Birthday Barbeque

So, my wonderful husband turned 35 yesterday! And while we enjoyed taking him out to dinner, I think we're all anticipating our barbecue that we have planned on Sunday to celebrate with our family and friends.

This year we decided to do a Mexican themed food spread. Our menu will consist of Carne Asada Tacos, Mexican Corn on the Cob, Cocktel de Camaron, Sweet Corn Cake, and a yummy Chocolate Cappuccino Cheesecake (yes, not Mexican at all, but my husband's favorite!). Family and friends will be bringing food too, but this is what will be keeping me in the kitchen for the next two days!!

Macaroni and Cheese

Everyone has a favorite recipe. Mine comes from my friend Miranda. She's not the original creator, but I'm giving her credit!! This is creamy and cheesy and really yummy, a definite family pleaser (even for my kids, who don't usually enjoy onions!)

Ingredients

• 14 oz. elbow macaroni (or mini penne) 
• 2 cans (11.5 oz.) cheddar cheese soup
• 4 cups shredded cheddar cheese
• 4 cups milk
• 1 6 oz. can of French Fried Onions (the cheddar ones are extra yummy!)

Directions

1. Heat oven to 350 degrees. Use cooking spray to grease the bottom of 2 qt (8x8x2) casserole dish (it will stick if you don't). Mix the milk, cheddar cheese soup, and 2.5 cups of cheddar cheese.  Then add the pasta and add to your prepared dish. This can be made up to 24 hours in advance, just refrigerate until ready to cook. If refrigerated first, mix before putting into oven.
2. Bake covered for one hour. Then remove cover, add French Fried Onions, and the remaining cheese on top and cook for another 20 minutes uncovered. Makes 4 to 6 servings.

Sweet Rolls

Because Shelley asked for them... :)

INGREDIENTS

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 tsp salt
• 3 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1/4 cup butter, softened

DIRECTIONS

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F.
3. Bake in preheated oven for 10 to 15 minutes, until golden.

Velvet Truffle Fudge Cheesecake

Yes, this is as sinfully delicious as the name implies!!

INGREDIENTS

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 300 degrees F.
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
   In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
3. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
4. Bake at 300 degrees F for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

Tomato Soup

I almost hate to call this tomato soup. It's SO much better than the stuff you get in the can!! My husband, who is not a tomato soup fan, will even eat this with a grilled cheese sandwich. My kids request it. It's sort of a cross between french onion and tomato soup, with all the best parts!

INGREDIENTS

• 2 cups thinly sliced onions
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (46 ounce) bottle V8 juice (I use low sodium)
• 2 teaspoons beef bouillon granules
• 3 tablespoons lemon juice
• 2 teaspoons dried parsley flakes
• 2 teaspoons brown sugar
• 6 slices French bread, toasted
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. In a large saucepan, saute onions and garlic in olive oil until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.