Garlic Cheese Grits

Prepare morning of or prepare in advance. Place in casserole dish to heat up day of brunch

Ingredients
1-1/2 Cups Grits
6 Cups Water
1/2 Tsp Salt to taste
1 teaspoon garlic salt
1 tablespoon minced garlic
8 ounces sharp cheddar cheese
 
Directions
Boil the water, add grits slowly.
Reduce heat to medium-low; cover. Cook until thickened, stirring occasionally. Remove from heat.
Add cheddar cheese, garlic.

Leslie Richardson

Cranberry Crunch

Prepare a day or two in advance

 Preheat oven to 350
2 pkgs whole fresh cranberries
1 cup dk brown sugar
1/2 cup butter, melted
1 1/4 cup oatmeal
1/2 cup sugar
2 cups chopped pecans
1/3 cup flour

Simply mix all dry ingredients, then mix butter in and toss really well/toss and retoss, so the oats and sugar all covered; pour into large Pyrex (spray Pam all over dish) rectangular dish, then pour a little more melted butter over and mix well.  Wipe sides of dish before cooking, for better presentation after cooking.
Bake in 350 oven for 45 minutes

Leslie Richardson

Breakfast Casserole

Prepare a day or two in advance

1 lb Jimmy Dean hot breakfast sausage
1 cup(4 oz) shredded extra sharp cheddar cheese 
6 eggs-may use egg beaters
1 cup milk
Salt and Pepper to taste
Chopped fresh parsley
 

Brown the sausage in a skillet, drain.  Sprinkle the sausage on bottom of Pyrex dish.  Beat together the eggs, milk, salt and pepper.  Pour egg mixture over the sausage and sprinkle with parsley.

Chill, covered for 8-10 hours. Bake at 350 or until set.

Leslie Richardson

Caviar night!

Order Caviar from Kelly’s Katch - 4.4 ounces of paddlefish

Make your own Bilini’s

Enjoy with a Rose Champagne

Short Bilini recipe 

1 cup flour

1 egg

3/4 cup milk

Mix together. Use demitasse spoon to spoon out batter onto skillet. Flip when bilini’s bubble take off skillet when golden brown.

Leslie Richardson

Cauliflower Pizza

 Ingredients

1 head cauliflower

2 eggs, lightly beaten 

1/4 cup grated Parmesan

1/4 cup shredded Parmesan

1 tablespoon dried oregano/Italian seasoning 

1 teaspoon salt 

1 teaspoon garlic powder 

½ cup shredded mozzarella

2 tablespoons sour cream

1 tablespoon butter - softened or melted

½ cup almond flour 

2 Tbsp of arrowroot powder

Topping

Pizza Sauce - home made or store bought - home made recipe below

Mozzarella for topping - 16 ounce shredded cheese

Pepperoni - sliced 

Hot Sausage - roll into tiny balls and cook in frying pan 

Green olives - JR’s favorite topping 

Mushrooms - I like to pan sauté my mushrooms 

Add other toppings you enjoy

Directions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Chop cauliflower and steam in steamer above boiling water. Drain cooked cauliflower through colander. Dry excess water with paper towels to get all water out. Blend by hand, do not use a mixer or Vitamix as that makes it too much like liquid.
• In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder, sour cream, butter and eggs. Place mixture on parchment paper on baking sheet. Shape like a rectangle or in circle to look like a pizza. 
• Place on a pizza stone or cookie sheet on top of Parchment paper, spray parchment paper with Pam. Bake for 20 minutes.
• For firmer crust, Broil for 7 to 10 minutes, before adding toppings. Watch carefully.
• Add Pizza sauce and desired toppings and bake an additional 10 minutes at 400. 

Pizza Sauce – home made

Ingredients

1 - 28 ounce can crushed tomatoes - my favorite are San Marzano tomatoes

2 Tablespoons olive oil

2 leaves basil chopped

3 cloves garlic

1 tsp salt - to taste 

1 tsp black pepper - to taste

2 tbsp grated Parmesan cheese 

1/4 tsp Red Pepper flakes - to taste

1 tsp Oregano - to taste 

Directions

• Heat olive oil in a saucepan 
• Blend can of crushed tomatoes in blender
• Heat tomatoes in a saucepan and place over low heat
• Stir basil, garlic, oregano, salt and black pepper into the tomatoes
• Bring to a simmer. Add Parmesan cheese to sauce
• Spoon sauce over the baked cauliflower pizza crust

White sauce for Keto

½ cup heavy cream

¼ cup cream cheese

2 tbsp grated Parmesan

2 tbsp olive oil

2 tbsp chopped onion

4 cloves garlic minced

½ tsp dried thyme

salt and pepper to taste

Leslie Richardson

The Gracias Madre "La Purista" Margarita

Muma's Fav Margarita

 

2 oz organic reposado tequila
1 oz fresh-pressed lime juice
1/2 oz organic agave nectar
3 dashes homemade orange bitters
lime peel
housemade sweet orange salt (see below)

Housemade Sweet Orange Salt Rim
1 pinch sea salt
1 pinch sugar
orange zest
lime wedge

Combine sea salt, sugar and orange zest. Rub orange zest into the salt-sugar mixture. Use the lime wedge to moisten the rim of double rocks glass, then dip the rim into the mixture to coat.

In a cocktail shaker, combine tequila, lime juice, agave nectar, and orange bitters. Shake and strain into the glass. Add fresh rocks and a lime peel.

Caroline Levich

Cinnamon Scones

3 1/4 cups AP flour

1/3 cup + 2 TBSP sugar, divided

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter, cubed.

Hint  - put butter and grater in freezer for 1-2 hours.  Then grate butter when ready to mix.  Small flakes melt better than cubed butter when baking.

1 cup buttermilk, cold not room temp

1 package (10 ounces) Cinnamon chips

2 TBSP butter, melted

1. In large bowl combine flour, 1/3 cup sugar, baking powder and baking soda, and salt.

2. Cut in butter until mixture resembles coarse crumbs.  Use pastry cutter or 2 knives

3. Stir in buttermilk just until moistened.

4. Fold in chips.

5.  Turn onto lightly floured surface.  Knead gently 10-12 times or until dough is no longer sticky.

Divide in half.

Gently roll or pat each portion into 7 inch circle.

6.  Brush with melted butter and sprinke with remaining sugar.

Hint.  Using tourmaline sugar instead looks more professional. 

7.  Cut into 6 wedges.  Separate and place on parchment lined baking sheet.

8. Bake at 425 for 10-13 minutes. 

These can be made ahead and frozen raw (flash freeze, then store in freezer bag).  May need a couple extra minutes to bake.

Note:  if using this recipe for fruit scones, you need additional sugar to make up for sugar that was in cinnamon chips.

Audrey Zweifel

Pecan Pie (really more of a torte)

This is Grace and Hunter's favorite pecan pie recipe.  It's really more of a torte.

Cooking time 30 minutes ate 350 degrees. Make day ahead.

11 whole graham crackers - all 4 sections (this is one sleeve in a box of crackers), crushed.

3 egg whites - beat these separately to a froth

1 cup sugar 

1 cup pecan pieces.   I like to mine really finely chopped

1- 2 tsp vanilla.  Recipe officially calls for 1 but I like vanilla so I use 2.

Cool whip or whip cream for topping. Honestly cool whip works very well.

Mix dry ingredients together. Fold in dry ingredients and vanilla to beaten egg whites.

Pour into 8 inch greased (sprayed with Pam) shallow pie pan.

Bake.

Cool.

Top thickly with whipped cream.  Refrigerate 24 hours.

Grace Triska Hays

Carol's Pretzels!

 

Ingredients

Two 1/4-ounce packets active dry yeast

1/2 cup plus 1 teaspoon sugar

1 3/4 cups warm water (95°F to 110°F)

5 cups all-purpose flour, plus more for rolling

2 teaspoons kosher salt

1 tablespoon vegetable oil

Cooking spray

1/3 cup baking soda

4 cups boiling water

1/4 cup Maldon or other flaky salt

1/2 cup (1 stick) unsalted butter, melted

Cheese Dip, for serving (recipe follows)

Cheese Dip:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 6 ounces cream cheese, at room temperature
• 4 ounces Cheddar cheese, grated (about 1 cup)
• 2 ounces Gouda cheese, shredded (about 1/2 cup)
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Set aside until the sugar and yeast are dissolved, about 10 minutes.
2. In a stand mixer fitted with the dough hook, combine the flour, the remaining 1/2 cup sugar, and the kosher salt. Turn the mixer on low to mix the ingredients. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is smooth.
3. Spray a large bowl lightly with cooking spray, place the dough in the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
4. Meanwhile, preheat the oven to 425°F. Line two baking sheets with parchment paper.
5. Turn the dough onto a lightly floured surface and divide into 16 equal pieces (about 2 1/2 ounces each). Roll each piece into a 24-inch-long rope and twist each rope into a traditional pretzel shape.
6. In a large heatproof bowl, combine the baking soda and boiling water, stirring until the soda is completely dissolved. Dip each pretzel in the soda/ water mixture, then place it on one of the prepared pans, leaving 1 1/2 inches between the pretzels. Sprinkle the pretzels with the Maldon salt.
7. Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve immediately with cheese dip.
8. Store in an airtight container at room temperature for up to 2 days.

1. Cheese Dip:
9. In a medium saucepan, melt the butter over medium heat until it bubbles. Add the flour and whisk constantly until well combined. Whisk and cook until thickened, to make a roux, 1 to 2 minutes.
10. Remove from the heat and add the milk. Whisk well. Return to the heat and cook, whisking constantly, until the mixture begins to thicken and will coat the back of a spoon, 4 to 5 minutes.
11. Add the cream cheese, Cheddar, and Gouda and stir until melted. Stir in the mustard, paprika, cayenne (if using), salt, and black pepper and serve immediately.
12. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a small saucepan over medium heat, whisking slowly. Add a teaspoon of milk at a time to thin it out if needed.
2. 
   
3. Caroline Lavish

Pudding Shots

Perfect for parties, or keep in the freezer to have on hand after a bad day.

