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Cassidy’s Favorite: Baked Macaroni & Cheese

Cassidy’s Favorite: Baked Macaroni & Cheese

Ingredients

  • Penne Pasta- 1 lb
  • Shredded Cheddar or Cheddar/Monterey blend- 2 cups
  • Cheddar Cheese Soup- 1 can
  • Butter- 2 tbspns
  • Milk- 1/2 cup

Instructions

  1. Boil pasta in salted water until al dente (do not overcook); drain
  2. Heat oven to 350 degrees
  3. Add butter, soup and milk; mix
  4. Add 1 cup cheese; mix
  5. Transfer to baking dish and sprinkle remaining cheese on top
  6. Bake 10-15 minutes
https://tonispilsbury.com/cassidys-favorite-baked-macaroni-cheese/

Whether it’s a Sunday afternoon lunch or a weekday side dish, this homemade macaroni & cheese is a family favorite.  What’s best about this dish, is there’s always leftovers to package in individual containers for later on in the week; and unlike the boxed stuff, this homemade version stores and reheats well.  Come Thursday, I’ll love myself for having something quick and easy to pop in the microwave for my picky eater or a quick side for PB&J after gymnastics on Saturday.

Cassidy’s Favorite: Baked Macaroni & Cheese

Ingredients:

  1. Penne Pasta- 1 lb
  2. Shredded Cheddar or Cheddar/Monterey blend- 2 cups
  3. Cheddar Cheese Soup- 1 can
  4. Butter- 2 tbspns
  5. Milk- 1/2 cup

Many recipes for homemade macaroni & cheese call for flour; but, quite frankly, I don’t like the floury taste.

Directions:

  1. Boil pasta in salted water until al dente (do not overcook); drain
  2. Heat oven to 350 degrees
  3. Add butter, soup and milk; mix
  4. Add 1 cup cheese; mix
  5. Transfer to baking dish and sprinkle remaining cheese on top
  6. Bake 10-15 minutes
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Skip The Frosting Cupcakes!

Want to make cupcakes in a hurry?  Skip the frosting!  Set your baking timer for five minutes before your cupcakes are done and place a large marshmallow on top of each cupcake.

For a great Red Velvet cake recipe for your cupcakes, check out my Real Red Velvet Cupcake Recipe:

Red Velvet Cupcake Recipe Skip The Frosting Marshmallow

And try Skip The Frosting Cupcakes S’mores Style:

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Helping Hands

My love for cooking has rubbed off on my girls (ages 4 and 6); they are my sous chefs.  The only thing is that the more they help me, the more independent they want to be in the kitchen.

I’ve always included them in cooking and baking since they were about two years old.  It’s easy to find things for them to do: stirring, pouring, spreading, etc.  Before they were out of diapers they both knew how to crack an egg.  So, I’m always looking for new ways for them to help.  And, when it used to be more of a drain on my time to include them, it’s now turned into a time saver for me.

Now, when I make Italian, Cassidy insists on making her “famous salad”.  If any of you are worried about how I could possibly let my six-year old slice a tomato or chop a carrot safely, in order to meet her demands to do this task independently, I found “kid friendly” knives from Gerber that actually work for her…. a bit messy, but they work. 

Share in the experience of family meal preparation by letting children help.  Small hands are perfect for tearing lettuce for salads, rolling meatballs and setting the table with napkins and flatware.  Older children can help by peeling vegetables, mixing marinades and assembling garlic breads or pizzas.  Not only is this a good way to spend time with your kids, it’s also a great learning experience for children.

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How to Save Time

More content to come!

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