I can't believe that it's officially fall. I love this time of year! Not only am I ready for the cooler weather, but I love beautiful fall leaves and all the yummy fall foods. We kicked off the fall at our house with one of our favorite soups! Mac 'n Cheese Soup. Even my kids will eat this soup! This recipe comes from the Pampered Chef Main Dishes cookbook. It has become a favorite of mine because of the easy recipes inside.
Mac 'n Cheese Soup
1 package (14 ounces) deluxe-type macaroni & cheese dinner
1 cup broccoli, chopped
1/2 cup onion, chopped (I used 1/4 cup dried onion)
1 cup water
2 1/2 cups milk
1 can (10 3/4 ounces) cheddar cheese soup
1 cup cubed ham (I didn't use it this time and I think I liked it better without)
Cook macaroni according to package directions; drain and set aside. Combine broccoli, onion and water in pot. Bring to a boil; cook 2 minutes (do not drain). Add cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham. Return to boil, stirring occasionally. Yields 6 servings.
A few weeks ago I was experimenting and this is what I came up with. I had found a recipe from Picky Palate that got me wanting to experiment with this idea. She made Monkey bread and rolled hers in cinnamon and sugar. I decided to try making them into parmesan breadsticks and this is the result. My husband and kids loved them. I think it puts a little twist on the normal breadsticks we usually have with spaghetti or lasagna. Enjoy!
Pull Apart Parmesan Breadsticks
1 pkg Pillsbury refrigerated breadsticks
1/2 cup grated parmesan cheese
1 tsp italian seasoning
dash garlic salt
Combine parm cheese, italian seasoning and garlic in a small bowl. Separate breadsticks into strips and put two strips together (one on top of the other). Cut into 1 inch pieces. Roll each in parmesan mixture and place in greased muffin tins (about 5 pieces in each one). Brush top with olive oil and sprinkle parmesan cheese mixture on top. Bake at 375 for 10-15 minutes. Makes about 7 or eight.
Peach Pie Turnovers
1 pkg Pillsbury refrigerated pie crust (each one cut in half)
3 large peaches
2 Tbsp instant tapioca
3 Tbsp sugar
1 egg white
White sparkling sugar (to sprinkle on the top)
Peel peaches and cut into small pieces. Add tapioca, sugar, cinnamon & nutmeg. Stir well and let sit for 10 minutes. Unroll pie crusts and cut in half (each one will make 2 turnovers). Place 1/4 of peach mixture on half of pie crust, make sure to leave enough room on the edges to seal it when you fold it over. Use your fingers to rub a little bit of water on the edge to help seal it. Fold over filling and seal, use a fork around the edge for decoration. Brush tops with egg white and sprinkle white sparkling sugar on the top. Bake at 375 for 20-25 minutes. Cut in half before serving and add a scoop of vanilla ice cream. If you cut them in half after they are baked they will make 8.
Coming soon: Super easy pumpkin chocolate chip cookies