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9 months ago

Preacher CookiesPreacher Cookies

3 cups quick-cooking oats, uncooked
2 cups sugar
1 cup peanut butter
1 stick + 1 tablespoon unsalted butter, divided
1/2 cup milk
1 teaspoon vanilla
1/2 cup chocolate chips

Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” - a flat surface, like a countertop, works.

Melt 1 stick butter and milk in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute then remove from heat. Add peanut butter and vanilla extract and stir to combine.

Pour peanut butter mixture over reserved oats. Stir until fully incorporated.

Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.

Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.

Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.

30-40 cookies

Southern Red Rice with Shrimp and Bacon
9 months ago

Southern Red Rice with Shrimp and Bacon
From the Kitchen of Deep South Dish

5 slices of bacon, chopped
1/2 cup of chopped onion
1/2 cup of chopped green bell pepper
1/2 cup of chopped celery
1 teaspoon of chopped garlic
2 (14.5 ounce) cans of diced tomatoes, undrained
1 (10 ounce) can of diced tomatoes with chilies (like Rotel), undrained
1/2 teaspoon granulated sugar
2 cups of uncooked long grain white rice
2-1/2 cups of chicken broth
1/2 tablespoon of Zatarain's Big & Zesty (big flake) Original Creole seasoning, or your favorite Cajun/Creole seasoning, or to taste
Couple dashes of hot pepper sauce
2 teaspoons chopped fresh thyme or to taste
1/2 tablespoon chopped fresh parsley or to taste, plus more for garnish
Kosher salt and freshly cracked black pepper, to taste
1 tablespoon of cooking oil
Old Bay seasoning, to taste
2 pounds of small, raw shrimp, peeled and deveined
1 tablespoon butter
Lemon wedges for the table, optional

Preheat the oven to 350 degrees F. Use kitchen shears to cut bacon directly into a large Dutch oven and cook over medium high heat until slightly crispy. Remove with a slotted spoon to a paper towel to drain. To the rendered fat, add the onion, bell pepper and celery. Cook over medium heat until tender; add the garlic and cook another minute.

Stir in the tomatoes, with their liquid, and the sugar; bring to a boil. Add the rice and the chicken broth, return to a boil, reduce heat, cover and simmer for 10 minutes. Remove from heat and add the Creole seasoning, hot sauce, thyme and parsley, and the cooked bacon; stir. Taste the broth and add salt and pepper to taste. Stir, cover and transfer to the preheated oven. Bake at 350 degrees F for about 45 minutes to an hour, or until liquid is absorbed and rice is tender.

Remove from oven and let stand covered. Heat canola in a skillet over high heat. Sprinkle the shrimp with Old Bay, add to the hot oil and stir fry quickly, stirring constantly, just until shrimp turn pink and are no longer translucent. Add butter and toss. Fluff rice with a fork and toss with shrimp, or simply spoon red rice onto the plate and top each serving with a serving of shrimp, including some of the pan juices from the shrimp. Garnish with chopped parsley, if desired and serve with lemon wedges.

About 6 to 8 servings

Notes: May also use a 3.5 quart baking dish for baking. Spray with non-stick spray, prepare ingredients in a skillet, cover tightly with several and transfer to bake. I think the texture is better baked, however you may also cook this completely on the stovetop for approximately 20 to 25 minutes.

For a Southwestern Flair: Add 1 teaspoon of cumin and 1/2 tablespoon of chili powder.

Make it Mexican: Add one small hot chile, like a serrano or jalapeno, seeded, ribs removed, and finely chopped.

9 months ago

Smiley from millan.netIt's three weeks away. (Doncha just love it when I'm early?)  Also check out the recipes in the Grilling & Camping folder and there are also some in the Holiday folder.  I may post more here too...

Mexican Street Corn
1 year ago

Mexican Street CornMexican Street Corn

5 ears fresh corn, husked

For the Spread
1/4 cup mayonnaise
2 Tablespoons sour cream
1/4 teaspoon garlic salt
Juice from one lime

For the Topping
1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)
Chopped cilantro, for garnish (optional)

Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450° F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.

Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob then sprinkle evenly with the topping. Serve immediately.

5 servings (serving size: 1 corn cob)

Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping
2 years ago

Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping
1 cup all-purpose flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1 cup + 1 tablespoon sugar, divided use
2 eggs
1/3 cup whole or lowfat milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 cups blueberries
1 cup chopped pecans or walnuts
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.
Using an electric mixer or a food processor, cream the butter and 1 cup of the sugar together until smooth. Add the eggs, milk, vanilla, and lemon zest and process or beat until smooth. Spoon the flour mixture into the processor or bowl and pulse or beat just until the flour is incorporated. If the batter is in a food processor, transfer it to a large bowl.
Sprinkle the blueberries over the batter and gently fold them in, just until combined. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the nuts and then with the remaining 1 tablespoon of sugar.
Bake until the nuts are deep brown and a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Place the pan on a wire rack to cool. (The cake can be wrapped well and stored at cool room temperature for 1 day or frozen.)
Cut into squares or wedges in the pan to serve.
Serves 8

Martha Stewart's Slab Pie
2 years ago

Martha Stewart's Slab Pie
Slab Pie
All purpose flour, for dusting
Pate Brisee (recipe below)
6 cups fresh sour cherries, stemmed and pitted; or 6 cups fresh mixed berries; or 7 medium peaches, cut into 1/2-inch pieces (about 8 cups)
1 1/4 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 a lemon (about 1 tablespoon)
1/4 teaspoon salt
1/4 cup sanding sugar (or granulated sugar)
Heat oven to 375 degrees F. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to an 18-by-13-inch rectangle, trimming excess dough. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface of pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes.
Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Makes one 15-by-10-inch pie
Slab Pie Pate Brisee
5 cups all purpose flour
1 tablespoon coarse salt
2 teaspoons sugar
1 pound (4 sticks) cold unsalted butter, cut into small cubes
12 to 16 tablespoons ice water
Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
Turn dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). Flatten dough, and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).

Vera Obias' Cheddar & Black Pepper Cornbread
2 years ago

Vera Obias' Cheddar & Black Pepper Cornbread
3 cups (375g) all-purpose flour
3/4 cup (166g) sugar
1 cup (144g) cornmeal, preferably coarse
1 tablespoon (12g) baking powder
1 teaspoon (6g) baking soda
1 1/2 teaspoons (10g) salt
1 1/2 cups (150g) grated aged white cheddar
8 ounces (240g) butter, cold and cubed
3/4 to 1 cups buttermilk
Heavy cream, cracked black pepper and Maldon (or other flaky) salt for finishing


Combine the first seven ingredients in a food processor. Add butter and pulse until just combined, with pea-sized chunks. Add buttermilk and pulse until dough forms. Let chill for an hour.
Heat the oven to 350° F.
Press dough evenly into a 9x9-inch baking pan. Brush with cream and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 25 minutes.
Makes one 9x9-inch pan

Portable Summer Sippers
3 years ago

Portable Summer SippersPortable Summer Sippers
Raspberry-Lime Cooler
3 bags raspberry tea
5 cups water, divided
4 limes, juiced
½ cup superfine sugar
â…“ cup raspberry vodka (optional)
6 lime slices
Lemonade Iced Tea
3 bags orange pekoe tea
5 cups water, divided
3 lemons, juiced
½ cup superfine sugar
â…“ cup lemon vodka (optional)
6 lemon slices
Make the Raspberry-Lime Cooler:  Boil 2 cups of water. Place the raspberry tea bags in a glass liquid measuring cup and cover with the boiling water. Steep 3 minutes, then remove and discard the tea bags. Add 1 cup cool water.
While the tea steeps, stir the remaining 2 cups water with the lime juice and sugar. Add this mixture to the tea mixture and stir to combine. Chill in the refrigerator for 30 minutes. Remove, then stir in the raspberry vodka, if using.
Carefully pour the mixture into 6 tall (6-ounce) plastic bags so each is three-quarters of the way full, then add a lime slice to each and seal. Place the bags on a tray and freeze until solid, about 1 hour. Thaw 10 to 20 minutes before serving. (Thaw less time and it will be a slush; thaw longer and it will be a drink.)
Make the Lemonade Iced Tea:  Boil 2 cups of water. Place the orange tea bags in a glass liquid measuring cup and cover with the boiling water. Steep 3 minutes, then remove and discard the tea bags. Add 1 cup cool water.
While the tea steeps, stir the remaining 2 cups water with the lemon juice and sugar. Add the lemon mixture to the tea mixture and stir to combine. Chill in the refrigerator for 30 minutes. Remove, then stir in the lemon vodka, if using.
Carefully pour the chilled mixture into 6 tall (6-ounce) plastic bags so each is three-quarters of the way full, then add a lemon slice to each and seal. Place the bags on a tray and freeze until solid, about 1 hour. Thaw 10 to 20 minutes before serving. (Thaw less time and it will be a slush; thaw longer and it will be a drink.)
Each combo makes about 8 servings

Grilled Beef Tenderloin Skewers with Red Miso Glaze
3 years ago

Grilled Beef Tenderloin Skewers with Red Miso Glaze
1/4 cup plus 2 tablespoons vegetable oil
4 garlic cloves thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons red miso paste
1 teaspoon Asian sesame oil
1-1/4 pounds beef tenderloin, sliced 1/4-inch thick
Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.
Serves 4
Note:  These skewers are also delicious when made with chicken breast or pork tenderloin.

5 years ago

Great recipes. Thanks for sharing.

Homemade Chick-Fil-A Sandwiches
5 years ago

Homemade Chick-Fil-A Sandwiches
from Serious Eats, J. Kenji Lopez-Alt


Kosher salt (see note below)
2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips


Dissolve 1/2 cup kosher salt (see note above) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.


Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside.


Whisk together milk and eggs in a medium bowl. Set aside.


Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.


In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.


Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.


Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.


Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.


Makes 4 sandwiches


Note: Just like the real thing, this fried chicken is quite salty. If you would like a less salty sandwich, reduce brining time to 1 hour and decrease salt in breading. I use Diamond Crystal kosher salt. If you are using Morton kosher salt, reduce by 25%. If using regular table salt, reduce by 50%.


Roast Beef Horseradish Spirals
6 years ago

Roast Beef Horseradish SpiralsRoast Beef Horseradish Spirals

1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese-flavored are nice

Combine first 6 ingredients.

Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.

Roll up, wrap tightly in plastic wrap.

Refrigerate until firm, 30 minutes or up to 1 day ahead.

Cut diagonally into 1/2 inch slices and serve.

Makes 36 spirals

Strawberry Napoleons
6 years ago

Strawberry NapoleonsStrawberry Napoleons

All-purpose flour
1/2 (17.3-ounces) package Pepperidge Farm Puff Pastry Sheets
1 package (about 3.5 ounces) vanilla instant pudding and pie filling mix
1 cup milk
1 cup heavy cream, whipped or 2 cups thawed frozen whipped topping
1/2 cup confectioner's sugar
2 teaspoons milk
1 1/2 cups of fresh or frozen sliced strawberries

Preheat oven to 400 degrees F.

Lightly grease 2 baking sheets or line them with parchment paper.

Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the prepared baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 6 layers in all.
Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream.

Cover and refrigerate for 10 minutes. To make icing, stir the confectioners’ sugar and 2 teaspoons milk in a small bowl.

Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers.

Top each with about 1/3 cup strawberries. Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer. Serve immediately or cover and refrigerate up to 4 hours.

Serves 12

Cabbage Casserole
6 years ago

Cabbage Casserole

1 head cabbage, cut into large pieces
1 pound ground beef
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
2 cups mild Cheddar cheese, shredded

Place the cabbage into a 4-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the cabbage is tender. Drain the cabbage well in a colander.

Preheat oven to 350 degrees F.

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Layer half the cabbage, half the beef, half the soup and half the cheese in a 4-quart baking dish. Repeat the layers. Cover the baking dish.

Bake for 20 minutes or until hot and the cheese is melted.

Serves 6

Layered Summer Salad
6 years ago

Layered Summer SaladLayered Summer Salad

4 cups torn spinach
1 1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced, separated into rings
2 tomatoes, chopped
1 (10 ounce) package frozen green peas, thawed, drained
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer spinach, 1 cup of the cheese, mushrooms, onions, tomatoes, and peas in 3-qt. serving bowl.

Mix mayo, sour cream and basil.

Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).

Cover and refrigerate at least 5 hours.

Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

Serves 12

Oodle Kadoodles
6 years ago

Oodle Kadoodles

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup REESE'S Creamy Peanut Butter
3 cups chow mein noodles
1 cup chopped peanuts
1 cup raisins

Line several trays or cookie sheets with wax paper.

Place chocolate chips, peanut butter chips and peanut butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are completely melted and mixture is smooth when stirred. Stir in noodles, peanuts and raisins.

Drop by heaping teaspoonfuls onto prepared trays. Refrigerate until set (about 40 minutes). For best results, store in refrigerator.

About 4-1/2 dozen candies

Beefy Taco Dip
6 years ago

Beefy Taco Dip

1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Picante Sauce
1/2 of an 8-ounce package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
2 tablespoons each diced tomatoes, sliced green onion, sliced pitted ripe olives and/or seeded sliced jalapeño pepper
2 tablespoons sour cream
Tortilla chips

Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the picante sauce, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted.

Spoon the beef mixture into a medium bowl.  Sprinkle with the tomatoes, onion, olives and pepper and top with the sour cream, if desired.  Serve with the tortilla chips.

Marinated Honeyed Pork Spareribs
6 years ago

Marinated Honeyed Pork Spareribs

For Marinade:
1 cup plum sauce
1 cup barbecue sauce
1 cup sweet sherry
1 cup olive or safflower oil 
1/2 cup honey
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground turmeric

For Spareribs:
4 lb pork spareribs

TO MAKE MARINADE: Combine all ingredients, except ribs, in a large shallow dish.

TO PREPARE SPARERIBS: Add the ribs and baste with marinade. Allow to marinate in refrigerator overnight, brushing frequently with marinade.

TO COOK: Barbecue ribs for about 40 minutes, basting frequently with marinade and turning during cooking.

Serves 8

Smoked Salmon & Green Bean Salad
6 years ago

Smoked Salmon & Green Bean Salad

2 pounds green beans, cleaned, blanched, & drained
1 cup zucchini, sliced into 1/4 inch moons
1 cup squash, sliced into 1/4 inch  Moons
3/4 cup red bell pepper, 1/4-by-3-inch strips
5 ounces smoked salmon, 1 inch pieces
1/4 cup roasted garlic cloves
1/4 cup dried cranberries
1/2 cup spicy glazed pecans, medium dice
1/4 teaspoon black pepper
1/4 cup fresh dill, minced
3/4 cup raspberry vinaigrette dressing

Measure the green beans, zucchini, squash, and red bell pepper into a mixing bowl. Add the smoked salmon, roasted garlic, cranberries, pecans, black pepper and dill. Toss to combine.

Add the dressing and toss to coat. Refrigerate salad until chilled. Serve as a side dish, or as a topping to fresh field greens.

Serves 4 to 6

Cinnamon-Cornbread Cobbler with Blueberries
7 years ago

Cinnamon-Cornbread Cobbler with Blueberries

For the Filling:

8 cups blueberries, rinsed
1/3 to 1/2 cup sugar, depending on the sweetness of the fruit
2 tablespoons lemon juice

For the Topping:
1 cup cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 egg, slightly beaten

For The Filling:
Heat the oven to 375 degrees F.

Toss the blueberries with the sugar and lemon juice. Pour into a 13-by-9-inch oval baking dish.

For The Topping:
Combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.

Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 min, or until the filling is bubbly and the topping is firm when pressed.

