White Cheddar Crackers

                                                                                                                

Adapted From: Ready Made Magazine

8 oz. sharp white cheddar cheese, grated

3 Tablespoons of unsalted butter, room temperature

1 Tablespoon vegetable shortening

½ teaspoon salt

½ teaspoon Cayenne pepper

1 cup flour

2 Tablespoons ice water

Coarse salt for sprinkling

Directions:

Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly. Slowly add the flour then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want wet dough. Pat the dough into 2 logs and wrap in plastic wrap for at least 30 minutes (or longer).

Preheat oven to 375⁰F.

Using parchment paper cut each log to 1/8 inch by 1 inch strips using a pastry wheel or pizza cutter. Use a toothpick to punch a hole into the center of each square. If dough gets too soft, put in the refrigerator for 10 minutes and they will firm back. Bake for 10 – 15 minutes or until puffed and browning around the edges. If you take the crackers out too soon they won’t have the desired crispiness you want. Move crackers to a cooling rack. Yield:  7 dozen crackers.

Chili Cream Cheese Dip

                                                                                                                      

1 15 ounce can of your favorite chili

2 8 ounce packages cream cheese, softened

2 cups sharp cheddar cheese, shredded

1 lb. bacon, cooked and crumbled

4 green onions

1/2 teaspoon pepper flakes for garnish

Bake in a 350 degree oven for 20 min.

Mix all but the pepper flakes together in a large bowl.

Use a 2 quart baking dish and cook at 350 until golden.

Sprinkle with the pepper flakes.

Serve with chips

Ham Fried Rice

1 cup white Basmati rice, uncooked

2 cups water

2 tablespoons sesame oil

3 green onions, thinly sliced including tops

1 cup ham, diced

1/2 cup frozen green peas (thawed)

1 small can pineapple tidbits, drained

1 egg, beaten

1 tablespoon white sugar

1 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon garlic powder

1/4 cup soy sauce

Directions:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. Heat sesame oil, over medium-high heat, in a large skillet or wok. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

Lemon Curd

                                                                                                           

Thanks Rita!

3 tablespoons lemon zest

1/2 cup fresh lemon juice (2 to 4 lemons)

1 1/2 cups sugar

8 tablespoons butter

3 eggs, lightly beaten

2 egg yolks, lightly beaten

Directions:

Stove top Method:

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.

Add butter and stir until it has melted and combined.

Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended.

Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

Remove from heat.

Cover and refrigerate at least 1 hour.

Microwave Method:

Place butter in a large glass bowl and microwave on high for 10 seconds or until the butter is soft, but not melted.

Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.

Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).

Cover and refrigerate at least 1 hour.

Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.

Refrigerate

Paula Deen's Cornbread Salad

                                                                                                     

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish

Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:

1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbread  in smaller pans, they will require a shorter cooking time.

7 Layer Salad

                                                                                                          

1 medium head romaine lettuce, shredded
1 cup coarsely chopped celery
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1 cup coarsely chopped onion
1 package (10-ounces) frozen peas, thawed
1 cup mayonnaise
1/2 cup sour cream
1-1/2 tablespoons sugar
1/2 Parmesan Cheese(grated)
1-3/4 cups medium sharp cheese, grated
8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.

Hush Puppies

                                                                                                                         

Thanks Justin Wilson for the recipe.

Deep fat for frying
Ground cayenne pepper
1 c Buttermilk
1 c Green onion, finely chopped
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1/2 ts Soda
2 c Cornmeal
2 tb Bacon drippings, hot
2 Eggs, beaten

48 servings

Combine all dry ingredients.
Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides.

5 Cup Chicken

                                                                                                                                                       

                                                                                                                  

1/3 cup sesame oil

10 garlic cloves, minced

10 slices thin fresh ginger

1/2 of a Serrano pepper, thinly sliced with seeds

2 lbs. chicken breasts or 2 lbs. chicken thigh pieces, cut up into bite-size pieces

1/3 cup soy sauce

1/3 cup rice wine

3 tablespoons sugar

1/2 cups basil

1 cup scallion slices 

Directions:

Heat up the sesame oil in a wok or a large skillet on high heat.

Add garlic, ginger and Serrano peppers, stir fry until fragrant, about 2 minutes.

Add the chicken pieces and cook until it's white in color, about 5 minutes.

Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.

Bring to a boil, and then turn down the heat to low.

Let cook, uncovered, until sauce thickens, about 30 minutes.

Turn heat back up to high and add basil and scallions, cook for another 2 minutes.

Serve over steamed rice.

Thanks Grace!

Onion Rings

                                                                                                        

1 medium sweet onion, sliced and separated into rings (Vidalia)

2 1/4 cups baking mix, divided

1 cup beer (darker beer will make it more flavorful)

1 teaspoon salt

2 eggs

Cajun Dipping Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

1 teaspoon horseradish

1/4 teaspoon ground cayenne pepper

Directions

1 Heat oil in deep fryer or heavy saucepan to 375*; oil should be about 1 1/2 inches deep.

2 Prepare Cajun Dipping Sauce by stirring until all ingredients are blended; set aside.

3 Toss onion rings and 1/4 cup baking mix

4 Stir remaining 2 cups baking mix, beer, salt and eggs until smooth.

5 (If batter seems too thick, add more beer, 1 tablespoon at a time, until it reaches the desired consistency).

6 Dip a few onion rings at a time into batter

7 Fry about 2 minutes, turning each ring after 1 minute, until golden brown; drain well.

8 Serve hot with Cajun Dipping Sauce.

Basil Crusted Turkey Breast

                                                                                                                                

1 Thawed Turkey Breast
Dried Basil
Olive Oil
Garlic Salt
Pepper


Rub the turkey liberally with olive oil. Season with garlic salt and pepper. Add a lot of dried basil until you have made a crust that sticks to the breast. Put in a baking bag, follow pgk. directions.

Roast at 350 degrees for 20 minutes per pound or until the internal temperature reaches 160 degrees.

Let breast stand 10 minutes before carving.

CPK Tuscan Hummus Knock Off

                                                                                                                      

                                                             

5 medium garlic cloves

3 c drained canned cannellini beans or great

northern, about two 15 ounce cans

1/2 c sesame paste (tahini)

1/4 c freshly squeezed lemon juice

1 tablespoon plus 1/2 teaspoon soy sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 c cold water, if needed

CPK  Checca (recipe follows)

2 tablespoons minced fresh Italian parsley

Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides . Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 c cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.

Heat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles.

Serve immediately.

California Pizza Kitchen Checca:

2 pounds Roma tomatoes, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced fresh basil

2 teaspoons salt

1/2 c extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.

Taco Seasoning

                                                                                                                       

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes(opt.)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

 1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Fajita Seasoning

                                                                                                      

3 Tbsp. cornstarch

2 Tbsp. chili powder

1 Tbsp. salt

1 Tbsp. paprika

1 Tbsp. sugar

2-1/2 tsp. crushed chicken or beef bouillon cube

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp cayenne pepper

1/4 tsp. crushed red pepper flakes(optional)

1/2 tsp. cumin

Preparation:

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Use 1/3 of mixture.

Chili Seasoning

                                                                                                                       

4 tablespoons of chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes(optional)

1/4 teaspoon cayenne pepper

1 teaspoon dried oregano

2 teaspoons paprika

2 tablespoons ground cumin

3 teaspoons sea salt

4 teaspoons black pepper

Directions

In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper. Store room temperature in an air tight container.

Pasta Salad

                                                                              

2 cups uncooked shell pasta

4 -5 peeled baby carrots, shredded or 1 large regular carrot

1 cup frozen peas, thawed

3/4 cup mayonnaise, more if desired (but NOT miracle whip)

0.5 (1 ounce) packet hidden valley ranch dressing mix

1/4 cup bacon bit (I use Hormel REAL bacon bits or pieces)

1/2 teaspoon onion powder

Directions:

In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill while making the rest.

Cook pasta according to box directions time. Drain and cool. Fold in pasta well. Fold in peas last, carefully. Chill for several hours. Serve chilled or room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it. Garnish top with more bacon bits/pieces.

Yummy Restaurant Style Mac and Cheese

                                                                                                                

1 lb elbow macaroni

2 (10 3/4 ounce) cans cheddar cheese soup

2 (12 ounce) cans evaporated milk

1/2 stick of butter cut into chunks

1 teaspoon salt

1 teaspoon pepper

4 cups shredded cheddar cheese (medium or sharp, or a combination) I used colby/jack

Directions:

1 Preheat oven to 350.

2 Cook pasta according to pasta directions just until done.

3 Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).

4 In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.

5 Repeat layers twice, ending with the cheese.

6 Bake for 40-45 minutes.

7 Let stand for 5 minutes before serving.

Applewoods Farm Apple Fritters

                                                                                                                                                                                                           

1/2 cup milk

1 egg

2 T. melted butter

1 T orange peel

1/2 cup chopped apples (with skin on)

1 t. vanilla

1 1/2 cups cake flour

1/4 t salt

1 T  baking powder

1/2 cup sugar

Blend sugar with all wet ingredients.  Fold in orange peel, salt and baking power.  Fold in flour, fold in chopped apples.  Do not over mix.  Drop spoonfuls of batter in 325 degree oil and fry until golden brown.

Crash Hot Potatoes

                                                                                                                            

Thanks Ree Drummond, thepioneerwoman.com

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

 Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Baked Ziti

                                                                                                         

1 lb lean ground beef or turkey 

1 cup onion, chopped

2 cloves garlic, minced

1 (32 ounce) jar meatless sauce

1 cup chicken broth

1 teaspoon dried oregano leaves

1 (16 ounce) package ziti pasta, cooked and drained

2 (8 ounce) cups shredded mozzarella cheese

1 cup grated parmesan cheese

Directions:

 

1 Preheat oven to 350 degrees F.

2 In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.

3 Stir in spaghetti sauce, chicken broth, and oregano.

4 Reduce heat and simmer for 10 minutes.

5 Stir 1 cup of the sauce into the cooked ziti noodles.

6 Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.

7 Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

8 Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.

9 Cover and bake 20 minutes.

10 Sprinkle with remaining mozzarella and Parmesan cheese.

11 Return to oven and bake uncovered for 10 minutes or until heated through.