8 ounces small elbow macaroni (2 cups)
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg
Position rack in bottom third of oven; preheat to 400°F. Butter 11×7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
For the Cake:
1 box butter cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk) – this can usually be found in the drinks/mixers aisle of your local grocery store
1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired
Prepare and bake cake in a 9×13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that’s okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
Keep cake covered in refrigerator for up to 3 days.
2 (3- to 3½-pound) spaghetti squashes
8 tablespoons butter, divided
1½ pounds peeled and deveined large fresh shrimp
2 large shallots, minced
3 cloves garlic, minced
1 cup dry white wine
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons capers
1 teaspoon Creole seasoning
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
Preheat oven to 375°. Line a baking sheet with aluminum foil.
Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.
Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add wine and broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining 6 tablespoons butter, cream, capers, Creole seasoning, and red pepper. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.
(10) 6″ corn tortillas – cut into 1/4″ thick strips
1 lrg. onion – minced
2 cloves garlic – minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce – to taste
1/2 med. green bell pepper – seeded, minced, optional
1 Tbls. minced jalapeno pepper – optional
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder – optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken – cubed
1 cup heavy whipping cream
1/4 cup sour cream – low-fat okay
8 oz. process cheese food (Velveeta®) – cubed, low-fat okay
1 Tbls. chopped fresh cilantro – for garnish, optional
Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Whisk flour/water mixture into soup.
Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
Add cream, sour cream, and cheese to pot; stir until cheese has melted.
Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.