Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Good Things in Small Packages April 21, 2015

I know everybody knows that saying, but did you know that it can apply to food and not just little blue jewelry boxes?  It really does, but before I show you the proof, I wanted to share a couple of upcoming deals that you might want to check out.

Next week (4/28), Krispy Kreme is celebrating Hero Day by offering a free dozen glazed donuts with the purchase of a dozen donuts.  Though it’s not mandatory, they encourage you to share the extra dozen with some heroes in your life (their examples are moms, teachers, police officers, etc.).  Sounds like a pretty cool idea.

Also, Sonic must think it’s summer already because they’re back with their half-price shakes after 8 pm (from now through Sep. 1).  I know my hubby for one will be happy to hear that.

The first small treasure I wanted to share was really something that I made just to use up some egg whites, but it turned out so incredibly that it didn’t even last a day at my house.  The other funny thing about this is that I tweaked the recipe to fit what I had on hand + a random Pinterest inspiration, but they turned into the best lime and coconut macaroons I’ve ever tasted.  Here’s how to make them.

One Bowl Coconut Macaroons (from Kraft)

1 14 oz. package sweetened, shredded coconut (I only had 1/2 that amount in sweetened, so I subbed in unsweetened for the rest.  The nice part was that I then needed extra moisture, so I could add in the juice and zest of 1 lime.)

2/3 c. sugar

6 tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract (As I’m sure you can guess, I omitted this entirely.)

1. Preheat the oven to 325 degrees.  Grease and flour 2 baking sheets.  In a large bowl, combine the coconut, sugar, flour, and salt.  Stir in the egg whites and extract (or lime juice and zest) til well blended.

2. Drop by tablespoonfuls 2 inches apart onto the prepared sheets.  (I used my 1 1/2 tbsp. cookie scoop to portion them and got 2 dozen cookies.)

3. Bake for 20 minutes or til the edges are golden brown.  Immediately place on wire racks to cool completely.

One Bowl Coconut MacaroonsOne Bowl Coconut Macaroons 2

Back in January, I posted a recipe for a healthy little bite that you could use to get over your midday slump or to healthily satisfy your sweet tooth.  Unbeknownst to y’all, I’ve been trying many of those types of recipes during this year, and I have come across a winner.  This one was SOOO good.  I meant to share these with my husband; I even offered them to him once or twice.  But he never took me up on them, and I devoured them all (In case you’re wondering, I only made a half batch.).  They’re just that addictive!  And they’re super easy.  Most of these recipes involve soaking dates or using the food processor, but these ones come together in just minutes with one bowl.  I got 8 in my half batch, but I can almost promise you that you’re going to want the whole batch just for yourself.

Chocolate Peanut Butter No-Bake Energy Bites (from Gimme Some Oven)

1 c. old-fashioned oats

2/3 c. toasted, unsweetened coconut flakes

1/2 c. peanut butter

1/2 c. ground flax seeds (I didn’t have this, but I’d love to try it next time.)

1/3 c. honey

1/4 c. cocoa

1 tbsp. chia seeds

1 tsp. vanilla

1. In a medium bowl, stir all the ingredients together.  Cover and chill at least 30 minutes.

2. After chilling, roll into balls.  Store in the fridge or freezer.

(So, I think that you could portion them out immediately with the help of a cookie scoop.  I’ll try it next time and let you know how it goes.)

Chocolate Peanut Butter No-Bake Energy BitesChocolate Peanut Butter No-Bake Energy Bites 2

What are some of your favorite good things in small packages?


Have Some Healthy April 14, 2015

Filed under: Uncategorized — foodfaithandfinds @ 7:52 PM
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Last week was about cookies, so maybe this week we should balance that out with some healthier but still delicious foods.  I love to have sweets around, but I do feel better when I eat plenty of fruits and veggies too.

This first recipe is a great way to use some of the fabulous strawberries that are in season right now, and as a bonus you get to enjoy their sweet taste on some leafy greens.  This is a super simple dressing to make, and you probably have most of the ingredients in your pantry right now.  I made this to go with our Easter dinner, and everyone really seemed to enjoy it (even my salad-hating brother-in-law).  If you’ve got some berries languishing away in your fridge why not turn them into something springy that’ll perk up your healthy lunch.

