How to create your own basic cookie mix

BASIC COOKIE MIX

Ingredients:
** 4 cups sifted all-purpose flour
** 4 cups white sugar
** 1 1/2 cups dry milk powder
** 1 1/2 tablespoons baking powder
** 1 1/2 teaspoons salt

Directions:
Place all ingredients in a large bowl and mix well with a spoon. Sift mixture twice. Store in a tightly covered container as it keeps well for several weeks at room temperature.

Enjoy!

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Hillvilla Pumpkin Pie

Hillvilla Pumpkin Pie

Ingredients:
** 2 lg Eggs, lightly beaten
** 1 t Vanilla
** 1 16-oz can pumpkin
** 1/4 c Golden or dark brown sugar
** 2 1/2 t Special Seasoning (***recipe follows)
** 1 c Evaporated milk
** 1/2 c Half-and-half
** 1/2 c Granulated sugar
** 1 9-inch unbaked pie shell

Directions:
1. Mix together the eggs, vanilla, pumpkin, sugar and seasoning mix. In a saucepan, mix the evaporated milk, half-and-half and sugar; cook over low heat until sugar dissolves. 2. Add to the pumpkin mixture. Pour into unbaked shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in frig.

*** Special Seasoning ***
** 4 T. ground cinnamon
** 2 T. ground allspice
** 2 T. black pepper
** 2 T. salt
** 1 T. ground nutmeg
** 1 T. ground cloves
** 1 T. ground ginger

Directions:
Mix all and store in an air-tight container. Makes about 3/4 cup.

Enjoy!
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Barbecued Pork Sandwiches

Barbecued Pork Sandwiches

Ingredients:
** 1 pork roast
** 2 cups catsup
** 1 cup vinegar
** 3 tablespoons Worcestershire sauce
** 1 tablespoon prepared mustard
** 1/2 tablespoon Tabasco sauce (or to taste)
** 4 tablespoons butter
** 1/2 cup brown sugar
** Buns

Directions:
1. In stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use leftover pork roast but you will need a lot!!
2. Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded pork and simmer for at least 30 minutes but longer is even better!!

Enjoy!
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1986 Winner: Coconut Joys

1986 Winner: Coconut Joys

Ingredients:
** 1/2 c Butter
** 2 c Confectioners' sugar
** 3 c Flaked coconut
** 1 T Milk
** 2 oz Semi-sweet chocolate,melted

Directions:
Preparation time: 30 minutes - Chilling time: 1 hour
1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper.

2. Fill center with melted chocolate. Chill until firm. Store in
refrigerator. These freeze wonderfully and look beautiful on a tray.

Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday preparation usually starts in September and continues until the night before Christmas. I have been doing this for almost 18 years, and each year I add more recipes. This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends. It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make. There is no baking time involved, and you can sit down on the job and enjoy doing them."

Yield: 36 Servings

from the Chicago Tribune annual Food Guide Holiday Cookie Contest
December 4, 1986

Enjoy!
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Pluckers Wing Bar Hot Wings

3 pounds chicken wings
2 cups Hot sauce Lousianna Hot Sauce
1/2 cup butter
2 jalapenos sliced
2 teaspoons freshly ground black pepper
oil for frying

Cutting the wings
If the wings are not already pre-cut, straighten out the wing, and cut the wing at each joint.

Frying the wings
Preheat vegetable oil to 350 degrees.
Deep-fry the wings for 8 to 10 minutes. The chicken will be done when 165 degrees, juices from the chicken should be clear. Drain chicken on a wire rack resting on a baking sheet.

Spicy Buffalo Wing Sauce
While the chicken is cooking prepare the sauce by combining the hot sauce, butter, vinegar, jalapeno slices, and ground black pepper in a small pot.
The sauce will be done when all of the butter has been melted. Whisk the sauce together so it forms an emulsification.

Toss the Wings
When you are ready to serve the wings, place several of them into a bowl, add a ladle or two of sauce, and toss the wings to coat them well.

Brown Sauce (Sauce Espagnole)

Brown Sauce (Sauce Espagnole)

Ingredients:
** 2 1/2 lb beef shin with meat
** 1 sm veal knuckle
** salt and pepper, to taste
** cooking oil, for braising meat
** 8 T butter
** 1 lg carrot,diced
** 1 bay leaf
** 1 large onion,diced
** 2 stalks celery,diced
** 1 pn thyme
** 1 clove garlic,cut in half
** 8 T flour
** 3/4 c tomato puree
** 4 c beef stock
** 2 c water

Directions:
1. In a large, thick-bottomed pot place a little cooking oil. Place in a 425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have butcher break shin and veal knuckle into medium size pieces), salt, and pepper, and cook to a golden brown.

