OVEN FRIED CHICKEN

Oven-Fried Chicken- This is not a low fat version, it is a great recipe for those who have trouble frying chicken without burning it, but making sure it is done!
Don't be afraid of the cayenne, it does not give the chicken a spicy taste. The buttermilk tenderizes the chicken and helps it retain moistrue while baking.
If you don't know how to cut up a chicken, buy it already cut.


Serves:6 servings.
Ingredients
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
1-2 tsp cayenne powder
1 tsp garlic powder
2 cups all-purpose flour
1 tsp garlic salt
1 tsp onion powder
2 tsp kosher salt
1 tsp paprika
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Directions
Place the chicken pieces in a large bowl and pour the buttermilk mixed with the cayenne pepper and garlic powder over them. Cover with plastic wrap and refrigerate overnight.


Preheat the oven to 350 degrees F.


Combine the flour, and the rest of the spices in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.


Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
.

Dijon Chicken

These moist tender chicken breasts are nicely browned, then covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's delicious served over egg noodles. Even kids are sure to like it. Can be doubled and 1/2 frozen for later meal.

INGREDIENTS
6 boneless skinless chicken breast halves

2 garlic cloves, minced
1 teaspoons dried thyme
Salt and pepper to taste
1 tablespoon canola oil or olive oil
1 tablespoons cornstarch
3/4 cup pineapple juice
1/4 cup water
1/4 cup Dijon mustard
1/4 cup honey
Hot cooked rice or noodles
DIRECTIONS
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°. In a small bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

To freeze half: Double all ingredients. Spoon half of the chicken and sauce into a greased 11-in. x 7-in. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles. To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through

APPLE FRITTERS

I prepared many batches of these during my restaraunt days. This recipe came form Stephensons Apple Restaurant in Jayne, Missouri. My parents and I ate there from time to time when they lived in Rogers, Arkansas. GREAT FOOD!
1 Cup Milk
1 Large Egg, beaten
4 Tablespoons Margarine
1/2 Cup Sugar
1/2 Teaspoon Salt
1 Medium Orange Rind and Juice
1 Cup Apples, chopped fine
3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Vanilla

Beat egg. In a mixing bowl combine the milk, egg, and melted margarine. Add the orange juice, rind, chopped apples, (some skins can be left on) and vanilla. Sift together the flour, salt, baking powder. Stir into milk mixture with a spoon until blended. Do not overmix. Preheat oil in a skillet to 350. Drop batter off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool. Roll in powdered sugar.

These are great to serve with salads or as an appetizer.

Spicy Shrimp and Pasta Casserole

Spicy Shrimp and Pasta Casserole



8 servings
Ingredients
Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.

Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

Squash Casserole

Squash Casserole
Helpful Hint: coat the sliced squash with Kosher Salt and let it sit in a strainer for a while. Then, rinse salt off squash and use in recipe. This keeps the squash from getting soggy.




Prep Time: 25 min
6 servings
Ingredients
6 cups large diced yellow squash
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
2 beaten eggs
1/2 tsp garlic salt
1/2 tsp pepper or to taste
1/4 cup minced parsley
1/4 tsp cayenne pepper
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
1 small jar drained diced pimento (opt)
Directions
Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

FROZEN LEMONADE PIE


This is my mom's recipe, and was one of dad's favorite desserts in the summertime!

Use a store bought crust to make it easier!

1 prepared graham cracker crust
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
lemon peel for garnish
Directions

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not overbeat the mixture or it will become runny and will not set up properly. Pour mixture into the pie crust and freeze overnight. Garnish with lemon peel.

Dad's Saturday Night Ribs

Pork Baby Back Spareribs/boneless Country Ribs
Liquid Barbecue Smoke
Celery Salt
B-b-q Suace(homemade or store- bought- recipe follows)
Foil

Place ribs meaty side up in pan to accommodate meat. Generously pour liquid smoke over meaty side of ribs. Season well (don't be stingy) with celery salt.

