Let stand for 5 minutes before serving.
(from recipezaar.com)
1 lb elbow macaroni
2 (10 3/4 ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk
5/8 cup butter (1 1/4 sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded cheddar cheese (medium or sharp, or a combination)
dried parsley (for sprinkling on top)
Directions:
1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
5. Repeat layers twice, ending with the cheese.
6. Bake for 40-45 minutes.
7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
8. Let stand for 5 minutes before serving.
(from recipezaar.com)
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