Old-Fashioned Apple Dumplings

For the dough:

2 cups (10 oz./315 g) all-purpose flour
1 tsp. granulated sugar
1/2 tsp. salt
1/2 cup (4 oz./125 g) plus 2 Tbs. cold unsalted butter, cut into cubes
1/2 cup (4 fl. oz./125 ml) ice water, plus more as needed
For the almond streusel:

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
1/3 cup (2 oz./60 g) all-purpose flour
1/3 cup (1 oz./30 g) rolled oats
1/3 cup (1 1/2 oz./45 g) chopped toasted almonds
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
Pinch of salt
6 sweet-tart baking apples
1 egg beaten with 1 tsp. water
2 cups (14 oz./440 g) firmly packed light brown sugar
Pinch of salt
Crème fraîche for serving (optional)


1. To make the dough, in a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas. Add the ice water and pulse 10 to 12 times. Stop the machine and squeeze a dough piece. If it crumbles, add more water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched. When ready, it should come together in a rough mass in the bowl but not form a ball. Do not overmix. Shape into a compact disk. Wrap well in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.


2. While the dough is chilling, make the streusel topping:  In a bowl, stir together the melted butter and vanilla. In another bowl, using a fork, stir together the flour, oats, almonds, brown sugar and salt. Add the butter mixture and stir until evenly blended and crumbly. Set aside.


3. Preheat an oven to 400°F (200°C).


4. On a lightly floured surface, roll out the dough into a rectangle that is slightly larger than 14 by 21 inches (35 by 53 cm) and trim the edges evenly. Cut into six 7-inch (18-cm) squares. (Alternatively, divide the dough into 6 equal pieces and roll each into a 7-inch/18-cm square.)


5. Using an apple corer, core the apples and then peel. Place an apple on each square of dough. Stuff the hollow center with 2 heaping Tbs. of the streusel. Brush the edges of each square with the egg mixture. Bring 2 opposite corners of the dough up over the apple and press together. Fold in the sides of the other 2 corners, bring the corners up over the apple and press together. Repeat with the remaining apples, dough squares and streusel. Place the dumplings in a 9-by-13-inch (23-by-33-cm) baking dish so they are not touching; refrigerate while you make the sauce.


6. In a saucepan, combine the brown sugar, salt, and 1 1/4 cups (10 fl. oz./310 ml) water. Place over medium-high heat and bring to a boil, stirring well. Pour the sauce over the dumplings.


7. Bake, spooning the sauce over the dumplings twice during baking, until the crust is golden brown and the apples are tender, 35 to 40 minutes. Let the apples cool slightly, then serve warm with the sauce and a dollop of crème fraîche. Makes 6 dumplings.


Recipe adapted from Williams Sonoma Luscious Fruit Desserts

Yum Yum (Shrimp) Sauce

1 teaspoon tomato paste (or Ketchup, paste is better though)
1 tablespoon melted butter
1 1/2 teaspoon garlic powder
1 1/4 teaspoon paprika
1 1/4 cups mayonnaise
1 teaspoon white sugar
3/4 teaspoon Cayenne Pepper or more
1/4 cup water

Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.

Steak and Ale Kensington Club Marinade and Steak and Ale Sauteed Mushrooms

From: https://copykat.com/

Ingredients
3 1/2 cups pineapple juice
1 cup soy sauce light soy sauce is ok
1 cup red wine
1/2 cup red wine vinegar
3/4 cup sugar
2 tablespoons minced garlic
Instructions
Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.


STEAK AND ALE SAUTEED MUSHROOMS

INGREDIENTS
1 lb mushroom
4 tablespoons butter
4 tablespoons margarine
⁄ cup chopped onion
2 teaspoons beef base
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup red Burgundy wine

Wash mushrooms in hot water.
Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
Simmer mushrooms in mixture until soft.
Add wine.

Cajun Boiled Peanuts

24oz dry roasted unsalted peanuts
1/4cup kosher salt   **Adjust if to taste*
2 TB Cajun seasoning
3 to 4 TB pepper flakes
1 bag of Zatarians Crab boil

EXTRAS:
½ cup chopped jalapeno peppers
1 tablespoon garlic powder

Place all ingredients in crockpot, place enough water in pots with ingredients to cover the peanuts. Cook 12 to 24 hours in crockpot until the peanuts are at desired texture, be sure to add water when necessary to keep peanuts covered with water. Be sure the mix the peanuts in the crockpot occasionally.

Additional notes:
Additional seasonings for boiled peanuts:
McCormick Grill Mates Mojito Lime
Buffalo sauce and McCormick Garlic ranch seasoning
Sweet baby Ray's garlic parmesan
Weber® Just Add Juice® Sesame Ginger Marinade Mix

Version #2
From: https://pressureluckcooking.com/instant-pot-southern-boiled-peanuts/

2 pounds of green peanuts 

A “scant” 1/2 cup of salt (just under 1/2 cup)

1 tbsp of Zatarain’s Liquid Crab Boil

1 tbsp of crushed red pepper flakes (add more if you want it spicier or none if you don’t want it spicy)

1 tbsp of Cajun seasoning

Add the peanuts to the Instant Pot, and cover with all other ingredients plus enough water to cover the peanuts.  When they start to rise (since they float), you have enough.

Use a steamer to put on top of the peanuts and gently press down to keep them in place (this step isn’t necessary but we did it)

Hit “Manual” or “Pressure Cook” High Pressure for 45 minutes and allow a natural release OR for 60 minutes and do a quick release.  Either method is fine.  IF you are using raw peanuts instead of green peanuts, make sure you soak them overnight and then cook for 80 minutes and allow a natural release

When done, transport to a large container with a bunch of the liquid it cooked in and refrigerate for a few hours as these taste best cold

Baked Chicken Chimichanga with Texas Red Sauce

Chicken Chimichanga
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
4 cups cooked, shredded chicken
3/4 cup prepared salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 can (15 oz) refried beans
1 package Knorr® Fiesta Sides™ - Spanish Rice
8 oz (2 cups) shredded cheese (I used a mix of cheddar and Monterey Jack)
6 burrito sized tortillas
Toppings – sour cream, guacamole, lettuce, tomatoes, etc.

Stir in the shredded chicken. Add the salsa, cumin, smoked paprika and salt. Cook a few minutes until heated through, then turn the heat down to low to keep warm.
Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out a bit. Place over medium heat and heat through, stirring as needed.
Microwave rice and set aside.
Wrap the tortillas in a paper towel and microwave on high for 30 seconds, or until they are pliable.
Working with 1 tortilla at a time, spread 1/6 of the heated beans down the center of the tortilla. Add a little rice.  Top with 1/6 of the chicken mixture, then 1/6 of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.
Place seam-side down on a lined baking sheet. And spray each with Pam cooking spray.
Place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Texas Red Sauce

o 2 tablespoons butter
o 2 tablespoons flour
o 5 teaspoons red chili powder
o 1 1/2 teaspoons cumin
o 2 teaspoons garlic powder
o 6 ounces tomato paste
o 2 1/4 cups water
o salt and pepper

Directions
1. Melt butter/margarine in a sauce pan.
2. Make a roux by browning flour in melted butter/margarine.
3. Add spices and tomato paste; stir until well blended into roux.
4. Add water gradually, stirring constantly.
5. Heat until boiling.
6. Continue simmering and stirring until desired thickness is achieved.
7. Taste every so often and adjust spices as needed.
8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
9. Place pan in oven and cook until enchiladas are done.

Apple Butter

7 cups unsweetened apple sauce (56 oz's)
1 1/2 cup apple cider
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

Mix all ingredients in slow cooker. Cook on low for 12 hours. Remove the lid and continue to cook for 2 to 3 hours until butter is thick.

To store place apple butter into jar , place ring and lid on jar; turn upside down and allow to cool. Last 2 to 4 weeks in fridge.

Good Rice from Columbia

1 stick of butter
1 large onion
2 cups white rice
4 cups chicken broth
1/2 cup fresh parsley
1/2 cup fresh basil
Salt to taste

Melt butter and saute onion until transparent.
Add rice and stir constantly until turning a caramel color.
Add chicken broth, then parsley, basil and salt. Bring to boil, lower heat and Cover and steam for 18 mins.

Broccoli and Rice Casserole

2 packs chopped broccoli
2 cups uncooked minute rice
2 cans cream of chicken soup
8 oz jar cheese whiz
1/2 cup melted butter

Mix all together and bake @ 350 for 45 minutes.

Pillsbury Pizza Dough Pretzels / Pillsbury Crescent Pretzels and Beer Cheese Dip

Pillsbury Pizza Dough Pretzels 

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1 tablespoon baking soda
1 egg, beaten
½ cup water
Coarse salt, as desired

Step 1: Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.

Roll the dough into a long rope.
Step 2: To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.

Form dough into U shape. Twist ends together twice.
Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape.
Step 3: In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.

Step 4: Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until golden brown.


Pillsbury Crescent Pretzels

10 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1 can Pillsbury™ refrigerated crescent rolls
1/2 teaspoon kosher (coarse) salt

Heat oven to 400°F. Spray cookie sheet with cooking spray.

In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.

Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.

Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.

Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.

Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.

Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.


Beer Cheese Dip

2 Tablespoons (30g) unsalted butter
3 Tablespoons (24g) all-purpose flour
1 cup (240ml) whole milk*
2/3 cup (160ml) beer*
2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
Instructions

First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.
In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
One at a time, whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It’s delicious warm or room temperature.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.

Notes
Whole Milk: Whole milk is best for the thickest dip. You can use 2% or lower fat (or dairy-free) milks, but keep in mind that the dip won’t thicken as much.
Beer: You can use your favorite. See Best Beer to Use for Beer Cheese Dip in the post above. For a non-alcoholic version, use my Spicy Nacho Cheese Sauce. You can control the spice in that cheese dip recipe.
Cheese: I recommend cheddar cheese in this recipe, but you can use another relatively harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred cheese off the block yourself with a cheese grater. Pre-shredded cheese is drier than freshly shredded. If you have extra cheese, shred a bit for garnish on top of the dip for serving.
Spice: If you want to add spice, stir in a bit of hot sauce or cayenne pepper after the dip comes off the stove. Taste, then add more if desired.

Grilled Hawaiian Chicken Thighs

https://bellyfull.net/grilled-hawaiian-chicken-thighs/

Ingredients
1 cup packed light brown sugar
1 cup soy sauce (low sodium or gluten-free)
3/4 cup pineapple juice
5 cloves of garlic , minced
1 1/2 tablespoons fresh ginger , chopped
1 cup sliced sweet onion
12 skinless boneless chicken thighs (about 3 pounds)
1 stick (1/2 cup) unsalted butter
4 scallions , chopped
Instructions
In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger, and onion. Add the chicken and toss gently to coat. Let this marinade for at least 4 hours or overnight.
Prepare grill for medium heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Grill chicken until cooked through and an internal temperature of 165 degrees is reached, about 5-7 minutes per side, depending on how thick the thighs are and how hot your grill is, careful not to let them burn.
Place a 13×9 Pyrex dish on the hot grill if you have room, otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. When the thighs are done, place them in the dish and coat with the melted butter. Toss in the chopped scallions.
https://bellyfull.net/grilled-hawaiian-chicken-thighs/

Sirloin Marsala

1 1/4 lb Sirloin steaks
1 tsp salt
1 tsp pepper
3 TB olive oil
1/3 cup butter
1 large yellow onion
1 green bell pepper
1/2lb mushrooms, sliced
¾ cup marsala wine (dry)
6 fresh Thyme sprigs
NOTE:
**1 tsp dried herbs is equal to 1 tablespoon of fresh herbs

Sprinkle steaks with salt and pepper.
Heat oil in a large heavy skillet. Sauté steaks quickly turning once or twice until brown and cook  to desired doneness. Cover with foil to keep warm.

Add marsala and thyme o skillet and deglaze the pan. Boil until mixture is reduced to ¼ cup, then pour over steaks and serve.

Buffalo Blue Cheese Wings Sauce

1 cup Franks hot sauce
1/2 cup Canola oil
1/2 cup margarine melted
1 1/2 c. Blue cheese
1 1/2 tsp. Cajun Seasoning
1 1/2 tsp Granulated dried garlic

Mix all ingredients together and use as you wish with your chicken wings.

SLOW COOKER BUFFALO CHICKEN MEATBALLS

From https://damndelicious.net/2014/04/30/slow-cooker-buffalo-chicken-meatballs/

INGREDIENTS:
1 pound ground chicken
3/4 cup Panko*
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce
1/4 cup blue cheese dressing
DIRECTIONS:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve immediately, drizzled with blue cheese dressing, if desired.

Mexican Street Corn Salad

From https://www.jocooks.com/recipes/mexican-street-corn-salad/

Ingredients
4 cups corn (about 5 ears), cut from the cob
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tbsp lime juice (from about 2 limes)
1/2 tsp cumin ground
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
2 tbsp sour cream (or yogurt)
2 tbsp mayonnaise
1/2 cup cotija cheese (or feta), crumbled

Instructions
Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a couple minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve garnish with additional cheese and cilantro, if preferred.

Notes
I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.

Store in an airtight container in the fridge for 3-4 days, I don't recommend freezing this dish.

Chili's Copycat Skillet Queso

16 ounce box Velveeta cheese
1 cups milk
2 teaspoons paprika
1/2 tsp ground cayenne pepper
15 ounce can Hormel Chili No Beans
4 teaspoons chili powder
1 Tablespoon Lime Juice
1/2 teaspoon ground cumin

Instructions
Cut the velveeta into cubes
Combine the cheese with remaining ingredients in medium saucepan over medium heat.
Stir Frequently until the cheese melts.
Enjoy with tortilla chips!

Super Spicy Chex Party Mix

3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons 100% pain hot sauce

Preparation
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.


***Pre-heat oven to 250°. Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Dry Onion Soup Mix

**Very good** From All Recipes.com

"Replacement for 1 packet of purchased onion soup mix."

Ingredients
1/4 cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes

1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
Directions
Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Bourbon Chicken

** I always double the sauce ingredients**

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1⁄4 teaspoon ginger
3⁄4 teaspoon crushed red pepper flakes
1⁄4 cup apple juice or pineapple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1⁄2 cup water
1⁄3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Red or Green Curry

From https://www.food.com/recipe/quick-thai-green-curry-141287

1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green or red curry paste
1 (14 1/2 ounce) can chicken broth
2 2 cups cooked beef, pork or chicken
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1⁄4 teaspoon salt
1 cup shredded basil leaves
lime wedge

DIRECTIONS

Season chicken with salt and pepper. Heat skillet to medium (6/7), when hot add chicken and cook until no longer pink. Remove chicken from skillet and place on a plate. Then heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium (5); stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

Chicken Spiedie Sandwiches

From http://www.food.com/recipe/lupos-chicken-spiedies-219681#ixzz1RA974CmX 

**I have made a few adjustments to the recipe**

**Spiedies are a summertime staple for those of us in the Southern Tier of NY!**

INGREDIENTS

2 -3 chicken breasts **cutlets are the best**

1⁄3 cup olive oil

1⁄4 cup lemon juice

1⁄4 cup cider vinegar

2 garlic cloves (finely chopped or pressed)

1 tablespoon dried parsley

1 tablespoon dried basil

1⁄2 teaspoon dried oregano

1⁄2 teaspoon garlic salt

1⁄2 teaspoon salt

1⁄2 teaspoon cracked black pepper

4 bay leaves

3 -4 sandwich buns

5 to 6 slices of cooked bacon

DIRECTIONS
Dice chicken breasts into 1" cubes.
Whisk all other ingredients together to form marinade.
Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).

Cook on the grill, or pan fry. Add Bacon for extra yummminess.
Enjoy!

Beer BBQ Pork Chops

8 - 3/4 inch pork chops
2 (12 oz) beers
1 1/3 cup Ketchup
1 cup water
2/3 cup lemon juice
2 teaspoon celery salt
4 teaspoons Worcestershire sauce
2 Bay leaves
1 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon hot sauce **or more if you want spicer**

Instructions

Place pork chops in a shallow pan; sprinkle with garlic salt. Pour beer over pork chops and marinate in fridge for @ least 4 hours.

