Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons butter, cubed
• 3/4 cup milk

Directions

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown

Bubba's Tiny Chocolate Key Lime Pies

Ingredients

• 1 1/2 sticks butter, melted, plus more for greasing pans
• 2 cups chocolate wafer cookie crumbs
• 3/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup freshly squeezed key lime juice or juice of regular limes
• 3 egg yolks, lightly beaten
• 2 key limes or 1 regular lime, zest finely grated
• 1 teaspoon vanilla extract
• Pinch salt
• Whipped cream, for garnish, recipe follows
• Milk chocolate curls, for garnish

Directions

Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.

In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.

In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.

Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.

Oklahoma Joe's Smoked Brisket Flat

Ingredients

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Spanish paprika
• 2 tablespoons chili powder
• 1 tablespoon celery salt
• 1 tablespoon lemon pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 (5 to 8 pound) beef brisket (flat cut)
• 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
• 1 cup apple juice
• 1 1/2 cups your favorite BBQ sauce, for serving

Directions

Special equipment: spray bottle for apple juice

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side

Rib Dry Rub

Ingredients

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper

Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs

Dry Rub Fo Yo Chicken

Ingredients

• 2 tablespoons non-iodized salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground thyme
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 whole chickens, skin removed and separated into white and dark meat parts
• 2 cups Stonewall Barbecue Sauce, recipe follows

Directions

Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.

Preheat a grill to medium heat.

Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.

Stonewall Barbecue Sauce:

1/2 cup butter

1/2 cup cider vinegar

1/2 cup ketchup

1/2 cup lemon juice

1/2 cup Worcestershire sauce

1 tablespoon hot sauce

Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

Neelys' Barbeque Nachos

Ingredients

nocoupons

• 1 bag tortilla chips
• 1/2 cup Neelys Barbecue Seasoning, recipe follows
• 6 ounces chopped pork, beef or chicken
• 4 ounces Neelys Barbecue Sauce, recipe follows
• 4 ounces nacho cheese, melted
• 1 (4-ounce) can sliced jalapenos, drained

Directions

Mound tortilla chips in a pile on a platter. Sprinkle with Neelys Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with the melted nacho cheese.

Lightly sprinkle more Neely's Barbeque Seasoning onto cheese. Top with jalapenos for additional spice.

Neelys Barbeque Seasoning:

nocoupons

• 3/4 cup white sugar
• 1 1/2 cups paprika
• 3 3/4 tablespoons onion powder

Mix all ingredients together.

Neelys Barbeque Sauce:

nocoupons

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

Yield: 3 1/2 cups

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Chicken and Waffles

Ingredients

• Vegetable oil, for shallow frying
• 1/4 cup hot sauce
• 1 large egg, lightly beaten
• 8 chicken tenders (about 1 pound)
• 3/4 cup instant flour (such as Wondra)
• 1 teaspoon poultry seasoning
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 2 scallions, sliced, plus more for garnish
• 1 1/2 cups low-sodium chicken broth
• 4 buttermilk or Belgian-style frozen waffles
• Maple syrup, for serving

Directions

Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.

Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.

Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.

Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.

Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.

Per serving: Calories 865; Fat 68 g (Sat. 15 g; Mono. 18 g; Poly. 33 g); Cholesterol 150 mg; Sodium 677 mg; Carbohydrate 32 g; Fiber 1 g; Protein 34 g

Crispy Fried Tacos with Salsa Verde

Ingredients

• 4 pounds chicken breasts, with skin and bones
• 5 garlic cloves, smashed
• 2 tablespoons kosher salt
• 2 pounds Roma tomatoes, skinned
• 2 whole cloves
• 8 black peppercorns
• 1/2 cup roughly chopped white onion
• 2 tablespoons corn or safflower oil, plus canola oil, for frying
• 2 bay leaves
• 3/4 cup heavy cream
• 1/4 cup bread crumbs
• 10 corn tortillas, heated
• Wooden toothpicks
• 1/2 cup chopped cilantro, for garnish
• Salsa Verde Pueblera, recipe follows, for dipping

Directions

Rinse chicken breast in cold water and add to a large pot. Cover with water and add 4 smashed garlic cloves and 1 tablespoon of salt. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until chicken is cooked through, about 25 minutes. Drain and transfer to a large bowl. Shred the chicken when it is cool enough to handle. Set aside 4 cups of chicken.
Put the tomatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until cooked through and soft, about 15 minutes. Transfer the tomatoes to a blender along with the remaining tablespoon of salt, whole cloves, peppercorns, white onion and remaining garlic clove. Puree until smooth.
Add 2 tablespoons of corn oil to a large pan, over medium-high heat. Once hot, add the tomato puree, bay leaves and the shredded chicken and stir. Simmer until the mixture has thickened, about 10 minutes. Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes. Mixture will be moist but not too wet, which will be perfect for filling the tacos.
Preheat the canola oil in a deep-fryer to 350 degrees F.
Heat the tortillas on a hot comal or dry skillet over medium heat for a minute. This will prevent them from breaking when rolling into a taco. Put 1 to 2 tablespoons of the filling on each tortilla and roll.
You can insert wooden toothpicks through 2 tacos at a time, so they will fry evenly and hold their shape. Once the oil is hot, dip the taco pairs in the hot oil. Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes. You may want to flip for another minute to the other side. Remove from the oil and put on a plate or tray covered with paper towels. Arrange the tacos on a serving platter and garnish with cilantro.
Serve alongside Salsa Verde Pueblera.
Cook's Note: If you don't want to fry the tacos, roll them, and toast them over a hot comal or dry skillet. Toast and turn until they are crisp enough to your liking. It will take about 5 minutes per side.

Salsa Verde Pueblera:

• 1 1/2 pounds tomatillos, husks removed
• 1 serrano chile, more or less, optional
• 1 garlic clove
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 cup freshly chopped cilantro leaves
• 1 cup chopped white onion
• Grated queso fresco, or Cotija cheese, optional

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.
Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl and garnish with cheese, if desired.
Yield: about 3 cups

Crawfish Etouffee

Ingredients

• 1 stick butter
• 3/4 cup all-purpose flour
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup diced celery
• 1 clove garlic, minced
• 2 cups diced yellow onion
• 1/2 cup chopped bacon
• 1/4 cup chopped parsley leaves
• 1 cup beer
• 4 cups clam juice
• 1 bay leaf
• 1 tablespoon Cajun seasoning
• 1/4 teaspoon white pepper
• 1 pinch cayenne
• 1 cup half-and-half
• 1 pound precooked crawfish
• Cooked rice, for serving

Directions

In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

Mama's Iced Mocha

Ingredients

• 3 cups strong brewed coffee, chilled
• 1 tablespoon prepared chocolate sauce
• 1 tablespoon brown sugar
• 2 cups chocolate milk
• Ice cubes

Directions

Combine all the ingredients, except the ice, in a blender and process until frothy. Pour over ice filled glasses and serve

State Fair Lemonade

State Fair Lemonade

Ingredients 

8 Lemons

1 cup - Sugar

10 Ice cubes

Directions 

1Bring lemons to room temp.

2Roll; slice in half and squeeze into gallon container.

3Toss lemon rinds into container.

4Pour sugar over rinds.

5Let sit for one half hour.

6Add ice cubes and enough water to fill container.

7Stir and serve.

8Each 12 oz serving has 91 calories and 0 grams fat.

Monkey Bread

Monkey Bread

Ingredients 

3 can - buttermilk biscuts

1/2 cup - sugar

1/2 tsp - cinnamon

1 stick - margarine

3/4 cup - sugar

3/4 tsp - cinnamon

Directions 

1Cut biscuits in quarters and roll in cinnamon and sugar mixture (1/2 cup sugar and 1/2 teaspoon cinnamon).

2Pile in greased and floured Bundt pan.

3Melt margarine, 3/4 cup sugar and 3/4 teaspoon cinnamon.

4Heat until sugar is dissolved; pour over biscuits and bake at 350 degrees for 30 to 35 minutes.

5Let stand 10 minutes, then invert pan on cake plate.

Best Banana Bread

Best Banana Bread

Ingredients 

1/2 cup - butter

1 1/2 cup - flour, all-purpose

1 cup - sugar

1 tsp - baking soda

2 eggs -- beaten

1/2 tsp - salt

4 bananas -- finely crushed

1/2 tsp - vanilla

Directions 

1Cream together butter and sugar.

2Add eggs and crushed bananas.

3Combine well.

4Sift together flour, soda and salt.

5Add to creamed mixture.

6Add vanilla.

7Pour into greased and floured loaf pan.

8Bake at 350 degrees for 60 minutes.

9Keeps well, refridgerated.

10Yield 1 Loaf.

11A standard recipe requiring leavening can be made egg-free by increasing the required amount of baking powder by 1 tsp.

12for each egg omitted.

Dave's Ribs

Dave's Ribs

Ingredients 

2 7 pound racks of pork ribs

1/2 cup - Ground black pepper

1/2 cup - Paprika

1/2 cup - Sugar

2 tbsp - Kosher or sea salt

4 tsp - Dry mustard

2 tsp - Cayenne pepper

Directions 

1The night before...

2The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away.

3Rub both sides of the ribs with a thick coat of the following mixture:

4* 1/2 cup ground black pepper * 1/2 cup paprika * 1/2 cup sugar (run this through the coffee grinder to make TURBINADO sugar) * 2 tablespoons Kosher or sea salt (run this through the coffee grinder with the sugar) * 4 teaspoons dry mustard * 2 teaspoons cayenne pepper

5Place the ribs in a plastic bag and refrigerate overnight.

6(Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) More barbecue books at the end of this page.

7The next day. Remove the ribs from the refrigerator and let them come to room temperature.

8Start a fire in your Webber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225 degrees by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal.

9Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is!

10Preheat the oven to 225 degrees. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process.

11To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour.

12Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!)

13Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. Enjoy!

Crab Rangoon

Crab Rangoon

Ingredients 

1 packages - Wonton wrappers

8 oz - Pkg cream cheese

8 oz - Crab meat -- carefully picked

4 Green onion*

Directions 

1* finely chopped tops and all 1.

2Combine cream cheese; crab and onion mix well 2.

3Place a mound of filling in the center of a wonton skin; dampen edges with water and fold in half to make a triagular shape 3.

4Fry in hot oil until crispy and golden brown.

Olive Garden Alfredo Fettucine

Olive Garden Alfredo Fettucine

Ingredients 

8 oz - Cream cheese; cut in bits

3/4 cup - Parmesan cheese; grated

1/2 cup - Butter or margarine

1/2 cup - Milk

8 oz - Fettuccine; cook; drain

Directions 

1In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.

2Toss pasta lightly with sauce, coating well.

3Leftovers freeze well

Cracker Barrel Hash Brown Casserole

Ingredients 

2 lb - Frozen hash potatoes; thaw

1/2 cup - Margarine; melt

1 tsp - Salt

1/2 tsp - Black pepper

1/2 cup - Onion; chop fine

1 can - Cream of chicken soup

2 cup - Colby cheese; grate

Directions 

1Preheat oven at 350~.

2Spray a 9x13 baking pan with non-stick cooking spray.

3Combine soup, margarine, salt, pepper, onions and cheese.

4Gently mix in the potatoes and pour into prepared pan or dish.

5Bake uncovered at 350~ for 35 minutes.

Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

Ingredients 

1 1/4 oz - package active dry yeast

1 cup - warm milk -- (105 to 110)

1/2 cup - granulated sugar

1 tsp - salt

2 eggs

1/3 cup - margrine -- melted

4 cup - all purpose flour

Filling

1 cup - packed brown sugar

2 1/2 tsp - Cinnamon

1/3 cup - margarine -- softened

Icing

8 tbsp - (1) margarine -- softened

1 1/2 cup - powered sugar

1/4 cup - (2 oz) cream cheese

1/2 tsp - vanilla extract

1/8 salt

Directions 

1For the rolls, dissolve the yeast in the warm milk in a large bowl.

2Add the sugar, margarine, salt, eggs, and flour, and mix well

3Knead the dough into a large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.

KFC Fried Chicken

Ingredients 

1 Broiler-fryer -- cut up

3 cup - Water

1 tbsp - Salt

2 tsp - Fines herbs

2 tsp - Onion powder

2 packages - Instant chicken broth

2 tsp - Seasoned salt

1/4 tsp - Seasoned pepper

1 cup - Flour

Directions 

1Cover chicken with mixture of water and salt. Chill in bowl for at least 1 hr. Whirl herbs; onion powder, seasoned salt,instant chicken broth, and pepper in blender. Combine with flour mixture while still wet until thickly coated with flour. Melt enough shortening or salad oil to make 1 inches depth large skillet. Heat to 375. Fry chicken pieces, turning once, 5 min. on each side. Lift, drain on paper towels. When pieces are fried, drain fat from skillet. Add one cup chicken broth to skillet, add chicken pieces, cover skillet. Cook 15 min. or until fork tender.

Red Lobster's Cheddar Biscuit Recipe

Red Lobster's Cheddar Biscuit Recipe

Ingredients 

2 cup - Bisquick

1/2 cup - Shredded sharp cheddar

2/3 cup - Milk

1/4 cup - Melted butter

1/4 tsp - Garlic powder

Directions 

1Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 min at 450 degrees.

2While baking, melt butter in pan and stir in garlic powder. Take bisquits from oven when done and brush butter on tops and serve hot.

Shrimp fried rice

Shrimp fried rice

Ingredients 

2 Eggs

2 tbsp - Vegetable oil

3 Green onions & tops; chopped

3 cup - Cold cooked rice

1/4 lb - Cooked shrimp; chopped

3 tbsp - Kikkoman Soy Sauce

Directions 

1Blend eggs with 2 Tbsp. water; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs; cook, stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through.

