Baked Macaroni and Cheese

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Rest Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cover & Bake

I modify this recipe a lot, because I don't like overly soupy or cheesy macaroni and cheese. The way they make this recipe is extremely, heavy and too cheesy for me. It is still not even close to being a "light" dish the way I make it, but it is much better.

Basically, I keep the amount of pasta and topping, but I cut the sauce in half. I don't really cut the seasonings in half though, because I am using the same amount of pasta. I usually just cut them by about 75%.

Chicken Divan Casserole

Prep Time: 60 minutes
Assemble Time: 15 minutes
Cook Time: 30-35 minutes
Rest Time: 10 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cover & Bake

I like this recipe, but I think it is underseasoned. Next time I will make sure to season the chicken when putting the casserole together. The very best thing about this recipe is that you can make all the parts the night before and put together. For this reason, I have used it for serving a casual dinner to extended family and friends.

Sopa Seca

Prep Time: 25 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cover & Bake

This is a nice vegetarian (if using vegetable broth) casserole made with pasta, diced tomatoes and a little cheese. It is flavored with Chipotle peppers. I like making it with black beans to make it a main dish. The recipe calls for vermicelli broken in half. I found the vermicelli very difficult to manage in the skillet. But I found a one inch long pasta that is the same thickness as vermicelli at a store that has a large pasta selection. This works perfectly, and makes the recipe much easier.

Chocolate Mint Brownies

Prep Time: 25 minutes
Cook Time: 45-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2006)

I usually find that the prep times listed in Everyday Food are pretty accurate. But this one took me 25 minutes of prep time. Maybe because my butter was cold and took longer to melt. Also, you have to unwrap all the peppermint patties.

I couldn't quite fit all the patties into the pan, perhaps because my pan is not quite 8" square. I think I used about 19-20.

Although this is quite as simple as regular brownies, the unique twist of the peppermint patties makes this a nice version.

I did find the edges of the brownies got overcooked and the middle was quite soft. I think if I make these again, I will use 325 instead of 350 and cook a little longer.

Peppermint Bark

Prep Time: 15 minutes
Cool Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2005)


This recipe calls for white chocolate, but I use chocolate chips instead, which I prefer.

Chicken Posole

Prep Time: 23 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (November 2004)

I have modified this recipe just a little, using some things I learned from Cook's Illustrated. The main thing is that I use Ancho Chili Powder (from Penzey's) instead of regular Chili powder. I like the flavor more, and I think it is more authentic for this recipe. I also don't used already cooked chicken. Instead I simmer boneless chicken breasts in the broth while the soup is cooking, and then I take them out and shred them. I don't think it adds any time to the recipe, and it probably makes the chicken a little more flavorful.

This is a really delicious soup and I make it every year.