Lemon Icebox Pie

• Crust
• 1 Box Crushed Graham Crackers
• 1 Stick Melted Butter
• 4 Tbs. White Sugar
  
• Filling
• 4 Cans Eagle Brand Sweetened Condensed Milk
• 4 Tsp. Lemon Zest
• 8 Egg Yolks
• 3 Cups of Freshly Squeezed Lemon Juice
• Direction
• Preheat Oven to 350 degrees
• Crust
• Combine Graham Crackers, Butter, and Sugar
• Pour the mixture into a 9x13 glass cake pan
• Use a measuring cup to evenly spread and press the mixture to create an even crust on the bottom and sides of the pan
• Filling
• In a large bowl, whisk the egg yolks and SCM, and lemon zest together until thoroughly combined
• Slowly add the lemon juice while continuously mixing 
• Pour the filling into the pan
• Dust the top with crushed graham crackers
• Bake ~20 or until it bubbles around the edges
• Remove from oven and let cool until room temperature
• Cover an place in refrigerator for at least 4 hours

Buffalo Chicken Pasta

 Ingredients:

• 3 Qts. Salted Water
• 1 Pound Bag of Grandma's Egg Noodles (Fresh Frozen)
• 1 Large Chicken Breast (Cubed)
• 1/2 Large Yellow Onion (Sliced)
• 1 Red Bell Pepper (Sliced)
• 3 Tbsp. Famous Dave's Chikn' Wing Seasoning (or other cajun seasoning)
• 2/3 Stick of Butter
• 1/2 Cup Flour
• 1 Tsp. Kosher Salt
• 2 Cups Heavy Whipping Cream
• 2/3 Cup of Frank's Red Hot Original Sauce

Directions:

1. Boil salted water in a large saucepan
2. Add egg noodles to water and simmer for 12 minutes or until al dente
3. In a large saute pan, saute chicken and onions until brown
4. Add bell pepper and seasoning and saute for another 1-2 minutes
5. Set saute mixture aside
6. Melt butter in a heavy saucepan on medium-high heat
7. Mix in flour and salt
8. Stir constantly until the mixture starts to brown
9. Mix in heavy whipping cream that has been heated for 2 minutes in the microwave
10. While stirring constantly, allow the mixture to come to a boil
11. Continue to boil while stirring vigorously for 1 minute
12. Remove from heat
13. Slowly stir in hot sauce until well combined
14. Strain the noodles and then combine them with the saute mixture and sauce
15. Stir until noodles are well coated with the sauce
16. Serve!   

Bruschetta with Lemon Goat Cheese, Sage Sausage and Pesto Chutney

Ingredients

• 1/4 Cup Extra Virgin Olive Oil
• 6 Cloves of Garlic
• 1/2 Tube of Jimmy Dean Sage Sausage
• 6oz Goat Cheese
• Juice from 1/2 Lemon
• Package of Grape Tomatoes
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 3 Tbsp. Basil Pesto
• 1 Baguette Italian Sour Dough Bread

Directions

1. Place oil and rough chopped garlic cloves in a small sauce pan, heat over high heat until it starts to slight boil around the garlic. Reduce heat to lowest setting and let simmer for 30 minutes.
2. While oil is infusing:
• Sauté sausage on medium high heat until fully reduced and crispy. Be sure to break up the chunks into small pieces along the way.
• Dice bell peppers and grape tomatoes and mix with basil pesto. (You can buy preprepared pesto at the store or make it yourself)
• Blend goat cheese with lemon juice.
3. Remove garlic oil from stove and brush sliced (1/4 inch slices) bread. Place slices on a cookie tray and broil until golden brown.
4. Spread goat cheese on bread
5. Pile sausage crumbles and then pesto mixture on top. 
6. Serve!

Garlic and Fresh Herb Burger with Bacon, Sharp Cheddar and Guacamole

Hamburger Ingredients:

• 2 Pounds Lean Ground Beef
• 4 Cloves Minced Garlic
• 2 Tbsp. Minced Fresh Rosemary
• 2 Tbsp. Minced Fresh Oregano
• 2 Tbsp. Minced Fresh Sage
• 1/4 Cup Extra Virgin Olive Oil
• 2 Tbsp. Worcestershire Sauce
• 1 Tsp. Garlic Powder
• 1 Tbsp. Onion Powder
• Lawry's Season Salt
• Fresh Ground Pepper

Hamburger Directions:

1. Preheat gas grill to highest temperature possible.
2. Combine rosemary, oregano, sage and olive oil in electric blender. Blend on high for one minute.
3. In a large bowl, with hands, thoroughly combine, herb mix, garlic, worcestershire sauce, garlic powder, onion powder and hamburger. Taking care not to over work the meat mixture. (The longer you mix the tougher the burgers will be after cooking.)
4. Mold the meat mixture into four 3/4 inch thick patties. Press the center of the patty so that the outside edges are thicker than the middle.
5. Place the patties on the grill, dust with season salt and pepper. Close lid and seer for 2-3 minutes on direct high heat.
6. Flip burgers, dust the other side with season salt and pepper. Turn off middle burner(s), close lid and cook on indirect heat for 5 minutes.
7. Flip burgers again and continue cooking on indirect heat until meat reaches desired internal temperature. Melt two cheese slices on each patty for the final two minutes of cooking. (135 degrees recommended)
8. Remove patties from grill and let rest for 2-3 minutes.
9. Place patties on toasted kaiser buns and add bacon, guacamole, mayo, lettuce and any other of your favorite toppings.
10. Serve!

