Shrimp Boil with Spicy Horseradish Sauce

Ingredients:

• 1 lemon, quartered
• 5 tablespoons Creole or Cajun seasoning
• 2 1/2 teaspoons cayenne, divided
• 2 Turkish bay leaves or 1 California
• 4 garlic cloves
• 8 small boiling potatoes (about 2 inches)
• 4 ears of corn, shucked and halved
• 1 1/2 pounds large shrimp in shell
• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1 1/2 tablespoons bottled horseradish

Directions:

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.

Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.

Drain shrimp, potatoes, and corn and serve with sauce.

*Recipe courtesy of Epicurious

S'more Brownies

Ingredients:

• 10 Graham crackers, broken in half (20 Squares), divide
• 3/4 cup  butter or margarine
• 4 squares BAKER'S Unsweetened Chocolate
• 2 cups sugar
• 3 eggs
• 1 tsp.  vanilla
• 1 cup flour
• 2-1/2 cups Miniature Marshmallows
• 1 cup BAKER'S Semi-Sweet Chocolate Chunks

Directions:

1. HEAT oven to 350°F.

2. LINE 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

3. MICROWAVE butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

4. BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

*Recipe courtesy of Kraft Foods

Tiramisu Bites

Ingredients:

• 12 slices (1/4 inch thick) frozen (thawed) pound cake (from 10 oz. package)
• 1/4 cup water
• 1-1/2 tsp instant coffee granules/crystals
• 1-1/2 tsp rum extract
• 1 container (8 oz) mascarpone cheese (found at Caputos)
• 1/4 cup powdered sugar
• 1/2 cup whipping cream
• 1/2 oz. semi-sweet baking chocolate
• 12 coffee beans (optional)
• 12 Cupcake paper cups

Directions:

Place paper cups in a muffin tin. Cut 1-1/2 inch rounds from each cake slice. PLace cake round in bottom of each cup.

In a small bowl, mix water, coffee granules, and 1/2 tsp of the rum extract. Drizzle 1/2 tsp of mixture over cake in each muffin cup. Set aside.

In a medium bowl, beat cheese, powdered sugar and remaining 1 tsp rum extract with an electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high until soft peaks form. On low speed, beat cheese mixture into whipped cream. Sppon rounded tablespoons of whipped cream mixture into each cup, covering cake.

Grate semi-sweet chocolate over each cup. Top each with coffee bean if desired. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.

*Recipe courtesy of Virginia Tomczak

Fiery Orange Glazed Pork Tenderloin

Ingredients:

• 1 pork tenderlon (3/4 lb.)
• 1/2 tsp seasoned salt (I use kosher salt)
• 1/2 tsp pepper
• 1/3 cup orange marmalade
• 1/2 tsp crushed red pepper flakes

Directions:

Heat oven to 400 degrees. Sprinkle pork with salt and pepper. On rack in shallow pan, place pork. Insert ovenproof thermometer in thickest part of pork.

Bake uncovered for 18 minutes

Meanwhile, in a small bowl, mix orange marmalade and red pepper flakes. Reserve half and bruch or spoon the other half over pork.

Baked uncovered for 15-20 minutes or until porl has slight blush of pink in ceneter and meat thermometer in center reads 160 degrees.

Cut pork into 1/ 2 inch thick slices and serve with reserved marmalade mixture.

Salted Peanut Chews aka "Ronald Reagans"

Serves: 12-18

Ingredients:

• 1 Package yellow cake mx
• 1/3 cup margerine or butter, softened
• 1 egg
• 3 cups mini marshmallows
• 2/3 cup corn syrup
• 1/4 cup margerine or butter
• 2 tsp. vanilla
• 12 oz package/2 cups peanut butter chips
• 2 cups rice krispies cereal
• 2 cups peanuts

Directions:

• Mix cake mix, butter and egg on low speed and press into a 9 x 13 pan
• Bake 12-18 minuts at 350 degrees
• Sprinkle with marshmallows and bake for 1-2 minutes. Cool pan.
• In a sauce pan, heat corn syrup, butter, vanilla, and peanut butter chips until smooth
• Turn off heat and add rice krispies and peanuts. Mix thoroughly.
• Spoon mixture on top of marshmallow layer and spread to cover.
• Let the pan cool and store with lid/keep covered.

