Old-Fashioned Macaroni and Cheese

Is macaroni and cheese a vegetable?! Don’t answer that… I’m not sure I would want to hear the answer. It doesn’t matter though, because this recipe is the perfect side dish, no matter what the main course is.

Several people have written to me and wanted to know if I have a recipe for macaroni and cheese. Yes! I do. It’s simple, easy, old-fashioned and so good you will want to make it again, and again, and again…

Old-Fashioned Macaroni and Cheese Blaise the Baker

Old-Fashioned Macaroni and Cheese

1 pound (about 6 cups cooked) elbow macaroni
2 cups grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1 stick (4 oz.) salted butter, cubed
3 large eggs
1/2 cup sour cream
1 1/2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper

Start by preheating your oven to 350 degrees F.

Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Next, bring a large pot of water to a rapid boil. Salt the water generously, before adding in the pasta, for added flavor to the pasta.

Once the macaroni is cooked – drain well and return to pot over low heat. Stir in the grated sharp cheddar cheese and cubed salted butter. Stir until the cheese and butter have completely coated the warm pasta.

In a medium sized bowl, whisk together the large eggs, sour cream, whole milk, salt and black pepper until thoroughly combined. Pour this mixture over the cheese and butter coated macaroni and stir until well mixed.

Place the macaroni mixture into the prepared baking dish, and top evenly with the grated mild cheddar cheese.

Place in preheated oven and bake for 40 minutes until hot and bubbly.

Remove and allow to cool slightly before serving.


PIN IT: https://www.pinterest.com/pin/570901690241526213/

Blaise the Baker Book Club Review – The Book of Joan

I’m starting a new section on my blog called “Blaise the Baker Book Club Review” – where I will review books that I love and want to share with everyone between my “official” book club selections. I hope you all enjoy!

The Book of Joan Blaise the Baker Book Club Review

“The Book of Joan” By: Melissa Rivers

Growing up I told everyone that Joan Rivers was my “Hollywood Grandma”. I know she was controversial, and not everyone liked her, but there was something magnetic about her and I just fell in love with her from day one. I never got to see her perform “live” (although I was close to seeing her in Chicago one year for my Birthday), but I did enjoy seeing her on TV and reading her books.

She was such a character.

When I got the news of her passing away, I was blown away. She seemed so healthy and so together just right before her untimely death – it was a complete and utter shock! I was so upset… I grew up with her “in my life” and it was a shock for me. Even thought I didn’t know her personally, I felt like I did.

I wasn’t that familiar with her daughter, Melissa, until after her Mom’s passing. I was really impressed with how she handled herself in the public eye after the fact, and how she maintained somewhat of a “normal” life for her and her son, Cooper.

When I heard the news that Melissa was writing a memoir of her Mom, I was really excited. I wanted to know the stories that only Melissa knew – “Mother to Daughter” stories…and this book doesn’t disappoint! It is full of stories – both funny and sad – that you will want to read again and again.

Melissa talks about stories and memories from her childhood, all the way up to just right before her Mom passed. Without giving everything away – let me just say the ending of the book wraps up nicely, but is an emotional read.

After reading, I was really appreciative of Melissa’s honesty and truth in writing this book in memory of her Mom. It’s a wonderful tribute that I highly recommend for those who still love and miss the incredible Joan Rivers.

To buy “The Book of Joan”, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.


Peanut Butter Chocolate Chip Cookies

I love peanut butter – I love chocolate – but then again, who doesn’t?! These cookies combine both into a beautiful soft on the inside, crispy on the outside, cookie perfection.

These are really best if made in advance, put in the refrigerator (for a few hours) or the freezer (for a couple hours) and then baked. Why? The flavors really blend together, and I think they’re better… but you can make them straight from stirring them up, if you want. There are no rules. 😉

Peanut Butter Chocolate Chip Cookies Blaise the Baker

Peanut Butter Chocolate Chip Cookies

2 sticks (8 oz. total) unsalted butter, softened
1 cup creamy peanut butter
1 cup white granulated sugar
1 cup dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 oz.) bag of semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour

Start by preheating the oven to 350 degrees F, and line three large baking sheets with parchment paper.

In a large bowl, combine the softened unsalted butter, creamy peanut butter, white granulated sugar and dark brown sugar together until light and fluffy.

Stir in the eggs, one at a time, until well mixed. Then add the pure vanilla extract.

Next, add the white all-purpose flour, baking soda and salt. Stir just until combined, being careful not to over mix the dough.

Gently fold the chocolate chips into the batter.

When ready to bake, place tablespoon size amounts of dough on prepared baking sheets about 1-1/2 inches apart. Place in preheated oven for 13-15 minutes.

Remove and allow to cool on the baking sheets before removing.


PIN IT: https://www.pinterest.com/pin/570901690241418044/

Foolproof Marinade

Today my family and I are celebrating Father’s Day with a cookout, or a “BBQ” I call them, and I whisked together my “foolproof marinade” that I just know will be delicious with the ribeye steaks we have. I’ve used a variation of this recipe for years with all of my marinades for steak, pork, chicken… and it’s fabulous!

Adjust the flavorings to fit your taste buds. I like mine a little sweeter than most.

Blaise the Baker Foolproof Marinade

Foolproof Marinade

1/2 cup vegetable oil
1/2 cup pure honey
1/4 cup yellow squeeze mustard
1 teaspoon white vinegar
2 teaspoons salt
2 teaspoons black pepper

In a medium sized bowl, whisk together the vegetable oil, pure honey, yellow squeeze mustard, white vinegar, salt and black pepper until combined.

Rub on steaks, chicken, pork, etc. and allow to marinade for 2 hours minimum.

When ready to cook, wipe off excess marinade and cook accordingly.


PIN IT: https://www.pinterest.com/pin/570901690241381354/

Chew This – Simple Strawberry Pie

Strawberry season is here! (or gone, depending on who you ask…) and this pie is the perfect way to use those delicious, tender, ripe berries…

The 2nd best way!? My “Simple Strawberry Jam”, here – https://blaisethebaker.com/2014/06/04/simple-strawberry-jam/

This pie uses a homemade crust (this most delicious pie crust recipe is inspired by my Grandma Barbra) and strawberries, almost made into a “jam” filling. This isn’t your typical strawberry / strawberry glaze recipe…it’s so much better!

Try it today…

Strawberry Pie Chew This Blaise Doubman

Simple Strawberry Pie



PIN IT: https://www.pinterest.com/pin/570901690241377508/

Old-Fashioned Oatmeal Raisin Cookies

Who doesn’t love a delicious oatmeal raisin cookie? This recipe is an old-fashioned flavor that will take you right back to your childhood. I’m personally more of a fan of the dough (don’t tell anyone) than the cookie – but these really are the best recipe I’ve come up with for this type of cookie.

Try them and let me know what you think…

You can make this dough in advance, placing it in a covered container in the refrigerator, and bake off the cookies later. I find this really gives the dough time to develop it’s flavors fully. Needed time in the refrigerator would be 12 hours minimum, or two hours in the deep freeze.

Old-Fashioned Oatmeal Raisin Cookies Blaise the Baker

Old-Fashioned Oatmeal Raisin Cookies

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups white all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)
1 cup raisins, mixed with 1 heaping tablespoon white all-purpose flour (to prevent the raisins from sinking to the bottom of the cookie)

Start by preheating the oven to 350 degrees F, and line two large baking sheets with parchment paper.

In a large bowl, combine the softened unsalted butter, dark brown sugar and white granulated sugar until light and fluffy in texture.

Add in the eggs, one at a time, and then stir in the pure vanilla extract.

Next, add the white all-purpose flour, ground cinnamon, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal and raisins.

Using a tablespoon or tablespoon-sized cookie scoop, place dough on prepared baking sheets, leaving about an inch in between each cookie.

Place cookies in preheated oven (one sheet at a time) for 15 minutes exactly.

Allow the cookies to cool on the baking sheet before removing.


PIN IT: https://www.pinterest.com/pin/570901690241356270/

Sprite Biscuits

When my Grandma Barbra and I first made these, we both fell in love with them! So tender, delicious and quick – you won’t believe there’s only 4 ingredients – and perfect for breakfast (with butter and jam) or dinner (with butter and honey). No rolling pin? No problem – for this recipe, one is not required.

Try these today…

Blaise the Baker Sprite Biscuits

Sprite Biscuits

2 cups all-purpose baking mix, plus more for sprinkling (I use “Jiffy” brand)
1/2 cup sour cream
1/2 cup Sprite
5 tablespoons salted butter

Start by preheating your oven to 450 degrees F.

Put the five tablespoons of salted butter in a 9-inch square pan and place in oven to melt gently, while you prepare the biscuits. Be sure to keep an eye on it. You want the butter melted – not burnt. If the butter burns, throw it out and start again – with a better eye on it the second time.

In a large bowl, “cut together” the all-purpose baking mix and sour cream with a fork or two knives. Be careful with this part, and have a light hand about it. Don’t over-mix the dough – very important.

Next, gently stir in the 1/2 cup of Sprite. Stir until a soft dough forms together.

Take about 1/2 cup of additional all-purpose baking mix, and spread it on a clean work surface, in preparation for rolling out your dough.

Knead and roll the dough in the all-purpose baking mix, until well coated. Use your fingers and hands to pat the dough out. Using a biscuit cutter (or the bottom of a drinking glass – which is what I use), to cut out the biscuits. (This recipe makes nine biscuits total.)

Take the 9-inch square pan from the oven, place the cut biscuits right in the pan, on top of the melted butter and return to the oven, until brown, which will take about 13 minutes total.

Once baked, remove from the oven and allow to cool slightly before serving.


PIN IT: https://www.pinterest.com/pin/570901690241337931/


I’m loving the fresh new look of my website – and I’m so excited about this “new beginning”! I can’t thank you all enough for your love and support (not to mention your loyal dedication and amazing feedback). It means everything to me. Please also check me out on…

Facebook (http://facebook.com/blaisethebaker)
Twitter (http://twitter.com/blaisethebaker)
Instagram (http://instagram.com/blaisethebaker)
Pinterest (http://pinterest.com/blaisethebaker)

And again, THANK YOU! Onward we go…


Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –

Week in Review Blaise the Baker

Chocolate Fudge Pudding Cake
(featured in “Chew This”)

MAKE IT: https://blaisethebaker.com/2015/06/07/chew-this-chocolate-fudge-pudding-cake/
PIN IT: https://www.pinterest.com/pin/570901690241171583/

Grandma Barbra’s Old-Fashioned Chocolate Chip Cookies
MAKE IT: https://blaisethebaker.com/2015/06/08/grandma-barbras-old-fashioned-chocolate-chip-cookies/
PIN IT: https://www.pinterest.com/pin/570901690241196060/

Slow Cooker BBQ Pineapple Chicken
MAKE IT: https://blaisethebaker.com/2015/03/17/slow-cooker-bbq-pineapple-chicken/
PIN IT: http://pinterest.com/pin/570901690240050407/

Cake Pops (cake balls)
MAKE IT: https://blaisethebaker.com/2015/06/10/cake-pops/
PIN IT: https://www.pinterest.com/pin/570901690241223372/

Cooked to Death Green Beans
MAKE IT: https://blaisethebaker.com/2015/06/11/cooked-to-death-green-beans/
PIN IT: https://www.pinterest.com/pin/570901690241234057/

Hope you enjoy!

Cooked to Death Green Beans

This is a recipe from my Grandma Barbra that has been enjoyed by everyone in the family for several years. The secret in this delicious side dish, is the boiling. You must boil these for 1 hour – 60 minutes – no less. You can’t just walk away and leave these either. You need to keep a close eye on them, because you will need to add about 5-6 cups of water, to the beans, over the course of the hour they are boiling. Believe me though – they are out of this world incredible!

You can use fresh green beans, frozen or canned. Just use the same amount of fresh beans, to canned or frozen. Also make sure you use the beef bouillon cubes for this recipe. They are what some consider “old-fashioned” cooking – but that is really all that will work here, for this particular recipe.

Cooked to Death Green Beans Blaise the Baker

Cooked to Death Green Beans

4 (14.5 oz) cans cut green beans
2 beef bouillon cubes
Black Pepper

Empty contents of cans into a large pot over medium heat. Do not drain the cans of green beans. If you are using fresh or frozen green beans, add 3-4 cups of water to the green beans in the pot.

Add black pepper to taste and the beef bouillon cubes, then stir.

Increase the heat to high and allow beans to boil for at least 1 hour – 60 minutes.

When ready to eat, reduce heat to medium and then serve.


PIN IT: https://www.pinterest.com/pin/570901690241234057/