Culinary Goods

Jared had these when he was in Vegas for a work trip and loved them. He couldn't find a recipe for them, so just made this up, and they were great. This are definitely not kid food, but make for a great, sophisticated appetizer for adults. They get an 8.5. 1 package of Medjool dates Bleu cheese crumbles Bacon 1 small package slivered almonds Red wine reduction: 1/2 C red wine 1/2 C. beef broth 1-2 TBS butter He cut open the dates and stuffed about 1/4 tsp of bleu cheese in each. He put about 2-3 slivered almonds in them and rolled 1/2 piece of cooked bacon around them. He also sprinkled some bleu cheese over the tops. He added red wine, beef broth and butter in a saucepan and let it reduce by about half until it was thicker.

I've made this for years and have used various recipes, but this is just a good standard one I got from Melissa. I didn't use lemon juice or nuts, but I'm sure they would both only enhance the flavor.  3 eggs 3/4 C. pumpkin 1/2 tsp. salt 3/4 C. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 C. sugar I used 3/4 C. 1 tsp. lemon juice 1/2 C. nuts 1 tsp. baking powder 1 tsp. ginger Beat eggs on high speed for 5 minutes. Gradually beat in sugar, stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger and salt. Fold into pumpkin mixture. Spread onto floured and greased pan (cookie sheet), or use parchment paper. Bake for 12-15 minutes at 375,  until cake springs back when lightly touched .   Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper and roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll, add cream cheese frosting, a

Jared started making this on mornings we had hotcakes, and we all prefer it to the regular maple syrup made with corn syrup. It's warm and buttery, and while it's definitely not healthy, neither is maple syrup. He got the recipe from allrecipes.com, and it gets an 8. 1 C. white sugar I use 1/2 C. 1/2 C. buttermilk 1 cube butter 1 tsp. vanilla extract 1 tsp. baking soda (This is just to make the syrup foamy, so I often leave it out) Heat everything together except the baking soda and vanilla in a saucepan over medium eats until it starts to boil, about 5 minutes. Take off heat, add vanilla and baking soda, and serve immediately. Link:  https://www.allrecipes.com/recipe/239478/grandmas-buttermilk-syrup/

I made this for Thanksgiving, and it had lovely flavor. It also makes your kitchen smell good because it simmers on the stove for a few hours. It gets an 8, and I got the recipe from a girl in my ex-Mormon group. You can also take it to the next level and add brandy or another spirit of your choice. 2 quarts apple cider 4 C. orange juice 1 C. lemon juice 1 tsp. powdered ginger 10 whole cloves 8 whole allspice berries 2 long cinnamon sticks Let it simmer on the stove a couple of hours.

So, this is a soup from our childhood that my Mom would make on Halloween. I think the recipe originally came from Lynnette Barrington. This is a comfort food for us, and I typically make it on Halloween as well. Cheese Soup 2 cups diced carrots 3/4 cup onion 1 1/2 cups celery, chopped 1 cup Bisquick or ½ cup flour We do 1/3 cup of flour and make a roux instead of adding it to the liquid shake paprika 1 cup half and half 1/2 tsp pepper I also add 1 tsp. salt 4 cups chicken broth 2 cups grated cheddar cheese We use sharp 3/4 cup butter I use about 5 Tbs. per batch 1 cup milk Sauté vegetables in butter; add spices. Stir in chicken broth and heat until at a gentle boil—boil 1 minute and turn down heat. Add Bisquick, take off heat, and add dairy products. Serve in bread bowls.

So, the inspiration for this came from cakebycourtney.com, but I did my own things. This cake is so rich. I literally was sick the morning after I ate it, but don’t let that deter you. It was a winner—probably a 9. I would eat a smaller piece with ice cream next time (somehow that seems lighter—what is wrong with me?). Anyway, I did a layer of cake, a layer of coconut mousse, the coconut nut caramel layer, then covered it in ganache and repeated. The outside was frosted in the mousse, I put some chocolate drips down the side, ganache on top, more mousse swirls and the coconut almond candy thing. Seriously, it’s good. However, I ran out of coconut mousse, hence the naked cake decorating style on the sides. It might have collapsed with any more fat on it though, so it all worked out fine. Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I sift this first, then measure to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cu

So, I haven’t tasted this, but it smelled great. Pears let off way more liquid than apples do, so I wouldn’t cover this as you boil it, and if you want thick pear butter, strain the pears before you blend it.   Pear Butter 3 lbs. ripe pears, peeled, cored and diced I used red pears 3 Tbsp. honey I left this out 1 Tbsp. lemon juice 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt pinch of groud nutmeg I probably did 1/2 tsp for a triple batch pinch of ground cloves https://www.gimmesomeoven.com/easy-pear-butter-recipe/

