Culinary Warfare

Cheery Cherry Pie

The is mondo sweet but oh-so-delicious!

Prep Time: 40 Minutes
Cook Time: 50 minutes
Ready In: 1 Hour 40 Minutes
Servings: 8

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INGREDIENTS

Pie Filling:

1 standard pie crust

5 cups whole fresh Bing cherries, pitted

1 cup sugar

3 tablespoons quick-cooking tapioca

2 tablespoons brandy

1 teaspoon pure almond extract

2 teaspoons freshly grated lemon rind

1/2 teaspoon cinnamon

Crumble Topping:

2/3 cup softened butter

1 cup sugar

1-1/2 cup flour

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DIRECTIONS:

1. In a large bowl, combine cherries, sugar, tapioca, brandy, almond extract, lemon rind, and cinnamon. Stir until well combined.

2. Let mixture sit for 25 minutes. The cherries will release some of their juices and the tapioca will soften.

3. Make the crumble topping by combining flour and sugar in a medium sized bowl. With your hands mix in butter until nice and crumbly.

4. Pour pie filling into crust. Top with crumble topping.

5. Bake at 375 degrees for 30 minutes. Then cover with foil and bake an additional twenty minutes.

6. Let cool slightly before serving.

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Musical Soup

Beans, beans the musical fruit, the more you eat the more you.... Well, you know. This is not a dating dish unless you are in fact breaking up with someone. Then it's highly recommended!

Prep Time: Overnight
Cook Time: 2 Hours
Ready In: Fourteen Hours
Servings: 8

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INGREDIENTS

1 pound of beans for soup (15 types of beans are ideal)
1 tablespoon vegatable oil
1 large red onion, chopped
4 cloves of garlic, minced
2 bunches of scallions, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
zest of one lemon
1 tablespoon of balsamic vinegar
2 quarts of chicken or beef broth

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DIRECTIONS

1. Soak beans over night. Drain water.
2. In a large skillet, heat oil on medium heat and saute red onion until tender.
3. Add garlic, scallions and all other spices and zest. Cook for an additional 3 minutes.
4. Add vingar, beans, and stock, Cover and bring to a boil.
5. Lower heat and simmer for 2 hours. Check liquid levels and add more stock if needed.

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Beyond Bubbly Champagne Cocktail

An elegant way to toast any occasion!

Prep Time: seconds

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INGREDIENTS

champagne
raw sugar cubes
bitters
lemon twists

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DIRECTIONS

1. Place a raw sugar cube in the bottom of the champagne glass.

2. Saturate the cube with several drops of bitters. Don't use so much that it pools in the bottom of the glass.

3. Fill the glass 3/4 with champagne.

4. Twist a lemon twist in the glass and drop on top to garnish.

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Old Fashioned Peanut Brittle

This is so lovely to have on hand during the holidays.
You can give it away as gifts or just hoard it and eat it all yourself.
It's win-win baby!

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INGREDIENTS:

2 cups sugar
1 cup light corn syrup
1 cup water
1/4 pound butter
1 pound (about 3-1/4 cups) unsalted raw peanuts
1/2 teaspoon salt
1 teaspoon hot water
2 teaspoons pure vanilla extract
1-1/2 teaspoons baking soda (lump free)

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DIRECTIONS

1. In a heavy 5 quart sauce pan, combine sugar, corn syrup, water and butter. Cook over medium heat until the sugar is dissolved.

2. Continue cooking without stirring until temperature reaches 234 degrees on your candy thermometer.

3. Gradually stir in the peanuts so the mixture continues to boil. Turn heat to low. Cook and stir constantly until temperature reaches 280 degrees.

4. Remove from hear and stir in salt, hot water, and vanilla extract.

5. Return to heat and bump up the temp to medium. Continue stirring until mixture reaches 300 degrees.

6. Remove from heat, add the baking soda and stir just until mixture foams (no longer).

7. Immediately pour onto a greased cookie sheet and spread as thinly as possible.

8. Cool, break, and eat!

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Raspberry-Coconut Bars

Tie me up and call me Betty, you are going to dazzle them
with this simple and heavenly combination! Wonderful for breakfast
as they have a very coffee cakey taste. But you can, and should, serve them
anytime at all. They're delicious!

Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Ready In: 50 Minutes
Servings: 18 Bars

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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 cup raspberry jam, warmed
1/4 cup butter, melted
1-1/2 cups flaked sweetened coconut
2 eggs, slightly beaten
1 teaspoon sugar

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DIRECTIONS

1. In a large mixing bowl, cream together butter and sugar.

2. Add egg. Blend well.

3. Add flour. Blend well.

4. Pat crust into a greased 13 x 9 x 2 pan.

5. Spread warmed jam evenly over the crust.

6. In a small bowl, mix melted butter, coconut, 2 slightly beaten eggs and teaspoon of sugar.

7. Spread over jam layer and bake in a 350 degree oven for 25-30 minutes.

8. Cool, cut, and enjoy!

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Marvelous Mango Margaritas

This drink will be the mascot for your summer gatherings!
Not only is it easy, but it's beautiful and delicious as well.
Watch out though, it's so tasty that the kick creeps up on you!

Prep Time: moments
Servings: 6-8

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INGREDIENTS

1-26 ounce jar mangos, undrained
1-6 ounce can of frozen limeade, thawed
1-1/4 cups premium tequila (don't go cheap, the hangover isn't worth it)
1/2 cup Cointreau
1/2 cup Grand Marnier
1 lime, juiced
1/4 cup sugar
ice

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DIRECTIONS:

1. Pour 1/4 cup of the mango liquid into a saucer big enought to fit the rims of your glasses.

2. Pour the remaining juice in the blender.

3. Place sugar into a saucer big enough to fit the rim of your glasses. Dip all serving glasses into the mango juice and then into the sugar. Now put 'em aside until you need them.

4. Add limeade, tequila, Cointreau, and Grand Marnier into the blender. Blend like the dickens.

5. Pour half of the mixture into a glass measuring cup.

6. Add ice to the remaining goodness in the blender until contents measures 5 cups.

7. Blend until deliciously slushy.

8. Repeat with remaining liquid.

9. Pour into prepared glassed and serve.

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Whip Him Up Whipped Cream

There are so many ways to flavor your whipped cream.
Use your imagination and have fun with it!

Prep Time: 5 minutes
Ready In:5 minutes
Servings: depends how you use it

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INGEDIENTS

1 cup heavy whipping cream
2 teaspoons pure vanilla extract
powdered sugar

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DIRECTIONS:

1. For basic whipped cream, combine heavy cream, vanilla, and enough powdered sugar to sweeten lightly into a medium sized mixing bowl.

2. Beat at low speed until cream starts to thicken.

3. Increase speed to high and beat until mixture holds its own shape. Be careful not to beat so long that cream curdles. If you do curdle it, simply add more heavy cream and beat slowly until the constency is right.

4. To flavor your cream, consider adding a tablespoon of ground cinnamon. You can also replace the vanilla extract with bourbon, rum, peppermint schnapps... be creative and have fun!

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Sour Cream Coffee Cake

My friend Kristina, vows this is the best thing that she has ever put in her mouth.
The girl's got great taste so I'd trust her on this.

Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 1 hour 20 minutes
Servings: 8

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INGREDIENTS

½ cup softened butter
1 cup sugar
1 large egg
1-¼ cups all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
2 teaspoons vanilla
½ cup chopped pecans
¼  cup firmly packed light brown sugar
2 tablespoon granulated sugar
2 teaspoons ground cinnamon

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DIRECTIONS:

1. In a medium sized bowl, beat the butter until fluffy. Add the egg; beat until blended.

2. Combine flour, baking powder, and salt. Add ½ to the butter mixture. Beat well. Add ½ the sour cream. Beat well. Repeat.

3. Combine pecans, brown sugar, granulated sugar, & cinnamon in a small bowl.

4. Grease a standard sized loaf pan 8 ½ x 4 ½ x 3. Spray in with cooking spray and dust with flour. Pour in ½ of the batter; sprinkle with ½ of the pecan mixture. Repeat. Stir in vanilla.

5. Bake in a preheated 350 oven for about one hour until wooden toothpick comes out clean. Check after 45 minutes, because you do not want to over bake this. You may need to put foil over the top for the last fifteen minutes to prevent excessive browning.

*** So yummy! Make up a few ahead of time and keep them in the freezer to serve during the holidays.

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Chilled Mango-Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Salmon Mousse

These are tasty and beautiful little morsels to serve any time of year!

Prep Time: 10 Minutes

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INGREDIENTS

4 ounces smoked salmon
2 tablespoons heavy cream
1-8 ounce package cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
salt and pepper to taste
cherry tomatoes
cucumber slices

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DIRECTIONS

1. Place salmon into the bowl of a food processor and blend until smooth.
2. Add cream, cream cheese, juice, and fresh dill weed. Salt and pepper to taste and pulse until it forms a mousse like consistency.
3. Cut the tops off of cherry tomatoes and hollow them out. Slice cucumbers.
4. Pipe Salmon Mousse in tomatoes and on cucumber slices. Garnish with tiny sprigs of fresh dill.

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Creamy Creamy Cannoli

This dish brings out the italian in everyone! Using store bought shells,
this is super easy to make, but no one would ever guess. It's that molto bene!

Prep Time: Moments
Cook Time: None
Ready In: 10 Minutes
Servings: 18 Cannoli

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INGREDIENTS

2 pounds of ricotta cheese
1-1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
1 teaspoon ground cinnamon
powder sugar

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DIRECTIONS

In a large mixing bowl, mix ricotta until smooth.
Add powdered sugar, extracts, and cinnamon. Mix until well blended.
Fill Cannoli shells.
Sift powdered sugar over the top of the cannoli and serve.

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Vanilla Cream Pie

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Ooey Gooey Lasagna

This recipe can be used to persuade.
It's the big guns!

Prep Time: 40 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 8+

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INGREDIENTS

Sauce:

1 tablespoon olive oil
1 cup white onion, chopped
1/2 cup carrots, peeled and finely chopped
3 tablespoons garlic, minced
8 ounces lean ground beef
8 ounces Italian sausage, casings removed
1-28 ounce can crushed tomatoes, with juice
1/4 cup tomatoe paste
1/3 cup fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

Lasagna:

15 lasagna noodles
2-15 ounce containers part skim ricotta cheese
1-1/2 cup freshly grated parmasean
1 cup Montery jack cheese, grated
4-1/2 cups mozzarella cheese, grated
2 large eggs
1 bag baby spinach, washed and chopped

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DIRECTIONS:

1. To make the sauce, heat oil in a 4-quart sauce pan. Add onions, carrots, and garlic and cook at medium heat till tender; 10-12 minutes.

2. Add beef and sausage. Continue cooking for an additional 5 minutes. Break meat up as you go.

3. Add the rest of the ingredients. Cover and simmer for about 15 minutes.

4. Discard bay leaf.

5. In a small bowl, combine ricotta with eggs and spinach. Mix well.

6. While sauce is cooking, prepare the lasagna noodles according to package instructions.

7. Spread 1/2 the sauce on the bottom of a 13 x 9 glass baking dish.

8. Top with 1/3 of the noodles.

9. Next, top with 1/2 the ricotta mixture and 1/2 of the parmasean, jack, and 2 cups of mozzarella.

10. Lay 5 more noodles on top.

11. Top with remaining ricotta mixture, the remaining parmasean and jack cheeses and 2 more cups of mozzarella. Top with 1/2 cup of sauce.

12. Top with last 5 noodles. Pour on remaining sauce and sprinkle with remaining mozzarella.

13. Cover with aluminum foil and bake at 350 degrees for forty minutes.

14. Uncover and bake an additional forty minutes until hot and bubbling.

15. Let stand 10 minutes before serving.

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Come to Mama Coconut Cream Pie

This pie is part of the reason I've been so happily married for so long.

Prep Time:  1 hour
Cook Time:  15 minutes
Servings: 10

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INGREDIENTS

Graham Cracker Crust:

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

Filling:

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla
2-1/2 cups sweetened coconut

Meringue Topping:

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

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DIRECTIONS:

1. Make the crust by processing the heck out of the graham crackers.

2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.

3. Bake crust for 6 minutes in a 375 degree oven.

4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.

5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.

6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.

7. In small mixing bowl, beat egg yolks.

8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.

9. Remove from heat and stir in butter and vanilla until well blended.

10. Stir in 2 cups of coconut.

11. Pour into baked pie shell.

12. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.

13. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.

14. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).

15. Spoon meringue over the pie filling, being careful to adhere it to the sides. Sprinkle with remaining coconut and bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.

16. Cool completely before refrigerating. Refrigerate for several hours before serving.

Variations:

Banana-Rama Ceam Pie:

Follow recipe exactly. Instead of adding coconut to the filling, add 3-4 sliced bananas.

Vanilla Cream Pie:

Omit both coconut and banana from the filling.

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Banana-Rama Cream Pie

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Tangy Real Lemon Bars

These tangy little bites capture the essence of fresh lemons!
You'll be surprised how well they satisfy a sweet tooth!

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 16 Bars

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INGREDIENTS

Crust:

1/2 cup butter, melted
1/4 cup powdered sugar
1 cup all-purpose flour

Filling:

3/4 cup granulated sugar
2 tablspoons flour
1/2 teaspoon baking powder
3 tablespoon lemon juice, freshly squeezed
2 egg, beaten

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DIRECTIONS

1. melt butter in a small sauce pan.
2. Stir in powdered sugar.
3. Stir in flour. Pat dough into the bottom of a 9 x 9 pan (or 8 X 8 ).
4.Bake crust at 350 degrees 18-20 minutes until light brown.
5. In a small mixing bowl, mix all the filling ingredients together.
6. Pour over hot crust and bake 22 minutes or until filling is set.
7. Sift powdered sugar over hot bars.
8. Cool completely before refrigerating.

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Teeny Tiny Cocktail Weenies

Teeny tiny weenies of love is what they are! When I was growing up, I could pack away at least twenty of these babies. Dignity keeps me from divulging how many I can eat now :) and we can't seem to keep them around long enough to get a great picture. Tell you what, we'll keep trying!

Prep Time: 2 minutes
Cook Time: 1 hour
Ready In: 1 hour 2 minutes
Servings: 1 pound

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INGREDIENTS

10 ounces currant jam
6 ounces prepared mustard
1 pound cocktail weenies<

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DIRECTIONS:

1. Mix jelly and mustard in chaffing dish or sauce pan. Stir over medium heat unti melted.      

2. Add weiners.

3. Cook on low heat for about an hour.

This simple recipe sounds simply awful, but it's REALLY good! Sometimes I even add a can of drained pineapple chunks. I usually have pink rollers in my hair when I do this... I don't know why.

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Curry Pumpkin Soup

Serve as shown or try serving this delicious soup in mini pumpkins for a special touch.
It's easy! See pumpkin bowl instructions at the bottom of this page.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

2 tablespoons of butter
8-oz. of fresh sliced mushrooms
½ cup chopped onion
2 tablespoons of all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon white pepper
1 (12-oz.) can evaporated milk

Garnish: chopped chives and sour cream

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DIRECTIONS:

1. Melt butter in a large saucepan. Sautee mushrooms and onion until tender, stirring often.
2. Stir in flour and curry powder.
3. Gradually add chicken broth. Stir constantly over medium heat until mixture becomes thickened.
4. tir in pumpkin, honey, salt, nutmeg, and pepper. Reduce heat to low and simmer for ten minutes, stirring occasionally.
5. Add milk, stirring constantly until mixture is heated through.
6. Garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives.

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** Pumpkin bowls are easy!

Just cut the tops off and scoop out all seeds and enough flesh to make room for the soup. Make sure you don’t cut through to the bottom. Place the pumpkins (with lids on) into a roasting pan and fill with and inch or so of water. Bake at 350 degrees for about thirty minutes, but no longer, as you still want your shell to make a firm soup bowl!"

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Naughty Nachos

Things will drip and need to be licked off. Need I say more?

Prep Time: 12 minutes
Servings: as many as you want

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INGREDIENTS

1 pound of ground beef
1 white onion, chopped
1 packet of taco seasoning
tortilla chips, a whole bunch
1 diced seeded tomato
1/4 cup red onion, diced
3 green onions, diced
black olives, sliced
sour cream
guacamole
1 jalapeno pepper, sliced and seeded
cheddar cheese
jack cheese

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DIRECTIONS:

1. In a large skillet over medium-high heat, brown the ground beef with the white onion.

2. Pour off fat and stir in taco seasoning.

3. Spoon meat onto a large plate of torilla chips.

4. Add tomato, red onion, green onion, cheese, jalapenos, and black olives.

5. Microwave until melted.

6. Top with guacamole and sour cream.

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My-Oh-My Miraculous Meatloaf

This is not the dried out tasteless meatloaf of yesteryear.
Once you try it, this will become one of your staple recipes.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 45 minutes
Servings: 8

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INGREDIENTS

2 pounds of lean ground beef
2 eggs
4 slices dour dough bread (torn into small pieces)
1/2 cup water
1 package of washed baby spinach, finely chopped
1/4 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
2 tablespoon butter

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DIRECTIONS:

1. Chop 1/2 onion. Slice the remaining 1-1/2 onions.

2. In a large bowl, mix all of the other ingredient except for the butter. Shape in a 9 x 5 loaf pan.

3. Bake at 350 degrees for 1-1/2 hours.

4. About 15 minutes before meatloaf is done, melt butter in a large skillet and sautee onions over a medium heat until golden.

5. Store left overs in refrigerator for up to two day for sandwiches.

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Hot Bourbon Fudge Sauce

You will love this with Hot Fudge Sundaes, cakes, or dipping fruit.
It is a sensually stimulating experience!

Prep Time: 2 Minutes
Cook Time: 8 Minutes
Ready In: 10 Minutes
Servings: 1 and 1/4 cups

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INGREDIENTS

3/4 cup sugar
1/2 cup cocoa
1/2 cup heavy cream
4 tablespoons butter
2 teaspoons pure vanilla extract
2 tablespoon bourbon

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DIRECTIONS:

1. In a heavy 2-quart sauce pan, combine sugar, cocoa,  whipping cream, and butter.
2. Over medium heat, stir and heat until boiling.
3. Remove from heat and stir in vanilla and bourbon.

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