{Extra Cheesy Mac and Cheese}

I love homemade Mac and Cheese. But I probably only make it about twice a year, because lets face it, it isn't the healthiest. But it is quit the comfort food. I have made other recipes in the past and this one has become a new fav. It has a lot of cheese so it's really creamy and delicious. And the bread crumb topping adds so much more to the dish, I really loved it.

For the bread crumb topping:

2 Tbsp. butter

1  cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper

For the pasta:

1 lb. pasta shapes (I used medium shell pasta)
6 Tbsp. butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 Tbsp. all-purpose flour
2¼ cups chicken broth
3½ cups milk (I used whole)
16 oz package colby jack cheese, shredded
8 oz package extra sharp cheddar cheese, shredded
Ground black pepper

To make the bread crumb topping, melt the butter in a medium skillet over medium heat.  Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown.  Remove from the heat and stir in the parsley.  Season with salt and pepper to taste.  Set aside to cool.

Preheat the oven to 400˚ F.  Bring a large pot of salted water to boil.  Add the pasta to the water and cook just until it begins to soften, about 5 minutes.  Drain the pasta and leave in the colander.

Return the pot to the heat.  Melt the butter over medium-high heat.  Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds.  Whisk in the flour and cook, stirring constantly, until golden, about 1 minute.  Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes.  Remove from the heat.  Stir in the cheeses, whisking until completely melted.  Season with salt and pepper to taste.  Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish.  Sprinkle with the bread crumb topping.  Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)

*Adapted from: Annie's Eats

{Yummy Cheese Ball}

Here is a recipe for a yummy and very easy cheese ball. I hope you all have a fun and safe New Years!! xo

2 (8 ounce) packages cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1 package ranch-style dressing mix
2 cups chopped pecans

In a large bowl, mix together the cream cheese, cheddar cheese and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat the entire ball. Refrigerate for at least 2 hours or overnight.

{Garlic Parmesan Sauce}

I made this sauce the other night to go with the Chicken Pillows we had. It was a-maz-ing! My husband even went as far as to say it tasted like Olive Gardens Alfredo sauce. Hello! So next time I make breadsticks I will be sure to make this sauce to go right along with them. This would also be fabulous on pasta too.

3 Tbs butter
3 Tbs flour
1 chicken bouillon cube
 1/2 tsp salt
1/4 tsp black pepper
 1 1/2 cups milk
 3/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1 cup sour cream

 In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, make sure that the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and garlic powder and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

{Black Bean Nachos}

This was a quick lunch I made the other day and it was really yummy. I just grabbed things that I had on hand but you could put whatever toppings you like.

One bag of your favorite Tortilla chips, or homemade chips
 Shredded Cheese
 Black Beans, drained and rinsed
 diced tomatoes
 1 small can of diced green chilies
 Chopped cilantro
Diced avocado
chopped green onion
 lime juice
salt to taste.

 Line a cookie sheet with foil and place chips in a single layer. Top chips with the shredded cheese, diced green chilies, and black beans. Turn on your broiler and put the rack at the very top of the oven, broil the nachos for about 1 minute or until the cheese is completely melted. (make sure and check on them in every 20 seconds or so)
After they are done, top them with tomatoes, cilantro, avocado, green onion and lime juice and some kosher salt to taste.

{Pesto and Veggie Pizza}

I took a trip to the Farmer's Market today and couldn't wait to come home and make a delicious meal with the basil, tomatoes, zucchini and spinach I got. I decided to just throw them all together on a pizza. I got the idea from my friend Kristin's blog, that I absolutely love. It was very fresh and yummy!















Pizza dough (Love this one)
1/2 cup pesto
1 small Zucchini, sliced thin
1 large tomato, sliced thin
couple handfuls of baby spinach
2 cups shredded mozzarella cheese
1/3 cup feta

sprinkle of kosher salt for taste

Roll out the dough and place on a greased baking sheet. Spread on the pesto.Top with 1 1/2 cups of mozzarella. Layer with all the vegetables, sprinkle on the feta and then top it all off with the other 1/2 cup of mozzarella. Bake at 475 for 10-12 minutes.

{Shaved Asparagus Pizza}

I have seen this recipe several places and it sounded so interesting and good. I bought a ton of Asparagus at Costco because I love it, but I need to figure out what to do with all of it. I made this and it was really good. The garlic herb cheese makes it great I think. I would even add a little bit more of it next time :)













Pizza dough
Olive oil, for brushing
8 oz. asparagus spears
4 oz. fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese, I used Boursin
Kosher salt and freshly ground pepper

Directions:
Preheat the oven 475 degrees. Roll out the pizza dough (I made mine on a cookie sheet, because I don't have a round pizza pan). Lightly brush the surface of the dough with olive oil.

Cut the tough woody stems off the ends of the asparagus spears. Use a vegetable peeler to shave the spears into ribbons. You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

Place the sliced mozzarella over the pizza dough in an even layer. Pile the asparagus shavings over the top of the mozzarella. Dot the surface of the pizza with the garlic herb cheese. Season with kosher salt and pepper.

