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.