Sweetie Staff Recipes

Mom Hundt introduced me to this wonderful dish when John and I first started dating. I have been in love with it ever since. My family is always happy when I make it for them, and your family will be too!  

Variations - You can change up the style of pasta from elbow to penne and use different cheeses for different palates – mild cheddars for mild flavor and smoky cheeses for stronger flavors.

• ¼ C. butter plus 1 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ C. flour
• 1 Tbsp. minced white onion (Vidalia if possible)
• 1 tsp. minced fresh thyme
• 2 C. milk
• 1 tsp. salt
• Dash black pepper
• 3 C. sharp cheddar cheese
• 2 C. white cheddar cheese
• 2 C. cooked and drained elbow macaroni 

On medium heat, melt 1 Tbsp. butter and olive oil. Add onion, fresh thyme until tender and light brown – stirring constantly to avoid burning. Add ¼ C. butter until melted, add flour, salt & pepper to make paste. While stirring, gradually add milk until mixed, then 2 C. of sharp cheddar and 1 C. of white cheddar cheese until melted and thickened. Add cooked macaroni until well mixed. Pour into buttered 1 ½ quart casserole dish. Sprinkle remaining 2 C. of cheese on top of macaroni. Bake at 350 degrees for 25 minutes, or until golden brown on top and bubbly. 

These yummy muffins are the perfect to accompany any meal, but are especially wonderful paired with our creamy Mac & Cheese.
 

Variations - Use your favorite berries, or what is in season, to dictate your berry choices. All of the citrus flavors work wonderfully in this recipe! 

• 1 egg
• 1 cup of milk
• 1 1/4 cup fresh berries – cranberry, raspberry, blackberry or blueberry
• ¼ cup vegetable oil
• 2 cups of Gold Medal all purpose flour
• ¼ cup sugar
• 1 Tablespoon grated zest – choose orange, lemon or lime or a combination
• 3 teaspoons of baking powder
• 1 teaspoon of salt 

Heat oven to 400 derees. Line 12 medium cup muffin pan with liners. Beat egg, stir in milk, orange zest and oil in large bowl. In a medium bowl mix flour, salt, sugar, baking powder, salt and berries. Stir flour mixture into egg milk mixture just until completely mixed. Batter will be lumpy. Spoon in muffin tins. Bake until golden brown, 20-25 minutes. Wait five minutes, remove from pan.

This salad dressing is so flavorful and more healthy than the creamy kinds and it goes with any kind of salad!  Have fun putting your favorite vegetables in your salad – remember colorful vegetables and fruits make a lovely presentation!
 

Salad

• 1 pound red leaf lettuce
• 1/4 C. red onion, sliced thin
• 1 C. good grape tomatoes, sliced
• 1/2 C. good sharp Cheddar cheese (or grated Parmesan, white Cheddar, or smokey Gouda)

Wash and dry lettuce. Put all ingredients in a bowl and toss with several spoonfuls of dressing. Taste. Add a sprinkling of salt, pepper, lime juice, or vinegar as needed.
 

Dressing

• 1/2 Tbsp. green onions, finely minced
• 1/2 Tbsp. Dijon-style mustard
• 1/4 tsp. salt
• 2 Tbsp fresh basil, finely minced
• 1/2 Tbsp. lime juice, freshly squeezed
• 1/2 tsp. fresh lime zest
• 1 Tbsp. balsamic vinegar
• 1/3-1/2 C. olive oil
• 1/2 Tbsp. honey
• Fresh pepper to taste

Combine all ingredients in a screw top jar. Put on the jar top, shake to mix.