Glens Moms Macaroni & Cheese

2 pounds elbow macaroni noodles, cooked and drained
1 pound shredded cheddar cheese. Sharp or Extra sharp
4-6 ounces grated parmesan
6 ounces american cheese, sliced
4-6 ounces grated asiago cheese
4 eggs, whipped
1 1/2 pint chicken stock
2 teaspoons dijon mustard
1 quart milk
1 pint heavy whipping cream
3 dashes hot sauce
salt and pepper to taste
2 ounces baked roux

Bread crumb mixture(if desired). Equal amounts bread crumbs, parmesan, crumbled crackers, salt and pepper, teaspoon of melted butter

Preheat oven to 350. Cook macaroni noodles & drain water. Whip eggs in a small bowl and set aside. In large saucepan, heat up the milk and cream to a medium boil, let simmer. After 5 minutes, slowly whip in 3 oz parmesan, 4 oz asiago, 4 oz cheddar and all the sliced american cheese. Add hot sauce, dijon, and whip in crumbled roux to thicken sauce. 

Combine whipped eggs and cooked macaroni noodles together in a large bowl. Add in remaining assorted shredded cheeses, folding it all together. Add salt and pepper to taste. Pour in cheese sauce and mix together to coat the noodles. Transfer to large casserole/baking dish. Bake in oven for 35 minutes. If doing bread crumb topping, remove from oven, add breadcrumb topping and bake for another 10 minutes. When done, remove from oven, let cool for 10 minutes before serving. Makes 20-24 4 oz servings.

Pistachio Nut Crusted Halibut

2 tablespoons olive oil
3/4 cup finely chopped toasted pistachios (or nuts of your choice)
1/2 cup panko bread crumbs
1/4 cup fresh italian parsely
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped
salt & pepper to taste
6 halibut filets
6 tablespoons melted butter

Preheat oven to 450. Use olive oil to grease baking pan. Combine pistachios, panko crumbs & herbs in a small bowl and sprinkle with salt and pepper. Brush each filet with a tablespoon of melted butter & place in baking pan. Pack pistachio/breadcrumb picture onto each fish filet. Bake for 8 minutes.  For a crispier topping, then broil fish for 1 additional minute until pistachios are toasted. 

Sweet Tahini Salad Dressing

1 tablespoon tahini
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt and pepper
zest and juice of 1 lemon

Combine it all together and use it to "dress" things.

Classic Easy Bruschetta

8 plum tomatoes, chopped
1/4 cup shredded parmesan
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1-2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
loaf of french bread.

Combine all ingredients in a bowl and mix together. Toast and slice french bread. Serve. Eat.

Santa Barbara Bolognese

2 ounces butter
1 ounce olive oil
1 onion minced
3 carrots minced
2 celery stalks minced
8 ounces ground beef
8 ounces ground veal
1 cup dry porcini mushrooms chopped
1 1/2 cups red wine
2 teaspoons fresh rosemary finely chopped
2 teaspoons fresh sage, finely chopped
2 bay leaves
salt and pepper to taste
1 cup tomato paste
4 cups chicken broth
1/2 cup cream (optional)

Heat butter and olive oil in a deep frying pan over medium heat. Add onions, carrots and celery and cook until soft. Add ground meats and cool until browned. Add mushrooms, add red wine little by little to keep things liquidy. Add rosemary, sage and bay leaves, then season with salt and pepper. Add tomato paste and chicken broth. Cook over low heat for 1.5 hours, stirring occasionally. After sauce is cooked, add cream if desired and cook until reduced. Serve over pasta with grated parmigiano.

Janines Roasted Tomato Bruschetta

2-3 pounds cored, chopped tomatoes
1/2 cup olive oil
1/3 cup balsamic vinegar
1/3 cup chopped onion
4 cloves minced garlic
1/4 cup fresh chopped basil
1/4 cup fresh chopped oregano

Preheat oven to 400. Combine all ingredients in a roasting pan. Mix well, add salt & pepper to taste. Roast together for 1 hour. Serve room temp, as bruschetta with toasted french bread. To serve as a sauce over pasta, pour into food processor and blend until semi smooth.

Soul Food Hummus

2 cans organic garbanzo beans (drain the liquid into a bowl for later in recipe)
1 1/2 teaspoon salt
4 cloves minced garlic
1/3 cup organic tahini
Juice of 1 lemon
1/3 cup of garbanzo liquid that you conveniently saved earlier (add more if desired)
Tabasco or any hot sauce, to taste, if desired

Place all ingredients into food processor and blend until coarsely pureed. Taste for seasoning. Serve chilled or at room temp.

Scotts Pesto

2 cups basil
1/2 cup asiago cheese
1/3 cup olive oil
1/3 cup pine nuts
3 cloves minced garlic
salt and pepper to taste

Combine all ingredients into cuisinart or food processor and blend until semi-smooth. Separate into containers and freeze for later. Never buy store bought pesto again.

Windermere Pumpkin Bread

3 cups all purpose flour
4.5 cups sugar
3/4 teaspoon baking powder
2 1/4 teaspoon salt
3 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoon cinnamon
5 eggs
1 1/2 cups vegetable oil
1 1/2 cup water
3 cups canned pumpkin

Preheat over to 350. Mix dry ingredients together. In another bowl, beat eggs. Mix in oil and water and beat together. Mix in pumpkin. Mix dry ingredients with wet ingredients. Pour into greased loaf pans and bake for 65 minutes. Turn our in about 20 minutes and let cool. Wrap in file after the cakes have cooled.

Lynne's Zucchini Bread/Muffins

4 cups Coarsely shredded zucchini
3 cups all purpose flour
1/2 cup of sugar
1/2 cup of applesauce
1 cup of vegetable oil
4 eggs, beaten
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of nuts if desired

Heat oven to 325. Grease loaf pan. Mix all ingredients thoroughly by hand. Pour into pan about 3/4 full. Bake for 50 minutes or until you can insert a knife in the middle of loaf and remove it clean. Cool 10 minutes and remove from pan. Cool thoroughly on a rack, then wrap in aluminum foil for at least 10-12 hours before serving.