Recipe Share Judys Mac N Cheese _ Ina Garten’s Cheese Danish

Good Morning!!
 Beautiful Sunny Day today.
I Hope your having a great day..

My Halloween Pumpkin all lit up..

Last night we celebrated our Son in Laws 50Th birthday.

HELP!!

 How did he get that old..

 Just kidding..

We had pizza and cake, one of our family's favorites foods.

 Pizza!!!

Mexican is second or depending on WHO  Mexican is first.

My first is Pizza or MY Spaghetti  in case you were curious..

Cindy bought two different cakes they were both delicious.

 I tried a sliver of each, they were sort of a big sliver.

  They were both fantastic.

One was a chocolate kind of fancy tort 

 The other was a strawberry kind of fancy tort.

YUMM!

Today Im sharing a few recipes from friends..

I have to get out their and enjoy the beautiful fall day.

Thanks in advance Ladies.

 

Sue's Summertime Fruit Pizza
I know Summer is over but it sounded good to me..

1 burrito- sized flour tortilla

Cinnamon

4 oz cream cheese

1 cup honey

1 tsp vanilla

1 cup ricotta cheese

3 kiwis, peeled & sliced

1 cup fresh strawberries, sliced

1 fresh peach or nectarine, sliced

1 cup of all fruit apricot spread

Preheat oven to 375' F. Spray a pizza pan with cooking spray. Place tortilla on pan; sprinkle lightly with cinnamon.Bake about four to five minutes until edges begin to lightly brown. Remove from oven and cool.

Beat together the cream cheese, honey,& vanilla and then beat in the ricotta cheese until smooth. Spread the cheese mixture atop the cooled crust. Arrange the kiwis, strawberries & peaches on top, slightly overlapping. Chill in the frig while preparing the glaze. Microwave the apricot spread in a small microwavable bowl on high for one minute. Using a clean pastry brush, brush the glaze over the fruit. Chill for one hour.

Ina Garten’s Cheese Danish

8 oz. of cream cheese, at room temperature

(if you are in a hurry, soften slightly in the MW)

1/3 cup sugar

2 egg yolks, at room temperature

3 tablespoons Ricotta or Marscapone cheese (we used Marscapone)

1 teaspoon vanilla

1/4 teaspoon Kosher salt

grated zest of one lemon

1 box (2 sheets) puff pastry, defrosted

egg wash (one egg beaten with 1 tablespoon water)

Sprinkling of raw sugar (optional)

Sprinkling of powdered sugar (optional)

Preheat oven to 400 degrees.

Line a rimmed baking pan with parchment paper.

In the bowl of an electric mixer cream the cream cheese and sugar together. Reduce the speed to low and stir in (don’t beat or whip) egg yolks, ricotta or marscapone, vanilla, salt and lemon zest.

Unfold the defrosted puff pastry and roll out, on a lightly floured board, to a 10 x 10 inch square (approximately). Cut sheet into quarters (or smaller, see note above).

Brush border of each pastry square with egg wash, and then place one tablespoon of filling into the center of each square. Fold the 2 opposing corners together over the filling. Squeeze the pasty corners together so they stick. Brush pastry with egg wash. Sprinkle lightly with raw sugar (if desired)

Place pastries on prepared pan. Refrigerate pan for 15 minutes or so to re-chill the puff pastry.

Place pastries in a preheated 400 degree oven for 20 minutes, or until pastry is puffed and golden brown. Rotate the pan once during baking time.

Remove from oven and let cool to room temperature. Sprinkle with powdered sugar, if desired, just before serving.

BIG DADDY'S CHILI

2 lbs. ground chuck

2 lbs. ground sirloin

1 Spanish onion

1 red pepper

1 yellow pepper

1 orange pepper

1 green pepper

1 lb. mushrooms

1 can mushrooms

1 small can black beans

1 small can pinto beans

1 small can lentel beans

1 small can kidney beans

1 large can stewed tomatoes

1 large can pureed tomatoes

4 pkgs. chili seasoning

dashes of garlic powder, onion salt,

sea salt, pepper, cumin to taste

little water

Brown meat and mush so very little clumps. Meantime, dice onion and peppers. Drain grease and add onion and peppers, saute until soft. Season lightly with garlic powder, onion salt, sea salt, cumin and pepper. Mix thoroughly. Add tomatoes and chili seasoning packages. I get a variety such as McCormick regular, hot, La Preferida, Chili Man, whatever your store has available. Add beans and canned mushrooms. Mix well. Since I never waste anything, I put water in the tomato and bean cans just to make sure all the stuff is used. This helps with the consistency so the chili is not so thick (and cleans my cans). Just a note: I vary the beans, sometimes using only two types, as well as the peppers, so it is never boring. Transfer to a crock pot and cook on low, stirring often. Add the freshly cut mushrooms last as they tend to shrink and dad likes his bigger. Chili always tastes better the next day or after freezing, so make this big batch and enjoy many times over. You can add cheese or hot sauce and oyster crackers to your liking.

 Enjoy! xo

Baked Macaroni and Cheese

2 teaspoons butter or margarine

1/4 cup chopped onion

1 (10 3/4 ounce) can condensed cheddar cheese soup

1/4 cup milk

1/4 teaspoon hot sauce

2 cups shredded mild cheddar cheese

3 cups cooked elbow macaroni

Melt butter over medium heat in 3-quart saucepan. Add onion: cook, stirring often, 2 minutes or until tender.

Whisk in soup, milk, hot sauce, and half of cheese, stirring just until cheese melts.

Stir in macaroni; pour into a lightly greased 9-inch square baking dish.

Top with remaining cheese.

Bake at 375 for 30 to 45 minutes or until golden and bubbly.

Sent to you by your friend Judy

Thanks Judy, Robbie and Sue

I threw the one from Ina Garten in as a bonus because it sounded fantastic.

and I love anything cheese filled especially danish or cake..

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