Perry's Steakhouse Knock Off Chocolate Tower

 

 

 

 

 

 

 

 

 

 

Proverbs 15:3

The eyes of the LORD are in every place,

keeping watch on the evil and the good.

Crispy Crunchy Crust

6 oz semi sweet chocolate chips, chopped 

1 c Trader Joe's cookie butter 

2 c Frosted Flakes

Melt chocolate and cookie butter in microwave for 30 seconds increments until you can stir it smooth 

Add frosted flakes 

Mash into a parchment lined 13x9 pan

Freeze for 30 minutes 

Chocolate ganache 

6 oz semi sweet chocolate chips, chopped 

2 oz dark chocolate chips, chopped 

8 oz heavy cream

1/4 c (2 oz) Butter, chopped into bits

Heat cream in microwave just till hot

Stir in both chocolates

Let Chocolate melt in hot cream for 2 minutes 

Whisk until smooth 

Add butter

Whisk until shiny

Pour over Crust 

Top with crushed toasted macadamia nuts

Put in freezer for 1-1/2 hrs

Remove parchment sheet with the bars to a cutting board

Cut to serve 

You can stack if you like but not needed 

Must store in fridge

So good with coffee

Sourdough Discard French Baguettes Machine Made Dough Oven Baked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 15:1

    [1] A soft answer turns away wrath,

        but a harsh word stirs up anger.

1-1/4 c sourdough discard 

1/2 c water

1 T olive oil

2 T sugar

3 c aerated bread flour 

1-1/2 t kosher sea salt 

2 t instant yeast

Add ingredients to Machine in this order

Select dough setting, 1-1/2 hr

May have to add a little more water to dough if is dry ( just a spoon full )

End of cycle punch down dough

Remove to lightly dusted parchment 

Flatten and stretch into rectangle 

Divide into 2 or 3 chunks and shape loaves

Roll into logs like cinnamon rolls 

Pinch seams and tuck ends

Place seam down

Oil top with olive oil

Cover and rest 30 minutes 

Preheat oven to 375 degrees 

Cut 3 slits in each Baguette 

Bake 30 minutes until browned 

Check Temp should be 200 degrees 

Rest for 30 minutes before cutting

Serve with seasoned olive oil dip

Skillet Creamy Wine Sauce Green Goddess Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mark 12:30-31

[30] And you shall love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.’ [31] The second is this: ‘You shall love your neighbor as yourself.’ There is no other commandment greater than these.”

An ej original recipe!

1 T Olive oil

1 Leeks, sliced and washed 

1 t roasted mashed Garlic

1/2 c Mushrooms, sliced 

2 c Rotisserie chicken breast, pulled

1 T Green Goddess seasoning mix

1 t Chicken base seasoning 

1/2 c Water

1/4 c Sauvignon Blanc 

1/4 c Heavy cream 

1/4 c Sour cream 

2 T Parmesan cheese

Heat oil

Add veggies

Add Green Goddess seasoning and dry chicken base seasoning 

Sauté until veggies are tender

Add chicken 

Toss to season chicken 

Add wine and sauté 1 minute

Add cream and sauté 1 minute

Add water and sauté 2 minutes 

Add sour cream and cheese

Sauté until slightly thickened 

Serve over sticky rice

Loaded Baked Potato Chive Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 116:17

    [17] I will offer to you the sacrifice of thanksgiving

        and call on the name of the LORD.