This picture looks gross, but the word sloppy is in the title, so you will have to give it a small break. So, I loved sloppy joes as a kid. We would only have them in the summer when my Aunt Janet came to visit. This recipe is awesome. It came from John’s mom and probably his Grandma Campbell originally. Sloppy Joes 1 lb. hamburger We use ground turkey 1 chopped green pepper 1 small chopped onion 1 stick chopped celery I increase this 1/3 cup ketchup 3/4 of large can tomato juice I use 2 cans of tomato sauce instead 1/2 tsp. chili powder I double this 1 Tbs. Worcestershire sauce I double this 1 Tbs. vinegar I double this 1/2 tsp. paprika I double this 1/4 cup brown sugar I only use 1 Tbs 1/2 tsp. dry mustard I double this Brown hamburger, peppers, onion and celery. Drain well. Add all other ingredients. Simmer until thickened. (Approximately 2 to 3 hours). I cook mine in about an hour because I don’t have to boil off the tomato juice liquid.

Oh, melskitchencafe.com is almost always a winner, and this was no exception. These are awesome! My kids and John and I all had one. I would make these again for sure. Freezer Burritos 1 1/2 pounds lean ground beef (or ground turkey) I left this out entirely 1 cup chopped onion I added mine directly to the refried beans when I made them 1 teaspoon salt (I use coarse, kosher salt) 1/4 teaspoon black pepper (I use coarsely ground pepper) 3 cans (16 ounces each) refried beans I did homemade refried beans using the recipe of hers I blogged a year ago or so. A 3 cup batch was perfect 3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference) I just did 1 can because we had homemade chili verde 1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce I used homemade chili verde 1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce I used red mild taco sauce 1/2 cup (4 ounces) salsa, green or red I added this directly to the refried b

So, this is a recipe that Rebecca and I perfected in college, and it’s as good as any I have had. I give this a 9. Pumpkin Bread 1 1/4 cup pumpkin 1/2 cup butter 1 1/3 cups sugar (25% brown) 2 eggs 1 3/4 cups flour ½ tsp. soda 1 tsp. baking powder 1 ¾ tsp. cinnamon ½ tsp. nutmeg ½ tsp. cloves ½ tsp. salt ½ tsp. vanilla ½ tsp. ginger Chocolate chips to taste, about 3/4 cup per loaf Cream butter, sugar, pumpkin and eggs. Add dry ingredients. Chocolate chips may also be added. Put in greased bread pan and bake at 350 for 1 hour. If cooking in glass bread pan, lower temperature by 25 degrees. I put tinfoil on after 45 minutes because mine sometimes takes longer to get done in the middle. For a  healthier version, I have done half oil and half butter, a scant 1/3 cup of sugar, and 3/4 cup of almond flour and 1 cup of normal flour. if you do this version, it needs to bake a bit longer after it seems done and the toothpick comes out clean.

So, these were fine, but crepes are just as good (better actually) and are easier to make.  I got this recipe from my friend Lisa, and we doubled it Plettar—Sweedish Pancakes 1 cup flour 1 tsp. salt 1/4 cup sugar I used 1 Tbs. per batch 6 eggs, beaten 6 T melted butter I did half oil 2 cup milk 1 cup cream I did all milk Beat eggs, sugar, flour, salt. Add liquid. Add melted butter. Makes 84—1 Tbs. batter. Lisa says she adds the butter and then the liquid and you can use all milk.

This was Jared's favorite chocolate cake growing up, and Carol got it from some neighbor when they lived in New Jersey. It really is quite good and pretty easy to make I give it an 8. 2 C. sugar I use 1 1/2 C. 1/2 C. Crisco 2 C. flour 1/2 C. cocoa 1 stick butter 1 C. water Put sugar and flour in a bowl and heat all other ingredients in a saucepan and bring to a boil. Pour over flour and sugar mixture and add: 1/2 C. buttermilk 1 tsp. vanilla 2 eggs 1 tsp. baking soda Cook at 350 for 1/2 hour in a 9x13 pan. Fristong: 1 cube butter 1 tsp. vanilla 1/2 C. cocoa 2-3 C. powdered sugar Melt butter and cocoa on low heat and add 1/4 C. evaporated milk. Sift powdered sugar into sauce pan, add vanilla, and mix all together. 

