Vegetable Tian

Photo Credit: http://www.fortheloveofcooking.net/

Vegetable Tian

Original Recipe: http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html

Ingredients:

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
3. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Oven Baked Garlic Fries with Garlic Aioli

Photo Credit: http://pixelatedcrumb.com/

Oven Baked Garlic Fries with Garlic Aioli

Original Recipe: http://pixelatedcrumb.com/2011/05/31/oven-baked-garlic-fries-with-garlic-aioli/

Ingredients:

• 3 potatoes (russet or yukon gold), washed and dried
• 5 tablespoons vegetable oil or peanut oil (optional: swap 1 tablespoon oil for 1 tablespoon rendered duck fat)
• 3 cloves garlic, minced

    Seasoning:

• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

    Finishing herbs:

• 1/2 tablespoon fresh parsley
• 1/2 tablespoon fresh rosemary

    For light aioli dip:

• 2 tablespoon light mayo
• 2 tablespoon fat free greek yogurt
• 1 garlic clove, crushed

Directions:

1. For the aioli, combine the mayo, yogurt and 1 crushed garlic clove in a small bowl and mix with a fork. Set aside or refrigerate until fries are ready to serve.
2. Place an oven rack at the lowest position and heat the oven to 475 degrees.
3. Heat the 3 cloves of garlic and 1 tablespoon oil (or 1 tablespoon rendered duck fat) in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil/duck fat aside.
4. Cut each potato lengthwise into 1/4 inch slices and then cut each slice into 1/4 inch fries (if using a mandolin slicer, attach french fry blade and set thickness to 1/4 inch). In a large bowl, cover potato slices with hot tap water and soak for 10 minutes.
5. Meanwhile, coat a 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoon oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Use a heavy-duty baking sheet to prevent warping in the hot oven.
6. Drain the potatoes and then dry them by spreading them out on a triple layer of paper towels. Use additional paper towels to pat them dry. Rinse and wipe out the now-empty bowl, return the potatoes to the bowl and toss with the seasonings and the 1 tablespoon oil or duck fat used to heat garlic earlier. Arrange the potatoes in single layer on the prepared baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes start to turn golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes for even browning.
7. Scrape the pan with a spatula and tongs to loosen potatoes from the pan, then turn the fries over, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer the fries to a second baking sheet lined with paper towels to drain. Toss with garlic, finely chopped parsley and rosemary. Season with additional salt and pepper to taste and serve with light aioli dip.

Buffalo Chicken Dip (AKA: Crack Dip)

Photo Credit: http://www.singforyoursupperblog.com

Buffalo Chicken Dip (AKA: Crack Dip)

Original Recipe: http://www.singforyoursupperblog.com/dips-and-salsas/the-famous-quot-crack-dip-quot/

Ingredients:

• 8 ounce package of cream cheese, softened
• 1/4 cup ranch salad dressing
• 1/4 cup blue cheese salad dressing
• 1/2 cup buffalo sauce or buffalo style barbecue sauce
• 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
• 2 boneless, skinless chicken breasts, cooked and shredded

Directions:

1. Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
2. Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with crackers, pita chips, sliced bread or vegetables.

NOTE:  Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each.  Similarly, you can mix blue cheese and mozzarella, or use portions of each.

Chili & Cheese Macaroni

Photo Credit: http://joelens.blogspot.com

Chili & Cheese Macaroni

Original Recipe: http://joelens.blogspot.com/2011/04/chili-cheese-macaroni.html

Ingredients:

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions:

1. Preheat the oven to 400 degrees.
2. Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
3. Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.
4. Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
5. Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
6. Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
7. Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Lightened Loaded Potato Soup

Photo Credit: http://www.handletheheat.com

Lightened Loaded Potato Soup

Original Recipe: http://www.handletheheat.com/2010/10/lightened-loaded-potato-soup.html

Ingredients:

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 cups lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

Directions:

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

Pepperoni Pizza Puffs

Photo Credit: http://www.justputzing.com

Pepperoni Pizza Puffs

Original Recipe: http://www.justputzing.com/2011/09/pepperoni-pizza-puffs.html

Ingredients:

