Creme Chantilly (Chantilly cream)

1 qt heavy cream - chilled well
3 oz powdered sugar
2 tsp vanilla extract

1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not over whip
3. Creme Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently re-whip as necessary.

Creme Anglaise

2 lbs whipping cream
6 oz egg yolks
8 oz sugar
Vanilla or Vanilla bean - to taste

Tools:
Ice bath
Stainless steel sauce pan
fine chinos
High heat spatula

1. Use clean, sanitized equipment and follow strict sanitation procedures. Egg mixtures are good breeding grounds for bacteria that cause food poisoning.
2. Bring cream to a boil - add vanilla bean at this time
3. In a separate bowl mix yolk and sugar - just before needed
4. Slowly beat the hot milk into the beaten eggs sugar. This raises the temperature of the eggs gradually and helps prevent curdling.
5. Heat the mixture slowly, stirring constantly, in order to prevent curdling.
6. To test doneness there are 2 methods
- Check temp - 185 degree (never let it hit 190 or above)
- When the mixture lightly coats the back of a spoon instead of running off.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool. Strain through a fine chinos.
8. if the sauce accidentally curdles, it is sometimes possible to save it. Immediately stir in 1 or 2 oz cold milk, transfer sauce to a blender and blend on high

Chocolate Mousse

In a double boiler mix the following till it reaches 145 degree. Remove from heat and place on ice bath stirring occasionally till cool to the touch but not firm

12 oz chocolate chips semi sweet
2 oz bittersweet chocolate
2/3 cup hot coffee (1/3 cup for thick filling)
4 egg yolks (2 whole eggs may be substituted)

Whip the below ingredients to medium peaks and fold into the chocolate sauce listed above

1/2 cup powdered sugar
1 tsp vanilla
1 1/2 cup whipping cream (whip to medium peaks)

Spoon into desired containers
Chill and garnish

Chocolate Covered Cherries

3 large jars (1/2 gallon) marschino cherries
3 lbs powdered sugar (sifted)
1/2 cup margarine
1 can sweetened condensed milk (14 oz)
almond flavoring
semper chocolate - about 4 lbs for dipping

1. Drain cherries
2. Beat 2 lbs of sugar, margarine and milk. (flavor with almond extract)
3. Knead in the last pound of sugar by hand (if needed)
4. pinch off walnut size piece of fondant, flatten in hand then roll around cherry.
5. Chill wrapped cherries for 1 hour
6. Dip cherries in semper chocolate
7. Store in refrigerator, the longer they are stored the softer the sugar will get, eventually changing to liquid.

Creme Brulee

This recipe makes 12

Brown sugar - 8 oz

Egg yolks - 12
sugar - 6 oz
heavy cream (hot) - 3 pt
Vanilla extract - 1 1/2 tsp (or 0.25 oz)
Salt
3/4 tsp

1. Spread the brown sugar on a pan; dry out in low oven. Cool, crush, and sift
2. Mix together egg yolks and sugar until well combined
3. Gradually stir in the hot cream. Add vanilla and salt. Strain the mixture
4. Set up 12 remekins on a towel in a sheet pan. Divide the cutard mixture equally and fill the pan with enough hot water to come about halfway up the remekins.
5. Bake 350 or until custard is set - About 25 minutes
6. cool then refrigerate
7. to finish off, sprinkle the brown sugar and either use a torch or broiler to caramelize the sugar.

NOTE: if you don't want to dry brown sugar you can use equal parts of white and brown sugar for the top.

Eclairs

1 lb butter
4 cups water

4 cups flour

16 Eggs

Bring butter and water to a boil in heavy saucepan.

Add flour and cook until smooth. Remove from heat and beat in 16 eggs.

You can use a pastry bag and pipe them out or use a scoop.

Bake 400 for 30 minutes or until deep brown and dry

The inside will be hollow. If making small eclairs, you can fill a pastry bag with cream and fill.

This is the best way to have them: If making large ones, cut in half and fill bottom with pastry cream and top with whipping cream. Put back together and drizzle with chocolate.

Cheddar Risotto

this came from a Costco cookbook and is super easy and yummy

4 tbsp butter
1 cup chopped yellow onion
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 tsp kosher salt
1/8 tsp ground nutmeg
2 cups shredded sharp or medium cheddar cheese
1/2 cup black forest ham cut into 1/4 in dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
fresh ground pepper

In a 4-quart saucepan, melt butter over medium heat. Cook until butter starts to brown (about 3 minutes)

Stir in onion and rice; cook for 2 minutes

Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to boil. Stirring occasionally. Cover and reduce heat to low and simmer for 12 minutes

Remove pan from heat and stir in cheddar cheese and ham. Then add the spinach.

*If you want a little different when you go to reduce the heat add a bag of mixed frozen veggies (the ones that have broccoli, carrots, ect) and finish with cheese.

Easy Chicken Marsala

I don't measure this recipe, I just eye it.

2-3 chicken breasts (to cook easier pound the chicken down a little bit)
flour - seasoned with salt and pepper
Marsala wine
Heavy cream - about 1/2 - 1 cup heated
Slurry - corn starch or flour and a little water
fresh rosemary (still left on branch)
salt and pepper
olive oil

Heat up a frying pan with some olive oil (just a couple swirls of oil in the pan). Dip the chicken in the flour and fry the chicken on both sides (till it has a nice golden crust).

Reduce heat to medium once the chicken is about done add the Marsala wine (add enough to fill pan to almost the top of the chicken). Add fresh rosemary. Let cook till wine is reduced some (about 10-15 minutes) making sure to turn the chicken about half way.

While wine is reducing, heat up the heavy cream and add it to the chicken. Add as much or little as you would like.

Slowly add the slurry till you get the thickness you would like. You can omit this part if you don't want the Marsala sauce thick.

Season with salt and pepper. Serve by itself or over pasta.

*If your not a fan of rosemary you can change the seasoning around to fit your taste.

Easy Chicken Pot Pie

2-3 chicken breast (boiled) - shredded or cubed
1 large family size can - cream of chicken
1 large family size can - cream of potato
1 small bag frozen peas and carrots
salt and pepper
2 pie pans w/ crust
puff pastry

mix chicken, soup, peas and carrots in bowl. Add salt and pepper to taste. Pour into 2 pie crusts and top with puff pastry. Bake 350 for about 45 minutes or until crust is golden brown and the insides are hot.

Easy Dry Rub

1/3 cup + 1 tbsp + 1 tsp sugar
1/3 cup + 1 tbsp + 1 tsp brown sugar
2 tbsp + 2 tsp salt
1 tbsp + 1 tsp pepper
1 tbsp + 1 tsp paprika
cayenne pepper (optional) - to taste

Mix together and rub on ribs. Let sit for 15-30 minutes and then cook.

