Buttery Cracker Topped Baked Mac & Cheese

Or as I call it... The Best Mac & Cheese Recipe EVER!!





Buttery Cracker Topped Baked Mac & Cheese

2 - 14 oz. boxes Kraft Deluxe Macaroni & Cheese
1 pint heavy cream
4 oz. piece Velveeta
1 cup shredded mild cheddar cheese, divided
1 - 8 oz. container sour cream
1 sleeve Ritz crackers, crushed
4 tablespoons butter or margarine, melted
Paprika

Pre-heat oven to 375 degrees.
Meanwhile, prepare both boxes of the mac & cheese as directed on box. Stir in 1/2 cup of the cheddar shredded cheese, Velvetta and sour cream. Add the heavy cream and mix well. Spoon into a 2 1/2-quart casserole dish sprayed with cooking spray. Top mac & cheese with remaining shredded cheese. In a small bowl, combine the melted margarine with the crushed crackers then sprinkle over the casserole. Sprinkle crackers with some paprika.
Bake for 20 minutes and be ready to eat the entire bowl!

Footnote - I made this on Wednesday and my husband and I had it as leftovers for dinner yesterday. It heated up beautifully without having to add butter or more cream.

Creamy Chicken and Stuffing Casserole

Creamy Chicken and Stuffing Casserole

4 to 6 boneless, skinless chicken thighs, cut into bite-sized pieces (you can substitute chicken breasts or store-bought rotisserie chicken)
1 box chicken-flavored stuffing mix (I use 2 boxes and just double the water)
1 1/2 cups frozen chopped onions
1/2 cup sour cream
1 - 10.5 oz. can chicken gravy
1 2/3 cups hot water plus 1/4 cup hot water
1/2 stick butter, cut into cubes

Preheat oven to 400 degrees.
Place chicken in a 9x13 baking dish. Add the onions. In a small bowl, mix together the gravy, sour cream and 1/4 cup water. Pour mixture over the chicken and onions. In a large bowl, mix together 1 2/3 cups hot water and stuffing mix, stirring until moist. Top casserole with the stuffing. Sprinkle the butter cubes on top of the stuffing.
Place in the oven and bake for 30 - 45 minutes or until chicken is cooked and the top of the stuffing is golden brown and crispy.

Footnote - If using chicken that is already cooked, reduce the cooking time until the stuffing is golden brown and crispy, about 20 or so minutes.

The "almost famous" Zucchini Pie

Zucchini Pie

3 medium sized zucchini, unpeeled and grated
4 large eggs
1 cup Bisquick
1/2 cup good quality grated Parmesan cheese (Don't skimp on the quality of the cheese. It really does make all the difference in how this tastes.)
1/2 cup vegetable oil
1 large onion, chopped
1 tablespoon dried parsley flakes
Salt and pepper, to taste

Preheat oven to 400 degrees.
Spray a 9.5-inch deep dish pie plate with cooking spray. (You can also use 2 9-inch regular pie plates. Just reduce the cooking time to 35-45 minutes)
In a large bowl, combine all of the ingredients mixing well to combine. Pour into the prepared pie plate. Bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean.
Enjoy warm or at room temperature.

Tortellini Pasta Salad with Pepperoni and Black Olives

Tortellini Pasta Salad with Pepperoni and Black Olives

1-20 oz. package refrigerated cheese tortellini
1 container fresh pearlini mozzarella
1 cup pepperoni, chopped (I use Hormel mini pepperoni. No chopping required!)
1 container cherry tomatoes cut in half
6 to 8 fresh basil leaves, chopped
1-8oz. can sliced black olives
1 1/2 cups bottled Caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Adapted from Dream Home Cooking Girl



Doubled the ingredients for a 4th of July BBQ! Also used tri-color cheese tortellini.

