Macaroni and cheese, also called Mac and Cheese was first served in the White house by our 3rd President Thomas Jefferson, in 1802 and is believed he made this dish popular. After a trip to France, he came back to America with a recipe, one guest while dining at the white house called “Macaroni Pie” according to documents in the Library of Congress, and was also a favorite of president Ronald Regan.

While elbow macaroni is popular for this dish, other pasta’s have come on the market that can be used such as, shells, Ziti, twisted and just about any pasta that can hold the delicious melted cheese sauce.
The tubed pasta is said to have originated in China and brought to Italy by Marco Polo. Italy grabbed this pasta and served it with cheese for over 500 years. The popularity of this dish spread throughout Europe and was brought to America by the English in the early 1800’s and has become a family favorite. During WW II Mac and cheese became a best seller and a favorite of the women who joined the work force, as a nutritious alternative to the rationing meat for an easy, quick recipe to prepare.

1/2 pound Elbow Macaroni
3 TBS Butter
1 TBS Bacon Drippings
4 TBS Flour
1 cup Milk
2 cups Half and Half
6 Slices Bacon
2 Cups Mild Cheddar Cheese
2 cups shredded sharp Cheddar cheese

Salt and Pepper to taste

On a baking sheet add a wire rack and lay out bacon on rack. Put into 350 degree oven for 8-12 minutes or until crisp.
Reserve 1 TBS of drippings and set bacon aside.

Cook macaroni according to the package directions and make just under al dente’
While the pasta is cooking, in a separate cooking pot, melt the butter and whisk in the flour and keep stirring for about 3 minutes over medium heat making a Roux.  Stir in the milk and half and half slowly while stirring to keep it lump free and smooth.

Add the cheddar cheese, and cook over low heat until cheese is melted and the sauce is thick. Pour in macaroni and mix well.

Add about 2 tsps bacon drippings to baking pan and spread around. Pour in Macaroni and Cheese mixture. Top with Bacon pieces.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Let sit for 5 minutes and then serve.

Add Broccoli, Cauliflower, Tomato, or any other veggie of your choice for a macaroni veggie casserole. You could also add ham instead of bacon. Great side dish, lunch or dinner!
Enjoy :}

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My friend Jon at AuctionBump.com just got a grill! He had a few questions about cooking and smoking meat on the grill, what better way to show him than BBQ over the weekend and make a video.
Also I had planned to grill chicken and ribs, but when I saw the price of a whole chicken compared to the price of turkey wings, thought I would try it out. Glad I did, the wings have a lot of meat on them and delicious!

1 Pkg of Turkey Wings Usually comes with 2
1 rack Pork Ribs

Wash off meat and pat dry with paper towels.
Cut off the bottom strip of the Pork Ribs if not already cut off so you just have a nice square of ribs.
This is the end you will also put on the grill to add to your baked beans.
Peel off the thin skin off the back by grabbing it at a corner with paper towel and pulling off.

Make Dry Rub:

5 TBS White Sugar
1 TBS Molasses
2 TBS Paprika (Smoked)
1/2 TBS Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sage
1 tsp Dry Mustard
1 tsp Cumin
1 tsp Salt
1/4 tsp Ground Ginger
1 tsp Fresh Cracked Pepper
Dash Cayenne Pepper ( more if you like the heat)
2 tsp Old Bay Seasoning

In a mixing bowl, add sugar and molasses and mix until well blended to make brown sugar.
(You can substitute brown sugar for the step)
Add all the other ingredients above and mix well.

Add a little oil turkey, ribs and end piece to hold the rub.
Put the dry rub all over the turkey wings and Pork Ribs and end piece of ribs.
Place in plastic baggie and refrigerate for a least 3 hours, better overnight.

Add a big pile of charcoal to the side of the grill with the vent. If no vent, put on on right or left side.
Add to a pan about an inch of water or like in this video about an inch of apple juice under where the meat will cook.
Heat coals according to charcoal directions on bag.

In a container add about 2-3 cups wood chips. I used Hickory and Apple wood in the video. Add water and let soak according to directions on bag.

