Best meal EVER

Today's prompt is about the best meal I've ever cooked. This is a tough one because I like my cooking. A. LOT. I'm actually working on trimming down a bit so it has been a little difficult to chow down on everything I want. I do still enjoy my "waist friendly" cooking, but not as much as my best meal EVER!

Let's set the scene... Valentine's Day. Husband is on his way home from work and candles are lit. Wine is poured and the house (apartment at the time) is filled with amazing scents of roasting lamb, roasted tomatoes and Parmesan asparagus. Oh. My. Mercy. That meal was BY FAR the yummiest thing I've ever made!

Want to make it? Check out my post about it here.

Caprese Inspired Salad

The unmatched taste of ripe tomatoes, creamy mozzarella and fresh basil is one of my favorites. Wanting to enjoy this delicious combination on a larger scale, I decided to add a twist to this classic salad. It's a party hit, a family favorite... Enjoy!

Ingredients:
Tomatoes
Fresh Basil
Mozzarella
Iceberg Lettuce
Arugula
Extra Virgin Olive Oil
Balsamic Vinegar

Instructions:
1. Chop tomatoes, mozzarella (I use the pearls that are already separated) and Basil.
2. In a large bowl layer iceberg and arugula. Alternate until bowl is full.
3. On top sprinkle tomatoes, mozzarella and basil.
4. Drizzle olive oil.
5. When served, drizzle with balsamic vinegar.

It's pretty & tasty!

Christmas Pretzel Treats

These are the easiest goodies ever and super delish to match.

Ingredients:
Pretzels
Candy Cane Flavored Kisses

1. On a parchment paper covered cookie sheet lay a single layer of pretzels.
2. Unwrap and place kisses on each pretzel.
3. Place in a preheated, 200 degree oven for a few minutes... Just long enough for the kisses to melt.
4. Remove from oven and place another pretzel on top of the melted kiss making a yummy pretzel sandwich.
5. Place treats in the oven to cool...

Simple as that! You can use other candy as well - I'm thinking Rolos would be really good too.

Merry Christmas!!

Dear Self, Please Forgive Me

I’m trying is all I can keep telling myself after a night of stomach pains and expelling my evening meal exorcist style.  This gluten free living is hard work when you still lust after cheap Chinese food and mounds of spaghetti.  Last night, my fat kid cravings got the best of me and I gave into temptation, tossing aside all memories of past experiences and giving myself over to the demons of Chinese take out. 

When selecting my poison of choice I was giddy – bouncing on the tips of my toes as my fingers ran along the list of combination dinners.  Arriving at C19 the tiny pepper grabbed my line of sight and my mouth began to water as I read aloud “General Tso’sChicken”.  Selection made I dialed the number and relayed our order to the ill spoken voice on the other end of my conversation.  Upon hanging up I had a slight moment of sanity – my mind trying to call out to my stomach and advise against the pending doom.

Of course, you’ve all experienced the results from bad decisions made.  In my case, they were felt about 20 minutes after I had devoured my serving of chicken, rice and pot stickers.  The rumblings of gluten intolerance began to ring and my “I knew I shouldn’t have” come to the forefront of my mind. 

How am I supposed to tame these urges for foods that used to satisfy and comfort?  Today, I’m fine recovering.  My body feels as though a fierce battle was raged overnight leaving behind a single victim.  Achy joints and uneasy stomach leave me to believe I was sleepwalking to the local drinking establishment last night instead of balled up in bed. 

Here is my cry for help – other g-freers out there, how did you stop your cravings for the foods that cause so much damage? 

Nothing Like Fiber in the Morning…

Do you love breakfast?  I won’t lie… I don’t!  I feel it is a necessity that helps me bridge my way to a delectable lunch.  The whole aspect of breakfast foods – eggs, waffles, muffins and donuts – make me want to skip the meal all together.

