The Joys of Jiffy

Sometimes, you just need carbs.

Oh, I know we may claim to be over the KILLALLTHECARBS fad of the late '90s/early 2000's, but you and I both know that there is still a hefty side of guilt served up with every portion of carb-heavy food we nosh on.

Well, last night I was faced with the Working Mommy's Dilemma. After an eternity in the office, a killer commute home, and two little boys who thought "sleep" was more of a suggestion than a requirement, I found myself head-tilting at the clock on the oven as it blinked "9:27". My stomach growled. Man-Mate's stomach growled.

... and I was out of ideas.
A FIRST!!!

Luckily, I always (and I do, truly, mean always) keep boxes - plural - of Jiffy Corn Muffin mix in my pantry.

Oh, the joy...

Just seeing its cute, Americana packaging made me smile... and made my stomach growl, again, prompting me to hurry it up, already! as into the refrigerator I peered. Below is the resulting recipe - I hope you'll try it the next time you have an exhaustion/carb attack!

Smokey Cheddar & Cracked Pepper Corn Muffins

Ingredients

Two (2) packages of Jiffy Corn Muffin mix
Two (2) eggs
2/3 cup  - milk
1/2 TS - liquid smoke
1 1/2 cup - sharp cheddar cheese, shredded
Black pepper grinder (no measurement here, do it to taste)
Kosher salt, to taste

Directions

• Preheat the oven to 400 F.
• Grease or paper-line a 12-count muffin tin
• In a medium mixing bowl, add the corn muffin mix, eggs, milk, liquid smoke, and 1/2 cup of cheese
• Stir to combine
• **Don't over-mix - you don't want glue. Some lumps are okay.
• Let the dough rest 3 - 4 minutes, then stir one more time
• Spoon in the dough to about halfway in each muffin cup
• Sprinkle the remaining cup of cheese equally over each portion
• Grind black pepper over each portion, to taste
• **I like to, you know, actually taste the black pepper, so I set it to a medium-grind and do about 3-4 turns per portion... probably coming out to 1/4 tsp. 
• Spoon remaining dough over each portion
• Sprinkle each with a pinch of kosher salt
• Bake at 400 F for 15 - 18 minutes, or until golden brown

Mac & Cheese for Mama, Please!

I like the idea of being able to eat what I want, when I want, and however I want... but, unfortunately, my *insert problem area here* doesn't always feel the same way - nor does my commitment to eating seasonally. Foods that are as hearty and rich as this recipe is should really be saved for the fall and winter seasons, when our bodies are naturally craving things with a little more "oomph", instead of the salads, grilled fare, and lighter options of spring and summer.

Even though I may strive to eat a healthy, balanced diet, there are some times when I just have to cave in and eat what I'm craving. I don't call it weakness, no... I call it "listening to my body". While not wise to do all the time, well, everything in moderation. So there.

Finally, this is a great recipe to make for a sick friend, or for new parents. It's comforting, hearty, and definitely something to sit back and enjoy before running to the nearest treadmill!

Ingredients

nocoupons

• 8 slices of thick-sliced bacon (I like peppered bacon for an extra kick)
• Vegetable oil
• Kosher salt
• 2 cups elbow macaroni
• 1 1/2 cups 2% milk (do NOT use nonfat!!)
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 6 ounces Brie cheese (rind removed), at room temperature
• 3 ounces extra-sharp Cheddar, grated
• 2 ounces blue cheese, crumbled
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 1 bag of frozen sugar peas
• 1 cup Breadcrumbs
• 2 teaspoons red pepper flake
• 2 teaspoons paprika

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth.

Off the heat, add the cheeses - Brie, Cheddar, blue cheese - then 1 teaspoon salt, pepper, and nutmeg.
Add the cooked macaroni, crumbled bacon, and frozen sugar peas and stir well.

Pour into a baking dish.
Add 2 tablespoons of melted butter, red pepper flake, and paprika to the breadcrumbs and stir to combine. Sprinkle the breadcrumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

- Original recipe by Ina Garten, with modifications by Krystal Bishop