July 11, 2015
This recipe comes from my cousin Debbie. She says it’s super easy. She made it for her nephew and family and they loved it!!!!! They kept nice for 5 days!!!!
FOR THE SHORTBREAD CRUST
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup granulated sugar (plus more for sprinkling)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- the zest of one lemon, divided
- 2 cups all-purpose flour
FOR THE FILLING
- 8 ounces cream cheese, softened to room temperature
- 2 large eggs
- 1 cup granulated sugar
- 1-5.3 ounce container lemon flavored Greek yogurt
- 2 teaspoons lemon juice
- pinch of salt
- ½ cup all-purpose flour
- 3 cups blueberries (fresh or frozen, unthawed)
- Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.
- To make the shortbread crust: stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flourand stir until combined. Reserve ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
- To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice, and salt and mix thoroughly. Add flour and mix again until just combined. Gently fold in blueberries with a spoon or spatula.
- Pour filling into crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with sugar (or Sugar In The Raw). Bake bars for 55-60 minutes minutes, or until toothpick placed in center of pan comes out mostly clean. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
- When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving. Bars can be stored covered in the refrigerator up to 5 days.
May 23, 2015
I found this recipe in one of my Food Network magazines. We really enjoyed this one.
- 1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
- 8 ounces pasta, cooked, drained
- 2 cups heavy cream
- 2 teaspoons Cajun seasoning
- 1/2 cup grated Parmesan cheese
- Prepare pasta according to package directions; drain and set aside.
- Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
- Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
May 23, 2015
This recipe for Rueben Sandwiches is one of the better ones that I have found. This one is really close to my favorite at McMenamins in Corvallis, ooh, and the wheat beer that Mark got me started on, YUMMY! It’s time for a McMenamins trip!
- 2 Tbsp butter, softened
- 8 slices rye bread
- 8 slices Swiss cheese
- 3/4 lb corned beef brisket, thinly sliced
- 1/2 lb sauerkraut
- 1/4 cup Russian Dressing
Combine the following ingredients. Makes one-half cup.
- 1/3 cup mayonnaise
- 1 1/2 Tbsp ketchup
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
May 23, 2015
I have always put butter on my steak, which grosses Mark out. And I also put it on my pork chops. Well, he came across this recipe for me to try. It’s really easy to make and pretty tasty too.
Disclaimer: This image is not ours, Mark’s steaks look much better.
1 tbsp real butter, room temperature
1 clove garlic, finely minced
1/4 tsp coarse sea salt or Kosher salt
1/2 tsp flat leaf parsley, chopped (dried works too!)
1/4 tsp thyme, dried or fresh
5-6 grinds black pepper
Combine with a spoon til evenly mixed. Add a dollop of the compound butter to cooked protein just prior to serving.
March 29, 2015
My Mom sent me the link. I thought the tricks were pretty cool and something you folks might be interested in:
March 13, 2015
I’m posting this recipe for my cousin Debbie. She says she makes it all the time for her family and they love it. I have not tried it myself so I had to steal an image from the internet, my bad. As soon as I get a chance to make them, hopefully soon, I will replace it with my own. It sounds like a great recipe and I’m excited to try it.
2 – 8 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tbsp. cinnamon
4 tbsp. sugar
2 – 8 oz packages Pillsbury crescent rolls
1/4 cup butter, melted
Optional Topping: honey for drizzling
1.Preheat oven to 350
2.Spray a 9×13 baking dish with nonstick spray
3. Mix together cream cheese, sugars and vanilla until very smooth, about 5 minutes
4.In a small bowl combine cinnamon and remaining sugar
5.Unroll 1 package of crescent rolls and lay into bottom of prepared dish, pressing the seams together
6.Spread cream cheese mixture over crescent rolls
7.Unroll remaining crescent rolls and place on top of cream cheese mixture, pressing together seams and overlapping as necessary
8.Spread butter over the crescent rolls and sprinkle with cinnamon sugar mixture
9.Bake for 20-30 minutes or until edges are browned
10.Remove from oven and let stand for 10 minutes before serving or refrigerate for up to 36 hours before serving
11.Top with a honey drizzle if so desired
March 1, 2015
This recipe has been rolling around Facebook for weeks and I have been wanting to try it, so I showed it to Mark and he agreed with me…we must make this! They call it a sandwich but it really isn’t. It’s more of a calzone. This is seriously better than any calzone that I have ever purchased in a restaurant. It’s awesome! I have to apologize for the unclear picture, we were in too big of a hurry to eat it to check to see if the picture was a good one. I will replace it next time. Enjoy the recipe, it’s awesome!
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/4 pound sliced ham
- 1/4 pound sliced pepperoni
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 jar (14 ounces) pizza sauce, divided
- 1/4 pound sliced mozzarella cheese
- 1/4 pound sliced bologna
- 1/4 pound sliced hard salami
- 1/4 pound slice Swiss cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter, melted
- 1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-in. x 12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced Stromboli. Yield: 8-10 servings.
You could modify the ingredients to whatever you choose, but personally, I thought it was perfect the way it was with the exception of no mushrooms. I will put those in next time.
It states to cook it for 30-35 minutes, but I cooked it for 25 and the onions and peppers were still a little crisp.
March 1, 2015
This recipe is courtesy of Bobby Flay from The Food Network. I get their recipes e-mailed to me. It’s a very light and refreshing drink. It will be great for a summer time BBQ. Bad thing about it is, you can’t really taste the bourbon which could really be a problem the next morning.
I put this note at the top so you will read it before you make up a big pitcher. It doesn’t do too well left over the next day, so if you are going to make it for just one or two people, you might want to cut the recipe in half.
1 cup sugar
1 cup fresh lemon juice (about 4 large lemons)
1/2 cup fresh orange juice (1 large orange)
4 cups club soda, chilled
Lemon slices (about 4 large lemons)
Orange slices (1 large orange)
1 bunch fresh mint sprigs, plus more for garnish
6 shots bourbon (I used Jim Beam)
Combine 1 1/2 cups water and sugar in a small saucepan over high heat. Cook until the sugar is dissolved, about 2 minutes. Cool the simply syrup completely. This simple syrup can be made 1 week in advance and stored, covered, in the refrigerator.
Combine the simple syrup, lemon juice and orange juice in a pitcher. Mix in the club soda. Add the lemon slices, orange slices and mint.
Fill glasses with crushed ice. Add 1 shot bourbon to each glass and fill to the top with the sparkling lemonade. Garnish each glass with mint.
January 1, 2015
1/2 large head of cabbage, chopped
1/4 cup chopped carrots
1/2 cup thinly sliced celery
2 large jalapenos diced
1/2 large onion diced
Heat olive oil in a large skillet and add above ingredients. Saute until tender crisp.
Add 1 Tablespoon ground black pepper
1 teaspoon ground Italian seasoning
2 cups diced tomatoes
1 can tomato sauce
1 pound browned lean ground meat (pork or beef)
Simmer for about 20 minutes
Feeds 15 or ONE redneck family.
November 16, 2014
We have had this recipe for some time now and for some reason it didn’t get posted. I believe Mark found it one day when he was hungry and doing his normal food surfing. I’m not really big on peas but this salad is really good and it doesn’t take a lot of time or money to make. It is a really good recipe. See below for notes.
4 slices bacon
1 quart water
1 (16 ounce) package
frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
I used a whole package of ranch dressing and mixed it with about 3/4 cups of mayo.