Homemade Macaroni and Cheese

Who doesn't like macaroni and cheese? It's a great side for barbecues. It's a staple in (most) households with young children. It's quick and easy to make. 

I am a big fan of macaroni and cheese, but I'm not a fan of the powdered cheese. In fact it creeps me out, so I buy the kind with the creamy cheese sauce. And since it's a boxed dinner/side, it isn't the healthiest option out there...but I still enjoy it. My mom suggested this recipe for part of dinner when my sister and gang came over for dinner. It was a hit, everyone liked it (well at least they didn't say otherwise) and nephews asked for more. So I'm taking that as a success for both kids and adults. I don't know where this recipe came from. My mom had is on a piece of paper for a recipe that has been passed around to family and friends.

I like this recipe for three reasons: 1) I am aware of everything going into it. 2) It's EASY and quick to make. 3) NO baking in the oven. I served it with brats and green beans. It was a nice yesterday, warm fall day so the barbecue themed meal seemed appropriate before the weather turns cold, stays cold and snow appears. The recipe calls for breadcrumbs. Breadcrumbs were not in the cupboard so I used Ritz crackers instead. Also there was no cheddar cheese so I used the only shredded cheese in the house, Mexican style. Cheddar cheese is delicious, but the Mexican cheese tasted good too! This recipe is mostly a guideline when it comes to the ingredients...use whatever pasta you have in the cupboard and any type of shredded cheese you desire. Be creative and try different combinations or stick to the the recipe.

Mac & Cheese w/ breadcrumbs on the side.

Ingredients

2 c. elbow macaroni 

2 1/2 Tbsp. butter, divided

1 1/2 Tbsp. all-purpose flour

1 1/2 c. 2% milk

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 c. shredded low-fat cheddar cheese (6 oz.)

1/4 c dried. unflavored breadcrumbs (or crumbled crackers)

Directions

1. Cook macaroni as directed on package. Drain; set aside.

2. Melt 1 Tbsp. butter in a small skillet. Add breadcrumbs (or crackers). Cook and stir until toasted, about 3 mins. Set aside.

3. In a medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 min. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese. Stir until cheese is melted.

4. Stir in macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve. 

*If you must have the extra crunch of baked macaroni and cheese on top you can put it in the oven at 350 for 10 minutes. 

Pumpkin Spice Latte and Pumpkin Cookies

If you haven't figured this out yet, let me say it again...I love pumpkin goodies. If you follow my post then you might be thinking that I obsessed with pumpkin. I would agree with you to some degree, however here is my case about why I'm cooking so much with pumpkin. #1: It's fall and it is in season. Fall and pumpkin go hand-in-hand. When you ask people what comes to mind when they think of fall it's usually one of the following answers: leaves turning colors, cooler weather, Halloween, Thanksgiving, hats and scarves, sweaters and pumpkins. #2: I enjoy cooking, baking and trying new recipes.

It has been a nice long weekend for me and the last day of my fall break is coming to a close. The first two days were busy: I spend some time with just my sister, rehearsal, Marching Band State Finals and dinner with new friends. (Sonny made some very good chili for dinner). Yesterday was a very relaxing Sunday spend with Sonny: football, baking and knitting. I made pumpkin zucchini bread and muffins again...this time with walnuts in the mix. This morning I made pumpkin spice latte and pumpkin cookies. I made another batch of pumpkin cookies with white chocolate chips this afternoon when I got home from Sonny's to share with my family.

Pumpkin Spice Latte

My version of this delicious Starbucks creation should really be called Pumpkin Spice Coffee. I used regular strength coffee, no scalding hot milk nor espresso. I had a recipe to try in mind (which I found at allrecipes.com), but under some recent advice I tried something else instead. NH told me to put pumpkin puree in the filter basket with my coffee grounds. It was explained that when done that way, the pumpkin flavor still gets into the coffee without any of the gooeyness of the pumpkin puree actually being in your cup. GENIUS. (She also recommended put in any sugar, nondairy creamer and spices I wanted in my coffee into the filter basket as well). My cup of coffee this morning was delicious. I can now enjoy the taste of a Pumpkin Spice Latte at home without the cost.

Ingredients and Directions

coffee ground

pumpkin puree

milk (or creamer)

sugar

pumpkin pie spice

For a single morning cup of coffee, brew 4 cups of coffee with desired amount of pumpkin puree in with the grounds. Finish coffee with any desired milk (or creamer) and sugar. Sprinkle in desired amount of pumpkin pie spice for additional flavor/aroma.

