This recipe has been sponsored by the cool folks over at One2One Network in partnership with Nestle Carnation The Cooking Milk. This is my own twist on the Pepper Jack Cheesy Mac recipe from the free CARNATION - Holiday Guide.pdf I received from Carnation Cooking Milk.

I'm a big, BIG fan of spinach.  Anytime I can get away with mixing it into a dish, I do it!  This particular dish had my interest because it I knew it would work for both my cheesy-noodle-lovin-kids, my not-so-crazy-about-spinach-husband and me. ;D  It had the thick, creamy texture we want from a baked macaroni dish.  And the iron rich spinach made it guilt-free when I went back for seconds.  This recipe goes into the monthly rotation under the comfort food category for sure!

HERE'S ALL IT TAKES

• 1 bunch fresh spinach, washed and stems removed
• 2 cups dry elbow macaroni
• 2 cups shredded cheddar cheese
• 2 cups shredded smoked Gouda cheese
• 1 can (12 oz.) CARNATION Evaporated Milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

Fill a large saucepan 3/4 full of water and bring to a boil.  Blanch spinach in boiling water for 3 to 4 minutes.  Drain spinach in a strainer set inside a bowl.  Set aside.  When cool enough to touch, roughly chop the spinach.

Preheat oven to 350ºF. Lightly grease 2 1/2 quart casserole dish.

In the same boiling water with heat set to medium, pour in dry macaroni and cook until tender to the tooth, 7 to 9 minutes. Drain well.  Return to saucepan.

Toss in the chopped, blanched spinach. Add the cheddar cheese and Gouda cheese, evaporated milk, salt and pepper.  Stir until combined.  Pour into prepared casserole dish.  Cover tightly with foil.

BAKE for 20 minutes.  Uncover and bake for an additional 10 minutes or until lightly brown.

Download your own free copy of the CARNATION-Holiday Guide
for more savory dishes like this one.
Click here: CARNATION - Holiday Guide.pdf

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

This recipe has been sponsored by the cool crowd over at One2One Network in partnership with Nestle Carnation The Cooking Milk.

Can I just tell you this is the CREAMIEST potato recipe I have ever made? When Cassie from One2One Network asked me to make two recipes using Nestle Carnation Evaporated Milk in place of regular milk, I didn't think it would make much of a difference.  I was wrong.  It made a WORLD of difference to the texture of the recipes.  All my years growing up, watching my Memaw add Carnation cooking milk to her recipes, I never put the two together.  It was the secret ingredient that wasn't really a secret at all.  Memaw knew; she kept several cans of cooking milk in her pantry year round.

We, generally, think of using cooking milk in holiday recipes, more specifically, dessert recipes.  Pumpkin Pie is the first recipe that comes to mind for me.  But after thumbing through the Nestle Carnation Holiday Recipe Booklet, I was up to trying this recipe, Loaded Potato Potluck Favorite.  I knew my family would dig it.  Who doesn't love mashed potatoes with cheddar cheese and bacon bits? What I didn't expect was the incredibly creamy texture.  It was what I've always wanted my mashed potatoes to taste like, but never did.  I knew right away it was because I used the cooking milk instead of regular milk.

HERE'S ALL IT TAKES

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup CARNATION Evaporated Milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan.  Cover with water; bring to a boil.  Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF.  Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper.  Beat with hand held mixer or mash by hand until smooth.  Stir in 1 1/2 cups cheese and half of bacon.  Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through.  Top with remaining 1/2 cup cheese, remaining bacon and green onions.  Bake for an additional 3 minutes or until cheese is melted.  Makes 16 servings.

COOK'S TIP
This casserole can be assembled ahead of time and refrigerated.  Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated.  Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

EXTRA BONUS!
Download your own free copy of the CARNATION-Holiday Guide
for more savory dishes like this one.
Click here: CARNATION - Holiday Guide.pdf

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Long before the holiday season began, Jill began pointing out dutch ovens to me in the Williams-Sonoma kitchen store. I have to admit, she's extremely good about giving me hints for the few things that she wants.  She pointed out the Le Creuset Dutch Ovens and I started researching my buying options. What I found was very surprising.

Apparently, dutch ovens have been around in one form or another for a long time. You might be most familiar with them in the form of a simple covered cast iron pot your grandmother used to make stews. But to cut this story short, let's just say that they have a rather long winded history that includes appearances around everything from cowboy campfires to early European hearths.

But cooking in a bare cast iron container is so 17th century.  Today, the modern cast iron bean pot has been transformed into a stylish piece of attractive contemporary cookware.   They come in a variety of sizes, shapes, have colorful, designer enamel coatings that give them a fashionable look to the trendy market.   However, when you get down to it, they are still the same old trusty cast iron pot that your grandmother owned.

Choosing A Size

To narrow my options, I used a combination of in-store observations and online research. I learned that the modern dutch oven is offered in several standard sizes ranging from 3.5 to 9.5 quarts.

To me, the inner pot size really seemed to be more a matter of function than anything else.  I decided to focus on the 7 quart models for Jill, because they offered plenty of cooking volume and their deep sides provided some amount of protection from hot bubbling liquids.

Choosing A Shape

The next major option to consider was shape. Dutch ovens come in round and oval shapes and as with size, deciding on either shape seemed to be more a matter of function than anything else. Dutch ovens can be used on the stove top and then transferred to the oven for additional cooking time.  I happen to know that a round shape fits nicely on the burners of our electric stove and inside our oven, so round is what I chose.

Choosing A Color

Dutch ovens come in a variety of colors. All the pots I looked at had two colored areas, the decorative outside and the standard, white porcelain interior. The lids were the same set up.
Le Creuset, by far, had the most stylish designs that used gradient colors and engraved lids to visually set them apart.  All the other manufactures offered strictly solid color options with less ornate lids.

Since enamel finishes are a big part of what makes the dutch oven new and fresh these days, I thought the paint job would play a bigger part in my buying decision. But after looking at several different brands, I didn't really see much of a difference from one to another. Le Creuset had the biggest advantage in terms of color and style, but when you got down to paint texture or quality, they all seemed about the same. In fact, I saw imperfections and paint chips on several display models and it didn't matter what their price tag said.

I'm not sure how many cast iron pot makers there are in the world, but overall their construction was very similar between the brands I looked at purchasing.  All seemed to have sturdy handles on the lids and all seemed to have good enamel paint jobs. It didn't matter if it was the higher priced Le Creuset, the mid-range Martha Stewart Collection, or the lesser known generic names.

What About The Ring

The one thing that all the ovens did have in common was the exposed cast iron ring around the top rim of the pot and on the underside of the lid. At first, I wasn't sure if this was meant to protect the paint job of the pot from chipping over time or if it was a limitation of the painting process. Either way, I was a little concerned that this might be a place where rust would form if the pot wasn't dried after cleaning. It didn't matter if it was Le Creuset or Martha Stewart, all had the exposed cast iron ring of unpainted surface.

Evaluating Price

In the end, it became obvious that price was closely tied to manufacturer brand and size. If I wanted a bigger pot, then I would have to pay a higher price. If I wanted a certain brand name like Le Creuset, then I would have to pay a premium price as well.

Ultimately, I decided on was a green Martha Stewart brand 7 quart round dutch oven that cost me about a third of what the same size Le Creuset would have cost. It fits on our stove, goes in our oven, and doesn't take up to much room in the cabinets when it's not being used.

Living with the Dutch Oven

In the short time that she's had it, Jill has cooked a lot of meals (spaghetti sauce, lots and lots of soups, beef stews, etc.)  in her new dutch oven. I'm beginning to wonder if she will ever use our old spaghetti pot again. She's told me she likes the way the pot heats evenly and uses a lower heat temperature.  She, also, feels she's getting a better cooking experience and more control with the results of her recipes.

Places to find Dutch Ovens

Simple Daily Recipes Kitchen Store (See Cast Iron Cookware and Enamel Cookware)

From Cooking.com Le Creuset 6.75-qt. Round Enameled Wide Dutch Oven, Flame

From Kitchen Collection
Lodge Porcelain Enamel 6qt Dutch Oven Red

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

With a name like Road Kill Grill Seasonings ALONE, I had to try it!

Road Kill Grill Seasonings is a mixed grill dry rub with a mild kick. Last night, I fired up the grill, invited some neighbors over and we had ourselves a taste testing.

We voted it to be OUTSTANDING for Blackened Tilapia and Grilled Shrimp. I can already see us eating it on chicken and steak, too.

