Cream of Crab Soup

1 pound Maryland jumbo lump crab meat...
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

52 Clove Cream of Garlic Soup

26 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 teaspoon ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves on a piece of foil add the olive oil and wrap up package.  Bake until garlic is golden brown and tender, about 45 minutes. Cool. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.


Second time I made it I used heavy cream instead of coconut milk and I added two large yellow potatoes and let the soup simmer until the potatoes were tender.

Panko Latkes

http://shine.yahoo.com/entertaining-guide/panko-latkes-sour-cream-chives-202500457.html
Must try these.

Zucchini Fritters

vegetable oil for frying
3 cups grated zucchini...
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder

I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.

I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.

Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.

To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.

To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.

Taziki Potatoe Salad

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper
Instructions

Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.

Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.

Carmelize Onion, Mushroom Tartlets

1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup chicken or vegetable broth
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
 Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the broth, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Frozen Hot Cocoa

6 oz. chopped semisweet chocolate (or chocolate chips)

3 cups whole milk, divided

1 Tbsp. plus 1 tsp. your favorite powdered hot chocolate mix

3 Tbsp. sugar

6 cups ice cubes

whipped cream for garnish

 

Place chopped chocolate and 1/4 cup of the milk in a microwave-safe container. Heat on 50% power for 1 minute. Stir.

Heat on 50% power for 30 seconds. Stir. If necessary, continue heating in 30-second increments until chocolate is melted.

Add hot chocolate mix and sugar. Stir.

Slowly pour in 1/2 cup of the milk. Stir, and let cool to room temperature.

Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.
Top with whipped cream and serve immediately.

Makes 2 giant frozen hot chocolates.

Grilled Bacon, Cheese and Tomatoe Sandwich

• 8 thick-cut bacon slices

• 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
• 8 tomato slices, seeds removed, slices drained on paper towels
• 4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut.  Serve.

Caramel Apple Crisp

4 large Granny Smith apples, thinly sliced (about 8 cups)

25 Caramels (1/2 of 14-oz. bag)

2T milk

25 NILLA Wafers, crushed (about 1 cup crumbs)

1/3 cup quick-cooking oats

1/4 cup firmly packed light brown sugar

1/4 cup (1/2 stick) cold margarine or butter, cut up

 

 

PREHEAT oven to 350°F. Place half of the apple slices in 1-1/2-qt. baking dish; top with half of the caramels. Repeat layers. Pour milk over caramel layer; set aside. MIX wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over carmel layer.
BAKE 30 to 35 min. or until apples are tender. Serve warm.

Cheeseburger Stuffed Mushrooms

2 tablespoon butter
14 oz white, large stuffing mushrooms,washed and stems removed (or 16 oz regular sized mushrooms)
1/2 pound cooked lean ground beef, seasoned with salt and pepper to taste (1/2 tsp each)
6 slices bacon, cooked and crumbled into small pieces
2/3 cup pepper jack cheese, shredded
1/4 cup mayonnaise
1/2 teaspoon garlic salt
1/3 cup french fried onions
Cooking Directions:
In a saute pan melt butter and add mushrooms cooking for about 2 minutes on each side. Remove to an oven safe dish.
In a bowl combine browned ground beef, bacon, cheese, mayo and garlic salt. Mound filling into each mushroom cap and sprinkle with french fried onions. Bake at 350 degrees F for 15 minutes or until mushrooms are cooked through and cheese has melted. Serve immediately.

Pork Roll Feast

Going to try this.

http://tipsforbbq.com/Recipes/Pork/Bacon-Explosion

Corn Chowder with Bacon

Amazing recipe that I will do again.  I did switch the carnation milk with heavy cream

http://www.pomanmeals.com/corn-chowder-wbacon/

Salted Caramel Pumpkin Seeds

This is something I am going to try this fall.  I love fresh pumpkin seeds.

http://www.thecomfortofcooking.com/2012/11/salted-caramel-pumpkin-seeds.html

Vietnamese Imperial Rolls

DIPPING SAUCE

2 tablespoons sugar

1/4 cup warm water

2 tablespoons fish sauce* or soy sauce

1 tablespoon lime juice

1 to 2 garlic cloves, minced

1 tablespoon shredded carrot

1/4 teaspoon crushed red pepper flakes

FILLING

1 (3 3/4-oz.) pkg. cellophane noodles*

4 oz. cooked frozen or canned shrimp

1/2 lb. finely ground pork

3/4 cup shredded carrots

1/2 cup finely chopped green onions

1 garlic clove, minced

1/2 cup fish sauce* or soy sauce

1 egg, beaten

1 teaspoon sugar

1/2 teaspoon pepper

WRAPPERS

16 rice paper rounds**

1 egg white, beaten

Oil for deep frying

 

In small bowl, combine 2 tablespoons sugar and warm water; stir until dissolved. Stir in remaining sauce ingredients; set aside.

