southerncooker's Reviews
174 recipe(s) reviewed. Showing 1 to 50Sort by: Title | Date 
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Website: Leite's Culinaria
What a fun project. Delicious, too. So far I've used the homemade mustard on a meatloaf sandwich and a BBQ sandwich, and it was perfect. I had my son-in-law, who adores mustard, try it, and he ate it on some Ritz crackers and gave it his seal of approval.
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The first thing I have to say is this will be my new go-to recipe for rhubarb crisp. We love rhubarb in this house (except for my son and son-in-law), and this was definitely a big hit here. Even though this is a really simple recipe, the orange zest really makes the rhubarb sing. My daughter smelled the filling simmering and said this smells amazing and asked what's in it. She couldn't believe it was just rhubarb, orange zest, and sugar. The topping is perfect too, as it doesn't overwhelm the filling. Whipped cream was a great addition to this warm dessert, but my daughter and I agreed it would be good even without the whipped cream. In just a little over 45 minutes, with only about 15 of those hands-on time, you have a perfect dessert to top off most any meal. Next time I have a craving for rhubarb, I know what I'll be making.
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I'd never tried an egg cream, since I'd assumed from the name that I wouldn't like it. Wrong! My daughter and I were both pleasantly surprised that we enjoyed this very much. We both love chocolate, and although neither of us is a big seltzer fan, in this drink it works. I wasn't able to find Fox’s U-Bet chocolate syrup that the author says is used in New York egg creams, nor was I able to find Recchiuti’s Extra-Bitter Chocolate Sauce, which is suggested for the San Francisco version. The only thing I found in my local grocery store that was the closest thing to chocolate sauce was in the ice cream toppings section, and it was Smucker's Special Recipe Dark Chocolate topping. I think we found a new drink to enjoy in the warmer months.
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This spice rub is perfect for pork chops, and the amount as written was the perfect amount to get a nice crust on the pork. I loved the earthy taste the coffee grounds lent the finished dish, and how well this flavor balanced the sweetness of the turbinado sugar and the hint of heat from the cayenne. We served ours with some slaw, green beans, baked potatoes, and garlic bread, and the pork went well with each of those. I'd definitely make this again. My chops were a bit thinner than the 3/4 inch thickness called for, so they were done after cooking about 3 minutes on each side.
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Although this grated carrot salad recipe is very good as written, we though it was even better with the addition of some fresh cilantro and a few dashes Sriracha sauce. Love the brightness the lemon lends to the carrots. And the salt and pepper perk it up quite a bit, too, but the addition of cilantro adds a little color and flavor, and the Sriracha helps to bring the salad over the top and spices it up a bit perfectly. It's quick and easy and so worth it. Great side dish for almost any meal. I served ours with some cashew chicken and mashed potatoes.
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What fun these cookies are to make. It's like a mix and match, choose your favorites recipe. My family and co-workers loved my version of best oatmeal cookies. I can't wait to try this recipe with other options. I love that you can make these so many ways. If you enjoy oatmeal cookies like I do, then you'll have fun with this recipe. Here's how I made mine:
Fat: Butter and peanut butter
Sugar: Brown and granulated
Spice: Cinnamon
Flavoring: Coconut
Flour: All-purpose and whole wheat
Stir-ins: None
Measuring device: Cookie scoop (this yielded 38 cookies which were perfectly baked at 14 minutes).
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I doubled the recipe with plans to make one quiche each for my husband, daughter, and me, and sure enough, the doubled recipe perfectly filled three 4-inch tart pans. The recipe was easy to follow and quick to put together. The baking time was right on the mark and they looked puffed and nicely browned and tasted wonderful. I made my quiche by the original recipe—not using any of the variations—and thought I’d miss not having cheese, but they were so good I didn't. I told my daughter after she ate hers about the lack of cheese, and she couldn't believe they didn't have any. I’ll be making these again, and maybe I'll even try some of the variations.
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My family and I loved this football cheese ball. My son is a big fan of cheese balls, and I think this just might be his new favorite (bacon, cheese, and jalapeños are three of his favorite foods). I'd never thought of using the stand mixer with the paddle attachment to mix a cheese ball, but this method worked perfectly. Making the cheese ball into a football was a nice idea and would be great for a tailgating or Super Bowl party. We're not much for watching football here, but we had no problem eating a football that was this good. We'd disagree with this cheese ball serving 20, though. At least in this house.