Transfer the pizza to the preheated oven and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Adapted from Annie's Eats

{Creamy Chicken Taquitos}

These were definitely a hit at our house, my husband was raving! I actually prepared the filling in the morning and kept it in the fridge until I was ready to assemble them at dinner time, so it was really quick and easy. Yummy recipe I found on Mel's Kitchen Cafe, original recipe from Our Best Bites.











4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (Use a toothpick if they don't want to stay closed)
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole, etc.

{Asparagus, Gruyere, and Parmesan Tart}

When I saw this recipe on a blog called "What's Gaby Cooking" I just had to make it. Everything about it sounded fabulous, and asparagus is my favorite vegetable so that just made it sound even better. This was so good and flakey and crunchy and cheesy and...well it's amazing!















1 sheet of Puff Pastry (I got mine in the freezer section of the grocery store)
1/2 cup Gruyere, shredded
1/4 cup Parmesan cheese, shredded
1 bundle asparagus
1 Tbs olive oil
Kosher salt
Crushed Black pepper


Preheat oven to 400 degrees F.
Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems.(Make sure it's not too thawed, or it's hard to work with) Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
Sprinkle with salt and cracked black pepper before serving.

{Pasta ai Quattro Formaggi}

This is a four cheese Italian pasta that is so easy and wonderful. I've heard amazing things and just had to try it for myself. LOVED IT! You can really use any four cheeses that you have on hand or that you love. I loved the slight tang and creaminess that the goat cheese gave this.















1 pound Angel Hair or fettuccine Pasta
½ cups Grated Fontina Cheese
½ cups Grated Parmesan Cheese
½ cups Grated Romano Cheese
8oz Goat Cheese
2 Tablespoons Butter, Softened
1 cup half and half or Heavy Cream
1 whole Garlic Clove, minced
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley
Reserved pasta water

Heat cream in a small saucepan on the stove over low heat.
Mince garlic clove very finely.
Cook pasta according to package directions in lightly salted water until al dente. Do not overcook! Drain pasta, (reserve about 1 cup of pasta water) then return pasta to the cooking pot. Pour in cream, add butter, and add cheeses, garlic and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency and to make sure it's not too dry. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.

{Enchilada Casserole}

This meal is nice because it's pretty quick and easy. It was really yummy and much easier then rolling up a bunch of enchiladas :)













2 tsp olive oil
1 (15oz) can red Enchilada Sauce
1 pound ground beef
1 cup yellow onion, chopped
4 Green Onions, sliced, preserved for garnish
1 can Sliced Black Olives
1/2 tsp cumin
1/2 tsp salt
12 Corn Tortillas,
2-3 cups Mexican Shredded Cheese Blend
2-3 Tbs chopped fresh cilantro

Pre-heat the oven to 450°. Swab bottom of a baking dish (You can use and 8x8 or 9x13 depending on how much you want) with olive oil & a small amount of enchilada sauce; set aside. In a pan fry up your yellow onion with ground beef until cooked all they way. Add green onions, cumin, salt, and about 3 Tbs of sliced olives together with a small amount of enchilada sauce. Cover bottom of dish with a layer of tortilla (I used 4 whole tortillas for each layer). Top with half of the beef mixture, followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top second layer with tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-25 minutes. Remove from oven and sit for 10 minutes before cutting. Garnish with fresh cilantro

{Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto}

Another fav from Giada. Yum!












2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

{Tomato Basil Pizza}

I have been on a Vegetarian kick for a few weeks, not really intensionally, but I really am finding a lot of yummy meatless recipes that just seem lighter to me. I could handle this!













1 Recipe Of Your Favorite Pizza Dough (I used this)
1 jar Prepared Pesto, or make your own
Kosher Salt To Taste
Fresh Mozzarella
Roma Tomatoes
Fresh Parmesan Cheese

Preheat the oven to 500 degrees.

Press the pizza dough into a sheet pan or pizza stone

Smear the pesto over the pizza dough and sprinkle some kosher salt over it.
Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella.
Grate some fresh Parmesan cheese over the entire pizza.
Bake the pizza according to the crust directions. I usually bake mine for about 13-15 minutes or until the cheese is bubbly and a little brown on top.

{Penne with Radicchio and Goat Cheese}

This goes really well along side Pork Chops like these. This meal had very unique and sharp flavors because of the goat cheese and radicchio together. My husband LOVED it!
















1 pound penne pasta
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound radicchio, chopped (about 4 cups)
3 packed cups baby spinach
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
1 1/2 cups grated Parmesan
1 1/2 cups (11 ounces) goat cheese, crumbled
1/2 cup basil leaves, torn


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the radicchio, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the radicchio and spinach until wilted, about 6 to 8 minutes.

Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.

Transfer the penne to a large serving bowl. Top with the crumbled goat cheese, mix until the goat cheese in incorporated and garnish with basil.