Seriously, I feel like I’m always messing with apple pie. I just hate that stupid gap in between the filling and the crust. That said, this is awesome. It easily gets a 9 (keep in mind that apple pie is my favorite). Here is what I did after last year’s apple pie fest. Crust, normal one I always use 1 1/2 cups flour 1/2 tsp salt 1/2 cup shortening. Cut in then slowly pour in: 1/3 cup cold water mixed with 1 egg and 1 Tbs. apple cider vinegar. You won't use all the liquid. Filling: 5 lbs of apples, mixed variety 4 Tbs. of butter 1/3 cup of sugar, half brown, half white Juice from 1 lemon 2 tsp. cinnamon I would actually go a bit less 1/2 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp salt. You cut the apples fairly thick, and then cover them in lemon juice and then the spices. In 3 batches you melt butter on the bottom of the pan, put the sugar in and put it pretty high until it looks brown and caramely. Then, you put 1/3 of the apples in the pan in a single layer a

So, people went crazy over these. I don’t know that I love them any more than the original angel biscuit recipe, but if I had to serve some to company I would probably use this recipe. They are biscuits. They are good. They get an 8.5. Angel Biscuits By Carla Hall October/November 2019 Issue 2 Tbs. active dry yeast 1/4 cup warm water 1/4 cup plus 1 tsp. granulated sugar I only did 3 Tbs. of sugar 22-1/2 oz. (5 cups) all-purpose flour, plus more for the dough 2 tsp. baking powder 1 tsp. baking soda 1 Tbs. table salt 4 Tbs. trans-fat-free vegetable shortening 8 oz. (16 Tbs.) unsalted butter, frozen 1 cup buttermilk I probably had to double this to get it to come together. Nonstick cooking spray Essentially, you combine dry, cut in shortening, grate in butter, then add the buttermilk and knead it into a ball and put in fridge for 3 hours or so. Then, you shape them. You roll t hem out into a rectange, and then fold up the shape in 3rds like a letter. Rot

So, these were fine. I wouldn’t make them again--they get a 6. They’re just not as good as buttermilk pancakes and WAY more work. 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons confectioners' sugar I cut this in half 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/4 cups milk 4 tablespoons unsalted butter, melted and cooled, plus more fo r serving I cut this in half 1/2 teaspoon pure vanilla extract I doubled this and also added some almond 1 large egg yolk plus 3 large egg whites I added one extra egg white and yolk 1/4 teaspoon cream of tartar Nonstick cooking spray Maple syrup, for serving https://www.foodnetwork.com/recipes/food-network-kitchen/fluffy-japanese-pancakes-3686850

This had really good flavor, but was really thick. It's worth making again, but I will thin it out next time with some regular milk. This came from my Fine Cooking magazine. 3 Tbs. unsweetened cocoa powder 2 Tbs. granulated sugar 1 tsp. cinnamon; more as needed 1/2 tsp. ground turmeric 1 13.5-oz. can coconut milk, well shaken Here's the link:  https://www.finecooking.com/recipe/hot-cocoa-coconut-milk-cinnamon-turmeric

This was pretty good and gets a 7. I cut down the sugar, but it was still too sweet, so it could do with less. It came from halfbakedharvest.com. 5-6   ripe   but firm peaches I added a few more 6   tablespoons   softened butter   cubed I used 5 TBS 1/2   cup   packed light brown sugar I used 1/3 C.  2   teaspoons   vanilla extract OATMEAL COOKIE TOPPING 1 1/2   cups   old fashioned oats 3   tablespoons   all purpose flour 1/3   cup   brown sugar   I used 2 1/2 TBS 1/4   teaspoon   cinnamon 1/4   teaspoon   salt 6   tablespoons   softened butter   cubed This is the link:  https://www.halfbakedharvest.com/brown-sugar-caramel-oatmeal-cookie-peach-crisp/#bo-recipe

I made up this recipe and made them a few weeks ago, so I'm trying to remember what I did. On that promising note, here we go: A few pounds of a variety of potatoes: yellow, purple, and red, skins on. 2 TBS white wine vinegar 2 TBS dijon mustard 2 cloves garlic Olive oil Handful of the following: Chopped fresh dill Chopped chives Chopped fresh Italian parsley Salt Pepper I boiled the potatoes and cut them into wedges. I emulsified the oil, white vinegar and dijon mustard and then added the garlic. I poured this over the potatoes and then added the chopped fresh herbs. These had awesome flavor, by the way.

This was a nice variation on my usual spaghetti squash spaghetti I make, and it had a nice kick of flavor from the smoked paprika. It was very tasty and low-carb, which is always a win! It get a 7, and the recipe came from halfbakedharvest.com. 2   medium spaghetti squash, halved and seeds removed 2   tablespoons   extra virgin olive oil 4   cloves   garlic, smashed kosher salt and black pepper 1   can (14 ounce)   san marzano tomatoes 1   teaspoon   smoked paprika 1   teaspoon   dried oregano 1-2   teaspoons   crushed red pepper flakes 1/2   teaspoon   fennel seeds 1/2   teaspoon   onion powder 1/4   cup   fresh basil, roughly chopped 1/2   cup   basil pesto, homemade or store bought 8   ounces   mozzarella, torn I used about 2/3 of this 1/4   cup   panko bread crumbs (optional) I left these out 1/2   cup   grated parmesan cheese Link to the instructions:   https://www.halfbakedharvest.com/spicy-tomato-parmesan-stuffed-spaghetti-squash/#bo-recipe

This had a great flavor, but was a bit dry. Granted, I forgot to add the 1 C. of pasta water, so it's probably my fault, but still. I also didn't taste the browned butter, but there really was so much flavor in this dish that it probably just didn't stand out. It gets a 7 and came from halfbakedharvest.com. 1/3   cup   extra virgin olive oil, plus additional oil for drizzling 2   jars (12 ounce)   marinated artichokes drained 3   cloves   garlic, smashed zest from 1 lemon 1   tablespoon   fresh thyme leaves 1/2   teaspoon   crushed red pepper flakes kosher salt and black pepper 1   pound   of your favorite long-cut pasta 3   tablespoons   salted butter 3   tablespoons   raw walnuts, roughly chopped 1   cup   fresh basil, roughly chopped, plus more for serving 1/4   cup   grated parmesan cheese 8   ounces   burrata cheese, torn Link to the recipe:   https://www.halfbakedharvest.com/roasted-lemon-artichoke-and-browned-butter-pasta/#bo-recipe

This recipe makes a ton, so I halved it and it still fulled up my Cuisinart ice cream maker. I love fresh banana ice cream, and this was a winner. I cut down the sugar so it wasn't too sweet, and it was smooth and fantastic. Also, I used an entire can of evaporated milk in half a batch and then added about 1/2 C. cream It get an 8, and the recipe came from tasteofhome.com. 4 cups half-and-half cream 2-1/2 cups sugar I used 3/4 C. in half a batch Dash salt 4 eggs, lightly beaten 4 cups heavy whipping cream I only used about 1/2 C. in a half batch 1 can (5 ounces) evaporated milk I still used an entire can in half a batch 1 tablespoon vanilla extract 2 cups mashed ripe bananas (4 to 5 medium) I used 2 Link to the instructions:  https://www.tasteofhome.com/recipes/best-banana-ice-cream/

Now that the craziness of summer is coming to a close, I'm finally feeling the motivation to try some new recipes. This was awesomely good and didn't even taste like fish! I didn't have pineapple, so it was just a mango salsa, but was still lovely. The recipe came from joyfulhealthyeats.com and it gets an 8.5 1.5 lbs of fresh Mahi Mahi filets 1 tablespoon  of cajun spice seasoning 1/2 tablespoon  of garlic powder 2 tablespoon s of grape seed oil Mango Pineapple Salsa: 1 cup  of fresh diced pineapple 1  mango, finely diced 1/4 cup  of finely diced red onion 1/4 cup  of chopped fresh cilantro juice of  one  lime (about  1 – 2  tablespoons) salt to season Here's the link:   https://www.joyfulhealthyeats.com/cajun-mahi-mahi-with-mango-pineapple-salsa/?utm_source=Joyful+Healthy+Eats&utm_campaign=98aa180c46-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_3dc9fa0bf6-98aa180c46-122025441

So, this was so frustrating, but by the end, I had figured this out, here is what you do. Melt together: 1 1/2 Tbs. shortening 5 oz. white chocolate chips (I did Ghirardelli brand that you buy in the chocolate chip aisle) Then, smear on back of cookie sheet. Don’t go too thin. This was one of my mistakes. You shouldn’t really be able to see the pan through the chocolate. Put it in the fridge. When it’s ready, you will take a bench scraper and you have to do small, hard motions. So, you do one scrape, then another one, then another, etc. It’s not a smooth process.

This is my favorite shortbread of all time. It’s not fancy for company, but it’s just plain good. Because I am a shortbread addict, I would give it a 9. It came from Jenny Beykirch. Jenny’s Shortbread 2 cups flour ¼ cup sugar I do 3 Tbs. 1 Tbs. baking powder ½ tsp. salt ½ tsp. Cinnamon ½ cup butter 3/4 cup cream I use buttermilk instead 2 Tbs. of turbinado sugar for top Combine lightly (cut butter into dry ingredients and then add buttermilk and mix until just combined), then shape together on the pan, into a rectangle. Sprinkle with sugar, and bake at 425 for 12 minutes. Make sure your rectangle is big enough to get 9 pieces, and if you are making this for company, use the cream instead of buttermilk. You could cut them into cute shapes, but I’m lazy and this is easy.

So, these are good--like at least an 8. They taste way better than they look. They taste just like the ice cream. My next-door neighbor Roxanne made them, and she said the recipe came from her friend Jamie Evans. Here you go: Cookies and Cream Cookies 1 cup butter 1 cup brown sugar 1 cup sugar 1 package Cookies & Cream instant pudding 2 eggs 1 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2 3/4 cup flour 10 Oreos, crushed 1 cup white chocolate chips Preheat oven to 375. Mix butter, sugars, and pudding. Add vanilla and eggs. Add dry ingredients slowly. Finally, add Oreos and chocolate chips. Roll into small (2 inch) balls and bake for 8 minutes at 375.

Our friend made this, and it was awesome. This is more rich than everyday pudding, more like pots de creme. I didn’t get a picture because we ate it. It looks like chocolate pudding. Makes 16 servings 4 cups milk 4 cups cream 18 oz. dark chocolate 10 oz. sugar 16 eggs yolks 2 tsp. vanilla salt to taste Put 50% of the sugar in the eggs. Whisk. Put milk, cream, the rest of the sugar and vanilla in a pot and boil. Temper eggs. Then, when  bubbles appear, as soon as mixture boils, take off the heat and whisk in chocolate and salt.  Refrigerate.

John’s Dad loves this cake, and I don’t normally do 3 types of chocolate because I like raspberries and vanilla mousse, but here you go. I would give this a 9.5: Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I just sift flour to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter I do 50& butter and 50% canola oil to keep it moist 2 1/2 cups sugar I do 1 1/2 cups sugar 4 eggs 1 1/2 tsp. vanilla I increase this to 2 tsp. Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. I fold in 2 Tbs. of mayo at the end. Bake at 350 for about 18 minutes. 3 9-inch pans. I think making this a day in advance would be a good idea. Don’t overbake them or it will be dry. Chocolate  Mousse Layer 8 oz. cream cheese 2 Tbs. milk 1/4 cup powde

I love this ice cream. I give it a 9. Keep in mind, I have an unusual love for peanut butter. We had this at my friend Lisa’s house, so here is the recipe she used: 5 cups creamy liquid (3 cream, 2 cups milk) 2 eggs 1 tsp. vanilla 1 cup sugar 1 cup peanut butter dark chocolate peanut butter cups (Trader Joe's brand) She beats the eggs and sugar, added the peanut butter, and then the cream, milk, and vanilla. So, here is what I will do 3 cups half and half 1/2 -1 cup cream 3 T. sugar 6 medium egg yolks 1/4 tsp. salt 1 cup peanut butter 2 tsp. vanilla dark chocolate peanut butter cups You warm the milk with the salt and sugar, and then temper with the eggs and put back in the pan and cook until it’s about 160 degrees (it will coat the back of the spoon). If you are using part milk part cream, just heat the milk up during this part and add the cream afterward. So, strain this into a bowl, and add the peanut butter. Freeze it, then mix in the chocolate.

This was my favorite dinner when I was a kid, but I only got it 1-2 times a year, so it was always a special treat. My parents didn't bread the chicken and just cooked it in a dutch oven, so I can't tell you how much I loved being introduced to this by Jared when we were first married. This is Carol's recipe, and I haven't found a better one. We've made slight changes, but not a lot. We also double the sauce, which makes it nice and flavorful, and this gets a 10 rating. Here's what we do: 4 chicken breasts 1/2 tsp. garlic powder 1/2 C. cornstarch 1/2 C. flour 1/2 tsp, kosher salt 1/4 C. evaporated milk 3 eggs Vigorously beat egg and canned milk together. In another bowl, combine 1/2 C. cornstarch, 1/2 C. flour, 1/2 tsp. kosher salt, and 1/2 tsp. garlic powder. Cut chicken into strips, dip it in the egg mixture and then the cornstarch mixture. Place on a cookie sheet so that they're not touching each other. Brown in a frying pan (don't cook c