Panera Bread Macaroni and Cheese

As part of my ongoing quest to make homemade macaroni and cheese that my daughter will actually eat, I tried this new one last night. 

I figured this was a sure winner, since she loves Panera Macaroni and Cheese. 

I was wrong about her liking it, but I LOVED it. 

Is it wrong that I'm actually happy she didn't like it, so I can have the rest? Her reasons for not liking it were: The consistency was thicker than the store version.  So, the flavor was a match but because I let it cool down (and it thickened) she wouldn't eat it. This is the story of my life.  Do you feel sorry for me? 

Well, obviously you just have to add a little more milk to get the consistency to thin out but she'd already determined that it wasn't right and therefore nothing would change her mind. 

It's OK, I'll eat it. 

Panera Bread Macaroni and Cheese

Recipe from Food Folks and Fun

Ingredients

• 16 oz rigati pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (2% or whole)
• 6 slices American cheese (white) cut into strips
• 8 oz extra sharp cheddar (white) grated
• 1/2 tsp dijon mustard
• 1 tsp kosher salt
• 1/4 tsp hot sauce

Cooking Directions

1. Boil the pasta according to package directions.
2. Meanwhile, in a medium saucepan melt the butter. Add the flour and whisk constantly for 1 minute. Add the milk and whisk until thick. Add the cheese and stir until melted. Now turn off the heat and add the mustard, salt and hot sauce.
3. Add the cooked, drained pasta and stir well.
4. Serve hot

Quick Gluten Free Lasagna

A chill in the air means I break out the comfort food and lasagna is one of our favorites.  My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often.  I'm only too happy to oblige of course.  I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.

Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese.  Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.

I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best.  I love this recipe and my family does too.

Quick Gluten Free Lasagna
Recipe from FlippenDelicious

Ingredients

• 1 pound gluten free rotini
• 1 pound hamburger
• 1 (32 oz) jar pasta sauce (gluten free)
• 1 (24 oz) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 2 1/2 cups shredded mozzarella cheese

Cooking Directions

1. Preheat the oven to 375º
2. Follow the package instructions to cook the pasta. Set aside.
3. Brown the ground beef, drain off the excess fat.
4. In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
5. Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
6. Pour the cooked pasta on top of that, followed by the cooked hamburger.
7. Top all that with the remaining pasta sauce.
8. Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
9. Bake for 20 minutes or until the cheese is melted.

Cheesy Stuffed Shells

If you're looking for some hot cheesy deliciousness, look no further.  This dish is the definition of comfort food.  Hot, melty and delicious. It requires a little bit of time to stuff the shells but honestly, it doesn't take that long once you get a system down.

I decided to try this one out when I saw that it was a little unusual in that it doesn't have a red sauce.  Don't get me wrong.  I love me some red sauce, but I wanted different. I wanted cheese! Oh boy did I get it.

I am in love with this recipe and I can't wait to make it again soon.

Cheesy Stuffed Shells

Recipe from Delish

Ingredients

• 15 jumbo pasta shells
• 1 1/2 cup ricotta
• 1 cup + more for sprinkling Italian cheese blend
• 1 whole large egg
• salt
• pepper
• 1 stick butter
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• fresh basil for topping (optional)

Cooking Directions

1. Preheat the oven to 350 degrees.
2. In a large pot of boiling, salted, water - cook the shells until al dente and then let cool.
3. Meanwhile, in a large bowl, mix together the ricotta, cheese blend, egg, and salt.
4. Stuff the mixture into the shells.
5. In the saucepan over medium low heat, melt the butter. Add the cream and bring to a simmer. Add the Parmesan cheese and whisk until smooth. Season with pepper.
6. Pour 2/3 of the cheese sauce into a baking dish or oven safe pan. Top with the stuffed shells and then pour the remaining sauce over the top of the shells. Sprinkle with some more of the blended shredded cheese.
7. Bake for 15-20 minutes until hot and bubbly.
8. Garnish with basil if desired.

Kids Favorite Stove-top Macaroni and Cheese

As some of you may know, I struggle to find a homemade macaroni and cheese recipe that my daughter actually likes. Well, I finally found one.  It only took 7 years.....

