SIDES

Corn on the Cob

Grilled Fireball Pineapple

Ingredients: – 2 whole pineapples – 12 oz Fireball Whisky – 1 cup Raw Sugar – 1 cup Brown Sugar – 1 teaspoon Ground Cinnamon Directions: – First, peel the pineapple and score the outside in a diamond pattern. Then place both pineapples in a ziplock storage bag and pour in the Fireball Whisky. Close the bag and squeeze as much air out as possible. Marinate for at least 2 hours in the refrigerator. Turning half way through. – You can use any grill to cook these pineapples, but you do need to be set up for rotisserie cooking. For this cook, I used a propane grill set the two outside burners to medium high and the rotisserie burner for medium. Temperature should be about 450⁰. – Next, combine the raw sugar, brown sugar, and cinnamon in a bowl. – Go ahead and skewer each pineapple with the rotisserie rod and secure with rotisserie forks. – Apply the sugar mixture to the outside of each pineapple and place the rotisserie rod into the motor on the grill. – Cook for approximately 25-30 minutes and apply more sugar mixture once the outside looks dry. – Remove the pineapples once the outside is caramelized about 45-60 minutes total cook time. – Carefully slide the pineapples off the skewer and slice into individual pieces for serving.

Vegetables on the Cobb Cooker

Cobb Vegetables with courtesy of Sean Shreve Firstly a dressing from: 5 T olive oil 1 T lemon juice splash of balsamic 1/2 t mustard powder 4 cloves of garlic - finely crushed 1/2 t dried thyme While I 'steamed' the cut up vegetables on a sheet of foil (I'm lazy and don't like to clean up) with a grinding of black pepper and a grinding of sea salt - the result was succulent. We let the vegies cool down slightly and poured over the dressing. Accompanied by some cold chicken, it was heavenly. We used the cobblestones as fuel and they stayed glowing for at least an hour later even though we took the dome off, I was rather sorry we didn't have any marshmallows! http://www.cobbgrillamerica.com/

If You Like Egg Rolls

INGREDIENTS: I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Directions: Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. Remove lid, stir/toss and taste. Finish to your taste/texture preference.

Southern Bacon-Fried Cabbage

Ingredients 6 slices bacon, chopped 1 large onion, chopped 3 cloves garlic, minced 1 large head cabbage, cored and chopped 2 tsp. seasoned salt ½ tsp. ground black pepper ½ tsp. onion powder ½ tsp. garlic powder Instructions 1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest. 2. In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well. 3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes. 4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

Cheesy Baked Asparagus

INGREDIENTS 2 lb. asparagus, stalks trimmed 3/4 c. heavy cream 3 cloves garlic, minced kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan 1 c. shredded mozzarella DIRECTIONS Preheat oven to 400º. Place asparagus in a shallow baking dish. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)

Garlic Oven Fries (Peggy Vincent)

6 large russet potatoes, brushed clean 1/4 c olive oil 1 T minced garlic 2 t. salt 1 t paprika 2/3 c grated fresh Parmesan (no green can!) 2 T fresh chopped parsley Cut potatoes into wedges lengthwise, 8/potato Steam them for about 4 minutes Line baking sheets with foil or parchment Combine oil, garlic, salt, and paprika. Place potato wedges on baking sheets Pour the oil mxture over them and toss to coat evenly. Arrange in single layers, skin sides down Sprinkle w half of the parmesan and more salt. Bake 35 minutes in a 400° oven, turning a couple of times, till crisp and cooked through. Sprinkle w parsley and the remaining parmesan.

Roasted Smashed Potatoes

INGREDIENTS 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note) 6 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme leaves Kosher salt and ground black pepper INSTRUCTIONS This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning-they will toughen if left too long. A potato masher can also be used to "smash" the potatoes. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. 2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Potato Cakes (from Leftover Mashed Potatoes)

Ingredients 2 cups mashed potatoes 1 egg white slightly beaten 2 tablespoons chopped white onion 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon vegetable oil Instructions In medium bowl combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile heat oil in a large skillet over medium-high heat. When hot put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned then turn with a spatula and cook other side until brown. Continue making cakes keeping first ones warm.

Spicy Roasted Broccoli Pasta

INGREDIENTS • 2 ½ pounds broccoli, cut into bite-size florets • 2 tablespoons extra-virgin olive oil, more as needed • 1 teaspoon cumin seeds (optional) • ¾ teaspoon kosher salt, more as needed • ½ teaspoon red pepper flakes, or to taste • 12 ounces chiocciole or other tube-shaped pasta • ⅓ cup grated Parmesan cheese • ⅓ cup panko bread crumbs • 1 tablespoon finely grated lemon zest • ½ teaspoon freshly ground black pepper • 12 ounces best quality, whole milk ricotta • Fresh lemon juice, for serving (optional) PREPARATION 1. Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil. 2. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain. 3. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper. 4. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Roasted Garlic Mushrooms

Ingredients • 1 pound fresh mushroom, halved • 1 spray olive oil cooking spray • 1/8 tsp table salt, or to taste • 1/8 tsp black pepper, or to taste • 1 medium garlic clove, minced or pressed • 1 Tbsp fresh thyme, minced • 1 Tbsp balsamic vinegar Instructions Preheat oven to 450°F. Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through. Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

Best Squash Casserole Ever

You’ll Need: 2 lbs of yellow squash. ½ large onion. 1 sleeve Ritz crackers. 1 cup of cheddar cheese. 2 eggs. ¾ cup of milk. ½ cup of melted butter. Salt and pepper. How to: First, steam the squash and onion lightly, drain and set aside. In a medium bowl, place 1/2 of crackers and ¾ of cheese. Place the squash and onion in a large bowl and add the crackers and cheese mixture to it. Whisk the eggs and milk together in a small bowl then pour over the squash mixture. Add ½ of melted butter into squash, add some salt and pepper and mix well together. In a 9×13 pan, spread the squash mixture and top with the remaining crackers and butter. In a preheated oven to 400 degrees, bake for 25 minutes.

Corn Fritters

INGREDIENTS: 1 can whole kernel corn 2 eggs Salt & pepper to taste 1/2 cup flour 1 tsp baking powder 1/2 shredded cheese 1 pat butter 2 tbsp oil DIRECTIONS: Drain corn and discard liquid. Put eggs, salt and pepper in a bowl and beat. Add flour and baking powder, whisk until smooth. Add corn and cheese. Stir. Put butter and oil in frypan, Heat until bubbly over medium heat. Drop corn mixture in spoonful lots into frypan. When golden turn and cook other side. Drain on absorbent paper and serve

Ranch Potatoes

Ingredients 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 1 can cream of mushroom soup, undiluted 1 1/4 cups milk 1 envelope ranch dressing mix 1 1/2 cups shredded cheddar cheese, divided salt and pepper 6 slices bacon, cooked and crumbled Directions Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13×9 inch baking dish. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

Potato Pancakes

Ingredients: 4 cups cold mash potatoes 5 slices bacon 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 eggs well beaten 1/2 cup shredded cheddar cheese Directions: Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes. Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet. Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Country Ranch Green Beans ‘n Potatoes with Bacon

Ingredients : ½ stick butter (4 Tbl.) 1 small sweet onion, cut into thin wedges 1 medium regular red potato, unpeeled, ½-3/4″ dice ¼ tsp. coarse ground black pepper 3 strips crisp-cooked bacon, thinly sliced ½ tsp. finely minced garlic 1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work) 1 (14.5 oz.) can green beans, drained Directions : In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty

Potatoes Au Gratin

Ingredients 2 pounds of Russet potatoes, washed well (about 4 large russet potatoes) 1 large sweet onion 2 cups of milk (2% or whole) 2 cups of shredded cheddar cheese (Can use any variety of cheese) 3 tablespoon all purpose flour 3 tablespoon butter 1 tablespoon salt 1/2 tablespoon cracked black pepper 3 green onions (optional) Non-stick spray 9 x 12 rectangular baking dish or a 12" circular baking dish Step 1: Preheat oven to 400 degrees. Step 2: Slice Potatoes and Onion Prior to slicing, peel the potatoes. Next, slice the potatoes very thin along with slicing the onion into thin rings. Set aside. Step 3: Layer Potatoes and Onion into a Baking Dish Spray the baking dish with non-stick spray and then layer the first layer of potatoes in the bottom of the dish. Next, layer the onion slices over top of the potatoes, and repeat until the baking dish is full. Step 4: Heat Flour and Butter in a Large Saucepan Heat a large saucepan over medium heat. Add flour and butter and whisk for 2 to 3 minutes until flour has cooked slightly. Step 5: Add Milk to Create the Cream Sauce Whisk in milk to the butter and flour, and continue to stir until liquid coats the back of the spoon letting you know it is the right consistency. Season the cream sauce with salt and pepper. Step 6: Stir in Cheese Add the cheese to the cream sauce, reserving 1/2 cup for topping the casserole before baking. Step 7: Pour the Cheesy Cream Sauce Over the Layered Potatoes Once the cheese has melted, pour the cheese sauce over the layered potatoes letting it coat all of the potatoes. Top the casserole with the remaining shredded cheese. Step 8: Cover the Dish and Bake for 1 1/2 Hours Cover the potatoes au gratin with aluminum foil and bake for 1 1/2 hours until the potatoes are tender. For the last 15 minutes of cook time, remove the aluminum foil and let the cheese brown on top. Let the casserole sit for 15 minutes and top with chopped green onions if desired.

Crispy Smashed Potatoes

INGREDIENTS Kosher salt 1 ¼ pounds tiny potatoes (1 to 2 inches, about the size of a golf ball) ⅓ cup chicken fat, olive oil or peanut oil Freshly ground pepper 2 tablespoons unsalted butter ½ small yellow onion, thinly sliced into rings 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes Flaky sea salt ¼ cup chopped fresh flat-leaf parsley PREPARATION Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don’t have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes. Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here. Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium–high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side. Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes. Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Roasted Sweet Potatoes

Ingredients 3 Sweet potatoes, peeled and cut into bite size cubes 2 tsp olive oil 1 tbsp butter 1 tbsp of brown sugar (more if you want it sweeter) 1 tsp of ground cinnamon 1/4 tsp of ground nutmeg Pinch of ground ginger Sea salt, to taste Directions Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Brown Sugar and Bacon Baked Beans

Brown Sugar and Bacon Baked Beans Ingredients 10 slices bacon halved 1 yellow onion finely diced 1/2 green bell pepper finely diced 54 oz can pork and beans or equivalent number of smaller cans 4 Tbsp ketchup 1/4 cup molasses 2/3 cup brown sugar 1/4 cup cider vinegar 2 tsp dry mustard Instructions Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Preheat oven to 325 degrees and set rack to the lower-middle rack position. In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened. Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so. While the mixture is simmering, grease a 13×9 baking dish. Pour beans into the prepared baking dish and lay cooked bacon on top of the beans. Bake for 2-3 hours, depending on your desired consistency. Let the beans stand for 5 minutes before serving.

Spanish Style Cabbage

Ingredients: 1/2 head of cabbage chopped 1 lb of hamburger meat 1 can of Rotel 1 packet taco seasoning Instructions: Brown hamburger, drain. Sauté chopped cabbage in 2 Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of Rotel and half can of water. Simmer until liquid is absorbed.

