Monday, December 3, 2007

Chicken and Dumplings


  • 4 skinless, boneless chicken breast halves
  • 3 large carrots
  • 4 large potatoes
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 1/2 cups rotini pasta
  • 2 (10 ounce) cans refrigerated biscuit dough


  1. Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes.
  2. While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces. When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together.
  3. Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add biscuits/dumplings by pulling dough into chunks and dropping into the pot (Note: Each biscuit should equal 3 dumplings). Simmer all together for 10 to 15 minutes, or until biscuits are cooked and fluffy inside.

Mexican Bean Stew


  • 1 cup dried pinto beans
  • 1 cup dry black beans
  • 1 cup dry garbanzo beans
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups fresh corn kernels
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste
  • cayenne pepper to taste


  1. Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
  2. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
  3. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

Peanut Butter Vegetable Chicken Soup


  • 8 cups chicken broth
  • 2 cups diced, cooked chicken meat
  • 1 cup peeled and cubed potatoes
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup canned whole tomatoes, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste


  1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
  2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Ham and Potato Soup


  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Real Texas Chili


  • 3 pounds boneless beef chuck roast - cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 tablespoons all-purpose flour
  • 1 tablespoon dried oregano
  • 2 (14 ounce) cans beef broth, divided
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  2. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Tuesday, November 20, 2007

Buttermilk Corn Fritters


  • 1 1/3 cups buttermilk baking mix
  • 1 1/2 teaspoons baking powder
  • 1 (14.75 ounce) can cream-style corn
  • 1 egg, beaten
  • 1 cup vegetable oil
  • 1 1/2 cups maple syrup


  1. In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
  2. Combine egg and flour mixture, stir gently.
  3. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.

Stuffed Mushrooms with Swiss Cheese


  • 24 large fresh mushrooms
  • 1/2 cup and 2 tablespoons butter, melted
  • salt and pepper to taste
  • 1/2 cup butter
  • 1 cup chopped onions
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup chopped fresh parsley
  • 1 cup shredded Swiss cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
  3. Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
  4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
  5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

Beef Bacon Rolls


  • 1 1/2 pounds top sirloin, lean
  • 1 pound bacon
  • 1 cup chopped onion
  • 1 1/3 cups butter


  1. Cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. Serve hot.
  2. Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
  3. In large skillet, saute onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.

Beef Samosas


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup water
  • 1 quart oil for deep frying
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 green chile peppers, chopped
  • 1 tablespoon fresh ginger root, chopped
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 3/4 pound ground beef
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1 1/2 tablespoons fresh lemon juice


  1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  2. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  5. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Hot Crab Dip


  • 2 (8 ounce) packages cream cheese, softened
  • 4 tablespoons mayonnaise
  • 2 cups shredded Cheddar cheese
  • 2 (6 ounce) cans crabmeat
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • paprika, for garnish


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
  3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Tuesday, October 23, 2007

The Red-Headed Step Child

If the Rams don't kill this will......


  • 12 cups beer
  • 6 (1.5 fluid ounce) jiggers whiskey
  • 3 (1.5 fluid ounce) jiggers grenadine syrup


  1. Pour one pint glass of beer. Measure a shot of whiskey, and pour in. Top with 1/2 shot of grenadine.

Brass Monkey


  • 6 (1.5 fluid ounce) jiggers coconut flavored rum
  • 6 (1.5 fluid ounce) jiggers pineapple juice
  • 1/4 cup and 2 tablespoons 151 proof rum


  1. In a cocktail mixer full of ice, combine coconut rum and pineapple juice. Shake vigorously and strain into glass. Float 151 rum over the top. Drink in one gulp.
Makes 6 gulps....perfect for every Rams game this year.



  • 3 (1.5 fluid ounce) jiggers Irish cream liqueur
  • 3 (1.5 fluid ounce) jiggers coffee flavored liqueur


  1. Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses.
Makes 6

Indiana Bulldog


  • 3/4 cup vodka
  • 3/4 cup coffee flavored liqueur
  • 2 cups milk
  • 2 cups cola-flavored carbonated beverage


  1. Into a tall glass with ice, pour vodka, coffee liqueur, milk and cola. Stir.
Makes 6

Root Beer Paralyzer


  • 3/4 cup coffee flavored liqueur
  • 1/4 cup and 2 tablespoons root beer schnapps
  • 3 cups milk
  • 2-1/2 cups and 2 tablespoons cola-flavored carbonated beverage
  • ice


