Frugal recipe -Taste of Home- .92cents per serving!

It's raining outside and you are in need of a great comfort food. What better comfort food than  Mac and  Cheese!

Creamy Macaroni and Cheese Recipe
photo credit:

Again I have to exclaim about my favorite cooking magazine, Taste of Home. My nephew gives me a subscription every year for Christmas and I have to admit I really look forward to it, but sometimes it does present a problem, what to do with all the old issues? I don't have the heart to throw them out, so I keep them the ones I loved the most and donate the rest to the local thrift store, but on the positive side, I  always have a wonderful selection of recipes very close by to choose from. Enjoy the Mac and cheese. It only cost .92 cents per serving!

Creamy Macaroni and Cheese

  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 1 cup (8 ounces) sour cream
  • 8 ounces process cheese (Velveeta), cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese


  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted.
  • Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce.
  • Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 6 servings.

Credit: recipe from

Valentine's Day is almost here! Are you Ready?

It's almost time for the red heart special, dozens of roses, chocolate filled holiday! What is your favorite recipe for this grand day?

Here is one when I would love to try. It was found in my favorite magazine, "Taste of Home" in the 2006 issue. Yeah I save all my issues of this great magazine!! The recipes are so easy and they don't always call for tons of ingredients!

Pecan French Toast

Pecan French Toast Recipe

  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, cubed
  • 1 tablespoon corn syrup
  • 1/4 cup chopped pecans
  • 4 slices French bread (1 inch thick)
  • 2 eggs
  • 2/3 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in. square baking dish; sprinkle with pecans. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Invert onto a serving platter. Yield: 2 servings.
This recipe is geared for two people, so keep this in mind. Happy Valentine's cooking!

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