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- Monday, May 09, 2022Cinnamon Butter (Texas Roadhouse)½ C salted butter, softened (1 stick)¼ C powdered sugar1 T honey½ tsp pure vanilla extract1 ½ tsp ground cinnamon⅛ tsp sea saltBeat until fluffy and smooth. Store in refrigerator for up to a month (room temperature for a week).
- Wednesday, November 25, 2020Egg Salad8 lg eggs ¼ C mayonnaise¼ C dill minced2 T chives minced2 T dijon mustard ½ tsp salt ¼ tsp pepperAdd the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool. Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
- Monday, September 06, 2021Kansas City BBQ Sauce2 C ketchup⅓ C apple cider vinegar5 T brown sugar½ C molasses2 T honey2 T Worcestershire sauce1 T smoked paprika1 tsp dry mustard1 tsp garlic powder1 tsp onion powder1 tsp salt1 tsp pepper1 tsp chili powderCombine all ingredients into a saucepan over medium heat using a whisk.Bring to a boil and then allow it to simmer over medium heat for about 20 minutes.Remove it from the heat and allow it to cool down before transferring to an airtight container. You can store this in the fridge for about 2 weeks.
- Sunday, January 06, 2019Family Punch2 Liter of Sprite64 Oz Pineapple juice2 Oranges, squeezed2 Limes, squeezed1 C SugarPineapple sherbetPour the Sprite, pineapple juice, plus the orange and lime juices into a large bowl. Slowly add the sugar (always add last or it will foam up and make a mess). Once full mixed, scoop in the sherbet.
- Monday, November 19, 2018Fruit Drink4 oz. lime juice, from real limes8 oz. orange juice8 oz. pineapple juice½ C sugar
- Monday, November 19, 2018Pita Bread2 tsp dry yeast1 C warm water3 C flour1 tsp salt Dissolve the yeast in 1 cup warm water. Sift together flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in warm place for 3 hours Preheat oven to 350°. Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about ½ inch thick. Place on an ungreased baking sheet and bake for 10 minutes or until the pita are light golden brown.
- Monday, November 19, 2018Quiche12 slices bacon or ham1 C swiss cheese (cheddar or mozzarella work too) Mix in bowl (beat with whisk): 4 eggs2 C light cream or whipping cream¾ tsp salt¼ tsp sugar (optional) Crust Place bacon & cheese in crust. Pour egg mixture over. Bake 15 minutes at 425°. Reduce oven to 300° and bake 35 minutes or until knife comes clean.
- Monday, September 09, 2019Steak Butter¼ cup softened butter3 garlic cloves minced1 teaspoon thyme chopped1 teaspoon rosemary chopped1 teaspoon oregano chopped
- Monday, November 19, 2018Turkey1 12-20 pound turkey 1 onion, peeled and quartered 1 lemon, quartered 1 apple, quartered For the herb butter: 1 C unsalted butter , softened 1 tsp salt ½ tsp freshly ground black pepper 8 cloves garlic , minced 1 T rosemary 1 T thyme 1 T sage If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and it will continue cooking under the foil, to reach 165 degrees F.) Allow turkey to rest for 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.