Mason Jar Jack-O-Lanterns

Here are some more fun Mason Jar Jack-O-Lanterns to spark your creativity!

Here are some of our favorite Disney inspired Jack-O-Lanterns

DIY Mason Jar Jack-O-Lanterns

Just in time for Halloween decorating, these mason jars are quick, easy, and super fun to make. What we love about these mason jar jack-o-lanterns is they will outlast any pumpkin you carve and can be kept inside or outside. Hope you enjoy making these as much as we did. 

Here are the materials you will need to make your mason jar jack-o-lantern:

-Mason Jar

-Tape (masking or electrical)

-Frosted glass spray paint

-Sponge brush

-Acrylic paint (any fall colors you like, plus green for the lid)

-Scissors

-Pen 

-Paper (for sketching)

-Electric tea light 

Steps-

1. Clean your mason jar with water and soap. Make sure the jar is thoroughly dry before spray painting is. 

2. Spray the front of the mason jar with the Frosted Glass Spray paint. Allow to completely dry before continuing on. 

3. Sketch the jack-o-lantern face you would like onto a piece of paper. Then copy the design onto the tape.

4. Cut out the design from the tape and place over the frosted section of your mason jar. 

5. Get ready to paint. Sponge the entire mason jar with paint. Make sure to sponge over the tape design so there are no gaps.

6. Allow to completely dry, before removing the tape. 

7. Once the jar has dried, remove the tape carefully, making sure not to take any of the paint off the jar. 

8. Sponge the lid of the jar with green acrylic paint. Allow to dry completely before placing on the mason jar. 

Enjoy your Mason Jar Jack-O-Lantern, inside or outside. 

                   

 

Polenta Cakes with Mushroom Ragu

I have never had much luck making polenta, it never turns out as creamy or silky smooth as it should. But now I can buy pre-made polenta in the grocery store and enjoy the creamy texture I am always trying to achieve. I originally saw this recipe on The Chew, and have adapted it to my families liking. Pan-searing these polenta cakes makes the outside crispy while maintaining its creamy texture. Pair with a hearty mushroom ragu and you have a satisfying dinner on the table in no time.

Soft and Chewy Chocolate Chip Cookies

These are the most amazing chocolate chip cookies I have ever tasted! They are soft, gooey, and chewy in the middle and slightly crisp on the outside. If you don't believe me you will have to just try them for yourself. But I can tell you one thing, I will never be making another chocolate chip cookie recipe again. This one has taken top spot in my recipe book!

Creamy, Baked Macaroni & Cheese

Mac & cheese is a very serious thing at our house. It has to be creamy, cheesy, gooey, and still have that crunchy, crusty, delicious top. I have tried several recipes to find the perfect combination of all these things, it took a lot of cooking and a ton of tasting, but I finally found the perfect Mac & Cheese recipe that my family loves! Get ready for the best mac & cheese of your life!

Note: This recipe is a little time consuming, but it is totally worth it. Total cooking time is probably around 1 hr. Also, this recipe makes enough to feed an army, there is generally enough leftovers for 3-4 days.

Macaroni & Cheese:
1 (8 oz) box elbow macaroni
1 tbs. Kosher salt
3 tbs. unsalted butter
3 tbs. all-purpose flour
1 tbs. mustard powder
1 tbs. onion powder
1/2 tbs. paprika
1 dried bay leaf
3 cups 1% milk
1 large egg, beaten
12 oz. Sharp Cheddar Cheese, shredded
Kosher salt and freshly ground black pepper, to taste

Topping:
1 1/2 cup Italian style Panko breadcrumbs
3 tbs. unsalted butter, melted
4 oz. Sharp Cheddar Cheese, shredded

Preheat the oven to 350 degrees.

Bring a large pot of water to a rolling boil. Pour in the macaroni and about 1 tbs. of salt. Cook the pasta according to the package directions until al dente. When the pasta is finished cooking, drain into a colander and rinse with cold water to stop the cooking process.

While the pasta is cooking, start the cheese sauce. In a 3-quart dutch oven, over medium heat, begin melting 3 tbs. butter. Once the butter has melted, add the 3 tbs. flour, whisking continuously, until the mixture becomes a pale blonde color and should resemble the texture of wet sand. Next add the mustard powder, onion powder, paprika, bay leaf and whisk to combine. Add the milk and continuously whisk for 7-8 minutes until the sauce has slightly thickened. Remove the sauce from the heat and discard the bay leaf.

In a small bowl, lightly beat the egg. While continuously whisking the egg, add a few tablespoons of the sauce. (You want to bring the temperature of the egg up to the temperature of the sauce, so when you add the egg to the sauce mixture it does not scramble.) Add a few more tablespoons of the sauce into the egg and continue whisking. Next add the egg mixture into the sauce pot and whisk vigorously. Stir in the cheese, and season with salt and pepper to taste. Fold in the macaroni noodles.

Top the macaroni mixture with the cheese. Toss the panko breadcrumbs with the melted butter to coat. Sprinkle the breadcrumbs over the macaroni and cheese. Place in the oven and bake until the top is golden brown, about 15-20 minutes.