Crock Pot Apple Butter

Apple Butter when cooked will be very dark like coffee or chocolate.

Crock Pot Apple Butter Recipe

16 cups cored and chopped apples, do not peel
2 cups apple cider ( not vinegar)
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon clove

Combine apples and cider in crock pot.
Cover and cook on low heat for 10-12 hours.
Puree and then return the mixture to the crock pot and add sugar, cinnamon, and cloves.
Cover, and cook on low for 1 hour.
Apple Butter will keep for several weeks in your refrigerator or you can pour into hot, sterilized jars and seal.
Can also be frozen in freezer containers.

Copycat Bull's Eye Barbeque Sauce

Copycat Bull’s Eye Bold Barbeque Sauce

1 to 2 cups water or stock( I used beef stock)
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne

Combine all ingredients in saucepan over medium high heat, whisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.

Maggie's Decadent Brownies

I watched Paula Deen make these a while ago on the Food Network. I guess the reason that they are decadent, as she pointed out, is the full pound of butter that goes into them. As she was doing the swap out, she laid the uncooked one on the counter and finished icing the cooked one, then took a spoon and dived into the uncooked one. YUM!

Maggie's Decadent Brownies

Ingredients:

1 teaspoon vanilla extract
2 cup sugar
4 large eggs
2 sticks butter
4 ounce unsweetened chocolate
1 cup all-purpose flour, sifted

Frosting:

4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute, such as Egg Beaters
1 teaspoon vanilla extract
One 1-pound box confectioners’ sugar, sifted
4 cups mini marshmallows

Directions:

Preheat oven to 350 degrees. Grease a 13 by 9 inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Check out Paula Deen's recipe collection at www.pauladeen.com.

The Classic Zelda Burger

This recipe is inspired by Zelda's Bar Restaurant Patio on Church Street, Toronto, Ontario. They served the most amazing burger called The Classic Zelda Burger...8 oz. of juicy, never-frozen 100% lean ground beef. Hand-made with a special blend of herbs and spices...Of course you will want lettuce, tomato, red onion, ketchup, mustard, relish, and mayo. Don't forget the curly fries!

The Classic Zelda Burger

Ingredients:

1 lb lean ground beef
1 tablespoon Lea & Perrins Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried dill weed

Directions:

Preheat grill for medium-high heat.

In a large mixing bowl, combine meat, sauce, salt, pepper and herbs until well mixed.

Split mixture into four equal portions.

Shape into patties.

Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side to the degree of doneness that you desire.

Remove from heat and serve on buns.

Individual Beef Wellington

I tried this recipe last fall when I had my family out for dinner. They just melted in your mouth. I bought the beef tenderloin at Costco and I swear by the President's Choice Puff Pastry. Just thaw it out according to the package directions. It is already rolled out and ready to go. I cut each piece in half, but I didn't trim it like the recipe says, as the pastry was already the perfect size, I just lightly brushed the pastry edges with water and folded them under. 30 minutes later they were perfect!

6 beef tenderloin steaks (1 1/2 to 2 inches thick and 8 oz. each)

4 tablespoons butter, divided

3 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1/2 pound sliced fresh mushrooms

1/4 cup chopped shallots

2 tablespoons all-purpose flour

1 can (10 1/2 ounces) condensed beef consomme, undiluted

3 tablespoons port wine

2 teaspoons minced fresh thyme

In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on eack side. Remove and keep warm.

On lightly floured surface, roll each puff pastry sheet into a 14in. by 9 1/2in. rectangle. Cut each sheet into two 7in. squares (discard scraps). Place a steak in the center of each square.. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Turn over. Cut four slits in top of pastry.

Place in a greased 15in. by 10in. by 1in. baking pan. Brush with egg. Bake at 400*F for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*, medium 160*; well-done, 170*.

Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consommeuntil smooth; stir into mushroom mixture. Bring to a boil; cooka nd stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Fruit Cocktail Cake

In Anna and Kristina's Grocery Bag, the test-driving twosome from The Shopping Bags narrow their focus to the kitchen and put cookbooks to the test.In each episode, Anna and Kristina try out and review recipes, ingredients, appliances and food prep techniques to see if the average cook can re-create the beautifully photographed meals. At the end of the show, a guest chef or food expert will give a final evaluation of the meal and decide if the cookbook delivers the goods.

A couple of nights ago they test drove the Fruit Cocktail Cake to rave reviews. The recipe came from TheBestOfBridge cookbook. You can check it out yourself at http://www.thebestofbridge.com/ Oh by the way, the Fettuccine with Sambuca and Cranberries sucked!

If you don't have self-rising flour, you can make your own. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Ingredients
2 cups flour (I think they mean self-rising flour, which I didn't have. AP will work)
2 cups sugar
2 eggs
1 tsp cinnamon
1 tsp vanilla
1 regular size can (14 ozs or so?) Fruit Cocktail

Icing:
1 stick butter
3/4 cup sugar
3/4 cup evaporated milk
coconut (depends on how much coconut you want. Probably a medium sized bag worth)

Preheat oven for 350. Spray a 9x13 inch baking dish with cooking spray. Set aside.

In a large bowl, combine all ingredients for the cake. Bake until golden brown and a toothpick inserted in the center comes out fairly clean. Start checking around 25-30 minutes. Take the cake out, but don't let it cool for too long before you put the icing on. You want the cake to still be warm when you put the icing on.

To make the icing: Cook the butter, sugar, and milk in a saucepan until they come to a boil, then turn down heat and add coconut.

Poke holes with a fork into the cooked cake and then spread the icing onto the cake while still warm.

Coffee-Flavored Liqueur

This is the recipe referred to in the Calypso Pie Recipe a.k.a. The Keg's Billy Miner Pie.

Coffee Flavored Liqueur

Hands on time: 10 minutes Total time: 1 hour Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar
6 1/2 cups water, divided
1 cup instant coffee
1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (1 1/2 cups vodka)
2 vanilla beans

Instructions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Copycat Chocolate Fudge Sauce

This is the recipe refered to in the Calypso Pie Recipe a.k.a. The Keg's Billy Miner Pie.

Copycat Chocolate Fudge Sauce

Ingredients:

1/2 cup granulated sugar
2 tablespoons cocoa
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate
2 tablespoons butter
1/3 cup heavy cream 1 teaspoon vanilla extract

Instructions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

The Keg's Billy Miner Pie

This is a recipe I found when looking for a copycat recipe for the Keg's Billy Miner Pie. I made it earlier this summer for a BBQ dessert that we were invited to. OMFG! Just a word of advice, a deep freeze works better for this pie as opposed to your freezer on your fridge. Just take the pie out a few minutes before serving.

Southern Recipe Restoration Project The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper, she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army. “But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well. " -- Susan Puckett, for the Journal-Constitution Leckey notes that her grandmother sometimes used the Copycat Chocolate Fudge Sauce recipe to make this pie, and flavored the ice cream -- coffee or vanilla bean -- with her homemade coffee-flavored liqueur. See links below for those recipes.

Calypso Pie
Hands on time: 30 minutes Total time: 3 hours Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided
18 Oreo cookies, crushed
3 ounces unsweetened chocolate
2/3 cup granulated sugar
1/8 teaspoon salt
2/3 cup evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 quart coffee ice cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar 1 cup coarsely chopped pecans

Instructions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill. In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts. Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar.

Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Almost-Famous Cheddar Bisquits

Red Lobster keeps a tight lid on it's Cheddar Bay Bisquit, but that didn't stop Food Network Kitchens from creating a perfect replica.

Almost-Famous Cheddar Biscuits
Recipe courtesy Food Network Magazine
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
12-14 biscuits

Ingredients
For the biscuits:

Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:

3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Photograph by Kate Mathis

Sing a Pore Sling Slush

Okay, just in case you didn't get a buzz from the Orange Creamsicle Slush why not whip up a bucket of this slush to have on standby!

Sing a Pore Sling Slush

12 ounces gin or vodka
1/2 cup cherry brandy
1/2 cup grenadine
1/2 cup lemon juice
1 can frozen lemonade
4 cups water
6 oz. bottle cherries (with juice)
19 oz. can pineapple juice

Combine all ingredients together and freeze. To mix use 1/2 cup slush and 1/2 cup 7-up or ginger ale.

Orange Creamsicle Slush

Well the weekend is fast approaching and if you have had a stressful week you may want a glass or two of this slush to unwind. Who am I kidding a glass or two. We all know you will drink it all!

