Makin Grammie Proud!

Food, Garden and family

What is that green stuff?

So like most children in America it can be hard to get them to eat foods that might be good for them. In a world where parents try harder and harder to be a childs friend instead of well…. parent they cave and give a child whatever they want instead of teaching them to eat things they should. I of course would love to say my children are not picky in any way and eat and like anything I put in front of them but that would be a half lie. They do eat what I serve them but if they don’t like it they don’t ave to ask for seconds. I totally get catering to what you know your child will eat with out a fight but I am not for fixing my 4 year old Kraft mac and cheese and  my 8 year old the 5 foot subway sub every night while Hubby and I eat something different. So when i saw RR take my fav thanksgiving traditions and turn it in to mac and cheese. I was so inspired. So here is what came out of all this jabbering.

Spinach and artichoke mac and cheese with bacon.

6-8 slices of bacon

1lb of tube pasta

2 tbs of butter

3 tbs of flour

half and onion chopped

2 cloves of minced garlic

salt and pepper.

a few grates of fresh or like 1/8 tsp of nutmeg.

10 oz ( or one box) frozen chopped spinach  defrosted and wrung dry

1 can or one box of frozen quartered artichoke hearts ( I cut mine a little more)

2 1/2 cups of cheese ( I chose Smoked fontina. I think a smoked cheese is great in this.)  reserve a bit for the top

2 cups of milk

1 cup of  chicken stock.


Get your pasta going in a LARGE pot of salted water. Dont let them over cook. You want them to keep their shape. So take one out at about 8 min and taste the bite. to chewy go another like 2 min. Strain it and set aside.

Chop up your bacon and toss it in another pot and let it cook up. Pull it out when almost all the pieces look done. Place it on some paper towels to get rid of some of the grease. Pour almost all  the bacon fat out of your pan leave about 2 Tbs. If you are like me I poured all of it out in to a coffee mug and measured 2 tbs back in to the pan.

To the bacon fat and your butter on med heat till melted then add your onion and garlic and cook till soft with salt and pepper. When the onions are soft sprinkle in your flour and cook that up till it smells kind of nutty. Not crazy… nutty. You know what I mean. Constantly whisking, slowly add your chicken stock and let it thicken up. Then add half your milk, still whisking, let that thicken up add the rest of your milk and keep whisking till it is thick enough to coat the back of a spoon. Sprinkle in your spinach and artichokes. Add your nutmeg and bacon and stir to coat.

Add 2 cups of shredded cheese. Stir to  just combined.

spray a baking dish with  non stick spray ( unless you don’t mind scrubbing cheese off your pans.)and pour the noodles in. Then top the noodles with  the cheese sauce and careful mix the noodles and sauce together. Top with your reserved cheese and put it under the broiler to make it all bubbly. Pull it  out let it cool and enjoy. I would say with some garlic bread or those knots I was supposed to post a couple months ago. Sorry :/

Any way I can get my guys to eat almost anything if I put bacon in it and smother it with cheese. I love that this is kind of a rounded meal in a bowl. I should have used whole grain pasta but I didn’t have any in my cupboard. Let me know what you think. I miss you guys. I hope I still have at least one reader.


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The 1st EVER post is about cookies.

So with much urging from a few people in my life I have started this blog.  And today I made cookies and bagels.  The cookies were perfect but the bagels need more   tweaking.  More on them later.

I was doing a ton of searching on breakfast cookies this past couple of weeks. I found a few recipes. Some with oil some with shortening some with bags of trail mix added some with the kitchen sink.. and some were just oatmeal cookies.  I love oatmeal cookies. I get it from my daddy. It also just so happens that my mother makes  the BEST oatmeal cookies ever!  So I broke out her old recipe and went with that as a starting point. this is by no means a full breakfast cookie but i likes that these had more substance then oatmeal and raisins.

My vanishing oatmeal cookies.

2 sticks of  buttah! (or butter room temp. You can use margarine but… ew)

1 cup of firmly packed brown sugar

1/2 cup of white sugar

2 eggs

1 ts of vanilla extract ( DON’T USE IMITATION BLAH!)

1 cup all purpose flour

1/2 cup of whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp of salt

2 cups of rolled oats

1 cup of dried cranberries

1/2 diced walnuts or pecans (this is optional but really? who doesn’t want nuts?)

1/2 semi sweet or dark chocolate chips

Heat the oven to 350° F

Mix the four salt baking soda and cinnamon in a bowl and set aside.  In a bigger bowl, cream together the butter and sugar. When they look creamy not crumbly add the eggs and vanilla mix them all till they look smooth.  then CAREFULLY mix the flour mixture in. Mix well.  Add oats nuts and cranberries mix em in good.  Drop by rounded tablespoonfuls on to an ungreased cookie sheets ( Make sure its clean. Sometimes mine get put away dirty hmmm???? this makes for yucky cookies.) I use parchment paper but  you dont HAVE to. Bake for 8-10 min or until yummy lookin.

Fridgerate the rest of the dough till you are ready to use.

Now my aunt B asked me if  my cookies were fat free. This is what i have to say… no but  they have fiber and good other stuff.  So you can eat more then one aunt B or just have one and be happy run an extra mile or somethin. Whatever I will be at home warm with my cookies and milk. ( luv ya)

Now the bagels. they tasted AWESOME but they look like they need a tan so next time before baking I will give em an egg white an water bath.

until next time