It's Strawberry Days!!!! (Strawberries and Cream)

      It's Strawberry Days!!!!!  Growing up, Strawberry Days meant summer had officially begun.  There were few things I looked forward to more.  What is Strawberry Days?  Only the best city days celebration ever!  What makes it so special, you ask?  Strawberry Days offers the standard events found at any other city days; carnival, parade, rodeo, free concerts, etc.  What really sets it apart is the famous strawberries and cream that can be purchased at every event.  It truly is legendary around these parts.  Something about it is just MAGICAL!!!! Really, all it is is sliced strawberries engulfed in ice cream mix, but I still just love it. I introduced My Giant to it when we were first married and we both truly look forward to Strawberry Days every summer just for the strawberries and cream.

Here are the strawberries and cream served at Strawberry Days. (photo courtesy of Deseret News)

No judging.  Yes, I was blonde.  And this was taken like, 5 years ago.  I think this was my third serving of strawberries and cream at the rodeo.

      In honor of Strawberry Days this week and my beloved strawberries and cream, I will be posting several of my favorite strawberry recipes during the remainder of the week.  First up, a simple version of the beloved strawberries and cream.  This little dessert was super simple to whip up.  I only have a mini food processor, so I sliced fresh strawberries, froze them and then processed them.  It turned out perfect, and I think I might use that method from now on for my morning smoothies.

Strawberries and Cream 

Ingredients

1 cup whipping cream

1 tbsp sugar

½ tsp vanilla extract

2 cups frozen strawberries

1/4 cup sugar

Instructions

1. In a mixer, whip together the whipping cream, 1 tbsp sugar, and the vanilla. Set aside.
2. In a food processor blend together the frozen strawberries and 1/4 cup sugar.
3. Once the strawberries have been blended, fold them gently into the whipping cream.
4. Evenly distribute the dessert between 4-5 dessert cups
5. Refrigerate until ready to serve.

Creamy Macaroni and Cheese

      Homemade mac and cheese has been a venture for me.  I grew up eating the "blue box" mac and cheese and honestly did not even know that it could be made at home.  Ridiculous, I know.  My sister and I have a slight fetish with Noodles and Company.  If you haven't eaten there, then I feel sad for you.  I love their Wisconsin Mac and Cheese.  Unfortunately, I only eat there when I'm not eating with My Giant.  While he enjoys it, he has a hard time going out to eat and spending money on something you can easily make at home (like pasta, or grilled cheese, or sandwiches...).  While this is not exactly like the Wisconsin Mac and Cheese from Noodles and Company, it is the closest I have found.  And believe me when I say I have tried many a recipes to find something close.  What I especially love about this recipe is it is all done in the same pan!  I love that it is super easy to make as well as super easy to clean up!  This recipe, as well as many of my favorites, come from Mel's Kitchen Cafe.  I seriously have loved every recipe I have tried from her, so check her out!

Creamy Macaroni and Cheese

1 (12-ounce) can evaporated milk

3 cups elbow macaroni

3 1/2 cups water, plus extra if needed

1/2 teaspoon salt

1 teaspoon cornstarch

1/2 teaspoon dry mustard        

1/4 teaspoon hot sauce

1 ½ cups cheddar cheese, shredded

1 ½ cups Monterey Jack cheese, shredded

2 tablespoons butter, cut into small chunks

Ground black pepper to taste

Directions

1. Bring water, 1 cup of the evaporated milk, the macaroni, and salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring frequently, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, 1-2 minutes.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce Stir in the butter and season with salt and pepper to taste. Serve immediately.

Easy Bread Pudding

      Confession.  I did not make this bread pudding.  My Giant did.  I have never even had bread pudding before and was completely intimidated by the thought of making it.  We had some family in town this past weekend, and the conversation turned to food (as it often does).  Bread pudding was discussed and My Giant was amazed that I had never had it.  I did have a bite once, but I don't really count that.  Since we had a bunch of leftover buns from another cookout, My Giant took it upon himself to make this for me / him.  I was amazed at how simple it was to throw together, and that it tasted so yummy!  I kept sneaking back in the kitchen for just another spoonful.  Kudos to My Giant and his mad baking skills.    

Easy Bread Pudding

6 slices day old bread

2 Tablespoons butter

4 eggs, beaten

2 cups milk

¾ cups white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Break bread into small pieces and place into an 8 inch square baking pan.  Drizzle melted butter or margarine over bread.
3. Mix eggs, milk, sugar, cinnamon and vanilla in a mixing bowl.  Beat until well mixed. 
4. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture.
5. Bake in oven for 45 minutes, or until the top springs back when lightly pressed.
6.