If you bake, bake on 350 for about 2 hours. Wrap in foil for the first hour

Onion Herb Bread

This is one of my favorite breads

5 cups water (110 degrees)
1 oz yeast
1/2 cup sugar

Allow yeast to bloom
While yeast is blooming caramelize onions in butter and add the dill towards the end...

1 medium onion (diced)
1/2 lb margarine
1 tbsp dry dill weed or other herb (really good with rosemary)

Add caramelized onions to the yeast mixture and add:
1 1/4 oz salt
4 lbs 7 oz all purpose flour

*These instructions are for a Kitchenaid mixer but can easier be done by hand

Mix on speed 2 for 5 minutes
reduce to speed 1 and adjust flour if necessary
Transfer to a greased bowl and cover. Let double in size
Portion dough, let rest 5 minutes and shape.
Let dough double in size and bake.

If making:
rolls - 2 1/2 oz - 375 for 15-20 minutes
loaves - 16 oz - 350 for 30-35 minutes

Lemon Poppyseed Muffins

1 lb 4 oz all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds

1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest

10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream

12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar

Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water

Stir with a fork until smooth. If glaze is too thick, add a little more water.

Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds

Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.

Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.

Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time

Fill muffin pans

Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)

Mix lemon glaze while muffins are baking.

let muffins cool for 5 minutes and dip the tops in the glaze.

Cinnamon Rolls (this makes 24 large rolls)

4 cups water (110 deg)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom

1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)

Add bloomed yeast to this

2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)

Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size

Bake 350 for about 20 minutes (or until nice and golden brown)

FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth

FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)

Gingerbread cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla

In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses and vanilla and continue to mix until well blended.

Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

Preheat oven to 375. Line cookie sheets with parchment paper.

Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)

Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Decorate and enjoy

Black Bean Brownies

This recipe comes from a friend.

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
1 + 1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips

Preheat oven to 350, lightly cover a 8" x 8" pan with non-stick spray.

Place all ingredients except for chocolate chips into blender and blend until smooth. Or use bowl and immersion blender.

Pour mixture into prepared pan and sprinkle with chocolate chips.

Bake for 30 minutes or until the top begins to look dry and starts to crack and the edges pull away slightly from the pan. DON'T WORRY -- they will not be dry. These are very moist brownies with a light cakey texture. And trust me, you will not taste the beans at all!

Peanut Butter Chocolate Chip Cheese Cake

2 - 8oz packages of cream cheese
1 can sweetened condensed milk
3 eggs
1/3 cup lemon juice
1 cup peanut butter
1-2 handfuls of chocolate chips
oreo pie crust

mix up two packages of cream cheese with one can of sweetened condensed milk
mix on high untill smooth

in a separate bowl mix three eggs with one third cup of lemon juice
mix in with the rest of the mixture

add one cup of peanut butter and a handfull of chocolate chips or two if your hands are not big enough to satisfy your taste for chocolate

then pour into a premade oreo cookie crust that you can find at most grocery stores

bake in a 350 degree preheated oven until a toothpick comes out clean.

Meringue Cookies

2 egg whites (room temp)
1/8 tsp cream of tarter
1/2 cup sugar

beat egg whites and cream of tarter until it forms soft peaks.

Slowly add sugar (1 tbsp at a time) and continue beating until it forms still peaks.

place in ziplock bag and pipe out in shape desired.

Bake 225 for about 1 1/2 hrs or until completely dried.

Meatball Sliders - Crock Pot

1 large red onion, cut into thin wedges
2 - 12 oz packages of frozen cooked Italian meatballs
1 - 24 to 26 oz jar marinara or pasta sauce
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper
6 slices provolone cheese - quartered
Roma tomatoes, sliced
24 cocktail buns

Place onion wedges in a crock pot. Place meatballs on top of the onion.

Combine marinara, vinegar, red pepper and pour over meatballs.

Cover and cook on low for 4 to 5 hours (2 to 2 1/2 on high)

Place tomato and provolone cheese on bun. Add meatball. You can add a toothpick to keep it all together.

Chicken and broccoli rabe w/ polenta

1 bunch broccoli rabe, chopped
1 tsp olive oil
1/2 pound skinless boneless chicken breast (cut into 4 equal pieces)
1 onion sliced thin
1 large garlic clove, minced
1/2 cup chicken broth - low-sodium
1/4 tsp crushed red pepper
2 1/4 cup water
3/4 cup instant polenta or cornmeal
3 tbsp grated Parmesan cheese

In a large pot bring 3 quarts of water to a boil. Add the broccoli. Reduce heat and simmer for 5 minutes. Drain and rinse with cold water. Set aside

In a medium nonstick skillet heat oil (over med). Sauté the chicken until browned on both sides (about 2 min per side). Set aside.

Add the onion to the skillet and sauté until golden brown. Add garlic and cook for about a 1 min (keep stirring).

Add broth, red pepper, broccoli, and chicken. Reduce heat and let simmer covered until chicken is cooked (about 5 minutes)

While chicken mixture is cooking, take water and bring to a boil. Stir in polenta in a thin steady stream. After all the polenta is mixed in, reduce heat and cook for 5 minutes (stir contently). Remove from heat and add cheese.

Spoon polenta on plate and then add chicken mixture over polenta.

Orange Sherbert

This is really simple to make and tastes like a creamsicle.

7 oz sugar
1 tbsp fresh lemon juice
pinch of kosher salt
2 cups fresh orange juice (or favorite orange juice)
1 1/2 cup milk (whole milk works best)
1 tsp vanilla

Mix sugar, salt, lemon juice and orange juice and mix together till sugar is completely dissolved. Add milk and place in fridge for at least 1 hr.

Pour in ice cream machine.

Easy Lasagna

This is a very simple and easy recipe

1 lb sausage - I use Tennessee Pride
1 jar Ragu Robusto six cheese pasta sauce (or any jar of spaghetti sauce)
1 30 oz container of Ricotta cheese
1 large package of shredded mozzarella cheese (4 cups)
Parmesan cheese
Lasagna noodles

While cooking the pasta brown the sausage. After sausage is done drain grease and return to pan. Add spaghetti sauce and simmer for 5 minutes.

Take 1/2 cup meat sauce and place in bottom of 9 X 13 pan.

Layer 4 lasagna noodles (overlapping the edges) in the center lengthwise (there should be a gap on each side of pan for cheese expansion)

***
Take 1/3 of the ricotta cheese and spread on noodles.
Take 1/3 of the mozzarella and sprinkle over ricotta cheese.
Take 1/4 meat sauce and sprinkle over cheese.
Place 4 lasagna noodles on top

Repeat *** 2 more times

After you have the last layer of noodles placed, take the remaining 1/4 of the meat sauce and spread over noodles. Sprinkle the top with Parmesan cheese. Cover with foil.

Bake 375 for 30 minutes or until cheese is bubbly. Remove the foil and cook another 5-10 minutes (or until Parmesan cheese is melted and top is browned).

Remove and let sit 5-10 minutes.

Apple-Cherry Cobbler - Crock Pot

1/2 cup sugar
4 tsp quick cooking tapioca
1 tsp apple pie spice
1 1/2 pounds cooking apples - peeled cored, and cut into 1/2 inch slices
1 16-oz can pitted tart red cherries, undrained
1/2 cup dried cherries
Spiced triangles*
ice cream

In a crock pot add all the ingredients besides spiced triangles and ice cream.

Cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

Serve and add spiced triangles and ice cream.

* Spiced triangles are refrigerated crescent rolls that are either plain or have a little sugar mix on them

Creamy Wild Rice Pilaf - Crock Pot

1 cup wild rice - rinsed and drained
1 cup regular brown rice
1 cup shredded carrots
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery
1/3 cup chopped onion
1/4 cup dried apricots
1 10.75-oz can condensed cream of mushroom soup w/ roasted garlic or golden mushroom soup
1 tsp dried thyme
1 tsp poultry seasoning
3/4 tsp salt
1/2 tsp ground pepper
5 1/2 cup water
1/2 cup sour cream

In a crock pot combine all the ingredients except the sour cream.

Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Stir in sour cream after done cooking.

Cheesy Multigrain Spaghetti Casserole - Crock Pot

2 1/2 cup water
1 10.75 oz can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-oz can no-salt-added diced tomatoes - undrained
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
2 cloves garlic - minced
1 1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground pepper
1 16-oz package extra-firm tofu - drained if necessary - cubed
8 oz dried multi grain spaghetti - broken and cooked
1/2 cup shredded reduced-fat cheddar cheese

In a crock pot whisk together water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, garlic, Italian seasoning, salt, and pepper.

Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheddar cheese.

Chile Verde - Crock Pot

1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 lb boneless pork shoulder - cut into 1 inch pieces and trim fat
1 tbsp olive oil
1 lb fresh tomatillos - husks removed and chopped
1 cup chopped onion
3 tsp shredded lime peel
2 tsp lime juice
4 cloves garlic - minced
3/4 cup chopped yellow or red bell pepper
12 6-inch corn tortillas
2 tbsp fresh cilantro

In a small bowl; combine cumin, salt, and pepper.

Coat a large skillet with cooking spray. Cook 1/2 of the meat in the skillet until browned. Remove meat and add oil to the pan. Brown remaning meat in the hot oil. Drain off the fat and place the meat in the crock pot.

Add tomatillos, onion, 2 tsp of the lime peel, and garlic. Stir to combine.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

If you used the low heat, turn up to high and add the bell pepper. Cook for 15 minutes. Fill the corn tortillas and sprinkle with cilantro and the remaining lime peel.

Spicy Steak and Beans - Crock Pot

1 1/2 lb beef flank steak
1 10-oz can diced tomatoes and green chilies - rotel
1/2 cup chopped onion
2 cloves garlic - minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 cup thin sliced bell peppers - green, red and/or yellow
1 15-oz can pinto beans - rinsed and drained
2 cups hot cooked rice

Trim fat from steak and place into a crock pot.

In a bowl; mix tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and pepper. Pour over meat.

Cook on low for 7 to 8 hours.

Stir in bell peppers and beans. Cook for 30 minutes. Remove the meat and place on a cutting board. Let cool a few minutes and shred using forks.

Serve with rice at the bottom of a bowl, add meat and then top w/ bean mixture.

Chicken Tetrazzini- Crock Pot

2 1/2 lb skinless boneless chicken breast - cut into 1 inch cubes
2 4.5 oz jars sliced mushrooms - drained
1 16-oz jar Alfredo sauce
1/4 cup chicken broth
2 tbsp dry sherry - optional
1/4 tsp ground nutmeg
1/4 tsp ground pepper
10 oz dried spaghetti or linguine
2/3 cup grated Parmesan cheese
3/4 cup thinly sliced green onions

In a crock pot combine chicken and mushrooms.

In a medium bowl; mix pasta sauce, broth, sherry, nutmeg, and pepper. Pour over chicken mixture.

Cover and cook on low heat for 5 to 6 hours.

Right before chicken is done cook noodles.

Stir in Parmesan cheese into chicken mixture and serve over hot pasta. Sprinkle green onions on top.

Spicy Vegetable Chili - Crock Pot

2 28-oz cans diced tomatoes - undrained
2 15-oz cans dark kidney beans - rinsed and drained
2 15-oz cans pinto beans - rinsed and drained
2 cups chopped onions
2 cups chopped green bell peppers
1 15.25 oz can whole kernel corn - drained
1 cup chopped celery
1 cup water
1 6-oz can tomato paste
2 tbsp chili powder
8 cloves garlic - minced
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp dried oregano
1 tsp bottled hot pepper sauce
1/4 tsp cayenne pepper - optional

In a slow cooker combine all the ingredients and cook on low for 9 to 10 hours.

Ginger-Apple Tea - Crock Pot

1 lemon
1/3 cup coarsely chopped fresh ginger
4 inch sticks cinnamon - broken
1/2 tsp whole cloves
1 quart apple juice or apple cider
1 quart water
6 tea bags
lemon slices - optional
sugar or honey - optional

Using a veggie peeler remove and peel the lemon (leaving wide strips and trying to avoid the white bitter underneath part). Juice the lemon and place in a bowl, cover and chill.

Cut an 8 inch square cheese cloth (double thickness). Place lemon zest, ginger, cinnamon sticks and cloves in the center. Pull the edges together and close with 100 % cotton kitchen string.

Place apple juice and water in a crock pot and add spice bag to the mix.

Cover and cook on low heat for 5 to 6 hours (or 2 1/2 to 3 hrs on high). Remove spice bag and add tea bags and chilled lemon juice. Let stand for 5 minutes and remove the tea bags.

Garnish with lemon wedges/slices and sweeten with sugar or honey.

Morning Casserole - Crock Pot

1 lb pork sausage
disposable slow-cooker liner
1 16-oz loaf raisin bread - cubed
6 eggs
1 1/2 cup milk
1 1/2 cup half and half
1 tsp vanilla
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup chopped pecans

In a medium skillet cook sausage. Once done, drain.

Place disposable liner in crock pot.

Place sausage, bread cubes in crock pot

In a large bowl whisk eggs, milk, half and half, vanilla, nutmeg, and cinnamon. Pour over sausage/bread mixture.

Press bread lightly down with the back of a spoon. Cover and refrigerate overnight (or 8 hrs).

Cover and cook on low for 5 1/2 to 6 hrs. Let stand 30 minutes.

