Baked Four Cheese Penne Pasta

When my husband asked what the four cheeses were for this dish, I said, "sharp cheddar, mas-car-pony, er, mascapon, uh, marscapone.  You know that one that starts with an m.  And gruyear, uh, guyerre, er, gorilla, or something like that.  And fonti.... here is the recipe.  I can't pronounce these crazy cheeses, but I'm sure it'll be delicious!"  And, it was.  Despite the fact that I could have bought two filet mignon steaks for the same price as these four cheese, I loved it!  The flavor of the cheese sauce was incredible.  I loved the crunchy Panko topping, and the melty, gooey, goodness all over the pasta.  I can't make this too often since the cheese will cost you your first born, but it is amazing.

Baked Four Cheese Penne Pasta

source: http://www.howsweeteats.com/2012/03/four-cheese-baked-skillet-rigatoni/

1 pound penne (or whatever pasta you like)

1 shallot, minced (I used an 1/4 of an onion)

2 garlic cloves, minced

5 T butter

1/4 c flour

2 c milk

1/3 c mascarpone cheese

8 oz. freshly grated Gruyere cheese

8 oz. freshly grated sharp cheddar cheese

8 oz. freshly grated fontina cheese

1/4 t salt

1/2 t pepper

1/4 t nutmeg

1/3 c Panko breadcrumbs

Preheat the oven to 375 degrees.  

Grate the cheese into a bowl and set aside.  Prepare a pot of water to boil the pasta according to package directions, stopping 3-4 minutes before 'al dente.' Drain 

Heat a skillet to medium-high heat with the butter.  Once hot, add the shallot (or onion). Saute the onion for a couple minutes.  Add the garlic and saute another minute.  

Add flour and whisk for a couple minutes to create a thick paste.  Add the milk a little at a time and whisk to combine.  Cook for a couple minute until it thickens.  Add in the mascarpone and all but 1/2 c of the grated cheeses.  Stir for 3-4 minutes until the cheese melts.  Season with salt, pepper, and nutmeg.  

Add the drained pasta to the sauce.  Pour into a oven-safe dish.  Top with the remaining cheese and panko breadcrumbs.  You could use regular bread crumbs, but Panko is so much better!

Bake for 30-35 minutes. It should be slightly browned on top and bubbly.

Caramel Pecan Brownies

Oh, sweet mercy.  I have had an insatiable sweet tooth lately.  I think between the lack of sleep from waking up 6-8 times a night with a sick baby and the busyness of work lately, I think I need sweets to sustain my desire to go on.  I found this recipe on Pinterest, of course, and boy, is it a keeper.  

 Since I wanted to get rid of the majority of the 9x13 pan so I don't eat the whole pan myself, I gave some to a girl that we go to church with.  I saw her when I was picking up my daughter from school.  She was thrilled  to get an unexpected bag of these after school, but I told her that she had to share with her dad since I know he loves brownies.  Not ten minutes after I get home does my phone ring.  It was the girl's dad.  He said, "okay... my daughter comes home with a bag of brownies and says they are from you.  At least, I hope they were from you.  I just ate one of these, and I don't know where you got them or how you made them, but I'm thinking that I need to buy whatever you need to make these again.  Now, I'm pretty sure that your husband loves you, but at this moment, I think I love you more.  See?  I love Cinnabon, and I eat there every couple of weeks.  I would completely give up Cinnabon if I could have these on a regular basis.  So, I just wanted to say thank you for however you made these, and I love you."   

This recipe is originally from the almighty Pioneer Woman.  She named them "knock you naked brownies," and yes, these are that good.  Although, I am happy to report that as we were having these after a nice Sunday dinner at my parent's house, no clothes were lost. 

 Caramel Pecan Brownies
source: http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/

2 boxes German chocolate cake mix
2 c pecans, finely chopped
1 2/3 c evaporated milk, separated
1 c butter, melted
100 caramels, unwrapped
2/3 c semi-sweet chocolate chips
powdered sugar (I forgot this in my excitement to eat them)

In a large mixing bowl, combine the box mix, pecans, 2/3 c evaporated milk, and melted butter.  Mix well.

 You'll get a thick, gooey delicious mess.

 Press half of it into the bottom of a 9x13 pan.  Bake it in a 350 degree oven for 8-10 minutes.

 Meanwhile, enlist the neighborhood to help unwrap all those caramels.  Cook them along with the remaining 1 c evaporated milk in a saucepan over medium-low heat until the caramels are melted.

 While they are melting, press the remaining half of the batter onto a cutting board or something else flat.  It should be about 9x13 inches.

 Pour the melted caramel layer over the baked brownie layer.

 Sprinkle with chocolate chips.

 Put the flattened, unbaked brownie layer on the top of the caramel layer- gently.  You'll have to do it in pieces.  Mine was done in a lot of pieces because my son was helping.

Bake this for 20-25 minutes.

 *enter drool here*

 Let them set up a bit before you cut into them.  The caramel is going to be hot, hot, hot.  Let them sit for several hours or overnight.  In the morning, have one for breakfast.  Or two.

Amazing Spaghetti and Meatballs

I think I have the pickiest child on the planet.  I'll spend two hours in the kitchen preparing an awesome five-course meal.  He'll look at his plate and tell me, "umm.. Mom, can I please have cereal instead?"  sigh.  Despite his pickiness, I can always rely on spaghetti and meatballs.  Everyone in the family loves that- especially this recipe.  The original recipe was from a Taste of Home cookbook for puttanesca sauce, but I omit the anchovies, olives, and capers to make it more similar to regular ol' spaghetti sauce.  I upped the garlic and oregano from the original recipe as well.  I've sort of made it my own, but I love it.  The flavor and consistency is the best.  This is also perfect sauce for Chicken Parmesan.  The meatball recipe is one I made up as well.  I don't claim it to be the best meatball in the world, but once it's covered in this sauce, they can't get much better.  Serve this with rosemary focaccia for a meal worthy of any Italian restaurant.  

 Amazing Spaghetti and Meatballs
source: adapted from pasta alla puttanesca from Taste of Home Cookbook- New Edition

3 T olive oil
3 garlic cloves, minced
1 can (14 1/2 oz) diced tomatoes, pureed in a blender or chopper
1 1/4 c water
1 can (6 oz tomato paste)
1 t dried basil
1 t dried parsley
1/2 t salt
1/2 t crushed red pepper flakes
1/2 t dried oregano
1/4 t pepper

Thin Spaghetti Noodles

Meatballs:
1/4 c Panko bread crumbs
3 T milk
1 lb ground beef
1 egg
1/4 c Parmesan cheese
1 T dried parsley
1 t oregano
1 t minced garlic
salt and pepper to taste

In a large pot, heat the oil over medium-high heat.  Once the oil is warm, add the onion.  Cook for 2-3 minutes.  Add the garlic and cook another minute.

Add the tomatoes (You can put them in without pureeing them, but I don't like chunks).  Add the water, tomato, paste, and seasonings.  Bring it to a boil.  Reduce the heat and simmer.

The original recipe says to simmer for 10-15 minutes, but I let mine simmer for at least 1-2 hours.  That way, it thickens up and the flavors tend to blend a little better.  If you want to use fresh herbs instead, add them in during the last 20 minutes of simmering.

While it is simmering, prepare the meatballs.  Preheat the oven to 400.

In a large mixing bowl, add the panko bread crumbs.  Pour the milk over them. Let this sit for about ten minutes.  The milk will soak into the crumbs.  Crumble the ground beef over the top.  Add the remaining ingredients.  Mix well, but don't overmix.  If the mixture seems too wet, you can add some more Parmesan or some italian style breadcrumbs.

Shape them into golf ball-sized meatballs.

Place them on a aluminum foil-lined cookie sheet.

Bake for 25 minutes.

Once they're done, place them in the sauce.

Prepare the spaghetti noodles to 'al dente' according to package directions.  Drain.

Plop some noodles onto a plate, and top them with some sauce and meatballs.  Sprinkle with Parmesan cheese.

What is it about spaghetti and meatballs that is so delicious?

Parmesan Roasted Red Potatoes

 Parmesan Roasted Potatoes
source: thehungryhousewife.com

1 pound red potatoes, washed and cubed
olive oil
1/3 c Italian seasoned bread crumbs
2 T grated Parmesan cheese
1/4 t onion powder
1/2 t garlic powder
salt and pepper

Preheat the oven to 450.

Line a baking sheet with aluminum foil for a quick clean-up.

Dice the potatoes in about 1 1/2 inch cubes.

 In a small bowl, combine the bread crumbs, Parmesan cheese, onion powder, garlic powder, salt, and pepper.

 Place the potatoes in a large bowl.  Drizzle enough olive oil over the potatoes to coat them.  I probably used about 1/4 cup.  Shake the bowl to evenly coat the potatoes.

 Dump the crumb-Parmesan mixture over the potatoes. Shake or stir to coat.

 Pour onto the prepared baking sheet.

 Lovely.

 Bake for 30 minutes, removing to stir every ten minutes.  This picture below was after the first ten minutes.

 Voila!  After the full thirty minutes, you have beautifully golden Parmesan-crusted potatoes.

Chicken Tortilla Soup

After a crazy week at work and a super busy Saturday, I have no witty remarks- just a delicious soup recipe that is supposedly a copy cat of Cafe Rio's Chicken Tortilla soup.  If I could ever peel myself away from getting anything but the pork barbacoa salad, I might try this soup there to see how close this recipe is.  I really liked this recipe.  It was very flavorful, and I liked all the different textures.  The only downside of making this at home is that if I go next door, I won't be able to get any Neilsen's Frozen Custard like the Cafe Rio closest to my house.   

 Chicken Tortilla Soup
source: http://www.favfamilyrecipes.com/2012/06/our-version-of-cafe-rios-chicken-tortilla-soup.html

1 onion, diced
1 T vegetable oil
1/2 t cumin
dash of cayenne
1/2 t chili powder
5 c chicken broth
3 T cilantro, diced
juice of 1/2 lime
pepper, to taste
1 can black (or pinto) beand, rinsed and drained
2 boneless, skinless chicken breasts
2 T taco seasoning
1 T paprika
vegetable oil (to taste)
pico de gallo
2 avocados, diced
2 c pepper jack cheese (I used cheddar, but I think pepper jack would be amazing)
tortilla strips
cilantro and lime wedges for garnish

Heat the vegetable over medium-high heat.  Add the onion and cook for one minute.  Add the cumin, cayenne, and chili powder and cook for another minute.

 Transfer the onion to a large pot.  Add the chicken broth, cilantro, lime juice, pepper, and black beans.  Let it simmer for 2-3 hours.  You can put it all in a crockpot, if you'd like.

 While it's simmering, you can make your own tortilla strips. They are really easy and a great way to use up left-over tortillas.  Use a pizza cutter and slice the tortillas in about 1/2 inch strips.  Then, cut it down the center.

 Preheat oil to medium-high.  Once it's hot, add a handful of the tortilla strips.  The oil will go crazy and bubble all over the place.  You'll only need to keep them in there for about 1-2 minutes.  Once they turn golden brown, they're good to come out.  No need to flip them.

 Place them on a paper towel-lined plate and sprinkle with salt.  Try not to eat them all before the soup is ready.

 When the soup is almost done simmering, cook up the chicken breasts.  I just used a skillet.  Sprinkle the chicken breasts with the taco seasoning and paprika.  Cook in a skillet, grill, or broil until no longer pink.  Shred.

 Get out your soup bowls.  Put about 1/4 c chicken into the bottom of each bowls.

 Top with some pico de gallo.  (1 tomato, diced- 1/4 onion, diced- 2 T diced cilantro)

 Top that with some diced avocado.

 Top that with some cheese.  Cheddar, pepper jack, or Monterey Jack would work.

 Ladle some of the soup onto that.

 Top with a little more cheese, tortilla strips, pico de gallo, diced avocado, cilantro, and lime wedge for garnish.

This is supposedly a copy cat of Cafe Rio's Chicken Tortilla soup.  I've never had it from there, but this soup was delicious.  Even my six year old gobbled it up.

Grilled Shrimp Packets

 Grilled Shrimp Packets
source: http://www.foodnetwork.com/recipes-and-cooking/50-things-to-grill-in-foil/index.html

1/2 stick butter
1 c chopped parsley (I used cilantro)
1 t minced garlic
salt and pepper
juice from 1 lemon
1 pound shrimp
red pepper flakes

Melt the butter.  Add the parsley (or cilantro), garlic, and pepper.

 In another bowl, combine the lemon juice, shrimp, and a pinch of red pepper flakes.

 Add the butter mixture to the shrimp and toss to combine.

 Tear off two pieces of foil and build it up around the edges.  Dump the shrimp/butter mixture into the foil, with equal amounts in each packet.

 Crunch the edges all together to seal.

 Grill for 8 minutes over high heat.

There you have it!  So easy and delicious.  And it is even somewhat healthy.  :)

Reese's Peanut Butter Bars

Scene 1:

Mom whips up a batch of some Reese's Peanut Butter Bars.  The family is pleasantly surprised that they don't have to bake so they can be eaten as soon as the chocolate hardens.  "Mom, do we really have to wait an hour?!"  "No, kids.  I'm throwing these puppies into the freezer.  Get ready to grub them down in about 15 minutes."  Cheers ensue.

Scene 2:

Fifteen minutes later, everyone in the family falls into a chocolate-peanut butter coma of complete bliss while the polish off their bar.

Scene 3:

Kids go to bed.  Mom sneaks in another one

Scene 4:

The next day, mom packs one on her daughter's lunch and eats another three throughout the day.

