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Come Home Kitchen

2015


Come Home

Kitchen

FOR EWOR D I have wanted to write a cookbook my whole life. I love cookbooks. I collect them, read them and hoard them away. I also realistically use them all the time. So when the idea for this cookbook began, I knew there were three things very important to me. Number one: I wanted a picture of every recipe so that I would know if I got it right, or at least it looked right. Number two: I wanted all the ingredients to be easy to buy locally. I love a challenge when I am cooking, but the biggest challenge should not be if my grocery store carries everything I need to make the dish. Number three: I wanted every recipe to be something my family would eat (with the exception of our youngest who we hope one day grows out of being a chicka-cheesa-choca-terian). With three issues of Come Home under our belts and three food photo shoots survived, the Come Home crew and I began kicking around the idea for this cookbook. After our fourth issue, we got serious about it. Food photo shoots are always a little more difficult as we manage about ten different foods at once. So we jumped in with both feet and planned a week long photo shoot of 75 items. (This turned into three weeks and about 100 items before we settled on the 60 featured in the cookbook.) Now we can officially say we are pros at food photo shoots. With the help of my team at Come Home, I feel like we have created an amazing cookbook that everyone will enjoy. When I asked the crew to tell me what cooking memories they had or memories they make right now with their families, I was surprised, but not surprised that our memories were so similar. I just couldn’t separate them so I will try to share our blended memories of cooking and home. Families gather. Favorite foods are prepared. We cook to spoil the ones we love and cherish. There will be laughing while we cook, while we eat, and even while we clean up. Parties, holidays, or staying in and hanging out when it is cold outside. Friends over to share our bounty. Handwritten recipes with food stains on them. One-on-one time learning to cook with our grandmothers. Creating special moments with our children now, so they will have these same memories to cherish when they’re older. Togetherness with family and loved ones sharing food, food, and more food. I want to thank everyone at Come Home for helping with this project. A special thanks to Donna Bell at Mustard Tree Primitives for suppling us with dishes, linens and props (I love you momma) and a huge thank you to First Christian Church for allowing us to use their kitchen for the shoot. From our home to yours, we humbly thank you for your support of Come Home-the magazine, and now, Come Home Kitchen-the cookbook.

—Heather Hinrichs— Food: Heather Hinrichs and Wyatt Foley | Photography: Kerrie Szabo | Graphic Design: Robin Seymore Recipe Contributions: Beth Crenshaw, Ashley Hoppis, Monique Wilson, Robin Seymore, Kerrie Szabo, Wyatt Foley, Chris Hinrichs and Heather Hinrichs


Chicken Marsala

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12 chicken breast tenderloins 2 cups Italian breadcrumbs 1 1⁄2 sticks salted butter 3 cups chicken broth 2 cups Marsala wine

Prosciutto Wrapped Asparagus

2 cups chopped button mushrooms 1⁄4 cup cornstarch 1⁄4 cup water 1 pound spaghetti or other long pasta

Melt butter in skillet over medium heat. Meanwhile roll chicken tenderloins in breadcrumbs to thoroughly coat. In a separate bowl combine chicken broth and Marsala wine. Whisk together cornstarch and water and add to wine and chicken broth mixture stirring to thoroughly combine. Add chicken tenderloins to butter in skillet and sauté until golden brown on both sides and just cooked through. Once chicken is cooked remove from skillet and set aside. Add mushrooms to skillet and cook for about five minutes until just tender. Whisk chicken broth mixture again to ensure cornstarch is thoroughly mixed and add to mushrooms in skillet. Cook over medium heat, stirring frequently, until sauce begins to thicken and turn a deep brown color. If sauce is too thin, whisk together a tablespoon of cornstarch with a tablespoon of water and add to mixture. If sauce is too thick, just add additional chicken broth. Boil pasta according to package directions and serve chicken and sauce over pasta.

12 fresh asparagus spears 6 prosciutto slices/strips 3 tablespoons parmesan cheese, grated  Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.  Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. Don’t worry if parts of the asparagus spears are not covered completely.  Heat some butter in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto (or turkey bacon) is brown and crispy. Top with parmesan cheese. 3 a little butter for frying


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Blackberry Cast Iron Cobbler 1 stick of butter

1 cup of all purpose flour 1 cup of sugar 2 tsp of baking powder 1 tsp of vanilla a pinch of salt

2 cups of blackberries tossed in sugar Preheat the oven to 350 degrees. Grease the cast iron skillet. Melt butter in a small pan or microwave. In a large bowl combine butter with sugar, flour, vanilla, salt and baking powder. Add this mixture to the skillet. Wash and toss blackberries in sugar. Place the blackberries on top of the batter in the skillet. Bake for 50 minutes or until crust begins to brown and pull away from the sides of the skillet. Serve warm with a scoop of our homemade ice cream.

Homemade Vanilla Ice Cream 4 eggs

2 1/4 cups sugar 5 cups milk

4 cups heavy cream 4 1/2 teaspoons vanilla 1/2 teaspoons salt In a large mixing bowl, beat eggs until thick and frothy. Gradually add sugar and beat well. Add remaining ingredients and mix thoroughly. Pour mix into the can of your ice cream maker and freeze per the instructions on your ice cream maker. Makes 4 quarts. 5


Apple Pie Punch 1 apple, chopped or sliced 1 quart apple cider 2 cups pear nectar 24 ounces ginger ale *Caramel Vodka (optional)

Peanut Butter Fudge

1 (1 lb) package almond bark (or white candy coating) 1 (16 oz) container creamy peanut butter Line an 8x8” baking pan with aluminum foil, with 3-4” of foil hanging off either side and set aside. Place the almond bark, broken into large chunks, into a large microwave-safe bowl. Melt bark on high for 60 seconds, then stir. Melt for another 60 seconds and stir.  Continue to do this at 30 second intervals until bark is smooth and completely melted (it took me about 3 minutes total, but it will depend on your microwave). Scoop the entire container of peanut butter into the bowl of melted bark and stir until peanut butter is completely incorporated and mixture is smooth. Pour mixture into prepared pan and place in the fridge for 1-2 hours or until set. Remove fudge from fridge and using the aluminum foil hanging over each edge, lift the fudge out of the pan. Cut using a sharp knife (for smooth cuts, run your knife through hot water before each cut) into 1” x 1” pieces.

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Combine apple cider, pear nectar, and ginger ale. Stir well. Place apple slices inside pitcher. Pour over ice and serve! If you want to serve it warm, heat all of the liquid ingredients in a pot over a stove on low heat. Simmer for a few minutes until warm, place apple slices in the pot, and serve in mugs. *If you’re craving an alcoholic drink, add one shot (1.5 ounces) to each individual drink, or 1 1/2 cup to entire pitcher.

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Bruschetta

1 baguette, cut in half length-wise and toasted 2 tsp. minced garlic (I use the kind in a jar) 3 Tbsp. extra-virgin olive oil

1⁄4 cup grated parmesan cheese

2 1⁄2 cups chopped roma tomatoes

1⁄3 cup thinly sliced fresh basil leaf

2 Tbsp. balsamic vinegar 1⁄2 tsp. salt 1 tsp. fresh ground pepper

In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate. Slice the bread into individual pieces and spoon the mixture on top. 8


Festive Brunch Punch 16 ounces pineapple juice, chilled 16 ounces cranberry juice, chilled 16 ounces orange juice, chilled 16 ounces sparkling water, chilled 1 Bottle of Grenadine crushed ice

Put a handful of crushed ice in each of 4 glasses. In each glass pour 2 tablespoons of Grenadine. In large pitcher mix pineapple, cranberry orange juice and sparkling water. Slowly pour juice mixture over crushed ice. Garnish with orange slices and fresh cranberries. Serve immediately.

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Ozark Eggs Benedict

Hollandaise Sauce: 4 egg yolks

1 tablespoon fresh lemon juice 1â „2 cup unsalted butter, melted

Cayenne pepper to taste Kosher salt to taste Eggs Benedict 4 eggs 4 biscuits

(homemade or frozen)

1 large piece of country ham cut into four pieces

3 tablespoons vegetable oil In a bowl whisk the egg yolks and lemon juice until thickened and doubled in volume. Place the bowl over a saucepan of simmering water. Make sure the water does not touch the bottom of the bowl. If the eggs get too hot they will scramble. Very slowly drizzle the melted butter in while continuously whisking. When all the butter has been added and the sauce is thickened and doubled in volume, remove from the heat and whisk in cayenne and salt. Keep warm until ready to serve. If sauce gets too thick before serving, add a little warm water. Crack four eggs into a large skillet coated with 3 tablespoons vegetable oil. Cook for two minutes on one side and then turn over a cook for another two minutes on the other side until eggs are over medium.

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For each plate, split a biscuit in half. Top each biscuit half with a piece of ham. Place fried eggs on top of ham and drizzle with hollandaise sauce. Place biscuit top on the side.


Sausage Tortellini Soup 2 pounds of ground sausage 1 yellow onion, chopped 1 Tbs. of minced garlic salt pepper

3 bay leaves

2 cups of sliced carrots 1 28-oz. can of petite diced tomatoes 1 32-oz. can of chicken broth 1 20-oz. package of cheese tortellini Cavender’s to taste Bragg’s organic 24 herbs and spices blend Brown sausage with onions, garlic, Cavender’s, salt and pepper. Drain and set aside. In large stock pot pour in broth, bay leaves, tomatoes, carrots and then add meat mixture. Add Bragg’s to taste and simmer 20-30 minutes adding tortellini about 8 minutes before serving.

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Chicken Tortilla Soup

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4 uncooked boneless, skinless chicken breast halves

2 15-oz. cans black beans, undrained 2 15-oz. cans Rotel tomatoes 2 15-oz. cans whole kernel corn 1 jar of salsa (mild, medium, or hot, whichever you prefer) 2 4-oz. cans chopped green chiles, undrained 2 15-oz cans of chicken broth tortilla chips shredded cheese sour cream fresh sliced avocado

Combine all ingredients except chips, cheese, sour cream and avocado, in large slow cooker. Cover. Cook on low 8 hours.

Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl.

Ladle soup over chips. Top with cheese, sour cream and avocado slices.

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Beer Can Chicken & Roasted Vegetables

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Beer Can Chicken

1 whole chicken 1 can of beer

Your favorite seasoning rub. We prefer Zatarain’s creole seasoning. Preheat oven to 425 degrees. Place a roasting pan on a baking dish to prevent making a total mess of your oven. Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan. Clean the chicken and remove any giblets if it has any and pat it dry with paper towels. Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies. Place the chicken upright over the beer can. Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it’s done, insert a knife into the thickest part of the thigh, and the juices should run clear.

Chocolate Pecan Pie 1 cup light corn syrup 1⁄2 cup sugar 1⁄4 cup butter or margarine, melted 1 teaspoon vanilla 3 extra large eggs 1 cup semisweet chocolate chips 1 1⁄2 cups pecan halves 1 frozen 9” pie crust

Heat oven to 325 degrees. Remove pie crust from package and place on foil-lined cookie sheet. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Stir chocolate chips and 1 1⁄2 cups pecans into egg mixture. Spread evenly into pie crust. Bake 55 to 60 minutes or until deep golden brown and filling is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Let pie cool for two hours prior to serving. Top with freshly whipped cream or prepared whipped topping.

Roasted Vegetables

2 sweet potatoes 2 Yukon Gold potatoes 1 red onion Butternut squash 2 zucchini squash 1 red pepper 4 Tbs chopped garlic 5 Tbsp olive oil freshly ground Kosher salt freshly ground black pepper

Preheat oven to 425. Chop or slice vegetables into similar size pieces. I cut potatoes into about 2-3” pieces. For onions you can just quarter or if you prefer you can pull them into smaller pieces. Place vegetables on a baking sheet or 9 x 13 pan. I placed parchment on the baking sheet first but it’s not necessary. Drizzle with olive oil. Sprinkle with salt and pepper and chopped garlic, toss with hands to coat the vegetables. Bake 50 minutes to 1 hour. Stir vegetables about halfway through.

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6 Peaches 1 stick of butter 1 cup of brown sugar 1 12-count package of puff pastry shells Homemade Country Vanilla Ice Cream Halve peaches and remove pit. Place in baking dish, skin side down. In microwave melt butter and brown sugar together. Pour over peaches, saving a little to pour over ice cream when dessert is finished. Bake peaches at 375 degrees until tender, about 30 minutes. Bake puff pastry shells according to directions on the package. On small plate layer pastry, peach, ice cream and remaining glaze. Serve warm.

Baked Peaches with Puff Pastry

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Baked Ham with Autumn Glaze

Ham:

1 bone-in half ham (already cooked) whole cloves

Glaze:

1 cup orange juice

3/4 cup light brown sugar 1/2 tsp ground cloves

3 Tbs Cavender’s Seasoning Place ham in foil lined baking pan. Score the face of the ham on the diagonal by making small 1/4 inch deep slits with a sharp knife. Do this in a grid pattern. Stud the face of the ham with whole cloves along slits. For the glaze, place all ingredients in a small saucepan and heat on medium high until the sugar melts and the mixture begins to form a syrup. Remove from heat and brush over the entire ham. Place the ham in a 350 degree oven and cook uncovered for about one hour. Baste the ham with the glaze every 15 minutes while cooking. Serve extra glaze with ham.

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Stuffed Mushrooms

recipe on page 60

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Crab Dip

recipe on page 60

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2 pounds stew meat cut into bite size pieces

1 1â „2 pounds Yukon gold or other yellow potatoes, quartered 1 cup baby carrots 1 large purple onion, roughly chopped

1â „2 cup flour Half bottle bold red wine such as cabernet sauvignon 2 cups beef broth 1 tablespoon dried rosemary

Salt Black pepper Vegetable oil

Cabernet Beef Stew 20

Sprinkle stew meat with salt and black pepper and coat with flour. Heat two tablespoons vegetable oil in a heavy bottomed dutch oven over medium heat. Place floured stew meat in oil and cook until just browned but not cooked through. Remove from dutch oven. Place purple onion in oil and cook for a few minutes. Add in wine and deglaze bottom of dutch oven. Place in potatoes, carrots, rosemary and beef broth. Add additional salt and pepper if necessary. Allow to simmer for at least four hours. If the broth is too thin, whisk a quarter cup of cornstarch with a quarter cup of cold water and add to broth and stir to thicken.


Coffee Punch recipe on page 60

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Crustless Breakfast Quiche 1 pound of breakfast sausage 8 Eggs 1 jar of sliced mushrooms 2 cups of mild cheddar cheese 1 can of asparagus tips salt and pepper to taste

Butter the bottom of a 9-inch glass pie plate, place in browned sausage, mushrooms, cheese and asparagus tips.

Crack eggs into a large bowl along with a 1/2 cup of water and whisk together before pouring into the pie plate. Salt and pepper to taste. Bake in oven on 425 for 40 minutes.

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Breakfast Casserole 2 lbs frozen hashbrown potatoes 1 can cream of chicken soup 2 cups shredded cheddar cheese 16 oz sour cream 16 oz French onion dip 1/4 tsp pepper

Preheat oven to 400 degrees. Spray a 9 x13 casserole dish with nonstick cooking spray. Mix all ingredients together in large bowl. Transfer to casserole dish. Cover and bake for 1 hour. Uncover, stir and bake 10-15 more minutes.

