The macaroni and cheese that burned my arm but tasted so good I forgot...Well... Almost :)

Pancetta Macaroni and Cheese

source: blogchef
Ingredients:

• 4 oz. diced pancetta (or bacon)
• 1lb elbow Macaroni
• ½ c butter
• ¼ c flour
• 2 tsp ground mustard
• 2 tsp onion powder
• 1 tsp salt
• 3 ½ c milk
• 4 oz plain goat cheese
• 4 oz shredded sharp white cheddar
• 4 oz  shredded sharp yellow cheddar
• 4 oz brie
• 4 oz provolone

Directions:

1. Cook pasta according to the package directions. Drain. 
2. Meanwhile,  In a small skillet over medium high heat cook pancetta for about 5 minutes.  Drain on paper towels. Allow the pancetta to cool and then crumbed it into pieces.
3. Melt ½ cup (1 stick) of butter in a large saucepan. Once the butter has melted whisk in flour, ground mustard, onion powder and salt. Whisk in milk, a little at a time and bring the mixture to a simmer over medium-high heat, stirring constantly. 
4. Once the mixture has become somewhat thick and starts to bubble, remove the pan from the heat and add in the goat cheese, white cheddar, yellow cheddar, provolone, and brie. Stir until the cheese has melted and the mixture is smooth.
5. Mix the cheese sauce with the cooked noodles and then stir in crumbled pancetta.

Homemade Easy Mac. YUMMY.

Homemade Macaroni and Cheese in a Cup

source: ellaclaireinspired.com
Ingredients

• 1/3 c whole grain elbow macaroni
• 1/3 c + 1/4 c Water
• heaping 1/3 c shredded Cheddar-Jack cheese
• 2 tsp. milk

Directions

1. In a microwave safe mug or bowl (make sure it is a big one or it will boil over)
2. Put macaroni and water 
3. Microwave for 6 minutes, stirring at 4 minutes, 2 minutes, and 1 minute. 
4. The pasta should be cooked and there will be a tiny bit of thick pasta water in the bottom. Leave this water. Add cheese. 
5. Return to the microwave for 30 to 45 seconds to melt the cheese. Stir well, adding a small splash of milk. 

These Nachos are da bomb!

Super Nachos

source: Rachel Ray

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 

pico de gallo salsa 

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

beef and beans topping

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

cheese sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

additional toppings

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

I LOVE Indian CHEESE

So when we were in India like... A million years ago, Danielle, dad and I tended to order the same things every time we went out to dinner. That is until Boomer joined us and started ordering all of our food for us. But until then we ordered 3 main things: Tandoori Chicken, Butter Chicken, and Paneer Makhani. Oh my gosh. Everytime we got one of those dishes we were happy. So I found these recipes because I was really wanting some yummy Indian cheese.... Mmmnmm... Let's just say this recipe turned out so good I was moaning with every bite. Holy Cow. Hah. That's an ironic comment because many people in India worship cows. Hah. I'm funny. ANYWAY. You should seriously make this dish. It takes a bit of time so be prepared to be busy, and we had to make a million substitutions but I'm pretty sure this was one of the best things I've eaten in a really long time. Oh. Man.
Paneer Makhani (Paneer Butter Masala)

source: Chef in You

Ingredients

• ½ tsp oil
• 1 large onion, chopped coarsely
• 2-3 green chillies, as per taste
• 3-4 cloves garlic
• 2 inch ginger, peeled and chopped
• 3 T butter
• ¼ c cashew paste or soak cashews in hot water then blend into a paste once softened
• ½ – ¾ c tomato puree
• 1 tsp turmeric powder
• ½ tsp cumin
• ½ tsp coriander powder
• 1 tsp Tandoori masala
• ½ tsp cardamom powder*
• 1 tsp sugar
• ¼ - ½ c heavy cream
• salt to taste
• 2 generous cups Paneer cubes (recipe below)
• cilantro to garnish

Directions:

1. In a skillet in oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
2. Use an immersion blender to cream these ingredients into a paste or transfer this mixture to the blender.
3. In the same skillet, add 3 tbsp of butter to the onion paste. Cook until butter/oil separates. Add cashew paste at this point as well.
4. Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
5. Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
6. Lower the heat to a simmer. Then add the heavy cream. Mix well.
7. You can garnish it with cilantro if desired.

*Cardamom substitute: cinnamon, nutmeg, or allspice and ginger with a dash of curry

**Tandoori Masala:

Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp Fenugreek Seeds
• 1/2 tsp Whole Black Peppercorns
• 2 tsp Garam Masala
• 1 tsp Cayenne Pepper
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1/2 tsp Nutmeg Powder
• 2 tsp Salt

Directions

1. On Medium heat, dry roast Coriander Seeds, Cumin seeds, Fenugreek Seeds and the Peppercorns. Stir constantly for even roasting.
2. Once the seeds turn brown and you can get the aroma of the spices, take it off the flame. Let the seeds cool down and grind to a powder.
3. Put in all the rest of the ingredients and mix very well.
4. You can store this Masala in an air-tight container for about 2 months.

***Fenugreek substitute options:

• Maple Syrup
• mustard: honey-dijon mustard, mustard greens
• Fennel seed, anise seed, caraway seed
• Celery Leaf

 

Paneer

source: food network

Ingredients

• Cheesecloth
• 8 c whole milk
• 1/4 c freshly squeezed lemon juice, plus more as needed

Directions

1. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
4. *Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
5. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
6. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
7. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit at least 20 minutes.
8. Unwrap your beautiful disc of homemade cheese!

A new twist on chicken cordon bleu

For people who stupidly buy chicken tenderloins when planning to make chicken cordon bleu.... Or  because you have left over rotisserie chicken... Or because you're too lazy to make chicken cordon bleu but are really in the mood for that flavor... Or even just because it's good :)

Chicken Cordon Bleu Casserole

source: tastykitchen.com

Ingredients

casserole

• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (Rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken)
• ½ lbs Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ lbs Thin Sliced Baby Swiss Cheese

sauce

• 4 T Butter
• 4 T Flour
• 3-¼ c Whole Milk
• 2 T Fresh Squeezed Lemon Juice
• 1 T Dijon Mustard
• 1-½ tsp Salt
• ½ tsp Smoked Paprika
• ¼ tsp White Pepper

topping

• 6 T Butter
• 1-½ c Panko Bread Crumbs
• ¾ tsp Seasoning Salt
• 1-½ tsp Crushed Dried Parsley

Directions

1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
   
2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
   

For the sauce:

3. Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown!
   
4. Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
   
5. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat.
   
6. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
   

For the topping:

7. Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted.
   
8. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
   
9. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
   

 

Healthier Mac n Cheese

This recipe is not as creamy and dreamy as your classic mac and cheese, but it is still quite tasty. I would suggest checkin it out if you're trying to be healthy healthy! Woot.
Healthier Macaroni and Cheese

source: doctoroz.com
Ingredients

• 2 c (8 oz) whole wheat elbow macaroni
• 2 c (8 oz) cheddar cheese, shredded
• 1/2 c low-fat evaporated milk
• 2 eggs, lightly beaten
• 1/4 c sour cream
• 1 T Dijon mustard
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/3 c parmesan cheese, grated

Directions

1. Preheat the oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.
2. In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.
3. In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. 
4. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

I LOVE CHEEZ-ITS

Homemade Whole Wheat Cheez-its

source: eatingrules.com

Ingredients

• 8 oz extra sharp Cheddar cheese, coarsely shredded
• 1 oz finely grated Parmesan cheese (about ¼ cup)
• 4 T (2 oz) unsalted butter, at room temperature
• 1 tsp sea salt
• 1 c (4¼ oz) white whole wheat flour
• 1-2 T ice water

