If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. Maybe I’ll have space in the smoked to make a smoked pumpkin pie for dessert, too.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

Print

Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.

Thanksgiving usually comes with a turkey, but what do you pair with it on the side? I suggest you this smoked cheddar mac and cheese to your menu!

I know we haven’t celebrated Halloween yet but I’ve already started sharing Thanksgiving recipes so may as well keep the ball rolling. This week I’ve teamed up with some other bloggers to share holiday side dishes. Those that I am sharing also pair with a smoked turkey, poblano bacon gravy, and cranberry sweet tea sangria that I have posted thus far. How do you feel about a smoked cheddar macaroni and cheese?

I use the base for this macaroni recipe for nearly all the mac and cheese recipes on this blog, because it’s creamy, flavorful and crusty on top. This time I added smoked cheddar cheese, white cheddar cheese, a little Parmesan, and cream cheese (the reason it;s so damn creamy). Do you have a favorite Thanksgiving side dish?

Check out all the fabulous holiday side dishes:

• Apple Butter from Simply Inspired Meals
• Creamed Spinach from Palatable Pastime
• Honey-Whiskey Glazed Sweet Potatoes from Kate’s Recipe Box
• Mac and Cheese Muffins from A Day in the Life on the Farm
• Pumpkin Biscuits from Our Good Life
• Roasted Butternut Squash and Apples from Sweet Beginnings
• Slow Cooker Cheesy Green Bean Casserole from Blogghetti
• Smoked Cheddar Macaroni and Cheese from The Spiffy Cookie
• Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash from Hezzi-D’s Books and Cooks
• Sweet Potato Souffle from Renee’s Kitchen Adventures
• Yellow Squash and Zucchini Casserole from Cheese Curd in Paradise

One year ago: Honeymoon in New Orleans

Two years ago: Peanut Butter Chocolate Chip Cookie Dough Buckeyes

Four years ago: Harvest Cobb Salad

Five years ago: Pumpkin Spice Greek Yogurt Mousse

Six years ago: Chocolate Pumpkin Pancakes

Seven years ago: Halloween Brownie Roll Out Cookie Sandwiches

SMOKED CHEDDAR MACARONI & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

8 oz. favorite pasta shape

2-1/2 cups whole milk, warmed

5 Tbsp unsalted butter

1/4 cup all-purpose flour

1/4 tsp ground mustard

1/4 tsp smoked paprika

Salt and pepper, to taste

6 oz. smoked cheddar cheese, grated

2 oz. sharp white cheddar cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, cubed

2 Tbsp Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Rosemary Mac & Cheese.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Sneak a little pumpkin into your next party cheese ball along with fresh herbs, pepitas, and pecans as coating and it’ll be a hit all season long.

I feel like a broken record, but it continues to feel like summer here in Central Ohio and I’m not mad about it. Although it makes posting recipes for fall feel really weird because without cooler temperatures those comfort foods are not on my mind. So I am starting #PumpkinWeek with a recipe that both contains pumpkin and is great for watching football on the weekend because football season is how I transition into fall, especially when I lived in Memphis and it was basically summer through the end of October. This savory pumpkin cheese ball is mixed with goat cheese, fresh rosemary and sage and coated with toasted pepitas and pecans. It paired especially well with everything bagel crackers, but what doesn’t?

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Two years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Four years ago: Apple Pecan Praline Bread

Five years ago: White Chocolate Apple Blondies

Six years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Eight years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN HERB CHEESE BALL

Makes 1

Ingredients:

8 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 oz. grated white cheddar cheese

1/2 cup pumpkin puree

1 Tbsp fresh chopped sage, plus more for garnish

1 Tbsp fresh chopped rosemary, plus more for garnish

1 tsp pumpkin pie spice

1/4 tsp salt

1/8 tsp ground black pepper

1/4 cup pumpkin seeds (pepitas), toasted

1/4 cup chopped pecans, toasted

Directions:

1. In a large bowl, blend together cheeses, pumpkin, and seasonings until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Mix seeds, nuts, and remaining herbs in a shallow bowl. Roll the ball in the mixture and gently press down so that it sticks. Wrap in plastic and refrigerate until ready to serve.
3. Transfer to a serving plate. Serve with bagel or pita chips (or whatever you like).

Source: Adapted from my Blue Cheese Ball and Running to the Kitchen.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Amp up your regular grilled cheese with the addition of ham, roasted tomatoes, and a pesto aioli.

I hope you enjoyed the smattering of Wedding-related posts I shared last week. If not, we are back to your regularly scheduled program of recipes. Today is an easy one because with all this rain and my stress levels at work I don’t have much time to do anything else.

