December 23, 2010

Baked Potato Soup

Just to warn you...this soup is creamy, creamy, creamy and isn't for the faint of heart. But it sure is good! I love creamy soups and this just hits the spot when you want some good comfort food.


Baked Potato Soup
12 slices bacon
1 1/4 cups shredded cheddar cheese
2/3 cup butter
1 (8 oz.) container sour cream
2/3 cup flour
1 tsp. salt
7 cups milk
1 tsp. black pepper
4 potatoes, baked, cooled, peeled, and cubed


1. Place bacon in a large, deep skillet. Cook over medium heat and cook until browned. Drain, crumble, and set aside.
2. In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potato. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

December 16, 2010

Gourmet Pigs in a Blanket

I liked to say this is a heart attack on a plate, but who cares?  It is completely random that I made these for dinner one night, but I had to try it.  These little piggies would definitely be a crowd pleaser and I suggest serving them to more than just two people.  If you don't, you'll get quite the stomach ache.

Gourmet Pigs in a Blanket
2 lbs (about 60) mini hots dogs
Cheddar cheese, cut into small pieces, optional
1 large egg
Flour, for working with pastry dough
1 box of puff pastry, or two sheets of homemade puff pastry, thawed
poppy seeds or sesame seeds, optional

1. Preheat oven to 450ºF.

2. Slice all hot dogs about 3/4 of the way length-wise and put a small piece of cheese inside the hot dog. If you're not using the cheese, just poke the hot dogs a couple time with a fork.

3. On a lightly floured surface, roll one sheet of puff pastry at a time into a 11x14 inch rectangle. Cut lengthwise into 7 1 1/2 strips, then cut each strip into 4 rectangles, each about 3 inches long.

4. In a small bowl, beat together the egg with 1 tablespoon of water. Line baking sheets with parchment paper or baking mat (I am out of parchment so I just sprayed my sheets with some baking spray). Wrap each hot dog with a piece of the puff pastry. Using a pastry brush, brush the top with the egg wash and then sprinkle with poppy or sesame seeds. Chill the baking sheet of hot dogs in the refrigerator for 15 minutes.

5. Bake for about 20 minutes, or until puffed and golden.

November 17, 2010

Grilled Chicken Caesar Salad

This recipe is the bomb.com!  The end result is one of the best Caesar salads I've ever had.  Plus, you'll feel all fancy and what not after making your very own croutons and Caesar dressing.  Try this out tonight!  Seriously.  Oh, and it's easier than you think.

Grilled Chicken Caesar Salad
For the croutons: 
6 slices sandwich bread (or an equivalent amount of baguette slices, about 12-15)

3 tbsp. olive oil OR 3 tbsp. butter, melted 
1 tsp. garlic powder

1 tsp. dried parsley    
Kosher salt

For the dressing: 
1/8 cup lemon juice    
1/8 cup water

1 tsp. garlic, minced   
1/2 cup reduced-fat mayonnaise
1/4 cup shredded Parmesan cheese  
Freshly ground black pepper, to taste

For the salad: 
Romaine lettuce    
2-4 chicken breast halves

Shaved Parmesan cheese 

To make the croutons, preheat the oven to 300˚F.  Cut the bread into 3/4-inch cubes and place in a medium-large bowl.  (Trim the crusts off if you wish - I prefer to leave them on.)  Combine the olive oil or butter, garlic powder and dried parsley in a small bowl.  Stir together to blend well.  Pour the mixture over the bread cubes and toss gently until evenly coated.
Transfer the bread cubes to a baking sheet, spreading them out into an even layer.  Sprinkle with kosher salt.  Bake for 15 minutes.  Check to see if the croutons are golden and crisp.  If not, toss lightly and bake up to 15 minutes more.  Remove from the oven and let cool.  Transfer to an airtight container until ready to use.

To make the dressing, combine the lemon juice, water, garlic, mayonnaise, Parmesan, and pepper in the bowl of a food processor or blender.  Blend until well combined and completely smooth.  Transfer to an airtight container and refrigerate until ready to use.

