The Deeper Meaning of Mac and Cheese

By Yvette Manessis Corporon
Thumbnail image for authorphotofinal.jpeg I was 29 years old the first time I tried mac and cheese.
It happened in the cafeteria at CBS News headquarters in New York where I was a producer in the local newsroom. The salad bar was typically more my speed, but that day, as I gave a passing glanced at the breadcrumb crusted lunch special, I mentioned to a colleague that I had never tried the all American staple. She nearly dropped her tray. And you call yourself American? She shook her head and waved a forkful of the orange hued elbows towards me.
Yes, I am proudly American, and who, despite my colleague’s disbelief, was raised neither under a rock nor in a cave, but in the New York City suburbs. It was however a Greek immigrant suburban home, dominated by very Greek values on life, culture, heritage, morality and of course, food. Did I mention that I’m Greek?
Ours was not a home where you would find boxed mac and cheese or boxed anything for that matter. In my mother’s kitchen we feasted on her meticulously made Pastichio. Much like its American cousin, mac and cheese, Pastichio is considered the ultimate in Greek comfort food. It’s a trifecta of flavors; buttery noodles topped with savory tomato meat sauce infused with cinnamon topped by a crowning layer of cloudlike béchamel cheese sauce hidden beneath a crispy brown crust of baked cheesy goodness.
You can’t get that in a box.
Growing up in that My Big Fat Greek Wedding kind of way, my mother couldn’t pronounce fluffernutter, let alone make one, a bowl of soup never required a can opener and I was never treated to rice crispy treats. In our home we made baklava, buttering and layering each delicate sheet of filo one by one and getting down on our knees to smash the hand cracked walnuts in a dishtowel against the floor with our hands , the way my mother’s mother, and her mother had done back in their mountain top Greek village home.
As a kid, I never had any interest in these dishes, making them, learning about them and for the most part even eating them. But even so, I was made to sit and watch, and despite my protests, occasionally to help. I wanted to be anywhere but in that kitchen. I wanted my food to be as crust-less wonder bread white and homogenized as I so desperately wanted to be as I clipped a clothes pin to my nose night after willing it to transform to the enviable all American button nose of my best friend. But living under my parent’s roof that was impossibility, because after all – we, my nose, and our food, were Greek.
I was 21 when I first began to cook for myself.
I was saving money for a trip to Paris with my best girlfriends and cooking, instead of ordering take out seemed the perfect way to fund the trip. As I shopped for groceries and prepared my meals, I surprisingly gravitated not to the boxes and cans that I had coveted in my youth, but to the fresh ingredients and flavors that my own mother had favored.
When I wanted soup, I bypassed the Campbell’s and instead bought a fresh chicken which simmered for hours with onions, carrots, and celery and bay leaves, like my mother had done.
When I wanted roasted chicken, I bypassed the rotisserie birds. Instead I marinated and broiled the meat in oil, lemon, fresh garlic, salt and fragrant oregano, which I had picked and shredded myself at my grandmother’s home when I visited each summer, like my mother had done.
As much as I had tried to escape my mother’s kitchen, claiming I could care less about her cooking lessons, a culinary osmosis had been taking place all along.
I saved $500 that month, enough for a week’s worth of wine and baguettes in Paris. But I also saved something else that as I cooked every meal in that tiny kitchen of my first apartment; my cultural identity.
I finally realized then what my mother had done with her insistence of the ingredients, foods and recipes of her own childhood. Those flavors, those smells, dishes and yes, even technique (just try telling your friends to smash walnuts on the floor when a perfectly good Cuisinart sits on the counter) transported her, and eventually me, back to that beautiful mountain village and to her own mother’s kitchen. These foods and flavors were not meant to separate me from my American life, they were a simply conduit to my Greek life. They were a reminder of the selfless women, like my grandmother, who had encouraged my mother to leave their tiny village and seek a better life in America so that I, as an “Amerikanida” could have opportunities she could never even dream of. These meals were a reminder of the women, like my grandmother, who has no material possessions to speak of, but poured everything they had, every dream, every prayer, every ounce of love, into cooking for the ones they loved – no matter how meager the pantry.
Today, I’m 45 years old. I am my mother’s daughter.
At the first sniffle or cough from my children, I’ll make a steaming pot of soup from scratch. I season pretty much everything with the large jar of oregano that my children shredded one summer afternoon under the watchful eye of my grandmother right after she taught them how to smash walnuts on the floor of her Greek village home.
My own daughter, Christiana, is now 12. Her favorite food is mac and cheese, which she is constantly asking me to make. Sometimes I give in, usually I don’t. I prefer Pastichio.
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Yvette Manessis Corporon is a producer for EXTRA TV. She is the author of the novel “When the Cypress Whispers” (Harper/HarperCollins Publishers)
When the Cypress Whispers is the story of a young woman named Daphne and the deep and magical bond she shares with her Greek grandmother, her Yia-yia. It’s based on Yvette’s family and takes place on the magical Greek island that they still call home. She grew up listening to her own Yia-yia’s stories of life on the island and how as a young mother she befriended a Jewish Girl named Rosa whose family was hiding from the Nazis. Despite the risk to themselves and their families, not one person on their island gave up the secret of Rosa’s family – and they were saved. Even though the Nazis had said that anyone found hiding Jews would be killed, along with their entire families, night after night her grandmother would throw open the doors to our home to welcome Rosa inside. It is their stories which resonate in Yvette’s heart and on the pages of this book. You can purchase your own copy of the book from Amazon here and click here to watch the trailer.

Take Back the Kitchen: Alma’s Ricotta and Apple Jelly Hors d’oeuvres

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I was hosting a dinner party last weekend and had just a bit of ricotta and half of a loaf of french bread that I feared would go stale if I didn’t move on it quickly. A few minutes later, with a bit of thought and a quick glance in the fridge, these tasty hors d’oeuvres were created to the delight of my guests. I hope you enjoy them as much as we did. They are a keeper!
Ricotta and Apple Jelly Hors d’oeuvres:

Ingredients:
1/2 loaf French bread
1/2 cup fresh ricotta cheese
1/3 cup apple jelly or reduced apple cider
1 tsp dried, chopped rosemary, preferably fresh rosemary that has been recently dried
Method:
Preheat oven to 250 degrees
Slice the French bread lengthwise and then slice vertically so that each piece is cut in half.
Line a baking sheet with parchment paper and lay each piece of bread on it.
Place in the oven and bake for about 10-15 minutes or until toasted.
Let cool.
Spread a thin layer of the apple jelly on each piece.
Spoon a little dollop on top of the jelly, about a tsp worth.
Sprinkle only a couple of pieces of rosemary on top of the ricotta and serve.
For more great recipes visit http://takebackthekitchen.com/

I Got a Puppy and Lost My Mind

In honor of national puppy day, I’ve decided to share the story behind the newest member of our family…Santana.
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But let’s start with the fourth grade. Yup — that was the year I wrote this poem. (Yes I know I am insane since I have it memorized to this day):
My New Dog Poem, Circa 1978
My dog would have a bone,
That would be hard to gnaw,
And I’d scream in a loud tone,
On the pooper scooper law.
My dog would be such fun,
And we would be so happy,
He would not weigh a ton,
And his name would be Pappy.
But my dream will not come true,
Cause my parents won’t agree,
I’d cry and say “boo hoo,”
But there’ll be no dog for me.
As you can see, I have always wanted a dog. But that dream eluded me…until now. Earlier this year, my family decided we were finally ready for a pooch and we decided to go the rescue dog route. After responding to an email on PetFinder.com, we fell hard for a feisty eight week old puppy who was literally handed to us on the streets of Manhattan. We became her foster parents at that moment and one week later, we officially adopted her.
We fell for Santana hook, line and sinker. Her adorable black and white coat, her playful spirit and the way she would cuddle with us after her little body would conk out after a day running us ragged. At the beginning, Santana had worms, pooped everywhere and was not that interested in her crate – in fact, she whined and cried whenever we put her in there but my dog expert friends, our local veterinarian and my client, i4C Innovations, creators of Voyce, a new health and wellness device and service for dogs and their owners, gave me the best advice I could ask for as we tried our best to train our puppy.
By the time she was 10 weeks old and had all our shots, we enrolled Santana in puppy training classes at Pet Smart. While she graduated after six weeks (we’ve got the cap and certificate to prove it), she managed to eat my husband’s computer keyboard a few days later and exploded all over her crate. It looks like there will be a lot more training in her future.
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Santana has even been on a long road trip. During February break, we drove down to Florida from New York to visit my parents and rented a minivan so that she could travel with us too. We could tell that she loved every minute of the trip. Sure, she had a few accidents here and there, but Santana has become an integral part of our lives. Even my parents, who are not dog lovers, took a liking to her – I even have a photo of my mom walking her to prove it!
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Living with Santana is exactly like having a baby all over again. She gets up at the crack of dawn, she pees, poops, eats, plays, sleeps and then starts the process all over again. She chews on everything and I’ve found that deer antlers and bully sticks, while they smell quite bad, have become our best friend. But the biggest difference between having a baby and having a puppy is simple…dog parks.
Santana has come to love her daily runs in the dog park. When we were vacationing in Florida, we were able to easily find dog parks nearby with the help of BringFido.com and we’ve come to rely on that app to find pet friendly hotels and restaurants too. The only thing we do need to be careful about is when she comes in contact with other dogs who might be a little too aggressive for their own good. When he saw a photo of Santana in the park, expert dog trainer Jeff Noce, president of i4C Innovations, explained she was in a dominant pose (ears were forward and tail was curved) which signaled that if another dog mimicked the same behavior that it could be a dangerous situation for her. She actually had a run in yesterday with an overly aggressive Jack Russell and my husband removed her from the scuffle immediately.
While we still have a long way to go, I feel fortunate to have so much support as we try our best to train our puppy. We’ve got her crate trained, she can do a few tricks and she is so sweet when she snuggles with us on the couch (which she’s doing right now as I write this post). Sure, she still jumps on people when they walk through the door, but Jeff gave me a great piece of advice for that issue. When you come home, you don’t make a fuss, you walk past the dog and take about five minutes for yourself before you return to the dog and spend time with her. That way, she won’t equate the door opening with excitement that someone is about to play with her.
Now that Santana has joined our family, every day is an adventure and while my furniture and floors will never be the same, we’ve welcomed her with open arms. Despite the fact that our cats Hazel and Jasper and the bearded dragon, Guapo might protest, our home is now complete. Sure, it might look like a zoo, but we wouldn’t have it any other way.

