Quick Shells and Cheese

** I got this recipe from Ree Drummond, The Pioneer Woman, off of Food Network. Last night was the first time I have ever made it, it has changed the way I eat mac and cheese now. It is so simple and quick, that you will not want to buy another box of mac and cheese again!**


1 pound of mini shells pasta

2 cups whole milk

1 TBS butter

2 cups grated cheddar Jack

8 ounces processed cheese such as Velveeta, diced

1 tsp. black pepper

1/2 tsp. salt

1/4 tsp. seasoned salt



Cook pasta according to the package directions

Heat the milk and butter in a large sauce pan over medium heat.

Add the cheeses and stir until melted.

Stir in the pepper, salt and seasoned salt

Drain the pasta, and stir it into the cheese sauce

Serve immediately


**I absolutely adore this recipe! The longest step was cooking the pasta! It came out so well that honestly I will not be making the boxed stuff anymore. I did not use the mini shells, because I had the regular ones on hand and it was still perfect!**


Yummy Ribs!

****Last night I made ribs and home made mac and cheese. I am posting both of the recipes here today, but separately. I got this recipe called Marie’s I Want More Ribs from Just a Pinch website. It is truly a super easy way to make ribs in the oven. Since I don’t and as far as I know can’t have a grill where we live, these are the next best thing!****



4 pounds pork ribs

3/4 cup light brown sugar

1 tsp. Smokehouse Maple (Grillmates by Mc Cormick)

1 tsp. Mesquite (Grillmates by Mc Cormick)

1/2 tsp. crushed red pepper

1 TBS. garlic powder

2 cups of barbecue sauce (use your favorite brand, I use Sweet Baby Ray’s)



Preheat oven to 300 degrees. Peel off the tough membrane that covers the boney side of the ribs.

Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides, being sure to get it in every nook and cranny.

Lay ribs on two layers of foil, shiny side out and meaty side of the ribs down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet and bake for 2 to 2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven.

Heat broiler. Cut ribs into serving size portions, usually 2-3 ribs each. Arrange ribs on broiler pan, bony side up. Brush on sauce.

Broil for 1-2 minutes until sauce is cooked and bubbly. Turn ribs over. Repeat on other side.


***I normally do not suggest that you buy name brand seasonings because they are so expensive, however, in this case it is totally worth it! Mc Mormick has a line of grill mates that are truly fantastic! I use them on a lot of things. I have made this exact recipe 3 times now and it comes out amazing every single time!***