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My family LOVES Mac N Cheese so naturally I am consistently trying out new recipes…
We do have a favorite recipe but as I was going through my refrigerator the other day I noticed I had a little left of a couple different cheeses
so I decided to shred them all together and see what it was like…
It was a hit! My boys loved it and I decided to share it with you! :)
Hope you enjoy it as much as we did!!
HOMEMADE MAC N CHEESE
4 Tbsp unsalted butter
4 Tbsp flour
1 tsp chicken stock granules
1 tsp all purpose seasoning
1/2 tsp onion powder
1/4 tsp pepper
1/4 tsp dy mustard
1 1/2 cups freshly shredded medium Cheddar
1 cup freshly shredded Jarlsberg cheese
1/3 cup freshly shredded mozzarella
1 (8oz) package macaroni, cooked
2 cups milk
Melt the butter in a pan.
Combine flour and all ingredients through nutmeg.
Stir into butter until well blended.
Add milk slowly and whisk to stir until thick and smooth.
Add the cheese and stir until melted.
Put the cooked macaroni into a baking (casserole) dish and stir the sauce into the cooked macaroni.
Top with 5 Tbsp bread crumbs and 1/4 tsp dried parsley (if desired)
Bake at 350 degrees for 20 minutes or until crisp on top.
Crockpot Ranch Pork Chops
4 pork chops, 1 inch thick (boneless center cut)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
Place the soup and ranch seasoning packet into the crockpot and stir to mix and combine.
Place the pork chops into the crockpot and turn to coat in the sauce.
Cover and cook on low for 8 hours.
Serve over potatoes.
The original recipe I got from my friend Ruthie said to serve over mashed potatoes but I was in a hurry so I bought baby white potatoes and served with that. Here is my original recipe… :)
Herbed Baby Potatoes
about 20 baby white potatoes
fresh ground pepper
herbs de provence
cut the potatoes in halves or into 1/4′s and put into a medium bowl
Drizzle with olive oil and stir
I eyeball the rest but add about 1/2 tsp of kosher salt and pepper and about a tsp of herbs de provence and stir to coat the potatoes.
Spread them out on a Silpat (or cookie sheet) and bake at 350 degrees for 30-35 minutes.
I served these under the pork chops and they were absolutely delicious! Enjoy!
I made the easiest homemade meatball sub sandwiches the other night and had to share the recipe!
It was easy and pretty quick and way better than going to Subway…
Plus I cheated a little and used store bought hoagie rolls and a jar of sauce (which I never do)! haha
Figured it wouldn’t matter in the sandwich anyway!
1 lb (5%) ground beef
1/4 cup bread crumbs
1 tsp pepper
1 tsp onion powder
3 tbsp ketsup
Mix all ingredients in a mixing bowl.
Make sure that everything is mixed really well into the ground beef.
Form into small meatballs and place on a baking sheet.
Bake at 375 degrees for 20 minutes.
Meanwhile, empty a jar of spaghetti sauce (I used Francisco Rinaldi Original) into a saucepan and heat on low.
When meatballs are done, add them to the sauce and let simmer for 20 minutes, allowing flavors to marry.
Lower the oven to 350 degree.
Cut open hoagies and place on a baking sheet.
Place 4 or so meatballs on each bottom half of hoagie and top with a slice of cheese or two.
Bake for 5 minutes until cheese is melted and hoagies are toasty.
Slice and enjoy! :)
Last week we had a rare evening with no baseball and nothing else planned.
I decided to attempt Beef Empanadas and they were a HIT!!
They were actually very easy to make and hubs was so excited he was taking pictures of me in the kitchen
and taking pictures of the empanadas! He made my night…
Ahhhh… that man!!! :) He still does it for me after all these years!
1 pkg puff pastry
1 lb lean ground beef
1 onion, chopped
5 tsp minced garlic
1 1/2 tbsp olive oil
2 tbsp hot sauce
1 tsp ground cumin
1 tbsp light brown sugar
salt & pepper to taste
1/2 tsp dry oregano
1 tsp paprika
1/2 cup low sodium beef broth
1 egg for egg wash
In a medium pan heat olive oil and add ground beef.
