FANCY MAC AND CHEESE

 Macaroni and Cheese Ingredients: 

1/2 French loaf 

1Tbsp butter to grease pan 

1 cup butter 

1lb elbow macaroni 

1/4 lb pre-cooked bacon

5 cups of half & half 

1/2 cup all purpose flour (slightly packed) 

1/2 tsp pepper

1/4 tsp cayenne 

8oz extra sharp yellow cheddar 

8oz sharp white cheddar 

6oz cream cheese 

8oz parmesan cheese 

2 bunches of scallion (white and pale green parts only) 

Directions: 

1. Preheat oven to 375. Use tbsp butter to grease the casserole dish and set aside 

2. Cut and cube the bread into 1 inch cubes. Put in a large bowl. Melt 1/2 cup of butter and pour butter all over cubed bread. Toss the breadcrumbs to spread butter evenly and set aside.

 3. Get two bowls to separate the cheeses in half. Cut the 8oz of yellow cheddar in half. Shred and put half in one bowl and half in the other (4oz of cheese in each bowl). Do the same with the white cheddar and the parmesan. 

4. Slice the 2 bunches of scallions. 

5. Boil 6 quarts of salted water in a large pot. Cook macaroni until the outside is cooked and inside is slightly underdone (about 5-6 minutes). Drain and rinse macaroni with cool water and set aside covered.

6. Warm the 5 cups of half & half in a medium saucepan over medium heat. 

7. In a large stock pot, melt 4oz butter (1/2 cup) over medium heat. Then add !/2 cup of slightly packed flour to the pot and whisk constantly until slightly thick and smooth. 

8. Take the warmed half & half and pour it into the butter-flour mixture all at once while whisking constantly. Cook over medium-low until thick and begins to boil. (The mixture should coat the back of the your spoon generously) 

9. Add the 1/2 tsp pepper and 1/4 tsp cayenne to the mixture. 

10. Take a handful of scallions and set it aside, while putting the remaining in the mixture. 

11. Take one of the bowls of cheese and add to the warm white sauce, stir well. 

12. Then fold in the 6oz of cream cheese and 1/4 lb of bacon until fully combined. 

13. Stir macaroni into the sauce. 

14. Pour the mixture into the prepared casserole dish; top with the leftover bowl of cheese and the handful of leftover scallions. Add bread cubes evenly over the surface of the macaroni and cheese. 

15. Bake until golden brown and bubbling—about 30 minutes. 

Recipe from Marisa G.... Worth the effort!!

FLAP MEAT MARINADE

 Juice of 2 limes

4 cloves garlic

1/2 cup orange juice

1/2 tsp salt

1/4 tsp pepper

1/2 cup vegetable oil

2 TBS vinegar

2 LBS flap meat

In a Ziploc bag, Mix together all ingredients except meat.

Add meat to bag ensuring all is covered with marinade.

Refrigerate at least 2 hours to overnight.

Grill to desired doneness.

BAKLAVA

1 LB butter, melted

1 LB Filo/Phyllo pastry leaves (36 sheets)

1-1/2 LBS pecans, chopped

2/3 cup sugar

2 tsp cinnamon

½ tsp allspice

 

SYRUP

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups sugar

½ tsp cinnamon OR 2 whole cinnamon sticks

1 tsp grated orange zest

1 tsp vanilla extract

 

DIRECTIONS

Combine all ingredients for the syrup in a saucepan; bring to a boil and Simmer 15 minutes. 

(Remove cinnamon sticks if using.)  Set aside.

Coarsely grind pecans and Mix thoroughly with cinnamon, allspice, and sugar

Brush the bottom of a 9” X 13” pan with butter

Lay a sheet of filo in the bottom and brush with butter; repeat process until you have used 8 sheets, brushing with butter in between each sheet.

Spread about 1/5 of nut mixture on top of filo.

Add another 5 layers of filo, one-by-one, brushing each one with butter as you go.

Spread another 1/5 of nut mixture on top of filo layers.  Continue building layers of filo and nuts.

The total sequence of filo layers should be: 8,5,5,5,5,8 with nuts in between (Total of 36 sheets of filo).

CUT BEFORE BAKING:

Using a sharp knife, cut the baklava into diamonds, squares, or triangles.

Bake at 350 for 50 minutes or until top layers and visible edges are golden brown; Allow to cool 15 minutes,

In the meantime, return syrup to a boil.

Pour hot syrup evenly over baklava until it looks full.  **You may not need to use all of the syrup.

Allow to cool completely at room temperature – best if left for 8 hours.  DO NOT COVER during cooling process to prevent sogginess.

Cheesy Ham, Corn, and Potato Chowder

Ingredients:

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

¼ to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions:

 In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

Broccoli Cheddar Soup

(Cook or steam broccoli - about 1 pound - until tender) 

5 TBS Butter

1 medium yellow onion, diced small (about 1 cup)

1/3 cup flour

1 1/2 cups whole milk

2 cups chicken broth or stock

1 1/2 cups heavy cream

4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)

1/3 cup grated carrots (or small diced or pre-cut matchsticks)

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground mustard

8 oz grated cheddar cheese (about 2 cups)

Melt butter over medium heat

Add diced onion and cook until soft - about 5 minutes

Sprinkle flour over onions and butter and whisk until smooth.

Slowly add milk to the mixture and whisk until combined and thickened.

Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard.  Whisk until combined.

Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.

Transfer about 1/2 - 3/4 of the soup to a blender (in batches if  necessary) and blend to desired consistency.  

Return to soup pot with unblended soup, and add cheese.

Over low heat, stir in grated cheese.  Test for seasoning and add salt if necessary.

Thin with chicken stock or milk if needed.

Makes about 6 cups

Cheese Straws

BEGIN AT LEAST 2 HOURS AHEAD

2 cups room temperature SHARP cheddar cheese (or 1 8-oz brick, grated medium)

2 sticks butter, room temperature

2 cups all-purpose flour

1 tsp salt

1/2 tsp cayenne pepper - go a little light for less spicy straws

1/2 tsp dry mustard

1/2 tsp regular black pepper

Cover grated cheese and let stand on counter WITH the butter for at least 2 - 3 hours.

Pre-heat oven to 350 and line baking sheets with parchment paper.

Mix flour and spices together and set aside.

Place room temp cheese and butter in the bowl of a stand mixer with the paddle attachment and beat until fairly smooth.  Scrape paddle a couple of times during this process.

Slowly beat in flour mixture until well combined.  Scrape paddle a couple of times to ensure even mixing.

Place mixed dough in a strong piping bag (or zip top bag with a 1/4" hole cut in one corner) fitted with a large (1/4") round piping tip.

If mixture is too stiff to pipe, heat dough in microwave for 30 seconds.

Pipe in 5" strips onto parchment paper.

Bake at 350 until golden brown - about 15 - 20 minutes.

Works best to cook 1 sheet at a time.

MAKES ABOUT 6 DOZEN

Nestle Very Best Fudge

INGREDIENTS

3 cups granulated sugar

1 can (12 fluid ounces) Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

4 cups miniature marshmallows

4 cups (24 ounces) or two 12-ounce packages Semi-Sweet Chocolate Chips

1 cup chopped pecans (optional)

2 teaspoons vanilla extract

Step 1

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil or parchment paper.

Step 2

Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Step 3

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.