Cook's Country Mac and Cheese with a touch of Brough

 (I don't know if I have any kids that don't love this dish! It is creamy and a little bit of heaven- the bacon on top makes it even better!  Rick makes this, I don't since it's more work than I prefer - but he is the better cook I would say )

3 - 4 slices hearty white bread (he did use sourdough this last time), torn into large pieces

8 Tbsp. unsalted butter - melt 4 Tbsp. of this

1/4 c. (my husband used 1/2 c.)  grated Parmesan cheese

salt

1 lb. elbow macaroni

5 Tbsp. all purpose flour

3 (12 oz.) cans evaporated milk

2 tsp. hot sauce (this last time he left this out and I actually liked it better)

1/8 tsp. ground nutmeg

1 tsp. dry mustard

2 c. shredded extra-sharp cheddar cheese

1 1/4 c. shredded American cheese (white) - about 5 oz. (make sure it's the block cheese from the deli counter, if you get pre-wrapped ones, it will result in a drier mac n cheese)

3/4 c. shredded Monterey Jack cheese

 12 oz. bacon, fried and crumbled keep in the grease if still warm, don't let it dry out, it seems to give it more flavor - this is to put on top

** my husband cut the bacon into about 1/8' strips while all the slices are bundled, out of the package, then fry it up crispy, take it out of the pan and put into a bowl; do not put on paper towels to drain.  The extra fat you get on each little piece boosts the bacon-y flavor while your eating the cheesy mac.**

*Heat oven to 350F.  Adjust rack to middle of oven

*Pulse bread, melted butter and Parmesan in food processor until ground to coarse crumb.  Put in bowl.

*Bring 4 quarts water to boil in large pot.  Add 1 Tbsp. salt and macaroni, and cook until al dente, about 6 minutes.  Reserve 1/2 c. ( my husband did 1 c.) macaroni cooking water, then drain and rinse macaroni in colander under cold running water, set aside. 

*Melt remaining 4 Tbsp. butter in now-empty pot over medium-high heat until foaming.  Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 min.    Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard,  add 2 tsp salt and cook until mixture begins to simmer and is slightly thickened, about 4 min.  Off heat (this is very important or you will have curdling cheese sauce), whisk in cheeses and 1/2 c. reserved pasta water until cheese melts.  Stir in macaroni until completely coated.

*Transfer mixture to 13x9 " baking dish and top with bread crumb mixture.  Bake until cheese is bubbling around edges and top is golden brown, 20 - 25 min.  Let sit for 5 to 20 min.

Kathy's Fresh Salsa

 

 (This is is one amazing recipe!  Kathy L. served this for a group of us and I just wanted to drink it!  Ok I do love a fresh salsa this one has lots of vegetables which makes it even better.  I love to serve it with my chimichangas and some really good tortilla chips!)

1 each - red pepper, green pepper, yellow pepper, red pepper, chopped small

1  large onion, chopped small

1 cucumber, chopped small

3 celery stalks, chopped small

5 cloves garlic, chopped small or minced

1/2 Jalapeno ( I used the whole one, but took out the seeds)

1 bunch Cilantro, chopped

12 Roma tomatoes

1 to 1 1/2 tsp. seasoning salt (I used Redmond's organic season salt, but any will work)

2 Tbsp. sugar 

3/4 c. Roasted Garlic rice vinegar, ( yes they make it and I didn't find it at Walmart or Harmons, but Macey's had it also on Amazon)

1 lime, squeezed

** This makes a lot!  It is best when it sits out to marinate a little.  I then put it in the refrigerator. 

I can't wait to make this in the summer when the garden is producing all the veggies!  

Chicken Bacon Ranch Pull Apart Rolls

(These are a keeper with rave reviews from my family!  They have a great flavor and easy to make.   I made them for New Year's Eve and they were a big hit!  I will be making them for the super bowl this year as one of our "finger foods" by request of my husband 😄) ps. we don't watch the super bowl, we just celebrate with fun foods and watch "Ben Hur" or  "The Ten Commandments ", but I think this year it should be "The Chosen"

Ingredients:

* 1 15 oz. pkg. 12 count potato rolls - I used the Hawaiian sweet rolls

* 1 lb. thinly sliced deli chicken ( I actually used sliced/grilled chicken breast I found at Sam's) - I think that is what made it even better

*  8 slices bacon - cooked and crumbled

*  12 slices Colby jack cheese, I used Havarti

*  1/3 c. prepared Ranch dressing

*  1/2 c. butter

*  1 Tbsp. chopped fresh chives

*  1 tsp. garlic salt

*  2 Tbsp. grated Parmesan cheese

Instructions:

1.  Preheat oven to 350 F.  Line large baking sheet with parchment paper

2.  Cut through the middle of the rolls.  Place bottoms side by side on the pan.  Set the tops aside.

3.   For seasoned butter;  in small pan over medium heat, melt the softened butter, chives, garlic salt and onion powder.

4.  Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.

5.  Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese.  Break cheese slices if needed to fit.

6.  Drizzle with Ranch dressing.  Top with the final layer of cheese

7.  Brush liberally with butter mixture.  Place the tops on the cheese.

8.  Brush the remaining seasoned butter on top and sides.  Sprinkle with grated Parmesan cheese.

 9.  Cover loosely with foil.  Bake covered for 20 min. then uncover and bake for an additional 10 min. or until the tops are lightly golden.

10.  Cut apart and serve immediately with additional Ranch dressing, if desired.

Enjoy!

* I actually just kept the rolls together and sliced through 6 and 6 instead of each individually, but you will need a knife to cut them into individual rolls

--- recipe from melissasouthernstylekitchen