Carefully lift out liner and place casserole on a cutting board. Slice and serve

Mac & cheese

2 tbsp butter
1/2 yellow onion - minced
2 tbsp flour
3 cup milk
2 cup shredded cheese - extra-sharp is best
salt & pepper - to taste
1 lb elbow mac
1/4 cup chopped jalapenos - pickled
2 oz prosciutto or ham - cut into thin strips
1/2 cup panko bread crumbs
1/4 cup grated Parmesan

Preheat oven to 375

Melt butter in large saucepan. Add onion and cook until soft and translucent.
Add flour and stir till incorporates. Pour in milk a few tbsp at a time and using a whisk to incorporate the flour and prevent lumps.

Allow sauce to simmer for 10 minutes and has begun to thicken. Stir in cheese and season with salt and pepper

Cook pasta and add cheese sauce, jalapenos and prosciutto. Stir until mixed completely.

You can cook in a one dish or divide between 6 ramekins.

Top with bread crumbs and sprinkle Parmesan on top

Bake 10 minutes and then turn on the broiler and broil until bread crumbs are golden brown.

Chocolate Decadence

melted unsalted butter
12 oz sweet dark chocolate
14 oz unsweetened chocolate
1 1/4 cup water
12 oz granulated sugar
1 pound 2 oz soft unsalted butter
12 eggs
6 oz sugar
light chocolate shavings - decoration

Brush melted butter over 2 - 10" round pans. Place rounds of baking paper in bottom and butter the papers.

Cut the dark chocolate and unsweetened chocolate into small pieces

bring the water and 12 oz of sugar to a boil. Remove from heat and add the chocolate. Stir until chocolate is melted and completely incorporated. Add butter in chunks and stir until melted. Set aside until it reaches room temp.

Whip the eggs in with the 6 oz of sugar on high for about 3 minutes. The egg mix should be light and fluffy. Gently fold in the egg mix into the chocolate mixture.

Divide the batter between the two pans and place in a water bath.

Bake 350 for about 40 minutes or until the tops feel firm.

Refrigerate the cakes for at least 2 hours or overnight.

To release/unmold from pans, place pans over the burner on the stove. Heat just enough that you can free the cake from the mold.

TO MAKE WHIP CREAM:
2 tbsp sugar
3 cups heavy cream

Whip until light and fluffy.

TO MAKE RASPBERRY SAUCE:
6 oz raspberries (or any mixed fruit)
1/2 lb sugar
juice of 1/2 lemon
1/2 cup water

Slurry:
1/2 oz corn starch
2 oz water

Boil together raspberries, sugar, juice, and water. Dissolve cornstarch in water and add. Boil for 1 minute. Remove from heat and strain.

Basic Scone

A simple way to shape and cut scones are to use Saran wrap and place inside a 9" round pan. Pour batter/mix in pan and press down. Flip out on floured top, remove Saran wrap and cut.

6 oz All purpose flour
8 oz Bread flour
1.5 oz sugar
1.5 tbsp baking powder
1/2 tsp salt

mix thoroughly. If your adding dry ingredients like: oats, zest or berries add this now.

13 oz heavy cream
2 oz honey

Mix well together and if your adding wet ingredients, add it now.

Pour wet ingredients into dry ingredients and mix.

Pour/shape your mix, cut and place on baking sheet.

Take some heavy cream and brush on top and sprinkle sugar on top before baking.

Bake 425 for 15 minutes.

VARIATION - add to basic scone recipe

Cranberry Orange
1/2 cup dried cranberries
orange juice
3/4 tbsp orange zest
1/4 tbsp orange flavor

Put cranberries into a microwave safe measuring cup and add orange juice. Cover the cranberries with juice. Microwave for about a min or until hot. Cover and let stand for 1 hr. Uncover and let cool to room temp.

Add orange zest to dry ingredients and sift through.
Add orange flavor to the cream and honey mixture and stir well.

Pour wet ingredients to the dry. Use a slotted spoon and remove cooled cranberries and place in bowl with the rest of the ingredients. Gently mix everything together.

If you want a drizzle top (like Starbucks) take powdered sugar and add orange juice till it reaches the consistency you want.

Pastry Cream - pudding

This is similar to instant pudding but MUCH BETTER. Well worth the extra little effort.

1 qt milk
4 oz sugar

4 egg yolks (or 2.5 oz)
2 eggs (or 3.5 oz)
2.5 oz cornstarch (make sure to measure by weight)
4 oz sugar

2 oz butter
1 tbsp vanilla

In a heavy saucepan, dissolve sugar in the milk and just bring to a boil (take off burner)

Whisk/beat the egg yolks and whole eggs in a stainless-steal bowl
Sift in cornstarch and sugar in the eggs.

Temper the egg mixture in the hot milk (slowly add the egg mix into milk)

Return the milk mixture to the stove and bring to a boil (stir constantly)

When mixture comes to a boil and thickens remove from heat.

Stir in butter and vanilla. Mix till butter is completely melted and everything is mixed well.

Pour into a 9 X 13 pan and completely cover the top with Saran wrap. Make sure that the Saran wrap is covering the edges and corners well.

Place in fridge and let cool.


VARIATIONS

Deluxe Pastry Cream
Omit the whole eggs and use 8-10 egg yolks

Chocolate Pastry Cream
Melt 2 oz sweet chocolate and 2 oz unsweetened chocolate. Stir in hot pastry cream.

Coffee Pastry Cream
Add 2 tbsp instant coffee powder to the milk when your 1st bringing to a boil (before you add the egg mixture).

Chili Mac - Crock Pot

1 1/2 lbs ground beef
1 cup onion - chopped (1 large)
3 cloves garlic - minced
1 (15 oz) can chili beans in chili gravy (undrained)
1 (14.5 oz) can diced tomatoes and green chilies (undrained) - can use rotel
1 cup beef broth
3/4 cup green bell pepper - chopped (1 medium)
2 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
8 oz dried pasta - macaroni or cavatappi
Shredded cheese - garnish
Chopped green onion - garnish

In a large skillet cook meat, onions and garlic on medium. Drain off fat

Combine meat mixture, chili beans, tomatoes, broth, green bell pepper, chili powder, cumin and salt in crock pot.

Cover and cook on low for 4-6 hours or on high for 2-3 hours.

While meat mixture is cooking in crock pot, cook pasta and drain. Stir cooked pasta into meat mixture and finish cooking.

Garnish with shredded cheese and chopped onions.

Ham, Gouda, and Tater bake - Crock Pot

4 cups frozen hash browns - diced
1/2 lb cooked ham - chopped
3/4 cup red bell pepper - chopped (about 1 medium)
1/2 cup onion - chopped (about 1 medium)
1 1/2 cup shredded Gouda (about 6 oz)
6 eggs - lightly beaten (about 1 1/2 cups if you use egg beaters)
1 can cream of potato soup (10 3/4 oz)
1/2 cup milk
1/8 tsp pepper
8 English muffins - split and toasted

Combine (and mix) hash browns, ham, red pepper, onion, and cheese in the crock pot.

