Recipes Ninja

Category: Recipes

  • Antipasto Salad

    This recipe calls for Giardiniera which is essentially pickled vegetables in a vinegar or oil sauce. It comes in hot or mild versions and with various vegetables. Select your favorite kind for this recipe.

     

    Ingredients:

    16 ounce package of pasta shells

    Vegetable & Meat Medley

    32 ounces of giardiniera (hot or mild)

    1 pound of fresh broccoli

    ½ pound of mozzarella cheese, cubed

    ½ pound of hard salami, cubed

    ½ pound of deli style ham

    7 ounces of sliced pepperoni, halved

    1 large green pepper, chopped

    6 ounces of ripe olives, drained

     

     

    Dressing:

    ½ cup of extra virgin olive oil

    ¼ cup of red wine vinegar

    2 Tablespoons of lemon juice

    1 teaspoon of Italian seasoning

    1 teaspoon of black pepper

    ½ teaspoon spoon of salt

    ¾ cup of the liquid from the above jar of Giardiniera

     

    Directions:

    Cook pasta according to the package directions. Rinse and drain.

    Reserve ¾ cup of the Giardiniera liquid for the dressing and drain the rest.

    Combine the ingredients of the vegetable & meat medley and then mix in the cooked pasta.

    In a small bowl, using a whisk, mix together the dressing. Pour over the salad and toss to coat evenly. Cover and store in the refrigerator until ready to serve.

  • 12 Ways to Make Deviled Eggs

    Eggs must be hard-boiled and peeled.  Directions are the same for all recipes.

    • Halve eggs lengthwise. Remove yolks and place in a small bowl.
    • Mash yolks with a fork and stir in ingredients.
    • Fill egg whites evenly with yolk mixture.
    • Salt and pepper to taste (optional)
    • Sprinkle with paprika to garnish (optional)
    • Store covered in refrigerator.

     

    Classic Deviled Eggs

    12 eggs

    1/2 cup mayonnaise

    3 tbsp. sweet pickle relish

    2 tsp. prepared mustard

     

    Chipotle Deviled Eggs

    12 eggs

    1/3 cup plus 2 tablespoons mayonnaise

    2 tsp. finely chopped canned chipotle chilies

    24 fresh cilantro leaves

    *add more chilies for extra zing

     

    Buffalo Deviled Eggs

    12 eggs

    1/2 cup blue cheese – crumbled

    1/2 cup mayonnaise

    3 tsp. dried parsley

    2 celery stalks – finely minced

    1 tsp. Tabasco sauce

     

    Horseradish Deviled Eggs

    12 eggs

    1/2 cup mayo

    1 tbsp. prepared horseradish

    1/4 cup sour cream

    1 tbsp. spicy mustard

    4 bacon slices, cooked and crumbled

    3 minced green onion stalks

     

    Bacon & Cheddar Deviled Eggs

    12 eggs

    1/2 cup mayonnaise

    4 bacon slices, cooked and crumbled

    2 tbsp. finely shredded cheddar cheese

    1 tbsp. spicy mustard

    1/2 tsp. dried parsley

     

    Cream Cheese (no mayo) Deviled Eggs

    12 eggs
    3/4 block of softened cream cheese
    ¼ tsp. apple cider vinegar
    2 green onion stalks, finely chopped
    Crab Stuffed Deviled Eggs

    12 eggs

    3 2/3 tbsp. mayonnaise

    2 2/3 tbsp. finely chopped celery

    2 tsp. spicy mustard

    1 tsp. oregano

    1 tsp. onion powder

    ¼ tsp. Worcestershire sauce

    1 (6-oz) can pre-cooked crab meat, drained

     

    Italian Style Deviled Eggs

    12 eggs

    1/2 cup creamy Italian salad dressing

    4 tbsp. grated parmesan cheese

     

    Mexican Style Deviled Eggs

    12 eggs

    1/4 cup mayo

    1 tsp. cumin powder

    1 tbsp. minced green onion

    1 tbsp. spicy mustard

    1 jalapeno, seeded and finely minced

    1 tsp. Tabasco sauce

     

     

    Pecan Deviled Eggs

    12 eggs
    1/2 cup mayonnaise
    3/4 cup chopped pecans
    3 green onion stalks – minced
    1 tsp. apple cider vinegar
    1 tsp. spicy mustard

     

    No-Mayo Deviled Eggs

    12 eggs
    1/2 cup olive oil
    1/3 cup apple cider vinegar
    1 tbsp. lemon juice
     

    Spinach Deviled Eggs

    12 eggs
    1/4 cup mayonnaise
    2 tbsp. apple cider vinegar
    2 tbsp. softened butter
    1/2 cup frozen spinach, thawed and squeezed dry
    3 bacon slices, cooked and crumbled

    3 green onion stalks – minced

  • 6 Glazes for Ham

    These glazes are meant for a 5-8 lb ham. They should be applied to the ham every 15 – 20 minutes throughout the cooking time unless otherwise stated.

    Apricot Glaze

    1/3 cup firmly packed brown sugar

    1 tbsp. cornstarch

    1/2 tsp. ground nutmeg

    1/4 tsp. ground cloves

    2/3 cup apricot nectar

    2 tbsp. lemon juice

     

    In a small pan over medium heat, combine the dry ingredients Stir in the apricot nectar and lemon juice and cook until thickened and bubbly, stirring constantly.

     

    Dr. Pepper Glaze

    2 tablespoons orange juice

    2 teaspoons Dijon mustard

    3/4 cup packed light brown sugar

    1/2 cup Dr Pepper

     

    In a saucepan over medium heat, bring everything to a boil. Reduce heat and simmer until thickened – about 8 minutes. Apply glaze during the last 10-15 minutes of cooking time only. You want the glaze to be sticky on the ham.

     

    Traditional Pineapple & Brown Sugar Glaze

    1 can crushed pineapple

    1 ½ cup brown sugar

    2 cup pineapple juice

     

    Make slices in the top of the ham about ¼  inch deep. Pour the juice over the top, spread the brown sugar over it then pour the crushed pineapple over the brown sugar. Baste with juice every 45 minutes to 1 hour.

     

    Sweet & Spicy Orange Glaze

    1 cup firmly packed brown sugar

    2 tbsp. flour

    1/2 tsp. dry mustard

    1/8 tsp. cinnamon

    3 tbsp. dry sherry

    1/2 cup orange marmalade

    Mix all ingredients & spread over the ham prior to cooking. Half way through cooking, scoop up any glaze in the bottom of the pan and add back to the top of the ham

     

    Honey-Mustard Glaze

     

    2 tbsp. mustard

    2 tsp. cornstarch

    1/2 cup honey

    1 tbsp. lemon juice

    In a pan, over medium heat, stirring constantly bring everything to a boil. Reduce heat and continue cooking for approximately 5 minutes more.

     

    Apple Cider Glaze

    1 cup apple cider

    4 tsp. cornstarch

    2 tsp. spicy mustard

    1/8 tsp. ground cloves

    In a small bowl, mix 2 tsp. cider and cornstarch together. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting

  • 5 Distinct Flavors for Lamb

    These recipes are meant for 4 pounds of lamb or roughly 12 lamb chops. Lamb has a strong flavor and therefore can take more seasoning than what you might use when cooking a ham. Because of this, you will see glazes and marinades containing garlic, mustard, rosemary and lemon and vinegar.

    Apricot Mustard Marinade

    1/4 cup Apricot Preserves or Jam

    2 tbsp. Honey mustard

    2 cloves Garlic; chopped

    2 tbsp. Soy sauce

    2 tbsp. olive oil

    1 tsp. Dried Rosemary

     

    Combine ingredients and brush over lamb. Allow lamb to marinade for 30 minutes before cooking.

     

    Balsamic Maple Glaze

     

    2 cups Balsamic vinegar

    3 tbsp. Maple syrup

    1 tsp. Spicy mustard

    1 inch Orange peel

    ½ tsp. Salt

    In a small saucepan, over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 15 minutes or until the glaze thickens like syrup.

    Set aside ¼ of the glaze to use as a garnish for when lamb is fully cooked. Use ½ of the glaze to coat the meat before cooking. Half way through the cooking time, apply the remaining ¼ of glaze.

     

    Orange, Thyme and Mushroom

    2 tsp. dried leaf thyme, crushed

    1 tsp. finely grated orange peel

    1/2 cup orange juice

    16 ounces sliced mushrooms

     

    Combine and pour over lamb.  Marinate 3-4 hours in the refrigerator.

     

    Mustard Marinade

    1/2 cup Spicy mustard
    1 tbsp. Soy sauce
    1 clove Garlic, minced
    ¼ tsp. minced Ginger root
    1 tsp. crushed dried Rosemary
    1/4 cup Olive oil
    In a small bowl, mix together the mustard, soy sauce, garlic, ginger and rosemary. Using a whisk, slowly mix in the olive oil. This will have a thick consistency. Coat the lamb evenly and let marinade at room temperature for 2 to 3 hours.

     

    Pecan Herb Crust

    2 tbsp. Dried rosemary

    2 tbsp. Dried oregano

    ¼ cup Fresh flat-leaf parsley

    2 tbsp. Chopped chives, frozen or fresh

    ½ tsp. salt

    ½ tsp. pepper

    1 ¼ cup Chopped pecans

    3 tbsp. Spicy mustard

     

    In a food processor, finely chop pecans and herbs. Rub the mustard over the lamb, then coat with the pecan mixture.

  • Sweet Corn Cake

    Sweet Corn Cake

    Ingredients
    1/2 cup butter, softened
    1/3 cup masa harina
    1/4 cup water
    1 1/2 cups frozen whole-kernel corn, thawed
    1/4 cup cornmeal
    1/3 cup white sugar
    2 tablespoons heavy whipping cream
    1/4 teaspoon salt
    1/2 teaspoon baking powder

    8×8 inch baking pan
    9×13 inch baking pan

    Directions
    Using a medium bowl & a mixer, cream the butter. Once creamed, add the masa harina and water. Mix well.

    Using a knife, potato masher or food processor, chop/process the corn until no longer whole but still chunky. Add this to the butter mix.

    In a separate bowl, combine the remaining ingredients then add it to the the butter mix. Fold together until well blended.

    Pour batter into an ungreased 8×8 inch baking pan. Cover with aluminum foil.

    Place the 8×8 pan into a 9×13 baking dish. Add enough water to the 9×13 dish to fill it 1/3 full. This will help keep your cake moist during baking.

    Bake at 350 for 50 to 60 minutes.

    Remove from oven and allow the cake to cool for approximately 10 minutes before serving.

    This recipe is also good in fritter form. Simply use one ice cream scoop full of batter per fritter and fry in hot oil.

  • Queso Blanco Dip (White Cheese Dip)

    Queso Blanco Dip (White Cheese Dip)

    Ingredients
    1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
    4 ounces green chiles
    1/4 cup half-and-half
    2 tablespoons finely chopped onion
    2 teaspoons ground cumin
    1/2 teaspoon salt
    1 serrano or jalapeno pepper, finely chopped (optional)
    1 tablespoon finely chopped fresh cilantro (optional)

    Using a double boiler over medium heat, add all the ingredients. Cook, stirring occasionally, until fully melted and well blended.

    Serve warm.

  • Huevos Rancheros

    Huevos Rancheros

    Ingredients

    12 eggs
    12 corn tortillas
    6 slices of bacon
    4 tomatoes, grilled and peeled
    1 onion thinly sliced.
    2 Poblano peppers, seeded, peeled & grilled – then diced
    1 cup chicken broth
    Oil
    Salt & pepper to taste

    Directions

    Using a blender, blend the grilled tomatoes. Strain well.

    In a frying pan using a small amount of oil, saute the sliced onions and Pablano peppers.

    Next, add the drained, blended tomatoes and chicken broth. Heat to a boil, reduce heat and simmer until ready to serve.

    In a separate skillet, fry the bacon and set aside. Then fry the eggs.

    Warm tortillas in a tortilla warmer or by lightly frying in a small amount of oil.

    To serve, add two tortillas to each plate. Top with 2 fried eggs, a few spoons of the tomato sauce and a strip of bacon.

    Serve immediately.

  • Chimichangas de Carne de Res (Shredded Beef Chimichangas )

    Ingredients
    4 (12 inch) flour tortillas
    8 cups precooked shredded beef
    4 avocados, skinned and seeded
    1 cup sour cream
    2 pickled jalapeno chiles, seeded and minced
    2 tablespoons juice from the pickled jalapeno chilies
    1/4 cup cilantro, minced

    Directions
    In a food processor, add two of the skinned, seeded avocados, sour cream, chiles, chili juice and cilantro. Process until thick and smooth.

    Thinly slice the remaining two avocados & divide into 4 servings.

    Use a tortilla warmer to warm tortillas in an oven or microwave.

    Place 2 cups shredded beef and one serving of sliced avocado to each tortilla.

    Fold and fry tortillas until crispy. Drain well on a paper towel.

    To serve, add a warm, fried chimichanga to a plate and top with avacado sauce.

  • Agua Fresca de Sandia (Fresh Watermelon Drink)

    Ingredients
    8 cups loosely-packed seeded watermelon chunks
    1/4 cup packed fresh mint leaves
    12 ounces sparkling water
    Sugar
    Ice cubes
    Mint sprigs (for garnish)

    * Also great using mangos or blood oranges instead of watermelon.

    Directions

    To process easily, divide the watermelon into 2-cup portions. Add the mint leaves to one portion.

    Using a blender, puree each portion of the watermelon returning the puree to a large pitcher.

    Once all four batches of puree have been added, stir in the sparkling water.

    Depending on the sweetness of the watermelon, sugar may be needed to sweeten the drink. Just add one tablespoon of sugar at a time, stirring well until you reach the desired sweetness.

    Chill for 1 hour. Serve over ice with a mint sprig for garnish.

  • Spoon Rolls

    Spoon Rolls
    Ingredients:

    1 tablesppon dry yeast
    1 teaspoon brown sugar
    2 cups warm water – approximately 110 degrees
    4 cups self-rising flour
    ¼ cup granulated sugar
    1 egg, beaten
    ¾ cup cooking oil
    Directions:

    Preheat oven to 400 degrees.

    In a small cup or bowl, add the yeast, brown sugar and warm water. Let stand for 10 minutes.

    In a large bowl, blend the flour, sugar, egg, oil and yeast mixture.

    Coat a 12-muffin, muffin pan with a non-stick spray. Spoon equal amounts of batter into each muffin hole. Bake for 15 to 20 minutes.

  • Single Serve Sticky Buns

    Ingredients

    2 tbsp. butter cut into 10 equal parts
    1/2 c. chopped pecans, divided into 10 parts
    4 tbsp. brown sugar, divided into 10 equal parts
    1 10-pack refrigerated biscuits

    Directions

    Preheat oven to 375 degrees

    Using a 10-muffin muffin tin, drop one dollop of butter in each muffin hole. Next sprinkle one portion of pecans & one portion of brown sugar over butter. Top with one biscuit.

    Bake 9 minutes or until golden brown.

    Place a large platter or cookie sheet on top of the muffin tin. Carefully flip the tin over. If necessary, tap the bottom of the muffin tin to release the sticky buns.

    Serve immediately.

    NOTE: This makes 10 sticky buns. Cut this recipe in half and buy a smaller package of refrigerated biscuits to make a smaller batch.

  • Regal Crème Cake

    A quick and pretty dessert! Other fruit can be substituted.

