Smoked Mac n Cheese

Tim recently purchased an electric smoker.  Foods prepared on the smoker are delicious but with a charcoal smoker they require so much tending!  An electric smoker is a breeze, you still have to check the wood and keep an eye on the temperature but it's not a project like with charcoal.  There's a great site, Dadgum That's Good,  hosted by John McLemore of Masterbuilt Smokers.   Looking for the ins and outs of smoking, we found this recipe for Four Cheese Smoked Mac n' Cheese!  Mac and cheese kicked up with bacon, four cheeses and the added flavor of smoke, well I just can't resist saying it "Dadgum That's Good!".

Four Cheese Smoke Mac n Cheese
Recipe courtesy of Dadgum That's Good

1 (16 ounce) package elbow macaroni
1/4  cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
Directions
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil.  Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray.  Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.

I am linking this to On The Menu Monday and Miz Helen's Full Plate Thursday!

Morning Glory Muffins - Secret Recipe Club

It's Secret Recipe Club (SRC) reveal day!  I was assigned The Tasty Cheapskate, as she says "where tasty and cheap eat together (and hopefully remember to write down the recipe)".

In my quest to continue to choose something besides a dessert recipe for SRC, I chose Morning Glory Muffins.  One of my favorite restaurants in town has a fabulous selection of muffins and Morning Glory is one of my favorites.  Never having made Morning Glory Muffins or even looked at a recipe for them, this month's choice was made!!!

These muffins have fruit and vegetables in them, so as muffins go, they're better for you.  If you adapt the recipe to reduce the sugar and the oil, they would be even better for you.  I didn't have whole wheat flour, so I used all purpose and substituted dried blueberries for the cranberries or raisins.  These muffins are delicious, very moist with a nice crunch!!! 

Morning Glory Muffins
Recipe Courtesy of The Tasty Cheapskate

Makes about 20 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Cost: $3.60 with nuts. About $1.00 less without
(whole wheat flour: .20, flour: .10, sugar: .15, coconut: .25, raisins: .25, apple: .30, pineapple: 1.00, walnuts--I didn't use, but I'm guessing 1.00, eggs: .20, oil: .15)

1 1/4 C whole wheat flour
1 C all-purpose flour
1 C sugar
1 Tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded, sweetened coconut
3/4 C raisins or cranberries (optional)
1 large apple, peeled and grated
1 C crushed pineapple, drained (about on 15 oz. can, drained)
2 C grated carrots
1/2 C chopped pecans or walnuts (optional)
2 eggs
1 C vegetable oil
1 tsp vanilla extract

Preheat oven to 350 and line your muffin tins.

Whisk together flour, sugar, cinnamon, baking soda and salt.

Add coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine. (I shredded my carrots and apple in the food processor, which was speedy. If you've got a food processor, you could probably use fresh pineapple too and just sort of puree it in the food processor before you change it to 'shred.')

Add eggs, oil and vanilla. Blend well.

Spoon batter into muffins tins. Bake about 17-25 minutes or until a knife comes out clean.

I am linking this to On the Menu Monday and Miz Helen's Full Plate Thursday!

Smoky Blue Cheese Potato Soup and Beautiful Wine Glasses

A few weeks ago I was contacted by Wine Enthusiast wondering if I would like to receive a set of wine glasses.  Anyone who knows me knows I love a glass (or two) of wine, so of course I said Yes!!!  Next question, would I prefer white or red?  Normally a white wine drinker,  I chose white.  Wine Enthusiast sent me these beautiful Fusion Whirl wine glasses.  They're designed for the ultimate swirl.  I love swirling my wine!  Not necessarily for the reasons wine aficionados suggest you swirl your wine, just because it's fun.  If you're a red wine drinker, Wine Enthusiast has a great selection of red wine glasses, too!  Thank You, Wine Enthusiast!