In a medium bowl whisk; eggs, soup, milk, and pepper. Pour over potato mixture.

Cover and cook 6 - 7 hours.

Serve spooned over English muffins.

Blackening rub

1 tsp cumin
1 tsp paprika
1 tsp cayenne
1 tsp oregano
1 tsp black pepper
1 tsp salt

Fish Tacos

1 mango - peeled, pitted, and cubed
1 avacado - peeled, pitted, and cubed
1/2 red onion - chopped
Juice of 1 lime (plus wedges for garnish)
Chopped fresh cilantro
salt and pepper
canola oil
2 large mahimahi fillets ( 1 1/2 lbs total)
1 tbsp blackening spice (see blackening spice post for recipe)
8 corn tortillas
2 cup finely shredded red cabbage

Mix mango, avocado, onion and juice of lime in a bowl. Season with cilantro, salt, and pepper

Heat grill (or grill pan) until hot. Drizzle a little oil on the fish and rub the blackening spice on. Cook the fish for about 4 minutes. Carefully flip and cook another 4 minutes.

Warm the tortillas on the grill (for about 1-2 minutes) or wrap in damp towel and microwave for about a minute.

Break the fish into chunks and divide amount the tortillas. Top with cabbage and the mango salsa.

Artichoke Feta Quiche

3 extra large eggs
1 cup milk
1/2 can (14 oz) Artichoke hearts - drained and chopped
1/4 cup crumbled feta cheese
2 tbsp sundried tomatoes - chopped
2 links of sausage - cooked and chopped
3/4 tsp kosher salt
pepper - to taste
1 frozen pie crust

Heat oven to 350.

Whisk eggs until frothy then add milk, artichoke, feta, tomatoes, sausage, salt and pepper

Place in oven and bake for 45 minutes or until eggs are set.

Cool for 5 minutes before serving

Chocolate Chip Pumpkin Bread

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cup vegetable oil
1 1/2 cup semisweet chocolate chips

In a large bowl, mix flour, cinnamon, salt, and baking soda.

In another bowl, mix eggs, sugar, pumpkin and oil. Stir into dry ingredients. Make sure to mix until just moistened.

Fold in semisweet chocolate chips.

Pour into 2 greased loaf pans.

Bake 350 for 60-70 minutes (or until toothpick inserted comes out clean).

Let cool for about 10 minutes before removing from pan.

Tater Tot Casserole

1 lb ground beef
1 small onion - finely chopped
1 can (10 3/4 oz) cream of mushroom soup
1/4 cup milk
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 lb (1/2 of 32 oz pkg) frozen tater tots (if you can find seasoned use those)

Heat oven to 375

Brown ground beef and onion in skillet. Once cooked, drain grease.

Put onion and beef into 8" square baking dish

Mix soup and milk. Pour over meat and onions.

Put veggies and cheese over meat mix. Top with tater tots

Bake 45 min or until tots are golden brown and casserole is heated through.

Chicken and Biscuits

1 can (10 3/4 oz) cream of chicken soup
3/4 cup sour cream
2 cups chopped chicken - cooked
1 pkg (16 oz) frozen mixed veggies - thawed
1 cup shredded cheddar cheese
1 cup Bisquick (or baking mix)
3 tablespoons milk

Head oven to 375.

Mix soup and 1/2 cup sour cream in an 8" square baking dish. Add chicken, veggies, and cheese. Mix

Place baking mix in a medium bowl and add remaining (1/4 cup) sour cream and milk. Stir till dough is stiff.

Drop heaping spoonfuls into 6 mounds over chicken mix.

Bake 35 minutes or until golden brown and chicken mix is hot and bubbly.

Cinnamon Swirl Orange Bread

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon grated orange peel
1 1/2 teaspoon salt
6 1/4 to 6 3/4 cup all purpose flour
1 egg, slightly beaten

Filling:
1/2 cup sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons water

Glaze:
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange peel

In a small bowl, dissolve the yeast in water. In large bowl, combine milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough

Turn onto a floured surface. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour)

Punch dough down; dived in half. Cover and let rest for 10 minutes. Roll each portion into a 15" X 7" rectangle.

FOR FILLING:
Combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up (jelly-roll style). Seal edges

Place seal edge down in a greased loaf pan. Cover and let rise until doubled (about 1 hour)

Bake 350 for 30-35 minutes or until golden brown

Remove from pans and cool on wire rack. Combine glaze ingredients and spread over loaves.

Chocolaty Popcorn

12 cups butter-flavored microwave popcorn
1 package (12 ounces) semisweet chocolate chips
2 teaspoons shortening, divided
1 package (10 to 12 ounces) vanilla or white chips
2 cups coarsely chopped pecans, toasted

Place the popcorn in a greased pan. A 15 X 10 inch pan works best

Melt chocolate chips and 1 teaspoon shortening, stir until smooth. Drizzle over popcorn

Place vanilla chips and remaining shortening in a microwave safe bowl. Melt.

Drizzle over popcorn; toss gently to coat. Sprinkle pecans and chill before serving.

Sassy Pork Chops - Crock Pot Recipe

2 medium red, green, and/or yellow sweet peppers, cut into strips
1 cup thinly sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
8 pork loin chops (with bone), cut 3/4 inch thick
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
1/4 cup reduced-sodium chicken broth
1/4 cup orange juice
1 tablespoon chopped chipotle chile peppers in adobo sauce
1/2 teaspoon dried oregano, crushed

1. Place sweet peppers, celery, and onion in a 4 to 5 quart slow cooker; set aside. Season chops with garlic salt and black pepper. In a 12-inch skillet heat oil over medium heat. cook chops, half at a time, in hot oil until brown on both sides. Place chops in cooker. In a small bowl combine broth, orange juice, chipotle peppers, and oregano. Pour over mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid.

Potato Soup

After making this a few times, I have changed the way I make it. This is my version

Potato Soup

Ingredients
•1/2 stick butter
•1 small onion, diced
•2 medium carrots, diced about the same size as the onion
•2 tablespoons all-purpose flour
•10 medium russet potatoes, peeled and cubed (I perfer red's)
•4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
•2 chicken bouillon cubes (dissolved in the half-and-half)
•1 cup half-and-half (warmed with bouillon cubes)
•salt and pepper - to taste

For Shrimp:
•2 cups salted water
•1 pound medium shrimp

Garnish
•Crumbled bacon bits
•Grated sharp Cheddar
•Dill sprigs, optional

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.

Whisk in the flour and cook for 1 minute.

Add the potatoes, milk, and dissolved bouillon cubes.

Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. (I take a masher and mash the soup so it's more of a creamy texture).

