Recipes
Apple Dumplings
2 cans Pillsbury Crescent Rolls
1 can apples (not apple pie filling)
1 1/2 cups light brown sugar
2 sticks butter
1 teaspoon vanilla
1 can Mountain Dew
1 1/2 cups of toasted pecans
Roll 2 peices of drained apples in Crescent roll, starting with the large end. Put in pan (9x13")sprayed with non-stick oil.
Boil together: Butter and brown sugar for about 7 minutes, remove from heat and add vanilla. Pour over dumplings. Sprinkle about 1 1/2 cup of toasted pecans over the top. Pour 1 can Mountain Dew over dumplings. Bake for 30 minutes @ 350 degrees.
Serve with vanilla ice cream
Asiago Cheese Rolls
approximately 60 rolls
Ingredients:
6 cups of water
1/4 cup of sugar
2 packages of dry yeast
1/3 cup oil (vegetable or canola)
3 eggs
1/2 teaspoon salt
6 pounds all-purpose flour, divide in half
2 pounds asiago cheese
Mix water, sugar, and yeast together at room temperature. Then mix 3 pounds of flour, salt, eggs, and oil for ten minutes or until it feels real sticky. Then knead in the rest of the flour. You may need to add some additional water. Cover and let rise for 1 1/2 hours. Roll dough into golf ball size dough balls -- let rise again fro an hour. Grate the asaigo cheese and pole the cheese into the middle of the dough. Place on a greased cookie sheet and bake at 350 degrees for 20 minutes or until golden brown. Bread should have doubled in size after baking. The dough freezes well.
If you do not want o make your own dough, but want the same effect -- you can substitute Bridgeford frozen dough (found at Randall's frozen food aisles) for ours! After the dough has thawed, roll into balls and poke the grated asaigo into the top of them. Bake at the instructions on the package.
Au Gratin Potatoes
serves 4-8
Ingredients:
3 cups Potatoes (sliced and peeled)
1/2 cup Onions (sliced)
1/2 cup Parmesan Cheese
1/2 cup Monterey Jack Cheese
2 tbsp Chopped Garlic
2 cups Cream
Salt and Pepper (to taste)
Green Onions for garnish
Layer potatoes, onions, and garlic in baking dish. Add both cheese in between the layers. Salt and pepper to taste and then pour the cream over all. Bake at 350° for 30-40 minutes. Remove from oven and garnish with green onions.
Baked Brie
serves 4-8
Ingredients:
Small Brie wheel (Randall's appetizer section)
Sara Lee puff pastry shells (Candela's frozen food section)
Apricot marmalade
Pecan Pieces
Thaw pastry shells. Spread the shell out on a cookie sheet. Unwrap the brie and place in the middle of the pastry sheet. Spread the apricot marmalade on top of the brie, sprinkle with pecans. Wrap the pastry around the brie. Bake at 350 degrees for 7-10 minutes or until golden brown. Watch it carefully -- if it starts to melt, it will go all over your pan!
Serve with Carr's table crackers or whatever crackers you prefer, grapes, and apples. This is an easy and delicious appetizer.
Baked Potato Soup
serves 4-8
Ingredients:
2 Russet Potatoes
1 Yellow Onions (diced)
1 tsp Table Salt
1 tsp White Pepper
1 cup Buttermilk
1/2 cup Heavy Cream
2 tbsp Butter (NOT MARGARINE)
2 Bouillon Cubes
1 cup Water
Bake the potatoes, remove the skin, and cube. Place the butter and onions into a large pot and cook on low heat until they become soft and transparent. Do not burn the butter. Add the milk and cream. Bring to a boil. Next add the chicken base, then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistency. Bring to a boil for about 15 minutes. Add salt and pepper.
Brown Sugar Sour Cream Sauce
(for fresh berries)
serves 4-8
Ingredients:
1 cup Sour Cream
1/2 cup Brown Sugar
1 tsp Vanilla
Mix together and serve.
Cinnamon Honey Butter
serves 4-8
Ingredients:
1 cup Butter
1 cup Margarine
1 tbsp Ground Cinnamon
1/2 cup Honey
1 tsp Vanilla Extract
Combine butter and margarine in a medium bowl and mix on medium speed. Slowly add in other ingredients and whip until everything is evenly distributed. Refrigerate before using.
Apple Butter
serves 4-8
Ingredients:
1 Large Jar Applesauce
1/8 cup Granulated Sugar
1/4 cup Brown Sugar
1 tsp Salt
1 tsp Ground Cinnamon
1/2 Lemon Juice
2 drops Red Food Color
Combine all ingredients into a medium pot. Stir in Lemon juice and bring to a boil for at least one hour. Simmer for at least another hour to reach jelly like consistency. Remove and place into a bowl and let it cool to room temp. Then refrigerate.
Cheesecake
serves 8
Ingredients:
3 lbs. Cream Cheese
8 Eggs
1 cup Sugar
1 cup Eagle Brand Milk
1/2 lemon (grated)
2 tbsp Vanilla Extract
Soften cream cheese to room temperature (leave out over night). In a mixing bowl, add the cheese, sugar, Eagle milk, lemons and vanilla extract. Mix it by hand, mixer, or whip until all the ingredients are combined and form a ribbon. Then slowly add the eggs one by one, stirring the whole time. You should have your mold ready, pour everything in mold. This should give you enough batter for one 8 inch by 3 inch cheesecake. Cook in a bain-marie at 250° for 1 hour, then let set out until cools down. Cover with hot caramel fudge and sprinkle with pecans.
Cilantro Sauce
(Stuffed Shrimp)
serves 4-8
Ingredients:
2 cloves Garlic (fresh and chopped)
1 Fresh Jalapeño
1/2 cup cilantro
1/2 cup Sour Cream
1 cup mayonnaise
1/2 cup Milk
1/2 tsp Salt
1 8oz. block Cream Cheese
In a blender combine garlic, jalapeño, cilantro, and milk. Puree until smooth. Combine this in mixing bowl with other ingredients, mix well, and add salt to taste. If it is light in color, puree green onions with a little milk in blender and add to mixture. This will not change the taste, but will add to the green color. Refrigerate.
Cinnamon Coffee
For drip coffee maker only:
Pour 10 cups of water into machine. Put 4 whole cinnamon sticks and 3 heaping teaspoons brown sugar into the glass pot. Put 1 cup ground coffee (we grind fresh Colombian beans) and 1 teaspoon cinnamon into the brew basket. Brew and stir it well.
(the longer it sits, the better it gets!)
Creamed Spinach
serves 4-8
Ingredients:
1/2 cup Butter
1/4 cup Flour
2 1/2 cup Cream
1/2 cup Parmesan
1/4 tsp Grated Nutmeg
1 cello bag Fresh Spinach (washed and stems removed)
Melt butter, add flour and brown slightly. Add cream slowly stirring continuously until thick. Add cheese and nutmeg. Stir until blended, then add the spinach. Continue stirring until spinach melts.
Balsamic Vinaigrette
serves 4-8
Ingredients:
1 cup Balsamic Vinegar
1 cup Virgin Olive Oil
1 cup Vegetable Oil
1/4 cup Dijon Mustard
1/2 tsp Garlic (fresh)
1/4 cup Lemon Juice (fresh)
Mix all ingredients in a blender on high for a minute.
Then add:
1 tsp Oregano
1 tsp Thyme
1 tsp Italian Parsley
Stir in and add salt and pepper to taste
Jalapeño Cornbread
Serves 8
Ingredients:
1 cup Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
6 tbsp Butter
1/3 cup Sugar
1 cup Cheese (Cheddar)
1 cup Cornmeal
1 Egg
1/2 cup Canned Corn
Sliced Jalapeños (to taste)
1 cup Milk
Muffin Cups
Combine cornmeal mix, baking powder, salt, sugar, milk, cheese, and sliced Jalapeños in large bowl. Mix for two minutes and add canned corn, butter, and eggs. Mix until the dough is soft, not more than four minutes. Portion directly into muffin pans using paper muffin cups. Put one slice of Jalapeño on each muffin. Bake at 300° for about 15 minutes until they are light golden brown.
