Scrambled Eggs with Cheese and English Muffins

Scrambled eggs with cheese and English muffins are what many would regard as the perfect breakfast delicacy. Not only is this combination too yummy but is also highly rich in a wide range of nutrients thus, excellent for both kids and adults. So how easy or hard is it to make this super delicious dish? All there is to learn about preparing them is to follow this simple recipe:


To make the muffins, you only need seven ingredients. These include:

  1. a) Olive oil or butter
  2. b) Cheddar cheese
  3. c) Salt and pepper
  4. d) English muffins
  5. e) Green onion
  6. f) Large eggs
  7. g) Milk

Cooking the scrambled eggs

To enable you make the perfect scrambled eggs, you'll need to beat the eggs in to a bowl and thoroughly mix them with milk, salt and pepper. Next, in a large non-stick skillet, heat the butter over medium heat until hot before pouring in the egg mixture. Once the eggs start to set, use an inverted turner to pull them across the skillet. Doing this causes them to form larger yet softer curds. As they continue to cook, keep on pulling, lifting and folding them, till all liquid egg remains disappear and the eggs become fully thickened.

Scrambled Eggs with Cheese

Preparing the cheese and muffins

The only requirement needed in preparing your cheese is to have it grated. You can do this before starting to cook the eggs or while toasting the muffins.

In terms of the English muffins, you can spice them up a little by toasting them. To do this, first slice them in halves and lay them on a baking sheet before putting them in the oven (at 350 degrees) for about 10 minutes.

Making the sandwich

To make the perfect scrambled eggs with cheese and English muffins, you'll need to take the first half of the muffin, add some cheese on top of it, then the egg and lastly, the other half of the muffin. In case you'd like to add more flavor to your muffins, you can add a tiny smear of butter or even more pepper or hot sauce. Similarly, you can top with diced herbs or in this case, green onion to garnish the sandwich.

At this point, you can start enjoying your stuffed muffin or, can stick it/them back to the oven for a few minutes so as to melt the cheese or warm them up. In case you'd like to store them for later, stick them onto a baking sheet and put them in the freezer - unwrapped and uncovered, for about 1-2 hours. Doing so will enable them lose excess moisture hence freeze a bit. After this, you can go ahead and wrap them using a plastic wrap or foil.

- The reason why people are discouraged from heating these muffins in the microwave is that, microwaving them makes them soggy and well, no one likes eating soggy sandwiches.



Baked Macaroni and Cheese

When you think about comfort food, a few of the absolute standards come to mind: meatloaf, mashed potatoes and macaroni and cheese. There’s something so incredibly satisfying about macaroni and cheese that it continues to be a very popular dish. If you’ve only ever made mac & cheese from a box on the stovetop, then your life is about to change. This recipe for baked macaroni and cheese is easy to prepare, but will taste like you spent hours in the kitchen.

The best thing about baked macaroni and cheese is that bubbly, cheesy crust on top. You’ll get that beautiful top, but underneath there’s also an incredible combination of flavors and pasta to make this dish a ‘go-to’ for any occasion.

A word about processed cheese: we know everyone loves the creaminess that comes from adding processed cheese to the recipe. However, you can get the texture you crave using non-processed ingredients, too. This recipe doesn’t contain processed cheese; instead, a creamy cheese sauce made on the stovetop provides the flavor and texture that only gets better with time in the oven.

Another word about cheese: don’t limit yourself to cheddar! This recipe works great with a variety of cheeses. Experiment with the ones you love and use combinations of more than one type of cheese to take the flavors to another level.


1 1/2 cups uncooked elbow macaroni

2 tablespoons butter, plus about 1 tablespoon for the topping

2 tablespoons all-purpose flour

1/4 cup whole milk

1 cup half-and-half

A splash of heavy cream

1/4 teaspoon paprika

1/2 teaspoon pepper

2 1/2 cups shredded cheddar cheese, divided

macaroni and cheese

Begin by preheating the oven to 350 and butter a 2.5 quart baking dish. Prepare the macaroni according to directions while you prepare the rest of the ingredients.