Strawberry-Herb Dressing (from Cafe Johnsonia)

1 1/2 c. hulled strawberries (You could even use thawed frozen berries if they’re not in season yet in your area.)

2-4 tbsp. sugar (Start on the low side and adjust to the sweetness of your berries.)

1/4 – 1/2 tsp. dried rosemary

1/4 – 1/2 tsp. dried thyme

1/4 – 1/2 tsp. dried basil

1/4 – 1/2 tsp. dried oregano

1/4 tsp. salt

1 pinch pepper

1/4 c. balsamic vinegar

1/2 c. extra-virgin olive oil

1. Put all the ingredients in a food processor or blender and puree til smooth.

Strawberry-Herb DressingStrawberry-Herb Dressing 2

Now this next one is even more exciting.  It’s a whole new way to eat oatmeal.  I’m a bit of a contradiction when it comes to oats.  I love a good oatmeal cookie, oatmeal pancake, oat bar, or similar treat, but I’m not a huge fan of oatmeal.  I don’t know if I just don’t cook it right (though my hubby likes how I cook his) or if it’s just that I eat it too slowly and it becomes gluey.  Whatever the reason, you’ll rarely find me sitting down with a bowl of it.  But this recipe immediately grabbed my attention.  I’ve pan-seared angel food cake and pound cake, so I probably should have thought of this on my own.  Still, now that I’ve found it, I’m not going to give it up anytime soon.  What I really love about this way of cooking the oatmeal is that the outside gets really crispy and buttery while the inside is nice and creamy.  I also like that you do the majority of the cooking ahead of time, and then it only takes a few minutes to fry it up in the morning.  And though she eats it with fruit and yogurt on top, we loved it all by its crispy, buttery, little self.  Don’t believe me?  Go try it for yourself.

Pan-Seared Oatmeal (from Rachel Cooks)

1 1/2 c. steel-cut oats (sometimes called Irish oats)

2 c. milk

2 c. water

1/4 c. brown sugar

1/8 tsp. salt

1. In a large, deep saucepan, combine all the ingredients and bring to a boil over high heat.

2. Reduce the heat to a simmer and cook 20 minutes or til thick.  (Be careful since it will bubble and spurt violently as it thickens, hence the deep saucepan.)

3. Grease an 8×8 pan, pour in the oatmeal, smooth the top, and chill overnight.  (Personally, we prefer ours to be even thinner for a greater crispy to creamy ratio, so I’d use a couple of smaller pans.)

4. To sear, set a frying pan over medium-high heat and add a pat of butter.  Slice the oatmeal in squares and fry about 5 minutes per side or til golden-brown and heated through.  Serve topped with yogurt, fruit, syrup, honey, or whatever else sounds delicious to you.

Pan-Seared Oatmeal 2Pan-Seared Oatmeal 3

How do you change up your routine to be more healthy?


How About Some Cookies? April 7, 2015

Filed under: Uncategorized — foodfaithandfinds @ 4:09 PM
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I have to apologize for not posting last week.  Between jury duty, playing catch up, babysitting, helping decorate for a baby shower, and having my husband home, I just ran out of time.  Thankfully, I was able to catch up this weekend, so now I can post some treats.

This first cookie recipe is one I’ve had for a while, but I guess I just assumed that I’d already posted it.  The last time I made it I double-checked the blog to see if it needed pictures, and I was surprised to find that the recipe wasn’t even on here.  There are some big benefits to making this recipe, the first being how customizable it is.  Since the basis of these cookies is a cake mix, that gives you a myriad of options right at the start.  I also like that it’s incredibly easy to whip up, it’s fast, and it makes a large number of cookies (2 1/2-3 dozen).  Some of my favorite combos are orange and chocolate, strawberry and chocolate, and chocolate and peanut butter.

Cake Mix Cookies (from one of my grad school roommates)

1 box cake mix

1 egg

1/4 c. oil

1/3 c. milk

1 bag baking chips (chocolate, peanut butter, whatever sounds good)

1. In a medium bowl, mix all the ingredients together.  Portion onto a baking sheet (I use my handy cookie scoop.) and bake at 375 degrees for 10 minutes.

