I am not going to get fancy, because it is the superbowl and people want cheese hanging off of everything. No need to try and act high faloutin'!
Here's what I'm making:
Hubby's Chili with beans
Mac and Cheese
From Barefoot Contessa
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
7 layer dip
Sheilas artichoke dip (see recipes)
pigs in a blanket
Football PB and J's (football shaped PB and J's for the kids!)
Kathy's Fabulous Butterscotch cookies
and California Carrot Cake
* 2 cups sugar
* 1-1/ 2 cups vegetable oil
* 4 eggs
* 2 cups flour
* 2 tsp. baking soda
* 2 tsp. baking powder
* 1 tsp. salt
* 2 tsp. cinnamon
* 3 cups finely shredded raw carrots
* 3/4 cup finely chopped pecans or walnuts
* 1/2 cup raisins
Preparation -
Grease and flour a 9" x 13" baking pan Cream the sugar, vegetable oil and eggs together. In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Gradually add the dry mixture to the creamed mixture. Stir in the shredded carrots, nuts, and raisins until well blended. Bake in a preheated oven at 350º for one hour or until a toothpick inserted the center comes out clean. Cool, in the pan, on a wire rack. When cool, frost with cream cheese frosting.
Cream Cheese Frosting
# 1 pkg. (8 oz.) cream cheese, softened
# 4 T. butter
# 1 box (1 lb.) confectioners' sugar
# 2 tsp. vanilla
Preparation -
Beat the cream cheese and butter together. Gradually add the confectioners' sugar and vanilla and beat until smooth and creamy. Chill for about 30 minutes before spreading on the cooled cake.
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