Cream Cheese Frosting

Cream Cheese Frosting

***

8 oz. cream cheese, softened

1/2 cup butter, softened

1 jar marshmallow fluff

1 box powdered sugar

1 tsp. vanilla

*

Mix all ingredients until well combined and smooth.

Will frost a 9" two layer cake or 24 generously frosted cupcakes.

Quick Red Velvet Cake

Red Velvet Cake

***

1 package German chocolate cake mix

1 cup sour cream

1/2 cup water

1/4 cup vegetable oil

1 bottle of red food coloring, 1 oz.

 3 eggs

1 tsp. vanilla

*

Pre heat oven 350* grease and flour 2 -9" cake pans.

Combine cake mix, sour cream, water, oil, food coloring, eggs, and vanilla.

Mix for 5 minutes on high. Divide between pans.

Bake the cakes they spring back when lightly pressed with you fingers.

28- 30 minutes. Cool for 10 minutes before removing from pans.

Cool completely before frosting.

Peanut butter Cookies (won 2nd place at Orange County Fair 2000)

Big Daddy's Peanut butter Cookies

***

1 cup peanut butter
1 cup butter, softened

1 cup brown sugar

1 cup sugar

2 eggs

1 1/2 tsp. vanilla

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp. salt

2 cups rice krispies cereal

2 cups dry roasted peanuts

1/2 cup sugar,  for rolling cookies into

*

Pre heat oven 325*

Mix together butter, brown sugar, sugar and peanut butter.

Add eggs and vanilla. Mix until well combined. Add flour, baking soda and salt.

Mix until just combined. Stir in rice krispies and dry roasted peanuts.

Form into 1' balls, roll in sugar. press criss cross with fork.

Bake for 10 minutes or until light golden brown.

*

Pleasin' Pumpkin Bread (old school favorite)

Pleasin' Pumpkin Bread

***

3 1/2 cups flour

2 1/2 cups sugar

1 cup vegetable oil

1/3 cup sherry

4 eggs

2 cups mashed pumpkin

2 tsp. baking soda

1 1/2 tsp salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp ground clove

Optional:

1 cup raisins

1 cup nuts, chopped

*

Pre heat oven to 350*

Mix all dry ingredients, add eggs, pumpkin, oil and sherry.

Divide into 2 greased loaf pans. Bake for 1 hour and 10 minutes.

 Or until when toothpick inserted into center comes out clean.

*

Apple Muffins

Apple Muffins

***

1 cup sugar

2 cups flour

3/4 cup safflower oil

1 tsp baking soda

2 tsp cinnamon

1 tsp salt

2 eggs

2 tsp vanilla

4 Cups green apples, peeled and chopped into 1/4" pieces

***

Mix all dry ingredients, add liquid items along with the apples. Lightly grease muffin pans, fill almost to top of muffin tins. Bake in pre heated oven at 350*, 15 to 20 minutes, or until golden brown and toothpick comes out clean.



Spinach Cheese Balls

Spinach Cheese Balls

***

 2 packages frozen spinach, chopped

3/4 cup butter, melted

2 cups herbed bread crumbs

4 eggs, slightly beaten

1 onion, finely chopped

1 clove garlic, finely minced

1/2 cup Swiss cheese, shredded

1/2 cup Parmesan cheese

*

Thaw spinach and squeeze dry. Mix all ingredients until well combined.

Chill for 1 hour, plus. Form into 1" balls. Bake at 350* for 10-15 minutes.

They will flatten and turn golden brown.

*

This is my best friend Debi's recipe.

She's quite famous for the way she handles these tasty treats.

Bruschetta (if you have ever eaten at my house, you've tasted this recipe)

Bruschetta

***

8 Roma tomatoes, seeds removed and chopped into 1/4" pieces

1 clove garlic, minced

1/4 cup fresh basil, chopped

1/4 cup kalamada olives, chopped

2 TBS. capers

1/4 cup Parmesan cheese, grated

3 TBS. balsamic vinegar

3 TBS. olive oil

salt and pepper to taste

***

Garlic Toast

1 loaf crusty bread, slice into 1/4" pieces

1/4 cup butter

1/4 tsp. garlic salt

1/4 cup Parmesan cheese

*

Mix ingredients and let marinade 1 hour or over night.

Make Garlic toast:

Melt butter and garlic salt in microwave.

Spoon melted butter over sliced bread. Top with Parmesan cheese

Broil until golden brown. Spoon tomato mixture over garlic toasts.

If making ahead , let guest spoon mixture on the toasted bread.

*

Spinach and Artichoke Dip (Great dish to take to a party)

Spinach and Artichoke Dip

***

1/4 cup mayonnaise

1/4 cup sour cream

1 cup Alfredo sauce (store bought)

1 block cream cheese, at room temperature

1 can artichoke hearts, drained and chopped

1 package frozen spinach, thawed and squeezed dry

1 cup Parmesan cheese, grated finely

1 small can Ortega chili's

1 small can water chestnuts, chopped finely

*

Combine mayonnaise, sour cream and cream cheese along with the Alfredo sauce

 in a medium sized mixing bowl.

Add Parmesan, artichokes, spinach, chilies and water chestnuts. Stir until combined.

Bake in ovenproof dish at 350* for 30 minutes .

Serve with toasted sliced bread or tortilla chips.

*

Build a Better Cheese Burger

 The Perfect Cheese Burger

***

2 lbs. ground beef  80/20 (fat equals flavor)

12 slices of cheese

a good amount of salt and pepper

a sprinkling of Greek seasoning

*

Preheat grill on high for 15 minutes.

Roll ground beef into 6 balls. Flatten to 3/4".

Working ground beef as little as possible.

Season with salt, pepper and Greek seasoning.

Place burgers on hot grill and cover for 6 minutes.

Turn burgers and place 2 slices of cheese on each, cover and

cook for 5 minutes or until cheese has thoroughly melted.

Toast buns. Dress both sides of bun with mayonnaise, mustard and ketchup.

On bottom of bun add onion, sliced pickle and tomato.

Placing burger and bun on top. Pressing together then slice in half.

Enjoy!!!

Big Daddy's Deluxe Chex Mix

Big Daddy's Deluxe Chex Mix

***

1/2 box rice chex

1/2 box corn chex

1/2 box kix cereal

1 bag bugles

1 bag Parmesan goldfish

1 bag baby cheddar goldfish

1 bag pretzel goldfish

2 cans cashews

3/4 cup butter, melted

1 packet ranch dressing mix

2 TBS. dill

1 tsp. onion powder

1/4 cup Worcestershire sauce

1/2 cup Parmesan cheese

*

Preheat oven 300*

Mix cereals, goldfish and cashews in large roasting pan.

Mix melted butter, ranch mix, onion powder and Worcestershire sauce.

Pour over cereal and nut mixture. Add Parmesan cheese. Mix until well combined.

Bake for 40 minutes, stirring every 10 minutes. Cool completely.

Store in air tight containers.
*

Serbian Eggs (Great dish for a crowd, can be made night before & baked in the morning)

Serbian Eggs

***

6 eggs

1 pint cottage cheese

2 cups cheddar cheese, shredded

2 cups jack cheese, shredded

1 cup milk

1 cup Bisquick

1 cup butter, melted

1 TBS. dried onions

*

Pre heat oven 350*

Lightly beat eggs. Mix well with other ingredients,

Coat 9x13" with cooking spray. Bake for 40 minutes.

Cut into squares. Serve with green chili salsa, sour cream and sliced avocados.

*

Candied Sweet Potatoes (made a few calls for this one)

Candied Sweet Potatoes

***

5 or 6 sweet potatoes

1/2 cup butter, melted

1 1/2 cups brown sugar

1 1/2 - 2 tsp. cinnamon, to taste

1/4 tsp. ground clove

1/2 tsp. freshly ground nutmeg

*

2 cups mini marshmallows (optional)

or

1 TBS. Italian parsley , chopped (optional)

*

Pre heat oven 375*

 Wash and bake sweet potatoes 45 minutes  to 1 hour.

Or until  when squeezed are slightly soft in center. Cool completely.

Can be done the day before. Peel and sliced into 2" pieces.

Place cut side down in a 9x13" plan. Make sauce.

In a sauce pan melt butter, brown sugar, cinnamon, clove and nutmeg.

Cook until bubbly and candy like. Pour over sweet potatoes.

Place in a pre heated oven at 350* until warmed through.

Cover with marshmallows and put back into oven and bake until golden brown.

Or top with chopped parsley and serve warm.

*

Had to make a phone call for this one. Trust me its was worth it!!!

Thank you Cheryl for one of the best Thanksgivings I have ever tasted!!!

Butter Cookies (These are to die for!!!)

Butter Cookies

***

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup butter, use top quality (Kerry Gold)

2/3 cup sugar

2 egg yolks

1 tsp. vanilla

1 vanilla bean, split and seeds removed

* \

1 egg white

1/3 cup coarse sugar

*

Pre heat oven 325*

Mix butter and sugar, 5 minutes until light and fluffy.

Add egg yolks and vanilla along with vanilla seeds.

Mix in flour, salt and baking powder until smooth.

Divide dough into 2 pieces and form into 1"  logs.

 Wrap in plastic and chill 1 houror overnight.

 Brush each log with egg white and roll in sugar.

Slice into 1/4" slices. Bake on parchment paper lined cookie sheet for 18 minutes.

Cool completely.

These are so yummy, you better make a double batch.

Its also important that you use parchment paper or these little bugger will stick to the cookie sheet.

*

Spaghetti and Meatballs (the best I've tasted)

Spaghetti and Meatballs

***

2  28-oz cans whole peeled tomatoes, chopped juice reserved

1/2 cup butter

2 onions, peeled, halved root to top
1 TBS. oregano, dried

1/2 tsp. salt

*

1 cup fresh breadcrumbs, from crust less slices of bread

1/3 cup milk

1/2 lb. ground beef

1/2 lb. ground pork

1 cup finely grated Parmesan cheese

1/3 cup Italian parsley, finely chopped

1 tsp. salt
1/2 tsp. pepper

2 eggs

2 cloves garlic, finely minced

1 lb. spaghetti

Parmesan cheese, for serving

*

Sauce:
Combine tomatoes with juice, butter, onions and salt in large stock pot.
Bring to simmer over medium heat. Reduce heat, simmer 45 minutes. Stirring occasionally.
Discard onions. Process sauce briefly to break up any large pieces of tomato.
Season sauce with more salt and pepper. Remove from heat.
Meatballs:
Combine breadcrumbs and milk. Let stand a few minutes.
In a large bowl combine beef,  pork, Parmesan cheese, parsley, salt and pepper.
Whisk eggs to blend, add garlic and breadcrumbs. Add to meat mixture.
Using hands mix until just combined, roll into golf ball sized balls. Bake for 15 minutes at 350*
Bring sauce to a simmer and arrange meatballs in a single layer.
Cover and simmer until meatballs are cooked through, about 15 to 20 minutes.
Cook spaghetti in large pot of boiling salted water until just tender, but still firm to the bite. Drain well.
Add meatballs and sauce to spaghetti and toss until pasta is well coated.
Serve with grated Parmesan cheese.
YUMMY!!!
*

7 UP Pound Cake

7 UP Cake

***

1 cup butter, at room temperature

1/2 cup Crisco

5 eggs

1 tsp. vanilla

1 tsp. lemon extract

1/2 tsp. salt

3 cups sugar

3 cups flour

1 cup 7UP, from freshly opened can

*

Glaze:

1/2 cup butter, melted

1 cup powdered sugar

1/4 cup fresh lemon juice

*

Pre-heat oven 350* and grease 9x4" loaf pan.

Mix butter, Crisco, vanilla, lemon extract, salt and sugar until light and fluffy.

Add eggs one at a time. Blend in flour and 7 UP  mix until well combined.

Pour into prepared loaf pan and bake for 1 hour and 20 minutes. Or until

when toothpick inserted in center comes out clean.

Glaze:

Mix together butter, powdered sugar and lemon until smooth.

Pour glaze over warm cake.

Best Ever Banana Bread (Great to bring along for the Holidays)

Best Ever Banana Bread

***

1 1/4 cups sugar

1/2 cup butter, at room temperature

2 eggs

1 1/2 cups banana, very ripe and mashed

1/2 cup buttermilk

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 cup nuts, chopped

*

Heat oven 350* Grease bottoms of 2- 8x4" loaf pans.

Mix sugar, butter, eggs, buttermilk and vanilla. Beat until smooth.

Stir in flour, baking soda, salt and nuts. Just until moistened.

Pour into prepared pans and bake for 1 hour,

 or until toothpick inserted into center comes out clean.

*



Buffalo Chicken Dip (AWSOME)

Buffalo Chicken Dip

***

3 chicken breast, cut up and shredded

1/2 lemon

1 cups Franks Hot chicken wing sauce
1 cup Bobs Big boy blue cheese dressing

1 cup cheddar cheese, shredded

1 block cream cheese, at room temperature

*

Season chicken with salt, pepper and juice of 1/2 lemon.

Bake @350* for 20 minutes or so.

Spread cream cheese over bottom of 9x9" pan.

Mix together cut up chicken, wing sauce and blue cheese dressing.

Pour over cream cheese. Top with shredded cheese.

Bake @ 350* for 20 minutes or until cheese is melted and bubbly.

Serve with scoop tortilla chips.

*

Taste so good makes me want to jump up and slap your Mama!

Cranberry Orange Vodka ( great Christmas gift )

Cranberry Orange Vodka\

***

4 bags cranberry's

4 oranges, peels only

 2 cups sugar

2 vanilla beans, split

1 large bottle vodka

*

In large sauce pan heat cranberry's and sugar, just until cranberry begin to pop.

Remove from heat and cool completely.

Add vodka, orange peels, cranberry mixture and vanilla beans.

Store in airtight container for 7-10 days in cool dark place.

Strain and bottle.

*

Makes a great Christmas gift.

Neiman Marcus Bars

Neiman Marcus Bars

***

1 box yellow cake mix

3 eggs

1/2 cup butter, melted

1 cup nuts, chopped

8oz cream cheese, at room temperature

1 tsp. vanilla

1 box powdered sugar

1 bag semi sweet chocolate chips

*

First layer:

Mix together cake mix, 1 egg and butter. Press into 9x13" pan.

Next layer:

Sprinkle chocolate chips and nuts over first layer pressing into mixture.

Top layer:

Mix together cream cheese, 2 eggs, vanilla and powdered sugar.

Pour over top of mixture. Bake @ 300* for 1 hour and 15 minutes.

Cool, then put into refrigerator for at least 1 hour before cutting into bars.

*

Thanks, Martha Jane...

Sangria

Sangria

***

2 bottles red wine

1 16oz. can kerns  peach nectar

1 16oz. can squirt soda

1/2 cup sugar

2 oranges, sliced into 1/4" rings, halved

2 tangerines, sliced into 1/4" rings, halved

1 lemon, sliced into 1/4" rings

*

Mix wine, juice, soda and sugar along with fruit.

Let stand 1 hour to overnight.

Serve over ice.

*

I wonder...

 As I sit here putting up another recipe on my blog does anybody really read this???

If  you do I would really love to hear from you

@ bigdaddyscookingtonight@Gmail.com

Keep Big Daddy motivated. Tell me if your reading my blog...

Thanks to all of my loyal followers.

French Onion Soup ( SO Yummy!!! )

French Onion Soup

***

2 TBS. butter

5 red onions, halved and thinly sliced

2 tsp. fresh thyme, minced

or 1/2 tsp. dried thyme

1/2 tsp. salt

1/4 cup balsamic vinegar

1/4 cup dry sherry

6 cups chicken broth

1 1/2 cups beef broth

2 bay leaves

Fresh ground pepper, to taste

1 baguette, cut into 1/2" slices

8 oz. Swiss cheese, shredded (2 cups)

*

Melt butter in large stock pot over medium heat. Add onions, thyme and salt.

Cook stirring occasionally, until the onions are dark brown and sticky. About 30 minutes.

Stir in balsamic vinegar and scrape the brown crust from the pot. Add broths and bay leaves.

Bring to a simmer and cook for 20 minutes, season with salt and pepper to taste.

Discard bay leaves. Pre heat oven 450*

This soup requires oven safe bowls, because the cheese is browned directly on top of the soup.

Portion the soup between 8 soup bowls. Top each with 2 slices baguette.

Top with heaping 1/4 cup of shredded Swiss cheese .Bake until cheese has melted about 5 minutes.

Serve hot

*

Kahlua Cake (this recipe rocks!!!)

Kahlua Cake

***

1 package devils food cake mix

4 eggs

1 cup sour cream

1 cup Kahlua

3/4 cup vegetable oil

1 tsp. flour

1 package semi sweet chocolate chip

*

Pre heat oven 350*

Mix devils food cake with eggs, sour cream, Kahlua and vegetable oil.

Mix on high for 5 full minutes. Mix chocolate chips with flour and fold into batter.

Pour into well greased bunt pan.

Bake 55-60 minutes. Or until toothpick inserted in center comes out clean.

Cool 10 minutes before removing from pan.

*

Limoncello (Serve frozen)

Limoncello

***

8 lemons, must be untreated (organic)

4 cups vodka

2 cups sugar

4 cups water

*

Peel lemons, yellow part only. Put peels in a large container, add vodka.

Seal tightly and place in a cool dark place for 10 days. Stir every couple of days.

After 10 days, prepare syrup.

 In sauce pan add sugar and water, simmer for 5 minutes cool completely.

Strain lemon and vodka mixture. Add cooled syrup and mix well.

Bottle and let stand 2-3 days. Store in freezer.

Great over fresh fruit...



Crab Cakes ( I love these, check out comments)

Corn Crab Crab Cakes

***

1 lb. lump crab meat

1 cup fresh corn

1/2 cup red onion, diced

1/2 cup celery, diced

1/2 cup red pepper, diced

1 cup mayonnaise

1 ts. dried mustard

1/2 tsp. cayenne pepper

salt and pepper to taste

 1 egg, slightly beaten

2 1/2 cups saltines, finely crushed

*

Combine crab, corn, onions, red pepper and celery.

Add mayonnaise, dried mustard,Cayenne,

 egg and 1/2 cup saltines along with salt and pepper.

Form into patty's, coating with remaining saltines.

Heat 1 TBS. butter and 1 TBS. EVOO.

Cook crab cakes 3 minutes each side or until golden brown and crunchy.

*



Gingersnaps

Gingersnaps

***

1 1/2 cups butter, softened

2 cups sugar

1/2 cup molasses

2 eggs

4 cups flour

4 tsp. baking soda

3 tsp. cinnamon

3 tsp. ginger

2 tsp. pumpkin pie spice

1 tsp. salt

*

Pre heat oven 350* 

Whisk together dry ingredients and set aside. Combine butter and sugar.

Add eggs and molasses, mix well. Mix in dry ingredients.

 Combine until thoroughly incorporated. Roll into 1" balls and roll in sugar.

Place balls 2" apart on baking sheets for 12- 15 minutes.

*

Lemon Cake

Lemon Cake

***

1 box yellow cake mix

1 small package lemon jello

3 eggs

3/4 cup vegetable oil

1 cup water

1 tsp. lemon extract

*

Mix all ingredients an high for 5 full minutes.

Pre heat oven 350*

Grease bunt pan. Bake cake 35-45 minutes or until toothpick poked into center comes out clean.

Glaze

*

1 1/2 cups powdered sugar

juice of 1 lemon

1/2 cup butter, melted

*

Mix well until combined.

 Poke holes into cake and pour glaze over warm cake.

*
A special thanks to Mary C.

Grilled Halibut with Cilantro Cream Sauce

Grilled Halibut with Cilantro Cream Sauce

***

6 pieces halibut, about 1" thick

1 TBS. EVOO

1/2 tsp. garlic salt

1 tsp. Cajun seasonings

juice of 1 orange

Marinade fish about 10 minutes, heat BBQ for 10 minutes on high.

Grill fish 4 minutes each side, or until cooked through.

*

Cilantro Cream Sauce

*

1 bunch cilantro, stems removed

1/4 cup sour cream

Juice of 2 limes

1/4 tsp. garlic salt

fresh cracked pepper

*

Place all ingredients in food processor, process until smooth and creamy.

Top fish with sauce and enjoy

*

Chocolate Oatmeal Cookies with Pecans and Dried Cherries

Chocolate Oatmeal Cookies with Pecans and Dried Cherries  

***
2 ½ cups of flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups rolled oats
2 cups pecans – toasted and chopped
2 cups dried cherries chopped
8 ounces bittersweet chocolate - chopped
3 sticks butter (room temperature)
3 cups dark brown sugar
2 eggs (room temperature)
2 teaspoons vanilla

*
Beat butter and sugar for 3 to 5 minutes until fluffy. Add eggs, vanilla and mix until combined about 3 minutes.

Sift flour, baking powder, baking soda and salt, mix until combined. Add Oats, pecans, cherries and chocolate until combined do not over mix.

Preheat oven to 350 degrees. Make 2” balls and flatten to 1” bake 12 minutes then switch cookie sheets from top to bottom racks in the oven and bake  for 10 additional minutes or until golden brown.

*

Spinach Stuffed Mushrooms

***

Preheat oven to 400 degrees

2 packages white mushrooms (stems removed)
1 package frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup mayonnaise
1 cup grated Swiss cheese
3 green onions chopped
1 can water chestnuts, drained and chopped
½ cup Panko bread crumbs (you will need some additional for the topping)
½ cup wine
***

Combine all ingredients except for wine. Stuff mixture into mushroom caps and dip each mushroom cap top into the Panko bread crumbs. Place on rimmed baking  sheet, add wine  and bake for 20 to 25 minutes.

Tomato Sauce for Pizza

Tomato Sauce for Pizza

***

1- 28oz. can tomato puree

1 large clove garlic, minced

1 tsp. oregano

1 tsp. dried  basil

1 bay leaf

salt and pepper to taste

*

Place all ingredients into a saucepan. Cover and bring to a boil.

Uncover, lowering heat and simmer, stirring occasionally. About 30 minutes.

*

Pizza Dough

Pizza Dough

***

1 cup warm water

1 packet active dry yeast

2 1/2 to 3 cups flour

2 TBS. olive oil

1/2 tsp. salt

*

Combine water, yeast and 1 1/2 cups flour in a large bowl, mix well.

Add oil, salt and remaining flour. Work until dough holds its shape.

Place on lightly floured surface, kneed dough until smooth and elastic.

If dough is sticky add a bit more flour.

Place dough in a lightly oiled bowl covered with plastic wrap.

Let dough rise until it has doubled in size, about 1 hour.

When dough has risen, divide into portions and roll into balls.

Cover and let rest 20 minutes. Lightly drizzle the dough with olive oil. 

Then form the dough into shape. The thinner the better.

As dough will rise when cooked

Pre heat oven 400*  for 30 minutes before baking pizzas.

Tip:

 Bake pizza crust 5-7 minutes before topping for a crispier crust.

Old Fashioned Apple Crisp

Old Fashioned Apple Crisp

***

5 lbs. apples, use any that are good for baking or combinations

2 TBS. lemon juice

zest of 1 lemon

1/2 cup sugar

2 tsp. cinnamon

1 tsp. nutmeg

*

1 1/2 cups flour

3/4 cup sugar

3/4 cup brown sugar

1/2 tsp. salt

1 cup oatmeal

1 cup butter, chilled and diced

*

Per heat oven 350*

Butter 9x13" baking dish. Peel apples and cut into wedges. Combine with zest, juice,

sugar and spices. Pour into baking dish.

Make topping. Combine flour, sugars, salt, oatmeal and butter in food processor.

Process until mixture is crumbly. Scatter over apples and bake 1 hour and 15 minutes,

or until top is golden brown and apples are bubbly.

*

Sauteed Polenta

Sauteed Polenta

***

3 1/2 cups water, divided

1 tsp. salt

1 1/4 cups cornmeal

1 cup jack cheese, shredded

1/4 cup basil, chopped

1/4 cup sun dried tomatoes, diced

1/4 cup butter

*

Combine 2 1/2 cups water and salt in small saucepan, bring to a boil.

Mix cornmeal with 1 cup water. Add to boiling water stirring constantly.

Reduce heat to low and cook for 3 minutes. Add butter, cheese,

 sun dried tomatoes and basil. Cook for 3 more minutes until mixture has thickened.

Butter a 8x8" pan add mixture and smooth, refrigerate for 1 hour or overnight.

Cut into 9 pieces, then each of the 9 pieces in half corner to corner.

Fry in lightly greased skillet over medium heat 4-5 minutes each side.

*

This recipe was created to go with the Mediterranean shrimp recipe

*

Warm Potato Salad with Mustard Vinaigrette

Warm Potato Salad with Mustard Vinaigrette

***

2 1/2 lbs. red potatoes

1/2 lb. bacon, cut into small pieces and cooked until golden brown and crisp

2 TBS. drippings reserved

1/4 cup red wine vinegar

2 TBS. Dijon mustard

1 tsp. honey

2 cloves garlic, chopped

salt and pepper

1/3 cup olive oil

2 TBS. basil, chopped

2 TBS. parsley, chopped

*

Put potatoes in a large saucepan, cover with cold water and season with 1 TBS. salt.

Bring to a boil and cook until tender when pierced with a knife.

Drain, let cool a few minutes and quarter.

While potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic,

salt and pepper. Slowly whisk in the olive oil, then stir in chopped basil and parsley.

Add warm potatoes and the bacon to vinaigrette and gently fold to combine.

Great served with steak.

*

Snickerdoodles Cookies

Snickerdoddles

***

3 3/4 cups flour

1/2 tsp. baking soda

1/2 tsp.cream of tartar

1/2 tsp. salt

1 cup butter, softened

2 cups sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

*

3 TBS sugar

1 tsp. cinnamon

*

Beat butter and sugar together until light and fluffy. Add eggs, milk and vanilla.

Mix together until combined. Add dry ingredients, mixing until well combined.

 Form dough into 1" balls. Roll in a mixture of cinnamon and sugar.

Place 2" apart on cookie sheet. Flatten slightly with the bottom of a drinking glass.

Bake @ 375 for about 8 minutes or until light golden brown. Makes about 60 cookies.

*

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

***

38 gingersnaps, finely crushed

1/4 cup pecans, finely chopped

1/4 cup butter, melted

3- 8 oz. blocks cream cheese, at room tempter

8 oz. marscipone cheese, softened

1- 15 oz. can caned pumpkin

1TBS. pumpkin pie spice

1 tsp. vanilla

4 eggs

*

Heat oven to 325*

Mix crumbs, nuts and butter; Press into bottom and 1" up sides of a 9" springform pan.

Beat cream cheese, marscpone and sugar until blended. Add pumpkin, spice and vanilla.

Mix well. Add eggs, 1 at a time, mixing after each just until blended.

Pour into crust and bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until center is almost set.

Loosen cake from rim of pan; cool before removing. Refrigerate 4 hours.

serve with whipped cream and a dusting of nutmeg.

*

Apple Cranberry Slaw

Apple Cranberry Slaw

***

1/2  head cabbage, thinly sliced

4 green onions, thinly sliced

1 green apple, peeled and thinly sliced

1/2 cup red wine vinegar

1/4 cup low fat sour cream

1 TBS. sugar

1 TBS. honey

1 TBS. honey mustard

1 tsp. salt

1/2 tsp. pepper

*

In a small bowl mix together vinegar, sour cream, sugar, honey, mustard, salt and pepper.

In a medium sized bowl add cabbage, green onion,and chopped apple.

Mix together, chill 1 hour or overnight

*



Dill Cheese Squares

Dill Cheese Squares

***

1lb. butter softened

1 tsp. Tabasco

1 tsp. onion powder

1 tsp. Beau Monde (Spice Islands)

2 TBS. dill weed

1 1/2 tsp. Worcestershire

dash cayenne

4 jars Old English Kraft Cheese

2- 3 loaves of cocktail bread, thinned sliced (located in the deli section)

*

Soften butter in mixer. Add Tabasco, onion powder, Beau Monde, dill weed, Worcestershire and cayenne. Mix well. Add Old English Kraft Cheese, mix well again.  Make bread square by trimming crusts. Spread 2 slices with cheese and top with 1 plain slice. Then cut into 2 pieces and frost all sides with cheese mixture.  Wet cookie sheets and cover with wax paper. Place finished squares on cookie sheets and freeze.

Once frozen you can store in Zip Lock baggies in the freezer.

Bake at 350* for 20 minutes or until lightly browned and crispy.

*

Kahlua

Kahlua

***

7 cups sugar

2 cups instant coffee

3 cups boiling water

7 cups vodka

1 vanilla bean, split

*

Mix sugar, instant coffee and boiling water. Stir until completely dissolved..

Let sit until completely cooled. Remove foam from top of mixture.

Stir in vodka and vanilla bean. Fill large bottle with mixture including vanilla bean.

Close tightly, age out of direct light for 8-10 weeks. Strain before putting into into bottles.

 Makes 3 quarts

Scalloped Potatoes (trust me, save this one)

Scalloped Potatoes

***

4 cups heavy cream

2 cloves garlic, slivered

1 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

3 to 4 lbs. potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 TBS. parsley. chopped

1/2 cup Parmesan cheese, shredded

*

Pre heat oven 350*

In sauce pan combine cream, garlic, thyme,salt and pepper. Bring to a boil.

Reduce to a simmer. Cook 15-20 minutes until sauce has reduced by 1/3.

Remove from heat and add parsley

Butter a 9 x 13" pan. Layer 1/2 the potatoes, onions and cheese. Pour 1/2

cream sauce over potatoes. Repeat layers ending with cheese.

 Bake 1 to 1 1/2 hours until potatoes are tender and golden brown.

* 



Pumpkin Cupcakes with Maple Frosting

Pumpkin Cupcakes with Maple frosting

***

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

2 eggs

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar, lightly packed

1/2 cup vegetable oil

maple frosting (recipe follows)

*

Preheat oven 350*

Brush or spray the top of 10 muffin tins with vegetable oil and line with paper liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a large bowl whisk together the eggs, pumpkin,sugar, brown sugar and vegetable oil.

Add flour mixture and stir until combined. Divide batter evenly among muffin tins.

Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool completely. Spread cupcakes with maple frosting.

*

Maple frosting

*

8 oz. cream cheese, at room temperature

4 TBS. butter, at room temperature

1/4 tsp. maple extract

1/2 tsp. vanilla extract

2 cups powdered sugar

*

With a electric mixer blend cream cheese and butter on low until smooth.

Stir in maple and vanilla extract. Slowly add powdered sugar and mix until smooth.

*

Almond Joy Bars

Almond Joy Bars

***

1 box cinnamon toast crunch cereal

4 TBS. butter, melted

2 cups shredded sweetened coconut

1 can sweetened condensed milk

1 1/2 cups toasted almonds, chopped

1 1/2 cups semi sweet chocolate chips

*

In food processor, process cereal until crumbs.

Add melted butter. Press crumb mixture into 9x13" pan.

Top with coconut, then sweetened condensed milk, toasted almonds,

finally with the chocolate chips. Bake 25 minutes. Cool completely before slicing.

Tom Kah Gai Soup (Thai Coconut Chicken Soup)

Thai Coconut Chicken Soup

***

1 onion, sliced thinly

4 cups coconut milk, unsweetened

4 cups chicken stock

6 Kaffir lime leaves

1/4 cup fresh ginger, peeled and sliced into thick pieces

3 TBS. lemon juice

2 TBS. fish sauce

2 tsp. sugar

1 TBS. chili paste

3 stocks lemongrass, first 4 inches thinly sliced

*

1/2 LB. skinless chicken breast, thinly sliced

2 cups mushrooms, sliced

1 large tomato, chopped

Garnish with cilantro, mint or basil

*

In large stock pot add onion, coconut milk, chicken stock, lime leaves, ginger,

 lemon juice, fish sauce, sugar, chili paste and lemongrass. 

Bring to a boil, simmer 15 minutes or until onions are soft and translucent.

Add chicken, mushrooms and chopped tomato cook 10-15 minutes until chicken is cooked through.

Taste to see if soup needs more lemon juice. If soup is to thick add more chicken stock.

Garnish with cilantro, mint or basil

*

This has been adapted from my dear friend Brigitte's recipe that she picked up

while living in Thailand. I have been lucky enough to cook this soup alongside her.

I have added some of her tweaks to the soup, as well as some of my own.



Mediterranean Shrimp

Mediterranean Shrimp

***

2 TBS butter

1 1/2 TBS EVOO

1 onion, chopped

2 TBS finely chopped garlic

5 small tomatoes, chopped

1/2 cup white wine

1/2 tsp finely chopped fresh oregano

6 fresh basil leaves torn into pieces

Salt & Pepper, to taste

2 pounds large shrimp, peeled and de-veined

1 cup feta cheese crumbled, about 5 ounces

*

Preheat broiler, in large skillet, melt butter with EVOO over medium heat. Add onion and saute until translucent, 7 -10 minutes. Add garlic, saute 1 minute. Stir in tomatoes, wine,oregano,basil, salt and pepper. Cook 5 minute. Add shrimp and cook until pink, about 3 to 4 minutes turning often. Top with feta, place under the broiler. Broil until cheese softens, about 2 minutes.

Feels like Fall... Pumpkin Pancakes

Pumpkin Pancakes

***

2 eggs

1 1/4 cups buttermilk

1/4 cup butter, melted

1/4 cup canned pumpkin

1/4 cup sugar

1 1/4 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. allspice

*

Combine ingredients, blend on medium until smooth.

Pour batter in 1/3 cup portions into hot pan coated with non-stick spray.

Cook until golden brown and delicious!!!

Mango Turkey Burgers

Mango Turkey Burgers 

***

1 lb ground turkey

4 green onions, chopped white and green

1 Granny Smith apple, peeled and shredded

1 jar Major Gray's mango chutney

1/4 cup cilantro

1/2 tsp salt

1/4 tsp pepper

*

Mix turkey, onion, shredded apple, chutney cilantro salt and pepper. Form into 6 paddies. Chill for 1 hour. Spray pan with cooking spray, cook over medium heat 5 minutes each side or until cooked through.

Light Lemon Cheesecake

Light Lemon Cheesecake    ***          Crust          1½  Cups of Granola         3     Tablespoons Brown Sugar         1     Teaspoon Lemon Zest           3     Tablespoons Butter         *          Combine granola, brown sugar, and lemon zest and process until fine. Add butter.                   Press into a 9 inch tart pan. Bake crust at 350 degrees for 10 minutes.                Filling         ¾    Cup Lemon Yogurt         1 ½ Cup Soft  Low Fat Cream Cheese         2     Teaspoons Corn Starch         1     Teaspoon Vanilla         3     Eggs         ½    Cup Sugar 2           Teaspoons Lemon Zest Whipping Cream *         Puree yogurt, cheese, cornstarch and vanilla. Add eggs, sugar and lemon zest.             Process until smooth. Pour into curst and bake until set. 30 to 40 minutes.         Cool on wire rack and then refrigerate until chilled, approximately 2 hours.         Top with whipped cream.

Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

 ***

Preheat oven at 425 degrees

1 package puff pastry (2 sheets) defrosted

4 cups thinly sliced yellow onions

3 large garlic cloves cut into thin slivers

½ teaspoon Salt

¼ teaspoon Pepper

3 tablespoons Olive Oil

3 tablespoons White Wine

2 tablespoons fresh Thyme (minced)

4 tablespoons grated Parmesan cheese

4 ounces garlic and herb Goat cheese

Tomato slices ¼ inch thick (approximately 5 Roma tomatoes)

3 tablespoons julienne Basil leaves

*

Cut 3 inch rounds from puffed pastry then refrigerate.

Heat Olive Oil, onions and garlic, saute 15 to 20 minutes stirring frequently. Add  salt and pepper, wine and Thyme. Cook together for an additional 10 to 15 minutes until onions are light brown.

Sprinkle Parmesan on each puff pastry round. Place onion and garlic mixture on each round. Crumble goat cheese on top of the onion garlic mixture. Place tomato in center of each tart sprinkling Basil, Salt and Pepper. 

Bake for 20 to 25 minutes serving hot or warm.

Anniversary Dinner

Anniversary Dinner

***

Artichoke Bisque with Parmesan Cheese Crisp

*

Corn Crab Cakes with Baby Greens

*

Butternut Squash Ravioli with Brown Butter Sage Sauce

*

Bourbon Chocolate Molten Cake with Bourbon Whipped Cream ad Raspberry Sauce

***

Artichoke Bisque

***

1 TBS butter

1 onion diced

2 shallots diced

1/3 cup White Wine

2 - 8 oz artichoke hearts, frozen

4 cups chicken stock

1 tsp dill, dried

1 tsp salt

2 Yukon Gold Potatoes, peeled and diced

1 cup spinach,chopped

1/4 cup whipping cream

*

In a stockpot saute onions and shallots in the butter for 10 minutes.  

