http://www.inmamajoesshadow.blogspot.com/2011/12/caramelized-onion-macaroni-cheese.html
YBR~Your Best Recipe~Foodie Roundup premiered today with thanks going to Nancy at http://www.spiciefoodie.com/ who hosts this food blog lovers event not only at the end of the year but each month of the year as well. Each month you can submit a recipe of your own from that months recipes and then at the end of the year roundup you can submit your favorite recipe from the whole year to be spotlighted along with all the other food bloggers yearly submission.

You don't want to miss seeing all of these great recipes in one place....go to http://www.spiciefoodie.com/ and check them all out! You will be so glad that you did.

ADELE'S DECADENTLY DELICIOUS ALMOND COOKIES

How can I possibly explain how wonderfully delicious these cookies are without you having taken just one bite? Impossible maybe, but I'll try, try, try. 

Butter, sugar, powdered sugar, oil, eggs, almond extract, flour, whole wheat flour, almonds, almond brickle chips....more sugar. There now, did that help?

2 sticks butter~softened
1 cup sugar
1 cup sifted powdered sugar
1 cup vegetable oil
2 big eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 oz.) package almond brickle chips
Sugar

 Beat butter at medium speed of an electric mixer until creamy, gradually add 1 cup sugar and powdered sugar, beating well. Add oil, eggs, and almond extract; beat well.

Combine flours, baking soda, salt, and cream of tartar; add to butter mixture, beating well. Stir in almonds and almond brickle chips. 

Shape cookie dough into 3-inch balls; roll in additional sugar. Place 5-inches apart on ungreased cookie sheets. Flatten cookies in a criss-cross pattern with a fork dipped in sugar. Baked at 350 for 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and let cool completely.
Yield: 3 1/2 dozen


"I guarantee you that these cookies will literally melt in your mouth!"~Adele Forbes

CARAMELIZED ONION MACARONI & CHEESE

In my eyes this is the most delicious macaroni and cheese recipe out there. We are talking caramelized onions, saltine crackers, white Cheddar cheese, Parmesan cheese and a beautiful creamy sauce. One taste and you will be hooked for life!

1 (8 oz.) pkg. large elbow macaroni

2 tablespoons butter

2 large onions, halved and thinly sliced

1 teaspoon sugar

1 (16 oz.) block white Cheddar cheese~shredded

1 cup freshly grated Parmesan cheese

32 Saltine crackers~finely crushed and divided

6 large eggs

4 cups milk

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons melted butter

Prepare macaroni according to package directions; drain well and set aside.

Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced onions and sugar. Cook, stirring often, 20 minutes or until thoroughly caramelized til golden.

Layer half  each of cooked macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13X9-inch baking dish. Layer with remaining macaroni, onions, and cheeses.

Whisk together eggs and next 3 ingredients; pour over macaroni mixture.

Stir together remaining half of cracker crumbs, and 2 more tablespoons melted butter. Sprinkle evenly over macaroni mixture.

Bake at 350 degrees for 1 hour or until golden brown and set. Let stand 10 minutes before serving. 

8 to 10 servings

"It is highly possible that this is the best macaroni and cheese on the entire planet!"~Adele Forbes

LAMB CHOPS ON THE GRILL

I love lamb....baaa...it flicks my trigger, especially when paired with my friend Revonda's hot pepper jelly. Small lamb chops are perfect fare for the grill. The recipe is very simple~just brush them with olive oil and salt and pepper both sides them throw them on a hot grill and cook just until they have grill marks and are a perfect medium-rare~3 to 4 minutes each side, no more. Pair with some rosemary roasted potatoes and some boiled cabbage. You will be so glad that you did!

"Adele had a little lamb, little lamb, little lamb, Adele had a little lamb....and cooked it's chops on the grill."~me

7-UP ROLLS with ROAST BEEF AU JUS

I found this wonderful recipe while I was searching through other food bloggers websites at www.plainchicken.com and boy oh boy am I ever glad that I did! I have never been a biscuit or roll maker, I always seemed to beat the dough to death and they always came out hard as a brick so I quit trying a long time ago...that was until yesterday when I came upon this truly awesome recipe....thank you plainchicken...I have made two pans full in less than 24 hours and myself and fellow partners in crime are all very happy about it...you make them and you will be very happy too!!!!!!!!!!!!!

You will need 2 cups of Bisquick, 1/2 cup sour cream, 1/2 cup 7-Up and 1/2 stick of butter for the rolls....

For the roast beef au jus you will need 12oz. thinly sliced roast beef and 2 cups beef stock...

Preheat oven to 450. Cut sour cream into biscuit mix, I did this with two forks. Add 7-Up. This makes a very soft dough. Sprinkle additional biscuit mix on counter or table and ever so lightly pat the dough out. Melt the butter in a 9-inch pan. Place cut biscuits in pan and bake 12 to 15 minutes til golden. Makes 9

Place roast beef in a saucepan and pour the beef stock over top of it and then heat til hot.

Split rolls and top bottom half of each with the roast beef. Place tops on and pour the remaining au jus in individual serving bowls for dipping.

You be ever so glad that you did!

"Roast beef au jus and 7-Up rolls are a philosophy."~Adele Forbes

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP

I recently made this wonderful soup at my place of work and I was sampling it when my boss man came through the kitchen with his nose in the air, sniffing like a rabbit, and demanding to know, "What are you cooking now?". I told him what it was while my eyes were rolling around in my head and then said these very words...."If that don't do it for you I can't help you." We had a good laugh and they called later to tell me that it was the best soup they had ever partaken of and have since eaten every bite of it.

1 tablespoon butter
1 1/2 lbs. onions, halved, thinly sliced
4 sprigs of fresh thyme
2 tablespoons butter
1 1/2 lbs portobello mushrooms, stemmed, halved and cut into 1/4-inch strips
3 tablespoons brandy
3 garlic cloves, minced
8 cups beef broth
1 cup dry white wine
salt & pepper to taste

Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat to low. Cook for 20 minutes or until the onions are caramelized, stirring occasionally. Remove to a medium bowl, set aside.
Melt 2 tablespoons butter in the same pot over medium-high heat. Add the mushrooms. Saute for about 12 minutes or until tender. Add the brandy and garlic. Stir for 20 seconds. Stir in the caramelized onion mixture, beef broth and wine. Bring to a boil. Reduce the heat to low. Simmer for about 45 minutes or until the onions are very tender. Remove and discard the thyme. Season with salt and pepper. Serve warm.
Serves 6

COOKS NOTE: For a hearty meal add cooked steak.

"All things share the same breath~the beast, the tree, the man...the air shares its spirit with all the life it supports."~Chief Seattle

THE BEST STUFFED PEPPERS ON THE PLANET

My profession is that of a Personal Cook to a well-to-do family. Myself and the 'Lady' of the house work together to come up with just the right menus for each and every occasion. This being the end of my season with them, we wanted to serve something different than we had placed on the table so far. I suggested stuffed peppers and she seconded the motion and came up with this wonderful recipe from our 'Bible' of cookbooks (we both own a copy)~"Cooking With Class", published by 'The Parents' Council Charlotte Latin Schools, Inc.; Charlotte, North Carolina. It is a Cadillac cookbook and in our eyes even outshines 'The Joy of Cooking'. There...I said it, and it didn't hurt at all. The First Printing was in November of 1982. Her copy is falling apart and mine is running a close second.

The lady's name that submitted the recipe is Gensie. My boss lady always told me that if her name accompanied the dish that it was guaranteed to be wonderful. Gensie's addition of 1 cup of a dry white wine lends a depth of character to the finished product. Be sure and try this recipe. It is a real 'keeper'.

2 lbs. ground chuck
2 Tbsp. olive oil
2 tsp. salt
1 1/2 cups chopped onion
1 pkg. Italian salad dressing mix (I used Zesty)
1 cup raw rice
2 8-oz. cans tomato sauce
1 cup dry white dinner wine
6 large green peppers (I used 5 and they filled up our largest baking pan)
1/4 cup water
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Saute ground chuck in olive oil until well browned but not dry. Sprinkle with salt during browning.
*At this point I drained the grease off, yet I made sure that I cooked the beef only until the pink was gone from the meat.*
Stir in the onions and rice. Cook until onions are just limp. Blend in dry salad dressing mix. Add tomato sauce and wine. Cook on low heat for 10 minutes, remove from heat.
Cut peppers into halves, scoop out seeds and large membranes. Place peppers cut side up in a large baking dish or pan. Spoon filling into peppers, heaping up well. Pour water into bottom of pan. Cover and bake 55 to 60 minutes. Remove cover; sprinkle with grated cheese and return to oven 5 to 10 minutes longer until cheese is melted.
Can be prepared the night before and refrigerated until ready to bake.
Serves 6.
Gensie
"A recipe is only a reflection of the person preparing it."~Adele Forbes