Scene 5: 

Day two: Dad comes home and starts hunting around in the fridge looking for some peanut butter bars.  Mom  is surreptitiously looking around while licking chocolate off her chops.  Dad asks, "Umm... Where are the peanut butter bars?"  Mom replies, "Well, here's the thing.  There was a parade of circus clowns marching down the street, and you know how deathly afraid of them I am.  Well, they were approaching the house, and I didn't know what to do!  Clown must love peanut butter, so I warmed up my throwing arm and chucked the rest of the peanut butter bars as far as I could, like seven feet.  Sure enough!  The clowns' attention was diverted away from me and to the bars.  Phew!  Close one, huh?"   Dad gives mom a blank stare and sighs.

End play.

Let me tell you something.  And I mean every word of it.  These are downright dangerous!  I saw this recipe on Pinterest, of course, I had to try it.  They are every bit as delicious as the pin states.  I made them, and they completely blew my mind.  Although there was not a parade of circus clowns, thank goodness, they would have loved these!  I honestly ate almost the whole 8x8 pan by myself within two days.  They taste just like Reese's peanut butter cups.  Amazing.  

 Reese's Peanut Butter Bars
source: http://mybakerlady.com/2012/01/16/reeses-peanut-butter-bars/ via pinterest

1 c melted butter
2 c graham cracker crumbs
2 c powdered sugar
1 c + 4 T peanut butter, divided
1 1/2 c chocolate chips

In a large bowl, mix together the butter, graham cracker crumbs, powdered sugar, and 1 c peanut butter.  Spread it into a 9 x 13 pan.  (If you half the recipe, you can put it into an 8x8 or 9x9).

In a microwave-safe dish, melt the chocolate chips and 4 T peanut butter on high heat in 30 second intervals until the chocolate is melted.

Spread this over the top of the peanut butter base.

Put it in the fridge for an hour or until the chocolate is hardened.  Or, if you're like me, put them in the freezer for about 15 minutes, and you're good to go.

 Best.  Bar. Ever.

*As a side note, I used crunchy PB since I was out of creamy.  It was wonderful.  Also, my kids smashed the graham crackers, and they weren't pulverized quite as much as they should have been.  That's why you see some lighter-colored chunks.  Either way, they were a delight beyond description.

Vanilla Cream Sauce for Pancakes

Pancakes for dinner are good, but they are even better when they are served with warm vanilla cream sauce with fresh berries.  Mmmm...

Vanilla Cream Sauce for Pancakes

source: http://www.creationsbykara.com/2011/03/vanilla-pudding-sauce.html via pinterest

2 T cornstarch

1/3 c sugar

1/8 t salt

2 c milk

2 eggs yolks, beaten

1 T butter

2 t vanilla

Mix cornstarch, sugar, and salt in a saucepan.  

In a separate bowl, combine the milk and egg.  Gradually stir it in to the sugar mixture.  Cook it over medium heat, whisking constantly until it comes to a boil.  

Boil it for one minute, stirring the whole time.  

Remove from heat and add the butter and vanilla.

Serve warm.

Hot Corn Dip

I'm not a sports fan.  At all.  I don't have a team that I obsess over or paint my face the colors of the team on their opening game.  However, I do get a huge kick out of watching sporting events for the sole purpose of seeing the depressed fans of the losing team.  If there are rival college football teams playing, those fans are the most dramatic.  I've seen people crying in the stands when their team loses.  You'd think that their grandma got attacked by a flock of pigeons while taking a stroll to the local market and got hospitalized with a rare disease from being pecked on the forearm.  It'll be okay, folks!  

I think a bit of this dip would keep them in high spirits even if their obsession team loses.  This is a great alternative to the usual dips found at football parties.  Not that there is anything wrong with those dips.  I love them, too.  In fact, I crave my friend Angel's buffalo chicken dip fortnightly.  Why did you have to move to Utah?!  This was tasty.  I quite enjoyed it, and I think you will too.

Hot Corn Dip

source:  http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/ via Pinterest

1 c shredded cheddar cheese

1 c Monterey Jack cheese

2 T chipotle pepper in adobo sauce, minced (I omitted this so my husband's esophagus didn't rupture from heartburn)

1 can 4 oz diced green chilies, undrained

1/2 c mayonnaise

1/4 t garlic powder

11 oz can of corn

1 small tomato

2 T cilantro, chopped

2 T green onion, sliced

Preheat the oven to 350.  

In an oven safe bowl, mix the cheeses, chipotle peppers (if using), green chilies, mayonnaise, garlic powder, and corn.  

Bake it for twenty minutes.

Take it out and top it with the diced tomatoes, cilantro, and green onions.

Serve with chips.