Serves 12


Jumbo Burger Cups
7 years ago

Jumbo Burger Cups

1 1/2 lb lean (at least 80%) ground beef
1/2 cup ketchup
1/3 cup dill pickle relish
2 tablespoons yellow mustard
4 oz cream cheese (half of 8-oz package)
1 teaspoon Onion Powder
1/2 teaspoon salt
1/2 teaspoon Black Pepper
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1 Egg
1 teaspoon water
2 tablespoons sesame seeds

Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.

Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.

Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.

In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.

Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Makes: 8 servings


Baked Parmesan Tomatoes
7 years ago

Baked Parmesan Tomatoes

4  tomatoes, halved horizontally
1/4 cup  freshly grated parmesan cheese
1 teaspoon  chopped fresh oregano
1/4 teaspoon  salt
Freshly ground pepper to taste
4 teaspoons  extra-virgin olive oil

Preheat oven to 450 degrees F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

4 servings


Maryland Crab-stuffed Jalapenos
7 years ago

Maryland Crab-stuffed Jalapenos

24 jalapeno peppers
2 cups sour cream
4 oz shredded jack cheese
8 oz Maryland lump crabmeat, chopped
1 tsp Italian seasoning
3 eggs
2 ½ Tbsp milk
Italian seasoned bread crumbs

Cut peppers in half, remove seeds and membranes.

Stir together sour cream, shredded jack cheese, crabmeat and seasoning in a large mixing bowl.

Spoon sour cream-crab mixture into pepper halves.

Beat together eggs and milk in a 4 cup plastic container

Place 4 or 5 peppers at a time in egg mixture. Cover and shake to coat.

Place enough bread crumbs in a 4 cup plastic container to coat peppers.

Move peppers from egg mixture to bread crumbs. Cover and shake to coat. Add crumbs to container as needed.

Place prepared peppers on 2 large baking sheets covered with aluminum foil. Bake at 325 degrees F for 30 minutes.

12 appetizers (2 each per serving)

Note: wear plastic gloves when handling peppers.


Lemon Tart with Walnut Crust
8 years ago

Lemon Tart with Walnut Crust

For the Crust:
1/2 cup chopped walnuts, toasted
12 tablespoons butter, slightly softened
1/2 cup confectioners' sugar
1 large egg
1 3/4 cups flour

For the Filling:
4 large eggs
1 cup sugar
1/2 cup plus 2 tablespoons fresh lemon juice (from 2 or 3 lemons)
1/2 cup heavy cream

FOR THE CRUST: In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners' sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together. Divide the dough. Wrap the half you'll be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half well in plastic and then in foil and freeze for future use.

Heat the oven to 400 degrees F. Lightly oil a 9 1/2-inch tart pan. On a lightly floured surface, roll the dough into a round about 1/8 inch thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 min. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 min. Cool to room temperature.

FOR THE FILLING: Heat the oven to 350 degrees F. In a medium bowl, whisk the eggs. Add the sugar and whisk until just combined. Add the lemon juice and cream and whisk until just combined. Strain the mixture through a fine strainer and pour into the prepared pie crust.

Reduce the oven temperature to 325 degrees F. Bake the tart until the filling is set, 25 to 30 minutes. Cool at room temperature. Serve at room temperature or chilled.

Potato and Egg Salad in Creamy Dressing
8 years ago

Potato and Egg Salad in Creamy Dressing

For Salad:
2 lb. baby potatoes, peeled
4 hard boiled eggs, peeled and quartered


For Dressing:
1/2 cup mayonnaise
2 tablespoons sour cream
1 small onion, chopped
1 garlic clove, crushed
1/4 cup olive oil or safflower oil
2 tablespoons vinegar
2 tablespoons chopped dill

FOR SALAD: Cook the potatoes in boiling water for about 8 minutes, or until tender: drain and refresh under cold water. Cut potatoes in half and arrange on a serving platter with eggs.

FOR DRESSING: Combine remaining ingredient in bowl and mix well. Spoon over potatoes and eggs.