1/4 c bacon bits (crisp in microwave)

8 Yukon Gold potatoes (microwave until soft) cool enough to handle

1 T roasted mashed garlic 

1 c sour cream 

1 c whole milk

3 T heavy cream

1/8 c melted butter 

3 T Sauvignon Blanc 

3 T seasoned salt 

1/2 t onion powder 

3 T dried chives 

1/2 c Cheddar blend 

pepper to taste

Topping 

1/2 c Cheddar blend Cheese

1/4 c Onion rings

1/4 c Panko

Deep dish pie plate or Casserole pan, spray with non stick 

Preheat 325 degrees air Fryer

Air fry 20-25 minutes 

Leave skin on 3 potatoes and cut in chunks to mash 

Mash

Cut the rest of potatoes in 1/2 inch chunks

Put all potatoes in large bowl

Add wet ingredients to potatoes 

Add seasonings to potatoes 

Add 1/2 c cheese and bacon bits

Stir well 

Add toppings

Bake 

Sourdough Discard Sandwich Bread Machine Made Dough Oven Baked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 115:1

    [1] Not to us, O LORD, not to us, but to your name give glory,

        for the sake of your steadfast love and your faithfulness!

Make this amazing dough in bread maker and then bake in oven!!

1 c cool water

1/3 c sourdough discard 

1-1/2 t sea salt

1-1/2 t sugar

1-1/2 T olive oil 

3 c aerated bread flour 

1-1/2 t fresh instant yeast

All all ingredients in this order to bread machine

Start dough cycle 

Check dough consistency 

Add tiny amount of water or flour if necessary 

Too dry add water

Too wet add flour

After 15 minutes make sure ball is rounded and not sticking to sides

My cycle takes 1hr 30 minutes 

End of cycle, punch down dough and remove to lightly floured parchment sheet

Pinch bottom of dough ball and shape into ball

Cover with towel and let rise 10 minutes 

Flatten our dough to rectangle to fit 9x5 

Roll into log

Pinch seam

Tuck ends, log should fill half of the pan

Place seam side down

Cover and rise 45-90 minutes until it's 1 inch above side of bread pan

I turned my oven light on, covered loaf with towel and it was a 55 minute rise

Remove from oven during last 10 minutes of rise 

Set over to 450 degrees 

After temp is reached, immediately turn down to 425 degrees 

Slit 3 slashes on bread top

Add bread pan and bake 25-30 minutes until internal bread temp is 200-210 degrees

Cool 10 minutes in pan and remove to rack

I buttered the top 

Rest on rack 1 hour before slicing 

Roasted Balsamic Fresh Tomato Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 111:1

    [1]  Praise the LORD!

    I will give thanks to the LORD with my whole heart,

        in the company of the upright, in the congregation.

2 lbs tomato slices (I used Campari and large tomato mix

1/4 c olive oil

Salt and pepper to taste

1 t Sugar

1 T Italian herbs

Pinch Red pepper flakes 

2 T Balsamic vinegar 

2 T Roasted Garlic 

Heat oven to 450 degrees

Place parchment on sheet pan

Add tomatoes

Season tomatoes 

Drizzle with Balsamic and oil

Roast 25 minutes 

Add tomatoes to cooked pasta 

Add cheese

Toss 

Serve

 

Sourdough Discard Herb Cheese Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:4

    [4] He shall judge between the nations,

        and shall decide disputes for many peoples;

    and they shall beat their swords into plowshares,

        and their spears into pruning hooks;

    nation shall not lift up sword against nation,

        neither shall they learn war anymore.

¾ c Sourdough Discard

½ c Buttermilk

2 c AP Flour

½ t Sea Salt

2 t Baking Powder

¾ t Baking Soda

2 T chives

1 c Grated cheese

8 T cold butter, 1 stick

Butter for finishing 

Preheat oven to 450ºF 

Line a baking sheet with parchment 

Whisk together the buttermilk and sourdough starter 

Mix together the dry ingredients in a large bowl

2 cups All-Purpose Flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 TBS Fresh, chopped chives, 1 cup Grated cheddar cheese

Grate the butter into flour mixture 

Use fingers to distribute through the flour mixture 

Grate 8 T Unsalted butter into flour mixture 

Add buttermilk mixture to dry ingredients

Bring the biscuit dough together

Knead the dough a few times

Add a teaspoon of buttermilk at a time if the dough is still too dry

Transfer the biscuit dough onto a floured work surface and pat down to your desired thickness 

Cut the biscuits with your desired size cutter

Lay parchment on pan

Add Biscuits 

Let Biscuits touch 

Brush with milk or buttermilk

Bake the biscuits at 450 F  for 15 minutes until the tops are golden brown.