 

Soak cellophane noodles as directed on package; cut into 2-inch lengths. Place in medium bowl. If using frozen shrimp, thaw and drain; if using canned shrimp, rinse and drain. Chop shrimp; add to noodles. Add remaining filling ingredients; stir to combine.

Dip 1 rice paper round into shallow pan of water. Place on cooling rack to drain; let stand about 2 minutes to soften. Place 1/4 cup filling in a 4-inch strip across rice paper about 2 inches above bottom. Fold bottom edge over filling; roll once to enclose. Fold in right and left sides. Brush folded sides and top with egg white. Continue to roll up, sealing top edge. Brush all sides again with egg white. Repeat with remaining rice papers and filling.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 300°F. Cook egg rolls about 6 minutes, turning occasionally until golden brown and crisp. Drain on paper towels. With serrated knife, cut each roll into 3 pieces. Serve immediately with dipping sauce.

Copycat - Joe's Crabshack Crab Cakes

2/3 cup mayonnaise
5 egg yolks
... 2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

Directions:

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.
 

Fried Mozzarella Pepperoni Sticks

Don't know where it came from and haven't tried it yet but I intend to try it soon.

12 pieces of string cheese
12 egg roll wrappers
... 36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.See More

Strawberry Banana Ice Cream

1 pint of strawberries, cut up
1 very ripe banana
2 cups heavy cream
1/2 cup sugar
3 egg yolks
In a food processor or blender, combine the strawberries and the banana (I had cut up the strawberries the night before and added about 1/2T of sugar on them). Process until smooth.
In a saucepan, over medium heat, combine the cream and the sugar. Bring ...to a simmer. In a small bowl, whisk the egg yolks until smooth. Slowly whisk about 1/4-1/2 cup of the cream mixture into the yolks. Then slowly whisk the yolk mixture into the saucepan of the cream mixture. Bring the cream mixture back to a simmer. Continue to cook for about 4-6 minutes or until the mixture coats the back of a spoon.
Remove from heat. Stir in the strawberry banana mixture. Whisk until fully combined. Place in a bowl and place a piece of plastic wrap directly on top of the mixture (this prevents a skin from forming). Cool over night in the fridge or a few hours in the freezer (keep and eye on it and do not allow it to freeze). Once the mixture is fully cooled, place it in your ice cream maker and follow the instructions for your ice cream maker.
Enjoy.

Lemon Cookies

1 3/4 cups all-purpose flour
... 1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus more for rolling
1 large egg
zest of 3 lemons
1 tablespoon fresh lemon juice

In medium-sized bowl, whisk together flour, baking soda, cream of tartar and kosher salt. In large bowl, beat butter, sugar and lemon zest on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and lemon juice and beat until well-combined, about 1 to 2 minutes.

Gradually add dry ingredients and beat on low or stir with spatula until just combined. Press plastic wrap over dough in bowl, cover bowl with another piece of wrap and chill in refrigerator for at least 2 hours. When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment paper.

Place about 1/4 cup granulated sugar in a bowl or plate. Roll tablespoon-sized balls of dough in sugar. Place balls on cookie sheet about 3 inches apart. Bake large cookies for 10 to 11 minutes, rotating sheets halfway through baking time.

Allow cookies to cool on cookie sheet for 5 minutes, then place cookies on wire rack to cool completely.