Add wine, artichoke hearts, chicken stock, dill, salt and potatoes.

Cook for 30 minutes until veggies are very soft and tender . 

Add chopped spinach and cook for 5 more minutes.

Puree in batches and strain.

Return to stockpot heat thoroughly, add cream.

***
Bourbon Molten Chocolate Cakes
***

5 oz bittersweet chocolate, chopped
1/2 stick butter
1 TBS Bourbon
2 large eggs
2 egg yolks
1/4 cup sugar
1 tsp vanilla
1 1/2 tsp instant coffee
pinch of salt
1 TBS flour
*
Butter 4 3/4 cup ramekins.
In a small saucepan over low heat, melt chocolate and butter.
Remove from heat add Bourbon. Cool for 10 minutes
In a mixing bowl, mix eggs, sugar, vanilla, instant coffee and salt whisk on high for 5 minutes.
Sift flour over batter and pour cooled chocolate over batter. Fold mixture until thoroughly incorporated.
Fill ramekins almost full.
At this point you can refrigerate / bring to room temperature 30 minutes before baking.
Bake at 400* 15 minutes until tops are puffed and dry.
Serve with fresh whipped cream or vanilla ice cream.



 

Cheddar Biscuits

Cheddar Biscuits

***

2 1/2 cups Bisquick

4 TBS. butter, chilled

1 heaping cup cheddar cheese, shredded

3/4 cup whole milk

1/4 tsp. garlic powder

1/2 tsp. paprika

*

Brush top of hot biscuits

*

2 TBS. butter, melted

1/2 tsp. garlic powder

1/2 tsp. dried parsley

1/2 tsp. dried dill

pinch of salt

*

Per-heat oven 400*

Combine Bisquick with cold butter using a large fork. There should be small chunks.

Add cheddar, milk, garlic powder and paprika.

Mix until combined, do not over mix.

Using a ice-cream scoop drop 1/4 cup portions on to greased cookie sheet.

Bake 15-17 minutes until golden brown.

Brush top of hot biscuits with melted herb butter.

*

This is a knock off recipe of Red Lobsters Cheddar Bay Biscuits.

House Seasoning - this is a must for you to have on hand!

House Seasoning

***

1 cup Kosher salt

1/2 cup lemon pepper

1/4 cup garlic powder

1/4 cup onion power

1/4 cup salt free seasonings (Mrs. Dash)

Combine all of the ingredients an store in air-tight containers

This is GREAT on grilled meats and vegetables soups and sauces.

This is the recipe for Paula Deans House Seasoning for her restaurants. She it read it out one time on TV and I wrote it down!  This seasoning is great on EVERYTHING!

Cheese Bites...these are KILLER

Cheese Bites

***

1/2 LB. cheddar cheese, shredded

1/2 cup butter

1 cup flour

1/2 tsp. salt

1 tsp. paprika

1/4 tsp. cayenne pepper

*

Mix in food processor. Keep dough chilled. Roll into 1" balls. Freeze.

Can stuff with chopped pickled jalapenos or small green olives.

bake @ 350* for 7-10 minutes.

***

I usually double this recipe. My friends love the stuffed jalapeno ones.

They are great to have on hand in your freezer.

Mary's Greek Lemon Chicken

Mary's Greek Lemon Chicken

***

Bake @350* or Grill

Use whatever kind of chicken pieces you like, with bone and skin

2 cloves garlic, crushed

1 tsp. salt

1 tsp. pepper

1 TBS. dried oregano

1 TBS. Greek seasoning

2TBS. EVOO

juice of 2 lemons

*

Rub chicken with olive oil. Massage salt, pepper, oregano and Greek seasoning into chicken.

Place in large Ziploc bag. Squeeze lemon juice into bag and marinate for at least 2 hours or even better overnight.

Bake 350* for 40-45 minutes, until cook through.

Or you can grill over low heat for 35-40 minutes, until cooked through.

***

Katie's Roasted Potatoes
***
About 10 red potatoes, cut into 1-1 1/2" pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp.Greek seasoning
1 TBS. dried oregano
1/4 cup EVOO
1/2 cup chicken broth
2 TBS. butter, cut into small pieces
*
Toss potatoes on to cookie sheet. Add olive oil, salt, pepper, Greek seasoning, oregano and juice of  lemon.
Add chicken broth and dollops of butter. Bake @ 400* for 45 minutes. After, lower oven to 350*
add more broth and bake until potatoes are crispy.
***

Raspberry Bars

Give these a try they are super easy and are great to take on the go.

Let me know what you think. Scott

Raspberry Bars  

375*

1 1/2 cups flour

1tsp baking powder

1/2 tsp salt

3/4 cup nuts

1 1/2 cups quick cook oats

1 cup brown sugar

3/4 cup butter, softened

1 cup seedless raspberry jam

***

Grease a 9x13 inch pan. Preheat oven to 375*

Sift together flour, BP and salt into a large bowl. Add nuts, oats and brown sugar and mix.

Cut butter into the dry ingredients using a pastry cutter or a fork. Mix with hands until crumby.

Press 2/3 into bottom of pan. Spread jam carefully over crust. Sprinkle remaining crumbs on top.

Bake 30-35 minutes or until golden brown. Cool completely before cutting.