A savory with a tad bit of spicy cayenne pepper make these Ham and Cheese Breakfast Muffins a warm welcome to the day. These muffins are easy and can be made ahead the day before they are needed, then rewarmed before serving. Serve with butter or a drizzling of honey for a delicious savory sweet bite.
Honestly, I get bored with lunch. The same old, same old, well … it gets old. But it doesn’t have to. Enter the White Bean Cheddar Melt, a recipe I discovered at Bush’s Beans. Yep, white beans in a sandwich. I know. It sounds a little different, but different is good, right? Especially with this sandwich.
The soup came together in no time and disappeared just as fast. Although this lighter version uses a reduced-fat milk instead of heavy cream, it was still mighty rich and creamy. Serve alongside a salad, and/or a baked potato for the perfect lunch, or low-key weeknight meal. I can’t see how you’d be disappointed with this one. It’s one totally satisfying soup.
This past year I’ve kept ingredients on hand for making cracker pizzas: crispy individual pizzas that are baked in no time. The kids have really enjoyed making their own versions for dinner or even as a great after school snack. I revised the Easy Bean and Cheese Flatbread recipe from Bush’s Beans to use the thinner tortillas we use for the cracker pizzas.
When it comes to cheese, I’m not much of an expert. Not in the least bit. Honestly, I’ve given little thought to how cheese is made, especially sliced cheese. When I was contacted to have a casual taste test between Natural Sargento Cheese versus processed cheese I thought it would be a good chance to…