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Cranberry Lemonade

Pink Cranberry LemonadeI just had the chance to try out this recipe and I must say, even for someone like me who doesn’t like lemonade all that much, this is a yummy drink! πŸ™‚ I edited this post to reflect a small change – 3/4 cup sugar to 1 full cup of sugar. The 3/4 cup was just too sour for me but that is a personal taste. If you like more sour in your lemonade, by all means use the 3/4 cup sugar that the recipe originally called for, it was still good!

3 cups cold water
1 cup lemon juice
1 cup cranberry juice
1 cup sugar

Mix the wet ingredients together, then add the sugar. Stir until the sugar dissolves then refrigetate. I added some ice to the pitcher and we enjoyed it right away with a few ice cubes in a glass. Enjoy!

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Cheese Lover’s Mac-n-Cheese With Chicken

Cheese Lover's Mac-n-Cheese With ChickenThis hearty Mac-n-Cheese is sure to please your resident cheese lover or cheese fanatics! πŸ™‚ I used some random cheeses that I had in the house and my measurements were pitiful, to say the least. Just use whatever you have handy, or go shopping and pick up your favorite cheeses to use. I use small shells for the pasta because it is a wonderful little pasta that holds exactly the right amount of cheese sauce. The cooking method adds a nice flavor to the pasta too, so don’t skip and use plain water!!


2 chicken breasts
Your favorite spices for chicken. I used garlic powder, onion powder and lemon pepper.
French’s french fried onions (about 1/4 – 1/3 container)
1/2 box Small Shells
3/4 cup milk

Boil the chicken breasts for 40 minutes at a rolling boil. Sprinkle in a little bit of spices into the water to infuse the chicken with flavor. After 40 minutes, remove the chicken and allow to cool. While the chicken is cooling, boil the pasta in the water you just took the chicken out of.

Preheat the oven to 350 and spray a medium sized baking pan with cooking spray.

While the pasta is cooking, melt your cheese in a small saucepan with the milk, stirring constantly. I used two handfuls of shredded cheddar, one slice of provolone and two mozerella string cheeses, torn up. When your cheese is melted and a nice sauce has formed, take it off the heat but don’t let it cool too long!

Strain the cooked pasta and pour into the baking pan, then pour the cheese sauce over it and mix it in.

Chunk apart the chicken breasts and place the chunks on top of the mac-n-cheese in the baking pan. Sprinkle french fried onions over the chicken and top with some garlic salt and lemon pepper.

Bake for 20-30 minutes, until the onions start to brown a little. Cool and enjoy!

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Blue’s Clues Birthday Cake

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This is the cake that I made for my son’s third birthday on 04 April 2012. He has gotten a thing for Blue’s Clues lately so I decorated it by hand with Blue πŸ™‚ He had the candles blown out before it made it all the way to the table and was nibbling icing the entire time!! It was a boxed cake (Betty Crocker’s Chocolate Fudge cake) and icing this behemoth took three tubs of buttercream frosting! When he gets a little older, I will make his cakes from scratch but for now, he enjoys picking out the cake by the picture on the box.

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Potato Souffle

Yes, I know it is an awfully flat souffle. I freely admit that this is my first try at a souffle and I over-folded the egg whites, hence no-pouffy πŸ™ Hindsight is 20/20 and now I know better… I also think I baked it at temp too low and for too long, I am open to critiques!!

I mainly wanted to make a dish that my family will find yummy while using up some leftover mashed potatoes. I received a request to add meat when I was starting to get ingredients together, so I figured I would give it a try and see how it ended up.


1 pound ground beef
2 cups mashed potatoes
2 eggs, seperated
2 Tablespoons butter
1 cup milk
1 cup shredded mild cheddar cheese

Brown the ground beef and drain. Set aside.

Heat the mashed potatoes until hot. While potatoes are heating, grease or spray a medium sized baking dish. Preheat the oven to 325 (I am thinking of changing this to perhaps 350 or 400, any suggestions?)

Seperate the eggs, put the whites into a small mixing bowl. Beat the egg yolks until broken up.

Add the butter, milk and egg yolks to the potatoes and mix completely. Add ground beef. Add 2/3 cup of the cheese.

Whisk or mix the egg whites until stiff and peaks form, then fold into your potato mixture until combined. This is where I messed up, I folded until the mixture was no longer streaked, and the whites lost their puff. I am thinking that leaving a little streak wouldn’t be as bad as over-folding and losing the puff. Souffles need the puff to rise, from what I hear…

Sprinkle the remaining cheese on top.

I baked this at 325 for almost an hour until it started to look golden on top.

The flavor was good, albeit a litle bland. Some garlic salt and more cheese sprinkled on top added a nice layer of flavor. I am thinking it would have been much better if it had fluffed up nicely. I am thinking of turning up the temp and down the timer. Let me know how you make yours and I will give it a try! πŸ™‚