Tim and I are attending a series of wine and cheese pairing classes at our local HyVee store.  It's so interesting to see how the different cheeses affect the taste of the wine.  Perfect timing to try a recipe using a cheese we tasted and enjoy a glass of wine in the new glasses.  One of our tastings was a smoky blue cheese and a white wine.  One our favorite restaurants in town serves a fantastic blue cheese burger.  I picked up some smoky blue to use in burgers.  Knowing the burgers wouldn't use the entire package of cheese, I began searching for another recipe to use the rest of the smoky blue.  I settled on this recipe for Smoky Blue Cheese Mashed Potato Soup.  A little smoky blue goes along way, so be careful with the crumbles for the top, you don't want to over power the delicious creamy mashed potatoes! Paired with a sandwich or salad, this makes for a comforting meal!

Smoky Blue Cheese Mashed Potato Soup

Recipe Courtesy of Wisconsin Cheese Talk
Serves 4
4 bacon slices
1 medium onion, diced, about 2 cups
2 cloves garlic, minced
Two 14.4-ounce cans low-salt chicken broth or 3 1/2 cups homemade broth
3 cups mashed potatoes (see recipe below)
1/2 cup Blue cheese, crumbled, about 3 ounces
Garnish
4 scallions, minced
1/4 cup smoke-flavored Blue cheese, crumbled, about 1 1/2 ounces
Cook bacon in heavy, large pot over medium heat until brown and crisp. Transfer bacon to paper towels. Crumble bacon and set aside to use as a garnish.
Spoon off all but a tablespoon of bacon drippings from pot. Add onion, celery and garlic, season with salt.  Sauté over low heat for 10 minutes or until onions are golden, but not brown.  Add chicken broth and bring to a simmer. Simmer for 5-10 minutes or until vegetables are tender.
Blend in the mashed potatoes and Blue cheese. Puree soup in batches in a blender or use an immersion blender directly in the pot. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish each bowl with Blue cheese, bacon and scallions just before serving.
Mashed Potatoes
2-3 large potatoes, about 1 1/2 lbs
1/2 cup whole milk
2 tablespoons unsalted butter
Peel the potatoes and cut into small chunks, place in a pot, cover with cold water. Boil until tender, about 10 minutes. Drain the water, then add the butter and milk and mash with a potato masher in the pot. Season with salt.

I am linking this to On the Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!!!

Wine Enthusiast sent me a set of Fusion White Wine glasses!  All opinions expressed are my own!

Individual Lemon Cheesecakes

My son's girlfriend, Lily made these for Thanksgiving. I couldn't get enough of them. They're light, lemony and delicious. This recipe is so versatile, you can change the toppings or the crust! I made a raspberry coulis for the topping.  Bet you can't eat just one!!!!

Individual Lemon Cheesecakes
Recipe Courtesy of Joy of Baking 

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (55-65 grams) butter, melted

 Filling: 2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
 1/2 teaspoon grated lemon zest
 1/2 cup (120 ml) sour cream, room temperature (I used greek yogurt)

 Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.) For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight). To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days. Makes 12 individual cheesecakes.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

Caramel Pretzel Magic Bars

Does it seem like all I have posted lately are sweet recipes? Whenever there's a food day at Tim's office, I take that opportunity to try a new recipe and of course, they are always for sweets! Not sure his coworkers would appreciate vegetables or a salad for food day!!!

I have always enjoyed the combination of sweet and salty.  After eating something sweet, I often want something salty.  Unfortunately, that can become a vicious circle that leads to eating too many sweets. 

I had no idea you could buy caramel bits!!!  They were about the same price as a bag of caramels and so much easier than unwrapping all of those caramels.  These bars remind me of Magic Bars and like Magic Bars, they are so good. 

Caramel Pretzel Magic Bars

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cup graham cracker crumbs
• 6 Tbsp butter, melted
• 1-14oz can sweetened condensed milk
• 50+ pretzels
• 20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips!  So much easier than unwrapping & cutting up caramel squares.  I would try 1 cup of caramel bits if you aren't using the squares.)
• 1 cup milk chocolate chips
• 1 cup sweetened coconut flakes

1. Mix graham cracker crumbs with melted butter.  Press in a sprayed 13x9in pan.
2. Pour about half the can of condensed milk over crust.
3. Layer your pretzels as close together as you like over the condensed milk/crust.
4. Sprinkle caramels, chocolate chips, & coconut flakes.
5. Pour remaining half of condensed milk on top.
6. OPTIONAL:  Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
7. Bake at 350*F for 20-30 min until lightly brown.  Let cool completely before cutting & serving.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!!!

Lucky Leprechaun Bark

Happy St. Patrick's Day!!  Earlier today when I went to the grocery store, the cashier said people had been buying beer since 6:00 a.m. this morning!! 

Not being a big beer drinker, I am celebrating St. Pat's Day with this Leprechaun Bark.  I am sure you've seen these bark recipes out on the blogsphere.  There's one for every holiday.  They're fun and easy to make!

Following the recipe, I didn't think there were enough cookies on the cookie sheet.  I doubled the amount of cookies .  In hindsight, I think maybe one and a half would have been just right.  Because I had so many cookies my melted chocolate didn't spread out evenly, so I used a spatuala to even it out.  Like most recipes, I learned something for the next time I make it and there will be a next time!!!

Lucky Leprechaun Bark
Your Homebased Mom

14 whole Mint Girl Scout Cookies, broken up. 1 1/2 C pretzels, broken into pieces.  I used the small stick pretzels.
1 lb. Milk Chocolate Bark, almond bark or melts found in the bulk food section
1 C Green M & M's (the new mint flavor are all green!)
Green and White Sprinkles

Cover a large cookie sheet with wax paper.  Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper.  Place white chocolate in a container and microwave for 1 1/2 minutes.  Stir and then microwave for another 30 seconds until melted and smooth. 

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.  Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet.  Do not let it harden.  Place cookie tray into refrigerator until set and firm.  Remove and gently break bark into small pieces.  Store in air tight container.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

Smoky Black Bean Soup - Secret Recipe Club

My favorite blog post of the month is always my Secret Recipe Club reveal! It's fun to share the recipe of the blogger I was assigned and always a great surprise to find out who had my blog!!! This month I was assigned, Learning Patience. Corey calls Trinidad home! How amazing is that??!!

 Usually when I visit my assigned blog for the first time, I read through lots of recipes before deciding on the one to make. The recipe I chose from Corey's blog was one of the first recipes I read, I knew immediately, I wanted to try it.  The Smoky Black Bean Soup contains lots of our favorites; chicken sausage, quinoa and black beans.  I am not sure if it was the chipotle peppers or the chicken sausage but this soup was really spicy.  The flavor is delicious and hearty.  If you prefer a less spicy dish, you could easily tame it down by using less peppers.  Speaking of peppers, does anyone know a good way to mince the canned chipotle peppers?  Even with the sharpest of knives, I always seem to smash them more than mince them.

Smoky Black Bean Soup with Chicken Sausage and Quinoa

Ingredients

• 1 tsp olive oil
• 1 package pre-cooked spicy chicken sausage, thinly sliced
• 1 large onion, finely chopped
• 1red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• 2 15 ounce can black beans, rinsed and drained
• 2 cups chicken broth
• 1 canned chipotle chili in adobo sauce, minced
• ½ bottle beer
• 2 limes juiced
• 1 Tbsp honey
• Salt
• 1 cup quinoa
• 2 cups chicken broth
• Toppings
• sour cream
• lime zest

Instructions

1. First, start cooking quinoa in chicken broth in a saucepan – bring to a boil and reduce with a lid on to simmer for about 17 min.
2. Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.
3. Add onion and bell pepper to pan; saute until soft.
4. Add garlic, cumin and oregano and onion powder; saute 1 minute more.
5. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer.
6. Add lime juice, honey and beer and let simmer.
7. Add cooked quinoa and let simmer on low for another 4 minutes.
8. Add sausage and stir.
9. Serve and top with lime zest and sour cream.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.