Panko Macaroni & Cheese Casserole

Ever since I was preggers with Paxton, I have loved Mac & Cheese…

but it had to be THE BOXED KIND. 

Oh good heavens, I am so ashamed to admit that to you. 

The fake cheese tasted so good! I ate a whole box for lunch.  Eeek!  {with a salad!!!!}

  I have been on the hunt for a homemade gooey, cheesy Mac & Cheese to replace my addiction ever since, and I haven’t found one that we like.

  Well, when I saw this recipe from The Sunflower Supper Club I knew I had to give it a go.  I mean, it had sour cream in it! How could I go wrong?  They don’t have one recipe on their site that we haven’t LOOOOVED.   This Mac and Cheese was no exception!

  Kim calls it Creamy One Pot Macaroni and Cheese, but since I used more than just a pot, I felt like I would be lying to you, so we have dubbed it a new name at our house based on my favorite part, the buttery Panko on top!  

from Kim at Sunflower Supper Club

Ingredients

• 16 ounces, weight Pasta Shells
• 1 Tablespoon Salt
• 4 cups Cheese, We Did Two Sharp Cheddar And 2 Colby Jack
• 16 ounces, weight Cottage Cheese
• ½ cups Grated Parmesan Cheese
• 16 ounces, weight Sour Cream
• 1 cup Panko Bread Crumbs
• 3 Tablespoons Parsley Flakes
• 3 Tablespoons Butter, Melted

Preheat oven to 350*F
Boil noodles and salt until al dente. Drain and set aside.
In a large bowl, mix cheese and sour cream. Add in still warm pasta and mix well. Salt and pepper to taste.
Transfer to a sprayed 9×13 baking dish.
Mix together bread crumbs, parsley flakes and butter. Sprinkle over shells and cheese.
Bake for 35 minutes, or until brown and bubbly.

Serve hot!

Tastes best first day.

  You all this recipe is SO rich, SO creamy and SO divine, it made my eyes roll up in my head when I took a taste.  Yup, it’s THAT GOOD!

Thanks Kim, for allowing me to share your yummy dish today!  Head on over to Sunflower Supper Club and check out more of their amazing food!

~T

Tortellini Chili & Cheesy Fondue Bread

  Did you all have a fun weekend?   We don’t love Halloween and all that surrounds it, but we do love to dress up! So, we either head to Fall Fest at church, or we go see family members …

Settler’s Beans

Calling all Cow Pokes!  If a big cast iron pot full of beans makes your heart flutter, then you will LOVE these Settler’s Beans.
However, if a big pot of beans makes your hubby’s behind um, “flutter”? Then you may not want to thank me after all.  

Just sayin’.

  This recipe is adapted from my sweet blogging friend, Emily, over at One Lovely Life.  Making this pot of beans had me feeling like a real live Line Cook for the Chuck Wagon, back in the Wild, Wild West days.

Howdy, Partner!  

 

Doesn’t Dale make a cute cowpoke?  Thank goodness this is just a costume!  

{This costume was for 2011’s Fall Festival and yes, that is really a hub cap, but it made a darn good belt buckle! SO funny!}

  Oh man, it smelled so good in my kitchen, and I was super excited to use my Cast Iron Dutch Oven!  {No worries if you don’t own one, there are ways around it.}

  Ring that dinner bell, because your family is going to come running, once they get a whiff of this supper!

Adapted from One Lovely Life

{click title to print}

Ingredients

• 1 pound Ground Beef, Venison Or Turkey
• 1 pound Bacon, Cut Into Small Pieces
• 1 whole Large Onion, Diced
• 1 can (14.5 Oz) Butter Beans
• 1 can (14.5 Oz) Kidney Beans
• 1 can (15.5 Oz) Chili Beans In Sauce
• 2 cans (11 Oz Each) Pork And Beans
• ⅔ cups Brown Sugar
• ½ cups Ketchup
• 4 Tablespoons Molasses
• 1 Tablespoon Dry Mustard Powder
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons Black Pepper And Salt

Preparation Instructions

In a Cast Iron Dutch oven or other oven-proof pot, brown bacon until starting to crisp a bit, then add in ground meat and onions.
Drain any fat from the pan. Stir in butter beans, kidney beans, chili beans with sauce, and pork and beans.
In a small bowl, whisk together brown sugar, ketchup, molasses, mustard powder, black pepper and Worcestershire sauce. Add into the bean mixture, stirring well. Cover with Dutch Oven lid, and bake at 350* for 1 hour.

Other cooking methods:
If you like to camp, you can bake it in a Dutch oven over hot coals for a couple of hours.
If you don’t have an oven-proof pot, you can pour it into a 9×13 casserole dish and bake covered with foil for 1 hour at 350*.

  COOOOME AND GET ITTTTTTTTTTTTTTTTT!!!!

Serve with Corn Bread:

Nana’s Perfect Cornbread

• 1 cup flour (we used whole white wheat)
• 2 eggs
• 1 cup milk
• 1/4 cup oil
• 1 cup yellow cornmeal
• 1/3 cup sugar
• 1 T. baking powder
• 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.
We grew up putting butter, honey or syrup on our cornbread.

Or, if you are itchin’ for a change from the usual grub, try it with:

 Cheesy Jalapeno Ranch Cheddar Bread

{from Kim at Sunflower Supper Club} 

We LOVED the flavors together!

Dig in!

~T