BACON & BLEU CHEESE MINI QUICHE

Ladies and gentleman, the adorable mini quiche. It doesn't get any cuter with these! I love the blue cheese bacon combo but you can fill them with anything. Ham and cheddar cheese, prosciutto and mozzarella or mushrooms and Swiss for instance. Your possibilities are only limited to your imagination. They taste great and look fantastic! Perfect for the holiday party season!  

BACON & BLUE CHEESE MINI QUICHE

-1 package Pillsbury pie crust sheets

-Cooked and crumbled bacon

-Blue cheese crumbles

-Scallions-chopped

-3 eggs,

-1/2 cup cream

-pinch of nutmeg

-salt and pepper

DIRECTIONS:
PREHEAT THE OVEN TO 375 DEGREES

1. Unroll the pie crust. Line either a mini muffin or regular muffin tin with the dough. (Don't worry about it looking perfect.)
2. Add a little bacon, blue cheese and shallots to each one.
3. In a medium bowl, beat the eggs, cream, nutmeg, salt and pepper together.
4. Pour over the bacon and blue cheese.
5. Bake for 35 minutes. Gently glide the quiche out once they have cooled off for a little bit. (I use a butter knife to help)
6. Serve warm or at room temperature

SPIRAL MACARONI AND CHEESE

There is no other comfort food out there better than macaroni and cheese. If you don't agree, this recipe will change your mind! Spiral pasta covered in a creamy cheese sauce with a golden bread crumb topping . Now THAT'S comfort! Try it and let this macaroni and cheese make a believer out of you! 

 SPIRAL MACARONI AND CHEESE

-1 lb. Spiral pasta

-8 oz. Velveeta cheese, cubed

-8 tbs. Butter

-1 cup sharp cheddar cheese, shredded

-1 cup cheddar cheese, shredded

-1 cup moneray jack cheese, shredded

-1 cup muenster cheese, shredded

-1 1/4 cup Cream

-Salt and pepper

TOPPING:

-1 cup Panko or Plain bread crumbs

-2 tbs. butter

DIRECTIONS:

PRE HEAT THE OVEN TO 350

1. Cook pasta 2 minutes less than recommended on the box. Drain under cold water (to stop the cooking process).
2. Add the butter and Velveeta cubes to the pasta pot. Turn the heat on to MEDIUM LOW for a few minutes. Stir the Velveeta and butter until the butter melts. Add the pasta back in and stir together. (Don't worry if the Velveeta is still cubed-it will melt in the oven)
3. Add the cream and all the cheeses to the pot-season with salt and pepper and mix everything together. 
4. Add to a buttered baking dish.
5. In a small dish-melt the butter in the microwave. Mix into the breadcrumbs and pour over Mac and Cheese (it may look a little dry but that's OK!)  Bake for 35 minutes or until golden brown

POTATOES AU GRATIN

I always thought making potatoes au gratin involved a ton of work or at least a mandolin. Thank god neither of those are true. This was so easy, it completely changed my attitude. I will never buy those dried potatoes in a box again. You know the kind that comes with the pouch of powder cheese flavoring. No thank you. Just make sure not to under season this one-it needs the salt and pepper. I hope you find it as easy as I do!

POTATOES AU GRATIN

-4 potatoes-peeled and thinly sliced

-4 tbs. Butter

-4 tbs Flour

-2 1/2 cups Milk

-2 1/2 cups Cheddar Cheese-shredded

-Salt and Pepper

DIRECTIONS:

Pre Heat the oven to 400 degrees

1. Heavily butter the baking dish you are using. Layer the baking dish with some potatoes. Sprinkle with salt and pepper. Continue layering with salt and pepper in between each layer until the potatoes are done.
2. In a medium sauce pan, melt the butter over MEDIUM heat and whisk in the flour until a thick paste forms (about 1 minute). Season with salt and pepper.
3. Slowly stir in the milk. Cook over MEDIUM heat until the sauce thickens (about 5 minutes)
4. Add the cheese and stir until the cheese has melted. Taste and season with additional salt and pepper if needed. 
5. Pour the cheese sauce all over the top of the potatoes. 
6. Bake for one and half hours. Take it out of the oven and let it cool for a few minutes before serving!  

CHICKEN MARSALA

This Chicken Marsala recipe rivals any you can get at a restaurant. This is the real deal- and its all to due with the Marsala wine. DON'T SKIMP ON THE WINE. I used to make this with red wine and it tasted alright. With Marsala wine its a whole new ball game. I got a bottle for $5 at my liquor store. Good investment because I love this so much and make it often. I hope it becomes a regular at your table, too. 

