Jam-Filled Muffins

Ingredients:

Melted butter, to grease 

2 cups self-raising flour

3/4 cup caster sugar
6 Tblspoons butter, melted 

1/4 cup milk
2 eggs, lightly whisked
4 1/2 tbs strawberry preserves
2 tbs sugar
1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust 

Directions:

Preheat oven to 350 degrees. 

Brush six-count muffin pan with melted butter to lightly grease.

Place the flour and caster sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.

Spoon two-thirds of the mixture evenly among the prepared pans. Spoon 3 teaspoons of conserve into the centre of each pan. Top with the remaining muffin mixture and smooth the surface. Combine the demarara sugar and cinnamon in a small bowl. Sprinkle over the top of the mixture. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.

Meanwhile, to make the cinnamon cream, whisk together the cream, icing sugar and cinnamon in a medium bowl until the mixture thickens slightly.
Divide muffins among serving plates. Serve with a dollop of cinnamon cream dusted with extra cinnamon.

Chocolate Chip Cookie Bowls

Ingredients:

8 ounces butter, room temperature
4 ounces brown sugar
4 ounces white sugar
1 egg
1 teaspoon vanilla
8 ounces flour (about a cup and a half)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips

Directions:

Put the butter, brown sugar, white sugar, egg and vanilla extract into the bowl of a standing mixer.  Beat using the paddle attachment until all ingredients are incorporated. 

Remove the bowl from the stand, the add flour, salt and baking powder.  Return the bowl to the machine and paddle until the dough is formed.  Add the chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.

This dough will make about two dozen delicious chocolate chip cookies, but if you want to make bowls, you’ll need two oven-proof dishes, one that fits inside another, for each chocolate chip cookie bowl.  Spray the inside of the larger one and the outside of the smaller one with vegetable oil (or butter them).  Press about 1/3 of a cup of the dough into each large bowl.  Press the smaller bowl on top of the dough firmly so that the dough begins to push up around its sides (expansion will take care of the rest).

Bake in a 350 degree oven for 20 minutes. Remove the bowls from the oven and carefully twist the small bowls to free them from the dough (I used sturdy tongs), then remove it, and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.

When the bowls are cool enough to handle, cut off any dough that’s over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to delicately free the bottom of the cookie bowl.  Chill completely.

Bacon-BBQ Grilled Cheese

Ingredients:

2 slices Texas toast
2-3 T barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
Butter or margarine
 

Directions:

Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

All-American Macaroni Salad

Ingredients:

 

Salad
4 cups elbow macaroni, cooked, drained, and chilled
1 cup red onion, chopped
1 cup celery, chopped
1 cup frozen peas, defrosted
1/2 cup red peppers, chopped
1 cup carrots, grated
3 eggs, hardboiled and chopped
1/2 lb thinly sliced deli ham, diced

Dressing
1-1/2 cup mayonnaise
3/4 cup sour cream
2 Tbsp Dijon mustard
3 Tbsp white vinegar
1/2 tsp garlic powder
1 tsp ground black pepper
2 tsp kosher salt
1 Tbsp sugar
1 tsp celery seed

Directions:

 

Combine the elbows, onion, celery, peas, red peppers, carrots, eggs, and ham in a large mixing bowl. Then, in a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, black pepper, salt, sugar, and celery seed. Mix until fully combined and pour the dressing over the salad ingredients. Fold until evenly coated. Chill and serve.

Baked Potato Chips

Ingredients:

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Salt
Freshly Ground Black Pepper

Directions:

Preheat the oven to 425˚F. 

Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about quarter of an inch intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

S'more Cups

Ingredients:

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Directions:

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. 

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. 

Peach and Honey Cobbler

Ingredients:

For the filling:

2 pounds very ripe peaches (about 4 cups, sliced)
4 tablespoons local honey, or to taste
1 tablespoon cornstarch
1 tablespoon unsalted butter
1/4 teaspoon vanilla

For the biscuit topping:

1 3/4 cups all-purpose flour
4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup chilled shortening, cut into cubes
1/3 cup heavy cream
1/3 cup buttermilk
Vanilla ice cream, for serving

Directions:

 

Preheat oven to 425 degrees. Place a sheet pan lined with aluminum foil on the bottom rack to catch drips.

First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process.

Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Cut the peaches into slices or chunks, discarding the pit.

For the peach filling, stir together the sliced peaches and honey in a heavy pot or Dutch oven and allow to sit for a few minutes, until a syrup begins to form. (Be sure to adjust the amount of honey according to the sweetness of the peaches. If they aren’t very sweet, add a little more and vice versa.) 

Add the cornstarch and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until thickened, about 7 – 10 minutes. Remove from heat and whisk in butter and vanilla. Pour into desired baking dish (approximately 2 – 3 quarts) and set aside.

For the biscuit topping, whisk together flour, sugar, baking powder, and salt. Using your hands or a pastry blender, cut the shortening into the flour mixture until it is crumbly and well combined (it should resemble small pebbles). Stir in the cream and buttermilk until just blended.

Using your hands or an ice cream scoop, form round dumplings and drop onto the peach filling. Bake the cobbler uncovered for 25 – 30 minutes, until biscuits are light golden brown and the filling is bubbling. Carefully remove from the oven. Serve warm with vanilla ice cream.

Chili Con Queso Pasta Bake

Ingredients:

1 pound penne

1½ pounds ground beef

1 tablespoon ground cumin

1 tablespoon roasted ground coriander

1tablespoon chili powder

Coarse black pepper

1 large yellow onion, chopped

3-5 garlic cloves, chopped

1 jalepeño 2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk ¾ pound cheddar cheese (about 2½ cups)

¼ cup fresh cilantro leaves (a generous handful), chopped

½ cup fresh flat-leaf parsley leaves (a few handfuls) chopped

1 14-ounce can diced fire-roasted tomatoes

Directions:

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked—a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.

In a medium sauce pot (and you can do this while you’re browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

It says it makes 4 servings, but with a salad, can easily feed 6! It was another hit in our house! I also think it would do well in a crockpot to take to a potluck. Just add a bit more milk to the cheese mixture so it doesn’t get too dried out.

Rib-Eye Steak With Herb Butter and Charred Peppers

Ingredients:

1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 minced scallions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
8 ounces rainbow baby bell peppers
Juice of 1 lemon

 

Directions:

Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Summer Berry Trifle

Ingredients:
  
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers

 

Directions:

To make the fillings, prepare the pudding according to the package directions and chill it.

Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.

Refrigerate until you're ready to serve. Serves 8 to 10.

Fiesta Taco Casserole

Ingredients:

1  lb lean ground beef
1  can chili beans in sauce, undrained
1  cup salsa
2  cups coarsely broken tortilla chips
4  medium green onions, sliced (1/4 cup)
1  medium tomato, chopped (3/4 cup)
1  cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
 

Directions:

Heat oven to 350°F. 

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In un-greased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Chocolate French Toast

Ingredients:

10 slices bread
1/4 cup cocoa powder
1/4 cup hot water
5 large eggs
3/4 cup heavy cream
1 cup milk
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
12 oz. semisweet chocolate chopped, or semisweet chocolate chips
 Prepared butter flavored pancake syrup

Directions:

In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.

In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.  Add chocolate cocoa mixture; whisk again until incorporated.

Melt a small piece of butter in a 12" non-stick pan over medium high heat.  Dip 2 bread pieces in egg mixture (turning if necessary) and place in pan.  Turn pieces after about 2-3 minutes and cover one piece with chopped chocolate or chips.  Place the other piece of bread on top of the chocolate covered piece, creating a sandwich.  Heat until chocolate has melted.  Repeat process with remaining pieces.  Serve with butter flavored pancake syrup.

The Southern Burger

Ingredients:

For the burgers
4 burger buns
4 ground beef patties (~1/3 lb each)
Worcestershire
Salt
Pepper
1/2 cup Pimento cheese
Lettuce

For the fried green tomatoes:
2-3 green tomatoes, sliced ~1/3-inch thick
2 Tbsp flour
2 Tbsp cornmeal
Salt
Pepper
Olive or vegetable oil, for frying

Directions:

Heat your grill to high.

To make the tomatoes, heat a non stick pan sprayed with oil over medium high heat.

Add flour, cornmeal, a pinch of salt and pepper to a ziptop bag and shake to mix well.  Add tomato slices and shake to coat.

Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.)  Remove to a paper towel-lined plate until ready to assemble burgers.

Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper.  Cook the patties to desired doneness.

Before removing them from the grill, top each with ~2 Tbsp of pimento cheese and let cook 1 minute more to melt the cheese.

To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.

Southern-Style Spinach Artichoke Dip

Ingredients:

3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Tortilla Chips 
 

Directions:

 

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. 

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. 

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. 

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. 

Serve with chips.

Sloppy Joe Mac & Cheese Casserole

Ingredients:

1 (16 ounce) package elbow macaroni
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope Sloppy Joe seasoning mix
1 small onion, finely chopped
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
3 cups half-and-half cream
1 tablespoon Worcestershire sauce
4 cups shredded Cheddar cheese, divided

Directions:

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, tomato paste and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until smooth. Gradually add cream and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 3 cups cheese until melted. Add macaroni; mix well.

Spread two-thirds of the macaroni mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Spread beef mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges. Cover and bake at 375 degrees F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-6 minutes longer or until cheese is melted.

