S'more Cobbler

Ingredients:

1 box chocolate cake mix
1 cup whole milk
1 5oz chocolate pudding (cook&serve)
1/2 cup butter
6 whole graham crackers
1/2 cup mini chocolate chips
40 large marshmallows

Directions:

Combine milk and pudding mix and place into greased 13x9 baking dish.

Place graham crackers (broken in half) on top of pudding mixture with space in between each one.

Add 1/2 cup mini chocolate chips.

Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.

Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.

Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.

Apple Cake

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Directions:

Preheat the oven to 350 degrees F. 

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. 

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices. 

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. 

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Homemade Cracker Jacks

Ingredients:

1/2 cup un-popped popcorn
4 teaspoons olive oil
1 brown paper sandwich bag
1 piece of adhesive tape
1/2 cup shelled peanuts
4 tablespoons unsalted butter
1/2 cup brown sugar
1/2 cup light corn syrup
1 tablespoon molasses
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Put the popcorn in a brown paper bag (if you're using 2/3 cup, you might want to split it into two paper bags), pour in 4 teaspoons of olive oil (or more for the larger amount), and close the bag with a piece of tape. Heat it on high in the microwave for 2-3 minutes. Put it in a bowl. Add the peanuts to the popcorn.

For the caramel, heat the butter, brown sugar, corn syrup, molasses and salt in a pan on the stove until the butter is melted, and the sugar is smooth and not grainy anymore.

Pour this mixture over the popcorn and peanuts, stirring well. Pour it all onto a cookie sheet and place in oven for 10-12 minutes, stirring once or twice. (It will be gooey and wet.)

Stir occasional and let air dry until crisp, then store in an airtight container until the first pitch. (The cookie sheet will look dauntingly dirty, but hot water will easily erase all traces of sticky caramel sauce.)

 

Mini Cheeseburger Puffs

Ingredients:

 

1 pound ground chuck
2 teaspoons steak seasoning
1 teaspoon salt
Freshly ground black pepper
1/2 Vidalia onion, minced
1 package puff pastry sheets
20 (1-inch) slices Cheddar
 

Directions:

Preheat oven to 350 degrees F.

Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.

Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.

Vanilla Wafer Cake

Ingredients:

6 whole eggs
3.5 oz can of coconut
1/2 cup milk
12 ounce box vanilla wafers
2 cup sugar
1 cup chopped pecans

Instructions:

Beat eggs well. Crush vanilla wafers. Mix wafers and all other ingredients into eggs. Pour into greased and floured tube pan. Bake at 350 for one hour or until toothpick inserted in center comes out clean.

Sausage Gravy

Ingredients:

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows

Directions:

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

Mango Tart

Ingredients

Crust
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
 

Lime Pastry Cream

1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
 

Fruit Topping

2  mangoes, peeled and thinly sliced
1  peeled slice kiwifruit (optional)
 
 

Directions:

Lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

Grits Pie

Ingredients:

3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional
 

Directions:

Preheat oven to 325 degrees F.

In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.

In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream.

Julia Child's Best Ever Brownies

Ingredients:

 

1 1/4 cups sifted all-purpose flour

1 teaspoon salt

8 ounces unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature 

Directions:

 

Put a rack in the center of the oven and pre-heat to 350 degrees.
 

Sift together the flour and salt; set aside.
 

Melt the butter and all of the chocolate together the in the microwave in a large bowl.
 

Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
 

Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
 

Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
 

Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
 

Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.
 

When the eggs are almost completely incorporated, gently fold in the dry ingredients.
 

Pour and scrape the batter into an unbuttered 9-inch square baking pan.
 

Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
 

Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.
 

Remove from oven and cool in the pan on a rack before cutting.

Easy M&M Cookies

Ingredients:

2-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup (2 Sticks) Salted Butter, Softened
1-1/4 cup Packed Brown Sugar
1/4 cup Granulated Sugar
2 whole Eggs
1 Tablespoon Vanilla
2 Tablespoons Creamy Peanut Butter
2 Tablespoons Nutella
3/4 cups M&M's, Roughly Chopped

Directions:

Combine flour, baking soda, and salt in a bowl. Stir together and set aside.

Cream together the butter with the sugars, scraping the bowl once while mixing. 

Add peanut butter and Nutella and mix. Add dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again.

Add M&M's and mix gently to combine.

Spoon dough on a long piece (or two shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours or place into the freezer for 20-30 minutes. 

Preheat oven to 375 degrees. Slice off as many cookies as you'd like and lay the slices on a baking sheet.

Bake for 10 minutes, or until nice and golden brown.

Three-Cheese Pasta Bake

Ingredients:

 

1 (16-ounce) package ziti
2 (10-ounce) containers refrigerated Alfredo sauce 
1 (8-ounce) container sour cream 
1 (15-ounce) container ricotta cheese
2 large eggs, lightly beaten 
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese
 

Directions:

 

Prepare ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated 

Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
 

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
 

Bake at 350° for 30 minutes or until bubbly. 

Note: Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted, if desired.

