Cole Slaw

In a large bowl mix well:
1 1/4 Cups real mayonnaise
1/4 Cup heavy whipping cream
3 Tbsp white vinegar
3 Tbsp sugar
2 tsp prepared horseradish
1/2 tsp salt
1/4 tsp celery salt
1/4 tsp freshly ground pepper
about 7 drops Tapatío hot sauce

Once combined add:
1 medium head cabbage, chopped
3 medium carrots, finely chopped
1 onion, finely chopped

Toss well. Cover and refrigerate at least 4 hours before serving.

Balsamic Roasted Vegetables

This recipe comes from The Next Food Network Star and was featured in the Bon Appétit magazine. I tried it out for a Sunday dinner and EVERYBODY raved over it. My sister even sent me a text later in the evening thanking me for the awesome dinner and said she was going to have fanciful dreams about it all night. She especially loved the vegetables. (WOW.) When I made it I served it with a simple grilled teriyaki chicken and jasmine rice. Unfortunately I didn't take a photo after it was baked, but you get the idea. It's a yummy recipe! There were no leftovers.

Balsamic Roasted Vegetables

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 or 2 red onions, halved, thickly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 green bell pepper, cut into 1/2-inch-wide strips
1 eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 yellow squash, cut into 1/3-inch-thick rounds
3 zucchini, cut into 1/3-inch-thick rounds
Salt /Pepper

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper.

Preheat oven to 450°F. Toss all vegetables in large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

Ham Fried Rice

3 Tbsp oil

3 large eggs, beaten
4 cups cooked long grain rice

1/2 tsp salt

1/2 tsp pepper

3/4 cup diced ham

1/4 cup chopped green onions

3/4 cup frozen peas

1 Tbsp (+/-) soy sauce

Heat oil in large pan or wok over high heat. Pour in beaten eggs and stir fry until well done. Add the rice, salt, soy sauce, pepper and stir with the eggs until the rice grains are separated. Add the ham, green peas and green onion. Stir fry for about two more minutes and serve.

*I think this recipe works better if the rice was cooked and cooled for at least an hour. Or day-old rice.

Forget the Diet Macaroni and Cheese

3/4 pound elbow macaroni

For topping
2 tablespoons unsalted butter
2 cups coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

*NOTE to my forgetful self...the milk and cream are added at separate times.*

Preheat oven to 400°F and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.

Make topping: Melt butter and in a bowl stir together with bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

Make sauce: In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

Scalloped Potatoes

Also commonly referred to as "Funeral Potatoes"

1 24oz bag frozen hashbrowns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/4 cup melted butter
1/3 cup onions
1/2 tsp salt
1/2 tsp pepper

Mix together and bake for 45 minutes in a 9 x 13 pan at 350°.
*Optional- Sprinkle 1-2 cups crushed corn flakes or crushed pretzels on top and dot with butter before baking for a crunchy topping. Also, chopped ham can be added to make this a main dish.