Broccoli and Grape Salad

Broccoli and Grape Salad
Serves 8

1 bunch fresh broccoli chopped
2 bunchs green onions chopped
1 cup celery chopped
2 pounds red seedless grapes cut in half
2 pounds green seedless grapes cut in half
1 cup mayonnaise
1/3 cup sugar
1 tablespoon vinegar
1 tablespoon mustard
1 package sliced almonds
1 package cooked and crumbled bacon
1 cup raisins

In a large bowl place the first 5 ingredients.  In a small bowl mix together the dressing (next 4 ingredients) and pour over broccoli mixture.  Mix in almonds, bacon, and rasins just before serving. This salad will keep in the refrigerator for 3-4 days. Stir before serving.

Cherry Fluff

Cherry Fluff

Serves 8

1 can cherry pie filling

1 container of whipped topping (8oz.)

1 bag small marshmallows

1 small can crushed pineapple

1 teaspoon almond flavoring

Mix all together and chill 1 hour prior to serving. This salad will last for several days in the refrigerator. Stir before serving.

Cranberry Refrigerator Dessert

Cranberry Refrigerator Dessert

Serves: 12

This dessert was a favorite of Kay Hess when she would make it for family gatherings usually Thanksgiving or Christmas. The directions below are modified to include a custard layer instead of the raw egg.

2 cups fresh cranberries, grinded

1 large bananas, (1 cup) diced

1 cup sugar

2 cups vanilla wafers, crushed

6 tablespoons butter, melted

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten

1 cup whipped cream, whipped until soft peaks formed

Alternative Custard Layer:

1 cup sugar

1/2 cup flour

2 cups milk

4 eggs, beaten

2 teaspoons vanilla extract

Mix and chill the ground cranberries, bananas and 1 c. sugar let chill.  Mix 2 c. crushed vanilla wafers and 6 tablespoons butter.  Press 1/2 of crumb mixture into the bottom of a 9x13 pan.  Mix middle layer until creamy: 2 eggs beaten, 1 c. sugar, 1/2 cup soft butter.  Alternative to middle layer with raw egg would include substituting with a vanilla custard. Top middle layer with cranberries.  Then whip 1 c. cream until soft peaks form. Spread cream over cranberries. Top the desert with the remaining crust crumbs. Chill the dessert for 1-2 hours before serving.

Alternative custard layer:

In a 2-quart saucepan, mix sugar and flour. Add milk and stir until blended. Stirring over medium heat, bring to a full boil. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat.

Stir in vanilla. Transfer mixture to a bowl and place a piece of waxed paper or plastic wrap directly on surface. Refrigerate at least 1 1/2 hours or until thoroughly chilled.

Scotch Eggs

Scotch Eggs

Serves: 6

This version is one that is a bit healthier than the original fried eggs they serve in England. They can be baked and cooled then taken on picnics.

1 pound turkey or pork sausages

1 cup panko breadcrumbs

8 plain or pickled hard-cooked eggs

1/3 cup panko breadcrumbs

1 egg, beaten

Divide sausage into 8 (2-once) portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8 inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard cooked eggs. Roll sausage-coated eggs in crumbs in beaten egg. Place on baking sheet and bake in preheated 375 degrees F oven until lightly browned, about 20 minutes.

Roast Beast Dinner

Roast Beast Dinner

Serves 8

1 rolled beef roast

1 Tablespoon Penzyes Beef Roast Seasoning

1 Tablespoon olive oil

1 Tablespoon butter

2 carrots, sliced on the angle in 1 in. pieces

2 celery stalks, sliced on the angle in 1 in. pieces

1 yellow onion, sliced into 1 in. slices

1 container fresh button mushrooms

2 springs of fresh thyme

2 springs of fresh rosemary

2 pressed garlic cloves

1 cup beef broth

Directions: Preheat oven to 250 degrees.  In a dutch oven add olive oil and butter and heat to medium high.  Rinse and pat dry the roast, then season with the Penzyes seasonings all over the meat.  When the oil is hot add the roast. Let sit 2 minutes before turning to another side. You want to sear the meat all the way around so it seals in the juices. Once the meat is seared remove and place on a plate. Turn off the burner and add the remaining ingredients. Place the roast on top of the veggies and cover.  Put in a 250 degree oven for 3 hours. Take out of the oven and let rest for 20 minutes before serving.

Serve with Mash potatoes and gravy, roasted broccoli, and homemade dinner rolls.

To make the gravy:

1 Tablespoon butter

1 Tablespoon four

½ tsp. fresh ground pepper

1 cup drippings from roast

Directions: In a sauce pan heat burner to medium high and warm butter stirring in flour and pepper for a roué.  Let four become light brown stirring constantly (1 min.).  Slowly whisk in the drippings stirring until thick and bubbly.

Garlic Spinach Shrimp and Asian Infused Salmon

Garlic Shrimp
Serves: 4


Ingredients:
1 lb Shrimp- thawed if frozen
2 Tablespoons butter
2 tsp. olive oil
1/2 c. white wine
1/2 red onion, sliced thin in half moons
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 package fresh spinach or 1 box frozen spinach, thawed and drained well
1 container of Gorgonzola cheese, crumbles
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 c. flour
1 Tablespoon Sunny Pairs- Penzyes Spices (or your favorite seafood seasoning)

Directions: Warm saute pan to medium high heat. Add butter and olive oil when butter is melted add onion and let soften. Add spinach, garlic and red pepper flakes. Stir until combined. In a resealable plastic bag, add flour, salt, pepper, spices, and shrimp. Shake bag to coat the shrimp. Add shrimp to pan and add the wine stirring until combined. Let cook three minutes and then add the cheese. You can thin it out with a little more wine if you need. Serve over pastas or with cooked gnocchi.

Asian Infused Salmon
Serves: 4

Ingredients:
1 lemon sliced into 1/4 inch slices
1/2 red onion sliced into 1/4 inch slices
4 Salmon filets- single serving (I get packaged salmon from Schwan's), thaw if frozen
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
pinch of salt and fresh ground pepper

Directions: Preheat oven to low broil.  On a foil lined jelly roll pan, place your lemon slices in groups of two per filet with an onion slice between them. Brush the fish on both sides with the sauce mixture (oyster sauce, soy sauce, lemon juice). Sprinkle salt and pepper on top.  Broil fish for 7-8 minutes. Serve with Garlic Spinach Shrimp or a simple fresh spinach salad.

Beef Stew

Monday evenings are very busy for the Cedar Rapids Hess Family. The girls have gymnastics and Joe has tennis.  So a crock pot meal is the way to go. On Sunday evening, I put this together then let the flavors meld over night and cook it on low all day so when we come home we have a hearty home cooked meal.

Beef Stew

A classic family meal with lots of ingredients and a few steps all worth the work!

Serves 8-10 (one full crock pot)

Ingredients:

¼ cup all purpose flour

1 ½ pounds beef stew meat, cut into bite size pieces

1 Tablespoon vegetable oil

2 Tablespoons butter

1 pinch of red pepper flakes

¼ teaspoon dried thyme

1 large onion, halved and sliced

1 cup dry sherry or red wine

2 Tablespoons Worcestershire sauce

1 Tablespoon spicy whole grain mustard

1 Tablespoon sugar

3 cloves garlic, minced

2 sprigs fresh rosemary, minced

3 sprigs fresh thyme, minced

¼ cup fresh parsley, minced

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

1 (8 ounce) package of mushrooms, sliced

4 carrots, peeled and sliced

3 stalks celery, sliced

5 golden potatoes diced

4 cups beef broth stock

1 (8 ounce) can tomato sauce

Prep to make the process smooth (one bowl for each step):

11.     Prepare the veggies by cleaning the carrots, celery and potatoes and slice

22.   Sliced onion 

33.  Combine fresh minced garlic and mustard

44.     Combine the minced herbs

55.      Clean your mushrooms slice

66.      Combine the Worcestershire sauce and sherry or wine

Directions:

Preheat a stock pot to medium high add butter, red pepper flakes and oil. Pat the meat dry and add to a gallon size Ziploc bag. Add flour, salt, pepper to the meat then seal the bag and shake until all the meat is covered. Add the meat to the hot pan. Do not touch the meat for several minutes while it caramelizes (browns), then stir and let set again. Stirring the meat every minute thereafter until all sides are browned. Remove the meat to a bowl.