    Serves 8

     

    Ingredients:

    1 box of white cake mix

    20 ounces of frozen strawberries, thawed

    12 ounces of Cool Whip

    1 cup of fresh strawberries

    Directions:

    Prepare and bake the cake according to the instructions given using two 9 inch round pans. When baked, cool on a rack and then put in the freezer. This will make the cutting and handling of the layers much easier. Cut the two layers in half horizontally to yield a total of four.

    Puree the thawed strawberries in a blender and pour into a bowl.

    The sides of the cake are not frosted so try to keep fillings on top of the cake. Arrange your first layer of cake on the serving plate. Lightly coat the top of the cake with strawberry puree. Follow this with a thin layer of cool whip and another layer of cake. Repeat until all ingredients have been used.

    Garnish bottom edge of cake with the fresh strawberries, either whole or sliced. Cover lightly and keep chilled until ready to serve.

  • Peanut Butter & Jelly Bread

    Peanut Butter & Jelly Bread

    Ingredients:

    2 cups all-purpose flour
    ½ cup sugar
    1 tsp. of baking powder
    1 tsp. of salt
    1 cup peanut butter
    1 egg, beaten
    1 cup milk
    ½ cup fruit preserves (your flavor choice)

    Directions:

    Preheat oven to 350 degrees. Spray a 9×5 loaf pan with a non-stick cooking spray.

    In a large bowl, combine the flour, sugar, baking powder and salt.

    Add the peanut butter, egg and milk mixing well with an electric mixer set to a medium speed.

    Spread half the batter into the prepared loaf pan. Spoon preserves down the middle of the batter. Top with remaining batter.

    Bake 1 hour or until a toothpick inserted into the center comes out clean.

  • No Bake Tropical Pie

    No Bake Tropical Pie

    Ingredients:
    20 ounce can of crushed pineapple with juice
    8 ounce can of sliced pineapple, drained
    1 package of instant vanilla pudding mix
    8 ounce container of sour cream
    3 Tablespoons of sweetened coconut
    8 Maraschino cherries
    1 graham cracker crust

    Directions:

    Pour the crushed pineapple and its juice into a large bowl. Add the sour cream and the dry vanilla pudding mix. Blend with a spoon and pour into the graham cracker crust. Top with sliced pineapple, cherries and coconut.

  • Moose’s Chocolate Mousse

    Our friend Moose lives in high country where moose are a regular sight (thus the nickname). Moose (the 2 legged one) serves the best chocolate mousse I’ve ever tasted! This recipe yields 8 individual servings (or 4 with second helpings!)

    Ingredients

    6 one ounce squares of unsweetened chocolate
    4 Tablespoons of salted butter
    8 pasteurized eggs, separated (will need yolks & whites)
    1/2 teaspoon cream of tartar
    5 Tablespoons of water
    1 and 1/4 cup of sugar
    2 Tablespoons of vanilla (can use a favorite liqueur instead)

    Preparations

    Assemble all the ingredients. Break the chocolate into a bowl, add the butter and microwave for 1 minute 30 seconds. Stir and continue microwaving in 30 second intervals, stirring after each until chocolate is smooth. Set aside.

    Beat the egg whites and cream of tartar until soft peaks are formed. Stir 2/3 cup of sugar into the 5 Tablespoons of water and bring to a boil in the microwave. Slowly pour this hot liquid into the egg whites, beating continuously.

    In another bowl, mix the rest of the sugar with the egg yokes and beat for about a minute. Add the chocolate once it has cooled and blend. Add the vanilla and blend again.

    Using a spatular, fold in the egg whites until well blended and divide into individual bowls. Refrigerate until firm. Moose tops ours with a bit of whipped cream and fresh berries. Yum!

