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Real Solutions for Real Parents by Autumn Rose Reo

Make Ahead Holiday Brunch Ideas

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Make Christmas memorable and don’t miss it making brunch when you can do it before! Here are our Make Ahead Holiday Brunch Ideas!

I love the feeling of waking up on Christmas Day with your loved ones and enjoying the fun of opening gifts in your PJs.

While you want the morning to be memorable, no one wants to get stuck in the kitchen creating the perfect Christmas breakfast.


So here’s a few tried and true make-ahead recipes I shared on Good Morning Texas that will make your any holiday morning easy, memorable and mouth-watering.

Make Ahead Holiday Brunch Ideas

Make Ahead Christmas Morning Casserole

Mini Spinach Quiches

Junior League of Arlington’s The Night Before Christmas Coffee Cake

Easy Mocha Punch

For more information about the Junior League of Arlington’s Holiday Magic, visit http://www.jlarlington.org. 

Garlic and Herb Stuffed Mushrooms

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The holidays may bring opportunities for fancy dinners and cocktail parties, but it’s the impromptu moments that sometimes mean the most like these easy Garlic and Herb Stuffed Mushrooms.

During the holidays, you always be prepared with a shortlist of simple and quick go-to recipes like these mushrooms stuffed with Boursin® cheese to earn you the reputation as the holiday hostess with the mostess – even if you didn’t put forth much effort!

Basil-Mushrooms

I love that the holidays remind us to spending together. It’s so easy all year long to let everything get in the way, but at least between rolling out the first big orange pumpkin until the Big Ball drops on January 1, we try to make time to say hello, catch up and give that much-needed hug.


Wine

While you can’t always be ready with a fridge full of perfect appetizers ready to go, having a few staples around will make your guests think you’ve been slaving away for hours before they showed up! Check out the Walmart deli and produce areas for meats and cheeses like Boursin® to create a cheese plate and these Garlic and Herb Stuffed Mushrooms (that have less than five ingredients) paired with a good wine for a beautiful and delicious presentation to be proud to your own! 

ingredients

The feature of the Garlic and Herb stuffed mushrooms is creamy Boursin®  cheese. Seasoned with garlic and fine herbs wrapped in its signature foil, it’s hard not to devour this rich, but airy cheese before it’s stuffed into the mushrooms (just remember to buy two – one to nibble, one to use for the recipe.)

mushrooms

Because there’s already the great flavor of herbs and garlic, the cheese doesn’t need anything extra added to the filling. However, I added a few leaves of fresh basil chopped finely to just add a little more color to the mixture, but in a fix, you don’t have to worry about herbs. Lastly, topped with shredded Parmesan cheese and baked in the oven, you’ll have a sinfully decadent bite-sized app in just about 25-30 minutes.

Now just be ready for the rich smell of garlic that will take over your kitchen…it’s heavenly! 

boursin-cheese

For another quick app that will wow your gifts, make sure you always have veggies, breads and crackers around, especially during the holidays. You can present a serious spread by just pan frying a few slices of bread with butter then spreading a little Boursin®  Monterey Jack & Spicy Pepper Cheese Dip on the top.

Boursin-Dip

Or for a little healthier spin, stuff some of the creamy spread in celery sticks. Two apps in about two minutes (okay, maybe five), you’re ready to enjoy a little time to catch up with you eat up! 

Mushroom-Bite

You can try other recipes with Boursin® on its holiday resource www.boursinpartytricks.com.

Pinterest-Boursin

 

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Garlic and Herb Stuffed Mushrooms

  • Author: Autumn Reo of mamachallenge.com
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
Print Recipe

Description

A quick and easy yet impressive appetizer perfect for last-minute hospitality.

Ingredients

  • Cooking Spray
  • 1 package whole mushrooms (white or portobellos)
  • 1 package Boursin® cheese
  • 2-3 basil leaves, chopped finely (optional)
  • 2 tablespoon parmesan cheese, shredded

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray pan with cooking spray.
  3. Remove mushrooms steps from the caps. Chop stems finely.
  4. Combine chopped mushrooms, chopped basil and Boursin® cheese in a bowl until filly blended.
  5. Add mixture to mushroom caps until full and rounded.
  6. Place all the mushrooms in pan and then sprinkle with parmesan cheese.
  7. Bake mushrooms for 25-30 minutes until golden.
  8. When done, remove from oven and allow to cool for a few minutes and serve!

