Recipes

I love this mac n cheese recipe. Dad would make it for Thanksgiving or on very special occasions when we were kids. This dish brings back good memories of my childhood. I do believe my son loves this dish as much as I did and will have those fond memories as well. I hope you will enjoy this spin on Mac n Cheese! I think your family will fall in love with it too! So going back to the boxed stuff will not be an option!

• 1 lb uncooked elbow macaroni
• 1 1/2 cans (12 ounces) evaporated milk
• 2 tsp black pepper
• 2 tsp Mrs. Dash
• 1/2 tsp garlic
• 2 tsp oregano
• 4 eggs
• 1 1/2 large blocks of sharp cheddar cheese
• 1 1/2 cups shredded cheese (your choice of what kind)
• 1/2 cup butter
• 2 tbsp of flour to thicken

 

Preheat the oven to 425 degrees F (220 degrees C).

Spray a 9×13-inch casserole dish with cooking spray to keep from sticking.

Fill a large pot with water and bring to a boil add salt to help keep the noodles from sticking together and to season. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes then drain.

Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.

Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens. I add a pinch or 2 of flour to help with the thickening process. Gently the cooked macaroni into the sauce and stir to combine.

Cut your blocked cheese up into squares. I sometimes buy the bags of cheese that are already in small blocks. It saves time in cutting the cheese up.

Spoon the macaroni mixture into the bottom of the prepared casserole dish mixed with the cut cheese and top with 1 1/2 cup shredded Cheddar cheese.

Bake in the preheated oven until casserole is bubbling, about 20 to 30 minutes. However halfway through the cooking process you will need to stir the mac n cheese mixture to help with cooking it all the way through.

Remember you can add more seasonings to fit your liking and you are able to scale down the size if needed. You will have leftovers!

I will fry up bacon and add to the top of it just to have that extra goodness!

 

 

Take French toast to a whole new level, stuffing it with all sorts goodies! Stuffed French Toast is pure heavenly bliss that will hit your taste buds! You will never make French toast the original way again. My son loves this as much as he does Star Wars and trust me, he loves his Star Wars!

 

       Batter:

• 2 eggs
• 1 cup of milk
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla

       Filling:

• 1 1/2 cups of creamed cheese
• 1/4 cup of chocolate chips
• 1/4 cup sugar
• 1 tsp vanilla

 

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Wanting something “different” to eat for breakfast but you want something tasty and fulfilling? Classic Eggs Benedict is a perfect way to start your day! It has a multiple flavors and textures colliding onto your palate letting you savor every last morsel. What a great way to start the morning besides having a steaming hot cup of coffee right beside it. This, my friend, is living!

• 4 egg yolks
• 3 1/2 tablespoons lemon juice 
• 1 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 tablespoon water
• 1 cup butter, melted
• 1/4 teaspoon salt
• 8 eggs
• 1 teaspoon distilled white vinegar
• 8 strips Canadian-style bacon
• 4 English muffins, split
• 2 tablespoons butter, softened

To make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

 

I hope you enjoyed this recipe as much my family did. Bon Appetite!

 

Recipe was found on Allrecipes by Jenn and adapted by Spark of Southern Moms (photos are our own)

 

I, personally, get tired of the same old thing week end and week out. So, I cooked this tasty dish with some steamed vegetables and dug in! I was in heaven! My family loves this dish and was asking for seconds! Chicken Florentine scored big with this family and I hope it scores a huge success with yours!

 

4 skinless chicken breasts

1/4 c. butter

3 tsp minced garlic

1 tbsp lemon juice

1 can (10.75 ounces) cream of mushroom soup

1 tbsp Italian seasoning

1/2 c half and half

1/2 c Parmesan cheese (fresh)

1 can (13.5 ounces) spinach

4 ounces fresh mushrooms

3-6 pieces of crispy bacon

2 c mozzarella cheese

 

In an oven set on 350 degrees, place chicken breasts on a baking sheet and bake for 20-30 minutes until they are no longer pink and juices run clear.  Take them out of oven and increase oven heat to 400 degrees.

In a sauce pan melt butter, put in mushroom soup, lemon juice, Italian seasonings, half and half and Parmesan cheese.

In a baking dish on the side arrange spinach on bottom (make sure you drain your spinach) add the fresh mushrooms on top of the spinach.  Pour half and the mixture from the sauce pan over mushrooms/spinach .  Arrange the chicken breasts from the baking sheet on the sauce, mushroom and spinach.  Cover the chicken breasts with the remaining sauce from the pan.  Add the mozzarella cheese and then bacon.  Bake in the oven for 20-25 minutes until bubbling and golden brown.

You can serve it over rice or noodles of your choosing. I think it is good either way. Make sure you add some greens too!  I hope you enjoy this as much as my family!  Bon Appetit !!!

 

Fried Pepper and Sausage Potatoes

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Try this old time classic Fried Pepper and Sausage Potatoes for breakfast, brunch, lunch or dinner which will fill your and your family’s bellies with pure delight! This meal will make you think Thanksgiving came early in your home. I hope you enjoy this recipe as much as my family!

Ingredients: