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Part Whole-Wheat Bread

on March 21, 2023

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Baked Macaroni & Cheese

Ingredients: 4 cups uncooked pasta 1/2 cup butter 6 Tablespoons flour 1 1/2 cups whole milk 1/2 cup heavy whipping cream 4 cups shredded cheese 2 teaspoons salt 1 teaspoons white pepper 1 teaspoon paprika 1/2 teaspoon cayenne Method: Preheat oven to 325F Grease a 9” x 13” casserole dish. Set aside. In a large stockpot, melt the butter over medium heat. Meanwhile, in a separate pot, prepare the macaroni according to package directions. Once the butter is melted, whisk in flour to form a roux (paste). Add the seasoning, to taste. Whisk in the milk and cream and set heat to medium-high. Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens. Drain the pasta but do not rinse. When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni. Fold the macaroni and cheese into the prepared casserole dish. Top with remaining 1 cup of cheese. Bake for 25 minutes, or until the cheese on top is browned and completely melted. Source

Easy Pizza

30 Minute Dough 1 1/8 cups plus 2 tsp. warm water 1/3 cup oil 2 T yeast 1/4 cup sugar or honey ½ tsp. Salt 1 eggs 3 ½ cups bread flour Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape it into crush and put on pizza pan. Let rest for 10 minutes. Bake 10 minutes @400 degrees ‘till golden brown. Cream Cheese Sauce 1/2 stick butter, softened 1 pkg (8 oz.) cream cheese, softened 2/3 cup boiling water 2 tsp. chives 1/8 tsp. white pepper 3/4 cup shredded Romano cheese (or Parmesan) Cream together butter, cream cheese, chives and pepper. Stir in boiling water and blend until smooth. Fold in Romano until creamy. This can be used as a white pizza sauce or over pasta. Toppings: 1/2 lbs. chicken (cut into cubs cooked in salt, pepper, garlic powder, onion powder and 2 TBSP ranch powder), spinach, cheese Tomato Based Sauce 1 can tomato sauce 1 can tomato paste 1 TBSP Oregano 1 ½ tsp garlic 1 tsp paprika 2 tsp basi

Pellet Smoked Turkey

Ingredients / Materials: 21 lb turkey (Took about 11 hours in the smoker) Traeger Turkey Blend Wood Pellets + Brine 1/2 cup butter Roasting Pan Pellet Smoker Bread pan with water Method: 24(ish) hours prior to smoking the turkey, make the brine according to the directions and brine the turkey. Melt the butter and rub all over the turkey, follow it up with the rub included in the kit Set the smoker to 225-230 F and plan for at least 35 minutes per pound. Insert the temperature probes in the thickest part of the breast, and if you have two, put one in the thigh. Start the bird breast down in a roasting pan. This allows for the moisture to be absorbed into the meat, making a juicier bird. Once the smoker has come to temperature, put the bird in the smoker, with a bread pan full of water off to the side. This will help keep the bird moist as well. At about 6 hours, our bird stalled at 135 degrees. We flipped the bird breast up (to get a nice color) and let it sit for 90 minutes After ab

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