Tomato Mac and Cheese

Tomato Mac and Cheese
I LOVE this recipe from Paula Deen. I just cannot fix powdered mac and cheese for my kids anymore, because what is in that powder?? No judgment here if you do—heaven knows it is delicious! We are just striving to go home-made as much as we can. And, if we are pinched for time, I just skip the tomato part and make it plain. But if you have the time, do the tomatoes—soooooo GOOD!

4 T. butter, plus more for baking dish
2 cups uncooked elbow macaroni
2 T. minced onion
4 T. all-purpose flour
1 tsp. salt, plus more for seasoning
¾ T. dry mustard
¼ tsp. paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into ½-inch thick slices
Freshly ground black pepper

Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2 inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Melt butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season with salt and pepper, to taste. Bake for 35 to 45 minutes.

The last few minutes, top with remaining cheese and return to the oven until the cheese melts. Serve hot. Yummmmmm….

Recipe courtesy of Paula Deen via the Food Network


Orange Maple Glazed Sweet Potatoes

Orange Maple Glazed Sweet Potatoes


4 large sweet potatoes, peeled and diced
2 T. extra virgin olive oil
1 T. kosher salt and freshly ground black pepper to taste
juice of 1 large orange, zest reserved
2 T. brown sugar (optional, as I think it is sweet enough to omit this)
1 T. pure maple syrup


Preheat oven to 450.  Place potatoes on large baking shee, drizzle with olive oil and season with salt and pepper.  Bake for 30 minutes, stirring once.  Mix orange juice, sugar and syrup in a small bowl and drizzle over potatoes.  Return to oven for another 10 minutes.  Remove to serving dish and garnish with fresh orange zest.

Recipe courtesy of The Fresh Market Magazine

Broccoli Salad

Broccoli Salad

My kids LOVE this salad—especially my Samuel.  I go very light on the red onions when making this for everyone, as my kids don’t love them as much as us.  Still super delish with out.  Also, I am going to make the dressing with honey instead of sugar this time…hoping it is just as yummy!  If it is, I will come back and change the recipe.


2 bunches of broccoli, chopped into bite size pieces
½ red onion, chopped (optional)
8 oz. shredded cheddar cheese
Crumbled bacon
1 cup mayonnaise
1/3 cup sugar
2-3 T. white vinegar


Combine first 4 ingredients into a large bowl.  Whisk the mayo, sugar and vinegar together and toss into the salad.  Yum and enjoy!

Recipe courtesy of my Momma, Susan Lombard