Make Again Monday: Panera White Cheddar Macaroni and Cheese Copycat

This mac and cheese is just as creamy and delicious as I remembered it being. I do not make it as often as I should, but when you have so many mac and cheese recipes to choose from, it can be a hard choice.

To see the original post and recipe click here.

Enjoy!!!

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White Chocolate Cheesecake Mousse

This mousse is so easy to make and tastes absolutely amazing! My husband said it reminded him of cream cheese frosting and I have to say he is right. It is like a lighter fluffier version with a white chocolate flavor.

White Chocolate Cheesecake Mousse

Ingredients:

• 1/2 cup heavy whipping cream
• 1/2 cup chopped white chocolate
• 4 ounces cream cheese
• 1-3 tablespoons powdered sugar, divided
• 1/2 teaspoon vanilla extract

Directions:

1. In a medium bowl, beat the whipping cream on high until stiff peaks form. Set aside.
2. Place a small bowl over a pot of simmering water and stir gently until the chocolate is completely melted. Set aside.
3. In a medium bowl, beat the cream cheese and 1 tablespoon powdered sugar until light and fluffy.
4. Add the white chocolate and the vanilla to the cream cheese and beat until well mixed.
5. Fold in the whipped cream just until everything is combined. If the whipped cream is not combining easily, use a mixer and beat on low, just until combined. Do not over mix.
6. Taste the mousse, if it is not sweet enough gently fold in 1 or 2 tablespoons or until the mousse is sweet enough.
7. Refrigerate for 1-2 hours.

Enjoy!!!

Notes:
This recipe can be doubled to serve more people.

You can substitute white chocolate chips for the chopped white chocolate.

You can melt the white chocolate in the microwave, just heat in 30 second increments, stirring well after each time.

Serves 2.
*Adapted from My Baking Addiction.

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Roast Beef Sliders with Horseradish Sauce

I don't eat roast beef often and if I do eat it, it is on a sandwich. When I saw this recipe it was the horseradish sauce that caught my attention. I love horseradish sauce and when I used to eat Arby's I would dip my curly fires in their horseradish sauce.

This sandwich is so super easy and simple to make and tastes delicious. I might start eating roast beef more often because of this sandwich. Actually, I might be making this sandwich more often because of how delicious it is.

Roast Beef Sliders with Horseradish Sauce

Ingredients:

• 12 slider rolls
• 1 pound deli sliced roast beef
• 12 slices provolone cheese
• 1/2 cup horseradish
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, melted

Directions:

1. Preheat to oven to 350º F.
2. In a medium bowl, stir together the horseradish, mayo, lemon juice, Worcestershire sauce and black pepper. Set aside.
3. Place the bottom half of the rolls in a 9x13 inch baking dish and spread half of the horseradish sauce over top.
4. Place half a slice of cheese, folded in half on top of each roll followed by the roast beef.
5. Spread the remaining horseradish sauce over top followed by the remaining cheese.
6. Place the top half of the rolls on top of the cheese and brush with the melted butter.
7. Cover the baking dish with aluminum foil and bake for 15 minutes.
8. Remove the foil and bake for an additional 5-10 minutes or until the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 227
Total Fat		8.4g
Saturated Fat		4.5g
Polyunsaturated Fat		0.6g
Monounsaturated Fat		0.1g
Trans Fat		0g
Cholesterol		35.2mg
Sodium		791.1mg
Potassium		30.4mg
Total Carbohydrates		18.8g
Dietary Fiber		1.3g
Sugars		2.9g
Protein		17.6g
Vitamin A 4% Vitamin C 5.1%
Calcium 19.6% Iron 10.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Don't Sweat the Recipe.

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Key Lime Pie Overnight Oats

I went almost all summer without making any overnight oats, but I am now making up for it by making at least one a week when I don't have my after run smoothie.

Since I love the key lime flavor it only makes sense to make some key lime overnight oats. The flavor was just as I hoped it would be, creamy like key lime pie with a tasty key lime flavor.

Key Lime Overnight Oats

Ingredients:

• 1/2 cup old fashioned rolled oats
• 1/2 cup milk
• 1/2 cup non fat greek yogurt
• 1 lime, zested
• 1/2 teaspoon vanilla extract
• 2 tablespoons bottled key lime juice
• 1 teaspoon honey
• 1/2 tablespoon shredded coconut

Directions:

1. Add the rolled oats, milk and greek yogurt to a mason jar or other sealable container and mix well.
2. Add in the lime zest, vanilla, key lime juice, honey and shredded coconut, stir to mix.
3. Seal the container and refrigerate overnight.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 269
Total Fat		4.4g
Saturated Fat		1.1g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		0.7g
Trans Fat		0g
Cholesterol		10mg
Sodium		147.7mg
Potassium		458.1mg
Total Carbohydrates		36.9g
Dietary Fiber		3.4g
Sugars		17.3g
Protein		19.2g
Vitamin A 5% Vitamin C 53%
Calcium 29% Iron 5.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Can Cook Will Travel.

