FoodPress

Since I didn’t grow up eating meatloaf and mac n cheese, I guess it shouldn’t be surprising that I also had not even heard of the whole grilled cheese with tomato soup combination until I had it at my mother in law’s house about a year ago. I didn’t expect to like it, but I thought it was a yummy combination, so I decided that I would make my own gourmet jazzed up version of this classic.

Bruschetta is one of my favorite small plates to enjoy before dinner, but every now and then I like a break from the plain old garlic and tomato. It’s not exactly dinner-date friendly, and it’s getting a little overdone as far as I’m concerned. So this evening I decided to make a sweet bruschetta with oven-roasted cinnamon apples, honey, and baked brie cheese. It was absolutely delicious and it is a super versatile recipe.

If you’re running off to the cupboard to zap some Easy Mac, HALT. Go no further! A far superior Mac and Cheese awaits you. And if, like me, you find yourself soothed by procedure, routine, and production, then this, friends, is the Mac and Cheese for you. There is no microwave involved. No vaguely-cheesy orange powder. No tablespoon of butter and half cup of milk. This is a much more involved Mac and Cheese but let me assure you: as with so many things, what you get out of this Mac and Cheese is directly proportional to what you put into it. If you’re lucky, it may even give you back morethan you bargained for.

One of the treats that we made to go with our berry-picking haul was this raspberry topped cheesecake. A simple creamy vanilla cheesecake topped with fresh raspberries and a raspberry sauce. For me, dessert doesn’€™t get much better than this…The leftover raspberry sauce (I made a double batch) has been great on ice cream and homemade waffles.