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Grilled Pimento Cheese 4 cups of mild cheddar cheese shredded 1 cup of real mayonnaise 1 4-oz jar of diced or sliced pimentos

Mix all ingredients together including the juice from the pimentos. Spread on the bread of your choice, butter the outside of your sandwich, and grill low and slow for the gooeiest, meltiest, best grilled cheese you have ever eaten. 24


White Bean Chicken Chili

3 cans Great Northern Beans or Navy Beans (your choice, do not drain) 1 can whole kernel corn 1 can petite diced tomatoes 1 can Rotel 1 packet dry ranch dressing mix 1 tsp cumin 1 Tbs chili powder 1 tsp onion powder 2 - 8 ounce packages cream cheese 3 chicken breasts

Place chicken on bottom of slow cooker, then pour in whole kernel corn, Rotel, petite diced tomatoes, and white beans. Top with seasonings and dry ranch. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Before serving shred chicken with two forks and stir in cream cheese.

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Coca-Cola Cake recipe on page 61

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Crabbies

8 oz. good white crabmeat, picked free of all shells 1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English) 2 tablespoons mayonnaise 1 teaspoon garlic powder 1/2 cup butter (1 stick), softened Dash hot sauce or cayenne pepper 4 English muffins split (8 halves total) Chopped parsley leaves, for garnish Preheat oven to 425 degrees. In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over English muffins and spread. Place muffins on a baking sheet and bake until topping is heated through and golden brown on top, about 10 to 15 minutes. Slice into quarters and sprinkle with parsley. Serve hot.

Alfredo Pasta

2 sticks salted butter (not margarine) 2 cups heavy cream 2 cups grated parmesan cheese (not shredded) 1/2 teaspoon nutmeg 1/2 teaspoon black pepper 1 pound fettuccine pasta Melt butter in saucepan over medium heat. Once butter is melted add heavy cream and stir until hot but not boiling. Whisk in parmesan cheese, nutmeg and black pepper and reduce heat to low. Continue stirring occasionally and sauce will begin to thicken. If sauce doesn’t thicken enough mix 1-1/2 tablespoons corn starch with a half cup of water and whisk into sauce. Meanwhile boil pasta according to directions on package. When pasta is complete, drain and toss sauce with hot pasta. Sprinkle with additional parmesan cheese and serve.

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Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter.

Sticky Buns 12 Tbs. (1 1/2 sticks) unsalted butter at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (2 sheets) frozen puff pastry, defrosted For the filling

2 Tbs. unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 tsp. ground cinnamon 1/2 cup cranberries 1/2 cup white raisins 28

Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.


Poor Charlie's Pasta Salad RECIPE ON PAGE 60

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Hummingbird Cake

RECIPE ON PAGE 61

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1 whole salmon fillet (about 2 pounds) 3/4 cup olive oil

1/2 cup Dijon or country Dijon mustard

Asian Roasted Fillet of Salmon

2 teaspoons freshly grated ginger

1 tablespoon chopped garlic

1 tablespoon Asian chili paste

2 teaspoons Cavender’s Seasoning 1 teaspoon dried thyme leaves

1 cup Panko bread crumbs

Cooking spray Preheat oven to 400 degrees. Place salmon fillet on foil-lined baking sheet sprayed liberally with cooking spray. Mix all ingredients except Panko bread crumbs together until it forms a semi-thick paste. If it’s too thick add more olive oil and if it’s too thin add more mustard. Spread paste to completely cover salmon fillet. Sprinkle Panko bread crumbs on top. Add more breadcrumbs if desired. Roast salmon for 25 minutes. Check center of salmon with a fork to ensure desired level of doneness.

Roasted Brussels Sprouts with Pancetta 1 1/2 pounds Brussels sprouts, ends trimmed and halved 6 slices pancetta or bacon cut into thin strips Kosher salt Black pepper Olive oil Bring four quarts of water to boil with one tablespoon kosher salt. Place trimmed Brussels sprouts into boiling water and cook for two minutes. Immediately remove sprouts from water and place in ice water for one minute. Heat skillet over medium high heat with olive and place bacon. Cook bacon for a few minutes until semi crisp and add sprouts. Cook, stirring occasionally, until sprouts are tender.

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French Bistro Steaks with Garlic Compound Butter RECIPE ON PAGE 62


Wedge Salad with Blue Cheese Dressing RECIPE ON PAGE 62

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White Chocolate Chip Snickerdoodle

RECIPE ON PAGE 63

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Mushroom Sausage Soup 1 pound of breakfast sausage 10 red skin potatoes

1 white onion chopped 1 jar of mushrooms

2 26 ounce cans of condensed cream of mushroom soup In stock pot brown breakfast sausage with onion, when browned remove sausage and onions to drain. DO NOT CLEAN out stock pot. Cube clean red potatoes, leave the skins on. Place in the stock pot with the juices from the sausage and the onion and cover with just enough water to boil. When potatoes are soft do not drain, add the 2 cans of condensed cream of mushroom soup. Bring to a boil for 2 minutes and then turn to low heat. Add back in your sausage, onion and mushrooms. If soup is too thick add water to get to the consistency that you like. Let simmer for 20 minutes. Serve with crusty bread.

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Gumbo

3 tablespoons vegetable oil 1/3 cup all-purpose flour 3 bell peppers, 1 red, 1 yellow and 1 orange (ribs and seeds removed), chopped 1 medium onion, chopped 3 tablespoons of chopped garlic

Coarse salt and ground pepper

1 large can of chicken broth 1 15-oz can of petite diced tomatoes

1 package (10 ounces) cut okra, frozen 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick

Shrimp & Grits 3 cups chicken broth 1 cup uncooked quick-cooking grits 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons butter 2 cups (8 ounces) shredded Cheddar cheese or pepper jack for spice 6 slices bacon, chopped 2 pounds medium shrimp, peeled and deveined 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley 6 green onions, chopped 2 tsp of chopped garlic

Bring chicken broth to a boil over medium-high heat. Stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat. Stir in salt and next 3 ingredients. Set aside and keep warm. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp. Remove bacon from pan. Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add next 4 ingredients, and cook 3 minutes. Stir in bacon. Spoon grits onto individual plates or into shallow bowls and top with shrimp mixture. Serve immediately. 36

1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups) In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes. Add broth and tomatoes; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread or corn pone.


Corn Pone recipe on page 62

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Bloody Mary Bar

WHAT TO HAVE ON HAND FOR THE PERFECT BLOODY MARY BAR

Seasonings Celery Salt | White Pepper Black Pepper Worcestershire Sauce Frank’s Hot Sauce Sriracha Sauce Garlic Salt | Lemon Pepper Dill Pickle Juice 38

Garnishes Celery Stalks Bacon | Slim Jim’s Beef Sticks | Hard Boiled Eggs Cheese squares Black olives | Green olives Pickled okra Marinated pearl onions Baby corn | Peppercini peppers

Rim the glass Old Bay Seasoning Kosher Salt Smoked paprika/salt rim


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Stuffed Artichokes 2 large, washed and dried artichokes

Juice of 3 lemons, divided (about 1/2 cup) 1/2 cup plus 3 tablespoons salted butter 6 tablespoons finely chopped shallots 3 tablespoons minced garlic 4 cups fresh bread crumbs 1/4 cup finely chopped Italian parsley 1 tablespoon finely grated Parmesan cheese Sea salt and freshly ground black pepper

Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer. Use a Chef’s knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves. Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. Drizzle about 1 tablespoon of the lemon juice over each one. Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 20 minutes. (They’ll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool. While the artichokes are steaming, preheat the oven to 375 degrees. Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper, and set aside to cool. Place the artichokes, sitting on their bases, in a baking dish. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with about half of the Parmesan. Place the stuffed artichokes in the preheated 375 degree oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.

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Baked Egg in an Avocado 1 Avocado 2 Eggs Sea salt & pepper Seasoning, optional

Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for egg.  Sprinkle with salt. Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole.  Bake in oven on 425 for 13-15 minutes.

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Greek Pasta Salad Dressing

3 tablespoons of white vinegar 2 tablespoons of Mayonnaise 1 tablespoons of honey 1/4 teaspoon of salt 1/4 teaspoon of black pepper 1/4 cup of olive oil 1/4 cup loosely packed fresh dill Salad 8 ounces of tri-color spiral pasta, cooked according to the package 2 cups of white meat from a rotisserie chicken, cut into bite size pieces 1 sweet red pepper, diced 1 cup of crumbled feta cheese Dressing: in small bowl whisk together all ingredients and set aside. In large bowl combine pasta, chicken, red pepper, and feta cheese. Drizzle with dressing and toss to coat. Refrigerate until ready to serve.

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Momma's Meatloaf

Chunky Mashed Potatoes

Preheat oven to 350°.

Bring 6 quarts of water to boil in a large pan. Add 1 tablespoon kosher salt to boiling water. Add potatoes and cook until fork tender; about 20 minutes. Drain potatoes in colander and place back in pan. Add butter, milk and salt and pepper to taste. Let butter melt for 2 minutes. Use a hand potato masher and mash potatoes until all ingredients are incorporated but mixture is still chunky. If you like your potatoes smoother you can use a hand mixer and mix until desired smoothness. If potatoes are too thick add a little more milk.

1 envelope Lipton Beefy Onion Soup Mix 2 pounds ground beef 1 sleeve of crushed saltine crackers 2 eggs 1 1/2 cup ketchup 6 slice of bacon

Combine all ingredients in large bowl, except bacon. Shape into loaf in 13 x 9 baking or roasting pan and cover the top with ketchup and bacon slices. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

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3 pounds yellow or red potatoes (do not use russet or Idaho baking potatoes) 1 stick butter, softened 1 1â „2 cups whole milk 1 tablespoon kosher salt Salt and pepper to taste


FOR THE CRUST:

1 package Oreo fudge cookies 7 tablespoons (3.5 ounces) salted butter, melted FOR THE FILLING:

8 ounces cream cheese, at room temperature 1 cup powdered sugar 1 cup creamy peanut butter 1 pint heavy whipping cream 2 tablespoons of sugar 1 teaspoon vanilla extract FOR THE TOPPING:

1 pint of heavy cream 2 tablespoons of sugar

1 teaspoon of vanilla extract Mini Reese’s cups Peanut butter chips Choc. Chips

For fun you can add chocolate syrup to your finished pie

Peanut Butter Pie

Preheat the oven to 325°F. FOR THE CRUST: In the bowl of a food processor process the cookies until chopped. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10-12 minutes. Cool completely on a wire rack. FOR THE FILLING: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add 2 tablespoons sugar and the vanilla extract and continue to whip until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell. FOR THE TOPPING: Use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add 2 tablespoons sugar and the vanilla extract and continue to whip until stiff peaks form. Top pie filling with homemade whipped cream. Then for extra fun drizzle with chocolate syrup. Top with mini Reese’s cups and peanut butter and chocolate chips. Refrigerate for one hour before serving.

