There's something wonderfully nostalgic about a homemade pan of macaroni and cheese, and this Spameroni & Cheese takes that comfort to a whole new level. Rich, creamy, and budget-friendly, it's the kind of cozy casserole that comes together using simple pantry ingredients, yet tastes like a true family favourite.
Tender elbow macaroni is folded into a velvety cheddar-Parmesan sauce, brightened with a kiss of Dijon and hot sauce or extra depth. Then comes the fun twist - savoury cubes of Spam throughout, plus sweet little glazed bits on top that bake into a golden, irresistible finish.
It's economical, comforting, and wonderfully homey. If you love easy casseroles with big flavour, this one is sure to become a regular in your rotation!
I think I was rather fussy as a child. I can remember a kid at school having Spam sandwiches and thinking they were gross. I would not even try them. It was not something we ever had at home, although we did eat plenty of bologna, which is not that different.
Macaroni and cheese was also not something we had in our house, although my mother did treat us to the mix in the blue box on occasion, and we did love that. It was considered a real treat. That blue box helped sustain me when I was at college!
I fell in love with real mac and cheese as an adult. I also fell in love with REAL cheese, which was something else I wasn't fond of when I was growing up.
We only had processed cheese slices in our home or in the block. Once a year (at Christmas) my mother would get some Cracker Barrel Cheese and that was considered a real treat. We would have it with saltine crackers. I wasn't too sure about it myself. It seemed kind of strong.
I discovered all of these tasty delights as an adult and never looked back. Oh, sure, every now and then I do treat myself to a blue box . . . but I love homemade mac & cheese most of all.
I was on a really tight budget this week, so I am counting my pennies, (who isn't) and using up what is in the larder. This time I decided to add in some Spam to the Mac & Cheese, just to bulk it up a bit and make it seem more like a main dish. I was really pleased with how it turned out! This was absolutely delicious.
If you are dead set against Spam, you could use ham. That would also be delicious. I served this with some crusty bread and sliced fresh tomatoes and it was a really fabulous meal. We had enough to enjoy on the day and for leftovers the day after.
INGREDIENTS NEEDED
TO MAKE
🍝SPAMERONI & CHEESE🍝
Simple ingredients put together in the most delicious way.
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
🍝NOTES ON INGREDIENTS🍝
Elbow Macaroni
This classic pasta shape holds the creamy cheese sauce beautifully. You cook it in lightly salted water, drain, and rinse before folding it into the sauce
Butter & Flour (for the Roux)
Butter and flour are cooked together to form a roux — the base of your cheese sauce. Cooking it for several minutes removes any raw flour taste and ensures a smooth, velvety texture
Milk
Warm milk is whisked into the roux to create a thick, creamy béchamel. Heating the milk first helps it blend more easily and prevents lumps
Dijon Mustard & Hot Sauce
Just a teaspoon of Dijon and a splash of hot sauce add depth and a gentle kick. They brighten the cheese flavour without making the dish spicy
Strong Cheddar Cheese
The main cheese in the sauce — rich, sharp, and deeply flavourful. Two‑thirds goes into the sauce, and the rest is saved for sprinkling on top to create that irresistible cheesy crust
Parmesan Cheese
Adds salty, nutty complexity and helps the sauce thicken slightly. It pairs beautifully with the cheddar for a more rounded cheese flavour
Spam
The star twist! Spam adds savoury richness and a meaty bite. Most of it is cubed and folded into the macaroni, while a few slices are cut into triangles and placed decoratively on top. Spam is salty, so be mindful when seasoning the sauce
Brown Sugar
A sprinkle on the Spam triangles helps them glaze slightly in the oven, adding a touch of sweetness that balances the salty meat and rich cheese sauce
🍝HOW TO MAKE SPAMERONI & CHEESE🍝
This is a simple bake that everyone will love. I guarantee.
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow baking dish. Set aside. (My dish was about 2-inches deep.)
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside. (Don't skip the rinsing.)
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste. (An important step.)
