Not to be boxed in or anything...

I hate to admit that I don't make my own mac and cheese; yes, I have tried and no, it was not something I enjoyed doing. I was not a big fan of mac and cheese as a kid (I did not care for cheese, I mean, who is that person who does not care for cheese?) and only acquired a taste for it as an adult. Sometimes I regret not ever trying my Nana's mac and cheese. Not that is was one of those takes all day to bake creamy dreamy dishes- It was simply commodity cheese, milk, and spaghetti. But there are times that I wish I had tried it just once.

Well, I know this might come as a shock, but Dave likes mac and cheese - it's cheese after all so I do make a lot more of it now. But luckily, Dave is more than happy with mac from the box. So if you are like me and would rather just open a box of Kraft (actually Wal-Mart brand works just fine)-- do what I do: add 1/4 cup sharp shredded cheddar, 1/4 shredded mozzarella, and 1/4 cup shredded parmesan along with a 1/4 teaspoon of garlic powder to the box mix

Even if it is out of box, at least it's not that ordinary.

Someone asked me yesterday....

How to bake a double crust pie...and I honestly don't know! I need to investigate pies and begin to hone my skills at baking pies- as if I need ONE more thing to eat, right? I begin my journey of pies now. Will let you know how it turns out!

My NEW favorite cookie to bake... and give away!

A year ago, I helped a friend bake cookies for a cookie exchange she was going to and had my first experience with a Spritz cookie . A spritz cookie is a Swedish butter cookie or simple butter cookie- like you find in those tins around Christmas. I was blown away and decided I could make these myself. So I borrowed a cookie press and a recipe, and I made some pretty good cookies— I gave some to my Boo for Christmas and she fell in love with them.

This year I bought my own cookie press from EBAY ( I loves me some EBAY!!!) then I researched different recipes and finally found one that I love! It is now my go-to recipe and my go-to cookie for the special people in my life. I love a spritz cookie because you can make it all your own with different presses, colors, and flavors. However, there is not way to say this except, the cookie is something that needs to be practiced to get right… so don’t be intimidated as I was the first time! Just play with it and if you don’t like the cookie, put it back in the press and start over!

Spritz Cookie

1 cup of softened butter
3 egg yolks
1 tsp almond extract (here's where you can change it up!)
2/3 cup sugar
2 ½ cup all purpose flour

1. Cream together butter, sugar, egg yolks and vanilla.
2. Add flour gradually- you can add food coloring at this point if you would like.
3. Load cookie press with dough. Just fill it about half way and press away- follow the directions on your press and make sure your cookie sheet is chilled! Sprinkle with colored sugars before baking.
4. Bake for 7 minutes in a 400* oven. Remove immediately and cool on rack –

These are perfect gifts that will make someone's day! Or more importantly, someone's SNOW day! :)

Happy VD !!!!

Dave’s favorite cake is Poppy Seed Cake, and I have to admit it is pretty good and makes a very nice treat for morning breakfasts. It is something his mother makes especially for him. He once ate an entire cake on a trip back from New York to North Carolina- actually before even he hit the NC border , it was gone! He kind of teases me that I don’t make it for him, but I also believe that sometimes, a mother’s special treat for her child is hers and hers alone. And you cannot get poppy seed filling down here!! So I buy it when I am up north or have it shipped down here by my in-laws. And then Dave also normally tells me that something 'is not right' with the cake when done which really makes me want to tackle it again. But in honor of Valentine’s Day, I will make him his special cake. So here is Poppy Seed Cake….

2 cups sugar
1 ½ cup oil
4 eggs
1 tsp vanilla
3 cups AP flour
1 can evaporated milk
1 ½ tsp baking powder
1 can poppy seed filling

1. Beat eggs and then add sugar, oil and vanilla. Mix well.
2. Add the baking powder to the flour and mix well.
3. Add flour mixture to the egg mixture alternating with milk and poppy seed filling. Mix well.
4. Pour into a greased bundt cake pan. Bake at 350 for 75-80 minutes.
5. Invert pan and completely cool before removing from pan. Believe me, I learned the hard way!

I have also turned this recipe into muffins which are great to take to work or parties. Enjoy my Yankee boy's favorite cake!

Side note: The complaint this time was 'the color' is off- this coming from a color blind man!

A Different kind of Superbowl Sunday food....

Today, I tackle a food that is considered to be ‘south of the border’ fare—in Canada! Four years ago, Dave and I went to Niagara Falls, Canada where my life changed forever. In front of the American Falls, Dave asked me to marry him and I said yes very quickly in case he thought better of it- which he would a few hours later as we tried to get past American customs and I forgot my ‘country of origin’ but that’s another story… After our engagement moment, we went to a restaurant over looking the falls and had lunch. There was a “south of the border” section on the menu, but this “south of the border” section did not involve nachos or fajitas- it was American food or more specifically Buffalo area food which is unique in so many ways. So I ordered a Labatt’s and ‘Beef on Weck’. What is beef on weck? Honestly, it is just a roast beef sandwich on a day old kimmelweck (or kummelweck) roll with au jus and horseradish sauce to ‘soften’ up the day old bread. It was a way to use the bread and not let it go to waste, and I believe is a custom of the Polish American settlers of the region . Ok, now what’s a kimmelweck roll? No, these rolls are not sold any where south of the Mason Dixon line that I can find so one has to make them. Basically it's a hard roll or Kaiser roll that has a special coating on it. So this is what I will share with you this Superbowl Sunday- Beef on Weck!

For the Weck, you will need:
• 6 hard rolls or Kaiser rolls
• 2 tablespoons of coarse salt
• 1 tablespoon of caraway seeds
• 1 tablespoon of corn starch
• ½ cup warm water
• 1 cup water – to boil

1. Mix the salt and seeds together. Store in airtight container.
2. Put the water onto boil. Dissolve the corn starch in the warm water and then add to the boiling water.
Bring to a boil and allow to thicken until it coats the spoon. Then a put in an airtight container and allow to cool.
3. Coat the tops of the rolls with the cornstarch mixture and sprinkle with the salt and seed mixture.
4. Bake about 4-6 minutes or long enough for the rolls to dry. I also baked the bottoms at the same time.

For the Beef, you will need:
• 1 cup au jus- warmed
• 1 ½ pounds of roast beef , thinly sliced
• Horseradish sauce

To make the sandwich,simply dip the roast beef into warmed au jus, put on roll, and top with horseradish sauce. And that’s that…

I mentioned that Buffalo area food is special, and the people there are die hards about their food- and thankfully so – as this is the reason Buffalo wings are called Buffalo wings!! We have to LOVE them for that creation at the one and only Anchor Bar!