Three Cheese Macaroni

Who doesn't LOVE Mac and Cheese?  With the fall months approaching I love burning my fall scented candles and breaking out the comfort food recipes.  There is something about fall that I adore...maybe the smells, maybe the clothes...I'm not sure, but it's my favorite time of year.

About six years ago I went on the hunt for the PERFECT mac and cheese.  I didn't want to hassle with making a white sauce or buying fancy ingredients.  I wanted something tasty and simple.  I came across this recipe and it is seriously a winner.  I've been making it every since and I have yet to serve it to someone who didn't absolutely LOVE it.  My dad claims to not even like mac and cheese, but requests this dish every time he visits.  I recently made this for a potluck BBQ and it was the only dish where the pan was completely and utterly empty.

The original recipe called for your standard macaroni noodle, but I like penne.  I like the cheese to fill the noodle so you get a perfect cheesy bite each time.

Makes 8-10 Side Dish Servings

Ingredients:

12 oz Penne Pasta or Macaroni if you desire

1 1/2 Cups Milk

1/4 Cup Butter, melted

1/2 tsp Ground White Pepper

1/4 tsp Salt

8 oz American Cheese, cut into 1/2 inch cubes

8 oz Sharp Cheddar Cheese, Shredded (2 cups)

2 oz Mozzarella, shredded (1/2 Cup)

20 Ritz Crackers, crushed

1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.

2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.

3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving.  Watch it disappear before your eyes.

Summer Asparagus Salad

A few years back some friends brought this tasty side to a BBQ.  It was instantly gobbled up.  Everything about this salad screams summer to me.  I love the fresh colors and flavors!  This dish is PERFECT for summer evening dinners.  It is soooo good along side a grilled meat.  We had this with steaks and corn on the cob the other night with my family.  My brother said that the only thing he would change about it was to have more of it in his belly!

1 LB asparagus, trimmed and halved

1 pint small tomatoes (cherry, grape, herlium, etc.), halved

2 avocados, cubed

1 cup crumbled feta cheese

1/2 cup olive oil

2 TBSP dijon mustard

1 TBSP kosher salt

1 tsp black pepper

juice from one lemon

Boil a large pot of water.  Meanwhile, trim your asparagus and slice in half.  Half your tomatoes.  Cube your avocados.

Once boiling add salt to the water.  Toss in your trimmed and halved asparagus and blanch by boiling it for 2 minutes.  After 2 minutes drain your asparagus through a colander filled with ice to stop the cooking.  

Combine asparagus, tomatoes, avocados, and cheese.

Prepare dressing in a small bowl by whisking oil, mustard, lemon juice, salt and pepper.  Pour over the asparagus mixture and toss to combine.  Chill in fridge until served.

Asian Slaw

For the past two summers I was the director for our church's week-long youth girls camp.  We were very fortunate to have a fabulous cook that cooked for us all week.  Linda is known for her baked goods and her barbeque, but in my book she make THE best asian slaw!  Now - I'm not much of a slaw eater, I always pass on the traditional cole slaw, but this stuff is AMAZING!  The first summer I was at camp Linda prepared this along side teriyaki chicken, rice and egg rolls.  I gobbled it right up and went back for seconds.  I even had the leftovers the following day!  The second summer Linda presented the menu and I noticed that this tasty dish wasn't on the menu.  I instisted that she include it, ha ha!  She was kind enough to make it per my request and I did a repeat of my second and third helpings that week too!  

I later asked her for her recipe and she was kind enough to share it.  This can be served as a side dish, or you could throw in some cooked and cubed chicken and some mandarin oranges and make it a meal!  Because it's made from cabbage and not lettuce it doesn't get soggy in the fridge overnight so you can enjoy it the next day too.  

1 3 oz package of ramen noodles, crushed (discard seasoning packet)

10 oz sliced almonds

1 (16 oz) package of cole slaw mix or shredded cabbage

1 bunch green onions chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

1 TBSP soy sauce

Combine ramen noodles, almonds, cabbage, and green onions in a large bowl.  Toss to combine.

In a small bowl wisk sugar, oil, vinegar, and soy sauce until smooth.  Toss with remaining ingredients and serve.

Stuffing

This is how my mom does dressing, or stuffing if you prefer.  Stuffing is my favorite side dish at a holiday meal.  I love the savory flavors, and the moist yet firm texture.  The ingredients that my mom includes in the dressing make it extra special and different than your run of the mill stove top stuffing.

This recipe uses boxed stuffing, so it is semi-homemade, but just as tasty as the real deal.

32 oz chicken broth

32 oz water

4 celery stocks, diced

1/2 onion, diced

2 boxes stuffing mix

1/2 C sliced almonds

1 C dried cranberries

1 apple, shredded

2 TBSP butter

salt and pepper to taste

Saute onions and celery in butter until tender.  Transfer to a large bowl and add almonds, cranberries, apple, stuffing mix, and salt and pepper.  Stir in chicken broth.  Transfer to a greased casserole dish and bake for 45 minutes at 350 degrees.  Can be stuffing inside of a turkey if desired.

Funeral Potatoes

This is a dish my mom always made growing up on holidays. I love it, and it is the ultimate comfort food.

7-8 Potatoes, boiled until very soft, cooled, peeled, and grated (Or use simply potatoes or frozen hashbrowns)

1 can cream of chicken soup

1 cup sour cream

2 TBSP melted butter

1/2 cup milk

1 1/2 cups grated cheddar cheese

1 cup crushed corn flakes

1 cup parmesan cheese

2-4 TBSP melted butter

Place potatoes in a greased cake pan.

Combine soup, 2 TBSP butter, milk, sour cream, and cheddar cheese. Spoon over potatoes.

Combine corn flakes, parmesan and butter. Sprinkle on top.

Bake at 350 degrees for 25-30 minutes.

Toffee Apple Dip

Oh man is this stuff good! I could literally eat this with a spoon and skip the apple! Ha ha!

1 block of cream cheese, softened

1 cup brown sugar

2 Heath bars, crumbled

Green Apples, sliced

Stir cream cheese and brown sugar together until smooth and creamy. Stir in Heath Bar crumbles. Serve with sliced green apples.

Seasoned Potato Wedges

1/3 Cup all-purpose flour
1/3 Cup grated Parmesan Cheese
1 tsp Paprika
3 Large baking Potatoes
1/3 Cup Milk
Olive Oil Spray

1. In a large ziplock bag, combine flour, Parmesan, and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

2. Place in a baking pan that has been sprayed with Olive Oil Spray.  Spray the tops of the potatoes with the Olive Oil Spray.  Bake, uncovered at 400 degrees for 20 minutes.

3. Turn wedges; spray with Olive Oil Spray. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

4. Serve warm with dipping sauce of your choice - BBQ sauce, Ketchup, sour cream, or Ranch Dressing.

Grilled Asparagus

1 bundle of Asparagus, ends trimmed

2 tbsp Olive Oil

1 Clove Garlic, minced

Generous pinch of Kosher Salt

Toss all ingredients together.  Grill on a pre-heated grill for about 10 minutes, or until tender.

Cheesy Potato Bake

6 Lg Red Potatoes, sliced

1 Can of Cream of Chicken Soup

1 8 oz Carton of Sour Cream

1/4 Cup Bread Crumbs

1/4 Cup Parmesan Cheese

1 Cup Shredded Cheddar Cheese

Cook Potatoes in boiling water until tender.  Drain.

Combine soup, sour cream, pepper, and cheese.  Mix Well.  Stir Cheese mixture into potatoes and transfer to a greased casserole dish.

Top with bread crumbs and parmesan cheese.

Bake at 350 degrees for 30 minutes or until golden brown on top.