Instructions

1. Blend the Cheddar, Parmesan, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, or pulse the ingredients in the bowl of a food processor fitted with the blade attachment until soft and homogenous.
2. Add the flour and mix on low speed/pulse to combine; the dough will be dry and pebbly.
3. Slowly add the water (through the feed tube if using a food processor) and continue to mix/pulse as the dough coalesces into a mass. Depending on the cheese used and the humidity levels when you’re making the Cheez-Its, you might only need a small dribble of water or the full 2 tablespoons.
4. Pat the dough into a disk, wrap tightly with waxed paper, and refrigerate for at least an hour.
5. Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or Silpat liners.
6. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10- by 12-inch rectangle. Using a fluted pastry cutter or a pizza cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick or a toothpick to punch a hole into the center of each square.
7. Bake for 12-15 minutes or until puffed and browning at the edges. Watch carefully, as the crackers will go from golden to burnt in the blink of an eye.
8. Immediately move the crackers to racks to cool. Cheez-Its will keep at room temperature in an airtight container for up to a week.

Last one from the pioneer woman, I swear! Haha

Ziti

source: the pioneer woman

Ingredients

• 2 T olive oil
• 3 cloves garlic, minced
• 1 whole large onion, diced
• 1 lb. italian sausage
• 1 lb. ground beef
• 1 can (28 oz) whole tomatoes, with juice
• 2 cans (14.5 oz.) tomato sauce OR marinara sauce
• 2 tsp. italian seasoning
• 1/2 tsp. red pepper flakes
• salt and pepper, to taste
• 16 oz, ziti, cooked until not quite al dente
• 1 tub (15 oz.) whole milk ricotta cheese
• 1-1/2 lb. mozzarella cheese, grated
• 1/2 c. fresh Parmesan cheese, grated
• 1 egg
• fresh parsley, minced

Directions

1. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
3. Preheat oven to 375 degrees.
4. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
7. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

*Sprinkle chopped parsley over the pasta before serving!

Some dang good lasagna!

Lasagna
source: the pioneer woman

Ingredients

• 1-1/2 lb. ground beef
• 1 lb. breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 oz.) whole tomatoes
• 2 cans (6 oz.) tomato paste
• 2 T. parsley
• 2 T. basil
• 1 tsp. salt
• 3 c. cottage cheese
• 2 eggs, beaten
• 1/2 c. fresh Parmesan cheese, grated
• 2 T. parsley
• 1 tsp. salt
• 1 lb. mozzarella cheese
• 1 package (10 oz.) lasagna noodles 

*add 1/2 tsp. salt and 1 T. olive oil to pasta water

Directions

1. Pre-heat oven to 350 degrees
2. Bring a large pot of water to a boil.
3. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. 
4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
6. To assemble arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
8. Either freeze, refrigerate for up to two days, or bake immediately: for 20 to 30 minutes, or until top is hot and bubbly.

So EASY but SO DELICIOUS

Crock Pot Cream Cheese Chicken Chile

Source: Rita's Recipes

Ingredients:

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

Directions:

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice.
5. Can also serve in tortillas or taco shells or as a dip.

Yummy

Broccoli Cheese Soup
source: the pioneer woman
Ingredients:

• 1 whole Onion, Diced
• 1 stick (1/2 Cup Butter)
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 4 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

Directions:

1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

These Stuffed Shells are to DIE for!

Three Cheese Stuffed Shells with Meaty Tomato Sauce

source: the pioneer woman
Ingredients:

• 8 oz Jumbo Pasta Shells
• 30 oz Whole Milk Ricotta Cheese
• 1 c Parmesan Cheese, Grated, Divided
• 1/2 c Grated Romano Cheese
• 1 Egg
• 12 leaves Basil
• 2 Tbsp Minced Parsley
• Salt And Pepper, to taste
• 2 Tbsp Olive Oil
• 1/2 Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 lb Italian Sausage
• 2 Tbsp Red Wine Vinegar
• 1/4 c + 2 Tbsp water
• 1 (28 Oz) Can Crushed Tomatoes
• 1 (15 oz) Can Crushed Tomatoes
• 2 Tbsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Minced Parsley

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
3. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
4. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
5. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
6. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
7. Bake 25 minutes, or until hot and bubbly.
8. Serve with crusty French bread.

**Hint:If you decide to use manicotti shells instead of jumbo shells, I find that filling a ziplock bag with the filling and cutting off one corner (like you do with frosting) makes it a lot easier to stuff the shells! :)

 

Kind of like simplified lasagna

Ziti Parmesan Bake
source: Lisa Hawks
Ingredients:

• 1 lb. box of ziti, cooked according to directions, drained and rinsed
• 1 small carton ricotta or cottage cheese
• 1 c grated mozzarella
• 1 T parsley
• 1/2 tsp basil
• 3/4 c Parmesan cheese, grated
• 1 bottle spaghetti sauce

Directions:

1. Preheat oven to 350 degrees.
2. Mix the ricotta, parsley, basil, and Parmesan cheese. Stir in the cooked pasta. 
3. Pour half of the sauce into a 9x13 cake pan. Spread pasta on top; layer the rest of the sauce.
4. Sprinkle mozzarella cheese on top.
5. Cover and bake for 30-40 minutes.

Unwrapped Enchiladas

Tex Mex
source: Mandys Recipe Box
Ingredients:

• 2 cans chicken, drained
• 2 (10 oz.) cans enchilada sauce
• 1 can cream of chicken soup
• 1 can diced green chiles
• 1 can diced tomatoes
• 2 1/2 c. shredded Mexican blend cheese, divided (or cheddar and monterey jack)
• 1 c. sour cream
• 1/2 c. diced onion
• 1/2 tsp. pepper
• 10 flour tortillas, cut into 1" strips
• 1/2 c. sliced black olives

Directions:

1. Combine first 5 ingredients and half the cheese; mix. Blend in sour cream, onion, and pepper; set aside. Arrange half the tortillas over the bottom of a greased 9x13 baking dish. Spoon half the chicken mixture over tortillas.
2. Repeat layers, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. Cover loosely and bake at 350 degrees for 40 minutes or until hot and bubbly.

Basically a Heart Attack on a Slice of Bread

Cheesy Bread
source: blogchef
Ingredients:

• 3 c shredded cheddar cheese
• ¾ c shredded Monterey Jack 
• ½ c grated Parmesan 
• ½ c mayonnaise
• 4 green onions, minced
• 1 dash salt
• 1 loaf French bread
• 1 stick butter
• 4 garlic cloves, minced

Directions:
Pre-heat the oven to 425 degrees.
In a medium bowl mix together cheddar cheese, Monterey jack cheese, Parmesan cheese, mayonnaise, a dash of salt, and green onions. Set aside.
Cut the loaf of French bread in half, and then cut the halves in half.
In a large skillet melt 2 tablespoons of butter and add ¼ of the minced garlic. Place one of the French bread slices cut side down in the skillet, swirling it so it soaks up the butter and garlic. Allow the bread to toast in the skillet until evenly browned. Remove any burnt garlic from the skillet. Remove and repeat with the remaining butter, garlic, and French bread.
Place the browned bread slices onto a baking sheet. Spread the cheese/mayo mixture onto the top of the warm browned slices of bread and place into the oven and bake for about 10 minutes or until the cheese is hot and bubbly. Slice and serve.

I LOVE CHEESE BALLS

Peppered Herb Cheese Ball
source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 3 T snipped fresh chives
• 2 T snipped fresh parsley
• 1 8oz package cream cheese, softened
• 4oz goat cheese
• 3 T snipped fresh basil
• 1/2 tsp cracked fresh pepper
• 1 clove garlic, minced
• assorted crackers

Directions:

1. In a shallow dish combine 1 T chives with all of the parsley; set aside.
2. In a medium mixing bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 T chives, basil, pepper, and garlic.
3. Form mixture into a ball. Roll cheese ball in chives mixture. Wrap and chill for 4 to 24 hours. 
4. Serve with crackers.

Best way to eat veggies EVER

Baked Zucchini and Tomatoes with Cheese 

Ingredients: 

• 4 small zucchini
• 2 large tomatoes
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried leaf basil (a handful of fresh basil is DELICIOUS!)
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces fontina cheese, shredded (can substitute mozzarella cheese)
• 1/4 cup shredded Parmesan cheese

Directions: 

1. Heat oven to 350 degrees. Grease 2 1/2 to 3-quart baking dish.
2. Cut ends from zucchini and cut into 1/2 inch rounds. Cut cores from tomatoes and slice about 1/2 inch thick. Cut each slice into quarters.
3. Combine zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, pepper, and some of the fontina cheese. 
4. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. 
5. Turn the vegetables into the prepared baking dish. 
6. Bake for 25 minutes. Top with the rest of the fontina cheese and the Parmesan cheese and continue baking for another 10-15 minutes.

Probably My All Time FAVORITE Pizza

NYC White Pizza
Source: Serious Eats
Ingredients:

• Pizza Dough (your favorite recipe or another secret? Buy frozen pizza dough at the deli of your local grocery store)
• cornmeal or flour
• 1 1/2 cups ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon dried or chopped fresh thyme
• 1/8 teaspoon coarsely ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

sauce

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 clove garlic, minced
• 1/4 cup heavy cream
• 1/2 teaspoon minced fresh thyme or marjoram
• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 425 degrees.
2. Lightly sprinkle cornmeal or flour on greased pizza tray. Roll out dough until about 1/4 inch thick and place on pizza pan.
3. In a bowl, stir together the ricotta, salt, thyme, and pepper.
4. To make sauce heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.
5. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.
6. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce. Sprinkle Mozzarella cheese over the top and bake for about 12 minutes.
7. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.
8. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for re-crisping.

Okay these are just GOOD.

Russ's Super Cheesy Enchiladas

Ingredients:
Sauce

• 1 can of tomato sauce
• 1 can of cream of chicken soup
• 1 can of water (cream of chicken soup can)
• 1 chile, chopped (you can use Anaheim, jalapenos, Serrano... It just depends on how spicy you want it!)
• 1 packet enchilada sauce seasoning

-OR-

• 1 can cream of chicken soup
• 1 10 oz can enchilada sauce

Filling

• 1/2 onion
• 1/2 c fresh cilantro, roughly chopped
• 1 c cheddar cheese
• 1/2 c. pepper jack or Monterrey jack cheese
• 8 Tortillas

Toppings (optional)

• Lettuce, chopped
  
• Tomato, chopped
  
• Olives, chopped
  
• Sour Cream

Directions:

1. Preheat oven to 350 degrees.
2. For the sauce, put all ingredients in a pot and heat through.
3. Drizzle olive oil in separate pan from sauce. Add chopped onion and sweat until translucent.
4. Put cooked onions in a bowl. Add cilantro, cheddar cheese, pepper jack or Monterrey jack cheese.
5. Cover bottom of casserole dish with about 1/3 or less of sauce, just until bottom is covered.
6. Fill tortillas with cheese mixture and a spoonful of sauce. Place in casserole dish. Cover with rest of sauce. Sprinkle with cheese.
7. Place casserole dish in oven for about 25 minutes.

I LOVE Pizza. Especially THIS Kind.

Margherita Pizza

Ingredients:

• Pizza Dough (you can use your favorite recipe, or our secret - go to the deli section of a grocery store and ask for french bread dough)
• Olive oil
• 2-3 garlic cloves, minced
• 1-2 fresh tomatoes, sliced
• handful fresh basil leaves, ripped
• fresh mozzarella, grated
• salt and pepper to taste

Directions:

1. Preheat oven to500 dgrees.
2. Drizzle olive oil on crust. Use your fingers to spread it around, making sure that it is coated evenly and there are no pools of oil.
3. Spread garlic over olive oil. Can rub into olive oil if you want.
4. Sprinkle with mozzarella cheese until it suits your cheesiness level. Layer tomato slices on top of cheese. Spread basil leaves evenly around pizza and sprinkle with salt and pepper.
5. Bake about 13-16 minutes, until cheese is melted and dough is light brown.