As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Here is mac and cheese with a twist; we’ve added Italian flavors.
Heat oven to 350°F. Spray 3-quart baking dish with no-stick cooking spray; set aside. Cook pasta according to package directions. Drain; keep warm.
Meanwhile, melt 4 tablespoons butter in 2-quart heavy saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 2-3 minutes or until onion starts to soften. Add zucchini and roasted red peppers; cook 2 minutes. Stir in flour, garlic salt and pepper; continue cooking 1 minute. Gradually stir in half & half and Italian seasoning. Bring to a boil; boil 1 minute. Reduce heat to medium; add cheese. Cook 1-2 minutes or until cheese is melted. Pour mixture over pasta; mix well. Spoon pasta mixture into prepared baking dish.
Melt remaining 1 tablespoon butter in 1-quart saucepan. Add breadcrumbs; stir until combined. Sprinkle over pasta mixture. Bake 15-20 minutes or until hot and bubbly and breadcrumbs are browned.
*Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3103
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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