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Mint Chocolate Chip Ice Cream

When it come to mint flavored desserts there is quite the debate about wether to use mint extract or peppermint extract. After researching which was best for mint chocolate chip ice cream I finally decided to use mint extract. Peppermint extract would taste too much like a candy cane or my Peppermint Stick Ice Cream.

It is important to measue the mint extract carefully, because too much mint extract will make the ice cream have more of a toothpaste taste. That is why a lot of people use peppermint extract instead of mint.

Mint Chocolate Chip Ice Cream

Ingredients:

• 1 cup half and half
• 2 cups heavy whipping cream
• 3/4 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon mint extract
• green food coloring
• 3/4 cup mini chocolate chips

Directions:

1. Place a container for storing the ice cream in the freezer.
2. In a medium bowl whisk together the half and half and sugar until well mixed.
3. Add in the heavy cream, vanilla extract and mint extract, stirring to combine.
4. Add in desired amount of green food coloring and mix.
5. Pour the mixture into the ice cream machine and churn according to the manufactures directions.
6. During the last five minutes of the churn time add in the chocolate chips.
7. Remove the container from the freezer and transfer the ice cream into it.
8. Cover the container and place in the freezer.

Enjoy!!!
*Adapted from Clever Crafty Cookin' Mama.

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Cheesy Broccoli Quinoa Casserole

My husband absolutely loved this casserole. He went back for thirds because of how good it was.

This casserole is similar to the traditional cheesy rice and broccoli casserole, except it uses quinoa instead of rice and real cheese instead of processed cheese. It is still cheesy and creamy like the rice variety, just a healthier version.

Cheesy Broccoli Quinoa Casserole

Ingredients:

• 1 1/2 cups quinoa, uncooked
• 2 broccoli crowns, cut into small florets (about 12 ounces)
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon cayenne pepper
• black pepper, to taste
• 2 cups milk
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. Preheat the oven to 400º F.
2. In a medium pot, cook the quinoa in water according to the package directions. Set aside.
3. In a large pot add about 1 inch of water and bring to a boil. Add in the broccoli and cover the pot, cook for about 4 minutes. You want the broccoli to be bright green and tender crisp.
4. Drain the broccoli and rinse with cold water.
5. Return the broccoli back to the pot and stir in the quinoa.
6. In a medium pot, over medium heat, melt the butter.
7. Whisk in the flour, onion, garlic, mustard, cayenne pepper and black pepper. Let cook for 1-2 minutes, stirring constantly.
8. Slowly whisk in the milk, whisking constantly until the mixture is smooth. Cook for 5 minutes stirring constantly until the sauce has thickened, keep the mixture at a simmer, reducing the heat if needed.
9. Remove the mixture from the heat and add in the cheese in several batches, stirring until completely melted. Season with black pepper.
10. Pour the sauce over the broccoli and quinoa, stirring to mix.
11. Transfer the mixture to a 9x13 inch baking dish and bake for 30-40 minutes or until the top is starting to brown.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 247
Total Fat		11.7g
Saturated Fat		5.9g
Polyunsaturated Fat		0.8g
Monounsaturated Fat		1g
Trans Fat		0g
Cholesterol		32mg
Sodium		206mg
Potassium		369.8mg
Total Carbohydrates		24.4g
Dietary Fiber		3.5g
Sugars		2.4g
Protein		12.4g
Vitamin A 33.4% Vitamin C 84.5%
Calcium 36.5% Iron 2.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Today's Taste.

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Make Again Monday: Taco Salad

We ate a lot of taco salad this summer because my girls requested it often. I wonder if they would like it as much without the Doritos on top. The Doritos do add a lot of flavor to the salad and make the salad taste better, I will give them that.

To see the recipe and the original post, which includes a homemade taco shell click here.

Enjoy!!!

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Apricot Habanero Chicken

I've had this recipe for quite awhile, but was always worried that it would be too spicy. Habaneros pack quite the spicy punch. I wanted the chicken to be spicy, but flavorful as well.

I am so glad I finally made this recipe. The chicken has a little spicy kick to it, but not as much as I would have thought for having habaneros in it. But most importantly, this chicken has great flavor.

