Boysenberry Turnovers (aka: The Andrew Gannon)

I brought these boysenberry turnovers to our Anchor Christmas party and they were a hit! We even came up with a name since I didn't really have a name for these little pastries... so by popular demand, I have posted the easy recipe for Boysenberry Turnovers (aka: Andrew Gannons) below :)

Preheat oven to 350 degrees F.

Prepare your own pie crust dough (look at previous blog post for an amazing recipe) or use the ready to go refrigerated pie dough dough.

Roll out the dough and fold in half. Then, cut triangle pieces or half moon shapes (keeping 2 layers together).

Fill pie dough with 1-2 tsp. of boysenberry jelly (or another favorite jam/jelly) and pinch the edges to seal the dough. Then, using a fork, gently press down along the edges. Lightly brush turnovers with egg wash (1 egg, beaten) and sprinkle with a little bit of sugar. Bake for approx. 8 minutes, or until lightly brown. Eat warm or at room temperature. (To keep fresh, store in a bag or tupperware.)

* You can also make apple turnovers: simply dice apples and mix with a cinnamon sugar oatmeal packet. Sprinkle cinnamon-sugar over the egg wash.

* Feel free to make the turnovers as big or as small as you like, just add more or less filling :)

Macaroni & Cheese 101

Molly's Mom made us this mac & cheese one day when we went over to her house for lunch... it was so yummy I had to ask her for the recipe :-) Since I've been home, I've been cooking every chance I can get, and I made this dish for our Ugly Christmas Sweater Party Potluck and everyone liked it! Hope you enjoy it... it's the best homemade mac and cheese I've ever had!

Ingredients:

8 Tbsp (1 stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½-inch pieces
5½ C milk
½ C all-purpose flour
2 tsp salt, plus more for water
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
4½ C (about 18 oz) grated sharp white cheddar cheese
2 C (about 8 oz) grated Gruyère cheese or 1¼ C (about 5 oz) grated Pecorino Romano cheese
1 lb elbow macaroni
Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Melt 2 Tbsp of butter and pour over bread in a medium bowl; toss. Set bread crumbs aside.
Warm milk in saucepan over medium heat. Melt remaining butter in high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Whisk flour mixture constantly, while adding hot milk a little at a time. Continue cooking and whisking until mixture bubbles and thickens, 8 to 12 minutes. Remove pan from heat.
Stir in salt, nutmeg, peppers, 3 C cheddar cheese and 1½ C Gruyère cheese (or 1 C Pecorino Romano cheese). Set cheese sauce aside.
Cook macaroni in large pot of boiling salted water until outside of pasta is cooked and inside is underdone, 2 to 3 minutes. Drain macaroni under cold running water.
Stir macaroni into cheese sauce and pour mixture into buttered casserole dish. Sprinkle remaining cheeses and bread crumbs over top. Bake until golden, about 30 minutes.