Yogurt Pops

3 (8-ounce) cartons yogurt, any 3 different flavors, divided
3/4 cup orange juice, divided
3 tablespoons honey, divided
9 (3-ounce) paper cups
9 wooden pop sticks

In 3 separate bowls, stir together 1 carton yogurt, 1/4 cup orange juice, and 1 tablespoon honey. Pour each mixture into paper cups, filling about 3/4 full. Put these in a cake pan to keep them steady. Put the pan in the freezer. Check on the yogurt cups in about 1 hour. When they have begun to freeze, stick a pop stick in the center of each cup. Return to the freezer for 3 more hours. When they are ready to eat, just peel off the paper cup. You can just freeze the yogurt in the cup with no stick and eat it with a spoon, like and Italian ice. Let it sit at room temperature for about 10 minutes, before you start eating, so it's not so hard.

Cornbread Pancakes

http://www.lovebakesgoodcakes.com/2012/06/cornbread-pancakes.html

strawberry cake I must try

http://www.thehighheeledhostess.com/2011/04/serious-strawberry-cake.html

S'more Treats

http://savour-fare.com/2012/10/23/smores-krispie-treats-the-bake-sale-sweet-spot/

Pizza Balls

3 cans Pillsbury Buttermilk Biscuits (10 per can) or any brand
56 pepperoni slices
block of Colby cheese
1 beaten egg,
... Parmesan cheese
Italian seasoning,
Garlic powder,
1 jar pizza sauce…

Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
Ok many questions about the pizza sauce :) Its used to dip these in but you can always put a little inside also if you like them extra saucy and of coarse you can use any cheese for fillings you want make them your own.

Bourbon Street Chicken

6 frozen chicken thighs
1 clove garlic, chopped (or 1 tbsp. granulated garlic)
1/4 tsp. ground ginger
1/4 c. apple juice
1/4 c. packed light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce

Place frozen chicken thighs on bottom of crock pot. Combine remaining ingredients and pour over chicken.
Cook 8 hours on low, then shred chicken in the slow cooker to a “pulled pork” consistency. Ladle over a bowl of brown rice.

Cheesesteak

http://centercutcook.com/philly-cheesesteak-sandwiches/

Sweet Chicken Bacon Wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Hasslebeck Potatoes

http://www.theoldhen.com/2011/10/26/hassleback-potatoes/

Mexican Porkloin - RR

2 pounds pork tenderloin, cut into bite-sized pieces

Kosher salt and freshly ground black pepper

Smoked paprika, for seasoning

Flour, for dredging

4 tablespoons vegetable oil, divided

2 onions, chopped

2 red bell peppers, chopped

3 to 4 ribs celery, chopped

4 cloves garlic, sliced

1 bottle Mexican-style beer

1 (15-ounce) can fire-roasted tomatoes

1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce

2 tablespoons chopped fresh thyme leaves

A handful fresh cilantro, finely chopped

Corn tortillas or quick-cooking polenta, for serving

Lime wedges, for serving

Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.

Jalapeno Poppers - RR

12 large jalapeno peppers

2 ounces feta cheese

4 ounces cream cheese, at room temperature

4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar

A small handful fresh cilantro, finely chopped

2 tablespoons grated onion

Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Lasagna Noodle Kugel

Nonstick spray
8 ounces lasagna noodles (9 to 10 noodles)
4 tablespoons unsalted butter, melted, cooled slightly, and divided
8 ounces cream cheese, room temperature
8 ounces sour cream, room temperature
4 whole eggs, room temperature
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 ounces dried peaches or blueberries, coarsely chopped
1 teaspoon freshly grated nutmeg

Directions

Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.

Preheat the oven to 350 degrees F.

Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.

Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the fruit, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

Witchypoo's Potatoe Soup

Creamy Potato Soup
by Witchypoo Kitchen
2 pounds potatoes peeled and chopped into 1" cubes
1 cup chopped sauteed onion
2 cups chicken broth
... 1 cup milk
1 cup heavy cream
2 tablespoons butter
11/2 tablespoons sugar
salt and pepper to taste

In large saucepan cook potatoes in water to cover until tender, about 20 minutes. Drain.
Meanwhile saute onions in butter.
Place 1/4 each of potatoes and onion in food processor and process until smooth.
Transfer to large saucepan, add remaining potatoes and onions and seasoning
Heat through.

Chicken Bacon Ranch Pizza Bake

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked al dente
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
3 roma tomatoes, diced
4 cups shredded Italian cheese blend



Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
Bake for 30 minutes on 350.

