~ Lemon and Herb Sautéed Chicken ~

Ingredients:

10 boneless chicken thighs – sliced in strips

Juice of 1 lemon

1 tablespoon coarse salt

Handful of fresh Italian parsley – chopped

Handful of fresh cilantro – chopped

Sprigs of fresh chives – chopped

Dashes of black pepper

Olive oil – for drizzling

In a bowl combine the chicken, lemon juice, salt, pepper and herbs.  Give a few good drizzles of olive oil over chicken and toss. Cover the bowl and refrigerate for at least 30 minutes.

Heat a large frying pan with a few drizzles of olive oil.  Place the chicken pieces in the pan and sauté until golden on each side.

That’s all there is to it!  This is so delicious you better make enough!

With Love,

Catherine

xo

~ Mediterranean Style Iced Coffee ~

Ingredients:

3 cups of cold black coffee

Juice of 1 lemon

4-5 tablespoons of sugar

24 ice cubes

Place the ice cubes, lemon juice, sugar and coffee in a blender and blend until smooth and frosty.

Isn't that easy?  It is like drinking iced espresso.

With Love,

Catherine

xo

~ Mediterranean Style Escarole and Orzo Salad ~

Ingredients:

1 head of escarole – washed and shredded

2 cups of dried apricots – sliced

6 slices of sun dried tomatoes – sliced

2 oz. can of anchovies in olive oil – mashed with a fork

1 fresh vine ripe tomato – diced

Juice of ½ lemon

1 teaspoon of salt

6 oz. can of black olives – drained and slightly chopped

½ teaspoon or red pepper flakes

Olive oil

Grated Romano cheese

1 box of orzo

In a bowl place the sliced apricots, sun dried tomatoes, olives, anchovies, diced tomatoes, dashes of red pepper flakes, salt and lemon juice.  Drizzle olive oil over all of the ingredients and toss.  Let this sit while cleaning and shredding the escarole.

Place the escarole in a large serving bowl.  Top with the apricot mixture and toss.

Prepare the orzo as directed and drain.

Place the drained and still hot orzo over the escarole and toss.  Grate the fresh Romano cheese over and a little more olive oil and toss.

This is a delicious salad for any occasion.

With Love,

Catherine

xo

~ Apple and Pear Frosty ~

Ingredients:

2 apples – peeled and sliced

1 pear – peeled and sliced

Juice of 1 lemon

4 tablespoons of sugar

1 teaspoon of vanilla

2 cups of milk

24 ice cubes

In a blender place the sliced fruit, lemon juice sugar and milk and blend.  Add the ice and the vanilla and once again blend until thick and frosty.

Serve immediately.

This is a cool and refreshing treat.

With Love,

Catherine

xo

~ Quick and Easy Chickpea and Pickle Dip ~

Ingredients:

29 oz. can of chickpeas – drained

½ cup sliced bread and butter pickles

¼ cup of the pickle juice

1 jalapeño – with seeds

3 cloves of garlic

4 slices of sun dried tomatoes

Dashes of salt

Olive oil for drizzling

In a food processor combine all of the above, along with a few drizzles of olive oil and process until smooth.

This dip goes great with veggies or chips.

With Love,

Catherine

xo

~ Oven Baked Chicken with Pineapple Juice ~

Ingredients:

10 skinless chicken thighs

½ cup of pineapple juice

Juice of 1 lemon

Drizzle of olive oil

Dash of dried oregano

Dash of ground cumin

Dash of salt

Dash of black pepper

¼ cup of Italian style croutons - crushed

Grated Romano cheese

Preheat Oven 350 degrees:

Place the chicken thighs in a baking pan.

In a small bowl combine the pineapple juice, lemon juice, drizzle of olive oil and the salt, pepper, ground oregano, ground cumin and mix.  Drizzle this over the chicken.

Sprinkle the crushed croutons over the chicken and grate the Romano cheese over the chicken.

Place in the oven and bake 45-50 minutes or until the juices run clear.

This is a fresh and light chicken dish.

With Love,

Catherine

xo

~ Lemon Tea Bread ~

Inspired by:  The New McCall’s Cookbook

Ingredients:

2 cups all-purpose flour

1 ½ teaspoons baking powder

¼ cup butter or regular margarine

1 cup sugar

2 eggs

1/3 cup milk

2 teaspoons grated lemon peel

Syrup:

¼ cup lemon juice

1/3 cup sugar

Preheat Oven 350 degrees:

Lightly butter a loaf pan.

