Oh, KFC. What are you doing to us?

The Colonel has been known for his mashups in the past, and now he’s bringin’ this:

The Mac & Cheese Bowl.
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Imagine a base of mac and cheese, topped with popcorn chicken, and then more cheese. Get one in original or spicy (coated in Nashville hot sauce).

Run to KFC now.

P.S. Hopefully, no runs will happen later…

In our opinion, maple should be the “flavor of fall”. Not this driven-into-the-ground pumpkin spice.
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Burger King must feel the same way. The King just debuted three new maple waffle sandwiches to its menu.
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Egg, cheese and meat (ham, bacon, or sausage) are nestled between a maple waffle bun. Oooh, mixing things up. A bun is better than a flappy pancake acting as a bun!

Each sammie is $3.49 and only available at breakfast time.
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Oh, they’re only here for a limited time. 

#MapleMatters

We love Fall. The pleasant daytime temperatures; the cooler nighttime temperatures. The changing leaves. Maple. Lightweight sweaters to cover our never-ready-for-summer bodies.
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We accept that our society is in hurry-up mode—for example, who’s gonna be the first to put their pumpkin spice product out. But this. THIS we will not ever accept.

​Yeah. Not a joke. Pumpkin. Spice. Spam.

Spam ain’t the best food choice, and reminds us of our penny-pinching upbringing. A rectangular, gelatinous, sodium-overloaded “meat” product cannot be hip-ified with the pumpkin spice movement!

According to Hormel: "True to the brand's roots, SPAM® Pumpkin Spice combines deliciousness with creativity, allowing the latest variety to be incorporated into a number of dishes, from on-trend brunch recipes to an easy, pick me-up snack."

We’re only picking this up to use as a weapon. Or doorstop. Or gag gift.
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Don’t. Just. Don’t.

Since our last post was about breakfast, and we love breakfast—why not continue that sweet roll with—a cheese Danish recipe. See what we did there?
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We say have a big ol’ slice of this, then go back to sleep.

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 packages 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 egg
1 egg white
1/2 cup powdered sugar (for glaze)
1/2 tsp vanilla extract (for glaze)
2 tbsp milk (for glaze)

Instructions:
Preheat oven to 350* degrees. Grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for about 20 minutes.

*Recipe courtesy of Recipes And Me
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Crack Wise Wonders: love the recipe, but can the title be any wordier? 

There’s nothing better than a yummy breakfast. And when you can share the yumminess with that special someone—even better. Awww... Or, just be a pig and eat it all yourself. 
Get a crackin’ with this morning (or anytime) meal.

Ingredients:

2 Pillsbury Grands! frozen Buttermilk biscuits (from 25-oz bag)
2 Eggland's Best™ eggs large
1 tablespoon butter
¼ cup Sargento shredded cheese (1 oz)
1 Smithfield Hometown Original pork breakfast sausage roll

Directions:
Heat oven to 375°F. On ungreased small cookie sheet, place biscuits 2 inches apart. Bake 20 to 24 minutes or until golden brown.

After 15 minutes of baking, start making filling. In small bowl, beat eggs with whisk until mixed well. In 8-inch nonstick skillet, heat butter over medium-high heat until hot and sizzling. Add beaten eggs; quickly begin stirring eggs continuously with heat-resistant spatula. As eggs begin to thicken, stop stirring and cook an additional 30 to 60 seconds or until eggs are set. Fold eggs in half; turn off heat. Top eggs with shredded cheese; cover and let stand about 2 minutes or until cheese melts. Cut eggs in half.

Make sausages as directed on package. Split warm biscuits horizontally; place on 2 individual serving plates. Place egg and sausage on bottom halves of biscuits. Cover with top halves of biscuits; serve immediately.

*Note: used sliced cheese if you prefer; use your favorite cooked breakfast sausage patty instead.

Coffee pods and instant coffee is so… eh. If you’re tired of compromising quality for single-serve convenience, then you’ll fall head over cup for Steeped Coffee.

Coffee lover and entrepreneur Josh Wilbur launched Steeped with the idea of combing the convenience of single-serve brewing with premium quality, ethically sourced coffee.

Brewed similar to tea, Steeped Coffee’s nitro sealed Steeped Bags, along with their guilt-free packaging made using renewable and compostable materials, achieve the unthinkable: freshly ground specialty coffee in a single-serving. That’s why it earned the “Best New Product” award for their innovative packaging at the recent Specialty Coffee Expo. And, it’s barista-approved!

And, it’s just three steps to a perfect cup:

Submerge the single-serve coffee bag into hot water. Saturate the bag. Let it steep, baby.

Oh, and then… draaaank.
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Steeped Coffee comes in five different blends with a subscription service available.

Maybe you’re just too cozy sitting in your reclining chair to leave the house for your favorite nibble. We feel ya. If you can at least make it to the kitchen, you can make this easy recipe—then beach yourself in your recliner with a plate of these.

Ingredients:
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
8 small jalapeño chiles
1 container (8 oz) garden vegetable cream cheese spread

Directions:
Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles. Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves. Place 1 stuffed chile half on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet. Bake 14 to 18 minutes or until crescents are deep golden brown.
Note: Stir a couple slices of cooked and crumbled bacon into the cream cheese mixture before stuffing the jalapeños. (But that would then make this recipe Easy 4-Ingredient Jalapeno Poppers.)

*Recipe courtesy of Pillsbury. “A” for easy. “F” for the boring recipe title. Sheesh.

​August is National Sandwich Month! And if you’re like us, cheese is a component of any good sandwich. Our good friends at Crave Brothers Farmstead Cheese are experts in… cheese. So make sure you celebrate this wonderous occasion with cheese.

* Makes 2 grilled cheese sandwiches

Ingredients:
2 hard boiled eggs, peeled and diced
4-6 oz Crave Brothers Mascarpone
1-2 T mustard of your choice
Dash of Old Bay Seasoning
1 T chives, diced
Salt and Pepper to taste
4 slices rye bread (or bread of choice)
Butter for grilling

Directions:
Pre-heat panini grill or fry pan to medium heat. Combine all ingredients excluding the bread. Mix until fully incorporated and to taste. If mixture seems dry, add some more Mascarpone to combine. Spread two slices of rye bread with filling and top each with remaining slices of bread.

Carefully butter the panini grill or fry pan only where you will be placing the sandwiches. Place each sandwich down onto the griddle. Once the first side is browned and crisp, carefully flip the sandwiches over with a spatula and brown the second side. When both sides are crispy and hot – take sandwiches off of the heat, slice in half and serve.