Even though it's on the spicy side, it adds a delicious smoked flavor that makes it hard to stop eating, even after you're full.

And a little goes a long way in this cool little tin. It runs $4.95 USD for 2.4 ounces. I felt that was such a good price, I bought extra tins to give away to my grilling friends.

You must pick up a tin of Road Kill Grill Seasonings for your next grilling. And go ahead and get a few extra tins for your grilling buddies. Can you just see their face will they read the tin?

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Sometimes I go to the grocery store without my kids. That's a real treat for me because it gives a chance to actually read food labels and compare prices.

This week, I wanted to share with you my take on these three honey brands.

Now, I normally just put honey in my hot tea at night. Occasionally, I drizzle it over my bagels. I don't consume it enough to know one from the other and why their cost varies. What difference does it really make, honey is honey, right?

HERE'S WHAT I'VE LEARNED

Cost Comparison

• Food Club $2.69
• Burleson's $2.90
• Goya $3.45

Color Comparison

Burleson's has the lightest golden color. Food Club has the typical golden honey shade. Goya has a orangey-golden color. It's harder to tell from my photo, but there is a noticeable color difference.

Honey Thickness

Burleson's runs faster and thinner out of the bottle. Food Club is thicker. Goya is the Slowest AND Thickest that I've ever watched pour out onto a spoon.

TASTE (The Most Important Factor)

I'm not going to say one was better than another, because they each had their own distinct flavor.

Food Club was the sweetest. I would use it in baking or sweetening up a banana, pouring over sopapillas or French Toast.

Burleson's was mild, not too sweet at all, more of a earthy honey flavor. I would definitely use it in my hot tea or somewhere where I needed sweet but not a overpowering "honey" flavor.

Goya was completely different! It's still honey, but from orange blossoms. It's not sugar sweet at all. It has a deep earthy flavor. I can definitely see why barbecue enthusiasts use it in their sauces. I would think to use it as a cooking honey, before I would add it to my hot tea.

Why are they so different? I don't know. I'm not a honey expert.

I am a consumer; a budget minded Mom looking to understand which products deliver the best flavor and quality for the money. If there's no difference in quality and flavor between the store brand and big name brand, just the price. I'll pick the money saver every time.

Heck, and sometimes it's just good to know the difference.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

First of all, I admit I am slow and skeptical most of the time. I am not the type of person some would call an early adopter. I tend to watch everyone else buy up the latest fads, electronic devices, gadgets and hottest fashion apparel. I patiently wait and watch to see how long stuff lasts and how valuable it becomes. It's usually when things hit the clearance racks that I become interested in trying it out for myself.

So the other week, I went into my local Kitchen Collection store. (It's my favorite cruising spot.) Upon checkout, I noticed they had an ugly looking banana sitting on the counter labeled 9 days. Right next to it was a banana in a Debbie Meyer Green Bags, perfectly yellow and ready to eat, labeled 9 days.

"Wow!" I said out loud. "Now that's the way to sell them to me!"

I immediately bought a box of green bags, then skipped over to the grocery store and picked up fresh bananas for my own testing purposes. Bananas, cilantro, lettuce, and apples are produce we have trouble consuming fast enough. If these green bags could extend the freshness even a few more days to allow my family time to eat our high priced produce, then it's worth it to have them on hand.

Just like the picture above is labeled, that is day one of using the green bag.
Here's the very same bananas on day three.

Now, on the box it shows bananas after 9 days. I believe the bags continue to keep them fresh that long. However, around my house bananas are eaten up much sooner. As you can see after 3 days, the banana that has been sitting out is still good to eat, but only has maybe two more days before it's either turned into banana bread or tossed in the trash. And depending on our craving levels, sometimes we have 3 to 4 bananas that go to waste.

I've used the bags for fresh spinach, lettuce, apples, bell peppers, carrots, and cilantro. I'll admit I did not read the instructions before using the bags, which is totally unlike me. Just ask my husband. I made the mistake of washing my spinach and lettuce and NOT completing drying them before bagging.

The directions clearly state. "Produce should be DRY before placing in bag. Simply place fresh produce in bags and wash/rinse produce as usual before use. If storing washed produce, be sure to dry thoroughly before inserting in bag. Fruit and vegetables contain moisture. If moisture builds in the bag just wipe out with a paper towel and keep contents as dry as possible during storage."

