I am a big fan of Macaroni & Cheese. The oozy, cheesy goodness… what’s not to love? Well, apparently some people don’t care for the oozy, cheesy goodness and would probably alter the statement to the tune of “what’s not to hate?” Yep, that’s right. John doesn’t care for Mac & Cheese the way most of you think of it. He likes a version his mother makes often during the holidays that is light on cheddar cheese, but heavy on tomato. Now, considering myself quite a connoisseur of Mac & Cheese, I liked his mom’s version okay, but to be perfectly honest with you, it was a little bland and not nearly enough cheese for my taste.
Now Mac & Cheese is all grown up!
August 28th, 2010
Stuffed Peppers
April 16th, 2010
I created this recipe on a whim yesterday… it was a cosmic accident. John had just made some lovely homemade tomato sauce, I had 3 different colored peppers in the refrigerator that needed to be used, and a pound of turkey in the freezer. Voila! These got rave reviews from my husband and mother in law… they said it didn’t even taste like turkey. So you GOTTA try it! 
By the way, if you aren’t a huge fan of green peppers, try some of the other colors as they tend to be a little sweeter. Again, terrible with the pictures. I need to start taking pictures right after I make it!
The best barbecue pizza
April 13th, 2010
Sorry about the lack of a picture. I was so hungry that I didn’t even think about getting a picture until after it was demolished. Next time!
Once upon a time there was a Nick-n-Willy’s pizza place near my old apartment that has since closed down. They had the best BBQ pizza that I had ever had, and when the closed I was very sad. However, it is a happy day because I have perfected my recipe and have now moved the “best ever” to my creation! And now I shall share my knowledge of BBQ pizza with you lucky souls . I also made this salad to accompany it.
American Classic: Devilled Eggs
February 13th, 2010
Have you ever made deviled eggs that went horribly wrong? i.e. overly hardboiled eggs where the whites come off in chunks as you shell it and the yolks have a dark casing and are really stiff? Too much or too little of an ingredient? I’ve tried several different recipes over the internet, and none of them are as good as this very easy and simple recipe.