Jalapeno Mac and Cheese

My husband LOVES macaroni and cheese...like I think he could eat it for every meal for the rest of his life and be the happiest person ever.  I came up with this recipe when I was wanting to try some new spin of my regular macaroni recipe.  It has quickly become our very favorite!  I have already made it twice this weekend...

Add 1/2 chopped red onion and 2 Tablespoons of butter to a saute pan with some salt and pepper. 

Saute for about 5 minutes.  Then throw in 2 chopped jalapenos (you can take out the seeds if you want it less spicy) and 2 cloves of garlic, chopped.

Saute for another 5 minutes.  Add 2 tablespoons flour, stirring for about a minute until think "paste" forms.

Add 1 cup whole milk and stir until sauce thickens. 

Add in your cheeses.  I used cream cheese, jalapeno jack and cheddar.  Stir until combined.  At this point you need to taste to see if you need any more salt and pepper.  I added about a teaspoon of each.  Add 1/2 teaspoon dry mustard and a few sprinkles of cayenne pepper (depending on how spicy you want it).  

Throw in your cooked pasta and stir to combine.

Now at this point, I like to top with breadcrumbs and broil for a few minutes.  My husband likes it just the way it is, so that is what I did this time.

This recipe is perfect for anything!  A summer barbeque, a thanksgiving or Christmas meal, or even a romantic date night!!

Jalapeno Mac and Cheese

1/2 Red onion, chopped
2 Tablespoons butter
Salt
Pepper
2 Jalapenos, chopped
2 Cloves Garlic, chopped
1 1/2 Tablespoons flour
1 Cup whole milk
4 oz cream cheese
4 oz cheddar cheese
4 oz pepper jack cheese
Dry Mustard
Cayenne Pepepr
8 oz cooked pasta
Panko Breadcrumbs

Red Velvet Whoopie Pies

OK, so these do take a little effort, but they are so fun and delicious, it's worth it.  Let me start by saying you can use any kind of cake mix.  For these I made red velvet, but I also really like chocolate and vanilla.  I'm sure a spice cake would be really good too...OR Funfetti!!

Anyway, mix together the cake batter according to the recipe on the box.

Now, spoon the batter onto a lined cookie sheet in about 2 Tbl. size mounds.  Leave the batter about 2 inches appart because it will expand and rise quite a bit.

Now bake in a 350 degree oven for 8-10 minutes.  You should be able to stick a fork in them and have it come out clean.

Now for the filling...  You could really fill them with any kind of filing from icing to marshmallow cream to some kind of cream cheese something... But, I like this recipe because it is really light and not too sweet.

Mix together 1 packet of INSTANT vanilla pudding mix with 1 Cup Whole milk.  Whisk until pudding comes together.

Add 1 Tub Cool Whip (8 oz.) and 1 teaspoon of vanilla and gently fold in.

Now fill the pies and ENJOY!!

Chicken Pot Pie Turnovers

Got a camera for Christmas...I'm back!

I like this recipe because it's made mostly with ingredients you have in your kitchen and it is a great fix for left-over chicken.

Melt 2 Tablespoons of butter in large skillet.  Add chopped onion, carrot and celery to the melted butter and sauté over medium high heat for about 10 minutes.  Add 2 cloves chopped garlic and one tablespoon of flour and sauté for another minute.  Deglaze with white wine and then stir in chicken broth, rosemary, and dijon mustard.  Add chicken and frozen peas and cook for about 5 minutes until thick.  Season with salt and pepper and taste.  Cool mixture and set aside.

Roll out half a sheet of puff pastry on a floured surface.  Cut into two squares.

Add half of the mixture to one side of the pastry.

Fold over corner to make a triangle.  Press the edges together with a fork to seal.  Carefully transfer pocket to baking sheet with a spatula.

   

Brush each pocket with an egg wash and cut a slit in the top.  

Bake at 375 degrees for 30 minutes.  Let cool for 5 minutes before eating.  

Chicken Pot Pie Turnovers

2 Tablespoons Butter

1/3 Cup Chopped White Onion

1/3 Cup Chopped Celery

1/3 Cup Chopped Carrot

2 Cloves Chopped Garlic

1 Tablespoon Flour

1/4 Cup White Wine

1/2 Cup Chicken Brith

1 teaspoon dijon mustard

1 teaspoon dried rosemary

1/4 Cup Frozen green peas

3/4 Cup Chopped, Cooked Chicken

Salt and Pepper to Taste

1/2 Sheet Frozen Puff Pastry, Thawed

1 Egg