Sift flour with baking powder and salt; set aside.

In a large bowl of electric mixer, at medium speed beat butter with 1 cup sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.

At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.

Stir in lemon peel.  Turn batter into prepared pan. 

Bake 55-60 minutes, or until cake tester inserted comes out clean.

Make syrup:  In small saucepan, combine lemon juice and sugar; cook, stirring, 1 minute, or until syrupy.  Pour evenly over bread as soon as it is removed from oven.

Let cool in pan 10 minutes.  Remove to wire rack; let cool completely.

This is another delicious recipe from one of my mom’s cookbooks.  I believe I will be cooking from this book for a while. It seems that everything is turning out delicious and is easy to make. 

Have a beautiful weekend filled with good memories.

With Love,

Catherine

xo

~ Chickpea and Rice Salad ~

Ingredients:

For the Rice:

1 cup uncooked rice

½ cup – instant buckwheat roasted oats

1 tsp. Vegeta all-purpose seasoning

For the Salad:

29 oz. can of chickpeas – drained

6.5 oz. jar of marinated artichoke hearts – with marinade

1 clove of garlic – chopped

½  medium to small red onion – chopped

3 stalks celery - chopped

Healthy handful of Italian parsley – chopped

Juice of ½ lemon

1 tsp. brown sugar

½ tsp ground cumin

½ tsp. salt

¼ tsp. black pepper

Prepare the rice and buckwheat as directed or in a rice-cooker with a teaspoon of the Vegeta all-purpose seasoning.

Combine all of the ingredients for the salad in a bowl.  Add the rice and buckwheat and toss.

This is a wonderful addition to a barbecue or any meal.

With Love,

Catherine

xo

~ Quick and Delicious Banana Bread ~

Inspired by:  The New McCall’s Cookbook

Ingredients:

1 ¾ cups all-purpose flour – sifted

2/3 cup sugar

3 tsps. baking powder

½ tsp salt

¼ tsp baking soda

1/3 cup butter

1 cup mashed very ripe banana – (2 or 3)

2 eggs

Preheat Oven 350 degrees:

Butter a loaf pan.

In a large bowl, sift flour with sugar, baking powder, salt and baking soda.  Cut in butter until mixture resembles coarse crumbs.

Add banana and eggs; with electric mixer at low speed, beat 2 minutes.

Turn into prepared pan.

Bake 1 hour and 10 minutes, or until cake tester inserted in middle comes out clean.

This is a very old cookbook that belonged to my mother. It seems everything I make from this book turns out wonderful.

With Love,

Catherine

xo

~ Spaghetti with Chickpeas and Feta Cheese ~

Ingredients:

4 oz. feta cheese crumbled

16 oz. package of frozen spinach

29 oz. can of chickpeas – drained

1 small red onion – sliced

4 cloves garlic – chopped

4 pieces of sun dried tomatoes – sliced

Juice of ½ lemon

Salt – to taste

Dashes of red pepper flakes

Olive oil – for drizzling

Heat a large frying pan with a drizzle of olive oil.  Carefully add the frozen spinach and let this slowly thaw.

When the spinach is completely thawed add the chopped garlic, sun dried tomatoes and onion to sauté.  Allow the onion to become slightly soft.  Add the seasonings to taste and the lemon juice.

Prepare the spaghetti as directed adding a few tablespoons of the hot water to the frying pan.

Add the chickpeas and toss.

Add the spaghetti, feta cheese and a few drizzles of olive oil and another dash of red pepper flakes.

This is a delicious spaghetti dish.

With Love,

Catherine

xo

~ Quick and Easy Omelet ~

Ingredients:

6 eggs beaten with a splash of milk

4 oz. Feta cheese – crumbled

½ red onion – sliced

Left over sautéed chicory, escarole or spinach – shredded

Grated Romano cheese

Ground black pepper

Olive oil – for drizzling

Heat a frying pan with a drizzle of olive oil.  Add the sliced onion and sauté until the onion is tender. 

Add the chicory and continue to sauté until heated. 

Beat the eggs with a splash of milk and add the feta cheese.  Pour into the pan.  Grate Romano cheese on top and black pepper.  Cover the pan loosely.

This is a good omelet for breakfast, lunch or dinner.