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Fried Pies

RECIPE ON PAGE 63

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Cinnamon Roll Cake

Cake:

3 cups of flour 1/4 tsp. of salt 1 cup of sugar 4 tsp. of baking powder 1 1/2 cup of milk 2 eggs 2 tsp. of vanilla 1/2 cup of butter, melted Topping:

1 cup butter, softened 1 cup of brown sugar 2 Tbs. of flour 1 Tbs. of cinnamon Glaze:

2 cups of powdered sugar 5 Tbs. of milk 1 tsp. of vanilla Preheat oven to 350 degrees. In mixing bowl combine all ingredients except for butter. Mixing slowly add butter a little at a time until blended well. Pour batter into a greased 9x13 pan. For the topping, mix all ingredients together well then drop evenly over the batter. With a butter knife swirl the topping into the the cake batter. Bake at 350 degrees for 28-32 minutes. Mix glaze together while cake is baking. Once out of the oven drizzle glaze over cake while still warm.

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1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle 3 heaping tablespoons allpurpose flour

2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyère cheese Melt the stick of butter in a large pot (preferable a heavy bottomed Dutch oven) over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 20 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are almost dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Sprinkle the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

French Onion Soup 47


Cashew Chicken

2 lbs boneless skinless chicken breasts cut into bite size pieces 1/2 cup flour

1/2 teaspoon black pepper 1 Tablespoons canola oil 1/2 cup soy sauce

4 Tablespoons white vinegar 4 Tablespoons ketchup

2 Tablespoons brown sugar

2 Tablespoons of chopped garlic 1 cup cashews

Combine four and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, brown sugar, garlic, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving) Cook on LOW for 3 to 4 hours.

48


49


Spaghetti Pie & Marinara with Italian Meatballs

50


Spaghetti Pie

1/4 cup unsalted butter 1/4 cup all purpose flour 2 cups whole milk 1 cup heavy cream Pinch ground nutmeg 1 package cream cheese 2 cups Italian Five Cheese blend shredded cheese, divided 3/4 cup grated Parmesan cheese, divided Salt and pepper, to taste 12 oz. spaghetti, cooked according to directions on the package

Remove 1/2 cup shredded Italian five cheese from the bag, and add to a small bowl mixing it with 1/4 cup shredded Parmesan, set aside for topping the partially baked pie. You’ll use the remaining 1 1/2 cups plus 1/2 cup Parmesan for the Alfredo sauce. Combine heavy cream and milk in one measuring cup. Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Gradually add milk and heavy cream, increase heat to mediumhigh and whisk constantly to combine into a smooth sauce. Bring mixture just to a boil, turn heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring occasionally. Add a pinch of nutmeg during this time. Once sauce is thickened, start adding the cheese, a handful at a time, stirring after each addition waiting until the cheese is melted before adding more. Continue adding, and stirring, until the 2 cups of cheese is melted and the sauce is smooth. Taste and add salt and pepper as needed, you may only need some pepper since the cheese is somewhat salty. Turn heat off but leave pan on burner, cover, and keep warm until ready to toss with cooked spaghetti. Cook pasta until al dente. Stir the Alfredo sauce again to make sure it’s smooth, then add all but 1 cup to the spaghetti and toss to combine. Return the cover to the Alfredo and keep it warm. Transfer the spaghetti to the pie dish and pat down the top to make an even layer. Bake for 20 minutes, remove the pie from the oven. Re-stir the remaining Alfredo sauce so it’s once again smooth. Top the pie with the remaining Alfredo using a spatula to spread over the entire pie. Sprinkle the remaining 3/4 cup cheese on top of the Alfredo sauce, return to oven for 10 minutes, or until cheese is melted and light golden brown. Remove from oven and let pie rest 10 minutes. Spread a layer of marinara sauce or your favorite spaghetti sauce on each serving plate, or shallow bowl, cut pie into pieces and serve on top of marinara. Serve with garlic bread and Italian meatballs.

Marinara

2 (28 ounce) cans whole tomatoes, packed in juice 2 tablespoons olive oil 1 medium onion, chopped fine (about 1 cup) 2 teaspoons chopped garlic 1/2 teaspoon dried oregano 3 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil Salt and ground black pepper Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses (you can make it as thick or as smooth as you like). Return sauce to skillet and add basil and extra-virgin olive oil, salt and pepper.

Italian Meatballs

1 envelope Lipton Beefy Onion Soup Mix 2 lbs. ground beef 3/4 cup Italian bread crumbs 2 eggs 1/3 cup spaghetti sauce Preheat oven to 350°. Combine all ingredients in large bowl. Shape into meatballs and place close together in a 13 x 9-inch baking or roasting pan. Bake uncovered 15 minutes or until done. Let stand 10 minutes before serving. Goes great with Spaghetti Pie.