Add the onion to the pot and deglaze with the Worcestershire sauce and sherry or wine. Let the onion caramelize.  Once onion is lightly browned add the veggies, followed by the garlic and mustard. Add the mushrooms and stir all until combined.  Add the meat to the pot and add the beef broth and tomato sauce. Stir in minced fresh herbs, salt and pepper.  Place all in a crock pot and let it all mingle in the refrigerator over night.  Start crock pot in the morning on low and let it cook all day.  When you get home give it a good stir and if it is not thick and bubbly take the lid off and turn it to high.

This stew mix can be cooked in a Dutch oven at 325 for 3 hours.  

Roast Chicken and Chicken Noodle Soup

Roast Chicken

Serves 6

One poultry plastic bag

1 Tbs flour

One thawed whole chicken

3 carrots cut into 2 inch pieces

3 stalks celery, cut into 2 inch pieces

1 yellow onion, cut into quarters

4 tablespoons soft butter

1 Tbs olive oil

1 tsp kosher salt

1 tsp freshly ground pepper

½ tsp dried parsley

¼ tsp dried thyme leaves

¼ tsp dried sage

Directions: Preheat the oven to 250 degrees.  First, rinse and dry the bird by patting it down with a towel. (Discard towel) Using your fingers separate the skin from the breast making a pocket on the top of each breast. Shove half 2 tablespoons butter on each side.  Drizzle the olive oil over the bird and rub the oil all over the bird.  Open the bag and put the flour in the bag shaking it to get the flour all over the bag. Put the bird in the bag. . Place the veggies in the cavity of the bird (I even put some up by the neck).  Lastly mix the seasonings and sprinkle all over the top of the bird. Seal the bag and place in your roster. You will not need any water or broth (it will make the best broth for you! Bake the bird at 250 degrees for one hour and then turn it up to 350 degrees for another hour. Remove the bird and let set for 20 minutes before opening the bag and draining the juice into your sauté pan to make your gravy.  Make potatoes while the chicken rests.

Gravy

Serves 6

1 cup drippings from cooked chicken

3 Tbs flour

3 Tbs cold water

½ tsp salt

¼ tsp fresh ground black pepper

Directions: in a small resalable Tupperware container add the flour and water.  Secure lid and shake vigorously! Add to the boiling drippings while whisking.  When the gravy thickens use a spoon dipping it in to see if it coats the back of the spoon and then taste for salt and pepper. Add salt and pepper to taste. (Gravy usually needs salt.)

Mash potatoes

This recipe will make enough to serve 6 Roast Chicken dinner and again for Chicken and Noodles

1 bag Yukon Gold Potatoes, peeled and quartered

Water (enough to cover the potatoes)

1 chicken stock (the new small concentrated ones)

2 cloves smashed garlic

1 tsp kosher salt

1 stick butter

1 container chive cream cheese

1 Tbs fresh parsley, chopped finely

Directions: Bring potatoes and garlic to a boil and let boil for 30 minutes (until fork tender).  Save the water and drain into a large bowl.  Add butter and cream cheese let sit covered for 2 or 3 minutes. Once butter and cream cheese are softened use a potato masher and mash the potatoes to a creamy texture.  Top potatoes with parsley (make sure it is fresh it makes all the difference!)