CHICKEN MARSALA

-4 Chicken breasts

-4 tbs. butter

-1/4 small onion-minced

-1/2 lb sliced mushrooms

-1/4 cup Marsala wine

-1/2 cup heavy cream

-1 tsp Lemon juice

-Salt, pepper, garlic powder

DIRECTIONS:

1. Lightly season chicken breast with salt, pepper, and garlic powder on both sides. Coat the chicken in flour and shake off the access.
2. In a large skillet melt 2 tbs of butter over MEDIUM heat. Brown the chicken on both sides. Remove the chicken from the pan and set it aside once browned.
3. Add 2 more tbs of butter to the pan-Add the mushrooms and onion-lightly season with salt and pepper. Cook until mushrooms start to brown-about 5 minutes
4. Add the wine and turn the heat up until the wine begins to boil. (Scrape all the good stuff from off the bottom of the pan while stirring). Turn the heat down to MEDIUM LOW-cook for about 3 minutes.
5. Add the cream and lemon juice- turn up the heat and bring to a boil. Reduce heat to a SIMMER and continue cooking for another 3 minutes.
6. Season the sauce with salt and pepper. Add chicken back into sauce and SIMMER for 2 more minutes. Serve with any kind of rice or pasta.

FRIED MEATBALLS STUFFED WITH MOZZARELLA

Fried meatballs filled with warm mozzarella cheese, MMmmm. The only differences between my "usual" meatballs and these are frying them and adding cheese. May not sound like much of a change but let me tell you, you will taste the difference! My husband calls these the best meatballs he's ever had. I hope you enjoy them as much as he does! 

FRIED MEATBALLS STUFFED WITH MOZZARELLA

-1 lb ground beef

-1/2 small onion, minced

-1 tbs minced garlic

-1 1/4 cup seasoned bread crumbs

-1 beaten egg

-1/4 cup grated Parmesan cheese

-Salt & pepper

-Garlic powder & parsley

-3/4 cup freshly grated mozzarella cheese-do NOT buy pre shredded mozzarella-shred it yourself

-Olive oil

FOR THE PASTA

-Pasta of your choice

-2 cups GOOD pasta sauce (click the link below if you need a recipe)

http://aldentedivasrecipes.blogspot.com/2012/11/simple-tomato-sauce-1-can-29-oz-crushed.html

DIRECTIONS:

1. In a large frying pan heat 1 tbs. olive oil over MEDIUM heat. Add garlic and onion-sprinkle with a little salt and pepper. Saute until onions are translucent (about 5-7 minutes). Once they're done, remove them from the pan and set a side to cool.
2. In a medium size bowl add-ground beef, bread crumbs, parm cheese, garlic powder, parsley, salt and pepper. Also, add the mozzarella cheese, egg, garlic and onion.
3. Mix the ingredients until well combined. Roll into about 1 inch size balls.  
4. Fill the large frying pan used for the onions with 1/4 inch of olive oil. 
5. Heat the oil on MEDIUM HIGH until it is very hot-almost smoking. Very carefully add the meatballs (fry them in batches and do not over crowd the pan).  
6. Fry the meatballs over MEDIUM heat on both sides for about 3-4 minutes or until there is a nice golden brown crust. 
7. Drain them on paper towels. Serve over pasta with tomato sauce! 

THE ULTIMATE PARTY SANGRIA

This is my secret weapon for throwing an awesome party. If you want your guests to really let loose and have some fun, this is the sangria for you! Most Sangria's use ginger ale or sprite for carbonation-this recipe calls for champagne. That's what makes this sangria stand out from the rest. Try it at you next party and you'll see for yourself!

THE ULTIMATE PARTY SANGRIA

-2 Large bottles of red wine (any kind any brand)

-2 Lemons cut into rounds

-2 Limes cut into rounds

-4 tbs. of sugar

-1/2 cup Orange Juice

-2 small jars of diced pineapple with juice

-4 shots of triple sec

-2 bags of frozen mixed berries

-1 large bottle of Champagne (any brand)

DIRECTIONS:

1. Add all the ingredients EXCEPT the frozen berries and Champagne. 
2. Refrigerate overnight.
3. Add the Champagne and berries right before serving and enjoy!

STUFFED MUSHROOMS

Bite sized mushroom caps filled with cheese and breadcrumbs baked til golden brown. Ahh the glorious stuffed mushroom. I love these making these for parties. I can stuff them the night before and bake them right before my guests come. As a matter of fact these for my holiday party tonight! They're always a hit! Give them a try at your next party!

STUFFED MUSHROOMS
-1/2 cup seasoned bread crumbs
-1/2 cup Parmesan cheese
-2 garlic cloves, minced
-2 tbs. chopped parsley
-Stuffing mushrooms, about 30
-1/4 cup mozzarella cheese
-Salt and pepper
-Olive oil
- 2 tbs. butter 

DIRECTIONS:

1. In a large bowl add-Bread crumbs, garlic, parsley, Parmesan cheese and mozzarella cheese
2. Clean the mushrooms. Remove the stems-keep half of them and throw the others away. Chop the stems into small pieces and saute in butter. Lightly season them with salt and pepper. Add them to the bowl with the breadcrumbs once the mushroom stems are soft (about 5 minutes).
3. Mix all the ingredients together and season with salt and pepper.
4. Lightly oil a baking sheet and arrange mushrooms on top. Stuff with the breadcrumb filling.
5. Drizzle the tops with  olive oil.  Bake  for 30 minutes and serve!