Cooking with Gener8r!

Originally posted on theslowroasteditialian.com 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups 2% milk 1 pound dry mini penne pasta 8 ounces of Italian blend shredded cheese (*see below to make your own blend) 1/3 cup fresh grated Parmesan cheese 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning) Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente.  Drain pasta once it is cooked and set aside.  Work on the next step while your pasta is cooking. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.  Serve and enjoy!

 Originally found on receipezaar.com Ingredients * 1/2 cup maple syrup * 1/4 cup soy sauce * 4 (6 ounce) salmon fillets (1 1/4 inches thick) * 2 teaspoons sesame seeds, toasted Directions 1 Adjust an oven rack to the upper-middle position and heat the oven to 500°F Bring the maple syrup and soy sauce to a simmer in a small saucepan over medium-high heat. Cook until the mixture is syrupy and measures roughly 1/2 cup, about 5 minutes. 2 Meanwhile, remove any pin bones from the salmon. Pat the salmon dry with paper towels, season with salt and pepper, and lay it skin-side down in a lightly oiled 9x13-inch baking dish, spaced about 1 inch apart. Bake for 5 minutes. 3 Using a pastry brush, spread a thick layer of the maple-soy glaze over the tops and sides of the salmon. Continue to bake until all but the very center of the fish has turned from translucent to opaque, about 5 minutes longer. (If you like it well-done, you may want to cook it for longer.). 4 Brush the fillets with ...

3lb bag boneless skinless chicken breasts 1 large container of French's crunchy onions 1 bag real bacon bits 1/2 c. Parmesan cheese Italian Seasoning, Dried parsley (to taste) 1/4 c. Italian Bread Crumbs 1/2 c. Ranch dressing 1/2 c. shredded cheese of your choice (I use either Mozzarella, Mexican, or Taco cheese) Pre-heat oven to 350 deg, spray 9x13 casserole with cooking spray Crush crunchy onions and put in shallow bowl or pie plate, add Parmesan cheese, Bacon bits, parsley, Italian Seasoning, and Bread Crumbs. Stir to mix up. Dip chicken breasts and coat with Ranch dressing, then place in seasoning mix and coat well.  Place in casserole dish.  Once all chicken is coated and in baking dish, pour and spread remainder of seasoning mix over the top. Bake for 45 min, check chicken to make sure juices are clear, then sprinkle the cheese over the dish and bake an additional 5-8 min. Serve and Enjoy!

3 cups sugar 1 cup salad oil 3 cups pureed pumpkin 4 eggs 4 cups flour 2 teaspoons baking soda 1 1/2 tablespoons cinnamon 1 tablespoon vanilla Preheat oven to 350 degrees. Grease and flour 2 9x5 loaf pans. Combine all ingredients and mix well. (Should be the consistency of pancake batter) Divide batter evenly into the prepared loaf pans. Bake 1 hour. If you want to use canned pumpkin you will probably have to add some water to the batter as canned pumpkin is a thicker consistency than pureed pumpkin made from scratch. :)