I literally have tried ton's or recipes to come to this moment. I've blogged about the one's I loved even though she hated them.  See the problem was that for the first portion of her life she was in daycare.  They aren't making homemade macaroni and cheese at daycare as you know. So she grew up eating boxed macaroni and cheese and it sort of ruined her for all others.  Eventually we were able to get her to eat and like a frozen variety in a red box.  Then after many trials we found two restaurants that she would eat theirs.  Of course I couldn't find a copy cat recipe for either of those two restaurants.  

So, I began with whittle down her favorite cheese options.  This was actually quite easy considering she seems to have her mom's love for cheese.  So I ended up using two cheeses, mild cheddar and Munster.  I think it's important to use at least half of a soft cheese to achieve that creaminess.

I'm happy to report that she loved this one.  It had the look she loves (she doesn't like melted cheese or bread crumbs on top), it had the creaminess she loves, and it didn't have any strange specks of pepper or herbs in there.  Win Win!  Oh yeah, and she loved the taste obviously.

I hope your picky eaters like it too .

Kids Favorite Stove-Top Macaroni and Cheese

Recipe from The Kitchn

Ingredients

• 1 pound pasta, any shape
• 1 1/2 cups whole or 2% milk
• 2 Tbsp all-purpose flour
• 2 to 3 cups shredded cheese like Colby or Monterrey Jack
• 1/2 tsp salt
• 1/4 tsp ground mustard

Cooking Directions

1. Boil the pasta as directed on the package.
2. While the pasta is boiling, use another medium saucepan to warm 1 cup of the milk.
3. Mix together the remaining 1/2 cup of milk and flour so there are no lumps.
4. When the milk in the pan starts to steam, pour the flour/milk mixture in and whisk until smooth. Cook 3-4 minutes, until thick.
5. Turn the heat to low and start adding the cheese, little by little. Also add the salt and ground mustard and whisk until smooth.
6. Stir half the cheese mixture in with the cooked pasta until fully coated and then add the remaining sauce.
7. Serve immediately.
8. When reheating leftovers, just add a splash of milk to make it creamy again.

Creamy Spinach and Mushroom Lasagna

My husband wasn't home for Christmas day so we didn't do a traditional dinner.  Several days after Christmas I made this lasagna and we both loved it.  My daughter even liked it (that's saying a lot for her).

This recipe was easy to make, well no harder than a regular lasagna and was quicker because there wasn't any meat.  I loved the cremini mushrooms but they weren't all that easy to find.  I went to three stores before I found some but they were absolutely delicious.  Perfect for this recipe.

The creaminess of the sauce and the stringy cheese was amazing.  I might have added a little more cheese than indicated....

Also, I found that the leftover lasagna was even better!  The flavors just got enhanced by the next day, I love it.

Creamy Spinach and Mushroom Lasagna

Recipe from Damn Delicious

Ingredients

• 9 lasagna noodles
• 1 (15 oz) container whole milk ricotta
• 2 (10 oz) packages frozen spinach (thawed and squeezed dry)
• 3 cups shredded mozzarella cheese, divided
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 Tbsp chopped fresh parsley

Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup all-purpose flour
• 3 cups milk, at room temperature
• 1 tsp dried basil
• 1/2 tsp dried oregano
• pinch of nutmeg 
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350º
2. Use a large skillet to melt the butter, then add the garlic, mushrooms, and onion.  Cook until tender, about 5-10 minutes. 
3. Sprinkle the flour over the vegetables and cook for about 1 minute. 
4. Slowly add the milk while stirring to avoid clumps of flour. Add the basil, oregano and nutmeg and then salt and pepper to taste.  Cook until thickened. Remove from heat and let sit until needed. 
5. Cook the lasagna noodles as indicated on the package instructions. 
6. Begin to assemble the lasagna by using a 9x13 inch pan.  Put 1 cup of sauce on the bottom of the pan and top with 3 noodles. 
7. Spread 1/2 the ricotta over the noodles.  Top that with 1 cup of mozzarella cheese, 1/4 cup of Parmesan and then another layer of noodles, the remaining ricotta and 1 more cup of mozzarella cheese and 1/4 cup of Parmesan cheese. 
8. Finish with 3 more noodles and dump the sauce over the top.  Top with the remaining mozzarella and Parmesan cheeses. 
9. Bake for 35 - 45 minutes or until hot and bubbly. Broil for 2-3 minutes just to get some brown on the top. 
10. Let cool for about 15 minutes and garnish with parsley if desired. 

PW's Beef Enchiladas

I love Mexican food.  I could eat it twice a week or more.  For some reason I don't make it very often and it's probably because I think it's not going to be as good as the restaurant's.

When will I learn?

This dish has several steps to accomplish but they are easy, and when your end result tastes as delicious as anything you would order at a restaurant, I'd say it's worth it. Plus, the leftovers are just good and it made lunches a lot easier for me for several days after I made it.

You can make this hot or mild depending on the enchilada sauce you use and of course you could also add you favorite spices afterward if you like it really hot.  The flavor is so delicious, the corn tortillas get a little crispy right on the edges and the gooey cheese and yummy filling is so comforting. I love cilantro and it gives every bite a little added freshness.  So good!

PW's Beef Enchiladas

Recipe from The Pioneer Woman

Ingredients

Sauce

• 1 Tbsp canola oil
• 1 Tbsp all-purpose flour
• 1 can (28 ounce) enchilada sauce or red sauce
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp fresh cilantro, chopped

Meat

• 1 1/2 pounds ground beef
• 1 whole medium onion, chopped
• 2 cans (4 ounces each) diced green chili's
• 1/2 tsp salt

Tortillas

• 10-14 whole corn tortillas
• 1/2 cup canola oil

Extras

• 3 cups sharp cheddar cheese, grated
• 1/2 cup chopped black olives
• 1 cup green onions, chopped
• 1/2 cup fresh cilantro, chopped

Cooking Directions

1. For the Sauce: In a large saucepan add the oil and flour and heat over medium heat. Use a whisk to combine and let cook for 1 minute. Add the enchilada sauce, chicken broth, salt, pepper and cilantro. Set aside. 
2. For the Meat: In a large skillet add the meat and onions and cook until the meat is no longer pink and the onion has softened. Drain any fat. Add the green chili's and the salt and set aside. 
3. For the Tortillas: Use a small fry pan to heat the canola oil.  Set up your workstation so that you have a dish with some paper towels on it for draining the oil off the tortillas after cooking and a cookie sheet so you can place the tortillas there after you've dipped them in red sauce and are ready to fill them. Get a baking dish ready as well, 9x13 is perfect. Pour 1/2 cup of red sauce into the bottom of that dish and set aside. 
4. To assemble: Fry each tortilla for just a minute or so to soften them up, you don't want them crispy.  Place them on the paper towels to drain while you cook the rest. 
5. After they are all cooked, dip them individually into the prepared red sauce and then place them on the cookie sheet.  Place some meat in the middle, then the olives and cheese and green onions (or whatever fill ins you choose).  Roll them and place them in the 9x13 inch dish, seam side down.  Continue until they are all filled and rolled and in the dish. 
6. Pour the remaining red sauce over the top and sprinkle with more cheese. Bake at 350º for 20 minutes or until bubbly.  Serve hot, garnish with more cilantro if desired. 

PW's Potatoes Au Gratin

So there I was on Easter Day, just getting around to planning dinner for that night.  I'm on top of things around here let me tell ya. So, we knew we'd be doing ham steaks because they're easy, and it's ham, and we all like ham.  We totally disagreed on the vegetable we wanted so all three of us ate a different vegetable.  My husband wanted mashed potatoes and I wanted something different, so we compromised and settled on this Au Gratin recipe from The Pioneer Woman. 

Yum, just yum. 

Creamy, cheesy, garlic-y deliciousness.  It was a perfect accompaniment to our dinner.  It doesn't take long to prepare and I had the majority of the ingredients on hand.  I had to run out for heavy cream but that was it. 

I hope you all had a wonderful Easter.  I hope next year I have my stuff together enough to plan dinner before the actual dinner. :)

PW's Potatoes Au Gratin

Recipe from The Pioneer Woman

Ingredients

• 2 Tbsp butter, softened
• 6-7 small potatoes (I used gold) scrubbed clean and diced
• 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 2 Tbsp flour
• 3-5 cloves garlic, minced
• 1 tsp salt
• pepper to taste
• 1 1/2 cups sharp cheddar, shredded
• fresh chives, thinly sliced

Cooking Directions

1. Preheat the oven to 400º
2. Use the softened butter to coat the bottom and sides of a 9x13 inch baking dish.
3. Place the diced potatoes in the prepared dish.
4. In a medium bowl, combine the milk, cream, flour, garlic, salt and pepper and whisk to combine.
5. Pour over the top of the potatoes.
6. Cover with tin foil and bake for 30 minutes.
7. Remove cover and bake for 20-30 minutes more.
8. Right before serving, add the shredded cheddar and bake for 3-5 minutes or until the cheese is melted and bubbly.
9. Garnish with chives if desired.

Sloppy Joe Cornbread Casserole

One of my favorite childhood foods was Sloppy Joe's.  I still love them to this day although I don't make them that often.  

As some of you know, my daughter falls into that "worlds pickiest eater" category.  I had high hopes for this casserole.  She hasn't liked regular sloppy joe's in the past.

The result? 

She liked it.  Didn't love it but certainly didn't snub her nose at it like she does most things.  

We might be making progress. 

I on the other hand really liked this.  It's easy to make and quick.  I know that most of us are always trying to find something for busy weeknights and this is a great one. It takes less than an hour from start to finish, so not super fast but fast enough for most of us. 

You basically start out by making a cornbread with creamed corn in it.  While it's baking you whip up the meat mixture.  Pour the meat mixture on top of the partially cooked cornbread and then bake it the rest of the way.  Easy peasy.

Soppy Joe Cornbread Casserole

Recipe from BunsInMyOven

Ingredients

• 1 (8.5 ounce) box cornbread mix (like Jiffy)
• 1 cup cheddar cheese, shredded
• 1/3 cup milk
• 1 whole egg
• 1 (14 3/4 ounce) can cream style corn
• 1 (24 ounce) can sloppy joe sauce
• 1 pound ground beef
• 1 Tbsp butter
• 1/2 sweet onion, chopped
• 1 bell pepper, chopped
• 1/4 cup green onion, diced

Cooking Directions

1. Preheat the oven to 400º
2. In a bowl mix together the cornbread mix, 1/2 cup of the cheese, milk, egg and canned corn. Stir together and pour into a greased 9x13 inch dish.
3. Bake for 15 minutes, or until just set.
4. While the cornbread is baking, work on the sloppy joe portion.
5. In a large skillet, add the butter and the onion and bell pepper. Cook until just starting to soften.
6. Add the ground beef and cook until no longer pink, drain.
7. Pour in all but 1/2 cup of sloppy joe mix. Stir around and let get warm.
8. When the cornbread comes out of the oven prick it with a fork all over. Pour the 1/2 cup of reserved sloppy joe mix over the cornbread and smooth out.
9. Pour the meat mixture over the top and top with the remaining cheese.
10. Bake for 15 minutes. 
11. Garnish with the green onion if desired. 

Bacon-Chicken Crescent Ring

I know I'm not the only one who has trouble getting dinner on the table when you've got such a hectic schedule during the week.  

Right? I'm not alone here right? 

I'm going to go ahead and assume you're experiencing these issues too.  Seems like there is very little time after school and before the extra-curricular activities.  I don't usually go for store bought products like canned crescent roll dough but lets be honest, I'm not going to whip it up on a weeknight either.  A little extra help from the store can help sometimes. 

This quick dish can be made quickly and you can add or remove any of the ingredients you don't think your family will eat.  I made it exactly as the recipe called for and my daughter wouldn't touch it because of the red peppers.  Oh well. 

Fairly simple to assemble, once you know what it's supposed to look like.  I like lots of pictures so I thought this might help.