Pudding Shots

2 boxes sugar free instant chocolate pudding 

1 cup milk

1 cup irish cream of your choice

1 cup chocolate flavored vodka

1 small container cool whip

Mix pudding and milk until thick.  Add alcohol.  Fold in container of cool whip.  Place in 2 oz plastic portion cups with lids (available from Amazon)

 

Enjoy!

Sheryl Smith

Traditional Turkey Dressing

This is a recipe I got from a Williams and Sonoma cooking class.  In the class, we made two dishes - this one below and second one we added Jimmy Dean’s Savory sausage. We cooked and drained the sausage then mixed it in before adding the bread and broth. I like it better with the sausage.  

1/2 cup butter
1 medium onion, chopped
2 stalks celery, chopped
4-6 cloves garlic, minced
2 teaspoons salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon black pepper
1/2 teaspoon savory
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
8 cups stale bread, broken into one-inch pieces
about 3 cups chicken stock

Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well.

Preheat oven to 350°F. Butter a 9x13 inch baking dish. Pour mixture into baking dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. If you are baking a turkey, it adds a lot of flavor to the dressing if you use the basting bulb and cover the top of the dressing while it is heating.

Pat Muma

Almond Biscotti

In Cooking Light March,1995 edition, Papa and Nana were visiting us in St. Louis. Papa found this recipe and the rest is history! It’s always great to dip in coffee or wine.






Almond Biscotti
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Makes about 2 1/2 dozen.

Pat Muma

Salted Chocolate Chip Cookies

We started making these tiny cookies when we lived in Bangkok.  At parties we would watch people pick up a regular size cookies and not eat the entire cookie. So, when we started making these we made them tiny and would put them in a tall extra large margarita glass for parties. We would keep ziplock bags of them in the freezer.  They were loved by all and I still get request 15 years later for the recipe. 

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt – omit if using salted butter

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup (packed) light brown sugar

1/2 cup white sugar

1/4 cup powdered sugar

2 large egg yolks

1 large egg

1 teaspoon vanilla extract

2 cups of semisweet chocolate chips OR 8 ounces semisweet or bittersweet chocolate chips

Sea salt OR table salt

Preheat oven to 350°. Whisk flour, baking powder, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

For small cookies (OK tiny cookies) make sure there are two chocolate chips per cookie and enough dough to hold them together – about the size of your thumbnail. We use 2 parchment paper-lined baking sheets. Sprinkle cookies with salt. Cook between 7 to 9 minutes….depending on your type of tray. Let cool on wire racks completely.

TIP: Between each baking, run cold water on the back of the tray to cool it down before starting the next tray. We always reuse the parchment paper.

Enjoy!

Pat Muma

Pecan Crescent Cookies

We lived in Allentown, PA we went to an IBM Christmas Party.  A lady named Bev Farkus brought these cookies.  She was very kind and shared her special recipe. I still think they are my favorite cookie!

1/2 C soft butter

1/4 C powdered sugar

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1 1/4 C sifted cake flour

3/4 C chopped pecans

 

Cream butter until soft and smooth, add sugar and flavorings, and blend until smooth. Stir in flour gradually; finally stir in nuts. Shape in small balls all the same size and then shape them into a crescent shape. Place on a parchment covered cookie sheet.  Bake at 350 degrees for about 20 minutes. They will not be brown on top, but bottom will be light brown. Roll immediately in powdered sugar. Makes about 40.

Pat Muma

Tiramisu

When we lived in London, England I use to take classes at the Italian Secrets Cooking School while Marisa was in school. This was always a favorite dessert when we had guest. I made a large one that said “SHE SAID YES” and had it at Sage Restaurant as a surprise after Patrick proposed to Marisa.

Tiramisu in Italian literally mean “lift me up”. Not ideal for low calorie diets! The perfect dish in which to make this is a lasagna dish, as it is only two layers. Individual dishes are easy to assemble for a more formal presentation. I have made the individual dishes and then used the remainder in an 8x8 dish. When soaking the biscuits make sure that only the outer part of the biscuit is soaked, and the center is still dry. It takes just a second to over-soak the biscuits. This will ruin the final result.

3 eggs, separated

3 Tablespoons superfine sugar

250 g/9 oz/1 ¼ cups mascarpone cheese

4 Tablespoons marsala wine

500 ml/1 pint/2 ½ cups cold very strong coffee or espresso

2 packets of Savoiard biscuits or ladyfingers

unsweetened cocoa powder for dusting

Beat the egg yolks and sugar together for about five minutes or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.

Add the mascarpone cheese and keep whisking. Mix in the marsala wine and set aside.

In a large bowl, whisk the egg whites until firm. Using a spatula, gently fold them into the mascarpone mixture.

Place the cold coffee in a shallow bowl and dip the biscuits in the coffee. Place each biscuit as it is dipped in the serving dish in a single layer. Pour half the mascarpone mixture on top and spread it evening. Place another layer of coffee soaked biscuits on top and cover with the remaining mascarpone mixture.

Cover the dish with cling film and chill for a few hours. Before serving, dust with cocoa powder until the entire surface is darkened.

Pat Muma