Creamy Orzo with Garlic Browned Butter and Romano

Creamy Orzo with Garlic Browned Butter and Romano

1 lb. orzo pasta
1 stick unsalted butter
4 cloves garlic, pushed thru a press
2 cups heavy cream
1 1/2 cups good-quality grated Romano cheese
Salt and pepper
3 tablespoons chopped parsley

Cook the orzo according to package directions in a pot of salted, boiling water.
Meanwhile, in a medium skillet, melt the butter over medium heat. Add the garlic and a stir occasionally, until the butter is caramel in color, about 8 to 10 minutes. Remove from heat. This part is kind of tricky. You have to really watch the butter and not let it over-cook or get too brown.
Drain the orzo and place back in the pot. Pour the garlic butter mixture over the orzo and mix well. Stir in the heavy cream and Romano cheese. Stir in the parsley and season with salt and pepper, to taste. Place orzo into serving bowls and sprinkle with a little extra Romano.

Footnotes - You can add cooked shrimp, chicken or even broccoli or spinach to this dish as well.

Hash Brown Waffles

This was reason #2 why I asked for a waffle maker for Christmas...LOL!

This is really easy and trust me...serve these and get ready to impress your friends and family. You can either grate your own potatoes or use frozen or fresh already grated potatoes. Here is what you do - Grate the potatoes (if you are using packaged, open the package), squeeze out moisture, add salt, place in greased pre-heated waffle maker, close waffle maker and cook. This part is the hardest because depending on your waffle maker, it could take up to 20 minutes. Be patient...they are worth the wait!!

Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

3 Russet potatoes
Canola oil for frying
Salt
1 scallion, thinly sliced
4-6 slices of bacon, fried crisp and crumbled
1 cup shredded cheddar cheese
2 cups melted Queso Blanco cheese

Slice the potatoes thinly, using a mandolin slicer. Heat the canola oil over medium heat in a cast iron skillet. When oil is shimmering, add the potato slices in a single layer. Do not crowd the pan.
Cook potato slices until they are browned on one side, then flip and continue cooking until lightly brown on both sides. Remove to a paper towel-lined plate. Pat with paper towels to remove excess oil. While chips are still hot, sprinkle with salt and keep warm. Continue frying potato slices in batches, until all are cooked adding oil as needed.
Prep a serving bowl by pouring 1 cup of the Queso Blanco into the bowl. Add the potato chips. Sprinkle with the cheddar cheese and the other cup of Queso Blanco. Top with the crumbled bacon and scallions.

Monterey Jack BBQ Burger with Apple-Wood Smoked Bacon and Avocado

Monterey Jack BBQ Burger with Apple-Wood Smoked Bacon and Avocado

3 lbs. ground beef
1/2 cup barbecue sauce - I use Stew Leonard's
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 slices Monterey Jack cheese
1 cup grated Monterey Jack cheese
1/2 small red onion, halved and thinly sliced
1 ripe avocado, sliced thin
12 slices apple-wood smoked bacon, cooked crisp
Hamburger rolls
Ranch dressing, if desired

Preheat grill.
Combine ground beef, barbecue sauce, garlic, chili powder, salt, pepper and grated Monterey Jack cheese in a bowl. Shape into 6 patties about 1-inch thick.
Place burgers on grill and cook to desired doneness, at least 5 minutes per side for medium rare.
Place each burger on a roll. Top each with a slice of cheese, onion, bacon and avocado. Top with Ranch dressing, if desired.

Love my firefighter...

Cinnamon Roll Waffles with Cream Cheese Drizzle

So I pinned this recipe a few months ago on Pinterest. I liked the look of this recipe so much that I asked for a waffle maker for Christmas. And its pretty easy too....you just open a can of Cinnamon Rolls (like Pillsbury), place them in the preheated waffle maker and cook until cooked through and golden brown. The drizzle was just the icing from the can mixed with some milk and then I topped them with cinnamon sugar. I think next time I will make a homemade fluffy cream cheese frosting instead of the drizzle.

