Mhatkinson's profile page
Recipes
Kentucky Derby Museum Pie
By mhatkinson
Preheat oven to 350 F. Cream butter and sugar
- 1 stick butter
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup flour
- pinch of salt
- 2 tablespoon Kentucky Bourbon or 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 cup chocolate chips
- 1 9-inch pie shell, partially baked
Shepherds Pie
By mhatkinson
Boil potatoes, mash and season to taste with milk and butter
- 1 lb. ground beef
- 1 can peas
- 1 can sweet corn
- 1 medium onion, diced
- 1/3 c. sugar
- 8 medium potatoes
- 2 c. shredded sharp cheddar cheese
Barley Risotto with Roasted Winter Vegetables
By mhatkinson
Preheat the oven to 425 degrees F
- 4 cups chicken or vegetable broth, homemade or low-sodium canned
- 2 sprigs fresh thyme
- 1 medium carrot, sliced
- 1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks
- 1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus additional for seasoning
- 1 cup pearl barley
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed
- 1/2 cup dry white wine
- 4 to 5 cups torn mustard greens (1 small bunch)
- Freshly ground black pepper
- 1 cup freshly grated Parmesan, optional
Raisin Bread
By mhatkinson
Bake 350F for 40 to 45 minutes
- 4 1/2 to 4 3/4 flour
- 1/2 cup sugar
- tsp salt
- 2 pkg yeast
- 1 cup milk
- 1/4 butter
- 1 egg
- 1 cup raisin
Passion Pops
By mhatkinson
1)Melt unwrapped caramels in a microwave according to package directions
- 15 caramel squares
- 32 vanilla wafers
- 16 lollipop sticks
- 1 cup semisweet-or milk-chooclate chips
- Valentine sprinkles
Bread Pudding (Owen Brennan's)
By mhatkinson
In a 2-quart saucepan dissolve the sugar in the milk over medium heat
- 1 quart milk
- 1 cup sugar
- 10 oz. stale French bread cut into 1-inch cubes
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 2 teaspoon cinnamon
- 1 pinch nutmeg
Slow Cooker Pot Roast
By mhatkinson
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- 5 1/2 pounds pot roast meat
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 1 (1 oz) package fry onion soup mix
- 1 1/4 cup water
Corn, Tomato and Zucchini Salad
By mhatkinson
Slice the kernels off the corn cobs and transfer to a large mixing bowl
- 6 ears of corn, cooked
- 8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
- 1 small red onion, cut into 1/4 inch cubes
- 1/2 cup olive oil
- 1 tablespoon mustard
- 2 1/2 tablespoons white wine vinegar
- 4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
- Washed lettuce leaves
- 1/2 cup pitted Kalamata olives, cut into slivers
Salsa Couscous Chicken
By mhatkinson
While couscous is cooking, heat oil until hot in large skillet over medium-high heat
- 3 cups hot cooked couscous or rice
- 1 tablespoon olive or vegetable oil
- 1/4 cup coarsely chopped almonds
- 2 garlic cloves, minced
- 8 chicken thighs, skins removed
- 1 cup salsa (Old El Paso Garden Pepper or Thick 'n Chunky recommended)
- 1/4 cup water
- 2 tablespoons dried currants
- 1 tablespoon honey
- 3/4 teaspoon cumin
- 1/2 teaspoon ground cinnamon
Tex-Mex Dip
By mhatkinson
Spread bean dip on bottom of 9x13 pan
- 3 medium avocados
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 pkg taco seasoning mix
- 2 cans (10.5 oz each) bean dip
- 1 lg bunch scallions, chopped
- 3 medium tomatoes, chopped
- 2 (3 1/2 oz) cans ripe olives, chopped
- 1 8 oz pkg shredded sharp cheddar cheese
- Tortilla chips