Another important tip about using these bags:
"Just fold over the top of the bag, to loosely seal air out...
Keep end of bag folded over during storage. You do not need to seal tightly. Do NOT use twist ties."

So now I'm in the know. I'm up to speed and I'm maintaining fresh produce long enough to actually consume it. If you are interested in being up to speed, get in your car, drive to your local kitchen store, using your overpriced gasoline, and pick up a box or two of Debbie Meyer Green Bags. OR SAVE YOUR GAS and order them straight from Kitchen Collection store here.

Debbie Meyer Green Bags As Seen On TV All your fruits and vegetables will stay fresh longer in Debbie Meyer s Green Bags These reusable bags absorb and remove ethylene gas given off by ripening fruit and vegetables Also use to keep fresh herbs and cut flowers fresher longer Made in the USA Value pack contains 10 large and 10 medium bags

I would not recommend this product if I didn't think it was worth my money and yours. For $9.95, you get 10 medium bags 15"L x 9"W and 10 large bags 17"L x 12"W. They are re-usable up to 10 times...simply rinse, allow to dry, and re-use.

I can easily fill 5 bags each week. So let's see 5 bags per week, used 10 times, that's 10 weeks. Plus the other 15 bags to use after that...another 30 weeks. $9.95 divided by 40 weeks equals 25 cents a week to keep produce fresher longer and not have it go to waste. SOLD!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Some time back, I was given a chance to sample Pam Professional High Heat cooking spray. I thought, "Sure. Why not? I doubt I'll notice anything special. It's probably just another cooking spray."

BOY WAS I WRONG!

The first thing I noticed after baking with it was that it didn't "gum" up on my baking pan. The excess spray just sat beaded on top like water, waiting for me to wipe it away.

That led to my second discovery; the ease of wiping away the baked on food residue. All I needed was a paper towel. No scrubbing powders, no sitting in hot water for a few minutes, nothing like that at all.

Here's my muffin pan AFTER cooking meatloaf muffins. It looks like a brand new pan, doesn't it?

Pam Professional High Heat is specially formulated for stove top cooking. I tend to use it more when I'm baking. But hey, that's just me and my cooking style.

For Everyday Cooking Tips using Pam, check out the official Pam Cooking Spray site.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

My girlfriend gave me this box full of yummy goodness for my birthday.
I was scared at first, to be quite honest.

You have to know this one thing about me....I truly love espresso based drinks. Not just coffee. Coffee is completely different from espresso which is different from a latte which is different from a cappuccino. There are levels of robust flavors and texture with each drink style...and on and on.

When ice cream and chocolate makers start spouting off they have coffee flavored foods, they miss the mark most of the time. When they try to disguise their blunders by adding more flavors, such as hazelnut or vanilla, they make it even WORSE. This is why I was scared.

Could Starbucks REALLY create, or rather, put their name on a chocolate creation, that TRULY captured the flavors of espresso and chocolate together?

THEY DID IT! Absolutely, 100%, Right on the Money, hit the nail on the head...
There's no mistaking this treat. Real espresso lovers oversaw this project and made these dark morsels for other espresso lovers.

If you LOVE espresso in any form and you LOVE dark chocolate - You'll want to keep a box of these treats on hand. They're not rich, but they are packed with a rounded flavor that says you can only eat one. I'm fine with that. When I'm needing a chocolate bite, this is where I will go looking. The espresso flavor is so entense, I could almost skip my afternoon short mocha.
Naaaa!

I did attempt to eat half of an espresso truffle with a caramel latte and it turned out fine. I don't generally eat sweets with my coffee; it throws off my enjoyment of the coffee. Anyhoo.

I found this box of chocolates at CVS for $3.99. I don't know how long they've been on the market. Maybe I'm the last to discover them, I don't know. I just wanted to share the fun with all my coffee drinking, chocolate eating friends in the blogosphere.

Before I open this up for discussion, I want to leave this last note.
With as much love & respect as I can muster, I have to say this out loud.
If you're one of those folks who doesn't drink coffee but feels the need to leave a comment to tell me and others that you don't drink coffee; save your time and ours and don't tell us.
Those types of comments drive me insane and make me yell at my laptop.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.