Easy Peasy Mac ‘n Cheesy


  • 1 pound elbow macaroni or shells
  • 1 egg
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 2 teaspoons yellow mustard
  • 1 pound cheese, shredded


  1. Cook pasta in salted, boiling water until al dente then drain.
  2. In a small bowl, beat the egg and set aside.
  3. In a large pot, melt the butter.
  4. Sprinkle in the flour and whisk to combine.
  5. Cook the butter/flour mixture for a couple of minutes.
  6. Add the milk and cook for 5 minutes or until thickened.
  7. Add the mustard and whisk to combine.
  8. Take about a cup of your sauce and add it to the bowl with the egg.
  9. Whisk as you add as to not scramble the egg.
  10. Transfer the sauce/egg mixture back into the pot.
  11. Add your cheese and stir well.
  12. Add in the drained pasta and stir to combine.
  13. Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.




What Herb?

You Are French Tarragon

You have a strong personality, and you’re not really into mellowing it out for anyone.
You can perk up any boring occasion or event. You may take over a room, but your influence is always a good one.

You are a bit offbeat and likely to be very intellectual. You can get lost studying unusual subjects.
You are confident in who you are, and you especially know when you are right. You have experience and knowledge to share.

Stuffed Pork Tenderloin


  • 2 whole garlic ears
  • Drizzle of olive oil
  • 2 pork tenderloins
  • 8 oz. cream cheese (at room temperature)
  • 1 bunch, fresh chives, finely chopped
  • 8-12 slices bacon


  1. Slice the top off of each ear of garlic.
  2. Drizzle with olive oil.
  3. Place in foil tent and bake at 350 for 1 hour.
  4. While garlic is roasting, remove excess fat from pork tenderloins.
  5. Butterfly the tenderloins by cutting lengthwise down the middle
  6. being careful not to cut all the way through.
  7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
  8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
  9. Divide cream cheese in half and spread over the tenderloins.
  10. Spread chives over the cream cheese.
  11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
  12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
  13. Remove from heat and let rest for 10 minutes.

Source:  https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/

Toll House Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips


  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in
  4. large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop by rounded tablespoon onto ungreased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

What Holiday Food?

You Are a Gingerbread House

A little spicy and a little sweet, anyone would like to be lost in the woods with you.

Alton Brown’s Turkey Brine


  • 1 gallon vegetable broth (not low sodium)
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 1/2 tablespoon all spice berries
  • 1/2 tablespoon candied ginger


  1. Combine all ingredients in a large stock pot and bring to a boil.  Boil long enough for the sugar and salt to be dissolved.
  2. Cool to room temperature.
  3. Refrigerate until ready to use.
  4. When you’re ready to brine the turkey, pour into a large, clean bucket.  Add 1 gallon of heavily iced water.
  5. Place the turkey breast side down.
  6. Brine for 4-6 hours, turning the turkey once so the breast is up.


Good Eats “Romancing the Bird”