Photos, an apology

I realize that writing about food and not picturing the food doesn't make much sense. I'm just trying to get tin the habit of writing every day and thought a post without a photo is better than no post at all. Now I guess I have to get used to taking pictures when cooking and of the result!

Best Winter Dinner!

It never fails, my kids are happy when I make any kind of Mac & Cheese, if it is from scratch and oven baked, they border on bliss! After few minutes of rummaging in the refrigerator, I had put together enough cheese to make a fairly decadent casserole. Here's the recipe, tricks and all:

1 lb. Macaroni, elbows, shells, whatever your preference
1/4 cup butter
3 tablespoons all purpose flour
1 3/4 cups milk
8 ounces cream cheese
1/2 teaspoon white pepper
1 teaspoon powdered yellow mustard
pinch of cayenne
2 cups shredded Colby Jack cheese
1 cup  panko bread crumbs

Directions:
1. Preheat oven to 400° F

2. Cook noodles until al dente or according to package directions, drain.

3. In a 3 quart saucepan over medium heat melt butter and whisk in flour. Cook about 1 minute, whisking until bubbly and smooth, slowly whisk in milk. Add cream cheese, pepper mustard and cayenne. Whisk until cream cheese is incorporated. Add shredded cheese stir until smooth. Add noodles, stir to evenly coat.

4. Pour into a casserole dish and spread bread crumbs over the top. Bake for 15-20 minutes or until golden brown and heated through!

Notes: Serves 4 as a main course or 8 as a side dish. I use a deep casserole dish but a large lasagna pan would also work. I have also use a Mexican cheese blend if I don't have Colby Jack. Using panko crumbs eliminates the need to add butter or oil as they brown nicely without the extra fat. Neufchatel works great instead of full fat cream cheese. I usually serve it with roast chicken, but my family loves having meatballs on the side.

Enjoy!

Muffin Monday!

This morning: Banana~Blueberry~Walnut Muffins

Served straight from the oven with butter! One of the best reasons, besides coffee, for getting out of bead in the morning! Sorry the boys ate them before I could take a picture. Luckily they are a favorite around here, I promise to post a photo next time I make them!

3/4 cup toasted walnuts chopped
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, softened
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups mashed ripe bananas (approx. 3)
1 cup blueberries - frozen or fresh

Preheat the oven to 375°, makes 12
Line muffin tins with baking papers.
Spread nuts on a tray and toast in oven 8-10 minutes, set aside to cool.
Combine dry ingredients in a bowl.
In another bowl cream butter, sugar and vanilla until smooth and creamy.
Beat in eggs one at a time.
Add mashed banans and beat until combined.
Stir dry ingredients into banana mixture until flour just disappears.
Lightly stir in nuts and blueberries.
Spoon batter into muffin cups, to top.
Bake 20-25 minutes until toothpick comes out clean.

You can use just one or the other of blueberries or walnuts, or substitute chocolate chips
for the blueberries.
Enjoy!

Happy New Year!

Looking forward to a Joyful 2012