  1. Fill a tall glass with ice. Pour in coffee liqueur, root beer schnapps and milk. Top with cola.
Makes 6

Tuesday, October 9, 2007

He-Man Chili


  • 1/2 pound bacon
  • 1 pound kielbasa sausage, cut into 1 inch pieces
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped jalapeno pepper
  • 1 cup Merlot wine
  • 2 (28 ounce) cans whole peeled tomatoes, mashed, liquid reserved
  • 2 tablespoons chili powder, or to taste
  • 2 (15.5 ounce) cans pinto beans, drained (optional)


  1. In a skillet over medium-high heat, cook the bacon until evenly brown and crisp. Reserve juices in skillet, and set bacon aside. Brown the sausage in the bacon juices. Set aside. Cook the ground beef in the skillet until evenly brown. Set aside. Saute the onion and green pepper in the skillet juices until tender.
  2. In a large pot over medium heat, mix the bacon, sausage, beef, onion, green pepper, and jalapeno pepper. Pour in the wine and tomatoes, and season with chili powder. Cook 20 minutes, stirring often. Mix in the beans, and continue to cook and stir 25 minutes.

Meatball Sandwich


  • 1 pound ground beef
  • 3/4 cup bread crumbs
  • 2 teaspoons dried Italian seasoning
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 French baguette
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 pinch salt, or to taste
  • 1 (14 ounce) jar spaghetti sauce
  • 4 slices provolone cheese


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
  3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
  4. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Pepperoni Bread


  • 1 (1 pound) loaf frozen bread dough
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon dried basil leaves
  • 1/2 tablespoon dried minced onion flakes
  • 1/2 tablespoon dried oregano
  • 1 (8 ounce) package sliced pepperoni sausage
  • 1 (6 ounce) package shredded mozzarella cheese
  • 1 egg, lightly beaten


  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
  4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
  5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Black Bean Quesadillas


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 2/3 cups salsa, divided
  • 10 (8 inch) flour tortillas
  • 2 cups shredded Colby-Monterey Jack cheese
  • 1/3 cup sour cream


  1. In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
  2. Bake at 350 degrees F for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa.

Baked Nachos


  • 1 (8 ounce) skinless, boneless chicken breast half
  • 1 (14.25 ounce) can refried beans
  • 8 ounces corn tortilla chips
  • 1 1/2 cups grated pepper Jack cheese
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
  2. Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
  3. Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
  4. Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
  5. Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Sunday, September 23, 2007

Chocolate Cherry Cake


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (21 ounce) can cherry pie filling
  • 3 eggs
  • 1 cup white sugar
  • 5 tablespoons butter
  • 1/3 cup milk
  • 1 cup semisweet chocolate chips


  1. Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  2. Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  4. Remove from heat.
  5. Stir in chocolate pieces until melted and smooth.
  6. Frost when cake is cool.

Raspberry Chocolate Croissants


  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 6 tablespoons chocolate hazelnut spread
  • 3 tablespoons all fruit raspberry jam
  • 1 egg, beaten
  • 1/4 cup confectioners' sugar for dusting (optional)
number of stars


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  3. Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  4. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

White Chocolate, Chocolate Cookies


  • 1 cup unsalted butter
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 1/4 cups unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups white chocolate chips
number of stars


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chocolate Milkshake


  • 2 cups premium quality chocolate ice cream
  • 2 (1.65 ounce) bars dark chocolate candy bars, diced
  • 1/2 cup whipped cream
  • 1 tablespoon chocolate shavings, for garnish
  • 1/4 cup whipped cream
number of stars


  1. Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

Chocolate Chocolate Chip Cookies


  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 1 cup butter
number of stars


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine dry ingredients. In a separate bowl, cream sugars, eggs and butter. Sift dry ingredients into butter.
  3. Drop by teaspoon onto ungreased cookie sheet. Bake for 9-12 minutes .