  • Frozen Cranberry Dessert

    Frozen Cranberry Dessert
    Yield: 16 servings

    Ingredients:
    14 ounce can of sweetened condensed milk
    ¼ cup of lemon juice
    15 ounce can of whole cranberry sauce
    20 ounce can of crushed pineapple, drained
    9 ounce container of whipped topping
    ½ cup of walnuts (optional)
    Directions:
    Assemble all the ingredients as well as a 9 x 13 glass baking dish and a medium sized bowl. Be sure to drain pineapple.

    Add the lemon juice to the sweetened condensed milk and stir to blend. Mix in the cranberry sauce and pineapple (and nuts if using). Fold in the whipped topping. When blended, pour into the glass dish. Cover and freeze.

    Allow dessert to thaw 15 minutes before cutting to serve. Garnish each serving with additional whipped cream, cranberries and a mint sprig.

    Option: Line the 9 x 13 dish with a graham cracker crust before adding filling.

  • Fast Fudge

    Fast Fudge

    Ingredients
    1 (12 oz) package semisweet chocolate chips
    2/3 cup (about 7oz) sweetened condensed milk
    1 tbsp. water
    1 cup chopped walnuts
    1 tsp. vanilla

    Directions

    Line a cookie sheet with waxed paper.

    In a medium microwave-safe bowl add the chocolate chips, condensed milk, and water. Microwave on high for one minute, stir then cook for one more minute or until chocolate is smooth upon stirring.

    Add the walnuts and vanilla and stir.

    Pour onto prepared cookie sheet and spread evenly. Allow it to rest for 1 hour to set up.

  • Easy Bananas Foster

    Easy Bananas Foster

    Ingredients:

    ¼ cup of butter

    ½ cup of light brown sugar, packed tightly

    1/8 teaspoon of ground cinnamon

    3 firm bananas, sliced

    ¼ cup of rum (light or dark)

    1 quart of vanilla ice cream

    Instructions:

    In a large skillet, melt the butter over medium heat. Add the sugar and cinnamon and stir until all the sugar melts. Add the sliced bananas and rum and stir to blend. Cook for 3 or 4 minutes until the bananas are warm. Scoop ice cream into individual serving bowls and top with the bananas and sauce. Serve at once.

    Note: Traditionally the bananas are sliced in half and then vertically, but you can simply slice them into bite size rounds. Also, once the rum is hot, you can remove the skillet from the burner and set fire to the rum to remove the alcohol content but leave the flavor. Since it’s such a small amount, we don’t bother with this step.

  • Dang Good Pie

    Yield: 16 slices

     

    Ingredients:

    1 large container of whipped topping

    15 ounces of crushed pineapple, drained

    1 cup of sweetened flaked coconut

    1 can of sweetened condensed milk

    ¼ cup of lemon juice

    1 cup of chopped pecans

    2 graham cracker crusts

    16 maraschino cherries with stems

     

    Directions:

    Starting with the whipped topping, mix the ingredients together, stirring to blend. Pour into the two graham cracker crusts and refrigerate until ready to serve. Slice and sprinkle each piece with a few pecans and a cherry.

  • Cozy Log Cabin Cheesecake

    Ingredients

    2 (8 oz. pks) fat-free cream cheese
    1 (4 oz. pk) sugar-free vanilla pudding mix
    2/3 C. non-fat, dry, milk powder
    1 C. sugar-free maple syrup
    1 C. lite whipped topping
    1 (6 oz.) graham cracker pie crust
    1 tsp. coconut extract
    2 T flaked coconut
    2 T chopped peacans

    Directions

    Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.

    In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.

    Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.

  • Cinnamon Dumplings

    Yield: 12

    Ingredients:

    1 and ½ cups of all-purpose flour

    2 and ¼ teaspoons of baking powder

    1 teaspoon of cinnamon

    ¾ teaspoon of kosher salt

    2 cups of sugar

    6 Tablespoons of unsalted butter, cut into pieces

    2 large eggs

    1 and ½ Tablespoons of whole milk

    4 cups of apple cider

    Crème Fraiche or Cool Whip

    Instructions:

    Sift together the flour, cinnamon and salt and set aside.  In a large saucepan, over medium heat, stir together the ¾ cup of water and the sugar. Cook over low/medium heat without stirring for 10 to 12 minutes.