Combine remaining ingredients in a saucepan; bring to a boil. Simmer over low heat for 10 minutes.

Remove pork chops from marinade. Grill pork chops to desired doneness, basting frequently with the sauce.

White Queso

From: https://homecookingmemories.com/homemade-white-queso-dip-recipe/

Ingredients
8 ounces pepper jack cheese, shredded
8 ounces white American cheese, cubed (or cut into small pieces)
8 ounces cream cheese, softened and cut into pieces
1/2 cup sour cream
1 can diced tomatoes with green chiles, drained (10 oz – such as Rotel)
1/4 – 3/4 cup whole milk (can use half & half or evaporated milk)

Instructions
Combine pepper jack cheese, white American cheese, cream cheese, sour cream, and Rotel in a medium saucepan over low heat. Heat until cheese melts completely, stirring often. To thin out queso, begin by adding 1/4 cup milk and stir. If queso is not to desired consistency, continuing adding milk. Serve immediately.
Notes
–For best results, use full-fat products for the cheese and sour cream (not light or reduced fat).

–White American cheese can often be found in the deli of your grocery store. Just ask the deli clerk for 1/2 pound unsliced then cut at home into cubes. If your store sells it in slices, this can also be used.

–1/2 pound of cooked meat, such as beef, sausage or chorizo, is also delicious added to this dip.

–This recipe makes about 3 cups of queso dip and will serve about 12 people with 1/4 cup per person.

Salsa Homemade

From https://www.theslowroasteditalian.com/2015/06/lazy-day-salsa.html

Yield: 4 (1/2 Cup)

INGREDIENTS
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro

INSTRUCTIONS
Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
Enjoy!


Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.

French Silk Pie

From Magnolia Table, Volume 2

Ingredients

⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
Whipped cream and shaved dark chocolate (optional), for garnish

Chocolate cookie crust (optional)

5 ounces chocolate wafers
¼ cup sugar
8 tablespoons (1 stick) butter, melted

Instructions

1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold in the chocolate mixture.

4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

5. Garnish with whipped cream and shaved chocolate, if desired.

6. Store, covered, in the refrigerator for 4 to 5 days.

Makes one 9-inch pie or tart

chocolate cookie crust

1. Preheat the oven to 350°F.

2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.

3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.

4. Let cool 20 minutes before filling.

Whipped Instant Coffee

2 tablespoons hot water

2 tablespoons sugar

2 tablespoons instant coffee powder

milk, to serve

ice, to serve

Preparation

Add the hot water, sugar, and instant coffee to a bowl.

Either hand whisk or use an electric mixer until the mixture is fluffy and light.

To serve, spoon a dollop over a cup of milk with ice in it and stir.

Enjoy!

Baked Chicken Wings - Extra Crispy, Like Deep-Fried

From: cravingtasty.com

Ingredients

2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
1 tsp kosher salt (plus more to taste)
1 Tbsp butter (melted)
1/3 cup hot wing sauce (e.g. Duff's hot sauce)
Instructions
Preheat oven to 450F.

Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.

Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.

Lay the chicken wings on the rack, leaving space between the wings.

Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.

Bake for 30-40 minutes, until the wings are nicely browned and crisp.

Let the wings rest for 5 minutes. This will preserve crispiness of the skin.

Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.

Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it's a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchment paper. I don't notice much difference, if any.

If you don't have a convection oven

Method 1

This comes from readers of this blog and worked for them very well.

Bake at 450 for 40 minutes, then 350 for an additional 40 minutes. Seems like it worked very well for a few people.

Method 2

This is the original method proposed by America's Test Kitchen

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking.

Nutrition
Calories: 302kcal | Carbohydrates: 1g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 1227mg | Potassium: 522mg | Fiber: 0g | Sugar: 0g | Vitamin A: 300IU | Vitamin C: 15.8mg | Calcium: 145mg | Iron: 1.5mg