NONA'S PEACHY PUNCH

NONA'S PEACHY PUNCH

***

 Make the floating ice ring.

2 cup frozen peaches thawed

12 sprigs of thyme

Just a few very thinly sliced lemon rings

*

Arrange fruit on the bottom of a bunt pan

 in an attractive manner. Fill with water and freeze.

*

1 1/4 cups sugar

11/4 cups water

4 1/2 cups good quality rum

2 cups Cognac

1 1/2 cups fresh squeezed lemon juice

1 cup peach liquor

*

Add sugar and water to a small sauce pan.

 Bring to a boil. Cool completely.

In a large container add sugar syrup, rum,

 Cognac, lemon juice and peach liquor.

Chill for 2 hours or overnight.

Add 6 cups of water and float ice ring.

Serves 24

*

Or 12 of my friends...

 

SOFT BAKED PRETZELS um, hello!!!

SOFT BAKED PRETZELS

***

 1 tsp. yeast

1/4 cup honey

1 tsp. salt

3 cups flour

1 cup flour

1 cup warm water, 110*

3 TBS. baking soda

2 TBS. coarse salt or cinnamon sugar

*

Mix together yeast, honey, salt, flour and water.

Attach dough hook and kneed dough at low speed

 until smooth ball forms. 5-7 minutes.

Place dough in lightly oiled bowl, cover with plastic wrap.

Let rise until doubled 1- 1 1/2 hours.

Punch down and cover again. 30- 40 minutes.

Pre-heat oven to 450*

Pour 6 cups of water in a 12" skillet.

Add baking soda, cover and boil.

Line a cookie sheet with aluminium and cooking spray.

Divide dough into 12 pieces. Roll into 20" ropes.

Now form dough into an oval with 11/2" overlap.

Form into pretzel shape lightly moisten ends

 to make them stick. Place on cookie sheet.

Using a slotted spoon place pretzels into boiling water.

Top side down and boil 30 seconds. 3 or 4 at a time.

Using tongs carefully flip and boil 30 seconds more.

Remove pretzels and drain well. Place back on cookie sheet.

Sprinkle with salt or cinnamon sugar.

Bake 12-16 minutes or until pretzels are very well browned.

Rotating half way through baking. Cool on wire rack.

*

 Would go great with a cheddar beer sauce.
*



CHEDDAR BEER DIPPING SAUCE

CHEDDAR BEER DIPPING SAUCE

***

 

1 clove garlic, slightly crushed

1 cup beer

2 cups cheddar cheese

2 tsp. cornstarch

2 tsp. mustard

salt and pepper to taste

*

Rub bottom of sauce pan with garlic.

Add beer and garlic and bring to a boil.

Place cheese and cornstarch in a bowl and mix.

Sprinkle cheese into boiling beer. Let cheese sauce

come to a boil. Reduce heat and add in mustard and

salt and pepper to taste. Let simmer 3-5 minutes.

Remove garlic clove. Serve warm.

*



POMEGRANATE AND CORN BEAN SALSA super quick & beautiful color.

POMEGRANATE AND CORN BEAN SALSA

***

 

1 jar Trader Joe's corn and chili salsa

1 can black beans rinsed

1 package pomegranate seeds

1 bunch cilantro, chopped

*

Mix everything together.

Serve with tortilla chips or endive leafs.

*

Trader Joe's corn & chili salsa

is what gives this dip all its flavor.

*

GOAT CHEESE LEMON AND CHIVE TURNOVERS

 GOAT CHEESE LEMON AND CHIVE TURNOVERS

***

1/2 cup goat cheese, at room temp.

1/4 cup chives, thinly sliced

1/4 cup onion, minced

1 tsp. lemon zest

1/2 tsp. salt

1/4 tsp. pepper

1 sheet puffed pastrey

2 TBS. butter, melted

*

Per-heat oven 400*

In a medium bowl add goat cheese and mash with a fork.

Add chives, onions, lemon zest, salt and pepper.

Mix until combined.

Roll puffed pastrey into a 12x12" square.

Cut into 9 pieces. Place and equil amount of

filling into each square. Moisen edge of dough.

Folding dough over forming a triangle.

Crimp edge with a fork creating a seal.

Brush tops with melted butter

Arange on cookie sheet and bake 15-18 minutes.

Or until golden brown and puffed.
*

CRAB AND SCALLION STUFFED SHRIMP

CRAB AND SCALLION STUFFED SHRIMP

***

3 1/2 TBS. butter

1/3 cup scallions, minced

1/2 tsp. Worcestershire

2 drops sriracha

1/3 cup mayonnaise

2 TBS. parsley, chopped

2 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp Dijon mustard

Pinch of salt and a few grinds of pepper

1/2 lb. crab

1 1/2 cups fine bread crumbs

20 jumbo shrimp, butterflied

*

Pre-heat oven 400*

Making the stuffing. Melt 2 TBS. butter in a medium frying pan.

Add scallions and a pinch of salt. Cook 3-4 minutes.

Add Worcestershire and sriracha and let cool.

In a medium bowl combine mayo, 1 TBS. parsley,

 lemon juice, zest, mustard and a

 pinch of salt and a few grinds of pepper.

Add onions and crab, mix gently. Set aside.

Making the bread crumbs. In a 10" skillet melt 11/2 TBS. butter.

Add bread crumbs and cook until golden brown.

About 4 minutes. Add parsley and 1/4 tsp. salt and set aside.

Stuffing the shrimp. Line cookie sheet with

 parchment paper and rub with a little butter.
 Place shrimp on cookie sheet.

Using a spoon or your hands mound a heaping TBS.

of crab mixture onto each shrimp.

Sprinkle and pat bread crumbs over crab mixture.

(this will be messy)

Then flip tail of shrimp over crab.

Bake 12-14 minutes, until golden brown and cooked through.

*

This can be prepped in advance. Just keep

shrimp, crab mixture and bread crumbs

 separate until ready to bake.

*



CHICKEN LETTUCE WRAPS fresh and delicious!!!

CHICKEN LETTUCE WRAPS

***

 

2 cups chicken, cooked and cut into 1/4" pieces

1 TBS. olive oil

1 can water chestnuts, chopped

1 clove garlic, minced

2 green onions, thinly sliced

2 TBS. soy sauce

2 TBS. brown sugar

1 TBS. rice vinegar

*

In a small bowl combine soy sauce,

brown sugar and rice vinegar. Using a

large frying pan or wok heat to super high heat.

Add a splash of olive oil, chicken and sauce.

Saute for about 2 or 3 minutes.

Add water chestnuts, garlic and green onions.

Cook for 1 to 2 minutes longer.

Serve with lettuce and herbs on the side

Such as butter leaf lettuce, red leaf or romaine.

Also cilantro, mint and basil.

Roll and dip!

*

SPECIAL DIPPING SAUCE

***

1/4 cup sugar

1/2 water

2 TBS. soy sauce

2 TBS. rice vinegar

1 TBS. lemon juice

1tsp. chili sauce

1 tsp. ginger, finley minced

1 green onion, minced

*

Mix in a jar and chill in fridge.

*

 



RICOTTA ANS SAGE FRIED MEATBALLS

RICOTTA AND SAGE FRIED MEATBALLS

*

1/3 cup whole milk ricotta cheese

2 TBS. vegetable oil, plus oil for frying

3 clove garlic, minced

2 tsp. fennel seeds, toasted and lightly crushed

1 1/4 tsp dried sage

1 tsp. crushed red

1 tsp salt

1/ lb ground pork

24 fresh sage leaves

3/4 cup flour

1egg, beaten

2 cups panco bread crumbs

 marinara sauce, to dip (optional)

*

Stir ricotta, oil, garlic, fennel, dried sage,

red pepper and salt until smooth.

Add pork, gently fold in until just combined.

Roll into 1" balls. Press a sage leaf on to each one.

In 3 separate bowls add flour, egg and panco.

Dip meatballs into flour then egg and roll into panko.

 Set aside on cookie sheet. In a large frying pan

pour oil 2" deep. Using a thermometer heat oil to 350*

Working in batches fry meatballs turning often about 2 minutes.

Or until golden brown. Place on wire rack.

At this point you can freeze meatballs.

Or, Pre-heat oven 300* and cook meatballs for

15-18 minutes. Serve along side warmed marinara sauce.

