Mushroom Barley Soup

Ingredients:

2 tablespoons unsalted butter
1 medium yellow onion, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
salt and pepper
10 ounces button mushrooms, trimmed and sliced
4 cups chicken or vegetable broth
1 ounce dried sliced shiitake mushrooms
1 cup quick-cooking barley

Directions:

In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper.

Sauté until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes.

Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes.

Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

Shepard's Hand Pies

Ingredients:

 

1/2 lb ground beef

1 cup onion, chopped

1 medium Yukon gold potato, peeled and diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

2 Tbsp Worcestershire sauce

1/2 cup canned chicken gravy

1 egg

1 Tbsp water

2 boxes (4 rolls) pre-made pie crust

8 slices American cheese, quartered

 

Directions:

 

Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.

 

Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.

 

While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3–5 minutes. Drain and set aside.

 

Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.

 

Whisk the egg and water together in a small bowl; set aside.

 

On a lightly floured work surface, unroll one of the pie crusts. Using a 3-1/2"–4" biscuit cutter, cut five rounds. Repeat with the remaining rolls of dough.

 

On half of the rounds, place a generous Tbsp of filling in the center, leaving a 1/2" border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.

 

Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.

Apple Cider Muffins

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice

Directions:

Preheat oven to 350 degrees F. Grease and flour a 8×5-inch loaf pan.

Sift dry ingredients (flour through cloves) into a medium bowl.

In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined.

In a small bowl, toss apples with lemon juice. Stir into the batter.

Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely. The muffins should keep for several days covered or wrapped well.

Watermelon Salad

Ingredients:

14 cups cubed seedless watermelon 

1 medium red onion, halved and thinly sliced 

1 cup chopped green onions 

3/4 cup orange juice 

5 tablespoons red wine vinegar 

2 tablespoons plus 1-1/2 teaspoons honey 

1 tablespoon finely chopped sweet red pepper 

1/4 teaspoon onion powder 

1/4 teaspoon garlic powder1/2 teaspoon salt 

1/4 teaspoon pepper1/4 teaspoon ground mustard 

3/4 cup vegetable oil  

Directions:

In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil.  

Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Pumpkin Cream Cheese Muffins

Ingredients:

 

For the filling
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. 

Fried Baconnaise Pimento 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

Baconnaise

4 eggs + 3 tablespoons of milk mixed with 1 Tablespoon of Bacon Salt

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, Bacon Salt to taste 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.

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 Baconnaise, 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.