Noodles & Co Mac and Cheese

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Yes you read that correctly--the ulitmate in comfort food at it's best!  I initially consider taking risks when I go to Noodles & Co--i really do-- but I inevitably always end up getting the Mac and Cheese.  And I am never disappointed.  I am huge into any variety of mac and cheese, but I think this might be my very favorite.  Creamy, flavorful, cheesy. . . heaven.

{What you need}

1 lb. elbow noodles

1/4 cup butter

1/4 cup flour

3 cups half and half

1/2 tsp salt

3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

(Found this recipe here)

Bacon Artichoke Penne Bake

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I had my eye on this recipe for a while before actually being able to make it.  It is every bit as delicious as it sounds, my friends.  It refrigerates well, or you could even freeze the leftovers (my variation made heaps).  My new dream is to make a bacon artichoke pizza inspired by this recipe....

{What you need}

8 oz penne or bowtie (I used a whole package penne, I think like 14 oz or something)
1 recipe alfredo (or any jar of store-bought alfredo)
2 chicken breasts, grilled and chopped (about 2 cups) (I'll probably leave this out next time)
6 oz (1/2 package) cooked bacon, chopped (I used the whole package)
1 (14 oz) jar marinated artichoke hearts, drained and chopped (I used a 16 oz can)
1/2 cup chopped green onions
1 cup shredded mozzarella cheese (I used two cups)
salt and pepper to taste

Preheat oven to 350.
Prepare pasta according to package directions.
While the pasta is cooking, prepare guiltless alfredo sauce (I just used a jar from the store).  When pasta is done, drain and add to the sauce.  Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella.  Season to taste.
Transfer mixture to an 8 x 8 baking dish and sprinkle with remaining cheese.  Cover with foil and bak for about 20 minutes.

(Compliments of  Our Best Bites Cookbook) 

Eggless Cookie Dough

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Some people are paranoid about eating cookie dough because of the raw egg in it.  This has never fazed me, but I stumbled across this delicious recipe and whipped it together for a tasty treat for a sisters day.  It keeps great and I just keep a batch in the fridge to snack on every once in a while when I'm having a sugar craving.

{What you need}

1 cup butter

2 cups flour

1 teaspoon baking soda

3/4 cup brown sugar

1 small (~3.5oz) box instant vanilla pudding 

1/4 cup milk

1 Tablespoon vanilla

2 cups chocolate chips 

In a large bowl, cream butter and sugar until light in color.  Add pudding and combine well. Stir in vanilla and milk.  Add in baking soda and flour, 1/2 cup at a time until combined.  Stir in chocolate chips.  Keep refrigerated. 

(compliments of The Sisters Cafe)

Baked Mushroom Rice

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A hearty side for roast or chicken from my new favorite cook book.  And you know how I love me mushrooms!  It bakes in the oven for a while so you have free hands to be preparing anything else you need to.

{What you need}

2 T butter

1/2 c onion, chopped

1 c sliced mushrooms

3 c beef broth

1/2 c apple juice

1 T white vinegar

3/4 t kosher salt

1 t pepper

2 c uncooked rice

Preheat oven to 375.  Spray a 9 x 13 dish with nonstick cooking spray and set aside.  Melt butter over medium heat.  Add chopped onion and cook, stirring frequently, for about 2 minutes.  Add mushrooms and continue cooking until the onions are translucent and the mushrooms are tender.  Remove from heat and combine the remaining ingredients in the pan.  Transfer the mixture to the prepared dish.  Cover tightly with aluminum foil and bake for 45-60 minutes or until the liquid is absorbed.  Fluff with a fork before serving.

Pumpkin Alfredo

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I made this for a very special evening.  I had been to the doctor earlier that day for an ultrasound for our first baby, but since John couldn't come with me because of final presentations at school, I had the ultrasound tech not tell me what sex the baby was and she wrote it down on a card I provided and put it in an envelope.  We had this very delicious and elegant meal before we opened the envelope together to find out what our first baby would be.  So this is a very special meal to us, and it is pretty reasonable to make.  Not the easiest thing, but definitely doable.

It calls for half of this alfredo sauce, which is part of why it takes a little longer to make because it's like you're making two meals.  But if you find a delicious alfredo sauce that comes pre-made or something, you could probably use that too and cut down on some prep time.

{What you need}

1 (8 oz) package cheese ravioli 

(or pasta of choice--I think it would be great with spinach fettuccine too)

1/2 batch of this alfredo sauce (or about 1 1/2 cup of canned)

1/2 T real butter

1/4 c finely minced onion

2 T chicken broth

1/2 t dried thyme

1 t dried sage

1/2 cup canned pumpkin

Cook the pasta according to package directions.  In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.  Add chicken broth and herbs.  Use   a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom.  Add pumpkin and whisk to combine.  Add alfredo sauce, stir to combine and cook until heated through.  Serve immediately over cooked pasta.  Another favorite from Best Bites.

Conrned Beef and Cabbage

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Americans associate this dish with the Irish I think more than any other dish.  And I never even had it or heard of it in my year and a half living in Ireland!  But it is a classic and a must for this St. Paddy's Day!  Very easy, but from start to finish it takes a good 3 hours at least, so give yourself plenty o' time.  
Erin Go Bragh!!

{What you need}

3 lbs. corned beef brisket with spice packet

10 small red potatoes

5 carrots pealed, sliced into 3 inch pieces (or 2-3 cups mini carrots)

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.


Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.


Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

(compliments of Laria Tabul at allrecipes.com)

Irish Soda Bread

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It's St. Patrick's Day this week and if you know me, you can imagine how much I love this holiday.  I lived in Ireland for a year and a half serving a mission for my Church and absolutely fell in love with the people and the culture.  And even though the food wasn't as rich and flavorful as I was use to back at home, I loved it and embraced it all.  Except black pudding..... never did quite get used to that.  But this week I will be posting some of my favorite Irish-inspired recipes (Americanized a wee bit) for you to enjoy.  Let's get this party started!

{What you need}

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large

baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 35 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, check at 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

(Compliments of MP Welty)