Kahlua Barbecue Sauce


  • 3/4 cup Kahlua
  •  ½ cup chili sauce
  • 3 tbs pineapple juice
  •  2 tbs cornstarch


Combine first three ingredients in a sauce, mix well.

Dissolve cornstarch in a small amount of cold water to make a thin paste.

Warm ingredients in saucepan, slowly add the cornstarch mixture, stirring constantly.

Taco Mac & Cheese Caserole


  • 12 ounces elbow macaroni
  •  ½ cup butter
  • ½ cup all-purpose flour
  •  4 cups 2% milk, warmed (I did room tempature)
  • 4 cups shredded four cheese Mexican blend, divided (any cheese you have on hand)
  • 1½ cups prepared Make & Freeze Taco Meat, thawed if frozen
  • 1 (14.5 ounce) can diced tomatoes with green chiles, drained
  • Optional fillings such as diced onion or green onion, sliced black olives, jalapeño slices
  • 1 cup crushed tortilla chips


Preheat oven to 375°F. In large saucepan, prepare pasta according to package directions until just al dente; drain. Set pasta aside.

In same pan, melt butter over medium heat. Whisk in flour; whisking constantly. Whisk in milk. Bring to a simmer, whisking frequently. Slowly whisk in 3 cups cheese, cooking and whisking until melted and smooth. Salt and pepper as desired.

Stir pasta into cheese sauce. Transfer half to a greased 13×9-inch baking dish. Top with Make & Freeze Taco Meat, drained tomatoes and desired fillings. Top with remaining macaroni and cheese. (I mixed all together at once)

Sprinkle with crushed tortillas and remaining 1 cup cheese. Bake 20-25 minutes or until bubbly.

Grammie’s Famous French Toast

2 Eggs
½ cup milk
½ tsp vanilla extract
1 cup crushed corn flakes
6 slices (frozen) Texas toast (with cheese or garlic)
Sprinkle of salt
¼ cup melted butter

Preheat oven to 450°
In a shallow bowl whisk eggs, milk, vanilla and salt until blended
Place corn flakes in another shallow bowl.
Dip both sides of bread in egg mixture then in the corn flakes – both sides. (you may need to pat a little to cover)

Place in a sprayed oblong pan. rizzle with the melted butter (or add when it comes out)

Bake 10-12 minutes it will golden brown.

How to make a basic soufflé

We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for soufflé.

2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
Pinch of pepper
3/4 cup milk
4 egg yolks
2 egg whites
1/2 cup parmesan cheese 
1/4 tsp cream of tartar

Preheat oven to 375° F.

Prepare soufflé dish by coating with butter and bread crumbs.

Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.

Separate eggs. Beat yolks well and add ¼ cup of warm sauce mixture to egg yolks.

Combine yolk mixture with remaining sauce, blending thoroughly. Add parmesan cheese, stirring into white sauce until blended. Set sauce aside to cool slightly.

Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.

Carefully pour into 4-cup soufflé dish.

Bake in preheated 375° F oven until puffed and lightly browned, 20 to 25 minutes or until done.

*for the original recipe visit the Eggs Farmers of Canada website.

Eric’s Potatoes

We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for Eric’s Potatoes.

1 package savory Cheese Ball mix
10. 75 oz can cream of celery soup
8 oz Sour Cream
1/2 cup Milk
26 oz bag Frozen shredded hash brown pototoes
2 1/2 cups shredded smoked Gouda Cheese or other cheese
2 Tbsp melted butter

Combine first 4 ingredients, set aside.
Combine shredded Cheese and hashbrowns
Combine all together, spread into a greased 9×11 baking dish
Pour melted butter over the top.

Bake in a preheated 350 degree oven for 1 hour.

ENJOY!! you can freeze before or after baking.

Karalee makes some spicy chicken wings

We’re a couple who really enjoy good food. We’ve dined at white table cloth restaurants literally all over the world. But, despite all the wonderful cuisine we’ve enjoyed, it’s the simple things that we really enjoy – grilled cheese, hot dogs and chicken wings, to name a few.
Karalee found a spice packet in the pantry that we picked up somewhere long ago and used it to make some great wings.

Nathan’s Famous

I love hot dogs. We have dined at white tablecloth restaurants literally all over the world. Despite that, I will drive an hour out of my way if I hear about a place with a great foot long.
Because of that, I was really looking forward to getting a tube steak at Nathan’s Famous in Coney Island. Unfortunately I wasn’t terribly pleased with Nathan’s wieners, or NYC food in general. If I were to claim a city as the Great American Food City, I would have to say Chicago – now, that’s a good hot dog.

Places like Coney Island are like Mecca to me – Niagara Falls, Wisconsin Dells and Coney Island, are dying bits a touristy kitsch that grew organically around natural attractions. This kind of thing is simply impossible in the world today.