When Your Knee Gives Out, It’s Time for a Movie Marathon

If you’ve been reading my blog for a while, you probably know that I am an entertainment junkie. You also know that I am perpetually trying to lose weight and once in a while, I also get hooked on a fitness routine. Back in the fall, I got bitten by the Jazzercise bug but something painful happened on the way to getting in shape. My knee started aching. At first I tried to ignore it but then, after it started to get progressively worse, I decided to give up Jazzercise for a while so that I could get my knee to recover.
Fast forward to this week – the first day of spring and I had decided it was time to implement the 10,000 steps rule. I googled how far 10,000 steps actually are and discovered it’s about 5 miles — wow that’s far, but if I was going to get in good shape, it was time to get serious. So I hopped on the treadmill. And I actually jogged for a few minutes. As I interspersed jogging and walking for more than 35 minutes, I watched as the odometer approached 2.5 miles and that’s when it happened. Out of nowhere, my knee completely gave out from under me. I was lucky I didn’t fall off the treadmill. Instead of stopping the workout and leaving the gym, I hopped on the recumbent bike so that I could reach my 10,000 steps goal.
When I stepped off the bike, my knee was throbbing and when I got to my house, I could hardly walk. Fast forward three days and after I’ve seen a physical therapist, I am holed up on my couch where I’ve been grading graduate school papers and watching TV. So what am I watching you ask? Thanks to Netflix, it’s a brilliant combination of documentaries, 80’s movies and new releases.
If you’re spending a weekend at home, here are few great movies to check out. Take a walk down memory lane with me, get educated or just spend several hours binge watching a new series. Check out my latest Fave Five Netflix Picks:
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About Last Night – Who can resist Demi Moore and Rob Lowe in this classic 80’s feature film about two gorgeous people who hook up one night, fall in love, break up and fall in love all over again. While the remake of this film is out in theaters this year, I fell hard for this movie during my senior year of high school. I even brought a picture of Demi Moore to my hairdresser so that I could get her hairstyle and those long sweaters? I couldn’t get enough of them back during my prime. Plus, I bought the soundtrack and proceeded to play the cassette tape on my drive to college the following year. The movie itself might not be the best, but I will always love it and am so psyched it’s on Netflix right now so I can lose myself in memories.

Inside McDonald’s – I didn’t think I was going to be interested in this one since Mickey D’s hasn’t gotten a pretty bad rap over the last decade but what I can say is that they do take on the tough questions and answer them pretty convincingly. Who knew that they even have a Hamburger University that trains budding franchise owners? Sure McDonald’s will always have its critics but on a recent drive to Florida, it was one of the few fast food restaurants where we could actually find food that was semi healthy. Next stop: Inside Chipotle and then Food Inc.
Blackfish – This is a sobering documentary about Sea World and the whales who are kept in captivity there. When you find out that a beloved trainer is killed by a whale that may have had a violent past, you begin to rethink all those years that you’ve visited the theme park with your family. But don’t let me giveaway the entire story — you definitely should see this one for yourself.
Flight – If you’re not hopping on a plane any time soon, then this nerve wracking feature film starring Denzel Washington will have you on the edge of your seat. Trust me when I tell you, the first 40 minutes are incredibly harrowing and intense. And Denzel Washington doesn’t disappoint.
Riding in Cars with Boys – Since I am a self professed Drew Barrymore fan, the month would not be complete without watching one of her films. My recommendation this March is “Riding in Cars with Boys.” Drew takes on a more serious role when she plays a super smart girl who falls for the wrong guy, winds up pregnant and then blames everyone around her, including her son for not being able to reach her true potential. Even though I always love a film where Drew is totally flighty, this one is a tear jerker so make sure you have a few kleenex handy — especially at the end.
To start watching all your favorite TV shows and movies, visit Netflix and spend a day on the couch. It can actually be quite productive…okay — maybe that’s a stretch, but it sure is fun.
Disclosure: I’m a member of the Netflix Stream Team. While I did get a complimentary subscription to the service, all my opinions about 80’s films and Drew Barrymore are completely my own.

Tips for Getting Your Children’s Book Manuscript Published

Tips for Getting Your Children’s Book Manuscript Published
by Robin Preiss Glasser, Illustrator of FANCY NANCY
RPGBioPix.jpgIn the four years that I have been illustrating Fancy Nancy, I have had the opportunity to meet literally thousands of people who love children’s books, which is a real perk for me. I adore speaking to new people and swapping stories. And invariably, wherever I go, people tell me that they have written a children’s book, or they know someone who wants to be an illustrator, and they look to me for advice. Although I don’t have all the answers – everyone’s success story is different – I do have some basic tips and bits of advice for those of you who are interested in trying to get a children’s story published.
The first thing you should know is that it isn’t easy or for the feint of heart. Be prepared for rejection. After four years of art school, it took me another five long years before I got my first book deal. And even after that it wasn’t instant success. People weren’t knocking down my door! But I knew that this was what I wanted to do, and with a lot of hard work and perseverance, I finally made it.
Tip #1
In my opinion, poets are our best children’s book writers. I’m not suggesting that the best children’s writing is in poetry form – it’s just that poets know how to express so much in so few words, something you find in the most successful children’s books. So poem or prose, if your manuscript is longer that one to three pages, double spaced, start editing.
Tip #2
If you are a writer, but not an illustrator, do not feel that you need an illustrated manuscript to send in to a publisher. That’s the job of the editor, who matches manuscripts to the right illustrator. Case in point is my work on Fancy Nancy. I did not even know author Jane O’Connor before our wonderful HarperCollins editor Margaret Anastas put us together. Jane works in New York City, and I am located in Southern California. Isn’t technology great?
Tip #3
Take classes in writing children’s books. As in any profession, you need to be a specialist of the form. Despite popular belief, not everyone can successfully write a children’s book. You need to learn the basics of what works and what doesn’t, and then you need to write, write, write.
Tip #4
Talk to the people in your class to see if they want to form a writing group. Peer feedback can be very constructive. In addition, it can be hard to stay motivated in a vacuum. Setting deadlines keeps you going!
Tip #5
Talk to your local children’s librarian. They can offer suggestions on what to read. It is important to know what is out there, and you learn so much from reading other people’s work. In addition, children’s librarians are often passionate readers of children’s literature themselves, and may have some wonderful insights to offer on the subject. In addition, look over the books that are on “best of the year” lists and objectively compare your work to what you are seeing.
Tip #6
Find out where the nearest book festivals are being held in your area. Try to attend as many panel discussions as you can so you can hear different writers talk about their work and their approach. (I live near Los Angeles, so I recommend the L.A. Book Festival. It is one of the biggest and best in the country. People come from as far away as Arizona to attend. Plus I’m always there, so stop by to say hello!)
Tip #7
Look into joining the Society of Children’s Book Writers and Illustrators (SCBWI) www.scbwi.org. SCBWI hosts two annual conferences – one in New York in the winter and one in L.A. in the summer – as well as regional conferences and panel discussions. These conferences are excellent places to hear talks by people in the field, attend workshops, and garner opportunities to talk to editors, agents, and published authors and illustrators.
Tip #8
Don’t just stick to one favorite story or idea that you have. Instead of sending out the same manuscript over and over, send out lots of different stories, so editors or agents can see you are versatile and maybe start to remember you. Look for trends. This can be a good way to get your foot in the door.
Tip #9
Check out the book Children’s Writer’s & Illustrator’s Market by Alice Pope, updated and published annually. This invaluable manual is filled with everything you need to know about getting published, as well as current names of publishers, addresses, and the editors who work there. Editors move around a lot, so you need to have up-to-date information.
Tip #10
Once you have a manuscript that is in the proper form — something you can learn from the book Children’s Writer’s & Illustrator’s Market — send it out to publishers and agents. When you receive rejection notices, keep them. If that princess story you wrote back in 1992 is resurrected and sold in 2010 now that pink and girly subjects are a hot trend, these will be fun to show at book talks!
Final Tip:
If your 10-year-old wrote a manuscript that you think is brilliant, remember that publishers are looking for more mature authors. (My first grader wrote and illustrated my favorite story of all time, The Three Little Tushies and the Big Fat Head. I thought it was genius, but refrained from sending it to my editor at Simon & Schuster.)
And finally – good luck. I’ve been making art my whole life, but now, at 54, I feel like I am finally getting the hang of it. Don’t give up, because eventually someone might take notice!