• 3/4 cup flour
• 3/4 cup milk
• 1 tsp baking powder
• 1 cup shredded cheese (I used Parmesan and Colby Jack)
• 1 large egg
• 1/2 cup green onions, chopped
• 1/3 cup pepperoni, chopped/diced
• Salt/pepper to taste
• Italian seasoning

Directions:

1. Preheat oven to 400, and grease a mini-muffin pan.>
2. In a large bowl, mix everything but the Italian seasoning.
3. Scoop batter into the cups of the mini-muffin pan, about 2/3 full. Sprinkle some Italian seasoning on top of the batter in each cup.
4. Bake 10-12 minutes.
5. Serve warm with a side of marinara or pasta sauce.

** You should get a batter that’s slightly less thick than pancake batter.

Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes

Photo Credit: http://traceysculinaryadventures.blogspot.com

Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/08/garlic-rubbed-grilled-cheese-with-bacon.html

Ingredients:

• 8 slices bacon
• 3 oz (about 1 1/4 cups) grated Gruyère
• 3 oz (about 1 cup) grated fontina
• 2 tablespoons finely grated Parmigiano-Reggiano
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices Italian bread
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• 2 tablespoons butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

Directions:

1. Cook the bacon in a heavy-bottomed skillet until browned and crisp. Remove to a paper towel-lined plate. Pour off the grease from the pan and wipe clean.
2. Combine the cheeses and red pepper flakes in a small bowl. Lay 4 slices of the bread on your work surface, and distribute half of the cheese evenly among the bread. Top the cheese with 2 slices of bacon and then 2 or 3 slices of tomatoes (enough to cover the cheese and bacon). Evenly distribute the remaining cheese among the 4 sandwiches. Lightly butter one side of the remaining four slices of bread, and put them on top of the sandwiches, butter side up.
3. Heat your heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Meanwhile, butter the top slice of bread on each sandwich. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and immediately rub both sides with the cut side of a garlic clove. Cut the sandwiches in half and serve.

Makes 4 sandwiches

Mexican Tortilla Pizza

Photo Credit: http://www.honeywhatscooking.com

Mexican Tortilla Pizza

Original Recipe: http://www.honeywhatscooking.com/2011/05/mexican-tortilla-pizza.html

Ingredients (makes 4 pizzas):

•     Whole Wheat Tortillas – 8 tortillas (2 pieces for each pizza)
•     Canola Oil – very small amount to glaze both sides of the tortilla
•     Old El Paso Refried Beans – 1 (1 pound) can
•     Water – 1/4 cup
•     Onion – 1 small (diced)
•     Paprika – 1 tsp
•     Black Pepper – 1/4 tsp (or omit – you don’t really need it)
•     Ortega Taco Seasoning – 1 tsp
•     Scallions – 1 bunch (chopped)
•     Jalapeno – 1/2 a jalapeno (deseeded & finely chopped)
•     Tomato – 1 (chopped)
•     Whole Foods 365 Organic Salsa – enough to spread over the pizza (demonstrated below)
•     Mexican Cheese Blend – enough to cover the pizza …you can use reduced fat cheese
•     Sour Cream Reduced Fat – 1 dollop (optional)

Directions:

1. Preheat the oven at 400 degrees.
2. Line a tray with foil.
3. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil.
4. Place both tortillas on the foil tray.
5. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up.  You can add multiple tortillas if you have room.
6. In the meantime, make the beans.  Empty the contents of the refried beans into a small pot.
7. Add a 1/4 cup of water. Place the pot over a stove on low-heat.
8. In the meantime, chop an onion.  Add the onion to the beans.
9. Add the seasonings – paprika, black pepper, and taco seasoning.  I don’t think you will need salt.
10. Mix.  Wait a couple minutes and once heated thru, turn off the stove.
11. In the meantime, chop the veggies.
12. Check on the tortillas.  DON’T TURN OFF THE STOVE.  See how they are crispy once baked.
13. Spread a couple dollops of beans over the tortilla. Top off with very little salsa. Spread
14. Place the second piece of tortilla on top.  Now top with salsa. Spread salsa again – very little. Top with scallions and tomatoes.
15. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.
16. Top with cheese, make sure you get the sides.
17. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray.
18. See, I made 2.  Into the oven for 12 minutes – I like my cheese slightly browned.
19. Cut into 4 pieces and don’t share with anyone!
20. YO QUIERO PIZZA MEXICANA!  MUY CALIENTE Y DELICIOSO!
21. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome!  Yup, I grab a whole bunch whenever I leave TB!  Smile  My cousin, Ajay, has yelled at me many times for this – WHATEVA!