Strain wood chips and place all but a 1/4 of them in an aluminum foil pouch leaving an opening at the top.

When coals are ready, add the foil pouch of chips, scatter the other 1/4 of them on the hot coals.
On the other side, add turkey, pork ribs and pork end.

Close lid and let smoke for at least 20 - 30 minutes. Once the ribs have some color, wrap them tightly in foil and the end piece.

Close lid and let cook another hour. Check back a few times to be sure the wings are not getting to dark. If they are, wrap them in foil as well. By this time the smoke had permeated the meat and let cook up to another hour should be good.

Check back and open the package of ribs and see if the meat is pulled back from the bone. If so and they feel tender, they are ready to come off the grill. Check the Turkey  and the same, if pulling away from the bone, they are ready.

Put meat on platter. Brush on BBQ sauce (I use Masterpiece Original and add a TBS Molasses) and let stand for at least 7 minutes. BBQ sauce will set up on the meat and be delicious.

Serve with Baked Beans, Corn on the Cob - see video.
For Pineapple Slices - Cut a fresh pineapple into 1/2 inch thick rings. Remove the middle core for each slice. Place on grill until you have grill marks on each side.

Enjoy!

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Black beans are packed with fiber and protein. They can satisfy even the most intense hunger, and keep you feeling full and energetic for hours. They help to regulate your glucose level, raise your metabolism to help you burn calories. The high fiber content is great for fighting cholesterol and heart healthy and two important other factors are the high levels of iron and manganese to help build a healthy diet.
Also high in antioxidants, they are an awesome nutritional weapon for fighting cancer and aging.

This Delicious Vegan meatless Black Bean Burger is rich in flavor, healthy and easy to make in the food processor. Special ingredient creamed corn. A Must Try Recipe!

1 can black beans, well drained and patted dry
1/2 small to medium onion, diced
1/2 Celery Stalk
1TBS Celery Leaves
1/2 Cup Fresh Cilantro
1/4 Cup Fresh Parsley
1 small raw garlic glove, roasted garlic clove
1/2 tsp Dijon Mustard.
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Chili Powder
Pinch Cayenne Pepper
1/4 Cup Cream Corn
salt and pepper to taste
3-4 Slices bread cut into cubes
Olive Oil for sautéing
1/2 tsp Red Pepper Flakes (optional)

To a food processor add onion, celery, celery leaves, cilantro, parsley and garlic.
Pulse a couple of times.
Pour in black beans and add:
cumin, paprika, chili powder, cayenne pepper and cream corn.
Pulse a few times to mix and just break up the beans.
Add bread cubes and pulse until just mixed.

Place of bit of oil on your hands and form the bean mixture into 1/2 inch thick patty sliders.
Add Olive Oil to frying pan set open medium low to medium heat and fry on each side for 2 - 3 minutes minutes or until each forms a light crust and are heated through.

Brush rolls with Olive oil and grill until golden on the inside.
Place black bean burger on roll and top with your favorite lettuce and slice of tomato.
You can also serve the cream corn on the side with fruit to make a complete meal.

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1 ¼ cup Flour
½ cup Butter (1 Stick Softened)
½ cup Pecans (finely chopped)
2-8oz pkg Cream Cheese Softened
½ cup Powdered Sugar
1 Large Tub Cool Whip or your favorite Whip Topping
2 boxes Chocolate Pudding mix ( Instant)
3-5 cups Milk or follow directions on box
10 Oreo Cookies (crushed)

Directions for Layers:

In a Mixing bowl add the flour, butter and pecans and combine well. Pat the mixture into a 9×13 pan and bake at 350 degrees for 15 minutes. Allow to cool.

While the crust is cooling mix together the cream cheese and powdered sugar with an electric mixer. Spread over the cooled crust with a spatula, using a light touch. If some of the crust breaks up, just put back together with the cream cheese spread. Sprinkle a good handfull of cookie crumbs over top.

Prepare the pudding according to box directions. Spread over the cream cheese mixture and sprinkle cookie crumbs over that too.

Spread the Whip Topping over the pudding and top with the rest of the crushed Oreo Chocolate cookies.
Cover and place in refrigerator at least 3-4 hours. Better made the night before.

*Hint: The cookies can be crushed in a food processor or plastic bag.

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Phyllo dough is used in many cuisines in middle eastern regions as well as Turkish and Greek as a dough for pastries both sweet and savory. One very popular is the greek baklava. Another popular turkish dessert mostly enjoyed during Ramadan made with phyllo is Güllaç , and Egyptians eat a similar dish to Güllaç  called Ali.

Making homemade phyllo is an art that takes skill in rolling and stretching the dough to a single paper thin layer and flouring between each layer that goes back to the 11th century and still made by hand in some countries.

Phyllo dough is made with flour, water, and a small amount of oil or white vinegar.
The 1970’s brought in machines to make phyllo dough and brought it wide popularity making it possible to purchase in your grocery store in the freezer section.

It is to be handled delicately and worth the bit of effort to make wonderful end results for sweet or savory pastries.These delectable Apple Turnover with Phyllo Dough are delicious with a light buttery layered crust around flavorful homemade apple filling. Easy to make filling and easy to assemble.

Apple Filling

5 medium apples
1/4 cup Water
1/2 - 3/4 cup Sugar
1/2 tsp Vanilla Extract
1 tsp Apple Pie Spice
or
1 tsp Cinnamon
1 tsp Nutmeg
1/2 TBS Corn Starch to 1 TBS water
1/2 TBS Butter
1-2 TBS butter

Phyllo Turnover Pastry

1/2 pack of phyllo sheets
1/2 stick of butter (more or less), melted
Sugar for Topping
Cinnamon Sugar for Topping Optional

You may choose which apples you like, granny smith, macintosh, red delicious or what is on sale.

Peel, core and cut apples into small pieces. Cut a few apples into bigger bite size pieces.

Add apples to small cooking pot with water, apple pie spice, sugar (start with 1/2 cup). Cover and let simmer about 7 minutes or until apples are just soft. Take a bit of the liquid and let cool. Taste to see if it needs more sugar, if so add 1/4 cup more.

Add vanilia and butter, mix. In another cup add water and cornstarch, mix well and add to simmering apples. Stir until thickend. Remove from heat and let cool down.

Turnovers:

Phyllo Dough will dry out very quickly. While working with one sheet, set the others on a plate or cookie sheet and cover with damp paper towel.

Melt butter and have pastry brush ready.

On a cutting board, lay out 1 sheet of phyllo dough. Brush with butter all over and be sure to get the edges. Lay another piece of dough on top and pat down lightly to help it absorb the butter from the first piece. Lightly brush the second layer with butter.

Fold the 2 layers over vertically. Brush lightly with butter and fold vertically again so you have a strip of dough about 4 - 5 inches wide.

At the top, place 1 TBS or little more of the filling. Be careful not to over fill, it will just spill out.

Starting from the left corner, fold over to the right edge, making a triangle. With your fingers press the right edge and right corner to seal.

Grabbing the right corner, fold the triangle straight down. Fold triangle over one more time, grabbing the right corner and pulling down to the left side edge.

Bring up bottom edge to line up with the bottom of the triangle and tuck in on the right hand side.

Make sure all side are sealed and brush each side of turnover with butter.
Place on cookie sheet until all are assembled.

Sprinkle with sugar or cinnamon sugar and place in 350 degree oven or 10 minutes or until golden. Oven temperatures may vary making cooking times vary too.

Remove to plate and let cool down a bit before serving as the filling will be very hot.

Freezing:

To keep them from sticking together layout unbaked apple turnovers on a baking sheet and place in freezer. Once frozen put into freezer bag.

When ready to cook, thaw completely in refrigerator.

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Empanadas are made to be easy to eat and yummy!They are a delicious beef turnover and can be make with chicken, fish or other meat and put into a pastry that you fold over.

Empanadas are a popular dish in many Spanish countries as well the Philippines, Italy and the US with each adding their own local ingredients and flair. Their influence goes way back from  South American countries like Peru, Chilean, Argentinian and Puerto Rico. It is traditionally eaten as a street food making them ideal for people on the go.

1 Lb Ground Beef Hamburger
1/4 Cup Onion (chopped)
1/4 Cup Black Olives (chopped)
1/4 Cup Pimiento-stuffed Green Olives (chopped)
1/4 Cup Raisins (chopped)
1 clove Garlic (chopped) Optional
1 Pkg Small Chorizo Sausage
1 Hard Boiled Egg
1 TBS Fresh Cilantro
1 tsp Onion Powder
1 tsp Paprika
1 tsp Cumin (optional)
1 tsp Fresh Cracked Pepper
Oil for Frying
Olive Oil for sauteing
Empanada Pastry circles
2 TBS Butter
2 TBS Sugar
Water
1 TBS Salt

In a sauce pan, add cold water, egg and TBS salt. Bring to boil for 7 minutes. Let cool, peel and chop up. Set aside.

In a deep skillet add a bit of Olive oil and hamburger. Add onion powder and pepper. Cook on medium until all browned through. * Make sure to break up the hamburger while cooking. Drain grease and return hamburger to pan.

On a cutting board chop small, onion, olives, raisins, garlic, cilantro and Chorizo.
In a small saucepan, add a TBS of Olive Oil and Chorizo. Cook for about 2 minutes on medium. Remove from pan and set aside. Add onion and saute until just soft. Add TBS water and let simmer picking up the flavor bits from the bottom. Add in olives, raisins, cilantro, garlic and Chorizo and heat through mixing well, add to hamburger pan along with the hard boiled egg and Paprika. Mix filling well and taste to see if it needs more salt.

Lay out Empanada pastry disk circles.
* If bought frozen, defrost in refrigerator overnight and leave out at room temperature while preparing the filling to allow them to peel apart easily.

Add a couple spoonfuls of filling to the middle. Run a bit of water around the edges. Fold over and seal. With a fork, make indents all around the half circle to be sure it is closed.

In a cooking pot, or soup pot add vegetable oil to fill about a 1/4 of the pot. Heat to 350 degrees. Slowing slide Empanada’s one at a time into the oil. Add about 2-3 at a time.They should sink to the bottom and rise almost immediately. Let cook until golden, about a minute on each side. Lay out on a baking sheet with paper towels.

Melt butter, add sugar and brush on each Empanada when it comes out of the oil.

Transfer Empanada’s to another baking sheet and keep warm in a Preheat oven on 200°F until all are cooked.

Makes 12-15

*Empanadas can be brushed with the butter mixture and baked on baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried Empanadas.)

*Freezing Empanadas:
When Empanadas are assembled and before cooking, place on baking sheet and freeze. Place in baggie or container for up to 2 weeks. Let thaw completely before cooking.

**Mexican Chorizo
It is highly flavored, so a little goes a long way. You can add this to scrambled eggs, black beans, soups and even a topping for pizza. We like the additional flavor it brings to these Emapanada’s and adding Chorizo to Empanadas in Portugal is common.

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5 Large Idaho Potatoes
1 Celery Stalk chopped small
1 TBS Celery leaves
2 tsp tsp Oregano
1 tsp Basil
1 tsp Celery Seed (optional)
1/2 tsp fresh ground pepper
5 Green Olives with Pimento’s
3eggs whole
1 Cup Mayonnaise ( add more little by little if needed)
Paprika
Bay Leaf

Peel and cut up potatoes into bite size pieces. Add to cooking pot with cold water along with eggs, bay leaf and bring to boil uncovered. Cook until potatoes are fork tender ( about 10 minutes)
While they are cooking cut up the celery, celery leaves and olives.

Drain potatoes and remove bay leaf. Set hard boiled eggs aside in another pan of cold water to cool down a bit.
Return potatoes to cooking pot or a large mixing bowl.
Add celery, olives, and spices.Stir lightly to blend
Peel eggs and cut up into small pieces, add to potatoes.

