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Recipes
Pumpkin Cheesecake with Caramel Sauce
By keenan
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- 2 to 5 to brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.
Mixed-Greens and Sausage Soup with Cornmeal Dumplings
By keenan
by Melissa Clark
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 1/2 tablespoons butter, melted
- 1/2 cup chopped green onions
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 4 large garlic cloves, pressed
- 4 Turkish bay leaves
- 1 tablespoon chopped fresh thyme
- 1 pound andouille sausages, sliced into 1/4-inch-thick rounds
- 6 cups low-salt chicken broth
- 2 14.5-ounce cans diced tomatoes in juice
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon ground allspice
- 1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)
Steak Tacos With a Jamaica-Jalapeno Syrup
By keenan
This is a modern and funky take on tacos
- 2 cups Jamaica Concentrate (see related recipe)
- 2 bay leaves
- 3 whole cloves
- Pinch freshly ground black pepper
- 3/4 teaspoon kosher salt, plus more as needed
- 1 pound flank steak
- Safflower or corn oil
- 1 serrano or jalapeno pepper, stemmed, seeded and cut in half
- 16 corn tortillas
- Flesh of 1 ripe avocado, cut into thin long slices
- 1/2 cup queso fresco, crumbled
Grilled Bacon Jalapeno Poppers
By keenan
Directions 1 Soak toothpicks in warm water for at least 30 minutes
- 6 Jalapenos seeds and stems removed
- 3 Ounces Cream Cheese
- 1 Teaspoon Chili powder
- 1 Tablespoon Honey
- 6 Strips Bacon
- 6 Toothpicks soaked in water
Banana-Peanut Butter Cream Tart
By keenan
Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom
- 1 refrigerated pie crust, softened as directed on box
- 6 tablespoons butter, softened
- 1 package (3 oz) cream cheese, softened
- 1/3 cup Creamy Peanut Butter
- 1/2 teaspoon Pure Vanilla Extract
- 2 cups powdered sugar
- 1 1/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
- 1 cup whipping cream
- 1/4 cup Party Peanuts, finely chopped
Frosted Irish Cream Brownies
By keenan
Heat oven to 350°F. Grease bottom only of 13x9-inch pan
- Brownies
- 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
- 1/2 cup oil
- 1/4 cup Irish cream liqueur
- 2 eggs
- Frosting
- 1/2 cup butter or margarine, softened
- 2 cups powdered sugar
- 2 tablespoons Irish cream liqueur
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
- Glaze
- 1 oz. semisweet chocolate, chopped
- 1 teaspoon butter or margarine
Bourbon Bacon Brownies
By keenan
Preheat oven according to directions on package for and 8 x 8-inch pan
- 1 package Betty Crocker Dark Chocolate Brownie Mix
- 1/2 cup cooked, crumbled and cooled bacon
- 3 tbsp bourbon + 1/4 cup bourbon
Peanut Butter Fudge Brownies
By keenan
Brownies: Melt butter and cocoa in sauce pan over low heat stirring constantly
- Brownies:
- 1 c butter
- 1/3 c Hershey's Cocoa
- 2 c sugar
- 1 1/2 c flour
- 1/2 tsp salt
- 4 lg. eggs
- 1 tsp vanilla
- 1 (18 oz) jar peanut butter
- Frosting:
- 1 stick butter
- 1/3 c whole milk
- 10 large marshmallows
- 1/4 c Hershey's Cocoa
- 1 (16 oz) pkg powdered sugar
Jalapeño Popper Cups
By keenan
Heat oven to 375°F. Separate each biscuit into 2 rounds
- 1 can (12 oz) refrigerated buttermilk biscuits
- 1 can (4.5 oz) chopped green chiles, drained
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/3 cup mayonnaise
- 2 tablespoons cooked bacon pieces
- 1 teaspoon dried minced onion
- 20 pickled jalapeño slices, drained
Italian Sausage and Cabbage Stew
By keenan
Brrrr, it's cold outside. We had a warm spell for a few days, sunny, high 60s, but now the storms have returned an...
- 2 Tbsp olive oil
- 1 pound sweet Italian sausage, bulk, or removed from casings
- 1 large yellow onion, half sliced and half minced
- 2 garlic cloves, minced
- 1 1/2 cups white wine
- 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
- 2 bay leaves
- 1 cup chopped parsley, loosely packed
- 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish