Blackberry Lemonade

 ¾ cup white sugar

4 ½ cups water, divided

1 cup blackberries

2 tablespoons white sugar

1 cup freshly squeezed lemon juice

Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.

Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.

Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.

Grilled Bourbon Chicken marinade

 3 to 4 boneless, skinless chicken breasts, cut into pieces for kabobs

1/2 cup low sodium or gluten-free soy sauce

1/2 cup unsweetened apple sauce

1/2 cup finely chopped yellow onion

2 teaspoons grated ginger

4 garlic cloves, minced

1/4 cup bourbon

1/4 cup BBQ sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 1/2 tsp red pepper flakes

Place all ingredients in a gallon Ziploc and marinate 2-12 hours, the longer the better.

Collard Greens

 2 - 1lb bags

1 extra large smoked ham hock make sure it is meaty!

2 tbsp granulated sugar

1 tbsp seasoned salt

2 tsp worcestershire sauce

2 tsp apple cider vinegar

1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.

1/4 tsp garlic powder

1/4 tsp paprika

1/4 cup finely chopped onion

Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.

Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.

Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.

Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.

Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.

Pina Colada Rum Cake

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

1 stick unsalted butter, softened

3 large eggs

8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

1/4 C reserved juice of crushed pineapple

1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.

GLAZE:

1/2 C cream of coconut (Coco Lopez)

1/2 C Malibu rum

1/4 C confectioner’s sugar

Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

Green Bean Casserole

Green Beans

1 ½ lbs. fresh green beans washed. See notes for frozen or canned.

½ teaspoon baking soda

2 Chicken bouillon cubes

Filling

8 oz. mushrooms plus a pinch of salt for cooking

3 cloves garlic minced

3 tablespoons butter divided

3 tablespoons flour

1 cup chicken broth

1 cup half and half

1 teaspoon Worcestershire sauce

½ teaspoon EACH: onion powder, dried parsley, mustard powder

¼ teaspoon salt

1/8 teaspoon pepper

3 tablespoons Parmesan cheese grated

1 ½ cups cheddar cheese shredded

1 cup crispy fried onions

Instructions

Preheat oven to 375° F.

Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.

Meanwhile, combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.

Dice the mushrooms and cut the green beans in half or into thirds.

Boil the Green Beans

Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.

Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.

Make the Filling

Use the same pot that you used to boil the green beans and melt 1 tbsp. butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.

Add the remaining butter along with the flour and cook for 2 more minutes.

Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)

Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.

Remove from heat. It will thicken a little more upon standing.

Assemble and Bake

Add the green beans and stir to combine. Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions.

Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheddar cheese and fried onions.

Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!

Notes

Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 

Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!

Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.

Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.

An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.

Check out all of my holiday recipes here!

Make Ahead Method:

This can be prepared up to 2 days ahead of time.

Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.

To serve, cover and bake for 10 minutes, then add the fried onions and bake uncovered for 15 minutes, or until brown and bubbly.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).

From: https://thecozycook.com/green-bean-casserole/

Congri

 INGREDIENTS 

3 slices thick-cut bacon (save the bacon fat!)

1/2 cup green bell pepper chopped

1 small onion chopped

2 cloves garlic minced

1 cup uncooked long-grain rice

15 ounces canned black beans*

1 1/2 cups water (if using dry black beans, see note below)

1/2 teaspoon cumin

1/2 teaspoon oregano

1 bay leaf

Salt and pepper to taste

INSTRUCTIONS 

In a Dutch oven, add bacon slices and fry until fully cooked and crispy. Do not discard the bacon fat. Transfer the bacon slices to a paper towel-lined plate to drain. Roughly chop them and set aside.

In the same Dutch oven with the bacon fat, add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds.

Add rice, black beans with the liquid from the can (if using dry black beans, see note below), water, cumin, oregano, bay leaf, salt, and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork then stir in the chopped bacon. Serve and enjoy!

NOTES

If you have the time, you could use dry beans using the following method.

Soak 6 ounces of dry black beans in a pot full of 3 cups of water overnight.

The next day, drain and then add 5 new cups of water to the pot.

Bring to a boil and cook them for 60 minutes, stirring frequently. Be careful not to let the beans dry out completely.

You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.

After softening the beans for 60 minutes, transfer them to a bowl with 1 1/2 cups of its cooking liquid. Set aside.

Continue making the Moros in step 3 of the recipe following the ingredients exactly as they are stated in the Moros recipe using the softened black beans with their reserved liquid in place of the canned beans.

Carne Asada Steak Tacos

Marinade

1 1/2 - 2 pounds flank steak pounded to an even thin thickness

1/4 cup reduced sodium soy sauce

1/4 cup orange juice

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon brown sugar

1 teaspoon liquid smoke

Spice Mix

1 tablespoon ground cumin

1 tablespoon garlic powder

2 tsp EACH smoked paprika, chili powder

1 tsp EACH salt, onion powder, ground coriander

1/2 tsp EACH pepper, cayenne pepper

Instructions

Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.

Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).

While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.

When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.

Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).

Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.

Remove steak and let rest 10 minutes before chopping into small pieces.

Guinness Battered Onion Rings

Servings: 8 servings

Ingredients

2 large sweet onions preferably Vidalia

2 cups buttermilk

4-6 cups canola or vegetable oil for frying

2 cups all-purpose flour

½ cup cornstarch

1 Tbsp baking powder

1½ tsp paprika

1 tsp garlic powder

1 tsp kosher salt plus more for finishing

1 14.9-oz. can Guinness, or another stout beer

2 Tbsp Dijon mustard

½ Tbsp honey

Instructions

Peel and slice onions into ½" rings. Separate rings and place in a large bowl with buttermilk; let soak for 30 minutes.

Meanwhile, using a heavy-bottomed pan or Dutch oven, heat oil to 360°F.

Using a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder and salt. Set bowl aside.

In a separate bowl, whisk together the beer, mustard and honey. Pour liquid mixture into bowl with the dry ingredients; stir until well combined.

Line a baking tray with paper towels or brown paper bags; place tray next to the pot of oil.

Working with 1-2 onion rings at a time, remove the onion rings from the buttermilk and dip into the batter. Allow excess batter to drip off of the onion rings and then carefully place into the hot oil.

Let fry for 1-2 minutes per side, flipping occasionally.

Remove onion rings from oil and place on baking tray. Repeat process with remaining onion rings. (Tip: Don’t dip the onion rings into the batter until right before you fry them. Also, make sure not to overcrowd the pot with too many onion rings at one time.)

Sprinkle onion rings with additional salt before serving.

From: https://spicedblog.com/guinness-battered-onion-rings/

PINA COLADA RUM CAKE RECIPE

 INGREDIENTS:

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

1/4 C (4 oz.-1 stick) unsalted butter, softened

3 large eggs

8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

1/4 C reserved juice of crushed pineapple

1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.

GLAZE:

1/2 C cream of coconut (Coco Lopez)

1/2 C Malibu rum

1/4 C confectioner’s sugar

Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

Shrimp Scampi Linguine

1 pound linguine noodles, white or wheat

4 Tablespoons unsalted butter

3 Tablespoons olive oil

5 cloves garlic, minced

1 pound large shrimp, about 20 shrimp, peeled and deveined

salt and freshly ground black pepper, to taste

1/2 cup fresh chopped parsley, chopped

lemon zest, from 1/2 of a large lemon

1/4 cup fresh lemon juice, about 2 lemons

1/2 lemon, thinly sliced in half-rounds

crushed red pepper flakes, to taste

1/2 cup freshly grated parmesan cheese

Instructions

Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.

Meanwhile, season the shrimp with salt and pepper and set aside.

Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and sauté for 1 minute, being careful not to burn it. 

Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.

Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. 

Toss to combine. Season with additional salt and pepper, if needed.

When the pasta is cooked, drain the water and add the noodles to the sauté pan. 

Top with fresh parmesan cheese and toss everything gently to combine. Serve.

Notes

Variations:

Add White Wine: Add 1/4 cup of white wine in step 3, sautéing for a few minutes to let it cook down a little.

Add Veggies: Toss in some asparagus and cherry tomatoes.

Zucchini Noodles: For a healthier twist, swap out the linguine for zucchini noodles.

Pasta Fagioli

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1 onion, chopped fine

1 carrot, peeled and chopped fine

1 ounce pancetta/bacon 

½ teaspoon table salt

¼ teaspoon pepper

1 tablespoon tomato paste

1/2 can Diced Tomatoes

2 garlic cloves, minced

⅛ teaspoon red pepper flakes

1 Bay leaf

Pinch of Thyme

Pinch of Basil

Pinch of Rosemary

2 cups chicken broth

1 (15-ounce) can cannellini beans, undrained

½ cup ditalini

¼ cup grated Parmesan cheese, plus extra for serving

¼ cup finely chopped fresh basil

Heat oil in medium saucepan over medium heat until shimmering. Add onion, carrot, pancetta, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.

Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzling with extra oil and passing extra Parmesan separately.