Parmesan Roasted Potato Wedges

Photo Credit: http://imperrfections.wordpress.com

Parmesan Roasted Potato Wedges

Original Recipe: http://imperrfections.wordpress.com/2010/05/07/parmesan-roasted-potatoes/

Ingredients:

• 3-4 medium red potatoes, cut into small wedges
• 3 TBS olive oil
• 1/3 C parmesan cheese (fresh is great, but expensive, so I use “shaker parm”)
• 1 1/2 tsp garlic salt
• 1 tsp paprika
• sea salt to taste

Directions:

1. Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges, then cut those wedges in half.
2. In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Dump onto a cookie sheet and arrange in a single layer.
3. Bake for about 25 minutes then remove from oven and turn over all the potatoes. It takes a few minutes but it is SO worth the time.
4. Put them back in the oven for another 10 or 15 minutes until they’re sufficiently crispy and divine.
5. Now pile them on a plate, season with a little sea salt if needed, and try not to burn your tongue

Spinach Lasagna Roll Ups

Photo Credit: http://budgetbytes.blogspot.com/

Spinach Lasagna Roll Ups

Original Recipe: http://budgetbytes.blogspot.com/2011/01/spinach-lasagna-roll-ups-801-recipe-114.html

Ingredients:

• 1 lb. lasagna noodles
• 15 oz. ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 lg. egg
• 10 oz. frozen spinach
• 2.5 cups marinara sauce
• to taste salt and pepper
• as needed non-stick spray

Directions:

1. Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.
2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Roasted Garlic Pizza

Photo Credit: http://gottalittlespacetofill.blogspot.com

Roasted Garlic Pizza

Original Recipe: http://gottalittlespacetofill.blogspot.com/2009/09/roasted-garlic-pizza.html

Ingredients:
Pizza Dough:

• 1 packet yeast (2 1/4 teaspoons)
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon honey
• 1 teaspoon salt
• 2 tablespoons olive oil
• cornmeal

Roasted Garlic Pizza:

• 1 recipe Easiest Pizza Dough In The World
• 1 head garlic
• olive oil
• salt & pepper
• shredded mozzarella cheese
• oregano

Directions:
Pizza Dough:

1. Preheat oven to 400F. In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.
2. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.

Roasted Garlic Pizza:

1. Preheat oven to 400F.
2. Keeping head of garlic whole, peel away loose papery exterior. Cut just the top off the whole head of garlic and discard. Place garlic on aluminum foil and drizzle with olive oil, then sprinkle with salt and pepper. Take up ends of foil to form a package around the garlic and roast in preheated oven for 20-30 minutes. Allow to cool slightly.
3. Once garlic is cool enough to handle, unwrap from foil and place on cutting board (not wood, preferably). Using the non cutting edge of a knife, start at the un cut end of the garlic and press and squeeze the softened garlic from the head. Trim any tough tops and using the same knife, smear each clove against the board. The cloves will easily become a paste - roasting the garlic sweetens and softens it beautifully.
4. Gather up the garlic paste and using a spatula, spread over the pizza dough. Top with shredded mozzarella and oregano. Bake according to pizza dough instructions above. Let cool just slightly before slicing and serving.

Ranch Chicken Strips Recipe

Photo Credit: http://blogchef.net

Ranch Chicken Strips Recipe

Original Recipe: http://blogchef.net/ranch-chicken-strips-recipe/

Ingredients:

•     24 – square caramel candies, cut in half
•     24 – 4 inch honey-wheat pretzel sticks like Rold Gold or Trader Joes
•     1/3 cup Nutella
•     2/3 cup dark chocolate chips or your favorite type of chocolate
•     optional: sea salt

Directions:

1. Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish.  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
2. Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.
3. Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.