Apricot Habanero Chicken

Ingredients:

• 2 pounds chicken breasts
• 1/4 cup olive oil
• 1/2 cup apricot preserves
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 3 habanero peppers, seeds removed and finely diced
• 1/2 teaspoon black pepper
• 2 large garlic cloves
• 1/2 cup apricot preserves
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1 tablespoon lime juice

Directions:

1. Place the chicken breasts into a large ziploc bag or sealable container.
2. In a medium bowl whisk together the olive oil, apricot preserves, soy sauce, minced garlic and red pepper flakes.
3. Pour the marinade over the chicken and turn the chicken to coat. Refrigerate for at least 3 hours or up to overnight. Turn the chicken a few times while marinading.
4. In a small saucepan, heat the olive oil over medium heat. Add in the onions, habanero peppers and black pepper. Sauté for 3-5 minutes or until the onions and peppers are soft. Add in the garlic and cook for about 1 minute or until garlic is fragrant.
5. Stir in the apricot preserves, soy sauce, ginger and lime juice. Reduce the heat to medium low and cook stirring occasionally, until the sauce has reduced and thickened, about 12-15 minutes. Remove from the heat.
6. Heat a nonstick skillet over medium-high heat.
7. Remove the chicken from the marinade and add it to the hot skillet. Discard the marinade.
8. Cook the chicken until completely cooked, about 5-6 minutes per side. Brush both sides with the glaze during the last few minutes of cooking.
9. Serve the chicken with any remaining glaze if desired.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 439
Total Fat		17.8g
Saturated Fat		2.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		73.3mg
Sodium		167.8mg
Potassium		23.5mg
Total Carbohydrates		41.3g
Dietary Fiber		0.6g
Sugars		35.8g
Protein		32.6g
Vitamin A 0.2% Vitamin C 464.5%
Calcium 10.8% Iron 6.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from No Spoon Necessary. 

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Cheesy Firecracker Broccoli

Oh my goodness is this broccoli delicious! And it packs quite the spicy kick! This broccoli had my nose runny and my mouth burning, but it has such good flavor that I kept on eating more and more.

If you want to reduce the amount of heat this broccoli has you can reduce the amount of sriracha and red pepper flakes, that is where the majority of the heat comes from.

Cheesy Firecracker Broccoli

Ingredients:

• 2 large broccoli heads
• 3 tablespoons olive oil
• 4 tablespoons sweet chili sauce
• 1/2 tablespoon sriracha sauce
• 2 tablespoons lime juice, about 1 lime
• black pepper, to taste
• 1 teaspoon red pepper flakes
• 1/4 cup shredded pepper jack cheese

Directions:

1. Preheat the oven to 400º F. Line a baking sheet with aluminum foil.
2. Chop the broccoli heads into florets and set aside.
3. In a large bowl whisk together the oil, chili sauce, sriracha and lime juice.
4. Add the broccoli floret to the bowl and gently stir to completely coat the broccoli in the sauce.
5. Transfer the broccoli to the baking sheet and season with black pepper and red pepper flakes. Sprinkle with the cheese.
6. Bake for 20-25 minutes or until the broccoli is tender and starting to brown at the edges.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 251
Total Fat		14g
Saturated Fat		2.9g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		0.5g
Trans Fat		0g
Cholesterol		7.6mg
Sodium		406.2mg
Potassium		990.1mg
Total Carbohydrates		26.5g
Dietary Fiber		8.2g
Sugars		9.4g
Protein		10.5g
Vitamin A 39.8% Vitamin C 464.5%
Calcium 19.9% Iron 12.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cookie Rookie.

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Make Again Monday: Homemade Teriyaki Sauce

This teriyaki sauce is so delicious and so easy to make. Plus, chances are you have all of the ingredients in your kitchen to make this sauce right now.

To see the recipe and original post click here.

Enjoy!!!

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Cowboy Pasta Salad

This pasta salad is loaded with flavors. The ingredient list may seem long, but it really comes together fairly easily. Plus the homemade dressing tastes fantastic on this salad.

If you plan on preparing this salad ahead of time, wait until right before serving to add the bacon otherwise it will not stay crispy. If you have leftovers with the bacon in the salad, it will still taste delicious, the bacon just would not be crispy. An alternative would be to have the bacon on the side and add it to individual servings, that way it would stay crispy with leftover salad.

