Homestead at Bridle Creek

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Mom’s Mac ‘n Cheese

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Macaroni and Cheese

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Ingredients
  

  • 6 ounces (1 1/2 cups) uncooked elbow macaroni
  • 3 tablespoons butter
  • 1/4 cup onion minced
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • dash pepper
  • 3 cups (12 ounces) sharp Cheddar cheese shredded
  • 1/4 teaspoon paprika

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter a 1 1/2- quart casserole dish. Set aside.
  • In a large saucepan, bring 3 quarts water to a boil. Cook macaroni in boiling, salted water until tender, according to package directions. Drain.
  • While the pasta is cooking, melt butter in a large skillet or saucepan. Add onion; cook until soft.
  • Blend in flour and milk.
  • Cook, stirring constantly until thick.
  • Add salt, pepper and cheese. Heat and stir until cheese is melted.
  • Add the drained macaroni to the thickened cheese sauce. Stir to combine.
  • Pour into buttered casserole.
  • Sprinkle with additional cheese and paprika.
  • Bake 30 minutes at 350 degrees or until bubbly and browned.

Notes

For a decadent treat, try adding 4 ounces of cream cheese or sour cream to the cheese sauce. Can there ever be too much cheese? I don’t think so.

Cracked Wheat Cereal – Slow Cooker or Stovetop

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Basic Cracked Wheat Cereal

Healthy, hearty, served with a dab of butter and sprinkled with brown sugar or drizzled with a bit of honey, cracked wheat cereal is a great way to start the day. Cooking this overnight in the slow cooker makes it even better. Breakfast is ready before you are!
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Ingredients
  

  • 1 cup cracked wheat
  • 3 cups cold water
  • 1/2 teaspoon salt

Instructions
 

  • Combine in a crock pot and cook on low for 7 – 9 hours.

Notes

To cook on the stovetop, bring 3 cups of water to a boil. Add 1/2 teaspoon salt and stir in the 1 cup of cracked wheat. Turn the heat down, cover and cook over low heat for 15 - 20 minutes (could be up to 30 minutes depending on the size of the wheat), stirring occasionally.

How to Cook the Perfect Hard-Boiled Eggs

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How to Cook the Perfect Hard-Boiled Eggs

The Perfect Hard-Boiled Egg. If you follow these instructions, you will have eggs with bright yellow centers- perfectly cooked. None of those dark gray/green rings around the yolk from over-cooking!
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Cook Time 1 minute
Total Time 13 minutes
Servings 12 eggs

Ingredients
  

  • 1 dozen Eggs - farm fresh if possible! If they are truly farm fresh, let them age in the fridge for a week to ten days before boiling them.

Instructions
 

  • Place eggs in a single layer in a heavy-bottomed saucepan. Do not add more eggs than a single layer or they will not produce the perfect egg.
  • Cover the eggs with water, making sure that the water covers the eggs by 1 – 2 inches.
  • Place the saucepan over medium to medium-high heat and bring to a boil.
  • Boil, uncovered, for 1 minute.
  • Cover the pan, remove from heat and let stand for 12 minutes.
  • Remove the eggs from the hot water and plunge into a bowl of ice water to stop the cooking. Allow the eggs to cool.
  • To peel the eggs, simply tap them on a hard surface and carefully peel away the shell.
  • If they seem hard to peel, try peeling them under a slight stream of cold water. It helps to separate the membrane from the egg.
  • Peeled eggs can be stored in the refrigerator in an airtight container for 5 days.
  • If your eggs are too fresh, they will be difficult to peel. If this is the case, place the unpeeled eggs in an airtight container and let them sit in the fridge for 3-5 days. Then, try peeling again.

Notes

If you are using farm fresh eggs, let them age in the refrigerator for 5-10 days before boiling – it will make them so much easier to peel! You can also use ¼ to ½ teaspoon of baking soda to the water as you cook them. This will cause your eggs to have more of a smell when cooked, but will make them easier to peel.
Peeled hard-boiled eggs can be stored in the refrigerator for about a week by placing them in a bowl of cold water to cover (you will need to change the water daily) - or in an air-tight container (without water) - covering the eggs with damp paper towels before sealing.
Unpeeled hard-boiled eggs - still in their shells - can be safely stored in the refrigerator for 2 to 3 weeks.  Be sure to mark the shells.
To center the yolks perfectly - in anticipation of making deviled eggs, scotch eggs. . . Place a rubber band around a carton of eggs and set the carton on it's side - in the refrigerator - for 24 hours before boiling them.  The yolks will be centered!
It is not safe to leave hard-boiled eggs - including those in their shells - out at room temperature for long.  If they need to be out of the refrigerator, keep them cool while they are being served.  If they have been out long, toss them.

Crockpot Pumpkin Apple Pie Cake

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Crockpot Pumpkin Apple Pie Cake

Apple pie filling and canned pumpkin combine with cake ingredients in your crockpot or slow cooker for an easy and moist dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients
  

  • 1 21-ounce can can apple pie filling
  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pureed or canned pumpkin not pie filling
  • 3 large eggs beaten
  • 1/3 cup oil
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon baking soda
  • pinch salt

Instructions
 

  • Grease a 3 to 5 quart Crockpot
  • Spoon the pie filling into into the Crockpot, spreading it evenly over bottom.
  • Combine the remaining ingredients in large bowl and beat with electric mixer to combine. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Pour the batter over pie filling. Cover the Crockpot and cook on high for 1-1/2 to 2 hours or until a toothpick inserted in the center comes out clean.
  • Serve cake warm with whipped cream or vanilla ice cream. (For extra decadence, top with warm Salted Caramel Sauce)

Notes

You will need slow cooker or Crockpot for this recipe - any size between 3 to 5 quarts works.
If you are a caramel lover, try topping you warm cake with Trader Joe's Fleur de Sel Caramel Sauce!
If you aren't fortunate enough to have a Trader Joe's near you, you can order this little jar of heaven on Amazon.com.  Here's the link.  You are welcome!  http://www.amazon.com/Trader-Joes-Fleur-Caramel-Sauce/dp/B0080BKPWY

The Perfect Pumpkin Bar

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Pumpkin Bars with Cream Cheese Frosting

These bars are very simple and simply delicious.
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Ingredients
  

For the Bars

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup oil (try coconut oil for a wonderful treat)
  • 2 cups pumpkin puree ( or 1-15 ounce can of pumpkin puree)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

For the Cream Cheese Frosting

  • 2 8-ounce packages cream cheese softened
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups confectioners' sugar
  • pinch kosher salt

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large jelly roll pan with cooking spray.
  • Combine the flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Stir to mix well. Set aside.
  • In a large bowl, beat the eggs with an electric mixer until foamy.
  • Add the granulated sugar, oil, and pumpkin, beating on medium speed until incorporated, about 2 minutes.
  • Add the flour mixture to egg mixture , beating on low speed until just combined, - about 1 minute.
  • Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
  • Cool completely before frosting with cream cheese frosting.

For the Frosting

  • Using an electric mixer, beat the cream cheese, butter, and vanilla together in a bowl until light and creamy.
  • Gradually add the powdered sugar, beating until combineid and fluffy.
  • Spread frosting evenly over the cooled pumpkin cake.

Notes

If not being eaten right away, these bars are best kept in the refrigerator.

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