With Love,

Catherine

xo

~ Chickpea and Jalapeño Dip ~

Ingredients:

29 oz. can of chickpeas – drained

1 jalapeño – with seeds

4 cloves of garlic

Juice of half a lemon

Small handful of fresh cilantro

Small handful of fresh Italian parsley

Small handful of fresh chives

6.5 oz. jar of marinated artichoke hearts – with marinade

Dashes of salt

Drizzle of olive oil

Combine all of the above in a food processor and chop until smooth.

Serve with your favorite fresh vegetables or fruit or as a spread.

With Love,

Catherine

xo

A Perfect Dinner

~ Cornbread ~

Ingredients:

1 cup flour – sifted

1 cup cornmeal – sifted

4 tsp. baking powder

1 tsp. salt

¼ cup sugar

2 eggs

1 cup milk

3 tablespoons butter – melted

1 cup frozen corn kernels

1 tablespoon butter

½ cup milk

Preheat Oven 350 degrees:

Combine in a food processor the frozen corn kernels, 1 tablespoon of butter and a ½ cup of milk and give a few good chops.

Sift the flour with the cornmeal, baking powder, salt and sugar; set aside.

In medium bowl, combine eggs, 1 cup of milk, 3 tablespoons of butter and mixture from the food processor.  Add flour mixture, stirring only until flour mixture is moistened.

Grease a baking pan with butter.  Place batter in the prepared baking pan and bake 25-30 minutes or until cake tester inserted comes in center comes out clean and top is golden. 

This is a delicious cornbread to accompany any meal.

With Love,

Catherine

xo

~ Marinated Baked Chicken Legs and Thighs ~

Ingredients:

6 chicken legs – skinless

6 chicken thighs - skinless

Marinade:

¾ cup Wishbone Light Balsamic and Basil Vinaigrette

1 tablespoon sugar

4 cloves garlic – chopped

Juice of 1 lime

1 tablespoon orange marmalade

Combine all of the ingredients for the marinade.  Place the chicken in the marinade and refrigerate for at least half an hour.

Preheat Oven 350 degrees:

Place the chicken pieces in a baking pan and drizzle a little of the marinade over each piece.

Bake for 45-50 minutes.

This is a light and delicious chicken dish.

With Love,

Catherine

xo

~ Sautéed Chicory ~

Ingredients:

1 head of chicory - cleaned and shredded

5 cloves of garlic - chopped

Dashes of red pepper flakes

Dashes of salt

Olive oil

Heat a large frying pan with a drizzle of olive oil.  Add the garlic and red pepper flakes.

Sauté the garlic until fragrant and add the chicory leaves.  Add the salt to taste. 

Sauté the chicory until it is cooked down and tender.

This is a delicious side vegetable.

With Love,

Catherine

xo

~ Egg Drop Soup ~

Ingredients:

1 jalapeño – sliced – without seeds

1 cup of cooked diced chicken or pork

½ cup diced baby carrots

3 cloves of garlic – chopped

1 inch piece of fresh ginger - chopped

1 handful of Italian parsley – chopped

5-6 cups of chicken broth

1 bunch of scallions – chopped

1 egg plus ¼ tsp. cornstarch – beaten

1 cup uncooked rice

Olive oil

Prepare the rice as directed.

Heat a medium sized soup pot with a drizzle of olive oil.  Add the garlic, jalapeño, ginger, carrots and scallions.  Sauté until the garlic is just fragrant.  Add the  diced chicken or pork.

Add the chicken broth and gently simmer on low for a few minutes.

Add chopped parsley and continue to gently simmer.

In a small cup beat the egg with the cornstarch. 

Begin to stir the soup as it is gently simmering.  Slowly pour the egg and cornstarch mixture into the soup while continually stirring the soup.  Turn the heat off and serve.

Place desired amount of rice in a bowl and top with the soup.

This is a delicious soup.

With Love,

Catherine

xo

PORK EGG ROLLS

Ingredients:

1 package egg roll wraps

For the egg roll filling you will need:

4 cloves garlic

1 teaspoon freshly grated ginger

½ head green cabbage

1 cup carrots, thinly diced

½ cup green onions, finely chopped

3 cups shredded pork

Canola oil for frying

For Asian marinade you will need:

8 tablespoons soy sauce

2 tablespoons teriyaki sauce

2 teaspoons sesame oil

1 tablespoon fresh ground chili paste

2 teaspoons oyster sauce

1 tablespoon hoisin sauce

4 teaspoons cranberry juice

Juice of half a lemon

In a large bowl, marinade shredded pork with ½ of the Asian marinade.  Set aside the rest for the marinade for the vegetables.

In a large frying pan, drizzle some vegetable oil and fry garlic, ginger, cabbage, carrots, and green onions.  Once all is cooked down, add the remainder of the marinade.  Add the marinated pork.  Reduce the heat to low, and cook for about 5-7 minutes.  Turn off the heat and let cool slightly.

On a work space, lay out with an egg roll wrap.  Add about a tablespoon of filling diagonally on wrap.  Fold the bottom corner over the filling and roll snugly half-way to cover the filling.  Fold in both sides snugly against the filling and brush the top corner with water and roll up wrap tightly to enclose, sealing the roll with the top flap.  Law flap-side down until ready to cook.

In a large skillet, heat oil.  To test if your oil is hot enough for frying, add a few drops of water to the oil, if the water sizzles and dances, your oil is ready.  Place rolls flap down, a few at a time, turning occasionally until golden about 2-3 minutes.  Drain on paper towels.

Serve & Enjoy!!!

With love,

Catherine & Tammy♥

~ Lentils with Vinegar and Honey ~

Ingredients:

2 cups uncooked lentils

4 cloves of garlic – chopped

3 stalks of celery – chopped

½ cup baby carrots – chopped

1 sweet onion - sliced

1 pint of grape tomatoes – processed

Salt – to taste

Black pepper – to taste

4 tablespoons of vinegar

4 tablespoons of honey

6 cups of chicken broth

Olive oil

Rinse the lentils with water and sift through lentils.

Heat a saucepot with a drizzle of olive oil.  Add the onions, celery and garlic.  Sauté until the onions are transparent.

Add the tomatoes and continue to sauté for a few minutes.  Add the lentils and half of the chicken broth.  Simmer gently on low until the broth is absorbed.  Add the rest of the broth and the seasonings and gently simmer on low.

Before serving add the vinegar and honey mixture and stir.

Serve with rice, noodles or as is.

This is a very good side dish.

With Love,

Catherine

xo

~ Fresh Avocado and Sour Cream Dip ~

Ingredients:

1 avocado

8 oz. sour cream

Handful of fresh cilantro

Small handful of fresh chives

4-5 leaves of fresh mint

3 cloves garlic

2 tablespoons honey

2 tablespoons vinegar

¼ tsp. salt

Combine all of the above ingredients in a food processor and give a few good chops.

Serve with your favorite fresh veggies and dipping chips.

With Love,

Catherine

xo

~Happy Mother's Day~

Happy Mother's Day to all!!!

With Love,

Catherine xo

~ Baked Indian Pudding ~

Adapted from:  The New McCall’s Cookbook

Ingredients:

½ cup cornmeal

4 cups hot milk

2 tablespoons butter

¼ cup molasses

2 eggs – slightly beaten

½ tsp. salt

1/3 cup brown sugar

1/3 cup granulated sugar

¼ cup honey

¾ tsp ginger

Dash of ground cloves

½ cup cold milk

Preheat Oven 325 degrees:

In a double-broiler top, slowly stir cornmeal into hot milk.  Cook over boiling water, stirring occasionally for about 20 minutes.

Lightly butter a baking dish. 

In a bowl combine rest of ingredients except cold milk; stir into cornmeal mixture and mix well.  Pour into prepared dish; and pour cold milk over the top, without stirring.

Bake uncovered for about 50 minutes or until just set.  Do Not!! Overbake.  Let stand 15 minutes before serving.  Serve with vanilla ice-cream or fresh whip cream.

This is a delicious and unique dessert.

With Love,

Catherine

xo

~ Creamy Rice Pudding ~

Ingredients:

1 cup uncooked rice

½ tsp salt

5 cups milk

½ cup dried cranberries

2 tablespoons butter – cut up

1 cup sugar

½ tsp vanilla

Dashes of cinnamon

Prepare rice as directed or in a rice cooker.

Preheat Oven 325 Degrees:

Butter a baking dish.  Place the rice in the buttered baking dish.  Add the milk, salt, cranberries, 2 tablespoons butter, sugar, vanilla and dashes of cinnamon.

Place in the oven to bake for about 1 ½ hours, stirring occasionally.

