On September 22, 2011 The National Center on Addiction and Substance Abuse at Columbia University (CASA Columbia) released their annual report on the importance of family dinners. CASA Columbia’s 2011 family dinners survey and report finds that compared to teens who have frequent family dinners (five to seven per week), those who have infrequent family dinners (fewer than three per week) are almost four times likelier to use tobacco; more than twice as likely to use alcohol; two-and-a-half times likelier to use marijuana; and almost four times likelier to say they expect to try drugs in the future. 

I personally can attest to the great importance of family dinners because as I was growing up, my family ate together probably every day of the week. At the time, it never occurred to me that this was weird or unnatural. My mother was a fine cook and my father seemed to insist that we must have a home cooked meal every evening. Besides the wonderful food, I now realize the daily events chatter and the forceful give and take allowed us to be together and actually function as a family. Unfortunately I have not been able to replicate this custom with my own children. It seems my mother had much more time to meal plan and prepare than I do today. Even though she worked a full-time job and had a long commute back and forth from home, she seemed to always have the kitchen under control. As I look back in time, I really do admire her for that. I remember those meals fondly. Even if we were mad at each other or disagreed politically, we were together and that in the end was what was important.

This Mac and Cheese recipe will hopefully allow you to be able to spend some quality time with your family. The recipe is easy and boasts only five ingredients. It definitely is family-friendly and perfect for the upcoming chilly months. What can be better than hot, bubbling cheese and soft, delicious pasta? I hope you enjoy and give my love to all your friends and family!

Baked Mac and Cheese

3/4 pound farfalle or other pasta shape

8 ounces extra-sharp or sharp cheddar cheese, grated, divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1. Position an oven rack in the top of the oven. Preheat the broiler.

2. Lightly coat an 8-by-8-inch baking pan with nonstick spray. Prepare pasta according to package directions until al dente.

3. Meanwhile, set aside 3/4 cup of cheese. In a saucepan over low heat, melt the butter.

4. Stir in flour for 1 to 2 minutes, until well-combined. Increase the heat to medium, add milk and stir frequently until the mixture thickens, about 5 minutes.

5. Add cheese and stir until melted. Add drained pasta and stir to coat with sauce.

6. Taste and season generously with salt and freshly ground black pepper.

7. Transfer to baking dish and sprinkle with reserved cheese.

Broil until bubbly, 2 to 3 minutes, watching closely to gauge doneness.

Makes 6 servings.

Recipe and photo courtesy of The Atlanta Journal-Constitution and EveningEdge.com.

Fall is here! The record heat in Georgia has finally broken and my thoughts are rushing headlong into fall and all the great recipes you can create and prepare. Colored leaves, Halloween, apple cider, chilly nights and a lovely sour cream pumpkin bar recipe. This pumpkin bar recipe is outstandingly simple and inexpensive. Get the family ready for a wonderful time of year by making a batch right out of the blue. I share my favorite time of the year with you and yours. Enjoy with a cup of tea or latte!

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I love New Orleans and Southern Louisiana. I can make that disclosure with pride and joy. Back in the early to mid 1990’s I was fortunate to have a business that allowed me to travel to that unique area probably 4-5 times a month. My family and I fell in love with the character, beauty and extravaganza of the people and of the area. We travelled all over Cajun country. Lafayette. Houma. Baton Rouge, Morgan City, Gonzalez and the main artery of New Orleans. We witnessed fields of sugarcane. I sampled foods that I had never been exposed to before. We visited the home of the Tabasco plant on Avery Island and participated in Mardi Gras. We buried ourselves in powdered sugar at Cafe Du Monde while polishing off plates of beignets. What a magical place!

I encourage everyone to get down to New Orleans, rent a car and travel the whole Cajun crescent. You will find this type of recipe wherever you go. I create a batch for almost every sporting event we attend or watch on television. This particular recipe is incredibly easy and well worth the effort. Make this a mainstay of all your tailgating events and remember to always Laissez Les Bon Temps Roulez!

2 cups light rum

1 (12-oz.) can frozen lemonade concentrate, thawed

1 teaspoon hot sauce

1 (1-liter) bottle club soda, chilled

Crushed ice

Garnishes: sugarcane sticks, lemon slices

1. Stir together first 3 ingredients.

2.Add club soda just before serving.

Serve over crushed ice.

Garnish, if desired.

Makes about 8 cups.

Recipe and photo courtesy of Southern Living. Recipe published in the September 2011 edition.

I came across this wonderful bacon recipe while perusing the Boston Globe website. This candied bacon recipe is quite outstanding. Our test kitchen made a batch over the weekend and it was a phenomenal hit at a function we had later that evening. The bacon sticks were chewy and packed with that lovely bacon flavor. I loved the combination of the sweet brown sugar and the smoky bacon flavor. It is a winning combination.

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April 14th is National Pecan Day! Did you know that pecans contain more than 19 vitamins and minerals – including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc? Pecans are healthy and good. A great combination. This pecan pie recipe from the Georgia Pecan Commission will highlight just how tasty and outstanding pecans really are. Enjoy! 

2 eggs

1/4 cup sugar

1 cup light corn syrup

2 tablespoons all-purpose flour

1 tablespoon vanilla extract

1 cup chopped Georgia pecans

1 (9-inch) unbaked pie shell or prepared rolled pie dough (formed into a 9-inch pie pan)

1. Preheat oven 375* F.

2. In mixing bowl, beat together eggs, sugar, corn syrup, flour and vanilla until creamy. Stir in Georgia pecans.

3. Pour into pie shell, bake 40-50 minutes or until pie is set.

Honey Pecan Topping

3 tablespoons light brown sugar 

1 tablespoon butter

3 tablespoons honey

1 cup Georgia pecan halves

1. In small pot, combine brown sugar, butter and honey.

2. Cook over low heat until comes to a boil, stirring. Stir in Georgia pecans. Remove from heat.

3. During last 5 minutes of baking, remove pie from oven, spread topping evenly over top. Return
to oven. Broil until topping is bubbly and golden brown, watch carefully.

Makes 8-10 servings.

Recipe courtesy of the Georgia Pecan Commission.

Photo courtesy of Southern Living Magazine.

The potato is king in this classic Irish soup recipe. Celebrate St. Patrick's Day with a simple yet filling potato recipe that you will want to use throughout the year. Happy St. Patrick's Day!

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What a picture of spring! Irish food is not all corned beef and mashed potatoes. This wonderful cheesecake practically jumps out at you with color and bountiful flavor. The cream cheese and sour cream add layers of taste and lightness. A dash of Baileys adds a little kick that make this Irish cheesecake something to behold and remember.

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Paczki are Polish donuts that are traditionally served and enjoyed on Fat Tuesday, otherwise known throughout the world as Mardi Gras. “Gras” is French for fat and ‘Mardi” is French for Tuesday. In Poland, these delectable desserts can also be enjoyed on Fat Thursday, New Year’s celebrations and even on birthdays. Pączki have been known in Poland at least since the Middle Ages. The original creation was inspired by French pastry chefs who came to Poland to ply their craft and to earn a living. The main reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because they were forbidden to be consumed during the Lenten fasting season.

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I was flipping through a new book at the bookstore the other night titled, How To Squeeze A Lemon by the editors of Fine Cooking Magazine. I love their monthly magazine and I really love the book. The book is chock full of tips and techniques that help a home chef prepare daily meals. This bacon tip really jumped out at me because I frequently cook bacon and always seemed to have bacon that curls up in little rolls. Bacon that is straight always makes a better presentation. The tip is as follows:

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The 83 annual Academy Awards take place tonight in Hollywood, California. The glitz. The glamour. The stars and the golden statue. It is the biggest night in all filmdom. The Oscars jogged my memory about an article I had read in the New York Times last November during the usual Thanksgiving Day recipe and food coverage. The article detailed a fascinating stuffing recipe found in the personal papers of the late, great film icon Marilyn Monroe.

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