Slap-Yer-Momma Mac ‘n Cheese

Have you ever been sitting around and thought, “Dang.  I want some mac ‘n cheese real bad.”  That was me last night.  Today, I thought I’d share my recipe that will make you want to slap yer Momma and lick yer eyebrows.

Slap-yer-Momma Mac ‘n Cheese

Here’s whatcha need:

4 cups of macaroni pasta

Large pot of boiling water

16 oz Velveeta cheese (half a brick)

2 tablespoons of butter

1/4 cup milk (or creammmmm)

1/8 cup dry white wine

1/4 cup bread crumbs

2 tablespoons Parmesan cheese

Dash of pepper

1 cup of shredded cheddar cheese (separated in half)

And if yer feeling feisty:

1 cup of chopped broccoli

1 cup of chopped ham

Preheat yer oven to 350 degrees and bring a large pot of water to a boil on the stove top.

Grease up a Pyrex pan real good with 1 tablespoon of butter.


Add four cups of dry macaroni pasta to the boiling water.


Drain the pasta when it is just cooked…it will cook more in the oven.  Set to the side in an empty pot.

In a microwave-safe bowl, melt the 16 oz of Velveeta, milk, and wine.  My bowl is too little.  Whoops.


To the pasta, add:  1 tablespoon of butter, mixture of melted cheese, milk, and wine, 1/2 cup shredded cheddar cheese, and dash of pepper.  Mix thoroughly.



And if yer feeling feisty:

Add in 1 cup of chopped broccoli and 1 cup of chopped ham.


Place the mixture in your greased pyrex pan.  Top with bread crumbs, Parmesean cheese, and remaining cheddar cheese. Place in the oven at 350 degrees for 15 minutes.  THEN, broil for 5 minutes.

Here’s the recipe with broccoli and ham…but either way it’s delish!


Now go slap yer Momma.  Well, eat this first.  Then hug yer Momma for teaching you how to cook.  Then take a nap after filling yer belly.


Perfect Summer Supper- Part III

Last Summer I started a “Perfect Summer Supper” series inspired by me cooking so much for my friends.  I made Perfect Squash and Perfect Roasted Broccoli.  Well, after an afternoon of playing tennis, my buddy Colin and I decided to make the Perfect Summer Sangria.  Check it out:

Perfect Summer Sangria

Here’s whatcha need:

A big ‘ol pitcher

2 bottles of dry white wine like chardonnay or pinot grigio (chilled)

1 bottle of dry red wine like cab sav, pinot noir, or merlot (chilled)

1/2 cup rum

1/2 cup vodka

1/2 cup of sugar

1 Granny Smith apple

1 cup of fresh  pineapple

1 cup purple grapes

1 lime

1 lemon

1/2 orange


First, cut up your apple into rough cubes like this:


Next, cut your grapes in halves.

Then, don’t put Colin in charge of cutting the pineapple (he gets distracted easily).


Now slice up yer citrus real thin.  Make sure you roll the fruit under your palm a few times to get the juices flowin’.


Isn’t that a pretty picture?  Feel free to steal and use for your desktop.

Place all the fruit into your big ‘ol pitcher and give it a good stir.

Now, combine yer liquor with the sugar in a small saucepan.  Slowly heat and continually stir JUST until the sugar is dissolved.  Pour all over the fruit.

Then add yer wine.


Give it a good stir and sit in the fridge for a few hours.

When you’re ready to enjoy, give it another good stir, throw some ice cubes and a few pieces of fruit in yer glass and voila!


This recipe is so easy, y’all, you can make your own twists! Try using citrus-flavored liquors, add your favorite fruits, or add some seltzer water to the finished glass.  Sangria is better with time, but this recipe usually doesn’t last that long 🙂

Cheers to the Perfect Summer Supper!

Perfect Summer Supper- Part II

I ate dinner at Mama Dana’s a few weeks ago and was amazed by how she cooked broccoli.  So I put my own twist on it to share.

Roasted Broccoli

You’ll need:

head of broccoli

olive oil

2 tablespoons parmesan cheese

2 tablespoons bread crumbs

1/2 lemon

salt & pepper


sheet pan

Here’s how ya do it:

  • First, set the oven to 350 degrees.
  • Next, wash, cut, and spread out the broccoli on the foil

  • Lightly cover the broccoli with oil (get dirty and use yer hands to evenly cover….then wash yer hands)

  • Dash a little salt and pepper and throw in the oven for about 15 minutes
  • Take ’em out of the oven.  Cover with parmesan cheese and bread crumbs

  • Place the oven on BROIL and throw ’em in for 1 minute…
  • Last, squeeze half a lemon evenly over the veggies.

**Want to know how to make your citrus fruit real juicy before you squeeze ’em?  Roll the fruit real good before you cut it.


The last installment for the perfect summer supper is the perfect Sangria.  I need you to get excited.