Add salt and pepper.

To make shrimp:
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. When cooked, allow them to cool. Peel them and chop roughly into big chunks. Add the shrimp to the soup and stir well.

Cook's Note: If you don't have shrimp, you can use corn or even crab. Or if you don't want to add anything, the soup is great by itself.

Enchilada Pie

1 pkg corn taco shells
1 (6 oz) can tomato sauce or enchilada sauce
1 lb Cheddar Cheese, grated
1 1/2 lb hamburger
1 (15 oz) can chili con carne
onion, chopped

Brown hamburger; drain.
Line casserole pan with taco shells.
Put in half of browned hamburger, half of tomato sauce or enchilada sauce, half of onion, half of chili and half of grated cheese. Layer taco shells and repeat. Bake for 30 minutes on 350.

Tortilla Pinwheels

5 (10" flour tortillas)
Salsa for dipping
Fresh whole parsley for garnish

Filling:
8 oz sour cream
8 oz cream cheese, softened
1 (4 oz) can diced green chilies, drained
1 (4 oz) can chopped black olives, drained
1 c. grated cheddar cheese
1/2 c. chopped green onions
garlic powder to taste
seasoned salt to taste

Combine all filling ingredients
Mix thoroughly
Divide and spread on tortillas
roll up pinwheel style
Cover tightly with plastic wrap twisting ends
Refrigerate several hours.
When ready, unwrap and slice into 1/2 to 3/4 inch slices. Lay on serving dish, leaving space for salsa dish in the middle. Garnish with parsley sprigs.

NOTE: if you want a little more zip to your food, add a few dashes of Tabasco or hot sauce to the mixture.

Strawberry Pretzel Salad

Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (16-ounce) packages frozen strawberries
Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.

Let cool in fridge for about an hour

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Make sure you have this touching the sides of your pan.

Let sit in fridge overnight.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries (I have them still partially frozen), and pour over the cream cheese mixture. Refrigerate until serving time.

If you would like, you can add a layer of whipping cream to the top before you cut and serve.

Hollandaise Sauce

This is a pretty simple and easy recipe

1 lb 4 oz butter
6 egg yolks
1 oz cold water
1 1/2 oz lemon juice
Salt - to taste
Cayenne - to taste

Clarify the butter and keep warm

Place egg yolks and cold water in a stainless steel bowl and beat well. Beat in a few drops of lemon juice.

Hold the bowl over a hot-water bath and continue to beat until they are thickened and creamy.

Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.

When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.

Keep warm for service.

TO MAKE MALTAISE: Take 1 qt Hollandaise and add 2 to 4 oz of orange juice (blood orange is best)and 2 tsp of grated orange rind. Serve over asparagus YUMMY

TO MAKE MOUSSELINE: Whip 1 cup heavy cream until forms stiff peaks and fold into 1 qt Hollandaise

French Onion Soup

This is a recipe that yields 4 qt.

10 lbs yellow onions, sliced thin
8 oz clarified butter
4 qt beef stock
4 qt chicken stock
1/2 oz fresh thyme
Salt and Pepper to taste
8 oz sherry
Toasted French Bread
Gruyere, grated

Saute the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.

Deglaze the pan with 8 oz of beef stock. Cook for a few sec. Repeat this process until the onions are a very dark, even brown.

Add the remaining beef stock, chicken stock, and thyme.

Bring to a simmer and cook 20 min to develop flavor. Adjust the seasoning and add the sherry.

Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Spicy Bean Salsa

Very simple and delicious. Every time I make this, it's gone.

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers (or green chilies)
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Lefse

These are great with butter and sugar on them.

INGREDIENTS:
6 medium-size potatoes (about 2 pounds)
1/4 cup butter
1/4 cup milk (or cream)
1-1/2 teaspoon salt
1 teaspoon sugar
1/8 tsp. pepper
3 cups flour
softened butter.

PREPARATION:
Wash, pare, and boil potatoes
Mash potatoes and add butter, milk, salt, pepper, and sugar.
Cool in fridge.
Beat in flour, 1/2 at a time.
Roll out (thin) and cook on griddle.

Cracker Cookies

Very easy to make and super delicious.

INGREDIENTS:
1/2 cup brown sugar
1/2 cup butter
40 saltines (or less, if you want really nice, saturated cookies)
1 cup semi-sweet chocolate chips
chopped walnuts.

PREPARATION:
Place foil on cookie sheet.
Place crackers on foil.
Boil sugar and butter gently for 3 minutes
pour over crackers and spread out evenly.
Bake 5 minutes at 350-degrees Ferenheit.
Meanwhile, melt chocolate chips in microwave (about 1 minute).
Remove baked crackers from oven, and spread chocolate evenly over the tops. Sprinkle on nuts.

Challah

INGREDIENTS:
1 package (2-1/4 teaspoons) yeast
1-1/4 cups 110-degree water
1 teaspoon salt
1/4 cup sugar
1/4 cup olive oil
2 lightly beaten eggs
5-5-1/2 cups flour
1 beaten egg yolk
1 tablespoon water
1 tablespoon sesame seeds.

PREPARATION:
Dissolve yeast in 1-1/4 cups water.
Stir in salt, sugar, olive oil, and 2 lightly beaten eggs
slowly stir in flour.
Knead 5-20 minutes.
Glaze dough ball with Crisco and rise covered in greased bowl until doubled (about 1-1/2 hours).
Punch down dough and knead.
Make a 3-strand braid with 3/4 cup of dough, and make a 4-strand braid with the remaining dough
Place the 3-strand braid on top of the 4-strand braid.
Rise on baking sheet until doubled (about 1 hour). Combine egg yolk with 1 tablespoon water and brush all over loaf.
Sprinkle on sesame seeds. Bake 30-35 minutes at 350-degrees Ferenheit, or until golden brown.

Pineapple Pie

I have made a few different recipes for this and this one has the best flavor and is easy

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.

3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature

Peanut Butter Bars

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
2 cups confectioners' sugar
1/2 cup chunky peanut butter
1 cup semisweet chocolate chips


In a bowl, combine cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into a greased 8-in. square pan.

In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill for 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

Old-fashioned Peanut Brittle

This is my favorite Peanut Brittle recipe.

Ingredients
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Preparation
Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Liver and Onions

I got this recipe from a friend.

Liver - rinse you liver before you start.
Bacon grease (about 2/3 cup)
1 med - sliced
1 can of tomatoes
flour
Salt and pepper

Heat up bacon grease. Cook the onions in the grease.
While onions are cooking, salt and pepper the liver. Dip in flour.
Remove onions and add liver to pan and brown on both sides (don't overcook)
Remove liver. Remove excess grease if you have too much.
Add flour to thicken. Cook for about a min or so until it thickens.
Add tomatoes and stir together
Put onions and liver back in and simmer on low for about 20 min.
Cook rice while liver is finishing up.

