3-Ingredient Stovetop Macaroni and Cheese

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Once in a very long while, I will eat Kraft Dinner (KD). It is an easy dish to make when I’m lazy and hungry. So this 3-Ingredient Stovetop Mac and Cheese was interesting to me. An alternative to the processed … Continue reading


Bacon-Cheddar Muffins

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Here is an idea about food – that it all ‘tastes better with bacon’. There was a popular cookbook written about this notion a few years ago and the phrase is still around today. It is a fallacy, of course. … Continue reading


Uxbridge Bonspiel Casserole (a.k.a. Chicken Divan Casserole)

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You may know this as Chicken Divan Casserole, but it will always be known as Uxbridge Bonspiel Casserole to me. My mother snagged the recipe at a curling tournament she was competing in and it was in Uxbridge, so there’s … Continue reading


Baked Broccoli and Cheddar Rice

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It was a good search that turned up this recipe. I was looking for a home made version of those packages of rice and seasoning I used to buy. The ones made by someone’s uncle. They were convenient – time … Continue reading


The Diva of Grilled Cheese

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Sure, everyone knows how to make a grilled cheese sandwich: a couple of slices of processed cheese between bread, buttered and fried in a pan until it’s gooey and golden. And there’s nothing wrong with that. But this is better. … Continue reading



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You may think that Slop is an odd name for a recipe. Maybe a bit derogatory. Or insulting. But no… at least not for me. It’s what this casserole has always been called and we have my father to thank … Continue reading


Dorie Greenspan’s Cheesy Rice with Asparagus

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You were warned… another asparagus recipe on the way. This does end up being similar to risotto with much less stirring and much more time to read a book or something. I used a combination of Cheddar and Parmesan so … Continue reading


English Onion Soup with Sage and Cheddar

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Load up on onions, sharpen your knife and get slicing. This is a great alternative to French Onion Soup from Jamie Oliver. But first, some kitchen tips from whatfoodimade: • Sharp knives reduce the amount of tears produced while cutting … Continue reading


Cornbread with Pimento and Cheddar

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If you make chili, it is pretty much mandatory to serve cornbread alongside. You could put the cornbread on top of the chili and bake it, but then how would you be able to toast the leftover cornbread, butter it … Continue reading


Pimento Cheese

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Why have I never tried making pimento cheese before? I am a fan of cheese, especially Cheddar. Especially old, sharp Cheddar. And I was, though I can hardly imagine it now, a Squeez-a-Snak eater. Do you remember this product? Here’s … Continue reading