Maple Bacon Skewers

10 pieces of thick-cut bacon

1/2 cup maple syrup

3 tablespoons heavy cream

3 ounces milk or semi-sweet chocolate, chopped fine

 

 

1. Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on the baking sheet.

2. Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy style.

3. Place skewers on the rack and paint each side liberally with maple syrup.

4. Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.

5. Heat the cream to boiling, then pour over the chopped chocolate. Let it stand for 5 minutes, then stir until you have a smooth chocolate sauce.

6. Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out through the corner. Pop the skewers in the fridge until the chocolate is set, then enjoy!

Ham and Cheese Pretzel Bites

http://www.pipandebby.com/pip-ebby/2012/2/27/ham-cheese-pretzel-bites.html

Chicken Enchilladas

8 flour tortillas
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
 black olives and/or jalapeno slices optional.\

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Chicken Bombs~Jalapeno Stuffed Chicken

Going to have to try this recipes soon.

http://dishingwithleslie.blogspot.com/2012/09/chicken-bombs.html

Spicy Orange Beef

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
3 cloves garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/2 cup orange marmalade
1/2 teaspoon crushed red pepper flakes, optional



In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in garlic and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Deer Stew

3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds deer shoulder, cut into 1-inch cubes
5-6 strips of bacon, chopped and crispy
1-2T bacon fat
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade stock, or low-sodium store-bought chicken stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley

Directions

Preheat oven to 325 degrees. Warm the bacon grease on the bottom of pot. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

Place deer cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions and the bacon on top of deer. Add the stock and 1 cup water.

Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

Cream of Chicken Soup

2 TBSP Butter
2 TBSP Flour
1/2 cup Chicken Stock
1 rotisserie chicken, shredded
1/2 cup Milk
salt and pepper to taste


1. Make a roux with the butter and flour. (Melt the butter in a saucepan and add flour. Let the two incorporate, stirring pretty well constantly and let cook for a minute or two to cook the flour.)
2. Slowly incorporate the stock.  Once smooth add the chicken.  Then slowly stir in the heavy cream. Continue mixing as you add everything allowing the roux to do it’s job keeping the soup thick.
3. Season the soup with salt and pepper to taste. Make sure you taste and tweak it as need be – if you are using a homemade chicken stock, you may need to be a little more aggressive with the salt to get the flavor you’re looking for.
4. Enjoy!

Crab Bisque

 

• 1 T butter
• 1 Tbs. olive oil
• 3 large shallots, minced
• 5 cups chicken stock
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper,
  to taste
• 3⁄4 to 1 lb. fresh or thawed frozen lump
  crabmeat, picked over for shell fragments
  (3 to 4 cups)
• Minced fresh tarragon or flat-leaf parsley
  for garnish , optional

Directions:

In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.

Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.

Serves 8.

Triple Orange Cake

Chilling Time: 2 hr

Ingredients

• 1 box orange flavored cake mix
• 1 (4-ounce) package of orange flavored gelatin
• For the Orange Buttercream:
• 6 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon orange extract
• 5 cups powdered sugar, sifted
• 1/4 teaspoon orange paste food coloring

Instructions

1. Prepare cake mix according to directions the box. Bake cake in two round cake pans. Allow to cool in pan on wire racks. DO not remove the cakes from the pans.
2. Use a wooden skewer to poke holes in each cake round, about 1-inch apart.
3. Prepare gelatin as directed on box with water. Pour half of the liquid gelatin mixture over one of the cake layers, pouring it all over to cover the holes.
4. Repeat with the other half of the gelatin mixture and other cake layer.
5. Refrigerate cakes for at least 2 hours.
6. Prepare the buttercream by beating the cream cheese and butter together in a large mixing bowl until creamy. Beat in orange extract. Reduce speed to low and add in one cup of powdered sugar at a time, beating until incorporated.
7. Add the food coloring and beat on medium until frosting is smooth and fluffy.
8. Place one cake layer onto a cake plate and spread 1/4 of the butter cream on top to about 1/2-inch from the edge.
9. Place second cake layer on top and press down gently. Frost sides and top of cake with remaining frosting. Keep cake refrigerated until serving.

