via Nikon d5000…..let the photos flow.


Nikon d5000…..let the photos flow.

Nikon d5000 random shots



Pan-cakes and eggs

The most important part of the day!

Source: Pan-cakes and eggs

Pan-cakes and eggs

my breakfast this day

simply cranberry pan cakes and poached eggs

if you start you day with a beautiful meal

then you have started on the right foot

just add cranberries

to any pan-cake mix


poached eggs

don’t be afraid to be adventures


Chef L.Copeland

Three C’s Slaw

side dishes for the holiday dinners

Source: Three C’s Slaw

Three C’s Slaw

Just in time for the holidays a festive spin on a classic dish simple everyday dish. This recipe is guarantied winner for your holiday party. This dish can be should be nestled beautifully between the cranberry sauce and the stuffing to add pop to the holiday dinner table. The recipe

  •  2 lg. head of green cabbage
  • 1  cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup walnuts
  • 2 cups dried cranberries
  • 3 cups light mayo or veggie mayo
  • 2 cups granulated sugar
  • 1/2 cup vinegar
  • 2 tbsp. table ground black pepper

first make the dressing by whisking together in large mix bowl the mayo, sugar, vinegar and pepper. set aside in refrigerator to chill for at least a hour or until chilled. then add the remaining ingredients toss generously place in refrigerator to chill about 20 min. garnish with cranberries and nuts. Good eating and Happy Holidays


Mac & cheese with soul….


World’s Best

This Thanksgiving the mac & cheese was award wining, I know! Everyone calms to have the best mac & cheese recipe of all time. The older the recipe meaning  “the further it is handed down” would lead one to believe the better it has to be good. I will let you be the judge with this fail proof recipe. This recipe is my own not mom’s, not grand mom’s!




  • 4-16 oz. boxes of macaroni pasta
  • 4-8 oz. bags of shredded sharp cheddar cheese
  • 2-8 oz. bags of 4 cheese mix blend shredded  cheese
  • 2 cups butter
  • 8 oz. heavy cream
  • 2 cups flour
  • 6 eggs
  • pan spray for coating pan or casserole dish
  • salt and pepper to taste


pre heat oven to 350

First in a pot large enough to hold cook pasta following instructions on box. Set aside save water from pasta for next step. Next in a large skillet over medium heat butter and flour  to make roux using the reserved water from pasta. about 1-1/2 cups (this will help the roux to thicken). add heavy cream and cheese one bag at a time save one for topping mix over low heat until  all cheese is melted and sauce is smooth. in large mixing bowl add pasta then pour cheese sauce and eggs stir gently until well mixed. Pour in sprayed pan or casserole top with cheese and bake at 350 or until dish is stiff or cheese has light brown top about 30-45min.


Tell them you got it from Chef L. Copeland. Thecopelandcateringgroupinc.

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