Slow Cooker Bacon Jam

Ingredients:

 

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

 

Directions:

 

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Decadent Magic Bars

Ingredients:

Vegetable-oil cooking spray

Brownie Layer

One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
1/2 cup vegetable oil
2 tablespoons instant espresso powder
3 large eggs, at room temperature
3/4 cup sweetened shredded coconut

Cookie Layer

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Caramel

Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic
Caramels, unwrapped
1 tablespoon pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray. 

For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. 

Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on. 

For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes. 

Sprinkle the walnuts over the crust. 

For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

Fried Mac & Cheese Balls

Ingredients:

 

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
1/4 cup milk
1 cup shredded Cheddar cheese
3/4 cup pimento cheese spread
1 cup shredded Italian cheese blend
2 cups Italian seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups peanut oil for frying, or as needed

 

Directions:

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.

While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Homemade Fish Sticks

Ingredients:

The Aioli
1 tablespoon chopped fresh tarragon
3/4 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest (the zest of one whole lime)
1/2 teaspoon sea salt
Black pepper (3 turns of the pepper mill) 

Panko-Crusted Fish Sticks
1 pound firm to semi-firm fish (I use cod or wild Chilean Sea Bass
1 cup panko
2 beaten eggs
Salt and pepper to taste
Oil for deep frying 

Directions:

 

Combine the mayonnaise with the lime juice, lime zest,tarragon salt and pepper. Set aside.

Heat approximately 4 inches of oil in a heavy fry pan.
 

Cut your fish into pieces, dip in egg and then in panko.
 

Add approximately 4 inches of oil to a deep skillet and heat oil to 375 degrees. Carefully drop your fish sticks into hot oil and fry until golden brown, Remove and place on paper towel to absorb any extra oil. Add additional salt if you like directly after they come out of the oil. Alternately you can pan fry the fish sticks in about an inch of oil in the skillet, I recommend seasoned cast iron or a non-stick skillet.
 

Serve with aioli as a dipping sauce.

Cheez-It Mac and Cheese

Ingredients

1 box elbow macaroni
3/4 stick butter
8 ounces cheddar cheese, shredded
1/2 cup heavy cream
2 cups Cheez-Its, crushed
salt and pepper, to taste
chopped chives, to garnish

Directions: 

Preheat oven to 375 degrees.
 

Boil macaroni until it's tender.
 

Melt the butter in a medium saucepan, then add a splash of cream. Add a handful of cheese and stir until combined. Add another splash of cream and stir again, add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top).
 

Return macaroni to pot, pour cheese sauce on top and stir. Pour into an oven-safe pan or casserole dish. Stir in some crushed Cheez-Its and salt and pepper.
 

Sprinkle remaining cheese and Cheez-Its on top.
 

Bake for 15-20 minutes or until Cheez-Its are lightly toasted on top. Serve with a chive garnish.

Homemade Root Beer

Ingredients:

1⁄4 oz. dried sassafras root bark
1⁄4 oz. dried birch bark
1⁄4 oz. dried sarsaparilla root
1⁄8 oz. dried licorice root
1  1" piece fresh ginger, unpeeled
   and thinly sliced
1 vanilla bean, split
2 cups molasses
1⁄8 tsp. active dry yeast
 

Directions:

 

Put sassafras root bark, birch bark, sarsaparilla root, licorice root, ginger, 1vanilla bean, and 2 qts. water into a medium pot and bring to a boil. Remove from heat, cover, and let steep for 2 hours.

Strain root-infused liquid through a cheesecloth-lined sieve into a plastic container that has been washed well with hot, soapy water. (Discard solids.) Add 2 qts. filtered water, stir well, and let cool to 75°.

Meanwhile, wash four 1-liter plastic soda bottles with hot, soapy water. Rinse well and air-dry. Stir molasses and dry yeast into the root-infused liquid; cover and set aside to let ferment for 15 minutes. Using a funnel, pour into bottles, filling to within 2" of top but no higher. Screw lids on tightly; set aside at room temperature to let ferment for 12 hours.

Chill for 2–5 days. The root beer's character will slowly change: after 2 days, it will taste strongly of molasses; at the end of 5 days the yeast will have eaten up more of the sugary molasses, creating a milder and slightly alcoholic beverage. When it's ready to drink, open bottles very slowly, easing the caps open little by little, to let any excess gas escape gradually. (Yeast produces a high level of natural carbonation that makes for a very fizzy drink.) Serve over ice.

Portobello Mushroom Fries

Ingredients:

Oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

Directions:

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

Lemon Butter Pasta

Ingredients:

1 pound Pasta (fettuccine, Linguine, Angel Hair)
8 Tablespoons Butter
1 whole Lemon
Salt And Pepper, to taste

Directions:

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.

Melt butter in a large skillet over medium-high heat. Toss in the cooked pasta and cook it around in the butter for a couple of minutes.

Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.

Add salt and pepper to taste, then toss around and serve.

Taco Quesadilla Pizza

Ingredients:

1/2 pound ground beef
1/2 tablespoon taco seasoning
1/4 cup water
4 (8 inch) tortillas
2 cups cheese such as cheddar and/or jack, shredded
1/2 cup refried beans
3/4 cup salsa
1 tomato, diced
2 tablespoons black olives, sliced
4 green onions, sliced

Directions:

Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.

Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.

Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.

Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.

Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.

Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.

Broil in a preheated oven until the cheese has melted, about 2 minutes.