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens. (Its important to keep whisking to prevent lumps.)
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce. (It should be evenly distributed.)
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese. (Make sure everything is evenly mixed.)
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese. (I think this looks very pretty and makes the dish even more appealing.)
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy! (We enjoyed with some sliced ripe tomatoes on the side.)
🍝HINTS, HELPS & TIPS FOR SUCCESS🍝
Cook the macaroni just until tender, then rinse
Rinsing stops the cooking and washes off excess starch, helping the pasta to stay separate once mixed with the sauce.
Let the roux cook for a few minutes
This step removes any raw flour taste and ensures your cheese sauce turns out smooth and velvety rather than gritty.
Warm the milk before adding it
Warm milk blends into the roux more easily and prevents lumps, giving you a beautifully silky base for the cheese sauce.
Season lightly
Span and cheese both bring plenty of salt, so go easy when seasoning the sauce.
Use two cheeses for deeper flavour
Strong cheddar gives richness, while Parmesan adds nutty sharpness. Together they create a more complex and satisfying sauce.
Add Dijon and hot sauce for a gentle kick
These don't make the dish spicy - they simply brighten the cheese and add warmth, enhancing the overall flavour.
Cut most of the Spam into cubes for even distribution
Cubed Spam blends beautifully throughout the macaroni, giving you savoury bites in every spoonful.
Decorate the top with Spam triangles
Reserving a few slices and cutting them into triangles makes the dish look fun and appealing.
Bake until bubbly and melted
20 to 30 minutes in perfect for heating everything through and creating that golden, melty finish.
🍝FREQUENTLY ASKED QUESTIONS🍝
CAN I USE A LARGER TIN OF SPAM?
You can if you prefer more meat in your mac & cheese. You can also use ham if you would rather. I find the smaller tin to be just right.
IS SPAM TOO SALTY FOR THIS DISH?
Spam is salty and so is cheese, so season lightly. You can also buy the tins of Spam that are lower in salt.
WHY DO YOU USE TWO KINDS OF CHEESE?
Strong cheddar gives richness and Parmesan adds a nutty depth. Together they create a more flavourful, balanced sauce.
WHAT DO THE DIJON AND HOT SAUCE DO?
They don't make the dish spicy - they simply brighten the cheese flavour and add a gentle warmth that enhances the sauce.
DO I REALLY NEED TO RINSE THE MACARONI?
Yes. Rinsing stops the cooking process and removes excess starch, helping the pasta to stay separate, mixing easier into the sauce.
HOW DO I GET THAT PRETTY SPAM TOPPING?
Reserve a few slices, cut them into triangles, sprinkle with brown sugar, and arrange decoratively on top prior to baking. They glaze beautifully in the oven.
CAN THIS BE MADE AHEAD?
Yes, like most baked mac & cheese dishes, it reheats well. Leftovers are also delicious reheated the next day.
🍝A FEW MORE BUDGET FRIENDLY RECIPES TO ENJOY🍝
We are all needing to tighten our belts these days and the cost of groceries keeps going up. Here are a few more budget friendly meals we enjoy!
OLD FASHIONED TOMATO MACARONI & CHEESE - Comfort food at it's finest - a rich, creamy cheddar sauce made with both milk and tomato juice for a uniquely luscious flavour. Tender macaroni is folded into the velvety sauce, then topped with sweet, juicy whole tomatoes that melt beautifully into the dish as it bakes. With sharp cheddar, quality canned tomatoes, and a simple seasoning, this comes out bubbling, cheesy, and deeply satisfying. A nostalgic, homestyle casserole that tastes like warmth and simplicity in every bite.
GROUND BEEF & BARLEY SOUP - The perfect cold weather comfort food. Rich, warming and wonderfully satisfying. Lean ground beef shortens the cooking time while still giving that deep, stewy flavour that you would expect from long-simmered beef. Tender carrots, celery, onions, tomatoes, and plenty of chewy pearl barley makes every spoonful wholesome and filling. With smoked paprika, thyme, rosemary, garlic and a splash of Worcestershire and balsamic for brightness, it comes together in about half an hour, yet tastes like it simmered all afternoon.
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Yield: Serves 4
Spameroni & Cheese
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
A delicious version of mac & cheese which includes the addition of spam. Rich, creamy and delicious. A real family pleaser.
Ingredients
- 2 cups (8 ounces/230g) elbow macaroni
- 3 TBS butter
- 1/4 cup (35g) of plain flour
- 2 1/2 cups (590ml) whole milk, heated gently
- salt to taste
- 1 tsp Dijon mustard
- splash hot sauce
- 1/2 tsp ground pepper
- 2 2/3 cups (330g) grated strong/sharp cheddar cheese, divided
- 1/4 cup (45g) grated Parmesan cheese (1/4 cup)
- 7 ounce tin (200g) of Spam
- 1 TBS brown sugar
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 1 QT/1 liter shallow bakind dish. Set aside.
- Cook your macaroni in a pot of lightly salted boiling water, according to the package directions. Drain well and rinse. Set aside.
- Melt the butter in the saucepan and then whisk in the flour. Cook for several minutes to cook out the flour taste.
- Slowly whisk in the warm milk. Cook, whisking constantly until the mixture bubbles and thickens.
- Whisk in the mustard, hot sauce, black pepper and salt (remembering spam can be salty as can cheese).
- Mix the cheeses together and then whisk 2/3 of the mixture into the hot sauce to melt.
- Fold the cooked macaroni into the sauce.
- Cut the rounded ends from the Spam, cube them, and stir them in.
- Cut the remaining Spam into 1/3 inch slices. Reserve 4 slices for the top and cube the remaining Spam, stirring it also into the macaroni cheese.
- Turn into the buttered casserole dish.
- Cut the remaining slices of spam into halves diagonally and sprinkle each with some of the brown sugar. Place in a decorative manner on top of the mac and cheese.
- Sprinkle the remaining cheese over all.
- Bake the mac and cheese in the heated oven for 20 to 30 minutes until the cheese has melted and all is heated through.
- Serve hot and enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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There's something wonderfully comforting about a good tea loaf, and this Banana, Rum, Date & Walnut Loaf is one of those bakes that feels like a little treasure. Simple ingredients, big flavour, and the perfect way to use up those over-ripe bananas we all seem to have hanging around.
This recipe brings together mashed, freckled bananas, a splash of dark rum, sticky dates and plenty of toasted walnuts for a deep nutty crunch. The result is a moist, rich loaf with layers of flavour - fruity, warmly sweet, and just a touch indulgent. It slices beautifully once it's had time to rest and like any tea loaf, it's absolutely heavenly sliced and spread with a little bit of softened butter.
Whether you enjoy it with an afternoon cup of tea or tuck it into a lunchbox, this is the kind of bake that feels homely, nostalgic, and deeply satisfying. If you love cozy bakes with character, this one is sure to become a favourite!
What would we do without over-ripe bananas to use? I don't know. I always buy bananas to eat, but end up not eating them all, not a problem really because I also love to bake with them. When I lived in the U.K. I always had a problem keeping them as my partner would always throw them away thinking they were no good.
Problem no longer!
I love to use bananas for baking. I love banana bread and muffins, cakes, etc. A friend of mine in New Brunswick gave me a really great recipe for Banana Chocolate Chip cookies once, that I really need to share on here. They are delicious, and I can't believe I haven't already shared the recipe.
This banana loaf is a recipe I picked up when I was over in the U.K. and it is gorgeous. Rich and delicious and generously studded with sticky dates and toasted walnut pieces. It's sweetened with dark brown sugar and sweetened condensed milk for a dense, moist texture.
It.s rich and sweet and loaded with texture and a beautiful banana flavour. I love the toasted walnuts, but you could certainly use pecans if you wanted to, or even leave them out altogether if you don't like nuts. The rum adds a bit of a chef's kiss to an already delicious loaf that goes beautifully with the banana.
