Macaroni and Cheese with Garlic Breadcrumbs

I've always been a lover of mac-n-cheese, all my life! Shoot me, but I have always loved and still love the Kraft boxed extra-cheesy. But then I also love me some decedent gruyere and fontina man-n-cheese with garlic breadcrumbs on top...just like this one. The whole fam loved it, even my two year old nephew, so I think it was a success! 

Macaroni and Cheese with Garlic Breadcrumbs

Ingredients:

11 oz. Cavatappi Pasta
1/4 c. Butter
1/4 c. Flour
3 c. Cream
1 c. freshly grated Cheddar Cheese
2 c. freshly grated Gruyere Cheese 
2 c. freshly grated Fontina Cheese
1 tsp. Salt
3/4 tsp. Pepper
1/4 c. grated Parmesan Cheese 
1 c. Breadcrumbs
2 cloves Garlic
2 T. Parsley
Olive Oil


Directions:

Preheat oven to 350 degrees.

In a large stock pot heat water for the pasta over high heat till it comes to a boil. Salt the pasta water then add the pasta and cook for the time given on the box for it to be al dente.

Meanwhile, in a large saucepan melt the butter over a medium heat. Add the flour and whisk together over the medium heat for a couple minutes to cook out the raw flour taste. Then add 1 cup of the heavy cream and whisk together. Let thicken for about 30 seconds and then add 1 more cup of the heavy cream. Once again whisk it together and then let cook and thicken for 30 seconds or so. Then add the last cup of heavy cream and do the same with that. Now add all the cheese and mix with a wooden spoon till the cheese is mixed in well and he sauce is nice and thick. Add the salt and pepper and mix together. 

When the pasta is done, drain it and then add the pasta back to the now drained stock pot. Pour in the cheese sauce and mix together over a low heat. 

Then pour the macaroni and cheese into a 9x13 glass pan. Sprinkle the parmesan cheese over the top of the pasta.

In a food processor with a blade attachment, pulse together the breadcrumbs, garlic, and parsley. In a small non-stick skillet pan, drizzle in olive oil and heat over a medium heat. When hot, add the breadcrumb mixture and drizzle some more olive oil over the top. Mix with a wooden spoon a cook a minute or so till the breadcrumbs are coated with the olive oil. Sprinkle the breadcrumbs over the pasta and parmesan cheese, evenly.

Bake in the oven for 30 minutes. Serve immediately.

Serves 6

- Goat Cheese Stuffed Chicken with Shallot Butter -

I'm really excited to share this recipe with you. Everything work so perfectly together and the fam said it was delicious, so it's two thumbs up and I hope you enjoy!

Goat Cheese Stuffed Chicken with Shallot Butter

Ingredients for the Shallot Butter:

4 T. Butter, at room tempurature
1/2 a Shallot, minced
pinch of Salt
crack of Pepper

Ingredients for the Chicken:

4 chicken breasts
pinch of Salt
pinch of pepper
3 T. Olive Oil
6 T. Goat Cheese (try to get one with mixed flavors like herbs or something like that. The one I used was a locally made cheese with peppers and chives)

Directions:
Mix together the butter, shallots, salt and pepper. Then place the soft mixture in the center of a rectangle of wax paper, at the very edge. Roll up the butter in the wax paper, than twist the side to create a log of butter. The log should be about quarter sized around. Put into the freezer while you make the chicken.

In a large nonstick skillet pan heat the olive oil over a medium heat. Salt and pepper all the chicken breasts with a pinch of salt and pepper one each side. Once the oil is hot, turn down to medium/low heat and add the chicken breasts. Cook them for 8 minutes on each side (if you have large chicken breasts they may need to cook for longer). When the juices run clear and there is no pink inside the chicken when cut in to, it is done. Remove from heat and dab the chicken with a paper towel to help dry them off. On a cutting board, place the chicken breasts, and, using a sharp knife, come in from the side, cutting the chicken almost in half from one side to the other (sort of creating a pocket in the chicken). Do this to all the chicken breasts. Then put 1 1/2 T. of goat cheese in each of the chicken breasts. Arrange on a plate.

Now remove the shallot butter from the freezer and remove from the parchment paper. Cut off the rounded ends. Then cut four, half inch slices. Place each slice on top of a breast of chicken and serve immediately. 

Enjoy!

- Peanut Butter Frosting -

Perfect for those fudgy chocolate cupcakes!

Peanut Butter Frosting

Ingredients:

1 c. Peanut Butter

3/4 c. Confectioners Sugar

Pinch of Salt

Dash of Vanilla

1/4 c. Milk

Directions:

In an electric mixer, beat together peanut butter and confectioners sugar till there are no lumps of sugar. Add the salt and vanilla and mix on till incorporated. Add the milk and beat on medium speed till blended and smooth. Spread on top of cupcakes. 

Makes enough for 12 cupcakes.

Enjoy!

- Cherry Chocolate Chip Cheesecake -

Cheesecakes are the bomb. Really, a cheesecake is probably the only dessert that can satisfy me without having a lick of chocolate in it. But come on, if you add chocolate, doesn't it just make everyone MORE satisfied? So today I present to you my Cherry Chocolate Chip Cheesecake. It was family approved, so I can share it with ya'll. ;) Enjoy!

Cherry Chocolate Chip Cheesecake

For the crust:

1 pkg. of Graham Crackers (I used about 8 graham crackers)

2 T. Granulated Sugar

1 1/2 T. Cocoa Powder

pinch of Salt

5 T. Butter, melted

For The cheesecake:

2 eight oz. pkgs. Cream Cheese, at room temperature.

1 c. Granulated Sugar

2 Eggs

1 tsp. Vanilla

1/2 c. Sour Cream

1/4 c. Flour + 2 tsp. of Flour

pinch of Salt

1 2/3 c. of pitted and halved Sweet Cherries

1 c. Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees.

In a food processor grind up the graham cracker. Add the sugar, cocoa powder, and salt and pulse till combined. Turn on the food processor and slowly pour in the melted butter. Scoop out the mixture and press into the bottom of a 9 inch spring-form pan. Bake in the oven fro 10 minutes. Set aside to cool a bit.

Preheat oven to 400 degrees.

Meanwhile in a electric mixer fitted with paddle attachment, cream the cream cheese. Add the sugar and mix together on medium speed till well combined. Add the eggs, one at a time, mixing well after each addition, and scraping down the side of the bowl after each addition, then add the vanilla and the sour cream, mixing well. On medium speed mix in the flour and salt till combined and there are no lumps, then scrape down the sides of the bowl and mix again till everything is well combined. In a small bowl, mix the chocolate chips with the 2 tsp. of flour. With a spatula, fold the cherries and chocolate chips into the cream cheese mixture. Pour the batter into the crust in the spring-form pan. Bake at 400 degrees for 10 minutes, then, without opening the oven, turn the temperature down to 300 degrees and bake for 1 hour and 20 minutes, or until the sides of the cheesecake are set up and the center still jiggles slightly. A butter knife should come out clean if inserted in the middle. Let cool completely and then refrigerate overnight. Will be perfect the next day!

Enjoy!

- Caramel Apple Pastries -

Quick, easy, and sophisticated.

Caramel Apple Pastries

Ingredients for Pastry:
1 sheet of frozen puff pastry (thawed overnight)
1 Granny Smith Apple
1/4 tsp. cinnamon
2 T. Brown Sugar
1 egg.
Splash of Milk

Ingredients for the Caramel:
2 T. Sugar
3 tsp. Water
1 tsp. light Corn Syrup
1 T. Butter
2 T. Heavy Cream
pinch of Salt

Directions:
Preheat oven to 430 degrees, or whatever temperature it says to set it at on the puff pastry package. Spread out the puff pastry sheet on a lightly floured counter. Cut into four squares with sharp knife. Place the squares on a parchment lined baking sheet.

Cut the core out of the apple. Slice the apple into very thin slices. Put the slices into a bowl and mix with the cinnamon and brown sugar. Then lay the slices on the pastry squares from the top left corner to the bottom right corner, overlapping each slice slightly. Do this with each pastry square. Then take the empty corners and fold them toward each other over the apple slices. In a bowl whisk together the egg and milk and then brush the pastry with the wash. Put into the over for 15-20 minutes (might vary with different puff pastry brands) until golden brown. Remove from oven and set aside.

