Brussels Sprouts With Bacon
I sure do love Brussels Sprouts and what could be better than pairing these little babies with bacon! This is such a simple recipe with a big return.
INGREDIENTS
1 Teaspoon Olive Oil
2 Thick Slices Bacon
4 Cups Trimmed & Halved Brussels Sprouts
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Finely Chopped Medium Shallot
1 Tablespoon Unsalted Butter
½ Cup Chicken Broth
2 Tablespoons Apple Cider Vinegar
In a large skillet heat the olive oil over a medium heat. Add the bacon and cook for 5 minutes. Stir occasionally. Transfer the bacon to paper towels to drain and let cool. Crumble the bacon and set aside. While the bacon is cooling add the Brussels Sprouts to the bacon drippings in the skillet. Add the salt and pepper. Cook for 5 minutes until well browned in spots and beginning to soften. Stir often. Reduce the heat to low and add the shallot and butter. Cook for 3 minutes. Add the chicken broth to the skillet and turn the heat to high and bring to a boil. Scrape up the browned bits from the bottom of the pan while cooking. Reduce the heat to medium low and simmer for 2 minutes until the broth has cooked out. Stir in the vinegar and crumbled bacon. Cook for 30 seconds. Remove from the heat and transfer to a serving bowl. Serves 4
Almond Tea Cake
Almonds and toffee bits combine to give this moist tea cake a winning touch.
INGREDIENTS
Tea Cake:
¾ Cup Sugar
½ Cup Softened Butter
2 Eggs
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
¾ Cup Sour Cream
¾ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
1/8 Teaspoon Salt
Streusel:
¼ Cup Toasted Sliced Almonds
¼ Cup Toffee Bits
Glaze:
¼ Cup Powdered Sugar
¼ Teaspoon Almond Extract
2 Teaspoons Milk
Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8
Southern Style Baked Beans
INGREDIENTS
8 Slices Bacon Cut Into 1 Inch Pieces
1 Medium Diced Onion
½ Medium Diced Green Bell Pepper
3 Large Cans (28 Ounces Each) Pork & Beans
¾ Cup BBQ Sauce (Rodeo Barbecue Sauce)
½ Cup Brown Sugar
¼ Cup Cider Vinegar
2 Tablespoons Dijon Mustard
Adjust your oven rack to the lower middle position. Preheat your oven to 325° F. In a very large pan fry the bacon until it is partially cooked and has released about ½ cup of the drippings. Remove the bacon from the pan and drain on paper towels. Add the onion and bell pepper to the drippings in the pan and sauté for 5 minutes until tender. Add the beans, bacon and the remaining ingredients. Bring to a simmer. Pour the flavored beans into a greased 9×13 inch oven proof baking pan. Bake uncovered for 2 hours until the beans are bubbly and the sauce is the consistency of pancake syrup. Remove from the oven and let stand to thicken slightly. Serve warm. Serves 18
Citrus Cheesecake
Seriously, who doesn’t love cheesecake? If your sweetheart is not a chocolate lover then try this delicious Citrus Cheesecake out. It is a nice “make ahead” dessert and sure to be a hit.
INGREDIENTS
Crust:
1 Cup Graham Cracker Crumbs
1/3 Cup Packed Brown Sugar
¼ (1/2 Stick) Melted Butter
Filling:
4 (8 Ounce) Packages of Softened Cream Cheese
1 Cup Sugar
2 Tablespoons Flour
1 Tablespoon Vanilla Extract
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Orange Juice
1 Teaspoon Lemon Peel
1 Teaspoon Lime Peel
1 Teaspoon Orange Peel
4 Eggs
Preheat your oven to 325° F. To make the crust mix together the graham cracker crumbs, brown sugar and butter in a medium size bowl. Press the mixture onto the bottom of a 9 inch springform pan. To press the crumbs into the pan use the bottom of a glass to evenly press the crumb mixture onto the bottom of the pan. Bake for 10 minutes. Remove and cool while you make the filling. To make the filling mix together the cream cheese, sugar, flour and vanilla in a medium size bowl, using an electric mixer on medium speed until well blended. Blend in the citrus juices and the peels. Add the eggs, one at a time, mixing on low speed until well blended. Pour over the crust and bake at 325° F. for 65 minutes until the center is almost set. Remove from the oven and cool for 15 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Overnight is best which makes this a great “make ahead” dessert. Serves 12
Valentine Cake
Valentine’s Day begs for chocolate! Surprise your Valentine with this easy, but romantic chocolate cake. Honestly, who can resist?
