Tuscan Mac n' Cheese

8 oz. sausage
8 oz. cream cheese, allow to soften slightly out of fridge
1 c. shredded mozzarella
2 c. dry macaroni
1 c.kalamata olives, diced

1 tbsp. butter
1 tbsp. flour
1 tsp. sage
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 c. milk

about 4-5 roma tomatoes, sliced
Parmesan cheese

Cook pasta and brown sausage. Cube cream cheese. Combine cheeses, olives and warm pasta and meat in a large bowl. (The cheeses will start to melt with the heat of the pasta and meat.) In a saucepan, melt butter. Mix all the spices and flour together in a small dish and then add to the butter. Add milk. Stir until frothy and slightly thicker. Pour over meat/cheese/macaroni mix. Put in a baking dish that has a lid and bake covered at 350 for 35 min. Remove cover, put tomato slices on top and sprinkle on parmesan cheese. Bake 15 minutes more.

This is SO yummy! You're better off not knowing the nutritional information!

Comments

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends. Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Caribbean Rice and Beans

2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c...

Ghoulosh

I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u...

Bon Appetit Friends

Search This Blog