Wash and dry the lettuce leaves, removing the greener leafy portions if desired.  Chop or tear the lettuce into bite size pieces and place it in a large bowl.  Season both sides of the chicken breast halves with salt and pepper. Cook the chicken on a grill or grill pan, until golden and cooked through.  Remove the chicken pieces to a plate, tent with foil and let rest for 5 minutes.  Meanwhile, add salad dressing to the lettuce (a couple tablespoons at a time) and toss to coat.  Add more dressing as desired.  Transfer the chicken to a cutting board and slice diagonally into long pieces.  
Portion the dressed salad into serving dishes.  Top with homemade croutons, grilled chicken pieces, and Parmesan shavings.  Serve immediately.

November 11, 2010

Sweet and Sour Chicken

This recipe is a little time consuming but so worth it!  It's delicious, and my kind of comfort food.  I think my favorite part is that I usually have all the ingredients in my kitchen without having to make another trip to the grocery store. Try this!  It'll be worth your time.

Sweet and Sour Chicken
1 large chicken breast, cut into 2-inch pieces 
2 Tbsp. oil
1 can pineapple chunks (use for juice as well)
Garlic Mixture
1 tsp. garlic salt
1/2 cup corn starch
Egg Mixture
1 beaten egg
1/8 cup water
Sauce:
1/2 cup sugar     
1/4 cup vinegar
1/2 cup pineapple juice   
3 Tbsp. ketchup
1 Tbsp. soy sauce    
1/2 tsp. salt

1. Preheat oven to 350 degrees F.
2. Combine all sauce ingredients, whisk, and set aside.
3. Dip chicken in egg and water mixture then dip into cornstarch and garlic mixture.
4. Fry in oil until browned on both sides.
5. Place chicken and pineapple chunks on a baking sheet and cover with sauce.
6. Bake for 20 minutes, turning halfway through.
7. Serve with rice (I usually make about 2 cups worth.)

October 6, 2010

Fresh Harvest Pizza {My Very Own Creation}

So on Monday, I bought THEE most delicious peaches I have ever had!  I devoured a giant one in less than a minute.  I don't know if I was deprived of peaches as a child or what, but I can't believe how good they are!  Anyway, that's beside the point.  I was having a dilemma about what to make for dinner because I purchased some Pillsbury pizza crust dough, sad I know, and didn't want to use it for the recipe I had planned on making.  I really wanted to use our last peach and thought of putting it on pizza.  I didn't have any sauces/didn't want to make any so I looked up to see that it's normal to not have sauce on pizza.  I believe they're usually called flatbreads though.  Anyway, I looked at one recipe about the olive oil/honey/salt/pepper on the dough and the rest was my own idea.  Fun stuff!  I hope I can come up with more recipes in the near future because it was honestly amazing!  At least I thought so.

Fresh Harvest Pizza
pizza crust (homemade or store-bought) 
shredded mozzarella
olive oil     
1 large peach, thinly sliced
1 tomato, sliced    
1/2 onion, sliced
1/2 Tbsp. brown sugar   
honey
salt      
pepper

1. Preheat oven to 425ºF.  Roll out dough into a rectangle shape on a baking sheet. (Once preheated, I would place the dough in the oven for 2 minutes to crisp the crust so it doesn’t get soggy from all of the toppings.)
2. Slice onions and saute in a small pan with a little olive oil on a medium-high setting.  Add brown sugar and continue to saute until onions are caramelized and slightly crisped. 
3. Drizzle olive oil over dough and spread with fingers.  Sprinkle salt and pepper over dough and drizzle a small amount of honey on top.
4. Cover dough with mozzarella and spread the peach, onion, and tomato slices over the cheese.
5. Bake for 12 to 14 minutes until cheese is melted and the crust is golden brown.  Enjoy!


September 26, 2010

Cinnamon Bun Pancakes with Maple Butter Icing

I have to be honest…pancakes are usually not my thing.  I've never really been a fan and would always prefer a waffle over a pancake.  But one day I found this recipe. 


Cinnamon Bun Pancakes, what could be wrong with that?  So I tried it and loved it!  I've yet to try the icing because well, I don't like to use that much powdered sugar and butter in one recipe because I'm poor. I like to ration my ingredients. 


Anyway, I'm sure it's delicious, and you can always simplify the icing by mixing some powdered sugar with maple syrup.  Enjoy!

Cinnamon Bun Pancakes with Maple Butter Icing
1-½ cups all-purpose flour   
3 Tablespoons white sugar
½ teaspoon salt    
4 teaspoons baking powder
1 Tablespoon cinnamon   
2 whole eggs beaten
1 cup milk     
2 Tablespoons corn syrup
¼ cups butter, melted    
1 Tablespoon vanilla

1. In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
2. In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
3. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
4. Serve warm with maple-butter icing drizzled over the top. Makes 12 pancakes.

Maple-Butter Icing 
1 cup powdered sugar    
¼ cups butter, melted
Dash of salt     
1 Tablespoon maple syrup
¼ cups whole milk (more if needed)

Whisk all ingredients together until smooth, adding the milk slowly.  Add enough milk for desired consistency.


August 21, 2010

Shells with Spinach Pesto & Mushrooms

This is easier to make than you think.  It helps to have a food processor but a blender works just fine.  It's very tasty, too.

My tip:  Use FRESH ingredients.  Life is BETTER with fresh veggies; no matter what the cost.  Lesson learned from using frozen veggies.

Shells with Spinach Pesto & Mushrooms
Pesto
2 cups fresh spinach leaves    
1 cup fresh basil leaves
1/4 cup pine nuts    
4 garlic cloves
1/3 cup extra virgin olive oil

Pasta
1 box medium shells    
2 Tbsp. extra virgin olive oil
2 cups thinly sliced mushrooms  
1/2 cup finely chopped onion
1/2 cup chopped red pepper   
1/2 tsp. salt
1/2 tsp. ground black pepper   
1/2 cup freshly grated parmesan
1/4 cup toasted pine nuts

1. Combine spinach, basil, pine nuts and garlic in blender; mix well.  Gradually add oil, blending until thickened, set aside.
2. Meanwhile, cook shells, drain, reserve 1/2-cup pasta water.  Return pasta to pot.
3. Heat oil in large skillet over medium-heat.  Add mushrooms, onion and red pepper, cook 4 to 5 minutes, stirring occasionally.  Season with salt and pepper.
4. Add pesto and vegetable mixture to hot shells.  Toss, adding reserved pasta water to desired consistency.  Transfer to serving platter, top with cheese and remaining pine nuts.
Tip: To toast pine nuts; heat in small saucepan over medium-heat for 4 to 5 minutes, stirring occasionally.



August 5, 2010

Strawberry Boats

So I actually made this one up myself.  Kind of weird but I needed to use a container of strawberries and wanted to try something different.  Surprisingly, this combination is actually really good and obviously very easy.  I was even addicted to them by the time I was done with my last bite.  Go ahead, try it.

Strawberry Boats
strawberries, chopped
pretzel sticks
chocolate chips

1.  Lay five pretzel sticks side by side to make base.
2.  Melt chocolate chips until smooth.
3.  Spread dab of chocolate onto pretzels.
4.  Layer strawberries on top of pretzels and drizzle with chocolate.
5.  Place in fridge until chocolate hardens.


June 23, 2010

Broccoli Alfredo Pizza

This pizza is rather tasty and simple. Much like all of my other recipes. I think that homemade alfredo is much better than store-bought, but if you're in a hurry than alfredo in a jar works just as well. You can add other ingredients such as chicken or other vegetables to make this even tastier.

Broccoli Alfredo Pizza
8 oz. broccoli florets    
1/4 tsp. garlic powder
1/2 tsp. dried Italian seasoning {Or the seasoning of your choice}
6 oz. shredded mozzarella/parmesan cheese blend

1. Preheat oven to 400 degrees F. Bring large pot of water to boil; add broccoli. Cook about 3 minutes. Drain.
2. Stir seasoning into alfredo sauce along with the garlic powder; spread over pizza crust within 3/4-inch of edge. Top with broccoli; sprinkle with cheese.
3. Place pizza directly on oven rack. Bake until hot and cheese is melted, 15 minutes.

June 15, 2010

Pizza Pasta

This recipe is SO SO easy and really good. I got it from Jordan's mom who made it up herself. You could really add whatever you want to it or take something away. If you're in a hurry this is the perfect thing to make.

Pizza Pasta
3 cups Moscachelli noodles (Rigatoni works great, too.)
1 (14 oz.) jar pizza sauce   
1 pouch of Hormel pepperoni
1-2 cups shredded mozzarella
feta, optional

1. Preheat oven to 350ºF. Cook pasta until al dente.
2. Mix pasta with pizza sauce and place 1/3 of the pasta in 1 1/2-qt. dish. Layer with 1/3 of the pepperoni and mozzarella. Repeat two more times. Top with feta if desired.
3. Bake for 20 minutes.