Creamsicle Slush

6 cups hot water
2 cups sugar
1 flask vodka
1 flask lemon gin
2 litres orange juice (no pulp)
48 ounces pinapple juice
1 large package Nutriwhip, mixed according to directions

Bring water and sugar to a boil to dissolve sugar. Let cool. Mix vodka, lemon gin, orange juice, pinapple juice and Nutriwhip together. Add water mixture. Freeze. Stir several times while freezing. Serve with orange pop.

Rotisserie Chicken

Ingredients

* 1 (3 pound) whole chicken
* 1 pinch Salt
* 1/4 cup Butter, melted
* 1 tablespoon Salt
* 1 tablespoon Paprika
* 1/4 tablespoon Ground black pepper

Preparation
1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Cook's Notes

Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner BBQ, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. I recommend wine, apple juice, etc.

Swiss Chalet BBQ Sauce

This recipe is very close tasting to Swiss Chalet BBQ Sauce. In fact I think it's better because it's homemade. I have made it several times. Baste it on Beer Can Chicken or Rotisserie Chicken and save some for dipping. You may like it a little thicker as I did, so I doubled the cornstarch and water.

Close to Swiss Chalet BBQ Sauce

"This recipe ... appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Home economist Kay Spicer created the winning recipe."

3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp. paprika
1 tbsp. sugar, granulated
3/4 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ginger, ground
1/4 tsp. dry mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp. Worcestershire sauce
6 drops tabasco sauce
2 t. lemon juice
1 Tbsp. cornstarch
1 Tbsp. water 1 Tbsp. vegetable oil

This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.Makes about 3 cups

S at the Majestic

Last night Derek and I, Bev, Bob and Cathy went to S at the Majestic for dinner. Deborah joined us later for an appetizer and a glass of wine. I was a bit put off from the grease stains on the menus. Clean menus, clean restaurant. There wasn't any bread or an amuse bouche to start.

We ordered an International Trio of Dips to start:
Asiago and artichoke dip ~ bruschetta ~ sundried tomato and olive tapenade ~ garlic toast points ~ grilled flatbread.

Three of us had Pistachio-Crusted Chicken: Anjou pears ~ pancetta bacon ~ triple creamed brie ~ mango chipotle drizzle ~ whipped potatoes ~ sauté of vegetables.

Derek had Grill Beef Tenderloin:
8oz. filet ~ wild mushrooms ~ cognac demi glace ~ chili oil ~ whipped
potatoes ~ sauté of vegetables.

Bob had Big AS S Steak:
16oz. rib steak ~ Guinness mushroom and onion sauce ~ tempura cajun
onion frites ~ garlic whipped potato ~ grilled asparagus ~ charred
sweet peppers ~ grilled tomato

For dessert:

Bananas Foster Bread Pudding
Caramel sauce ~ chocolate fudge ice cream

The kitchen had run out of bruschetta and substituted a red pepper dip. It had way too much onion. Derek said his potatoes were cold. The bananas in the dessert tasted way overripe. Although the rest of the food was tasty, I wasn't blown out of the water by it. I probally wouldn't return there.

Tomato Soup Spice Cake

Anyone remember the soap opera Passions. Grace Bennett always brought a Tomato Soup Cake to any celebration, while secretly everyone made fun about it behind her back. " Oh look Grace brought her famous Tomato Soup Cake, Thanks Grace!" I know it sounds gross. Anyhow, it's actually quite a delicious spice cake and I think you should try it. And who can forget the Martimmy created by a doll who turned into a boy and loved by Tabitha the witch. Try one to wash down the cake.

Tomato Soup Spice Cake
From: Campbell's Kitchen
Prep: 20 minutesBake: 40 minutesCool: 20 minutes
Serves: 12

Ingredients:

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoons ground cloves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Cream Cheese Frosting

Directions:

Heat the oven to 350°F. Grease a 13x9-inch baking pan.

Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Frost with the Cream Cheese Frosting.

Cream Cheese Frosting:

Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

Martimmy

3 (12 fluid ounce) cans frozen lemonade concentrate (thawed or diluted)

1 (2 liter) bottle ginger ale

1 cup frozen orange juice (thawed or diluted)

1 quart cranberry juice cocktail

1 orange, thinly sliced

1 1/2 ounces rum or tequila has been recommended as the alcohol amount to be added. Although it's slightly sacrilegious, I actually use vodka, and usually a lot more than 1 ½ ounces.

Shake with ice and strain into a Martimmy glass.

Chocolate Fudge Cake

I found this recipe while surfing the net for a dense chocolate cake recipe flavored with coffee. This rich, dense cake resembles fudge. I had to try it. I brought it to work for a treat and everyone raved about it.

Chocolate Fudge Cake

12 oz (3 sticks) unsalted butter c
2 oz semisweet chocolate, chopped (1/3 cup)
10 Tbsp Dutch-processed unsweetened cocoa
1/4 cup boiling water
2 cups granulated sugar
3 large eggs
1 3/4 cups all-purpose flour
1/2 tsp salt

Preheat over to 350F. Butter and flour cake pan. Line pan with wax or parchment paper.

Place butter and chocolate in a heatproof bowl over (not in) simmering water until melted, stirring often. (Or microwave at medium power until almost melted, stirring every 30 seconds. Remove from microwave and stir until completely melted.)

In large bowl with electric mixer on medium speed, combine cocoa and boiling water. Add hot butter mixture, then sugar; beat until combined. Add eggs, 1 at a time, beating after each addition. Add flour and salt; beat until blended.

Pour into prepared pan; smooth top with a spatula to make it even. Bake 30 to 35 minutes, or until 1 or 2 big cracks appear on top of cake and barely wobbles when you shake the pan. Do not overbake. (Don't bother inserting a toothpick; it will never come out clean!)

Cool cake in pan on wire rack for 20 minutes. If top of cake is uneven, level it by pressing down with your fingers. Loosen sides of cake by running spatula around edges. Invert cake onto rack; cool completely, preferably overnight, before decorating.

P.S. Seriously do not overbake this cake. I left it in 35 minutes waiting for the big cracks to appear and they didn't. The cake was more overdone at the edges. Cooling completely, overnight, is a must. It's how the cake develops the fudge like texture.

I also substitued hot strong brewed coffee for the boiling water.

Hooter's Buffalo Chicken Wings

This is a copycat recipe I found on the internet. I have made these wings several times and they always come out great. Just a bit of a crunch. If you want Don Cherry's wings use President's Choice Beer and Chipolte BBQ Sauce instead of the hot sauce and butter. I had these tonight for supper. The only problem was I didn't make enough and wanted more.

Hooter's Buffalo Chicken Wings

Vegetable oil -- for frying
1/4 cup butter
1/4 cup Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

Blue cheese dressing
Celery sticks

Cooking Directions:
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.

Lesbian Dip

Last night the girls next door were having a party and I was reminded of a dip that that served a Melanie's birthday party last year. It was an ongoing joke that one of the straight guests would turn into a lesbian if she kept eating it. It didn't seem to stop her.

Mango Chutney and Curry Cheese Dip

1 8 oz package cream cheese, softened
1 cup cheddar
1 tsp curry powder
1/2 jar of peach jam
1/2 jar of mango chutney
green onions
slivered almonds
shredded unsweetened coconut

Mix cream cheese with curry. Stir in the cheddar.

Spread on the bottom of a large plate or serving dish.

Mix together the peach jam and mango chutney. Spread over cheese.

Sprinkle with almonds, green onion and coconut.

Chill. Remove from fridge about 30 minutes before you want to serve, or else it will be a little hard and you will keep breaking your crackers.

KFC

Over the summer I got it in my head to try to duplicate KFC chicken. So a few times that Derek went out of town this summer I tried a new recipe. He doesn't like chicken with bones in it. I spent alot of time surfing the net for the 11 herbs and spices and the frying techniques. Then I tried out a bunch of recipies. Do you use regular flour or self rising flour? Bread crumbs? Eggs, milk, water, baking powder? What kind of oil? Pressure cooker? And what are the 11 herbs and spices? Well, I have the answer to all those questions. I don't know. I guess that's why it's a closely guarded secret. However, this recipe from Paula Dean just might make you forget about the Colonel!

Southern Fried Chicken

SERVES 4 -6

2 lbs cut-up chicken

Sauce mixture:

4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend:

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.