Nutrition

  • Serving Size: 10
  • Calories: 97
  • Sugar: 0
  • Sodium: 158
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 6
  • Cholesterol: 25

Apple Spice Rose Tarts

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Need to make an impression, but don’t have the time? Be the apple of everyone’s eye with this Apple Rose Tart recipe with ginger! It’s the best thing since Apple Pie.

Thanks to Central Market Apple Festival for getting me to branch out with apples and partnering with us for this sweet treat. 

Tracking Pixel
This is the time of year that my insatiable desire to bake kicks into high gear. 

It could be the cooler temperatures that let me turn on the oven or the apple cinnamon potpourri that I’ve plugged into the house that smells like I’m already cooking, but nothing says fall more than breaking out the apron to get my bake on. 

Apple

For me thumbing through Granny’s old cookbooks curled up with a hot spicy mug of apple cider and a furry blanket is the perfect way to spend a day… 

Then reality sets in.

Too bad carpool, conference calls, and all that other craziness that comes up daily doesn’t allow for hours of  baking joy. And what normally happens I’ll have the perfect opportunity to make something special for some event and then I’ll have ZERO time to make it. 

I go through my head trying to think of all the great things I could make and then reality sets in and I pick up a box of cookies. #mamachallenge

This recipe for the apple rose tart is the best of both worlds: looks impressive but without much work at all. Slicing up your apples might be the hardest part.

Apples (11 of 29)

However, the best part is you can use whatever apples you choose. I’d suggest using anything that has a red/pink hue, but when you head to Apple Festival at Central Market, you have more than 35 varieties to choose from. A trip through produce is better than going apple picking in the orchard because you have the best in-season apples from all over the country and guides to help you choose just the right apple. 

Apple

At this apple wonderland, you can try and learn about so many varieties of apples. A few caught my eye like The Diva®, and the Crispin (juicy and ideal for dessert), but it was the Jonamac that became the apple of my eye. Described as having a “rich, sweet flavor with cinnamon spice notes – and great for baking,” I knew this bright red baby was coming home with me (along with many others!) 

Apple

Apple

Apple

To make these rose tarts you only need seven other ingredients including puff pastry, cream cheese and of course, a little sugar and cinnamon. 

The only other thing you’ll need is a good sharp knife to cut your beautiful apple into thin slices after you’ve cut it in half and removed the core and sees. 

Apple

However, there are a few notes you need to make note of for rose tarts.

Cut the apple horizontally on both halves to get the perfect slice.

Ideally you’re looking for the apples to keep the pretty red skin on as much of the slice as possible. 

It’s important to put the slices into a bowl of water and lemon juice and slightly cook. 

This serves two purposes: may seem like an extra step, but if you don’t follow, your slices will break when you try to roll them and the skins soften and maintain the red color rather than burn when they bake. 

Apple

Believe me, I tried it both ways to make sure what steps were absolutely necessary. Can you spot the apples that were slightly cooked and the ones that weren’t? 

Apples

Use a pizza cutter to make your four cuts into the puff pastry dough.

First cut in half and then half those halves for the exact right size. 

Apple

Roll and fold is the name of the game. 

The fun part is actually the rolling up the dough. When you roll up the pastry, the apples (which are malleable because they’ve been slightly cooked), bend and make the rose. It’s so pretty to see how each one comes out different like every real rose does. 

Apple

And don’t forget to fold up the puff pastry in half after you’ve added the apples! (It doesn’t work out well either.)

Apple

Put the tarts in the oven and for the next 35-40 minutes enjoy the aroma that will take over your kitchen. And then you’ll have around eight lovely apple rose tarts ready for presentation and for your palate pleasure! 

Apples 30 of 29

 

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Apple Spice Rose Tarts

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

These easy rose tarts will make you the apple of everyone’s eye.

Ingredients

  • 1 apple
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 2 sheets puff pastry (normally what you find in a pastry box.
  • 1/4 cup cream cheese
  • 3 tablespoons sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon ginger (enhances the apple and cinnamon combination.)

Instructions

  1. Cut an apple in half longwise to remove the core.
  2. Thinly slice the apple halves horizontally.
  3. In a bowl, add the apple slices with lemon juice and water and microwave for 2 minutes.
  4. Pat dry the apple slices and set aside.
  5. Roll out one of the puff pastry sheets and cut into 4 even strips (pizza cutter works great.)
  6. Spread cream cheese on 2/3 of the puff pastry and sprinkle sugar onto the puff pastry strips.
  7. Lay apple slices peel side up and overlap to cover the pastry.
  8. Sprinkle cinnamon and ginger on apples.
  9. Fold the pastry puff in half lengthwise and roll up to create tart.
  10. Place apple side up in a greased muffin pan.
  11. Bake for 40 minutes at 375 degrees.

Notes

  • This recipe will make 8 tarts.

During the Apple Festival at Central Market don’t miss the  other “applelicious” products  for you to try and sample to heart’s content. Apples are so versatile you can appreciate them in everything from your salads, your entree, your dessert and even in your liquid libations like apple cider. Check out the Apple Festival online along with several recipe ideas and more, here. 

Apple

This is a sponsored post for Central Market.

 

 

Best Fall Sandwich: Roasted Brussels Sprouts Grilled Cheese

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Move over pumpkin, brussels sprouts are this season’s flavor du jour. And this easy grilled cheese complete with caramelized onions and gouda is the easiest way to fall in love with fall all over again.

Like most kids, I hated brussels sprouts. 

Brussels Sprouts Grilled Cheese

They spelled bad and they tasted worse. 


Then, like boys, and naps, as an adult, my taste changed and brussels sprouts became one of my favorite things. 

So when I found myself hungry for something different to eat one day at lunch, I did what we all have done…I stood in front of the fridge and stared at the contents waiting for them to whisper the best thing ever to make. 

Something that said, Alton Brown would approve. 

Something that said, “fall is in the air” and gave me the warm and fuzzies (instead of the heat that was actually trickling down my back from the Texas heat.) 

And something that said, “sandwich.” 

Brussels Sprouts Grilled Cheese

I find that sandwiches are the best thing ever and with the exception of liverwurst, there’s not a lot that isn’t good between two slices of bread. 

Basking in the Frigidaire golden hue, the quick light bulb moment brought me to a brussels sprouts grilled cheese sandwich. 

How could that be bad? Right? 

But you know how it could be better? Caramelized onions…and GOUDA. 

Brussels Sprouts Grilled Cheese

Unfortunately, I didn’t want an hour for the caramelized onions. Those babies make the world a better place, but not without a little blood, sweat and tears (literally.) 

But you know what – in a pickle – caramelized onions CAN happen with a little sweet shortcut. BROWN SHUGA. (Yes, brown sugar.) 

Brussels Sprouts Grilled Cheese

So two skillets out – one for onions, one for bread I went to it. 

And in just about 15 minutes my new baby was born – the Brussels Sprouts Grilled Cheese with Caramelized Onions. 

Brussels Sprouts Grilled Cheese

Brussels Sprouts Grilled Cheese

Brussels Sprouts Grilled Cheese

And in just about 20 minutes I was biting into it and it was THAT good. 

A little crunch, a little sweetness, a little creamy gouda, and no meat. 

However, I’m pretty sure if you wanted to throw in a little bacon, it might cause you to do a little dance. 

Brussels Sprouts Grilled Cheese

So the next time you sit down to some brussels at dinner, I’d suggest you either hold back a cup or two for leftovers or do what I do and double the batch just so you can make this. 

Take it from a gal named Autumn, you’ll be putting this in your recipe playlist. 

And song list suggestion for this dining moment: Take it from Billboard on this one and let it ride the whole way through. 

Brussels Sprouts Grilled Cheese

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Brussels Sprouts Grilled Cheese with Caramelized Onions

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

This is the best flavors of fall sandwiched together between two pieces of bread.

Ingredients

  • 2 pieces bread (This is where crusty bread, especially gluten free does amazing!)
  • 1 cup brussels sprouts, sliced (you can use leftovers)
  • 1 onion, thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon water
  • 1 slice gouda cheese (or 3!)

Instructions

  1. To make caramelized onions, melt tablespoon butter to a medium high skillet and add onions.
  2. Stir them around to not stick and let them begin breaking down.
  3. Add sugar and continue stirring. After a few minutes, add water and turn down heat to medium to let the water and sugar liquify into sweet sauce. Set aside.
  4. To cook brussels sprouts, melt butter to a medium hot skillet. Next add the brussels and still to cook.
  5. Depending on how you like yours, I like a little crunch, so let them get golden brown but not get completely wilted (I like a mix.)
  6. Next in another skillet add bread that’s been buttered on all sides.
  7. Let it get golden and add brussels sprouts and then onions.
  8. Lastly, add cheese and cover with slice.
  9. Let both sides get nice and golden.
  10. Serve immediately!

Notes

  • You can use other cheeses, but Gouda has a great flavor and melts perfectly with these ingredients.

Brussels Sprouts Grilled Cheese

Lemon Lavender Cupcakes (Just like Magnolia Bakery)

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Wish you could take a little bit of Magnolia home with you? With this copycat recipe for their signature Lemon Lavender Cupcakes you can!

A trip to Magnolia Market in Waco is like a checking off the ideal bucket list: a place for the perfect farm house decor, a destination for just enjoying the simple things with friends among the green space, and of course, a taste for the bestest cupcakes (like lemon lavender ones) from Magnolia Bakery.

Magnolia Cupakes


There’s a reason that thousands of people stand in line just for the chance to order and bite into a few delectable treats and walk through Joanna’s sweet design. While we were there we ordered one of each and we’re lucky to get the last lemon lavender cupcake left. 

Magnolia Cupakes

And each bite was absolutely perfect. 

Like each and every bite was better the one before it and you just kept wanting more as you glanced around panorama style at the Pinterest-perfect place they’ve built. 

When we returned from our one-day journey, we yearned for a little piece of Magnolia Market to have with us all the time. So we planted our own piece of gardening heaven complete with lavender in our own little wine barrel and have enjoyed it all summer-long. 

Magnolia-Herb-Garden (40 of 18)

And we also yearned for that lavender cupcake. 

So of course, with lots of lavender, logically I had a hundred reasons to make my own.

Unfortunately I had one BIG one that kept me from cranking them out…the recipe. 

Magnolia Cupakes

And while we all feel like Chip and Jo are our besties (and should be), she isn’t about to share that recipe (at least not yet.) 

So I had to take matters into my own hands and make up my own. 

Magnolia Cupakes

After a few different tries having to slave over cupcake batter and icing recipes (and an education on all things lavender), I came up with what I think is a good reproduction. So much so that we even found the cupcake wrappers to put them in. While my icing skills still could have a little more practice, I was able to shoot a few photos before quickly gobbling these up. 

Magnolia Cupakes

And it was a good gobble. 

It’s like sunshine, cream, summer goodness – in a cute little round package. 

However, there’s always harvesting that lavender to enjoy this cupcake well after autumn and winter has set in. 

So if you get a chance to go to Magnolia especially during this, go. If you can’t, this recipe might help you cope until you do (or make it a lot more fun to watch them on TV.) 

 

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Lemon Lavender Cupcake (Copycat Magnolia Bakery)

  • Author: Autumn Reo of mamachallenge.com
  • Yield: 12
Print Recipe

Description

There’s nothing like this lemon lavender cupcake to make you and your mouth happy (just like a trip to Magnolia.)

Ingredients

Batter

  • 1/2 cup whole milk
  • 1 tbsp edible lavender, dried
  • 1 1/3 cups flour (preferably cake)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 tbsp honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1 teaspoon lemon extract

Frosting

  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tablespoon lemon extract

Instructions

For batter

  1. Preheat the oven to 350 degrees.
  2. In a processor/blender, combine milk and lavender and pulse until blended. Set aside.
  3. In a bowl, combine dry batter ingredients (except sugar) until blended. Set aside.
  4. With mixer, combine butter and sugar until fluffy. Blend honey, then eggs, one at a time and lastly add vanilla and lemon. Slowly combine both wet and dry ingredients together, folding in the lavender mixture last, dispersing in the mixture.
  5. Pour into cupcake liners, filling 2/3 full. Back for 15 – 18 minutes until golden. Remove and allow to cool.

For Frosting

  1. Add butter and sugar together in a stand mixer, adding cream slowly until smooth.
  2. Then beat on high for 2-3 minutes.
  3. Add lemon and beat again for another 1 minute to blend.
  4. Spread on cupcakes or use a piping bag to complete the charm.

Notes

  • Add lavender or lemon zest to the top of the icing for an added treat!

Nutrition

  • Serving Size: 12
  • Calories: 432
  • Sugar: 38
  • Sodium: 123
  • Fat: 25
  • Saturated Fat: 16
  • Unsaturated Fat: 8
  • Trans Fat: 1
  • Carbohydrates: 49
  • Protein: 3
  • Cholesterol: 96

Don't miss

How to Plant a Magnolia Inspired Garden

 

 

 

Cinnamon Peanut Butter Granola

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If you love peanuts you’ll love this easy recipe for breakfast granola made with peanut butter and roasted peanuts. Once you make this, you’ll never buy cereal ever again! 

