Pepperoni Pizza Sliders

Superbowl weekend is coming up.  Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.

For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick.  Same goes for the uber delicious Hawaian roll ham and cheese sliders.  There's something about mini sammies, melted cheese, and butter that makes for happy people.  Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being.  It's sure to be a hit with your guests!

More Superbowl food ideas:

• Football Snackadium
• Taco Dip
• Mini Corn Dog Muffins
• Blooming Onion with Dipping Sauce

And umm...go...well...yeah.  I don't even know who's playing this year so guess I'm not rooting for anybody in particular!

Pepperoni Pizza Sliders

Ingredients

For the sandwiches

• 3/4 cup pizza sauce 
• 12 Hawaiian rolls 
• 48 slices large deli pepperoni (or 1 lb pepperoni slices) 
• 1 cup shredded mozzarella cheese 
• Sliced onions, green peppers, olives (optional)

For the topping

• 4 tablespoons unsalted butter, melted 
• 1/2 tablespoons onion powder 
• 1/2 tablespoons garlic powder 
• 1/2 tablespoons Italian seasoning
• A few dashes Worcestershire sauce  

Directions

1. Preheat the oven to 350 degrees. 
2. Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies.  Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. 
3. In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. 
4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 

Source: Barely Modified from What's Cookin' Chicago

Baked Honey Sriracha Chicken Tenders

Hi everybody.  I'm sorry I've been absent lately.  Alex has been going through a 5 WEEK "Wonder Week" and it's been challenging to say the least.  Add to that the fact that I think he's sensitive to dairy and now we have food challenges that make menu planning even harder.  No more milk, cream, yogurt, ice cream, froyo, or my beloved cheeses :(.  The things we do for our babies.  Am I right?

This is a recipe that's a total keeper AND Alex-friendly!  Who knew that something so simple could taste so good?  It's spicy and sweet with a wonderful crunch.  And get this.  ZERO oil!  The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.

We made them last night and I literally had to make a quick blog post to share with you all.  That's how much we loved this meal!  I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark.  Boo Winter!

Baked Honey Sriracha Chicken Tenders

Ingredients

• 1/4 cup honey
• 1/4 cup Sriracha hot chili sauce
• 14 oz uncooked chicken tenders without breading (or use boneless skinless chicken breast and slice into tender-sized pieces)
• 1 cup Panko bread crumbs

Directions

1. Preheat oven to 400F.  Place a wire baking rack on a large cookie sheet and spray with cooking spray.
2. In a small bowl or large ziplock bag, mix together honey and Sriracha sauce.  Add chicken tenders and toss or squish to coat.
3. Add bread crumbs in a separate large ziplock bag.  Transfer chicken tenders into bag.  Seal and shake to coat.  Place chicken on wire rack.
4. Bake for 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.  If desired, serve with additional honey Sriracha sauce for dipping.

Source: Barely modified from Betty Crocker

Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Caprese Burgers with Pesto Mayonnaise

It's Summertime and you know what that means...grilling!  And farm fresh veggies!  Hooray!

With the first red tomatoes of the season rolling in from my CSA farm share I decided to make a very simple burger that would highlight the super fresh flavors.  And when I say "I" made this meal I really mean that I sent my husband outside in the heat to go grill up these burgers :D.  Yet another reason grilling makes the menu...it's group participation from the hubby!

The original recipe called for sliders but we had a pack of leftover pre-made patties so ours were regular sized burgers.  Personally I think it works out better because the size of the tomato and mozzarella is a better match, anyway.  This was a great quick meal that will have you spending virtually no time to make and you can use any extra topper ingredients to make a fast Caprese Salad on the side.  For the salad, just layer the mozzarella, tomatoes, basil then drizzle with extra virgin olive oil and balsamic vineagar.  Season with fresh cracked pepper and sea salt and you're good to go!

Caprese Burgers with Pesto Mayonnaise

Ingredients

• 1 pound ground beef
• Salt and pepper
• Fresh mozzarella, sliced
• 1 tomato, sliced
• Fresh basil leaves
• Burger buns
• 1/2 cup mayonnaise (As usual I used Fat Free Greek Yogurt instead)
• 1/4 cup pesto

Directions

1. Mix salt and pepper into beef (or if using pre-formed patties, season each side of the patty).  Place on a hot grill and cook through, flipping once.  Near the end of the grilling time, add cheese.  Cover grill and cook for a few minutes until the cheese is melted.
2. Meanwhile, mix together the mayonnaise and pesto in a small bowl.  Set aside.
3. Place burger onto bottom half of bun.  Top with tomato and basil.  Spread pesto mayonnaise on top half of bun.  Serve.

Source: I was Born to Cook 

Cherry Cheesecake Bites

Today I wanted to share a simple treat that you can make for your 4th of July celebration.  It literally took me minutes to put together and is a super cute way to celebrate America's birthday.

I've had these Cherry Cheesecake Bites bookmarked for quite some time but to add to the red, white, and blue festivity, I decided to try to dye my graham cracker crumbs blue.  Not wanting them to get too wet I ended up using gel food coloring.  If you attempt it with regular food coloring please let me know how it turns out!  And of course you could make them with naturally colored graham cracker crumbs, too.

I feel like most Fourth of July desserts feature strawberries and while that would be great as well, I went with cherries.  Because is there anything more American than Cherry Pie?

Looking for more ideas Summer recipe ideas for your Independence Day Celebration?

• Summer Strawberry Salad with Poppy Seed Vinaigrette (Panera copycat)
• Firecracker Shrimp
• Pork Sandwiches with Cilantro-Jalapeno Slaw
• Loaded Baked Potato Salad
• Herbed Potato Salad
• BLT Corn Salad Wrap
• My Mother-in-law's Broccoli Salad
• My Mother-in-law's Pasta Salad
• Sweet Beginnings Summer Pasta Salad
• Tomato Basil Orzo Salad
• Red, White, and Blue Cupcakes
• Watermelon Slush

Cherry Cheesecake Bites

Ingredients

• Fresh cherries (or strawberries, raspberries, etc.), washed and dried
• 1/2 block (4 oz) low-fat cream cheese
• 1/2 cup powdered sugar
• Pinch of salt
• Graham cracker crumbs
• Blue gel food coloring (optional)

Directions

1. In a small food processor (love my Cuisinart Smart Stick Hand Blender for this!) or bowl with electric mixer, beat together the cream cheese, powdered sugar, and salt.  Transfer sweetened cream cheese mixture to a small bowl.
2. In a small ziplock bag, add some graham cracker crumbs.  If desired, add a few drops of food coloring then seal bag and mix to combine.  Repeat until desired shade of color is created.  Pour prepared graham cracker crumbs into a bowl.
3. Make sure cherries are dry then dip into the cream cheese then graham crackers.  Repeat until you've dipped them all.
4. Eat and enjoy, taking care not to swallow the cherry pit!

Source: Barely modified from Oh, Bite It!

Buffalo Chicken Grilled Cheese Sandwiches

Someone please tell me where the time has gone.  Here we are at the end of April, already!  This freaks me out a little bit as I also realized this week, I'll hit the double digits until Baby Boy is estimated to make his entrance.  Whoa!  Good thing we already bought his infant carseat, crib (needs to be built still), and painted his nursery this past weekend.  If he decides to make an early entrance (please don't!!) at least we're somewhat prepared.  Still a million and a half things to do, though.

Anyway, with April being National Grilled Cheese Sandwich Month, I wanted to share one more grilled cheese recipe after already having shared my unorthodox Grilled Cheese Donut.

This one is still not traditional but at least all in the savory camp.  If you're a buffalo chicken lover, this recipe is for you.  The sauce is surprisingly sweet and has just enough spice to call it "buffalo".  I had some leftover day old bread from Jimmy John's so my sandwiches were tinyyy and took me longer than I'd like to butter and put the (yummy!) white sauce.  Still, the finger sandwich size made them extra fun to eat and would be good for tiny children hands :).  If you follow the recipe as written, you'll get 2 regular-sized sandwiches.

One Year Ago: Southwestern Stuffed Sweet Potatoes
Three Years Ago: Summer Corn and Vegetable Soup

Buffalo Chicken Grilled Cheese Sandwiches

Ingredients

For the White Sauce

• 2 tablespoons non-fat Greek yogurt
• pinch of sugar
• pinch of garlic powder

For the Buffalo Sauce

• 1 tablespoon unsalted butter
• 1/4 cup Frank’s hot sauce
• 1/2 teaspoon packed brown sugar
• 1 teaspoon apple cider vinegar

For the Sandwiches

• 3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
• 2 tablespoons minced red onion
• 2 tablespoons minced celery
• 4 1/2-inch thick slices Italian bread
• 1 tablespoon unsalted butter, at room temperature
• 4 slices cheddar cheese

Directions

1. To make the white sauce: In a small bowl, stir together the yogurt, sugar, garlic powder and a pinch each of salt and pepper.  This can be made ahead if desired and refrigerated.  
2. To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.
3. Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce the remaining non-buttered side of the bread. Top each slice with a slice of cheese and half of the chicken mixture and then place the remaining cheese slices over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out).
4. Heat a heavy-bottomed skillet or grill pan over medium heat. Place the sandwiches butter side down in the pan and cook until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. Use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve.

Source: Barely modified from Tracey's Culinary Adventures

Grilled Cheese Donut

Happy National Grilled Cheese Day!

Today I'm sharing a sight to behold.  It's no ordinary grilled cheese.  It's an entree...no...it's a dessert.  It's a grilled cheese DONUT!

Instead of bread, the cheddar cheese is sandwiched between two Krispy Kreme doughnuts.  It's sweet, it's savory, it's one of the most amazing inventions ever.  I like to use Krispy Kremes because they have the softest and fluffiest melt-in-your-mouth texture but any yeasted glazed doughnut will work.  I'll admit I was pretty grossed out when I realized I was buttering a glazed doughnut but how else are you supposed to get that signature grilled bread texture?

The credit for the concept goes to Tom+Chee, a local Cincinnati joint that specializes in a menu of just grilled cheese and tomato soup!  It's now nationally known after being featured on Man v. Food and Amazing Eats.

What's your favorite grilled cheese?

Also, have you entered my 4th blogiversary giveaway?  4 prizes at stake and the rafflecopter ends soon!

Two Years Ago: Banana Split Cupcakes and Chinese Steamed Fish
Three Years Ago: Blueberry Citrus Cake
Four Years Ago: Crockpot Turkey and Cake Balls (Truffles)

Grilled Cheese Donut

 
Ingredients

• Glazed doughnut (I prefer Krispy Kreme brand)
• Unsalted butter
• Sliced sharp cheddar cheese
• Salt

Directions

1. Heat a large skillet or griddle on the stove.
2. Cut doughnut in half and lightly butter each side on the non-glazed surface.  Place one doughnut half butter side down then top with a slice of cheese (on the glazed side) and then sprinkle with a crank of freshly ground sea salt (a small pink of regular salt will also work).  Place the other doughnut half on top.  The buttered sides should both be facing outward.
3. Grill on heated skillet or griddle. Flipping and removing when desired doneness is achieved and cheese is melted.
4. Enjoy hot!

Source: Inspired by Tom + Chee

Philly Cheesesteak Sloppy Joes

I've had this recipe bookmarked for quite some time now.  It's one of Sarah's most popular recipes and now I understand why.  Not only is it a great weeknight meal but the flavor is one that the whole family will love, too.

Have you ever noticed that ground beef pretty much never comes in one pound packages unless you buy the rolls?  I always end up with 0.1, 0.3, and so on pounds of beef leftover and then I end up freezing it.  Eventually, I have enough collected to create another meal and that's where this recipe came in.  To stretch my ground beef further, I "beefed" it up with some mushrooms.

Then, to add more zest and to further copycat a flavor I love at my favorite Philly Cheesesteak joint, Penn Station, I substituted some tangy banana peppers for the green bell peppers.  Last but not least, I found the filling juices to be a bit too runny so I recommend to reduce the beef stock.  It was also lacking in flavor to me.  Maybe it's the type of steak sauce I used?  Sarah recommends A-1 but all I had was generic store-brand sauce.  I amped mine up by adding additional steak sauce, Worcesteshire sauce, and garlic powder.  All of these changes are reflected below.

If you want to simplify the recipe further, you could always put provolone cheese slices directly on top of the filling instead of creating the sauce but it's not nearly as melty this way and you can't go totally crazy with the cheese like I did.  But either way, go ahead and dig in...these are super sloppy and I recommend a fork!

Two Years Ago: Pierogi and Kielbasa Bake - Another easy weeknight meal.

Philly Cheesesteak Sloppy Joes

Ingredients

For the Filling

• 3/4 pound lean ground beef
• 1 softball-sized onion, chopped
• 1/2 green bell pepper, chopped
• 1/3 cup banana peppers, chopped
• 4 ounces mushrooms, chopped
• 3 Tablespoons steak sauce
• 1 teaspoon Worcesteshire sauce
• 1/2 teaspoon garlic powder
• 3/4 cup beef stock
• Salt and ground black pepper, to taste

For the Cheese Sauce

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1 cup (4 ounces) provolone, shredded (I used 5 slices of pre-sliced smoked provolone)

For Serving

• Rolls or buns of choice
• Mayonnaise (optional)

Directions

1. In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Drain the majority of the grease then add the onion, green pepper, banana pepper, and mushrooms and cook another 3-4 minutes, until the vegetables start to get tender. 
2. Stir in the steak sauce, beef stock, Worcestshire sauce, and garlic.  Season with salt and pepper to taste then bring up to a simmer and cook about 2 minutes. 
3. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 
4. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute until foaming. Whisk in milk, bring up to a simmer and let thicken slightly, about 2 minutes. Turn off heat and stir in the cheese.  Continue to stir until melted through. 
5. To serve, smear some mayonnaise on the top of the rolls.  Place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Source: Modified from A Taste of Home Cooking

Recipe Swap: BBQ Cheddar Meatloaf with Caramelized Onions

Anytime the Blogger's Choice Swap comes along I jump at the chance to participate.  It's always fun to explore someone's blog and pick the perfect recipe to make from a collection of hundreds.  I spend far too many hours drooling over the blog and debating what to cook!

This week, I received The Jey of Cooking.  There were many recipes which I considered including this simple yet delicious looking Pasta with Tomato Marscapone Sauce and Chicken and Gnocchi Soup.  What always stands out on a blog though is an original recipe so that's what I ultimately went with.

It was super tasty...borderline addictive maybe.  It was a nice combination of sweet and salty with bursts of caramelized flavor from the onion and barbecue sauce.  I used ground turkey because that's what I had on hand and it was good but I'm sure it would be phenomenal with beef.  My husband especially liked the crunchy french fried onions on top.  And, I'll admit I picked them off the top of the leftover meatloaf because no sense in wasting the crunchiness which would inevitably turn to mush with microwave reheating :).

Thank you Jey for sharing and Sarah at Taste of Home Cooking for hosting.  Check out the blog hop below to see what everyone else made!

Two Years Ago: Sausage, Pepper, and Onion Hoagies and Chinese Scallion Pancakes with Asian Beef
Three Years Ago: Grandma B's Chicken a la King and Cream Biscuits

BBQ Cheddar Meatloaf with Caramelized Onions

Ingredients

• 1 1/2 Lbs. Ground Beef (I used ground turkey instead)
• 1 Onion, diced
• 1 Tbsp. Olive Oil
• 2 Cups Shredded Cheddar Cheese, divided
• 3/4 Cup Uncooked Oatmeal
• 1 Egg, Beaten
• 1 Cup Barbeque Sauce, divided
• 1/4 Cup French Fried Onions (from a can)

Directions

1. Heat olive oil in a skillet over medium-low heat.  When hot, Add the onions and let cook until golden and soft, about 35 minutes, stirring just a few times.
2. Preheat oven to 375.
3. Meanwhile, add the ground beef, half of the cheddar cheese, oatmeal, egg and half of the BBQ sauce to a large bowl and, using your hands, mix until combined.  When onions are finished, add to the bowl and, with a wooden spoon, fold in until well mixed.Add meat mixture into a loaf pan coated with cooking spray and form into a loaf shape.  Top with the remaining BBQ sauce and cheddar cheese and bake for 45 minutes.  Remove from oven, add french fried onions and return to oven and bake for an additional 5 minutes.
4. Allow to cool for 5-10 minutes before slicing and serving.

Source: The Jey of Cooking

Meet Ribeye and T-Bone + Beef and Sweet Potato Stew

Since Monday was a vegetarian recipe, today here's one for the carnivores.  Remember when I said I'd be partaking in a cow share?

Meet Ribeye and T-Bone.

Ribeye (left) and T-Bone (right) as babies.

The email I received about them from their owner said "Ribeye and T-Bone Say 'Hi We're Tasty!'".  When I saw their baby picture, it made me sad to think that in a few short months, they'd be food.  I thought you weren't supposed to name the animals that you eat but what do I know.  My friend Amy said she visited the farm herself and saw how they were raised.  She assured me they had a really good life and quite well taken care of while alive.  They were grass fed cows that were raised using organic methods by her co-worker on his personal land.  Amy bought 1/4 of T-Bone and of that, we purchased 1/4 of that for a total of 1/16th of a cow share for our personal consumption.  It was a hot, dry Summer here in Ohio which resulted in less grass for T-Bone and Ribeye to graze upon.  Thus, they ended up smaller than anticipated.  Just about 1000 pounds.  After all the processing, our total yield was just roughly 20 pounds of meat.  A lot of time and effort goes into such a small amount of meat and now I understand why it is better for our planet if we would reduce our consumption of it.

In all, our part of the share included:

• 1.2 lb stew meat
• ~2 lb round steak
• 2.58 lb flat iron steak
• 1.27 lb sirloin strip steak
• 1.10 lb filet mignon
• 1.5 lb brisket
• 1.58 lb soup beef bones
• 3.33 lb beef chuck steak
• 1.04 lb ribeye steak
• 8 lb ground beef
• 1 ox tail

Our 1/16th cow share in our side-by-side freezer.
We needed surprisingly less room needed than we anticipated.

Now here's where the story gets a little bit sad.  We stored our beef in our spare refrigerator which is kept the basement.  Sometime over Christmas, the circuit broke on that outlet along with 3 others in the house.  While we noticed our outdoor Christmas lights mysteriously stopped working, it never occurred to us that other outlets could also have been affected.  It wasn't until 2 or 3 days later that my husband went to the basement and to his horror, saw a bloody puddle forming underneath the refrigerator.  We felt the beef and though it felt cool to the touch, it clearly had thawed almost completely.  We deemed it too risky to try to eat or save and with a heavy heart, threw away nearly all our precious cow share.  I had only used the tail (mom made a great soup out of it), the stew meat, and the round steak.  The brisket is safe at Amy's house because it's a part of a giant chunk of meat which we could not divide as it was frozen.  We had plans to grill the steaks when the summer got warmer.  I felt so guilty that T-Bone had died in vain...

So this brings me to the meat that we DID get to enjoy.  This stew was sweet and salty and comforting.  I enjoyed the use of sweet potatoes instead of the regular run of the mill potatoes.  The flavor contrast was lovely.  It was by far the most tender, rich beefy tasting meat I have ever had.  Given this wasn't even that premium of a cut, it makes me lament the more prime cuts that will never be tasted.

RIP T-Bone.  You were a good cow.

Two Years Ago:  Cookies and Cream Oreo Look-Alike Cake and Stovetop Mac and Cheese
Three Years Ago: Vegetable Soup (with Optional Sausage for the Men)

Beef and Sweet Potato Stew

Yields: 6 servings

Ingredients

• 3/4 cup all-purpose flour with a big pinch of salt and pepper 
• 1 1/4 pound stew beef, cut into 1-inch chunks 
• about 1/4 cup olive oil 
• 1 medium yellow onion, coarsely diced 
• 2 cups peeled and thickly sliced carrots 
• 3/4 pound cremini mushrooms, cleaned and cut in half 
• 6 cloves of garlic, minced 
• 3 tablespoons tomato paste 
• 1/2 cup light beer (I used red wine)
• 1 pound sweet potato, peeled and diced into 1-inch chunks 
• 4 cups beef broth (more if you’d like it more soupy) 
• 1 bay leaf 
• 3 teaspoons fresh thyme leaves, coarsely chopped
• 1 tablespoons Worcestershire sauce 
• 1-2 tablespoons sugar 
• salt and pepper to taste 
• couscous, rice, or pasta and parsley to serve 

Directions

1. In a large ziplock bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake, ensuring that all of the beef is lightly coated in flour and seasoning.  Set aside. 
2. In a large dutch oven, heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside. 
3. In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and carrots and cook until onions are translucent, about 5 minutes. Add mushrooms and garlic, and cook for another 3 minutes. Add tomato paste and heat through. Deglaze the pan with the beer or wine, scraping the browned bits from the bottom of the pan as the beer steams. 
4. Add the sweet potatoes, and cover with beef broth. Add bay leaf, thyme, and Worcestershire sauce. 
5. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through. Taste and add sugar (this helps the acidity), salt, and pepper as necessary.  Remove the bay leaf. 
6. Serve stew over couscous, rice, or pasta with fresh parsley if desired.

Source: Joy the Baker

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

Oh my god this is without a doubt the best sandwich I have EVER eaten!!!  And it's a crockpot recipe so dinner was on the table in under 15 minutes which was perfect since my husband had to eat early in order to digest before his running group training session.

I'm a fan of French Dip Sandwiches but this juice and the balsamic-honey glaze brings this particular version to a whole new freaking level.  I mean it is phenomenal!  I literally inhaled my dinner and had to refrain from eating a second sandwich.  Then, I rushed to my computer to blog about it because keeping this recipe from you would be a crime.

The au jus dip juice is full of yummy beefy and slightly acidic flavor (from the balsamic vinegar).  The beef is incredibly tender and sopping in the flavored juices.  The cheese is perfectly melty and the glaze just puts everything over the top with its syrupy sweet sour perfection.  I used rye hoagie rolls as my bread and wish I had used something a little more substantial because the tender bread wanted to fall apart under the weight of the beefy goodness as I drenched it with dip juices.  The cheese acted a bit like glue as it precariously held the sandwich together!

Yep.  My mouth is still watering a bit as I write this post.  I cannot wait to eat the leftovers for lunch  tomorrow!

PS:  Happy Birthday, Mom!  I love you!

Two Years Ago: Cheddar Cauliflower Soup

Three Years Ago: Sushi, Zuppa Toscana, and Sun-Dried Tomato, Basil, and Parmesan Muffins

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

I was so eager to eat this sandwich that I smooshed my two halves together
before I realized  the photo would look way better if I kept it open...
hence the onions and some beef stuck to the cheesy side.  Oops!

Ingredients

For the Sandwiches

• 6 sub rolls (I love rye!)
• 1 recipe Balsamic Slow Cooker Beef with Onions (recipe below)
• 6 slices provolone cheese
• Mayonnaise (optional)
• Balsamic Honey Glaze (recipe below)

For the Balsamic Slow Cooker Roast Beef

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 4 cloves garlic, minced
• 1 large sweet onion, thinly sliced

For the Balsamic Honey Glaze

• 2 cups balsamic vinegar
• 4 Tbsp honey

Directions

1. Place onions in the bottom of your slow cooker.  Then add the roast beef.
2. In a large bowl, mix together  the remaining roast beef ingredients.  Pour over the beef and cook on high for 4 hours or low for 6-8 hours.  (I'd recommend the latter for the most tender beef!  Cook it low and slow!)
3. Once the roast beef has cooked, remove it from your slow cooker and transfer to a serving dish.  Shred the beef lightly with two forks.
4. Transfer the juice and onions to a fat separator (I have and recommend this one from Oxo).  Put the strained onions into a bowl and set aside.  Then pour about 1/4 to 1/2 cup of the juice over the roast beef.  Reserve the rest of the au jus juice for dipping.  Throw out the fat.
5. Make the glaze by combining the ingredients in a non-reactive saucepan.  Bring to a boil then lower heat to low and allow to simmer while stirring constantly. The glaze is done when it is thick enough to coat your spoon.
6. Turn on your oven broiler.  Open a bun on a baking sheet and if desired, smear a bit of mayonnaise on the top half then add a slice of cheese.  Place meat and some onions on the other half of the bun.  Put the baking sheet under the broiler and heat until the cheese begins to bubble and get slightly browned.  Remove the sandwiches from the oven then drizzle with balsamic-honey glaze.  It's strong so start light and add more as desired.
7. Serve sandwich with au jus for dipping.  Close your eyes and be amazed by how delicious it is.  Try not to eat more than one!

Source: Barely adapted from Culinary Concoctions by Peabody as modified from Add a Pinch

Mac and Cheese Entry #7: Lobster Mac and Cheese

In case you didn't notice, I put the recipes that were more traditional in the front of the contest and progressively there included more and more "extra" ingredients.  We saved this one for last because it has lobster, one of the most decadent mac and cheese mix-ins.

Lobster has a buttery texture of its own.  My favorite way to have it is stir-fried Cantonese style (hmmm...if only I could find a recipe for that!).  This is a recipe that I had bookmarked a long time ago so I was glad to see Kristen had entered it into my contest because that forces me to make it.

The ingredients for this macaroni and cheese aren't cheap.  Obviously lobster isn't cheap (though the story goes that back in the dark ages, it was cheap enough for peasants to afford because lobsters were considered undesirable when they were fishing).  The cheese used in this recipe, also aren't cheap.  As is suggested in practically all recipes and both Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin, freshly grated cheese off a block are recommended for the best melt and creamy texture.

Maybe I had too high of expectations for this particular recipe but I'll be honest and say it fell a bit flat of my expectations.  The cheese sauce, despite taking great care in using fine ingredients and mixing vigorously, still had a little bit of grit to it.  Of course lobster is great but what worked really well in this recipe was the crunchy topping.  Panko breadcrumbs are awesome for creating a light-textured, super crunchy topping.  Even this partial-to-stove-top girl loved this topping.

So this is the last recipe!  Please make sure you're sharing and commenting on the blog posts in order to be entered for your chance to win!  I'm going to think about this over the holidays and then announce a winner in the New Year so there's still time to enter.  See this page for full contest details :).

To recap, here are all the entries in case you missed them:

• Best Potluck Mac and Cheese
• Smoked Macaroni and Cheese
• Bonnie's Grammy's Mac and Cheese
• Creamy Stove Top Mac and Cheese
• Lighter Baked Macaroni and Cheese
• Spinach and Bacon Mac and Cheese
• and today I'm sharing Lobster Mac and Cheese

Three Years Ago: Iced Sugar Cookies, Caramel Apple Cheesecake Pie, Chicken Noodle Soup

Lobster Mac and Cheese

Ingredients

• 8 oz. pasta shapes, such as cavatappi 
• 4 tbsp. unsalted butter, divided 
• 3 tbsp. all-purpose flour 
• 2 cups milk 
• 6 oz. fontina cheese, shredded
• 4 oz. white cheddar cheese, shredded
• ½ tsp. kosher salt 
• ¼ tsp. ground black pepper 
• Dash grated nutmeg 
• 12 oz. cooked lobster meat, cut into ½-inch chunks
• ½ cup panko Minced fresh chives, for garnish 

Directions

1. Preheat the oven to 400˚ F. Lightly grease a 2-quart baking dish or individual gratin dishes. Bring a pot of water to boil. Cook the pasta until a few minutes shy of al dente according to the package directions. Drain well in a colander. 
2.  While the pasta is in the colander, return the pot to the medium heat. Melt 3 tablespoons of the butter in the pan. Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes. Slowly whisk in the milk in small additions until completely added and no lumps of flour remain. Stir in the salt, pepper, and nutmeg. Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes. Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning. Remove the pan from the heat. Stir in the cheese and mix until completely melted. Return the pasta to the pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. Transfer to the prepared baking dish. 
3.  In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Stir in the panko and toss until the crumbs are evenly coated. Sprinkle the crumb mixture over the pasta in the baking dish. Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling. Serve warm topped with fresh minced chives, if desired.

Source: Annie's Eats as submitted by Kristen H.

Mac and Cheese Entry #6: Spinach and Bacon Macaroni & Cheese

We're getting towards the end of the contest.  Can you believe it?

Today's mac and cheese was submitted by Mandy.  She told me it's the BEST mac but technically cheating since it starts from a bag mix.  However she swore it was delicious and a must try, even if I'd never admit to liking it publicly.  Guess she kind of forgot the fact that I sorta kinda need to share the recipes with the entire world so now you all know our dirty little secret *gasp*!

As we already discovered earlier in our Mac and Cheese journey, sometimes the simplest macaroni and cheese recipes (like Bonnie's Grammy's Mac and Cheese which only has four ingredients, one of which is Kraft Singles!), can be surprisingly delicious.  Then, if you dress it up with ingredients like bacon, can you really go wrong?  I think not.

All in all, this is a great quick meal solution.  This was the first (and only) recipe submitted in the contest which included bacon and Chris approved of that addition.  If you hide and throw away the bag, you could impress your family as long as your conscience doesn't eat away at you ;).

Have you been remembering to enter for your chance to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

Three Years Ago: Chinese Chicken Corn Soup and Banana Pancakes

Spinach and Bacon Macaroni & Cheese

Ingredients

• 1 pkg. (12.6 oz.) Kraft Homestyle Macaroni & Cheese Dinner Classic Cheddar Cheese Sauce
• 2 cups packed baby spinach leaves
• 1/8 tsp. ground red pepper flakes
• 4 slices bacon, cooked, crumbled

Directions

1. Prepare mac & cheese in large saucepan as directed on package except do not top with bread crumb topping.
2. Stir in spinach and red pepper flakes; cook and stir 2 min. or just until spinach is wilted.
3. Stir in bacon. Sprinkle with crumb topping.

Source: Kraft as submitted by Mandy N.

Mac and Cheese Entry #5: Lighter Baked Macaroni and Cheese

Mac and cheese is the ultimate comfort food and that normally means it comes with the calorie count to match.  But what if I told you that you could get the same deliciousness and flavor at a small fraction of the nutritional bomb?  Normally low-fat, low-calorie substitutes are kind of bleh but this recipe I would not have suspected of being lightened up if I didn't know any better.