The bacon inside really adds a nice smoky flavor that my husband and I enjoyed.  The flavors all meld together really well.  This ring bakes up beautifully and is easy to reheat and even take with you on the run. Great quick dinner option. 
Bacon-Chicken Crescent Ring

Recipe from "tasteofhome 100 BEST recipes 2011" page 80

Ingredients

• 2 tubes (8 oz each) refrigerated crescent roll dough
• 1 can (10 oz) chunk white chicken, drained and flaked
• 1 1/2 cups (6 oz) shredded Swiss cheese
• 3/4 cup mayonnaise
• 1/2 cup red pepper, finely chopped
• 1/4 cup onion, finely chopped
• 6 bacon strips, cooked and crumbled
• 2 Tbsp Dijon mustard (I used coarse ground)
• 1 Tbsp Italian dressing mix

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 14 inch pizza dish with non-stick spray. 
3. Open both cans of crescent roll dough, break the dough apart into the perforated rectangle pieces and start laying them about 3 inches away from the edge of the pizza pan, wide side facing toward the middle, corner piece drooping over the edge. (see picture)
4. Overlap the dough pieces until all the pieces are down.  Squeeze the seams together on the wide side pieces. 
5. Mix the remaining ingredients together in a medium bowl. 
6. Scoop out the mixture with a large spoon and spread evenly over the wide side of the dough. 
7. Grab the triangle pieces that are hanging over the edge and pull them over the top of the filling (there will be gaps that aren't covered). Tuck the dough corner under the wide side. (see picture). 
8. Bake for 20-25 minutes or until golden brown. 

Mexican Casserole

One of my all time favorite types of food is Mexican.  I just love it! I think you can take something like this casserole and customize it to fit your own personal tastes.  So many possibilities.

This is a quick weeknight dinner that can be made in about an hour.  Your whole family will love it and you could spice it up as much or as little as you want. I personally loved how the bottom layer of tortilla got crispy while baking, making sort of a crust.  Delicious!  My husband loved this so much that I only got to have one little slice of leftovers before it was gone.  In our house, that's a sign of a good meal.  This will be baking a comeback soon at our house.

Mexican Casserole

Recipe from Taste of Home

Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 oz) refried beans
• 1/2 cup salsa
• 6 - (6 inches) flour tortillas
• 2 cups frozen corn, thawed
• 2 cups (8 oz) shredded cheddar cheese
• toppings such as chopped up lettuce, black olives, sour cream, tomatoes (optional)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 2 1/2 quart round baking dish with non-stick spray and then line the bottom with 3 tortillas.  Set aside. 
3. In a large skillet, brown the beef (or turkey) and then drain off the fat.  Add the taco seasoning packet and the water and bring to a boil, then let simmer for 5 minutes. 
4. Meanwhile in a medium microwave safe bowl, heat the beans and the salsa until warm and spreadable. 
5. Spread half the meat mixture on top of the tortillas from the dish you prepared. 
6. Top with half the bean/salsa mixture and then half the corn and cheese. 
7. Repeat for the second layer beginning with the remaining three tortillas. 
8. Bake for 40-45 minutes or until the cheese is melted and bubbly.  Let sit for 5 minutes before serving. Top with optional toppings if desired. 

Salsa Verde Chicken Enchiladas

Recently we had our cousin Michelle, from Boston, stay at our house for a day before heading back home.  It was so nice to see her.  We spent a day going to the zoo, then came home to this dinner.  The following day we got some fresh strawberries.  I'm telling you, these strawberries melt in your mouth.  I just love them.  We had planned to pick them ourselves but it turns out that they weren't picking that day.  So we just made due with some already picked one's they had available. 

Michelle doesn't necessarily like spicy food, but she told me about a recipe that she tried while she was on a visit to California that seemed easy enough to make.  So I did my best, and it turned out great!  I'm happy to say that we have another favorite in our household. 

If you happen you like a lot of spice you could certainly add some of your favorite peppers or hot sauce to spice things up. 

Salsa Verde Chicken Enchiladas

From Alissamay's Kitchen

Ingredients

• package of 10 flour tortilla's
• 1 pound chicken breasts, cooked, shredded or diced
• 1 package (2 cups) shredded Monterey Jack cheese
• 1 can black beans, rinsed and drained
• 1 can corn, rinsed and drained
• 1 can green chili's, do not drain
• 1 jar (16 oz) Salsa Verde

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x13 inch dish with cooking spray
3. In a medium mixing bowl, combine the chicken, black beans, corn, and green chili's and mix well.
4. Place approximately 1/2 cup of the mixture onto the middle of one tortilla, top with a little cheese and a spoonful or two of Salsa Verde.
5. Pull in the sides of the wrap, and then roll the top half of the tortilla over the top and tuck it under while rolling forward so the enchilada is formed into a nice tight roll.
6. Place seam side down in the dish and continue until all the enchiladas are done.
7. Pour the remaining Salsa Verde over the top of the wraps and then sprinkle with the remaining cheese.
8. Bake for 30 minutes or until the cheese is melted and the tops are just beginning to turn golden. Remove from the oven and let cool for a minute before serving.
9. Top with sour cream, cilantro, hot sauce or whatever you like. 