Thank you to the Texas Peanut Producers Board for sharing that there’s a lot more to peanuts than peanuts and for this sponsored post. 

Peanut-Butter

Recently I took a trip to Lubbock, Texas to learn about peanuts. I wasn’t sure what all I was going to see, especially in West Texas, but with just 48 hours in Red Raiders country and I had a great time getting hands-on with farming, manufacturing, distributing and appreciating peanuts. I shared a lot of the highlights on the trip on social, but I can’t wait to share how much work goes into that jar of PB in your cabinet. 


It takes almost 850 peanuts to make an 18oz jar of peanut butter!

Of course when I returned home after my peanut paloooza, I was craving peanuts more than ever. And with several jars of peanut butter in hand a need to get more protein in my family’s body in the morning, this granola came to be. 

Peanut-Butter (13

With just seven ingredients, you probably have these items in your pantry so it’s super cost-effective! You can eat on it all week and for every meal (I love it with yogurt and berries and my husband eats it on top of his ice cream!) Another thing I love about this granola is that it’s full of healthy ingredients and still tastes so indulgent, especially when you top it with the roasted peanuts.

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Cinnamon Peanut Butter Granola

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

A peanut lover’s dream with peanut butter and roasted peanuts.

Ingredients

  • 1/2 cup creamy peanut butter (I love Homeplate Peanut Butter!)
  • 1/2 cup pure maple syrup
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 cup roasted peanuts

Instructions

  1. Preheat oven to 300 degrees F.
  2. Combine everything together into a bowl.
  3. Spread mixture onto a baking dish with a rim.
  4. Bake, stirring occasionally, until golden brown, approximately 20-25 minutes.
  5. Allow to cool before serving with yogurt, milk or as a snack.

 

Summer Sippin: Frozen Rose Slushie (Frosé)

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Counting down to summer in 3, 2, 1…One taste of this frosé (that’s fancy for frozen rose slushie), you’ll be ready to for the lazy days cooling off next to the pool or at least enjoy dreaming about it. 

Thanks to Total Wine & More® in Allen for kicking off the summer right with this sponsored post.

Frozen Rose

Total Wine & More® its new doors in Allen with a grand opening party, it was time to call in the troops for an evening without the kids and with the girls. 


Total-Wine-Rose-Slushee

Total-Wine-Rose-Slushee  Total-Wine-Rose-Slushee

Total-Wine-Rose-Slushee

If you’ve never to a Total Wine (aka America’s Wine Superstore), the typical store has 8,000 different wines from every wine-producing region in the world, including more than 2,000 wines not available in any other store and more than 2,000 beers. Plus they do sampling, tastings and classes to educated you and help you to appreciate your wine much more. Tonight’s event included delicious apps, cheese pairings, tastings from favorite makers (Conundrum and Moet!), etchings, games, and lots of laughs. Plus it was another wonderful opportunity to browse the huge selection of wines, whiskeys and other spirits that line the many aisle of Total Wine & More®.

Most the time we are so busy we grab just the names and tastes we know, but this really grabbed my attention for finding a new wine for the summer. 

Total-Wine-Rose-Slushee (20 of 24)

otal-Wine-Rose-Slushee (23 of 24)

Total-Wine-Rose-Slushee (17 of 24)

Being a huge fan of rosé, I was drawn to this beautiful pink display. So of course, this Rose from Brin de Rose caught my attention, too with it’s beautiful packaging and the notes of pepper, floral notes, and that price! I walked out with several bottles ready to take on the summer head on!

frosé

Headed home in the car, I had remembered chatting with a friend a few weeks ago about planning for the summer to spend more time “taking it all in” slowly and savoring the simpleness of all our experiences. The sound of my daughter giggling when she laughs, the aroma of the earth after it rains, the taste of summer when you sip a rose…these were the things we wanted to make sure we enjoyed. 

Somewhere in the conversation, the idea of a frozen rosé popped into our heads. We thought we were geniuses! We had created the best idea since sliced bread. Until of course, I Googled it and found out that we weren’t so smart since half the world had popped up with the same idea. However, the recipes we found for something so simple seemed to take too long (who wants to wait for frozen wine ice cubes) or seemed a little too boring (rose and ice.) We wanted something bright, fresh and like the taste of summer. 