Chicken Soup

Remove all the bones and skin from the remaining chicken and cut into bite size pieces

4 carrots, peeled and sliced thinly

1 onion, finely chopped

3 stalks celery, thinly sliced

1 Tbs olive oil

1 Tbs butter

1 tsp kosher salt

1 tsp fresh ground pepper

Potato water plus any additional 3 cups more water

1 chicken stock (the new small concentrated ones)

2 bay leaves

1 tsp fresh parsley

¼ tsp dried thyme

¼ tsp dried sage

Directions for the soup: In a large hot stock pot add olive oil, butter, carrots, onions and celery. Sprinkle salt, pepper, thyme and sage then stir and let cook on medium until softened about 5 minutes. Add chicken, potato broth, water and chicken stock. Let simmer while you make your noodles.

Egg Noodles

2 cups flour

3 eggs, beaten

½ tsp baking soda

½ tsp salt

¼ tsp fresh ground pepper (optional based on your like or dislike of pepper)

Directions: in a large mixing bowl add flour, salt, pepper and soda stir using a whisk until all is combined. Make a well in the middle of the flour.  Add eggs and slowly incorporate the flour as you turn the bowl with your spatula. Once the eggs are incorporated use your hands to mix the dough. Once you have a bowl of dough knead the dough for a minute and then cover the bowl with a clean dishtowel and let it rest for 15 minutes. Using a large cutting board and some flour for dusting roll out your dough as thin as possible (they expand like crazy when added to the boiling broth!). Using a pizza cutter make strips of dough. Separate out the noodles and place on cooling racks to dry out for awhile (couple hours). This recipe will make enough for two batches of soup. You can put half the noodles on a large cookie tray and freeze the noodles then put them into a plastic bag. 

Finishing  the Chicken Noodle Soup

When your noodles have dried some and your ready to add them to the soup bring your soup to a boil and slowly add a few noodles at a time stirring as you add them so they don’t clump together.  Then bring your soup to a simmer and let the noodles cook for 30 minutes.  They will be plump and delicious! Top the soup with parsley. My family likes to have the soup over mash potatoes. So warm up any leftovers you have from lunch.  Mash potatoes also freeze well so you can use and ice cream scoop and place them on a sheet pan to freeze and then place into plastic bags.  They only take about 3-5 minutes in the microwave to warm up (depending on how many you warm at one time).

Buttermilk Chocolate Brownies

Buttermilk Chocolate Brownies
Serves: 18

This recipe is a favorite of my family and friends which I make and share at almost every gathering. The chocolate is enhanced with the use of coffee. It is a combination of my Aunt Elaine's Texas Sheet Cake and my Grandma Caroline Sievers chocolate cake recipe.

2 cups cake flour
2 cups white sugar
1 tablespoon baking soda
1 cup strong brewed coffee
1/2 cup no-salt butter
1/2 teaspoon table salt
3/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
1 cup white sugar
1/4 cup buttermilk
1 12-ounce bag semi-sweet chocolate chips

Preheat oven to 400°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, stir flour, sugar, baking soda and cocoa powder; set aside.In a small saucepan over medium heat, cook and stir coffee, and butter until the butter is melted; remove from heat and set aside. In a medium bowl, beat buttermilk eggs and vanilla until blended. Combine all ingredients blend until smooth. Spread evenly in pan. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. While brownies bake, make topping and spread on hot brownies.Frosting: In a sauce pan add butter, sugar, and buttermilk stiring until mixture comes to a boil then remove from the heat and add one 12 oz. bag of milk chocolate or semi-sweet chocolate chips. Beat chocolate mixture until thick and smooth, at least 5 minutes. My mother says the frosting needs to loose it's shine. Spread quickly (it will firm up fast) over warm brownies and let cool before serving.

Mini Mexican Quiche

Mini Mexican Quiche
Serves 6
Each person will get two mini quiche. These freeze very well if you have any leftovers or if you want to prepare in advance for a busy week day breakfast on the run. Simply bake and then let cool completely before freezing in containers. To reheat remove the foil liner and microwave for 1 1/2 minutes.

12 foil cupcake liners
12 tube buiscuts
1/4 cup minced deli ham
1/4 cup (3) breakfast sausage browned and chopped
1/4 cup (3) slices of cooked bacon crumbled
2 Tablespoons diced green pepper
1/4 cup + 2 Tablespoons chopped cilantro
4 large eggs, beaten
1/4 cup sour cream
pinch salt
6 grinds of fresh black pepper
1/2 cup cheddar cheese or Mexican cheese blend, finely shredded

Directions: Preheat the oven to 350 degrees. Separate and place foil liners on a foil lined jelly roll pan. Chop and place in prep bowls or leave on your cutting board in little piles the ham, sausage, bacon, green pepper, and cilantro. Using a rolling pin flatten the biscuits and then press into the liners letting some of the dough fall over the top edge.  Sprinkle your chopped toppings evenly amongst the cups. In a medium size mixing bowl, beat the eggs, sour cream, salt and pepper.  Pour into cups covering the toppings. Top each cup with a pinch of cheese.  Bake quiche for 20-25 minutes until a tooth pick inserted comes out clean.  Let cool for 3 minutes and serve topping the quiche with fresh cilantro. Have some hot sauce available for your guest who like it spicy!

Vegetable Cakes

Vegetable Cakes
Serves 6

This recipie will serve  at least 6 people 2 cakes each. They are fried and deliousious!

1 zucchini, pealed and trimmed
2 carrots, peeled and trimmed
2 potatoes, peeled and trimmed
2 eggs
1 cup baking mix (Bisquick)
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese
1/4 cup sour cream
1 Tablespoon dried parsley
2 garlic cloves minced
2 teaspoons Greek or vegetable seasoning
1/4 cup Crisco divided

Directions: In a large skillet, warm two tablespoons of Crisco with medium high heat. Using a food processor grate the zucchini, carrots, and potatoes.  In a large bowl, mix the shredded vegetables and all remaining ingredients except Crisco. Using a 1/4 cup measuring scoop make pancakes and place in hot skillet. Flatten the pancakes with the back of your spatula.  Let cook for 3-4 minutes until bottoms are very brown and then flip and bake on the other side for the same amount of time. Remove to a towel lined plate to absorb excess grease. Serve with sour cream, plain Greek yogurt, or warmed applesauce.

Italian Meatloaf

Italian Meatloaf

Serves: 24

This is a recipe is a play off of a regular meatloaf, but completely Italian flavors. I served this with Italian Beer Bread.

2 eggs, beaten
3 pounds ground beef
1 small yellow onions, minced
1 small green peppers, diced
2 garlic cloves, minced
1 quart tomatoes, diced
2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon dried parsley
1 package Panko Bread Crumbs
2 1/2 cups shredded Italian cheese blend, reserve 1/2 c. for topping
1 box pasta, (bow tie, penne, rigatoni, spaghetti)
1 jar spaghetti sauce, homemade or favorite store bought
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Parmesan cheese, shaved

Directions: Start a large pot of water and 2 tablespoons salt heating on the stove to a boil for pasta.  In a small sauce pan warm spaghetti sauce through on the stove top.  In a large mixing bowl, combine all ingredients (save 1/2 c. Italian cheese blend to top loaves.  Divide mixture into 1 c. mini football loaves.  I place an indent down the middle. OR make into balls and bake in muffin tin pans. (This recipe will make 24 servings and they freeze great! So, bake what you need and freeze the rest for another time.)  Bake loaves on a jelly roll pan (or freeze on foil on a jelly roll pan then when frozen remove from tray and place in freezer bags) at 375 for 30 minutes, drain grease and then top with remaining 1/2 c. cheese and return to oven for 5 minutes. Remove pasta from the water after cooking according to package directions.  Pour pasta into a large bowl, add two tablespoons butter and a drizzle of olive oil, add fresh ground black pepper and mix to combine.  To serve, place pasta on the plate or bowl.  Top with meatloaf and top with spaghetti sauce and freshly shaved Parmesan cheese.

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread
Makes 2 loaves

I absolutely love cream cheese! I am always finding ways to incorporate it into recipes. This pumpkin bread is unbelievably moist and delicious!

1/2 cup butter
2 cups sugar
1 cup dark brown sugar
1 package cream cheese, softened
2 teaspoons baking soda
1/2  teaspoon baking powder
2 teaspoons pumpkin pie spice
1  teaspoon salt
1/2 cup apple juice
3 eggs
1 15-ounce can pumpkins
1 cup nuts, pecans toasted and chopped
1 cup semisweet chocolate chips
3 1/3 cups bread flour

Blend butter and sugar until creamed.  Add cream cheese and spices.  Slowly add apple juice, eggs and pumpkin.  Include nuts and chocolate chips if you like.  Add the flour last and mix only until combined.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 1 hour 10 minutes.

Spectacular Mash Potatoes and Homemade Chicken Broth

Spectacular Mash Potatoes and Homemade Chicken Broth

These potatoes will not disappoint! If you love potatoes like my Joe, who can eat plateful after plateful, these are a must try.

1 5-pound bag yukon gold potatoes, cut into 1 inch cubes
1 stem fresh rosemary
4 cups chicken broth, homemade (see recipe that follows)
1 cup sour cream
1 package cream cheese
1 stick real butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Chicken Broth
1 chicken, left over roasted bird and all
1 apple, quartered
1 onion, quartered
4 garlic cloves, smashed
1 tablespoon peppercorns
2 bay leaves
2 carrots, quartered long sticks
Water to cover all

Directions: Start by making the chicken broth.  Assemble ingredients in a dutch oven or a roaster and cook over night at the lowest setting.  Remove the bird (when cool pick the meat for other use), apple, onion, garlic, peppercorns, bay leaves and carrots.  Broth will be a golden brown color.  Pour hot broth into clean quart jars.  Process in a treasure canner at 10 pounds pressure for 20 mintues.  You will use this broth for so many things (soup, potatoes, rice, sauces) you will never want to through a bird out without making broth.

Potatoes: Combine potatoes, rosemary, and broth bring to a boil and simmer for 20 minutes.  Drain potatoes and add sour cream, cream cheese, salt and pepper.  You can also add crumbled bacon, fresh herbs like chives/parsley/oregano, and any cheese.

Wild Rice Mushroom Chicken Casserole

Wild Rice Mushroom Chicken Casserole
Makes 2 (9 x 13) pans

Great recipe for left over wild rice and roast chicken! Penzeys Spices are amazing and "Sunny Paris" does not disappoint in this dish. This recipe makes two 9 x 13 pans. Make one to eat now and freeze the extra one for later use.

1/4 cup sunny Paris, Penzeys Spices
2 cans water packed artichoke hearts
2 cans cream of mushroom soup with roasted garlic
4 cups chicken, roasted and shredded
2 cups shredded Italian cheese blend
1 package baby portabella mushrooms, sliced
1 small yellow onions, minced
3 cups wild rice, cooked and puffed
1 loaf garlic beer bread, baked and crumbled
1/2 cup shredded Italian cheese blend

Directions: Mix the first 8 ingredients in a large mixing bowl, divide evenly between two greased 9 x 13 pans and top with crumbled baked beer bread. Top casserole with 1/4 c. Italian cheese blend on each casserole. Covered with foil bake at 375 for 30 minutes.  Remove foil and bake another 5-8 minutes until golden brown on top.

Natalie's BBQ Sauce

Natalie's BBQ Sauce
Makes 3 cups

Love Love Love this sauce! Chipotle is a little heat and the horseradish adds fabulous flavor!

1 cup onions, finely minced
1 chipotle in adobe sauce
2 garlic, minced
1 tablespoon olive oil
1/2 cup apple juice
1/4 cup fresh lime juice and zest of one lime
1/4 cup ketchup
1/4 cup vinegar
1/4 cup dark brown sugar
2 tablespoons molasses
1 tablespoon smoked paperika
1 tablespoon prepared  horseradish
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
T tablespoon whole grain mustard

Directions: In a medium saucepan cook onion, chipotle in adobe sauce, and garlic in hot oil until onion is tender.  Stir in remaining ingredients and bring to a boil.  Let simmer for at least 30 minutes on low until dark and moderately thick.  To use, brush chicken, pork or beef with some of the sauce during the last 10 minutes of grilling.  If desired, reheat and pass additional sauce.  Cover and chill any leftovers for up to 3 days or freeze.

Egg Braid Bread

Egg Braid Bread
Serves: 12

This recipe makes two loaves of bread. My cousin, Lori McCasland, from Slater, Iowa gave me this recipe and it is a must have at all family dinners. Nothing better than homemade bread!

1 1/3 cups warm  water
3 beaten eggs
2 2/3 tablespoons Canola vegetable oil
3 tablespoons sugar
2 teaspoons salt
4 1/2 cups bread flour
1 tablespoon yeast

Place all ingredients into a bread machine in the order listed above top to bottom.  Chose the dough cycle on the bread machine.  Upon completion of the dough cycle divide the dough into 2 dough balls.  On a lightly floured counter top, divide the 2 parts into 3 equal parts.  Roll the three parts into ropes and braid 3 ropes per loaf. Place each braid on its own cookie sheet or jelly roll pan lined with parchment paper or foil.  Cover each braid with a clean kitchen towel and let the braids rise for 30 minutes.  Then in a small bowl beat 1 tsp. water and 2 eggs.  Spread the egg mixture over both braids with a brush.  Bake one braid on top shelf and the other on the bottom shelf for 10 minutes.  Then switch the braids and bake another 10-12 minutes.  When you take them out of the oven brush them with butter.  Wait 5 mintues, slice and serve warm.

Fire Crackers

Fire Crackers
Servings Size
box saltine crackers

Ingredients:

• 1 (1 lb) box saltine crackers
• 1 cup oil (Orville Redenbacker's Popcorn Oil)
• 1 (1 ounce) package dry ranch dressing mix
• 1/4 cup red pepper flakes
• 2 tablespoons garlic powder
• 3 tablespoons grated Parmesan cheese
Change Measurements: US | Metric

Directions:

Prep Time: 5 minutes
Total Time: 25 minutes

1.  In a 2.5 gallon Ziploc bag, place all 4 sleeves of the Saltines.
2.  Blend the oil and remaining ingredients in a small bowl.
3. Pour this mixture over the Saltines and shake well until the crackers are coated.
4. Remove the crackers from the bag and place them in single layers on a cookie sheet (this will take several batches).
5.  Bake for 5 minutes at 200 degrees.
6. Remove from oven and take the crackers from the tray and place them on paper towels to cool.
7. Cool completely, then place in an airtight container for storage.

Round 2 Recipe using French Onion Soup and Steak

Round 2 Recipe using French Onion Soup and Steak
Serves 6

1 puff pastry sheet thawed and rolled out with a little flour
1 c. left over onions and mushrooms strained from French Onion Soup
1 left over Steak sliced thin against the grain into strips
1/4 c. Gorgonzola cheese
1 egg, beaten
Sauce:
2 T. whole grain brown mustard
2 T. prepared horseradish sauce
1/4 block of cream cheese
5 grinds of black pepper



Directions: With a little flour on your cutting board roll out the puff pastry until the size of 9 x 13.  Cut the pastry in half lengthwise.  In a small bowl mix the mustard, horseradish, cream cheese and pepper.  Using a rubber spatula smear the sauce on both halves of the puff pastry. Strain your soup leaving the onions and mushrooms to top one half of the puff pastry.  Then place your strips of steak and top the sauce.  Top the steak with the Gorgonzola cheese. Place the puff pastry with only the sauce on it on top of the meat and seal the sides by bringing up the bottom layer over the top slightly and then pinching with a fork.  For a finishing touch cut vent holes on top diagonally.  Whisk the egg until smooth and brush over the top.  Place pastry on a foil lined jelly roll pan and bake at 350 for 40-50 minutes.  It will be puffed and golden brown. Let sit for 5 minutes and then slice into large 2 inch slabs.