Cake Mix CookiesCake Mix Cookies 2


This next cookie is a new favorite of my husband’s.  It’s a peanut butter banana cookie, and I think that says almost everything.  These have a nice balance of pb and banana flavors.  I thought it was a little too sweet, so next time I’ll cut back just a little on the sugar.  The procedure for these is similar to a regular peanut butter cookie, and they yield 18 good-sized cookies per batch.

Peanut Butter Banana Cookies (by Yammie’s Noshery)

1/2 c. peanut butter

1/4 c. softened butter

1 c. brown sugar

2 tsp. vanilla

1/3 c. mashed banana (about 1)

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. all-purpose flour

1/4 c. sugar

1. Preheat the oven to 350 degrees.  In a large bowl, mix together the pb, butter, and brown sugar til well combined.  Add the vanilla and banana and mix well.

2. Add the dry ingredients and mix just til combined.  Roll into balls then roll in the regular sugar.  Place on a baking sheet and flatten with a fork.

3. Bake 9-11 minutes or til lightly golden brown.  Cool on a wire rack.

Peanut Butter Banana CookiesPeanut Butter Banana Cookies 2


So how have you been lately?  Did you have a nice Easter?


Last of the Crockpot Recipes (for a while) March 24, 2015

Filed under: Uncategorized — foodfaithandfinds @ 8:42 PM
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Since the weather’s taken a decided turn towards spring, I figured I should share my last couple of crockpot recipes before nobody wants to use their crockpot anymore.  (Ours has probably been retired for the next several months.  My husband is tapped out on soup right now, and frankly, I feel the same way.)  Don’t get me wrong, I love my slow-cookers, but most of my recipes for them are soups, and that gets much less appealing when it’s hot outside.  Still, these were a couple of tasty recipes that we enjoyed during the past couple months when it was chilly and rainy.  If you’re still having some snow or colder weather, these might be something you could enjoy.  Or you could just save them for next winter.   :)

So after all that, I’m actually giving you a recipe that could be served year round.  It’s a tasty Thai chicken dish that could be served over rice or noodles.  Next time I make it, I’ll bump up the flavor even more by adding extra lime juice (I wanted to really taste it.), and add more vegetables to bump up the nutrition (I think zucchini would be great in this.).  All in all, this is easy to make, very tasty, and — sadly, unphotogenic.  But don’t let that stop you from making it.

Crockpot Thai Peanut Chicken (from Family Fresh Meals)

2 lb. boneless, skinless chicken breasts (I cut mine into strips, so it would cook faster.)

1 sliced red or orange bell pepper

1 sliced yellow bell pepper

1 chopped white onion

1/2 c. chunky peanut butter

1 tbsp. lime juice

1/2 c. chicken broth

1/4 c. soy sauce

2 tbsp. honey

1/4 c. crushed peanuts

1. Place the peppers and onions on the bottom of the crockpot and top with the chicken.

2. In a bowl, mix together the remaining ingredients except for the crushed peanuts and pour it over the chicken.

3. Cook on high 3-4 hours or on low 6 hours (less time if you’ve cut your chicken smaller, about 3-4 hours on low).  Shred the chicken and cook 15 more minutes.  Serve over rice and top with peanuts.

Crockpot Thai Peanut ChickenCrockpot Thai Peanut Chicken 4

This other recipe is one of my husband’s new favorites.  It’s a remake of Olive Garden’s pasta fagioli soup, and it is DELICIOUS!!  There are so many good things about this soup: it’s delicious, it’s super easy to make, it warms you up from the inside, it’s fairly inexpensive, and it makes SOOO much soup (8-10 servings).  Here’s what you need to make it.

Crockpot Pasta Fagioli (from Recipes that Crock)

1 lb. sausage

2 14 1/2 oz. cans Italian style diced tomatoes

2 15 oz. cans drained, rinsed cannellini beans

2 cloves diced garlic

1/2 c. chopped basil leaves (I didn’t have any fresh basil, so I added 1 tsp. of dried.)

2 tbsp. Italian seasoning

1 1/2 tsp. salt

1 tsp. pepper

2 32 oz. boxes chicken or veggie broth

1 16 oz. box ditalini pasta

1. In a large pot of salted water, cook the ditalini pasta.  When it’s done drain it and set it aside til the soup’s cooked.  In a large frying pan, brown and drain the sausage.

