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A Day to Remember

Fancy Mac 'n' Cheese

1 lb dry macaroni

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

1 cup light cream

1/2 tsp dry mustard powder

1 tsp onion powder

salt & pepper to taste

1 can condensed cream of cheddar soup (optional)

4 cups sharp cheddar , divided

1/2 cup fresh parmesan cheese

1/2 LB Thick cut Bacon

1/2 cup Golden Eagle Syrup


Preheat oven to 425 degrees.Cook macaroni according to package directions and drain.

Fry bacon in a cast iron skillet until golden brown and crispy. Remove bacon from pan and pour out most of grease excepts for 2TBSP -1/4 cup. Turn pan back on to Medium heat and add bacon. Pour 1/2 cup Golden Eagle Syrup over bacon. Turn bacon several times to make sure it is coated well with syrup. Remove from pan onto plate to let cool.

Next melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese and break bacon into pieces and place evenly onto of MAC N CHEESE. Bake 18-24 minutes or until bubbly. Cool 10-15 minutes before serving.

Smoked Ribs

4 racks of Baby Back Ribs

Lawry’s seasoning salt

1 cup Golden Eagle Syrup


Set ribs out for at least 30 min to get them to room temperature. Rinse ribs and pat dry with paper towels. Drizzle GES over ribs on both sides and then generously cover ribs with Lawry’s Season Salt. Place in smoker cook per its directions.

Bar-B-Q Sauce (Tangy)

3/4 cup ketchup

1/4 cup Worcestershire sauce

3 Tbspoons Vinegar

2 Tbsp Golden Eagle Syrup

1 Tbsp Mustard

Boil for 3 minutes. Turn on low and let simmer covered for 20-30 minutes.


Bar-B-Q Sauce (Sweet and Spicy)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp black ground pepper

1 cup ketchup

3/4 cup Golden Eagle Syrup

3/4 cup Pineapple or apple Juice

3/4 cup Brown sugar

Boil for 5 minutes. Then cover and let cool on the stove until ready to serve.


1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)


1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon cayenne pepper

1 tablespoon salt

1 tablespoon ground pepper

1 tablespoon paprika

1/2 cup brown sugar

Additional 1/2 cup Golden Eagle Syrup for after the Butt comes out of the brine.


1/2 cup salt

1/2 cup Golden Eagle Syrup

2 quarts cold water

2 bay leaves

3 tablespoons dry rub mix

Mix well and store in an air tight container.


Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the rest if the ingredients and stir well to combine.


Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Remove pork shoulder from brine solution, pat dry with paper towels.

Pour 1/2 cup reserved Golden Eagle Syrup over the Butt and then rub the rest of the dry rub all over the butt. Make sure all sides are covered. Place in Crock Pot Fat side UP on LOW for 7-8 hours. Pull meat out of Crock Pot and place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

If you Prefer to Smoke your Boston Butt follow the directions until you place the meat in the slow cooker. Then depending on the type of smoker you use will depend on how long to cook it, so refer to your smoker for cooking directions.

Grilled Asparagus

1 LB Fresh Asparagus

1/4 cup Olive Oil

1/4 Golden Eagle Syrup

Juice and Zest of a Lemon

2 cloves fresh garlic diced

1/2 tsp Salt Fresh Ground pepper


Wash and cut hard ends off of asparagus. Place asparagus on a pan lined with foil. Mix ingredients together and pour over asparagus. Skewer 6 stalks of asparagus down at the bottom of the stem and then another through the middle of the stalk. Do this until all stalks have been skewered. Grill for 3-4 minutes until asparagus is tender.


Ice Cream Dessert

1/2 Gallon Vanilla Ice Cream (softened)

1 box Vanilla Wafers

1large Cool Whip thawed (a little more than 3/4 of container)

6 SKOR Candy Bars (Divided by 1/4, 1/4, 1/2)

Butter 9x13 Pan and line with Vanilla Wafers. Blend Score Bars in food Processor until fine. Soften IceCream and mix with Cool Whip. Pour half of ice cream mixture over vanilla wafers. Sprinkle 1/4 of Score candy bars over mixture. Then add the rest of the ice cream mixture. Sprinkle 1/4 of candy bar mixture on top again and Freeze until hard.


1 1/2 cup sugar

Dash of salt

1/4 cup butter

1 cup pet milk

1/4 cup Golden Eagle Syrup

1/2 Skor Bar mixture

Boil for 1 minute and slowly add 1/2 score Candy Bars. Heat each time before serving. Pour over each serving of Ice Cream Dessert.

Fresh Coconut Cake

1/2 cup butter softened

1/2 cup shortening

2 cups sugar

2 cups cake flour

4 tsp baking powder

1/2 tsp salt

1 1/3 cups milk

2 tsp vanilla extract

1 tsp coconut extract

6 egg whites

3 bags of Fresh Frozen shaved coconut (thawed)

Preheat oven to 325. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Combine Flour, baking powder, and salt. Add to butter mixture alternately with milk beginning and ending with the flour mixture. Beat at low speed until blended after each addition. Scrape down sides of the bowl to make sure all the flour is incorporated. Beat in extracts. In a separate bowl beat egg whites with a hand mixture until stiff peaks form. Fold egg whites into batter very slowly and careful. Do not to stir or beat egg whites because the will become watery. Slide spatula down the side of the bowl and through the middle of the batter. Do this until it is blended but you can still see small clumps of egg whites. Pour batter into 3 greased and floured cake pans. Bake at 325 for 25-30 minutes or until a toothpick come out clean do not over bake because your cake will be dry. Let pans cool for 5 minutes and transfer to a wire cooling rack. After completely cooled wrap in plastic wrap and freeze. For at least 1 hour up to 3 days until ready to frost.

White 7 Minute Icing

1 1/2 cups sugar

4 egg whites

2/3 cups Golden Eagle Syrup

2 tsp Vanilla extract

1/4 cup water

1/2 tsp cream of tartar

Pour all ingredients into a double boiler. Make sure water is boiling before placing top bowl on top of water. Once water is boiling place bowl on top and beat with a hand mixer for exactly 7 minutes. Immediately remove from heat and frost cake. Make sure to already have the cake out of the freezer and the coconut thawed because this icing sets up pretty quickly. When icing each layer sprinkle fresh frozen coconut on top of icing before placing next layer on top. Repeat this step for all the layers. Frost the outside of cake and put remaining coconut on top of the cake.

  • if your double boiler is not large enough to hold this much half the recipe and make it twice.

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