Sunday Recipe

For Italians, Sunday revolves around two things...FAMILY and FOOD! Throughout my childhood my family would always gather around the table on Sundays to eat, talk, and just be together. I can still remember waking up excited every Sunday morning, my dad would hand me a $20 bill and I'd walk to the Dunkin' Doughnuts that was on the corner about a block away. I'd come home with the doughnuts and me, my mom, my dad, my brother Seb, and even my aunts would just sit around and chat all morning. Finally, it would be time for dinner and we'd eat some good food. Such fond memories.

In honor of today being a totally relaxing Sunday for me, I'm going to share with you a hearty Fall/Winter recipe. This is what my love and I are having for dinner tonight and it is delish! Pair it with a salad and you're good to go! It really is that filling. Be sure to bake it in a super cute dish like mine :)

{Personal Photo}

Miss Cuddlefish's Oh-So-Delicious Mac and Cheese

(Note:  I wasn't going for healthy here!)

Ingredients:

Butter, for greasing dish

12 ounces pasta (Barilla medium shells)

1 cup heavy cream

1.5 cups milk

2 teaspoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups fontina cheese

3/4 cup shredded mozzarella

3/4 cup grated Parmesan

2 tablespoons fresh Italian parsley

8-10 Keebler Town House crackers (optional but I suggest it)

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Preheat oven to 450 degrees

Butter a glass baking dish and set aside

Cook pasta in large pot of boiling water until tender - drain

Whisk the cream, milk, flour, salt and pepper in a bowl

Stir in 1 cup of fontina, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley

Add the pasta and toss to coat

Transfer the pasta to your prepared baking dish

(Optional:  crush your Town House crackers in a Ziploc bag. Melt some butter in a small fry pan over low heat. Then, add the crushed crackers to the butter and wait until they begin to brown)

Toss remaining 1 cup fontina, 1/4 cup mozzarella, and 1/4 cup of Parmesan in a small bowl

Sprinkle the cheese mixture over the pasta mixture

(Sprinkle your browned crackers on top of your mac and cheese)

Cover and bake until the sauce bubbles, about 20 minutes
Uncover and bake for 5 more minutes

It should look like this:

Prep time:  25 minutes
Total time:  50 minutes

Mini Muffins!

I'm still alive, I just haven't been thinking about the wedding lately! I raced at the Head of the Charles this past weekend (it's a rowing race) and had an amazing time celebrating Fall in the Northeast. It was in the 40's and the trees were so colorful! I got to spend time with some very good friends of mine, some of which I have known for 13 years! We raced, shopped, drank tea and wine while sitting by the fire, and ate Pecan Pie Mini Muffins!!!!! Let's just say I am obsessed! My dear friend Linda's sister, Barbara, made them for us in her cute "Acorn Cakelets Pan" from Williams-Sonoma. They were amazing!!!!

So when I got home, of course I ran to Williams-Sonoma to get the pan. But they don't have them anymore! I thought "NO PROBLEM!!! I'll just get it on eBay!!!" but those sellers on eBay must know how popular this pan is because they are selling them for an arm and a leg ($40!!!).

What's a pecan pie mini muffin lover to do???????????????????????

Well, I haven't decided yet because I'm pretty sure Mr. CF would raise his eyebrows at me if he finds out that I want to spend $40 on a cake pan that I can only use in one season, especially since every penny we save is for the wedding. And, I can't say I'd blame him!

For now, I will share the recipe for those of you who are lucky enough to own this adorable pan, or those of you who do not need them to look like acorns in order to enjoy them.

We can all thank Barb later!

Pecan Pie Mini Muffins

1 cup finely diced pecans

1 cup light brown sugar
1/2 cup all purpose flour
2/3 cup melted butter
2 large eggs

Spray mini muffin pan (don't use paper cups).

Bake at 350 degrees for 17-18 minutes.

Cool 5 minutes on wire rack, then lift them out of pan to further cool on rack.

Makes exactly 24.