I give you the longest grilled cheese name ever – ham, white cheddar and roasted tomato grilled cheese with pesto aioli (which would be awesome with some tomato soup or green pea salad on the side). I wanted to just called it a ham and white cheddar grilled cheese, but what makes it extra good are all those additional words so I left them be. Easy recipe, long name. Go figure.

I would like to point out that I used roasted tomatoes, not to be confused with sun dried tomatoes. Ever since discovering these delicious morsels at The Greater Gouda in Delaware, OH I’ve been obsessed. I might have an extra jar or two in stock in my pantry at all times just in case something happens. Also because I can’t make a jar last very long so I need back up or I will go through withdrawal.

The difference? Well they are roasted and thus softer than a sun dried tomato and taste much fresher. Kind of like a roasted red pepper, but it’s a tomato. Sure you could make this with sundried tomatoes if you can’t find roasted ones, but you could also make them yourself pretty easily I’ve heard but had yet to try myself to verify.

One year ago: Monthly Meal Plan: November

Two years ago: White Chocolate Buckeyes

Five years ago: Sweet and Sour Chicken

Six years ago: Scooter’s Spaghetti

HAM, WHITE CHEDDAR & ROASTED TOMATO GRILLED CHEESE WITH PESTO AIOLI

Serves 1

Ingredients:

1 Tbsp mayonnaise

1 Tbsp basil pesto

2 slices of good crusty bread

4 thick slices of deli ham

2 slices of white cheddar

8 roasted tomato quarters in oil, drained

Butter

Directions:

1. If you have a panini press, turn it on to warm up; otherwise, set a large skillet over medium heat.
2. In a small bowl mix the mayo and pesto. Smear inside of bread slices with pesto aioli. Arrange a layer of cheese, ham, and tomato and top with second slice of bread, buttered side out.
3. Place on preheated pan and grill until lightly browned, about 2-3 minutes. Flip over and continue grilling until cheese is melted. Slice and serve immediately.

Source: The Spiffy Cookie original

These are the most perfect potato pierogi filled with crispy bacon, sharp white cheddar, sweet caramelized onion, and creamy potato.

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I think my Eastern European roots are showing – beyond my pale skin and eye color. Growing up the only Czech/Slovak food I was aware of was potica and stuffed cabbage. I love my grandma’s potica recipe which my dad perfected from several versions that she had written down over the years (she is an old school cooking from memory person which meant it varied over time). As for stuffed cabbage? I never liked it and honestly have not tried it again as an adult to find out if my tastes have changed. Maybe one day.

When I finally traveled to Prague a few years ago I learned there is much more to is than potica and stuffed cabbage (thank goodness). Not that I was so naive as to still think that but you know what I mean. Anywho, long story short the food was amazing and I wish I had been able to spend more time exploring beyond downtown Prague but it was a quick visit before heading to Berlin for a science conference.

Since then I’ve been more curious about making my own Slovakian food at home and my Uncle even gifted me with a cookbook chock full of recipes. Admittedly I haven’t used it as much as I would like but I was surprised to see recipes for pirohy (slovak for pierogi)- apparently they arn’t as common in the Slovak region as they are in Poland but I love those things so I’m just gonna run with it.

P.S. The Kitchen here in Columbus used that very cookbook to come up with the menu for a hands-on participatory Slovakian dinner party at the end of January. Yes it includes stuffed cabbage so I guess I’ll finally be giving them another chance!

These are only the second kind of pierogi I’ve ever made and they were just as huge as a hit as the first ones (which were a creative sweet peanut butter ricotta version with a chocolate dipping sauce). While I wouldn’t exactly call this a quick recipe to make, being that it has many steps, it’s not all that difficult it just takes some time (if you want something simpler, you can try pierogi lasagna casserole). But the end result is totally worth it. I brought them to a Second Thanksgiving party with friends and there was not a single one leftover.

Perfect Pierogi Recipes

• Spinach Mushroom Pierogi Casserole from That Recipe
• Sweet Potato Gruyère Pierogi from A Kitchen Hoor’s Adventures
• Twice-Baked Potato Pierogis from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BACON, CHEDDAR, CARAMELIZED ONION, AND POTATO PIEROGI

Print

Yield: Makes approximately 32 small or 16 large

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 egg

• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 slices bacon
• 1 medium yellow onion, chopped
• 1 cup shredded sharp white cheddar cheese
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. Make the filling: Cook the bacon for the sauce in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
3. In a large bowl, smash the boiled potatoes with the bacon, cheddar cheese, and caramelized onions. Add salt and pepper to taste.
4. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-3 1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large  – I used a small cookie scoop) in the center of each dough round.
5. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
6. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
7. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with sour cream.

