How to Make Easy Meals

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Ingredients:

Crust:

1/2 cup unsalted butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt

Filling:

2 pounds peaches (4-5) peeled, sliced 1/2 inch
1 tablespoon lemon juice
2 tablespoons ground almonds
8 tablespoons sugar, divided
2 tablespoons all purpose flour, divided
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Instructions:

To prepare the crust beat butter and 1/3 cup sugar together until fluffy approximately 3 minutes. Mix in egg yolk and vanilla.  In separate bowl combine flour, cornmeal and salt.  Slowly beat into butter mixture to form dough. If the dough it to sticky to work with add a very small amount of flour and knead a few times.  Roll dough on floured service to form a piecrust shape.  Press dough into a 9-inch pan being sure to go completely up sides.  Freeze until ready to use. To prepared the filling preheat over to 400 degrees. Place peaches in a large mixing bowl.  Add lemon juice and toss being sure to cover all the peaches.  In a separate bowl stir together ground almonds, 2 tablespoons of sugar and 1 tablespoon of flour. Place in crust.  Mix together the last 6 tablespoons of sugar, 1 tablespoon flour, cardamom, cinnamon and nutmeg.  Add to peaches and toss.  Spoon the mixture into the crust.  Bake 50 to 55 minutes or until bubbly and crust is browned.

Ingredients:

2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese
1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet.  Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box.  Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat.  Once melted slowly add in flour.  Cook 1 minute stirring constantly.  Add milk slowly.  Continue to cook, stirring often until thick.  Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.  Add toasted breadcrumbs to top and serve.

Ingredients:

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf Hawaiian Bread, split in half and center taken out

Instructions:

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to tender.  Add flour and cook 1 minute stirring continuously.  Pour half and half into saucepan and cook 2 minutes stirring continuously.  Mixture should boil and thicken.  Remove pan from stove.  Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese. Preheat over to 425 degrees. Bake 10 to 15 minutes or until cheese has completely melted.  Spoon dip into carved out bread that has been cut to look like a football.  Serve middle pieces of bread for dipping.

Ingredients:

3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2-3 tablespoons milk
1 teaspoon vanilla

Instructions:

Preheat oven to 375 degrees.  Grease a 13×9 inch baking pan.  Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl.  Slowly stir in warm water.  Add 2 tablespoons butter and the egg beating until very smooth.  Add the rest of the flour slowly and stir until soft dough forms.  Place saran wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled.  Flour a smooth surface and roll dough into a 15×12 inch rectangle.  Spread the rest of the butter on the dough.  In another bowl mix cinnamon and brown sugar together.  Sprinkle the mixture over the dough.  Roll dough up in tight roll starting on the 12 inch side.  Once dough is rolled tight cut into 12 slices.  Place each slice cut side down into the baking dish.  Cover and place on a wire rack over a large pan of hot water.  Let rise 30 minutes or until buns double in size.  Uncover and bake 25 to 30 minutes or until brown.  Cool 1 minute then loosen the edges and place on a serving plate.  To make the glaze mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth.  If there is not enough liquid you can add 1 more tablespoon of milk.  Glaze cinnamon bunns and serve warm.

Ingredients:

Oil for frying
1 (8 ounce) package mozzarella cheese
3 tablespoons all purpose flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder

Instructions:

In a large heavy saucepan bring oil to 365 degrees.  This will take about 12 minutes or so.  Cut mozzarella into 1/2 inch x 1/2 inch strips.  Put eggs and water in bowl.  Stir to make sure combined.  Place breadcrumbs, Parmesan cheese and garlic powder in a separate bowl.  Roll each cheese strip in flour, place in egg and then roll in the breadcrumb mixture.  Fry cheese sticks in small batches of 2 to 3 for approximately 30 seconds or until golden.  Place on paper towel to drain off grease.  Be sure oil returns to 365 degrees before adding more cheese strips.

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