Hands Friendly Favorite

We are mac n cheese lovers from way back. We've had a very love love relationship with America's favorite side dish for a lifetime now. To the point in our house, it's not just a side dish. I make a big pan of my grandma's NO Boil Mac n Cheese, add a veg and some fruit on the side, and it's magically a main dish! We can't get enough of the stuff. I know so many of you share in this adoration, so I'm about to knock your socks off!!! Now you can have mac n cheese....that is hands friendly...no fork needed! Got your attention, didn't I?!

Your muffin in is about to become your best friend because it's the key to this phenomenon.  You are going to utilize it to turn regular every day mac n cheese into a finger food, perfect for a fun weeknight meal or party appetizer. How? Wait for it...let me introduce you to the mac n cheese cupcake!!

 Seriously, how cool are you going to be when your guests see these sitting out? Oh, and if you happen to be throwing a kids' party of any sorts, bust out the mac n cheese cupcakes and you will instantly be the rock start mom. But really, I serve these alongside a veggie or a tossed salad and we call it a meal. They are so fun and so yummy, it doesn't matter how or when you serve them up, they will be a huge hit!

I love taking something we love so much and finding a way to make it new again. And when it can come in such a cute package, I can eat with my hands...well, that's just icing on my mac n cheese cupcake!

Mac n Cheese Cupcakes

Originally posted on Indiana Dairy

2 c. elbow macaroni

4 c. shredded sharp cheddar cheese, divided

1/2 c. plain breadcrumbs

1 egg, beaten

1 c. milk

2 tsp. olive oil

1 TBS dried parsley

1 TBS butter

Salt and Pepper to taste

Preheat oven to 350. Spray a muffin tin with cooking spray. In a small bowl, combine bread crumbs, oil, parsley and some salt. Mix well. Boil macaroni in salted water until al dente. Drain well. Return to hot pot, off heat. Add milk, butter and egg. Stir well to coat. Add 3 1/2 cups cheese. Stir well. Spoon into prepared muffin tin. Sprinkle with extra cheese and breadcrumb mixture. Bake for 30-40 minutes until golden brown and set. Allow to cool 5 minutes before removing from pan. *NOTE* These are great made ahead of time and reheated; and they freeze beautifully too! 

Shared at Weekend Potluck

Don't Lose the Easy

Do you love Mexican night at home as much as we do? Of course you do. It seems these days most families are planning one night a week dedicated to one of our favorite cuisines.

I think one of the reasons most of us busy home cooks enjoy it so much is because for the most part, the dishes are some of the easiest we make during the course of a week. Brown meat. Add taco seasoning. Lay out a bunch of toppings. Dinner is served. When we can give our families something they love, and save a ton of time doing it, it's a no brainer why we do it so much.

But what if I told you there is a way you can switch up your Mexican night routine, but not lose the easy one bit? Yep, you're excited. I knew it. Plus, this handy recipe utilizes one of my favorite "Use it in a different way" ingredients...crescent rolls!

All the flavors of a big fat burrito, in a simple to make, less messy to eat casserole the whole family will love. I served this with some chips and nacho cheese for dipping and it was a full meal! I think it would be terrific for a kids' sleepover, or even cut it into smaller portions for a party finger food!

Changing up our meal routines can sometimes be intimidating because we don't know what we're getting into. But with this tasty supper I guarantee you can do something new and not lose the easy!

Crescent Roll Burrito Bake

1 can refrigerated crescent rolls

1 lb. ground beef

 1 packet burrito seasoning 

1 TBS dried minced onions

1 (15 oz.) can refried beans

1 c. shredded Colby Jack cheese

Salt and Pepper to taste

Diced tomatoes

Chopped Lettuce

Sliced Black Olives

Sour Cream

Preheat oven to 350. Spray a 8x11 baking dish with nonstick spray. Lay crescent roll dough out in greased dish. Seal perforations and crimp around edges. You want a solid "crust" on the bottom and up edges a bit. In a large skillet brown beef over medium heat. Drain if necessary. Add dried onions, seasoning packet, beans, salt and pepper. Stir until well combined. Spread over crust. Top with cheese. Bake for 30 minutes, uncovered. Garnish with toppings. *NOTE* I find the burrito seasoning with the other packaged seasoning mixes. If you can't find it, taco works just as well.

Shared at Weekend Potluck

Dining Out With Table8 {A Feature}

Do you love to eat out? Do you love to hit the new and "in" places before anyone else? Or maybe you would love to try the best restaurant in your area, but can never get in?  Do you get frustrated when you can't get reservations? Well, the restaurant game has changed people, thanks to my new friends at Table8. 

At Table8 they believe that dining out at the best restaurants shouldn't require weeks or months of planning. But many times, unless you know the chef or another insider, that is exactly what you run into. So they made it their mission to bring access and spontaneity back to eating out! 

They have teamed up with top restaurants to offer tables at peak, sold-out times, just days in advance, without waiting list or any hassle. All you get is reservations at the most popular restaurants in your city!

So how does it work? It's super easy! All you do is reserve the table you want through their website or mobile apps. (Available on iPhone and Android!)

Technology has changed the way we dine out so, so much in the past couple years; and now Table8 is changing it even more, allowing all of us the chance to eat at the most sought out restaurants any time we want. To stay up on all the latest news from Table8, including the cities it is currently available in, be sure to follow them on Facebook and Twitter!

Birthday Supper

 I am a firm believer that everyone should be able to pick whatever he/she wants to eat on his/her birthday. Weather it means they have someone special cook a yummy dinner or go out to a favorite place, we all deserve that on our special day.

And every year on Mr. E's birthday I know exactly what he is going to request for me to make him his beef stroganoff.  Something from his childhood, his mom used to make, that to this day he still loves every bite. Now, I don't have the recipe she used, but years ago I found one that was very similar and simple for me...using one of my best friends in kitchen my crock pot.

 Oh, and it just so happens to be super economical too. It takes an inexpensive cut of beef like round steak and stretches it as far as possible, feeding your entire family on the cheap!

If you have a birthday coming up, be sure  you get exactly what you want for your special birthday supper. Or, if you know someone who loves stroganoff, maybe you could surprise them on their "day all about me" with a big plate of this!
  
Crock Pot Beef Stroganoff

2 lbs. round steak, cubed into 1/2 inch pieces

1 (6oz.) can sliced mushrooms, drained

1 medium white onion, chopped

1 envelope onion soup mix

1 (10 3/4 oz.) can cream of celery soup

1 (10 3/4 oz.) can cream of mushroom soup

1 c. sour cream

1 lb. wide egg noodles

2 TBS dried parsley

2 TBS butter

Salt and Pepper to taste

Combine beef, soups, onion, soup mix, mushrooms, salt and pepper in slow cooker. Stir well. Cook on LOW for 8 hours. Stir in sour cream and 1 TBS parsley. Reduce to warm. Cook noodles and drain well. Return to hot pan. Add butter, 1 TBS parsley, salt and pepper. Stir until butter melts. Serve beef mixture over noodles.

Shared at Weekend Potluck

Childhood In A Bowl

When I was a little girl, summer time meant many things. Lazy mornings, sleeping in. Riding my bike all over my home town (As long as I didn't cross the "big" highway.") Coming home for supper, leaving again and not having to come back until "the street lights came on." Yeah, that's how the world was in my small town back then. I'm pretty sure it wouldn't be that way in the world we live in today, sadly.

But one of the things I remember more than any is my mom making her old fashion Strawberry Shortcake, over...and over...and over...and over again. It was always (and still is) my dad's favorite and we ate as much of it as possible during those warm summer months.

Now, if you ask my dad, who learned from his dad, me or my son, there is one special addition to mom's shortcake that is a must. See, once mom serves it up, dripping in those sweet, delicious berries, we take ice cold milk and pour down over the top. Hey, don't knock it til you try it. I know many who eat ice cream on theirs, and when it melts....kinda the same idea.

Why do we do this? Simple. My grandpa started to years ago. See, mom's shortcake recipe came from her mother in law. And when Grammy made it, Popeye (that's what we called our grandpa) couldn't resist. And he decided he could eat more of it, if he ate it all day, not just after supper. So, he declared "If I pour milk on it, I can eat it for breakfast." And history was made. A legacy that has been passed down for 3 generations. Oh, we also do the same thing with apple dumplings...for the same reason!

This NO bake sweet treat takes me back those childhood summers. I have all the yummy things from a bowl of mom's shortcake, milk included, in one bite.

If you have to take a dish to a cookout or family get together, here is your inspiration. I guarantee it will be a huge hit!

Strawberry Shortcake Fluff

Inspired by Inside Bru Crew Life

1 small box instant white chocolate pudding mix

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 lb. strawberries, diced, reserve some for garnish

1 1/2 c. mini marshmallows

1 (11 oz.) pound cake loaf

Red food coloring

In a large bowl whisk together pudding mix and milk. Fold in Cool Whip. Add a few drops of food coloring to get desired pink color. Add berries, cake, and marshmallows. Mix until combined. Garnish with extra berries. Chill at least an hour before serving. 

 

Shared at Weekend Potluck