Turkey and Cheese Pinwheels

I've seen these on sale at the grocery store before, and figured it would be fairly easy (and cheap) to make them myself.  They are great for appetizers- mix it up with different meats and veggies if you prefer.

Ingredients:
1 package large tortilla wraps (I used spinach flavored)
1 package cream cheese
Garlic powder (optional)
1 lb sliced turkey
1 bunch green lettuce, shredded
2 large tomatoes, diced

Directions:

1. Take one wrap and lay it on a clean, flat surface like a cutting board. Spread a thin layer of cream cheese over the top. Sprinkle garlic powder over cheese if desired.
2. Layer a few slices of turkey on top of the cheese, leaving a half inch border along the edge of the wrap with just cream cheese. Add a layer of lettuce, then tomato.
3. Tightly roll the wrap up from one edge, making a “roll-up” with all the ingredients trapped inside. Press the edge so the cream cheese can seal it together.
4. Wrap the “roll-up” in plastic wrap and store in the fridge until ready to serve. Repeat these above steps with the remaining wraps and ingredients. Ten minutes before serving, slice the rolls into one inch thick pinwheels. Use toothpicks to hold them together if needed.

Holiday Rum Nog

Many people like eggnog during the holidays, but it's pretty plain tasting and super rich.  Why not make it better with alcohol?  This festive drink is for adults only!

Ingredients:

Ice cubes (optional)

2 shots milk

2 shots eggnog

1 shot spiced rum

1/2 shot hazelnut liqueur

dash of nutmeg (optional)

Directions:

1.  Place a few ice cubes in a glass.  Add milk, eggnog, rum and liqueur.

2. Stir well, sprinkle nutmeg on top if desired.  You could also dress it up with a cinnamon stick garnish if you have any on hand. 

Pumpkin Cheesecake

Are you starting to sense a theme here?  We have a large bowl of fresh pumpkin puree at home, so we're trying as many pumpkin recipes as possible so it doesn't go to waste.  This recipe makes two pies- give one to a friend, or not, I don't judge.

Ingredients:
2 packages (8 oz each) cream cheese
¾ cup brown sugar
2 eggs
1 ½ teaspoons pumpkin pie spice
1 can pumpkin (or one pound fresh pumpkin puree)
2 store-bought pie crust shells

Directions:
1. Preheat the oven to 325 degrees. Blend cream cheese, sugar and eggs with a hand mixer until smooth. Spoon ½ cup of the mixture into a small bowl and reserve for topping.
2. Add pumpkin pie spice and pumpkin to the remaining cheese mixture, mix well.
3. Pour half of the mixture into each of the pie crusts. Carefully spread topping over each pie, or try a piping technique using a ziplock bag with one corner cut off. I tried doing this in a spiral pattern- whatever works as long as it’s evenly spread across the pies.
4. Place the pies on a large cookie sheet (for stability) and bake for 45 minutes, or until the center barely jiggles when pies are gently shaken. Let cool, then refrigerate for a couple hours before serving.

Sara's Spaghetti Squash

I got this recipe from a friend- it's a hearty meal that substitutes spaghetti pasta for squash.  I added more vegetables to this version for extra flavor.  The recipe makes a ton- serves four to six people, or two with a lot of leftovers.

Ingredients:
1 spaghetti squash
2 lbs ground beef or turkey
1 red bell pepper, chopped
1/2 onion, chopped
5 cloves garlic, chopped
2 cans diced tomatoes with herbs (we used "Italian Style")
1 jar spaghetti sauce with herbs or vegetables
dried Italian herbs (basil, rosemary, etc.)
shredded cheese (optional)

Directions:
1. Poke the squash a few times with a knife or fork, then microwave for 12-15 minutes, until tender. Turn the squash every few minutes to ensure even cooking.
2. Let the squash cool, then slice open. Discard the seeds and stringy bits, and then scrape the pulp out with a fork. This creates the “spaghetti” look.
3. Cook the meat, red pepper, onion and garlic in a large pan until meat is browned. Place the mixture in a colander to drain out the extra grease.
4. Add the mixture back to the pan with tomatoes, spaghetti sauce and squash, mix well. Heat the pan for ten minutes on low, then season with Italian herbs to taste.
5. Divide between bowls and top with cheese if desired.

Pumpkin Chocolate Cookies

Just in time for the holidays, these cookies are crowd favorites because they contain pumpkin, chocolate, and walnuts.  You can also make an icing for the cookies, which is included in the recipe.

Ingredients:
2 ½ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
15 ounces pumpkin puree (fresh or canned)
2 eggs
1 teaspoon vanilla extract
24 ounces semi-sweet chocolate chips
1 cup chopped walnuts

Vanilla icing (optional):
1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions:
1. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl, set aside.
2. Add softened butter and sugar to a large mixing bowl, beat with a hand mixer until smooth. Beat in pumpkin, eggs and vanilla extract.
3. Gradually add flour mixture to the wet mixture, beat until well combined. The cookie dough will be similar in consistency to cake batter. If you think it’s too thin, add a little more flour. Stir in chocolate chips and walnuts using a large spoon or spatula.
4. Preheat the oven to 350 degrees F. Grease a baking sheet (or two- it makes a few dozen). Drop rounded tablespoons of dough onto the cookie sheets. Don’t flatten them on the cookie sheet- leave them as little mounds so they can expand.
5. Bake cookies for 15-20 minutes, until edges are lightly browned. Let cool before removing to a plate or rack. Add icing if desired.

Icing directions: combine powdered sugar, milk and vanilla extract. Add more sugar or milk to get desired thickness, then drizzle over cookies.

Pumpkin Nut Bread!

Tis the season for yummy, spiced baked goods.  This pumpkin bread is good for any gathering, or even as a gift.  Recipe makes two loaves.  Note: if you only have one loaf pan, bake half the mixture; once the first loaf is done and the pan is cleaned, bake the second one.

Ingredients:
3 cups flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 cups pumpkin, canned or fresh puree
4 eggs
1 1/4 cup vegetable oil
1 cup chopped nuts (I used walnuts)

Directions:
1. Preheat the oven to 350 degrees.  Grease and flour two loaf pans and set aside.
2. Combine dry ingredients in a large mixing bowl.
3. Combine pumpkin, eggs, oil and nuts in a separate bowl.
4. Combine both mixtures, stir well.  Divide the mixture between the two pans.  Bake for 45 to 60 minutes, or until a toothpick inserted in the middle comes out clean.

Latin Style Baked Fish

This is a War Kitten version of my favorite Latin dish- stewed fish with veggies.  Serve with rice, beans or tostones (fried plantains).

Ingredients:
1 fillet Mahi Mahi (or any other fish, as long as it's a thick fillet)
Olive oil
Salt and Pepper
1/4 teaspoon oregano
1/2 green pepper, chopped
1/4 onion, chopped
2 cloves garlic, diced
1 tomato, chopped
1 tablespoon tomato paste

Directions:
1. Preheat the oven to 350 degrees. Place the fish on a baking sheet lined with aluminum foil.  Brush olive oil over the top of the fish, then season with salt, pepper and oregano. Place the baking sheet in the oven and bake for 10 minutes or until the fish is cooked through.
2.While fish is cooking, heat pepper, onion and garlic with one tablespoon of olive oil over medium heat until tender.
3. Stir in tomatoes and tomato paste, reduce heat and cook for a few minutes until heated through.
4. When fish is cooked, divide onto two plates.  Scoop the vegetable mixture on top of the fish.  Serves two.

Chicken Burrito Bowls

Mixed this up one night because the hubby is on a no-carb diet.  It was an instant hit!

Ingredients:
1 grilled chicken breast (or steak)
1/2 red bell pepper, diced
1/4 onion, diced
1/2 tomato, diced
1 small can sliced black olives
2 avocados, diced
chunky salsa (optional)

Directions:
1. Cut the chicken into bite-sized pieces and place in a microwave safe bowl.
2. Add pepper, onion, tomato and olives, stir.  Microwave 1-2 minutes or until hot.
3. Add avocado and salsa, stir again. Divide between two bowls and enjoy!

Note: you can also add jalapenos, sour cream or beans if you like.

