CHOCOLATE CHIP PEANUT BUTTER COOKIES (4-27-19) 5-4-19 Top of page
1 cup real butter, room temperature
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsps. light corn syrup
2 tbsps. water
2 tsps. real vanilla extract
2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
2 cups milk chocolate chips
Preheat oven to 375°. Cream butter, peanut butter and sugars. Add eggs 1 at a time. Add corn syrup water and vanilla. Combine with dry ingredients. Stir dry into peanut butter mix. Fold in chips. Drop by 1/4 cupfuls or desired size. Bake 12-14 minutes. Allow to cool on cookie sheets.
BASIC BURGER (From allrecipes.com) 5-4-19
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 lb. ground beef
1/2 cup fine dry bread crumbs
Preheat an outdoor grill for high heat and lightly oil grate. In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick. Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
STEAK AND SWISS STUFFED BURGERS (From foodrepublic.com) 5-4-19
2 tbsps. horseradish
3 tbsps. steak sauce
4 oz. Swiss cheese, cubed
BACON CHEDDAR STUFFED BURGERS (From foodrepublic.com) 5-4-19
4 oz. cheddar cheese, cubed
4 slices bacon, cooked, and crumbled
WILD MUSHROOM AND BLUE CHEESE STUFFED BURGER (From foodrepublic.com) 5-4-19
1 1/2 tbsps. hot sauce
6 oz. mixed wild mushrooms, sauteed
and drained
4 oz. blue cheese, crumbled
BBQ GOUDA STUFFED BURGER (From foodrepublic.com) 5-4-19
4 tbsps. barbecue sauce
3 oz. gouda, cubed
THAI PEANUT BURGER 5-4-19
1 lb. ground beef
1/2 cup peanut butter
1 tbsp. lime juice
1/2 tbsp. soy sauce
1/2 tbsp. grated fresh ginger
1/2 tbsp. chopped cilantro
1/4 tsp. cayenne pepper
Mix together. Grill or pan fry to desired doneness. Serve with sriracha sauce.
ASIAN STYLE PORK BURGERS (From foodandwine.com) 5-4-19
1 1/2 lbs. ground pork
2 scallions, thinly sliced
1 tbsp. finely grated fresh ginger
1 large garlic clove, minced
1 1/2 tsps. Asian sesame oil
Kosher salt and freshly ground
pepper
4 hamburger buns, split
2 cups coleslaw mix
2 tsps. rice vinegar
1 tsp. soy sauce
Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 tsp. of the sesame oil, 2 tsps. of kosher salt and 1/2 tsp. pepper. Form the meat into four 3/4-inch thick patties. Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill. Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 tsp. sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
STUFFED CHEESEBURGER 5-4-19
1 lb. ground beef
1/4 - 1/2 cup onion, coarsely chopped
1/4 cup shredded cheddar cheese
2 tbsps. honey dijon mustard
1 stick string cheese
Combine ingredients except string cheese. Cut cheese into pieces. Form burger patties around pieces of string cheese. Sear on a hot grill on both sides, then move to indirect heat and grill to desired doneness. Can use any flavor cheese curds if desired.
No Recipes 5-11-19 Top of page
SIMPLE FRIED MUSHROOMS (From allrecipes.com) 5-18-19 Top of page
1 lb. fresh morel mushrooms, dirt
gently brushed off and mushrooms halved lengthwise
1 cup all purpose flour
1 cup vegetable shortening
salt to taste
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste.
MUSHROOM BISQUE (From allrecipes.com) 5-18-19
1/2 cup butter
1 tbsp. minced garlic
1 large onion, diced
8 oz. fresh morel mushrooms, sliced
1 tbsp. chicken soup base
1 tbsp. all-purpose flour
2 cups water
2 cups heavy cream
1/8 tsp. ground dried thyme
salt to taste
2 tsps. ground black pepper
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes. Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
MUSHROOMS 5-18-19
1 lb. bulk pork sausage
1/4 onion, finely chopped
1 garlic clove, minced
8 oz. reduced fat cream cheese
1/4 cup shredded parmesan cheese
1/3 cup seasoned bread crumbs
3 tsps. dried basil
1 1/2 tsps. dried parsley flakes
30 large fresh mushrooms, stems
removed
3 tbsps. melted butter
Preheat oven to 400°. In a large skillet, saute onion and garlic. Add sausage and cook 6-8 minutes until done. Break into crumbles and drain. Add cream cheese and parmesan and stir until melted. Add bread crumbs, basil and parsley. Place mushroom caps in greased 15x10" baking pan, stem side up. Brush with butter. Spoon sausage mixture into caps. Bake uncovered 12-15 minutes until mushrooms are tender. Can chop stems and add to sausage mixture if desired.
FREEZING MUSHROOMS 5-18-19
Clean mushrooms and slice in half. Soak in salt water. Dry. Make an egg wash and add some garlic if desired. Dip mushrooms in wash, then in finely crushed saltines. Place mushrooms on greased cookie sheet. Freeze for 12-24 hours. Transfer to freezer bag.
WICKED BAKED BEANS 5-25-19 Top of page
6-8 strips bacon, cut into 1/2 inch
squares
1/2 medium onion, chopped
1/2 bell pepper, chopped
1-2 jalapeno peppers, seeing optional
55 oz. Bush's baked beans
8 oz. pineapple chunks, drained
1 cup brown sugar, packed
1 cup ketchup
1/2 to 1 tbsp. dry brown mustard
Saute bacon until crisp. Remove bacon and fry onion and both peppers in drippings. Saute until tender. In a large bowl, combine beans, pineapple, brown sugar, ketchup and mustard. Mix well, adding bacon and vegetables. If too dry, add more ketchup. Smoke in smoker at 220-250° for 2 1/2 to 3 hours until 160° or bake at 350° for 1 hour.
DOLLY PARTON SALAD (4-7-12) 5-25-19
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
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