BBQ Spice Turkey Breast, Three Cheese Mac & Cheese, and Asparagus and Onions

BBQ Spice Turkey Breast

2- 3 to 3 1/2 Pound fresh or frozen turkey breast halves
2 Tablespoons packed dark brown sugar
2 Teaspoon paprika
2 Teaspoon garlic powder
1 1/2 Teaspoon salt
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon pepper

Thaw turkey, if frozen.  Preheat oven to 400*.  Coat a large roasting pan and rack with cooking spray.  In a small bowl stir together brown sugar, paprika, garlic powder, salt, cumin, chili powder, and pepper. Set aside.

Slip your fingers between the skin and meat of turkey breasts halves to loosen skin, leaving skin partially attached at edges.  Lift skin and spread brown sugar mixture evenly under skin and over meat.  Place turkey breast halves, bone sides down, on rack in prepared pan. Insert an oven safe meat thermometer into the thickest part of a breast half. 

Roast, uncovered, on lower rack for 20 minutes.  Reduce oven temperature to 350*.  Roast for 1 to 1 1/2 hours more or until thermometer registers 170 degrees and turkey is no longer pink, occasionally spooning pan juices over turkey.  Cover loosely with foil and let stand for 10 minutes before slicing.  Makes 10 to 12 servings.

Three Cheese Mac & Cheese

1 1/3 Cups dried elbow macaroni

3/4 Cup milk

2 Tablespoon butter or margarine

1/4 Teaspoon ground white pepper

1/8 Teaspoon salt

4oz American cheese, cut into 1/2 inch cubes

1 Cup shredded sharp cheddar cheese

1/4 Cup shredded mozzarella cheese

Preheat oven to 350*. In a 3 saucepan cook macaroni according to package directions; drain and return to saucepan.  Add milk, butter, pepper, and salt to saucepan; stir in American cheese, cheddar cheese, and mozzarella cheese.  Transfer the macaroni mixture to a greased 1 1/2 quart casserole.

Bake uncovered for 15 minutes; stir gently.  Bake about 5 minutes more or until just heated through (Don't over heat the mixture will curdle)  Let stand 10 minutes before serving. Makes 4 main dish servings.

Asparagus with onions

1 Bunch of asparagus

Extra Virgin Olive Oil

Butter

2 Cloves Garlic

In a saute pan heat evoo and butter.  Slice onions and slice asparagus.  Add to saute pan.  Add minced garlic.  Saute until desired doneness. 

Lasagna Soup

1 Pound ground beef
1 Onion, chopped
1 Green bell pepper, chopped
3 Cloves garlic, minced
1 Teaspoon thyme
1 Tablespoon firmly packed brown sugar
1 32oz Box chicken broth
2 14 1/2oz can petite diced tomatoes
1 15oz Can tomato sauce
2 Teaspoon thyme
1/2 Teaspoon salt
2 Cups broken lasagna noodles
1 5oz Package grated Parmesan cheese
2 Cups shredded mozzarella cheese

In a large pot, combine ground beef, onions, green pepper, and garlic. Cook over medium  high heat for 8 to 10 minutes, stirring occasionally, until beef is browned and crumbles.  Drain well.  Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasonings and salt.   Bring to a boil over medium high heat reduce and simmer 10 minutes 20 minutes.  Add noodles and simmer until noodles are tender.  Stir in Parmesan cheese.  Serve with mozzarella cheese.

Rum Cake

This recipe is one of Scott's Grandma's Recipe.  It is so good, it is my family's favorite especially my kids.

Yellow Cake Mix
2 Tablespoon flour
½ Cup water
½ Cup rum
Small package vanilla instant pudding
4 Eggs
½ Cup oil
Topping:
1 cube butter
¼ Cup water
1 Cup sugar
¼ Cup rum
Preheat oven to 350°F.  Grease bundt pan and sprinkle chopped nuts around pan.  Mix all ingredients until smooth.  Pour into pan.  Bake for 45-55 minutes.
Topping:
Mix in saucepan and bring to a boil for 3 minutes. Make sure you boil it the full 3 minutes or the alcohol won't cook all the way out.   Remove cake from oven and leave in pan. Pour sauce over cake and let set for 30 minutes.  Turn cake out of pan.

Sweet Party Mix

This is the original recipes.  I didn't following to the exact.

1 12oz Box Chex
5oz Package slivered almonds
6oz package toasted pecans
3/4 Cup butter
3/4 Cup dark corn syrup
1 1/2 Cup light brown sugar

Preheat oven to 250*.  Lightly grease a large roasting pan.  (I went an bought a disposable one so I didn't have to clean it.)  In a large bowl, mix chex, almonds, and pecans.

In a medium saucepan over medium heat, melt butter, and mix with dark corn syrup and brown sugar.  Pour the mixture oer the chex mix.  Stir and shake to coat all the nuts and cereal. 
Pour the coated mixture into the prepared roasting pan.  Stirring approximately every 15 minutes.  Cook 1 hour in preheated oven, cook for 1 hour in the preheated oven.  Cool on waxed paper and store in airtight containers. 

This is what I used for the mix.
1/2 Box chex
1/2 Box cheerios
2 Handfuls dry roasted peanuts.
1 Bag of sunflower seed kernels
1 Cup mini pretzels
Sprinkle of M&M
1 small package slivered almonds
1 small package macadamia nuts.

Fettuccine Alfredo

10oz. Package fettuccine noodles
1 1/3 Cup whipping cream
2/3 Cup 2% milk
1/3 Cup butter
1/4 Teaspoon oregano
1/2 Teaspoon garlic powder
1/4 Teaspoon pepper
1/4 Teaspoon salt
1/3 Cup Parmesan cheese

Directions:

Mix cream, milk and butter in a large skillet. Add oregano, garlic powder, pepper, and salt.  Bring to a boil and then simmer until sauce is decreased by half and thickened.  Stir in Parmesan cheese.  I normally add chicken, fresh mushrooms and broccoli and let it cook just a little bit longer.  This time I used fresh asparagus.  Then I serve it with garlic bread.

Energizing Granola

Everyone needs energy. This recipe is loaded with fiber and vitamins and is sweet and crunchy.  Kids love it, and so will you.  With its nutritious mix of dried fruits, nuts, seeds and oats, it might even help you keep up with your kids.  So instead of chips and cookies, keep a batch of this granola on hand.  It's ideal for lunch boxes, road trips and camp outs, too.

2 1/2 cups old fashioned oats
3/4 cup chopped walnuts
1/2 cup unsalted sunflower kernels
1/3 cup packed brown sugar
1/4 Cup flaked coconut
1/4 cup toasted wheat germ
2 Tablespoons sesame seeds
2 Tablespoon ground flax seed
1/3 Cup water
2 Tablespoon honey
2 Tablespoon molasses
1 Tablespoon canola oil
3/4 Teaspoon vanilla extract
1/2 Teaspoon ground cinnamon
1/3 Cup dried cranberries
1/3 Cup golden raisins
1/4 Cup dried banana chips

In a large bowl, combine the first eight ingredients.  In a small saucepan, combine the water, honey, molasses, and oil.  Heat for 3-4 minutes over medium heat until heated through. Remove  from heat; stir in the vanilla, salt and cinnamon.  Pour over oat mixture; stir to coat. 
Transfer to a cookie sheet pan coated with cooking spray.  Bake at 350 for 25-30 minutes or until lightly browned, stirring every 10 minutes.  Cool completely on a wire rack, stir in dried fruits.  Store in an air tight container.


Here are a few ways to sneak added nutrition into family meals:
Sprinkle nutrient rich wheat germ on cereal, yogurt and ice cream.  Also can add it to meat loaf and crunch casserole toppings.
For added fiber, sprinkle ground flax seed on salads, soups, and casseroles. Or add a tablespoon to your next smoothie and boost the fiber by 3 grams.

Lime Cupcake with Strawberry Frosting & Dark Chocolate Cupcake

I made my cupcakes mini cupcakes.  I like the minis better than the regular like the recipes says.

Lime Cupcakes with Strawberry Frosting

2 3/4 Cup flour
3 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup shortening
1 2/3 Cup sugar
5 Egg whites
3 Tablespoons lime peel
1 Teaspoon vanilla
1 Cup milk
2 Tablespoons lime juice
1 8oz Package cream cheese, softened
1/2 Cup butter, softened
3 1/2 Cups powdered sugar
1/2 Cup mashed strawberries, well drained
Small strawberries

Heat oven to 350.  Line cupcake pan with liners.  In a medium bowl mix flour, baking powder, and salt.  In a large bowl, beat shortening with electric mixer on medium speed 30 seconds.  Gradually add sugar, about 1/3 cup at a time.  beating after each addition. Beat 2 minutes longer.  Add egg whites, one at a time, beating well after each.  Beat in lime peel and vanilla.  On low speed, alternately add flour mixture about 1/3 at a time, with milk about 1/2 at a time, beating just until blended.  Stir in lime juice,  Divide batter evenly among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling racks.  Cool completely.  In large bowl, beat cream cheese, butter and powdered sugar until fluffy.  Beat in mashed strawberries until blended.  Frost cooled cupcakes. Top with a strawberry.  Store in refrigerator. 

Dark Chocolate Cupcake

Chocolate Shards:
2 Tablespoons dark chocolate chips

Frosting:
1 1/3 Cups dark chocolate chips
1/4 Cup butter, cut into small pieces
1 Cup whipping cream

Cupcakes:
1 Cup flour
3/4 Teaspoon baking soda
1/2 Teaspoon salt
1/4 Teaspoon baking powder
1/2 Cup boiling water
1/3 Cup unsweetened baking cocoa powder
1/2 Cup butter softened
3/4 Cup sugar
1/2 Teaspoon vanilla
1 Egg

In a small microwavable bowl, microwave 2 tablespoons chocolate chips on high 1 minute, until melted, stirring once halfway through heating.  Pour chocolate onto 12x10 inch sheet of waxed paper; spread in thin layer, forming 3x3 inch square. Place second 12x10 inch sheet of waxed paper over chocolate square; press to release air bubbles.  Roll waxed paper tightly into a cylinder.  Refrigerate until set. 

In a medium bow, place 1 1/3 cups chocolate chips and 1/4 cup butter.  In a microwavable bowl, microwave cream on high 1 minute or until cream begins to simmer.  Pour over chips and butter; beat with whisk until smooth and shiny.  Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.

Heat oven to 350.  Place paper liners in pan.  In a medium bowl mix flour, baking soda, salt, and baking powder. In a small bowl, mix boiling water and cocoa until dissolved.
In a large bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds.  Gradually add sugar, beating well.  Beat 2 more minutes.  Beat in vanilla and egg until blended.  On low, alternately add flour mixture and cocoa mixture, beating just until blended.  Divide batter among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling rack.  Cool completely. 
Beat frosting with electric mixer on medium speed until light and fluffy about 30 seconds.  Frost cupcakes. 

Unroll waxed paper cylinder, causing chocolate to crack, creating shards.  Garnish each cupcake with chocolate shards.  Store in refrigerator.