Recipe: Mac & Cheese Corn Casserole!

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If you are looking for a family and budget friendly dish to throw together (either as an entrée or side), then check out my Mac & Cheese Corn Casserole! This super easy casserole is perfect for weekend nights as it takes minutes to put together and just an hour to bake; and you likely already have the ingredients in your pantry.

I use good ol’ Kraft Macaroni & Cheese for mine, but any boxed variety will do. Simply use the milk and butter measurements (if any) according to the package directions. No need to cook the noodles as they bake up perfectly in the corn sauce!



  • Kraft Macaroni & Cheese noodles and cheese
  • 1/4 cup of milk
  • 1/4 cup (half stick) of melted butter
  • 1 can whole kernel corn (drained)
  • 1 can creamed corn


  1. Preheat oven to 350 degrees
  2. Spray a casserole dish with non-stick spray
  3. In a bowl, mix together the dry macaroni, dry cheese powder, milk, and butter until well combined.
  4. Add in both cans of corn, mixing well
  5. Pour entire mixture into the casserole dish
  6. Cover and bake for one hour


VIDEO: Estate Sale Saturday, Rebranding Exhaustion, and Kitchen Creations!

There’s a new video up on my Ann Eckhart YouTube channel, which you can also watch below! In this vlog I talked about rebranded from SeeAnnSave to Ann Eckhart, along with a Saturday estate sale haul to resell on Ebay. And I spent some time in the kitchen; here are links to the recipes show in the video:

RECIPE: Homemade Peanut Butter Cups!

I found a recipe in a magazine touting healthy peanut butter cups. I had to laugh, as when I read the ingredients, I saw these weren’t exactly diet food. While most peanut butter cup fillings are made of peanut butter and powdered sugar, these were made with peanut butter, graham cracker crumbs and honey. No, there is no added sugar, but processed crackers aren’t really good-for-you, either.

Still, these are easy to make and taste amazing! Even my dad, who doesn’t really care for peanut butter, loved these. Using dark chocolate ups the “health” factor, but I used milk chocolate as that is what I had on hand.



  • 1/3 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter
  • 2 tablespoons honey
  • 12-ounces melted chocolate (milk, dark or white – use whichever is your favorite!)


  1. Line a mini-muffin tin with 12 paper cup liners
  2. Melt chocolate (I melt mine in the microwave on 20 second intervals until smooth).
  3. Using a spoon, line the bottom and sides of the liners. Put in freezer to set. Set aside the remaining melted chocolate to use to top the peanut butter cups.
  4. While the chocolate cups are in the freezer, mix together the graham cracker crumbs, salt, peanut butter, and honey until well blended.
  5. When the chocolate cups are set, remove the muffin tray from freezer. Fill each chocolate cup with peanut butter filling.
  6. Using the remaining melted chocolate, top each cup until peanut butter is completely covered. Put in refrigerator to set quickly, then store at room temperature.


RECIPE: Modified “Deceptively Delicious” Banana Bread!

banana bread

Several years ago, Jerry Seinfeld’s wife, Jessica, released a cookbook called “Deceptively Delicious”, which was filled with kid-friendly recipes featuring hidden vegetables. Basically the recipes required the addition of vegetable purees (broccoli, cauliflower, sweet potato, etc). For instance, chicken nuggets were dipped into pureed broccoli befor being coated with breading so that kids wouldn’t know they were eating a vegetable.

I actually bought “Deceptively Delicious” thinking I could use if myself as I cannot stand most vegetables. However, I found the process of cooking and pureeing all of the vegetables (which you do in advance and then freeze) too time-consuming. The only recipe I even attempted was the banana bread, and I cheated on that one by not even including the pureed cauliflower!

Following is my modified version of the cookbook’s recipe for Banana Bread. It really IS amazing bread, even without the cauliflower!



  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup packed brown sugar
  • 1/4 cup cooking oil
  • 2 egg whites
  • 5 ripe bananas, pureed
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. Spray a 9×5-inch loaf pan with cooking spray.
  3. Sift flour, baking soda, baking powder, salt, and cinnamon together in a bowl and set aside.
  4. In a large bowl, mix the sugar and oil until well combined. Mix in egg whites and then the banana and finally the vanilla.
  5. Add the dry mixture to the wet and blend until just combined.
  6. Pour batter into pan and back until a toothpick comes out clean, 45-60 minutes.


RECIPE: S’Mores Cookie Bars!


Have the flavors of summer all year long with these S’mores Cookie Bars! As you can see in the photo above, you can make them festive by using holiday marshmallows – pictured are Halloween, but right now you could use Christmas ones!



  • 1 pouch sugar cookie mix (make sure you get the full-size bag, not the snack-size bag)
  • 1 cup graham cracker crumbs
  • 1 cup (2 sticks) butter or margarine, melted (I used a stick of each today as that is what was open in my fridge)
  • 3 cups chocolate chips or 6 chocolate bars (my favorite blend is 2 cups milk chocolate chips and 1 cup peanut butter chips)
  • 4 1/2 cup mini marshmallows


  1. Preheat oven to 375.
  2. In a large bowl, mix together sugar cookie mix, graham crackers and melted butter.
  3. Press mixture into 13×9-inch pan. You can line pan with foil if you’d like, but it isn’t necessary. Foil does make it easier to lift out the bars and cut when cool.
  4. Bake for 18-20 minutes or until set.
  5. Remove from oven and pour chocolate chips or place chocolate bars on top of cookie layer. Wait a few minutes until chips begin to melt. Spread the chocolate evenly over the cookie layer.
  6. Set oven to broil.
  7. Sprinkle mini marshmallows over chocolate. Broil for 20-30 seconds or until marshmallows are toasted. Watch carefully as the marshmallows toast fast!
  8. Allow to cool (if you can wait that long) and cut into bars.

I also filmed a short video showing how to make these:


RECIPE: Brown Sugar Bacon Bites!

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Confession: This “new” recipe is actually one that I already have here on the blog! These Brown Sugar Bacon Bites are just another name for these Holiday Bacon Appetizers, which are a Pioneer Woman creation that I first posted about last year. However, at that time I only made the Parmesan cheese version. Recently, I made the brown sugar version….and they were so good that I decided they needed their own dedicated recipe write up!

A Club cracker with brown sugar wrapped in bacon and baked didn’t sound very appealing to me when I first saw these being made on the “Pioneer Woman” show. Since I’m a cheese lovin’ gal, I naturally went for the Parm version. And while the Parm option is good, the brown sugar ones are GREAT! And I don’t think they should be relegated to only the holidays; these can be made year round!



  • Club Crackers
  • Brown Sugar
  • Bacon (the thinner the bacon, the better, as you will need to stretch it a bit to completely cover the cracker)


  1. Preheat your oven to 250 degrees.
  2. Place a baking rack on a jelly roll pan. Pictured below is a set on Amazon that is similar to the one I use.
  3. On a separate cookie sheet, lay out the club crackers (I used one sleeve of them).
  4. Use a teaspoon measuring spoon and scoop approximate one teaspoon of cheese onto each cracker (this is very messy, and some cheese will fall off).
  5. Take a half slice of bacon, and wrap it around the cracker and cheese. Pull on the bacon a bit to stretch it out as you want to cover as much of the cracker as possible.
  6. Place each wrapped cracker on the baking rack that is in the jelly roll pan.
  7. Back for 2 hours.

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RECIPE: Snickerdoodle Cookies!

Snickerdoodle cookies are a holiday baking staple in my house! These are my dad’s favorite cookie, so I try to make them  early in the season for him.



  • 1 cup shortening (I use Butter Crisco)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cream of tarter
  • Extra sugar and ground cinnamon


  1. Preheat oven to 400 degrees.
  2. In a mixer, beat together the shortening and sugar until grainy paste is formed.
  3. Add in eggs and beat until fluffy.
  4. Sift together flour, salt, and cream of tarter: add to wet mixture. Mix until just blended.
  5. In a small bowl, mix together 2 tablespoons of sugar and 2 teaspoons of ground cinnamon.
  6. Using a cookie scoop (or just a regular spoon, although once you have a cookie scoop, you will never be able to make cookies again without it), scoop out a portion of dough and then roll it into your hand to form a ball.
  7. Roll the ball into the sugar/cinnamon mixture until well coated and then place 2-inches apart on a baking sheet.
  8. Bake for 8-10 minutes


RECIPE: Easy Cinnamon Soda Bread Using Beer Bread Mix!


I discovered this recipe years ago when I was at a Tastefully Simply party. Since I don’t drink beer or ever buy any, I wasn’t interested in regular beer bread; but when I tasted this variation, I ordered a box.

Note that cinnamon chips can be hard to find. Hershey’s makes them, and in my area I can find them at the Fareway grocery stores. Some stores only carry them seasonally, though, as they consider them a holiday baking item.



  • 1 box of Beer Bread Mix (I use Tastefully Simple)
  • 1 can of lemon-lime soda (Sprite or 7-Up)
  • 1 cup of cinnamon chips


  1. Preheat oven according to bread package directions.
  2. Spray loaf pan with cooking spray.
  3. Mix the beer bread mix, soda and cinnamon chips together until just blended. Don’t over mix; batter will be lumpy.
  4. Bake according to bread package directions.
  5. Allow to cool and store in an airtight container.