Bacon Mac & Cheese

I love macaroni and cheese, especially the mass produced version that you often find in buffets. So I’m always on the lookout for a good mac and cheese recipe. A little while ago, I forget where, the idea of Bacon Mac & Cheese started bouncing around in the house and I knew I had to make it. I had originally planned to use a recipe I found over at Babble.com, but their recipe called for Progresso™ Recipe Starters™ Creamy Three Cheese cooking sauce and I have no clue where to find it. Continue reading

Baked Macaroni & Cheese

I still hadn’t found a good gluten-free macaroni and cheese for the boys and I really haven’t had much luck with a cheese sauce (especially my mother in law’s recipe). So when she was up for the day, and Ian asked for macaroni and cheese for dinner, we went to work. I wanted to make the macaroni and cheese to be more of a meal rather than the standard blue box variety, so I added the broccoli and chicken for that reason. Continue reading

Inside-Out Lasagna

A couple of weeks ago, we tried the Inside-Out Lasagna recipe from the Pampered Chef Stoneware Inspirations cookbook and it was a hit. I love lasagna and this made it really easy to make. Not only was it easy, but it’s totally a recipe that could be made in advance and then baked later on. We only had two issues with this one. The first being the pasta. The bow tie was nice, but at times it was kind of hard to cut through the layer of pasta on the bottom. Continue reading

Pheasant Phenom

This recipes comes from Naomi Vasby, in the Essential Game Bird Recipes by Pheasants Forever. This one actually sounds good and easy to make if you want to take the time. Ingredients: 1 pheasant, breast and legs 2 cans (14.5oz) Del Monte diced tomatoes (Basil, Garlic & Oregano) 2 pkgs. Knorr Parma Rosa Pasta Sauces (creamy tomato sauce mix) 2 cups white zinfandel 1 pkg (8oz) linguine 1 cup shredded cheese Continue reading

Hearty Lasagna

This is a great simple recipe for lasagna. It is quick and delicious. By using the sausage instead of the traditional hamburger certainly added great spice to it! A few changes I made was that I added a little bit more of the 5-cheese blend in each layer. Also, I used whole milk ricotta cheese instead of part-skim. In the past, I have had the no boil noodles come out a little hard, so I cooked this for a totally of an hour instead of the 50 minutes and it came out perfect! Continue reading

Chicken & Shells in an Italian Veggie Sauce

So this was a complete improvisation. My original thought was to make my Chicken Rice Skillet, but then I realized that I didn’t have the rice. So this recipe was born. It’s nothing spectacular, but it smells good. I tend to just throw things in when I’m cooking and since I was improving, I threw in some garlic. It helps lower cholesterol and since Jesse’s is up there, I’ve been making a lot of things with garlic these days. Continue reading