Muffin Melts

Breakfasts around here are one of the times that I like to try new recipes best.  The reason for this? Because I'm not a huge breakfast eater.  I like dinner food for breakfast, for the most part, however I do not indulge in that most of the time.  I force myself to eat "normal" breakfast food.  

This recipe was a nice go-between for me.  It has all the ingredients of breakfast food but with the added flavors from the Dijon and Worcestershire sauce.  The Pioneer Woman calls these make ahead muffin melts, and that's a good way to describe them, because they do take a little bit of planning beforehand to get them on the table.  I cut the recipe in half and still had leftovers, which were also very good reheated.  I liked the different layers of flavor, and the chewy English muffin on the bottom. Great recipe for a crowd and easy to transport. 

Muffin Melts

Recipe from The Pioneer Woman

Ingredients

• 12 slices bacon
• 12 large hard-boiled eggs, peeled and chopped
• 2 cups grated cheddar cheese
• 1 cup mayonnaise
• 1 heaping Tbsp Dijon mustard
• 1/2 tsp garlic powder
• 5 dashes Worcestershire sauce
• 6 English muffins, split

Cooking Directions

1. Fry the bacon slices until chewy and slightly crisp.
2. Chop the bacon into pieces.
3. Peel and cut the hard-boiled eggs into a rough chop.
4. Add the cheese, bacon, eggs, mayonnaise, mustard, garlic powder and Worcestershire sauce into a bowl and combine.
5. Cut the English muffins in half and pile on the topping, evenly over the 12 sides of muffins.
6. Broil for 3-4 minutes in the lower portion of your oven. The cheese should be melted.

Dinner Club - Theme: Cheese

A big thank you to Lynn for hosting this months dinner club!  What a great theme "cheese".  How can you go wring with that? The dishes were beautiful and tasty.  Lynn really knows how to entertain!  Not to mention she also had two dishes for everyone to try.  I instantly fell in love with the truffles you see above and the tart you see below.
The truffles were so delicious, creamy and decadent.  There were several different coatings which completely transformed the flavor of each.  I loved them.

Easy Cream Cheese Truffles

Recipe from MyRecipes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 1/4 cups powdered sugar, divided
• 5 (1 oz) squares unsweetened baking chocolate, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup almonds, toasted and finely chopped
• 1/4 cup sweetened flaked coconut, toasted

Cooking Directions

1. In the bowl of a stand mixer, beat the cream cheese until fluffy.
2. Slowly add 4 cups of powdered sugar.
3. Beat until smooth.
4. Add the melted chocolate and beat until blended.
5. Chill for approximately 1 hour.
6. Shape chilled mixture into balls and roll in 1/4 cup of powdered sugar, some in cocoa powder, some in nuts and some in coconut.
7. Store in an airtight container in the refrigerator for up to 2 weeks.

Another dish made by our host Lynn.  So tasty.  I am a huge dill fan and this tart had me right from the start because of the fresh dill taste.  So refreshing and cheesy.

Zucchini and Ricotta Tart

Recipe from Rachael Ray 

Ingredients

• 4 zucchini (2 1/2 pounds) thinly sliced crosswise
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 2 Tbsp butter
• 1/4 cup fresh dill, chopped
• 3 whole eggs, beaten
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup half and half
• 1 pinch ground nutmeg

Cooking Directions

1. Preheat the oven to 350º
2. Layer the zucchini into a colander with salt sprinkled in between.  Set in your sink and let drip for about 20 minutes. Rinse and pat dry. 
3. While the zucchini is dripping, on a lightly floured surface, roll the puff pastry out and seal up the seams.  Press the pasty into a 9" pie plate and cut off the excess, leaving the top even with the top of the pie plate.  Use a fork to poke the bottom so it won't create bubbles.  Refrigerate. 
4. In a large skillet, melt the butter over medium high heat. Add the zucchini and cook until golden brown on both sides.  About 5 minutes. 
5. Stir in the dill and remove from the heat.  Let cool to room temperature. 
6. In a bowl, whisk the eggs, ricotta, 1/2 cup Parmesan and the half and half.  Season with the salt and pepper to taste and add the nutmeg. 
7. Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle with more Parmesan. 
8. Bake for about 1 hour and 10 minutes or until a knife inserted into the center comes out clean. 
9. Cool slightly before slicing. 

We have Shannon to thank for this one.  It was one of my favorite's from this night's dinner, mostly because I'm a self admitted Macaroni and Cheese addict.  This was creamy and smooth and delicious.  One of my favorites!  I'm already planning the next time I can have it.

Over The Rainbow Macaroni and Cheese

Recipe from Mangio da sola

Ingredients

• 1 Tbsp vegetable oil
• 1 lb box elbow macaroni, or other small shaped pasta
• 8 Tbsp + 1 Tbsp butter
• 1/2 cup (2 ounces) Muenster cheese, shredded
• 1/2 cup (2 ounces) Mild cheddar cheese, shredded
• 1/2 cup (2 ounces) Sharp cheddar cheese, shredded
• 1/2 cup (2 ounces) Monterey Jack Cheese, shredded
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta
• 2 large eggs, beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Lightly grease a 2 1/2 quart casserole dish
3. Bring a large pot of salted water to a boil and add the oil and the pasta. Cook the noodles for about 6-7 minutes but do not overcook.
4. Drain and return to the cooking pot.
5. In small saucepan, melt 8 ounces (1 stick) of butter and combine with the macaroni.
6. In a large bowl still the Muenster, mild and sharp cheddar, and Monterey Jack cheeses together.
7. Add the half-and-half and 1 1/2 cups of the shredded cheeses to the cooked macaroni. Cube the Velveeta and add all of it to the macaroni and also the eggs.
8. Transfer to the buttered casserole dish, salt and pepper and top with the remaining shredded cheese and then dot with 1 Tbsp of butter.
9. Bake for 30-35 minutes or until the sides are bubbly.

This is one of mine, it was already posted about here

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
•  sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
•  pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side

This was the other dish that I brought, I've already posted about it here.

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Pepperoni Pizza pull apart bread made by Wendy, no recipe submitted.

Pizza with Artichokes, chicken and pesto made by Lisa, no recipe submitted

Broccoli and cheese casserole made by Lisette, no recipe submitted

Bacon-Wrapped Dates

I was surprised to learn how many people hadn't heard of/tried a date (the fruit silly) when I made this appetizer.  So I wanted to give you a short tutorial about what they are.  If you already know, skip the next paragraph. 

Dates come from a tree called the Date Palm tree and they grow in large "clumps" sort of like banana's at the end of a long stem.  They aren't sure where it originated from but they think it was probably around Iraq, but Egypt seems to be the largest producer as of 2011 according to Wikipedia. There are several different stages of ripeness but usually by the time you buy them in a grocery store they are dried to some extent.  Dates are used a very large variety of foods but usually here in the U.S. you would buy them chopped and use them in breads or desserts. Usually found near the raisins. You can also buy them whole and eat them plain or stuff them with almonds, walnuts, cream cheese or many other things.  Or you can just try this recipe! Whole dates are usually refrigerated. 

There, now don't you feel like you learned something today? I do what I can. 

I brought these to my neighborhood dinner club party recently and they were loved by all.  They are very simple to put together although you probably will have to go look for the dates.  I found mine at Trader Joe's.  Goat cheese is simple to find and if you can't find it or don't like it you can always substitute with cream cheese. 

I hope you'll give these a try at a party you're hosting or attending soon.  They are delicious!

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Spicy Grilled Cheese with Caramelized Onion and Barbecue Sauce

You may or may not know that my neighborhood does a dinner club once a month.  See, the theme was cheese.  I saw this recipe on Pinterest and have been dying to give it a try so I knew this event was the perfect one to break it out. This sandwich does take grilled cheese to a whole new level.  Some people are just so smart, I mean how did I not think of this? It's brilliant.

