Cheesy Baked Macaroni & Cheese

Cheesy Baked Macaroni & Cheese

INGREDIENTS:

• 1 lb. Macaroni (about 4 cups of elbow macaroni)
• 2 Packages of Kraft Natural Sharp Cheddar Cheese Chunk (8 oz)
• 2 cups Milk
• 1/2 cup Flour
• 1/4 cup Butter
• Salt & Pepper to Taste
• Kraft 100% Grated Three Cheese Blend

DIRECTIONS:

1.     In a Large Pot, Boil Macaroni until tender.

2.     Shred your Cheese and set aside.

3.     In a small saucepan melt butter over medium heat.

4.     Add flour and mix until brown-amber color (Make a roux).

5.     Add Milk and Whisk until thick.

6.     Add Cheese one hand full at a time.

7.     Mix until cheese is all melted and smooth.

8.     Place cooked macaroni in baking pan.

9.     Pour Cheese mixture over macaroni.

10. Top with several shakes of Kraft 100% Grated Three Cheese Blend

11. Bake for 30 minutes in a 350 degree oven

12. Salt & Pepper to taste.

ENJOY!!

Low Carb Pumpkin Bread

Pumpkin Bread

• 1/4 cup margarine
• 1 cup Splenda sugar blend
• 1 1/2 cup pure pumpkin
• 1/3 cup plain Greek yogurt
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoon ground cinnamon

  
  

• Cooking Time: 1 hr
• Serving Size: 1 slice
• Serves: 10

What You'll Need:

• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
2. In a large bowl, beat margarine and sugar blend until fluffy. Add pumpkin, yogurt, eggs, and vanilla; mix well. Add flour, cinnamon, baking soda, and salt; mix until well combined. Pour batter into loaf pan.
3. Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to a wire rack to cool completely.

Read more at http://www.everydaydiabeticrecipes.com/Bread/Perfect-Pumpkin-Bread-101#GA7xoSHOQykJbYuj.99

We just tried this tonight and boy oh boy!!  It is so good and low carb!!

Sea Salt Chocolate Fudge

Sea Salt Chocolate Fudge

Yields 48 pieces

Ingredients

2 cups (12 oz bag) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

Directions 

1. Line a 9-inch square baking dish with aluminum foil.
2. In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
3. Once smooth, take off heat and stir in vanilla and salt.
4. Pour into baking dish and refrigerate for at least 2 hours. (Optional: sprinkle sea salt over the top.)
5. Pull foil out, cut fudge into pieces and enjoy!

This is unbelievable fudge!!  and SO EASY!!

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

Ingredients 

Original recipe makes 3 1/2 dozen 

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  1 cup butter, softened

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  1 cup packed light brown sugar

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  1/2 cup white sugar

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  2 eggs

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  2 teaspoons vanilla extract

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  1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

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• • PREP
    15 mins

  • COOK
    12 mins

  • READY IN
    55 mins
  Directions
  Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Peanut Butter Cookies

Peanut Butter Cookies
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1 1/2 cups All Purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs
extra sugar for rolling

1. Preheat oven to 350 degrees.
2. Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
3. Gradually mix in the flour, half at a time.
4. Beat in the eggs, one at a time.
5. Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!

Soft Batch Chocolate Chip Cookies!

Absolutely amazing cookies!!

 

Ingredients

• 14 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups flour (+ a few extra tablespoons, see in directions below)
• 1 teaspoon baking soda
• 1/2 teaspoon salt or sea salt
• 3 cups, any variation of chocolate chips or chocolate chunks

Instructions

• Leave Butter out of refrigerator to soften
  Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
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• Once the butter has softened, add both sugars and beat with a mixer until light and fluffy.
• Add the vanilla and eggs, beating between each addition just until mixed.
• Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
• **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
• Fold in the chocolate chips until just incorporated.
• Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
• Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
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  Makes 1 dozen large or 2 dozen small cookies.
• Store cookies in air-tight container.