Macaroni and Cheese

I love making this recipe for my family. Perfect for rainy days, this meal says comfort. My dad will not eat any other mac and cheese now that I cook this.

Better than boxed macaroni and cheese

12 to 16 ounces uncooked elbow macaroni

¼ cup (1/2 stick) butter

¼ cup all-purpose flour

3 cups milk

1 teaspoon dry mustard, like Colman’s

1 teaspoon garlic powder

2 teaspoons salt

½ teaspoon black pepper

2 cups shredded cheddar cheese

(Monterey jack or Colby is fine, too)

4 ounces cream cheese (optional)

½ cup grated Parmesan cheese, plus for serving

Sweet paprika (optional)

1. Cook macaroni in boiling salted water according to package directions. Drain

and keep warm.

2. Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and

Mix with a wire whisk until smooth. Add milk, whisking as you pour it in to

Smoothly incorporate it into flour mixture. Heat until mixture thickens,

Stirring frequently.

3. Add mustard, garlic powder, salt, and pepper to white sauce. Let simmer

Over medium heat, stirring frequently. Gradually add cheddar, cream cheese, if

Using, and 1/2 cup Parmesan. The sauce is done when cheeses are well combined,

Smooth and melted.

4. add macaroni to sauce and stir until well mixed with sauce. Sprinkle with a

Little more Parmesan and a bit of paprika for color, if you are using it.

Written by Alleigh who is 13 years old and is a great cook!

Mother's Day Gift Idea....Yummy Lemon Cake

There is something about Moms and something about lemons.  Both of them most people like.  I can’t imagine what we would do without our moms.  They make life better.  They refine us, tell us what we don’t always want to hear but know is true, and they love us unconditionally. Like a lemon they add so much by doing even a little.

This Mother’s Day I have a great Mother’s Day gift idea.  Why not make your mom a special cake.  Even if you aren’t a baker I promise you can make this recipe.  It is a great Mother’s Day gift idea and is will mean a lot to your mom because it came from you.  The ingredients are simple and you may have them already in your cupboard.  It is an inexpensive recipe that is easy to follow, very pretty, and extremely delicious. 

I found this recipe on the internet one day. A gal named V. Monte received this wonderful and easy recipe years ago from her mother n law.  Speaking of Mother n laws.  Don’t forget her either.  This is another great way to bless her and a creative yet simple Mother’s Day gift idea.

Yummy Lemon Cake (that’s what I call it)

Ingredients

·         1 (18.25 ounce) package yellow cake mix

·         1 (3 ounce) package lemon flavored gelatin

·         3/4 cup vegetable oil

·         4 eggs

·         3/4 cup water

·         1/4 teaspoon lemon extract

·         1 cup confectioners' sugar

·         4 tablespoons lemon juice

·          

Directions

1.    Combine gelatin mix and cake mix. Mix well.

2.    Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

3.    Bake according to instructions on back of cake box.

4.    To Make Frosting: Combine confectioners' sugar and lemon juice.

5.    When cake is done, and while still hot, ice with frosting.

Along with the cake another Mother’s Day gift idea to make it perfect is to add a thank you letter from you.  Let your “Mom” in your life know you appreciate her and point out special memories you have of her.  Don’t focus on the bad but instead think of all of the good she has.  Thank her for who she has been in your life.  She will love the cake but will cherish your words!

So there you go.  A simple and fun Mother’s Day gift idea……..

Gluten Free In San Diego

As the weather warms in Southern California, we at the Delightful Gourmet are thinking about vacations with our family and friends. San Diego is one of the hottest vacation spots for locals. We packed our bags and headed to sunny San Diego looking for the best Gluten Free friendly restaurant for hungry travelers. After many stops along Mission Bay and The Gas Lamp District, our top pick was the Melting Pot located at  8980 University Center Lane, San Diego California, 92122 in the La Jolla area. They are a part of the Gluten Free Restaurant Awareness Program (GFRAP). This program is run by the the Gluten Intolerance Group of North America.

The food was absolutely delicious and consisted of a four course meal complete with A Queso Fundido fondue made with Fontina, Gruyere and Gran Queso cheeses, crumbled Chorizo and a hint of fresh lime. The gluten free version was made with cornstarch and Redbridge beer.  The second course was a salad with a refreshing blend of citrus shrimp, avocado and lime vinaigrette. The main course included a gluten free fresh herb fondue accompanied by lobster tail, chicken breast, fire roasted pork tenderloin and garlic shrimp. The last, and most delicious course was the Dulce chocolate Fondue with bananas and fresh strawberries.

To finish the evening, The Melting Pot gave us a gluten free specialty drink menu. We had the Yin & Yang which consisted of Godiva White chocolate liquer, Stoli Vodka and ice cream topped with chocolate shavings in the shape of the Yin & Yang symbol. What a meal to remember! If you are ever in the San Diego area and are gluten intolerant, this dining experience is a must for those wishing to unwind and relax in a beautiful setting.

Our final suggestion if you wish to visit is to Valet your car. Parking is located at the bottom of a steep hill in the Hyatt parking structure.

Stacked Tortilla Enchilada Made Gluten Free

Five Layer Enchilada with Salad and Orange Slices

I went looking for a recipe to make for Meatless Monday and stumbled upon a layered enchilada recipe I adapted for our Gluten Free Family.  It turned out beautifully and the kids loved it.

Ingredients:

• 5 Brown Rice Tortillas from Food For Life
• 1 can black beans
• 1 can pinto beans
• 1 T. cumin
• 1 can bean dip from Frito Lay (or you could use pinto beans and smash them and add garlic powder and onions)
• 1 large onion (our family loves onions)
• 2 cups shredded cheese
• 1/2 c. salsa plus 1/4 c. for the top after cooking
• 1 can green mild chilies

Chop the onion and saute in olive oil. Add the two cans beans, drained and rinsed. Add the cumin. cook until beans are well coated with onion and cumin.
You can now start to layer your dinner. I used a pizza pan as my goal was to make this dish look different then an ordinary enchilada.
Lay down a tortilla, spread with bean dip, a scattering of cheese and bean and onion mixture. You can add a couple of T. of salsa, also. Repeat until your fifth layer. Add the mild green chilies to the top and bake at 325 for 20-30 minutes until cheese is melted. Take out and top with salsa.

We then made a quick green salad of lettuce, radishes, green onions, cucumbers and carrots. Sliced a couple of oranges and viola...Meatless Monday dinner, made gluten free.

Tillamook Yogurt expands its Flavors and Distribution

Pictures from Tillamook.com

 

 Growing up near Tillamook I have been able to tour the Tillamook Cheese Factory several times. Their cheese and other products are still amongst our family's favorites.
Tillamook Yogurt has three new flavors to brag about. Tillamook’s popular line of 6-oz.yogurts is expanding with three new flavors, all made with no artificial flavors, no artificial colors, no artificial sweeteners and no
high fructose corn syrup, and like all of its products, Tillamook Lowfat Yogurt is made with the highest
quality milk from cows not treated with artificial growth hormones. Additionally, the company is launching Vanilla Bean and Naturally Plain yogurts in new 32-oz. cartons and expanding distribution of
six of its popular 6-oz. flavors in the West.

The latest additions to the lowfat yogurt line include creamy
Banana Vanilla, tart Pomegranate Blackberry and antioxidant-rich
Blueberry Acai. These flavors join other inventive Tillamook
flavors in the 6-oz. size, including Baked Apple Pie, Watermelon
and Strawberry Lemonade, which have a suggested retail price of $0.89.
For More Check Out Their Press Release

Boutique Bakery Love At First Bite Offers A Twist On The Wedding Cake - Wedding Cupcake Towers

PRLog (Press Release) – Feb 08, 2011 – Cutting the wedding cake together by the bride and groom is a predominant ritual at western weddings. The wedding cake not only symbolises good fortune and fertility, it is also an icon of the couple’s unity, their life together and their shared future. Because wedding cakes are an important element of a wedding, it has taken many different shapes, sizes and presentation and continues to do so even today.

