cheese

Cheeseburger Pockets

Yesterday morning I got up at 6am. I am not a morning person, surgery but I got up so I could take pictures of the sunrise over this beautiful field. I drove to the field and ended up having to walk for like a quarter mile in the 18 degree weather. Then a cop stopped to see if I was running away from home which was interesting. And then I ended up not getting the picture I wanted. Sometimes I don’t like being a photographer one bit. But most of the time I love it.

I made these Cheeseburger Pockets for New Year’s Eve. They were super duper delicious! The filling was so good that my sister and I used the leftover filling as a dip. They’d be great for any get together or the Super Bowl. My family is not into football, here but we watched the Patriots vs. Bronco game. I just felt bad for the Broncos!

How do you celebrate the Super Bowl? Who are you rooting for?

We’re from Boston so I’m rooting for the Patriots. Our church has a chili cook-off and dessert competition on Superbowl Sunday which I love. I’m trying to figure out what to make for the dessert competition. Suggestions?

Have a great week!

Cheeseburger Pockets

Ingredients:

  • Enough dough for 12 crescent rolls (or another kind of pre-made dough)
  • 1/2 pound bacon, website like this diced
  • 1 poundground beef
  • 1/2 small onion, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoonpepper
  • 1/2 pound process cheese (Velveeta), cubed
  • 2 to 3 tablespoonsbutter, melted
  • Ketchup or barbecue sauce, optional (for dipping)

Directions:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
  • In another skillet, cook the beef and onion until meat is no longer pink. Add the salt and pepper. Drain the excess fat.
  • Add in bacon and cheese. Cook and stir until cheese is melted. Remove from heat.
  • Unwrap the crescent rolls and lay out the sheet of dough. Push together the seems so it’s one rectangular sheet of dough.
  • Cut the crescent roll sheets into squares (two triangles to a square). Add a couple spoon-fulls of the meat mixture to the dough. Fold the corners up and press it together to form a little pocket.
  • Bake according to the crescent roll package instructions (usually for about 10 minutes).

Enjoy!

Makes 12 pockets.

Recipe adapted from Taste of Home.

Classic Baked Mac and Cheese

I love Pioneer Woman, nurse if you hadn’t noticed. A lot of her recipes, or variations of her recipes, are on this blog. I haven’t been able to see her Food Network show (my family doesn’t get the channel), but I got the chance to see it when I was babysitting one night. I thought they were great and enjoyed seeing her and her family.

Now it’s no secret that Pioneer Woman uses a ton of butter in all her recipes, but seeing her cook on TV made her realize how much. It’s insane! Making her recipes has changed what I consider a lot of butter. “This recipe only calls for 2 sticks of butter? It’s practically healthy!” But my grandparents have different views on what is a lot of butter. The other day I was spending the night at my grandparent’s house and was going to make Pioneer Woman pancakes in the morning (I didn’t have my camera with me! But I will make them again soon and share them with you. They were really good.) My grandpa was asking me what I needed him to get at the store, and I said I needed 4 tablespoons of butter. My grandpa said “Four tablespoons???” like that’s an insane amount of butter and the world was going to end, whereas my reaction was “Four tablespoons? Woah! That’s nothing! That has to be a Pioneer Woman record!” I made the pancakes in the morning and everyone ate them and loved them.

When my family was in Maine this summer, we were having chili and I was going to make cornbread. My grandparents were going to the store and my grandma asked me what I needed. I believe the recipe calls for 5 tablespoons of butter and my grandma said that that was just way too much butter. But I made the cornbread, and everyone said it was the best they’d ever had. (This would probably be funnier if you knew that my grandma eats butter plain. Like just butter. On nothing. Or she puts it on tortilla chips. Or anything that can hold butter).

For Thanksgiving, I made baked mac and cheese for a side dish. I’d never made the recipe before but it turned out pretty good! It’s a pretty basic mac and cheese, if I make it again I think I’d add some things like caramelized onions, spicy cheese, and bacon to it. Because those ingredients make everything better. But anyways, my grandpa loved the mac and cheese! He ate more of it than any of my other family members. My grandma loved it, too, and apparently it needed some more butter because she put some on the mac and cheese. Blah! And neither of them were bothered that it had a stick of butter in it. Ignorance is bliss :)

All this to say, I love my quirky wonderful grandparents. And I love baked mac and cheese. Make this for dinner one night soon, or for a side dish on Christmas!


Classic Baked Mac and Cheese

Ingredients:

1 pound Cooked Pasta (whatever shape you like…shells, bowties, elbow)
½ cup Butter
½ cup Flour
1 teaspoon Salt
½ teaspoons Ground Black Pepper
3-¾ cups Milk
¼ teaspoons Nutmeg
1 teaspoon Dijon Mustard
2-½ cups Shredded Cheese Of Your Choice, divided (I used cheddar but anything would be great)
½ package (6.6 Oz. Package) Goldfish Crackers, Smashed

 Directions:

  1. Preheat your oven to 350ºF.
  2. Cook the pasta according to package instructions- fill a pot with water for your pasta. Once water boils, pour the pasta in the water and start making your sauce.
  3. Melt the butter over low heat until melted.
  4. Raise the heat to medium-low and add in the flour, salt and pepper, stirring constantly until smooth and bubbly.
  5. Remove from heat and add the milk. Return to the stove and heat to boiling, stirring constantly until the sauce is thick. This will take about 10-15 minutes.
  6. Add the nutmeg and Dijon mustard and stir.
  7. Once the sauce is thick and bubbly, add in 2 cups of cheese and stir. The sauce with now be very thick.
  8. Your pasta should be done before the sauce. Drain the pasta when it’s done, but don’t rinse it! Pour it back into the pot.
  9. Pour the cheese sauce into the pot and stir well.
  10. Pour the macaroni and cheese into an ungreased 9 x 13 glass dish and sprinkle some shredded cheese on the top.
  11. Pour half the package of Goldfish crackers into a ziplock bag. Use your hand or a rubber mallet to smash the crackers into crumbs. Sprinkle the mixture on top of your macaroni and cheese.
  12. Bake the macaroni and cheese for 20-25 minutes.

Enjoy!

Source: Not a Leaf

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