Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.