RIO 2! Coming to Theaters April 11th

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As parents of young kids we are “forced” to see lots and lots of animated films. It’s not like we can just drop them off, right? Sometimes we sit in the theatre wanting to pull our hair out and sometimes we sit there next to our kids with HUGE smiles on our faces, laughing, crying and cheering right along with them! One of the movies that I loved seeing with my kids was RIO, so when I saw that RIO 2 was coming out, we were all super excited!
Recently I had the honor of attending a RIO 2 presentation hosted by 20th Century Fox. The director of the film, Carlos Saldanha, was there to give us a special preview of the movie and without giving anything away let me just tell you, it is going to be AMAZING! The entire cast is back from the first movie (Anne Hathaway, Jesse Eisenberg, Will i am, Tracy Morgan, Jamie Foxx, and more), with some new voices joining them – Bruno Mars, Kristen Chenoweth and Andy Garcia. The music plays a major role in the film and was a very important element for Carlos Saldanha, who by the way, could not have been nicer. The original track ‘What Is Love’ by Janelle Monae will make you want to get up dance – check it out HERE! The soundtrack will be available to purchase next week, March 25th.
Stay tuned, because the first week of April I will have a full review and more information on RIO 2! Make sure you check back to Role Mommy to read all about my family’s RIO 2 day, but in the meantime here is the trailer for the movie… RIO 2!
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Connect with RIO 2 Online – #Rio2
Visit the Official Website
Like Rio 2 on Facebook
Follow @RioMovie on Twitter
View the trailer and clips on YouTube
Follow on Google+

I’ll Take Bossy Over Crazy any Day of the Week

Lately, I’ve been seeing lots of news surrounding the word “bossy” and young girls. You see, according to some of today’s female leaders, more specifically, Facebook’s Sheryl Sandberg, women can still get ahead without being bossy. Well, let me be the first to tell you that some of my first bosses were not necessarily bossy. Crazy maybe, bossy, not so much.
You see, the problem with today’s young girls is that by telling them they shouldn’t be bossy, they instantly feel defeated. If they are confident about a decision they’ve made or a cause they want to support, they now need to be nice about it for fear they will be judged for being bossy.
However, if they are not taught to be assertive, strong and independent — all qualities of a good boss, they may miss out on the opportunity of becoming a great leader. Sure, there are women who succeed in their chosen profession by being nice to everyone around them, but trust me, when you are nice, people walk all over you and it takes a helluva a lot longer to make it to the corner office.
I still remember my initial impressions of the female bosses who trained me to become the boss I am today. The first was smart, bossy and fiercely independent. She scared me but gave me the opportunity to grow, perform to the best of my abilities and shine. My second boss was nice, a little bit crazy and pretty indecisive. Then there was the boss who was flighty, a little bit nutty and she ate the top of a chocolate Entenmann’s Cake every morning. She was also skinny as a rail and quite a character. I really liked her – she never made me feel bad — she was bossy, but she gave the women in my office the chance to grow and shine and she called out the ones who just didn’t cut it.
My next two bosses had a different style. One was bossy, incredibly tough and super smart. While there were times I could do without her tough love approach to the workplace, she made me better at my job and never settled for mediocrity. The other boss was a soft spoken perfectionist who in the end was incredibly kind. My fourth female boss was super bossy, accusatory and a bit crazy. After that experience, I realized that some of the best bosses I had in my career were men. Why do you ask? Well, they were direct, honest, they expected the best from their team and when we delivered, they praised all of us for our hard work and dedication.
I know it’s pretty antiquated that I believe men are better bosses but many women who are leaders in the workplace do themselves a disservice because they don’t know how to instill confidence in other women. They think that by belittling staff members or making them doubt themselves is the best way to get them to perform to the best of their abilities. Instead, the tactic backfires and the employee typically resents the boss and plots their exit strategy the moment they feel like their work performance has come into question.
In my experience, those bossy bosses were the ones who actually made me a stronger employee and more confident in my abilities. When I admitted that I was feeling insecure about an upcoming project, they pushed me to do my best, gave me honest and insightful advice, bossed me around a bit and cheered me on when the project was a success.
On the flip side, the bosses who were crazy felt threatened when I succeeded in spite of them. They questioned my work and sadly, made me doubt my abilities so that they could re-assert themselves and their position within the company. When a boss is crazy, there is no rhyme or reason to their behavior or their actions. They are jealous. They are insecure and they are territorial. Are they bossy? Perhaps, but honestly, I would rather have a boss who is confident and direct in their approach than one who is a total pushover. That’s what I was for a very long time and oftentimes, I was taken advantage of by others because they knew they could get away with it.
Nowadays, I find myself taking the bossy approach when faced with work that is not up to my standards. However, at at the heart of it, I try to encourage others to do their very best. I love watching my team and my students succeed and helping them get there along the way. I jump out of my chair and give my team members high fives when they land a hard to get media placement. And, I am genuinely happy for the success of my fellow female bosses.
If you’re a female boss, let’s make a promise to one another. If your bossiness inspires your team to succeed, then I say go for it. Don’t be a pushover, don’t give up and whatever you do, don’t ever become a crazy boss! Encourage your staff to become great leaders by sharing your experience, offering guidance and not making them feel bad when they fail. Be bossy but be smart and kind. After that, the rest will fall into place.

