Mac Adult Style

Suzy Bee’s Kitchen

Mac & Cheese Adult Style…

Preheat oven @ 375 degrees.

*Prepare a baking dish set aside.

Ingredients:

3/4 Box of Cellentani, Cooked (Reserve water for White Sauce)

2 Cups White Garlic Sauce

2 1/2 Cups Grated Gruyere/Swiss Cheese

1 TBSP. Good Quality Mustard

1 Cup Whole Milk Ricotta

1/2 Cup Sour Cream

1 Leek, Sliced & Rinsed

12 Pieces Peppered Bacon, Cooked & Crumbled

Garlic Powder & Pepper

Salt for Water

In a large pot bring salted water to a boil. Cook pasta for about 12 minutes.

While pasta is cooking put the following ingredients into a large mixing bowl: Grated Cheese, Sliced Leek, Sour Cream, Ricotta Cheese, Crumbles Bacon, Garlic Powder & Pepper gently fold ingredients together, set aside.

After pasta is cooked drain off 2 Cups of the pasta water for your White Sauce.

Stir cooked pasta into Cheese mixture.

Next add 4 TBSP. Butter & 4 TBSP. Flour to a medium saucepan whisk together add pasta water slowly, add 1/4~1/2 cup heavy cream whisk mixture bubbly & thickened, lastly whisk in Mustard. Pour White Sauce over Pasta Mixture, gently fold in. Pour mixture into a prepared baking dish.

*This is where I get creative & prepare my baking dish with a Garlic Herb Butter.

Put baking dish onto a covered baking sheet slide into the oven & bake @ 375 for 30 minutes, increase the oven to 500 degree bake additional 10~20 minutes. Look after 10 minutes to see if the Mac & Cheese has browned to your liking!

Remove from oven, cool for 15 minutes before serving.

Serve with a nice Red Wine…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Sauteed Caramel Apples

Suzy Bee’s Kitchen

Sauteed Caramel Apples…

Ingredients:

1/3 Cup Brown Sugar, Packed

2 TBSP. Butter

2 Large HoneyCrisp Apples, Sliced

1/4 Cup Pecans, Toasted & Chopped

In a large skillet melt butter & brown sugar until sugar has dissolved. Next add sliced apples & cook for 5~7 minutes until tender. Stir in pecans & serve with a dollop whipped cream.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Spanish Rice

Suzy Bee’s Kitchen

 Easy Spanish Rice…

Ingredients:

1 Box Rice a Roni

1 14oz. Can Diced Tomatoes

2 Cups Veggie Stock

1/2 Chopped Sweet Onion

2~3 TBSP. Minced Garlic

1 Cup Sweet Corn

In a large skillet cook vermicelli, seasonings, butter & onions until golden brown. Next add veggie stock & diced tomatoes. Gently stir mixture, cover with lid & simmer on low heat for 15~20 minutes. Fluff with a fork & serve with your Tamale Pie…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                                ~ Bon Appetit ~

©SuzyBeeWolf 2014

Tamale Pie

Suzy Bee’s Kitchen

Tamale Pie…

Preheat oven @ 350 degrees. Prepare a 9”X9” baking set aside.

Ingredients:

1 LB. Ground Meat

1/2 Sweet Onion, Sliced

1 Cup Sweet Corn

1 15 oz. Can of Black Bean, Rinsed & Drained

1 Cup Salsa

1/2 Can Chopped Chilies, Optional

Taco Seasonings, Pepper & Garlic Powder

1 1/2 Cups Grated Cheese

Topping:

1/2 Cup Each of Corn Meal & Self Rising Flour

1 Egg

1/2 Cup Buttermilk

2 TBSP Butter, Softened

2 TBSP Sugar

1 tsp, Salt, Pepper & Garlic Powder

1/2 Cup Grated Cheese

1/2 Cup Sweet Corn

In a mixing bowl whisk together cornmeal, flour, butter, sugar, seasonings, buttermilk & egg, add grated cheese & corn. Spread half of the mixture on the bottom of your prepared baking dish set aside.

In a large skillet over high heat brown onions, ground meat & all the seasonings, next add beans & salsa let simmer for 10 minutes. Gently stir in grated cheese, pour mixture over cornmeal, next spread the remaining cornmeal on top of meat mixture evenly.

Place in oven & bake @ 350 degrees for 25~30 minutes or until golden brown.

Serve with Spanish rice, Recipe to follow.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Harvest Bread Pudding...

Suzy Bee’s Kitchen

Harvest Bread Pudding…

Preheat oven @ 325 degrees. Prepare a baking dish, set aside.

Ingredients:

5~6 Lg. Day Old Cinnamon Buns, Cut into 3^rd’s both ways

4~6 Strips of Applewood Bacon, Cooked & Crumbled

1/2 Lg. Sweet Onion, Sliced & Caramelized

1 Cup Grated White Cheddar Cheese

Salt, Pepper & Garlic Powder to Taste

1~2 Shakes Pumpkin Seasonings

1/4~1/2 Cup Pecan Maple Syrup

1 Cup Pumpkin

1 Cup Heavy Cream

1/2 Cup Sour Cream

5 Lg. Eggs

1/2 Dried Cranberries

1/4 Cup Roasted Pumpkin Seeds

In a large bowl whisk together eggs, cream, pumpkin, sour cream & seasonings, set aside.

In another bowl combine cubed rolls, caramelized onions, dried cranberries, grated cheese & chopped bacon. Pour egg mixture over bread mixture. Make sure all the ingredients are well coated. Pour this mixture into prepared baking dish. Drizzle Pecan Maple Syrup over mixture then run a knife through mixture making a swirling motion. If you have any grated cheese leftover sprinkle on top. Cover with plastic wrap, refrigerate for 1 hour or overnight.

Bake @ 325 degrees uncovered for 50~60 minutes or until golden brown.

Serve with a dollop of vanilla whipped cream…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014