Fold in Mayonnaise ( start with a cup and add more as needed until the potato salad is creamy)
Put in container and let cool down then refrigerate until cold. Check to see if it may need a bit more salt and mayonnaise as the potatoes do absorb it once it cools.
Put in serving dish, add paprika or parsley to top and enjoy.

*Note: Potato Salad can go bad quickly. Add a larger bowl of ice to place potato salad in to keep it chilled.

Serves 6-8

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8 Eggs
1/4 cup Mayonnaise (add more if necessary)
½ stalk Celery chopped fine
1 tsp Dijon Mustard
¼ tsp Salt
1 TBS Salt for boiling eggs
1 TBS Parsley
3-4 Green olives
Paprika or Parsley for garnish

Boil eggs in cooking pot of salted water for easy peeling. Cool off with cold water and peel. Slice each egg lengthwise on a cutting board and place yoke in mixing bowl.
Add the celery, celery leaves, olives, mustard, mayonnaise and salt.
Mix well. Spoon mixture into each egg and top with parsley or paprika.
Leave in refrigerator for 30 minutes before serving.

Make 16 stuffed eggs

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Well known in the Central and Southern Italy regions Cannellini beans are a favorite in Tuscany. These make a great bean to use in this dip for their creamy texture and a popular substitute for vegetarians replacing chicken, beef or another type of meat as well as seafood. They sometimes are called white kidney bean and fazolia bean and mistaken for the great northern beans. Cannellini beans are used in soups, dips, and salads and in Tuscany popular use is an accompaniment to tuna and pasta dishes. In American and Britain they are popular for minestrone soup.

These beans make the best creamy delicious White Bean Dip. They blend well with the flavor of the other ingredients in this dish, bringing out the cilantro, roasted garlic, parsley and lemon. The Olive Oil brings all this together for an easy dip all made in the food processor. Want to add more to this dip? Try roasted peppers or very soft sun dried tomatoes.

Store this dip in an airtight container and freeze after 3-4 days.

1 (15oz) can Cannellini Beans
1/4 Cup Fresh Parsley
1/2 Cup Fresh Cilantro
1 tsp Lime Juice
2 Cloves Roasted Garlic or 1 Clove raw garlic minced
Salt
Pepper
1/3 cup Olive Oil
Note: If you would like some heat in this dip, add a jalapeno pepper removing the seeds first or a pinch of cayenne pepper.

Pita Bread Chips

1 Pita bread
Olive Oil
Salt/Pepper to taste

Make a small pouch with aluminum foil. Place unpeeled garlic into pouch, drizzle olive oil over all and sprinkle with salt and pepper. Let cook in 350 degree oven for 30 minutes. Don’t want to turn on you oven? Use a toaster oven and set at 350 degrees for 40 minutes.

Add beans, parsley, cilantro, garlic, lime juice, salt and pepper to food processor.

Pulse until beans are creamy and blended with the rest of the ingredients.

Set processor to run and add olive oil slowing until all incorporated.
Pour dip into serving bowl and refrigerate.

Pita Chips:
Cut up Pita bread in to halves, continue until you have small triangles.
Place on baking sheet and drizzle with olive oil.
Sprinkle salt and pepper over all.

Bake at 350 degrees 10 minutes or until golden. Do not over bake.

Place on serving platter with bean dip bowl in center.
You could also serve this dip with tortilla chips, carrot sticks, zucchini, or any other veggie you like.

Makes 6 servings

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Lemon Poppy Seed muffins are the most requested muffin from my family and friends as an accompaniment to breakfast. They are easy and quick to make. Serve with eggs, bacon, sausage or your favorite fruit.

Dry Ingredients:

2-1/4 Cups All Purpose Flour
1/2 Cup Sugar
1 TBS Baking Powder
1/2 tsp Salt
2 TBS Poppy Seeds

Wet Ingredients:

3/4 Cup Milk
1/4 Cup Butter or Margarine Melted and cooled
1/4 Cup Sour Cream
1 Egg
1/2 tsp Vanilla
Zest of one small Lemon or about 2 TBS

Glaze:
1 TBS Lemon Juice
1/2 Cup Confectioners Sugar
1 TBS Lemon Zest

In a microwave safe dish or small sauce pan melt butter and allow to cool.