Pecan Pie
serves 8
Ingredients:
1 Pie Shell
1/2 cup Dark Karo Syrup
1 cup Brown Sugar
1/2 cup butter
1 tsp Vanilla Extract
4 Eggs
2 cups chopped Pecan
Begin by melting the butter- Do Not Burn! While it is still hot, put in small mixing bowl and add syrup and sugar. Mix with a wire whip until smooth (until sugar had dissolved). Add the eggs and vanilla and whip for about two minutes. Pour this mixture into the pie shell and top with pecan halves. Bake at 325° for 50 to 55 minutes or until knife inserted in center comes out clean. Cool in refrigerator before serving. Serve with Blue Bell vanilla ice cream.
Prime Rib
serves 4-8
Ingredients:
4 to 6 pound Lip-On Rib Roll (ask the butcher at the grocery store)
1/4 cup Kosher Salt
1/4 cup Seasoned Salt
2 tbsp Granulated Garlic (not garlic salt)
1/2 cup Coarsely Ground Black Pepper
1 cup Sour Cream
1/4 cup Prepared Fresh Horseradish
Seasoning Rub: Mix salts, granulated garlic, and pepper in a bowl. Season outside of meat on all sides putting slightly more on fat. Seasoning 12 hours ahead is recommended.
Horseradish Sauce: Mix sour cream and horseradish to taste.
Heat oven to 250°. Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110° on a meat thermometer. Immediately reduce heat to 160° and slow cook until internal temperature is 135°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes. Check doneness with meat thermometer:
125°-130° Rare to Medium Rare
125°-140° Medium Rare to Medium
145°-150° Medium Well
155° and up Well Done
Slice and Present on a warm plate with horseradish sauce on the side.
Snickers Pie
serves 8
Graham Cracker Crust
Ingredients:
3 cups Crushed Graham Crackers
1 stick Butter
1/2 cup Sugar
Mix all the ingredients together by hand or mixer. Press in spring pan and bake for 7 minutes to firm it up at 350°.
First Layer
Ingredients:
2 Eggs
1 Eggs Yolk
1 cup semisweet chocolate
1/4 cup un-sweet chocolate
1/4 cup Butter
1/3 cup Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Sugar
In mixing bowl, mix eggs, and egg yolk, and sugar for 4 minutes. For 4 minutes in microwave, melt chocolate and butter on 70% power. Have flour, baking powder, and salt mixed together and ready to use. When egg mix is whipped well, add chocolate mix and mix well, then add the flour mixture to it. Bake this layer at 350° for 15 minutes. Let cool for 20 to 30 minutes before doing next layer.
Final Layer
Ingredients:
4 Snickers Bars (crushed)
6 oz. Cream Cheese
1/2 cup Sugar
1 Egg
1 tsp Vanilla Extract
1/2 cup Sour Cream
1/4 cup Heavy Cream
In a mixer, add cream cheese, sour cream, sugar, and vanilla. Whip for about 6 to 8 minutes at medium speed. Add egg 1 and finish with heavy cream. Mix for 2 minutes. On top of chocolate baked layer, add the crushed snickers. Then pour this layer over the snickers layer. Put the pie back in the oven at 300° for 30 minutes. Let cool and serve.
Texas Caviar
(Black-eyed Pea Salad)
serves 4-8
Ingredients:
1 can (drained) Black-eyed Peas
1 Diced Tomato
2 Diced Chives
1 tsp Fresh Minced Garlic
1/4 cup Diced Bell Peppers (green)
1/4 cup Cilantro
1/4 cup Pace Picante Sauce
Ground Pepper (to taste)
Table Salt (to taste)
Chop all of your tomatoes and green onions. Dice cilantro and bell peppers finely. Combine in large bowl. Drain the peas and add them to the veggies. Combine the spices, mix, and refrigerate.
|