So basically you can leave off the pepper jack cheese if you're not into spice, or you can make it even spicier by adding some hot sauce or even jalapeños.  Really, this sandwich makes me realize all the grilled cheese possibilities that I've been neglecting my whole life.

You need to try this sandwich.  Seriously.  Try it!

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
• sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
• pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side. 

Creamy Bacon Parmesan Dip

So, a couple of weeks ago I mentioned that we had recently had a thunderstorm and according to Southern folklore we could expect snow in 7-10 days.  Well, it took a little longer than that but we did get snow last night.  They cancelled school today and everything.  How much snow did we get? About and inch.  Yep, that's all. The road are really icy so I am glad school was cancelled but there isn't even enough snow to make a snowman.  Not to mention it's not sticky enough.  Oh well, we'll take it.

If you're stuck home like we are today you might want to work on your game day plans, or maybe you just want a tasty snack.  If you're a bacon fan, you'll be in heaven with this one. Bacon is the star ingredient in this dip, ton's of flavor from the crunchy bacon and the creamy cheeses. Easy to throw together and the ingredients are readily available at most every supermarket.

I made this dip to the Bronco/Patriot game at a friends house

Make sure the dip is good and hot when served!

Creamy Bacon Parmesan Dip

Recipe from Buns In My Oven

Ingredients

• 4 slices bacon, cooked
• 1/4 whole sweet onion, minced
• 1 Tbsp butter
• 8 ounces cream cheese, at room temperature and cut into pieces
• 3/4 cup Parmesan cheese, shredded
• 1/2 tsp garlic powder
• 1 tsp ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Mince the onion and add to a hot skillet with the butter. Cook until the onions have softened and started to brown slightly. Should take 5-10 minutes.
3. In a medium bowl, crumble the bacon into small pieces and then add the remaining ingredients including the cooked onion.
4. Stir together until creamy and add to a small heat proof dish.
5. Bake for about 15 minutes or until hot and bubbly. 

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

I know I may get some haters for what I'm about to say, but I can feel spring in the air here in the South.  I know a lot of you are still buried in snow but we've had two nice days of weather and it's got us all thinking about spring.

I learned from some neighbors just a couple of days ago that there is an old saying in the South.  10 days after a thunderstorm there will be snow.  Guess what we had Saturday?  Right, a thunderstorm.  So just to see if this old wives tale is accurate I put the date on my calendar and if it's correct, we'll have snow on the 20th.  Fun experiment and I'm actually hoping we DO get snow.  Those are my Montana roots coming through.

Before I break out the sunscreen and umbrella straws I have to show you my new (sort of) obsession.  Breakfast bakes.  You can literally add anything you want so I've been experimenting so see what my family likes best.  Really it's just my husband and I since my daughter refuses to eat eggs.  This latest version is one of my husbands favorites.  He loves it because it's full of bacon, I love it because it's pretty easy and very tasty.

I'm pretty sure you have the items you need in your refrigerator or pantry right now to make your very own breakfast bake.  The only essential ingredient is eggs, a dozen would be best but I made this one with only 8 so it's doable.

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

From Alissamay's kitchen

Ingredients

• 6 small yukon gold potatoes
• 1 medium onion, chopped
• 1 lb bacon, chopped
• 1 (8 oz) package mushrooms (baby bella or button) sliced
• 8 oz sharp cheddar, grated
• 8-12 whole eggs, beaten
• splash milk or half & half
• salt and pepper to taste (or seasoned salt)

Directions

1. Preheat the oven to 350º
2. Grate the potatoes' (skin and all) into the bottom of a 9x13 inch dish that has been sprayed with non-stick spray. Spread the potatoes out in an even layer. 
3. In a medium frying pan fry the bacon pieces until they are crisp, then remove to a paper towel lined dish.  Discard the oil from the pan but do not wash the pan. 
4. Add the onions and mushroom and cook until they are beginning to get tender, remove to a separate dish. 
5. Spread the bacon over the hashbrowns and then add the onion mushroom mixture.  
6. Add the grated cheddar on top. 
7. In a bowl crack all the eggs and add a splash of milk or half & half and whisk together.  Add the salt and pepper and whisk again. Pour the egg mixture over the top of the other ingredients. 
8. Bake in a preheated oven for about 20-30 minutes or until the eggs are puffy and beginning to pull away from the sides of the dish.