Sweet and Sour Pork Chops

This recipe came from Cook Yourself Thin. I usually double the sauce.

For the pork chops
1 tablespoon dry sherry
1/4 teaspoon pepper
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1 pound 1-inch-thick boneless pork loin chops, trimmed of any fat, and cut into 1-inch cubes
2 tablespoons pineapple juice
1 tablespoon ketchup
1/2 teaspoon white vinegar
3 tablespoons canola oil
1 red onion, peeled, trimmed and cut into 1-inch cubes
2 red (or 1 red and 1 green) bell peppers, stemmed, seeded and cut into 1-inch cubes

For rice
I take the boil in a bag rice but boil it in chicken stock for more flavor.


1. To make the pork chops: Combine sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.

2. Stir together pineapple juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.

4. Heat remaining tablespoon of oil in the same skillet over medium-high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.

5. To make the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with a lid and let simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve.


I found this recipe is also good with chicken.

Buttermilk Cornbread

I know that I added another cornbread recipe but this is one the my whole family loves.


1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Krumkake

I have experimented with getting the right recipe and this is the one I found that taste the best.


1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup butter, at room temperature
3 large eggs, beaten
3-1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
Cardamom – optional - up to a tsp
Nutmeg – optional – to taste
Ground ginger – optional – to taste

Beat together sugars with butter until light and fluffy.
Beat in eggs and vanilla.
Stir in flour and salt and mix until well blended. (This is where you would add the cardamom, nutmeg, and ground ginger).
Wrap dough in plastic wrap and chill for one hour.
Form dough into 1-1/2 inch diameter balls.
Place a ball of dough in the center of your krumkake iron.
Cook for about a min. or until golden brown.
Optional: Roll warm cookie on a 1-1/2 inch wooden dowel or cool flat.


I add a pinch of cardamom, this gives it the classic cookie flavor, but doesn’t overpower.
I also use more nutmeg than ginger. I never measure it, but it’s about 1/8 tsp or a little more of nutmeg…
You don’t have to add any of these, but it gives it a great flavor… Enjoy.

Individual Cheesecakes

2 - 8 oz. pkgs. cream cheese (at room temp)
2 eggs
3/4 cup sugar
1 tsp. vanilla
Cocoa
15 Vanilla Wafers
Cherry and Blueberry Pie Filling

Directions:

Beat cream cheese with mixer until creamy, add eggs, sugar, and vanilla and beat until very smooth. Place cupcake liners in muffin tins and put 1 vanilla wafer in bottom of each liner.
Using an ice cream scoop, fill each 3/4 full. Make as many cheesecakes vanilla as you want and then add cocoa to the remaining batter. I use about 1 tsp. of cocoa per individual
cheesecake, but the exact amount is not critical. You can make it as chocolate as you want and you can use regualr or Dutch Process cocoa. Bake @ 350 for 22 - 25 minutes.
Cool and add toppings. One recipe makes 15 cheesecakes.

Creole Cake (chocolate)

Dry Ingredients
4 cups A.P. Flour
4 cups sugar
1 tbsp baking soda
1 cup dutched cocoa
1 tsp salt

Wet Ingredients
2 cups buttermilk
1 tsp vanilla
1 ½ cups melted butter
3 eggs

2 cups boiling water – DON’T ADD TILL END

1. Preheat oven to 350 deg. (300 deg for convection oven)
2. Prepare desired cake pan. Grease, Flour and line bottom w/ parchment.
a. You can use cake release spray instead – flour added
3. Sift dry ingredients
4. Mix together wet ingredients
5. Pour wet ingredients in with dry ingredients.
6. Mix together well
7. Add boiling water, mix, scrape and immediately place in pan(s) and bake
Baking time is approx. 30 min.
Yields 3 – 9” rounds

Creole Cake Filling

½ cup whipping cream
¾ cup sugar
¾ cup raisins
1 cup walnuts

Boil for 1 minute and cool.

Creole Cake Pour over Frosting (Ganache Style)

4 cups Chocolate chips
1 cup heavy cream

Heat cream, pour over chips and stir till melted. May also be mixed in double boiler.

Creole Cake Frosting (Fudge style)

3 cups chocolate chips
1 ½ cups sour cream

Mix in double boiler till melted and smooth

Caramel Crispix

1 box of crispix cereal
1 stick of butter (real stuff)
1 cup brown sugar
1/3 cup white Karo syrup
1/2 tsp salt
1/2 tsp baking soda
1 clean brown paper bag (grocery size)

In a microwaveable bowl, melt butter in microwave. When its melted, add brown sugar, syrup, and salt. Mix together well. Put back in microwave and cook for 2 min or until it starts to bubble. Remove from microwave.

Place crispix in brown bag.

Add baking soda to caramel mix and stir till mixed

Pour caramel mix over cereal and shake bag.

Place in microwave for 1 min 30 sec, shake, microwave for 1 min 30 sec, shake.

Once done, pour cereal onto cookie sheet and let cool/dry.

NOTE: If you have a older microwave (1000 watts or lower), please add some more cooking time when microwaving in the bag. The mix should be crispy/crunchy when cooled.

Free Collage

Hey guys, sorry I haven't put recipes on here in the past few days. I will post some new ones tonight.

As for the free collage, it's at Walgreen's. You get 1 free 8X10 collage when you use the promo code GOODTHOUGHTS. This offer expires May 8th.

Poppy Seed Chicken

2-3 chicken breast (boiled and shredded)
2 cans of cream of chicken (or 1 family size)
8 oz sour cream
1 pkg Ritz crackers (crumbled)
1 stick butter (melted)
poppy seed
rice or pasta to put chicken over

Mix chicken, cream of chicken, and sour cream.
Put in a 9X13 baking dish.
Top with Ritz crackers and pour the butter over the crackers. Sprinkle poppy seeds on top.
Bake 350 for 45 min. Serve over rice or pasta.

Simple and yummy meatloaf

I found the secret to a good tasting meatloaf and found that it's adding sausage.....

Basic recipe
1 1/2-2 lbs hamburger
1 lb sausage (sage is the one I prefer)
1/2 cup ketchup
1/2 cup half and half
2 eggs
1 pkg Ritz crackers (smashed)

Mix well together and bake 350 for 1 1/2 hrs or until done.

Additional (optional) ingredients

1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped orange bell pepper
1-2 tbsp butter
Garlic powder - to taste
1/2 cup chopped onion - optional

Saute and add to basic recipe for a ultimate meatloaf recipe :D

Bean and Rice Stuffed Peppers - Crock Pot Recipe

4 medium green, red, and/or yellow sweet peppers
1 15-ounce can chili beans with chili gravy
1 cup cooked converted rice
1 cup shredded monterey jack cheese (4 ounces)
1 15- ounce can tomato sauce

1. Remove tops, membranes, and seeds from peppers. In a medium bowl stir together chili beans, rice, and 1/2 cup of the monterey jack cheese; spoon into peppers. Pour tomato sauce into the bottom of the 5 to 6 quart slow cooker. Place peppers, open top side up, in slow cooker.

2. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.

3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.

NOTE: Converted rice is a white rice prepared from brown rice that has been soaked, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled.

White Bean Spread - Crock Pot Recipe

2 15-ounce cans Great Northern or cannellini beans (white kidney beans), rinsed and drained
1/2 cup canned chicken or vegetable broth
1 tbsp olive oil
3 cloves garlic, minced
1 tsp snipped fresh marjoram or 1/4 tsp dried marjoram, crushed
1/2 tsp snipped fresh rosemary or 1/8 tsp dried rosemary, crushed
1/8 tsp ground black pepper
Olive oil (optional)
Fresh marjoram leaves
Fresh rosemary (optional)
Pita chips

1. In a 1 1/2 quart slow cooker combine beans, broth, 1 tbsp oil, garlic, 1 tsp snipped marjoram, 1/2 tsp snipped rosemary, and pepper.

2. Cover and cook on low-heat setting for 3 to 4 hrs.

3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional oil and sprinkle with fresh marjoram and rosemary. Serve warm or at room temperature with pita chips.

Homemade Peanut Butter Ice Cream

1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk, well chilled
2 cups heavy cream, well chilled
1 1/2 tsp pure vanilla extract
3/4 cup roughly chopped Reese's peanut butter cups or Reese's pieces
2/3 cup chopped toasted peanuts

In a medium bowl, using a hand mixer on low speed, combine peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and sugar is dissolved, about 2 min. Stir in heavy cream and vanilla. Turn machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25-30 min. Add the chopped candy and peanuts during the last 5 min of mixing.

I used my kitchenaid to mix the mixture, I just made sure to scrap the bowl. Also I used the Reese's peanut butter eggs (cut into 4) and milk chocolate chips. I don't like peanuts in my ice cream :D

Harvest Pot Roast - Crock Pot Recipe

3 pounds boneless chuck roast, trimmed and blotted
dry
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium-size onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup red wine
1/2 cup low-sodium beef broth
4 medium-size carrots, peeled, quartered length-
wise and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
1 1/2 pounds new potatoes, scrubbed and quartered

Directions:
1. Sprinkle roast with 1/4 teaspoon thyme, salt
and black pepper. Heat oil in a large nonstick
skillet over medium-high heat. Cook roast 1 to 2
minutes per side or until browned; transfer roast
to slow cooker.
2. Reduce heat to medium and add onion to skillet
cook 3 minutes or until softened. Stir in tomato
paste and cook 1 minute, stirring constantly. Stir
in flour and cook, stirring constantly, for 1
minute. Whisk in wine, broth and 1/2 cup water,
bring to a boil. Pour liquid into slow cooker over
beef and cook on HIGH for 6 hours or LOW for 8
hours.
3. When there is 3 hours cook time remaining on
HIGH or 4 hours on LOW, remove meat from slow
cooker and stir in carrots, celery, potatoes and
remaining 3/4 teaspoon thyme. Return meat to slow
cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir
remaining 1/4 teaspoon salt into liquid. Serve
roast with vegetables and sauce.

NOTE: I didn't use celery and used red taters instead. Also for the rub on the roast, I used Pampered Chef Rosemary Herb Seasoning Mix instead of the thyme

Free Food

Here are some places that will send emails for free birthday food and/or coupons.

Dairy Queen
http://www.dairyqueen.com/us-en/

Marble Slab Creamery
http://www.marbleslab.com/

Cold Stone Creamery
http://www.coldstonecreamery.com/

Ruby Tuesday
http://www.rubytuesday.com/

Red Robin
http://www.redrobin.com/default.aspx?AspxAutoDetectCookieSupport=1

The Melting Pot
http://meltingpot.com/

Red Lobster
http://www.redlobster.com/

Outback
http://www.outback.com/

Texas Roadhouse
http://www.texasroadhouse.com/become-vip/

Not sure if these places send coupons but they have a mailing list you can get on

Johnny Carino's
http://www.carinos.com/page/home

Cheddar's
http://www.cheddars.com/

These are just some of the places I know about :) Please feel free to add more in a comment

Country-Style Honey Cookies

2/3 cup butter, softened
1 cup honey
1 egg, beaten
1/4 cup light molasses
1 3/4 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves

Cream butter and honey. Add egg and molasses; beat well. Add flour, salt, baking soda and spices; mix thoroughly. Drop by the teaspoonful onto a greased cookie sheet, and then flatten with the bottom of a glass that has been dampened with water. Brush with honey, if desired, before cooking. Bake at 350 for about 10 min.

Sweet Buttermilk Cornbread Muffins

1 2/3 cups self-rising cornmeal
1/3 cup self-rising flour
2 eggs
3/4 cups buttermilk
1/4 cup honey
1 tsp sugar

Combine all ingredients in a bowl and mix well. Pour into well-greased muffin pan, cornbread mold, or loaf pan. Batter will rise, so remember not to overfill. Bake at 375 until golden brown, about 25 min.

Crockpot Harvest Soup

1 pound ground beef
3 cups water
1 small onion, chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cups diced potatoes
2 cans stewed tomatoes
1 can tomato paste
2 cups shredded cabbage
1 envelope onion soup mix
salt and pepper to taste

Brown and drain meat. Combine with remaining ingredients in a large crockpot; cook on high 3 to 4 hours. Add other 1/2 pack onion soup mix and additional water, if desired.

Brandy's Deviled Eggs

Every time I make these, they are gone within minutes. Hope you enjoy

12 hard boiled eggs
4 tbsp mayo
4 tbsp miracle whip
1 tsp regular mustard (I use French's)
1/2 tsp spicy brown mustard (I use Gulden's)
1/2 tsp hot & Spicy mustard (I use Woeber's)
Pepper - optional
Paprika - optional

In medium bowl, mix mayo, miracle whip, and mustard's
Cut eggs lengthwise and remove yolk and place into small bowl
With all yolks in small bowl, take fork and smash till it almost makes a paste
Take yolks and mix into mayo mix
Place into Ziploc bag, cut the corner off and pipe into eggs.
If you want to have a less mess, put all egg mix ingredients into a Ziploc bag and mix. Cut corner off and pipe.

You can add pepper and paprika if you want, but I don't use them.

First time

Alright guys, this is my first blog and first post. I'm excited to start this blog. I will be posting some great recipes from my collection of cookbooks. As I come across some great deals and helpful tips I will post them. Thanks for looking at my new blog.

Brandy