Most mac and cheese recipes call for an entire stick of butter.  This one has just ONE TABLESPOON.  That's only 1/8th and a huge savings right there.  Then, they also usually call for low-fat milk and/or cream.  This uses SKIM milk.  More calories banked for later!  But let's talk about the cheese.  I thought that surely a low-fat, pre-shredded cheese would yield a result that's less than creamy, right?  But I was wrong!  This lighter mac and cheese recipe could have passed for one of its full fat counterparts!  In fact, the nutrition is boosted with the use of fiber pasta, spinach, and whole wheat bread crumbs.

My only complaint with this recipe was with the secret ingredient - Frank's Buffalo sauce.  I agree it added a great kick of flavor (tangy with a bit of spice!) but there was a little too much for my taste.  I want my mac and cheese to taste pure if it's not a Buffalo Mac and Cheese recipe (like this Buffalo Chicken Casserole) so I would reduce it by half if I were to make this again.  And, I would consider making this again as a low-fat alternative...especially to help with warding off Holiday weight gain and sticking to New Year's weight loss resolutions!

Thanks Sara for sharing and I hope the rest of you readers do the same!  I think you know the drill by now.  Please share the post then come back and comment on the blog post because that's the only way I can track and enter you into the contest to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

One Year Ago: Cranberry White Chocolate Almond Cookies
Two Years Ago: Island Spice Pork Tenderloin
Three Years Ago: Cincinnati-Style Chili

Lighter Baked Macaroni and Cheese

Ingredients

• 12 oz high fiber elbows like Ronzoni Smart Taste (I couldn't find elbows so used penne)
• 1 tbsp butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• 2 tbsp Frank's Buffalo sauce (Stephanie's secret ingredient!)
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 1/4 cup seasoned whole wheat bread crumbs

Directions

1. Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3. Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Source: Modified by and as seen on Stephanie Cooks from Skinny Taste.  Submitted by Sara M.

Mac and Cheese Contest Entry #4: Creamy Stove Top Mac 'n' Cheese

Are you ready for the smoothest, creamiest, cheesiest macaroni that ever existed??  This is it without a doubt.  My in-laws and not-actually-a-huge-mac-and-cheese-fan of a husband named this the best mac and cheese yet.  But I'm not ready to declare a winner because we're only halfway through and each recipe has had its strengths...

So why was this one so well loved, you ask?  Looking at the ingredients, you'll note that this one contains eggs for richness.  It also uses evaporated milk.  Many mac and cheese experts have studied the use of milk, cream, and evaporated milk and generally, the latter is the key to ultra creamy, ultra smooth cheese sauce.  It's also the most forgiving when you need to reheat it (but, I guarantee that with this particular recipe, you won't have leftovers!).  As for the cheese factor, there is a whopping 3 CUPS of pure cheddar coating just 2 relatively meager cups (1/2 box) of macaroni.  When you compare the ratio versus previous recipes, there is usually about a 1:1 ratio of pasta to cheese versus this one is 1.5:1.  Even the vivid orange color told you how cheesy it would be.  Yes.  Cheese pleaseee!

As I was preparing this one on the stove I thought it was a bit too soupy again but the cheese sauce does thicken on standing and clings to every little noodle.  Plus as we just discussed, the cheese to pasta ratio is part of what makes it great.  I think it would still be okay if you tried to stretch the recipe by adding up to another 1/2 to 1 cup of macaroni, though.  Brenda says to add crushed Ritz crackers if desired.  I gave it a go but personally like it better without.  They get mushy pretty quickly which kind of defeats the purpose of adding them for an oven-like crunch factor.

Thank you so much Brenda for sharing this awesome recipe.  It was the quintessential no frills, creamy stove top classic cheddar mac recipe.

And for you, dear readers, another mac and cheese recipe means another chance to WIN!  Please as you share each entry, come back and comment on the blog post because that's the only way I can track and enter you into the contest to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

Three Years Ago: Loaded Baked Potato Soup

Creamy Stove Top Mac 'n' Cheese

Ingredients

• 8 oz (2 cups) macaroni
• salt
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 tsp Tabasco
• Pepper
• 4 T (1/2 stick) unsalted butter
• 12 oz (3 cups) cheddar cheese, shredded (I used 8 oz mild and 4 oz sharp cheddar)
• Ritz crackers, crushed (optional)

Directions

1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 tsp salt and macaroni. Cook until almost tender but still a little firm to the bite.
2. Mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 tsp salt, and 1/4 tsp pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until mixture is hot and creamy, about 5 minutes. Season with salt and pepper.  Top with crushed Ritz crackers if desired.

Source: The America's Test Kitchen Family Cookbook, page 234 as submitted by Brenda F.

Mac and Cheese Contest Entry #3: Bonnie's Grammy's Mac and Cheese

Before sharing this week's macaroni and cheese entry, I want to share a photo.  You remember my dog Toby, right?  Yep, he's a cute little fella as you can see below.

But wait a second.  On closer inspection you'd notice that to the side of my cute posing pup is a book.  And that book has a chunk of the cover chewed off.  And if you were to look at that same book in real life, you'd see doggy love bites all over as well.  And that same book, my dear readers, was the copy of Mac & Cheese by Ellen Brown that I had planned to give away in this contest!

How he got to it I'm still not quite sure as it was sitting high up on my desk.  And, it had been sitting there for weeks before Toby finally decided to do a "taste test" of his own.  Yes, Ms. Brown, the photos in your book look SO delicious that even my dear beagle could not resist taking a literal bite out of them.  Only, Toby must not have gotten the memo that there wasn't ACTUAL mac and cheese inside the book!  But fear not, this just means that I get to keep this now well-loved copy and will buy a brand new one for the winner.  Because as cute as he is, I'm sure you don't really want the one that has been in my dog's mouth...

So back to recipe sharing.  This recipe comes from Bonnie and she got it from her grandmother.  Looking at it, you can tell it's totally a family recipe.  There are no measurements.  I'll admit that when I first saw this in my email, I was skeptical.  Just four ingredients and using cheese that's not freshly shredded?  Humph!  The cheese snob in me and the cheese goddesses Ellen Brown and Laura Werlin would turn their noses up at this straight away.

