R's collection of recipes

velveeta down home macaroni and cheese

found on the velveeta website and box

ingredients

• 1/4 cup butter, divided
• 1/4 cup flour
• 1 cup milk
• 1/2 lb (8oz) velveeta original cheese, cut into 1/2-inch cubes
• 2 cups elbow macaroni, cooked
• 1/2 cup kraft shredded cheddar cheese
• 6 round buttery crackers, crushed (eg: ritz crackers)(about 1/4 cup)

instructions

1. start pre-heating your oven to 350°F.

2. cook your elbow macaroni according to the instructions on its packaging.

3. melt 3 tbsp of butter in a medium saucepan on medium heat. whisk in flour; cook for 2 minutes, stirring constantly. then, gradually stir in the milk. cook and stir 3 to 5 minutes or until it thickens. add the Velveeta cubes. cook for 3 minutes or until melted, stirring frequently. then, stir in the macaroni.

5. grease a 2-qt casserole dish. spoon the contents of the pot into the casserole dish, then sprinkle the cheddar over the top. melt the remaining butter and then mix with the crushed crackers. sprinkle this over the casserole.

6. put casserole dish into the oven for 20 minutes or until heated through.

aiden pearce's banana bread

from watch dogs audio log

ingredients

• 1/2 cup (1 stick) room temperature butter
• 3 blackened bananas mashed
• 1 cup sugar
• 1/2 tsp salt
• 1 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 3/4 cups all-purpose flour

instructions

preheat the oven to 350°F. grease a bread pan with butter. with a wooden spoon, mix your butter into the mashed bananas. use a large mixing bowl. next, mix in the sugar, salt, egg, and vanilla. lightly sprinkle in your baking soda. mix vigorously. add your flour, and mix. pour the mix into the buttered bread pan and bake for 15 minutes, cool for 10 minutes. remember the most importan step: enjoy!

the absolute best banana nut bread ever ever

a family recipe from u/daviddwatsonn on r/old_recipes

ingredients

• 1 stick (1/2 cup) salted sweet cream butter
• 1 cup sugar
• 2 eggs
• 1 tps vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 bananas (blackened)
• 3/4 cups chopped nuts (optional)
• 2 cups all purpose flour

instructions

preheat oven to 350°F.

one stick of room temp salted sweet cream butter (not cold or melted) and one cup of sugar. mix well together. add the eggs, vanilla extract, baking soda, and salt. mixing well in between each addition. i just used a regular wooden spoon. or just use whatever works best for you. i prefer to do it all manually. my personal opinion and experience.

get another bowl and the 3 black very over-ripe bananas. mash the bananas with your hands just to make it easier to remove, then open them up and empty the banana contents into the bowl and mash until sufficiently mashed to a purée. add the mashed bananas to the original bowl and mix. add the ALL purpose flour at this point and mix well. add chopped walnuts or pecans. my mother uses pecans. (a trick to prevent the nuts from migrating to the bottom of the banana bread is after you’ve chopped them or if you buy them pre-chopped, add a table spoon of flour to them and mix, that will then coat the nuts before adding them. it keeps them in place in the batter.) nuts are optional. i personally prefer not to add them. not adding them will not alter the taste of the end product. it’ll just be lacking the nuts from within the bread.

after you’ve mixed everything together, scoop the batter into a oiled/sprayed/buttered bread pan. (mine is 9x5x3) after you place it into the pan pick it up and bang it about 3” down onto your counter like 4-5 times to remove most of the large bubbles within the batter.

bake at 350°F for an hour. after an hour get a toothpick and stick into the center. it should come out clean. i like a gooey center though so I pull it out of the oven when the toothpick (i use a wooden kebab skewer because it’s longer) comes out mostly clean.

this is an incredibly detailed walkthrough of how i was taught how to do it. to be honest, you most likely can just add everything into one bowl and mix but this is a very forgiving recipe. you have to be determined to mess it up to actually do it.

-u/daviddwatsonn

Chess Bars

Justin's favorite recipe from his mom. Found on tiktok @hoopsmcelroy

ingredients

• 1 box yellow cake mix (or any cake mix you like)
• 1/2 cup of room temperature butter
• 3 eggs
• 8oz room temperature cream cheese
• 1lb powdered sugar

preheat oven to 350°F

combine cake mix, butter, and 1 egg in a bowl. mix with a wooden spoon until it becomes dough-like and handle-able. Like play-doh. grease a casserole dish. then press the dough into the bottom and spread it out until the bottom is covered. you can use your hands for this. in the same bowl once it's empty: combine cream cheese, 2 eggs, powdered sugar. Whisk until it's smooth. you can sift the powdered sugar before hand to get rid of lumps if you like. then pour it into the casserole dish on top of the dough and spread it out evenly. put casserole dish in oven 30-35 mins until top is slightly browned. once done, let cool completely before cutting and serving.

School Lunch Cheese Pizza

Quantity Recipes for School Food Service by the United States Department of Agriculture, 1988

Pourable Pizza Crust

ingredients

• 1/2 cup active dry yeast
• 1 gal warm water (110°F)
• 6 1/4 qt all-purpose or bread flour
• 1 qt non-instant nonfat dry mlik OR 1 qt 3 3/4 cups instant nonfat dry milk
• 1 1/4 cups sugar
• 2 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 cup cornmeal

for best results, have all ingredients and utensils at room temperature.

1. dissolve dry yeast in warm water. let stand 4-5 minutes.

2. place flour, milk, sugar, and salt in mixer bowl. using a whip, blend on low speed for 4 minutes.

3. add dissolved yeast and oil. blend on medium speed for 10 minutes. batter will be lumpy.

4. oil five sheet pans (18"x26"x1"). sprinkle each pan with 1 oz (approx. 3 tbsp) cornmeal.

5. pour or spread 3 lb 6 oz (1 1/2 qt) batter into each pan. let stand for 20 mins.

6. prebake until crust is set: conventional oven: 475°F for 10 mins. convection oven: 425°F for 7 mins.

7. top each prebaked crust with desired topping or use pizza with ground beef topping recipe (see D-31), or pizza with chees topping recipe (see D-30).

8. bake until heated through and cheese is melted: conventional oven: 475°F for 10-15 mins. convection oven: 425°F for 5 mins.

9. portion by cutting each sheet pan 4x5 (20 pieces per pan).

Pizza With Cheese Topping

ingredients

• 5 sheet pans or pizza dough in pans
• 1 cup 2 tsp dehydrated onions OR 1 qt 1 1/4 cups fresh onions, chopped
• 1 tbsp 1 1/2 tsp garlic powder
• 2 tsp black pepper
• 1/2 no. 10 can tomato paste
• 3 1/2 qt water
• Seasonings
• 1/4 cup 2 tbsp flaked basil
• 1/4 cup 2 tbsp flaked oregano
• 1/4 cup 1 tbsp flaked marjoram
• 1 tbsp flaked thyme
• 3 1/4 gal mozzarella cheese, shredded

1. for pizza dough, use pizza crust recipe (see B-14) or pourable pizza crust recipe (see B-15).

2. combine onions, garlic powder, pepper, tomato paste, water, and seasonings. simmer for 15 mins.

3. sprinkle 12 oz (3 cups) shredded cheese evenly over each pizza crust.

4. spread 1 qt tomato mixture over cheese in each pan.

5. sprinkle 1 lb 12 oz (1 3/4 qt) shredded cheese evenly over tomato mixture in each pan.

6. bake until crust is lightly browned. conventional oven: 475F for 15-18 mins. convection oven: 450F for 15 mins.

7. cut each pan 4x5 (20 pieces per pan).

Recipe for 10 servings

ingredients

• 2 1/2 tsp (7g) active dry yeast
• 1 2/3 cup (375 ml) warm water (110F/43C)
• 2 1/2 cups (320g) all-purpose or bread flour
• 3/4 cup (55g) instant nonfat dry milk
• 2 tbsp (25g) sugar
• 1/4 tps salt
• 1 1/2 tsp vegetable oil, plus more for greasing the pan
• 1 1/2 tbsp (15g) cormeal

toppings

• 1 tbsp plus 2 tsp (12g) minced dried onion
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 1/2 tsp dried marjoram
• 1/2 tsp dried thyme
• 1/2 cup plus 2 tbsp (160g) tomato paste
• 1 1/3 cup (330ml) water
• 5 1/4 cuip (565g) shredded mozzarella*

*for ground beef version, replace half of the cheese with just under 1lb of ground beef that you've cooked before topping the pizza with it.

1. For the crust: Preheat the oven to 475°F (245°C). For a convection oven, preheat to 425°F (220°C).

2. Stir the yeast into the warm water until it’s mostly dissolved and let it sit for 5 minutes to become foamy.

3. Combine the flour, dry milk, sugar, and salt in the bowl of a stand mixer. Mix with the whisk attachment on low for 4 minutes. I’m not exactly sure why the mixing time is so long here, but it’s in the historical recipe.

4. After the dry ingredients have mixed, add the yeast mixture and the vegetable oil and mix on medium speed for 10 minutes.

5. While the batter mixes, coat a half sheet pan with oil, then sprinkle it evenly with the cornmeal.

6. Once the batter is ready, spread it evenly into the prepared pan. If you’re having trouble getting it to spread, let it sit for a few minutes, then try again. This allows the batter to relax and become more spreadable.

7. Bake for 10 minutes in a regular oven, or 7 minutes in a convection oven. It should only be partially baked at this point, and it’s time for toppings.

8. For the sauce: In a saucepan, stir together the seasonings with the tomato paste and water. Bring to a simmer, then continue to simmer for about 10 minutes.

9. To assemble: Keep the oven temperature at 475°F (245°C) for a regular oven, or increase it to 450°F (230°C) for a convection oven.

10. Sprinkle 1 1/2 cups (160 g) of the cheese evenly over the parbaked pizza crust.

11. Spread the sauce evenly over the cheese. The sauce and cheese will likely end up mixing together, and that’s okay. The most important part is to make sure the sauce is spread evenly over the whole pizza to the edge of the pan.

12. Sprinkle the remaining cheese over the pizza, all the way to the edges.

13. Bake for 10 to 15 minutes, or until it browns on top.

14. Slice the pizza into however many slices you want, I did 9. Serve it forth with your favorite nostalgic school lunch staples like chocolate milk.