French Toast a la Doughnuts

Most Saturday mornings find us on treasure hunts. We like to frequent yard sales and estate sales and the like, looking for that perfect find or something to re-purpose. Lately my husband will run out to get us a biscuit to go with our coffee, for our Saturday morning journey,  but this weekend we decided to forgo the adventure and stay home.

french toast donuts

Still he offered to pick us up a biscuit. As I thought about it, I remembered we had leftover doughnuts from the day before. But they tend to give me a sugar rush.  I was about to say yes to the biscuit, when it hit me……  I could make French toast using the doughnuts!!!  I’d never done that before, but I knew the protein of the egg would take care of the sugar rush for me and it sounded kinda Paula Deen’ish, good. hmmmm

Did I ever tell you Paula Deen and I are from the same hometown? Yes, and Bubba and I went through school together?  I wish I could say I remember when his mother died and his father, too, but we were children and the great sadness of what he was going through, never registered with me.  I was too busy being a child to notice. The only thing I remember is his big sister coming to pick him up one day. I remember she was pretty, with dark hair. We were probably in the 5th grade at Magnolia Elementary School.  Anyway, I wish I had understood what was happening. Bubba never talked about his great loss. And I never realized.  (I’m sorry Bubba)

Here we are, after one short autobiographical paragraph…fast forward to Saturday morning.

I had four leftover doughnuts.

french toast doughnuts slicing

So I split them in half and that gave me 8….see…. that Magnolia Street Elementary School taught me well.

french toast doughnuts sliced

I used 3 eggs with about 1/4 cup of milk, a dash of salt. Scrambled. Dip the doughnuts in one at a time and cook on a medium hot, lightly buttered griddle until lightly browned.

One important tip….PLEASE don’t smash down your french toast or pancakes…..they will cook just fine without all of that.  If you flip them and they are still undercooked on one side…flip them back over and cook little more. There’s no need to flatten them down. They are so much prettier and tastier and fluffier if you just allow them to cook. js

french toast doughnuts cooking

Flip them over and brown the other side.

French toast doughnuts flipped

I actually dipped them twice and cooked twice on the uncut side.

french toast doughnuts plated

They were delicious! I drizzled a tiny bit of pure maple syrup over the top and served with butter and bacon.  And coffee…..

french toast doghnut clup

It was a perfect breakfast on the back porch.

french toast doughnuts trio

You’ll want to buy extra doughnuts to save so you can make French Toast a la Doughnut! Or the next time you want to have a special breakfast….this is what to serve….and your husband will say…you hit a home run with this one….least that’s what mine said.

Happy Week,  y’all!

Julia’s Beef Bourguignon Sorta

beef bourguignon ad

In no way would I ever attempt to compete with Queen Julia in French cooking…..well, okay, maybe kinda sorta. But, like you and me,  even the Queen had to start someplace.

Did you know that Julia Child’s TV show, The French Chef, debuted on February 11, 1963, with a simple dish, beef bourguignon?  Fancy sounding isn’t it? It only sounds difficult,  but the truth is that this recipe originated in the poor peasant cottages of Northern France in a region called Burgundy.

Allow me to introduce you to Julia’s Beef Bourguignon, sorta.

Because the poor peasants in France could not afford the more expensive cuts of meat, Beef  Bourguignon was traditionally made with tougher and cheaper cuts.  (Although, today, nothing is cheap…)  Don’t be dismayed.   There is magic to be found in cheaper, tougher cuts.  You see, because the meat was so tough, it was necessary to simmer and stew the meat longer…. which in turn allowed the meat to be infused with flavors of the garlic, onion, herbs and wine….Ahhhhhhh, that’s the secret….the peasants discovered that wine makes, even the toughest cuts of meat, tender. This delightful process transformed their poor shabby (chic) cottages into dining rooms fit for a king.

This is where we come in…..it’s Saturday, the kids are playing.  I have all day to do as I please, but I know by evening everyone will be exhausted and starving…what to do…..easy. Put this dish on to cook and get busy doing what needs to be done….all the while, a delightful aroma wafts through the house leaving everyone anticipating supper.

Or it’s Sunday morning and time for Sunday School, then church, and the dreaded ride home with everyone hungry for food. Real food because they’ve had fast food too much this week,  but what to do? Begin preparations on Saturday and have this ready to pop into the oven before you leave for church. 2-3 hours later….dinner’s ready. The house will smell heavenly when you walk through the door.

It’s worth the wait.

Start with a heavy pot. Heavier the better. I use my enamel pot. It’s the heaviest, I have.

Begin by frying 5-6 slices of chopped bacon….

(You don’t have to use bacon and can skip this step altogether and just use bacon drippings you’ve saved or beef tallow.  A few tablespoons of olive oil will  also work)

beef bourguignon bacon

Cut the bacon into pieces and fry until  crispy and the grease is rendered out of the meat. Careful not to burn. Save the cooked bacon to garnish prior to serving.

beef bourguignon crispy

While bacon is cooking, rough chop a large onion and 4-5 cloves of garlic.

beef bourguignon onion gralic

Once the bacon is removed from the pot, brown the roast in the bacon drippings, on both sides.  I use a chuck roast. You may use a rump roast, shoulder roast, round roast. Julia, and most recipes, cut the meat into large chunks…maybe a chuck roast into 8 pieces. Brown on all sides.  I prefer to leave mine whole and cut it afterwards. Once both sides of the roast is browned, remove the roast to a platter or board to sit while you cook onions in the drippings, until translucent. Be careful not to cook too high heat, so as not to burn anything.

beef bourguignon onions cooking

Now lay that pretty browned roast on top of these onions and cover with 4-5 cups of beef (bone) broth or you may use chicken stock (or a combo of both).

This is a great way to add more bone broth into your family’s diet…and you do know the benefits of bone broth? Oh, you don’t? Read this! And this for how to make you own…;)

Now, add the garlic and  1-2 cups of carrots…a little bunch of thyme would be nice, too. I usually add my herbs later…some now, some later, works, too. One tablespoon of tomato paste. Add one cup of red wine.

Julia suggests “a full-bodied young red wine: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti.”   Normally, more of an ordinary kitchen wine is used,  rather than an expensive one…these were peasants, remember?   “Bourgogne” Burgundy is a region in France and the red wine made there is from Pinot Noir grapes. I use whatever I have. Red wine doesn’t last long once it is opened.

beef bourguignon pot filled

Place this on the burner on medium heat until it begins to simmer. Reduce heat to low, cover and allow to cook for 3 hours. It should barely be simmering….just barely.

beef bourguignon pot cracked

I make sure my pot is barely cracked so it can let off steam. You will want to check from time to time to be sure it’s not losing too much liquid. If it’s boiling too much, you’ll want to lower heat. If it still is cooking fast on low, then crack the lid some more, to slow it down.

If I were leaving the house, for church or for most of the cooking time,  I would probably cook this in the oven, to be safe.  Bake at 325* covered for 3 hours. In fact, I suggest cooking this recipe a time or two before leaving it alone to cook. Stoves are all different and you will need to cook this to see what works for your stove.

beef bourguignon veggies added

After the roast is done, remove it again to a cutting board.  Add mushrooms, which have been quartered and pearl onions to broth. Add a bunch of thyme and cook over medium heat until tender, about 20 minutes.

Cut meat into chunks and add back to pot with onion and mushrooms. Combine 3 tablespoons cornstarch with 1 cup water. Stir until dissolved. Add to pot and simmer a few minutes until gravy thickens. Salt and pepper to taste. Stir in the crispy bacon prior to serving.

beef bourguignon

You can see how much the liquid cooked down in this pot. There is plenty of gravy left.  Perfect served over garlic mashed potatoes or rice.  Julia served with boiled potatoes and a salad.

beef bourguignon plate

I served with mashed potatoes and butterbeans. Don’t forget a nice roll to sop up all that goodness…you won’t want to waste one drop.

Enjoy!

Or as Julia would say “Bon Appetit !”

Julia’s Beef Bourguignon Sorta

Ingredients

  • 4-5 sliced or bacon cubed and cooked...reserve drippings and bacon
  • 1 3-4lb Beef Roast: Chuck, Round, Rump, or Shoulder
  • 1 cup red wine
  • 1 large onion, coarsely chopped
  • 1-2 cups baby carrots or coarsely chopped carrots
  • 4-5 cloves of garlic, chopped
  • 2 cups mushrooms, quartered
  • 1/2 lb pearl onions, peeled...(or frozen)
  • 1 TBLS Tomato paste
  • 1/4 cup fresh thyme or 1/2 tsp dried
  • 5-6 cups beef bone broth...preferably homemade 🙂 Or chicken Stock....or a combination
  • 1 cup water
  • 3 Tbls Cornstarch