Iced Pumpkin Cookies - so good

Iced Pumpkin Cookies - from allrecipes.com

These cookies are very good. They are soft and moist...almost cake-like. This was another recipe I found using my app on my new phone. :)  I made a batch topped with icing and another batch without icing but with white chocolate chips added in. I cut the recipe in half because I didn't have a full cup of pumpkin after making pumpkin bread/muffins. And this recipe allowed me to use my leftover pumpkin puree. The iced batch stayed with Sonny and most of the white chocolate chip batch went with my nephews when they came around Trick-or-Treating. The full recipe makes about 3 dozen cookies. I will be making these cookies again.

Knitted Socks

I now can add socks to my knitting repertoire. They are a lot easier to make than I originally expected. The hardest part is working the heal. I also learned two new things while knitting this pattern. I first learned how to pick up stitches along an edge and work on from that point. I also learned how to use a Kitchner stitch. It's not hard, but a little intimidating when doing it for the first time.

I am very lucky to have fellow, experienced knitters around to answer any questions I may have when working on new projects. EG and Geneva gave a lot of support and advice when completing this project. I would have been lost if I was unable to ask them questions along the way. I will admit I restarted my right sock after a failed attempt at the heel and frustration. Sometimes being a perfectionist is stressful...this was one of those times. I wanted my first sock to be perfect because I didn't want to redo it (like I had to do with my first fingerless glove). Perfection comes with time and practice, but let's face it...I'm impatient!

I followed a pattern from Premier Yarns called "Silky Soft Socks" which I found on the back of balls of yarn used to make these socks. I used a set of double point needless - US 2 and two balls of Serenity Sock Weight Yarn (yarn color - Harlequin). I like fun socks, so I picked a yarn that would create a nice pattern when knitted. I was also careful to check the color lot on both balls...that way the colors SHOULD match. If you look at the pictures you will notice the yellow in the sock on the left is brighter than the sock on the right....same color lot, yet still different color shades.

I am very excited to have these done. I cannot wait to where them and display them (under my pant-legs and in my shoes where people won't be able to see anyway). Now I can make socks for my family and friends. Who's thinking Christmas presents? This girl, that's who! If I do end up making socks for a few people this holiday I hope they like them. Now onto the next project! What should I tackle next?....

Pumpkin Zucchini Bread (and Muffins!)

I truly enjoy trying new recipes. I've been itching to make some type of pumpkin baked good for awhile and I've finally gotten to it! I love the smells that come from baking. When I'm baking any type of bread I always think of my grandmothers. Each grandma had her individual bread(s) I (and most of the family) enjoyed. Grandma Bert always made dinner rolls and zucchini bread (with fresh zucchini from her garden). Grandma Alice use to make the best homemade bread. Meals were not complete on either side of the family without dinner rolls or sliced homemade bread. I have not made any bread with yeast, yet, but I'll get there (to at least try it once). Dinner rolls sound like a good challenge to tackle.

They look and smell delicious! 

Now back to the recipe at hand. I stumbled across this recipe when searching for different recipes using pumpkin as an ingredient. The Allrecipes app assisted greatly in my search. It was very easy to make and I made a slight alteration. Instead of making two loaves like the recipe dictates, I made one loaf and a dozen muffins. The muffins will make it easier to take to work tomorrow and share with the girls. The kitchen smells delicious and I can't wait to try the muffins tomorrow at lunch! I tried a slice of the bread and it was very good!  I hope they like the muffins! 

Quick Meals: Chicken Taco and Cheese Ravioli

Disclaimer: I did not eat these two meals together. This is simply a collaboration of quick meals to piece together when you get home from a long day. The chicken tacos were for dinner earlier this week and the cheese ravioli was on the menu for tonight. I can't believe it's Friday already! Next Friday is fall break and that means relaxation (I hope) and closer to the end of marching season. I still haven't adjusted to my very busy schedule when it comes to dinner (and eating a good dinner). These two meals were whipped up quickly and effortlessly when I got home from rehearsal. 

Chicken Tacos: Fall is a great season. And it's a time when most people bust out their crock-pots. (I don't use my crock-pot enough). The crock-pot came in handy for the chicken tacos. Cooking the chicken in the crock-pot makes it easier to shredded the chicken. Mix the shredded chicken with some chopped peppers and onions, toss in some shredded cheese and then wrap it up in a tortilla. Top with either salsa or sour cream (or both)! It didn't take very long to mix everything up and fill a tortilla shell. Most of the work was done by the crock-pot! The end result was delicious! 

