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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Filed under: 4th of July, Casseroles, Football Party Recipes, Kids Recipes, Pasta Dishes, SuperBowl Party Recipes, Valentines Day Recipes | 1 Comment »

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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Filed under: 4th of July, Football Party Recipes, Meat Dishes, Pork, SuperBowl Party Recipes, Turkey | 1 Comment »

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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Filed under: vegan | 1 Comment »

1 1/2 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 large boxes Chocolate Pudding mix ( Instant)
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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Filed under: 4th of July, Cookies, Desserts, Football Party Recipes, Kids Recipes, Puddings, SuperBowl Party Recipes, Thanksgiving Recipes, Valentines Day Recipes | 4 Comments »

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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Filed under: 4th of July, Appetizers, Pies & Tarts, Sweet Snacks, breakfast | 3 Comments »