Herb, Garlic and Cheese Pull-apart Bread

Nothing goes better with pasta than garlic bread.  When you make it as a pull-apart, it's easily served family style or on a buffet.  You want to use a firm bread, like sour dough, so it can stand up to all the toppings.

Here's what you'll need:
1 loaf sour dough bread
4 slices bacon, browned and crumbled
2 c Italian blend cheese
1 stick butter
2 TBSP minced garlic
1/2 tsp oregano
1/4 tsp basil
1/8 tsp pepper

Heat the oven to 375.
Score the sour dough in a criss-cross pattern, being careful not to cut the whole way through the loaf.

Flex the bread a little bit, to cause space between the bread.  Sprinkle with the cheese, pushing it into the cracks.

Melt the butter in a microwave bowl.  Stir in the herbs, garlic and pepper.  Pour over the top of the bread, slowly, so it can seep into the cracks.

Wrap the loaf, tightly, in foil.  Bake for 15 minutes.  Unwrap the top of the bread and sprinkle with the bacon.  Bake 15 minutes more, until the cheese is melted.  Let sit 10 minutes before serving.

Enjoy!

Taco Belles

Last night I was looking for an appetizer to take to a friend's house, so I was rummaging through the fridge. I found a bag of baby sweet peppers, and I thought they'd taste good stuffed.  What doesn't taste good stuffed?  I combined my love of stuffed things with my love of Mexican flavors, and these little beauties were born.

Here's what you'll need:
1 16-oz bag baby sweet peppers
1 8-oz cream cheese, softened
8 oz ground beef, browned, drained and crumbled
1 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 c shredded Mexican blend cheese
2-3 TBSP panko or bread crumbs

Combine the softened cream cheese with the meat, spices and cheese in a small bowl.  Stir until well blended.

Remove the tops of the peppers; remove the seeds.  Leave the smaller peppers whole; cut the longer ones in half long-wise.

Use a spoon to fill the cavities in the peppers with the meat and cheese mixture.

Place the peppers in a greased casserole dish.  You want it just large enough to hold the peppers, so the whole ones are supported by the larger ones.  Sprinkle with the panko.  This will give it a little bit of crunch after they are baked.

Bake at 350 for 20-30 minutes, until the cheese melts and the peppers begin to soften.

Enjoy!

Creamy, extra-cheesy mac-n-cheese

I LOVE CHEESE!  What better way to eat it than a big, steaming plate of macaroni and cheese?  As the weather gets cooler, I find myself turning more and more to the oven for meals.  This dish is delicious baked, with all the crusty edges around the top, but it can also be eaten right from the pot.  It's up to you.  But just a warning: this is the most decadent macaroni and cheese you will ever eat.  It's loaded with fat and calories, but in moderation it's great.

Here's what you'll need:
2 c uncooked elbow or small shell pasta
1 TBSP salt
3 TBSP butter
3 TBSP flour
1 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
2 c half and half
1 c milk (whole or 2%)
8 oz shredded sharp cheddar cheese
4 oz shredded Swiss cheese
4 oz shredded smoked mozzarella or smoked Gouda
paprika

Heat the oven to 375.  Grease a 2-quart casserole; set aside.

Bring a large pot of water to a full boil.  Add 1 TBSP salt and the noodles.  This might seem like a lot of salt, but this is the only chance you have to actually season the pasta itself.  Cook the pasta according to the package directions.  Drain and set aside.

Melt the butter in a large sauce pot.  Whisk in flour and seasonings.  Cook for a minute.  Whisk in half and half and the milk, stirring until constantly.  Bring to a boil, and cook 1 minute, stirring constantly.  Remove from heat.  Add cheese and stir until melted.

 
Gently fold the drained pasta into the cheese sauce, mixing just until the noodles are covered in the cheesy goodness.

It's ready to be eaten, as is, but for more deliciousness, bake it.  Spread the noodle mixture in a greased 2-quart casserole dish.  Sprinkle with paprika.  Bake at 375 for 20-25 minutes, until the top is golden and the sauce bubbles around the edges.

Enjoy!