Triple Orange Cake

Chilling Time: 2 hr

Ingredients

• 1 box orange flavored cake mix
• 1 (4-ounce) package of orange flavored gelatin
• For the Orange Buttercream:
• 6 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon orange extract
• 5 cups powdered sugar, sifted
• 1/4 teaspoon orange paste food coloring

Instructions

1. Prepare cake mix according to directions the box. Bake cake in two round cake pans. Allow to cool in pan on wire racks. DO not remove the cakes from the pans.
2. Use a wooden skewer to poke holes in each cake round, about 1-inch apart.
3. Prepare gelatin as directed on box with water. Pour half of the liquid gelatin mixture over one of the cake layers, pouring it all over to cover the holes.
4. Repeat with the other half of the gelatin mixture and other cake layer.
5. Refrigerate cakes for at least 2 hours.
6. Prepare the buttercream by beating the cream cheese and butter together in a large mixing bowl until creamy. Beat in orange extract. Reduce speed to low and add in one cup of powdered sugar at a time, beating until incorporated.
7. Add the food coloring and beat on medium until frosting is smooth and fluffy.
8. Place one cake layer onto a cake plate and spread 1/4 of the butter cream on top to about 1/2-inch from the edge.
9. Place second cake layer on top and press down gently. Frost sides and top of cake with remaining frosting. Keep cake refrigerated until serving.

Read more at http://www.recipelion.com/Cake-Recipes/Triple-Orange-Poke-Cake/#0Jy3cvdxwyQkfJq4.99

Banana Cheesecake

http://www.myrecipes.com/recipe/banana-pudding-cheesecake-50400000119918/

From Southern Living.

Creamy Clam Chowder

• 12 cherrystone clams (1 1/2 pounds), scrubbed well
• 2 slices bacon, finely chopped
• 1 medium onion, finely chopped
• 1 large celery, stalk, finely chopped
• 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
• 1 pound new potatoes, peeled and cut into 1 1/2-inch chunks
• 3/4 cup heavy cream
• Dash of hot sauce, such as Tabasco
• Coarse salt and ground pepper

1. In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
   
2. In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
   
3. Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.
   

Creamy Clam Chowder

Raspberry Sweet Rolls

Dough:
1 cup milk
2/3 cup granulated sugar
1 and 1/2 tablespoons active dry yeast (2 standard size packets)
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
Filling:
One 10-oz. package frozen raspberries (NOT thawed)
1/4 cup plus 2 Tablespoons granulated sugar
1 teaspoon cornstarch
Glaze:
1 cup confectioner’s sugar
3 Tablespoons heavy cream (or half-and-half or milk)

1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
2. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
3. Line the bottom of a 9×13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10×24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
4. Make The Filling In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls (1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan – this is OK.
5. Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
6. Make The Glaze In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

Make Ahead: The recipe can be prepared through Step 4. Cover the rolls and let sit overnight at room temperature before baking in step 5. Baked rolls can be frozen up to 1 month and warmed up to enjoy at a later date. Glaze right before serving.

Crawfish Sauce

1 pound crawfish tails
3 tbsp extra virgin olive oil
1 tbsp minced garlic
2 cups heavy cream
1 tbsp hot sauce
1 tbsp Worcestershire sauce
Salt and pepper
8 tsp white truffle oil
Shredded Parmesan cheese

In a saute pan, heat olive oil. Saute garlic for 30 seconds. Add the crawfish & saute for 1 to 2 minutes. Add the cream, hot sauce, & Worcestershire sauce. Bring the liquid to a boil & reduce to a simmer. Simmer the cream until it thickens & reduces by half & thickened, about 4 to 5 minutes. Season to taste with salt & pepper.
Pour of gnocci, pasta, rice, or fish.  Whichever you prefer.

Tomatoe and Crab Pasta

1 pound angel hair

3 tablespoons extra-virgin olive oil

4 clove garlic, peeled and minced

About 20 cherry tomatoes, halved

2 tablespoons sun-dried tomato paste

2 tablespoons sun-dried tomatoes, sliced

1 can tomatoe sauce

1 cup fresh or canned lump crabmeat

Kosher salt and freshly ground black pepper

 

Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the pasta and cook according to instructions on the package.

Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste, sun-dried tomatoes and tomatoe sauce, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked pasta and toss to coat. Serve immediately.


If you can't find sun dried tomatoe paste you could use any paste that you like.  Even some of the flavored ones with basil, etc. in them.