He bought a food truck in November and will call it Blaine’s on Main.

The food truck will debut in the spring of 2020 and will serve primarily a smoked mac and cheese dish.

The idea for the truck was born when one of Conrad’s last remaining restaurants closed five years ago. Fisher had worked there and wanted to give back to the community, so he set out to start his own restaurant for the people of Marshalltown and Conrad to enjoy.

Fisher has spent much of his life working to give back to his community, donating Christmas gifts and stuffed animals to those in need. For Fisher, the chance to provide the area with a mobile food truck is just another way to support and help those around him.

While the food truck’s menu will be based around smoked macaroni, Blaine’s on Main will also offer a selection of desserts, including the family favorite chocolate peanut butter pie poke cake.

Initially hoping to open his own restaurant, Fisher settled on a food truck after having difficulty finding a building to purchase.

Starting in late April or May 2020, Blaine’s on Main will rotate through locations in Marshalltown and Conrad, as well as other surrounding areas.

The menu will include bacon, pulled chicken and cranberry sauce as topping options. There will be a Hawaiian bowl with ham balls and glazed pineapple. In the fall, Blaine’s on Main will offer a chili mac and cheese mix with a crumbled cornbread topping.

Fisher had the idea for a smoked mac and cheese two years ago, and has since been developing and perfecting the dish.

Food acts as a comfort to many, bringing people together and providing warmth in the cold winter months and this family is no exception.

Kandy Fisher is part of a food-loving family, pictured with a cake made by her son-in-law.

Fisher developed his love for cooking after spending days and evenings cooking with his mother who learned the craft from hers. They each fell in love with the activity and have since let food and cooking become major parts of their lives.

“Growing up, that was my mom’s way of showing us that she loved us,” Kandy Fisher said.

Chocolate Peanut Butter Pie Poke Cake

1 box chocolate cake mix

Eggs, oil and water for cake

1 8-ounce block cream cheese, softened at room temperature

1 14-ounce can sweetened condensed milk

1 cup creamy peanut butter

1 12-ounce tub Cool Whip, divided

Chocolate sauce

3 tablespoons chopped peanuts (optional)

Prepare and bake chocolate cake mix per manufacturer’s instructions for a 13×9 cake. Cool cake completely. Using the handle of a standard-sized wooden spoon, poke 30-35 holes in cake. Do not use a fork-the holes have to be big enough for the thick peanut butter pie filling.

Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat with an electric mixer until smooth. Add peanut butter and continue until thoroughly incorporated. Add half of the cool whip and continue mixing until mixture is well combined and smooth. Spread peanut butter mixture evenly over cake. Cover and refrigerate at least six hours.

To serve, spread remaining cool whip over peanut butter mixture. Drizzle chocolate sauce over top then sprinkle with chopped peanuts. Store in refrigerator.

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Contact Shannon Rabotski at 641-753-6611 or srabotski@timesrepublican.com