51


Party Bread Dips recipes on page 64

52


Chili Cheese

Ham & Green Onion

Rotel Chicken

53


1 cup whole milk 3 large eggs 2 cups all-purpose flour 2 teaspoons Cavender’s Seasoning 1 teaspoon garlic salt Freshly ground black pepper 3 pounds cube steak (tenderized round steak that’s been extra tenderized) Kosher salt 1/2 cup canola or vegetable oil Gravy:

1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Mashed potatoes, for serving Mix the milk with the eggs in a shallow dish; mix the flour with the Cavender’s Seasoning, garlic salt and black pepper in a shallow dish, Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook the meat, 2-3 pieces at a time, until the edges start to look golden brown, about 3 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

54


Country Fried Steak

55


Pork Tenderloin with Brown Bag Kitchen White BBQ Sauce Arkansas Green Beans

56


Pork Tenderloin

1 3-5 pound pork tenderloin

Strawberry shake-on BBQ seasoning Place tenderloin in large baking pan and sprinkle Strawberry Shake-on BBQ Seasoning on all sides of pork tenderloin. With fat side of loin up, cover with pan with plastic wrap and foil. Place in 250 degree oven for 4-5 hours. Center of loin should register at least 150 degrees. Transfer to a cutting board and let meat rest for 5-10 minutes. Slice and serve. Brown Bag Kitchen White BBQ Sauce 1 1/2 cups of real mayonnaise 1/4 cup white vinegar

1 tablespoon chopped garlic

1 tablespoon spicy brown mustard 1 teaspoon sugar 1 teaspoon salt

2 teaspoons horseradish Whisk together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week. Arkansas Green Beans

5 cans whole green beans 8 slices uncooked bacon 1 cup brown sugar 1/4 cup soy sauce

1/2 teaspoon garlic powder 1 stick butter, melted

Drain and rinse whole green beans and place in a greased 9x13 baking dish. Mix together brown sugar, soy sauce and garlic powder and melted butter. Pour mixture over green beans and lay uncooked bacon on top. Bake at 350 degrees for 40 minutes, remove bacon, stir and serve. 57


Ooey Gooey Butter Cake 1 yellow cake mix 4 eggs 1 stick of butter, melted 1 tsp vanilla 1 box cream cheese, softened 1 lb or 4 cups powdered sugar Mix together cake mix, 2 eggs. Add vanilla and melted butter. Mix together. This will be very thick. Spread in a 9x13 greased pan. Mix together the cream cheese, powdered sugar and 2 eggs. This will be more runny compared to the bottom half already mixed. Spread this on top of the other already in the pan. Bake at 350 for 25-35 min. until the sides are pulling apart and browning. Once the cake is done and cooled off completely, sprinkle powdered sugar all over the top and serve.

58


59


from page 18

from page 19

Stuffed Mushrooms

1 cup Italian-style dried bread crumbs 1 cup grated (not shredded) Pecorino Romano or Parmesan cheese 2 cans crab meat 4 garlic cloves, peeled and minced 3 tablespoons chopped fresh Italian parsley leaves Salt and freshly ground black pepper 3/4 cup melted butter (not margarine) 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Cooking spray Preheat the oven to 400 degrees F. Stir the bread crumbs, cheese, crab meat, garlic, parsley, butter and salt and pepper, to taste, in a medium bowl to blend. Make a thick paste. Add more butter if the mixture won’t hold together. Form into round balls and place on top of mushrooms caps. Spray a heavy large baking sheet with cooking spray to coat. Arrange mushrooms on the baking sheet. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from page 21

Coffee Punch

1 Gallon of whole milk {must use whole} 1/2 gallon of vanilla ice cream 1/2 gallon of chocolate ice cream 2 ounces instant coffee {can use decaf} 2 cups of sugar 1 cup of water In a saucepan, mix the coffee, sugar, and water and heat until melted. Refrigerate overnight ... the liquid will get kind of syrupy. Before guests arrive, pour chilled syrup in punch bowl. Add entire gallon of milk. Add all the ice cream {by scoops} into the punch. Stir. The ice cream doesn’t have to melt all the way ... it serves as the ice.

60

Crab Dip

1 six ounce can crab meat 1/2 teaspoon dry mustard 1 teaspoon tabasco sauce 1/2 cup mayonnaise (Hellman’s preferred) 1/2 cup chili or cocktail sauce 1 teaspoon finely chopped garlic 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce 2 finely chopped boiled eggs Mix all ingredients together and chill for at least four hours. Serve with Triscuits or crusty french bread.

from page 29

Poor Charlie’s Pasta Salad 1 medium cucumber, finely chopped 1 medium red onion, finely chopped 1/2 cup of vinegar 1 cup of sugar 1 tablespoon of dry mustard 1 teaspoon of salt 1 teaspoon of garlic powder 1 teaspoon of pepper Salad

1 can of pitted black olives sliced 2 jars of marinated artichoke hearts, drained 1 package of sliced pepperoni 16 oz. package of shell pasta, cooked according to the package directions and drained. Combine dressing ingredients and large bowl and mix together then add salad ingredients stir and chill for one hour.


from page 26

from page 30

Coca-Cola Cake 2 cups flour 2 cups sugar 1/2 teaspoon salt

1 teaspoon of baking soda 1/2 teaspoon of cinnamon Mix above ingredients together in a large bowl, set aside and pre-heat oven to 350 degrees In saucepan over medium heat stir the ingredients listed below until it boils. 1 cup butter 1/4 cup of unsweetened cocoa powder 1 cup of Coca-Cola 1/2 cup of buttermilk Remove from heat and whisk with dry mixture, then add... 2 eggs 1 teaspoon of vanilla Mix together and put in greased pan, bake for 30 minutes. When cake is nearly finished begin the Coca-Cola frosting. 1/2 cup butter 1/4 cup unsweetened cocoa powder 1/2 cup of Coca-Cola 7 to 8 cups of powdered sugar Place butter, cocoa and Coca-Cola in sauce pan and bring to a boil. Remove from heat and slowly stir in powdered sugar. While cake is still warm from the oven spread on frosting.

