Hot and Fresh Flour Tortillas. The Best Macaroni and Cheese Recipe Ever. I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now.
(Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions. Savory Breakfast Bake. The mornings can be a bit crazy around here. Between getting everyone up and before the coffee begins to kick in, I am faced with what to make for breakfast. While the kids would be happy with cereal or toast and bacon, my husband wants something more substantial. This is a great breakfast casserole with lots of flavor and hearty ingredients. The best part, you can refrigerate it, cutting off a square for breakfast and microwaving for about a minute for an instant, hearty, morning meal. A dollop of sour cream is a nice addition and my husband douses it with hot sauce. It’s quick, it’s easy and it’s good. This would also make a great brunch item to feed a hungry crowd. In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain.
In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13 x 9 baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Let stand for 10 minutes before serving. Homemade Pop-Tarts. When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods. The only things of that nature that I stock my pantry with on a regular basis are low-fat popcorn, rice cakes, pretzels, the occasional tortilla chips, and every once in a while, I’ll buy ice cream. I definitely get my calories in other ways, but it’s always through food that I’ve made myself.
I just never feel satisfied after eating something out of a bag or a box, unless I’ve been out to the bar, of course, but everything tastes good then. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts. Your ingredients. Serve and enjoy! Make It Quick. This is a genius idea! There is nothing like homemade breads, but it is more work than most people have time for in the evenings. This tip from Jen at Saving and Giving is awesome. It works not only for Corn Bread – but muffins, cake mixes and more. No more box cakes! Here is what you will need to get started on making your own Cornbread Recipe mixes: Ziploc Bags3/4 c. corn meal1 1/4 c. all-purpose flour1/4 c. sugar (Okay, it was more like 1/2 cup.
Hubby likes sweet cornbread!) For all the details to make your homemade baking mixes, click here for the complete recipe.