    Meanwhile, in a large bowl, cut the butter into the flour until it’s crumbly. In another bowl, whisk together the milk, 1 whole egg and only the yolk from the other egg. Make a well in the flour and pour in the milk/egg mixture. Stir gently with a fork until blended.

    Back at the stove, once the sugar has been cooking for at least 10 minutes, stir well and cook another 4 or 5 minutes. Remove from heat and slowly whisk in the cider until well blended. Return to the heat and bring just to a good simmer.

    Divide your dough into 12 parts and roll each into a ball. Drop these into the simmering cider syrup. Turning the dumplings once or twice, cook them until they triple in size. It may take up to 20 minutes to cook all twelve.

    Place each dumpling in an individual serving bowl and drizzle with the remaining cider syrup. Top with crème and serve at once.

  • Basic Pie Crust

    Makes 2 9-inch pie crusts

    Ingredients:

    3 c. sifted flour
    1 c. butter, cubed
    1 tsp. salt
    6 tbsp. cold water
    Directions:
    In a large bowl, add the flour, salt and butter. Blend with a fork. Add water while gently mixing the dough. Divide in half and shape each half into a ball. Wrap in plastic seal and place in refrigerator for 30 minutes.

    Once dough is chilled, unwrap and place one ball on a floured surface. Using a rolling pin roll dough to form a 10 inch circle. Repeat with 2nd ball if making two pies.

    Line 2 9-inch pie pans with dough and chill until ready to use.

    Use remaining dough or 2nd ball to make a decorative top crust.

  • Applesauce/Banana Bread

    Applesauce/Banana Bread
    Ingredients:
    4 ripe bananas
    1 cup of sugar
    ¾ cup of applesauce
    2 eggs
    2 cups of bread flour
    ½ teaspoon of salt
    1 teaspoon of vanilla

    Directions:
    Preheat the oven to 350 degrees and grease a 9” x 5” loaf pan. In a large bowl, slice the bananas and use an electric mixer to mash. Add the sugar and blend. Let mixture stand for 15 minutes. Add applesauce and eggs and mix well. Blend in the remaining ingredients. Pour into the greased loaf pan and bake for 55 minutes. Remove from the oven and let stand again for 10 to 15 minutes. Transfer to a wire rack to cool completely.

  • Grilled Tequila Shrimp

    Servings will depend on how well your guests or family like shrimp.

    Ingredients:

    2 pounds of large, unpeeled shrimp

    ½ cup of peanut oil (olive oil can be used instead)

    ½ cup of Tequila, any brand

    ¼ cup of lime juice

    2 shallots, chopped

    2 medium cloves of garlic, minced

    2 teaspoons of ground cumin

    Salt and Pepper

     

    Instructions:

    If you are using wooden skewers, be sure to soak them in water for an hour before you get started.

    Thread 3 or 4 shrimp onto the skewers and place them all in a shallow glass dish. Don’t use an aluminum pan!

    In a bowl, mix the tequila, lime juice, garlic, shallots, cumin, and salt and pepper. Base the salt and pepper on your personal taste. Slowly whisk in the peanut oil until everything is well blended. Pour over the shrimp and leave in the refrigerator for 2 to 4 hours to marinate.

    Oil the grill to prevent sticking or apply a non-stick spray like Pam. Bring the grill to medium heat. Lay out the skewers and cook for about 3 or 4 minutes on each side. Serve immediately.

     

    Note: Waste not-Want not! Use the remaining tequila to make a cocktail called Tequila Sunrise. The original recipe called for tequila, cream de cassis, lime juice and soda water but a more popular version uses tequila, orange juice, and grenadine syrup. It gets its name from the way it looks after pouring into a glass. To make 4 drinks, mix 8 measures of tequila with 8 dashes of grenadine and add orange juice.