Melt butter in a medium saucepan over low heat. Once melted, and add the flour and stir constantly to incorporate once it begins to bubble, slowly add the milk, half-and-half, and cream. Cook until mixture thickens slightly then add 2 cups of cheddar cheese, pepper and paprika and stir to incorporate. This is the cheese sauce you’ll add to the macaroni before baking.

Once the macaroni is cooked, drain it and then combine in a large bowl with the cheese sauce. Pour mixture into greased casserole dish and top with remaining cheese. Dot the mixture with butter and bake in the oven for 30 minutes, or until cheese on top is melted and bubbly. Place on the counter and allow to set for a few minutes before serving.

This delicious baked macaroni and cheese is a wonderful main course for dinner. Simply serve alongside a salad and vegetables for a delicious, nutritious and comforting meal. It also makes a great accompaniment to steak, chicken, pork chops or seafood. Try this delicious and simply recipe for baked macaroni and cheese; we’re sure this one will end up in the recipe box and on the menu for years to come



Great Dips to Have at Any Party

Great Dips to Have at Any Party


Parties need great dips. Guests effortlessly add toppings to a spread of crudités and keep out of the kitchen while the main courses are being prepared. Here are some great dips to have on hand.



Store bought hummus is fine, but home made is better and super easy. In a food processor pulse together 2 cups of canned chickpeas (you can use dry, you’ll just need to soak them over night then simmer with water for about 4 hours), 4 garlic cloves, 1/3 tahini, juice from 2 lemons, a few dashes of hot sauce. Slowly add 2 tablespoons of water to thin the mixture, then add salt to taste and more of any one component as necessary. Serve with a drizzle of olive oil on top.

You can also fold in roasted red peppers, sun dried tomatoes, chopped olives, or chili pepper paste for heat. Serve with pita chips, carrots, cauliflower, cucumber, tomatoes, bell pepper, or broccoli.



Cheese dips are a classic party choice, but many favorites involve using processed cheese. For a natural version try this recipe:

Heat a tablespoon of each butter and olive oil in a cast iron skillet or oven proof pan. Sauté 3 1/2 cup of chopped onion until soft and caramelized, about 25 minutes. Halfway through you can sprinkle about 1 tablespoon of sugar for extra sweetness.

Remove the onions from the heat and stir in 8 ounces shredded gruyere cheese, 2 tablespoons of each mayonnaise, sour cream and scallions, and 6 bacon slices that have been cooked and chopped. Season to taste with salt and pepper. Top with some more shredded cheese and chopped scallions then bake the dip at 425 degrees for 20 minutes. Broil the dip for a few minutes at the end to ensure a golden topping.

Serve with carrots, toasted bread slices, or broccoli.



A sweeter take on the classic spinach dip, this dip is easy to prepare. Thaw and squeeze the excess water from a 10 ounce package of frozen spinach. In a skillet, sauté 1 1/2 chopped onion (use 1 if you have large onions on hand), for about 25 minutes until soft and sweet. You can add 1 teaspoon of sugar halfway through for added sweetness.

Remove the onions from the heat and mix in the spinach. Then stir in 8 ounces of sour cream (you can substitute Greek yogurt if you’d like), squeeze of lemon, pinch of freshly grated nutmeg and salt and pepper to taste. Adjust seasonings as desired. Serve with an assortment of vegetables and toast points.



The creaminess of the avocado in this dip pairs well with the saltiness of the bacon. Cook and chop 6 strips of bacon. Then chop 2 avocados, 1/2 red onion, 1 tomato and stir to combine. Squeeze in the juice of 1/2- 1 lime, add pepper to taste. Fold in the bacon and adjust seasoning accordingly. Enjoy with tortilla chips.


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Cheese Bread: How to Make the Best

Cheese Bread: How to Make the Best


Its no wonder cheesy bread is a favorite at parties: gooey cheese over warm bread. This seemingly foul proof snack can have some flaws such as not enough cheese to bread ratio, not enough textures, and lack of flavor depth. Don’t fret, read below for tips to make the best cheesy bread.



There are two main styles of cheesy bread: a classic pizza breadstick and a dip. The classic pizza breadstick is a flat layer of bread, typical a formed dough in its own right, and a layer of the cheese This bread is then sliced into finger sized segments or small squares for optimum mini bites. This version offers a great cheese to bread ratio however it lacks a crust, offering just a singled textured bite.

