We LOVE LOVE LOVE LOVE LOVE Macaroni and Cheese! We originally found this recipe in the Yellowstone National Park Cookbook by Durrae Johanek but have modified it so much from the original that it has become a semi-original recipe (which is why it's in this category instead of randomness). This recipe is cheesy, easy, and delicious! You can change up the type of cheese in here as well if you prefer another cheese. Any noodles will work for it, but we have found the original suggestion of macaroni works best. It reheats well in the microwave the next day as well (30 seconds at a time). Let us know in the comments if you try out this recipe and any modifications you might have made to it! Let us know as well if you have/get this cookbook and what recipes you enjoy most from there!
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If you know us, you know we are OBSESSED with cheese! This is an amazing twist on a classic appetizer that is sure to become a family favorite. Best of all, it's so simple to make, anyone can do it! This is a great use for bread that has gone stale, as baking it in the oven rejuvenates it! It's also super versatile: if you want to use low fat cheese, a different type of bread, less or more garlic, dairy-free butter, etc. you can! Let us know in the comments your variations on garlic bread 🥖, we'd love to see pictures! Let us know too in the comments if you try this out or any suggestions you might have to improve it.
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Because let’s face it, homemade>canned. A delicious Thanksgiving staple (and all other times of the year too) ! If put into glass mason jars, they keep for a year in the fridge. Perfect for when you are feeling Thanksgiving nostalgia during the year! You can easily cut this recipe in half, double it, etc. Please let us know in the comments if you try out this recipe!
ingredients: 4 lbs (16 cups) of fresh cranberries 4 cups of water 6 cups of sugar directions: 1. Put cranberries in colander and wash 2. Put cranberries in pot 3. Add water in pot, boil and then turn down to low heat 4. Simmer for 10 minutes until most of the cranberries have burst 5. Stir in sugar until completely dissolved (must be completely dissolved!) turn off heat 6. With a mixing bowl underneath a foley mill, pour cranberry mixture into the foley mill and start cranking so the cranberry sauce goes into the bowl. The skins will remain in the foley mill. 7. Keep adding the cranberries until the whole pot is empty 8. After cranking all cranberries to just skins left in foley mill, discard skins 9. Scoop cranberry sauce with a ladle into mason jars, cap them and put them in the fridge (no need to boil the jars) 10. Enjoy whenever you have a taste for cranberry sauce! Cheese is life! If you are looking for a great cheesy potato soup recipe, look no further, because this original recipe is AMAZING!!!
It's very delicious and is a great use of leftover potatoes and the best part is that it can simmer in the crock pot for hours with little effort from you!! We hope you enjoy this recipe, and be sure to let us know in the comments if you try out this recipe!! Ingredients: 5-6 large potatoes cut into 1 inch pieces (can use russet or golden, we used a combo of 2 russet and 4 golden) 4 cups (32 oz. container) of chicken broth 1-2 teaspoons of chicken bouillon powder (optional if you want lower sodium) 1 tablespoon of Italian herbs 3-4 teaspoons of garlic powder 3-4 teaspoons of onion powder 1 onion diced (white, yellow, or Vidalia are good) 1/2 teaspoon of paprika 2 cups of Italian cheese blend shredded 2 cups of mild cheddar cheese blended 1 package of pre-cooked bacon (about 10 slices) 3 tablespoons of cornstarch 1/4 cup of water Directions: 1. Combine in a slow cooker (we suggest lining it with a slow cooker liner which can be found at the Dollar Store) the chopped potatoes, chicken broth, chicken bouillon powder (optional), Italian herbs, garlic powder, onion powder, onion, and paprika. 2. Cook on low for 8 hours or high for 4 hours 3. Use an immersion blender to blend the mixture until it doesn't have any large chunks of potato in it (until smooth is fine too). 4. Add in cheese and bacon and stir until pretty smooth. 5. Mix together the cornstarch and the water until smooth, stir into the slow cooker. 6. Cook on high for 15 more minutes. 7. Serve topped with a little bit more cheese and bacon if desired. 8. Enjoy! We had a request for a side dish, here is a version of French fries recipe!
French Fries 3-4 medium russet potatoes 2-4 teaspoons of paprika 2-4 teaspoons of parsley 2-4 teaspoons of garlic powder 2-4 teaspoons of onion powder 1-2 tablespoons of Parmesan cheese 2-4 teaspoons Italian herbs 1 tablespoon of olive oil Secret ingredient: 2-4 teaspoons of chicken bouillon powder (replace with salt if you want vegetarian) Prep:
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Let us know in the comments if you try this!! |
Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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