Rub tops with butter before serving

Beer Braised Finished Oven Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 109:26-27

    [26] Help me, O LORD my God!

        Save me according to your steadfast love! 

    [27] Let them know that this is your hand;

        you, O LORD, have done it!

An ej original recipe!

Preheat oven to 300 degrees.

2 rack ribs, I used baby back

Rub of your choice, I used my DIY rub plus some butter garlic Steakhouse 

1 whole Lemon cut in half

BBQ sauce

Cut ribs into singles.

Squeeze 1/2 of a lemon on each rack.

Sprinkle with rub, both sides.

Place in pan.

Cover with sprayed with non stick, foil.

Bake 2- 2 1/2 hours, depending on thickness of meat on ribs.

Drizzle with BBQ sauce.

Drizzle with 1 c beer

Return to oven broiler for 5 -10 minutes, middle rack.

Remove and enjoy these fall off the bone ribs.

 

Date Walnut Bread with Whiskey Cream Cheese Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 3:19-20

    [19] The LORD by wisdom founded the earth;

        by understanding he established the heavens; 

    [20] by his knowledge the deeps broke open,

        and the clouds drop down the dew.

15 dates, pitted 

1 c hot milk

2 eggs

1/4 c sour cream

1 t vanilla extract

1 1/4  self-rising flour 

3/4 c chopped walnuts

Instructions 

Soak the dates: Add pitted dates to a bowl and pour hot milk over them. 

Let them soak for at least 30 minutes, until softened.

Preheat oven to 350°F.

Blend: Transfer soaked dates and milk to a blender and blend until smooth.

Mix wet ingredients: 

Pour the date mixture back into a bowl. Add eggs, sour cream, and vanilla. 

Whisk until combined.

Add dry ingredients: Add flour over the wet mixture. 

Gently stir until just combined—don’t over mix! 

Fold in chopped walnuts.

Bake: Pour the batter into a greased and lined 8-inch loaf pan. 

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Slice and keep in loaf pan.

Pour sauce over slices.

Cover with plastic wrap.

Let sauce soak into slices.

Whiskey Cream Cheese Sauce

2 t Whiskey 

1 t vanilla 

1-1/2 c Powdered sugar

1/4 c Spreadable Cream cheese 

1 t Heavy cream, more if needed 

Whisk

Pour over slices 

Reverse Sear Oven Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 63:1-4

A Psalm of David, when he was in the wilderness of Judah.

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

 

Reverse sear is a great way to make Beef Tenderloin!

So tender and juicy on the inside and crispy on the outside! 

 

4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)

1 T whole black pepper 

2 T fresh rosemary chopped

1 T fresh thyme leaves

2 T roasted garlic 

1 T kosher salt

1 t brown sugar

Place herbs in bowl and crush with pestle

Add

2 T olive oil

Au jus 

1 c Cabernet Sauvignon 

1/2 c water

1/4 c Leeks, chopped 

1/4 c Onions, diced 

1 small Carrots, diced 

2 T roasted Garlic

1/8 c Celery, diced

2 T Worcestershire sauce

Add to bottom of cooking pan with Tenderloin on top on a rack

Strain veggies and dip beef into au jus

Trim roast of silver skin 

Tie the roast

Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl

Dry tenderloin with paper towels, 

rub outside with the herb mixture

Place tenderloin on a rack with pan underneath 

Place in fridge overnight

Remove tenderloin from the fridge an hour before cooking

Preheat oven to 225°F

Bake until internal temperature reaches 120°F, about 60 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus and creamy horseradish