This is a creamy and delicious dessert and easy to prepare.

With Love,

Catherine

xo

~ Easy Chicken with Fresh Tomatoes ~

Ingredients:

10 boneless chicken thighs

Salt

Black Pepper

For the Sauce:

1 pint of cherry or grape tomatoes

4 cloves of garlic

Healthy handful of fresh cilantro

Salt

Pepper

Ground oregano

Romano cheese for grating

Olive oil

Heat a large frying pan with a drizzle of olive oil.

Add the boneless chicken thighs; season with salt and pepper to taste.  Sauté the chicken to become slightly golden on each side.

In a food processor combine the tomatoes, garlic and cilantro and give a few good chops.

Place the chopped tomatoes on the chicken thighs and add the seasonings to taste.  Grate the Romano cheese on top and drizzle a little olive oil over the top.

Preheat the Oven to 350 degrees:

Bake for about 20-25 minutes.

This is very good and so easy.

With Love,

Catherine

xo

~ Quick and Easy Bean Soup ~

Ingredients:

6 - 8 cups of chicken broth

1 sweet onion – sliced

3 cloves of garlic – chopped

Healthy handful of Italian parsley - chopped

1 cup of crushed tomatoes

29 oz. can of red kidney beans – drained

Juice of ½ lemon

½ tsp. of salt

Dash of black pepper

Dash of dried oregano

Dash of smoked paprika

Dash of chili powder

Dash of ground curry

Romano cheese for grating

Olive oil

Heat a drizzle of olive oil in a sauce pot and add the onions and garlic to sauté.  When the onions are soft and transparent add the chopped parsley and chicken broth.

Gently simmer for a few minutes.  Add the crushed tomatoes and the drained beans and continue to gently simmer on low.

Add the seasonings to taste and simmer while preparing your favorite noodles or rice.

Add the lemon juice.

Grate Romano cheese when serving.

This is a quick and easy soup for lunch or dinner.

With Love,

Catherine

xo

~ Prune Bread ~

Adapted from:  The New McCall’s Cookbook

Ingredients:

1 ½ cups dried prunes – without pits

2 cups all-purpose flour

¾ cups sugar

1 tsp baking soda

½ tsp salt

1 egg

2 tablespoons melted shortening

In medium saucepan, combine prunes with 1 ½ cups water, bring to boiling.  Reduce heat, and simmer, covered.  10 minutes.

Preheat oven 350 degrees.

Sift flour with sugar, baking soda and salt; set aside.

Drain prunes, reserving liquid.  Chop prunes or place in food processor and give a few good chops.

Add to reserved liquid, and measure.  Add water if needed to make 2 cups. 

In a large bowl combine egg and shortening:  with electric mixer at medium speed, beat well.  Add prune mixture:  beat until well blended.

Add flour mixture:  beat at low speed just until smooth.  Turn into prepared pan.

Bake 50-60 minutes, or until cake tester inserted in center comes out clean.

Let cool in pan on wire rack 10 minutes.  Remove from pan:  cool completely on rack.  Wrap in plastic film or foil, and refrigerate overnight before slicing.

This is a delicious recipe from one of my mother’s old cookbooks. Aren’t those the best recipes, I think they are.   This is perfect for breakfast with cream cheese and jam.

With Love,

Catherine

xo

Reese's Peanut Butter Cookies!!!

I think most of us can agree that peanut butter cookies are delicious, but Reese’s Peanut Butter cookies are out of this world!!!

These cookies are not your average peanut butter cookie, they’re soft and buttery with little bites of chocolate mixed in.  So, go ahead and indulge a little!!! ;)

For cookies you will need:

¼ cup white sugar

¼ cup dark brown sugar

½ cup confectioner’s sugar

½ cup unsalted butter

½ cup shortening

1 teaspoon vanilla extract

1 large egg

2 cups cake flour

¾ cup AP flour

½ teaspoon baking soda

½ teaspoon baking powder

½ cup peanut butter

1 cup Reese’s mini peanut butter cups, divided

¼ cup whole milk

Preheat oven to 350 degrees F and line two baking sheets.  Using the food processor, take ½ cup of the Reese’s mini peanut butter cups and pulse. Set aside.

In the bowl of a stand mixer, combine the sugars, butter, and shortening.  Mix on a low speed until well combined.  Add vanilla and egg to the sugar/butter mixture, beat again until incorporated.  In a separate large bowl combine the flours, baking soda and baking powder.  Slowly add the flour mixture to sugar/butter mixture in three separate batches on low.

