The Misadventures of Cheri

Mortifying my kids one swimsuit at a time

The Uncle Buck Macaroni and "I Can’t Get Enough Cheese"

This month, Bake @ 350’s “Flavor of the Month” is dedicated to John Hughes. If you grew up in the 80’s, you know who he is. He either wrote, directed and/or produced some of the movies that defined our generation. Pretty in Pink, The Breakfast Club, Ferris Beuller’s Day Off. And what one of us would be complete without the glory that is National Lampoon’s Vacation?

When researching Mr. Hughes’ movies, I discovered, much to my complete joy, that he wrote, directed and produced “Uncle Buck.” Nothing sends my husband and I into more giggles than recalling scenes from this movie. And our favorite scene? The one where Uncle Buck (aka John Candy) discusses his recent need for cheese:

It’s driving me crazy. I’ve been eating a lot of cheese for some reason.

I got a craving for the stuff. Do you think maybe that’s an allergy?

Yeah.

I don’t know, I can’t get enough cheese. I feel like a big mouse.

So in honor of one of our all time favorite movies, I give you “Uncle Buck’s Macaroni and I Can’t Get Enough Cheese.” This is easily my favorite comfort food!!!

1/2 lb. macaroni
1 T butter
1 egg, beaten
1 tsp. salt
1 tsp. dry mustard
1 T hot water
3 c. grated sharp cheese
1 c. milk
1/2 c. seasoned croutons, crushed (I prefer Ritz crackers)

1. Preheat oven to 350 degrees.

2. Boil macaroni in water until tender and drain thoroughly.

3. Stir in butter and egg; mix mustard and salt in hot water and add to macaroni.

4. Add cheese, leaving enough to sprinkle on top.

5. Pour into a battered 2 quart casserole dish (8 x 8 baking pan works well, too). Add milk, sprinkle with cheese and croutons/Ritz.

6. Bake for 45 minutes or until the custard is set and the top is crusty.

7. Try not to eat the entire dish by yourself in one sitting.

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I Don’t Like Pie

Bake at 350

I’ll say it again. I. don’t. like. pie.

Which I think came as a huge surprise/downer to my husband once I married him. Because if I don’t like pie, I’m not gonna make it. I’m a giver that way.

Fast forward 17 years to this past 4th of July. I was for some reason yet unknown to me, in a wad to do a bunch of cooking and baking. It was just going to be the four of us for the celebration, but I wanted to make it special nonetheless.

And then I remembered that I still had some frozen blueberries that I had picked last year. And had thawed them because I was going to do something else, but couldn’t find the stupid Clear Jel I needed anywhere around here. I guess it’s very popular with the Amish and there aren’t many Amish who could help me get my hands on it around here. *sigh* I did finally find some in Battleground and that’s almost Amish country at times. And thinking that in my head made me literally laugh out loud at myself at my wit and sarcasm. Wow, did you even want to hear any of this?? Moving on . . . . . .

I decided to make a blueberry pie, so I revved up the computer and went to my favorite recipe site of all time . . . . . . Recipezaar.com and I found this recipe:

Blueberry Pie

5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar

1. SPRINKLE berries with lemon juice; set aside.

2. FIT half of pastry in a 9-inch pieplate according to package directions.

3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.

4. Pour into pastry shell, and dot with butter.

5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

6. Place pastry over filling; seal and crimp edges.

7. Cut slits in top of crust to allow steam to escape.

8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.

9. Cover edges with aluminum foil to prevent overbrowning, if necessary.

10. Serve with vanilla ice cream, if desired.

And it turned out cute, to boot (ignore the misshapen stars and the “gah she had no clue what she’s doing crust edge”):


This was the best blueberry pie I have ever had!! And I’m not just saying it because I slaved over the grocery store refrigerator to buy the pre-packaged crust. Everyone in my family went nuts for it. Of course, I think the real reason it turned out is because I got the blueberries from my friend Lisa’s parent’s blueberry farm last year. I just replenished my stock with their beautiful berries a couple of weeks ago!! If you live near me, I’ll let you in on where the stash is.

This is a new blog carnival that you can find all about here. See ya around!

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