"Authenticity is never wrong. Ever."

I recently found an article on Huffington Post's website about the craze of sharing your food photos on social media websites.

What's the big deal? No one cares what you're eating, right?

Wrong.

As writer, Jeff Elder, points out - it's about sincere interest. People, alike, are genuinely interested in what you have to say (or eat, for that matter).

The biggest problem we all face is the harsh judgements people pass when we post. "Manipulation by big business, government control and surveillance, the dumbing-down of important ideas and mob mentality...are real concerns that require discussion and patient understanding" (Elder). 

So don't be afraid to post what you like, how you feel OR what you're eating! Heck, look at the girl who blogs about food. 

I'm damn proud. 

Crock Pot Mac & Cheese

It was only a matter of time before we caught it.
Everyone around us had one.
And man, has it slammed us hard!

That's right - the first cold of the season has finally hit our household.

Wrapped in blankets, with cups of tea by our side, we've decided the crock pot is our best friend this week.

Easy prep, easy clean (with crock pot liners) and easy on the tummy, this mac & cheese recipe below is perfect for the "cold" season.

Ingredients:
2 c. uncooked Elbow Macaroni
2 Tbsp. Butter
2 1/2 c. Sharp Cheddar Cheese, shredded
1/2 c. Sour Cream
1 can condensed Cheddar Cheese Soup
1/2 tsp. Salt
1 c. Milk
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper

Directions:
Spray crock pot with non-stick cooking spray (or use a crock pot liner). Boil the macaroni in water for 6 minutes, then drain. (You do not want to overcook the noodles!) Set aside. Mix butter and shredded cheese over medium high heat in a sauce pan everything melts. Combine cheese mixture, sour cream, condensed soup, salt, milk, dry mustard and black pepper in crock pot. Add macaroni. Stir. Cook for 2-2 1/2 hours on low occasionally stirring - until it's hot. (Do not cook too long or noodles will turn into mush.)


Enjoy! && Feel better!

Double (or Triple) Check From Now On...

After watching 'The Doctors' this morning on NBC, I'll be sure to double (if not triple check) my drinks when I'm out to eat. 

It was recently reported that New Jersey bars were replacing top shelf Scotch whiskey with rubbing alcohol and caramel coloring, and were using dirty river water in their drinks. 

After a year of investigations, 29 establishments were found to be engaging in this scheme to fool customers and increase their profits. 

The guilty bars and restaurants, including 13 T.G.I Friday's, face extended suspension times and outright revocation of their liquor licenses.

It makes me sick to my stomach to hear a story like this. These bars and restaurants were risking people's lives to cut costs and corners. 

According to the show, rubbing alcohol contains 91% alcohol. However, it is not the ethanol alcohol - or vodka -  we are used to drinking. It is isopropanol alcohol, which is incredibly toxic.

Customers who ingested the so called "top shelf Scotch" (or rubbing alcohol) will typically experience symptoms associated with drunkenness, such as slurred speech, euphoria, loss of coordination and dizziness. But if drank in excess, say a shot, more serious symptoms such as vomiting, seizures, unconsciousness, slow breathing, low body temperature and death can occur. 

To avoid constantly worrying about what's in my drink, I plan to be my own bartender at home - at least until this situation settles. 

Below is a recipe for Apple Cider Sangria that's on the top of my list to make. Check it out.

Ingredients:

1 bottle of Pinot Grigio

2 1/2 c. fresh Apple Cider

1 c. Club Soda

1/2 c. Ginger Brandy

3 Honey Crisp Apples, chopped

3 Pears, chopped

Directions:

Combine all ingredients together and stir. Refrigerate for at least an hour before serving. 

Enjoy! & Be safe!

Here's to New Life and a New Recipe

Last night, I became an aunt to the most beautiful baby girl - named Madelyn Harper. She entered this world weighing 8 pounds 10 ounces, measured 20.5 inches long and has a head full of gorgeous RED hair.

As tears rolled down my face, I began thinking back on my cousin's (very long) pregnancy and what she enjoyed eating.

I figured a recipe for Apple Snickerdoodle Cobbler might begin to describe it.

Sweet, divine, heavenly and bursting with life (and flavor) are just some words that describe her and this delicious recipe.

Please check it out and of course, enjoy!

Ingredients:
Cookie Ingredients:
1/2 tsp Cream of Tartar
1/8 tsp. Salt
1/2 tsp. Baking Powder
2/3 c. Flour
1/4 c. Unsalted Butter, softened
1/3 c. Sugar, plus 1/2 c.
1 egg
3/4 tsp. Cinnamon

Apple Ingredients:
8 c. Apples (roughly 6-8 apples depending on their size - I like to use granny smith's)
1/4 c. Brown Sugar
1/2 tsp Cinnamon

Directions:
In a small bowl, combine the first four dry ingredients for the cookie dough. In a separate bowl or standing mixer, cream butter and 1/3 cup sugar. Add egg, follower by premixed dry ingredients. Mix together until dry ingredients are blended well. Chill dough until easy to handle, at least 1-2 hours.

When ready continue, preheat oven to 350 degrees.

In a small bowl, combine 3/4 teaspoon cinnamon and 1/2 cup sugar. Set aside.

In a large bowl, add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add apples to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 (greased) baking dish.

Form 1 inch balls of dough and roll in the cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten them.

Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.