What's funny is that in her submission, Bonnie said "I hope you enjoy this even if you don't choose it for the contest".  But a contest is a contest and so I dutifully made it...adding a splash of cream for extra richness.  I made homemade stewed tomatoes from my stash of canned tomatoes figuring if this recipe was going to have a few simple ingredients, I might as well start from the best.  I stirred it when it came out of the oven and well...it looked a little soupy.  But that's okay because Bonnie also mentioned that she personally thought it was better only slightly warm or even the next day as the flavors continue to meld together and the cheese sauce becomes thicker.

Tentatively, I took a bite.  And then, a big smile spread across my face.  I closed my eyes and was taken back to my own childhood.  It was something I had long forgotten but this recipe took me back there.  I remembered a nostalgic time of Mom making a homemade chicken broth and serving it with macaroni noodles.  Being the cheese head that I was (and still am today!) I would sometimes add a slice or two of Kraft American singles and microwave it until melted.  I'd stir it together and call it macaroni and cheese.  Come to think of it.  That was probably one of the first original "recipes" that I ever made myself.

You see, this recipe is so simple and so pure.  It's best eaten with a spoon instead of a fork because the sauce, though very creamy and cheesy, is liquidy.  But it's addicting.  I really can't explain it!  My mother-in-law felt this was the best recipe to date.  I also thoroughly enjoyed it so thank you so much Bonnie for sharing your grandmother's recipe!

Thank you to those that have been sharing and then commenting on each of my Mac and Cheese Mondays posts.  To make it easier for you, every post always has social media buttons for sharing at the bottom of the post.  I noticed there are more shares than comments so if you want to make it count as a contest entry, please be sure to leave a comment letting me know you have shared as this is the only way I can keep track of who you are!  You want to do this so you can enter to win one of two great cookbooks: Mac &Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See this page for full contest details :).

Three Years Ago: Classic Pot Roast

Bonnie's Grammy's Mac and Cheese

Ingredients

• 1 box large elbow macaroni 
• 1 package Kraft American singles (the orange kind) 
• 1 can of stewed tomatoes (I usually use the Italian seasoned ones, but any flavor will work!) 
• Milk (Christine's Option: Add a little cream for extra richness and extra creamy mac!)

Directions

1. Cook the macaroni until al dente, according to the instructions on the box.
2. Put the pasta back in the pan and add the stewed tomatoes (juice and all!).  Pour the pasta and tomato mixture into a clear, glass lasagna pan.  Add enough milk directly into the pan so that it reaches half-way up the sides.  Cover the top of the pasta with a layer a cheese slices. 
3. Bake in a 350 oven until the cheese is melted.  Take the pan out of the oven and carefully stir the melted cheese into the pasta.
4. Eat!

Source: Bonnie's Grammy as submitted by Bonnie

Savory BBQ Pulled Pork Cinnamon Roll

What I'm about to share with you may sound weird.  In fact, tons of my facebook fans who saw the sneak peek photo said they would have to see and try it to believe it.  But by the end of this post, I'll have you being a believer.  And once I break it down for you, you'll come to understand that what sounds crazy is actually quite genius!

The savory BBQ Pulled Pork Cinnamon Roll.  It is the love child of two American favorites - BBQ Pulled Pork and Cinnamon Rolls.  It is savory with a touch of sweetness.  Consider that cinnamon and brown sugar, the basic components of a traditional cinnamon roll filling, are easily ingredients in a pork entree glaze or bbq sauce, anyway.  Then, consider that a cinnamon roll, is no more than a bread bun that's rolled up all fancy.  Instead of serving pulled pork on a bun, it's rolled up cinnamon bun style!  And then it's drizzled with extra barbecue sauce.  Because no one likes a naked cinnamon roll and it just looks pretty.  Suddenly, what seems like a freak Frankenstein dish is not that mad but instead makes perfect sense!

Once I tried this dish, my mind started racing and considering all of the other savory cinnamon roll possibilities.  I could stuff it with shredded buffalo chicken and either cheddar or blue cheese with a drizzle of ranch or blue cheese dressing.  Or how about that fantastic Hawaiian Pulled Chicken and jazzed up hawaiian bread dough and then finishing with some of that extra sauce?  Yes...I think I shall be trying to bring some of these recipes to reality someday soon.  This recipe opened up my mind to a whole new world of possibilities!

Give it a try, I think you'll like it!

One Year Ago: Roast Beef with Onion Gravy
Three Years Ago: Corn Casserole and Sweet Potato Souffle

Savory BBQ Pulled Pork Cinnamon Roll

Ingredients

For the dough

• 1/2 cup milk (2%)
• 1/2 cup butter
• 1/2 cup warm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 2 eggs
• 4 - 4 1/2 cups all purpose flour, plus more for dusting work surface

For the Filling

• 2 Tbsp butter, melted
• 1 tsp cinnamon
• 1/2 cup brown sugar
• Leftover BBQ Pulled Pork (suggest 2 recipes of Slow Cooker Pulled Pork)

For Drizzling

• Additional BBQ sauce

Directions

1. Heat the milk and butter in s mall saucepan or in the microwave until the butter melts.  Set aside and allow to cool until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a stand mixer fitted with the paddle attachment, mix together warm water, yeast, sugar, and eggs at low speed until well combined.  Then add the warm milk mixture and 2 cups of flour.  Mix at medium speed until thoroughly blended, about 1 minute.
3. Switch to the dough hook attachment.  Add another 2 cups of flour and continue to knead at medium speed until dough forms a ball and is smooth, about 10 minutes.  If needed, add additional flour by the tablespoon to make the dough come together.  Cover bowl with a clean, damp kitchen towel and leave in a warm, draft-free spot to rise until doubled in size  (about 1 1/2 to 2 hours).
4. Meanwhile, combine the brown sugar and cinnamon in a small bowl and set aside.  Generously butter a 9x13 metal baking pan.
5. After the dough has doubled in size, punch it down and turn it out onto a lightly floured work surface.  Using a rolling pin, roll the dough into a 16 by 12 inch rectangle with the short side facing you.  Brush the melted butter over the surface of the dough.  Then sprinkle the cinnamon sugar mixture.  Finally, spread a healthy layer of pulled pork over the surface of the dough leaving a 1-inch strip on one of the short sides.  Tightly roll the dough into a spiral and pinch the free end to seal.
6. Using a piece of string or sharp serrated knife, cut the roll into six equal slices and place them swirl side up in the prepared 9x13 pan.  Cover with a clean, damp dish cloth and allow to rise until puffy and almost doubled (about 1 hour).  Near the end of the second rise time, preheat an oven to 350 degrees F.
7. Bake rolls at 350 degrees F for 40-50 minutes.  Remove from oven and allow to cool in the pan for 10-15 minutes.  Drizzle with your favorite barbecue sauce and serve warm.

