Sand Art Brownies

Making Sand Art Brownies

These are a great gifts that you can do for Christmas for friends, family or neighbors. It is an easy and yummy gift that anyone would enjoy!

(If giving as a gift, you would need to type up a card and include the following instructions below with it)

::Layer in a wide mouth jar::

1/2 C plus 2 TB flour
2/3 tsp salt
1/3 C cocoa
1/2 C flour
2/3 C brown sugar

(pat down in jar at this point)

2/3 C sugar
1/2 C semisweet chocolate chips
1/2 C vanilla baking chips
1/2 C chopped walnuts or pecans (optional)

Cooking the Sand Art Brownies

Combine contents of jar with:

1 tsp vanilla
1/3 C vegetable oil
1/3 C water
1 egg

Pour into greased pan and bake at 350 degrees. For a 7 x 11 pan cook for 35 minutes and for a 9 x 9 pan cook for 30 minutes. Do not overcook!

How to cook a perfect Turkey

This is for a bird that is 20 lbs or more. Take out the bird on Friday and thaw in the refrigerator to be cooking on the following Wednesday ( it will need to sit out for 6 days to be sure the bird is completely defrosted).

Brine the bird:

What you will need:

Water

Sugar

Kosher Salt

Fresh Herbs

For a minimum of 3 hours, you want to brine your turkey.You will need a container larger enough to cover the turkey fully with water.

Prepare a brine. Brine will seal in the flavors and juices of the bird. A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

When it's time to prepare the turkey, my best advice is to take it out about 30 minutes before you cook it, dry it off and allow the skin to get to room temperature, or as close to it as you can.

Preparing the Turkey after the brine:

What you will need:

2 sticks of unsalted butter at room temperature

Fresh Rosemary Twigs

Thyme (fresh or dried)

Large onion cut up

3 Carrots chopped up

2 Celery stalks chopped up

2 Oranges sliced to make circles (length wise)

Place the turkey in the baking pan. Add to butter some fresh chopped rosemary and thyme. You will want to separate the skin from the breast of the turkey by running your hands under the skin to the top of the breast. This will allow you to separate the skin, so you can butter and place items under it. You will want to make sure you remove anything that is inside the turkey and trim off any excess fat.

Once the skin is separated from the breast, you will take some butter and rub on the inside of the skin and then on the top and sides of the turkey. Having the turkey closer to room temperature will help with the butter sticking to the bird. Once the bird is covered in butter, take 2 orange slices and place in the left breast of the turkeys skin. You will be able to see the slice through the skin as it sits on the breast. Repeat on the other side of the turkey. Add a few chopped onions under that skin and some fresh herbs.

To keep the bird in place better, tuck the wings under the turkey.

You will want to add the remaining chopped vegetables and place them inside the turkey. It will be stuffed pretty well, but will give off amazing flavors.

Cooking the Turkey:

Preheat oven to 350 degrees. Place turkey in oven for 2 hours. Then turn down heat to 225 degrees and place heavy foil on turkey, bake for 18 hours.

If you have a smaller bird, like 16 lbs, you will want to take off at least 2 more hours.

**If you are eating at 3:30pm, you will want to put you turkey in at 7:30 pm the night before, and turn down the oven at 9:30pm. **

To know if the turkey is done, you will need to check the temperature. You will need to put the thermometer next to the breast and thigh for the best reading.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup shortening, melted

Directions

1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Cowboy Casserole

We made this for my niece's bridal shower. It came out so yummy. It is the perfect breakfast all in one pan!

2 bags of frozen shredded hash browns

1 lb cooked ham (deli honey ham)

4 cups shredded cheese

6 eggs

1/2 pint half and half (1 cup)

salt and pepper

1 large yellow onion, sauteed

1 lb cooked bacon

Add both bags of hash browns in a 9x13 pan for 1 hour at 400, it will look like it's too much, but they cook down. Mix eggs, half and half and salt and pepper. I cooked my bacon and then sauteed the onions in the bacon grease until they were tender. Layer bacon, ham, cheese, and onion on top of the cooked hash browns. Pour egg mixture over top and cook for 45 min at 350.

(If you choose to make this the night before do everything except pour the egg mixture over the casserole in the morning. I still prepare this the night before so that I don't have to do it in the morning.)

French Toast Casserole

We made this for my neice's bridal shower. It turned out so well. I recommend this for any special event, or just a down home breakfast with family.

1 loaf Kneaders chunky cinnamon bread (Kneaders is a brand of bread, if you do not have a Kneaders, make sure you get the thickest cut of bread or buy 2 loaves)

8 eggs

3 cups milk

1 T brown sugar

3/4 tsp salt

1 T vanilla

2 T butter + some for prepping the pan

Prep a 9x13 pan generously with butter. Place bread flat in baking dish. Mix all remaining ingredients except butter. pour over the top. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45-50 min at 350 degrees. Serves 8-12 Enjoy.

Carmel Syrup

1 cup brown sugar

1 cup cream

1 cup light Karo syrup

Blend together and heat on the stove top until warm.

Olive Garden Lemon Cream Cake

Ingredients

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Cheesecake Factory's Avocado Egg Rolls

Ingredients:

Dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1 Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

2 Stir until tamarind is dissolved.

3 In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

4 Pour mixture into a bowl and stir in oil.

5 Refrigerate until ready to use.

6 Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

7 Distribute filling evenly onto center of each egg roll wrapper.

8 Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

9 Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.

10 Repeat with remaining wrappers.

11 Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

12 Drain on brown paper bags.

13 Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

Strawberry Lemonade

1/2 c lemon juice
2 c cold water
1/4 c sugar
1 10oz package frozen strawberries thawed
5 c ice cubes

Put all ingredients in except ice cubes in blender. Blend on high until smooth. While blender is on, add one ice cube at a time.

Makes 6 servings.

Greek Cookies

This is my husbands FAVORITE holiday cookie, or cookie ever. They are super yummy, especially with a tall glass of cold milk!

1/2 lb of butter
1/2 lb margarine
1/2 c powder sugar
1 beaten egg

Cream all ingredients together then add:

4 1/2 c flour
1 tsp vanilla
1 c walnuts, chopped finely

Roll dough into mini football shapes and place on ungreased baking sheet. Bake on 350 degrees for 30 minutes, or until golden brown on top. The cookie should be brittle and a little hard when touched.

Let cookies cool and roll into powder sugar.

Gingerbread Cookies for the Holidays

Directions

A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Ingredients

The foundation:

• 1 1/2 sticks lightly salted butter, softened
• 1 2/3 cups sugar
• 1 orange, zested

The dry ingredients:

• 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground dry ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

The wet ingredients:

• 2 eggs
• 1/2 cup dark molasses
• 1 lemon, juiced

Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread?

Easy Orange Frosting:

• 1 cup powdered sugar
• Finely grated zest of 1 orange
• 1 to 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange liqueur
• 1/4 teaspoon light corn syrup

In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

Sage Potatoes Au Gratin

Ingredients

• 3 tablespoons butter, divided
• 2 cups heavy cream
• 1/2 teaspoon kosher salt, plus more for seasoning
• 10 fresh sage leaves
• 1 pound russet potatoes
• Cayenne pepper
• 1/2 cup grated Manchego cheese

Directions

Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.

In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.

Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

King's Greens (Collard Greens with Ham Hock)

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 ham hock
• 2 cloves garlic, chopped
• 2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons
• 4 cups chicken stock
• 2 cups water
• 1 tablespoon apple cider vinegar
• Kosher salt and freshly ground black pepper

Directions

In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.

Molten Chocolate Cake with Crushed Candy Canes

Ingredients

• 1 1/4 sticks unsalted butter
• Granulated sugar, for the ramekins
• 1/2 (6-ounce) bag semisweet chocolate chips
• 3 eggs
• 3 egg yolks
• 1 1/2 cups powdered sugar, plus a little more for dusting
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 candy canes, smashed to bits
• Special equipment: 6 ramekins or aluminum souffle cups

Directions

Preheat the oven to 425 degrees F.

Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.

Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.

Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.

Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.

Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.

HOHOHOHOHO!!!

Wild Mushroom Soup with Arugula and Crispy Serrano Ham

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped
• Salt and freshly ground black pepper
• 1 small Spanish onion, thinly sliced
• 12 cremini mushrooms, coarsely chopped
• 2 tablespoons flour
• 6 cups homemade Rich Chicken Stock, recipe follows, or low-sodium canned chicken broth
• 1 tablespoon porcini powder*
• 2 cups canola oil
• 8 slices serrano ham
• 1/4 pound wild or regular arugula
• White truffle oil, for drizzling

Directions

Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.

Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.

Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.

While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.

Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.

Rich Chicken Stock:

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Rich Chicken Stock

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Chicken-Posole Soup

Ingredients

• 1 recipe Rich Chicken Stock, recipe follows
• 2 ancho chiles, soaked in water to soften
• 1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
• 1 (28-ounce) can hominy
• 2 roasted chicken breasts, skin removed and meat shredded
• 2 tablespoons chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1 cup shredded white Cheddar
• Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled

Directions

Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.

Ladle soup into bowls and top with cheese and some fried tortillas.

Rich Chicken Stock:

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Fried Blue and White Corn Tortillas:

2 cups peanut oil

2 blue corn tortillas, julienned

2 white corn tortillas, julienned

Kosher salt

Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

Easy Pico-de-Gallo

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper

Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Cafe Rio Tomatillo Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

Cafe Rio Pork Barbacoa

Total cooking time: 18 hours

5-6 lb. pork roast
1 liter Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6 oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper


Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at 6pm on Saturday and everything worked out perfectly for Sunday dinner.) After 12 hours, drain pork. Remove fat if any.

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2-4 more hours. At this point the meat was so tender it practically shredded itself.

My sauce had too much liquid (from Dr. Pepper) so I let it cook on low in the crock pot without the lid for about 1 supervised hour to let the extra moisture evaporate.

Pulled Venison BBQ Sandwhiches

This recipe is best whenever you have any left over venison roast. I have a great recipe for venison roast here.

Pull apart the rest of the roast and place in a pan over medium heat. Add your favorite BBQ sauce, I used about a cup, and a dash or two of coke. Once all meat is heated up reduce heat and simmer for 15 minutes.

Enjoy!

Venison Slow Cooker Roast

Ingredients

• 3 pounds boneless venison roast
• 1 large onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 (1 ounce) package dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
2. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Quick Chicken and Dumplings

4 C water
3 C chopped cooked chicken
2 (10 3/4 oz) cans cream of chicken soup
2 tsp chicken bouillon granules
1 tsp seasoned pepper
1 (7.5 oz) can refrigerated buttermilk biscuits


Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture, stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.

Traditional Butter cream Vanilla Frosting

This is a simple but very delicious butter cream for your cakes or brownies!!

8 C confectioners sugar
1/2 C milk
2 sticks of softened unsalted butter
2 tsp vanilla

Mix butter, 4 cups of sugar and vanilla together in bowl. Add one cup of sugar at a time, until it gets to a spreadable texture. You may not need all the sugar.

Venison Jerky Marinade

Jeff got a deer this year, so we were on the hunt for some jerky recipes. This is one that we found that turned out delicious.

Ingredients

2 lbs of Venison or Cow Meat

2 C Soy Sauce (Kikkoman is the best)

2 TB Worcestershire Sauce

1/2 C Liquid Smoke

1 C Brown Sugar

Dash Cayenne Pepper

Directions

Mix all wet ingredients together in a large bowl.

Add dry ingerdients and stir until dissolved.

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. You can cook it in a dehydrator if you have one, or in the oven as follows. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack.

Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

Roasted Butter Herb Turkey

Ingredients

• 3/4 cup butter, softened
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons garlic herb sauce mix (recommended: Knorr)
• 1 1/2 teaspoons crushed garlic
• 1 (32-ounce) bag celery and carrot party sticks
• 2 large onions, large dice
• 1 (32-ounce) container low-sodium chicken broth
• 12-pound turkey, thawed if necessary
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
• 1 lemon, thickly sliced

Directions

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Benihana Style Fried Rice

Ingredients:

• 8 ounces steamed rice
• 2 ounces cooked chicken
• 2 eggs
• 1 teaspoon onion, chopped
• 2/3 teaspoon carrot, chopped
• 2/3 teaspoon green onion, chopped
• 1/2 teaspoon sesame seed
• 4 tablespoons butter
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 6 pinches pepper
• 6 pinches salt (optional)

Directions:

1 Scramble eggs and chop after cooking.

2 Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.

3 Break off chunks of steamed rice and mix with vegetable, egg and chicken.

4 Add sesame seed and salt and pepper, stirring well.

5 Add butter and soy sauce into the mixture, stirring well until done.

CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

1 15-ounce can white beans or Great Northern beans (strain and keep liquid)

¼ Cup liquid from the can

¼ Cup sesame tahini

3 Tablespoons lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon granulated sugar

2 teaspoons minced garlic

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon ground cumin

¼ teaspoon rubbed dried sage

¼ teaspoon cayenne pepper



GARNISH

2 Tablespoons chopped Roma tomatoes

1 teaspoon chopped basil

¼ teaspoon minced garlic



1. Dump entire contents of the can of white beans into a strainer set over a bowl. Let the beans sit for a little while so that all of the liquid drips into the bowl.

2. Dump the beans and ¼ Cup of the liquid from the bowl into a food processor.

3. Add the remaining ingredients to the food processor and puree the mixture until completely smooth – about a minute or so.

4. Spoon the hummus into a covered container and chill for at least 2 hours so that the flavors can develop.



When serving, garnish the hummus with a couple tablespoons of chopped Roma tomatoes mixed with chopped fresh basil and garlic. Serve with warm, sliced pita bread, pita chips or crackers.

Not Your Momma's Chili... (so much better)

Ingredients:

1/2 lb ground beef
1/2 lb ground chuck
1/4 lb chorizo
1 small onion chopped
3 cloves garlic, minced
1 pack mild chili mix
1/2 c water (you may want more)
1 can diced tomatoes with chipotle chilies (or rotel with spicy chilies)- not drained
1 can kidney beans- not drained
1 TB brown sugar

Directions:

Brown meats and add onions over medium heat. Stir in seasoning mix. Add remaining ingredients and cook for at least 6 minutes. (I like to add all my ingredients in a crock pot and cook on low for a few hours.)

Buttery Cameral Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

Directions:

In a medium saucepan combine sugars, syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in refrigerator. It will thicken when cold.

Chipotle Chicken Taco Salad

Ingredients

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 
  Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Pecan-Topped Pumpkin Bread

Ingredients

3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans


Preparation

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

What to do with left over roast?

Turn it into Tacos!

Shred meat and add hot rotel dip with chilies (or mild if you have little ones) heat in a crock pot til warm. Serve over soft or hard shells.

Classic Banana Bread

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Kung Pao Shrimp

Ingredients

• 1 tablespoon low-sodium soy sauce, divided
• 1 1/2 teaspoons dry sherry, divided
• 2 teaspoons cornstarch
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon peanut oil
• 1/4 cup chopped dry-roasted peanuts
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 cups thinly sliced celery
• 1 cup chopped red bell pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon rice vinegar
• 1/4 teaspoon salt
• 2 tablespoons green onion strips

Preparation

1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

Herbed Pork with Sauteed Wild Mushrooms

Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Ingredients

• 1 teaspoon vegetable oil
• Cooking spray
• 3 cups sliced shiitake mushroom caps
• 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
• 1 teaspoon dried thyme
• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Kitchen Notes

If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.

Chicken and Rice Casserole

Ingredients

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) can pimentos, drained
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Roasted Squash Soup with Sage

Ingredients

• 8 medium acorn squash (roundish)
• 4 tablespoons mild extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon smoked paprika
• 2 tablespoons chopped sage, plus several leaves for garnish
• About 1 1/2 tsp. coarse sea salt
• 2 garlic cloves, chopped
• 5 to 6 cups chicken broth
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crème fraîche

Preparation

1. Preheat oven to 375°. Cut top third off each squash. Scoop out seeds from squash bottoms and tops; discard. Trim just enough off bottom of each squash so that it sits straight.

2. Set squash bottoms and tops on 2 large baking sheets and drizzle with about 2 tbsp. oil, rubbing it all over insides and rims. Bake 45 to 55 minutes, or until the flesh is soft and golden brown, but before squash start collapsing.

3. Meanwhile, heat remaining 2 tbsp. oil in a large pot over medium heat; add onion, paprika, sage, and 1/2 tsp. salt and cook until golden brown, about 5 minutes. Add garlic and cook 2 minutes more.

4. Scoop cooked flesh from squash into pot, leaving enough flesh so that squash keep their shape. Pave over any holes in squash "bowls" with some cooked squash and keep them warm.

5. To pot add 5 cups stock, remaining 1 tsp. salt, and the pepper. Bring to a boil; reduce heat and simmer 5 minutes. Add salt to taste.

6. Purée soup in batches in a blender, adding more stock if soup is too thick (cover top with a towel to keep hot soup from spurting out). Reheat in pot. Stir in crème fraîche and more stock if necessary.

7. Ladle soup into squash bowls and top with

Chunky Gazpacho with Sautéed Shrimp

Ingredients

• 1 1/2 cups chilled low-sodium vegetable juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 1/2 pounds red tomatoes, cored, chopped, and divided
• 1 garlic clove, peeled
• 1 cup chopped English cucumber, divided
• 3/4 cup chopped red bell pepper, divided
• 3 tablespoons chopped fresh basil, divided
• 1 1/2 tablespoons fresh lemon juice
• 12 ounces yellow tomatoes, seeded and chopped
• Cooking spray
• 1 pound peeled and deveined large shrimp
• 1/2 cup fat-free Greek-style plain yogurt

Preparation

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Jamaican-Spiced Chicken Thighs

Ingredients

• 1/4 cup minced red onion
• 1 tablespoon sugar
• 1 tablespoon finely chopped seeded jalapeño pepper
• 2 teaspoons cider vinegar
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• Cooking spray

Preparation

1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

Southwest Salsa Burgers

Ingredients

• 1/4 cup finely chopped shallots
• 3/8 teaspoon salt
• 1/4 teaspoon ground chipotle chile pepper
• 1/8 teaspoon black pepper
• 1 pound lean ground round
• 1/4 cup refrigerated fresh salsa, divided
• Cooking spray
• 4 (1-ounce) slices Monterey Jack cheese
• 4 Boston lettuce leaves
• 4 (1 1/2-ounce) hamburger buns, toasted
• 8 (1/8-inch-thick) tomato slices

Preparation

1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Creamy Fettuccine with Shrimp and Bacon

Ingredients

• 1 pound uncooked fettuccine
• 2 bacon slices (uncooked)
• 1 pound large shrimp, peeled and deveined
• 1 garlic clove, minced
• 1 1/2 cups frozen green peas, thawed
• 1 cup shredded carrot
• 2 cups 2% reduced-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.