Source: Adapted from my Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce and Host The Toast.

This may be the most epic pizza I’ve ever made. BBQ pulled pork meets mac and cheese, with even more cheese on top to make the ultimate sports watching BBQ Mac & Cheese Pizza.

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Remember when I paid tribute to the Mempho, a grilled BBQ mac and cheese cheese sandwich from a restaurant when I lived in Memphis? Well I took the components of that and turned it into a pizza! Now this is the kind of pizza you need around to watch all those football games. With BBQ sauce, pulled pork, mac and cheese, and more cheese on top, what more could you ask for?

Honestly I wouldn’t mind having a side of pineapple casserole with this. Weirdly I never had that dish while I lived in the south and only discovered it after moving to Ohio for the second time. But I love pineapple on pizza (and other fruited pizzas) so it sounds like the perfect pairing here!

BBQ MAC & CHEESE PIZZA

Print

Yield: 3-4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe whole wheat pizza crust, risen
• 1/2 cup BBQ sauce, divided
• 4 oz. leftover BBQ pulled pork
• 1/2 cup leftover mac and cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded sharp white cheddar cheese

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
2. Roll dough out to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal. Let rest.
3. In a medium bowl toss pork with 2 tablespoons of BBQ sauce. Spread remaining BBQ sauce over the pizza dough, leaving a 3/4-inch border for the crust. Top with pork, mac and cheese, and shredded cheeses.
4. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 20-25 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting.

Source: Adapted from my Grilled BBQ Mac & Cheese Sandwich.

This post is sponsored by OhioPork.org. All opinions are my own.

Prepare yourselves for an awesome meal this week. I’ve combined your love of tacos with your love of BBQ pulled pork!

When you think of pork what’s the first thing that comes to mind? For me it’s bacon followed shortly thereafter by BBQ. That shouldn’t really come as a surprise. After living in Memphis, TN for 7 years pork took a special place in my heart. Obviously now I live in Ohio and as luck would have it this state also takes it’s pork seriously, so I fit right in.

After attending a taco competition last week featuring tacos from 15 restaurants in town, I decided to combine my love of tacos with my pork loving heart. My favorite way to cook BBQ pork is in my slow cooker cooked in my favorite beverage, root beer, aptly named root beer pulled pork.

So I did exactly that, then shredded it, smothered it in BBQ sauce, and assembled it into a corn tortilla topped with a bean and corn salsa, white cheddar, and a spicy avocado dressing. Can I go back in time and enter the taco competition?

Want to win a $300 LeCreuset Dutch Oven in the color of your choice? You can totally use it to cook your next pork recipe (heck you could even prepare this recipe in a Dutch oven). For a chance to win, take a quick survey about pork HERE! You don’t have to live in Ohio, all across the country are eligible!

For more information about Ohio Pork, visit: http://www.ohiopork.org/about-us.aspx

One year ago: No-Churn S’mores Ice Cream

Three years ago: Cheddar Swirl Breakfast Buns

Four years ago: Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce

SLOW COOKER PULLED PORK TACOS

Serves 6-8

Ingredients:

PORK

1 onion, peeled and sliced

1 (3 1/2 – 4 lbs) boneless pork butt, fat trimmed

24 oz. root beer or other favorite soda (plus water to cover if needed)

2 cups BBQ sauce, plus more for topping

DRESSING

1 ripe avocado

1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)

1 Tbsp chopped fresh parsley

1 Tbsp lemon juice

1 clove garlic

Salt and pepper, to taste

1/4-1/2 cup milk

TACOS

16 corn tortillas

Corn and bean salsa, or other favorite salsa for topping

1 cup shredded white cheddar cheese

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the pork on top, and pour the root beer over the top. Set on low and and cook for 6-8 hours, or until cooked.
2. Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency. Refrigerate until ready to use.
3. Once the pork is cooked, drain the liquid and then shred the pork using two forks. Stir in BBQ sauce until it reaches a desired consistency.
4. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the pork onto center of each tortilla. Top with salsa, cheese, and avocado dressing. Serve immediately.

Source: Adapted from by Slow Cooker Shredded BBQ Brisket.

Turn a beloved sandwich into a bowl of reuben mac and cheese with 3 different cheeses, corned beef, sauerkraut, and Thousand island dressing. 

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Why do I enjoy St. Patrick’s Day so much? While you may think the menu is limited to corned beef, cabbage, Guinness, and shamrock shakes, I would disagree. Since it’s not a holiday ruled by tradition I think it lends itself to my desire to not make the same thing every year (a desire that becomes a battle at Thanksgiving).

As such, every year I strive to bust out all the creative ideas that St. Patrick’s Day has to offer. Just take a look at the 30 (and counting) St. Patrick’s Day tagged recipes in my archive. The possibilities are endless!

After already sharing 4 delicious corned beef recipes, in most recent years I’ve been going outside the box a little by coming up with alternative St. Patrick’s Day meals: two different pizzas, a Reuben burger, Reuben taquitos, a rutabaga and corned beef hash, and a Guinness beef stew.

Don’t get me wrong, I love me some corned beef and cabbage and will likely revisit one of the four this year. But like most holidays, I tend to celebrate for more than one day. And today it’s time to load up on the cheese!

Using my go-to mac and cheese base recipe, I came up with a reuben version incorporating Irish sharp white cheddar, Irish Swiss, Gruyere, corned beef, sauerkraut, Thousand island dressing, caraway seeds and even rye bread crumbs for topping. To seal the deal, I also stumbled upon shamrock shaped pasta just prior to making it. It’s like it was meant to be!

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

• Corned beef and Cabbage Soup by A Day in the Life on the Farm
• Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen’s Kitchen Stories
• Hunter’s Beef Stew by Snehas Recipe
• Palusami – Samoan Stewed Greens by Pandemonium Noshery
• Reuben Pizza by Palatable Pastime



One year ago: Nutella & Oreo Car Bomb Lasagna

Two years ago: Small Batch Green Velvet White Chocolate Chip Cookies

Five years ago: Nutella Fruit Dip


REUBEN MAC & CHEESE
Print
Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes
Nutrition facts: 200 calories 20 grams fat
Ingredients
• 8 oz. favorite pasta shape (I used shamrock)
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 8 oz. Irish sharp white cheddar cheese, grated
• 2 oz. Irish Swiss cheese, grated
• 2 oz. Gruyere cheese, grated
• 1/2 cup chopped, cooked corned beef
• 1/2 cup sauerkraut, drained
• 1/4 cup Thousand Island dressing
• 1-2 tsp caraway seeds
• 1/4 cup rye bread crumbs
Directions
1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk the salt and pepper. Slowly add cheeses (except a 1/2 cup mixture), a handful at a time, whisking until melted before adding more. Stir in pasta, corned beef, sauerkraut, and caraway until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and breadcrumbs over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.
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I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Rosemary Mac & Cheese.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE



The post Reuben Mac & Cheese first appeared on The Spiffy Cookie.]]> https://www.thespiffycookie.com/2016/03/09/reuben-mac-cheese/feed/ 6 19783 https://www.thespiffycookie.com/2015/12/23/baked-cheese-and-jam-phyllo-cups/?utm_source=rss&utm_medium=rss&utm_campaign=baked-cheese-and-jam-phyllo-cups https://www.thespiffycookie.com/2015/12/23/baked-cheese-and-jam-phyllo-cups/#comments Wed, 23 Dec 2015 11:00:08 +0000 http://www.thespiffycookie.com/?p=19370

Whether you need a snack or an easy appetizer for guests, these little baked jam phyllo cups are filled with creamy cheese and topped with fruit preserves for a fancy looking treat.

The post Baked Cheese and Jam Phyllo Cups first appeared on The Spiffy Cookie.]]>

Whether you need a snack or an easy appetizer for guests, these little baked jam phyllo cups are filled with creamy cheese and topped with fruit preserves for a fancy looking treat.



Disclosure: The Laughing Cow® provided me with product for this promotion. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

Jump to recipe

Christmas Eve is tomorrow and my holiday spirit couldn’t be any more lacking. Not that I am a Grinch about it, in fact I wish I was more spirited but with moving, painting, warm weather, not buying Christmas presents this year because of the move, not decorating because of the move, and having little time for fun holiday baking beyond teaching my friend Haley how to make potica (which you missed out if you didn’t catch that documentary on my Snapchat) I didn’t have much time to stock up on my Christmas spirit.

I make a few attempts but none of them stuck beyond the moment. I’m just exhausted and cannot wait to hide away in a kitchen with my dad to bake all the things, get a good cheeseburger, play card games, and see Star Wars (again).



But speaking of my lack of time in the kitchen lately, the move is hugely to blame for that one. It’s a little difficult baking and cooking in a kitchen filled with boxes, while you are still trying to finish painting the walls, and have no idea where half of your tools are. But I am beginning to see the light and think it is about 90% done!

Meanwhile, we still have had to eat and often scavenged whatever randomness there was to be found in the pantry or fridge. I tend to resort to snacks for dinner and was tempted to resort to my usual platter of cheese, fruit and crackers.