Instructions

  1. Fry bacon until crispy in heavy pot, drain bacon and set aside..reserve drippings in pot
  2. In pot of drippings brown meat on all sides...careful not to burn
  3. Remove roast from pot (place on a plate or board while you sauté large onion)
  4. Cook large chopped onion in drippings until transparent
  5. Place Roast back on top of the onions
  6. Add beef broth, wine, tomato paste, garlic and carrots to pot with roast
  7. Simmer over low heat until tender...about 3 hours
  8. Remove roast to a cutting board and cut into large pieces ..about 6-8
  9. Add pearl onion, mushrooms, thyme to broth and simmer until tender about 20 minutes
  10. Add beef back to pot with cornstarch that has been dissolved in 1 cup cold water.
  11. Simmer until gravy is thickened
  12. Add crispy bacon and additional thyme or parsley for garnish, prior to serving
  13. Serve with/over mashed potatoes or noodles or rice
  14. If you'd prefer to cook in oven, Bake covered in 325* preheated oven for 3 hours
  15. OR in crockpot/ slow cooker on LOW heat for 6-8 hours or 4-5 hours on HIGH
http://joytomyheart.com/julias-beef-bourguignon-sorta/

Easy Summertime Dinner Party

easy summertime dinner party

My husband’s birthday in August is something I look forward to every year. I love planning the meal. Last year’s Italian Dinner Party  has been one of the most viewed posts on my blog!  I love inviting our friends, decorating my table, planning the menu and most importantly deciding on the perfect dessert. An Easy Summertime Dinner Party is my annual time to bless my husband and our friends. I get to spoil them all.

Summer tablescape

Simplicity is the secret to a successful dinner party menu. I want everyone to feel great and not miserable after the meal. Food shouldn’t be so heavy everyone wants to go home and go to bed as soon as dessert is served. And most importantly, it shouldn’t be so time consuming you can’t enjoy it yourself! I’ve certainly been guilty of that.

Over the many years of hosting dinner parties, I’ve learned that the best parties are the ones that have one delicious entree with a delightful salad, rustic bread and an amazing dessert. Then instead of slaving over a hot stove all evening, I get to enjoy my friends’ company.

summer tablescape zinniass

So, for this dinner party I decided on a Roasted Vegetable Frittata. It’s light and delicious. Combined with an arugula salad with strawberries and mozzarella and a French baguette made the perfect dinner. Roasted vegetable Frittata

My friend brought me two buckets of her beautiful zinnias. They matched my meal! I used my white tea caddies for vases. A new piece of fabric (I’m planning on making curtains) was folded and used for the table runner and lots of blue and silver candle holders made a happy looking table for a Happy Birthday celebration.

summer tablescape zinnia

The salad was made with baby arugula,  strawberries, red grapes, yellow sweet peppers, mozzarella, and cherry tomatoes. Tossed with a fruity dressing. A perfect Summer Salad. Strawberry Arugula Salad…yum.

Strawberry arugula salad

The baguettes are Sister Schueber rolls found in the frozen food section.

summer tablescape zinnias

And for dessert, (of course we had birthday cake,too)….but the ‘dessert’ is a blackberry mousse.

blackberry mousse2

Perfection in a parfait, I say.

Before Summer wanes into Fall, plan yourself an Easy Summer Dinner Party to bless your loved ones and friends.  It’s such a delightful way to say ‘I love you’ ……..and to say goodbye to Summer.

Roasted Vegetable Frittata

Roasted Vegetable Frittata

Ingredients

  • 12 large eggs
  • 1 large red bell pepper seeded and chopped
  • 2 cups sliced mushrooms
  • 1 medium red onion chopped
  • 3-4 cups raw spinach, chopped
  • 1/4 cup grated parmesan cheese
  • 4-5 cloves garlic, minced
  • 1 cup half N half
  • 1/4 cup olive oil
  • 1 1/2 cups swiss cheese, divided
  • 2 Tsp Salt
  • 1 tsp Pepper

