Monsteroni and Cheese Cups


In In my never-ending quest to find things my children will eat, I started baking macaroni and cheese in cupcake cups to make individual servings. I call them Monsteroni and Cheese Cups, after a meal served in the children’s book “Monsters on Machines.”

The recipe is from my sister-in-law Heather and is easy:

Monsteroni and Cheese Cups

1 (16-ounce) package of rotini noodles

2 cups montery jack cheese

1/4 cup parmesan cheese 

4 eggs

1/4 cup milk

Preheat oven to 350 degrees. Boil noodles until they are al dente. Drain, rinse and set aside. In large bowl, combine eggs and monterey jack cheese. Add in noodles and mix well. If it seems like it needs more cheese, add more, 1/4 cup at a time. Spray cooking spray into cupcake pan. Spoon cheese-and-noodle mixture into pan. Sprinkle tops with paremsan cheese. Cook 25 minutes, or until the tops are golden brown.

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The Summer List

Our family recently sat down and brainstormed ideas for our Summer List — a collection of some of the activities and events we want to be sure to fit into those lazy summer days. I wrote them on the chalkboard in our kitchen, just like I did last year, leaving space to add excursions as they come to mind.

This is a fun Family Home Evening activity and great way to get everyone excited about the summer. It’s also nice to have a fun, visual reminder where everyone can see it.

If you don’t have a chalkboard in your kitchen — this one was made with chalkboard spray paint and a cheap piece of framed art from the thrift store —you could write your ideas on a whiteboard or jot them on a piece of paper and hang it on the fridge.

Have fun making your own summer list!

(The original inspiration for our Summer List came from this blog via Pinterest)


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Crock-Pot Shredded Beef Tacos

I’m obsessed with anything that can be made in a slow cooker, so I adapted this recipe using a rump roast from one I found on Pinterest. (The original version is on the blog I like that this recipe uses consomme, and I love how easy, tender and flavorful the beef turns out to be.

Shredded Beef:

1 (2 pound) rump roast

¼ cup water

1 (14-ounce) can consommé

1 tablespoon chili powder

½ tablespoon cumin

1 teaspoon garlic powder

3 tablespoons lime juice

1 teaspoon of salt

1 dash cracked black pepper

Combine chili powder, cumin, garlic powder, salt and pepper. Grease slow cooker (or use liners), then add roast, consommé, water and lime juice. Rub seasoning over roast and cook on low heat 8-10 hours. Before serving, let meat rest, then shred and return to slow cooker.

Serve beef on small flour tortillas with lettuce, pico de gallo, cheese, guacamole and sour cream.

– Elyssa Andrus

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