A friend and I went to see this on Saturday:
It was actually really cute. I mean it's not going to make an Oscar list any time soon, but it was a cute, fun movie. Not to mention all of the amazing views of New York City, which is enough to make me happy. Overall, I was pleasantly surprised. I was very concerned that it was going to turn out like Valentine's Day, which was not so cute.
This weekend also included my 4th party lite party since September. I am literally drowning in candles. The bestest and I have decided that the power could go out for a year and we would be totally fine.
With all of these busy weekends I feel like December is flying by. We are already half way through and there isn't even snow yet! Today I could go out in a heave sweater and no jacket. As much as I hate snow, I want it for Christmas. I have never had a snowless Christmas and since there are only 12 days to go, I'm starting to get a little antsy.
With all of the craziness that December brings, I figured I would share a quick and easy recipe that Chris and I fell in love with a couple of months ago.
Chris and I both work full time, and I don't own a car, so he needs to pick me up before going home himself. After the drive, taking puppy out and finally getting ready to eat neither one of us wants to wait an hour for food to be ready, so recipes that are good and easy to make are very important.
I found this recipe on Campbell's website sometime last year and it became an instant hit. The hardest part is cooking the pasta, and then popping it in the oven for 20 minutes.
Quick and Easy Mac and Cheese:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1/3 of a 1-pound package rotini pasta or medium shell pasta (about 1 1/2 cups), cooked and drained
1 tablespoon plain dry bread crumbs
2 teaspoons butter, melted
- Heat the oven to 400°F.
- Stir the soup, milk, black pepper and pasta in a 1-quart casserole dish.
- Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
- Bake for 20 minutes or until the pasta mixture is hot and bubbling.
- I normally double the recipe (4 cups of pasta and 2 cans of soup) but I make them in separate trays to make sure the portions are right (and I may have once crammed it all into one dish and had a small exploding incident in the oven....not important...). This way we always have left overs the next day, meaning no one has to cook, and occasionally Chris has enough to take for lunch.
- Honestly, the breadcrumbs are the best part and a tablespoon isn't enough. You barely know it's there. I normally use about 2-3 heaping tablespoons of melted butter, and then add the breadcrumbs until it is crumbly enough to sprinkle over the top of the whole dish.
Other than that I just follow the directions. Watch the oven because it will sometimes take less than 20 minutes and your breadcrumbs will burn (Also learned that one the hard way!)