Cover with foil. Bake in slow oven for 3 1/2 hours - 4 hours at 300 degrees. Remove from oven. Drain excess juices. Heat outdoor grill and turn to med-low heat. Place on grill and brush with your favorite sauce for approximately 20-30 minutes. Baste freqently Serve.

For all indoor cooking:Turn oven up to 375 or 400 degrees. Baste ribs generously with your favorite sauce. Bake for 10- 15 minutes, or until glazed and set.

**************************************
Notes. DWC (Drinking while Cooking) can cause ribs to burn, especially when using a cooking element that is located too far from the bar. (THE OUTDOOR GAS GRILL !!)

Moms BBQ Sauce- Spicy and Yummy
MIX WELL, DON'T COOK.
BASTE RIBS THE LAST 20 TO 30 MIN OF COOKING.
1/3 Cup Vinegar or Lemon Juice
1 Cup Water
1 Can Tomato Sauce (large)
1 Bottle Horseradish
1/2 2 Oz Bottle Tabasco Sauce
1 Cup Water
1/2 Bottle Ketchup
1 Tbl Worchestershire Sauce
1 Tbl Vinegar
2 Tbl Brown Sugar
2 Tbl Mustard
2 Tbl Chili Powder
Dash of Pepper

MIX WELL, DON'T COOK.
BASTE RIBS THE LAST 20 TO 30 MIN OF COOKING.

Brownie Fudge Cake

This recipe came from my aunt, Wanda Stone Olinger. It has been a favorite in our family for over 50 years, not to mention a favorite in the restaurant! The longer it sits, the better it is!

If you do not have buttermilk on hand make your own by adding 1 tblspoon of lemon juice or vinegar to the milk. Let sit and stir.

2 Cups Sugar
2 Cups Flour
1/2 Teaspoon Salt
2 Sticks Butter
1/4 Cup Cocoa
1 Cup Water
1/2 Cup Buttermilk
1 Teaspoon Soda
1 Teaspoon Vanilla
2 Eggs
-----chocolate Icing-----
1 Stick Butter
1/4 Cup Cocoa
6 Tablespoons Buttermilk
1 Teaspoon Vanilla
1 Box Powdered Sugar
1 Cup Pecans, chopped

Sift sugar,flour, baking soda & salt together. Mix in sauce pan butter, cocoa & water. Bring to a boil over high heat. Pour into sifted mixture, stir and add buttermilk, vanilla and eggs. Mix for one minute only. Pour into foil lined cookie sheet. Bake at 350 deg for 20 minutes, or until cake tests done.

***CHOCOLATE ICING*** Mix in sauce pan: butter, butter milk, cocoa. Bring to a boil. Add powdered sugar, stir well and add pecans and vanilla, stirring until smooth. Ice while cake is hot.

Garlic Cheese Biscuits

These biscuits are much more delicate than the ones you get when just using the mix and no additional butter. By cutting in the extra butter, you get a moist and flaky cheese biscuit. Remember not to over work the dough.



2 1/2 Cups Bisquick® Baking Mix
1/2 Stick Butter, cold
1 Cup Milk
1 Cup Shredded Cheddar Cheese
1 Teaspoon Minced Garlic
1/4 Cup Butter, melted
1 Teaspoon Garlic Powder
Parsley, optional

DIRECTIONS
1.Preheat oven to 450 degrees F (230 degrees C).
2.In a large bowl, Cut in butter with baking mix until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk, garlic and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
3.Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Chicken Marinade

This a very good marinade!

1/2 Cup Soy Sauce
2/3 Cup Sherry, not cooking sherry
2 Cups Pineapple Juice
1/4 Cup Cider Vinegar
1/3 Cup Sugar
1/2 Tablespoon Msg, or accent
1 Teaspoon Garlic Powder

Marinade chicken for 24 to 36 hours. Grill chicken til done. Discard after use. Do not reuse. Makes 1 quart.

Gaelic Chicken in an Irish Whiskey Cream Sauce

I got this recipe from the chef at an Irish pub called the "Pig n' Thistle" in New York City. I shared my Strawberry Cake recipe with him in exchange for this wonderful chicken dish. It became a hit at Randalla's restaraunt.

1/4 Cup Seasoning Mix for Chicken- Maggi Chicken Flavor Bouillon- Found at Walmart- Mexican Isle

Gaelic Sauce:
1 Large Package Sliced Mushrooms
1/4 Cup Olive Oil
1/4 Cup - 1/2 cup Irish Whiskey
5 Tablespoons Flour
2 Tablespoons Chicken Base or 2 T of Maggie Powdered chicken Bouillon
3 Cups Heavy Cream
4-6 Boneless, Skinless Chicken Breasts

Fresh chopped parsley

Generously coat skillet with olive oil. Sprinkle chicken with seasoning mix. Cook turning frequently. Chicken should not be very brown. Cook slow so that chicken will be tender. Remove from heat.
Sauce: Add olive oil, heat and add mushrooms, and cook until mushrooms are almost tender. On low heat, add flour and cook for two- three minutes, stirring constantly allowing the flour to cook. Add bourbon, stirring and cooking for two minutes. Add heavy cream and cook until thick and creamy stirring constantly to prevent sticking and burning. Do not let come to a boil. Plate chicken and spoon sauce over, sprinkle with fresh parsley. WONDERFUL!!!

Note: Be careful when adding whiskey, as it can ignite, always safe to remove from heat when adding alcohol.

Cornbread Salad

THIS IS A GREAT SALAD, AND ONE OF THOSE THAT TASTES BETTER THE NEXT DAY. PERFECT FOR POTLUCKS AND PICNICS
(remember to keep cold as it contains mayo)


1 Pan of Cooked Cornbread -5 Box of Jiffy (prepare accd to package directions)
20 Slices Bacon, cooked and crumbled
3 Cups Chopped Firm Tomatoes
1 1/2 Cup Chopped Green Onions
1 Teaspoon Pepper
2 1/2 Cups Mayonnaise






Crumble the cornbread in a large mixing bowl. Add the bacon, tomatoes, onion, and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad. Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors. Serve cold. Just add enough may to stick together. Do not want it to be mushy!

Memorial Day Fare

Randalla's Original Strawberry Cake

This cake became an overnight sensation at my restaurant. After making one cake to try out on customers, to making over 175 of these cakes three weeks later for Mother's Day. If the berries are very ripe you should assemble the cake the day you are planning to serve it. It is helpful to cut the cakes and freeze them. Be sure to wrap in platic wrap- not foil. I garnished these cakes with sliced berries that I would "flower" out like petals, with a whole berry that had been garnished like a fan placed in the middle. I used homemade frosting, and you can make your own if you wish. This cake is always a hit! You can find strawberry nectar at hispanic markets or in the juice isle at WalMart.

Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam , divided
1 (16-ounce) container strawberry frosting
Directions
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.

Hash Brown Casserole

I have had this recipe for over 30 years, and it is always a crowd pleaser. It was one of our top requested side dishes at the restaurant. Also makes an excellent potluck dish when doubled! It does not freeze well as the sour cream separates some during the thawing process, however can be made the day ahead by waiting until baking time to top with the chips.

1 cup onion, diced

1/4 lb. (1 stick) butter, melted

1 (8 oz.) container sour cream

1 (8 oz.) pkg. cheddar cheese

1 can Cream of Chicken soup

1 (2 lb.) bag frozen hash brown potatoes, thawed

1/2 to 1 cup potato chips

Stir together well all the ingredients except the cheese and potato chips
Spread this mixture evenly in a greased casserole dish and top with grated cheese and crushed chips .
Bake at 350°F 45 minutes to 1 hour 8 to 12 servings.