When I first roll out of bed and stumble into the shower the only thing I’m thinking is “can’t I have just 20 more minutes?”  Once I’ve steamed up the mirrors and put on my face (also known as my Mary Kay billboard) I begin thinking about the gentle aroma of my morning coffee.  No where in my routine do I think about food, which is odd for me since I truly enjoy a good meal.  Once I pour myself into my car, fight the traffic known as Atlanta morning rush hour and plop into my desk chair I begin to notice a rumbling in my belly that can only be caused by neglect – breakfast has finally crossed my mind.  Though I never “crave” breakfast foods, I’ve trained myself to munch on the items of norm during my morning routine at work.  Normally consisting of some kind of fruit and starch, I’ve never found one that just made my day… but perhaps, now I have changed my mind.

You see, BlogSpark sent me this care package that included a little something for you and a little something for me.  I’ll start with my part:  Fiber One 80 Calories Cereal.  I know what you’re thinking, because I did the same, “a decent tasting cereal that is healthy for you AND has only 80 calories… no way.”  I’m here to tell you, YES WAY!  It is so good I seriously forgot it was healthy eating.  The squares each hold the sweet taste of honey while swirling around in you milk, leaving a little sweetness as they go.  Staying ever crunchy to the last bite, I gobbled up my cereal in amazement.  This stuff is good y’all.

Not wanting to be a lone in my trial, I shared a bowl with my hub who also raved about how “this stuff tastes like kids cereal… so good” with his mouth full of health.  We are fans, so much that I’ve started collecting coupons for our next grocery run.

Ok, enough about me, let’s talk about YOU, my wonderful, fantastic, supportive readers… my first giveaway has arrived.  I never thought little ol’ me would have such, but here we are and here is how to enter:   

     1.  Comment here about your breakfast routine or if you've ever tried Fiber One.

     2.  "Like" Fiber One on Facebook.  (Make sure to comment here so I know)

You will win:

     ·  1 box of Fiber One 80 Calories Cereal

     ·  1 sensor pedometer with USB connector to chart walking progress

     ·  1 neoprene iPod/smartphone holder with armstrap

Come on y'all... help me make my first giveaway a success!!  

Enjoy a little Fiber in the morning, 

 

 

Disclosure: Fiber One 80 Calories cereal, information, and giveaway have been provided by General Mills through MyBlogSpark.

New Local Hot Spot: Local Republic

New to the Lawrenceville square (as in two weeks ago), Local Republic is a quaint gathering space for locals to thrive in an artistic, laid-back space. Giving off the feel of a Decatur/Vinings locale, this sure to be hot spot has an eclectic feel with its smoke gray walls and variety of art. Sporting faux-vintage tee’s, the owners and staff crank out some amazingly delicious dishes from a less than stellar-sized kitchen.





My husband and I ventured out onto the square for a date on Friday night. Hearing raving reviews, we decided to hit Local Republic for our meal. Gracious and open armed; the owners greeted us upon entering and offered a table directly by the front window – a perfect view of the historic courthouse and lawn.




Immediately the details of the establishment began to pour into mind. Menus made from plywood, legal paper and rubber bands; tiny bud vases stuffed with fresh flower cuts; vintage metal signs and high top tables; the welcoming patio; diners laughing and conversing – sounds of a well enjoyed meal.

The extensive selection of beer seemed to be almost completely microbrews (and since I’m no beer connoisseur, they may all be microbrews). Our meal began with a selection from the tap and wine list. Situating ourselves with brews in hand, we delved into the menus.




For our appetizer we selected the “Pickled Plate” – an array of tomatoes, carrots, jalapenos, asparagus and green beans that are pickled. We were absolutely in LOVE with this appetizer as it offered a variety of items, all giving a similar and complimentary flavor to one another. It was a lighter choice to kick off this sure to be delightful meal.

For dinner, we had the shrimp and grits. White stone ground grits filled the bottom of the plate with a creamy texture more like that of mashed potatoes. Small bites of sausage and a wonderful sauce drizzled overtop to create the perfect resting place for seven large shrimp perfectly pealed and devained. The flavors combined to create one of the best plates of shrimp and grits I’ve ever had the pleasure to eat. A large enough portion, we split the meal.

Some key notes:
- With our total bill coming in under $40, this is a budget friendly spot with appetizers and entrees ranging in price.
- The seating area is small with only a handful of tables inside and out. Be prepared to arrive early or to wait – either are a worthwhile option for this place!
- The noise level can be louder due to the size of the establishment; however, the lively scene is upbeat and fun.
- There are no TVs at Local Republic allowing diners to enjoy the dining experience without interruption.
- Word on the street is Local Republic has jazz nights on Tuesdays. Enjoy a great meal while listening to a 4-piece band on the square.

Local Republic is a must addition to your “where should we try” list.

Easter Story Cookies

My church is amazing. I am continually surprised by the creative ways they include all generations in learning and celebrating the stories of our Lord. Today, we received an email about Good Friday that included a super activity to get the entire family together to communicate the true meaning of Easter.

I seriously wish I had kids to share this with this weekend… BUT since we don’t have any kids, I think B and I will have to dedicate some time to make these ourselves.

Easter Story Cookies ~ To be made the evening before Easter
Ingredients:
1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Directions:
1. Preheat oven to 300 degrees (This is important, don't wait till you're half done with the recipe!)

2. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, He was Beaten by the Roman soldiers. (Read John 19:1-3.)

3. Let each child smell the vinegar. Put 1tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. (Read John 19:28-30.)

4. Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. (Read John 10:10-11.)

5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the
bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. (Read Luke 23:27.)

6. So far, the ingredients are not very appetizing. Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. (Read Psalm 34:8 and John 3:16.)

7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Read Isaiah 1:18 and John 3:1-3.)

8. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. (Read Matthew 27:57-60.)

9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. (Read Matthew 27:65-66.)

10. GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus'
followers were in despair when the tomb was sealed. (Read John 16:20 and 22.)

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow!
On the first Easter, Jesus' followers were amazed to find the tomb open and empty. (Read Matthew 28:1-9.)

Pork with Creamy Parmesan Sauce

So I don't know about you but I LOVE Longhorn's Parmesan crusted everything. The creamy sauce is so super rich with savory flavors that comfort the tummy. Since being Gluten Free, I haven't had a chance to indulge in Longhorn's Parmesan deliciousness... Until tonight!

I decided to give the creamy Parmesan sauce a shot and BOY oh BOY was it delish :)

Ingredients:
2-3 tbsp butter
1 1/2 tbsp flour mixture (see previous entry)
Skim milk
Parmesan cheese
Colby jack cheese slice (I'm thinking this can be substituted for other cheeses for a different twist... I just used what we had)

Directions:
1. Melt butter in skillet.
2. Incorporate flour and cook for a few minutes.
3. Stir in milk - as you can tell we are making a white sauce here, so use just enough to dissolve the flour mixture. Bring to boil.
4. Melt Colby jack cheese and Parmesan cheese into white sauce and reduce heat to low.
5. Spoon over pork and ENJOY!!

Bob's Red Mill Guest Post

I'm SO excited to share my post from the Bob's Red Mill blog!  As a gluten free source for flours, granolas, oats and more, Bob's Red Mill has made baking / cooking so much easier since my recent dietary switch.

I am so honored they let me post today to share my favorite brownies... check it out: Bob's Red Mill Post.

G-Free Brownies

I converted my Dad's brownie recipe so that I could still enjoy one of my faves. I think they taste just as good as before!

One thing you want to make sure of is that all of your products are g-free. Yes, it takes time to check it all out the first time, but it is worth it in the long run. Enjoy!

Serves: 25
Oven Temperature: 350 degrees
Cooking Time: 45+ minutes

Ingredients:
1 cup vegetable oil
2 cups sugar
2 tsp pure vanilla extract
4 eggs
2/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup flour (see g-free flour recipe)

Directions:
1) Preheat oven to 350 degrees.
2) Blend oil, sugar, vanilla & eggs.
3) In separate bowl combine g-free flour, cocoa, baking powder & salt.
4) Gently add dry ingredients to wet ingredients and mix until well blended.
5) Spread into greased baking dish & bake for 45+ minutes.


- Posted using BlogPress from my iPad

Homemade G-Free Flour

I am such a huge fan of baking, so my gluten free diet can NOT stop me now! My mom's small group leader is also gluten free and was sweet enough to share her homemade flour recipe. I've included it below because it makes the BEST baked goods. I am serious - so good that even my non g-free husband likes them too.

Ingredients:
6 cups brown rice flour
2 cups potato starch
1 cup tapioca starch
3 tsp xanthan gum

Directions:
Sift all ingredients together and store in air tight container for baking use.

