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Mongo & Lodi's Recipe Box

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Belmont, NC
Mongo & Lodi's Recipe Box

We love to cook- I mean, really love it! We especially love entertaining for friends and family.

06/18/2026

Toasted Pecan Cake
Lodi makes me whatever cake I request for my birthday, and the results are always amazing ... but this one knocked it out of the park!

Ingredients:
1 Butter Pecan boxed cake mix
3 eggs
1 cup water
¼ cup oil
1- 8-ounce block of cream cheese softened
1 stick of butter at softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
2 drops of almond extract
2 cups of finely chopped pecans

Directions:
1. Prepare cake mix according to box direction in 2 8 or 9-inch pans. Cool completely.
2. Spread pecans in a single layer on a sheet pan, toast in a 300-degree F oven for 8-10 minutes. Watch to make sure they do not over heat, they will become bitter. Let them cool completely.
3. In a stand mixer or using a hand mixer, cream the cream cheese and butter for at least 2 minutes until completely combined. Add the vanilla and almond extracts and combine completely.
4. 1/4 cup at a time, add the powdered sugar until all is incorporated.
5. Let sit for 10 minutes to make sure all the sugar is dissolved.
6. Beat for a just a few more moments.
7. Add the toasted pecans and mix just until they are evenly dispersed throughout the frosting.
8. Frost the cake. Make sure to out a good layer between the cake layers. Top with whole pecans.

Enjoy!

06/17/2026

Bacon Ranch Mac and Cheese
A Dutch oven worked great for preparing and baking, making it a 1 pot meal!
Ingredients:
16 oz) elbow macaroni dry
12-16 strips bacon uncooked and cut into pieces
4 Tablespoons butter salted or unsalted is fine
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 package ranch dressing mix
6 cups whole milk
3 cups freshly shredded cheddar cheese
3 cups freshly shredded Monterey Jack cheese

Panko Topping
3 Tablespoons salted butter
1 cup panko breadcrumbs

Directions:
1. Preheat oven to 350 degrees F
2. Cook the elbow macaroni according to package instructions. Once finished, drain, rinse under cold water. Set aside.
3. While pasta is cooking, place chopped bacon in Dutch oven and turn stovetop heat to medium. Cook until bacon is crisped and then carefully remove bacon to a paper towel-lined plate. Set aside.
4. Drain all but approximately 4 Tablespoons of bacon grease and add 4 Tablespoons of butter to the pot over medium heat.
5. Once butter has melted, sprinkle flour on top and whisk until smooth and no lumps remain. Continue to cook, stirring, another minute to toast the flour.
6. Add spices and ranch mix and whisk in to combine.
7. While still whisking, slowly pour in the milk. Continue to stir over medium heat until milk and butter are completely combined.
8. Stir frequently, bring mixture to a boil. Reduce heat and simmer, stirring constantly, until mixture is thickened. Your whisk or spoon should leave a trail through the sauce and it should coat the back of a spoon.
9. Remove from heat and add shredded cheeses. Stir until the cheeses are melted and the sauce is smooth.
10. Add cooked, drained pasta noodles and half +of the chopped bacon and stir well.
11. Melt butter in a small saucepan over medium heat. Add panko and cook, stirring frequently until panko is toasted golden brown.
12. Add remaining bacon to the panko. Sprinkle the mixture evenly over macaroni.
13. Bake for 15 minutes until panko is golden brown. Allow to cool for 5-10 minutes then serve.

Enjoy!

06/16/2026

Summer Pasta Salad
Ingredients:
1-16-ounce box of tri-colored rotini
4 ounces each of 2 different types of cheese
1- 5-6-ounce bag of small pepperoni or chopped summer sausage
1 cup banana pepper rings mild
¼ cup diced green onion (Optional)
¼ cup black olives (optional)
1 bag of croutons
1 bottle Italian salad dressing

Directions:
1. Prepare pasta per box directions.
2. Cool completely.
3. Cut each of the 2 types of cheese into small cubes.
4. Combine cooled pasta, cheeses, pepperoni, banana peppers and croutons in a large bowl and pour in 2/3 of the Italian dressing.
5. The croutons will soak up the dressing, so adjust to your taste after 10 minutes, then serve.

If you are planning on making ahead, add your croutons about 10 -15 minutes before serving and adjust your dressing before serving.
Feel free to add other items like cherry tomatoes or olives.

Enjoy!

06/15/2026

Are you looking to add a little Cajun to your menu? This easy sauce goes well over fried or blackened seafood or chicken, or just stir it into a bowl of white rice for a simple soul food fix. I know the poblano pepper isn't a traditional Cajun ingredient, but once you taste it in the sauce, you'll never go back to bell!

CAJUN CREAM SAUCE

4 ounces andouille sausage, diced small
1 tablespoon vegetable oil
1 medium poblano pepper, seeds and ribs removed, chopped small
1 small yellow onion, chopped small
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon Cajun seasoning (or more to taste ... I actually used 2)
1/2 teaspoon freshly ground black pepper
3 tablespoons flour
2 1/2 cups chicken broth
1/2 cup heavy cream

1. In a large, heavy skillet, heat oil over medium-high heat. Add sausage and cook until it renders and browns, 5-7 minutes.
2. Add onion and pepper and cook until tender, 3-5 minutes.
3 Reduce heat to medium and add butter. Once it's melted, add flour, Cajun seasoning and pepper and stir until flour coats everything and absorbs the available fats. If the mixture still looks greasy, add a bit more flour. Cook until you smell the flour toasting, about 3 minutes.
4. Add chicken stock 1/2 cup at a time, stirring well after each addition.
5. Add cream, stir well, bring to a simmer and cook until mixture is thickened, stirring occasionally. This should take 5-7 minutes, but if it takes longer, don't panic. Your patience will be rewarded.

06/12/2026

Friday Funny!

06/11/2026

This dish has as varied and argued-about a history as just about any, but the one thing everyone agrees on is that it's delicious! Take these along to your next cookout and you'll be elevated to the "every time" guest list!

Whoopie Pies
Ingredients:
1 boxed cake mix. Any flavor. (Most cake mixes are 15.5-ounce boxes now, if you find one that is 18 ounces, do not add the flour to the mix.)
2 large eggs
½ cup vegetable oil
¼ cup AP flour
4 ounces- ½ package cream cheese softened
4 tablespoons butter softened- ½ stick
1 ½ cup confectioners’ sugar
½ teaspoon vanilla extract
2 drops almond extract (optional)
1 tablespoon milk

Directions:
1. Pre-heat oven to 350 degrees F.
2. In a mixing bowl add the cake mix, eggs, oil, flour and mix until combines into a dough.
3. Form dough into 30 equal balls, place 2 inches apart and bake for 9-10 minutes.
4. Allow to cool completely.
5. In another mixing bowl mix cream cheese and butter until completely combined and smooth.
6. Add vanilla and almond extracts and mix until incorporated.
7. Gradually add the sugar and the milk and mix until smooth.
8. Put filling into a zip top or pastry bag.
9. Turn over half of the cookies and fill each one with enough filling to cover.
10. Top with the remaining cookies and refrigerate for at least 1 hour to set the filling.

Enjoy!

The possibilities are endless! Try red velvet cake, white or vanilla, add taste elements to your filling, like orange or lemon etc. You can also make them a smaller size for bite size treats for parties or events.

A traditional treat made easy, but sooooo yummy! Everyone will love these.

06/10/2026

Super simple meal for dinner last night that was completely delicious!
Cut chicken breasts into strips and marinated in fresh, squeezed lime juice, garlic and lemon, basil olive oil.
Pan fried until done and served over cilantro lime rice with grilled onions.
I think grilled onions should be a side dish more often!

06/09/2026

This can be your go-to side dish for any summer gathering!

Jiffy Corn Casserole

Ingredients:
8 ounces Jiffy Corn Muffin mix
15 ounces whole kernel corn (drained)
15 ounces creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Directions:
1. Preheat the oven to 350 degrees.
2. In a bowl, mix all the ingredients together and pour into a greased 8″x8″ baking pan.
3. Cook uncovered for 45-50 minutes or until lightly browned.
4. Cool for 15 minutes before cutting into serving size pieces.

Enjoy!

06/08/2026

Mexican Street Corn Dip
Ingredients:
2 tablespoons chili powder
2 teaspoons smoked paprika
1 tablespoon cumin
2 tablespoons olive oil
1 yellow onion, chopped
2 15-ounce cans corn drained
2 cloves garlic, chopped
kosher salt and black pepper
8 ounces cream cheese, at room temperature
⅓ cup sour cream
4 tablespoon salted butter
⅓ cup mayonnaise
2 tablespoons fresh lime juice
¾ cup crumbled cotija or parmesan cheese
¼ cup fresh cilantro, chopped
1-2 tablespoons milk
Directions:
In a small bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes.
Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn begins to brown, 5 minutes.
Reduce the heat to low. Mix in the cream cheese, butter and sour cream. Stir until melted and creamy. Cook until warmed throughout. If desired, thin the dip with milk.
Add an additional +/- of the spice mix and taste. Adjust as desired.
Mix the mayo, lime juice and chopped cilantro with a pinch of salt.
Pour dip into a wide serving bowl and top with the mayonnaise mixture and cheese.
Enjoy!
You can sprinkle the remaining spice mix on your tortilla chips before serving.

06/05/2026

Friday Funny!
Grilling season is upon us.

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Belmont, NC
28012

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