Teriyaki Sauce

 Ingredients

1 cup (8 oz) water

5 tablespoons (67 g) packed light brown sugar

1/4 cup (2 oz) low sodium soy sauce

1–2 tablespoons honey

1 large clove garlic, minced

1/2 teaspoon ground ginger

2 tablespoons cornstarch

1/4 cup (2 oz) cold water

Instructions

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.

Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Bay Burrito Seasoning

1/2 cup Diced yellow onion

2 TBSP diced Green Chilis

2 TBSP Salt

2 TBSP Pepper

1 TBSP Garlic Powder

1 TBSP Hot New Mexican Chili powder

1 TBSP Chili Powdered blend

2 tsp Mild New Mexican Chili powder

1 quart canned diced tomatoes

1 quart of green beans drained

Dry Seasoning Mix

2 TBSP Salt

2 TBSP Pepper

1 TBSP Garlic Powder

1TBSP. Hot New Mexican Chili powder

1 TBSP Chili Powdered blend

2 tsp Mild New Mexican Chili powder

Steak Carne Asada

 Marinade:

3 pounds flank steak

¾ cup orange juice

½ cup lemon juice

⅓ cup lime juice

1 bunch fresh cilantro, chopped

½ cup soy sauce

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground black pepper

1 teaspoon finely chopped canned chipotle pepper

1 teaspoon dried oregano

½ cup olive oil

Step 1

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic,

chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Step 2

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap

and refrigerate for use after the steak is cooked.

Step 3

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak

with the smooth side of a meat mallet to a thickness of 1/4 inch.

Step 4

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the

refrigerator for 24 hours.

Step 5

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 6

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Step 7

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Step 8

Remove steak from grill and slice across the grain.

Step 9

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately

Butterscotch Syrup

 4 tablespoons unsalted butter

1/2 cup packed dark brown sugar

1 teaspoon large-flake salt

1/2 cup heavy cream

1 teaspoon vanilla extract

Instructions 

Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.

Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.

Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

KELLY'S NOTES:

The butterscotch thickens significantly as it cools, so it's important to not over-boil it or you'll end up with chewy butterscotch caramels rather than a pourable sauce.

If you want to add a kick to your butterscotch sauce, stir in 1 to 2 tablespoons of your choice liquor (think bourbon, whiskey or cognac) at the same time you stir in the vanilla extract.

Pizza Seasoning

4 tbsp oregano

2 tbsp basil

1 tbsp dried onion flakes (or onion powder)

1 tbsp garlic powder

1 tbsp thyme

1 tbsp fennel

1 tbsp paprika

1 tbsp black pepper coarsely ground

Combine all spices in a bowl and mix well. Seal in a container and use the amount to taste.

MACARONS

1 ¾ cups powdered sugar

1 cup almond flour, finely ground

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar

½ teaspoon vanilla extract

Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

Transfer the macaron batter into a piping bag fitted with a round tip.

Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

Preheat the oven to 300˚F (150˚C).

Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely before filling.

Butter Beer

 

1/2 cup (4oz) butterscotch syrup

ice cream topping

1/2 tablespoon butter

softened

1 cup (8oz) cream soda cold

heavy whipping cream optional

1. Add the butterscotch syrup and softened butter to a medium bowl and whisk until combined.

2. Stir the cold cream soda into the mix and set aside.

3. Add heavy cream to a cold mixing bowl and whip until soft peaks form.

4. Pour the butterbeer into 2 mugs and top with whipped cream.

Summer Bruschetta

 1 Corn (cob)husks and silk removed

1/2 cup Ken’s® Simply Vinaigrette Balsamic divided

2 Heirloom tomatoesdiced

1/4 cup Diced red onions

1/4 cup Fresh basil loosely packed thinly sliced

1 Baguette sliced into 24 rounds

1/2 cup Shaved Parmesan cheese

Directions

Preheat grill to medium-high heat; grease grate well. Brush corn with 1 tbsp Simply Vinaigrette Balsamic. Grill corn for 10 to 15 minutes or until lightly charred and tender. Let cool slightly; slice kernels from cob.

Toss together corn kernels, remaining vinaigrette, tomatoes, onions and basil. Let stand for 15 minutes.

Meanwhile, preheat broiler. Arrange baguette rounds on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted.

Spoon tomato mixture over each toast; garnish with Parmesan.

Creole Garlic Chili Oil

 

Oil Mixture

• 1 cup (218 g) canola oil
• 1 medium shallot, finely diced (about 2 tablespoons)
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Seasoning Mixture

• 2 tablespoons dried minced onion
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

Oil Mixture

• To a medium skillet over medium-high heat, add oil. Once hot, add shallots and garlic. Stir to combine. Once the mixture is bubbling (after 1-2 minutes), reduce heat to medium-low and continue cooking for 20-25 minutes (stirring occasionally) until browned and crispy, making sure not to burn the garlic.
• Add lemon juice and Worcestershire sauce, stirring to combine.

