Mac and Cheese with Garlicky Breadcrumbs

Ingredients

For the breadcrumb topping:

• 6 slices white sandwich bread, torn into pieces
• 6 cloves garlic, minced or pressed
• 4 tbsp. unsalted butter
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 3 tbsp. freshly grated Parmesan cheese

For the mac and cheese: 

• 1 lb. pasta shapes or shells
• 1 tsp. olive oil
• 8 tbsp. unsalted butter
• 5 tbsp. all-purpose flour
• 5 cups whole milk
• 3 cups grated cheddar cheese
• 3 cups grated Gruyere (or similar) cheese
• 2½ cups grated colby cheese
• 2 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ¾ tsp. ground cayenne pepper, or more to taste

Directions

• To make the breadcrumb topping, in a food processor, process the bread pieces until it has become medium-fine crumbs. (You should have about 3 cups.) In a large skillet, melt the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic is very fragrant but hasn’t browned, about 1-2 minutes. Add the bread crumbs to the pan and increase the heat to medium. Cook, stirring often, until toasty and browned, about 7-9 minutes. Stir in the salt and pepper. Remove from the heat and transfer to a large plate to let cool. Stir in the grated Parmesan.
• Bring a large pot of water to boil. Cook the pasta according to the package directions, reducing the cooking time by one minute. Drain, rinse, and toss with the oil to prevent sticking.
• In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, until it is a light golden brown, about 5 minutes. Gradually add the milk a little bit at a time, whisking each addition until incorporated before adding more. You will add it more slowly at first and then in larger portions toward the end. Reduce the heat to medium and cook, whisking, until the mixture bubbles and thickens, about 4-5 minutes. Add the cheeses a handful at a time, stirring until smooth and well incorporated. Whisk in the salt, black pepper and cayenne pepper.
• Stir the pasta into the pot with the cheese sauce. Taste and adjust seasonings as necessary. Pour the mixture into two or three 8x8 baking pans. Top with the bread crumb mixture. Cover with plastic wrap and then aluminum foil and slide into a gallon ziploc bag.  Freeze.
• When ready to bake:  Thaw.  Heat the oven to 425˚ F.  Bake uncovered until the topping is browned and crisp and the sauce is bubbling, about 20-30 minutes.

Adapted from Annie's Eats

Sparkling Dark Chocolate Cookies

Yield: about 12-16 large cookies

Ingredients

• 1¾ cups all-purpose flour
• ½ cup dark cocoa powder
• ¾ tsp. baking soda
• ½ tsp. kosher salt
• 1 cup unsalted butter, room temperature
• 1¾ cups sugar, plus extra for rolling
• 1 large egg
• 1 tsp. vanilla extract

Directions

• Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla and mix just until combined. With the mixer on low speed, add in the dry ingredients. Mix just until the dough comes together and the dry ingredients are fully incorporated.
• Use a scant 1/4 cup of dough for each cookie and roll into a ball.  Flash freeze on a cookie sheet and then place into Ziploc bag to store in freezer.
• When ready to bake, heat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mat. Place additional sugar for coating the dough balls in a shallow dish. Gently roll each frozen dough ball in the granulated sugar to coat fully, then transfer to the prepared baking sheets. Space the cookies out generously (6-8 cookies per sheet). Repeat with the remaining dough.
• Bake 17-20 minutes, rotating the pans halfway through the baking time. Let cool on the baking sheets a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
• Note: These cookies are DELICIOUS!  Next time I will make them into smaller cookies...and there will be a next time!

Adapted from Annie's Eats

Pepperoni Pierogi Casserole

Ingredients
16 oz. frozen pierogis - you can use any flavor you prefer.  I typically use potato & cheddar.
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1/2 a large green pepper, diced
1/2 cup pepperoni, cut into small pieces
1 1/2 cups shredded mozzarella cheese

To assemble:
Place frozen pierogi in a baking dish in a single layer.  In a bowl, mix together tomato sauce, diced tomatoes, diced green pepper & pepperoni.  Pour mixture over frozen pierogi & top with cheese.  Cover baking dish with with foil & freeze.

To serve:
Thaw overnight, then bake 20 - 25 minutes at 350 degrees, or until cheese is melted & pierogi are heated through.

Adapted from a recipe I found on the side of a box of Mrs. T's pierogis years ago :)

Twice Baked Potatoes

5 lbs large baking potatoes
1/2 cup butter, melted
1 cup milk (or skim milk, or half & half... your choice)
3 ounces cream cheese
2 tsp salt
1 tsp pepper
8 ounces (2 cups) shredded cheddar cheese - divided
1 lb bacon - cooked & crumbled

Preheat oven to 350 degrees.  Wash potatoes & pat dry.  Place potatoes, not touching, on a large baking sheet (or two!)  Spray potatoes generously with non-stick cooking spray.  Sprinkle outside of potatoes with a little salt.  Bake 1 to 1 1/2 hours or until potatoes "give" when gently squeezed.  In a large mixing bowl, add butter, cream cheese, salt & pepper, crumbled bacon & 1/2 of shredded cheese.  Mix well.