Instructions

  1. Preheat oven to 425* Toss onion, bell pepper, mushrooms with olive oil and bake for 15 minutes. Remove from oven and add minced garlic. Bake 15 more minutes. Remove from oven and reduce heat to 350*.
  2. Add butter to a 10" skillet and melt. (I use my cast iron skillet) Add roasted vegetables.
  3. Stir spinach and 1 cup swiss cheese into egg mixture.
  4. Pour egg mixture over roasted vegetables in skillet. Do not stir.
  5. Cook for 2 minutes on stove top over low heat without stirring.
  6. Place skillet in oven and bake 20 minutes until frittata is risen in the middle and a knife comes out clean.
  7. ***Sprinkle with 1/2 cup additional cheese on top during last 5 minutes of baking.
  8. Slice into 8 wedges and serve immediately.
http://joytomyheart.com/perfect-summertime-dinner-party/

 

Southern Baked Beans with Bourbon

southern style baked beans with bourbon

How about some Southern Styled Baked Beans with Bourbon for your next cookout? Who wants Boston Baked Beans with little sugar, no bourbon, no bacon and simply northern?   When you can make these beans full of brown sugar, bacon and bourbon? The only thing Northern in these babies are the beans. I did use Northern Beans, but then, I turned on the Southern charm and sass.

These beans are not made from canned beans. No ma’am. They are made from dried beans and they take all day to cook. I know that sounds like a pain, but really they aren’t. And besides that,  they are worth.every.single.minute.

Your kitchen will smell heavenly all day long.

Before you get turned off,  let me assure you,  this is not a slave over the stove recipe. It’s a mix it up, put it in the oven and let it cook….all day long.

My daughter wanted me to go the the antique mall with her in the midst of cooking these. I told her I was baking beans that cook all day long. She said “Mama, why would you do that to yourself?”  I told her to step inside.

The fragrant aroma melted her heart. Later on the taste sold her. And not only that, because they cook slowly, with lots of liquid, I was able to go to the antique mall with her. My husband was home, mind you. I don’t ever recommend you leave the house with anything baking in the oven all day…regardless of what the recipe says. But I did take an hour to run to the store with her, leaving my trusty husband at home.

southern baked beans with bourbon2

Why not just pop a can of baked beans? Well to begin with, dried beans are extremely good for you.  They provide dense nutritional value. They are a complex carbohydrate and low on the glycemic index. They contain beneficial dietary fiber and help to lower  LDL without compromising good HDL. They are a major source of protein, low in fat and are rich in Iron and B vitamins as well as plant phytochemicals. According to the American dietary guidelines we need 3 cups of dried beans a week.

Another reason…. they are very cost efficient. One bag makes enough for a party, large family or leftovers to freeze. So it’s possible to feed your family a very healthy diet on a budget. Win-win.

But what about the embarrassing issues associated with beans? No problem.  Let me tell you how to solve that problem. Dried beans need to be soaked overnight to rehydrate. Still, sometimes there remain embarrassing issues.

So to remedy the embarrassment… 🙂 The night before cooking, I cover them with water in a large pot and bring them to a boil. Once the water is boiling, turn the heat off and allow the beans to sit in hot liquid over night.

In the morning,  pour off  the liquid and rinse the beans with cool water.  Then cover with cold water again and bring them to a boil again. This time I allow them to simmer for awhile on low. It doesn’t matter how long.

It’s according to how much time I have.  Anywhere from 20 minutes to 2 hours. While they simmer, I cook breakfast, make the beds and get dressed.   Or I start getting everything ready for the recipe and simmer them very little.

When I’m ready to add the beans to the mixture,  I drain and rinse them once again. At this point you should have no problem whatsoever with “the bean embarrassment issue.”

Now, for the recipe. The night before, sort your beans in a large flat pan. Pick out the broken, cracked or discolored beans and throw away.

southern baked beans sorted

In a large pot cover beans with cold water and bring to a boil. Allow to sit, covered, overnight.

southern baked beans soaked

Drain and rinse in the morning. In the morning, cover with water and boil again….do you see the foam? Guess what that equals when you eat beans that have not been prepared properly? Lots and lots of gas…nope, not kidding. So, unless your teenage son has entered a contest….we don’t want this.

southern baked beans foamy

After it has simmered the next morning, pour this stuff off again. Rinse. Now, it’s safe to add beans to recipe. But first, while it simmers…..

Gather your ingredients…

southern  baked beans ingreds2

Cut up about 1/2 pound bacon and fry in a large dutch oven until crispy. Remove bacon from pan,  leaving drippings in the pan. Save the bacon to add prior to serving.

southern baked beans bacon

Next, sautee one large onion cut up in bacon drippings.

southern baked beans onion

To onions add all remaining ingredients and 6 cups of water in the large dutch oven pot.  Cover and bake in over 275* for 6+ hours.

