The Easter Bunny loves Handmade

Did you know that?  She really does.  I really wanted more to the Easter Baskets than candy.  My mom always did a great job filling our baskets with cool things...and a little candy.  As I got older, it was filled with clothes and accessories.

Oh, and by the way, I got an Easter basket all the way through college.

One item I really wanted in their basket this year was a handmade bunny.  I looked at sewing patterns on Etsy, but then ran across super cute crochet bunnies.  I mean, I CAN crochet...like a scarf, but definitely not a bunny.  So I called on my trusty crochet teacher, Becky, to "commission" Easter Bunnies for both kids.  And with only a week notice, I picked up these lovelies on Saturday afternoon.



The kids LOVE them and sleep with them every night.  Thank you, Becky!  Now go check out Becky's blog.

Butterfly Mac & Cheese

far·fal·le  [fahr-fah-lee]

noun:  

pasta in the shape of small bow ties with zigzag edges.

Origin:  Italian,  plural of farfalla  butterfly

Farfalle are a type of pasta,  commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."  So Butterfly Mac & Cheese sounds so much more fun that Bow-Tie Mac & Cheese or my second choice, Tuxedo Mac & Cheese.  Plus, I am a huge butterfly addict.

I combined numerous recipes to create this kid-friendly substitute to the Blue Box.  Based on the family response, this will definitely be added to the menu rotation.

RECIPE:  BUTTERFLY MAC & CHEESE 

Ingredients

4 cups Dried Farfalle (Bow-Tie Pasta)

1 pound Lean Ground Beef

1 whole Egg Beaten

 4 Tablespoons Butter

¼ cup Flour

2-½ cups Whole Milk

1 cup Sour Cream

2 teaspoons Dry Mustard

1 pound Cheese, Grated

1 teaspoon Salt

1 teaspoon Seasoned Salt

1 teaspoon Ground Black Pepper

½ teaspoon Onion Powder

Instructions

Saute ground beef with ½  teaspoon salt, pepper, season salt and onion powder until browned; drain.

Cook farfalle until very firm, but fully cooked. Drain.

In a small bowl, beat egg.  Add sour cream.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Season to taste.

Pour in drained, cooked farfalle and beef,  stir to combine.

Pour into a buttered baking dish, top with extra cheese, and bake at 350 degrees  for 20 to 25 minutes or until bubbly and golden on top.

I haven't tried a freezer version.  Since my garage freezer kicked the bucket, I have no space for my bulk cooking.  Which means my bulk portions are passed to neighbors, which they happen to really like.  I think they hope I never get a new freezer.