A year or so ago I got this recipe from my cute, sassy friend Becca from Blue Cricket Designs. I wasn’t sure how my family would take to it because it’s a) soup (I loooove soup but my boys? Not so much) and b) tortellini and sausage…. I just didn’t know if it would fly. On one particular cold, rainy day I decided it was worth a shot. They LOVED [Read More…]
Last week I was totally craving pasta and cheese. Not sure if it was the weather or hormones! I thought about making this yummy Baked Ziti with Spinach and Sausage but I didn’t have any sausage and I had some chicken that needed to be used. I also wanted something a little different, not a tomato based dish so I decided to use pesto and balsamic vinegar in a chicken pasta [Read More…]
In anticipation of the turkey leftovers you may be dealing with on Friday and the lack of desire to cook you will probably have, I thought I’d share one of my favorite easy ways to use up leftover turkey – Italian Turkey Soup! I have also made this soup with chicken and it is just as delicious but since you may be dealing with an over abundance of turkey on [Read More…]
I don’t remember having macaroni and cheese from a box too often in my childhood. But I loved it. When I married Josh I quickly found out he was not a fan. He had hot dogs added to his growing up and couldn’t get past that. About ten years ago I found a recipe for baked macaroni and cheese. He was sold. Enter the easiest baked macaroni and cheese:
Ok. So it takes a little more effort than the out of the box kind. But not much. And it tastes way better.
- 12 oz. bag elbow macaroni
- 2 c. (1 pint) heavy whipping cream
- 8 oz. bag shredded sharp cheddar cheese
- 8 oz. bag shredded four cheese blend
- 3 tablespoons butter
- 1 cup chopped onions (walla walla or vidalia if available)
- garlic powder
- ground black pepper
- Pre-heat oven to 400.
- Bring water to boil, then add pasta.
- Cook uncovered for 8-10 minutes (as directed on package).
- While macaroni cooks, chop onions to desired consistency. Saute in a saucepan with 1 Tbsp. butter.
- Drain pasta and rinse with hot water.
- Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.
- Stir in sauteed onions and cheese.
- Pour in heavy whipping cream and stir until nicely mixed.
- Add garlic powder and black pepper to taste.
- Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;).
Looking for some other main dish recipes? Here are some more of our family favorites:
We had friends over for a barbecue this weekend and it wouldn’t have been the same without my mom’s Pasta Salad. It’s easy. It’s light. And it always tastes great. It makes for great leftovers too! We normally don’t like leftovers around here, but I’ll eat this for a week straight. It’s perfect for summer ….which is right around the corner! 5.0 from 1 reviews Print Pasta Salad Author: Mique from [Read More…]
Pasta is a standby meal at our house. Whenever I can’t think of what to fix for dinner, pasta usually comes to the rescue. All you really need are some noodles or pasta (I used nice big fat, egg noodles this time), some meat (chicken or sausage usually), some vegetables (fresh chopped tomatoes, onion and tomato paste), some liquid (chicken broth) and some other seasonings (garlic, Italian seasoning, Dijon mustard [Read More…]