Cordell Whitlock’s Mom’s Mac n Cheese

  • Use baking pan suitable for macaroni and cheese and coat generously with butter.
  • Follow directions to prepare 1 box of macaroni noodles and put them in the dish.
  • Add 4 8 oz sticks of Cracker Barrel Natural Sharp White Cheddar (or whatever brand you choose). Cheese can be grated or cut into small pieces.
  • Add 3 whole eggs and 3 sticks of butter cut into small pieces. Add salt to taste. Mix all ingredients thoroughly (this is crucial) within the baking pan using your hands or a utensil of your choice.
  • After mixing is complete add whole milk until it reaches just below the top of the pan. Take a fork to make sure the milk penetrates the entire mix.
  • Add enough grated cheddar cheese to cover the top and then sprinkle paprika generously. Bake at 350 degrees for 90 minutes. The top will turn a golden brown. Let it cool at least 15 minutes before serving

John Carney’s White Castle Stuffing

  • 10 White Castle Sliders – NO PICKLE
  • 1 – 1/2 Cup Celery Diced
  • 1 – 1/4 Tsp Ground Thyme
  • 1 – 1/2 Tsp Ground Sage
  • 3/4 Tsp Coarse Ground Black Pepper
  • 1/4 Cup of Chicken Broth

550 Social Rack of Ribs

Cooking – 6 TO 8 HOUR COOK


Memphis Dust Dry Rub 

  • 3/4 Cup Brown Sugar
  • 3/4 Cup White Sugar
  • 1/2 Cup Paprika
  • 1/4 Cup Garlic Powder
  • 2 Tablespoons of Black Pepper, Ginger Powder, Onion Powder
  • 2 Teaspoons Rosemary Powder, Chili Powder

BBQ Glaze 

  • 1 Jar of Apricot Jelly/Preserves
  • 1/4 Cup of Soy Sauce
  • 1/4 Cup of Worcestershire
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 to 1/2 of Hot Sauce of Choice – Cholula works fine for mild, others if you dare!

Crazy Cold Weather Bolognese 

From Good Enough: A Cookbook by Leanne Brown – On Jennifer and Wendy 1/11/22

TL;DR: Brown beef and pork, combine with chopped vegetables, and cook for 20 minutes.
Deglaze pan, add remaining sauce ingredients, and cook for 45 minutes more.
As the sauce cooks, boil pasta, grate cheese, and chop parsley for serving.

4 tablespoons (½ stick) butter

1 pound ground beef (preferably 80% lean,
20% fat; see note,
page 183)

1 pound ground pork (preferably 80% lean,
20% fat; see note,
page 183)

1 teaspoon fine sea salt, plus extra as needed

2 small red onions, diced

1 large carrot, diced

2 ribs celery, diced

1 bell pepper (any color), stemmed, seeded, and diced

½ cup dry white wine

6 tablespoons (3 ounces) tomato paste

1 can (28 ounces) crushed or diced tomatoes

1 cup whole milk

1 parmesan rind (see note, page 183)

1 pound pasta of your choice, such as tagliatelle (traditional) or orecchiette (pictured)

Grated parmesan, for serving

Chopped fresh flat-leaf parsley, for serving

Note: I make a lighter, warm-weather version of this by substituting finely chopped cauliflower for half the meat; I add the cauliflower with the other vegetables in Step 2. It is still lovely and hearty without sitting quite so heavily in your tummy.

Note: The parmesan rind adds salty richness to the sauce. If you don’t have one, just add 1 extra teaspoon of salt in Step 4. 

1. Melt the butter in a Dutch oven or a large heavy-bottomed pot over medium heat. If it begins to brown, that is just fine, but make sure it doesn’t burn. Add the beef, pork, and 1 teaspoon of salt and break up the meat with a wooden spoon. Let the meat cook, stirring occasionally, until it is no longer pink and has plenty of dark brown bits, 15 to 20 minutes. 

