Pudding Brownies

Pudding Brownies 

Ingredients:

• 4 oz Chocolate pudding mix 
• 1/2 cup Unsifted flour
• 1/4 teaspoon Baking powder 
• 1/3 cup Butter
• 2/3 cup Sugar 
• 1 teaspoon Vanilla 
• 1/2 cup Nuts, chopped 
• 2 Eggs 

Directions:

1. Combine Flour, pudding mix and baking powder. Mix well.
2. Melt butter in sauce pan. Remove from heat.
3. Beat eggs into melted butter, one at a time. 
4. Stir in vanilla and dry ingredients from 1., above.
5. Butter the bottom of an 8" square pan or spray with Pam.
6. Spread brownie mixture into pan.
7. Bake at 350 degrees F for 35 minutes. Do not overbake. 
8. Cool brownies in pan and cut into bars.

Justin Wilson's Barbecue Sauce

Recipe from:

Justin Wilson's 

Outdoor Cooking with Inside Help

 Ingredients:

•  3 cups Onions, chopped
•  1/4 cup Honey
•  1 tablespoon Garlic, chopped
•  2 tablespoons Lemon juice
•  1 cup Sweet Red or Green Pepper, chopped
•  1 tablespoon Salt
•  1/2  cup Parsley, dried
•  3 tablespoons Lea & Perrins Worchestershire Sauce
•  1 cup Dry white wine
•  1/2  teaspoon Mint, dried
•  3  tablespoons Vinegar
•  1  tablespoon Liquid smoke
•  2  cups Ketchup
• 1/2  tablespoon Louisiana hot sauce

Directions:  

1. Place all ingredients in a pot that is big enough to hold them. 
2. Bring to a boil.  
3. Cook, covered, on low heat for several hours.  

Beau Monde Seasoning - Spice Islands DIY

Homemade Recipe for

Beau Monde Seasoning

Beau Monde is French for "beautiful world"

Ingredients:

1 tablespoon ground cloves 
1 1/4 teaspoons ground cinnamon 
1 tablespoon ground bay leaf 
1 tablespoon ground allspice 
2 tablespoons ground pepper 
1 tablespoon ground white pepper 
1 teaspoon ground nutmeg 
1 teaspoon ground mace 
1 teaspoon celery seed

Directions:

In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place.

Yields approximately 9 tablespoons.

Macaroni and Cheese

Macaroni and Cheese

A quick, delicious dish you can cook in 1 pan! 

Ingredients:

1/4 cup chopped onion
1 tablespoon olive oil
1 can condensed Cheddar Cheese soup
1/2 cup milk
3 cups cooked macaroni

Directions:

1. Cook onion in butter until tender.
2. Blend in soup
3. Gradually add milk
4. Heat, stirring often
5. Mix in cooked macaroni.
6. Heat, stirring
7. Serve - makes 4-6 servings.

OPTIONAL:  Place in oven-proof casserole and bake @ 400 degrees until top is browned

Taco Seasoning

Taco Seasoning

Makes about ½ cup or 21 teaspoons

Depending upon your taste, approximately 3 tablespoons
equals one packet of store-bought taco seasoning

Ingredients

• 6 teaspoon chili powder
• 1/4 teaspoon dried oregano

• 1 teaspoon ground tumeric 1 teaspoon instant tea powder 1/2 teaspoon coriander; ground 5 teaspoon paprika 4-1/2 teaspoon cumin 1 tablespoon dried minced onion3 teaspoons onion powder 2-1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper

  Directions

1. Combine all ingredients in a jar with a tight fitting lid. 
2. Mix by shaking well
3. Store in an airtight container. 
4. Keep out of direct sunlight and use within 6 months, or refrigerate to use in one year. 

Instructions

To prepare, 

1. Brown 1 pound of ground meat (beef, turkey, chicken, etc.) 
2. Add approximately 3 tablespoon of seasoning 
3. Add approximately 1/2 cup of chicken broth or water. 
4. Reduce heat and simmer 10 minutes, stirring occasionally, until water is absorbed. 
5. Use in your favorite tacos, taco salad or casserole.

Tub Cleaner 

Vinegar and Dish Soap, no scrubbing! 

• Heat 1/2 cup white vinegar in microwave for 90 sec, pour into spray bottle. 

• Add 1/2 cup BLUE Dawn dish soap. Shake gently to mix. 

1. Spray on surface, let it sit 1-2 hours. 
2. Just wipe it away then rinse with water.

 

Also takes soap scum off shower doors!

Black Bean Soup

Black Bean Soup

Healthy and Economical.  Black beans are high in folate (256 mcg), iron (3.61 mg), magnesium (120 mg), and phosphorus (241 mg); they are also a source of zinc (1.92 mg), niacin (2 mg), and thiamine (.42 mg) - based on 1 cup portion size.

Ingredients:

• 1/4 cup Olive Oil
• 1/4 cup Yellow Onion, Diced
• 1/4 cup Carrots, Diced
• 1/4 cup Green Bell Pepper, Diced
• 4 Beef Bouillon Cubes
• 1 cup Boiling Water
• 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
• 2 tablespoons Cooking Sherry
• 1 tablespoon Distilled White Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Sugar
• 2 teaspoons Garlic Powder
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper, Ground
• 2 teaspoons Chili Powder
• 8 oz. Smoked Sausage, small dice
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Instructions:

1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.  
2. Sauté the vegetables until they are tender.
3.  Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. 
4. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables.
5. Bring mixture to a simmer and cook approximately 15 minutes. 
6. In a blender, puree 1 quart of the soup, and put back into the pot. 
7. In a separate bowl, combine the cornstarch and 2 tablespoon water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Garnish with sliced green onions, cheese and/or a dollop of sour cream.
Serve with cornbread, white rice, or your favorite side dish

Pomegranate Rum Punch (Coral Sands Hotel, Bahamas)

Coral Sands Hotel, Harbour Island, Bahamas

Pomegranate Rum Punch

Created by Coral Sands Hotel's head bartender Kyien Moss

Cheers, it’s cocktail hour!

Ingredients:

• 2 oz. Pomegranate Liquor
• 1 oz. Bacardi Light Rum
• 2 oz. Apricot Brandy
• Pineapple Juice
• Pineapple Juice
• 1 shot of Myers Dark Rum

Preparation:

Mix Pomegranate Liquor, Bacardi Light Rum, Apricot Brandy, and as much pineapple juice and apricot nectar as desired. Shake well and pour over ice. Top with a floater of Myers Dark Rum.

Cincinnati-Style Five-Way Chili

Cincinnati-Style Five-Way Chili

  
Cincinnati chili was invented by Greeks. It’s like a bolognese sauce with unusual spicing, including cinnamon,and bears no resemblance to the con carne style seen in Texas and most of the rest of the world.  In Cincinnati, chili is a layered meal, normally served in a large oval bowl. It is served either on soft, fat spaghetti – that’s a “way” – or on top of teeny hot dogs in a bun. That’s a coney. The “ways” are two-way: chili and spaghetti; three-way, with a crown of fluffy grated cheddar on top; a four-way bean, with kidney beans between the spaghetti and the chili; a four-way onion, with pungent chopped onions on top; or a five-way, with everything that’s been mentioned so far. Any "way" you order it, it is garnished with oyster crackers.  Coney options are mustard and onion. 

INGREDIENTS:

• 1½ lbs lean ground beef
• ½ half medium red onion, chopped
• 4 cloves garlic, minced
• 1 8-oz can of tomato sauce
• 1 tablespoon apple cider vinegar
• 1 oz (2 squares) dark unsweetened chocolate, grated (or 2 tablespoons dark cocoa powder)
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon marjoram
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon coriander
• ¼ teaspoon ground cardamom
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 1 dried bay leaf

9 ounces spaghetti, cooked and lightly buttered 
1 (16-ounce) can kidney beans, heated and drained 
1 pound cheddar cheese, finely shredded 
oyster crackers (garnish) 

Instructions:

Stove Top Method:

1. Brown meat with half the chopped onion and the garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it’s done.) Drain any fat from the pan. 
2. Add tomato sauce and apple cider vinegar and bring the mixture to a boil. Add all spices, chocolate and bay leaf. 
3. Cover pan, reduce heat to low and simmer 1-1/2 to 2 hours, stirring occasionally. The chili will thicken as it cooks. 
4. Remove the bay leaf before serving.
5. Allow the chili to "rest" at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.) 

To serve, put a layer of spaghetti on each plate, top spaghetti with hot chili, then a few beans, then the reserved chopped onions (to taste). Pat on the cheese so the chili’s heat can begin to melt it. Serve immediately with oyster crackers.

Slow Cooker Method:

After Stop 2 (above) transfer the beef mix to the pot adding the tomato sauce and apple cider vinegar and making sure it is mixed well.  Cover and cook on low for 7 hours, or 3-4 hours on high, stirring frequently in the last hour. Remove the bay leaf before serving.

PANERA ARTICHOKE SPINACH SPREAD

PANERA ARTICHOKE SPINACH SPREAD

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.

In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. Serves 5-6

Panera Turkey Artichoke Panini

Image Courtesy Panera

Panera Turkey Artichoke Panini

1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. Artichoke Spinach Spread (see below)
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

Preheat panini grill to medium temperature.

In a medium sauce pan, sauté diced red onion in olive oil until
transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve
each semi-circle.

Layer the turkey onto the bottom halves of the focaccia bread, and
spread spinach artichoke mix over turkey. Layer sautéed onions,
asiago/parmesan blend and tomato slices. Close face of panini with
the top halves of focaccia bread.

Add panini to preheated grill and press lightly. Grill 5 minutes on
medium or until the cheese begins to melt and there are grill marks
on the focaccia bread.

Serves 2

ARTICHOKE SPINACH SPREAD

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) Cara Mia Marinated Artichoke Hearts, drained and chopped.

In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. Serves 5-6

Bacon Cheddar Dip

Bacon Cheddar Dip

Ingredients:

2-8 oz pkgs. Cream Cheese

2 cups Sour Cream

1 lb. Bacon, fried and crumbled

4 cups shredded cheddar cheese, divided

Instructions:

1. In mixing bowl, beat cream cheese and sour cream until smooth.
2. Fold in bacon and 3 cups cheddar cheese (Save some bacon crumblies for garnish)
3. Place mixture in slow cooker and sprinkle with remaining cheese.
4. Cover and cook on Low for 1-1/2 to 2 hours.
5. Serve with veggies or chips.

Nice to Have - Kitchen Tools & Gadgets

Nice to Have - Kitchen Tools & Gadgets

1.  Small Vegetable Chopper - the size that will handle 1 cup of ingredients at a time.
2.  Good Paring Knife - Don't try to cook without a knife that's sharp, holds its edge and fits in your hand.
3.  Good Chef's Knife - one with a wide, sharp blade that's about 8 inches long, good for making strong cuts through meats.
4.  Good Serrated Knife - with a long blade, perfect for slicing bread.
5.  Heat Resistant Spatula Set - Invest in a set that is  heat resistant up to 240-Degree C / 480-Degree F
6.  Wooden Spoons - a minimum of 2, perfect for stirring without scratching.
7.  Washable Cutting Board - You'll still need it, even if you have an electric vegetable chopper (1.)
8.  Whisk - A medium-sized whisk takes care of persistent lumps in gravies and sauces when they aren't supposed to be any.
9.  Salad Spinner - Get yourself a salad spinner.
10.  Cooking Thermometer - Get an accurate temperature reading on cooked foods.

Texas Peach Cobbler (Fairmont Hotel Dallas TX)

Texas Peach Cobbler

from Dallas' famous Fairmont Hotel

Recipe adapted from The Dallas Morning News June 2012

Ingredients:

• 2-1/2 pounds peaches
• 1/2 cup plus 2/3 cup sugar (divided use)
• 1 vanilla bean
• Streusel topping (recipe follows)
• 1/2 cup (1 stick) butter
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

Plunge the peaches into boiling water for 45 seconds or so; remove them to an ice bath so they don’t cook. Slip the skins off and slice the peaches. Or, you can simply use a vegetable peeler and peel the skins off.

Place the peaches in a bowl and toss with 1/2 cup sugar. Split the vanilla bean and scrape the seeds into the peaches; toss to mix. You can leave the vanilla pod in. Let the peaches sit at room temperature about an hour to draw out the juices.

Make the Struesel Topping and set aside.   Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans.  Add 5 tablespoons melted butter and mix until well combined.

Preheat oven to 350 F. Put butter in a 3-quart baking dish (9x13-inch) and place in the oven so the butter melts.

For the Batter, whisk together the remaining 2/3 cup sugar, flour, baking powder, salt and milk in a separate bowl until smooth.

Discard the vanilla bean and pour the peaches along with their juices into the baking dish. Add the batter and swirl just enough to evenly distribute peaches and batter. You don’t want to mix it too much.

Crumble the streusel topping over the top of the peaches and batter. Bake for 40 to 45 minutes, or until well browned and bubbly. Serve hot with Sour Cream Ice Cream or good-quality vanilla ice cream.

Makes 8 servings.

Streusel topping: Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans. Add 5 tablespoons melted butter and mix until well combined.

PER SERVING: Calories 552 (45% fat), Fat 29 g (14 g sat), Cholesterol 50 mg, Sodium 347 mg, Fiber 4 g, Carbohydrates 71 g, Protein 6 g

SOUR CREAM ICE CREAM

8 egg yolks

1 cup sugar (divided use)

2 cups milk

Zest of 1 lemon

1 vanilla bean

2 cups sour cream

In a medium mixing bowl, whisk the egg yolks with half the sugar; set aside.

Bring the milk to a boil in a large saucepan with the remaining sugar and the zest. (Note: You can use a vegetable peeler to peel the zest off the lemon in one continuous strip.) Split the vanilla bean and scrape the seeds into the milk; you can toss in the pod, too, if you like. Once the mixture comes to a boil, whisk it into the egg yolks very slowly. The idea is to slowly warm up the eggs, rather than allowing the hot milk to cook them.

Return the mixture to the saucepan and cook, stirring constantly, over medium heat until thickened. Take special care to scrape the bottom of the pan frequently.

Once the mixture is thickened, immediately pour through a strainer into a bowl. Set the bowl over an ice bath. When mixture is cool, add the sour cream and whisk till combined.

Process in an ice cream maker according to manufacturer’s directions.

Makes 1 quart.

PER 1/2-CUP SERVING: Calories 276 (49% fat), Fat 15 g (8 g sat), Cholesterol 240 mg, Sodium 72 mg, No fiber, Carbohydrates 30 g, Protein 6 g

Freezing peaches for winter cobbler

The Hams have been growing peaches near Terrell for more than 30 years, and patriarch Dale Ham offers two ways to freeze peaches. His family, which runs the Ham Orchards farm store, prefers the whole-peach method. “They seem to have a whole lot of flavor that way,” he says.

To freeze peaches whole: Wash the peaches. Let them dry. Place in zip-top plastic freezer bags; you needn’t get all the air out. When you’re ready to eat them or bake with them, allow them to defrost on the counter 30 minutes to an hour.

To freeze sliced peaches: This is easiest with freestones (peaches whose flesh separates cleanly from the pit). Dip the peaches in boiling water for about 45 seconds. Remove and run cold water over them. Slip the skins off. Slice the flesh, add Fruit Fresh per the instructions on the container and place in zip-top plastic freezer bags; with this method, squeeze out all the air you possibly can.

Find out more about the store: hamorchard.com