Triple Cheese Mac

Lets talk about Mac and Cheese in a box for a second.  Lets keep it real ladies and gents, I would venture to say no cheese in its natural form is, powdered.  The box stuff is just gross (there's that awesome vocabulary I'm in possession of).  Everyone needs a kicking homemade recipe, and this one is a great pantry friendly version.

Ingredients:

-1 lb bag of macaroni

-4 tbsp butter

-1 package of cream cheese

-1 12oz can of evaporated milk (for a super rich mac use heavy cream)

-1/4 cup grated parmesan cheese

-1/4 cup flour (I used white flour, but its super yummy with whole wheat too)

-1 cube of chicken bouillon, or 1 cup of chicken broth

-1 cup water (omit if using chicken broth)

-salt and pepper to taste

-1 cup of cheddar cheese (I personally prefer sharp cheddar, but I don't usually use it because my kiddos aren't huge fans)

First things first get your water boiling for your pasta then follow the package directions till its done.

In the meantime while the pasta is cooking, drop the bouillon cube in one cup of water, and microwave for 1 minute.  It dissolves super easy in really warm water.

My awesome camera operator was the teen.  

Which is why we have this awesome picture of Pretty Miss J.

First, melt the 4 tbsp of butter (don't judge) in a pan over medium high heat.

Then, if you never remember to think ahead enough to have room temperature cream cheese (to be perfectly honest I NEVER remember ahead of time) you can microwave it for about 30 seconds until softened.

After the butter is melted whisk in 1/4 cup parmesan cheese (cheese number 1).

Then whisk 1/4 cup of flour.

It will appear slightly lumpy (hello parmesan).

Then slowly whisk in the broth.  You will want to make SURE you add it slowly, and fully mix with each new addition of liquid because otherwise you will have a lumpy mess.

Look how awesome and creamy it looks.

Then whisk in the evaporate milk (also go slowly with this step).

Then its time for the cream cheese (if you're keeping count this is cheese number 2).

Just break apart and mix until smooth.

Then add your grated cheese (what up cheese 3).  I honestly never measure this stage.  I just add until it gets that awesome melted cheese string (you know what I'm talking about) when you lift the whisk out of the mixture.

Continue to whisk until fully melted and incorporated.  This is the best time to season.  I use garlic salt and pepper to taste.  

Through magic our pasta is done.

And ready for some sauce.

Give it a good stir to make sure all the pasta gets incorporated with the sauce.

The photo cred. for this shot goes to the tween who was insanely jealous that I let the teen take most of the pictures.

Then its time to dish up, and watch people enjoy (or not because that could be creepy).  

Or it could be incredibly cute if your have a little one that enjoys it with enthusiasm.  Even my pickiest eaters are lovers of the homemade mac.

I won't claim this is the kicking-est (I'm sure thats a real word...Right?) recipe on the planet, but its darn good and made with things most of us always have on hand.  So surprise your mac lovers with this super easy recipe sometime, and make sure to let me know what you think.

linked up at:  www.savvysouthernstyle.net, jannolson.blogspot.com

Freezer Friendly Lasagna

What every busy mom needs in her bag of tricks is a good freezer casserole.  The definition of a "freezer casserole" should be something you prepare in bulk now so that you can be lazy later.  Well that's my definition of a "freezer casserole" anyway.  One of my favorite meals to do this with is lasagna.  Now I will be up front, and say that this is how my family and I love to eat lasagna, but should in no way be considered fine italian cuisine.  It is however, completely on par with the lasagnas you pick up in the freezer section for MUCH less.  Then you are prepared if you have to feed the missionaries last minute (translation I forgot I signed up until the night before), or need to take a meal to the family of a sick friend or church member.  This tutorial is just for one lasagna because if you are wanting to make it in bulk it would be best to double check that your disposable metal pans are still available, and weren't used (destroyed) by who knows which child.  Not that that happened to me or anything.   Alright lets get a list of ingredients going, shall we?

Freezer Friendly Lasagna

1 pound italian sausage (I use turkey)

1 container of ricotta cheese (my store only has one size)

1 container of cottage cheese (the biggest they sell at a standard grocery store)

1 package lasagna noodles (I prefer the regular to the oven ready)

1 to 2 jars of spaghetti sauce ( I use a a huge jar from Sam's Club so you may need 2 jars)

2 cups of shredded mozzarella cheese (separated)

1/4 cup parmesan cheese

garlic salt to taste (could also use garlic powder)

The first step would be to get your lasagna cooking in boiling water.  I just follow the cooking directions written on the package

Don't worry if they stick up out of the pot at first.  

They will lay down in the water quickly as they soften in the boiling water.  Just remember to stir occasionally.

Next would be to brown the italian sausage, but this is another item I do in bulk and freeze for later use.  I do this for all of my ground meat.  I only keep a few pounds of raw ground meat in the freezer to make meatloaf and meatballs, and everything else gets cooked up then frozen.  So that cuts a considerable amount of time off of making your own lasagna.  I freeze them in one pound bags so all I have to do is take it out of the freezer and thaw it.

Next is to make up the cheese mixture.

I put all of the cheeses together in a bowl, and mix them with the exception of 1 cup of the mozzarella cheese which I reserve for the top.

This is after we put in the ricotta and the cottage cheese.  You can go with just straight cottage, but I really love ricotta.

Then add in the 1/4 cup of parmesan, and 1 cup of mozzarella cheese.  Then I add garlic salt, and a pinch of onion powder.  Then it all gets mixed together.

Next get out a 9x13 pan.  I use a glass pyrex pan.  After spraying cooking spray in the pan put a thin layer of sauce on the very bottom.  This gives a small barrier between your noodles and the the heat at the bottom of the pan.  Otherwise you will have a super layer of crispy cooked noodle at the bottom.  I'll be honest I learned this the hard way because a crispy noodle is gross, and almost impossible to cut through with a knife.

This lasagna like everything else in our house was a group effort. As you can see with so many sisters  a girl has to sneak in a snack when everyones attentions are elsewhere.

Okay so I didn't want to get into this, but I feel like we need to address the elephant in the room.  Why in the HECK would we need not one, but TWO bottles of Pepto sitting on our kitchen shelf.  I'll be honest we had a touch of stomach bug earlier this week.  By 'touch' I mean I wanted to die, and cursed my own very existence for 14 straight hours.  Like all other of life's trials though I endured, and came out the other side 5 pounds lighter.  I digress though.

Next we layered on noodles, and Miss H put on another layer of sauce.  Then I put on the cheese mixture, and then spread it around.  

Then it was Miss J's turn to sprinkle on the meat, and this is just about the only picture Destructo Girl is featured in since on this particular day she refused to wear pants.

Miss P's favorite thing about the whole experience was that I turned a blind eye when she climbed on top of the island.

The process elicited a number of reactions.

Here it is ready to be cooked.  I cooked it at 375 for 40 minutes.

This was the finished product.  Normally the cheese isn't so browned, but I decided that I could squeeze in a quick shower.  I mean, my ladies would get it out when the timer goes off right?  Not so much.  They did turn off the oven, but then left the lasagna sitting in the still very warm oven.

This one is a family favorite.  It is one that we feed guest, and its always so nice to know I have got a few in the freezer.

Linked up at: jannolson.blogspot.com

Super Fudge!

Prepare to be amazed!  This is the most incredible, and insanely easy fudge recipe that you will ever encounter.  No joke

So about 10 years ago my awesome older sister Melissa shared this awesome recipe with me.  It is so incredibly simple that even the most novice of cooks could make it.  Which, I'm sure, is what my sister was thinking when she shared.  Just kidding. 

Super Easy Fudge:

1 bag of semi sweet chocolate chips (milk chocolate works too)

1 can of sweetened condensed milk

1 cup of peanut butter

1/2 cup chopped pecans (optional)

Assemble all your ingredients, and have them close at hand.  Once you start this recipe progresses very quickly.

Place your chocolate chips in a medium sauce pan over medium heat.  Be mindful of the heat.  

This next step is very important.  Keep your husband's grubby fingers OUT of the chocolate, or there will be no fudge.

After you get the chocolate chips in there toss in the peanut butter.

Continue to stir together until fully melted and smooth.  Then remove from heat.

Stir in the nuts.  It will look delightfully lumpy.

Then its time to stir in the sweetened condensed milk.

Thoroughly mix in the condensed milk into the chocolate mixture.

Then pour into a square pan to cool in the fridge.  After a few hours you will be in business, or you could simple put a small portion in a bowl to sample while the bulk cools in the fridge.  Not that that is what I did or anything, but that would be a way to get to snack immediately.

This recipe works with milk chocolate fine, but I personally prefer darker chocolate to straight up milk chocolate so that is what I use.  I also am not a huge fan of overly sweet treats so the presence of the peanut butter helps tone down the chocolate and the sweetened condensed milk.  

So enjoy and Happy Eating!

Linked up at: www.jenniferrizzo.com, www.thecharmofhome.com, www.shakentogetherlife.com, www.the-chicken-chic.com, betweennapsontheporch.net, www.cozylittlehouse.com, www.savvysouthernstyle.net, jannolson.blogspot.com, thebrambleberrycottage.blogspot.com, internationalbloggersassociation.com

Easy Pantry Friendly Stroganoff

Back in the day Señor Hotness and I lived off of convenience foods. Why you might wonder?  Its probably because I was a teenage bride that knew how to cook three things.  The first was spaghetti, but who can't make spaghetti.  The second was homemade yeast rolls, and my love for bread is still strong.  The last thing I could make was a pot of truly kick-butt chicken and dumplings (recipe to come).  Man, however, was not meant to live on chicken and dumplings alone.  So in those days my idea of a home cooked meal was browning up some ground meat and making a box of hamburger helper.  I shudder now to even think about eating it.  Fast forward a couple of years, and I was a stay at home mom.  Budget living took on a whole new meaning then.  I soon realized its WAY cheaper to buy ingredients to make my own casseroles and pasta dishes than it is to buy them ready made.  So a few years ago I realized that I hadn't bought a box of hamburger helper in a few years.  I started feeling nostalgic.  You can see where this is going right?  So which one did I get? The stroganoff.  It had always been our favorite.  It was awful.  I discovered that I preferred my recipe better.  The best thing about it is that its cheaper, and is made entirely out of what, to most, are stock pantry items.

The white bucket is what I use to keep my flour in.  I only buy it in bulk.  I'm working on a more reasonable everyday storage system.

You'll need:
1 lb ground sausage (we use turkey)
1/2 onion, (chopped or diced)
1 small can of mushrooms (drained)
1 package cream cheese (softened)
1/4 cup butter (or margarine)
1/4 cup flour (I really like to use wheat, but white works too)
6 cubes of beef flavored bouillon
4 cups of water
Worcestershire sauce (just a dash)
2 lbs of elbow macaroni pasta (any kind works well)
2 tsp basil (optional)

In a pan sauté the onions with a little bit of oil for a few minutes.  I only use extra virgin olive oil, but any kind will do.

The strange looking utensil is actually a pampered chef product that I LOVE.  It breaks up the meat so well.  So you don't have big clumps of meat.  I'm very anti-clumps.

Then add in the sausage, and cook until browned.

In a large liquid measuring cup drop the 6 bouillon cubes, and then microwave for a minute.  This will help the bouillon to start breaking down.

 My daughter thought this picture of it degrading was really cool.

As you can see it will start to break apart on it own.  If you want to give it a stir it will help the process along, or you could choose to substitute beef broth for this portion.

When the meat is all browned drain off the fat.  It is best to put your colander in a big bowl to catch the dripping versus draining directly into the sink because it will ruin your plumbing.

Using the same pan that you used for your meat mixture, place the 1/4 cup of butter over medium heat to melt, and slightly brown.

Lets all agree to not talk about how fat my hand is.

When your butter is melted, and slightly browned whisk in the 1/4 cup of flour.  It will be clumpy.

Slowly whisk in your water and beef bouillon mixture.  If you add the water to quickly your sauce will get super lumpy.  So it is super important to pour only a small bit of liquid at a time, and make sure to fully mix it with the whisk before add any additional liquid.

After all the liquid is added let it simmer for a few minutes while you constantly stir.  It will allow it to thicken further.

Then add the mushrooms.

The cream cheese I took out that morning to sit on the counter to soften.  You can also throw it in the microwave for 30-45 seconds.

Mix the softened cream cheese into the sauce.  It helps to cube the cream cheese before hand.  When the cream cheese is fully incorporated stir in your meat mixture.  Add a dash of worcestershire sauce, and salt and pepper to taste.  I personally prefer using garlic salt, but regular salt will do well do.  A little will go a long way since the bouillon is rather salty already.

While the sauce was coming together.  I had the pasta on to boil.  We used elbow macaroni this time which only takes about 6 minutes. 

After the pasta has fully drained pour the sauce over the top.

Mix until the sauce has been fully distributed to all the noodles.

Another beautiful shot from my twelve year old Miss E.

Miss P. was feeling excessively impatient while I was trying to get pictures of the food.

Miss J. aka Destructo Girl took a much cuter, and sweet approach to getting her food.

Miss A. just wanted her picture taken...

and, in the end, Miss P. finally got in the spirit of using charm instead whining to get her food.

The stroganoff sauce itself is incredibly yummy on pasta, rice or potatoes all of which are usually standard pantry items.  This is a favorite at our house to eat on Sunday evenings after church when we aren't wanting to make a big effort on dinner.  This is also a great main dish to be paired with green beans, broccoli or even salad.  This is a super easy and versatile recipe, and I hope you all enjoy it as much as we do.  Happy Eating!

Disclaimer: Most of the photos used, were taken by my 12 year old who is in love with photography.  So some pictures she thinks are super cool, but aren't necessarily all that great for a photo tutorial.

Linked up at: Daily Cup with Mrs. Olsen, internationalbloggersassociation.com