End of Summer

Well the last long weekend of the year comes to a close. We didn't do a whole lot, but we did go to a barbeque at our friends Cathy and Bob's for a BBQ. I was craving some ribs so I doug out my recipe I found last year for Maple Bourbon Barbequed Ribs. I wasn't sure about a dessert and I always bring one. Some thing quick, easy and delicious. Something brought Key Lime Pie to mind as we had been watching Dexter Season 3. There is a whole episode about the perfect Key Lime Pie. It shouldn't be green from food coloring or have whipped cream in it and not baked according to some experts. The more simple the recipe the better.

So I googled Dexter Key Lime Pie and found a recipe. It was interesting only because none of us had ever tasted Key Lime Pie, but I would definately make it again. It's seems to be a dessert to be served on a hot summer night on the patio.

Maple Bourbon Barbequed Ribs

Maple Bourbon Barbecued Ribs
By The Canadian Living Test Kitchen

3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
2 tbsp (25 mL) packed brown sugar
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) each salt and pepper

Maple bourbon barbecue_sauce:

1 tbsp (15 mL) vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chili sauce
1/3 cup (75 mL) bourbon
1/4 cup (50 mL) maple syrup
2 tbsp (25 mL) cider vinegar

Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.

In small bowl, combine brown sugar, paprika, salt and pepper; rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Maple Bourbon Barbecue Sauce:

Meanwhile, in saucepan, heat oil over medium-low heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 5 minutes.Add chili sauce, 1/2 cup (125 mL) water, bourbon, maple syrup and vinegar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. In blender or food processor, puree until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.) Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.

Key Lime Pie

2 each Sweetened Condensed Milk (14 oz. cans)
10 each Egg Yolks
2 each Lime Zest
1 1/2 Cups Key Lime Juice

Combine condensed milk and egg yolks together in a bowl.
Zest lime directly into the bowl. (see note)
Add lime juice. Strain and refrigerate mix for one hour. (see note)
After an hour, pour filling into prepared graham cracker crusts
Bake in 300º F oven for 30 minutes.
Remove from oven (Should wiggle like jello) and refrigerate immediately.
Top with whipped cream and enjoy.
Note:
1. I always tell people to zest citrus directly into whatever bowl they are mixing their ingredients. When zesting citrus, oils from the rind are released. That oil is what will add flavor and aroma to whatever you are making. If you zest into a separate bowl, you are wasting all that flavor. Also, only zest the colored part of the rind. The white part is is very bitter, and will ruin anything you add it to.
2. Refrigerating your filling is very important to the end result of your pie. The citric acid in the lime juice begins to coagulate the proteins in the egg yolks the instant that they come into contact with each other. This in turn thickens the mix, an reduces the cooking time of your pie. I’m sure that there are other chemical reactions going on in there, but lets keep this simple. If you skip this step, you risk either scorching your pie or having it separate during cooking (not a pretty picture I assure you).
So, there you have it! I seriously doubt that this will give you the perfect Key Lime pie, but I promise you that it’s a damn good one.

P.S. If you are wondering where to get Key Limes or juice in Newfoundland, well you're not. A chef from Alberta recommends using 90% fresh lime juice to 10% fresh lemon juice for a close taste.

Montana's Antojito's

Derek's mother Doreen came in for a vacation this week and spent a couple of nights at the house. Myself, Derek, Doreen, Robbie and Jess went to Montana's for supper. We ordered Antojito's for an appetizer. They are similar to a Quesadilla, but they were rolled up and cut into pinwheels and served with a basil sour cream. Creamy tasting with a kick is the best way I can describe them.

Antojito's

3 flour tortillas
1/2 cup shredded cheddar cheese
1 cup cream cheese (light or regular)
1/8 cup finely chopped green onion
1/8 cup finely chopped green pepper
1/8 cup finely chopped red pepper
1/8 cup finely chopped jalapeno pepper

Mix the cream cheese, onions and peppers together, spread over tortilla.
Sprinkle cheddar over top.
Add optional ingredients (chicken) over top.
Roll up, and score the top of the roll 6 times.
Bake in 375 oven for 4 to 6 minutes.
Let cool for a couple minutes and cut each roll into 6 "pinwheels", use sour cream for dipping if you would like.