Spinach Artichoke Macaroni and Cheese

As we enter the winter months I always want nice warm and filling meals. Macaroni and cheese always fits the bill for those really frigid days! This version of mac and cheese is a lot like that spinach and artichoke dip that you get at restaurants as an appetizer. I found this on a bunch of different websites, but I went with a recipe from tablespoon.com.

Ingredients:
1.75 Cups Jack Cheese
1/2 Cup Pecorino
1 Box Frozen Chopped Spinach
2 - 6oz Jars Marinated Artichoke Hearts
1.75 Cups Milk
3/4 Cups Sour Cream
4oz Cream Cheese
3/4 Box of Macaroni


Directions:
Mix the milk, sour cream, and cream cheese and whisk until combined. Add the jack and pecorino and mix. Cooke the pasta, strain, and add to the milk/cheese mixture. Mix well until creamy. Thaw the spinach and squeeze out extra liquids. Strain and chop artichokes. Add to the pasta mixture and mix well. Pour pasta mixture into a large baking dish. Bake at 400 for around 30-40 minutes.

Enjoy,
Becky

Apple Gruyere Panini

Did I ever mention I love sandwiches? I have? Well, I still do. Josh found this sandwich and I was excited to try it especially because it is the simplest thing to make too. I have had fruit in sandwiches before and loved them, so I knew this wouldn't be any less delicious. Depending on how big you like your sandwiches this makes about two sandwiches for two people.

Ingredients:
1 Granny Smith Apple
8 Slices Tuscan Bread
6 oz of Gruyere Cheese
Honey has a spread

Directions:
Spread honey on all slices of bread. Cut apple and cheese into thin slices. Place cheese slices and apple slices on one side of bread. Sandwich together and press on panini press until cheese is melted. That's it!
Simple and delicious!

Enjoy,
Becky

Caramel Pecan Sweet Rolls

There's nothing like a delicious breakfast pastry to start your day. Whether for a holiday treat, group gathering, or a Friday at work, sweets first thing in the morning will always give you a head start to a great day. The first time I made these was for a group gathering I was invited to by a friend from work. It was a hit and my friend told others at work they loved it and I started getting requests to make it again. So it has now become my go to recipe for work treats. I found this recipe on a news site and can't seem to find it anymore...good thing I printed a copy.

Ingredients:
5.5 - 6.5 cups flour
2 packages active dry yeast
1.75 cups milk
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
1 cup brown sugar
1/2 cup melted butter
2 tablespoons corn syrup
1 cup chopped pecans
4 tablespoons softened butter
1/2 cup sugar
1 teaspoon cinnamon

Directions:
In a large mixing bowl combine 2.5 cups flour and the yeast. In a saucepan, heat the milk, water, 2 tablespoons sugar, salt, and shortening until warm and add to the dry ingredients. Beat at a low speed for 1 minute: scrape the sides of the bowl constantly. Beat on high for 3 minutes. Stir in enough of the remaining flour BY HAND to make a soft dough, turn out on a floured surface and knead until smooth. Cover and allow the dough to rest for 20 minutes.
In the meantime combine the brown sugar, melted butter, and corn syrup in a saucepan. Cook and stir until blended. Pour the mixture evenly in two greased 9 inch round pie tins. Top mixture with pecans.
Punch down dough. Divide the dough in half into a 10x6 rectangle. Spread with softened butter. Combine the 1/2 cup sugar and cinnamon and sprinkle over the dough. Roll up, jelly roll style beginning with the long side: seal edges. Cut the dough into 1-inch slices and place cut-side down in prepared pans. Cover and refrigerate 2 and up to 24 hours. Remove frome refrigerator and let stand up to 20 minutes. Bake at 425 for 20 to 25 minutes. Place under a cookie sheet in oven to avoid dripping. Allow to cool on racks. Serve warm.


It seems like there is a lot to this recipe, but it's so simple once you get going. I usually make them the night before so all I have to do is place them in the oven and enjoy the next day.

Be prepared for compliments and requests for more!

Enjoy,
Becky