Tuesday, February 17, 2009

A Wonderful song by Honeylioness

Okay - I am home today for President's Day and once again my mind has moved into some weird territory. Ever since I made the comment to Angel about Helen Reddy, that song has been running through my brain. So in true Honey fashion I have modified it in homage to this group. Enjoy.

We are Women, hear us roar
In numbers too big to ignore
And we know too much to go and overspend
'Cause we've heard it all before
Creditor's knocking on the door
No one's ever gonna hound us so again

Oh yes, we are wise
But it's wisdom born of debt
Yes, we've paid the price
But look at what we get
If we have to, we can save everything
We are strong (strong)
We are now disciplined (disciplined)
We are Saving

You can bend but never break us
'cause it only serves to make us
More determined to give our funds a second look
And we come back even stronger
No, we are novices no longer
'cause we've held on to the funds in our checkbook

Oh yes, we are strong
And we're learning all the time
Things in the past we have done wrong
But now we squeeze those dimes
If we have to, we can save everything
We are strong (strong)
We are now disciplined (disciplined)
We are Saving

We are women watch us grow
From 401(k)s to portfolios
As we spread our lovin' wisdom 'cross the land
But we're sill determined to learn
The ways to invest and save and earn
Until we help our sisters understand

Oh yes, we're in the black
And don't need no stimulus
Yes, we've led the pack
And now they look to us
If we have to, we can save everything
We are strong (strong)
We are now disciplined (disciplined)
We are Saving

Monday, February 16, 2009

Mac & Cheese by My Gal

2/3rds bag of small shell pasta
1 long/large brick of medium cheddar (16 slices 1/4inch thick, 8 slices 1/2-3/4 inch thick)
handful of saltine crackers
1/3C milk

Cook the pasta
In a deep casserole dish (looks like a 9x9 pan but it's really deep - I don't know 6-9inches deep??)
layer as follows:
thin cheese (cover surface of pasta)
2-3 saltines crumbled by hand
thin cheese
2-3 saltines
pasta (should be the last of the pasta)
thick cheese
1-2 saltines crumbled
pat on a few bits of butter (2-4)
pour milk down the side of the casserole
into the oven at 350F for about 40 mins

The cheese in the middle melts down into the pasta, the cheese on top gets bubbly and holds it's shape.

Mmm Mmm good!

Mac & Cheese contributed by Sisters-3

Macaroni and Cheese

Cook your noodles. While the noodles are cooking, depending on how many you cook, make a white sauce:

1 cup of milk
1 tablespoon of cornstarch dissolved in the milk
1 tablespoon of butter melted in a pan, add the milk/cornstarch or if you prefer 1 tablespoon of flour browned in the butter and either way whisk in the milk, stirring constantly until it starts to bubble. Turn if off and put about 1 cup of grated cheddar cheese in to melt.

Drain your noodles let cool just a bit then mix together with slightly cooled cheese sauce. Add an egg or 2 depending on how many noodles in and mix well. Dump into a greased pan, sprinkle some bread crumbs and maybe a bit more cheese on top. Bake at 350 degrees for 20-30 minutes.

That is what I used with about 4-6 oz of noodles. If using an entire bag probably double the sauce.

Mac & Cheese Variation submitted by Honeylioness

Mac & Cheese variation. I saw this on a restaurant show today and may have to try this soon:

Mac and Cheese Crescents

Serving Size: 8 portions

1 package macaroni and cheese
8 ounces Velveeta (or whatever other melting cheese you prefer)
8 ounces ham cubes
1 package crescent rolls

Preheat oven to 375 degrees

Prepare your favorite macaroni and cheese, fold in the cubed ham. Extra cheese and allow to cool slightly.

Separate dough into 8 triangles on an ungreased cookie tray

Place two tablespoons of mixture at widest part of triangle and roll up. Place point side down

Bake for 10-14 minutes or until a light golden brown.

Sunday, February 15, 2009

Cakes contributed by SES

Caramel Sheet Cake

2 cups all-purpose flour
2 cups granulated sugar (sometimes I use 1 cup granulated +1 cup brown sugar)
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Dash of salt
2 eggs

Mix flour, sugar, cinnamon and salt.

In saucepan bring butter, oil and water to a boil. Pour over dry ingredients and mix. Add buttermilk, eggs, baking soda and vanilla extract. Beat well. Pour into a greased and floured 10 x 15 inch pan (jellyroll pan). Bake at 400 degrees F for 15-17 minutes.

1/2 cup margarine
1 cup brown sugar
1/4 cup buttermilk
2 1/4 cups confectioners' sugar
1 teaspoon vanilla extract

Melt margarine. Add brown sugar and bring to a boil. Add buttermilk and return to a boil. Remove from heat. Add confectioners' sugar and vanilla extract and beat to desired consistency. Spread over warm cake.

Chocolate Buttermilk Sheet Cake

2 cups flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar and salt. Place in saucepan margarine, water, vegetable, shortening and cocoa. Bring to boil and pour over flour mixture. Mix well. Place in another bowl eggs, baking soda, buttermilk and vanilla extract. Stir well and add to previous mixture. Pour into a greased and floured 10 x 15 inch pan (jellyroll pan). Bake at 400 degrees F for 15-17 minutes.
Or bake in greased and floured 13 x 9-inch pan at 350 degrees F for 20 minutes.

1/2 cup margarine
3 heaping tablespoons cocoa
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 tablespoons buttermilk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Remove from heat and add confectioners' sugar, vanilla extract, nuts and milk. Stir well. Ice cake while hot.

There is so much butter and oil I don't always butter and flour the pans.