Gouda Macaroni and Cheese

IMG_8168

My two weeks of Book Fair started yesterday. That means two weeks of no exercising. I see lots of juicing in my future. That and a lot of crock pot meals. Yesterday I think I made enough shredded chicken to last for 3 weeks.

I’ve only been allowed to make one kind of macaroni and cheese for the last 21 years because Johnny has the one he likes. But I love gouda and had some I needed to use up. He only complained a little.

8 oz Elbow Macaroni
2 Tablespoons Unsalted Butter
2 Tablespoons Flour
2 cups Fat Free Milk
8 oz Gouda, Grated
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/8 tsp Paprika
2 Tablespoons Breadcrumbs
1 teaspoon Olive Oil

Preheat oven to 350 degrees.

Cook the pasta according to package directions, drain and set aside.

While pasta is cooking, in a large pan, melt butter. Add flour, whisk together until blended. Add the milk and continue whisking for about 10 minutes, on medium low heat, until the mixture begins to thicken. Whisk in the cheese until melted. Add in salt, pepper and paprika.

Add pasta and stir until combined.

Pour into baking dish or individual dishes.

In a small bowl, combine the breadcrumbs and olive oil and mix together. Sprinkle over the pasta and bake 20 minutes.

Adapted from Emeril Lagasse

Servings: 6
Calories 362
Total Fat 15.8g
Total Carbohydrates 36.8g
Dietary Fiber 1.4g
Protein 17.7g
Nutrition Grade B-

Today’s Leopard Print Find: Steve Madden Tote Bseriana Handbag Purse Leopard

Pumpkin Oatmeal Muffins

IMG_8257

Yesterday was one of my favorite days of the year…the Daddy Daughter Dance. This was their 7th one. They only have 2 more to go to.  I cried when they left. They look so grown up! I still picture them like this….

ry=400-6


2007

ry=400-7


2008

ry=400-8


2009

ry=400-9


2010

ry=400-10


2011

ry=400-11


2012

IMG_8423


2013

So while they were at the dance, I had my own party and watched Magic Mike. I have a new appreciation for Channing Tatum, but wow was that a horrible movie! Such a waste of a Matthew McConaughey. I’m still not even sure if the movie had a plot or not.

I know we are kind of past the pumpkin time of year, but I still had so much left! This will make 12 smaller muffins or 9 regular size muffins.

1 cup Flour
1 cup Oats
1/2 cup Brown Sugar, packed
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1-1/4 cup Canned Pumpkin
1 Egg
1 tablespoon Canola Oil
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Walnuts

Pre-heat oven to 350 degrees.

Spray muffin pan with non-stick cooking spray or line with muffins cups.

Combine flour, baking powder, baking soda and oats in a large bowl.

In mixing bowl, combine brown sugar, pumpkin, egg, oil, cinnamon and nutmeg.

Add flour mixture to pumpkin mixture and stir just until combined.

Fold in walnuts.

Pour batter evenly into muffin tins.

Bake for 18 minutes.

Servings: 12
Calories 132
Total Fat 4.2g
Total Carbohydrates 20.8g
Dietary Fiber 1.9g
Protein 3.5g
Nutrition Grade B+

Today’s Leopard Print Find: Vintage Pin-Up Style Beaded Leopard and Solid Satin High-Low Formal Prom Dress Pageant Gown Junior and Junior Plus Size

Chicken Bacon Macaroni and Cheese

IMG_8090

I had to take Megan shoe shopping for the dance yesterday. Not an easy task at all. Bless her heart, she knows exactly what she wants but we can’t find it anywhere. She’s a women’s size 5 (which is hard to find) and the girls shoes aren’t as grown-up looking as Taylor’s (who is suddenly wearing a women’s size 6-1/2). We have one more place to try today. Crossing my fingers that we find something so that we don’t have an unhappy Megan tonight.

You can’t go wrong with pasta, cheese and bacon. This was super yummy. Perfect comfort food for after-shoe shopping.

8 ounces Elbow Macaroni
1 slice Smoked Bacon
1/2 lb Chicken Breast, cut into 1/2″ pieces
1 tablespoon Canola Oil
1 tablespoon Flour
1 1/2 cups Fat-Free Milk
1/3 cup Condensed Cream of Mushroom Soup
3/4 cup Mozzarella Cheese
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Fresh Dill, chopped
1/8 teaspoon Salt
1/2 cup Colby-Jack Cheese, shredded

Cook pasta according to package directions, do not add any salt.

While pasta is cooking, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon, reserving drippings in pan. Chop bacon and set aside. Increase heat to medium-high. Add chicken to pan; sauté for 6 minutes or until cooked thoroughly.

Pre-heat broiler.

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook for 2 minutes, stirring constantly with a whisk. Combine milk and soup; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil and cook for 2 minutes or until thick. Remove from heat and let stand for 3 minutes. Add cheese, onion powder, garlic powder, dill and salt. Stir until cheese is melted. Stir in pasta and chicken.

Spray 8″ baking dish with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with bacon and Colby-Jack cheese. Broil for 3 minutes or until cheese is melted.