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all...Oh and it all goes in the crock pot so its easy!

















1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.

{Garlic cheesy Artichoke Dip}

I will be forever grateful to my friend Danielle for this dip recipe. Over the holidays I had to make it for our family so they could experience the amazingness! It is so so good! And of course they all loved it and wanted the recipe, so I had to post it on here :)
I almost like it better with tortilla chips but most like it with the baguette slices. Either way...Delish!














2 Tbs Butter
5 cloves garlic, minced (I added a little more garlic to mine but if you aren't a huge garlic fan add a clove less)
2 cans artichoke hearts, cut up
16 oz sour cream
2 8oz cream cheese, softened
2 cups sharp cheddar cheese
1 bread bowl with the top cut off and hollowed out

Saute the garlic in the butter for about a minute on med-high heat. Thoroughly mix all the ingredients together in a mixing bowl. Put the dip in a baking dish, cover the top with foil and heat in the oven for 1  hour at 375. Transfer into a bread bowl. Serve with sliced french or sour dough baguettes or tortilla chips.

{Tex-Mex Salad with Creamy Lime Dressing}

I love salads! They make me think of summer and warmth, and being in Minnesota right now I am craving warmth! I tried this salad for the first time last summer when my sister in law made it for a family party. It was so yummy and fresh, with such unique flavors. LOVED IT! This recipe is from Sunny Anderson on the Food Network.















Butter, for preparing 8 by 8-inch glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar


Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

{Arugula, Ricotta and Smoked Mozzarella Pizza}

This pizza was so amazing that I just have to put it on here. I made this last night with the pizza dough recipe I have on here. We all LOVED it. This is a giada de laurentiis special, and I have never been disappointed when trying one of her recipes. SO GOOD! ( you HAVE to use the Smoked Mozzarella, it just wouldn't be the same without it)















Cornmeal, for dusting
1/2 cup ricotta cheese
2 cloves garlic, crushed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) shredded smoked mozzarella cheese ( A little pricey but TOTALLY worth it)
1 packed cup arugula
Flour, for dusting
1 ball pizza dough
Extra-virgin olive oil, for drizzling
2 Roma tomatoes, sliced into 1/4-inch thick slices

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside.

In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about 1/4 to 1/16-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from the oven, cut into wedges and serve.

{Seven Layer Dip}

This is one of my favorite things! Seriously, family parties just aren't the same without this dish. It is so yummy and I have a hard time stopping once I start. It's that good!
















1 lg. can refried beans
2 pkg. guacamole mix
4 avocadoes
1 pkg. taco seasoning
1 16oz. container sour cream
2 c. shredded cheddar cheese
1 lg. tomato, chopped
1 6oz. can sliced black olives, drained

Spread the refried beans in a 9x13" dish. Mash avocadoes and mix with guacamole mix. Spread guacamole over beans. Combine taco seasoning with sour cream and spread on top of guacamole. Top with cheese, tomatoes, and olives. Serve with corn chips.

{Cheese Biscuits}

These biscuits are so delish! And very very easy.












Dough:

2 1/2 cups bisquik
3 Oz freshly shredded cheddar cheese
11 Oz cold water

Garlic Spead:

1/2 cup melted better
1 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp dried parsley

To the cold water, add bisquik and cheese, blend in a mixing bowl until the dough is firm.
Using a smal scoop, place the dough on a well greased baking pan. Bake at 375 degrees for 10-12 minutes or until the top is golden brown. While the biscuits bake, combine all the spread ingredients. Brush baked biscuits with the garlic topping.

{Honey Lime Chicken Enchiladas}

I love most enchiladas, but these are seriously my favorite. I got this recipe awhile ago and they were a total hit at my house. They are very authentic tasting. My husband and I love these! I try to make them as much as I can, you can also make extra and freeze. They are great left over.















1/3 cup honey
1/4 cup fresh lime juice
1 Tbs chili powder
2 garlic cloves, minced
4-5 chicken breast, cooked and shredded
12 corn tortillas
2 cups mexican cheese, shredded
1 14 oz can green enchilada sauce
1/2 cup heavy cream
1/4 fresh cilantro

Preheat the oven to 350 degrees. Place the cooked and shredded chicken in a bowl, in a smaller bowl mix together honey, lime juice, chili powder and garlic. Pour over chicken and let sit for 30 minutes
Heat a griddle with a little bit of canola oil and cook each tortilla for about 30 seconds on each side.
Spray the sides and bottom of 9x13 inch baking dish with cooking spray. In another meduim bowl mix together the enchilada sauce and heavy cream and pour a 1/2 cup on the bottom of baking dish.
Fill each tortilla with a heaping spoonful of the chicken and then top with shredded cheese and roll up and place in the baking dish seam side down, finish doing that with all 12 tortillas.
Finally pour the rest of the enchilada sauce over the top and sprinkle with remaining cheese. And bake for 30 minutes. Top them with fresh cilantro