Chocolate Mud Cake
8 years ago

Chocolate Mud Cake

1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream

Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Makes 6 to 8 servings

Lemon Juice Juleps
8 years ago

Lemon Juice Juleps

2 cups cold water
2/3 cup fresh lemon juice (about 2 lemons)
1/3 cup sugar

4 rinsed mint sprigs
1 quart ginger ale

Combine the water, lemon juice, sugar, and mint sprigs in a medium glass bowl. Let the mixture set for 30 minutes.

Strain the liquid into a serving pitcher and pour in the ginger ale. Serve over ice in tall glasses. Makes about 8 servings.

New Orleans Praline Brownies
8 years ago

New Orleans Praline Brownies

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans

Praline Frosting
1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 teaspoon vanilla

Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.

Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour.

In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.

Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.

Lasagna Rolls
8 years ago

Lasagna Rolls

2 (26-ounce) jars of sausage-flavored pasta sauce
1 small yellow onion, chopped
10 ounces ground turkey
10 ounces sausage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 large eggs
3 cups low-fat ricotta cheese
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese
12 cooked lasagna noodles (boil 14 to 16 to allow for breakage)

Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each.

In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.

In a bowl, lightly beat the eggs then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.

Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.

On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.

Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more.

Makes 24 servings

Muffin-Tin Crab Cakes
8 years ago

Muffin-Tin Crab Cakes
(from Eating Well)

1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

Preheat oven to 450 degrees F.

Generously coat a 12-cup nonstick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.

Spinach Deviled Eggs
8 years ago

Spinach Deviled Eggs

12 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons vinegar
2 tablespoons butter or margarine, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup frozen chopped spinach, thawed and squeezed dry
4 bacon strips, cooked and crumbled

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.

Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce
8 years ago

Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce

For Cake:
1 1/2 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated orange zest
1 teaspoon salt
5 large eggs
1/3 cup bourbon
2 1/4 cups all-purpose flour

For Glaze and Sauce:
2 1/2 cups apricot jam
1/2 vanilla bean, halved lengthwise
5 tablespoons orange juice
3 tablespoons bourbon

FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.

Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.

Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.

Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.

Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.

Cinnamon Cream Cheese French Toast
8 years ago

Cinnamon Cream Cheese French Toast

24 slices of cinnamon raisin bread, crusts trimmed
6 eggs
4 cups of half and half
1 cup sugar
2 teaspoons vanilla extract
1 dash nutmeg

For the Filling:
16 ounces cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar
Maple syrup

Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices.

In a medium bowl combine 6 eggs with the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl whisk the cream cheese, remaining 2 eggs, teaspoon of vanilla, and 1/2 cups of sugar until smooth and creamy.

Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight.

Bake in preheated 350 degrees F oven for 60 minutes.

Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.

Sweet & Sour Chicken Drumsticks
8 years ago

Sweet & Sour Chicken Drumsticks
(from Eating Well)

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

Preheat grill to medium. (No grill? See Broiler Variation, below).

Combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.

Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.

4 Servings

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill).

Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce. Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper, then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes total.

Honey Glazed Drumsticks
8 years ago

Honey Glazed Drumsticks

1/4 cup honey
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon molasses (optional)
8 chicken drumsticks (about 2 1/4 pounds total)

In a small saucepan combine the honey, soy sauce, vinegar, and, if desired, molasses. Cook over medium-low heat for about 5 minutes, or till bubbly, stirring occasionally. (Watch mixture closely, as it will foam.)

Meanwhile, preheat broiler. If desired, remove skin from chicken. Rinse chicken; pat dry. Place on a rack in an unheated broiler pan. Broil 5-6 inches from the heat for about 15 minutes, or till chicken is light brown. Turn chicken and broil for 10-15 minutes more, or till chicken is tender and no pink remains. Brush chicken with glaze the last 5-10 minutes of broiling. Before serving, spoon any remaining glaze over drumsticks.

Labor Day [US]
8 years ago
| Holiday

and Labour Day for Bahamas, Bermuda, Canada, and Puerto Rico

It usually means that school is ready to begin (but some already have!) and that it's the last BBQ/Potluck weekend of the summer.  There are some excellent recipes in the Holiday topic and I'll post more here for a great BBQ or Potluck or Brunch. Smiley from

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