Saute the ground beef until fully cooked, breaking it up with a spoon or spatula.
Add onions and garlic and continue to saute until the onion is cooked through
Add the hot sauce and the rest of the ingredients except for the egg wash and mix well until broth has evaporated.
Roll out the puff pastry (after it thaws) and cut into 3×5 squares.
Fill half with a few tbsp of the beef mixture and place the other halves on top of each and use a fork on the edges to seal and crimp.
Place the empanadas on a silpat brush with the egg wash.
Bake for 20-25 minutes, or until golden.
Serve with salsa or eat them plain! :)
Last week I was craving a honey wheat bread and none of the recipes I found appealed to me so I decided to make up my own and wouldn’t ya know it, it turned out so good that my husband and I ate the entire loaf in a day! :)
Hubs asked me what I had made it for and I said just for fun because it sounded good so he asked if he could just go to town! LOL It was hilarious but we thoroughly enjoyed it… Warm and fresh out of the oven with nothing on it… No butter, jam, nada! :)
So needless to say we’ve been really craving it so I decided to make it again yesterday and it was delish! Since I’m 6 months pregnant I don’t really feel like standing for hours in the kitchen making bread so I’m gonna spill it… I cheated!!!!! I made the dough in the bread machine and then I pulled it out, formed it and baked it in the oven! ;) I promise it doesn’t disappoint and it’s so easy to make! You’re welcome in advance! :)
Laura’s Honey Wheat Bread
3 cups white bread flour
1 cup whole wheat flour
2 TBSP powdered milk
2 tsp salt
1/2 cup honey (can easily reduce to 1/3 cup)
2 TBSP unsalted butter
1 1/2 cups water
3 tsp active dry yeast
Put all of the ingredients in your bread machine, in order.
Add the yeast to the proper little compartment in your bread machine. :)
Turn it to the regular DOUGH setting and press START!!! :)
When it’s done (a couple hours later), Remove the dough, form it and put it in a bread pan.
Heat the oven to 375 and bake, uncovered, for 25-35 minutes, until golden.
Remove and let stand for 5 minutes before turning the bread out of the pan and letting it cool on a cooling rack!
Slice and eat!
Crockpot Baked Potato Soup
1 30-ounce bag frozen, hash browns
3 14-ounce cans of chicken broth
1 can cream of chicken soup
½ cup chopped onion
½ teaspoon ground pepper
1 8-ounce package cream cheese
To make the soup, combine hash browns, chicken broth, cream of chicken soup, onion, and pepper. (I just whisked everything up right in my slow cooker)
Cook on low heat for 6-8 hours (I do 8).
During the last hour of cooking add in the cream cheese. (DO NOT use fat free cream cheese. It won’t melt smoothly.)
Serve the soup garnished with your favorite baked potato toppings like cheese, bacon, and green onions.
Recipe was found on PINTEREST
We had an amazing long weekend! Boys had baseball everyday and Cam had a scrimmage on Friday night which was a blast! Coop had his Spring Conference on Friday and we were elated to hear how well he is doing in school! He is ready for the 4th grade and he has really excelled in Math, Reading, Spelling and Writing… Way to go buddy!!! :) Lots of quality family time this weekend which I am so grateful for! Here are some pictures (and bump pictures) from the weekend! :)
Just an FYI, I usually double our triple this recipe for my family! :)
1 1/4 cups milk
3/4 cup flour
1 tbsp sugar
1/2 tsp salt
Beat the eggs in a medium bowl until thick and lemon colored.
Sift the dry ingredients together and then slowly add to the egg mixture while whisking it to make it smooth.
Heat a pat of butter on medium heat in a pan and add 1/2 – 3/4 cup of batter to the pan and make sure it spreads out.
Shake the pan after a minute or so to make sure the pancake isn’t sticking.
When lightly golden on the bottom, flip and cook another 30 seconds.
Use butter between every pancake.
Serve with fresh lingonberry butter.
1 stick of unsalted butter, somewhat soft
1/2 – 3/4 cup of lingonberry preserves
mash the two together in a small bowl until combined.
Serve on top of your Swedish Pancakes!