May 21, 2010

Southwestern Chicken and Rice Casserole

This recipe is SO easy, and it tastes really good. We ate it plain the first time, but the second time we stuffed it into a couple La Flor uncooked flour tortillas. They're so much better than your generic cooked tortillas. You can also put some Western Family Mild Green Chile Enchilada sauce and cheese on top to give it the appearance of being "smothered." Of course, it's not as amazing as Costa Vida's burrito with sweet pork, but it's still good.

Southwestern Chicken and Rice Casserole
1 c. water     
1 c. thick and chunky salsa
3/4 c. uncooked long grain white rice 
1/2 tsp. onion powder
1 c. frozen whole kernel corn, thawed
1 (15 oz.) can black beans, drained and rinsed
4 skinless, boneless chicken breast halves
1/2 c. shredded Mexican cheese blend
1 (10.75 oz.) can cream of chicken soup

1. Stir soup, water, salsa, rice, onion powder and corn in a 12x8-inch shallow baking dish (I used an oval 13x9-inch (approximate) baking dish, sprayed it with nonstick cooking spray, and layered the drained black beans and rice in the bottom, then poured the rice/soup mixture over the top of that).
2. Season chicken as desired (I used low sodium taco seasoning-just rubbed the dry seasoning onto the chicken breast halves).
3. Cover and bake @ 375 degrees for 45 minutes or until chicken and rice are done (my casserole took about 1 hour, 15 minutes to cook-I uncovered the dish after 1 hour).
4. Sprinkle with cheese (I returned the dish to the oven for about 5 minutes to let the cheese melt).


Buttery Cooked Carrots

These carrots are so sweet and tasty. I've never thought of boiling carrots to cook them for some reason, but it makes them tender so much faster than frying them in a pan.

Buttery Cooked Carrots
1 pound baby carrots    
1/3 cup light brown sugar
1/4 cup butter     
1/4 tsp. salt

1. Cook carrots in a large pot of boiling water 8 minutes or until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir butter, brown sugar, and salt into the water. Simmer and stir until the butter melts. Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.


May 14, 2010

Carrot Cupcakes with Cream Cheese Filling

These are so stinkin' good! They're really easy to make and delicious. You'll love 'em!


Carrot Cupcakes with Cream Cheese Frosting
1. Preheat oven to 350 degrees F.
2. Prepare packaged carrot cake mix as directed in a large bowl.
3. In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
4. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.
5. Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.







April 26, 2010

BBQ Chicken Pizza

This pizza is AMAZING! If you love BBQ chicken pizza, then this is the recipe for you! I just used the pizza dough recipe from a previous post, and it turned out great. I also just used an Italian blend cheese mix because I have no idea where to find gouda. Make sure you put cilantro on the pizza, too.  It makes it so much better!

BBQ Chicken Pizza
2 Tbsp. olive oil    
1/2 lb. chicken tenders
2/3 cup barbeque sauce    
3/4 cup shredded gouda   
1 cup shredded mozzarella
3/4 cup shredded Parmesan   
1/2 medium red onion, thinly sliced
3 Tbsp. chopped fresh cilantro leaves

1. Preheat oven to 475 degrees F. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12-15 minutes.
2. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
3. On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle gouda, mozzarella, Parmesan, onions, and chicken over top. 4. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.      

April 8, 2010

Alfredo Chicken Parmesan

This is such an amazingly delicious recipe. It's on my top ten for sure! It's really simple and so worth it. I make homemade alfredo suace, which tastes better in my opinion. There are tons of recipes for alfredo on Allrecipes.com so check it out!

Alfredo Chicken Parmesan
4 boneless, skinless chicken breast halves 
1 egg, beaten
3/4 cup Italian seasoned dry breadcrumbs 
1 jar (1 lb.) alfredo sauce     
1/2 cup shredded mozzarella
1 medium tomato, chopped

1. Preheat oven to 400 degrees F. Dip chicken in egg, then breadcrumbs combined with paprika, coating well.
2. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes.
3. Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is done. Serve with remaining sauce, heated, and sprinkle with Parmesan cheese.

March 27, 2010

The Best Rolled Sugar Cookies

*The original recipe is doubled, but I didn't need 60 cookies so I halved it. Make sure you put the dough in the FRIDGE FOR AN HOUR like it says. It makes rolling the dough so easy. It's best to roll out the dough so it's a 1/2-inch thick because then they are fluffier. These cookies were so good! I usually use the Mrs. Field's recipe, but this was just a little different and so much better. I just used some powdered sugar, milk, and food coloring for the icing. You can choose how thick you want the icing by adding more milk or powdered sugar. Enjoy!

The Best Rolled Sugar Cookies
3/4 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.


March 15, 2010

Crunchy Parmesan Chicken Tenders

These are really good and simple. I didn't have balsamic vinegar to make the vinaigrette at the time, but I bet it would be delicious. Balsamic is the best!

Tip: If you don't have buttermilk all you have to do is pour 1 tablespoon of vinegar into a liquid measuring cup and pour enough milk in so it reaches the 1-cup measurement line. Let it stand for five minutes and use as much as your recipe calls for. It works great.

Crunchy Parmesan Chicken Tenders
4 tablespoons plus 1/2 cup extra-virgin olive oil 
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)  
3 large garlic cloves, minced
1/2 teaspoon salt        
3 tablespoons balsamic vinegar
Freshly ground black pepper    
 1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

1. Preheat the oven to 500 degrees F.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
3. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2-cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
4. Stir the Parmesan and breadcrumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the breadcrumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
5. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


    March 11, 2010

    Healthy Baked Sweet Potato Fries

    Ok so this is Jordan's and my favorite recipe. Sweet potato fries are AMAZING! The spices in this recipe are what make these great, and they're healthy, too!

    Tip: Sweet potatoes are very hard so put them in the microwave for a bit to soften and then slice into fries.

    Healthy Baked Sweet Potato Fries
    Serves: 2
    1 medium sized sweet potato   
    1/2 tsp. salt
    1/2 tsp. chili powder
    1/4 tsp. garlic powder 
    1/4 tsp. cumin powder
    1 Tbsp. oil, any

    1. Preheat the oven to 425 degrees F. Line a baking with parchment paper.
    2. Wash, peel, and cut the sweet potato into fries.
    3. Now toss the potatoes with the rest of the ingredients and spread them on the lined baking sheet in a single layer.
    4. Bake for 15 to 20 minutes.
    5. Do keep an eye on them so they don't get burned.
    6. Enjoy the fries with a little ketchup!

    March 6, 2010

    Fried Parmesan Broccoli



    This recipe is great. I just used it as a side to the macaroni and cheese. The parmesan on it gets crispy when it's grilled so it adds a little crunch to it. It's super easy, too!

    Fried Parmesan Broccoli
    2 1/2 cups bite-sized broccoli florets   
    1 egg, lightly beaten
    1/2 cup grated Parmesan      
    1/4-1/2 cup olive oil
    salt

    1. Place the broccoli in a medium bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the broccoli in the cheese, pressing to coat evenly.
    2. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated broccoli. Do not overcrowd the pan. Cook in batches, if necessary. Let the broccoli cook until a crust forms, about 3 minutes per side. Turn the broccoli only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

    March 3, 2010

    Macaroni and Cheese

    So I LOVE macaroni and cheese and was watching Everyday Italian with Giada on Food Network one day, my favorite cooking show, when she made this. It looked really good so I thought I'd give it a try. Again I just used mozzarella, Parmesan, and an Italian blend cheese mix. I used the crumbled Parmesan, but I'd recommend buying some shredded. The texture of the crumbled was kind of gross in it, but it still tasted good. I love how it bubbled a golden brown, too. If you don't have Italian parsley leaves, then just leave it out. It still tastes great!

    Macaroni and Cheese
    Butter, for greasing dish    
    2 cups heavy cream     
    2 teaspoons all-purpose flour    
    3/4 cup (packed) finely grated Parmesan    
    1/4 teaspoon freshly ground black pepper   
    1/2 teaspoon salt, plus more for pasta water
    12 ounces wide egg noodles
    2 1/2 cups whole milk
    2 cups (packed) grated Fontina
    3/4 cup (packed) grated mozzarella

    1. Preheat the oven to 450 degrees F.
    2. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
    3. Whisk the cream, milk, flour, 1/2-teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2-cup mozzarella, ham, if using, and parsley. 4. Add the noodles and toss to coat.
    5. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4-cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
    6. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.