Add the peanut butter, the ½ cup of chopped Reese’s peanut butter cups, and the remaining ½ cup of whole peanut butter cups to the cookie batter.  The mixture should be crumbly.  Slowly add about ¼ cup of whole milk, until the mixture comes together and resembles a soft dough.

Scoop out round teaspoon amounts of dough onto the prepared cookie sheets.  In total, this recipe should make about 3 dozen cookies. Taking a fork, gently press down on the cookies creating a crisscross pattern. Bake for about 10-12 minutes, and let cool on a cooling rack before serving.  Enjoy!!

With Love,

Catherine &Tammy♥

~ Fresh Garden Rice ~

Ingredients:

Rice:

2 cups uncooked rice

4 cups chicken broth – to cook the rice in

For the Rice:

3 bunches of scallions

4 cloves garlic

1 jalapeño – with seeds

1 tablespoon ground cumin

1 tsp. salt

Olive oil

Combine:

½ tsp. black pepper

½ tsp. curry powder

½ tsp. paprika

½ tsp. chili powder

½ tsp. garlic powder

Combine:

1 tablespoon brown sugar

2 tablespoons vinegar

Prepare the rice as directed substituting chicken broth for the water.

In a food processor combine the scallions, garlic and jalapeño.  Give the veggies a few good chops leaving them slightly course.

Heat a large frying pan with a drizzle of olive oil.  Add the chopped veggies from the food processor and sauté while the rice is cooking.

Add the cooked rice to the pan and toss.  Add all of the seasonings adjust them to taste and toss.

Combine the brown sugar and vinegar and add to the rice and toss.    

Serve this as a side with your favorite dish.

With Love,

Catherine

xo

~Baked Boneless Chicken Thighs with Noodles ~

Ingredients:

Boneless chicken thighs – setting the bones aside

Flour

Vegetable oil

Preheat the Oven 350 degrees:

Place the flour in a shallow dish and dip each chicken thigh in the flour.  Place in a baking pan and drizzle the vegetable oil over the thighs.

Bake 40-45 minutes, depending on the size of the chicken thighs.

For the Noodles:

2 carrots – sliced

1 onion – sliced

2 cloves garlic – chopped

Handful of Italian parsley – chopped

4 cups chicken broth

Juice of ½ lemon

Salt to taste

Black pepper to taste

½ tsp dried oregano

Olive oil

Bones from the chicken thighs

1 tablespoon of butter

1 lb. of your favorite noodles

Romano cheese for grating

Drizzle olive oil in and add the chicken thigh bones.  Add the sliced onion, carrots, parsley and garlic.  Sauté until the onion is clear. 

Add the chicken broth and the seasonings. Simmer on low for about 40-45 minutes while the chicken thighs are baking.  Remove the bones.

Prepare the noodles as directed.

Place the noodles in a serving bowl and using a net, strain the soup over the noodles.  Squeeze half a lemon over the noodles, one tablespoon of butter and grated Romano cheese.  Serve with the baked chicken thighs.

This is a comforting dish.

With Love,

Catherine

xo

Southwest Style ~ Macaroni and Cheese!!!

Ingredients:

2 cups cubed cheddar cheese

1 cup milk

1 tablespoon butter

1 Jalapeño – with seeds

1 handful of fresh cilantro

3 cloves garlic

1 tablespoon capers

1 tsp. molasses

5 sun dried tomatoes

Dashes of cumin

Dashes of paprika

Dashes of curry

Dashes of chili powder

½ cup crushed croutons

1 lb. of your favorite macaroni

In a sauce pot gently heat the milk, cheddar cheese and butter.

In a food processor combine the jalapeño, cilantro, garlic, capers and sun-dried tomatoes.  Process this mixture, leaving it slightly course.

Add the mixture from the food processor to the milk, cheddar cheese and butter and continue to gently simmer.  Add the seasonings to taste and the molasses.

Preheat Oven 325 degrees:

Prepare a baking dish with butter.

Prepare the macaroni as directed, drain and place in the prepared baking dish.

Pour the mixture from the sauce pot over the macaroni and gently toss.

Top with the crushed croutons.


Bake for 20-25 minutes.

This is another perfect side dish.

With Love,

Catherine

xo