In a large mixing bowl add flour, sugar, sale, baking powder, and poppy seeds. Blend well with whisk, set aside.
In a small mixing bowl, add eggs and beat lightly. Pour in milk, melted butter, sour cream, vanilla and zest of one small lemon and whisk until well blended.

Add wet ingredients to dry, and mix just until well incorporated. Do not over mix.

Grease using butter, oil or cooking oil spray a muffing pan.

Add batter just to fill almost to the top of each muffin cup.
Bake at 350 degrees for 25 minutes. Check with toothpick or knife by sliding into the top of one of the muffins and when it comes out dry, muffins are done.

Set aside and make glaze.
In a small saucepan add lemon juice and sugar on low heat. Stir until sugar is dissolved.
Stir in lemon zest.

Add spoonfuls over the top of all the muffins.

Makes 10 muffins

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Thank you Danna Crawford an eBay Power Selling Mom for requesting I show you how to make Cheesy Stuffed Potatoes.

4 Medium or 3 Large Baking Potatoes
1/4 Cup Melted Butter
1/4 Cup Sour Cream
1/4 cup Milk (add more if needed gradually)
1 Cup Shredded Cheddar Cheese (more for the tops)
1/4 Cup Fresh Chopped Parsley or 1/2 TBS dry Parsley
1 tsp Mayonnaise
Salt
Pepper
Paprika

Pierce potatoes with fork once on each side. Place in microwave and cook 5 minutes on each side. (Microwaves settings vary. Please check your potatoes to be sure they are cooking in the time allotted)

Check to be sure there done, by poking with fork and the fork comes out easily.
Let cool until able to handle.

On a cutting board, cut each potato length wise in half.
Carefully scoop out potato with spoon into a mixing bowl, leaving a bit of the potato left to line the shell. One whole potato will be used just for the filling.

Add butter, milk and sour cream. Mix until fluffy with electric mixer.
Add in parsley, cheese and salt pepper to taste.
Blend, folding into the fluffy potato mixture.

Put potato skins on baking sheet and fill, going over the top a bit.
Add more cheese to top and bake at 350 degrees for 10 minutes.
Garnish with Paprika.

Serves 4-6

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Pork Chops with Sauerkraut is an easy delicious meal to prepare. Just a few ingredients and steps, can take the sour bite out of that sauerkraut for a nice blend with the apples, onions and pork chops.

A Bit of Sauerkraut Trivia:
Sauerkraut is cabbage, processed by fermentation, before frozen foods. It is high in Vitamin C and also was a preventative of scurvy. Captain James Cook of the British Royal Navy ate and served sauerkraut to his crew on his voyages at sea for just this purpose, but later they switched to limes. Hence they earned the nick name “Limey” The German’s picked up on the sauerkraut idea  and continued the practice of eating sauerkraut on their voyages and earned the nickname “Kraut”.

Sauerkraut can be used as an appetizer, side dish, in soups salads and stews and even desserts.

4 - 1/2 inch thick Pork Chops
1 Bag Sauerkraut
3 Slices Bacon
2 Medium Apples
1 Medium to Large Onion chopped
Olive Oil
Salt
Pepper
Rosemary

In a frying pan, cook bacon until crisp. Remove from pan and reserve the fat.
In a strainer (not colander) add sauerkraut and rinse a few minutes.
Drain and squeeze water out by hand.
In a mixing bowl, add sauerkraut, 2 TBS bacon drippings 1/2 tsp Salt and Pepper.

Prepare a 8 x 8  baking pan, lining with foil. Spread sauerkraut over the bottom.

Add a bit of the bacon fat or Olive Oil back into the pan with the onions and saute just until translucent or a bit soft. While the onions are cooking, core and slice apples to 1/4 inch thick.

Add onions to baking pan with apples.

Prepare the Pork Chops:
Add Salt, Pepper and Rosemary to each side with a drizzle of olive oil to hold the spices.
Place in pan on medium to medium high and brown on each side.

Add on top of other ingredients and cover with foil. Cook in a 350 degree oven for 40 minutes.

Carefully take the foil off the pan and serve with carrots, rice, or you could even add sliced potato’s to the pan with the other ingredients.

Serves 4

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Pasta Primavera is a dish consisting of pasta and fresh vegetables such as peppers, broccoli, peas onions tomatoes. To highlight more flavor in this dish, fresh herbs such as Basil and Oregano is used.  It’s origin is Italian American. The meaning of primavera is Spring, and a great time for an enjoyable light meal is perfect for that time of year.
The recipe could also contain different meats such as chicken, shrimp, pork or as in this dish, sausage.
A classic primavera includes, olive oil, garlic and topped with fresh Parmesan cheese.

1 Box Linguine Pasta
3 Italian Sausage
1 Medium Tomato
1 Red Pepper
1 Small Onion
1 small Box Mushrooms Sliced
1 Clove Garlic
Handful Fresh Basil
1 /2 TBS Fresh Oregano or 1 tsp Dry
1/3 Cup Fresh Parsley
Fresh Parmesan
Olive Oil
1/2 Cup Water
Salt
Pepper

Put on a large cooking pot of water for pasta and set to boil.

In a deep skillet, add TBS Olive Oil and Sausage.
Brown Sausage on each side. Remove skillet from heat or turn down to low and add
water. Cover and let cook on medium until water is evaporated
Take out sausage and set aside. Add Mushrooms, pinch of salt, fresh cracked pepper, cover and let cook on medium for 10 minutes, stirring occasionally.

Add Linguine Pasta and cook until al dente’ (pasta still has a bit of bite but not mushy) see box for cooking time.
Drain in colander and set aside keeping warm in bowl with foil on top.

On a cutting board, slice pepper into bite size pieces. Slice onion 1/4 inch thick slices.
Julianne (Slice) Basil, slice up garlic. Chop sausage and tomato into small bite size pieces.
Chop parsley and oregano.

Push mushrooms to one side, add another TBS Olive oil, sliced onion, peppers and another dash of salt to them. Cover and let simmer until just soft.

Add in tomato’s, basil and garlic. Mix well with other veggies, cover and cook until tomato’s are just soft. Add parsley and sausage.

Add a serving of linguine to plate, spoon over sausage veggie mix.
Drizzle a bit of Olive Oil over the top.
Garnish with fresh grated Parmesan cheese.

Serves 4

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½ Cup Butter or margarine
2-Cups Milk
2 Cups Self Rising Flour
1-Cup Sugar
1 - Large Can Peaches

Melt the Butter and put into an 8 X 12 inch baking pan.
In a bowl mix the milk, flour and sugar. Pour the mixture into the baking pan.
Pour in Peaches and liquid. Mix lightly with milk mixture
Bake in a 350-degree oven for 1 hour.
The cobbler should be golden brown.
Serve the cobbler warm with whip topping or ice cream.

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Dessert Bowls

Dessert Dishes

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1 Whole or 1/2 Chicken
Olive Oil
Dry Rub of your choice
BBQ Sauce

Rinse off chicken and pat dry with paper towel.
In a deep Baking Pan add a rack that will fit.
Place chicken on rack, drizzle with olive oil and spread all over chicken.
Add about 2 TBS of dry rub patting onto chicken skin.
Put in a 350 degree oven for 40 minutes to an hour for 1/2 chicken
and 1 - 1/2 hours for a whole chicken about 2-3 LBS

Pull chicken out and generously add BBQ sauce.
Turn off oven and place chicken back in for about 10 minutes.
Take out and let rest for 7- 10 minutes before cutting into pieces.
Hint: Use a sharp knife.
Oven temps may vary, please check to see chicken is fully cooked before serving.

Serving Suggestion: Serve with Potato or Macaroni Salad and Baked Beans

Chicken Decor
Kitchen Aprons

Filed under: 4th of July, Chicken Recipes, Football Party Recipes, Meat Dishes, SuperBowl Party Recipes | No Comments »