Skillet Bacon Mac n Cheese

Bechamel Sauce
Melt in a heavy 12" oven safe pan:
1/4 C unsalted butter

Whisk in:
1/4 C flour
cook about 2 minutes till bubbling

Stir in:
3 C hot milk
continue stirring as sauce thickens.
Add:
1/4 tsp nutmeg
salt and pepper to taste
cook additional 2-3 minutes. Remove from heat

In Salted water, boil 1 lb pasta till nearing al dente but not fully cooked.

Over low heat stir into Bechamel Sauce:
1 tsp dry mustard
1/4 tsp Cayenne pepper
Gradually add the Cheddar, Gruyere and 1 C of the Parmesan cheese. Stir till all of the cheese is melted. Add an additional cup of milk and 1/4 C heavy cream. Taste and adjust seasoning if needed.

In another skillet, cook 6 pieces of bacon till golden. Remove from pot reserving 3 Tbsp bacon fat.

Add drained pasta to sauce and stir to combine evenly.
In a small bowl combine:

1 1/2 C Panko
2 Tbsp chopped parsley
3 Tbsp reserved bacon fat
Sprinkle over top of pasta
cover with 1/2 C parmesan cheese
Bake 20-25 minutes till bubbling
Remove from oven and sprinkle with crumbled bacon
let rest 5 minutes before serving

Sweet Pepper Poppers

10 mini multi-colored sweet peppers
Kosher salt and cracked black pepper
6 oz goat cheese
1/4 C Ricotta cheese
1 tsp fresh thyme chopped
1/2 C Panko
2 Tbsp unsalted butter melted

Preheat oven to 400
Cut peppers in half lengthwise leaving stems in tack
remove ribs and seeds
sprinkle with salt and pepper
Whip goat cheese and ricotta till light and fluffy
Stir in thyme salt and Pepper
taste and adjust seasoning
fill peppers 1/2 way
combine panko with melted butter and sprinkle over filling
Bake till golden and bubbly - 15 to 20 minutes
Serve

Martini Pork Chops

8 1-1 1/2" pork chops
salt & pepper
1/4 C olive oil
2 large shallots minced
1/2 - 3/4 C Vermouth
butter

Season chops
In large skillet, on high, heat olive oil
add chops and sear to brown 3 minutes per side
remove chops to platter
drain extra oil from pan
put pan back on stove and add minced shallots. allow to soften
Add Vermouth and scrape bottom of pan.
Add spoonful of butter and let simmer 2-3 minutes
Drizzle over Chops to serve

Brown Rice stuffed Peppers

1 med onion finely chopped (1 Cup)
2 ribs celery finely chopped (1/2 Cup)
2 cloves garlic minced
1/2 tsp cumin
10 oz frozen spinage thawed and squeezed dry
2 15 oz cnas Italian style diced tomatoes drained, liquid reserved
1 15 oz can black beans rinsed and drained
3 C cooked brown rice
3 large carrots grated
1 1/2 Cups grated pepper jack cheese divided
4 large red bell peppers halved legthwise ribs removed
1 lb ground Italian sausage

Cook sausage over mediaum heat. Add onion and celery and cook 5 minutes or until soft. 
Add cumin, and carlic and saute 1 minute
Stir in spinach and grained tomatoes. Cook 5 minutes
Stir in black beans, rice, and carrots
Reduce heat to medium low and simmer 20 minutes
Season with salt and pepper
Stir in 1 Cup cheese
Preheat oven to 350
Pour liquid from tomatoes in bottom of baking dish
Fill each pepper hapf with heaping 3/4 C mixture and place in baking dish
Cover with foil and bake 1 hour
Uncover and sprinkle with 1 Tbsp remaining cheese
Bake 15 minutes more or until tops of stupped peppers are browned.
let stand 5 minutes
drizzle iwth pan juices when serving

Cabbage with Bacon

4 slcies bacon siced
1 med onion diced
1 Tbsp minced garlic
1 head cabbage chopped into 1 1/2 - 2" pieces
1/4 C water
salt and pepper to taste

Put bacon in large skillet or dutch oven, cook toll lightly crisped.
Remove bacon and drain drippings, leaving 3 Tbsp in pan
Add onion and garlic and cook till tender, about 3 minutes
Add chopped cabbage and water to onion
Cook about 12 minutes till crisp tneder, stirring occasionally
Add bacon back and stir gently to combine
Season with salt and pepper

Corned Beef Brisket

1 flat cut corn beef brisket
water
1 can beer
onion
carrots

Put Brisket in Crock pot
Sprinkle corning seasonings over
Cover with water
Pour 1 can beer over top
Add carrots
Cook over low 5-6 hours

Watergate Cake

1 White Cake mix
1 C 7-up
3 eggs
3/4 C oil
3oz pkg pistachio pudding mix
Combine in the order listed and pour into a greased and floured 9 x 13 pan. Bake at 350 45 minutes

Frosting:
3 oz pkg pistachio pudding
1 C milk
8 oz cool whip
combine and frost cake when cool