Tuesday, April 16, 2013

Drunkard's Path Variation Baby Quilt

Couldn't sleep last night.  I got all of my Drunkard's Path variation baby quilt cut!  This is a NEW project this week.  This quilt is for a baby due in mid July.  Cutting is one of my least favorite parts of quilting... except when I'm using my GO! Baby.  It's fast and fun to just crank out those shapes.  Here's a few blocks:



Here's my fabrics for this quilt.  It's something I actually bought on purpose instead of making something from scraps!



Sorry to bore you with another recipe.  I just can't pin recipes that I find on facebook.  I have to blog them and then pin them from my own blog.  Oh well.  It's better than printing everything.

Yummiest Ever Baked Mac and Cheese

Ingredients:

1 lb elbow macaroni 
2 (10 3/4 ounce) cans cheddar cheese soup 
2 (12 ounce) cans evaporated milk 
5/8 cup butter (1 1/4 sticks) 
1 teaspoon salt 
1 teaspoon pepper 
6 cups shredded cheddar cheese (medium or sharp, or a combination) 
dried parsley (for sprinkling on top) 

Directions:

1. Preheat oven to 350.

2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.

3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).

4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.

5. Repeat layers twice, ending with the cheese.

6. Bake for 40-45 minutes.

7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.

8. Let stand for 5 minutes before serving.
Yummiest Ever Baked Mac and Cheese

Ingredients:

1 lb elbow macaroni
... 2 (10 3/4 ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk
5/8 cup butter (1 1/4 sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded cheddar cheese (medium or sharp, or a combination)
dried parsley (for sprinkling on top)

Directions:

1. Preheat oven to 350.

2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.

3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).

4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.

5. Repeat layers twice, ending with the cheese.

6. Bake for 40-45 minutes.

7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.

8. Let stand for 5 minutes before serving.

3 comments:

  1. Quilt looks wonderful!

    And food yummy! I have thought about starting a food blog for all those fun recipes I find!

    ReplyDelete
  2. Very cute quilt! I want a "Go Baby"!! That Mac n Cheese sounds fabulous..gonna have to make some!

    ReplyDelete