Microwave Sweet Potatoes


Most people think that you have to bake a sweet potato for it to turn out wonderful. I disagree. I have learned that the microwave works fine in a pinch. I started craving sweet potatoes for a snack one day and so I bought some smaller ones. Here is all you do.

Poke holes with a fork on both sides. Stick on a microwave safe plate and place in the microwave for 5 minutes. (Maybe 8 mins if it is thicker than mine) It may sound funny in the microwave, no worries. Just let it be.

Be careful taking it out! It is HOT! and so is the plate!

I like to sprinkle mine with a little salt, a pat of butter and a dash of brown sugar!

Homemade Mushroom Mac n Cheese


3 cups elbow noodles, cooked and drained

1 whole egg, beaten

3/4 stick of butter

1/4 cup flour

2 & 1/5 cup whole milk

2 tsp dry mustard

16 oz shredded cheddar cheese

Salt and pepper

Creole seasoning, if wanted

In a bowl, beat the egg. In a pot melt the butter and add the flour whisking together. Whisk it over medium heat for about 2 minutes. Don’t let it burn!! Pour in the milk and dry mustard. Whisk it until smooth. Cook for about 4-5 minutes until the sauce is thick. Turn it down to low. Take a few tbs of the sauce and slowly pour it in the egg while whisking constantly so it doesn’t cook the egg. Pour the egg mixture into the sauce and turn it off. Stir until smooth. Add all the cheese except 1/2 cup for the topping and stir until melted. Then add the seasonings.

Don’t forget the mushrooms! Sautee them in a little butter,olive oil and salt just til they start to soften. Keep in mind that your gonna bake this and the mushrooms will cook in the oven. Now add the mushrooms to the cheese sauce along with the cooked noodles. Mix it all together and place in a 9×13 pan. Cover the top with the remaining cheese. Bake on 350* for about 15 minutes until the cheese on top is melted.



Top with Parsley if wanted! Serve warm!

Gnocchi with Brussel Sprouts & Pesto




Fresh Brussel Sprouts

Mushrooms, slicced


Chicken Broth


First, but your brussel sprouts in half and sautee in a pan over meduim heat in a little olive oil. Cook for about 5 minutes then add the chopped garlic and mushrooms.


Cook until crisp but tender, do not overcook, they become soggy. Next, boil the gnocchi in a pot in the chicken broth. Boil for no longer than 5 minutes. Drain, but keep about 1/2 cup of the broth. Add the gnocchi to the brussel sprouts and add the pesto sauce. If it seems thick, add a little of the reserved broth. Toss together and warm for a few minutes in the pan.