Bruschetta

I ate this for lunch two days in a row. If I had more tomatoes then I would be having it for lunch today as well. No one else in our house likes this. (Can you believe it?? oh well more for me:) I am not ashamed to admit that I ate the entire plate... plus a few more...in one sitting. 1-2 Tomatoes diced (or you can use plum tomatoes halved or quartered) 5-6 leaves basil julienned 1-2 tsp Balsamic Vinegar couple dashes red vinegar Salt to taste 1 Tablespoon olive oil 1 Tablespoon butter 2 cloves garlic, crushed baguette sliced into thin slices. Combine tomatoes, basil, vinegar's, and salt. Let sit. Melt butter with olive oil in frying pan. Saute garlic in oil/butter mix till fragrant. Then remove and put into the tomato mixture. Place baguette slices in pan coating both sides with oil/butter mix. Let each side brown.

Remove from pan, top with tomato mix. Serve immediately. The bread gets soggy the longer it sits.

Macaroni and Cheese

3 cups Macaroni noodles 2 tablespoons butter 2 tablespoons flour 1 cup chicken broth (plus extra for cooking noodles) 1/2 cup heavy cream 1/2 cup milk 1/2 cup cream cheese 2 cup shredded sharp cheddar 1 cup shredded mozzarella 1 cup shredded Monterrey jack 1/4 -1/2 cup shredded smoked Gouda cheese (to taste) Pepper to taste Cook noodles till al dente in 1/2 water 1/2 chicken broth. While cooking noodles, place cream, milk, cream cheese and flour in a blender. Blend till smooth. In a large pot or dutch oven It needs to be something you can transfer to the oven to cook.) Melt butter and add broth and cream mixture. Heat till almost boil. (you don't want to boil the milk mixture because it will curdle. You want it to be hot enough to melt the cheese. Stir till it is a gooey delightful mess of cheese sauce. Add pepper and taste to see if it is to your liking. Drain noodles and add to the dutch oven with cheese mixture. Bake at 375 for 20 min. You can put extra cheese on top. Sometimes I sprinkle paprika on top for color. Whatever flips your boat