Challenge accepted. 

Our Frozen Rosée Slushy or the fancy name, Frosé, adds all the best parts of summer with berries and lemons blended with rosé, St-Germaine, honey and ice.  The St-Germain is a French liqueur made with Elderflower which is a flower that tastes like like honey and basically the taste of summer and pairs famously with lemons. I was thinking this combination was the perfect pairing for my summer adult slushy, slushee or whatever you want to call it. 

I love when good ideas come together…and then you put them into the blender.

Total-Wine-Rose-Slushee (7 of 24)

Total-Wine-Rose-Slushee (8 of 24)

 

Frozen Rose

And with almost no prep, you have the perfect taste of summer. Cold, in a glass, and ready to be sipped, savored, and enjoyed. Just like summer. If you plan to have 

Total-Wine-Rose-Slushee (4 of 24)

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Summer Frozen Rosé Slushee (Frosé)

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Description

Savor summer with this summer sipper perfect for staying cool with those hot, sultry days!

Ingredients

  • 1 bottle of Rosé
  • 1/4 cup St-Germaine (add more if you love Elderflower as much as I do!)
  • 2 cups frozen strawberries (unsweetened)
  • 2-3 tablespoons honey (local honey is always best!)
  • 1-2 cups ice cubes

Instructions

  1. Combine all the ingredients in the blender, adding ice slowly until preferred consistency.

Notes

  • I like a drier Rosé. You can choose a sweeter blend and omit/reduce honey for your taste.)
  • This recipe makes a pitcher at a time. Half this recipe for 2-3 glasses of wine (just right for you and your friend.)

Visit the Total Wine & More® in Allen, Texas at 190 Stacy Road in Allen, Texas or any of the other locations closest to you.

Total-Wine-Rose-Slushee (12 of 24)
Frozen Rose Slushie

This is a sponsored conversation written by me on behalf of Total Wine & More. The opinions and text are all mine.

 

Hostess with the Mostest: Macaroni and Cheese Bar

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What’s better than macaroni and cheese? NOTHING. Well except macaroni and cheese with stuff in it. Make your next dinner, girls’ night or cookout the easiest and cheesiest with a macaroni and cheese bar. 

Want to get people all excited? Ask them about what makes the perfect mac and cheese. 

Is it multiple cheeses? Is it just processed cheese? On the stove or in the oven? There are so many ways and so many opinions. 

Macaroni-Cheese--Bar


A few years ago the mashed potato bar became the big trend for weddings and fancy parties. First because who doesn’t love mashed potatoes, but more so because it allowed everyone to personalize their meal just the way they wanted. I like to call this “Starbucking” phenomenon and for the most part, it always works! Plus – it’s really easy to lay out options and let guests do the work. 

Macaroni-Cheese--Bar

Now just like cupcakes went to donuts, mashed potatoes has gone to macaroni and cheese. Other than a few basics, there’s not one way to do it – just let their creativity take over. I love this option and so will they! Here’s how we did this on Good Morning Texas. 

How to Make a Mac and Cheese Bar

The Base

First off you’ll need a great, basic macaroni and cheese recipe. To keep the noodles warm, I suggest making a macaroni and cheese recipe in the slowcooker. Based on this recipe, I’ve added a few touches to make it noodleriffic (see below.) 

Macaroni-Cheese-Bar

The Toppings 

Once you have this down, the fun begins. What sounds good to you? I’ve put together a few common elements of toppings that are popular, but don’t let it end there. Taking a little inspiration from your favorite menus, add ingredients that together make a whole new dish. For instance, one favorite is Buffalo Mac and Cheese. So don’t forget buffalo sauce and chicken as toppings. And because sometimes people want recommendations, add a few suggested menu ideas just in case!

Macaroni-Cheese-Bar

Topping Suggestions
  • Buffalo 
  • Grilled Chicken 
  • Lobster
  • Spinach / Artichoke 
  • Bacon 
  • Weenies 
  • More Cheese 
  • Pico de Gallo 
  • Jalapenos, chopped/sliced/diced 
  • Broccoli 
  • Breadcrumbs 
  • Black Beans/Corn 
  • Chili / BBQ 

Macaroni-Cheese--Bar

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Best Macaroni & Cheese for a Macaroni & Cheese Bar

  • Author: Autumn Reo of mamachallenge.com
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Description

The best kind of macaroni and cheese is the one that you make! Make any party fun with a mac n cheese bar!