Cowboy Pasta Salad

Ingredients:

• 16 ounces mini farfalle pasta
• 1 pound ground turkey
• 1/4 cup diced red onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 4 ounce can diced green chilies
• 1 green bell pepper, diced
• 1 pint grape tomatoes, halved
• 4 ounces sharp cheddar cheese, cubed
• 3/4 cup frozen corn, thawed
• 15 ounce can low sodium black beans, rinsed and drained
• 4 ounce can diced jalapeños peppers
• 1/2 tablespoon dried cilantro
• 1/2 pound turkey bacon, cooked and crumbled

Dressing

• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup salsa
• 1 1/2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• hot sauce, to taste

Directions:

1. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water. Allow the pasta to cool completely.
2. In a large skillet add the ground turkey and diced onions. Cook over medium heat until the turkey is crumbled and completely cooked. Drain an excess grease.
3. Add in the green chilies, chili powder, ground cumin and garlic powder, stirring to mix.
4. Set aside to cool.
5. While the meat cools, chop the green pepper, tomatoes and cheese.
6. In a medium bowl, whisk together the dressing ingredients.
7. Add the cooled pasta to a large bowl and pour half of the dressing over top, tossing to combine.
8. Add in the cooled beef, jalapeños, green pepper, beans, corn, tomatoes, cheese and cilantro. Toss to mix.
9. If serving immediately add in the bacon and the remaining dressing, tossing to coat.

Enjoy!!!
Notes:
This salad can be served chilled, room temperature or warmed. I have only ever tried it room temperature and chilled.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 510
Total Fat		14.4g
Saturated Fat		5.6g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		0.9g
Trans Fat		0g
Cholesterol		62.2mg
Sodium		715.8mg
Potassium		206.2mg
Total Carbohydrates		69.3g
Dietary Fiber		7.9g
Sugars		11g
Protein		24g
Vitamin A 72.5% Vitamin C 126.8%
Calcium 11.1% Iron 12.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carlsbad Cravings.

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White Chocolate Coffee Tapioca Pudding

Tapioca pudding has always been the type of pudding I prefer, but not just any tapioca pudding, homemade tapioca pudding. Ever since I decided to try some new flavors, not just the plain variety listed on the box, and my first try of Mocha Tapioca Pudding cam out so well, I have been looking forward to trying a new variety. 

The white chocolate in this pudding adds a subtle chocolate flavor  and that is paired with the subtle coffee flavor making a delicious pudding treat.

White Chocolate Coffee Tapioca Pudding

Ingredients:

• 1 egg
• 3 cups milk
• 1/4 cup granulated sugar
• 3 tablespoons Minute tapioca
• 2 tablespoons espresso powder
• 3 ounces white chocolate squares
• 1/4 teaspoon vanilla extract

Directions:

1. In a medium saucepan, whisk together the egg, milk, sugar, tapioca and espresso powder until well blended.
2. Let stand for 5 minutes.
3. Add in the white chocolate.
4. Bring the mixture to a full boil, stirring constantly.
5. Remove from the heat and stir in the vanilla extract.
6. Let cool for 20 minutes and then stir.
7. Refrigerate until cold.

Enjoy!!!

*Adapted from My Food and Family.

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Ravioli Lasagna

My oldest daughter requested ravioli for dinner, although I have several ravioli dishes I decided to see if I could find any new recipes that sounded good. I came across this one originally called "Million Dollar Ravioli Lasagna". My daughter asked why it was called that and I explained someone probably thinks it tastes so good it is worth a million dollars. My daughter thought it was not worth a million dollars, but she loved it, thought it was delicious and wants me to keep the recipe and make it again. Actually, she wants to make it again because she made this by herself with minimal supervision.

Ravioli Lasagna

Ingredients:

• 25 ounces frozen ravioli
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup shredded parmesan cheese
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 24 ounces marinara sauce
• 3 cups shredded mozzarella cheese

Directions:

1. Preheat the oven to 400º F.
2. In a medium bowl mix together the cream cheese and sour cream. Add in 1/2 cup of the parmesan cheese, garlic powder, Italian seasoning and onion powder, stir to mix well.
3. Spread a 1/4 cup of marinara sauce onto the bottom of a 9x13 inch baking dish.
4. Place half of the frozen ravioli in a single layer on top of the marinara sauce.
5. Top with half of the cream cheese mixture in small dollops and carefully spread into an even layer.
6. Top with 1 cup of mozzarella cheese and spread with half of the remaining marinara sauce.
7. Repeat the layers one more time.
8. Sprinkle the remaining mozzarella and parmesan cheese on top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil from the baking dish and bake for an additional 10-15 minutes or until the cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 563
Total Fat		35.3g
Saturated Fat		18.1g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Trans Fat		0g
Cholesterol		150mg
Sodium		1031.7mg
Potassium		192.4mg
Total Carbohydrates		65.3g
Dietary Fiber		4g
Sugars		8.4g
Protein		33.3g
Vitamin A 33.1% Vitamin C 11.9%
Calcium 63.9% Iron 15.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Salty Marshmallow.

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