Now that you have a new flour recipe, what baked goods are you making? Be sure to share!

Much love,
Steph

Location:Steph's G-Free Bakery

G-Free Banana Bread With Sunflower Seeds

OOOooo yummy y'all!!  My first attempt at baking gluten free turned out great!  I borrowed the recipe from this great blog a friend suggested, A Girl Takes on The World - she has the best sounding recipes!  Since I'm new to the g-free life, I wanted to try this simple recipe out for starters.  AND in true Stephanie style, I had to toss in my own little twist.

Here is my yummy banana bread...

Ingredients:
   1/4 cup Crisco
   1 Egg
   1 tsp. Baking soda
   3-4 Brown Bananas
   1 cup Brown Sugar
   1/2 cup Rice flour
   1/2 tsp. xanthan gum
   1 tsp Salt
   1/2 cup Sunflower Seeds (unsalted)

Directions:
1.) Preheat oven to 350 degrees. Combine the Crisco and  brown sugar and beat together until smooth.
2) Add in the egg, flour, salt, baking soda, & xanthan gum.
3) In separate bowl, mash up the bananas with mixer or a fork and then add them to dough mixture.
4) Combine all the ingredients until well mixed.  Add sunflower seeds.  The dough is not going to be completely smooth as the banana will still be chunky.  Pour into a greased loaf pan. 
5) Bake for 1 hour and ENJOY!

Recipe: Roasted Rack of Lamb

I have to tell you before getting into the nuts and bolts of this post that this is BY FAR the BEST lamb I've ever had.  We made this tasty meal to celebrate Valentine's Day this year... and man, were we in L-O-V-E!!

We paird the lamb with simple steamed spinach with capers and oven roasted tomatoes. Mmmmm...

Ingredients:
1/2 cup fresh bread crumbs
2 tbsp. minced garlic
2 tbsp. chopped fresh rosemary
2 tsp. salt
1 1/4 tsp. black pepper
4 tbsp. olive oil
1 (7 bone) rack of lamb (trimmed and frenched)
1 tbsp. Dijon mustard

Directions:
1.  Preheat oven to 450 degrees.  Move oven rack to the center position.
2.  In large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp. pepper.  Toss in 2 tbsp. olive oil to moisten mixture.  Set aside.
3.  Season the rack of lamb all over with salt and pepper.  Heat 2 tbsp. olive oil in large, heavy oven-proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes.  Set aside for a few minutes.  Brush lamb with the mustard.  Roll in bread crumb mixture until evenly coated.  Cover the ends of the bones with foil to prevent charring.
4.  Arrange the rack bone side down in the skillet.  Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.  Let it rest for 5 to 7 minutes, loosely covered, before carving between ribs.

Arugula Salad

One of our new faves is probably the easiest salad E-V-E-R! 

Ingredients:
     Arugula
     Balsamic Vinegar
     Parmesan Cheese

Directions:
     Wash arugula.  Drizzle with balsamic vinegar.  Sprinkle with cheese.  Enjoy!

See... I told you it was easy. :)

Delish Deviled Eggs

Today, my husband's company is throwing a Thanksgiving lunch for their employees and spouses. (I know, so sweet.) BUT since I'm WAY down here in Norcross I wasn't able to make it. Yeah, I'm a bit bummed about that.

Since I couldn't be there in person, yesterday I decided I'd help my honey out by making the deviled eggs he had offered to bring. Can you imagine what our kitchen would've looked like if he had made them? Eeek!

Here is my yumm-o / easy recipe that you should use to treat you and yours this holiday season!





18 eggs (these are good y'all, people are going to eat a bunch)
3 spoonfuls of Mayo
4 pickle spears (dill please... Sweet pickles are nasty and you know it)
A splash of pickle juice
A squeeze of yellow mustard
Salt & pepper to taste
Paprika for sprinkling over the finished eggs

Boil your eggs. (If you don't know how to do that shoot me a message and I'll dive into it with ya.)

Peel eggs. Cut eggs in half and remove yellow/yolk. Set aside in bowl.

In food processor mix yellows, pickles, pickle juice, mayo, mustard, salt, pepper and 2 whole boiled eggs. Blend together well - the food processor makes the filling fluffy.

Scoop out into plastic bag and cut corner off to create an easy piping tool. Fill each egg white generously and sprinkle with paprika.

Done and delish! Happy Holiday Cooking!!

Good Times & God Bless,
Steph

Strawberry "Coke" Cake

Excited to share this delish recipe with y'all today!

Tonight we are off to some friends house for an evening of fun.  I'm in charge of dessert.  In celebration of spring and to pull out an old favorite I decided to make my Strawberry "Coke"Cake.

Before I get rolling on the actual to-do, I want to clarify on the name.  No, there is no actual Coca-Cola in the cake, BUT there is a carbonated beverage - all of which are known in the south / Atlanta area as COKE! 

A simple bake, the Strawberry "Coke" Cake is great for all kinds of occasions: cookouts, family gatherings, showers & (my fave) just cause!

Ingredients:
   1 box (16oz.) Angel Food Cake Mix
   1 1/4 cup Strawberry Coke (aka. Soda, Soda-Pop, Pop - whatever you call it)
   1/4 cup Honey
   1/4 cup Butter, Melted
   2 cups Sifted Confectioners' (Powdered) Sugar
   4 tbsp. Strawberry Coke
   4 drops Red Food Coloring

To Do:
   1.  Prepare cake mix according to the box, but in place of the water, substitute the first measure of strawberry Coke & honey.  Bake as directed & cool.*
   2.  While cake is baking, prepare glaze by combining melted butter, confectioners' sugar, remaining Coke measure & food coloring. 
   3.  Drizzle glaze onto cake once cake is cooled.  Serve & enjoy!

This recipe serves around 10 or so & takes about an hour to make.  Simple as can be!

*Bakers Note: I love to use my bundt pan, but the mixture makes a little extra.  Instead of using a different pan I fill my bundt pan 3/4 of the way full & use the remaining batter to make cute little cupcakes!  Aren't they great on my Alabama plate? (RTR!)

Good times & God bless,
Steph

Bride Report: Sugar Kneads

Just off of Atlanta Highway in Loganville, GA sits a precious bakery called Sugar Kneads. Located in a strip/shopping mall, the bakery is a little overwhelmed, but the signature pink cake truck & signage stands vibrantly against the mundane brick. Our appointment was at 9:00 on a Saturday morning... What a GREAT was to start the day! Cake for breakfast? Yes please!! With Brandon working for the weekend, my buddy (& only UGA bridesmaid) Adrian joined me for the adventure.

Let me interject here with a little background info. On Super Bowl Sunday I attended a bridal show at the Gwinnett Arena. Surrounded by hundreds of other brides & countless vendors, my moms (mom, stepmom & mother in law) & I wove through the booths in search of fabulous. Our first cake booth was Rhodes Bakery - not so much. At the time, their economy friendly pricing was music to my ears but after tasting the cake - yuck! It was dense, dry & I was not impressed. The next delight we sampled came from Publix. Although their cake was MUCH better, their decorating charge made me shy away & we continued our search. Finally, after looking at God knows how many floral booths & registry helpers we stumbled on a crowded booth. The sign read "Sugar Kneads" & a cute lady with PINK (amazingness here) hair invited me in to grab some samples. With moms in tow, we each tried the sugary deliciousness - winner!

Ok, back to now: prior to our appointment I was able to select a handful of cake flavors, fillings & icings to sample. Upon entering the sugary scented bakery we were greeted by Brad, co-owner & baker. He sat us down at a table up front & scooted off to the back to grab our fixings. When he returned he carried three plates - 2 with cupcake sized pieces of the cakes I had selected to try & another with fillings & icing samples. Heaven happened right there in Loganville that morning.

After several tastes & matching flavors we decided on the following:
  + The Brides Cake =
     Flavors - a four layer cake; the top three layers are red velvet (best I've ever had); bottom layer is vanilla cake filled with Bavarian cream & chocolate ganauche (spelling?) which makes it taste like an éclair.
     The Look - a fall inspired cake, simple & elegant; featuring fondant leaves, a chocolate colored ribbon & organic style icing.  See the photos for our inspiration.  (Please excuse the horrible photo... apparently my scanner is from the early 90's.)  We also are going to have an "H" as our topper, surrounded by additional fondant leaves.