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata


Using the leftovers from the night before, when I made Chipotle-Lime Shrimp with Grilled Salsa, I warmed the leftovers in a non-stick skillet.  Beat 4 eggs with 1 T. sour cream, added a pinch of salt and 5 grinds of fresh ground pepper.  When the veggies and shrimp are warmed through add the egg mixture to the veggies.  Stir to coat the veggies and shrimp.  Top the eggs and veggie mixture with a handful of Mexican blend cheese.  Place skillet in the oven under the broiler for 5 minutes until browned on top and eggs are set. Using a pizza cutter slice the frittata like a pie.

French Onion Soup

French Onion Soup
Serves: 6

Using a slow cooker makes this dish a fix and forget delicious soup.

1 tablespoon olive oil
3 tablespoons butter
2  pounds yellow onions cut into thin half moons
2 cups baby portabella mushrooms sliced in half
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons bouquet garni Penzeys Spices
1/2 teaspoon oregano
4 cups beef broth
1 french bread sliced thick and toasted
1  package sliced provolone cheese

Directions: place the first 8 ingredients in a crock pot, stir and cook on low for 2-3 hours until browned.  Stir the onions every 20-30 minutes. Add beef broth and let cook for another hour or two depending on when you are serving the soup.  It really just needs to heat through. Place soups in mini crocks and add a slice of toasted french bread, croutons, or toast cut into squares.  Then top the soup and croutons with a slice of provolone cheese.  Place under the broiler on low for 2-3 minutes until bubbly and light brown.

Chipotle-Lime Shrimp with Grilled Salsa

Chipotle-Lime Shrimp with Grilled Salsa
Serves: 6

Marinade:
1 lime, zest and juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 chipotle in adobe sauce
1 jalapeno pepper, seeded and diced
3 or 4 large garlic cloves peeled

1 pound large shrimp peeled and deveined, thawed if frozen

6 large plum tomatoes, cut in half lengthwise
1 large green pepper, cut into strips
1 red onion, cut into 1/4 in. strips
(save marinade from vegetables)

Directions: In a food processor combine the first 8 ingredients.  Pulse until oil mixture is smooth.  Slice lengthwise the tomatoes, green pepper, and onion.  Pour 1/2 the sauce over the vegetables and stir to coat.  Place vegetables with the sauce in the refrigerator to marinate.  Pour the remaining sauce over the shrimp in a ziploc bag and mix to coat the shrimp then place in the refrigerator to marinate.  Let the vegetables and shrimp marinate for at least 30 minutes.  Remove the shrimp and veggies 20 min. before grilling.  Warm grill to 350 degrees.  Thread the scrimp on skewers and then grill 3-5 minutes per side.  Grill vegetables in a grill basket for 10 minutes mixing once.  Remove vegetables from the grill and chop into a chunky salsa.   Serve the grilled shrimp over the vegetables top with remaining vegetable marinade and fresh copped cilantro.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Serves 8

1 (20 oz. ) can of pineapple rings, reserve the juice from the rings

1 (10 oz.)  jar of maraschino cherries

½ c. brown sugar

1/2 c. butter melted

3 Tbs. of Rum or 1 tsp. rum flavoring

1 box Butter Pecan or White cake mix

½ c. chopped pecans (if desired)

On the bottom of a greased 8x8 cake pan sprinkle the brown sugar, mix butter and rum then drizzle over the brown sugar.  Place rings side by side on the bottom of the pan till covered.  Place on cherry in the hole of each pineapple ring.  With a mixer or using a hand mixer, follow the directions for the cake substituting the reserve pineapple juice for the water (add water to equal the correct amount needed if you don’t have enough pineapple juice).  Pour cake batter over the pineapples and top with pecans.   

Bake for 50 minutes in a 350 degree oven. Check to make sure it is done by inserting a toothpick and if it comes out clean it is done.  The cake will be light brown on top.  Let cool 5 minutes before inverting the cake pan on a platter.  Place the platter serving side down over the cake pan and quickly flip the pan over.  Be careful for the brown sugar mixture on the bottom will still be very hot. 

This is one of the first desserts Andrew made for me when we were dating.  I have revised his recipe a bit to make it my own.  I seem to always tweak a recipe.  This one is a keeper!