UPDATE on the "It's Back" post. When I got home this afternoon boy was like "Charles called!" I was all like "my new BFF...did he need some business advice" Confused boy was like "no he called to tell you they found the house number". Mystery solved. I love that Charles!
Thank you all so much for all of your awesome tips a few posts back on my face. I so appreciate it! I feel a skin care miracle a comin'. I'm going to try some out and let ya know. I had bible study tonight and so I tivo'd "Lost", so I'm trying to keep myself from running to watch it without boy who's sound asleep. How he can sleep without knowing if they get off the island is beyond me.
And I leave you with this....we shall call it "this ain't your mama's mac & cheese". I found this recipe in a magazine and as soon as I saw cream cheese as an ingredient it brought tears to my eyes. Thank you whoever you are that thought this awesomeness up.
7 oz penne pasta
1/4 cup butter
1/4 cup flour
1/2 tsp. seasoned salt
1/2 tsp. grouund mustard
1/4 tsp. pepper
1/4 tsp. worcestershire sauce
2 cups milk
1 cup shredded sharp cheddar
3 oz. cream cheese
4 oz. shredded monterry jack
Heat oven to 350. Cook pasta as directed on bag. In a saucepan melt butter. Then add flour, seasoned salt, ground mustard, pepper, worcestershire sauce. This will make a thick mixture so don't worry. Remove from heat and add in milk. Put it back on the stove and boil. Stir after boils for 1 min. Remove from heat and add all the cheeses and stir with a whisk.
Mix mixture and pasta and put in a casserole dish and bake for 20 minutes uncovered. Sprinkle with a little Italian parsley. It's okay to cry if you need to...it's really that good.
Recipe from Pillsbury magazine January 2008.