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Recipes
Kahlua Ice Cream Pie
By barbaran
Instructions In food processor, place half of cookies, breaking into pieces
- 9 ounces Chocolate wafer cookies
- 1/2 cup Unsalted butter — melted
- 10 tablespoons Kahlua — divided
- 1 teaspoon Espresso powder
- 3 ounces Semi-sweet chocolate — choped
- 1 tablespoon Unsalted butter
- 1 pint Ice cream; vanilla, coffee ,or chocolate chip
- 1 pint Chocolate ice cream
- 3/4 cup Whipped cream
Momma Neely's Pot Roast
By barbaran
Preheat the oven to 350 degrees F
- 1 (3 to 4-pound) boneless bottom round roast
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- Freshly chopped parsley leaves, for garnish
Jalapeno & Bacon Hushpuppies w/ Chipotle Dip
By barbaran
DIRECTIONS Preheat oil in a deep-fryer or Dutch oven to 350 degrees F
- 1/2 lb Bacon – cooked and crumbled
- 2 Jalapeno –seeded and finely minced
- 1 cup yellow cornmeal
- 3/4 cup self-rising flour
- 1/2 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1/2 small onion, grated
- 1/4 cup chives, chopped
- 2 cups Daisy Sour Cream, divided
- 1 egg, beaten
- 1/2 cup cheddar cheese, grated
- 1/4 cup chipotle tobasco
- 1 lime, juice and zest
- Peanut oil, for frying
Old-Fashioned Spaghetti and Meatballs
By barbaran
Pulse the sandwich bread in a food processor to form coarse crumbs
- Ingredients
- 1 slice whole-wheat sandwich bread, ground into coarse crumbs
- 8 ounces ground sirloin
- 1 medium onion, chopped
- 1 portobello mushroom, stem removed and chopped
- 4 garlic cloves, chopped
- 1/4 cup fresh parsley leaves
- 1 large egg white
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
- 1/2 cup low-sodium beef broth
- 1 small bunch fresh basil
- 3 sprigs fresh thyme
- 8 ounces whole-wheat spaghetti
- Parmesan, for serving, optional
Neelys' Barbeque Nachos
By barbaran
Mound tortilla chips in a pile on a platter
- 1 bag tortilla chips
- 1/2 cup Neelys Barbecue Seasoning, recipe follows
- 6 ounces chopped pork, beef or chicken
- 4 ounces Neelys Barbecue Sauce, recipe follows
- 4 ounces nacho cheese, melted
- 1 (4-ounce) can sliced jalapenos, drained
- 3/4 cup white sugar
- 1 1/2 cups paprika
- 3 3/4 tablespoons onion powder
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Chocolate Explosion Cheesecake
By barbaran
Preheat the oven to 300 degrees F
- 2 cups crushed graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 6 (1-ounce) squares semisweet chocolate
- 6 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 cup caramel syrup
- 1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- 6 (1-ounce) squares semisweet chocolate
- 4 tablespoons heavy whipping cream
Throwdown's Sloppy Joes
By barbaran
For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
- 2 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 cups ketchup
- 1/2 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons chipotle puree (depending on how spicy you want it)
- 1/4 teaspoon chile de arbol or cayenne
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 2 tablespoons molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 6 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 8 (1/2-inch) slices sourdough bread
- 1 tablespoon canola oil
- 2 pounds ground chuck (80/20)
- Salt and freshly ground black pepper
- 1 cup small dice red onion
- 1/2 cup small dice celery
- 1/2 cup small dice roasted poblano chile
- 1/2 cup small dice roasted red bell pepper
- 1/2 cup small dice roasted yellow bell pepper
- 4 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1 1/4 cups BBQ Sauce, recipe above
- 1/4 cup water
- 1/4 ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped fresh flat-leaf parsley or cilantro, plus more for garnish
Warm Potato Salad with Pancetta and Brown Butter Dressing
By barbaran
1.Bring a large saucepan of salted water to a boil
- Salt
- 2 pound(s) fingerling potatoes, sliced 1/2 inch thick
- 4 tablespoon(s) unsalted butter
- 3 ounce(s) thickly sliced pancetta, cut into 1/4-inch dice
- 1 shallot, minced
- 1 2-inch rosemary sprig
- 2 tablespoon(s) sherry vinegar
- 1 tablespoon(s) grainy mustard
- Freshly ground pepper
- 2 tablespoon(s) snipped chives
Strawberry Fruited Pie
By barbaran
ADD boiling water to gelatin mix in large bowl; stir 2 min
- 1-1/2 cups boiling water
- 1 pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin
- 1 cup ice cubes
- 4 cups fresh strawberries, sliced
- 1 HONEY MAID Honey Graham, crushed (about 3 Tbsp.)
- 1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
Irish Beer Cheddar Soup
By barbaran
Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil
- 64 ounces lager (recommended: Harp Lager)
- 25 ounces chicken stock
- 2 tablespoons onion powder
- 2 tablespoons white pepper
- 2 pounds peeled and diced potatoes
- 2 ounces cornstarch
- 6 ounces water
- 1 pound Cheddar, shredded
- 8 ounces Cheddar cheese sauce