Buffalo Chicken Macaroni and Cheese -Brik

Originally found here.


  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
  • 1-1/2 cups chopped cooked chicken breasts
  • 1 Tbsp. Buffalo wing sauce
  • 1/2 cup KRAFT Shredded Cheddar Cheese
  • 1 Tbsp. chopped green onions (optional)


  1. HEAT oven to 425°F.
  2. PREPARE dinner in large saucepan as directed on package.
  3. TOSS chicken with wing sauce; stir into Dinner. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with shredded cheese.
  4. BAKE 5 to 10 min. or until cheese is melted. Sprinkle with onions.

Notes: This isn’t a very spicy dish. You get a hint of the buffalo sauce taste without the heat. Add more for a spicy dish, or just set out the buffalo sauce and adjust to taste.




  • 1 1lbs ground beef
  • 1 slice bread (broken or chopped finely)
  • 1 egg
  • 1 small sweet onion, finely chopped
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1teaspoon black pepper
  • 4 tablespoons ketchup
  • 1/4 cup half and half
  • 2 tablespoons Worchestishire sauce


  • 4 tablespoons apple cider vinegar
  • 3 tablespoons dark briwn sugar, packed firm
  • 1cup ketchup


Mix together sauce ingredients. Best if mixed earlier in the day to give the vinegar time to settle, and all the flavors to marry. You can double the amounts if you want extra sauce to serve on the side.

Sautee garlic and onion. Combine all meatloaf ingredients, mixing thoroughly and place in a loaf pan. Create a small trench in the middle if the loaf (hot dog style) spoon on sauce and bake at 350° for 65-75 minutes. With 10 minutes left drain the fluid and return to oven.

Slice and serve.

We did mashed potatoes and corn as sides.


Philly Cheese Steaks

Original recipe here.


Cheese Sauce:
8 ounces, weight White Velveeta
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper (our to taste, we found this much made it too spicy for the boys.)
1/4 cup Milk

6 Tablespoons Butter
6 whole Deli Rolls
1-1/2 pound thinly sliced beef (we like to chop it into small pieces)
1 whole Yellow Onion, Peeled And Sliced Thick
1 whole Green Bell Pepper, Seeded And chopped
2 stems sliced green onion
6 slices provolone (optional)


Saute vegetables, cooking the onions longest to where they just start to caramelize. Set aside.

Start to cook the beef over medium heat. Season with salt, pepper, garlic powder, and onion powder. I also like to marinate the beef in water and the same seasonings.

Make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it’s melted and hot. Keep warm.

Toast the buns. Line with provolone if desired.
Warm the onions and peppers when the meat is done cooking to warm them back up.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Leftovers make decent pizza toppings!

Eggs Benedict

2 servings/4 portions

6 Eggs
2 English Muffins
4 slices Canadian Bacon
1 Lemon
1/2 Cube Butter, melted
Cayenne Pepper

Seperate English muffins and toast them.

Fry Canadian bacon and set on top of each muffin half.

Poach 4 eggs and place on top of Canadian bacon and muffins. There are many ways advertised as the “best” way to make a perfectly poached egg, but after trying many different ways, I found the method that works the best for me is to bring saucepan of water to boil. Add salt and white vinegar (I don’t measure, bit it’s probably a teaspoon of salt and a couple/few tablespoons of vinegar). Crack eggs into small cups or mugs. One egg per cup. Once water is boiling, lower cups into the water, tipping the eggs out. Try to get them in as close to the same time so they cook the same. I usually do 2 at the same time, then quickly do the other 2. I use a slotted spoon to make sure the eggs aren’t sticking to the bottom of the pan, then remove the pan from heat and cover. Let it sit for 5 minutes and with the slotted spoon carefully remove the eggs and place on muffins.

For Hollandaise sauce, bring small/medium saucepan 1/3 full of water to a simmer. Seperate 2 eggs and wisk the yolks with 1/4 of a lemon’s juice in a glass mixing bowl. Set over the saucepan and continue wisking till mixture starts to thicken. (You can also use a double boiler, but I found a glass mixing bowl is easier) remove bowl from heat. Slowly wisk in melted butter (bits at a time, to keep sauce from breaking) until completely mixed in. If sauce breaks, or becomes too thick, add a spoonful of warm water until it returns to a creamy consistency. Add a dash of cayenne pepper, and a pinch of salt and pepper. Spoon on top of poached eggs.

Tip: They cool quickly, and are best when eaten warm. So don’t wait long to serve.

Not dinner, but it’s damn good ice cream

Original recipe here.

Basil Ice Cream

5 egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 teaspoon vanilla extract
pinch of salt
1.5 ounces fresh basil leaves

In a large bowl, whisk together the eggs and the sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known as ribbon stage).
Combine the milk, cream, and vanilla in a large saucepan and bring to a boil. Remove from the heat immediately, and temper it slowly into the egg mixture, whisking with your other hand.
Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. Remove from heat and continue to stir (over an ice bath) until cold.
Meanwhile, bring a large pot of salted water to a boil (the salt will keep the basil leaves very green). Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Puree the basil leaves in a food processor, and stir into the cooled ice cream base. Allow the mixture to infuse for several hours or overnight.
Strain the ice cream base through a fine-meshed sieve to remove any larger pieces of basil leaves. Freeze the ice cream according to your ice cream maker’s manufacturer’s directions.
Place the ice cream in an airtight container and cover the surface with plastic wrap. Freeze for 4-6 hours or until firm. Allow ice cream to soften just slightly before serving.

Sweet Pork Salad (Cafe Rio)


For Pork

3 lbs pork

12 oz root beer

1 Old El Paso Chile and Roasted Garlic Mexican cooking sauce packet

2 cups brown sugar

For Rice

2 Tablespoons butter

Pepper to taste

1 1/4 cup uncooked white rice

1 or 2 limes zest and juice

2 1/4 cups chicken broth

2 Tbs finely chopped cilantro

3/4 ts salt

1/4 ts cumin

For Dressing

1 oz pk Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayo

1-2 tomatillos

1 clove garlic, minced

1/4 – 1/2 bunch cilantro

1/2 tsp lime juice

1 jalapeno, seeds removed

For salad


Shredded Mexican cheese

Romaine lettuce, shredded

Tortilla strips


Pinto beans


For pork

Mix root beer, seasoning packet, and brown sugar, and pour over pork in a crock pot. Cook for 8 hours. at 6 hours take pork out, shred, and replace for the remaining time.

For rice

In a skillet melt  butter with rice. Add the chicken broth, then the rest of the ingredients. Bring to a boil, reduce heat, and cover and simmer for 20 minutes or til liquid is absorbed.

For dressing

Combine all ingredients into a blender and blend til mixed well. (Becomes more flavorful if left to sit and refrigerate for a few hours. Also becomes spicier the longer it sits)

For Salad

Melt a little Mexican cheese onto a tortilla over a grill. place tortilla into a bowl. Top with rice, beans, pork, lettuce, tortilla strips, guacamole, and dressing as desired.



Originally found on Smitten Kitchen


3 cups Flour
1 1/2 tsp salt
1/8, 1/4, or 1/2 tsp yeast (depends on when you start the dough)
1 1/4 cup water

1 28oz can tomatoes, strained
1 tbsp minced garlic (or to taste)
1 tbsp sugar
Desired seasonings (I like sage, Italian seasoning, red pepper flakes, and basil)

Your discretion, but I’d recommend mozzarella and fresh basil. The store was out of fresh, so I used rehydrated freeze dried.

Mix the dough ingredients together. You may need to get your hands in there, but don’t need to do any real kneading. The amount of yeast you use depends on when you start the dough:

Start dough around noon the day you want to make the pizza. Use 1/2 tsp yeast

Start the dough earlier in the morning. Use 1/4 tsp yeast

Start the dough the night before after dinner. Use 1/8 tsp yeast

Cover bowl with saran wrap and let sit until you’re ready to start.

Preheat the oven as hot as it can go, usually between 500° and 550°. If using a pizza store, heat it with the oven. Strain the tomatoes. Put all the sauce ingredients in a blender or food processor and blend until it’s sauce.

Pull the dough out onto a floured surface and split it into two or stretch it ask out on a cookie sheet. It doesn’t really roll out. Just stretch and pull into the desired shape and size. Top with desired toppings and bake 10-15 minutes.

Enjoy! Dibs on leftovers go to whoever does the dishes!

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