Macaroni and Cheese with Three Cheeses

Ingredients

• Salt
• 5 cups of extra-sharp cheddar (shredded)
• 4 cups of full-fat milk
• 3 cups of yellow American cheese (shredded)
• 3 cups of gouda (shredded)
• 2 lbs. of elbow macaroni
• 2 1/2 sticks of butter (unsalted)
• 1/4 tsp of black pepper
• 1/2 tsp of seasoned salt
• 1/2 tsp of salt
• 1/2 tsp of mustard powder
• 1/2 tbsp of smoked paprika
• 1 1/2 cups all-purpose flour

Preparation

1. Preheat your oven to 350 degrees Fahrenheit
2. Place a pot of water, containing salt, to boil
3. Place the macaroni into boiling water, cooking it for about 9 minutes, and drain
4. Melt two sticks of butters in a 4 qt. pot, placed over low heat
5. Add flour, seasoned salt, black pepper, salt, and mustard powder into the pot, cooking for about 2 minutes, stirring frequently with a whisk
6. Gradually add milk, whisking and cooking it, until it thickens for about 8 minutes
7. Take out the pot from the heat and add in gouda and American cheeses followed by four cups of cheddar cheese, until melted and well combined
8. Add the macaroni, mix, and pour the entire mixture into a 3 qt backing dish and glaze with the rest of 1/2 stick of butter
9. Garnish it with 1 cup of Cheddar cheese, sprinkle with smoked paprika
10. Bake the dish for about 30 minutes
11. Serve immediately

Pea Parmesan

Ingredients

• Salt
• Black pepper
• 3 shallots (sliced)
• 2 tbsp of lemon juice (freshly squeezed)
• 2 tbsp of butter (unsalted)
• 14-ounce bag of frozen and thawed peas
• 1/4 cup of parmesan (grated)

Preparation

1. In a skillet placed over medium heat, melt butter
2. Place shallots into the skillet and a pinch of salt, cooking until they soften, for about 5 minutes
3. Add in peas, 1/2 tsp of salt, and cook them, until the peas soften, for about 3 minutes
4. Add in lemon juice and mix to combine
5. Take the pan off the heat, stir in grated parmesan cheese, and a pinch of black pepper
6. Serve hot

Rosemary Bread Stuffing

Ingredients

• 4 tbsp of butter (unsalted)
• 4 ribs of celery (sliced)
• 2 eggs
• 1/2 tsp of black pepper
• 1 tsp of salt
• 1 sweet onion (chopped)
• 1 cup of chicken stock
• 1 1/2 tbsp of rosemary (chopped)

Preparation

1. Place a skillet over medium heat
2. Add butter, onion, and celery into the skillet, stirring frequently and cooking for about 10 minutes
3. Place them in a bowl to let them cool down for about 5 minutes
4. Add in eggs, chicken stock, and use a whisk to combine
5. Season with black pepper and salt
6. Add rosemary and place everything in a buttered 9-inch springform pan
7. Bake the dish at 375 degrees Fahrenheit for about 40 minutes or until golden brown
8. Bake for about 5 minutes and place a knife around the outside edge of the stuffing to remove the ring
9. Serve immediately

Pumpkin Cookie Crust Cheese Cake

Ingredients

• 3/4 tsp of salt (divided)
• 3/4 tsp of ground ginger
• 1/2 cup of roasted salted pecans (more for garnish)
• 1 1/2 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 12 pecan sandie cookies (more for garnish)
• 3 tbsp of melted butter (unsalted)
• 2 tbsp. granulated sugar
• 3 packages room temperature cream cheese
• 1 container of room temperature sour cream
• 1 cup of packed light brown sugar
• 4 room temperature eggs
• 1 can of pumpkin puree
• 2 tsp of pure vanilla extract
• Sweetened whipped cream (optional)

Preparation

1. Preheat your oven to 350 degrees Fahrenheit
2. Place the rack in the middle of the oven
3. In a food processor, pulse cookies for about 15 times
4. Add sugar, butter, and 1/4 tsp salt into the processor and pulse for about 7 times
5. Press cookie mix into the bottom of 9-inch springform pan
6. Bake the edges for about 12 minutes
7. Cool the cookies on a wire rack
8. Wrap the outside of the springform pan with aluminum foil and decrease temperature to 300 degrees Fahrenheit
9. Beat sour cream, cream cheese, and light brown sugar using an electric mixer on medium speed for about 2 minutes
10. Add eggs, one by one, and beat after adding each egg
11. Add vanilla, ginger, pumpkin, cinnamon, nutmeg, and 1/2 tsp of salt, beating it, until completely blended and pour the mixture into the crust
12. Bake for about 1 hour and 20 minutes, until the edges are set and center wobbles
13. Turn off the oven and let the cheesecake remain in there, door closed, for about 1 hour
14. Take the cake out of the oven and place a knife around the outside edge, running it across to loosen the cake from the pan
15. Let it cool on the wire rack for about 1 hour, cover it, and let it chill for 8 hours
16. Take out pan’s ring and bottom, and place the cake on a serving plate
17. Garnish with cookies, pecans, whip cream, and serve

Roasted Brussels Sprouts, Parsnips, Carrots, and Potatoes

Ingredients

• 1/4 tsp of sea salt
• 1/3 cup of olive oil
• 3 carrots (sliced into 1 1/2-inch circles)
• 1 1/2 cups of Brussels sprouts (halved)
• 4 cups of potatoes (sliced into 1 1/2-inch slices)
• 3 parsnips (sliced into 1 1/2-inch thick slices)
• 1 cup of sweet potatoes (sliced into 1 1/2-inch thick slices)
• 1 tbsp of dried oregano
• 1 tbsp of dried rosemary
• 1 tsp of dried thyme
• 1 tsp of dried basil
• 1 tsp of black pepper

Preparation

1. Preheat your oven to 400 degrees Fahrenheit
2. Use olive oil to grease an 11 x 17-inch baking sheet pan
3. Place the veggies on the baking sheet, add black pepper, salt, and dried herbs
4. Toss to combine
5. Spread the veggies on a baking sheet, place it on the middle rack, and bake for about 40 minutes
6. Serve