   + The Grooms Cake =
     Flavors - a chocolate cake filled with chocolate butter cream icing and covered in butter cream
     The Look - specially designed by yours truly, it's a surprise for my hubby-to-be! Only the dedicated bridesmaid knows my little secret! :)

Above all else, we stayed in our budget - got the wedding cake for $2.74 / slice (which is pretty darn cheap around here), were able to have the exact cakes we wanted & walke out with a sugar high. It was a wonderful experience & I appreciate the talent & time spent with us!

To wrap up a super long post simply, go there - use them! :)

Good times & God bless,
Steph

Food Critic: Oyster Bay Cafe

Directly across from the historic courthouse comfortably sits the county seat’s newest seafood spot - Oyster Bay Seafood Café. Boasting daily specials, to-go orders, delivery to local businesses and catering services, Oyster Bay serves old favorites such as “U Peel ‘Em Shrimp”, as well as exciting new dishes like the “Grouper Reuben Sandwich”.

Oyster Bay Seafood Café’s décor is inviting, making diners feel as if they have traveled hundreds of miles to the nearest beach-town. Nautical scenes and signs play off the dark wall to create a relaxing yet upbeat atmosphere welcoming to patrons of all ages.

For the rest of the review, visit TalkGwinnett.com by clicking here.

Thanksgiving: A Fingertip Feast

It has been a while y'all... SO sorry.  Life is busy these days, but you know that.  Here is a blurb from my newest article at TalkGwinnett.com.  DELISH ideas for your next party.  Some are my creations, some are adapted from others, and the pumpkin dip is from my Momma!  Please excuse the bad photography...

To start, I made Turkey Stuffing Rolls. These rolls are oh so simple, and a sure family favorite. Your ingredients needed are turkey slices (ask the deli to slice a little thicker than lunch meat) and stuffing mix. Prep stuffing as directed on the box. Once complete, spread a heaping spoonful onto a turkey slice. Roll the slice with stuffing inside. Cut into ½ bites. To make these rolls even more special, set out with dipping sauces of gravy and cranberry sauce.

Next I made Green Bean Casserole Pastries. Just like Ma’s recipe, these bites are home cooking at it’s best. Your ingredients needed are two cans of green beans, one can of cream of celery soup, one small can of fried onions, two cans of croissant rolls, black pepper, Wooster & lemon juice to taste. Mix all ingredients, minus the croissant rolls of course, in large bowl. For best results, let mixture sit for hour or so while flavors mix. Open and cut croissant rolls into 2 triangles per roll. Scope spoonful of green bean mixture onto dough and pull corners of dough together. Bake at 350 degrees for 12 – 13 minutes. For best results, serve these warm.

Following the Green Bean Pastries I made Macaroni and Cheese Bites. The cheesy goodness of macaroni and cheese in one little bite makes for the perfect addition. Your ingredients needed are three tablespoons of butter, four tablespoons of flour, one and a half cups of milk, three cups of shredded sharp cheddar cheese, one half cup of grated parmesan cheese, two large egg yolks, one half teaspoon of salt, one pound of elbow macaroni, cooked and drained. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2-3 minutes until thickened. Add cheeses and stir to melt. Remove from heat and still in egg yolks and salt. Stir in macaroni. In greased mini muffin pans, spoon rounded tablespoons of macaroni and cheese. Sprinkle tops with extra parmesan cheese. Bake for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Serve warm for best results.

To finish the Fingertip Feast, I made my mom’s Pumpkin Pie Dip. No need for a real pie this season, this dip is a sweet lovers dream! Your ingredients needed are one 15 oz can pure pumpkin, two 8 oz blocks of cream cheese, two cups sifted powdered sugar, one tsp ground cinnamon, and one tsp ground ginger. Beat cream cheese and pumpkin in bowl until smooth. Add sugar, cinnamon, and ginger and mix thoroughly. Cover and refrigerate for about an hour. Serve chilled with gingersnap cookies for dipping.


Do you have any special Thanksgiving or fall recipes that are hits at your family gatherings and parties? Please share y’all!