Allow potatoes to cool until they can be easily handled.  With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.  With a large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.

(Side note, I found these cool fruit scoops at a thrift store, and the large one is LIFE CHANGING for scooping out baked potatoes.  Ok... maybe "life changing" is a bit of an exaggeration, but I definitely prefer it over a spoon!  http://www.amazon.com/Progressive-International-Piece-Fruit-Scoops/dp/B0000E2GX9)

Add scooped out potato to the mixing bowl containing your other ingredients (note:  if it's too hot, it will melt the cheese... which isn't necessarily a bad thing).  Stir mixture (or use a hand mixer) to incorporate potato, and add milk as needed to make the mixture the consistency of slightly stiff mashed potatoes.

Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each potato shell.  Place filled shells on baking sheet.  Sprinkle with remaining shredded cheese & pat cheese to help it adhere to the potato.  Flash freeze potatoes on baking sheet, wrap each potato in plastic wrap & place frozen potatoes in a gallon-size freezer bag.

To cook frozen potatoes:  Preheat oven to 350 degrees.  Place potatoes on baking sheet & loosely cover with aluminum foil.  Bake about 45 minutes.  Uncover & bake an additional 15 minutes or more until potatoes are hot.  Do not over bake.  This method keeps the potato skins firm & crisp, but if time is short, frozen potatoes can be microwaved for about 10 minutes on high, then finished off in the oven, or heated completely in the microwave.

Adapted from a recipe found here:  http://www.food.com/recipe/make-ahead-twice-baked-potatoes-57062

Crockpot Cashew Chicken

2 chicken breasts, cut into cubes
1 1/2 cups frozen broccoli
1 1/2 cups frozen carrots
1/2 cup unsalted cashews (chopped or whole)
1 Tbsp sesame oil
1/2 cup soy sauce
3 Tbsp rice wine vinegar
3 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp ground ginger
1/4 tsp red pepper flakes
salt & pepper to taste
1/2 cup chicken broth

To assemble:
Place chicken in a quart-size ziploc freezer bag.  Remove air & seal.  Place broccoli, carrots & cashews in a gallon-size ziploc freezer bag.  Remove air & seal.  In another quart-size freezer bag, combine remaining ingredients to create sauce.  Remove air & seal.  Place all 3 bags into a gallon size bag - seal & label.

To prepare:
Remove chicken & sauce mixture from larger bag & thaw.  Layer chicken, then vegetable & cashew mixture in crockpot.  Pour sauce over chicken.  Add additional water or broth if necessary until mixture is almost completely covered.  Cook 2-4 hours on high or 4-8 hours on low.

Adapted from a recipe found here:  http://sallycooks.com/2013/06/27/crockpot-cashew-chicken/

Vegetable Fried Rice

1/4 cup finely chopped onion
2 tsp sesame oil
1 tsp ground ginger (or use fresh ginger, but I'm not a fan)
2 garlic cloves, minced
3 Tbsp reduced sodium teriyaki sauce
2 Tbsp lime juice
1 tsp brown sugar
1/4 tsp salt
1/4 tsp hot pepper sauce
3 cups cooked rice, cold (I prefer brown rice)
2 cups frozen peas & carrots
3 eggs

Scramble eggs & set aside.  Add sesame oil to skillet & sauté onion until tender.  Add ginger & garlic, sauté 1 minute longer.  Add teriyaki sauce, lime juice, brown sugar, salt & hot pepper sauce.  Bring to a boil. Reduce heat, cook & stir for 2 minutes.  Add rice & vegetables, cook & stir over medium heat until vegetables are tender.  Stir in eggs, remove from heat, and cool completely before placing into freezer-safe containers.

To serve:
Thaw & reheat in microwave or in oven.

Adapted from a recipe found here:  http://www.tasteofhome.com/recipes/vegetable-fried-rice

Springerle Cookies

4 eggs
1 lb. powdered sugar
1/4 tsp lemon oil or 1 1/2 tsp extract (can use anise oil/extract if you prefer)
4 Tbsp melted butter
3 1/2 c. flour
1 tsp. baking powder

Beat egg whites until stiff and add yolks, one at a time.  Beat until very light, about 20-25 minutes or until stiff (with Kitchen Aid mixer it's about 5 minutes).  Gradually add powdered sugar.  Add lemon or anise oil and melted butter.  Gradually add flour...may need to add more than 3 1/2 cups.  Baking powder to be added to first cup of flour.  Roll dough about 1/4 inch think and cut cookies out.  We use special springerle molds to press designs into the cookies.  Cover with towel and let stand overnight in a cool place.  Bake at 350 degrees until a very light brown, 7-10 minutes.  Do not overbake.

Freeze when cooled.  Thaw to eat.