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

Cheddar Pecan Wafers

This is a recipe from a Cardwell’s Restaurant cooking class. It is so easy to make and always great to have extra logs in the freezer. 

2 cups shredded extra sharp cheddar cheese or Parmesan cheese
1/2 cup butter, soft – not melted
1/4 teaspoon salt
2 Jalapeno peppers, seeded finely chopped OR
4 little red chili peppers – makes them pretty
1 cup flour
3/4 cup toasted pecans, finely chopped (optional)

Combine cheese, butter, and salt.
Beat with mixer on medium speed until thoroughly blended – you can also mix by hand
Add peppers. (optional but add color and kick)
Add flour and mix well. Make cylinders - 1 ½ - 2 inches in diameter.
Roll in nuts to coat.
Wrap securely with plastic wrap and chill or freeze until ready to bake.
Cut into 1/4-inch slices and place on lightly greased cookie sheets.
Bake at 375º for 8 to 12 minutes or until edges are lightly browned.
I also turn them over about halfway through cooking. Watch closely - time depends on how thin or thick they are sliced.
Makes about 3 dozen.

Pat Muma

Blue Cheese Tarts

We moved to St. Louis, MO in 1993 and quickly found Sidney Street Restaurant. We would take Marisa in her infant carrier and sit her on the table. It became a favorite for her as well as many of our friends. The chef use to have cooking classes at the local kitchen shop and this became one of our favorites. You cam make the puff pastry shells a day ahead and store in a ziplock bag.

Puff Pastry Sheet - 10 x 12
4 ounces blue cheese
8 ounces cream cheese
2 ounces sun dried tomatoes, chopped in 1/4 inch pieces
Pesto
Parmesan cheese
1/4 cup walnuts, chopped
Cut out 4 inch circles from puff pastry sheets and bake at 450 degrees until golden brown; let cool completely, thin slice or pull apart in half.

Take cheeses at room temperature and blend with the tomatoes until fluffy. You may use a food processor. Spread mixture over the pastry - be sure to cover entire circle. Spread pesto over cheese mixture. Sprinkle Parmesan over the pesto. Sprinkle chopped nuts over top and broil about 4 inches from heat for 3 - 5 minutes until bubbly.

Pat Muma

Sunday Sauce

After Shawn and I married, we moved to Poughkeepsie, New York. Our first neighbors were Gerry & Linda Sepe (from the Bronx).They introduced us to great Italian cooking.  We quickly became family and that means having Sunday Sauce every Sunday!

• 1 tablespoon olive oil

• 1 pound sweet Italian fennel sausage or hot Italian sausage any kind you like or mix them, leave whole and cut into 2”pieces after browned

• 3 (26-ounce) containers of Italian chopped tomatoes

• 2 (26-ounce) containers of Italian crushed tomatoes

• Garlic cloves, minced

• Shallots, diced

• Crushed red pepper

• Dried oregano

• Salt and black pepper

• Chopped fresh flat leaf parsley

• Chopped fresh basil

• Meatballs, recipe below

• Braciola, recipe below

Quickly brown the sausages in a large pot that everything will eventually fit into. Brown and remove, add olive oil and sauce the garlic and shallots until translucent. Then add the sausages back and the tomatoes.  I usually buy the large cans of crushed tomatoes from Costco or Sam’s. Add the braciolas  directly into the sauce.  Do not cook them beforehand. Drop the meatballs into the sauce as you fry them.  After everything is in the sauce, add the herbs and cook on low for several hours. Serve with Parmigiano-Reggiano cheese.  We normally use penne pasta.

Freezes great in freezer ziplock bags. Lay them flat in freezer so they defrost faster. Count out the pieces of meat to add cups of sauce to when freezing separate meals.  I usually add 4 meatballs,1 piece of sausage and 1 braciola to two cups of sauce to freeze for two people. If you run out of meat, just freeze the sauce to use on other dishes. Too many meatballs, freeze with some sauce to have as meatball Parmigiano-Reggiano sandwiches.

Meatballs

• 1 pound ground beef 

• 1 pound ground pork

• 3/4 pound of ground veal - ok if you don’t use veal

• Shallot, finely chopped

• Garlic cloves, minced

• Italian seasoned bread crumbs

• Grated Parmigiano-Reggiano cheese

• Chopped fresh, flat-leaf parsley

• 3 large eggs, lightly beaten - I use one per pound of meat 

• Salt and black pepper

I use rubber gloves to gently mix the meat to combine.  Add shallots, garlic, eggs, breadcrumbs, cheese, salt and pepper. Roll into balls.  Fry quickly in hot oil just to make crisp on each side (do not cook through) and then drop them directly into the sauce as you remove from frying pan.

Braciole

• 1 pound beef top round pounded thin - depends on how many pieces you want - see picture below.  Make them about 2-3 inches long. Normally for one braciole, three meatballs and two pieces of sausage is enough meat per person with the penne.

• Chopped fresh flat leaf parsley

• Grated Parmigiano-Reggiano cheese

• Garlic chopped fine

• Salt and Pepper to taste

• String (butcher’s twine) to secure the roll

Salt, pepper and rub garlic into meat, sprinkle with cheese and chopped flat leaf parsley.  Roll tightly and tie with string or seal with toothpicks.  Drop into tomato sauce to cook.

Pat Muma

Pork Tenderloin 7-6-5

Pork tenderloin is a perfect “go-to” dish – you can serve at your most formal dinner or you can throw it on the grill for a casual meal with family or friends. The trick to grilling pork tenderloin, however, is to try not to dry it out on the grill since it is small and lean.

I came across this fool-proof method for grilling pork tenderloin from Fine Cooking and it really works {every time} for perfect, tender, juicy grilled tenderloin. It’s called the “7-6-5” method and I think it’s brilliant!  Here are the basics: First marinate the meat overnight if possible.Grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes. Keep the grill cover closed for each step. It’s so simple and takes away all the guess work!  

2 pork tenderloins (about 2 pounds total)
Use any marinade sauces you like. We like to use Hot Chili Oil, Sesame oil, light soy sauce, grated ginger, grated garlic and freshly ground black pepper. Marisa  introduced me to the frozen ginger and garlic cubes that are sold at Trader Joe’s.

Marinate the tenderloins in a medium bowl or zip lock bag. Trim the tenderloins of excess fat and silver skin and submerge them in the marinade; let stand about 45 minutes or overnight. Remove the pork from the marinade and pat dry.

Heat a gas grill, turning all the burners to high until the grill is fully heated,10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)

Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.

Note:  Don’t worry about flare-ups, the tenderloins are so lean they won’t drip much on the flame. Comes out perfectly tender and juicy down to the last bite!

Pat Muma

Panther Pops Chocolate Chip Cookies

At ISB -  International School of Bangkok, the School Store sold Panther Pops every Friday.  Parents volunteered to make them.  We always brought Mars bars and chocolate chips back from the US each summer.

1 1/2 c. sugar
1 1/2 c. brown sugar
2 c. butter (soft)
2 tsp vanilla
4 eggs
6 1/2 c. all purpose flour
2 tsp. baking soda
2 tsp. salt
1 1/2 c. chocolate chips
40 wooden sticks
20 Mars bars cut in half

Directions:

Combine sugar, brown sugar, butter, vanilla and eggs. Mix well. Add flour, baking soda and salt. Mix well. Add chocolate chips.

Securely insert stick into cut end of Mars bar. (Hint: you may need to chill Mars bar to make it a little firmer to hold the stick securely)

Shape 1/4 c. of dough around Mars bar, making sure it is completely covered. You must use a full 1/4 c. of dough for each pop. This way they are all the same size. It is recommend to spoon out 40 piles of dough before putting pops together. If there is leftover dough, add a little dough to each pile. Makes 40 Panther Pops

Place pops 4" apart on uncreased cookie sheets.

Bake for 13-16 minutes in 350F oven until 'light' golden brown. Remember not to over bake.

Allow to cool just a minute then carefully remove from cookie sheet and cool completely. When completely cool, place in individual bags, tie with twisty or ribbon.

CAN BE BAKED IN ADVANCE AND FROZEN. JUST TAKE OUT OF FREEER THE NIGHT BEFORE SALE DAY.

Pat Muma

Cinnamon Logs

1 loaf sliced bread
8 ounces cream cheese , softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. cinnamon
1/2 cup melted butter

TRIM crust from bread slices. Roll slices to ¼-inch thickness

BEAT cream cheese, egg white, and powdered sugar at medium speed with an electric mixer until smooth. Spread evenly on 1 side of each bread slice. Roll up, forming logs.

STIR together granulated sugar and cinnamon in a shallow dish. Dip logs in melted butter, and roll in sugar mixture. Place on lightly greased baking sheets – seam side down.

BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.

Pat Muma