Monday, September 10, 2007

Stoj Shot


  • 1/2 cup vodka
  • 1/2 cup wild cherry brandy
  • 1 cup sweet and sour mix
  • 4 dashes grenadine syrup


  1. Fill a highball glass with ice cubes. Pour vodka, cherry brandy, and sweet and sour mix over the ice. Top with grenadine syrup.
Makes 4

Chocolate Monkey


  • 3/4 cup vodka
  • 1/4 cup creme de cacao
  • 1/4 cup banana liqueur
  • 4 cups ice


  1. Combine the vodka, creme de cacao, banana liqueur in a shaker with ice. Shake, and strain into a martini glass.
Makes 4

Root Beer Paralyzer

Maybe this is what the Rams had during half time. LOL


  • 1/2 cup coffee flavored liqueur
  • 1/4 cup root beer schnapps
  • 2 cups milk
  • 1-3/4 cups cola-flavored carbonated beverage
  • ice


  1. Fill a tall glass with ice. Pour in coffee liqueur, root beer schnapps and milk. Top with cola.
Makes 4



  • 1/2 cup raspberry flavored liqueur
  • 1/4 cup honey
  • 2 cups currant or raspberry flavored vodka
  • 4 cups ice cubes


  1. In a shot glass, stir together the raspberry liqueur and honey. Pour vodka into a shaker with the ice, and shake until cold and frothy. Strain into a martini glass and spoon in the honey mixture.

Makes 4

Green Gecko


  • 1 (1.5 fluid ounce) jigger green Chartreuse
  • 1 (1.5 fluid ounce) jigger 151 proof rum


  1. In a cocktail mixer full of ice, combine Chartreuse and rum. Shake vigorously and strain into 2 shot glasses.

Monday, September 3, 2007

Apple Radish BBQ Ribs


  • 4 pounds pork spareribs
  • 2 quarts apple juice
  • 3 cups barbecue sauce
  • 1/2 cup prepared horseradish
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon garlic salt


  1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
  3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
  4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

Blue Cheese Burgers


  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled
  • 1/2 cup minced fresh chives
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 12 French rolls or hamburger buns


  1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
  2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
  3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Marinated Grilled Shrimp


  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Seafood Stuffed Mushrooms


  • 2 pounds fresh mushrooms, stems removed
  • 2 (8 ounce) packages cream cheese, softened
  • 2 green onions, chopped
  • 1/4 pound imitation crabmeat
  • 1/4 pound small shrimp - peeled and deveined
  • 2 (1 ounce) packages green onion dip mix
  • 1 dash garlic powder
  • salt and pepper to taste


  1. In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

Mandarin Chicken Roll-Ups


  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 4 (10 inch) flour tortillas
  • 1 (8 ounce) package Neufchatel cheese
  • 1 (8 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can pineapple tidbits, drained
  • 2 green onions, chopped
  • 1/2 cup diced red bell pepper
  • 1/2 cup salted cashews, chopped


  1. Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside.
  2. Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving.

Sunday, August 19, 2007

Hawaiian Belly Buster Burgers


  • 3 pounds ground beef
  • 2 cloves garlic, minced
  • 1 yellow onion, minced
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/4 cups barbeque sauce
  • 8 slices bacon
  • 1 pound Cheddar cheese, sliced
  • 1/4 cup butter
  • 8 Kaiser rolls, split
  • 8 pineapple slices
  • 1 (6 ounce) can French-fried onions


  1. In a large bowl, mix together the ground beef, garlic, onions, Monterey Jack cheese, and the barbecue sauce. Form ground beef mixture into 8 patties.
  2. Wrap a slice of uncooked bacon around each patty, covering as much of the patty as possible. Place patties on a large platter, cover with plastic wrap, and refrigerate for 45 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil grate.
  4. Grill burgers on one side for 5 to 7 minutes, turn, and top each with a slice of Cheddar cheese. Butter the kaiser rolls, if desired. During the final few minutes of cooking, place the kaiser rolls split side down on the grill along with the pineapple slices.
  5. To assemble your burger, place some French-fried onions on the bottom half of the roll, then a slice of pineapple and a burger; top with the other half of the roll.

Barbequed Cabbage


  • 1/2 head cabbage, cut into thick shreds
  • 1/2 cup soy sauce
  • 1/4 cup butter
  • freshly ground pepper to taste


  1. Preheat an outdoor grill for medium heat.
  2. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
  3. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

Italian Grilled Cheese Sandwiches


  • 1/4 cup unsalted butter
  • 1/8 teaspoon garlic powder (optional)
  • 12 slices white bread
  • 1 teaspoon dried oregano
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (24 ounce) jar vodka marinara sauce


  1. Preheat your oven's broiler.
  2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
  3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
  4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Southwest Ribeye Steaks


  • 1/3 cup A.1. Original Steak Sauce
  • 2 tablespoons Prepared Horseradish
  • 2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 2 (8 ounce) boneless beef ribeye steaks, 3/4 inch thick


  1. Preheat grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.
  2. Grill steaks 4 minutes on each side or until cooked through, brushing generously with the steak sauce mixture.
  3. Cut each steak in half to serve.

Chocolate Chip Oatmeal Cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1 cup unsalted butter, softened
  • 1 1/3 cups packed dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
  2. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
  3. Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Monday, August 13, 2007

Alabama Mud Cake


  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 (21 ounce) can cherry pie filling
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 cup chopped pecans
  • 1/2 cup mint chocolate chips
  • 1/2 cup butter, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
  3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Beer Lime Grilled Chicken


  • 1 lime, juiced
  • 1 (12 fluid ounce) can light colored beer
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper
  • 4 skinless, boneless chicken breast halves


  1. In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Barbequed Marinated Flank Steak


  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons distilled white vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 cup vegetable oil
  • 1 1/2 pounds flank steak


  1. In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
  2. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
  3. Preheat grill for high heat.
  4. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Apricot Sausage Kabobs


  • 3/4 cup apricot preserves
  • 3/4 cup Dijon mustard
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
  • 12 dried apricots
  • 12 medium fresh mushrooms
  • Hot cooked rice


  1. In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.

Texas Stuffed Grilled Burgers


  • 5 pounds lean ground beef
  • 6 tablespoons Worcestershire sauce
  • 2 teaspoons hickory seasoning (optional)
  • salt and pepper to taste
  • 2 cups chopped onion
  • 2 cups chopped fresh mushrooms
  • 2 cups chopped cooked ham
  • 3 cups shredded Cheddar cheese


  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
  3. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

Monday, August 6, 2007

Bacon Wrapped Barbeque Shrimp


  • 16 large shrimp, peeled and deveined
  • 8 slices bacon
  • barbeque seasoning, to taste


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
  3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
  4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Taco Dip


  • 1 pound ground beef
  • 1 (16 ounce) can refried beans
  • 1/2 cup hot taco sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomatoes
  • 1/4 cup black olives, sliced
  • 1/4 cup jalapeno pepper rings
  • 1 1/2 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Tuna Ball


  • 1 (6 ounce) can tuna, drained and flaked
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup chopped pecans
  • 1/4 cup chopped onion


  1. In a medium bowl, blend tuna, cream cheese, 1/2 the pecans and onion. Shape into a ball or loaf. coat with remaining pecans. Refrigerate until serving.

Crab Dip


  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • garlic powder to taste
  • 1/2 cup shredded Cheddar cheese
  • 3/4 pound fresh crabmeat
  • 3 dashes hot sauce
  • Old Bay Seasoning TM to taste


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
  2. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
  3. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Bacon Cheddar Jalapeno Poppers


  • 1 (16 ounce) package Cheddar cheese
  • 6 jalapeno peppers, seeded and halved
  • 12 slices bacon


  1. Preheat the broiler.
  2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
  3. Broil 5 to 10 minutes, or until the bacon is evenly brown.

Monday, July 23, 2007

Chinese Deep-Fried Shrimp Balls

1 pound medium-sized shrimp in shells
3 ounces ground pork

¼ teaspoon white pepper
½ teaspoon salt
2 teaspoons minced ginger
2 tablespoons cornstarch
1 tablespoon dry sherry
1 tablespoon lemon juice
1 egg white

¼ cup flour
3 cups cooking oil for deep-frying

Honey mustard sauce:
2 teaspoons mustard powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons plum sauce
¼ cup honey

To Prepare Ahead;

  • Shell, devein, and rinse shrimp. Drain thoroughly.
  • Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl.
  • Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook:

  • Heat 3 cups oil in a wok to 375 °F.
  • Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels.
  • Deep-fry the remaining shrimp balls and serve with honey mustard sauce.


4 squares unsweetened chocolate
2 sticks butter
2 cups sugar
1 cup flour
4 eggs
⅛ tsp. salt
1 tsp. vanilla
1 cup chopped pecans
1 8 oz. package chocolate chips plus 2 oz. for top
1 cup chopped pecans

Melt the chocolate and butter in a pan. Cool. Combine sugar, flour, eggs, salt, vanilla and 8 oz. chocolate chips. Mix well and beat in cooled chocolate mixture. Stir in nuts. Pour into a 9”x 9” greased pan. Sprinkle additional chocolate chips evenly over the top.