Take Back the Kitchen: Alma’s Passover Matzoh Crunch

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Passover is coming! Whether you celebrate this holiday or just attend a Seder, make sure to include this dessert recipe in your repertoire from here on out. It is simple and can be made in advance to avoid last minute stress.
Chocolate Matzoh Crunch
Ingredients:

2 sticks unsalted butter (or margarine if you keep Kosher)
one cup packed light or dark brown sugar
Enough matzoh (maybe 5) to cover a baking sheet with 1/2″-1″ sides so there’s no leakage over the sides
1 /2 cups semisweet chocolate chips
1 cup of small marshmallow
1/4 cup of rainbow sprinkles
Preparation:
Preheat oven to 350 degrees.
Melt butter and brown sugar in a saucepan over medium heat until sugar dissolves. Stir until mixture is boiling and thick, about 5 minutes. You MUST watch it so it does not burn.
Spread matzoh on baking sheet to cover completely-do not overlap. Break matzohs into pieces if necessary. Cover matzohs with butter mixture and spread evenly with a spatula.
Place sheet in the oven for about 10 minutes or until butter mixture is bubbling and turning brown. Keep watching to make sure it doesn’t burn.
Remove from oven, evenly scatter chips and place in oven for one minute to melt the chips. Remove from oven, spread melted chocolate completely over matzohs.
Drop marshmallows and sprinkles evenly over entire sheet of the still warm chocolate and place in fridge or freezer to set.
When set, break into many bite size pieces.
Can be stored in the fridge for up to a week so make in advance for Passover to make your life easier!
For more great recipes please visit takebackthekitchen.com

Take Back the Kitchen: Alma’s Zucchini Souffle

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Are you overwhelmed when zucchini comes into your home because there is either too much of it and/or you are at a loss for what to do with it? Well, I hope this recipe will make a dent in your supply. Enjoy!
Zucchini Souffle
4 cups zucchini,grated
2 1/2 cups stale bread cubes
8 eggs
2 cups whole or skim milk
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp ground pepper
3 ounces goat cheese, crumbled
1 tsp grape seed oil or olive oil
Heat up the oven to 375 degrees
Take the grated zucchini and squeeze out as much water as possible with a paper towel
Heat up a medium sized frying pan over medium heat and add the oil
After a minute or so, add the zucchini and stir for a few minutes until it wilts and a lot of the moisture is released
Add in the garlic powder, the salt and pepper and stir
In a souffle dish, add the cooked zucchini and set aside
In a medium sized bowl, beat the milk and eggs and add to the souffle dish on top of the zucchini
Add in the stale bread cubes and top with the crumbled goat cheese
Place the souffle dish in the oven on the middle rack and cook for an hour or until a knife comes out clean in the center
For more great recipes please visit, takebackthekitchen.com