(Makes 6 Servings)

Parmigiano Panko Herb Encrusted Chicken Breasts

Photo Credit: http://www.bellalimento.com

Parmigiano Panko Herb Encrusted Chicken Breasts

Original Recipe: http://www.bellalimento.com/2009/07/29/parmigiano-panko-herb-encrusted-chicken-breasts/

Ingredients:

• 4-6 chicken breasts (enough for your family)
• olive oil
• panko flakes – enough for breading
• 1 1/2 cups Parmigiano Reggiano – grated
• 2 tablespoons dried basil
• salt/pepper

Directions:

1. Trim chicken breasts of any excess fat. Cover chicken with a piece of plastic wrap. Pound them out with a mallet until they're about 1/4" thick.
2. In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.
3. WHILE oil is heating, place panko flakes into a pie dish (or another dish large enough to bread your chicken). Add Parmigiano, basil. Season with salt and pepper. Mix together with a fork. Press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.
4. Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of chicken. Allow chicken breasts to rest before serving.

Garlicky Baked Fries

Photo Credit: http://purplefoodie.com

Garlicky Baked Fries

Original Recipe: http://purplefoodie.com/garlicky-baked-fries/

Ingredients:

• 8 garlic cloves, minced
• 6 tbsp extra virgin olive oil
• 3 russet potatoes (about 8oz each), each cut into 12 wedges
• 3 tbsp cornstarch/cornflour
• 1 1/2 tsp coarse sea salt
• 1 1/2 tsp freshly ground black pepper
• ½ tsp garlic powder
• 1/4 tsp cayenne pepper

Directions:

1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Chocolate Chip Cookie Dough Dip

Photo Credit: http://blogs.babble.com

Chocolate Chip Cookie Dough Dip

Original Recipe: http://www.singforyoursupperblog.com/2011/12/21/chocolate-chip-cookie-dough-dip/

Ingredients:

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

Directions:

1. In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
2. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.
3. Garnish with additional mini chocolate chips. Serve with animal crackers, nilla wafers or graham crackers.

Spinach Pesto Grilled Cheese Sandwich

Photo Credit: http://www.closetcooking.com

Spinach Pesto Grilled Cheese Sandwich

Original Recipe: http://www.closetcooking.com/2010/05/spinach-pesto-aka-spanakopita-pesto.html

Ingredients:

•     1 tablespoon butter
•     2 slices bread
•     1/2 cup graviera or gruyere, grated
•     1-3 tablespoons spinach (aka spanakopita) pesto

Directions:

1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Crack-n-Cheese

Photo Credit: http://www.azestybite.com

Crack-n-Cheese

Original Recipe: http://www.azestybite.com/2011/09/crack-n-cheese.html

Ingredients:
For the mac:

• 4 oz. elbow macaroni
• 1/2 tsp salt
• 2 qts of water

Mix-Ins:

• 4 strips bacon
• 1 small onion, chopped
• 2 garlic cloves, finely chopped

Cheese Sauce:

• 4 oz. cheddar cheese, shredded
• 3 oz. cream cheese
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• 1 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt

The finisher (topping):

• 2 oz. cheddar cheese, shredded
• 1 tsp paprika

Directions:
Preheat oven to 400 degrees
Bring 2 qts of water to boil and add salt (this is for cooking noodles)
In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces
Pour all but 1 tablespoon of fat out of pan and brown onions
Add garlic at the end for about 1 minute
Leave a little bit of a crunch to the onions as they will soften once baked in the oven

Cheese Sauce
In 2 quart saucepan or Dutch oven, melt the butter over a low heat
Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color
Slowly add milk while mixing to keep the sauce from getting lumps
Cook for 5-6 mins until it starts to bubble and thicken
Stir in cream cheese until thoroughly mixed
Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in

Macaroni
Pour in macaroni half way through making the sauce so it will be ready when sauce is done
Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes)
The macaroni will soften up while it bakes in the oven
Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly
Pour mixture into 2 quart oven safe dish or individual baking dishes
Sprinkle with shredded cheese and paprika
Bake in oven for 20 minutes or until top layer of cheese has browned