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MA'S BEST BUTTER COOKIES 9-1-18 Top of page
1 stick unsalted butter, room temperature
1/2 cup light brown sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. powdered ginger
2 tbsps. granulated sugar
Cream butter and brown sugar. Add egg and vanilla and mix well. In a separate bowl, combine flour, salt, baking soda and powdered ginger. Combine the dry and wet ingredients. Mix thoroughly. Put the granulated sugar in a small bowl. Scoop balls of dough, and gently roll dough in the sugar, coating the top of each cookie generously. Place the dough balls on an ungreased baking sheet, with cookies about 1 1/2 inches apart. Gently press a fork into the top of each cookie to make a simple design. Bake at 375° for 12 minutes, or until cookies are lightly browned. Remove from oven. Transfer cookies from baking sheet to cooling rack. Yields 2 dozen cookies.
BEER PUNCH 9-8-18 Top of page
4 strawberries
1/4 cup blueberries
1/4 cup sugar
2 tbsps. grenadine
2 tbsps. lime juice
2 12 oz. bottles beer, cold Corona
or Pilsner
In a bowl combine berries and sugar, stirring to dissolve. Cover and refrigerate for 1 hour. Stir a few times in that hour. Divide the mixture in 4 low ball glasses. Add 6 oz. in each glass. Stir gently.
WING SAUCE 9-8-18
1/2 cup soy sauce
1/2 cup Italian dressing
3 lbs. chicken wings, cut apart at joints, discard wing
tips
1/4 cup butter
1 tsp. soy sauce
1/4 cup hot pepper sauce, to taste
Combine soy sauce, Italian dressing and chicken in a ziploc bag and seal. Refrigerate 4 hours or overnight. Preheat outdoor grill. In small saucepan, melt butter, stir in 1 tsp soy sauce and hot pepper sauce. Remove chicken wings from marinade and pat dry. Cook on preheated grill, turning occasionally, about 25-30 minutes. Place wings in large bowl, pour butter sauce over wings and toss to coat. Can be grilled in aluminum foil.
JALAPENO POPPER DIP (From tasteofhome.com, not given) 9-8-18
16 oz. cream cheese, softened
1 cup mayonnaise
1/2 cup shredded cheddar cheese
4 oz. chopped green chilies
4 oz. diced jalapeno peppers
1/2 cup shredded parmesan cheese, divided
1/2 cup seasoned bread crumbs
1 tbsp. olive oil
corn chips, tortilla chips or assorted crackers
In a large bowl, beat the cream cheese, mayonnaise, cheddar cheese, chilies, peppers and 1/4 cup parmesan until blended. Spoon into an ungreased 1 1/2 quart. baking dish. In a small bowl, combine the bread crumbs, oil and remaining parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers.
SPROLES BEANS (9-8-18) 9-15-18
3 cans of Bush’s baked beans
1 yellow pepper
1 red pepper
1 pkg. bacon
1/2 to 1 cup favorite BBQ sauce
1/4 cup yellow mustard
1 to 2 tbsps. WOR sauce
Salt and pepper to taste
1 tomato, diced
1 to 2 tbsps. brown sugar
Fry bacon. Let dry and cool. Set
aside. Slice peppers into small cubes. Put beans and peppers in crock pot.
Add half of the bacon, BBQ sauce, mustard, WOR sauce, salt and pepper.
Add tomato. Set crockpot on high for 4 to 6 hours. Halfway through,
add brown sugar. Chop remaining bacon and sprinkle on top of servings.
BEER PUNCH (9-8-18) 9-15-18
Top of page
4 strawberries
1/4 cup blueberries
1/4 cup sugar
2 tbsps. grenadine
2 tbsps. lime juice
2 12 oz. bottles beer, cold Corona
or Pilsner
In a bowl combine berries and sugar, stirring to dissolve. Cover and refrigerate for 1 hour. Stir a few times in that hour. Divide the mixture in 4 low ball glasses. Add 6 oz. in each glass. Stir gently.
SMOKED DEVILED EGGS 9-15-18
12 hard boiled eggs
1/2 cup mayonnaise
3 chipolte peppers in adobo sauce,
finely chopped
1 tbsps. capers, drained and diced
1 tbsp. stone ground mustard
1/4 tsp. each salt and white pepper
Cut eggs lengthwise and remove yolks. Put yolks, mayonnaise, peppers, capers, mustard, salt and pepper in a bowl and mix until creamy. Fill egg whites with mixture. Top with fresh cilantro. Can also smoke the hard boiled eggs at 225° for 2 hours before cutting them.
CHEESE BALL BITES 9-15-18
8 slices of bacon
12 oz. cream cheese, softened
1 cup shredded cheddar cheese
1 tsp. garlic powder
1 tsp. paprika
Salt and pepper
1/3 cup chives
1/3 cup chopped pecans
18 pretzel sticks
Cook bacon, chop and set aside. In a bowl, stir together the cheeses, garlic powder, paprika and salt & pepper. Use a cookie scoop to form 18 small balls. Transfer to parchment paper lined baking sheet. Refrigerate for 1 hour or until firm. In small, shallow bowl mix bacon, chives and pecans. Roll balls into the mixture. Insert pretzel stick into each ball. Let come to room temp and serve.
STIR FRY CABBAGE 9-15-18
2 tsps. canola oil
1 small onion, sliced
1 clove garlic, minced
1 tsp. ginger, minced
1 head Napa cabbage, cleaned and
sliced
2 tbsps. soy sauce
1 tbsp. rice vinegar
2 tsps. toasted sesame seed oil
In a large pan over medium heat, add oil, onion, garlic, ginger and saute for 1 minute. Add cabbage and cook until it is just starting to wilt. Add soy sauce, rice vinegar and cook until cabbage is wilted. Serve and drizzle with sesame seed oil.
SPROLES BEANS (9-8-18) 9-15-18
3 cans of Bush’s baked beans
1 yellow pepper
1 red pepper
1 pkg. bacon
1/2 to 1 cup favorite BBQ sauce
1/4 cup yellow mustard
1 to 2 tbsps. WOR sauce
Salt and pepper to taste
1 tomato, diced
1 to 2 tbsps. brown sugar
Fry bacon. Let dry and cool. Set aside. Slice peppers into small cubes. Put beans and peppers in crock pot. Add half of the bacon, BBQ sauce, mustard, WOR sauce, salt and pepper. Add tomato. Set crockpot on high for 4 to 6 hours. Halfway through, add brown sugar. Chop remaining bacon and sprinkle on top of servings.
PORK BRINE 9-22-18 Top of page
40 cups water
1 cup salt
1 cup sugar
1/8 cup cayenne pepper
1/4 cup cinnamon
chili flakes
granulated garlic
granulated onion
Mix together and soak pork butt in brine for several hours. Pour Dr. Pepper in the bottom of the pan to smoke.
COUNTRY HAM AND SPAGHETTI SQUASH ALFREDO 9-22-18
1 medium spaghetti squash, halved and seeded
2 tbsps. olive oil, divided
1 1/2 tsps. salt, divided
2 cups diced country ham (dried, cured ham)
2 cloves garlic, minced
2 cups heavy whipping cream
1 tbsp. flour
1 tbsp. chopped fresh sage (or half that much if using
dried)
1/2 tsp. ground black pepper
Preheat oven to 400°. Brush the cut sides of the squash with 1 tbsp. oil. Sprinkle with 1 tsp. salt. Place cut side down on rimmed baking pan that has been sprayed. Roast until tender, about 45 to 50 minutes. Let cool slightly. Scrape out squash. In large skillet heat the remaining 1 tbsp. oil. Add ham and cook until crispy, about 6 minutes. Remove ham using slotted spoon, let drain. Add garlic to skillet and cook until fragrant about 1 minute. Whisk in cream, flour, sage, pepper and remaining 1/2 tsp salt. Cook, stirring constantly, until thickened, about two minutes. Stir in squash and ham. Garnish with additional sage, if desired.
APPLE CIDER COCKTAIL 9-22-18
Ice the glass and add 1 shot Crown Royal Apple. Fill nearly to the top with apple cider and top with ginger ale. Rim glass with cinnamon and sugar and an apple peel curl.
CHINESE CASSEROLE (7-7-18) 9-22-18
1 large can chop suey vegetables, drained
1 large can evaporated milk
1 can bamboo sprouts, cut up
2 cups cooked, chopped chicken
1 can cream of chicken soup
3 oz. pkg. slivered almonds
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 cup cooked rice
Combine with 1 can chow mein noodles. Pour into buttered baking dish. Bake 45 minutes at 350°. Add crushed potato chips on top just before done baking.
TURKEY SANDWICH 9-29-18 Top of page
2 slices toasted whole wheat bread
1 tbsp. mayonnaise
2 tsps. dijon mustard
3 slices smoked turkey breast
2 tbsps. guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado, peeled, pitted and sliced
3 oz. co-jack cheese, sliced
2 slices tomato
Spread mayonnaise on one slice of toast, mustard on the
other slice. Arrange sliced turkey on one side, spread guacamole on the
turkey. Add greens, sprouts, avocado, cheese and tomato slices. Top with
other slice of toast.
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