2. Add butter and all remaining ingredients except tomato puree and liquids. Blend thoroughly and continue to brown until vegetables are almost tender and flour is a deep brown.

3. In the meantime, mix tomato puree, beef stock, and water; bring to a boil. Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees and cook covered for at least 2 hours. Stir
frequently.

4. Strain sauce through a medium strainer, place on stove, and bring to a slow simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate until needed. Makes approximately 1 quart.

Serving Ideas : Use alone or as a base for other sauces

Enjoy!
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Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette

Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette

Ingredients:
** 1 1/2 T tomato paste
** 1 T tamarind pulp
** 1/2 T shallots,chopped
** 1/4 c sherry vinegar
** 1 1/4 c olive oil
** 1/4 t kosher salt
** 1 ds black pepper
** 1 red onion
** 1 1/2 T balsamic vinegar
** 6 c spinach

Directions:
FOR THE DRESSING:
1. Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week.

FOR THE ONIONS:
Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a
bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve.

*** Always serve salads on chilled plates.

Enjoy!
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Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

Ingredients:
Honey Mustard Marinade:
** 1/2 cup Grey Poupon Dijon mustard
** 1/2 cup honey
** 1 1/2 teaspoons vegetable oil
** 1/2 teaspoon lemon juice
Chicken:
** 4 skinless, boneless chicken breast halves
** 1 tablespoon vegetable oil
** 2 cups sliced mushrooms (10−12 mushrooms)
** 2 tablespoons butter
** salt and pepper
** paprika
** 8 slices bacon, cooked
** 1 cup shredded Monterey Jack cheese
** 1 cup shredded Cheddar cheese
** 2 teaspoons finely chopped fresh parsley

Directions:
1. Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours.

2. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3−4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.

3. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.

4. Bake the pan of chicken for 7−10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon Outback Steakhouse Alice Springs Chicken 323 parsley before serving. Place extra marinade in small bowl to serve on the side.

Enjoy!
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Vidalia Onions Stuffed With Ham & Mushrooms

Vidalia Onions Stuffed With Ham & Mushrooms

Ingredients:
** 6 lg Vidalia onions, can -substitute Spanish giants
** 1 butter
** 4 green onions,finely chopped -trimmed of all but 2" of tops
** 1 ea garlic
** 1/4 t tabasco sauce
** 3 c mushrooms,finely chopped -fresh
** 2 c cooked ham,finely chopped
** 1/2 c parsley,chopped
** 1/4 t sage
** 1/8 t cinnamon
** 1/2 c heavy cream
** 1 T dry sherry
** 1 c dry red wine
** salt & pepper,to taste
** 1 c beef broth
** 4 T parsley, minced

Directions:
1. Remove skin from onions. Cut a thick slice off stem end & discard. Scoop out centers & leave 1/4" shell. Cook onions in boiling water for 4 minutes. Invert on paper towel and drain. Finely chop centers to make 1 cup.

2. Heat 1/2 stick butter in skillet. Add chopped onions, green onions, garlic & tabasco sauce. Saute 5 minutes. Add remaining butter, mushroom ham, parsley, sage & cinnamon. Saute until mushrooms are soft. Add cream, sherry, salt & pepepr to taste. Stir well & cook 5 minutes.

3. Sprinkle onions with salt & pepper to taste; arrange them open side up in a casserole just large enough to hold onions. Divide the stuffing among onions mounding stuffing. Combine wine & broth.

4. Pour enough around onions to reach 1: up sides. Cover with foil & bake at 350 degrees for 1 hour basting twice. Transfer with slotted spoon & garnish with parsley.

Note: This recipe received 2nd place Illinois State Fair

Enjoy!

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Nutrient-Packed Snack and recipe - Chicken Sauté With Balsamic-Dried Plum Sauce

Digestive problems are on the rise and affecting Americans' lifestyles. According to the American Gastroenterological Association (AGA), Americans report more than 81 million cases of chronic digestive problems each year.

The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.

"Eating a wide variety of nutrient-rich and colorful fruits and vegetables, which are beneficial to your digestive tract, is the first step. This includes dried fruits, like California dried plums, as well as fresh berries and apples," says Leo Treyzon, M.D., from the divisions of Digestive Diseases and Clinical Nutrition at the University of California, Los Angeles. "These types of foods are loaded with essential vitamins and minerals that provide a broad array of health benefits. Other foods containing fiber, protein, calcium and vitamin D are also good choices for enhancing your digestive health."

Doctors say California dried plums are particularly good for digestive health because they have a unique combination of nutrients, such as soluble and insoluble dietary fiber, potassium and magnesium. They are also high in plant substances called polyphenols, which are strong antioxidants that protect DNA against damage, decrease inflammation and prevent cancer.

When people learn more about which types of food improve their digestive health they'll also realize the positive impact nutrition has on lifestyle and overall health. Treyzon added that good digestive health improves one's immune system and may reduce the risk for some chronic diseases, such as heart disease and some forms of cancer.

"As you make positive food choices, remember that it's important to eat adequate amounts of protein, especially vegetable protein," notes Treyzon. "I would also choose fats wisely, avoid concentrated sweets, drink plenty of fluids and engage in enjoyable physical activities for at least 30 minutes a day."

California dried plums are a convenient, healthy snack that fits into today's busy lifestyle. They also are a tasty addition to any meal. Here's a healthful and delicious recipe idea:

Chicken Sauté With Balsamic-Dried Plum Sauce

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:
** 2 tablespoons olive oil
** 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
** 1/2 teaspoon salt
** 1/4 teaspoon pepper
** 1/2 cup finely chopped shallots
** 2 cloves garlic, minced
** 1 cup low-sodium chicken broth
** 1/2 cup (about 3 ounces) coarsely chopped California pitted dried plums
** 1/3 cup balsamic vinegar
** 1/2 teaspoon dried thyme leaves, crushed

Directions:
1. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm.
2. Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced to about 1 cup. Spoon over chicken.

Makes 4 servings.

Nutrition Information Per Serving: 345 calories; 24% calories from fat; 9 g fat; 139 mg sodium; 22 g carbohydrate; 42 g protein; 99 mg cholesterol; 1 g fiber

Enjoy!
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Pork Volcánes al Pastor

1 (2-lb.) piece skinless, boneless pork shoulder (Boston butt)
7 guajillo chiles, seeds removed
3 morita chiles, seeds removed
4 garlic cloves
1/3 cup fresh orange juice
¼ cup fresh lime juice
3 Tbsp. achiote (annatto) paste
1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt
8 (6"-diameter) corn tortillas
4 Tbsp. extra-virgin olive oil
12 oz. quesillo (Oaxaca cheese), coarsely grated
Chopped white onion, coarsely chopped cilantro, and lime wedges (for serving)

Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ?" thick). Transfer to a large bowl.
Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.
Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35–45 minutes.
Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.
Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8–10 minutes. Top with onion and cilantro and serve with lime wedges.

Grilled Ribeye With Chimichurri & Red Chile

Grilled Ribeye With Chimichurri & Red Chile

Ingredients:
** 1 6 ribeye steaks (10 ounces : each)
** 1 1/2 c Red Chile Mustard

Chimichurri Marinade
****** Chimichurri ******
** 6 cloves garlic
** 3 bay leaves
** 2 jalapenos -- coarsely chopped
** 1 1/2 TB salt
** 1 TB Ancho powder
** 1/2 c fresh cilantro -- finely chopped
** 1/2 c flatleaf parsley -- finely chopped
** 1/4 c fresh oregano -- finely chopped
** 1/4 c distilled white vinegar
** 1/3 c olive oil

****** Red Chile Mustard ******
Ingredients:
** 2 c Dijon mustard
** 3 TB Ancho chile powder

Directions:
1. In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinade for one hour.
2. Prepare a wood or charcoal grill and let it burn to embers. Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare. Serve with chile mustard to taste.
3. Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated.

Bring to room temperature before serving.

Enjoy!
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Apple cranberry compote

APPLE CRANBERRY COMPOTE

Ingredients:
** 6 cooking apples, peeled, slice
** 1 cup fresh cranberries
** 1 cup sugar
** 1/2 teaspoons grated orange peel
** 1/2 cups water
** 1/4 cups port wine sour cream , (low fat)

Directions:
1. Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients.
2. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of
sour cream.

Serves 6.

Enjoy!
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Upside Down Apple Pecan Pie

Upside Down Apple Pecan Pie
:-: Grand Champion 1977 Illinois State Fair

Ingredients:
** 4 T butter
** 2/3 c pecans
** 1 lemon,juice
** 1 T flour
** 1/2 t salt
** 2/3 c brown sugar
** 6 c apples,sliced
** 1/3 c brown sugar,firmly packed
** 1 1/4 c white sugar
** 1/2 t nutmeg

PIE CRUST
** 2 3/4 c flour
** 1 1/2 t salt
** 1 T vinegar
** 1 c lard
** 1 egg
** water

Directions:
1. Cut lard into the flour & salt mixture Beat one egg in a cup and add 1 TBSP of vinegar & finish up with water to 1/2 cup.
2. Add egg mixture to the flour mixture & form into a ball to be rolled out.
3. In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined. Arrange pecan halves in design, pressing into the sugar.
4. Roll out & cover with plain pastry made as above. Trim pastry leaving 1/2" hanging over all around.
Filling: Combine all dry ingredients with apples & lemon juice. Pile on pastry, leveling as much as possible. Cover the filling with the second crust. Fold bottom crust over top crust wetting edge of top as you go. Flute edges and prick the top crust.
5. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30-45 minutes longer. When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate.

Serve with vanilla ice cream.

Enjoy!
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What Hit Me Punch

What Hit Me Punch

Ingredients:
** 1 12oz can each of orange juice, lemonade, pineapple juice
** 16 oz can of limeade
** 1 bottle of Everclear

Directions:
1. Put 1 12oz can each of orange juice, lemonade, pineapple juice w/ 16 oz can of limeade in large punch bowl.
2. Add 1 bottle of Everclear (or for those lightweights, vodka can be used).
3. Add enough ice to fill punchbowl, garnish with sliced oranges and mint leaves and serve.

Yield: 1 Serving

Enjoy!
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Kalbi (Korean BBQ Short Ribs)

Kalbi (Korean BBQ Short Ribs)

Ingredients:
** 3/4 cup soy sauce
** 3/4 cup brown sugar
** 3/4 cup water
** 1 garlic clove, minced
** 2 green onions, chopped1 tablespoon Asian (toasted) sesame oil
** 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions:
1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Enjoy!
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Ryan's Gourmet BBQ Sauce

Ryan's Gourmet BBQ Sauce

Ingredients:
** 1 cup tomato sauce
** 1/4 cup honey
** 1/4 cup soy sauce
** 6 tablespoons distilled white vinegar
** 1/4 cup light corn syrup
** 3 tablespoons Worcestershire sauce
** 2 tablespoons hoisin sauce
** 1/2 teaspoon cayenne pepper salt and freshly ground black pepper to taste

Directions:
1. In a saucepan over medium heat, mix the tomato sauce, honey, soy sauce, vinegar, corn syrup, Worcestershire sauce, hoisin sauce, cayenne pepper, salt, and pepper.
2. Cook 30 minutes, until thickened. Cool, and use immediately.

Enjoy!
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Breakfast cobbler

BREAKFAST COBBLER

Ingredients:
** 4 medium-sized apples -- peeled and sliced
** 1/4 cup honey
** 1 tsp cinnamon
** 2 tablespoons butter -- melted
** 2 cups granola cereal

Directions:
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

Yield: 4 servings

Enjoy!
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Pappasito’s Cantina Frijoles a la Charra

1 1/2 pounds pinto beans uncooked
1 gallon cold water
3/4 pound bacon cut into 1 inch cubes
1/2 cup chopped garlic
4 tablespoon cilantro plus more for garnish
1 cup chopped white onions
1 tablespoon Cumin
1 tablespoon Chili Powder
1/2 gallon cold water
1 1/2 tablespoons salt
2 cups chopped Roma tomatoes

Soak the beans in 1 gallon of cold water for 8 hours. Drain when ready to use.
In a large (2-gallon) heavy pot, cook the bacon cubes until well done – the bacon should not be undercooked.
Add the onions, 1/2 cup of garlic,and cilantro, to the hot bacon and cook until the onions are transparent.
Add the beans, cumin, and chili powder. Stir well and add 1/2 gallon of cold water.
Set heat to medium-low, add the salt, and stir well.
Cook the beans slowly until they are tender (approximately 1 hour).
Stir constantly to avoid burning the bottom of the pan.
Add the tomatoes, 1 tablespoon of garlic, extra cilantro for garnish, and serve.

Grilled Butterflied Pork Loin

Grilled Butterflied Pork Loin

Ingredients:
** 1 4lb boneless pork loin roast
** 2 onions,finely chopped
** 1 T fresh thyme leaves
** 1/2 t allspice,Ground
** 1/4 t nutmeg,Ground
** 1/4 t cinnamon,Ground
** 1 T sugar
** 2 T hot pepper sauce
** 1/2 c soy sauce
** 2 T vegetable oil

Directions:
1. Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat.
2. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours.
3. Prepare a fire on the grill. When the coals have burned down and are medium hot, to catch the drippings. The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees. Cut the pork loin in half lengthwise and carve in thin slices.

Yield: 8 Servings

Enjoy!

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Grilled Marinated Chicken

Grilled Marinated Chicken

Ingredients:
** 1 stephen ceideburg
** 3 T cilantro root,Minced
** 3 T fish sauce
** 3 T chinese light soy sauce
** 2 T fresh lime juice
** 1 T black pepper,Freshly Ground
** 1 T garlic (3 cloves),Minced
** 2 lb chicken legs (or breasts) -skin and fat removed

Directions:
1. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.

2. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade.

3. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.

Yield: 4 Servings

Enjoy!
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Broiled Chicken With Mustard

Broiled Chicken With Mustard

Ingredients:
** 3/4 lb very small potatoes
** 1 large carrot
** 4 small white onions
** 1 salt & pepper
** 4 lb chicken split for broiling
** 2 T dijon (or dusseldorf -mustard)
** 2 T peanut oil
** 2 T butter
** 1/3 lb mushrooms
** 1 T red wine vinegar
** 2 T finely parsley,Chopped

Directions:
1. Preheat the grill. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.

3. Trim and peel the carrot. Cut into 2-in. length, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min.


4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place on the grill and cook for 10 min.

5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables.

6. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min.

7. Pour off all the fat from the baking
dish and turn chicken halves again.

8. Turn then oven heat to 400. Place the dish in the oven and bake 10 min.

9. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley

Yield: 4 Servings

Enjoy!
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Apple Fritter Bread

Brown Sugar/Cinnamon Mixture:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Bread Loaf
1/2 cup butter softened
2/3 cup granulated sugar
2 eggs room temp
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk room temp
Chopped Apple Mixture
2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on thickness of glaze wanted.


Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.
In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.
Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.
Add the flour mixture into creamed butter mixture and mix until blended.
Mix 1/2 cup milk into batter and continue mixing until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.
Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.

Note
If you want more glaze, make a double batch.
For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.

Carne Gisada

CARNE GISADA

Ingredients:
** 3 lbs beef stew meat
** 2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
** 3 cloves garlic minced
** 1 cup chopped onion
** 3 TBSP flour
** 1/2 tsp cumin
** 1/2 tsp oregeno
** 1 tsp chili powder
** 1/4 cup water
** 1 diced bell pepper

Directions:
1. Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and let simmer for 1 1/2 hours. Drain juice from tomatoes into measuring cup. Add tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes.

2. Add cumin, oregeno, and chili powder to crock pot and stir. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.

3. Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three hours is good) Serve with warm flour tortillas.

Enjoy!
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Apple-coconut crisp

APPLE-COCONUT CRISP

Ingredients:
** 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
** 1/2 cup sweetened flaked coconut
** 1 tablespoon flour
** 1/3 cup brown sugar
** 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
** 1/2 teaspoon cinnamon
** 1/3 cup flour
** 1/2 cup quick rolled oats
** 2 tablespoons butter or margarine

Directions:
1. In a casserole 1 1/2-quart baking dish that fits in the slow
cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.

2. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.

3. Serve warm with vanilla ice cream or whipped topping

Enjoy!
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Bacon-Cheese Dip

Bacon-Cheese Dip

Ingredients:
** 1/2 c sour cream
** 1/4 lb cheese, roquefort
** 3 oz cream cheese
** 1/4 ts tabasco sauce
** 4 sl bacon cooked crisp
** 1 sm garlic cloves diced
** 1/4 ts celery seed, whole

Directions:
1. Put all ingredients into electric blender and blend until smooth.
2. Chill and serve with potato chips or crackers.

Yields 1-1/2 to 2 cups.

Enjoy!
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Gochujang Grilled Cheese

2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons mayonnaise (preferably Duke's)
1 tablespoon chopped red onion
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
2 tablespoons mayonnaise
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

Make the cheese spread:
Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.
Assemble the sandwiches:
Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.
Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side. Cut sandwiches in half and serve immediately.

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5 – Super Foods for Super Weight Loss

5 – Super Foods for Super Weight Loss

Experts say there are two basic categories of foods that can be considered "keeping it off superfoods" because they fill your tummy without piling on the calories: fruits and vegetables. And the nutrient that gives fruits and vegetables that ‘staying power?’ Fiber. So, if fruits and vegetables are the "keeping-it-off superfood groups," fiber may well be the "keeping-it-off super-nutrient."

Protein is another super-nutrient. It's becoming more scientifically accepted that protein may help to curb appetite. Protein also offers staying power, and can slightly boost your metabolism in the process. But it’s imperative that you choose your proteins wisely, because like all other foods, if you’re eating more than your body needs, it’ll show up on the scale as a gain, instead of a loss.

The following superfoods are smart, low-calorie choices that will benefit your weight loss efforts:

1. Green Tea - Researchers suspect that the catechins (helpful phytochemicals) in green tea may trigger weight loss by stimulating the body to burn calories and mildly decrease body fat. So indulge in either a hot cup or a nice tall iced glass of green tea.

2. Broth- or tomato-based soup – Soups can help reduce hunger before meals and increase your feeling of fullness.
Low-calorie green salads - Having a low-calorie salad – which is not defined as one that’s loaded with croutons, high fat dressings, and cheese - as a first course can help you feel full, thereby reducing how much you eat with your main course. Wisely choose your ingredients, and its high fiber content can be the key to helping you fight cravings later in the day.

3. Yogurt – Including dairy products as part of your healthy diet may promote your weight loss efforts. Choosing a light yogurt may help you fight off hunger pangs due to its combination of protein and carbohydrate.
Beans – A great combination of fiber and protein, beans help you feel full longer, which means they may work to curb your between-meal appetite.

4. Water – Water is your body’s lifeblood, and you should be drinking it through your day. It’s a great no-calorie beverage, and you can get it by drinking unsweetened tea, flavored unsweetened mineral water, regular water with lime or lemon, or even in your cucumber. In addition to helping flush toxins from the body, it can also help you feel full. So when those hunger pangs strike, try drinking a glass of water before grabbing that snack.

5. High-Fiber, Whole-Grain Cereal - Whole grains in general help boost fiber and the nutritional value of your meal. One of the easiest ways to give your daily diet a whole-grain boost is to have a bowl of higher-fiber whole-grain cereal as breakfast or a snack.

Enjoy!
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Barbeque-Spiced Grilled Tenderloin Steaks

Barbeque-Spiced Grilled Tenderloin Steaks

Ingredients:
** 1 T brown sugar
** 1 T sweet paprika
** 1 t dry mustard
** 1 t allspice,Ground
** 1/4 t pepper
** 2 6 oz 1 thick tenderloin -steaks

Directions:
1. Combine first 6 ingredietns in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)
Prepare barbeque (high heat).
2. Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes
per side for medium-rare. Serve hot.

Yield: 1 Servings

Enjoy!
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Ice Blended Cookies

Ingredients:
Oreo cookies 4 pieces
Fresh milk 70ml
Condensed milk 50 ml
Fat cream 30 ml
30 ml of chocolate syrup
Cream topping 150ml

Pappadeaux Crawfish Bisque

3 pounds crawfish
2 ounces olive oil
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 quarts water
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon Tomato Paste
3 cups Whipping Cream
1/2 cup Chopped Tomato
4 tablespoons brandy

Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.
Remove the tail meat and save the head and shells. Place the tail meat in your refrigerator.
Heat the oil in a Dutch oven or a large saucepan. Add the crawfish heads and shells, paprika, and cayenne, and saute for 5 minutes.
Add water and bring to a boil. Reduce the heat and simmer for 30 minutes.
Strain the liquid into a separate pan. Crush the heads and shells to extract any remaining liquid and add that liquid to the pan. Discard the shells.
Return to the heat and add bell pepper, onion, tomato, tomato paste, and cream. Simmer for 1 hour, stirring frequently.
Add the brandy and the crawfish meat. Simmer for 10 minutes.

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