Chill & Grill Friday’s [Music & Recipe's Inside For Free Download]

PLAYLIST:
1. Shyne – Whatcha Gonna Do
2. Pacewon – I Declare War
3. Army of the Pharoahs – Time To Rock
4. Guilty Simpson – Get Bitches
5. Ricky Rude – The Burbs
6. Sean Price – Brokest Rapper
7. DoItAll – Surrended (Produced By Pete Rock)
8. Skyzoo – Stop Fooling Yourself
9. Dax Efx – Real Hip Hop
10. Kenn Starr – Walk The Walk
11. AZ, Nas & Nature – Time
12. The Beatnuts Ft. Cormega – You Crazy
13. Dilated Peoples – Worst Comes To Worst
14. Outkast – MyIntroToLetYouKnow
15. Edo G – Boston (Produced By Pete Rock
16. Redman Ft. Method Man – Do What Ya Feel

RECIPES

Honey BBQ Chicken
Ingredients:

Vegetable cooking spray
6 bone-in chicken breasts
8 chicken drumsticks
Honey Barbecue Sauce (Store Buy or Make This One)

Preparation:
Coat food grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on grate, and grill, covered, 5 to 10 minutes on each side. Reduce heat to low (under 300°); grill, covered, 40 to 50 minutes for breasts and 30 to 40 minutes for drumsticks or until done. Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling. Serve with remaining 1 cup sauce.

Cheez-It Macaroni & Cheese
Ingredients:

3 cups uncooked elbow macaroni
1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cups milk
16 ounces extra-sharp cheddar cheese, shredded
1/4 teaspoon fresh ground pepper
2 cups Cheez-It crackers, crushed

Cook pasta according to package directions. Drain and set aside.
Melt butter in saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute or until mixture is smooth. Increase heat to medium; gradually whisk in 2 cups milk, and cook, whisking constantly, 5 minutes or until mixture is thickened and bubbly. Stir in cheese, stirring until cheese is melted. Remove pan from heat.

Stir pasta, and ground black pepper into cheese mixture; spoon into a lightly greased 13 x 9 inch baking dish. Spread crushed Cheez-it crackers on top.

Bake uncovered at 375°F for 30 minutes or until thoroughly heated.

Corn On The Cob (Grilled)
Ingredients:

1/3 c. butter
3 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. lemon pepper
6 fresh ears of corn (husks and silks removed)

In saucepan melt butter; stir in mustard, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12 x 9 inch piece of heavy duty foil. Drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings.