Baked Garlic Cheese Grits

Ingredients:

6 cups of vegetable broth

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 cups regular grits

16 oz. cheddar cheese, cubed

1/2 cup milk

4 large eggs, beaten

1/2 cup (1 stick) unsalted butter

8 oz. grated sharp white cheddar

Directions:

Preheat oven to 350 degrees. Grease a 4-quart casserole dish.

Bring the broth, salt, pepper and garlic powder to a boil in saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer about 8-10 minutes (until grits are thick). Add the cubed cheddar and milk; stir. Gradually stir in the eggs and butter until combined. Pour the mixture into the dish.  Sprinkle with the white cheddar and bake for 35-40 minutes, or until set.

Southern-Style Pimento Cheese

Ingredients:

1 8-oz package of cream cheese

1 cup grated sharp cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayo

3 tablespoons pimentos, smashed

1 teaspoon grated pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

Directions:

Using the mixer, beat cream cheese until smooth and fluffy.  Add all of the remaining ingredients and bet until well blended.  Refrigerate.

Can be served as a dip or a sandwich spread.

Baba Ganoush

Ingredients:

2 pounds of Eggplant

3 tablespoons of lemon juice

1 teaspoon of salt

2 teaspoons of minced garlic

2 tablespoons of sesame tahini

1/2 cup of toasted pine nuts

1 teaspoon of olive oil

Directions:

Preheat oven to 400 degrees. 

Slice eggplants in half and place on a baking sheet. Sprinkle salt over exposed flesh and prick with fork. Let sit to sweat (30 minutes). Remove and extra moisture with a paper towel. Bake until tender (~25 minutes). Remove from oven and cool for a bit. Scrape out all flesh into the food processor.

Add all remaining ingredients and blend until smooth.

Refrigerate but best served at room temperature.

Serve with olive oils drizzled on top with pita chips.

Firefly's Barbecue Sauce

Ingredients:

5 strips of bacon

1/4 cup thick sliced garlic gloves

1/2 cup onion, chopped

1 large jalapeno pepper, chopped (seeds and all)

2 tablespoons tomato paste

1 tablespoon cajun spice (or any peppery rub)

1/2 teaspoon paprika

1/2 cup balsamic vinegar

1.25 cup beef stock or coffee

1/2 cup of white wine vinegar

1/4 cup maple syrup

1/4 cup soy sauce

2 cups ketchup

Directions:

In the large saucepan, cook bacon slowly until it starts to brown. Add garlic and jalepeno and cook until light brown. Add onions and cook until soft.

Add tomato paste and spice; cook a couple of minutes.   Add vinegar and cook a bit longer.  Add everything else and simmer for 25-30 minutes.

Strain into jar/container.

Amy's Cheesy Egg Casserole

Ingredients:

6 slices of bacon (cooked and diced)

1 stick of butter

1/2 cup flour

6 eggs

1 pound of monterey jack or mozzarella cheese, grated

3 oz. of cream cheese

1 teaspoon baking powder

1 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Melt butter in a small saucepan, add flour and cook until smooth.

Beat eggs, add milk, cheeses, baking powder, salt and bacon bit.  Pour into a greased 9 x 13 pan.

Bake uncovered for 45 minutes, until firm and set.

Chocolate Toffee Bars

Ingredients:

2 cups all-purpose flour

1.75 cups firmly packed brown sugar, divided

1/4 teaspoon cinnamon sugar

1.5 cups butter, divided (room temp.)

1 cup chocolate-covered toffee bars, crushed

1 cup semisweet chocolate morsels

Directions:

Put toffee bars in first zip-lock bag and seal. Put that bag in the other zip-lock bag and seal. Wrap the double-bagged toffee in a hand towel, crush with hammer until candy is in small chunks.

Preheat over to 350 degrees. Line the baking pan with heavy-duty aluminum foil, letting the edges extend over the pan.

In the mixing bowl, combine flour, 1 cup of brown sugar and cinnamon sugar. Using a pastry blender, cut 1/2 cup of butter until mixture is crumbly. Press evenly into prepared pan. Sprinkle crushed toffee and chocolate morsels evenly over crust; set aside.

In a medium saucepan, combine 3/4 cup of brown sugar and 1 cup of butter. Bring to a boil over medium heat. Boil for 1 minute. Pour evenly over chocolate morsels. Bake for 20 minutes. Let cool completely. Cut into squares.

Sun-Dried Tomato Pesto

Ingredients:

1 cup oil-packed sun-dried tomatoes, drained (~6 oz.)--save the oil

1/2 cup grated Parmesan cheese

1/2 cup fresh basil, chopped

1/4 cup pine nuts (toasting is optional)

6 cloves of garlic, minced

2 dashes Tobasco

1/4 teaspoon red pepper flakes

2 teaspoons of capers (drained)

1 teaspoon mixed Italian herbs

3/4 cup of olive oil

Salt

Pepper

6 sage leaves fried in butter and cooled

Directions:

Place all ingredients except for the olive oil in the food processor, and begin mixing.

Gradually add olive oil unto a smooth paste forms. Add salt and pepper to taste.

Deviled Egg Salad

Ingredients:

8 eggs

3 tablespoons of mayo

2 tablespoons of sweet and sour mustard (use what you like but make it zippy)

1 teaspoon of paprika

1 clove of garlic

1 teaspoon of horseradish sauce

1/2 teaspoon of roasted red chili paste

12 Cornichon pickles (chopped)

1 tablespoon of juice from pickles

Salt and Pepper to tasted

Directions:

Place eggs in pot and cover with cold water. Bring to boil for about 5 minutes, cover, turn off heat and let stand for 10-12 minutes. Remove from hot water, cool, peel and chop.

In a large mixing bowl, combine eggs with remaining ingredient and mash well. Flavor with salt and pepper.

Easy Refrigerator Pickles

Ingredients:

6 cups thinly sliced pickling cucumbers (~ 2 pounds)

2 thinkly sliced white onions

1.5 cups of white vinegar (I used half white and half champagne vinegar--wink!)

3/4 cups sugar (add some brown sugar for flavor)

3/4 teaspoon salt

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

1/4 teaspoon lemon pepper

4 garlic cloves thinly sliced

Directions:

Alternate layers of sliced cucumbers and sliced onions in the glass jars until full. Finish with a few onions.

Combine vinegar and remaining ingredients in saucepan, stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture and let cool. Cover and chill at least 4 days.

Note: These should be stored in a refrigerator (thus the name) and last about a month.