Yeah a baked macaroni & cheese. I haven't had any that tasted exactly like hers.
I may try to experiment on the recipe soon. If I figure it out completely I will posted it.

I've yet to find an excellent Baked Macaroni and Cheese recipe. For baked pasta, I usually use cooked pasta and drench it in a premade tomato based or creamy white sauce I usually also add vegetables and maybe meat, depending on what I have. then sprinkle mozarella and parmesan cheese on the top, the cheese on top stops the top layer of pasta from becoming hard after baking. Sadly I learnt this the hard way...after omitting the cheese on top one time.

Anyway, I have a recipe for cheesecake muffins.

Ingredients:

250g cream cheese (the more solid type not the spreadable kind)
125g unsalted butter
1 1/2 cups caster sugar
4 eggs
1 teaspoon vanilla extract
2 cups self-raising flour, sifted
pinch of salt

Method:
1. Preheat oven to 180℃ and grease 18 muffin tins.
2. Beat the cream cheese, butter and caster sugar together with an electric beater until pale.
3. Add eggs one at a time while continuing to mix the cream cheese mixture.
4. Add vanilla extract
5. Fold in flour and pinch of salt
6. Spoon mixture into muffin tins
7. Bake for approximately 25 minutes until golden and middle pops up when pressed.
8. Leave to cool on a cooling rack

Hawaiian Macaroni Salad
-recipe from Cook’s Country Magazine

Hawaiians cook their macaroni until it’s “fat,” or very soft. Turns out they know what they’re doing. Here’s what the Test Kitchen discovered:

•While overcooking the pasta seemed like a bad idea, it actually enabled the macaroni to absorb more dressing.
•The dressing had to be thin enough to soak into the pasta. We used an equal amount of mayonnaise and milk, and we used a lot—a full 2 cups each—to get the right texture.
•To prevent the cider vinegar from curdling the milk, we poured the vinegar directly over the hot macaroni.
•After the vinegar soaked in, we poured on about half the dressing, gave the mixture a stir, and let it cool. We then stirred in the remaining dressing and added grated carrot, chopped celery (for crunch), scallion, a bit of brown sugar, and some vigorous shakes of salt and black pepper.
•Don’t use low-fat milk or mayonnaise because it will make the dressing too thin.

Serves 8 to 10

2 cups whole milk
2 cups mayonnaise
1 tablespoon brown sugar
Salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions , sliced thin
1 large carrot , peeled and grated
1 celery rib , chopped fine

MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.

COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.

remember to quote any recipes that are not your own.
i wanna try this macaroni salad this weekend.
*goes to make a grocery list*
♥

Thanks for the recipes.
I need to get to hunting down some recipes to share.
I was talking to my Mom about this & I think she has finally started to write down a few of her recipes such as the meatloaf one.

ohhh i'd love a new meatloaf one. :yes: hubby LOVES meatloaf. think we'll have Hamburger Pie for supper tonight. :)

i would, also, love a new meatloaf recipe.
*makes puppie doggie eyes at mom*
i have the meat all prepared and am going to bake it later tonight.
along with some sweet potato and green beans.
it's probably my favorite meal.

It has been sort of a crazy week.
I need to see if she has finished writing down any of the recipes.
I want the meatloaf recipe real bad.

i am making meatloaf with or without her recipe!
i have smashed potato and green beans already made.
my meat has been waiting on her!
>.>
it has got to be cooked today, don't want to waste it.

lol! i'm just ready to have money to go to the store. tired of living off peanut butter.

llonka~~you could go to a church's food pantry.
they would help you until you can get some food monies.
:hug:
it's not a bad thing, in fact it's what makes the world a loving place.

hmm i dunno if we have a food bank here or not. never thought of that. :)

i always donate to the salvation army,
they have a sign outside with requests for what they need/are low on.
they usually have a food bank in every city, town, etc.
you should check it out.

oh, shortbread recipe!
flour
salt 1/2 teaspoon
cornstarch
oats 1/2 Cup of old fashion style.
you have to blend it to make it soothish.
mix together on lowest speed.
butter~unsalted~14 tablespoons.
mix on lowest speed until it forms a clumped together fashion.
scatter dough into a springform pan on a cookie sheet pan.
press down to make it even, aproximately a half inch.
smooth with a spoon.
cut out center *it does not cook* and you can bake the little center as a cookie.
release the sides of the spring pan, but leave it.
bake at 350 degrees for ten minutes,
then turn down to 250 degrees and bake another five minutes.
turn off the oven.
score the shortbread as you would like them to be served.
make a dot in the slices about eight to ten dots.
if you don't the steam will not be realeased and it becomes crumblie.
return shortbread to oven *leave it turned off* and let it sit for one hour.
prop the oven door open with a wooden spoon.
let cool for two full hours!

who can do that?

finish slicing along the pre-scored lines,
serve and enjoy!
sorry the recipe isn't complete.
i was typing and watching all at the same time!
you can find the full recipe on, 'cooks country kitchen tv.'

has mom coughed up the meatloaf recipe, yet, Dami?

Sorry Hummy she hasn't given up the recipe yet.
Mom & Dad have been sick so I haven't pushed her for it.
Work has been crazy busy lately, so I haven't even had time to try & cook anything my poor husband has been doing all the cooking.

i thought i replied to this.
O.o
i must be hitting 'the menewsha nation' link instead of post a quick reply again.
*sigh*

Hush Puppies

Ingredients

2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

Directions

In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Amelia: I saw you post in another thread asking what hush puppies were.
I haven't tried this recipe yet, but it sounds pretty good. Hush puppies are generally served with either fish or barbecue.
Some people add more onions. I have never tried it with egg before. My husband & father are usually the ones who make them for us. They both use water for the moisture in the recipe not eggs.

i use two vadalia onions, myself.
:drool:
you can try them at long john silvers,
though, in the south you can find much better ones.

I'm in the south, so we have lots of places to get them at. Even some of the fast food places, like Cook Out. I would really love to have some good hush puppies right now, but I'm too tired to go get any or go to the grocery store to get stuff to make any. :(
I like hush puppies best with vinegar based barbecue & they are so good dipped in the sauce.

along with some sweet battered onion rings.
do you have any 'melvin's' barbaque places by you, Dami?

No, I've never heard of Melvin's?
Is it good?
Most of our barbecue places are small locally owned places. I can't think of any barbecue chain places here.

it's a great barbaque place.
they have mustard based barbaque sauce, too.
i think you can order it online.
they have onion rings the size of your hand!
:drool:
i LOVE the barbaque and the onion rings so much.

I think I'm weird I don't like onions in onion rings, but I love to eat the batter off of them.

I don't remember ever trying a mustard based barbecue before. Every place I know of uses the vinegar base. Now I want barbecue for dinner.

i'll eat your onions, Dami.
:drool:
i love them!

So do they kind of taste like onion rings but sweater?