Hummingbird Cake

3 cups all-purpose flour, sifted 2 cups sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1 1/3 cups vegetable oil 2 teaspoons vanilla extract 3 large eggs, lightly beaten 1 3/4 cups very ripe banana, mashed 2 cups toasted chopped pecans, divided (8-ounce) can crushed pineapple, undrained 1 cup butter, softened 6 cups powdered sugar 2 teaspoons vanilla extract pinch of salt

2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed. Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely. To make frosting, use an electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt then mix until smooth. With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated. Spread frosting between layers of cake and cover top. Sprinkle remaining chopped pecans on top. We made ours in a bundt pan. You can choose to do it either way.

61


from page 32

French Bistro Steaks

3 New York strip steaks thick cut (about twelve ounces each) 1 teaspoon vegetable oil Kosher salt to taste Black pepper to taste Remove steaks from refrigerator one hour prior to cooking and sprinkle quite liberally with kosher salt and black pepper. Preheat oven to 450 degrees. Place the vegetable oil in the bottom of an iron skillet and brush to coat the bottom. Heat the iron skillet over medium high heat until it just starts to smoke. Skillet should be very hot. Lay steaks in skillet and do not move them. Cook on one side for 2-3 minutes and turn over. Remove skillet from burner and place in hot oven. Cook eight minutes for medium rare. Remove skillet from oven and top each steak with a round of compound butter.

Garlic Compound Butter

1 stick salted butter (room temperature) 1 tablespoon minced garlic 1 tablespoon chopped parsley flakes To prepare the compound butter place all ingredients in a bowl and mix thoroughly with a hand mixer until well blended. Place butter on a piece of plastic wrap and form into a tightly wrapped log. Refrigerate for at least one hour. Unwrap and cut into rounds. Place rounds on top of hot steaks.

from page 33

Wedge Salad with Blue Cheese Dressing Salad 1 head of iceberg lettuce quartered Cherry tomatoes Crisp Bacon Crumbled Blue Cheese

Dressing 2 cups Hellman’s mayonnaise 1 cup crumbled Maytag brand or other wet blue cheese 1 cup whole milk 2 tablespoons sour cream 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon white pepper 1/2 teaspoon kosher salt Freshly ground black pepper Thoroughly mix all ingredients together with an electric mixer. Chill at least four hours prior to serving.

from page 37

Corn Pone

1 1/2 cup white cornmeal 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 1/2 cup buttermilk

1 tablespoon vegetable oil or bacon grease Preheat oven to 400. Mix dry and wet ingredients separately, then together. In a medium iron skillet on the stove, heat oil or grease until very hot. Sprinkle a little of the cornmeal and brown. Pour batter. Bake in oven on 400 for about 20 min.

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from page 34

White Chocolate Chip Snickerdoodle 1 cup unsalted butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar

3.4 ounce package white chocolate instant pudding mix 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups white chocolate chips 1 teaspoon cinnamon Preheat your oven to 350 and prepare baking sheets by lining with parchment paper. In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside. In your mixer cream together butter, sugar and brown sugar. Add eggs and mix together. Add your bowl of dry ingredients. Mix together and lastly add the white chocolate chips. Scoop out cookie dough and roll into balls. Roll the balls in the cinnamon sugar and place two inches apart on baking sheet. Bake for about 10 minutes or until slightly golden. Let cool and enjoy!

from page 44

Fried Pies

Filling: 2 large apples, peeled, cored, and diced (you can substitute cherries or peaches) 1⁄4 cup brown sugar 1⁄2 teaspoon cinnamon 1 teaspoon vanilla 2 teaspoons apple juice or cider 1 teaspoon cornstarch For the dough: 2 cups flour, sifted 4 tablespoons butter 2 egg yolks 1⁄3 cup hot milk 1⁄4 teaspoon salt To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside. For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it’s in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute. Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren’t sealing properly, wet them with a little water. Heat the oil in a deep sauce pan to 350 degrees. Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry. Repeat with remaining pies.

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from page 52

Party Bread Dip - Rotel Chicken 16 ounces sour cream 8 ounces cream cheese, softened 2 cups cheddar cheese, shredded 1/2 cup chopped ham 1 can of mild Rotel diced tomatoes

1 can of cooked breast of chicken shredded 16 ounces French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake loaf at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, tortilla chips or corn chips.

Party Bread Dip - Chili Cheese 16 ounces sour cream 8 ounces cream cheese, softened 2 cups pepper jack cheese, shredded 1/2 cup chopped ham

1 can of your favorite chili with or without beans 16 ounces French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake loaf at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, tortilla chips or corn chips.

Party Bread Dip - Ham & Green Onion 16 ounces sour cream 8 ounces cream cheese, softened 2 cups cheddar cheese, shredded 1/2 cup chopped ham 1 green onion, chopped 1 teaspoon Worcestershire sauce salt pepper

16 ounces French bread loaf

64

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake loaf at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, tortilla chips or corn chips.


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