I enjoyed this, cut into thin slices and buttered. That's a very Canadian thing to do. I think it would also make lovely tea sandwiches perhaps with some cream cheese in the middle.
In any case, this is a great banana loaf that I think you will enjoy. At least I hope you will!
INGREDIENTS NEEDED
TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Everything is pretty straightforward. With the exception of the rum and self rising flour. I have provided subs for those, just read through.
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
🍌🍞NOTES ON INGREDIENTS🍌🍞
Stoned Dates
Sticky chopped dates give the loaf its deep sweetness and gorgeous moist texture. They're softened before baking to help them blend smoothly into the batter.
Lemon (Zest & Juice)
The lemon brightens the flavour and balances the richness of the dates and bananas. It's added directly to the date mixture, helping to soften and lighten it.
Bicarbonate of Soda
Mixed with the dates and boiling water, it causes the mixture to foam and improves texture by reducing acidity and helping the dates soften.
Very Ripe Bananas
The more freckled the better, even almost black bananas work beautifully for baking, adding moisture and natural sweetness.
Dark Rum
Just a tablespoon adds warmth and depth. You don't need a full bottle - even a small sample bottle or rum flavouring works perfectly.
Baking Spread
A soft baking spread (like Country Crock) creates a tender crumb and blends easily with the sugar and condensed milk during creaming. You can of course use butter in it's place if you wish.
Dark Soft Brown Sugar
Adds caramel richness and moisture. Its deeper flavour complements the dates and rum beautifully.
Sweetened Condensed Milk
This is the secret to the loaf's moist, rich texture. It sweetens the batter and helps bind everything together smoothly when creamed with the baking spread and sugar.
Eggs
Lightly beaten eggs help create structure and lift, blending into the creamed mixture before the date-banana mixture is added.
Self-Rising Flour & Baking Powder
These ensure the loaf rises properly and stays light despite the dense fruit and nuts. They're sifted in to avoid dry streaks and ensure even mixing.
Toasted Walnuts
Toasting the walnuts intensified their flavour and adds a lovely crunch throughout the loaf.
HOW TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Its not rocket science. Follow the directions succinctly and you should end up with a beautiful loaf.
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper. (Baking paper will help you to be able to lift it out easier when you are ready.)
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely. (Its important to let it cool to room temperature before using it.)
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture. (Mix to combine well and evenly.)
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture. (This will make sure everything is properly mixed together.)
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour. (Most tea loaves don't need to be overly mixed but this one does require an even mixing.)
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top. (Ensures a perfect rise. Sometimes I will run a knife down the middle to help form an attractive crack in the center.)
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean. (This is a dense loaf.)
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped. (I love to let it rest overnight before slicing. You get much neater slices that way.)
🍌🍞HINTS AND TIPS FOR SUCCESS🍌🍞
Choose very ripe bananas
The more freckled the better - even almost black banana work beautifully for baking. They add deeper sweetness and moisture to the loaf.
Freeze bananas if you can't use them right away
If they're getting too ripe, peel them and pop them into a freezer container. They thaw perfectly for baking later on.
Blitz the bananas with rum for extra flavour
Processing the bananas with a tablespoon of dark rum makes them smooth and adds a warm, subtle richness. You don't need a full bottle - even a small sample bottole of rum flavouring works fine.
Let the date mixture foam fully
When you mix the dates with the boiling water, lemon zest, lemon juice and soda, it will foam. This is exactly what you want.
Toast the walnuts for deeper flavour
You can use them raw, but toasting them for 8 to 10 minutes in a hot oven makes their flavour even nuttier. Let them cool completely before using them.
Cream the baking spread, sugar, and condensed milk well
This step ensures a smooth, rich base for the loaf. Proper creaming helps the loaf bake evenly and gives it a tender crumb.
Sift the flour and baking powder
Sifting prevents dry streaks and helps the batter mix together evenly, especially since this loaf contains dense fruit and nuts.