Source: Adapted from Food Pusher

Mac and Cheese Contest Entry #2: Smoked Macaroni and Cheese

"Smoked" is the perfect description of the predominant flavor in this macaroni and cheese.  My in-laws swore it was the smell of bacon but really, it was all just smoked gouda.  I'm a sucker for smoked gouda.  In fact, it's my favorite cheese.

The seasonings were also interesting.  Most mac and cheese use either hot sauce, mustard, and/or cayenne pepper as is the case of this recipe to make the flavors pop.  But, I've never seen tomato paste in a macaroni and cheese recipe before. It added a welcome depth to this classic dish.  As it only calls for one tablespoon, I was very glad to have a handy stock of frozen tomato paste cubes in just that size.  If you haven't tried it yet, next time you open a can, just measure them into tablespoon sized portions and freeze.  When you need them, pop them out and add to your dish.  No more waste!

As I was combining the noodles with the sauce I was seriously salivating from the smell.  So, I decided to "cheat" and sneak a bite (anyone else do this?) before I put it into the oven to finish.  This is when I got *really* excited.  It tasted even better than it smelled!  I was tempted to stop right then and there but alas, I had to continue to be true to the recipe that was submitted.  And I'm glad I did that because the crunchy topping on this macaroni was really good (and pretty!), too!

My verdict?  Definitely worthy of an upcoming Thanksgiving side dish slot or just for the next time you're craving the comforts of macaroni and cheese.  Thank you so much Stacey for sharing!

I hope you've been sharing and then commenting on each of my Mac and Cheese Mondays posts so you can enter to win one of two great cookbooks: Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See this page for full contest details.

One Year Ago: Cheesy Italian Meatballs with Marinara Sauce
Three Years Ago: Home Fries and Beach Shrimp

Smoked Macaroni and Cheese

Yields: 8-10 servings

Ingredients

• 4 Tbsp (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 1 Tbsp tomato paste
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups shredded smoked gouda cheese, divided
• Salt and freshly ground pepper, to taste
• Pinch of cayenne pepper
• 4 oz country-style bread
• 2 Tbsp unsalted butter, melted
• 1 lb rigatoni, cooked slightly under al dente and drained

Directions

1. Preheat an oven to 375 degrees F.  Butter a large rectangular baking dish.
2. In a saucepan over medium heat, melt the 4 tablespoons butter.  Add the flour and cook, stirring frequently, about 3 minutes.  Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes.  Whisk in the tomato paste.  Add 1 1/2 cups of each cheese and stir until melted.  Season with salt, black pepper, and cayenne.
3. Tear the bread into crumbs.  In a small bowl, stir together the bread crumbs and 2 tablespoons melted butter and season with salt.
4. In a large bowl, combine the pasta and cheese sauce then pour into the prepared baking dish.  Top with the remaining cheese and the buttered bread crumbs.  Bake until the cheeses are golden and bubbly, about 40 minutes.  If the top becomes too dark, cover with aluminum foil.  Let stand for 10 minutes before serving.

Source: Slightly adapted from William's Sonoma as submitted by Stacey

Pumpkin Coffee Cake with Brown Sugar Glaze

In honor of the US Elections on Tuesday I offered my facebook fans the option of voting on the recipe that I would share on Wednesday.  The results were unanimous.  As I'm typing this blog post, I'm watching the results of the election come in.  No matter what side you're on, I think we can all agree that this recipe is delicious.  And that's something we can all unite around :).

I apologize in advance for the less than stellar photo.  I brought this dish to Thanksgiving themed Dinner Club as a last minute dessert when Emily and Scott could no longer make it.  You see, they were in charge of our only planned dessert for the evening and also our regular "event" photographers.  But they had a great excuse for missing their first dinner club since we started about 3 years ago.  Emily and Scott are the proud new parents of twin girls - Paige and Claire!  They came much earlier than expected but everyone's healthy and well.

As for the cake?  It was amazing!  Moist and full of Fall flavors.  But the best part has to be the fact that it's just dressed up boxed cake mix.  You heard me!  And Shhhh!  Don't give away this little secret because no one would suspect ;).

PS: Have you shared my Macaroni and Cheese Mondays post yet and left a comment letting me know you've shared?  Nobody has yet which makes me really sad.  Remember, prizes are at stake here!  And while I wouldn't mind keeping one of these great cookbooks for myself, they're really meant for one of my wonderful readers!

One Year Ago: Strip House Potatoes Romanoff and Chicken and Roasted Root Vegetable Pot Pie
Three Years Ago: Pumpkin Pie Fudge and Marinara Magnifica

Pumpkin Coffee Cake with Brown Sugar Glaze

Ingredients

For the cake

• 1/3 cup water
• 1 can (15 oz) pureed pumpkin
• 2 eggs
• 1 Tbsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 box (18 oz) yellow cake mix
• 1 tsp baking soda

For the topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/3 cup walnuts, chopped (optional)
• 4 Tbsp butter, melted

For the glaze

• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the water, pumpkin, eggs, 1 tablespoon vanilla, and pumpkin pie spice until well combined.  Add the cake mix and baking soda and mix until just combined.
3. Grease a 9x13 pan with butter and pour the batter into the pan.
4. In a small bowl, mix together ingredients for the topping.  Sprinkle over the top of the cake using your fingers.  Bake at 350 degrees for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Combine the glaze ingredients in a saucepan and bring to a simmer.  Remove from heat and continue to stir until all the sugar dissolves.
6. When the cake is finished baking, poke holes over the entire cake surface using a fork or a skewer.  Pour the glaze all over the cake.  Serve warm or at room temperature.

Source: Heather's Dish as seen on Pretty. Good. Food.