I am going to give a recipe, but really, this is more of a technique post. But not even technique, as much as a get bang for your buck post.

This is the cheese plate I received. Sadly, the cheeses change every night, so the menu does not list them. I was enjoying the night out, and did not make notes when the cheeses were explained, but I know there was a goat, a cheddar and something from Switzerland (but it was not swiss cheese). They were all excellent. And a real bargain, as there was so much, I took at least half home, knowing I would be having macaroni and cheese for lunch!

There really is not much of a recipe, other than cheese coating macaroni. But there are a few things I do to kick it up a notch…

First I make a rough…3 TBS Butter, 3 TBS Flour
I stir the rough for about 5 minutes under medium low heat.
I dice up a small red onion and add it to the rough.
I add a cup of milk.

now it’s time to add the cheese. Always best to only add a soft easy melting cheese. Avoid the hard cheeses. They just don’t melt well.

But the goat, cheddar and not swiss cheeses all melted perfect!

I considered doing a snooty post labeling this Artisan Three Cheese Mac and Cheese. Doesn’t that sound fancy? But truth is I only had enough of each to make about 6 ounces total cheese. If I had 6 ounces of one cheese, I probably would have used only one cheese.

BUT, I had two ounces of three cheeses, so here is my Artisan Three Cheese Mac and Cheese… Just like I planned.

OK, cook the Macaroni al dente. Meaning, just cook to barely done, still a little tough. I like using shells for the pasta, I think they hold the cheese better and just make a more dynamic presentation. Elbow or Penni pasta works as well (or whatever you have in the pantry. I have even made this with spaghetti).

Mix the cheese sauce and the Macaroni and pour into a baking dish.

I like to add some seasoned panko bread crumbs on the top for color and texture.

It’s just a way to use left overs. You can change the cheese and have a dramatically different dish. Change the pasta and it;s a different look.

But bottom line… it’s always good!

Next time you get to go to a Fancy Schmancy restaurant… Order the cheese tray and plan on lunch tomorrow. Takes a little of the bite of the cost of the meal out.

If it’s Monday, it must be time for dessert! And I’m here to share some with you!

So. You wanna know how to make the easiest, most incredible apple dumplings you’ll ever make in your whole life?

Peel 2 Granny Smith apples and cut them into eighths. Wrap each apple segment in a triangle of crescent roll dough and line up in a 9×13 pan.

Okay, I know you counted because I told you not to. We had a problem – namely, the first time we made this, Yours Truly bought 6-to-a-can crescents so we cut pieces off of a few rolls and tried our best to make it work out. We still only ended up with 14. Oh well.

Melt two sticks of butter in a saucepan and mix in 1 1/2 cups of sugar. It doesn’t need to be dissolved at all, just mixed in. Along with that, add 1 teaspoon of vanilla and a shake or two of cinnamon, if you’re so inclined.

Pour this butter mixture over the pan of dumplings, making sure to cover every dumpling with at least some butter and sugar. Mmmm! Then, against all logic…pour in a 12 oz can of Mountain Dew. Yes. Mountain Dew. Don’t ask me what this adds to the recipe. Just believe that it DOES add something.

Place your pan in a 350 degree oven and bake for 40 minutes.

These are just the most amazing, unbelievable things I’ve ever eaten. And in case you couldn’t figure it out on your own, let me tell you: They go great with vanilla ice cream. Perhaps with some of the buttery sauce drizzled (poured?) on top.

Bliss!

Would you make this with apples? Or would you use another fruit? I think I’ll try peaches some time.

I’m not afraid to say it:

I’m a total dork for citrus at this time of year. Well, this or any other time, really. But especially now when so many recipes lend themselves to that lovely freshness that citrus offers. It’s like eating sunshine.

Or maybe I’m just reading too much into the situation. I don’t know.

Either way, my husband challenged me to make a lemon meringue pie after he saw me devour a slice at a diner a couple of weeks ago. Never one to back down from a challenge, I squinted my eyes and squared my shoulders and accepted. Even though I’d never dealt with meringue before and was a bit wary of it.

But all worry was for naught!

While your lemon filling is bubbling away in the hopes of getting nice and thick (which it will!), separate 4 egg yolks and whites into separate bowls. Set the yolks aside, you’ll be using them for meringue in a little while.

Beat the yolks a bit, then pour approximately 1/2 cup of your hot filling into the bowl with the yolks, WHISKING CONTINUOUSLY AND RAPIDLY. Why did I just virtually scream those words at you? Well, because if you let the eggs sit still they will scramble. You want to keep them moving in order that they may mix with the filling and cook without little tough bits of egg getting in the way. Then, pour the egg/filling mixture into the pan on the stove, which you are whisking as you pour. Get the message? Whisk whisk whisk!

Now it’s time for the crust. I used a Pillsbury crust, the kind you just unroll and bake. Ever so much easier and really very good and flaky.

Line your pie plate, flute the edges of the crust, prick all over with a fork and set it in a 450 degree oven for 10 minutes.

In that time, you can work on your meringue.

Remember those 4 egg whites you set aside a little while ago? Beat them with your mixer until they start to get foamy.

Then add 1/2 tsp of cream of tartar, 1/2 tsp of vanilla and 6 tbs of sugar. And whip them all up until stiff peaks form.

Combine dry ingredients in medium saucepan, stirring well to incorporate flour and cornstarch. Whisk in lemon juice and water, making sure flour and cornstarch are broken down. Heat to boiling over medium high heat, then add 2 tbs butter and stir until melted.

Whisk egg yolks together in separate bowl, then slowly add 1/2 cup of hot filling to the eggs, all the while whisking to ensure that yolks do not cook. Once eggs and filling are incorporated, add this to the rest of filling in saucepan. Allow to boil until thickened, stirring continuously, then set aside off-heat.

Unroll crust into pie plate. Flute edges and prick crust all over with a fork to prevent swelling and bubbling while baking. Bake crust for 10 minutes in a 350 degree oven. In the meantime prepare meringue.

Beat egg whites until they start to foam. Add other ingredients and beat until stiff peaks form.

Fill crust with cooled lemon filling and top with meringue, spreading meringue over filling until it touches the crust all the way around.

Bake pie for 10 minutes in a 350 degree oven. Allow to cool sufficiently once out of oven, then place in fridge for at least an hour for filling to set up.