Cheese Ravioli: When it comes to dinner on a Friday night I'm all for quick and easy mix together dinners. I didn't measure anything out. I eyeballed everything. Two easy steps and dinner is ready!

Ingredients

cheese ravioli (I used Kroger's mini cheese ravioli found in the frozen section)

pasta sauce

onion, chopped

green pepper, chopped

Direction

1. Cook ravioli as directed on the package.

2. Add other ingredients. Mix well and ENJOY! 

Cake Mix Cookies

A day off! I got to sleep in...although if we had school we would have had a fog delay. Never-the-less I have had a relaxing morning. Most of my laundry is done and I baked cookies for the band kiddos. I also made some progress on my knitting project. I would call my time before lessons and rehearsal very productive.

I came across this recipe in college. One of my TB∑ sisters, Marcy I believe, shared it during one of our MANY baking sessions for our bake sales. It is simple and delicious! These cookies were a hit with those who wondered the halls of JCFA. (I wonder if this cookie recipe has been passed on to the current sisters and are still being made...) You can use any type of cake mix your heart desires for this recipe. You can find the recipe on the side of a Funfetti cake box.  During the bake sale we made cookies using various cake mixes. Once I think someone tried to use carrot cake, but that didn't work out too well. My favorite is the Funfetti cookies, hands down. A box makes 2-3 dozen cookies, depending on how big you make them. I personally don't ice the cookies like the recipe suggests. I'm not a big icing fan (as previously stated when I posted about my birthday cake). 

This recipe is great for bake sales and family gatherings with young children. Although people of all ages have been known to enjoy these cookies. The process of making these cookies is also kid friendly in my opinion. It's also a nice alternative to the birthday treat parents send into school when it's their child's birthday. Don't get me wrong, I love cupcakes. But when it comes to a classroom of 20 to 30 6, 7, or 8 year-olds, cupcakes can get really messy with the wrappers and especially the icing. These cookies give you the taste of cake (or cupcake) in the form a cookie.

Chicken Fajitas

Tonight's dinner was very simple and very satisfying. I had been craving fajitas for a few days and finally have had the chance to make them! It's still a little crazy with all that I have on my plate. This is a much better step up from all the PB&Js and Lean Cuisine meals I've been consuming lately. (Still wish I was joking....). 

Today marked the first time I cooked in the "new" kitchen at Sonny's new place. I burnt the first pancake I made for breakfast. This stove works a LOT better the one back in his apartment. I'm definitely okay cooking on an electric stove now. Before I was not a fan of electric stoves (growing up with a gas stove). I always felt like I was waiting forever for the skillet to heat up, but not on this stove! Now I have to make sure I don't have it too hot and burn the food!

Sonny decided on chicken fajitas, but beef can be substituted and used just as easily. Next time I need to remember where the fajita seasoning is in Wal-Mart...it took us a few minutes to find it. It would make sense to have the fajita seasoning (and enchilada sauce) along side the taco seasoning in the Mexican section of the world food aisle. Well at least it makes sense that way to me and the store chain I frequent. After leaving the aisle to go get sour cream, Sonny comes up with the brilliant idea that the seasoning is in with the other sauce/gravy mixes. Sure enough there is was and all was right again.

This batch of fajitas made 6 fajitas, enough for dinner and leftovers tomorrow! Hopefully I can get back in the kitchen soon and keep trying some more recipes I don't make regularly. I didn't follow a recipe this time, I just went with the flow of things. Here's my version of a delicious Mexican meal...

A's Chicken Fajitas

Ingredients

Final product - yum!

1 lb. chicken, cut into pieces

1 green pepper, sliced

1 red pepper, sliced

1/2 onion, sliced (I cut an onion in half, top-to-bottom, then cut the half into quarters)

1 pkg. fajita seasoning

1/4 c. water

2 Tbsp. oil

tortilla shells

shredded cheese

sour cream

Directions

1. Put the chicken, water, oil and seasoning in a bag and mix well. Let mixture marinate for 15-20 minutes.

2. Cook marinated chicken, peppers and onions in a large skillet over medium-high heat for about 7-8 minutes. until chicken is cooked all the way through and veggies are softened.

3. Soften tortilla shells in the microwave. Fill with fajita mix and top with shredded cheese and sour cream.