Bake 350º approximately 40 minutes. These brownies are soft, cake-like. Cut into 16 squares when cool.

Taco Dip

avocados-4 ripe
picante sauce (Pace medium), to taste
lemon juice, to taste
garlic powder, to taste
salt, to taste

sour cream-1 pint
Lawry’s Taco Seasoning Mix (powder form)

sharp cheddar cheese—1 ½ cups grated

medium tomatoes- 4 chopped

black olives-chopped; 4 oz. can

Do not use food processor for this dip; mix by hand.

  1. Mash avocados and blend with picante sauce, lemon juice, garlic powder and salt, to taste. Spread on the bottom of a shallow serving pan.
  2. Combine sour cream and Lawry’s Mix; spread on top of the avocado mixture.
  3. Add grated cheese as the next layer.
  1. Add chopped tomatoes.
  2. Add black olives as the top ingredient.

Use an oval ceramic dish measuring about 8 inches in length.
Serve with chips.

Cremini Mushrooms Stuffed with Prosciutto

20 large cremini mushrooms

1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
½ teaspoon fresh sage, minced
1 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
3 Tablespoons crème fraiche or sour cream
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

1 Tablespoon vermouth or white wine

3 Tablespoons Parmigiano-Reggiano cheese, grated

Preheat oven to 400° F.

Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.

Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.

Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.

Bake, uncovered, about 30 minutes. Serve warm or at room temperature.

Hot & Sweet Sausage with Roasted Peppers & Fried Onions

  • 3 pounds of hot sausage
  • 3 pounds of sweet sausage
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 large onion
  • Dash of olive oil
  • Cacias rolls
  • Sharp provolone
Be sure the sausage casings are not to tough. the trick is not to cute the links or pierce them with a fork - cook them over the grill till done. This could be measured by two glasses of the Wig Mob's fine homemade red wine and that will be kept in the family. Turn your sausage every 5 minutes for a total of 20 minutes. Pre-cook the peppers and onions at home and then finish them off in a pan with some good olive oil. Once the sausage is cooked, mix it in with the peppers and onions then serve on a Cacias roll and add sharp provolone.

Sunday, June 24, 2007

Cheese-Stuffed Zucchini

3 zucchini squash

¼ cup finely minced onions
2 Tbsp. butter
½ cup bread crumbs
¼ tsp. salt
¼ tsp. pepper
½ cup grated Swiss cheese

melted butter
Parmesan or cheddar cheese
fresh parsley

Wash zucchini and cut off ends. Drop into boiling water to cover for 10 minutes. Blanch in cold water. Drain and slice zucchini lengthwise. Scoop out pulp (with a grapefruit knife) and finely chop the pulp.

Sauté the onion in the butter until golden. Add the pulp, bread crumbs, salt and pepper and the Swiss cheese. Cook until soft and some of the moisture has evaporated.

Fill zucchini boats with mixture, dot with melted butter, cheese and bake in a 450º oven about 10 – 15 minutes, until hot and golden. Bake uncovered.

Sprinkle with chopped fresh parsley.

Lemon Bars

Cookie Crust:

2 cups unbleached all-purpose flour
½ cup plus 2-3 Tbs. confectioners’ sugar
pinch of salt
1 t. finely grated lemon zest
1 cup (2 sticks) butter, room temperature

Lemon Filling:

4 large eggs
2 cups granulated sugar
1 Tbs. finely grated lemon zest
6 Tbs. freshly squeezed lemon juice
2 Tbs. unbleached all-purpose flour
1 t. baking powder

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan.

To make the cookie crust, combine the flour, confectioners’ sugar and salt. Add the lemon zest and butter, mixing until thoroughly blended. Using the heel of your hand or the back of a spoon, gently spread the mixture over the bottom of the pan. Bake for 20 minutes.

While the crust is baking, prepare the filling. Beat the eggs until light. Gradually add the sugar, beating until think and lemon colored. Add the lemon zest, lemon juice, flour, and baking powder, blending until well combined.

Pour the lemon mixture over the still warm baked cookie crust.

Bake for 20-25 minutes, until the top is golden brown. The filling should be soft.

To garnish, sift the remaining 2-3 Tbs. confectioners’ sugar over the cookies while they are still warm. Cook on a rack for at least 30 minutes before cutting into squares of bars.

Makes about 35 bars.

Sweet and Sour Meat Balls

1 bottle (12oz.) chili sauce
1 can (14.5 oz.) jellied cranberry sauce
¼ cup bread crumbs
3 eggs
3 lb. ground meat
3 Tbsp. mustard
5 Tbsp. ketchup
1 cup water

Put the chili sauce and cranberry sauce in a large, heavy pot; bring to a boil and let simmer.

In a wooden bowl chop bread crumbs, eggs, ground meat, salt and pepper to taste, mustard, ketchup and add the 1 cup of water.

Form the meat balls (the size depends on your preference); put in the above liquid and cook slowly or simmer for 2-3 hours.

Mushroom Phyllo Appetizers

2 medium onions, finely chopped
4 oz. butter
1½ lb. fresh mushrooms, chopped
6 Tbsp. flour
6 Tbsp. dry sherry
salt and pepper, to taste

16 phyllo sheets
½ lb. butter, melted

Sauté onions in the 4 oz. of butter over medium heat until tender, about 8 minutes. Stir in mushrooms, flour, sherry, salt and pepper. Cook and stir until mixture is thickened, about 3 minutes; cool slightly.

Cut phyllo leaves lengthwise into 5 strips; brush with melted butter. Place a second sheet on top; butter. Place a cylinder of filling (about 1 Tbsp.) diagonally on each strip. Fold in each corner and roll until closed. Brush with melted butter.

Bake 400º for about 15 minutes, or until brown.

Coconut Crusted Shrimp

12 tiger shrimp, with tails attached
1 ½ cups flour
3 large eggs, beaten
1 ½ cups Panko (Japanese bread crumbs)
1 ½ cups sweetened shredded coconut flakes
vegetable oil (for frying)

Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.

Refrigerate shrimp for about 2 hours prior to frying.

Pour enough oil into heavy large pot to reach a depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.

Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.

Tuesday, June 12, 2007

Easy and Festive Pizza Appetizers


  • 1 - container (8 ounces) dill dip or spinach dip
  • 1 - package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
  • 2 - cups chopped fresh vegetables
  • 1/2 - cup finely shredded Cheddar cheese (2 ounces)


  1. Spread dill dip over pizza crust within 1/2 inch of edge.
  2. Sprinkle with vegetables and cheese.
  3. Cut into 1 1/2-inch diamond shapes.

Brownie Footballs

1 - package brownie mix (with chocolate syrup pouch)
1/4 - cup water
1/3 - cup vegetable oil
3 - eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 - tub chocolate ready-to-spread frosting
1 - cup white baking chips
1 Tablespoon milk
1 Tablespoon butter

Preheat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.

  • Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended.
  • Spread in pan.
  • Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  • Cool completely, about 1 hour.
  • Remove brownies from pan, using foil to lift.
  • Cut brownies into football shapes, using cookie cutter.
  • Frost footballs with frosting.
  • Place baking chips, milk and butter in small microwave-able bowl.
  • Microwave uncovered on Medium-High (70%) 1 minute; stir.
  • Microwave about 10 seconds longer or until chips are melted.
  • Drizzle melted chips over frosting to look like football laces.

South Philly Hamburger


1-1/2 - pounds ground chuck
1 - egg yolk
1/4 - cup grated onion
1 - large clove garlic minced
2 - teaspoons dried crushed basil
1/2 - teaspoon oregano
1/3 - teaspoon salt
1/4 - teaspoon pepper
2 - provolone slices
4 - hamburger buns


Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl.

Mix lightly, using your hands. (Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid.

Grill directly over the heat for 5 to 7 minutes per side for medium.

Adjust your times for rare to well done.

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done.

Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly.

Crunchy Cole Slaw

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped


1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Reuben Brat

1 pkg. (19.76 oz.) Fresh Original Johnsonville Bratwurst
5 dark rye hoagie rolls
5 thin slices Swiss cheese
1 tsp. butter
1 lg. onion, sliced
1 can (14 oz.) sauerkraut

Reuben Sauce (combine next 2 ingredients)
1/3 cup Thousand Island dressing
1/3 cup coarse ground mustard


Grill one package Johnsonville Fresh Original Bratwurst according to directions. Keep warm. Sauté sliced onions in a pan with 1 teaspoon of butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in a saucepan until heated through. Blend Thousand Island dressing and mustard together to make Reuben sauce.

To make 1 sandwich, place two tablespoons of Reuben sauce on an open-face hoagie roll and add 1 slice of Swiss cheese, onions, 1 bratwurst. Top with sauerkraut and serve warm. Yield: 5 sandwiches.