MACARONI SALAD
1 lg. pkg. macaroni or 2 sm. pkg.

1 lg. bell pepper, diced

1 med. onion, diced

2 lg. carrots, shredded

2 c. Miracle Whip salad dressing

1 c. apple cider vinegar (brown)

1 c. sugar1 tbsp. salt

1 can Eagle Brand milk

1 tsp. pepper; optional

Cook macaroni with the salt added. Drain all water off, after it has cooked. Mix in large bowl: bell pepper, onion, carrots, salad dressing, vinegar, sugar, Eagle Brand milk, and pepper, if desired. Pour mixture into cooked macaroni, then refrigerate.

CHERRY COBBLER

INGREDIENTS

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

DIRECTIONS
1. Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
4. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Spaghetti Mess

This is a quick dish that came from my aunt Beverly. Kids and grown-ups love it! If your kids don't like spicy, use plain diced tomatoes. These freezes well and can be made a day ahead!


Spaghetti Mess
Beverly Solomon
Ingredients
*1 lb Velveeta cheese (Chunked) .
*1 (4 oz) can Rotel tomatoes . *1 can diced tomatoes
*1 1/2 # ground beef cooked w/garlic &onion
*1 can mexican corn (drained)
*1 cup drained mushrooms*Salt & pepper*
*1 lb spaghetti (cooked & drained)

Directions : Toss all together and cook til cheese melts.

CABERNET FILET MINGON

Buying Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor.

Picture shows chunks of aged blue cheese!

2 Filet Mignon Steaks,

Olive Oil
Coarse Kosher Salt and Freshly Ground
Black Pepper
1/2 Cup Cabernet Wine (can Substitute Any Dry Red
Wine)
1 Tablespoon Butter (1 to 2)

Bring steaks to room temperature. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness: Rare - 120°F Medium Rare - 125°F Medium - 130°F Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
2. Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.
PAN-SEARING:
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.
SEAR-ROASTING: Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500°F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful). Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.

Mother's Day Brunch Recipes

OVERNIGHT CARAMEL FRENCH TOAST

1 Cup Brown Sugar, packed
1/2 Cup Butter
2 Tablespoons Light Corn Syrup
12 Slices Sandwich Bread (i Use Sourdough)
6 Large Eggs, beaten
1 1/2 Cups Milk
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Combine sugar, butter and corn syrup in small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13x9 baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining slices of bread. Combine eggs, milk, vanilla and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours or overnight. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until lightly browned. Serve immediately.

SAUSAGE QUICHE SQUARES

1 Pound Bulk Pork Sausage
1 Cup Shredded Cheddar Cheese (4 ounces)
1 Cup Shredded Monterey Jack Cheese (4 ounces)
1/2 Cup Finely Chopped Onion
1 Can Chopped Green Chilies (4 ounces)
1 Tablespoon Minced Jalapeno Pepper, optional
10 Eggs
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper

Directions:
In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13-in. x 9-in. baking dish. Layer with cheeses, onion, chilies and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese.
Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes; cut into 1-in. squares. Yield: about 36

KRISPY CREME BREAD PUDDINGYou can substitute regular old walmart glazed donuts, and it works just as well!

2 Dozen Krispy Kreme Donuts
1 Can Sweetened Condensed Milk (not Evaporated) (14-ounce)
2 Cans Fruit Cocktail (undrained) (4.5-ounce)
2 Eggs, beaten
1 Box Raisins (9-ounce)
1 Pinch Salt
1 Teaspoon Ground Cinnamon (1 to 2)
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has set. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Servings: 12
Notes: Remove from heat when adding the rum to avoid a major flare-up!

Quiche Lorraine You might want to "blind bake your crust" see below with asparagus and bacon quiche

INGREDIENTS

1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 and 1/2 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
1 and 1/2 cups cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

MIMOSAS

1/3 Cup Sugar
2 2/3 Cups Fresh Orange Juice, chilled
2 Bottles Champagne or Catawba Grape Juice (750 ml each)
Chilled
8 Orange Slices

Place sugar and orange juice in blender container. Cover and blend on medium speed about 15 seconds or until foamy.
2. Pour 1/3 cup into each of 8 tall glasses; add about 1 cup champagne to each. Garnish with orange slice.

