Easy Macaroni and Cheese

Total Time: 10 minutes | Serves: 6

Ingredients:

  • 16 oz. box whole-wheat noodles
  • 2 TBSP butter
  • 2 TBSP whole wheat flour
  • 1 cup milk
  • 4 ounces cream cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheddar cheese

Directions:

  1. Cook pasta according to box.
  2. While pasta cooks, melt butter in a small saucepan over medium heat.
  3.  Stir in flour and continue for about 1 minute.
  4. Add milk, cream cheese, salt and pepper and whisk until completely incorporated.
  5. Remove from heat and add cheese. Stir well.
  6. Pour over cooked noodles and mix.

Notes:

Recipe Origin: Magazine

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Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)

Directions:

  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.

Variations:

1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Blueberry Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 16 ounces sour cream
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups blueberries (if frozen, do not thaw)
  • 2 tablespoons sugar

Directions:

  1. Heat oven to 375.
  2. Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
  4. Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
  5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
  6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Mini Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 36-48 Mini-Muffins

Ingredients:

  • 1 stick organic butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/3 baked and mashed sweet potato (orange inside skin if you get confused)
  • 2 cups all-purpose whole wheat flour (50/50)
  • 1 teaspoon baking soda
  • 1 teaspoon salt (I omit)
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the butter until creamy. Beat in sugar and honey until fluffy. Beat in eggs one at a time, then milk, vanilla, and sweet potatoes. At this point the batter might look curdled.
  3. In a separate bowl, whisk together flour, baking soda, and spices. Beat together wet and dry mixtures until just combined.
  4. Optional step: Prepare Cinnamon Sugar sprinkle for top of each mini. 7 tablespoons of cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)
  5. Spray mini muffin tin pan and fill each cup about halfway with batter; less full for more muffins. Sprinkle with cinnamon sugar topping, if desired. Bake about 12 minutes in convection oven, 14-16 in regular oven or until an inserted toothpick comes out clean.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Macaroni and Cheese

Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 50 minutes | Serves: 6 to 8

Ingredients:

  • 10 oz. extra-sharp cheddar, grated
  • 4 oz. Monterey Jack, grated
  • 4 oz. Velveeta, cubed
  • 4 oz. cream cheese
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. Dijon mustard
  • 6 slices extra-thick bacon, cooked crisp and crumbled
  • Salt and pepper to taste
  • 12 oz. elbow macaroni cooked and drained
  • 1/2 c. plain dried bread crumbs
  • 2 oz. Parmesan, grated

Directions:

  1. Heat oven to 350°. Put cheeses (except Parmesan) in the top of a double boiler (if you don’t have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently.
  2. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt and pepper.
  3. Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat.
  4. In a small bowl, combine bread crumbs and Parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Biscuits

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 16 biscuits

Ingredients:

  • 2 to 3 medium sweet potatoes (about 1½ pounds)
  • ½ cup (1 stick) unsalted butter, cut into chunks
  • 2 Tbsp packed light brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1½ cups flour
  • 1½ tsp baking powder

Directions:

  1. Heat oven to 400° F.
  2. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
  3. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter.
  4. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes.
  5. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
  6. Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. You might have to knead the dough by hand a bit at the end.
  7. On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)

    Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.