Archive for May, 2015

Extra Tangy Tartar Sauce

 ExtraTangyTarterSauce

  • 1 cup mayonnaise
  • 1/3 cup minced dill pickles
  • 3 tablespoons minced shallots
  • 2 tablespoons drained capers, minced
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon freshly squeezed juice from 1 lemon
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon hot sauce

In a medium bowl, mix together mayonnaise, dill pickles, shallots, capers, parsley, lemon juice, mustard, black pepper, salt, and hot sauce. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.

Cucumber Salad

Alexis Jonathan Salyers

Alexis Jonathan Salyers

3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Sweet Onion sliced and separate into rings ( we prefer the red onion)
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
1 teaspoon of celery seed (optional)
1 teaspoon of pepper flakes(optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

Large Mud and Snow Round Muffins

 

Ingredients:

1 roll of Cookie dough (keep frozen)

12 Reeses Cups Frozen

1 package fudge mix (follow directions on package and mix)

1 bag of mini Marshmallows

1 – 12 hole Large Round Muffin tin

Spray Butter

Directions:

Preheat over to 350 degrees.

Coat each round muffin tin with spray butter. Slice 12 pieces of frozen cookie dough and place in bottom of each muffin tin. Place 1 Reeses Cup in each, and spoon 3/4 of the way up with fudge mix.

Bake about 20 minutes. Fill tops with Mini Marshmallows and place back in the oven on broil for a few minutes to allow the Marshmallows to melt and brown slightly!  You can add any Ice Cream Toppings you like. Allow to cool and serve warm!

 

Sweet n Sour Sauce

Joshua Bousel - Serious Eats!

Joshua Bousel – Serious Eats!

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2/3 cup pineapple juice
  • 1/3 cup rice vinegar
  • 1/3 cup light brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce

In a small bowl, whisk together cornstarch and water. Set aside.

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.

Sausage Gravy Breakfast Pizza

Carrie M Lorentz with Cheryl Johnson and Barbara Davis

Carrie M Lorentz with Cheryl Johnson and Barbara Davis

Ingredients
2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese
Directions
1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Bacon & Onion Foil Packet Red Potatoes

Spirit FM on FB

Spirit FM on FB

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired