Roasted Red Pepper Grilled Cheese

http://www.closetcooking.com/2010/11/grilled-goat-cheese-and-roasted-red.html


Roasted Red Pepper Pesto
modified from http://www.closetcooking.com/2007/05/roasted-red-pepper-pesto-on-penne.html
Ingredients:
2 roasted red peppers - very easy!
2 tablespoons fresh basil leaves 
2 cloves garlic - got stronger on day 2
4 tablespoons Walnuts (toasted)
4 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar - will use less next time
salt and pepper to taste

Directions:
1. Place everything into a blender or food processor and puree.

Sandwich

Ingredients:
2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted) - use whole wheat from bakery
1 tablespoon butter (room temperature)

Directions:
1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Mac and Cheese

http://allrecipes.com/recipe/homemade-mac-and-cheese/
Follow recipe almost exactly. I don't measure out cheddar. Just grate 8oz brick. 1/4 c crumbs only

INGREDIENTS:

8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter

2 1/2 tablespoons all-purpose flour 2 tablespoons butter 1/2 cup bread crumbs 1 pinch paprika

DIRECTIONS:

1.	Cook macaroni according to the package directions. Drain.
2.	In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.	Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Butternut Squash Pie

This was awesome recipe that everyone finished their piece!
pie crust  http://www.southernplate.com/2008/09/mix-in-pan-pie-crust-quick-and-easy.html
pie - http://farmersdaughterct.wordpress.com/2008/08/30/butternut-squash-pie/

Crust
Ingredients

• 1 + 1/2 Cup Flour
• 1 + 1/2 teaspoons Sugar
• 1 teaspoons Salt
• 1/2 Cup Cooking Oil
• 2 Tablespoon milk

Instructions

1. Mix flour, salt, and sugar in pie pan. While stirring, add milk. Slowly add oil, still stirring and stopping with a good dough forms (may not need all of the oil). Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.

Pie

Butternut Squash Pie

Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem.  Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft.  Allow to cool, then scoop pulp into a food processor and puree.  You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish.  Or save the extra for more baking, like butternut squash bread.

• 1 cup squash puree
• 1 cup heavy cream
• 1 cup sugar
• 3 beaten eggs
• 2 Tbsp water
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• pie dough for one 9-10″ crust

Preheat oven to 425°F.  Line a pie pan with the dough and crimp the edges.  Combine all ingredients in a large bowl with a whisk until smooth.  Pour into the pie crust and bake for 10 minutes.  Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown.  I use a glass baking dish so I can monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes.  Let the pie cool completely so the filling will set before you cut it.  I think it tastes even better on the second day when it’s cold from the fridge.