2.  Add everything except the cooked pasta to a large crockpot and cook on low for 6 hours.

3. To serve, place a serving of pasta in your bowl, top with soup, and sprinkle with some shredded mozzarella.

Crockpot Pasta FagioliCrockpot Pasta Fagioli 2

So, are you putting away the crockpot or a while or is yours still going strong?


No Irish Food Here March 17, 2015

Filed under: Uncategorized — foodfaithandfinds @ 9:29 PM
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Happy St. Patrick’s Day!!!  The title isn’t a statement of dislike for this holiday, it’s just a statement of fact.  I don’t plan far enough ahead to make Irish food in advance and post it today.  You can think of me as your respite from all posts green, minty, or involving Guinness, corned beef, cabbage, and soda bread.  Instead, let’s talk about cookies.  Because there’s never a bad time for cookies.  :)

I’ll be especially nice and not give you 2 sugar-laden recipes.  Just 1.  ;)  This first cookie is one of the many incarnations of the famed speculoos  (aka – Biscoff).  Before you get your hopes up, this does not taste like the name brand cookie.  (Though trying to recreate that taste at home is why I tried this recipe in the first place.)  This is just a light, spiced cookie that seems unprepossessing, but keeps you coming back for more.  I didn’t take the time to ice mine, but you could certainly sweeten them up a bit with a glaze.  These were easy to make and produced several dozen small cookies.  They do have to be chilled for a while so I wouldn’t recommend starting them the same night you want to serve them.

Speculoos Buttons (From the December 2012 issue of Bon Appetit)

For the cookies:

2 c. all-purpose flour

1 tbsp. cinnamon

3/4 tsp. ginger

1/2 tsp. fine sea salt

1/2 tsp. nutmeg

1/8 tsp. cloves

1/2 c. softened butter

1/2 c. brown sugar

1/4 c. sugar

2 tbsp. light molasses

1 egg

1 tsp. vanilla

To pretty it up:

1 egg white

2 c. confectioner’s sugar

Sprinkles or decorative sugar

1. In a medium bowl, whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves; set aside.  In another bowl, beat the butter til smooth, about 2 minutes.  Add the brown and regular sugars and beat til smooth and creamy, about 3 minutes.  Add the egg and vanilla and mix for 2 minutes.  Reduce the speed to low and mix in the dry ingredients.

2. Divide the dough into thirds and roll each one into an 8 inch log.  Wrap in plastic and freeze at least 3 hours.

3. Preheat the oven to 375 degrees and place the oven rack in the top and bottom thirds of the oven.  Line 3 baking sheets with parchment.

4. In a small bowl, beat the egg white, then brush it over 1 of the logs.  Roll the log in your sprinkles or decorative sugar.  Cut the log into 1/4 inch slices and place them 1/2 inch apart on the baking sheet.  Place the baking sheet in the freezer and repeat the process with the remaining logs.

5. Bake 2 pans at a time, rotating from top to bottom and front to back halfway through, for 11-13 minutes, til the tops are golden brown and the centers are almost firm.  Cool on wire racks.

6. In a small bowl, whisk together the confectioner’s sugar and 7 tsp. water (the glaze will be thick).  Spoon about 1/2 tsp. of the glaze on top of each cookie, top with more sprinkles or sugar.

Speculoos ButtonsSpeculoos Buttons 2

Now this next cookie is very different from those cute little buttons; you could not describe it using the words light, unprepossessing, or plain.  These cookies (which I made for the hubby on Valentine’s Day) are rich, decadent, and very sweet.  I actually changed up the recipe just a hair by using oreo filling in the middle instead of the white chocolate (Mostly because I forgot to buy white chocolate.), but I don’t think the prescribed filling would be any less sweet.  I don’t quite remember how many cookies this made, but it was enough for me and the hubby to eat too many.  One mistake I made was using a regular biscuit cutter to cut these out.  They were incredibly sweet, so I would definitely suggest using a much smaller cutter (oreo size would be good).  Though most people might like the filling best, I actually kept going back to taste the cookie itself.  They have a great balance of salt and sweet and were a cinch to roll out.  You should definitely give these a try for your next special night!

Chocolate Malt Sandwiches (from Food Network)

For the cookies:

1 1/2 c. all-purpose flour

1/2 c. Dutch-process cocoa (I used Hershey’s special dark.)

1/2 c. sugar

1/2 c. malted milk powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

12 tbsp. cubed, softened butter

For filling:

4 oz. chopped white chocolate

2 tbsp. malted milk powder

1/2 tsp. vanilla

1/2 c. heavy cream

1. Preheat the oven to 325 degrees, and line 2 baking sheets with parchment.  In a large bowl, combine the flour, cocoa, sugar, 1/2 c. malted milk, baking soda, and salt.  With the mixer on high, add the vanilla and the butter (a few pieces at a time) and mix til the dough looks like wet sand and holds together when pinched, about 5 minutes.  Scrape the dough onto a piece of parchment, pat it into a 1/2 inch thick round, cover with another piece of parchment, and chill til slightly firm, about 10 minutes.

2. Roll the dough out between the parchment to 1/4 inch thick.  Peel off the top sheet of parchment and cut the dough into squares or rounds.  Repeat til the dough is used up.  Place the cookies 1 inch apart on the baking sheets.

3. Bake til the cookies are set and not shiny, 8-10 minutes.  Cool 5 minutes on the pan, then cool completely on a wire rack.

4. In a large bowl, combine the white chocolate, 2 tbsp. malted milk, vanilla, and a pinch of salt.  Bring the cream to a simmer over medium heat, then pour it in the bowl and stir til smooth.  Refrigerate til cold, about 25 minutes.  Beat til thick and spreadable, about 1 minute.

5. Spread 2 tsp. filling on the underside of half of the cookies, then top with the remaining cookies.

Chocolate Malt SandwichesChocolate Malt Sandwiches 3

So, how do you celebrate St. Patrick’s Day?


A Little on the Weird Side March 10, 2015

Filed under: Uncategorized — foodfaithandfinds @ 9:30 PM
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I’m what you might call a little bit weird.  (Those of you who know me are probably laughing at this as a gross understatement of an obvious fact.)  It doesn’t show up in every area of my life, but I do have my little quirks and -isms.  In fact, ever since I was a kid, I’ve acknowledged, accepted, and occasionally reveled in my weirdness.  Sometimes my weirdness shows in not liking what’s considered universally likable (guacamole, Star Wars, reality tv), other times it’s liking things that others don’t understand (peanut butter and coconut sandwiches, going through catalogs and adding up the price of things I like [a favorite childhood pastime], making lists – LOTS of lists), and sometimes it’s just my affinity for nerdy things (I’m a self-proclaimed word, music, food, and book nerd.).

Still, I’m comfortable in my weirdness, and I understand that not everyone will like the same things as me.  Today’s recipe has a strong possibility of being one of those things; it has one of those ingredients that some people love and others hate.  Weirdly enough, I happen to love it and put it in more things than a reasonable person might find  …reasonable?  That divisive ingredient is none other than the exalted and oft-mispronounced seed – quinoa!  I just can’t help but love it; it’s so easy to make, is really filling, and can take on any number of flavors.  Even for me, this was a new application, but I decided to give it a try and was so happy with the results (surprisingly, my quinoa-hating husband liked it too).  Instead of the usual savory applications, this time quinoa is being used as the base for a delicious granola.  Since the quinoa isn’t cooked in liquid, I wasn’t sure what the texture would be like, but it turned out to be nicely crunchy.  The honey bound things together to form some nice clumps, but it’s not overly sweet.  As with most granolas, you could easily switch up the nuts, seeds, fruits, and spices to work with your family’s preferences or what you have on hand.  The recipe also calls for you to keep the granola in the fridge, and I would definitely recommend this.  I kept it out the first couple of days and the clumps didn’t stick together as well.  Once I started keeping it in the fridge, it held up much better.

Quinoa-Pumpkin Seed Granola (from Better Homes & Gardens)

3/4 c. rinsed, well-drained raw quinoa

1/2 c. raw pumpkin seeds

1/2 c. whole or slivered almonds

1/4 c. flax seeds (I didn’t have any, so I just subbed in the same amount of sunflower seeds.)

1/4 c. honey

2 tbsp. canola oil

1 tsp. cinnamon

1/2 tsp. salt

3/4 c. dried fruit  (This time I used chopped dried apricots, craisins, and dried pineapple.)