INGREDIENTS
6 Ounces Bittersweet Chocolate
2 Ounces Unsweetened Chocolate
4 Ounces Butter
3 Tablespoons Instant Espresso (Dissolved In 4 Tablespoons Hot Water)
2 Tablespoons Vanilla Extract
2 Teaspoons Ground Cinnamon
2 Teaspoons Ground Allspice
4 Large Eggs (Room Temperature)
1 1/3 Cups Sugar
¼ Cup Unsweetened Cocoa Powder
¼ Teaspoon Salt
½ Cup Cocoa Nibs
½ Cup Unbleached Flour
Preheat your oven to 375° F. Grease the bottom and sides of an 8 inch spring form pan. Melt the chocolates in a small bowl set over a saucepan of simmering water. Stir in the coffee, vanilla, cinnamon, allspice and cool to room temperature. To make the cake mix together the eggs, sugar, cocoa powder and salt until creamy. Stir in the cocoa nibs, flour and melted chocolate mixture until nice and smooth. Make sure not to beat. Just stir until everything is nicely blended. Pour the batter into the pan. Bake for 35 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Release the sides of the spring form pan and set the cake on a cake plate. Frost with chocolate ganache and serve with chocolate dipped strawberries.
Serves 6
Green Chile Quesadillas
Quick and delicious! My Green Chile Quesadillas can be made for lunch, dinner or party food. Serve with homemade guacamole if you like.
INGREDIENTS
2 Cups (8 Ounces) Shredded Monterey Jack Cheese
4 Ounce Can Diced Green Chiles
2 Small Chopped Green Onions
1 Small Diced Tomato
Six 6 inch Fajita Size Flour Tortillas
1 Bunch Chopped Fresh Cilantro (Optional)
Salsa (Optional)
Combine the cheese, chilies, tomatoes and green onions in a medium size bowl. Spread ¾ cup of the cheese mixture on one tortilla. Place the second tortilla evenly over the mixture. Place the quesadilla in a medium size skillet that has been sprayed with nonstick cooking spray. Cook over medium heat for 1 to 2 minutes on each side or until golden brown and the cheese is melted. Slice into quarters and garnish with cilantro and salsa if you like. Serves 6
Old Time Soft Sugar Cookies
INGREDIENTS
½ Cup Shortening
½ Cup Sugar
½ Cup Brown Sugar
1 Egg
¾ Cup Buttermilk
1 Teaspoon Vanilla
2 Cups Unbleached Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
Topping: ¼ Cup Sugar & 1 Teaspoon Cinnamon
Cream together the shortening, sugar and brown sugar. Mix in the egg, then the buttermilk and vanilla. Combine the dry ingredients in a medium size bowl. Stir the dry ingredients into the creamed mixture. Chill the dough for 1 hour in the refrigerator. Drop the dough by round teaspoonfuls 2 inches apart on either a lightly greased or parchment paper lined baking sheet. Combine the topping ingredients in a small size bowl and sprinkle on top of the cookie dough. Preheat the oven to 400°F. Bake for 8 minutes until set. Makes 4 dozen cookies.
Rodeo Ribs
Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.
INGREDIENTS
4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)
1 ½ Teaspoon Kosher Salt
1 ½ Teaspoon Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion (Halved Lengthwise & Slivered)
1 Cup Beef Broth
2 Cups Rodeo Barbecue Sauce
Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6
Creamy Coleslaw
Coleslaw goes with so many dishes. It sure seems that sitting in the fridge for a couple of days really brings out the flavor. I serve my Creamy Coleslaw with fish & chips, burgers, pork chops, steaks and just about anything that strikes me.
INGREDIENTS
1 Head Shredded Green Cabbage
4 Shredded Carrots
¼ Cup Chopped Red Onion
1 Cup Mayonnaise
½ Teaspoon Celery Seed
½ Teaspoon Salt
4 Tablespoons Sugar
¼ Cup Rice Vinegar
¼ Cup Balsamic Vinegar
¼ Cup Malt Vinegar
Combine the shredded cabbage, onion and carrots in a large bowl. Whisk together the mayonnaise, celery seed, salt, sugar, rice vinegar, balsamic vinegar and malt vinegar. Add to the cabbage mixture. Mix well to combine and taste for seasoning. Add more salt or sugar if desired. Refrigerate for 3 hours before serving. Serves 8
Teriyaki Burgers
If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.
INGREDIENTS
2 Pounds Ground Sirloin
1/3 Cup Plus 2 Tablespoons Teriyaki Sauce
6 Toasted Hamburgers Buns
6 Slices of Cheddar Cheese (Optional)
6 Hamburger Pickles
6 Lettuce Leaves
6 Onion Slices
6 Tomato Slices
½ Cup Mayonnaise
Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.
Makes 6 Teriyaki Burgers
