Baked Mac & Cheese with Bacon

I decided to fry up some bacon. I fried all of it as some was going to be used later and some would most certainly be eaten for breakfast. The portion for the mac and cheese was set aside to cool. Once it cooled off I cut it into pieces about the size of a finger nail (about a cups worth). It is best to leave the ricotta out for a little bit so it is soft and easier to mix, then add the heavy cream. I have used a cassarole dish both times and feel this gives the best results. It also helps if it is buttered (to prevent sticking).



Ingredients:

16 oz Macaroni noodles
¾ cups cracker crumbs
2 cups sharp cheddar cheese
2 cups Swiss cheese
2 cups mozzarella cheese
2 cups heavy cream
2 cups half & half
1 package ricotta cheese (I think it was 16oz?)
1 cup cooked bacon pieces

Directions
1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
2. In a large bowl, toss together the mozzarella, Swiss and sharp cheddar cheeses. Remove about 1/2 cup for topping and set aside.

3. In a separate bowl, stir together the ricotta cheese and half and half. Mix in heavy cream.
4. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and bacon bits. Toss lightly. Do not mix too thoroughly, it is better left messy. Pour into the prepared baking dish.
5. Sprinkle the reserved cheese over the top and cover with cracker crumbs.

6. Bake in the preheated oven until cheese is melted and crackers are brown the top, about 20 minutes.

Sloppy Joe

I originally thought this was Dad's recipe, but later found out that Mom is the one that showed him how to make it. I do not measure as I just make it from "memory" and do random "taste tests" to determine when it's "good". Each time I add more of either ingredient I taste it to see if it needs anything else.

2-3 lbs ground beef. Fattier beef will give better flavor and be more juicy.
ketchup
brown sugar 1/2 to 2 cups depending on taste.
mustard

Start by browning the hamburger. Drain fat.
Turn burner to Simmer or around 2.
Add brown sugar to beef. I like mine a little sweeter so I tend to add quite a bit. Try about 1/2 cup to start. You can always add more later if you want it a little sweeter. You should see the brown sugar start to melt/caramelize.
Add ketchup to beef. Like I said, I don't measure anything but I usually try to cover the beef with ketchup.
Lastly add the mustard. I usually make a big circle of mustard and then a couple lines across it.
Mix well.
You don't want this to taste like a hamburger, so if there is a lot of ketchup taste I add more brown sugar. If it is a little too sweet, I'll add a touch more mustard. This will help give it a little tang. You don't want the sauce to be soupy but at the same time you don't want it dry.
Once you are satisfied with the taste mix well one more time before serving.

Usually a pack of 8 buns is good for this amount. Even though I have not used it as such, I think this would be great as coney sauce for some Coney Dogs.

Pan Fried Pork Chops

I haven't made anything to go with them, but I'll work on it. Would be great for breakfast with some scrambled eggs and toast. Also would make a nice main course with some veggies or the like. I made mine in my cast iron skillet, but I'm sure you could use a regular pan it just may take longer. Since the pork chops I made were butterflied, they were quite large and I could only fit one in the pan at a time.
Make sure you set them out at least an hour before-hand so they can get close to room-temperature. This will help them not stick to your hot pan.

Pork Chops - bone in, boneless, butterflied, etc. Cooking times may vary.
salt
pepper
olive oil or another type of cooking oil

Start out by turning the burner to about 6. This gives the pan time to heat up and you time to season the chops (I use just salt and pepper). When the pan starts to smoke a little add some olive oil or other type of cooking oil.

Place one chop in pan seasoned side down. It should be popping and hissing due to the hot pan/oil. You can now season the other side (facing up).

You'll want to sear this side for a couple of minutes and then flip over and do the same for the other side.

Flip the chop and let cook for about 3 minutes. Flip once more and let the other side cook for 2-3 minutes. Thicker chops will need more time and thinner will need less.

The chop should have a little caramalization forming and be a nice golden brown. You can use a thermometer or cut into the chop to check for done-ness. I believe 130* is good per USDA.

Lasagna

This is a combination of a couple recipes and tweaked them a little. You can use any sauce or brand, these are just what we use. You can also use a bigger pan. This is what we came up with so I hope you like it.