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Wanna make some friends? Then whip up a batch of these little gems. I took some to work and my co-workers loved them, as did my family. I decided to use dark chocolate Hershey's Kisses for half the recipe and Reese's Peanut Butter Cup Miniatures for the other half. They were both hits. The dough is easy to whip up in a stand mixer and the baking time was perfect. Do be sure and follow the instructions to let the cookies cool before removing from the baking sheet, as they are indeed fragile. My daughter is usually our cookie baker but even I—the non-cookie baker—got wonderful results with this recipe. I can't wait to make these again and see what else I can come up with to put in the center of each cookie.
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We loved these homemade Kind bars and I know I'll be making these again and again in many variations. They're quite easy to make and so much better than the ones I've tried from the store. At first I thought the bars weren't going to hold together, but I let them cool just a little longer than 20 minutes before cutting and they did quite well. I think any longer and they would have crumbled, any shorter and they would have fallen apart. Using foil to line the pan worked perfectly to lift the cooled bars, and the plastic wrap sprayed with cooking spray worked wonderfully to help press the bars into the baking dish. I used light corn syrup and toasted brown rice cereal; cashews, sunflower seeds, pecans, and almonds for the nuts; and for the dried fruit I used apricots and mango. I omitted the salt.
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A delicious and warming way to end your day. Easy to make and delicious to drink. What more can I say? I'd never tried Irish coffee, but always meant to. Glad I did with this recipe. Perfect for the weather we've been having.
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LOVED these! I couldn’t stop popping them in mouth. They were tangy but sweet, delicious and as pretty to look at as they are tasty to eat. I reused my leftover syrup and made a second batch and it was just as good as the first. (I just reheated the syrup, let it cool a couple minutes, and then poured it over the cranberries.) The second time I didn’t bother to add more sugar after the 2-hour drying time, as none of the sugar stuck when I did that the first go-round. I plan on making these often when cranberries are in season. They’re great for snacking.
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My daughter and I love sweet potato biscuits so I knew I was going to have to try this cornbread. I’m normally not a lover of sugar in my cornbread, but it works with the sweet potatoes in this recipe. I did omit the pumpkin pie spice, though. We enjoyed ours by slicing into wedges and cutting them open and putting pats of butter inside. Very good. I used White Lily Self-rising cornmeal mix since that’s what I had in my pantry anyway.
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I decided to make a half recipe using the 80% ground beef suggested and another half recipe using ground turkey since my daughter was eating with us and she doesn’t eat red meat. Both batches were hits here. I was actually surprised since none of us really care for fennel, but it worked in this dish. We loved the flavor and moistness that the ricotta lent the meatballs. I liked that they were baked in the oven. Not sure it was necessary to heat the sauce before adding to the meatballs and returning to the oven, but maybe it gives the sauce a head start by not slowing the meatballs down, since it’s already hot when you add to the meatballs. Rubbing the olive oil on the pan probably also helped the meat not stick to my hands as I was rolling. I used panko for my bread crumbs, dried oregano, and store-bought pasta sauce. We had our meatballs over spaghetti. I did get a dozen meatballs with each half recipe. Baking time was spot-on.
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I made the Cheddar, Apple, and Bacon Sandwich and it was delicious. I made a whole sandwich for myself for supper. I don’t usually care for apples and cheese together. I know I’m strange that way, since most people do, but the thin slices of Granny Smith complemented the cheese and bacon, and worked for me in this. I used some really good aged white Cheddar. My applewood-smoked bacon was on the thick side and it took about double the suggested cooking time.
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My family loved these, as did my coworkers. We all agreed they’re similar to, but even better than, their store-bought relatives. I made mine with strawberry preserves and can’t wait to try them with other flavors such as peach, blackberry, blueberry, and cherry. Using the food processor made it super easy. I did have to add about 2 more tablespoons water to get my dough to come together, but everything else was spot-on, including baking time.
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We made the dark chocolate brownie bar version and they were delicious. Although these didn’t hold together very well when I cut them into bars, they were so good. My great-niece helped me with these and I think we didn’t get them pressed into the pan as tight as we could’ve and that might’ve been the problem. I’d definitely make them again. I love that there’s no added sugar in these; the dates give them just the right amount of sweetness.
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All my tasters enjoyed this one. I heard lots of mmms while everyone was enjoying his or her slice. I found the instructions for how to place the apple slices a bit confusing, though I understood better after looking at the photo. Mine wasn’t quite as pretty as in the photo but this didn’t deter from the taste. I’ll definitely be making this one again. The zest gave it such a bright flavor.
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I thought I’d be able to taste the coconut milk a little more, but if I hadn’t put it in myself, I’d have never guessed. These are very chocolaty, which I love. Not too sweet and with a hint of dark chocolate flavor, even though I used regular Hershey’s cocoa. I’d make these again. The perfect little something for a hot day. I got 12 small pops.
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I loved the peperonata. I could eat it all by itself. I decided to make steak peperonata subs with this recipe. The timing for cooking the peppers and onions was spot on, as was the timing for the sauce after adding the final ingredients. I like that the steak wasn’t cooked with the peppers; since hubby and son don’t care for the cooked sweet peppers on their sandwiches. This is a great way to make this so I can have some peppers on mine. I added Provolone cheese to our toasted sub rolls then piled the steak on the boys’ subs and loaded mine up with the pepper mixture and steak. A nice weeknight supper.
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I love iced tea so naturally I enjoyed these as well. It's like having your iced tea in the frozen state. Great idea for a hot summer day if you enjoy tea.
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This was my first Chicago-style hot dog and I really enjoyed it, so it won’t be my last. Here in North Carolina, if you ask for a hot dog all the way, you get slaw, chili, mustard, and onions. I’m not much for eating chili on mine, and have mine without chili even when I make it at home. I couldn’t convince hubby to try the Chicago dog, but my son and I enjoyed ours. I don’t care that much for sweet pickle relish, but it worked with all the other ingredients and I liked the way the buns were toasted with the butter and poppy seeds. I used Nathan’s all-beef hot dogs.
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Although this soup isn’t quite what I’ve had at some Chinese restaurants, it’s a great one to make and enjoy at home. I love that it uses ingredients that are easy to find. We enjoyed the addition of ground pork, but I think it would also be good with ground chicken, turkey, or even beef. After tasting it, I opted to add an additional teaspoon Siracha since we like ours on the spicy side. It tasted good when I tasted to check for more hot sauce or vinegar, but it was even better once it was in the bowls with the addition of a little more sesame oil. I’ll be making this one again when we’re craving hot and sour soup and can’t get to a Chinese restaurant.
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This was quiet good but I'd like a bit more chili flakes since I enjoy spicy. This was delicious with sourdough bread toasts. Loved to dip it in the tomatoey goodness. I used the optional extra parmesan cheese and chili oil. Both added great flavor. This is a perfect quick and easy breakfast, lunch or dinner just as the author states. I think one can of tomatoes would easily feed two people and there was enough room for 4 eggs if you prefer.
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I couldn’t justify using 8 slices of cheese on 1 sandwich, even thin sliced ones, but this was a great sandwich. I only used 1 slice of cheese on each slice of bread. Maybe my cheese was thicker sliced than the author’s but my son and I felt like this was plenty of cheese and we’re cheese lovers. I can’t imagine 8 slices on 1 sandwich. I’m sure it’s good that way and if you feel you can indulge that much then go for it. This sandwich is great on the sourdough bread with hot sauce added to your liking.
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As my daughter said, “these were awesome.” I’ve never had lettuce cups at a restaurant, but I’ve always meant to try them. Once you prep all your ingredients, it’s a breeze to put together. After we ate our first one my daughter suggested we add a few drops of Sriracha sauce and we enjoyed them that way, too. In fact, my daughter said she liked them better with the Sriracha. They’re a bit messy to eat, but so worth it. We minced everything with a knife instead of using the food processor, and I liked the texture this way. The cold, crisp lettuce was a perfect bed for the hot, cooked filling and the crunchy cashews. I couldn’t find unsalted cashews so I got lightly salted instead. I don’t have a wok but my trusty cast-iron skillet worked perfectly. I know we’ll be eating these again. We might add bean sprouts next time.
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This was an easy jam to make and I liked that it doesn’t require pectin and that you can store it in the fridge. My family loved this jam. I chose strawberries, blackberries, and raspberries, since those looked best in my local market. I can’t wait to try this recipe using freshly picked berries, as I’m sure it’ll be even better, if that’s possible. Since I didn’t have a candy thermometer, I used the frozen plate option to test the jam for readiness. The jam was perfectly cooked at the suggested time of 1 1/2 hours. Even though this takes a while to cook, it’s well worth the wait, and you can busy yourself in the kitchen preparing other things while it cooks, just giving it an occasional stir and checking how it’s progressing. I only made a half recipe, which worked great, as I ended up with two not-quite-full pint jars. I had a jar to keep and one to send home with my daughter. Next time I’m sure I’ll make a whole recipe since it was such a hit at our house. I’ll be using this recipe often this summer, I’m sure.
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I’m always on the lookout for new ice cream recipes. My family often gets together on Sundays at my mom and dad’s home to cook and visit. We frequently make ice cream for dessert in the spring and summer. This one was a hit with my family. I love all the berries. I did use the optional kirsch, but it was such a small amount I’m not sure I could really tell it was in there. Nevertheless, the ice cream was delicious and is one we’ll make again, I’m sure.
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My hubby, son, daughter, and son-in-law loved these. I cooked my two 3-pound racks of baby back ribs in my original, oval, 6-quart Crock-Pot Cook & Carry Slow Cooker. I placed each rack upright, wide-end down, meaty sides facing outward, as advised in the recipe. Doing this, I had to curl 1 rack a bit around the other to get them to fit. My cooker is programmable on high for either 4 or 6 hours and low for either 8 or 10, so I set mine for 8 hours, which turned out to be a bit long. When I tried removing the racks with tongs, the bones fell out of most of the ribs. I did manage to get some out with a few bones intact. I wasn’t able to put them on a wire rack on the baking sheet, so I just put them on the aluminum foil. The broiling did help the taste, as the ribs were much tastier after painting on the sauce and broiling. Hubby loved that they were so tender. I used bottled Stubs BAR-B-Q sauce since my family enjoys it.
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This is my kind of cookie recipe—easy and delicious. I decided to make a half batch and ended up with 29 cookies. I mixed my dough using my daughter’s KitchenAid mixer. When I started mixing the dry ingredients with the butter, I thought it wouldn’t come together as a dough, but after about 4 minutes on medium, presto, there it was. It took about another minute after adding the liquid for the dough to become smooth. It was easy to mold and after wrapping it in plastic wrap I left it in the fridge overnight. The next day all I had to do was roll it out between 2 pieces of plastic wrap and cut it into cookies. I used a 2-inch round cookie cutter and they were perfectly baked at 8 minutes. My daughter loved them so much she took half of them home with her. If you love chocolate like we do, then you’ve gotta make some of these cookies. You won’t be sorry.
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This is a very refreshing drink and one I think we’ll enjoy all summer. I used the agave syrup since I had some on hand. We didn’t think it made it sweet enough so I also added some simple syrup I had in the fridge. This was delicious served immediately over ice, but became a little bitter after sitting in the fridge for a while. I think the bitterness may have been caused by the lemon and lime quarters that were added to the pitcher. Next time I think I’ll just omit those.
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This tuna melt was very good but a little messy to eat. The filling was warm and the cheese melted perfectly in 7 minutes. Next time I’ll just add the diced cucumber to the tuna mixture since it wanted to fall off the tomato. The lemon juice gave a nice flavor to the other ingredients
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These are quite sweet and buttery, so a small square goes a long way to satisfy a sweet tooth. At first I wasn’t sure about this recipe, but the flavor won me over. I also like that it’s a one-bowl recipe. I baked mine for 35 minutes and the middle was still quite jiggly. I couldn’t cut it into brownies while it was still warm, but once completely cooled, though, it was easy to cut. I used dark chocolate, which I love, in place of chocolate chips.
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I thought these were quite good and the cheese sauce much easier to make than expected. I did use the option of Parmesan instead of Gruyère since I had it on hand and didn’t want to make a trip to the store just to get another cheese. I’m sure they’d be just as delicious with Gruyère and next time I have some on hand I’ll try them that way too. I don’t buy small eggs, though I did have some that were supposed to be large but looked on the small side, so I used those. I took the muffins out of the oven after 15 minutes and they were almost perfect for my taste. The white was just a little underdone, so I left them baking for 5 more minutes. After the extra 5, there was one spot in the yolk that was a little more cooked than I prefer. I like my white done but yolks very runny. Hubby on the other hand likes his yolks completely done so I cooked his for 25 minutes. I baked these in a silicone muffin pan and they came out perfectly by scooping them with an oversized serving spoon.I think 2 muffins per person is the perfect serving size unless you serve them with fruit; then I think 1 per person would be fine.
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When I got a spiral-cut ham to fix for our Easter dinner last year, I remembered this recipe and I knew I had to try it. I’m so happy that I did. I got rave reviews from all my family. My dad, who rarely gives out compliments on food, kept going back for more and said it was really good. That’s high praise from him. Like Renee, I used fresh-squeezed orange juice, but I’m sure if store-bought is all you have on hand, it would still be delicious. I put the drippings from the bottom of the pan in a bowl and some of us added a little drizzle over our ham on our plate. My niece even put a little on her mashed potatoes and said it was great. This was a nice change from our usual brown sugar and pineapple ham. I think I’ll be making this one again.
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I decided to halve this recipe since it was only hubby and me, but I’m happy I got enough ingredients to make this one again since we both loved it. We really enjoyed the addition of the coconut cream; the cold went well with the hot bananas and syrup. The orange juice and brandy added such a nice touch and I was surprised that it wasn’t overly sweet with the brown sugar. This is a recipe I’ll be using again. It’d be a great entertaining dessert since you could do the reduction of the orange juice ahead of time and then it only takes a few minutes to finish the dish
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This was delicious. The flavors were fantastic. I’ll definitely be making this one again. I only had one problem with this recipe: even after cooking for over an hour, the liquid didn’t get as thick as I like for a pot pie. Next time I’ll add a bit of cornstarch if it doesn’t get thick enough. This was still a big hit at my house, as we loved it. It made a great Sunday supper on a cold winter night.
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Daughter and I loved this; hubby thought there was a bit too much bell pepper for his taste, though he still liked it. I thought all the flavors in this soup came together perfectly. (I couldn’t find Caribbean or Cubanelle Peppers and my store didn’t even have an Anaheim, so I used a red bell. I didn’t use the optional fire-roasted pepper nor the drizzle of olive oil. Next time I’ll use a little less bell pepper.) It was the perfect winter Sunday supper. We had ours with some cornbread, which complemented it nicely.
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At first glance I didn’t think I’d enjoy these since I don’t care for many savory recipes that call for star anise and cinnamon, but this was an exception and I’m glad I forged ahead and tried them. The ginger and pepper (I used Aleppo pepper since I didn’t have any of the others suggested) gave them a nice touch and I enjoyed them with the Chinese dinner we made to celebrate the Lunar New Year. Many in my family didn’t enjoy them so I guess these aren’t for everyone’s taste. My mother-in-law really enjoyed them, though. My son said he would’ve liked the radishes if I’d omitted the sugar, but I think that’d really make them too sour since I thought they were tart as is. I’ll be making these again for those of us who did enjoy them.
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I made two of these for hubby and me. I was surprised that we both enjoyed them on this cold winter night—neither of us are really hot alcohol drinkers and I didn’t know if we’d like the whipped cream on top; but oh yeah, we did. This is a nice after-dinner drink on a cold night, for sure. I whipped my own cream and put it in the fridge with the simple syrup until we were ready for our drinks. I used The Christian Brothers Brandy. Not really a brandy drinker so wasn’t sure which one to pick up, but we were happy with this one.
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These are amazing. I could hardly stop eating them. Hubby loves Korean food. The first thing he said was “This has sesame oil in it, and it’s great.” I found some wonderfully fresh, smallish radishes with the tops still on them. This recipe makes a great appetizer and a nice snack as well. I’d even consider serving it as a side dish with an Asian-themed meal. I think you could easily serve 4 or 5 as an appetizer.
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Need an easy alternative to frozen fish sticks then this is the recipe for you. These are easy and much more tasty than the ones in a box or bag. Better for you too I'm sure. We enjoyed them very much and I think kids would be very happy with these. I used white fish for my fish and I did serve mine with a squeeze of lemon, which gave them a nice brightness and catsup but if you're a tarter sauce lover I'm sure they'd also be good with that. I pan fried mine instead of deep frying. I loved the crispness of this and how quickly they were done.
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So easy to make but quite delicious on morning toast. I spread mine on cinnamon raisin toast and it makes a fast, quick breakfast that is perfect with a cup of hot tea or coffee. I wasn’t able to find fromage blanc so I used the tip of substituting goat cheese with a little milk. About a tablespoon of milk with a 1/2 cup of goat cheese made a perfectly delightful spreading consistency in a half recipe. A tablespoon of honey brought this spread to the perfect sweetness level. I’ll be making this one again and it’ll be a whole recipe next time. Wonderful breakfast for those times when you’re in a rush but want something delicious and filling.
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Even though this recipe takes a bit more work than most chocolate chip cookie recipes, it’s worth the extra effort. I actually enjoy the chewy chocolate chip cookies that my daughter makes better, but these crisp ones are still fantastic and a close second to hers, and I especially loved the bittersweet chocolate in these. My daughter helped me with the rolling and stacking. When we were making them, we wondered how all that chocolate was going to fit between those layers, but it worked out great. The baking time was right on the mark at 12 minutes for a perfectly done cookie. I ended up with 29 cookies instead of 20, but no problem there, more to eat and share. I used a Silpat with great success. Be sure to leave the suggested 3 inches between cookies when baking as they do spread. I made part of the batch with the salt and egg wash, part with just the salt, and part plain. Daughter and I enjoyed the salted ones best, with or without the egg wash. These are great with a glass of milk or a cup of coffee. A recipe we’ll be sure to add to our files.
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Although these are called Breakfast Oven Fries they are good anytime of day. I’ve made these twice already. The first time I made them for breakfast and they were delicious with eggs and sausage. I cooked them for 40 minutes and they were crisp on the outside and a bit soft on the inside. The second time I made them to go with some homemade baked fish sticks. I baked this batch for the whole hour. They were still good and on the crunchy side. I will be making these again.
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I was a little worried when the batter was so thick. (I don’t bake cookies often since my daughter is a great cookie baker.) I shouldn’t have worried since these turned out great. I heard lots of mmms when my tasters got loose on them. Mine baked up perfectly crisp but also a little chewy in 14 minutes. I didn’t try any of the optional mix-ins but might next time. I used golden raisins since that’s what I had on hand. I ended up with 20 cookies using a small ice-cream scoop. I usually have all these ingredients so there’s no excuse not to whip them up again when hubby has a craving.
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Great hearty, warming soup for a cold winter’s night. I highly recommend eating with the suggested warm crusty bread, as it went so well with the soup. I used toasted and lightly buttered Italian bread. I did use bacon instead of pancetta, since it’s more budget friendly and of course easier to find in our area. Since I already had chicken stock on hand, I used that in place of the vegetable stock, but I’m sure that would have been just as good. Two medium-ish russet potatoes gave me the desired 14 ounces. I was able to find farfalline. I loved having both pasta and potato in the soup and enjoyed the flavor the Parmesan and leek lent the soup, as well as the color and flavor of the carrot. Not sure how much impact three tablespoons of canned tomatoes gave the soup, and next time I might just add the whole can–minus the juice, of course–to save on waste.
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I decided to make these with the optional choice of limes instead of lemons. I made a half-recipe and got 2 dozen cookies. Next time I’ll be making a whole recipe since these were delicious. The only thing I’d do differently is to roll the cookies in the confectioners’ sugar instead of dropping them into a resealable plastic bag. These cookies are delicate and some of them fell apart after tossing them into the bag. I love the tartness of the lime juice and zest along with the sweetness of the sugar. These are small cookies but pack a delightfully large punch. YUM!
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We enjoy grilled cheese sandwiches in many forms and this one with a little soul was very good as well. Since it was only hubby and I for supper, I made 2 sandwiches, but this recipe is easy to adapt for 4 or 6 or however many sandwiches you need. This was a perfect, easy work-night supper that warms your soul on a cold night. We enjoyed ours with some tomato soup. I’d never grilled a cheese sandwich with a lid on the pan, but it worked well to help the mound of cheese melt. The addition of ham helps bump the sandwich up a notc
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These are very tasty and not that hard to make. Do be sure to press the mixture into the mini muffin tins and to let them sit in the tin for at least 5 minutes, if not more, before placing them on your serving platter. Some of mine came apart when I was trying to get them out and I think it was because I didn’t press some of them in good enough or I didn’t let them sit long enough. Mine were perfectly baked after 12 minutes. I chose to use ditalini and used the optional Dijon mustard, which I think gave them a nice touch. I did reheat a few as directed and it worked perfectly. We all thought these were a fun way to make mac and cheese and would be a great appetizer.
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