* 

 

CHICKEN MEATBALLS IN MARINARA SAUCE

CHICKEN MEATBALLS IN MARINARA SAUCE

***

1 lb. ground chicken

1 lb. chicken sausage, cassings removed

1 cup fresh bread crumbs

1/3 cup milk

1/3 cup Romano cheese, finely grated

1/3 cup Parmesan cheese, finely grated

2 eggs, slightly beaten
1/2 onion, grated on large hole grater
2 TBS. Worcestershire
2 TBS. BBQ sauce
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 cup parsley, chopped
*
Pre-heat oven 400*
Combine all ingredients. Roll into 1" balls.
Keeping hands slightly wet makes for smoother meatballs.
Place on well greased baking sheet. Bake 10 minutes.
Turn and bake 10 minutes more. Meanwhile,
Make the marinara sauce
*
3 TBS. oilve oil
1 can tomato paste
1 TBS.italian seasoning
2 tsp.oregano
1/2 tsp. salt
1/2 tsp. crushed red pepper
6 cloves of garlic, minced
2-28oz cans whole peeled tomatoes
1 TBS. honey
*
Heat oil in a large stock pot. Add tomato paste,
Italian seasoning, oregano, salt and red pepper.
Cook for 3 minutes. Add garlic and continue
 to cook for 2 minutes. Add tomatoes crushing them
 fairly well with your hands as you take them from the can.
Bring to a boil. Reduce heat, add meatballs.
Cook gently for about 30 minutes.
*
If you are freezing meatballs. Once you add them to the sauce,
go ahead and pour them into a 9x13 non reactive pan and freeze.
Baking them @ 350* covered for 1 hour.
*




 

SWEET & SOUR MEATBALLS

SWEET & SOUR MEATBALLS

***

 

Meatballs:

4 slices white bread

1/2 cup whole milk

2 egg yolks

1/2 lb. ground pork

2 lb.  ground beef, 85%

1/2 cup parsley, finely chopped

2 cloves garlic, minced

1 tsp. salt

2 tsp. pepper

1 TBS. lemon zest

*

Sweet & Sour Sauce:

1 TBS. olive oil

1 medium onion, finely diced

1-28oz. can tomato sauce

2 1/2 cups apricot jam

1/4 cup brown sugar

3 TBS. Worcestershire

2 TBS. Dijon mustard

1/4 tsp. red pepper

2 TBS red wine vinegar

*

Pre-heat over 400*

In a large bowl, mash bread and milk with

 a fork until smooth. Add pork, beef , parsley,

garlic, S&P and lemon zest. Mix until well combined.

Roll into 1" balls and place on cookie sheet.

Bake meatballs 15 minutes. Rotating cookie sheets

 1/2 way through. Meanwhile, for the sauce.

 In a large stock pot heat oil and cook onions until soft.

Add remaining ingredients and bring to a boil.

Reduce heat and simmer until thickened about 15 minutes.

Add cooked meatballs and simmer 10-15 minutes.

*

Meatballs and sauce can be made in advance and frozen.

Works best if kept separate. Heat sauce then add frozen meatballs.

*

 



BROWN SUGAR BOURBON ICE CREAM

BROWN SUGAR BOURBON ICE CREAM

***

 

1 cup whole milk

3/4 cup heavy whipping cream

1/2 cup brown sugar, packed

6 egg yolks

2 TBS. sugar

1/4 tsp. salt

2 TBS. bourbon

1/2 tsp. vanilla

*

Stir milk, cream and brown sugar in a medium sauce pan over

medium high heat until it comes to a rolling boil.

 Meanwhile, whisk yolks, sugar and salt until pale yellow.

Add small amount of hot cream mixture to the yolks and mix well.

 Add a little more of the hot cream to the yolks and mix well.

 Now add rest of cream mixture and mix well.

Return to pan, cooking over low heat until custard

coats the back of a wooden spoon. Strain the custard into

a glass bowl stirring occasionally until cooled.

Add bourbon and vanilla. Chill for several hours or

even overnight. Process in ice cream maker for

30 minutes. Freeze overnight for firm ice cream.

YUM!!!

*



SALTED CARMEL SAUCE I drizzle this sh*t on everything!

SALTED CARMEL SAUCE

***

 

4 TBS. butter

1 cup brown sugar

1/2 cup cream

1/2 tsp. salt

1 TBS. vanilla

*

Mix butter, brown sugar, cream and salt in

a sauce pan. Over medium heat, whisk

carmel sauce for 7 to 10 minutes.

Until thick and smooth. Remove from heat

add vanilla. Pour sauce into jar and store in fridge.

*

SPICY QUESO DIP just give me a spoon!

SPICY QUESO DIP

***

1 Lb. cheese, cut into small cubes

(cheddar, jack, velvita whatever cheese you like)

2- 4oz.cans green chili's

3/4 cup cream

1/2 tsp. cayenne pepper

1/2 jalapeno, seeded & minced

1/2 cup salsa

few dashes of Tabasco

*

Combine all ingredients in a medium sauce pan,

over low heat. Stir until smooth and creamy.

Serve warm with tortilla chips or crispy vegetables.

Or both...

*

BUFFALO CHICKEN POPPERS.......... oh yeah, come to Poppa

BUFFALO CHICKEN POPPERS

***

3 cups chicken, shredded

1/3 cup buffalo wing sauce (Franks)

2 TBS. lemon juice

4 oz. cream cheese, room temperature

1 3/4 cups cheddar cheese, shredded

1/4 cup green onion, minced

1 cup flour

2 eggs, lightly beaten

3 cups corn flakes, crushed

*

Pre-heat oven 350*

Spay cookie sheet with cooking spray.

In a large bowl combine chicken, wing sauce,

lemon juice, cream cheese, cheddar and green onions.

In 3 shallow dishes. One with flour, second with eggs

and the third with corn flake crumbs.

Roll chicken mixture into 1" balls.

First roll the balls in the flour, then the eggs and then in corn flakes.

Place on cookie sheet 1" apart. Bake 20- 25 minutes.

Serve warm.

Can be served with blue cheese dressing on side.

*

These freeze beautifully.

 

ITALIAN CHOPPED SALAD your going to love it!

ITALIAN CHOPPED SALAD

***

Sweet Italian dressing

*

1/2 cup red wine vinegar

2 TBS. honey

1 tsp. dried Italian herbs

2 cloves garlic, smashed and minced

salt & pepper to taste

1/2 cup olive oil

*

Salad

*

1 LB.bacon, cooked until crisp then crumbled

2cups Ditalini pasta, cooked al dente, cooled

(think macaroni salad)

1 cup gorgonzola, crumbled

2 hearts of romaine, chopped

1/4 head red cabbage, chopped

1/4 head iceberg lettuce, chopped

1/2 small red onion, thinly sliced soaked in ice water, drained

*

Salad dressing:

Place all ingredients except olive oil in food processor.

Add olive oil while blending ingredients.

Taste and adjust seasoning.

*

In a large bowl start with lettuces.

Then place all other ingredients in neat mounds.

 Toss with dressing table side.

*



BEER BATTERED ARTICHOKES Santa Vaca! (Holy Cow)

BEER BATTERED ARTICHOKES

w/ remolade sauce

***

2 cups caned artichokes, cut into 1/4" pieces

drained well
1/4 cup flour
2 cups vegetable oil

*

Beer Batter

*

2 cups flour

2 cups beer

pinch of salt

zest of 1 lemon

*

Remolade Sauce

*

1 cup mayonnaise

1/4 cup ketchup

3 TBS. mustard

1 tsp. old bay seasoning

1/4 cup chopped pickles

*
Make Remolade sauce, and chill.
Combine ingredients for beer batter.
Should be the consistency of thick paint.
Sprinkle flour over artichokes. Shake off excess.

Heat oil in large frying pan. Get oil HOT HOT HOT
Test oil with a small drop of batter.
When it bubbles and immediately floats to the surface the oil is ready 

Dip artichokes into batter shake off any excess and fry.
I use chop sticks. Fry 30-40 seconds.
 Or until floats and turns light golden brown.
Drain on paper towels and serve immediately with remolade sauce.
*



SALSA VERDE I Put this stuff on everything for a burst of freshness.

SALSA VERDE

***

Adds a depth of flavor to any dish.