Perfect Thanksgiving Stuffing

Ingredients: 1 onion, diced 1 green pepper, diced 1 c butter 3/4 c diced celery (or a teaspoon of celery seeds) 2 eggs, beaten 2 cans chicken broth 1 (16 oz) bag Pepperidge Farm herbed seasoned stuffing (crumbs, not cubes or croutons - blue & white bag) 1 (16 oz) bag soft bread crumbs garlic poultry seasoning fresh or dried parsley flakes 1/2 tsp oregano 1 Reynolds turkey size baking bag Directions: In a large bowl: Combine the bag of bread crumbs with the herbed seasoned stuffing In fry pan: Melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent. Pour melted butter and vegetables over all bread cubes and crumbs. Mix in the two beaten eggs. Toss. Add: 1 tsp. Garlic Powder 1 tsp. Poultry Seasoning 2 Tablespoons Dried Parsley 1 Tsp. Oregano Toss again. Now pour chicken broth over all of mixture, making sure that stuffing is ALMOST wet, (you want it to be more than damp, but not downright wet) so that stuffing doesn’t dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed). (Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.) Toss once again, making sure all bread is well coated with all ingredients. Stuff the turkey, packing tightly, but not too tightly, (as in “don’t really jam it in there”) at both ends. (If you have any left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing) Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika over top of entire turkey. Put about 2 tablespoons flour inside baking bag before putting the turkey inside. Push turkey into bag,close bag tightly, make three slits across the top of the bag for ventilation, and put into roaster pan. Put lid on roaster, and then bake, following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr. to one hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.

Corn Casserole

Ingredients: 1 box Jiffy cornbread mix 1 can cream style corn 1 can whole kernel corn, drained 2 eggs 1 stick butter melted 1 Cup Sour cream Instructions: Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes

Scalloped Potatoes

INGREDIENTS 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1 1⁄2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1⁄2 cup grated cheese, to sprinkle on top DIRECTIONS In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

Cabbage and Bacon

Ingredients 1 teaspoon vegetable oil 4 slices bacon, cut crosswise into ½-inch pieces 1 onion, thinly sliced, 1 medium green cabbage, cored and cut into 1-inch pieces ¼ cup cider vinegar ¼ cup sugar 3 tablespoons soy sauce Instructions Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently. Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes). Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon. Quick Tip: Toss in a crock pot and let it slow cook the cabbage to perfection!

Fried Rice

You’ll Need: 4 cups of cooked rice. 3 tbsps of butter. 1 diced onion. 12 oz of frozen peas and carrots. ½ cup of soy sauce. 3 beaten eggs. How to: In a large nonstick skillet, melt the butter and sauté the onion until tender. Mix in the peas and carrots and heat until thawed and tender. Move the vegetables to one side of the skillet and scramble the eggs in the other side. Once scrambled, mix the eggs and vegetables together then stir in the soy sauce. Mix in the rice gradually until well combined.

Easy Pickled Eggs (No Canning Required)

Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time! INGREDIENTS: 12 hard boiled eggs, peeled and cooled 2-3 sprigs fresh dill 1 clove garlic 3 cups white vinegar 1 cup water 1 teaspoon coarse salt 1 large onion, thinly sliced 1 bay leaf 1/3 cup sugar 4 teaspoons pickling spices DIRECTIONS: Place all ingredients except eggs, garlic, and dill in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full. Pour the liquid over the eggs and seal the jar. Refrigerate at least 3-4 days before eating (1 week is best). NOTES: These will keep weeks in the fridge but never last that long. Enjoy the onions on salads or in sandwiches.

Brussels Sprouts Gratin

INGREDIENTS 1 1/2 pounds brussels sprouts, halved 8 oz. bacon, cooked and crumbled 1 cup sharp cheddar cheese, grated 1/2 cup fontina cheese, grated, optional 3/4 cup heavy cream 2 tablespoons extra-virgin olive oil 1 egg 1 sprig rosemary, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon red pepper flakes, optional Kosher salt and freshly ground pepper, to taste PREPARATION Preheat oven to 400º F. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set. Remove from oven and let cool 5 minutes before serving.

Creamy Macaroni and Cheese (New York Times

INGREDIENTS 2 tablespoons butter 1 cup cottage cheese (not lowfat) 2 cups milk (not skim) 1 teaspoon dry mustard Pinch cayenne Pinch freshly grated nutmeg ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound sharp or extra-sharp cheddar cheese, grated ½ pound elbow pasta, uncooked. PREPARATION Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.