Seasoning Mixture

• To a small bowl, add minced onion, paprika, cayenne pepper, oregano, parsley, salt, and pepper. Mix until combined.
• Place a fine-mesh strainer over the bowl of seasonings. Pour the hot garlic mixture into the strainer, letting the oil drain into the seasoning mixture. Leave the hot shallots and garlic in the strainer and set aside to cool (about 20-30 minutes).
• Once completely cooled, add the garlic mixture to the oil and stir to combine.
• Add oil to a clean jar with a tight-fitting lid. Store in a cool, dark place or the refrigerator for up to 2 weeks. (The flavor will intensify over time.) Stir well before serving.

LUXARDO CHERRIES

I’m actually a Bourbon lover, so I think they are perfect for old-fashioned. You can also enjoy plopping them into a strong cocktail.

INGREDIENTS

1/2 cup of sugar, granulated

1 cinnamon stick

1/2 cup of water

1 pinch of kosher salt

1/4 tsp of nutmeg, ground

1 cup of Luxardo Maraschino Liqueur

1 lb of pitted and stemmed cherries

HOW TO MAKE LUXARDO CHERRIES

Take water in a saucepan. Add sugar, nutmeg, cinnamon, and salt in it, and let it simmer. Stir in between to dissolve the sugar properly.

Add cherries and Luxardo Maraschino Liqueur into the mixture. Stir it to coat the cherries completely. Further, cook for 5 minutes to make the cherries a bit tender.

Now turn the flame off and let the cherries cool down. Store these cherries in an airtight container and place them in the fridge.

NOTES

If any of the readers have ever used frozen organic cherries instead of fresh cherries, do let me know if it turned out great. It would be great to use and enjoy the cocktail even if the cherries are not in season or just don’t seem fresh.

Please also keep in mind that you can either use sweet or sour cherries as per your choice or availability of the cherries.

Dill Saltines

 1 1/2 cups olive oil

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 package ranch seasoning mix

1 tablespoon dill pickle juice

1 tablespoon dried dill

1 (11 oz) box mini saltine crackers

PREPARATION

Preheat oven to 250°F.

In a gallon zip-top bag, combine olive oil, onion powder, garlic powder, ranch seasoning, dill pickle juice, and dried dill. Close and shake to combine.

Add mini saltines to bag, close again, and gently turn bag to coat crackers in seasoning mixture.

Arrange crackers on a rimmed baking sheet and bake until golden brown and oil has absorbed, about 15-20 minutes. Enjoy!

Apple Dumplings

6 large Granny Smith apples, peeled and cored

2 ready-made 9-inch pie crusts

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

6 tablespoons of butter

For the Sauce:

2 cups apple cider

3 tablespoons brown sugar

2 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

Instructions:

Start by preheating your oven to 375°F. Grease a 9x13 inch baking pan and keep it aside for now.

Divide your pie crusts into 6 even sections. Roll each one into a roughly 7-inch square or circle. You want these big enough to entirely envelop each apple. Place an apple on each dough piece, with the cored part facing up.

In a small bowl, combine your brown sugar, cinnamon, nutmeg, and salt. Evenly distribute this mixture among your apples, stuffing some into the hollow cores and scattering the rest around the base of each apple.

Slice your butter into 6 equal pieces. Put one slice into the core of each apple.

Wrap the corners of the dough around each apple, making sure to pinch the edges together securely. Your apples should now be completely encased. Place your finished dumplings into the prepared baking pan.

Let's make that irresistible sauce. In a medium-sized saucepan over medium-high heat, combine all the sauce ingredients. Stir this mixture constantly until it reaches a low boil. After the sugar has dissolved, let it cook for an additional minute, then remove from the heat. Allow your sauce to cool for 5 minutes before evenly pouring it over your dumplings.

Pop your dumplings into your preheated oven and bake for 50-55 minutes. They're done when they're gorgeously golden brown and the apples inside are tender.

Allow your dumplings to rest for 10 minutes after leaving the oven. Serve them warm, preferably with a scoop of ice cream and a generous drizzle of the extra sauce.

Extra Tips:

Storage: Keep any leftover dumplings in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply place them in the oven at 350°F.

The Best Apples for Dumplings: While I prefer the tartness of Granny Smith apples, you can choose any apple you love. Fuji, Honey Crisp, or Snapdragon apples are all fantastic options.

No Apple Cider?: If you can't find apple cider, apple juice will do just fine. But keep in mind, apple cider adds a touch more depth to the flavor.

Feeling Spicy?: Try adding cinnamon candies (like red hots) to the center of your apples before wrapping them. This gives your dumplings a spicy, cinnamon-filled surprise in every bite, a fun twist on the classic recipe.

Cheesy Mexican Rice Bake

 5oz. Yellow Rice

11oz. Mexi Corn 

15oz Black Beans

10oz. Rotel

1 can Cream Of Celery Soup

1 TBSP Taco or Fajita Seasoning

1 Cup Cheese

Preheat the oven to 350. Grease/butter an 8x8 or 9x9 dish.

Mix all ingredients except cheese in a bowl, then place in the dish and top with the cheese. Bake for 30 to 40 mins.

Beef A Roni

1 lb hamburger 

1 jar Ragu Mamas Special Garden Sauce

Brown meat with an onion salt pepper garlic powder oregano. Cook macaroni while the meat is browning.  

Pour meat into a glass dish and add the jar of Ragu and macaroni. Mix well. Sprinkle mozzarella cheese on top. Bake in a 400-degree oven for 15-20 minutes or until cheese is well melted. 

-Rosann's recipe

Sausage and Cheese Balls

Ingredients:

1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix

1 (8-oz) package cream cheese softened

1¼ cups shredded cheddar cheese

1 lb sausage uncooked

Instructions:

Preheat oven to 400ºF.

In the bowl of an electric stand mixer fitted with a dough hook, combine biscuit mix and seasoning packet, sausage, cream cheese, and cheddar cheese. Mix until everything is incorporated into the sausage.

Shape into 1-inch balls. Place on a parchment-lined baking sheet. (Can freeze at this point)

Bake for 15-20 minutes, until golden brown.

From: https://www.plainchicken.com/cheddar-bay-sausage-balls-football/

Ciabatta Bread

 For The Poolish:

1 ½ cups (200 g) bread flour

1 scant cup (200 ml) water, room temperature

¼ teaspoon instant yeast

For The Dough:

2 ⅔ cups (350 g) bread flour

1 cup (240 ml) water, room temperature

2 teaspoons salt

½ teaspoon instant yeast

Instructions

Make The Poolish:

Combine the flour, water, and yeast in a medium bowl. Stir with a wooden spoon until fully combined and the mixture is smooth. Cover with plastic wrap and allow it to ferment at room temperature for 15 to 20 hours.

Make The Dough:

Add the poolish and all ingredients for the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all the flour is moistened, about 2 minutes. Increase the speed to medium-low and mix until dough forms into a mass and pulls away from the sides of the bowl, about 6 minutes.

Switch to the dough hook attachment and mix on medium-low until dough becomes smooth and shiny, about 10 minutes. The dough will be soft, wet, and sticky much like batter.

Lightly coat the inside of a large bowl with olive oil or nonstick spray. Use a silicone dough scraper to scrape the dough into the bowl. Cover with plastic wrap and let rise for 1 hour at room temperature.

Using a greased scraper or damp fingertips, gently grab one side of the dough, lift and stretch it over the top of itself. Turn the bowl 180 degrees and stretch the same way. Rotate 90 degrees, stretch and fold. Rotate 180 degrees to stretch and fold the final side. Flip the dough over so the bottom becomes the top. Cover with plastic wrap and let rest at room temperature for 45 minutes.

Repeat folding two more times, then cover with plastic wrap and let sit for an additional 45 minutes after each.

Adjust the oven racks so that one is in the lower-third position (just below the center) and one is at the very bottom position.

Place a cast-iron skillet on the lowest rack and an inverted baking sheet on the upper rack. Heat the oven to 450°F. It's important to let the oven preheat for at least an hour to ensure it is hot enough.

Liberally dust your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gentle here so you don't knock all the air out of the dough and try to handle the dough as little as possible. Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough.

Cut the dough in half, down the middle of the square. Gently shape each half into loaves by using the bench scrapers to manipulate the sides.

Invert a large baking sheet and place a sheet of parchment paper across the top. Dust liberally with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared parchment paper. Repeat with the remaining loaf. Use your fingertips to gently poke the surface of each loaf as you shape it into a rectangle.

Cover with a lint-free cloth to prevent the loaves from drying out. Proof in a draft-free place until puffy and the surface develops small bubbles, about 30 minutes.

Have 1 cup of ice ready. Mist the loaves with water and carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion. Immediately drop the ice into the cast-iron pan on the bottom rack. Quickly close the oven door.

Bake, until the crust is a deep golden brown, about 25-35 minutes. The internal temperature of the bread should be 210-215°F.

Transfer to a rack to cool completely before slicing and serving