Cinnamon Roll Waffles with Cream Cheese Drizzle

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

Billy was working a double on Sunday with his partner. I feel bad for the guys when they work doubles so I sometimes will make dinner or dessert for them. This time around I chose to make Ziti Marsala with Portobello Mushrooms and this salad, which is a new recipe. Since I was pressed for time to get it to Billy, I have no picture. But...the salad was fantastic. LOL...I don't eat tomatoes or pesto so I took their words for it!

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

2 pints cherry tomatoes, halved (you can use heirloom or a mix of red, yellow and orange)
4 cups fresh boconccini mozzarella, halved
3 tablespoons pesto
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons good-quality grated Parmesan cheese
Kosher salt and ground black pepper

Place tomatoes and mozzarella on a serving platter or bowl. Set aside.
In a small bowl, whisk together pesto, red wine vinegar and Parmesan cheese. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Pour pesto mixture over the tomatoes and mozzarella and toss to combine. Season again with salt and pepper, if necessary.

Footnotes - You can use this salad as a topping for toasted Italian bread.

Recipe adapted from The Comfort Food cookbook

Today's lunch courtesy of Stew Leonard's

There is no recipe for this picture...it's just my lunch for today which I thought looked pretty...LOL - lobster salad from Stew Leonard's on a Carr's water cracker with avocado.

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

For the French Toast -

8 slices brioche or any other soft, thick bread
4 large eggs
1 cup heavy cream
3 teaspoons vanilla
2 tablespoons sugar
Pinch of salt

For the Cheesecake filling -

2 - 8oz. packages cream cheese, softened
2 teaspoons vanilla
3/4 cups sugar

For the Cinnamon-Vanilla Sauce -

1 stick unsalted butter
1 cup light brown sugar
1 tablespoon vanilla
4 tablespoons heavy cream
1 tablespoon cinnamon
1/8 teaspoon salt

Beat together the cream cheese, vanilla and sugar in a small bowl; set aside.
In a small saucepan, over medium heat, melt the butter. When the butter is melted, add the brown sugar, cinnamon, 3 tablespoons of heavy cream and the salt. Stir continuously until it comes to a simmer. Remove pan from heat and add the remaining tablespoon of heavy cream. Mix well. Cover and set aside until ready to serve.
Meanwhile, in a shallow plate, break the eggs and beat lightly with a fork. Stir in sugar, salt and heavy cream.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak and coat only as many slices as you will be cooking at one time. Place the bread slices on to the griddle, heating slowly until bottom is golden brown. Turn and brown the other side.
Place French toast onto 4 plates. Spoon the cream cheese mixture onto 4 of the slices. Top with the remaining 4 slices of French toast. Spoon cinnamon-vanilla sauce on top of the stuffed French toast. Serve immediately.

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

1 skirt or flank steak
Salt and pepper, to taste
4 slices, thick-cut bacon
3 tablespoons olive oil
1 8-ounce container sliced mushrooms
2 cups frozen, chopped onions
2 garlic cloves, pushed thru a press
1 12-ounce can of beer (We used Budweiser because that's what we had in a can in the fridge)
1/4 cup sour cream
1/4 cup parsley

Season steak with salt and pepper. We grilled ours on the grill but you can pan-fry or broil it.
Heat the olive oil in a large skillet over medium-high heat; add the bacon. Let it cook until crispy then place onto a paper-towel-lined plate. Keep the pan over the flame from the stove. Crumble the bacon once its cooled. Add the mushrooms to the skillet and cook for about 5 minutes. Add the onions and garlic and season with salt and pepper. Cook for 6 or 7 minutes longer. Add the beer and bring to a simmer allowing the entire mixture to cook until it is reduced to half, about 15 or so minutes.
Once the mixture has reduced, and add the sour cream and stir to combine. Bring it to a simmer again. Season with a little more salt and pepper if necessary. Add the parsley and stir again.
Slice the steak against the grain and place on a serving platter. Pour sauce over the steak slices. Sprinkle with the crumbled bacon. Serve.

Footnotes - You can probably use this sauce on anything, pork, chicken.....you will be licking the plate.

Recipe adapted from Michael Symon - The Chew

S'mores Brownies

S'mores Brownies

1 package Brownie mix, plus ingredients to make the brownies
1 1/2 cups graham cracker crumbs (about 10 to 12 graham crackers)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/8 teaspoon salt
1 bag large marshmallows (you can use mini marshmallows)
2 cups chocolate chips
1 jar marshmallow Fluff
Hot fudge sauce
Caramel or peanut butter sauce
Whipped cream

Prepare brownies according to package instructions. Line an 8×8-inch square baking dish with parchment paper leaving enough paper so that it hangs over the edges.
Preheat the oven to 350 degrees.
Add the graham cracker crumbs, butter, sugar and salt to a food processor. Pulse until combined. Press the mixture into the bottom of the prepared baking dish. Bake for about 12 minutes. Remove from the oven.
Pour the brownie mixture over the graham cracker crust. Use a spatula to spread the batter evenly. Bake according to package instructions or until a toothpick inserted into the middle comes out clean.
Turn your broiler on low.
Once your brownies are done. Pour the Fluff over the top of the brownies. You don't have to use the entire jar. Use just enough to cover the top. Place the marshmallows evenly on top of the Fluff. Place the pan under the boiler and toast the marshmallows for 2 to 3 minutes. Watch them closely, since they turn very quickly. Remove from the oven when they are lightly toasted.
Let the brownies cool completely. Use the parchment overhang to gently lift the brownies out of the pan.
Sprinkle the chocolate chips on top then drizzle with the hot fudge and caramel sauces or peanut butter sauce, if you are using it.
Serve with whipped cream.

Footnotes - Because these can be hard to cut, I usually make them in individual baking dishes.

Avocado Toasts with Egg

Avocado Toasts with Egg

4 large eggs
Butter
8 slices applewood-smoked bacon
4 slices white bread, toasted
2 ripe avocados
Salt, to taste
Garlic powder, onion powder and paprika

In a large skillet, cook bacon until crispy. Cut each piece in half; set aside.
In another skillet, melt the butter over medium heat. Cook the eggs according to taste. (I did mine sunny-side up).
Cut the avocados in half and remove the pits. Scoop out the inside and place in a small bowl. Mash the avocados slightly. Season with salt, garlic powder, onion powder and paprika, to taste. Place the toast on a plate. Scoop the avocado mixture onto the all 4 slices of toast. Place bacon halves on top of the mashed avocado. Top with the eggs. Season again with a little salt.

Spicy Scallion Ranch Dressing

I am not crazy about bottled ranch dressing so I usually try to jazz it up. This recipe goes great on burgers and as a dip for french fries.

Spicy Scallion Ranch Dressing

1/2 cup bottled ranch dressing
1 scallion, sliced thin
1 teaspoon Tabasco sauce or buffalo wing sauce

In a small bowl, combine all the above ingredients. Chill for about 30 minutes, if desired.

Footnotes - Try adding crumbled bacon.

Recipe adapted from Sandra Lee Semi-Homemade, The Complete Cookbook

Capellini with Diced Tomatoes and Ricotta-Parmesan Sauce

Capellini with Diced Tomatoes and Ricotta-Parmesan Sauce

1 package capellini pasta
1/4 cup olive oil
8 cloves garlic, smashed
1 - 28oz. can diced tomatoes
1 teaspoon Kosher salt
12 large, fresh basil leaves
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup heavy cream

Cook pasta according to package directions. Drain and set aside.
Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and cook until fragrant. Add the diced tomatoes and simmer for 5 to 6 minutes. Sprinkle with the salt and add the basil leaves.
In a small saucepan, add the ricotta and heat on medium-low stirring frequently. Add the heavy cream and continue stirring until well blended. Add the Parmesan cheese and stir again. Continue to cook, stirring frequently until the sauce is heated through.
Add the pasta to the skillet and toss with the tomato mixture. Add the ricotta cheese sauce and toss again.
Place pasta into serving bowls and sprinkle with additional grated Parmesan.