Foodie of the Month

Happy Foodie Friday!

It is that time of the month for me to share with my fans a great cook and foodie. I believe in celebrating every cook and for that reason I wanted to do the foodie of the month on my blog. I know there are great cooks all over the world and I want to help share a taste of their cooking style with my fans. I am proud to announce Janet Turner from Indiana as the foodie of the month for July. She is sharing an all-time favorite Macaroni and Cheese. Macaroni & Cheese is a great comfort food. I hope you guys enjoy!


1. I have been cooking since I was 5 years old. So basically all my life!

2. I love to cook because for me, it’s an expression of love.

3. My mom and grandma were 2 of the greatest cooks I know. In fact, my grandma made her living as a cook for several local restaurants and my mom was a first class baker. They both taught me how to cook.

4. My favorite thing to cook would be my family’s version of a traditional Christmas dinner. Glazed ham, chicken & dressing, Mac & cheese, greens, potato salad, fried corn, candied sweet potatoes, a couple of fruit salads, cakes, pies, home made yeast rolls…. I love Christmas!

5. I would have to say, Patti LaBelle is my favorite famous foodie. I have a few of her cook books, and I try to watch any show she is on doing a cooking demo. She makes it look easy.

I am known as THE cook in my family now. My food has been compared to my mom’s cooking style which, for me is the highest compliment! Below is my recipe for Homemade Baked Mac & Cheese. Enjoy!

1 16oz. Box of Elbow macaroni noodles

1/4 cup of milk

3 eggs

1can of cream of mushroom soup

1 16 oz box of Velveeta cheese, chopped into cubes

12 ounces of cheddar cheese

12 ounces of pepper jack cheese

1 1/2 sticks of butter, cubed

1/4 teaspoon salt

1/2 teaspoon pepper

Boil macaroni until fork tender, ( approx. 8 minutes) drain .

Chop Velveeta into cubes.

Beat milk, eggs, and cream of mushroom soup together, sit a side. Place cubed cheese and butter in your baking pan, pour macaroni into pan and stir until cheese and butter start to melt. Add salt and pepper.

And milk, eggs, and soup mixture. Stir until blended.

Add the pepper jack cheese and stir until blended.

Add half of the cheddar cheese and blend.

Pour the rest of the cheddar on top and place into oven at 350 degrees.

Bake for 15 minutes, then remove and stir it insure cheese is well blended and melting.
Place back into oven, and bake 25 minutes or until cheese is bubbling and golden brown.


MacCheese JT

Chocolate Coffee Martini

Martinis have transformed so much since the 1920’s. When I found out about the recipe contest for Icebox Coffee the first thing that came to my mind was a coffee martini. Martinis are one of the most widely known modern cocktails today. I know martinis can be known as a girly drink but, I think the coffee gives the martini a great twist. I just love how it turned out and hope you do too! Add this yummy cocktail to your menu for your next event!

1 ½ oz Whipped Cream Flavored Vodka (I used Smirnoff)
1 ½ oz Cold Brewed Icebox Coffee (Madagascar Vanilla)
¾ oz Coffee Liqueur
¾ oz Kahlua White Russian
1 bottle of Chocolate Flavor Syrup

Combine Vodka, Coffee, Coffee Liqueur, and White Russian in a cocktail shaker, add a few ice cubes; Cover the cocktail shaker with top and shake until very cold; Drizzle Chocolate syrup on the inside of the glass and strain cold martini in the glass. Cheers!

Tip: You can also use plain vodka for a stronger taste

White Wine Berry Spritzer

This white wine berry spritzer is the perfect cocktail for your party on the patio this summer! It is light and so refreshing! It is amazing how something so quick and easy taste so good. This cocktail will be added to your recipe rolodex! Cheers!


1 bottle of White Wine (I used Moscato)
1 lemon lime soda or bottle of sparkling water
Strawberries and Blueberries for garnish

1. Pour each glass half full with white wine
2. Top each glass off with soda or sparkling water
3. Drop a few Berries of your choice on top (I used strawberries and blueberries)



Red, White, and Blue Fruit Kabobs

Happy Foodie Friday!

I don’t know about you guys but, I have been in the red, white, and blue spirit from fashion to food all week. I just love the holidays! Are you still thinking about your menu for the 4th of July? These Red, White, and Blue Kabobs will add the perfect touch to your menu. Happy Cooking!

1. 1lb of strawberries
2. 1 6oz container of blueberries
3. 1 6oz container of raspberries
4. 1 10oz bag of marshmallows (Large or Mini)
5. 1 package of mini skewers
1. Wash your strawberries, blueberries, and raspberries
2. Cut the stem off the strawberries (You can cut them in half or leave them whole)
3. Push a strawberry or raspberry on each skewer
4. Push one large marshmallow on each skewer
5. Push 2-3 blueberries on each skewer


Bonus Tip: You can substitute the marshmallows for bananas. These kabobs also go great with my yummy fruit dip on the website as well. These kabobs will make a great food activity for the kids!