Let the loaf "ripen" overnight before slicing
This is one of the most important tips. Tea loaves slice much better when fully cold. Leaving them overnight ensures that they set beautifully and slice into neater slices.
🍌🍞FREQUENTLY ASKED QUESTIONS🍌🍞
CAN I USE BANANAS THAT ARE VERY DARK OR ALMOST BLACK?
Yes, in fact, they're perfect for this loaf. The more freckled the better, and you can even use bananas that are almost black for maximum sweetness and moisture.
WHAT IF MY BANANAS RIPEN BEFORE I AM READY TO BAKE?
Peel them, pop them into a freezer container, and freeze them. They thaw beautifully and are ideal for baking later on.
DO I NEED TO BUY A FULL BOTTLE OF RUM?
No, the recipe uses just 1 TBS. You can buy a small sample bottle, or even use rum flavouring mixed with water to make up the tablespoon.
CAN I USE BUTTER INSTEAD OF BAKING SPREAD?
Yes, you can use butter instead of baking spread, but results may vary somewhat. Always check the fat content of the baking spread and adjust the liquid content in your recipe accordingly to maintain the desired consistency.
WHY DOES THE DATE MIXTURE FOAM?
Because its mixed with boiling water, lemon and bicarbonate of soda. The soda counteracts tannic acidity, evens out colour, and helps soften the dates to they blend smoothly into the loaf.
DO I HAVE TO TOAST THE WALNUTS?
Not at all, but I find that toasting nuts before I use them makes them nuttier and more flavourful. Just 8 to 10 minutes in a hot oven or skillet does the trick.
WHY DOES THE LOAF SLICE BETTER THE NEXT DAY?
Tea loaves can have a tendency to crumble if they are cut too soon. Letting it "ripen" overnight helps it to set fully, making for beautifully neat slices the next day.
HOW SHOULD I SERVE IT?
Thinly sliced and spread with softened butter is how we enjoy it. That's the Canadian way and I whole-heartedly support it!
CAN THIS LOAF BE FROZEN?
Yes, simply allow to cool completely. Wrap in some cling film and then in aluminum foil. Label, date and freeze. It will keep well, frozen for up to 3 months, or even a bit longer. Thaw on the countertop overnight when you wish to enjoy it.
🍌🍞A FEW OTHER BANANA BREAD RECIPES TO ENJOY🍌🍞
It never hurts to have a few extra banana bread recipes up your sleeve! These are great!
CHOCOLATE CHIP BANANA BREAD - This banana bread is everything you want in a cozy bake - incredibly moist, packed with rich banana flavour, and dotted all the way through with melty semi-sweet chocolate chips for the perfect sweet bite. Made with a tender sour-cream batter that rises beautifully. It bakes up fragrant, soft, and irresistibly comforting. Every slice is a warm, chocolate-studded treat that feels like pure homemade goodness.
ONE BANANA BANANA BREAD - This charming banana bread recipe proves that you don't need a bunch of bananas to bake something wonderful - just one, very ripe banana creates a loaf that's moist, tender and full of warm banana flavour. A simple batter that comes together in minutes and then bakes up with a sweet cinnamon sugar crust that adds the perfect touch of crunch and aroma. Even in a small pan it rises beautifully and slices like a dream. A cozy, no-waste treat.
Pin this delicious recipe to your Teatime, Desserts, or Loaf recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 9 X 5-inch loaf
Banana, Rum, Date & Walnut Tea Loaf
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
Moist and delicious and filled to the brim with sticky dates, crunchy walnuts and rummy bananas! Beautiful cut into thin slices and spread with softened butter. I like to let the loaf sit overnight for slicing.
Ingredients
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
Instructions
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper.
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely.
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture.
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture.
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour.
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top.
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean.
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped.
Notes
You can easily make your own self raising flour. For every cup of flour you need (120g) simply add 1 1/2 tsp baking powder and 1/4 tsp salt.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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