Meat * Sea food * Vegetables * Pasta

*

1/2 to 3/4 cup fresh mint, roughly chopped

1/2 cup Basil, roughly chopped

1 1/2 cups parsley, chopped

1 large TBS. capers with juice

1 large TBS. Dijon mustard

2 small cornashans, chopped or 1 TBS. dill pickle, chopped

2 cloves garlic, chopped

3-4 anchovies, roughly chopped

1/2 to 3/4 cup olive oil

1 TBS. red wine vinegar

1/2 tsp. pepper

*

Whiz in food processor.

 These measurements are not exact. Just a guide line.

Use what you have and ENJOY!

Will last 1 week in the refrigerator covered.

*



2012 OC Fair

***

Lets just cut to the chase.

*

My Big Daddy's Deluxe Chex mix was the clear winner .

With a Second place ribbon.

Also, my Tu Tu-La La's Super Crispy Sugar Cookies

with an Honorable mention

***

Unfortunately,

 my light Lemon Cheese Cake and my Zucchini Bread

 did not take home a ribbon this year.

 Going back to really check out the competition.

Next year Big Daddy's going to make a sweep.

Thanks for all the support.

*

Winner Winner... Chicken Dinner!!!

ORANGE COUNTY FAIR

2012

***

Well, Big Daddy has entered the

Orange County Fair

*

I will have 4 items entered

*

Big Daddy's Deluxe Chex Mix

November 23, 2010

(Big Daddy's Super Snack Mix)

@ OCF

*

Zucchini Bread

July 19, 2011

*

Light Lemon Cheese Cake

September 30, 2010

*

Tu Tu La-La's Super Crispy Sugar Cookies

February 26, 2012

(Tu Tu La La's Macadamia Shortbread Cookie)

@ OCF

***

I think all of these recipes are winners.

Give them a try

 and lets see how they do in the competition.

Friday July 13th the OC Fair

 Opens!!!



SUMMER APPETIZER PARTY

SUMMER APPETIZER PARTY

***

Hosting my cooking club this Monday.

Here's what I'm going to make...

Recipes to follow

TOASTED CHABATTA GOAT CHEESE and FIGS

TOASTED CHABATTA  GOAT CHEESE

 and FIGS

***

1 loaf chabatta bread

1/2 cup goat cheese, at room temperature

10-12 dried figs, sliced thinly

1/4 cup honey

fresh cracked pepper

*

Slice bread in half, opening up loaf.

Place crust side down on baking sheet.

Broil until toasted and brown.

Cut toasted bread into small portions.

Top with goat cheese and sliced figs.

Warm honey slightly (15 seconds) in microwave.

Pour over tops of toast. Sprinkle with fresh ground pepper.

Serve immediately

*

MUSHROOM CANAPES (toasted tastiness)

MUSHROOM CANAPES

***

1 cup mayonnaise

1/2 cup Parmesan cheese, grated

1 cup sauteed mushrooms, diced into small pieces

1-2.8oz. can french-fried onions

party rye or pumpernickel

*

Stir together first 4 ingredients.

Remove crust from bread and toast lightly.

Spread mushroom mixture on toasted bread and

 carefully cut into triangles. 2 to 4 depending on size of bread.

Place on baking sheet and broil until top is melted and bubbly.

Serve immediately.

*

GRILLED ARTICHOKES with LEMON DILL DIPPING SAUCE

GRILLED ARTICHOKES

 with LEMON DILL DIPPING SAUCE

***

4 large artichokes

1/4 cup olive oil

1/4 cup herb seasoning

1 TBS. dried dill

1 lemon

*

Trim stems of artichokes. And leaves if desired.

Place in a large pot and cover with cold water.

Add olive oil, herb seasoning and dill. Cut lemon in half.

Squeeze into pot. Throw in the rind as well.

Cover and bring to a boil. Cook artichokes 30-40 minutes.

Or until when the bottom is poked with a fork it goes in easily.

Place bottom side up, cool slightly. Or up to 2 days in refrigerator.

Cut cooled artichokes in half. Remove choke.

Drizzle lightly with olive oil and place cut side down on hot grill.

Cook 10 minutes then flip and cook 5 minutes longer.

 Or until artichoke leaves are slightly charred.

Serve with Lemon Dill dipping sauce.

*

Lemon dill dipping sauce.

1/2 cup mayonnaise

1/4 cup fresh squeezed lemon juice

 1 TBS. dried dill

Mix all ingredients together.

Serve immediately or keep in refrigerator up to 1 week.

*



GRILLED HERB SHRIMP with MANGO SALSA

GRILLED HERB SHRIMP

with MANGO SALSA

***

3 cloves garlic, minced

1 cup onion, minced

1/4 cup basil, finely chopped

1/4 cup parsley, finely chopped

1 tsp. dry mustard

2tsp. Dijon mustard

1 1/2 tsp salt

1/4tsp.pepper

1/4 cup olive oil

juice of 1 lemon

2 LB. shrimp, cleaned with tails left on

*

Mix marinade, add shrimp. 1 hour @ room temperature

or up to 2 days in refrigerator. Grill shrimp 2-3 minutes per side.

*

Mango salsa

2 TBS. olive oil

1 1/2 cups onions, finely chopped

2 tsp. fresh ginger, finely minced

2 ripe mango's, cut into 1/4" pieces

1/3 cup orange juice

2 tsp. brown sugar

1 tsp. salt

1/2 tsp pepper

1 jalapeno, finely minced

2 tsp. fresh mint finely chopped

*

Saute onions and ginger in olive oil over medium low heat

for about 10 minutes. Add mango and reduce heat to low

 and cook 10 minutes. Add brown sugar, orange juice, jalapeno

and salt & pepper. Cook 10 minutes longer. Remove from heat and add mint.

Serve warm or cooled.

* 



OPEN FACED GRILLED FILLET SANDWICHES with MAYTAG BLUE CHEESE SAUCE

OPEN FACED GRILLED FILLET SANDWICHES

with

MAYTAG BLUE CHEESE SAUCE

***

1 loaf crusty bread, cut into 1/4" slices

1 LB. fillet steaks

1 bunch arugula

2 TBS. olive oil, divided

1 package grape tomatoes

salt & pepper

Maytag Blue Cheese Sauce

*

1/4 LB. Maytag blue cheese

2/3 cup sour cream

1/3 cup mayonnaise

2 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. pepper

*

Preheat grill on high for 10 minutes.

Preheat oven to 400*
For blue cheese sauce.
 Mix together blue cheese, sour cream ,mayonnaise,
 Worcestershire sauce, salt & pepper until smooth and creamy.

On a cookie sheet place tomatoes. Top with 1 TBS. olive oil and S&P.

Bake for 20-25 minutes, or until tomatoes just start to burst.

Season fillets with remaining oil, salt and pepper, generously.

Grill to about medium rare.Or to your liking.

Allow to rest, then thinly slice the beef.

Toast bread rounds until light golden brown.

Now assemble...

Slather toast with blue cheese sauce. Placea few leaves

of arugula on toast. Top with sliced beef and roasted tomato.

Sprinkle with salt and pepper.

*

CHILLED STRAWBERRY SOUP

CHILLED STRAWBERRY SOUP

*

1 cup apple juice

1 cup water, divided

2/3 cup sugar

1/2 tsp. cinnamon

1/8 tsp. cloves

2 cups strawberry's

2-8oz. cartons strawberry yogurt

2 drops red food coloring

*

In a sauce pan combine apple juice,

3/4 cup of water, sugar, cinnamon and cloves.

Bring to a boil over medium heat. Cool.

Place strawberry's and remaining 1/4 cup water

in a food processor.Process until smooth.

Pour into large bowl. Add apple juice mixture,

yogurt and food coloring. Mix well. Cover and chill.

Garnish with additional strawberry's.

*

Im serving these in shot glasses as part of my dessert.

LUSCIOUS LEMON BARS

LUSCIOUS LEMON BARS

***

Crust

*

1 cup butter, at room temperature

1/2 cup sugar

2 cups flour

1/4 tsp. salt

For the Filling

*

6 eggs

3 cups sugar

2 TBS. grated lemon zest

1 cup freshly squeezed lemon juice

1 cup flour

powdered sugar for dusting

*

Preheat oven 350*

For the crust, cream butter and sugar

until light and fluffy. Combine flour and salt.

Add to butter mixture. Mix until just combined.

Dump dough into a 9x13" pan.

Flatted dough with floured hands

 building up a 1/2" edge on all sides.

Chill 10-15 minutes. Bake the crust for 15-20 minutes

 until very lightly browned. Let cool on wire rack.

Leaving oven on.

For filling, whisk together the egg, sugar, lemon zest,

lemon juice and flour. Pour into crust and bake

30-35 minutes until the filling is set.

Let cool at room temperature.

Cut into triangles and dust with powdered sugar.

*

BREAKFAST BAKED POTATO SKINS

BREAKFAST BAKED POTATO SKINS

***

8 potatoes

3 TBS. olive oil, divided

1TBS. salt

1tsp. pepper

1 tsp. paprika

8 slices bacon, cooked until crisp and crumbled

3 green onions, sliced thinly

1 cup cheddar cheese, shredded

5 eggs

1 TBS. butter

salt and pepper

1 cup sour cream

*

Pre-heat oven 400*

Scrub potatoes and dry completely.

In a small bowl combine

2 TBS. oil, salt, pepper and paprika.

Rub a small amount on each potato.

Placing them in the center of pre-heated oven.

Bake 1 hour. Cool. Slice potatoes in half.

Scoop out pulp, leaving 1/4" on skins.

Brush skins with remaining oil

and season with salt and pepper.

Bake @ 400* for 20 minutes.

Scramble eggs in 1 TBS. butter and

season with salt and pepper.

Top skins with scrambled eggs, bacon,

cheese and green onions. Pop back into 400*

oven and cook until cheese has melted

and skins have heated through.

Serve sour cream on the side.

*

Potatoes can be made the day in advance.

Topped then baked when ready to serve.

*

SUPER MOIST HONEY CORNBREAD (spread with a little honey butter goodness)

SUPER MOIST HONEY CORNBREAD

***

1 cup flour

1 cup yellow cornmeal

1TBS. baking powder

1/2 tsp. salt

1 cup cream

1/4 cup oil

1/2 cup honey

2 eggs, slightly beaten

*

Pre-heat oven 400*

8x8" pan well greesed.

Mix dry ingredients. Add cream, oil, honey and eggs.

Mix until just combined. Pour into prepaired pan.

Bake for 20-25 minutes. Or until toothpick inserted

into center comes out clean.

*

HONEY BUTTER

***

1/2 cup butter, at room temputure

1/4 cup honey

pinch of salt

*

Mix until combined.

Store leftovers in small container

in the refrigerator.

*

24 HOUR SALAD (this old school recipe taste so good I thought I should bring it back)

24 HOUR SALAD

***

4 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup broccoli florets, cut into 1/2" pieces

1 cup carrots, peeled and cut into slim coins

1 cup frozen peas

2 hard boiled eggs, sliced

6 slices bacon, cooked crisp and crumbled

3/4 cup cheddar cheese, shredded

2 green onions, sliced

3/4 cup mayonnaise

1 TBS. lemon juice

1/2 tsp. dried dill

salt & pepper

*

In a 9x13" casserole dish, place spinach across

bottom in an even layer. Sprinkle with salt & pepper.

Layer mushrooms, broccoli, peas atop.Then carrots.

Arrange egg slices and bacon over vegetables.

Top with 1/2 cup of cheese and green onions.

For dressing combine mayonnaise, lemon juice and dill.

Spread dressing over top of salad.sealing to edge of the dish.

Sprinkle with remaining cheese and additional green onion.

Cover and let chill 2-24 hours.

*

When I have guest that are vegetarian,

I serve bacon and egg on the side.

YUMMY!!!

*
    Thanks Laurie.

UNION SQUARE BAR NUTS (WARNING!!! don't make these..one taste and you will be hooked)

UNION SQUARE BAR NUTS

*

4 cups deluxe mixed nuts, salted

1/4 cup butter, melted

1/4 cup brown sugar

3 TBS.  fresh rosemary

1/2 tsp. Cayenne

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pre-heat oven 350*

Place nuts on a cookie sheet. Top with melted butter,

brown sugar, rosemary and cayenne.

Mix together and spread evenly over cookie sheet.

Bake 15 minutes. Give em a toss and bake 10 minutes more.

Serve warm.

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AWESOME EASY SALSA (made in 5 minutes or less)

AWESOME EASY SALSA

***

1-28 oz. can whole tomatoes, juice and all

2 cans Rotell (mexican style tomatoes with chili's)

1/4 cup onion, chopped

1 clove garlic, minced
1 or 2 jalapenos, seeded and minced

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. sugar

2 TBS. lime juice

3/4 to 1 1/2 cups cilantro, chopped

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Put everything into food processor.

Mixed until combined. Puree longer for smoother salsa.

Makes about 4 cups of deliciousness.

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CALIFORNIA GREEK SALAD (fresh and delicious)

CALIFORNIA GREEK SALAD

***

1 firm but ripe avocado, cut into 1/2" pieces

6 Persian or 2 English cucumbers, peeled and diced into 1/4" pieces

1 cup cherry tomatoes, cut in half

1/4 cup red onion , minced

1/4 cup fresh parsley, chopped

1/2 cup feta cheese, diced into 1/4" pieces

Juice of 1 lemon

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 tsp. dried oregano

1 tsp. Greek Seasoning (all major grocery stores carry this)

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Mix all ingredients. Taste, add a pinch of salt if needed.

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TEQUILA CHICKEN CHILI

TEQUILA CHICKEN CHILI

***

Marinade

*

1/2 cup tequila

1/4 cup lime juice

1 tsp. salt

1 tsp. cumin

1 tsp. cayenne

1/2 tsp. smoked paprika

2 TBS. olive oil

4 boneless skinless chicken breast

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Chili

*

2 onions, chopped

2 TBS. garlic, minced

2 TBS. flour

1/4 tsp. ground cloves

1/2 or 1 tsp. cayenne (hot or not)

1 TBS. oregano

1-32 oz. can whole roasted mild Ortega chili's, chopped

4-16 oz. cans white kidney beans

8 cups chicken stock

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For marinade, mix all ingredients in a large zip lock bag.

Add chicken. Marinade for 1-4 hours.

Remove chicken and discard marinade.

Grill chicken until just cooked through. Cut into 1/2" pieces.

Add all remaining ingredients along with chicken
to a large stock pot and cook for 1 to 1 1/2 hours.

Using a potato masher lightly crush a few of the beans to thicken chili.

Taste to see if it need a little more salt.

*

Top with  some crumbled tortilla chips, jack cheese

 and avocado slices.

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YUM CRUMB TOPPER (Shake some yum on top of all your baked desserts)

YUM CRUMB TOPPER

***

1cup flour

1cup butter, chilled and diced

1 cup brown sugar

1/2 cup sugar

1 tsp. cinnamon

1 tsp. vanilla

pinch of salt

1 1/2 cups slivered almonds

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Mix all ingredients except the almonds in the food processor.

until combined but with some chunks left. Add almonds.

Top your favorite coffee cake or muffins.

Makes a great topping for a fruit crumble.

Store in freezer. So you always have some on hand.

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APPLE CAKE (this cake is a winner!!!)

APPLE CAKE

***

3 cups flour

1 cup sugar

1/2 cup brown sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda
1 tsp. vanilla

11/4 cups vegetable oil

3 eggs

4 cups apples, peeled and cut into 1/4" pieces

1 cup nuts, chopped or 1 cup Yum crumb topper (recipe to follow)

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Pre-heat oven 350*

Lightly butter 9x13" pan.

Add all dry ingredients, mix. Add oil, eggs and vanilla.

Mix until combined. Fold in apples and nuts if using them.

Pour into prepared pan. Top with Yum crumb topper if using.

Bake 55-65 minutes or until when poked with a toothpick

comes out clean.

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TU TU- LA LA'S SUPER CRISPY SUGAR COOKIES

TU TU -LA LA'S

 SUPER CRISPY SUGAR COOKIES

***

1 cup butter, at room temperature

3/4 cup sugar

3/4 tsp. salt

3/4 tsp. baking soda

1 TBS. vanilla

2 cups flour

1 1/2 cups rice krispys

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Pre-heat oven 300*

Mix butter, sugar, salt and vanilla until light and fluffy.

Mix in baking soda and flour until combined.

Mix in rice krispys until just combined.

Use a 2 TBS. scoop.

 Lightly butter 2 cookie sheets.

Scoop 8 cookies per sheet. Bake for 15 minutes.

Flatten cookies with spatula rotating cookie sheets

continue baking  for 25 minutes

or until slightly cracked and golden brown.

Cool completely.

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