Allow to cool slightly prior to serving.

Serve with whipped cream or ice cream (optional).

Monday Morning Cinnamon Roll Waffles

I'm sure most of us can agree that Mondays are our least favorite day of the week - just check out this short post...

However, the Cinnamon Roll Waffle Recipe posted below is a guaranteed hit for those early Monday mornings we all dread. Quick, easy and of course, DELICIOUS!  

Check out this new spin Pillsbury takes on traditional cinnamon rolls baked in a pan.

Ingredients:

1 can Pillsbury Grands refrigerated cinnamon rolls with cream cheese icing

1 cup Powdered Sugar

3 tablespoons Milk

1 teaspoon Vanilla

Directions:

Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside. 

For each waffle, place 1 cinnamon roll in the center of the waffle maker; close. Bake 3-4 minutes or until waffle is thoroughly cooked and golden.

Meanwhile, in a small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
Serve glaze over hot waffles.


Enjoy!

T.G.I.F! It's a Ladies Weekend!

Thank goodness it's Friday! I've been patiently waiting all week for this day to come.

My dad left Wednesday night to go on his 28th annual fishing trip in Pentwater, Michigan, and my mom has today off.

It's a ladies weekend in our household!

I'm starting it off bright and early, too. I just couldn't lay in bed anymore - especially with our new puppy whining about breakfast.

My mom and I plan on finishing our upstairs bathroom (it needs a fresh coat of paint), decorating the house with fall decor, and - my favorite - having cosmos and martinis with our neighbor and friends across the street.

It only seems appropriate to post TWO of my favorite appetizers to share - I forgot a favorite recipe yesterday.

The first is a layered BLT Dip.

I tasted it at a family gathering when my Aunt Diane brought it. I swear everyone finished this dish before starting on the others - it's a guaranteed hit!

Ingredients:
8 oz. Cream Cheese, softened
1/2 c. Mayonnaise
1/4 c. Parmesan Cheese, grated
1 c. Lettuce, torn
8 Bacon Slices, cooked crisp and crumbled
4 Plum (or Roma) Tomatoes, chopped
4 Green Onions, chopped
1 1/2 c. Shredded Cheddar Cheese

Directions:
Combine the cream cheese, mayonnaise and Parmesan cheese in a small bowl. Spread onto a serving plate or dish. Top with lettuce, cooked bacon, green onions and cheddar cheese. Chill until serving. Serve with cooked pita chips, crisp breadsticks or Italian bread slices.

The second appetizer is a Buffalo Chicken Dip that will bring you to your knees.

Ingredients:
10 oz. Chicken, cooked and diced
(2) 8 oz. Cream Cheese packages, softened
1 c. Ranch Dressing
3/4 c. Pepper Sauce, such as Frank's Red Hot
1 1/2 c. Shredded Cheddar Cheese
1 Bunch Celery, cut into 4 inch pieces
1 Box Chicken-Flavored Crackers, such as Chicken in a Biscuit

Directions:
Heat chicken and pepper sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cooking, stirring until well blended and warm. Mix in half of the shredded cheese and transfer to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on a low setting until hot a bubbly. Serve with celery sticks and crackers.

Try out both appetizers! I guarantee they will be a hit of the party and people will be begging for the recipes!


Enjoy!

Chobani Yogurt & Tips and Tricks for Keeping Food Fresh

For all you yogurt lovers out there, this one's for you.

Recently, Chobani recalled some of it's Greek yogurt cups after receiving numerous calls that their customers were getting sick. The reason? Mold.

Retailers and customers were reporting their cups were "swelling and bloating," and the yogurt tasted "fizzy or wine-like."

Chobani CEO Hamid Ulukaya said the company is very upset by the outbreak of mold. However, the issue has been "totally fixed" and was caused by the company's refusal to use preservatives in their products.

Even though most of the affected products have been pulled from shelves and were mostly found in New York, it's a good idea to be on the look out. The containers marked with the code 16-012, with expiration dates September 11 to October 7 are the affected cups.

Luckily, the number of customers getting sick wasn't as high as it could've been. Chobani did the right thing by admitting there was a mistake somewhere in production and decided to remove their products from store shelves (without the FDA stepping in).

To avoid problems like this, below are some tips and tricks for keeping your food fresh and your family safe.

1) Worried whether your eggs are fresh or not? Just put them in a large bowl of water. Fresh eggs sink; bad ones float.
2) Have sparkling wine or champagne that's become flat? Just add a raisin or two to the bottle, and see the bubbles return.
3) Limp celery or carrots? Restore their crunch by putting them in iced water with a slice of raw potato.
4) Bananas will spoil less quickly when stored in a bunch - don't break one off until you want to eat it.
5) Clumpy salt that won't come out of the shaker? Add rice to your salt shaker. It will absorb any excess moisture the salt may come in contact with.
6) Make sour cream, yogurt and cottage cheese last longer by placing their tubs upside down in the fridge. Inverting them creates a vacuum that inhibits the growth of bacteria which causes them to go bad.
7) Cheese spoiling too quick? Freeze it! When you decide to use it, just pull it out a day in advance and let it defrost in the fridge.
8) Hard brown sugar? Keep it in the freezer. If it is already hard, seal it in a plastic bag with a slice of bread or an apple - OR - place it in the microwave on high for 30 seconds.


Try those tips and tricks out! Country Living swears by them!