2Makes 4 to 6 servings

Ice Cream Recipe (no Maker Req'd)

Ice Cream Recipe (no Maker Req'd)





Ingredients 

14 oz - Sweetened condensed milk (NOT evaporated milk)

2 cup - (1 pint) whipping cream, -whipped

Directions 

1Easy Homemade Ice Cream (Basic recipe)

2In large bowl, fold whipped cream into milk. Pour into an aluminum foil-lined 9x5 inch loaf pan; cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers (HAH!) to freezer.

3Flavored variations:

4Coconut Almond: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

5Combine first 4 ingredients. Fold in whipped cream with 1/2 cup toasted flaked coconut and 1/2 cup toasted slivered almonds. Proceed as above.

6Coffee: 1 14 oz can sweetened condensed milk 1 Tbsp instant coffee, dissolved in 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

7Combine first 4 ingredients. Fold in whipped cream. Proceed as above.

8French Vanilla: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

9Combine first 4 ingredients. Fold in whipped cream. Proceed as above.

10Mint Chocolate Chip: 1 14 oz sweetened condensed milk 2 tsp peppermint extract 3 4 drops green food coloring 2 Tbsp water 2 cups (1 pint) whipping cream, whipped 1/2 cup chocolate chips (probably the real small kind)

11Combine first 4 ingredients. Fold in whipped cream and chips. Proceed as above.

12Mocha: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 1 Tbsp instant coffee dissolved in 1 tsp hot water 2 cups (1 pint) whipping cream, whipped

13Combine first 3 ingredients. Fold in whipped cream. Proceed as above.

14Strawberry: 1 14 oz can sweetened condensed milk 1 10 oz package frozen strawberries in syrup 2 cups (1 pint) whipping cream, whipped

15Thaw strawberries. Do not drain. With blender, blend strawberries until smooth. In large bowl, combine strawberries and milk. Fold in whipped cream. Proceed as above.

16Butter Pecan: 2 Tbsp butter 1/4 cup pecans, chopped 1 14 oz can sweetened condensed milk 2 beaten egg yolks 1 tsp maple flavoring 2 cups (1 pint) whipping cream, whipped

17In small saucepan, melt butter, stir in chopped pecans. In large bowl, combine next 3 ingredients. Add buttered pecans. Fold in whipped cream. Proceed as above.

18Chocolate: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 2 cups (1 pint) whipping cream, whipped

19Combine milk and syrup. Fold in whipped cream. Proceed as above.

Loaded Oatmeal Cookies

 

 

 

Ingredients

For the cookies:

• 1 stick salted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 1/2 cups quick-cooking oatmeal
• 1 cup raisins
• 1 1/2 cups chopped walnuts
• 1 teaspoon vanilla extract

For the icing:

• 1 stick salted butter
• 3 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350. Grease 1 or more cookie sheets.

Using a mixer, cream the butter, shortening and brown sugar. Add the eggs and beat until the mixture is light in color. Add the buttermilk.

Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl; stir the dry ingredients into the butter mixture. Fold in the oatmeal, raisins, walnuts and vanilla. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets. Bake until lightly browned, 12 to 15 minutes.

Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from the heat; stir in the confectioners' sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency. Drizzle on the warm cookies.

Apple Fritters

Ingredients

• 2 tablespoons oil
• 1 egg, beaten
• 1/2 cup milk
• 2 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• 1 cup self-rising flour
• 3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
• Powdered sugar, optional

 

 

Directions

Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

Fried Ice Cream

 

 

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.
Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.
*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal
In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.
Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

Baked Tilapia

 

 

Ingredients

• Butter cooking spray
• 4 (6 to 8-ounce) tilapia fillets
• Salt and freshly cracked black pepper
• 1 lime, finely grated zest and juice
• 2 tablespoons butter

Directions

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.
Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

Michael's Coffee Braised Short Ribs

Ingredients

• 3 pounds short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup strong brewed coffee
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons hot or mild chili powder
• 1 teaspoon dried oregano

Directions

Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.

Smothered Chicken and Biscuits

Ingredients

• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 whole chicken fryer, cut into pieces
• 2 cups all-purpose flour, plus more for work surface
• 1 tablespoon Paula's House Seasoning, recipe follows
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 scallions, chopped
• 1/2 cup water

Biscuits:

• 2 cups self-rising flour, plus more for work surface
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 1/2 cup shortening
• 1 cup milk
• 2 tablespoons butter

Directions

For the chicken:
Heat the oil in skillet over medium heat.
Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
For the biscuits:
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.

Paula's House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix all the ingredients together and store in an airtight container for up to 6 months.