Baked Spaghetti

This is one of our family's favorite dishes, as well as one of my most requested catered dishes! I usually add a little more cheese than is called for, and this recipe can be easily doubled, freeze one and serve the other!

2 Cups Canned Diced Tomatoes
2 Cups Tomato Sauce
1 Cup Water
1/2 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
2 Cloves Garlic, chopped
1/4 Cup Chopped Fresh Parsley Leaves
1 1/2 Teaspoons Italian Seasoning
1 1/2 Teaspoons House Seasoning, recipe follows
1 1/2 Teaspoons Seasoning Salt
1 1/2 Teaspoons Sugar
2 Small Bay Leaves
1 1/2 Pounds Ground Beef
8 Ounces Uncooked Angel Hair Pasta
1 Cup Grated Cheddar
1 Cup Grated Monterey Jack

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Best Choclate Cake with Fudge Sauce

This is sooo easy and absolutely delicious. Dress it up with whipped cream with a touch of triple sec for flavor and dust with cocoa and garnish with a dipped strawberry!

Ingredients:
1 package (3.4 ounces) cook-and-serve chocolate pudding/pie filling mix
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix
SAUCE:
1/2 cup butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1 teaspoon vanilla extract
Fresh mint, optional
Directions: In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired. Yield: 12-15 servings. The fudge sauce with this recipe can be used with ice cream or any dessert that deserves a little cover-up!

Asparagus & Bacon Quiche

You can use a homemade pie crust if you like. This is a wonderful dish, and especially good when asparagus is fresh. Add a salad and you are done!! Use a good quality bacon like PetiJean or from your butcher.


1/2 Package Refrigerated Piecrust (1 Sheet) (15-ounce)
1 Pound Fresh Asparagus
6 Slices Bacon, cooked and crumbled
1 Package Grated Swiss Cheese (5-ounce)
5 Eggs
1 Cup Half-and-half
1 Teaspoon Dried Tarragon
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper


Preheat oven to 350°.
Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well. Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese. In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.



Sometimes for a firmer crust, I "blind" bake my crust which is to bake a piecrust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown. I suggest you invest in pie weights as I have forgotten I had it in the oven and the smell of burned beans is not very appetizing!!

Homemade Kahluah

Homemande Kaluha
1 1/5 Vodka, cheap
5 Tablespoons Instant Coffee
2 Teaspoons Glycerine
1/2 Cup Boiling Water
2 Cups Water
3 Cups Sugar
2 Teaspoons Vanilla

Dissolve coffee in the 1/2 cup of boiling water. Let it cool to room temperature. Next, bring to a boil 2 cups of water with the sugar, and boil for 20 minutes. Add coffee mixture. Cool to room temperature. Add all other ingredients. This will make 2-1/5th bottles. 1/2 gallon of vodka is a double recipe.

Yield: 2 - 1/5's
Notes: You can make a "colorado bulldog" 1 ounce vodka, 1 ounce kaluha in a glass with ice,
fill 2/3 the rest of the way with coke or diet coke, and then the rest of the way with milk. Stir and enjoy!

Kahluah Brownie Trifle (pictured above)
1 Box Betty Crocker® Fudge Brownie Mix (1 lb 2.3 oz)
Water, vegetable oil and
Eggs Called for on Brownie Mix Box
1 Tablespoon Instant Coffee Granules or Crystals
1 Box Chocolate Fudge Instant Pudding and Pie (4-serving size)
2 Cups Cold Half & Half
1 Bag Milk Chocolate Toffee Bits (8 oz)
1 Container Frozen Whipped Topping (8 oz) thawed
Kahlua