After finding a sleeve of phyllo cups however, I decided to get a little fancy-schmancy with some spreadable white cheddar cheese from The Laughing Cow. These little crispy cups of cheesy goodness are topped with a dollop of preserves and a sprinkle of fresh rosemary which I serendipitously plucked off my plant. You could even throw this together as a last minute party appetizer and it’d look like you spent a lot more time on it than you did.



Favorite Finger Foods for New Years

• Bacon Wrapped Dates from That Recipe
• Champagne Truffles from Hezzi-D’s Books and Cooks
• Cheeseburger Pie Bites from Cindy’s Recipes and Writings
• Keto Scotch Eggs from Art of Natural Living
• Mexican Mollettes Bites from Magical Ingredients
• Rosemary Pesto and Steak Crostini from Pandemonium Noshery
• Thai Lime & Chili Cashews (DIY Trader Joe’s) from Palatable Pastime


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!



One year ago: Rosemary Mac & Cheese

Two years ago: Eggnog Dip with New York Style Sweet Swirls Snack Crisps

Four years ago: Red Velvet Truffle Stuffed Funfetti Cupcakes


BAKED CHEESE AND JAM PHYLLO CUPS
Print
Yield: 15 pieces Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes
Nutrition facts: 200 calories 20 grams fat
Ingredients
• 1 box frozen mini phyllo shells (15 shells)
• 6 oz. (8 wedges) The Laughing Cow white cheddar spreadable cheese
• 1/4 cup plain Greek yogurt
• About 1/2 cup fruit jam or preserves flavor of choice
• Fresh rosemary, chopped (optional)
Directions
1. Preheat oven to 350 degrees. Place phyllo cups on a rimmed baking sheet, set aside.
2. In a medium bowl, blend together the cheese and yogurt.
3. Spoon/pipe about a tablespoon of the cheese mixture into each cup, leaving a slight indentation for the preserves.
4. Bake for 8 minutes. Remove from oven and immediately top with about a teaspoon of preserves. Sprinkle with rosemary if desired and serve immediately.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: The Spiffy Cookie original

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE



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Make a cornbread that will steal the spotlight from the chili. This moist corn spoon bread had bits of whole kernels, a cheesy…

The post Pumpkin Corn Spoon Bread first appeared on The Spiffy Cookie.]]>

Make a cornbread that will steal the spotlight from the chili. This moist corn spoon bread had bits of whole kernels, a cheesy top, and even pumpkin in the batter!



I told you on Monday that I would be sharing the recipe for the lovely morsels served with my slow cooker BBQ pork chili and here it is as promised! It may look slightly familiar as I shared a recipe for corn spoon bread last year. This one is just as magical, causing you to question which is the main attraction: the chili or the cornbread? All I changed from the original recipes was substituting half of the Greek yogurt for pumpkin puree. PUMPKIN EVERYTHING!



Speaking of pumpkin puree, nearly all of my recipes that call for pumpkin puree use homemade not canned. Not that there is anything wrong with the canned stuff. Want to make your own pumpkin puree like me? I have a recipe for homemade pumpkin puree handy for you. And you can use any old pumpkin not just the “pie pumpkins”. I actually prefer using the regular ones because I can make a bigger batch and freeze for later. The only differences are that they are slightly less sweet and tend to have more moisture so you may have to cook it down a little more. Happy pumpkin-ing!

P.S. Every time I write a post about pumpkin my fingers always want to type “pumpking”. You have no idea how many times I had to correct that. Probably the same number of times “pumpkin” appears in this post.



One year ago: Slow Cooker Vegetarian Pumpkin Chili

Two years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Four years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

PUMPKIN CORN SPOON BREAD

Serves 12

Ingredients:

CORNBREAD

4 eggs, slightly beaten

2 (8.5 oz.) boxes corn muffin mix

1 (15 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 cup plain Greek yogurt (I used 0% Chobani)

1 cup pure pumpkin puree

1/2 cup (1 stick) unsalted butter, melted

1 tsp pumpkin pie spice

TOPPING

1/2 cup shredded white cheddar cheese

1/2 cup shredded monterey jack cheese

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9×13 baking pan with nonstick spray
2. In a large bowl, combine the eggs, muffin mix, corn, sour cream, pumpkin, butter, and pumpkin pie spice. Pour into prepared pan and spread evenly.
3. Bake for 40 minutes, sprinkle cheese on top and bake 5-10 minutes more, or until cooked.

Source: Adapted from my corn spoon bread.

Disclosure: I was provided with product from Chobani. All thoughts and opinions are my own.



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