Ingredients:
1 lb. hamburger (could substitute Italian sausage for all of half of this)
1 package Barilla over ready lasagna noodles (traditional noodles can be used as well, just cook according to box directions)
1 container ricotta chesse (you'll use half)
1 can Hunts spaghetti sauce
1 package sliced mozzarella cheese
1 package Kraft Italian blend shredded cheese
salt
pepper
garlic salt
aluminum foil

Preheat oven to 350

1 - In a frying pan brown hamburger (season with a pinch of salt and pepper) and drain grease.
2 - In saucepan heat spaghetti sauce, add sprinkle of garlic salt, add browned hamburger
3 - In 9x9 baking pan cover bottom of pan with lasagna noodles. You may need to break an inch or so off for them to fit properly.
*you'll be doing 2 layers, so don't use all of each ingredient for the following steps*
4 - Cover the lasagna noodles with ricotta cheese. We have found a wooden spoon to work best.
5 - Spread some spaghetti sauce/hamburger mixture over the cheese.
6 - Using mozzarella slices cover the sauce/hamburger mixture.
7 - Sprinkle Italian cheese blend of mozzarella.
8 - Place another layer of lasagna noodles.
Repeat steps 4 - 7 using the rest of each ingredient.

Lasagna should be very close to the top of the pan. Cover with foil leaving the center bubbled up a bit to help reduce cheese from sticking.

Bake lasagna for 35 minutes @ 350. Remove from oven, take foil off and return to oven for 10 minutes (45 minutes total). This is optianal, you can just bake for a straight 45 covered, uncovered for 10 will just add a little "crust" to the cheese on top.
Let cool for about 10 minutes. This is a good time to make your garlic bread if you choose.

This usually lasts the 2 of us a couple days.

Dippy Dip

Most of my friends have had this, and Matt actually gave me the recipe. I changed the type of pepper and will again if I can find some fresh Cayenne peppers. It is best to make this the day before as it will gain a little heat as the ingredients can mix together. Also a good idea to sit the dip out about 20 minutes before serving.

Ingredients:
2 packages of Philadelphia Cream Cheese (1 lb) it helps if you let it sit out about 15 minutes to get soft.
1 container Daisy Sour Cream (1 lb or 1.5 lb) the bigger container will make it a little more creamy
2 packages taco seasoning mix. I use hot if I can find it, but any will do.
3-5 Serrano peppers

A food processor is highly recommended.
Rinse off peppers and slice off stem. Leave the seeds in as this is where the heat is and will make the dip spicy. Toss the peppers in food processor to chop them up pretty small. Open the taco seasoning and pour into food processor. Add sour cream and cream cheese to processor as well. Now mix everything together. Dip should start turning orange (from seasoning mix). You may need to use a spatula to help get clumps of cream cheese mixed well. Mix for about 2 minutes or until evenly mixed. Remove from food processor and put in serving bowl or dish. Refridgerate dip when not being eaten. There will be enough dip for 2 big bags of Tostito's. I prefer Scoops.

Meatloaf

Using the meatloaf pan I posted earlier I made this meatloaf last weekend. Using a fattier beef will give the loaf more flavor. The pan with removable tray will allow the fat to cook out and drain to the bottom but still keep the flavor. I found a few recipes and took the parts I like the best to make this one. Feel free to amend it as needed.

2 lbs ground beef. 80/20 or 75/25 fat ratio
1 pound fresh ground sausage
2 eggs beaten
cracker crumbs (about a stack of Ritz or Townhouse)
1 tsp worchestershire sauce
ketchup (just cover top in the mixing bowl)

Mix ingedients in bowl but don't mix too much as it will cause loaf to become too compact.

For glaze:
2 Tspoon worchestershire sauce
1 cup ketchup
3/4 cup brown sugar

Preheat oven to 350
Using utensil form meatloaf into pan with middle raised a bit. Use glaze to cover top evenly. Place meatloaf on middle rack and don't cover with foil. Bake for 1.5 to 2 hours.

Tools of the Trade

I'm by no means a master chef or anything, but I do make a few things pretty good. I don't cook as much as I would like due to working afternoon shift. I try to cook on the weekends but it doesn't always work out. I have been trying a few things or tweaking a few things with new ingedients. I'd like to get a rotisserie for my grill as well as a rib rack and beer can chicken cooker. I have been using my iron skillet more, but I also would like to use it more.

Below are the pictures and links to the items I use and some things I would like to get.

The few itmes I have.







Lodge 12" Cast Iron Skillet





Meatloaf Pan






Kenmore 3 Burner Grill





Black & Decker Food Processor