If you’re concerned about the bourbon, I promise all the alcohol will be evaporated in the 6+ hours they cook…but, it may be omitted altogether, if you prefer. Out of bourbon? Rum is a good substitute.

southern baked beans pan

Check them every hour and stir the pot. Toward the end of baking,  check to see if sauce is getting thick and taste for tenderness.  If sauce is thickening and beans are not tender enough, add one cup of water and cook longer.

If beans are tender you may remove lid during last hour and continue to cook in oven until thickened. Just watch more closely toward end and stir occasionally. The sauce will thicken more as it cools, so allow for that….don’t over cook.

I transfer mine into a bean pot to serve. Stir in crispy bacon.  Serve!

Southern Baked Beans with Bourbon3

If  you aren’t serving children, you may add an additional 2 TBLS bourbon and stir prior to serving.

Southern Baked Beans with Bourbon

Ingredients

  • 1 pound dry Great Northern beans (or navy beans)
  • 1/2 lb bacon, chopped in 1" slices and cooked until crispy. Reserve dripping and drain bacon
  • 1 large Vidalia Onion, chopped coarsely
  • 1/2 cup maple syrup
  • 1 cup barbeque sauce
  • 1 cup light brown sugar, packed
  • 1 cup tomato sauce
  • 1/4 cup mustard
  • 1 cup molasses
  • 1 cup bourbon
  • 1 teaspoon black pepper, to taste
  • 1 teaspoon salt, to taste
  • 3 jalapeno peppers, optional, seeded and deveined and chopped..the sugar cuts the heat.

Instructions

  1. Sort beans.
  2. Cover with water and bring to a boil. Over and allow to sit overnight
  3. In the morning drain and rinse.
  4. Cover again with cool water and bring to a boil again.
  5. Simmer 20 mins-2hours on low.
  6. Drain again.
  7. While simmering, cook bacon and drain. Add chopped onion to pan with drippings and cook until tender.
  8. Mix remaining ingredients in pan with onion.
  9. Add 6 cups of water
  10. Pour this mixture into a large dutch oven with lid
  11. Preheat oven to 275* Bake 6 hours or until tender and thickened.
  12. Check every hour or so and stir.
  13. Taste test at the 3 and 4 hour marks and add additional water if sauce is getting thick.
  14. After the 4 hour mark, add one cup of water as needed each hour until they are tender and sauce is thickened. If it is still soupy you don;t need to add more water...only if it is thickening and beans aren't tender yet do you need to add water.
  15. You may remove lid toward end of baking if beans are done and still sauce needs more thickening.
  16. Will thicken more as it cools.
  17. Enjoy!
http://joytomyheart.com/southern-baked-beans-bourbon/

 

Country Fried Steak with Onion Gravy

country fried steak1

For most cooks this is standard fare, but as I stepped into the kitchen to prepare supper,  it occurred to me that everyone is not a seasoned cook and perhaps someone needs to know how to cook cubed steak or country fried steak,  as we call it around here. [Read more…]

Ham Cheddar and Potato Quiche

Ham Cheddar and potato quiche1

I love a quiche. The list of possible ingredients are endless, making it one of the most versatile  dishes ever, IMO.  It’s a great leftover-user-upper.  This is a variation to my Sausage, Spinach and Mushroom Quiche  that I posted earlier. The only difference is I used Ham, obviously,  and cheddar cheese.  Quiche is a delicious way to use leftover ham.

I’ve been making omelettes for breakfast every other morning, trying to use up the ham from Sunday Dinner.  I sent some home with my family after dinner. And still, I have ham!!!  I cut  much of it off the bone and froze the bone for soup later. There’s nothing better than Ham Bone and Vegetable Soup! But today, I decided to make a Ham, Cheddar and Potato Quiche for lunch. I had a leftover baked potato so that worked out great!   Just mix all ingredients and pour into unbaked pie crust.

Ham quiche2

Now, let me give you an important little tip…my pie crust was cracked. It was store bought and had been in the freezer and obviously been tossed about a bit. It had several cracks. One thing you don’t want is pie filling cooking beneath the crust and it will seep through cracks. So, to remedy this, I place my frozen pie crust in the preheated oven for about 2 minutes. Just long enough to soften and barely thaw the dough. Then I remove it from the oven and pressing lightly with my moistened finger tips, I press the crack together until it is no more… now, my pie crust is perfect and ready for filling. 🙂

Ham cheddar quiche

Another tip….when you are baking a dish such as a quiche, souffle, cheesecake,  casserole, pie, macaroni and cheese or dressing that contain eggs,  allow the dish to cook until the center domes up in the middle. That’s how I always tell if the middle is done. It will begin rising along the sides and continue until the middle is risen, too. Then you know the center part is cooked and you don’t have to worry about raw eggs running out, when you slice it.

IF  the crust around the sides begin to brown too much,  you may lightly cover the edges with foil and allow dish to keep cooking, so as not to burn the crust. Just a little ” Basic Cooking 101″…

My husband comes home for lunch everyday and it was cold today. This fresh from the oven  quiche was a hit.  We both had seconds! Ham, Cheddar and Potato Quiche is a perfect combination of savory, cheesy, warm, oooey gooey goodness.

Next time you have left-over ham..you know what to do….and by the way…This combination tasted AWESOME!!! Enjoy!

Ham Cheddar and Potato Quiche

Ingredients

  • 1 cup chopped cooked ham
  • 1 small onion chopped
  • 1/4 cup diced bell pepper
  • 1 cup cheddar cheese, shredded
  • 4 eggs
  • 1 1/4 cup half and half
  • 1/2 cup cooked potato, chopped..optional
  • salt and papper to taste
  • 1 TBLS fresh Thyme
  • a dash of nutmeg, opt.
  • 1 unbaked pie crust

Instructions

  1. Place tin foil on a large cookie sheet and fold up sides of foil making a tray to catch any spills. Place unbaked pie crust in middle of foil.
  2. Mix all. Pour into unbaked pie crust. Bake in reheated 375* oven 40-50 minutes.
  3. ****The middle of the quiche should dome up some when done. If it is still sunk in, it's not done yet.
http://joytomyheart.com/ham-cheddar-potato-quiche/

Eggplant Parmesan

Eggplant parmesan1

I don’t now about you, but Eggplant Parmesan is one of my favorite dishes.  It satisfies something deep down in my being….makes me think I must have Italian ancestors somewhere back there….wouldn’t that be nice?  And, I wish I still had relatives there living a beautiful villa in a quaint little Italian Village…..that would work! I can claim this: My son proposed to his sweetheart in a city park overlooking the country side in Monterubbiano, Italy. I’m thinking that counts for ‘honorable mention’ at the very least…..;) And when I painted the backdrops for our Nutcracker production my husband nicknamed me Michalangela. There,  you see? I have many reasons to claim Italian heritage… [Read more…]

Savory Squash Fritters

savory squash fritters plate

I hate to throw good food out. Don’t you?  I remember my mother taking left over mashed potatoes and making potato cakes. She would add a little chopped onion, egg and flour to make it all hold together. It was always such a delicious treat. I’m sure her example influenced me to not throw out good food.  There’s always something to be made.  Did you know leftover squash makes the best little fritters?  A few days ago I stewed squash for supper.  Today I decided use the leftovers and make Savory Summer Squash Fritters for Sunday Dinner. [Read more…]

Grilled Sriracha Chicken

grilled sriracha chicken

The first time my husband grilled chicken for me I knew I was going to marry him. It was to perfection. I’d never had grilled chicken that wasn’t dried out and tough. It was tender and moist and the marinade was just perfect. We’ve been grill-less for several years and so this year I bought him one for his birthday. I didn’t realize how much I missed his grilling! It’s Labor Day weekend and I thought Id share with you this excellent Grilled Sriracha Chicken recipe. [Read more…]

Old Fashioned Homemade Macaroni and Cheese

Old Fashioned Macaroni and Cheese1

I know, I know…it’s just so easy to pull that blue box down from the pantry shelf and whip up some macaroni and cheese. But just in case you didn’t know, it’s just as simple to open a box of elbow macaroni and make your own…. and it is 1000 times better tasting and probably better for you.  If you’ve ever been to a covered dish dinner at church or remember homemade macaroni and cheese from your grandma’s house….then you’ll agree, there’s nothing quite like that first taste of old fashioned homemade macaroni and cheese. So soft and tender with an amazing sharp cheddar cheese flavor, that just can’t be bought in a box. [Read more…]