The dip style takes a whole loaf with incisions throughout. Spices and cheese are added in-between the crevices. This version tends to have more texture since the pre-baked bread already developed a nice crust, but brings up the risk of too little cheese to bread ratio as cheese often sticks on the bottom on the loaf rather than the ‘fingers’ of bread.

What to do? Choose a good loaf of bread, not too soft as it’s second time in the oven will harden it a bit, but pick a good crust for that extra texture we mentioned above. Slice the loaf lengthwise, parallel to your cutting board. Flip each half up, wrapping the bottom (crust) in aluminum foil. You’ll end up with two foil/bread nests. Now for the cheese.



Sure you can just sprinkle some mozzarella on your bread and call it a day, but that lacks pizzaz. Choose 1-2 good melting cheeses: mozzarella, gruyere, asiago, cheddar, and gouda to name a few. Be sure the cheeses you choose complement each other. If you’re not sure or want to experiment, ask your cheese deli for a few samples and take bites of combinations together.

Once you’ve settled on the cheese, you’ll need an herbed butter. For one loaf, a stick of butter should suffice. Allow it to come to room temperature then mix in flavorings that complement the cheese like parsley, thyme, red pepper flakes, minced garlic, and chopped up sun dried tomatoes. If you’re having trouble getting the mix-ins small enough, consider using a food processor. Don’t forget the salt and pepper!

Some good combinations include mozzarella with a garlic, sun dried tomato, and basil butter; gruyere and asiago with lemon zest, thyme butter; monterey jack and cheddar with minced adobe chili, cilantro butter (sprinkle some pickled jalapeños on top).

Spread the seasoned butter mixture over the bread then top with the shredded cheese. Bake in a 350 degree oven for 10-15 minutes, until the cheese is nice and melted, then stick under the broiler for a few minutes to ensure an even browning on top. Let the cheesy bread cool for 5 minutes before slicing up and enjoying.


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Mac & Cheese Spirals

Gratin with macaroni, meat and cheese

Mac and cheese is a simple, yet satisfying main dish for family members of all ages. The perfect comfort food on a chilly day, or a quick meal after your children's after school activities. This is an ideal casserole for moms who always seem to be on the go. If you have some of your children's friends or relatives show up for a surprise visit, this recipe doubles very efficiently without compromising taste and appeal. With added butternut squash, this recipe adds a vegetable into this dish to boost both nutrition and taste. Cook this casserole in your crock pot for perfect make ahead meal goodness. Be sure to prepare and freeze an extra batch of this delightful dish, so you can have an easy, effortless make ahead meal.


1 1/2 lbs Ground beef
2 boxes spiral pasta
2 boxes of frozen butternut squash, thawed
1 lb sharp cheddar cheese
1 lb other cheese- Monterey jack, muenster, Swiss...your choice
(or a combination of cheeses)
1 1/2 cups milk
2 tbs. cornstarch
tsp. water
Tbsp. butter or margarine
Optional:  goldfish crackers, any flavor, crushed for topping


-Cook ground beef in skillet on stove.
-Cook pasta on stovetop until tender.
-Drain grease from ground beef. Also, drain water from pasta.
-Add both to crock pot. Mix them together.
-Put milk and butter into a pan.
-In a small dish, mix cornstarch and water. Be sure to stir until cornstarch is completely dissolved into water.
-Grate cheese and set aside (this is good to do a day or two ahead, to save time - or buy shredded cheese)
-Thaw butternut squash in the  microwave or on stovetop in a separate pan.
-Turn on burner and heat milk and butter mixture on low.
-Stir. Add grated cheese and thawed butternut squash.
-Turn up heat. Stir continuously as you add cornstarch and water mixture.
-Cook until sauce begins to thicken.
-Add completed sauce to crock pot with ground beef and pasta. Stir to combine all ingredients.
-Cook on low for 3-4 hours.
-Keep on warm for as many hours as you need to.
-Scoop out a portion to cool and then freeze in freezer-proof container for a second meal. For your second meal, when ready, add to crock pot to warm and you will be ready for quick goodness on another night.
-Serve casserole with crushed goldfish crackers on each individual portion for your family members who like a little topping on their Mac and cheese. Enjoy!