Love at First Bite offers something more than the traditional cake. This boutique cupcakes bakery in Melbourne specialists in handmade cupcakes. The bakery also designs fancy cupcake towers so that your wedding cake stands out at the wedding.

Love at First Bite is known for baking fresh cupcakes using the finest and natural ingredients. Their wedding cakes are guaranteed to be fresh and the best quality. In fact, the bakery prides itself on making the best cupcakes in Melbourne. Their quest for perfection ensures that you enjoy the best and the most delicious cupcakes that you would you will ever taste.

Every cupcake by Love at First Bite is handmade and beautifully finished with decorations so that your celebration is as dazzling as the cupcakes themselves.

According to Love at First Bite, “wedding cakes deliver a statement about your sense of style and personality. A wedding cake should be a reflection of what you are and it should definitely cater a good taste.” Love at First Bite is based in Melbourne and it specialists in stylish wedding designs. Their cupcake tower is one of their newest inventions and it can add uniqueness to any wedding.

What makes their cupcakes so special and inviting is the taste, alluring look, freshness and finest quality ingredients. Cupcakes created by Love at First Bite are perfectly piped frosted and are adorned with handmade decorations. It is made sure that the cupcakes are baked using only natural and best quality ingredients so that it offers a tempting treat. Love at First Bite has made every attempt to perfect their recipes so that the cupcakes remain packed with flavour and moisture. Moreover, a unique butter cream frosting method is used to make the cake even more luscious.

Love at First Bite offers free consultations, anywhere in Melbourne. To create an ideal design, they will work with you and make sure that the wedding cakes tower makes your wedding beautiful and memorable. The bakery will also deliver cake at the venue and set it up on the day of the wedding in order to make sure that the wedding cupcakes tower is perfectly presented.

Marshmallow Chocolate Cake

Making Marshmallow Cakes have become our traditions for birthdays this year. We adjusted this recipe to be Gluten Free. ADAPTED  from Baking and Desserts The Essential Recipe Collection

Enjoy!

Recipe:

Ingredients:
6 T. Unsalted Butter
1 C. Superfine Sugar
1/2 t. Vanilla
2 eggs, beaten slightly
3 oz semisweet chocolate, broken into pieces
2/3 C. Buttermilk
1 1/4 C Flour (we use Gluten Free flour)
1/2 t. baking soda
pinch of salt


FROSTING:
6 oz white marshmallows (we use gluten free ones)
1 T. Milk
2 egg whites
2 T. Superfine sugar
Grated Milk Chocolate to decorate the cake. We like to use a Symphony Bar


Directions:
Preheat the oven to 325. Grease a bundt pan with butter.
CREAM the butter, sugar and vanilla together in a dish until Pale and Fluffy, then gradually beat in the sugar.

MELT the chocolate in a heatproof bowl over a pan of simmering water or double boiler. When the Chocolate has melted, stir in buttermilk and remove the pan from the heat and let cool slightly.

SIFT the flour, baking soda and salt into a separate bowl. Add the chocolate mixture and the flour mixture alternately to the creamed mixture, a little at a time. Spoon the mixture into the bundt pan. Bake for 50 Minutes.

FROSTING
Put marshmallows and milk in a small saucepan and heat very gently until marshmallows have melted.
Remove from heat and set aside to cool.  Whisk the egg whites until soft peaks form, add sugar and continue whisking until stiff peaks form.  Fold in the egg white and set aside for 10 minutes. Cover the top and sides of the cake with frosting and top with grated chocolate.