Savory Butter (Alli's Tweet and Gina's Long Versions)
Pulse n mini fd proc .5cbutter/3T bell pep/1grn onion/1clv garlic. Sprd bread on Portobello shrooms n grill. Srv 1T on cookd meat.
½ c butter
3 T bell peppers, a mix or just one color
1 green onion
1 clove of garlic, minced
Pulse the butter, peppers, onion and garlic in a mini food processor until finely
chopped. Use as a spread on bread to grill, spread over the gills of a Portobello mushroom and grill, or put 1 T on your cooked pork or steak before serving.
Caramel-Almond Frosting
1 c cream cheese
½ c sour cream
1 T brown sugar
Jar store-bought caramel, divided
½ c slivered almonds, toasted
Whip together cream cheese, sour cream, brown sugar, and 4 T caramel. Use your taste-
o-meter. Is it too tart for you? Add more caramel or brown sugar. Is it too sweet? Add more
sour cream.
Bake your chocolate cake in two layers. Cool then de-pan. Place one layer on your serving
plate. Spread half the frosting on the layer top (not the sides). Put second layer on top of the
frosted layer. Spread the rest of the frosting on the top, not sides, of the cake. Artistically
drizzle on more caramel topping. Sprinkle with toasted almond slivers.
Shrimp Scampi with Angel Hair Pasta
8 oz Angel Hair pasta
½ c butter
4 cloves garlic, minced
2 lg cloves garlic, sliced
1 # shrimp, peeled and deveined
1 t dried basil
1 c dry white wine
¼ t pepper
1 c asiago cheese, divided
1 T chopped fresh basil
Cook pasta. Melt butter in large saucepan over med heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3-5 minutes. Stir in wine and pepper. Bring to boil and cook for 30 seconds, stirring constantly. Mix shrimp with pasta in a serving bowl. Sprinkle with ¾ cup cheese and basil. Serve remaining cheese on the side. Serves 4.
Delish with a salad and some crusty garlic (of course!) bread.
Cranberry-Lemon Cream Scones (makes 9 scones)
3 c. flour
3 T. sugar
3 t. baking powder
½ t. salt
2 c. Bakers’ whipping cream
6 oz. pkg. dried cranberries
½ c. almond slivers, toasted
zest from 2 lemons, divided
1 ½ c. powdered sugar
Juice of 1 ½ lemons, divided
Heat oven to 400°. PAM a cookie sheet. Combine flour, sugar, baking powder, zest of one lemon, and salt. Add cream. Mix. Add cranberries, almonds, juice of ½ lemon, and zest from one lemon. (Tip: handle scone dough as little as possible to keep it tender.) Divide dough into nine balls. Flatten each ball into rounds like a hamburger patty. Bake for 10-13 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar with remaining lemon juice and zest. Use your taste-o-meter to see if you want it more lemony. Drizzle over warm scones.
Cocoa-Chili Rub (3.5-4# pork or chicken)
1 T cocoa-chili powder
1 T brown sugar
1 t basil or oregano
1 T evo
Mix together and spread on meat with fingers. Grill or roast.
Cocoa-Coffee Rub (1-2# beef, chicken, or pork)
2 T finely ground coffee beans or instant espresso
1 T unsweetened cocoa powder
½ t brown sugar
¼ t cinnamon
1 t evo
¼ t salt and pepper
Mix together and spread on meat with fingers. Grill or roast.
Lemon Zest Rub (1# fish)
1 T lemon zest
½ lemon, juiced
1 t honey
1 T tarragon
1 t evo
Mix together and slather on fish.Grill or bake.
Bruschetta Mix (put on bread rounds as appetizer or toss with spaghetti)
8 Roma tom/3 minst grlc clv/1 sliced grlc clv/2T evoo/3T chopt basil Mix + 2T Asiago.
1T on evoo toasted brd slices + asiago
Pattycake’s Reuben Sandwich
2 slices rye bread, seedless
1 slice Swiss cheese
6 thin slices pastrami (or corned beef)
3 tablespoons sauerkraut, well-drained
1-2 tablespoons sour cream
butter to spread on bread for grilling
On one slice of rye bread layer Swiss cheese slice, pastrami (or corned beef), and sauerkraut. Put sour cream on one side of second rye slice. Put sour cream side down on top of other ingredients and press together. Spread butter on both sides of the bread, grilled-cheese style, and grill the sandwich until brown on both sides.
Apple Pielet Wings
1 box Pillsbury pie crust
1 can apple pie filling
Shaker of mixed cinnamon and sugar
Put parchment paper on your cookie sheet. Preheat oven to 375°. Roll the pie crust out to make it thinner. Cut ~13 circles of dough from each of the two crusts in the box. Then roll out the leftover crust and re-roll to get as many circles as you can from the dough. Sprinkle the inside of each dough circle with cinnamon sugar. Chop up the apple pie filling to make smaller bits. Put a teaspoon of filling in the middle of the circle, fold over, crimp with a Pampered Chef crimper thingy, and sprinkle the crescents—like little pilot’s wings—with cinnamon sugar. Bake until brown. I don’t know—maybe check if golden in about 12 minutes.
Here’s a BBQ sauce you can brush over cooking meat after it’s been on for a while.
The Real Thing BBQ Sauce
¾ c Coke
½ c extra strong black coffee
1 T brown sugar
1 c catsup
1 ½ T Worcestshire sauce
2 T spicy brown mustard
1 T liquid smoke