Suggested Hamburger Toppings:

• 1 Pound Cooked Thick Cut Smoked Bacon
• Premium Grade Sharp Cheddar Cheese Sliced (Tillamook) 
• Butter Lettuce
• Olive Oil Mayo
• Poppy seed kaiser buns from your favorite bakery

Guacamole Ingredients:

• 4 Ripe Avocados
• 2 Tbsp. Cumin
• 2 Cloves Minced Garlic
• Juice from One Half a Lime
• 3 Tbsp. Finely Chopped Cilantro
• 2 Roasted and Pealed Jalapeños Minced (For a mild Guacamole, remove seeds before mincing.)
• 1 Tsp. Kosher Salt
• Fresh Ground Pepper

Guacamole Directions:

1. Smash up all ingredients in bowl until well combined and desired texture is reached. (I like mine a little chunky)

Spaghetti Carbonara

Ingredients:

• 1 Box Spaghetti
• 2 Eggs
• 1/2 Cup Minced Shallot
• 2 Cloves Minced Garlic
• 1/4 Cup Dry White Wine
• 1 Pound Bacon
• 2/3 Cup Peas
• 1 Cup Shredded Parmesan Cheese
• 1/4 Cup Extra Virgin Olive Oil
• 2 Tbsp. Butter
• Fresh Ground Pepper
• Kosher Salt
• Finely chopped parsley.

Directions:

1. Cook bacon until crispy and then rough chop. Save 3-4 Tbsp. bacon grease.
2. Cook pasta in salted water for 12 minutes or until al dente.
3. While pasta is cooking...In a large pan, saute minced shallot in bacon grease and extra virgin olive oil until shallot is translucent and slightly browned.
4. Add minced garlic and saute for one minute.
5. Add white wine and reduce for one to two minutes.
6. Stir in butter and turn off heat.
7. Drain pasta, combine with sauce in the large sauce pan and stir.
8. Pour beaten eggs over the top of the pasta while stirring constantly until pasta is well coated.
9. Mix in parmesan, peas, bacon, kosher salt and fresh ground pepper to taste.
10. Serve topped with additional grated parmesan cheese and parsley.

Cooking time ~20 minutes. 

Grandma Morgan's Famous Waffles

These waffles are the best ever made as confirmed by many who have indulged.

Ingredients:
2 cups flour

3 tsp. BP

1 tsp. BS

1 tsp. salt

2 cups buttermilk

4 eggs , beaten

1 cup butter melted

Directions:

1. beat eggs in electric mixer bowl

2. add buttermilk and mix again

3. add BP, BS, salt and flour

4. pour in melted cooled butter while mixing until smooth.

Pour into hot waffle iron and bake.

P.S. A good addition is to sprinkle dark chocolate chips into the batter before closing the iron, then after they come out, cover with high-end peanut butter, whipped cream, maple syrup and fresh rasberries.

Perfect Mac and Cheese

In my opinion, the pasta in a perfect mac and cheese must be cooked al dente. It is a rare occurrence to find a mac and cheese where the pasta is not over cooked. It should also be very creamy without the grainy texture that you get when the sauce breaks due to exposing the cheeses to too high of temperatures or using extra sharp cheddar. Finally, it needs a flavorful, crunchy topping to add texture.

This recipe delivers on what I consider the perfect mac and cheese.

Ingredients

• 1/2 Minced Onion
• 1 Clove Minced Garlic
• 1 1/2 Cups Heavy Cream
• 1/2 Cup Whole Milk
• 6 Tbs Butter
• 4 Tbs Flour
• 3 Cups Sharp Cheddar (Grated)
• 1 Cup Gruyere (Grated)
• 1/2 Tsp Nutmeg
• 1/2 Tsp Cayenne Pepper
• 1 Tsp Kosher Salt
• 1/2 Tsp Black Pepper
• 1 Cup Panko Bread crumbs
• 1/2 Tsp Garlic Salt
• 1 Package Penne Pasta

Directions:

1. Preheat oven to 450.
2. Boil pasta for 10 minutes in heavily salted water. Set aside.
3. Heat cream, milk, nutmeg cayenne in a large sauce pan to close to a boil.
4. In a second sauce pan, combine 4 Tbs of butter and onion. Saute. 
5. Add garlic and flour and cook for 3 minutes on high heat. 
6. Slowly add cream and milk mixture and bring to a boil while constantly stirring. Cook for an additional 10 minutes on medium heat while stirring constantly. 
7. Turn off the heat, continue stirring and slowly add grated cheese, saving a cup of the cheddar. Continue stirring until cheese is fully integrated into the sauce.
8. Mix pasta with cheese mixture and pour evenly into a ramekin. 
9. Toast panko bread crumbs with 2 Tbsp butter and garlic salt. 
10. Spread over the top of pasta mixture along with the remaining cheddar cheese.
11. Place in oven for 5-10 minutes or until cheddar topping is bubbling.
12. Serve!