Berry Sangria

I tried the Triple Berry Sangria at Red Lobster, and was inspired to make my own.  You can adjust the flavors to suit your tastes. And before I forget, this drink is for adults only!

Ingredients:
1/2 cup brandy
1/4 cup triple sec
Two 750ml bottles merlot wine (I used Yellow Tail brand)
1 64 oz bottle berry fruit juice (I used Pomegranate Blueberry)
1 lb strawberries, hulled and quartered
1 orange, sliced

Directions:
1. Pour brandy, triple sec and wine into a large pitcher or punch bowl, stir.
2. Add juice to taste and stir.  This will allow you to adjust the "booziness" of the drink.  Start with about half the bottle of juice, and add more if it's too strong for your liking.
3. Add strawberries and orange slices.  Chill for at least 2 hours.
4. Serve over ice and enjoy!

Cheesy Chicken & Rice Bake

A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly.  Serves 3-4 people. Enjoy!

Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor).  Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through.  Sprinkle the mixture with cheese and serve.

Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.

Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.

Root Booze Float

I came home from a long day of work (and shopping), and I wanted something sweet with booze in it.  This is an adult version of the classic Root Beer Float, just as sweet but with that extra kick of rum and schnapps.  Oh, and I should mention here that this drink is for adults only.  :-)

Ingredients:
4 ice cubes
1/2 shot butterscotch schnapps
1/2 shot root beer schnapps
1 shot spiced rum (Captain Morgan is my buddy)
Coca Cola soda
2 tablespoons vanilla ice cream

Directions:
1.  Fill a glass with ice cubes.
2.  Add butterscotch schnapps, root beer schnapps, and spiced rum.
3.  Fill with Coca Cola and stir.
4.  Add spoonfulls of ice cream, and enjoy!

Sausage and Veggie Stew

This is a very filling meal for cold nights, or just any night you want it. It's a good serving of veggies, too. I found a similar recipe online, and tweaked it to our tastes.  Serves four, possibly more if you serve it with French bread.  Yum!

Ingredients:
1 pound Italian sausage, thickly sliced
1 tablespoon olive oil
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 teaspoon dry basil
1 cup chopped cabbage
1 can chicken broth (low sodium if you can get it)
1/2 cup water, room temperature
1/4 teaspoon black pepper
1 can Great Northern beans (or white beans)
1 cup small shell pasta, uncooked

Directions:
1. Cook sausage with the olive oil in a large sauce pan until browned.  Add onion, carrots and garlic, cook another 5 minutes.
2.  Add tomatoes, basil, cabbage, chicken broth, water and black pepper, bring to a boil.  Simmer for 30 minutes.
3.  Add beans and pasta, simmer another 15 minutes or until pasta is cooked.  Ladle the stew into bowls and serve.

Lazy Breakfast Burritos

These burritos are for those mornings when you wake up and just don't feel like cooking.  Oh wait, that's every morning for me.  You only need one mixing bowl, a fork, and a microwave.  Makes 4 burritos.

Ingredients:
1 handful frozen tater tots
4 strips bacon, chopped (we used precooked turkey bacon)
4 eggs
1/4 cup shredded cheese
4 medium-sized flour tortillas
Sour cream and salsa (optional)

Directions:
1.  Place tater tots in a microwave-safe mixing bowl.  Microwave for one minute, or until warmed.
2.  Add bacon and stir, cook for another minute.
3.  Crack eggs into the bowl and stir until the yolks are broken.  Cook for one minute, stir, then cook for another minute until eggs are done.  Add cheese and stir until well mixed.
4.  Heat tortillas in microwave for 20 seconds, then distribute onto plates.  Divide egg mixture among the tortillas, then top with sour cream and salsa if desired.  Wrap up and enjoy!

Basil Beer Bread

Just in time for Saint Patrick's Day!  It's tasty, filling, and made with BEER!  What more could you ask for?  I got this recipe straight from the Real Simple website.  Goes well with olive oil or Avocado Hummus (see previous post) for dipping.

Ingredients:
olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan cheese
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped basil leaves
 
**NOTE- If using fresh basil, remove the leaf stems and chop into very small pieces.  This will help evenly distribute them.  You could also use the dry crushed basil found in the cooking spices section of your grocery store.**
 
Directions:
1.  Heat oven to 400° F. Oil a baking sheet. Combine the flour, yeast, salt, pepper, and parmesan cheese in a large mixing bowl.  Mix together with a large spoon.
2.  Add the basil and stir until well distributed.  
3.  Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Shape the dough into a round loaf and transfer to the prepared baking sheet.
4.  Bake 40 to 45 minutes, until the loaf is lightly browned and passes the "toothpick test." This means if the bread is done, a toothpick stuck in the center of the loaf will come out clean.  If there are bread bits sticking to the toothpick, it needs to bake for a few more minutes.  Let cool for at least 10 minutes before slicing.

Avocado Hummus

This isn't so much of a recipe as it is a really good idea.  Do you like avocados?  Do you like hummus?  If yes, then go for it!

Ingredients:
1 tub hummus (we used garlic flavored)
2 ripe avocados
Juice of 1 lime
A few shakes salt and pepper
1 bag pita bread, sliced
Celery sticks, baby carrots, and broccoli florets

1.  Scoop out avocados into a large mixing bowl.  Add lime juice, salt and pepper.  Mash with fork until you get a guacamole consistency.
2.  Add hummus to bowl and stir well.
3.  Bake pita bread slices at 350 degrees for 10-15 minutes.  Use these and the veggies for dipping.

Chicken Chow Mein

This is a great way to get a bunch of vegetables in one meal.  You can use the ones listed or modify it to your tastes.  We found the chow mein noodles in the Asian food aisle at the local Albertson's.  Makes 3-4 servings.

Ingredients:
2 carrots, chopped
2 ribs of celery, chopped
1/2 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 leaves fresh cabbage, chopped
1 cup sprouts
1 can water chestnuts, drained
1 small can pineapple chunks, drained
1 tablespoon vegetable oil
1 package chow mein noodles
1 lb boneless, skinless chicken breasts
1 bottle Teriyaki sauce
Garlic powder and black pepper (optional)

1. Fill a large pot with water and heat until boiling.  Cook noodles according to directions on the package, then strain and set aside.
2. Throw all veggies (and pineapple) into a large frying pan with the vegetable oil, cook until just tender.
3. Chop chicken breasts into bite-sized pieces.  Add to frying pan and cook till done.
4. Add Teriyaki sauce, garlic powder and black pepper to taste.  Remove the pan from heat, add noodles and stir.

If you like your food spicier, you can add a bit of Sriracha (chili garlic sauce, also called "Rooster Sauce").

Apple Crisp

Crockpots aren't just for pork roasts anymore.  Dust off your slow cooker, it's apple crisp time!

Ingredients:
6 cups apples, cored and sliced thin
1 cup sugar
1/2 cup (one stick) butter
1 tablespoon flour
2 cups plain bread crumbs
1 tablespoon cinnamon
1 cup brown sugar
1 lemon for juice and zest

Directions:
1.  In a large bowl, combine apple slices, lemon juice and zest.  Add white sugar, flour and cinnamon, stir until well coated.
2.  In another bowl, combine brown sugar and bread crumbs.  Add melted butter and stir until well combined.
3.  Cover bottom of the crockpot with some of the bread crumb mixture (about a fourth of the mixture).  Add a layer of apples (about a third of the mixture).  Continue layering bread crumbs and apples, and finish off with a layer of the bread crumbs. 
4.  Cook on High for 3 hours or until bubbly.

Want to make it even more awesome?  Serve with ice cream.  Or, instead of just apples, use 3 cups apples and 3 cups sliced peaches.  Enjoy!

Bowtie Shrimp in Tomato-Cream Sauce

This recipe is, honest to Phoebe, an original creation.  I made it to serve two people, but you can double or triple it if your family size is larger.  Serve with salad and garlic bread, and you'll have that Italian restaurant feel in the comfort of your own home.

Ingredients:
3 cloves garlic, minced
1/2 red bell pepper, chopped
2 tablespoons olive oil
1/2 cup white wine
1/2 pound cooked shrimp, tails removed
1 tablespoon parsley flakes
1 teaspoon black pepper
6 ounces farfalle (bowtie) pasta
12 ounces spaghetti sauce
12 ounces vodka pasta sauce
shredded parmesan cheese (optional)

Instructions:
1.  Place pot of water on stove, heat to boiling.  When pot of water starts to boil, reduce heat to medium and cook pasta according to package directions.
2.  White the pasta water is heating, place olive oil, red pepper and garlic in a large pan, cook on medium heat until veggies are tender. 
3.  Stir wine into pan, heat until simmering. 
4.  Add shrimp to pan, sprinkle parsley and black pepper on top of them. Cook the shrimp a few minutes on each side. 
5.  Add spaghetti and vodka sauces to pan, stir well and turn off heat. 
6.  When pasta has cooked, drain and add to pan, stir until well combined.  Scoop into bowls and top with parmesan cheese, if desired.

Best Spinach Artichoke Dip EVER

This dip is great for parties, holidays, potlucks, pretty much any get-together which requires food.  Serve with tortilla chips, sliced bread, or vegetables.

Ingredients:
10 ounces frozen chopped spinach
2 cans artichoke hearts
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1/2 cup shredded "Jack" cheese (Monterey Jack, Colby Jack, Pepper Jack, whichever you prefer)

Directions:
1.  Preheat the oven to 350 degrees.  Spray a casserole dish with non-stick cooking spray.
2.  Heat the spinach in a microwave for a few minutes until thawed.  Pat dry with paper towels to absorb the excess water.
3.  Drain the artichoke hearts and chop into small pieces.
4.  Combine all ingredients except jack cheese in a large bowl, stir until well combined.  Scrape the mixture into the casserole dish and sprinkle the jack cheese on top.  Bake for 30 minutes, then let cool for five minutes.  If it gets too cool during the get-together, pop it back in the oven for a few minutes.

Chicken and Sausage Jambalaya

This one-pan dinner will be enough to feed an army (if your army consists of 4-6 very hungry people).  Corn bread (or the Jiffy brand corn muffins, I don't judge) makes a great side dish.

Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes

1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.

Mac n Beer Cheese

We all know that macaroni and cheese is the epitome of awesome comfort food.  But there is a way to make it even tastier, by adding one of man's greatest inventions- beer!  The equation goes something like this:

Ingredients:
1 1/2 cups macaroni noodles
2 teaspoons salt
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
2 cups milk
8 ounces shredded cheddar cheese
1/2 cup dark beer (I have used Newcastle and Killian's, whatever tastes good to you)
3 links of beer bratwurst (I use Johnsonville Beer Brats)
2 teaspoons ground mustard
1 teaspoon garlic powder
1 teaspoon black pepper

Instructions:
1.  Preheat oven to 350 degrees.  Fill a pot with two quarts of water and a pinch of salt, bring to a rolling boil.  Add macaroni and boil 15 minutes or until tender. Drain and set aside.
2.  Heat bratwurst in the microwave for a few minutes, until fully cooked.  Slice and cut into bite sized pieces.
3.  While pasta is cooking, melt butter and olive oil in a large saucepan.  Add flour to the pan and stir until a smooth paste forms.  Gradually add the milk while stirring the mixture.  Continue cooking until the mixture is thick and bubbly.  Add six ounces of cheese and stir until completely melted.  Remove from heat and add beer, bratwurst, mustard, garlic powder, pepper and remaining salt.  Stir until well combined.
4.  Spray a glass baking dish (9x13 or 9x9) with non-stick cooking spray.  Use the pot from earlier to combine the drained pasta and cheese sauce.  Pour the mixture into the baking dish and cover with aluminum foil.  Bake for 15 minutes, then remove foil and sprinkle the remaining 2 ounces of cheese on top.  Continue cooking for another 15 minutes.  Remove from oven and let cool for 5 minutes before serving.

Greetings!

I am Phoebe, the feline goddess of war.  I have inspired my mortal followers to create this blog so that my awesome recipes may be spread throughout the land.  What is a 'nom nom,' you ask?  This is a term for any extremely delicious dish, which is created by the gods.  In the following days, I shall provide many examples of these nom noms.  Onward, my followers!