  • Beef Kebobs with Grilled Asian Slaw

    Beef Kebobs with Grilled Asian Slaw
    Ingredients

    1 1/4 pounds boneless beef sirloin steak, cut into 3/4-inch pieces
    1 cup teriyaki sauce
    1 small head green cabbage, tough outer leaves removed
    1 bunch green onions
    4 rings fresh pineapple
    1/4 cup canola oil, plus more for brushing
    Directions

    Use a sealed container to marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

    Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters.

    Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.

    Grill the beef for 2 minutes per side, turning once, or until cooked to your liking.

    Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs.

    Bring everything inside.

    Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl.

    Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend.

    Serves 5.

  • Grilled Bananas

    Grilled Bananas

    Ingredients:

    6 firm bananas, unpeeled
    1/2 teaspoon of sugar
    1 teaspoon of cinnamon
    Directions:
    Preheat the grill to medium/high heat. Meanwhile combine the sugar and cinnamon and prepare several toppings such as hot fudge, butterscotch or honey. Lay the unpeeled bananas on the grill and cook for 15 to 20 minutes, only turning once. The peels will be almost black when finished. Carefully remove the hot peels and toss the bananas into the sugar and cinnamon. Slice and serve while warm with a topping of choice.

  • White Bean Soup

    Ingredients (serves 8):

    1 lb Great Northern beans

    2 quarts of water

    2 1/2 lbs of ham hocks or shanks

    2 tsp. dried rosemary

    1 cup yellow onions, diced

    1 cup celery, chopped

    2 carrots, chopped

    3 cloves garlic, diced

    Fresh parsley for garnish

     

    Directions:

    Soak beans for 2 hours or overnight before cooking. Rinse and drain.

    In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.

    Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart. Remove and discard bones.

    Garnish with chopped fresh parsley and serve

  • Tex Mex Sliders

    Ingredients:

    3 tbsp. salsa

    1/3 c. bread crumbs

    1 ½ lbs. lean ground beef

    6 slices Pepper Jack cheese, halved

    12 Pre-baked dinner rolls or mini buns

    Extra salsa as condiment

     

    Directions:

    In large bowl, combine beef, salsa and bread crumbs. Form into 12 small patties. Fry in a skillet, bake or grill until insides are no longer pink and juices run clear (about 7-8 minutes).

    Top burgers with Pepper Jack cheese and cover with a lid (or return to oven/grill) just long enough for the cheese to melt.

    Assemble sliders, adding extra salsa in place of traditional condiments.

  • Tequila Mojito

    Ingredients:

    1 c. water

    3/4 c. sugar

    1 c. fresh mint sprigs

    2 c. 7-up, chilled

    1 c. fresh lime juice

    1/2 c. tequila

     

    Directions:

    In a small pan over medium heat, bring the water and sugar to a boil. Stir and continue to boil until sugar has dissolved. Remove from heat. Using the back of a spoon, mash the mint into the sugar water. Let stand until completely cooled.

    Once cooled, some people refer to strain the mint reserving the flavored sweet water.

    Just before serving, add the lime juice, soda and tequila to the flavored sugar water. Stir to blend and serve over ice.

    Garnish with fresh sprigs of mint and slices of lime.

  • Sweet Apple Carrot Coleslaw

    Ingredients

    2 (12 oz) packages shredded coleslaw mix

    2 tbsp. apple cider vinegar

    2 large apples

    2 large carrots

    3/4 cup mayonnaise

    1/2 cup sour cream

    1/4 cup sugar

    Salt & pepper to taste

     

    Directions

    Rinse coleslaw mix and drain thoroughly. Using paper towels, pat out any excess water before using.

    In a large bowl grate the carrots and apples. Add the vinegar and toss to keep the apples from turning brown.

    In a separate bowl, mix mayonnaise, sour cream and sugar until sugar has dissolved. Pour over apples and carrots. Stir to coat evenly. Salt and pepper to taste.

    Chill until ready to serve. Give it a few more stirs before serving to ensure any remaining sugar granules have been incorporated well.