1. Preheat the oven to 350 degrees.  In a large bowl, mix together the quinoa, seeds, and almonds.  In a small microwavable bowl, nuke the honey for 20 seconds.  Stir in the oil, cinnamon, and salt, then add this to the quinoa mix.  Stir to combine, then spread on a greased 15x10x1 inch pan.

2. Bake the granola for 20 minutes or til golden, stirring twice.  Once the granola is cooked, stir in the dried fruit and let cool 15 minutes on the pan.  Spread the granola onto a piece of foil and let cool completely.  Store in the fridge.

Quinoa-Pumpkin Seed GranolaQuinoa-Pumpkin Seed Granola 2

Recently, my husband and I got to watch a movie where the main characters are all just a bit on the weird side, the hit movie Big Hero 6.  In this fun movie, a group of young geniuses and one robotic personal healthcare companion team up to combat an evil genius.  Though a bit slow at the beginning, we really enjoyed it, especially the character Baymax.  There was plenty of action and a lot of funny dialogue.  Though not suitable for really young kids (there’s some revenge themes, character deaths, and fighting that might be a bit much for younger kids), it’s got some good moral teachings and fun scenes that parents and older kids will both enjoy.  If that’s not enough to convince you, check out this trailer.

So, where does your weirdness like to hang out?


Cold Weather Comfort March 3, 2015

Filed under: Uncategorized — foodfaithandfinds @ 9:59 PM
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Sorry about the lack of a post last week.  With the crazy weather and several appointments, I just couldn’t find the time to put one up.  Thankfully, this week seems to be a little less busy.  Because of all the changes in the weather, I thought I’d share a couple pasta recipes that will taste good in cold or warm weather.

This first recipe is a classic pasta dish that I made for the hubby for Valentine’s Day.  With bacon, eggs, parmesan, and half & half, this pasta dish is decadent, delicious, and easy.  Basically, you can’t go wrong!

Spaghetti Carbonara (from Martha Stewart)

8 oz. diced bacon

1 lb. spaghetti

3 eggs

3/4 c. grated Parmesan

1/2 c. half and half

1. Bring a large pot of water to boil.  In a large skillet, cook the bacon over medium heat, stirring occasionally, til crisp, 8-12 minutes.  Remove the bacon to a paper towel-lined plate.

2. Salt the boiling water and add the pasta.  Cook to al dente according to the package instructions.

3. In a large bowl, whisk together the eggs, Parm, and half & half.  Set aside.

4. Drain the pasta briefly, leaving some water still clinging to it.  Immediately transfer the hot pasta to the egg mixture.  Add the bacon, season with salt and pepper, and toss to combine everything.  (The heat from the pasta cooks the eggs.)

Spaghetti Carbonara 4

My other recipe is for a white cheddar mac and cheese that I’ve loved for years.  I don’t make it very often because it calls for a lot of white cheddar, but it’s one of my very favorites.  (Does anyone else find it weird that white cheddar costs more than regular?  Why do they charge more to leave out the food coloring?)  This recipe is actually really easy, and it delivers a perfect dish that makes a great side to just about any meal.

White Cheddar Macaroni & Cheese (from Real Kitchen by Tyler Florence)

1 lb. elbow macaroni

3 tbsp. butter

3 tbsp. flour

3 c. milk

5 c. shredded sharp white cheddar

1. Cook the macaroni in lightly salted boiling water for about 10 minutes, til tender but firm.  Drain well and set aside.

2. Preheat the oven to 400 degrees.  In a deep skillet, melt the butter over medium heat.  Add the flour and cook, stirring constantly.  Pour in the milk and cook til the mix is thick, stirring constantly.  Stir in 4 c. of the cheese and continue to stir while it melts.  Season with salt and pepper.  Add the macaroni and fold to incorporate.  Transfer to a greased 3 quart baking dish.  Sprinkle with the remaining 1 c. cheddar and bake 30 minutes, til hot and bubbly.

White Cheddar Macaroni and CheeseWhite Cheddar Macaroni and Cheese 2  (I only had 4 c. of white cheddar, so I had to top mine with regular.  Also, I only made a half batch this time, so I cooked mine in a loaf pan.)

I hope this makes you all warm and fuzzy inside.  ;)  Talk to you soon!



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