*Recipe courtesy of Sara Schulz

8 Layer Taco Dip

Ingredients:

• 1 (8 oz) Cream Cheese
• 1 can (16 oz.) Refried Beans
• 2 Tbsp. Taco Seasoning Mix
• 1 cup Sour Cream
• 1 (10 oz.) can of Rotel (drained)
• 1 cup shredded lettuce
• 1 cup Mexican Style Shredded Cheese
• 4 green onions, sliced
• 1-2 Tbsp. sliced black olives
• Tortilla Chips

Directions:

Mix 1 Tbsp seasoning mix with Cream Cheese; spread onto bottom of 8 x 8 or 9 x 9 dish.

Mix 1 Tbsp seasoning mix with Refried Bean; spread on top of cream cheese layer.

TOP with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.

New England Clam Chowder

Serves 4

Ingredients:

• 2 slices bacon
• 1 cup finely chopped onion
• 2 cups cubed potatoes that have been pared (peeled)
• 1 tsp salt
• ¼ tsp pepper
• 2 cans (10 ½ oz size) clams
• 2 cups half and half
• 2 tbsn butter or margarine

Directions:

 

Chop bacon coarsely and sauté in large kettle until cooked, but not crisp. Add onion and cook about five minutes, until onion is soft. Bacon should now be crisp. Add to this mixture, cubed potato, salt, pepper and 1 cup water. Cook uncovered, about 15 minutes or until potato is fork tender.

 

While potato is cooking, drain clams, reserving the clam liquid. Chop clams coarsely. Add clams, ½ cup clam liquid, the half and half, and butter or margarine, to kettle. Mix well. Simmer on low for about 3 minutes, DO NOT BOIL.
 
*Recipe courtesy of Sherry Moore

Chicken Tetrazzini

Serves 6-8

Ingredients:

• 1 3lb Chicken (pre-cooked pkgs can be used)
• 2 c. hot water
• 1/4 lb wide or extra wide egg noodles
• 1 t. salt
• 2 T. butter, melted
• 2 T. Parmesan cheese, grated
• 1/2 lb button mushrooms, sliced
• 2 T. butter
• 1/2 t. salt
• Dash of Pepper
• 1 garlic clove, slivered (optional)

Sauce:

• 4 T. butter
• 1/2 c. flour
• 2 c. half and half (at room temperature)
• 1 c. chicken stock
• 1 1/2 t. salt
• 2 T. sauterne wine (optional)

Directions:

1. Steam chicken in the water until tender (about one hour or until tender)

2. Let stand until cook enough to handle

3. Reserve stock for sauce

4. Prepare sauce by first melting butter in a medium saucepan

5. Blend in flour

6. Gradually add reserved stock and Half & Half, stirring constantly

7. Cook until thick and smooth

8. Add salt and wine

9. Remove from Heat

10. Separate meat from chicken bones

11. Cut meat into thin slices, about 2 inches long

12. Saute mushrooms in butter for 5 minutes

13. Season with salt, pepper and garlic

14. Cook over low heat for another 5 mins

15. Remove from Heat

16. Cook noodles in gently boiled unsalted water for about 10 mins (until crisply tender but not too soft -el dente)

17. Pour a little cold water into pot

18. Throroughly drain noodles

19. Preheat oven to 350 F

20. Season noodles with salt, melted butter, Parmesan cheese and one cup of sauce

21. Spread noodles into buttered 9 x 13 casserole dish

22. Spread mushrooms over noodles

23. Pour one cup of suce over mushrooms

24. Cover with chicken slices

25. Season with salt and pepper

26. Pour remaining sauce over top

27. Cover top with Parmesan cheese

28. Bake for about 30 mins

29. Broil for an additional 5 mins (until top is golden brown)

30. Allow to rest for 15 minutes

31. Serve

Note: Can be made in advance and refrigerated (tightly covered with plastic wrap) for up to 2 days. Cooking time varies. Look for a bubbly consistency to assure doneness.

*Recipe courtesy of Erin Surma

Twice Baked Potatoes

Servings: 4

  

Ingredients:

• 4 large Idaho baking potatoes (about 1 pound each)
• 1 tablespoon olive oil
• 1 3/4 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 4 ounces bacon, chopped
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 1 cup sour cream
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons snipped chives

Directions:

 

1. Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

 

2. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.

3. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.

 

4. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.

 

5. Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.

Note: This recipe can be prepared through Step 2 and refrigerated for up to 1 day.

 

*Recipe courtesy of Emeril Lagasse

Stuffed Peppers

Ingredients:

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon Italian seasoning

Directions:

 

1.Preheat oven to 350 degrees F (175 degrees C).

 

2.Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

 

3.Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

 

4.In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

 

5.Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
 
*Recipe courtesy of All Recipes

Baked Macaroni & Cheese

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
*Recipe courtesy of Food Network