2. Add the onions, carrot, celery, and bell pepper to the browned meat and stir. Place a tight lid on top and let the vegetables sweat, stirring occasionally, until they cook down about halfway in volume and your kitchen smells incredibly savory, about 20 minutes. 

3. At this point you will probably have some dark brown sticky bits on the bottom of the pan. This is good! Pour in the white wine and stir to gently lift the brown bits off the bottom of the pan. Cook until the mixture dries out a bit, a few minutes more. 

Note: The white wine deglazes the pan, meaning it gets the delicious brown bits into the sauce instead of letting them burn. 

4. Add the tomato paste, mix it up with everything, and leave it until it loses its bright red uncooked color, a couple of minutes. Then add the canned tomatoes, milk, and parmesan rind—which will add a lot of savory saltiness! Stir it all together and put the lid on, just a little askew so a small amount of steam can escape. Turn down the heat to low and gently simmer for about 45 minutes.

5. Cook the pasta in boiling salted water according to the package instructions, but take it off the heat a minute or so before it reaches al dente. That way the pasta will cook through in the sauce, drinking in a little more of the bolognese flavor. Drain the pasta and taste the sauce; add more salt, if needed. Add the pasta to the sauce and cook until it is al dente and totally covered in sauce, a minute or so. 

6. Remove the parmesan rind and serve the pasta and sauce in bowls, topped with grated parmesan and chopped parsley. Any leftovers will keep in a sealed container for a week in the fridge.

Fast White Bean, Chorizo, and Hearty Greens Stew

From Good Enough: A Cookbook by Leanne Brown – On Jennifer & Wendy 1/11/22

2 tablespoons butter

2 shallots, chopped

1 bell pepper, stemmed, seeded, and chopped

1 teaspoon fine sea salt, plus extra as needed

5 ounces fresh chorizo or other sausage, casing removed

1 tablespoon tomato paste 

2 cans (15½ ounces each) white beans or chickpeas

Handfuls of hearty greens, such as spinach, kale, chard, or collards

Farro, pasta, rice, or hearty bread, for serving

1. Melt the butter in a medium pot over medium-high heat. Add the shallots, bell pepper, and ½ teaspoon of the salt to the pot and cook, stirring occasionally, until the shallots are translucent, 3 to 5 minutes. 

2. Add the chorizo and tomato paste, using a wooden spoon to break up the chorizo. Cook until the chorizo is cooked through and beginning to brown, another 3 minutes. Then add the beans, 1½ cups of water, and the remaining ½ teaspoon of salt. Put a lid on the pot and let it cook for about 10 minutes. 

3. Taste the stew and add more salt if you think it needs it. Squish a few of the beans with the back of the spoon to thicken the broth. Turn off the heat, add the greens, and stir them into the stew until wilted. 

4. Dollop the stew into bowls over farro, pasta, or rice, or serve with bread for dunking.


From Wendy


  • 6 chicken thighs, boneless, skinless*
  • 1/4 cup Dijon Mustard
  • 1/2 cup pure maple syrup
  • 1 tablespoon rice vinegar
  • Fresh rosemary,as garnish
Preheat the oven to 450°F.
Season the chicken with salt & pepper.
Whisk together the mustard, maple syrup, and rice vinegar. You can adjust the ratio of mustard to maple syrup. If you prefer that the mustard is the dominant flavor, increase the ratio to 1/2 cup mustard to 1/4 cup maple syrup.
Bake until the chicken reaches an internal temperature of 165°F (30-40 minutes), basting the chicken halfway through with the sauce.
Garnish with fresh herbs and serve.

Mississippi Pot Roast 

From Wendy 


3-4 lbs Chuck Roast
5-7 peppercini pepper
1 packet dry Au Jus
1 packet dry Ranch dressing
1-2 sticks butter

Place roast in slow cooker. Sprinkle ranch and au jus over roast. Place butter on top of ranch and au jus add peppers on top of that.

Cook on low 6-8 hours.

Orange Buttermilk Sheet Cake

From Wendy 

1 small orange, seeded if necessary, cut into quarters
1/2 lemon, seeded, cut in half
2 sticks (one cup) salted butter
2 large eggs, room temperature
1 3/4 cups sugar
2 cups all purpose flour
1 t. baking soda
1/2 t. orange oil, optional
Preheat oven to 350 degrees with a rack placed in the center.
Combine the orange and lemon in a blender . Add a few tablespoons of buttermilk to enable the mixture to puree. You want it as smooth as possible. Remove from the blender and put into a glass measuring cup. Add enough buttermilk to the mixture to equal 1 1/2 cups. Put aside.
Melt the butter in a large bowl in the microwave.
Whisk in the buttermilk/orange mixture, eggs, and sugar. Add the flour and baking soda and either whisk until completely combined or use a hand held electric mixer on low speed.
I added 1/2 teaspoon of orange oil, but it’s not essential.
Pour the batter into a half sheet pan (18” x 13”), which has been lightly sprayed with Baker’s Joy. Spread evenly and bake for 20 minutes. Test the center with a toothpick and be careful to not over bake. Remove from the oven and allow it to cool for only 5 minutes, at which time you will pour on the icing.
1 stick salted butter
2 T. fresh orange juice, at room temperature
1 T. fresh lemon juice, at room temperature
3 T. buttermilk, at room temperature
1 pound powdered sugar, sifted
1 1/2 T. freshly grated orange zest
1/2 t. orange oil, optional
Thinly slivered candied orange peel, optional for garnish
Melt the butter in a medium sized bowl in the microwave. Add citrus juices, buttermilk and powdered sugar. Beat with an electric beater until smooth. Add the orange zest and 1/2 teaspoon orange oil. Again, I don’t think the orange oil is essential, but it does pump up the orange flavor. Mix until combined.
Pour the warm icing over the cake and spread evenly.
Optional – Garnish with very thinly sliced candied orange peel.
Let cool before slicing.

McGraw’s Little Meat

1 1/2 lbs of hamburger meat (also make with sweet Italian sausage)
1 yellow onion
8 oz  mushrooms (optional, but I love)
2 carrots, cut to size (optional, but I hate)
1 6oz can Tomato paste
1 box/bag of elbow macaroni , or campanelle pasta
worcestershire sauce
red pepper flakes
12 inch cast iron skillet (optional, but grandma made it in one)
2 cups of beef broth/stock
1 bag shredded sharp cheddar cheese
boil water and start the box/bag of noodles.
Brown meat, set aside.   (if you can get a little crusty, that’s a great option)
add olive oil to pan, chop and brown onion, mushrooms, and anything else you find in the Fridge.
add red pepper flakes, but not too much, a little goes a long way
add worcestershire sauce, alot goes a long way
clear a spot on the skillet, add a full can of tomato paste.
Let the paste cook on the skillet, mix paste on itself on a clear spot of skillet for a minute, then mix with browned vegetables (should be very thick)
then add two cups of beef broth/stock.
stir and let the broth cook off….a few minutes.
add back the browned meat. mix with vegetables.
save some pasta water, just in case
add pasta, mix with meat and vegetables. add pasta water to loosen the mix to your taste.  ( I usually add 1/2 cup of pasta water. )
add some shredded sharp cheddar cheese to top, (but not too much, a little goes a long way.
Eat and enjoy.  Also great for leftovers.

Slow Cooker BBQ Beef Short Ribs

From Wendy

8-10 Short Ribs
Start with Rub and definitely make it to your taste. This is what’s in my mix but play around with yours. Really rub into meat thoroughly.
Turn slow cooker on low heat and with the meat side pressed against the slow cooker I squirted a little bit of Sweet baby Ray’s barbecue sauce on top of the ribs and they cooked for seven hours and the meat fell off the bone they were so good let us know what you think! (Remember Jennifer says no liquid
* 1/2 cup brown sugar
* 2 tablespoons sweet paprika
* 1 tablespoon smoked paprika
* 1 tablespoon black pepper
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon chili powder

Crawfish Beignets 

From John Carney’s Another Taste of Restaurant Tuesday