Creamy Avocado Chicken Salad

Ingredients:

 

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

 

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork.

Slow Cooker Ham & White Beans

Ingredients:

1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste

Directions:

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Buffalo Chicken Rolls

Ingredients:

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Directions:

 

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Figs and Strawberry Puff Pastry

Ingredients:

7 ounces of puff pastry, rolled into an 8″ by 10″ rectangle

15 strawberries, sliced

15 figs, sliced

honey, for drizzling

2 tablespoons brown sugar, or more depending on how sweet your fruit is

2 tablespoons pine nuts

3 sprigs thyme, leaves removed from sprig

2 tablespoons on butter cut into small pieces

for the chevre/ricotta base:

1/2 cup ricotta cheese

2 1/2 ounces mild chevre, softened at room temperature

1 tablespoon fig white balsamic vinegar (or plain white balsamic or white wine vinegar)

1 tablespoon extra-virgin olive oil

salt, to taste

black pepper, to taste

Directions:

Preheat oven to 400 degrees.  In a food processor pulse together all the ingredients for the ricotta/chevre base until smooth.  (Or mix together by hand in a bowl).  

Next, place the rolled out puff pastry on a cookie sheet and spread the cheese mixture on top evenly, all the way to the edges.  Then, assemble the fruit in an attractive pattern.  When the fruit is placed on the puff pastry, sprinkle it with the brown sugar, pine nuts, and thyme.  Drizzle the honey on top and dot on pieces of butter all over the pastry.  

Bake for 25-30 minutes.  Serve warm with a dollop of ricotta cheese and a drizzle of honey, if desired.

Snickers Fudge

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon Mustard, Ground
1/2 teaspoon Nutmeg, Ground
1/4 teaspoon Black Pepper, Ground

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
 

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
 

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
 

Bake 40 to 50 minutes or until center is set and top is golden brown.

Mango Sorbet

Ingredients:

2-3 large, ripe mangoes (about 2 1/2 pounds)
2/3 cup sugar
3/4 cup water
1-2 tablespoons freshly squeezed lime juice (to taste)
1-2 tablespoons dark rum (to taste)

Directions:

 

Peel the mangoes and remove the flesh from the pit. Chop the mango flesh into large chunks and place it in a blender along with the rest of the ingredients. Squeeze the mango pits and skins over the blender to extract as much juice as possible. Puree the mixture until it is smooth. Taste, and add more lime juice or rum, if needed. Chill the mixture in the fridge for a couple of hours before processing in your ice cream maker according to instructions.

If you do not have an ice cream maker, you can turn these into ice pops.

Strawberry Pizza

Ingredients:

8 ounce package of cream cheese, divided

2 Tbsp. unsalted butter, chilled

1 c. baking mix, such as Bisquick

2 Tbsp. honey

1/4 c. granulated sugar

1/4 tsp. lemon zest 

1 1/2 quarts of strawberries, cleaned and hulled, sliced in half and dried

white or dark chocolate, for garnish

Directions:

 

Preheat oven to 425 degrees.  Lightly spray a 12″ pizza pan with cooking spray.

Cut 3 oz. cream cheese and 2 Tbsp. butter into baking mix.  Mixture will resemble coarse crumbs.  Form dough into a ball, then pat out onto the pizza pan.  The crust will be very thin.  

Bake for 6-8 minutes or until crust is lightly brown.  Cool completely.

Cream together 5 oz. of cream cheese, honey, sugar, and lemon zest or extract until smooth.

Assemble pizza just before serving, if possible.  The crust becomes softer if made too far in advance.  Spread the cream cheese mixture onto the cooled crust.  Arrange the sliced strawberries in a circular pattern over the crust, starting with one berry in the center.

Melt chocolate in the microwave at 30 second intervals, at reduced power, until melted.  Drizzle over strawberries.   Cut into 10-12 slices and serve. 

Green Chile and Frito Burger

Ingredients:

1 pound ground chuck
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
4 slices (4 oz.) pepper jack cheese
2 cups Fritos
3 tablespoons mayonnaise
2 teaspoons chipotle barbecue sauce
4 kaiser rolls, split 

Directions:

Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.

Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.

Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.

Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.

Blackberry Crumble Pie

Ingredients:

For the Pie Crust:

1 1/4 cups flour
1 teaspoon salt
4 ounces cold unsalted butter
1/4 cup ice water

For the filling:

4 cups fresh blackberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1 tablespoon fresh minced ginger

For the crumble: 

1 cup flour

3/4 cup toasted slivered almonds
1/4 cup sugar
1 teaspoon ground cardamom
4 ounces melted butter

Directions:

Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. 

Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. 

Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. 

For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.