Lemon Parmesan Mac and Cheese

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So this is excitin, folks.  I can follow a recipe with the best of them, but actually creating a delicious recipe is a huge accomplishment for me.  And I have birthed a winner!!!!  If there is one thing I would teach someone who wants to be better at cooking, I would say follow as many recipes as you can because you get so much inspiration from them.  You learn what types of herbs compliment what types of flavors and you can really make something of yourself.  So here it my gift to you, as a result of all the recipes I've followed for mac and cheese:

{What you need}

8 oz. fusilli pasta, cooked and drained

2 tb butter

1/4 cup flour

2 cups milk

1 cup parmesan cheese, grated

1/4 cup lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup panko breadcrumbs

2 tb melted butter

1/4 tsp dry sage

1/4 tsp dry basil

1/4 tsp dry thyme

1/2 cup parmesan cheese, grated

In a small sauce pan, melt the 1/4 cup butter.  Add the flour and stir for about a minute.  Add milk and stir until the mixture thickens.  Add the 1 cup parmesan cheese, lemon juice, dry mustard, salt and pepper and stir until everything is evenly incorporated.  Add the pasta to the cheese mixture and stir until evenly coated.  In a microwave safe bowl, melt the butter and add the rest of the ingredients.  Stir until the bread crumbs are evenly moistened.  Pour the prepared pasta in a medium sized casserole dish.  Spread the bread crumb mixture evenly over the pasta.  Bake at 400 for 20-25 minutes.  Serves great with grilled chicken and a side of asparagus!

Mom's Funeral Potatoes

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Are these called funeral potatoes across the board or just in Utah?  

These were the most delicious cheesy potatoes I have ever had, and it turns out my mom just kind of through them together.  I had her try to remember her recipe and this is what we came up with.  I had a pregnancy craving this morning and threw them together for lunch and plan to eat the whole pan.  By myself.  But over the course of a few days.  

{What you need}

1 large bag frozen hash brown potatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1/2 cup butter

1 tsp. onion powder

1 cup mozzarella cheese, shredded

1 1/2 cup cheddar cheese, shredded

Lightly grease a large casserole dish.  Pour the frozen potatoes into it and spread in an even layer.  Cream together the soups, butter, sour cream, and onion powder until all incorporated.  Mix in the cheeses and spread the mixture evenly over the potatoes.  Dig holes and throughout the mixture so that the cheese melts down into the potatoes, sort of stirring chunks of potatoes in with the cheese mixture.  Bake at 350 for 45 minutes.

Rosemary Brie en Croute

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Here is a little upgrade of this recipe.  This is the perfect appetizer for the holiday season!

{What you need} 

1 wheel of Brie, I used a 13 oz 

1 package puff pastries (2 come in a pack)

1/3 cup crasins

1/4 cup honey

1/2 teaspoon chopped fresh rosemary

1/2 cup chopped, toasted pecans

1 egg beaten with 1 Tb water for an egg wash

Allow the puff pastries to defrost to room temp.  On a lightly floured surface, roll out the pastry.  In a separate bowl, stir together craisins, honey, rosemary, and pecans.  In the center of the pastry put the honey mixture.  Take the wheel of brie and scrape off as much rind as you would like.  It is edible, but makes it a little harder to cut into if there is too much on.  I shave off a lot of the rind but not enough to cut into the cheese.  Place the shaved wheel of brie on top of the pile of goods in the center of the pastry.  Fold the dough up and around the cheese, taking care to seal completely and securely.  Turn the wheel over onto a lightly greased cookie sheet so that the folds and seems are underneath.  Egg wash the entire surface.  With the other puff pastry you can roll it out and cut out shapes and press it onto the top of the wheel to add decorations.  Then egg wash the entire surface again. 

Bake at 400 for 20-25 minutes, then let the oven cool to 325 and bake for 20-25 minutes longer.  Serve with fancy crackers and fruit.

inspired by this recipe

Best Mac and Cheese

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Warning: I think I gained 3 pounds just reading this recipe for the first time.... But you better believe it holds true to its name.  Holy kaw.  Pinterest is making me fat.  Crap.

{What you need}

8 oz. cooked pasta

2 Tablespoons butter

1 clove garlic, crushed

1 teaspoon onion powder

1/4 cup flour

2 cups milk

6 cups sharp cheddar cheese

2 cups bread crumbs

1/2 butter, melted

salt and pepper

Preheat oven to 400 degrees F. Melt the 2 tablespoons butter in a large sauce pan.  Add the garlic and cook for about 2 minutes.  Add the onion powder and stir.  Whisk in the flour and milk and stir until it thickens a little.  Add 3 cups of cheese and stir until cheese is melted.  Add the cooked pasta and mix until it is all thoroughly coated.  Add the rest of the cheese.  Pour into a large baking dish and set aside for a moment.

Combine the bread crumbs, melted butter, and salt and pepper to taste.  Sprinkle evenly over the noodles in the baking dish.  Bake for 20-25 minutes or until breadcrumbs are golden brown.  Serves up great with sliced fresh tomatoes, or as a side to steak.

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)

Brie en Croute

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I first had this beautiful appetizer this past Thanksgiving at my hub's aunt and uncle's house.  It was absolutely incredible!  As a brie lover, this did not dissappoint.  You can imagine my delight when I stumbled across this recipe the other day on my favorite foodie blog, The Sister's Cafe.  You can imagine my delight even more when I realized how flippin easy it is!  I just had to share the love with you:

{What you need} 

1 wheel of Brie, I used a 13 oz from Harmons ($11.99) (you can use up to a 19 oz)

2 puff pastries, found in the frozen dessert section by the pies (2 come together in one package)

1/4 cup brown sugar

1/4 cup crasins

1/2 cup chopped pecans

1 egg + 1 Tb water for an egg wash

Allow the puff pastries to defrost to room temp.  On a lightly floured surface, roll out the pastry.  In the center of the pastry put the brown sugar, crasins, and pecans.  Take the wheel of brie and scrape off as much rind as you would like.  It is edible, but makes it a little harder to cut into if there is too much on.  I shave off a lot of the rind but not enough to cut into the cheese.  Place the shaved wheel of brie on top of the pile of goods in the center of the pastry.  Fold the dough up and around the cheese, taking care to seal completely and securely.  Turn the wheel over onto a lightly greased cookie sheet so that the folds and seems are underneath.  Egg wash the entire surface.  With the other puff pastry you can roll it out and cut out shapes and press it onto the top of the wheel to add decorations.  I copied The Sisters Cafe and cut out some holly leaves and berries to make it festive for a Christmas party we went to.  Then egg wash the entire surface again. 

Bake at 400 for 20 minutes, then let the oven cool to 325 and bake for 20-25 minutes longer.  Serve with crackers and fruit.

Let me know if you try this super classy yet easy appetizer for your holliday presentation!

Classic Swiss Fondue

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This was the first meal my husband ever made me. We had been dating about two months and he said he had this very special date planned for me. He took me to his house (his parents' house) and suprised me with this INCREDIBLE fondue. He had everything decorated really glamorously (probably with the help of his mom...Thanks Erin!) and we felt super posh as we ate it. Then he surprised me by whipping out the movie "Twilight" and declared, "My love for you is greater than my hate for this movie, so I will watch it with you!" It was quite the night.



I made this for a bachelorette party recently, too, and it was a major hit. So fun to eat with a group of friends, just socializing and snacking. You'll just love it.

{What you need}

3 tablespoons butter

3 tablespoons flour

1 teaspoon dry mustard

pepper to taste

1 cup milk

2 cups shredded cheddar cheese

{Dipper ideas}

cubed french bread

apples

pears

cubed brawtworst

pretzle sticks

steamed/fresh veggies

Melt the butter in a saucepan over medium heat. Stir in the flour, dry mustard, and pepper. Cook for 1 minute and remove from the heat. Stir in the milk gradually. Bring to a boil over medium heat, stirring constantly until thickened. Stir in the cheese until melted Spoon into fondue pot and serve with your choice of dippers.

Fondue

Macaroni and Cheese

The ultimate in comfort food!

This great recipe comes from Favorites, which is clearly a favorite cook book of mine! I have a lot of recipes featured here from it. This recipe for classic Mac and Cheese is very flavorful and filling. It serves great alone, or as a side with steak or grilled chicken or something. And don't be shy with the cheddar!

{What you need}

1 pound large elbow macaroni

1/3 cup butter

5 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

3 cups + grated Cheddar cheese (medium or sharp)

Cook macaroni in boiling, salted water according to package directions and drain. Set aside. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together.

Pour into 9" x 13" baking pan, sprinkle remaining 1/2 + cheese on top and

bake at 350 for 30 minutes.