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter, 1/2 cup, cut into pieces
  • 2 1/2 cups grated sharp Cheddar cheese
  • 1/2 cup sour cream (I prefer Greek yogurt)
  • One can condensed Cheddar cheese soup, (10 3/4-ounce can)
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add sour cream, soup, salt, milk, nutmeg, mustard and pepper and stir well.
  4. Add drained macaroni and stir again. Set the slow cooker on low setting and cook for 2 hours, stirring occasionally.

Notes

  • Now add any toppings you want! We share tips and recommendations for the Best Macaroni & Cheese Bar on mamachallenge.com
What makes your favorite macaroni and cheese?

Macaroni-and-Cheese-Bar

Eggnog French Toast Casserole

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Savor the best part of Christmas with a Eggnog French Toast Casserole. Make it an advance and inhale the sweet smell take over the house while you see what Santa has under the tree.

I love Eggnog. 

Actually let me rephrase that. 

I love the idea of Eggnog. 


Eggnog-French-Toast-Casserole

One of my favorite drinks of the holiday season, I can’t wait for my first sip of eggnog – and then I’m done. 

When I spot it in the dairy aisle, I get giddy because that means the holidays are officially here. But after the first drink, I don’t know what to do with the rest of it.  

Eggnog French Toast Casserole

This Eggnog French Toast Casserole is the way to put that eggnog to work. And even better – you can use almond milk eggnog if you have any lactose issues and it’s just as good! 

You can decide whether you need to add the bourbon or not. 🙂 

Eggnog French Toast Casserole

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Eggnog French Toast Casserole

  • Author: Autumn Reo of mamachallenge.com
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Description

Take french toast to the next level this holiday with an easy make-ahead brunch casserole with eggnog!

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup eggnog
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 tablespoons milk (use eggnog if you like)

Instructions

  1. Slice French bread into 1-inch each cubes. (We actually let the kids tear it up so they can help!)
  2. Arrange slices in a buttered 9 by 13-inch flat baking dish.
  3. In a large bowl, combine the eggs, half-and-half, eggnog, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  4. Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture.
  5. Cover with foil and refrigerate overnight.
  6. The next day, preheat oven to 350 degrees F and cook until brown and bubbly!

To make glaze

  1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).

Eggnog French Toast Casserole

 

Make-Ahead-Holiday-Casseroles

Eggs Benedict Casserole

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Eggs Benedict is quintessential brunch food. It’s delicate, it’s heavy, it’s creamy, and it’s oh. so. good. Then make Eggs Benedict Casserole and you’ll never go back. 

This with a glass of bubbles and this girl is oh.so.happy.

I don’t remember the first time I had eggs bennie, but I know I was young. When other kids were ordering pancakes, I’d put up my pinky and order the “eggs benedict, please.”

Eggs-Benedict-Casserole


I thought I was so fancy having the bennies.

However, it does take a little work to make perfectly poached eggs and of course, the hollandaise sauce.

If you need to make it for more than one, it almost takes away all the fun that brunch can bring.

Eggs-Benedict-Casserole

But when you make it in casserole form, you alleviate the work and even better, you can make it an advance.

Thus came the idea for eggs benedict casserole. Like eggs benedicts of today, you can add anything you want to it. Just stick with this basic recipe and modify as you see fit.

Just be careful not to make this and not invite anyone over – otherwise, you’ll eat it all yourself.

Eggs-Benedict-Casserole

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Eggs Benedict Casserole

  • Author: Autumn Reo of mamachallenge.com
Print Recipe

Ingredients

  • INGREDIENTSNutrition
  • SERVINGS 10UNITS US
  • 6 English muffins
  • 12 ounces Canadian bacon / ham
  • 8 large eggs
  • 2 cups reduced-fat milk (or whole milk)
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg
  • cooking spray
  • 1⁄2 teaspoon paprika
  • Hollandaise Sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • cayenne
  • salt

Instructions

  1. ut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  4. While casserole bakes, make a hollandaise sauce.
  5. Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with lightly boiling water, the water should not touch the bottom of the bowl.
  6. Continue to whisk rapidly.
  7. Be careful not to let the eggs get too hot or they will scramble.
  8. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  9. Remove from heat, whisk in cayenne and salt.

Eggs Benedict Casserole

Make-Ahead-Holiday-Casseroles

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