Road Kill Seasoning

1 cup Redmond's Salt
1/4 cup white pepper
1/4 cup finely ground black pepper
1/4 cup Onion powder
1/4 cup Garlic powder
2 Tbs Smokey Paprika
1 Tbs Cumin

Crepes

2 cups all-purpose flour
2 cups milk
2 egg
2 pinches salt

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.

Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.

Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.

After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.

Cranberry Spinach Salad

Ingredients:
1 tablespoon butter
3/4 cup Pine nuts or almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite
-size pieces
1 cup Craisins
1 can Mandarin oranges
Blue Cheese Crumbles

Paul Neumans Asian dressing

Toast pine-nuts, Combine all ingredients in a large bowl.
Serve with Paul Neumans Asian dressing.

Pork Chop Marinade

1 tsp onion powder
1/2 tsp oregano
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup soy sauce
1 Tbs brown sugar
pepper
2 pork chops

Combine all ingredients. Pour over pork chops, placed in ziploc bag. Marinade over night and grill.

Apple Crisp

3 pounds tart apples
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Pumpkin Pie Bars

1 1/2 cups All Purpose Flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter or margarine
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
2 eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon All Purpose Flour

Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.

Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.

Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.

Strawberry Spinach Salad

Dressing
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad
1/4 cup sliced natural almonds, toasted
1 1/2 cups strawberries, hulled and quartered
1/2 cup cucumbers, sliced and cut in half
1/4 cup red onions, sliced into thin wedges
1 (6 ounce) packages baby spinach

1. Dressing: Zest lemon to measure ½ teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F.
3. Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
4. Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries; cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Beer Bread from Scratch

3 cups flour
3 tsp baking powder
1 1/2 tsp salt
3 Tbs Sugar
1 can beer

Mix all ingredients together, put in greased 9x5x3" loaf pan and bake for 1 hour at 350 degrees.

BBQ Baked Beans

53 oz can pork and beans
1/4 cup barbeque sauce (I used Sweet Baby Ray's)
1/4 cup molasses
1 cup brown sugar
1 1/2 cups diced onions
8 slices thick sliced bacon, cooked and cut into small pieces

Preheat oven to 375 degrees

Drain about half of the liquid from the canned beans and remove chunks of fat from the beans. Add all ingredients to a 1 1/2 qt casserole dish and mix well. Bake, uncovered for 45 minutes.

Serves 8

Chocolate dipped Strawberries

1 quart fresh large strawberries, with tops
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
3 Tbsp. heavy cream

Quickly rinse strawberries and dry thoroughly; keep tops on. In small microwave safe bowl, combine chocolate chips and heavy cream. Microwave on medium power for 2 minutes; stir. Continue microwaving in 30 second intervals if necessary, until chocolate is melted and mixture is smooth.

Dip strawberries in chocolate mixture and eat. Serves 4

Eat within 24 hours.

Pita Bread/Pocket Bread

2 cups warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.

Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferably with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about 5-8 minutes. Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towel and let rise in a warm place until doubles in size, about 1 1/4 hours.

Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter. Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

Preheat oven to 500° F. and place oven rack in lowest position.

Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.

Giant Ginger Cookies

4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Easy Cheesy Mixed Vegetable Casserole

Ingredients

1 (16 ounce) bags frozen broccoli carrots cauliflower mix ( thawed & drained)
1 (10 1/2 ounce) cans cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) cans French-fried onions

Directions

Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.

Bake covered at 350 for 30 minutes.

Top with remaining cheese and onions.

Bake uncovered 5 minutes longer.

Easy Salsa

2 lg cans of Hunts tomatoes, 1 whole and 1 diced and drained
2 cloves of garlic
1/2 bunch cilantro
2 whole jalapenos

Wash cilantro and drain tomatoes. Set aside. In a dry skillet, blacken the Jalapenos until they are soft and black on all sides. Cut tops from Jalapenos and throw in blender. Add the can of whole tomatoes, pressed garlic and cilantro to the blender.
Blend until cilantro is chopped and all ingredients are pureed. Add can of chopped tomatoes, taste and add salt until it is the way you like it.

Red Neck Barbeque Rib Rub

Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List
1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground

Important
4 teaspoons garlic powder
4 teaspoons onion powder
* Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven.

Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.

Cindy's Homemade Ice Cream

2 eggs
12 oz Picket Fence Cream
12 oz Whole MIlk
8 oz frozen organic fruit. blueberries, strawberries, mixed fruit
2 tsp vanilla
1/2 cup honey

Mix all in blender, pour into Cuisinart ice cream freezer.

No-Bake Apple Walnut Tart

Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:

* Crust
* 2½ cups walnuts
* 1½ cups dates (Medjool dates work well)
* sea salt to taste

* Filling
* 3 green apples, such as Granny Smith, sliced
* juice of 1 lemon in 2 cups water
* ¼ tsp cinnamon
* 1/2 tsp allspice
* 1/8 tsp ground clove
* 2 TBS honey
* ½ cup apple juice
* ¼ cup raisins

Directions:

1. Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9-inch tart pan. Set in refrigerator while making the filling.
2. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
3. Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
4. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
5. Reduce liquid to about half the volume and then cool.
6. Spread apples evenly over crust. Brush apple-juice syrup over apples. The tart can be served right away or it will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

Serves 8

Overnight Cinnamon Rolls

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

FILLING:

3/4 cup brown sugar
1 tablespoon ground cinnamon

GLAZE:
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted confectioners' sugar
2 tablespoons half-and-half cream

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Garlic Mashed Potatoes

4 Large russet potatoes, peeled and quartered
5 garlic cloves, peeled
Coarse salt
1 stick (4 ounces) unsalted butter
3/4 cup heavy cream

In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 minutes. Drain, return the potatoes to the pot and mash over low heat with the butter, cream and 2 tsp salt.

Organic Pumpkin Pie

1 15 ounce can organic pure pumpkin
2 Tbs organic unsalted butter, softened
Salt
3 large organic eggs, plus 1 egg white
1/4 cup honey (organic if possible)
1 cup organic heavy cream
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

Whisk the pumpkin in a bowl with the butter and a pinch of sale. Whisk in 3 eggs and the honey.
Stir the cream, cinnamon and nutmeg. Pour the mixture into the organic pie shell(recipe on this blog), lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temp to 325 degrees and bake until the pie is set, but still jiggles slightly, about 50 minutes. Let cool completely.

Topping options:

1/2 cup pecans
1 cup cranberries
Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans and cranberries; sprinkle over the cooled pie.

Organic Pie Crust

3 cups organic flour (2 C White, 1 C Wheat)
1 1/2 tsp Redmond's salt
1 C Organic Butter
3/4 C Organic whole milk
2 organic egg yolks

In a food processor, pulse butter with dry ingredients until coarse crumbles form. (you may also combine these ingredients with a pastry blender and a fork) Beat egg yolks; mix with milk. Add egg/milk mixture to flour and butter crumbles. Form dough into a ball and refrigerate.

On a floured surface, roll out the dough into an 11 or 12 inch circle with a floured rolling pin.

Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Old Fashioned Honey Pecan Pie

1 cup Honey
3 eggs, beaten
3 Tbs Butter
1 cup chopped pecans
1 9-inch single crust pie

1.  In a saucepan bring the honey to a boil.  Quickly beat the eggs into the honey.  Add butter, vanilla and nuts.  Pour into the pie shell.
2.  Bake at 325 degrees for 25 minutes or until set.

Scallops Poulette

1/4 cup Butter
2 Tbs All-Purpose Flour
1/2 tsp Salt
1 Bay Leaf
1 egg yolk
1 Tbs Fresh Chopped Parsley
1/2 cup Milk or light cream
1 Tbs minced onion
1/4 cup White Wine
1 pound bay scallops
2 tsp lemon juice
1/8 tsp ground black pepper
4 oz can sliced mushrooms, drained (optional) or
2 cups vegetables (Mixed veggies, green beans or stir fry veggies)

1. In skillet melt butter and add onion, stir in flour until blended, add mushrooms or veggies, wine, salt, pepper, scallops, bay leaf and lemon juice.  Cover and simmer 5 or 6 minutes, until scallops turn opaque.  Remove and discard bay leaf. 
2.  In a small bowl, stir together milk and egg yolk, slowly add to hot liquid, mix well and cover, cook for 3 more minutes.   Sprinkle with parsley before serving. 
3.  Serve with rice.