Baked Creamy Macaroni and Cheese with Ham

I hope everyone is having a wonderful summer! The kids and I are having a great one and it’s flying by! I decided to whip a southern favorite at the request of my youngest brother Kyle. Even though he is my “little brother” he towers over me at 6’2 and weighs as much as my refrigerator! He is so proud of his size because as a freshman he has been asked to play on his High School Varsity Football Team! Go Falcons! This fall, Kyle will be in the center of the defensive line and I WILL NOT miss a game! So……this mac and cheese is dedicated to my “little bigger brother” whom I call Kylie! I love you brother and I hope everyone enjoys this fab recipe!

Ingredients

12 ounces wide egg noodles

2 cups heavy cream

2 1/2 cups whole milk

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups grated Fontina Cheese (bagged for shortcut)

3/4 cup of finely grated Parmesan Cheese (bagged for shortcut)

3/4 cup of grated mozzarella Cheese(bagged for shortcut)

4 ounces cooked ham, diced (can used cubed pre-packaged for shortcut)

1 cup of Italian Bread Crumbs

Directions

Preheat the oven to 450 degrees F.

Spray  a 13 by 9-inch glass baking dish with non-stick cooking spray and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture, lastly top with bread crumbs. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving, sauce will thicken upon standing.  Enjoy!

Baked Spinach & Artichoke Dip with Crabmeat!

      Ingredients:

• 1 tablespoon butter
• 3 1/2 cups loosely packed baby spinach leaves, coarsely chopped
• 1 cup coarsely chopped artichoke hearts
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup freshly grated Parmesan cheese, divided
• 6 ounces  of canned or fresh crab meat

1. Preheat oven to 350 degrees.In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
2. To the spinach add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese and crab meat. Stir to combine.
3. Butter a small casserole dish, spoon mixture into the dish. Bake for 15 minutes.
4. Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
5. Allow to cool slightly and serve with crackers or pita chips! Enjoy!

Pink Lemonade Cupcakes with Buttercream Frosting!

Hello all...I hope everyone is having a blessed day. Well, next week my daughter is turning 7 and we are having a princess party! My daughter Lila Grace has been talking and planning this party for quite a while and has some VERY specific requests! She is very adament about having pretty pink cupcakes! So....we tried these out for our practice run! Super Yummy and they passed the Lila Grace cupcake test with flying colors! We hope you enjoy them!

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
Pink food coloring

 Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.Add just enough food coloring to turn the batter a light shade of pink.Scoop batter into liners (fill about three-fourths full).

 

Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

 Pink Lemonade Buttercream Frosting:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

 Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Spread onto cooled cupcakes. Enjoy!

1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full).

Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Pink Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Spread onto cooled cupcakes.

Source: Simply Sweet Bake Shop

Strawberry Mint Lemonade

Beat the Summer Heat with this Amzing Refreshing Drink!

 

2 1/2 Cups of Fresh Strawberries chopped
1 cup Fresh Mint, chopped
1 1/2 cups Fresh Lemon Juice  (8 lemons)
1 cup of sugar
Zest of 1 Lemon
Place 1/2 the Mint, sugar, and 1/2 cup of the Strawberries into a medium sauce pan with 11/2 cups water. Heat over medium heat for 3 minutes, cover and remove from heat and let steep for 15 minutes.
Strain this mixture into the Lemon Juice and mix well
Place the remainder of the Lemon Zest, Strawberries and Fresh Mint into a pitcher and pour the Lemon Mixture over the Strawberries and Fresh Mint.
Add 2 to 3 cups of water and 1 cup of ice, stir and let set for twenty to 30 minutes in the refrigerator before serving.

Enjoy!

Chicken Mexican Casserole! A Fiesta in your Mouth!

Hello all! I finally got my camera fixed! Yippee! So back to blogging! Here is the Mexican casserole that you have all been waiting for! It was another hit! The family loved it and I served it with tortillas and black beans! Another great addition to my dinner rotation!

Ingredients

1 (4oz) can diced green chilies
1 cup shredded cheese, I use mexican or sharp
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

 In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and COOKED rice.

(please prepare your white rice before you begin making your casserole)

Cut your chicken into small chunks

Add cut chicken, taco seasoning & chicken broth. Stir until well combined.

Spray a 9x13 baking dish with nonstick cooking spray.

Pour into baking dish.

 Sprinkle top evenly with cold butter pieces.

Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes.

Its delicious! You can eat rolled in a tortilla or with just a fork! Enjoy!

1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups COOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven. Enjoy!