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Macaroni and Cheese for Two

Reviewed: Nov. 23, 2011
This is a great and easy mac and cheese recipe. I made a couple of modifications (and am rating based on how mine turned out) - I used both sharp cheddar and gruyere cheese for a little more flavor. I also threw in a few dashes of nutmeg and little garlic salt. Once it was baked I put a little more gruyere on top and put it under the broiler so that the top got a bit crunchy. Yum!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 22, 2013
Simple and delicious. I made this following the recipe to a "T" (except cutting it down to 4 servings) and it came out beautifully. Just the right amount of rosemary. Just be sure not to overcook the chicken!
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Stephanie's Freezer Spaghetti Sauce

Reviewed: Oct. 27, 2013
Delicious. I peeled my tomatoes (boil/ice bath method) and chopped them - about 9 cups worth. My edits: I used olive oil, and not quite as much as called for, I used fresh basil, and I put 12oz of tomato paste in while the sauce was cooking. I also did it in a dutch oven on the stove, as opposed to a slow cooker. I simmered for a couple of hours and we ate some with pasta for dinner - amazing! I can't tell you what it'll taste like after freezing, but it was the best pasta sauce I've had (meatless). Thanks for the recipe!
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