In a small, nonstick saucepan, over a medium heat, stir together the sugar, water, and corn syrup. Let it sit over the heat, bubbling until it browns, not too dark, but caramely. Immediately add the butter and cream and stir till the caramel sauce forms. Add the pinch of salt and remove from heat. Drizzle over the pastries.

Makes 4 

Enjoy!

- Chocolate Fudge Cookies -

Yeah, so if you haven't noticed, I've been kind of obsessed with chocolate this month. Not that I'm ever not obsessed with chocolate! I think it might have something to do with the fact that my mom brought home a 1 lb bar of amazing dark chocolate from the grocery store, and I've been going wild with ideas on how to use it. I just have a problem saying "no" to the little voice in my head that says "what do you think would happen if you put chocolate in this? Let's find out!" It's true, I'm weak and helpless at the hands of chocolate. 

So, what would you say to the idea of a delicious chocolate fudge cookie? I can't stop smelling the cookie jar because all it smells like is a jar full of melted chocolate...scout's honor!

Chocolate Fudge Cookies

Ingredients:

1 c. (2 sticks) butter, room tempurature
1 c. Brown Sugar
3/4 c. Granulated Sugar
5 oz. Dark Chocolate, melted
2 Eggs
1 tsp. Vanilla
1 1/4 c. All-Purpose Flour
1 c. Cake Flour
1/4 c. Cocoa
1 tsp. Baking Powder
1 tsp. Kosher Salt
2 c. Chocolate Chips

Directions:

In an electric mixing bowl cream together butter and both sugars on medium speed for 5 minutes. Add the melted chocolate and mix on low speed until incorporated. Add eggs, one at a time, and then vanilla. Once this is all mixed together, add the flours, cocoa, baking powder, and salt until everything is all mixed in. Stir in the chocolate chips. Chill the dough, covered, for a couple hours.

Preheat oven to 375 degrees. Drop the dough onto a parchment or silicone mat lined baking sheet. Bake cookies for 12-15 minutes. Makes 12-18 cookies.

Enjoy!

- Chocolate Peanut Butter Swirl Brownies -

After piles upon piles of unsuccessful attempts at making up my own brownie recipe, I've got one that worked. Apparently you just add peanut butter and everything is fine. Well, it was a little more than that, but I just like to praise the PB. This is the brownie for all you peanut butter and chocolate lovers out there. The brownie is chewy and the peanut butter swirl sits on top in all it's delicious density and intense flavor. Certainly worth a try (and worth breaking your diet over, but you don't have to follow my bad example). =)

Chocolate Peanut Butter Swirl Brownies.

Ingredients:

2 oz. unsweetened chocolate, finely chopped
3 oz. dark chocolate, finely chopped
1 1/4 c. granulated sugar
3 eggs
1 tsp. vanilla extract
2 T. canola oil
3/4 c. + 1 1/2 T. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 c. smooth peanut butter

Directions:

Preheat oven to 350 degrees. Spray bottom and sides of an 8x8 baking pan with cooking spray. 

In a large bowl over a saucepan of water over a medium-high heat, acting as a double boiler, melt the unsweetened chocolate and the dark chocolate together. Remove from heat and let cool for 10-15 minutes. Then add the sugar and mix well together with a wooden spoon. Add the eggs, one at a time, mixing until just combined. Then add the vanilla and canola oil and mix well. Sift in all the flour, salt, and baking soda, and stir all together with a wooden spoon.

In a small saucepan over a low heat, start melting the peanut butter. Take one tablespoon of the brownie batter and add to the saucepan. Whisk together the peanut butter mixture till smooth. Remove from heat.

Pour the brownie batter into the prepared pan. With a spoon, drop the peanut butter mixture in dollops all over the top of the brownie batter. Then take a knife and swirl it on the top. Put into the oven and let bake 30-35 minutes or until a toothpick inserted into the middle comes out pretty much clean.

Makes 16 brownies (or less, depending on your preferred size, go wild...come on...it suits you)

Enjoy!

- Cheese Ravioli with Sun Dried Tomato Cream Sauce -

One night a week my sister, brother-in-law, and their two kids come over for dinner. Now, my sister for most of her teen years into adulthood was and is a self-proclaimed foodie. We called her "the sandwich maiden" because she created the most delicious sandwiches for us. So naturally, when they come over, we have to plan something delicious for dinner. So I decided I was going to create a ravioli with a sun dried tomato cream sauce. It was a hit with the fam. It was so good I have to share it! 

Ravioli with Sun Dried Tomato Cream Sauce

Ingredients:

2 lbs. Cheese Ravioli

2 T. Butter

2 T. Flour

3 c. Heavy Cream

1 1/2 c. grated Cheddar Cheese

3/4 c. diced Sun dried Tomatoes

1/4 c. chopped Basil

1/3 c. chopped Parsley

1 tsp. Salt

1/2 tsp. Pepper

Pinch of Onion Powder

Directions:

Fill stockpot with water and put over a high heat till it comes to a boil.

Meanwhile, in a large saucepan, melt the butter over a medium/low. Once melted, whisk in the flour and cook for two minutes to cook out the flour taste. Turn down the heat to low and slowly add 1 cup of the heavy cream, whisking constantly till thickened. Add another cup of the heavy cream and whisk, then add the last cup and whisk. Turn up the heat to medium and let sit on that heat for 10 minutes, whisking occasionally. If it starts to boil and rise, turn the heat down and whisk. When the 10 minutes is up, turn heat down to low and add the grated cheddar, whisking till it is melted into the sauce. Add the diced sun dried tomatoes, the basil, and the parsley, mixing in with a wooden spoon. Add the salt and pepper. Keep on low heat, stirring occasionally. 

Meanwhile, salt the boiling pasta water and add the ravioli to the stockpot. Cook as directed on the ravioli bag (it took me about 8 minutes or so). Once cooked, strain the pasta and add back into the now empty stockpot. Take the sauce off the heat and add to the pasta, stirring all together. Serve immediately. Serves 6-8

Enjoy!

- Tomato, Basil, Mozzarella Bruschetta -

And we're going Italian with the appetizer. I have to say while this might not be the best tidbit for a wedding (unless you want your guests to walk around with tomato up and down their front), it does, however, make an amazing homestyle side dish or appetizer. "Crunch, onion! garlic, acid, sweet, chunky cheese, there's that kick of basil!" is literally what you think when you bite into this pile of Italian goodness. Will you crave it, you ask? .... yes...yes you will. WARNING: may cause out of control devour-ment which will leave you without friends because you left them without food.......sorry loves.

Tomato Basil Mozzarella Bruschetta

Ingredients:
1/2 of a Baguette (about 12 thin slices)
Olive Oil
1/2 of a Shallot, minced
1 clove of Garlic, minced
5 Campari Tomatoes, chopped into small cubes (I try to get out most of the seeds and discard them)
2 quarter inch slices of Mozzarella, (cubed the same size as the tomatoes)
1 T. of chopped Basil
1/2 tsp. Salt
1/4 tsp. Pepper

Directions:
Put the tomatoes into a bowl, and set aside.

Brush all the slices of baguettes on one side with olive oil. Drizzle large skillet pan with olive oil put on burner over a medium heat. Put in the baguette slices, olive oil sides down, and let cook for a minute or two, until it is nicely golden-brown. Turn over a cook for 30 seconds to 1 minute more on the plain side. Turn off heat and remove the bread from the pan, arranging on a plate. 

Meanwhile in a small skillet pan, heat a drizzle of olive oil over a medium heat. Add the shallot and cook till translucent, about a minute (don't let it burn!). Add the garlic and cook for another 20-30 seconds. Remove from heat and add to the tomatoes in the bowl. Stir together with wooden spoon and let cool a couple of minutes. Then add the basil, mozzarella, salt, pepper, and a small drizzle of olive oil. Stir together and then top all the baguette slices with a small pile of the tomato mixture. Eat right away! Serves 4

Enjoy!