Adapted from Cooking Light

Servings: 6
Calories 359
Total Fat 12.3g
Total Carbohydrates 34.2g
Dietary Fiber 1.3g
Protein 26.8g
Nutrition Grade B

Today’s Leopard Print Find: Gloveables Dish Gloves — Red and Leopard with Black Bow

Cherry Vanilla Smoothie

IMG_7856

Johnny was given an article to read at work. It was about finding things that truly make you happy. Determining what your long term goal are so that you have something to work towards. I think his plans involve us moving to Austin to room with the girls when they go to UT. Are you truly happy now and if not what can you do to change that? Life is too short to not be happy.

Smoothies make me happy! This was delicious. The perfect combination of cherry and vanilla.

1-1/2 cups Frozen Pitted Cherries
1-1/4 cups Fat Free Milk
3 Tbs Sugar
3/4 tsp Vanilla Extract
1 cup Crushed Ice
Whip Cream (optional)

Combine all ingredients in blender and blend until smooth.

Servings: 2
Calories 197
Total Fat 0.1g
Total Carbohydrates 43.2g
Dietary Fiber 2.2g
Protein 5.9g
Nutrition Grade A-

Today’s Leopard Print Find: Cheetah Pink and Brown Fabric Memory/Memo Photo Bulletin Board by Sweet Jojo Designs

Orange Pineapple Pecan Muffins

IMG_7868OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.

1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained

Orange Glaze:
1/8 cup Sugar
1/4 cup Orange Juice, warm

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.

Spray muffin pan with nonstick cooking spray.

In a separate bowl, whisk the flour, salt and baking soda.

In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.

Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Adapted from The Joy of Baking

Servings: 12
Calories 255
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Protein 3.8g
Nutrition Grade C+

Today’s Leopard Print Find: Leopard Viz-A-Ball Bowling Ball

Chicken Tamale Bake

IMG_7729

Okay, just catching up on The Bachelor…..Sean surprising Sarah with her dog was the sweetest thing ever! We raise them right in Dallas. Bless his heart for having to deal with the crazy girls though. Ugh it is so painful to watch sometimes.

I loved this! It’s not as cheesy as it looks in the picture. (I’ve got to figure out a better lighting set-up until we get to daylight savings time.) It was even better the next day. Only 297 calories too!

1 oz Monterey Jack Cheese, shredded
1 oz Colby Jack Cheese, shredded
2 oz Sharp Cheddar Cheese, shredded
1/3 cup Fat-Free Milk
1/4 cup Egg Substitute
1 tsp Ground Cumin
1/8 tsp Ground Red Pepper
14-3/4 oz Cream-Style Corn
8.5 oz Box Jiffy Corn Muffin Mix
4 oz Can Chopped Green Chiles, drained
Cooking spray
10 oz Can Red Enchilada Sauce
2 cups Cooked Chicken Breast, shredded

Preheat oven to 400 degrees. Spray 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven; let stand 5 minutes.

Adapted from Cooking Light

Servings: 8
Calories 297
Total Fat 10.3g
Total Carbohydrates 33.9g
Dietary Fiber 1.7g
Protein 19.3g
Nutrition Grade B

Today’s Leopard Print Find: Foxcroft Women’s Leopard Print Cardigan

Cheese Enchiladas

Yesterday was a sad, sad day in Texas. Big Tex, our beloved State Fair mascot for the last 60 years went up in flames. You didn’t go to the fair without seeing home and getting your picture in front of him. He wore size 70 boots and a 75-gallon hat, Tex towered 52′ above the fair, so you couldn’t miss him. It won’t be the same without him.

 

 

 

 

 

 

 

 

 

 

 

 

R.I.P. Big Tex

I finally made my favorite Mexican food. Cheese enchiladas with chili con carne. I could eat Mexican food for every meal and be happy. Unfortunately the girls haven’t realized that it’s a requirement to love Mexican food when you live in Texas.

 

 

 

8 Corn Tortillas
2 cups American cheese, grated

Enchilada Sauce
1/2 cup Vegetable Oil
1 cup Flour
1/8 cup Chili Powder
1/2 Tbs Ground Cumin
1/2 Tbs Garlic Powder
3/4 Tbs Salt
1/8 Tbs Pepper
1 quart Water

Chili Con Carne
1/2 lb Ground Beef
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1 Bay Leaf
1/8 tsp Salt
1/8 tsp Pepper
1 Tbs Chili Powder
1/2 cup Water

Heat oil in deep pot over medium high heat. Add flour and cook until browned, stirring constantly. Don’t let it burn! Stir in chili powder, cumin, garlic, salt and pepper. Cook, stirring constantly, for 3 minutes. Gradually add the water, stirring until smooth. Boil gently for 15 minutes.

Brown the ground beef. Add garlic, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally. Add the chili powder and water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf. Add to the sauce.

Preheat oven to 350°F.

Soften tortillas in microwave or dip in boiling water and pat dry. Fill each with a little less than 1/4 cup of cheese and roll up. Place seam side down in a baking dish and cover with sauce and extra cheese.

Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Adapted from Razzle Dazzle Recipes

Servings: 8 enchiladas
Calories 389
Fat 23.9g
Dietary Fiber 3.1g
Nutrition Grade B

Today’s Leopard Print Find: Elegant Scarf with Fringe (available in 7 different Leopard colors!)

Cinnamon Roll Dutch Apple Pie

Yesterday was one of the biggest games of the year for our house….the Red River Rivalry…TX/OU.

Lily in her Longhorn jersey

It was a sad, sad day for us. But despite the humiliating loss, we still had fun.

My sisters

The hubby

We had chicken tacos, homemade salsa, queso, taco salad, pumpkin rolls (coming soon) and this….Cinnamon Roll Apple Pie.

Preheat oven to 400 degrees. Unroll pie crust onto a lightly floured surface. Brush with butter and sprinkle with cinnamon. Roll up tightly and slice into 1/2-inch slices.

Press the cinnamon roll slices evenly onto the bottom and side of pie plate, making sure there are no spaces between the rolls. Mix the egg and water together and brush a little lightly over the cinnamon rolls. (You will only use a small portion of the egg mixture)

Place sliced apples on top of the crust.

In a large bowl, combine butter, flour and brown sugar to make crumbles. Sprinkle over apples. Sprinkle 1 tablespoon of sugar on top.

Bake for 45 minutes or until the top is golden brown and the filling is bubbling. Remove from oven and allow to cool completely on a cooling rack.

 

Topping:

1/2 cup Unsalted Butter, softened
1 cup Flour
1 cup Light Brown Sugar
1 Tbs Sugar

Filling:

7 small Granny Smith Apples, peeled and sliced thin

Crust:

1 Refrigerated Pie Crust
1 Tbs Unsalted Butter, melted
2 tsp Ground Cinnamon
1 Egg
2 Tbs Water

Directions

Preheat oven to 400 degrees. Unroll pie crust onto a lightly floured surface. Brush with butter and sprinkle with cinnamon. Roll up tightly and slice into 1/2-inch slices.

Press the cinnamon roll slices evenly onto the bottom and side of pie plate, making sure there are no spaces between the rolls. Mix the egg and water together and brush a little lightly over the cinnamon rolls. (You will only use a small portion of the egg mixture)

Place sliced apples on top of the crust. In a large bowl, combine butter, flour and brown sugar to make crumbles. Sprinkle over apples. Sprinkle 1 tablespoon of sugar on top.

Bake for 45 minutes or until the top is golden brown and the filling is bubbling. Remove from oven and allow to cool completely on a cooling rack.

Adapted from Pillsbury

Servings: 8
Calories 330
Total Fat 14.3g
Carbohydrates 51.3g
Fiber 3.9g
Nutrition Grade C-

Today’s Leopard Print Find: Polar Fleece Headband

Chicken & Broccoli Alfredo

We went to the Spirit store today to get the girls their “scary fog machine”. Apparently I’ve never been in one of these before. I had no idea they even made that kind of stuff!!! They had animated stuff from every scary movie ever made. The Exorcist one with the spinning head really freaked me out.

I don’t think I’d sleep knowing that was in my house, yard or attic. This is now the girls favorite store. I guess my days at American Girl and Build a Bear are over.

One of Megan’s only preferred meals….anything with chicken, pasta and nothing funny in it.

13.25 oz Linguine
12 oz Frozen Broccoli Florets
2 Tbs Butter
1 1/2 lb Chicken Breasts, boneless & skinless, diced
10 3/4 oz Cream of Chicken Soup
1/2 cup Milk
1/2 cup Parmesan Cheese, grated
1/4 tsp Black Pepper
1/2 tsp Garlic, minced

Cook linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain.

While pasta is cooking, heat butter in skillet over medium-high heat. Add chicken and cook until browned and cooked thoroughly.

Stir soup, garlic, milk, cheese pepper, noodles and broccoli. Serve warm.

Servings: 6
Calories 542
Fat 19.4g
Carbohydrates 42.7g
Fiber 2.0g
Nutrition Grade B

Today’s Leopard Print Find: Look what Taylor found….a leopard Witch Hat – OMG!!!

Super Moist Sweet Cornbread

I’ve been in trouble all week. Megan hasn’t liked any of the meals I’ve made. She only wants chicken with pasta. Thank goodness I made the cornbread with the beans. It scored me a couple of points with her and it gave her a side dish for her 5th peanut butter sandwich of the week.

Taylor was upset because I built the Halloween village without her. So she’s already called dibs on the Rudolph village for Christmas.

Mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter.

Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter into the prepared baking dish. Bake for 20 minutes.

6 tablespoons unsalted butter, melted
1 cup cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 Tbs white vinegar
1 1/2 cups whole milk

Directions
Preheat the oven to 425 degrees. Spray an 8-inch baking dish with cooking spray.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter. Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake for 20 minutes or until top is golden brown and a toothpick inserted into the middle of the corn bread comes out clean. Remove cornbread from oven and let it cool for 10 minutes.

Adapted from Paula Deen

Calories 245
Fat 12.0g
Carbohydrates 29.6g
Fiber 1.5g
Nutrition Grade B-

Today’s Leopard Print Find: My Secret Candle – Pumpkin Spice