How to cook Bacon…

This will always be one of my favorite foods. Thank you Test Kitchen for making this easy!

gritsandbacon.com

Another great Joshua Weissman But Better video! You have got to try this…

I made these for dinner last week. They were fantastic! My family loved them. I am not as talented as Joshua, so it took me a good bit longer to make everything. If you are just starting out and a little intimidated with the dough part, you can use the store version of muffins. Cook the eggs just like he suggests, you will not be disappointed. So delicious. Thank you, Joshua, another excellent But Better video!

Next, get ready family! It’s Crunchwrap Supreme night!

“Mason-able” Snacks

 

I wish there were more creative options like this when my children were small.  I am so impressed with moms today. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#coffee, #breakfast, #tea, Greg McCravy, Gregory McCravy, Sandra McCravy, Sandra Brooks McCravy, Sandi McCravy, Derek McCravy, Derrick McCravy, Jonathan McCravy, Johnathan McCravy
Photo by Pixaba

“Mason-able” – Mason Jar Lunchable Video

 

I wish there were more creative options like this when my children were small.  I am so impressed with moms today. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo by Pixaba

Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

Website:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Bacon and Cheddar Cheese Grits Casserole Recipe
Oxmoor House
Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Yield:
Makes 14 to 18 servings.
 Ingredients:
8 cups milk, divided
1 tablespoon salt $
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten $
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled $

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.