Creme Brulee

After many requests, I've finally posted this recipe.  The secret to a great creme brulee is the vanilla bean.  You have to remember that this dessert is found in fancy restaurants and you pay top dollar for this, which means, if you want to duplicate what's in the restaurants, spend the extra money for a whole vanilla bean!  You will not regret it.  Otherwise, you're looking at a flan or custard recipe if you settle for the vanilla extract. Whole vanilla beans are about $10-$20 per jar and can be found in your local grocer. 

• 2 cups heavy cream
• 1 vanilla bean, split, & scraped
• 1/2 cup granulated sugar + sprinkling on top
• 5 large egg yolks
• Pot of boiling water

Preheat oven to 325 degrees.  In a medium size pot, add heavy cream, and set to low heat.  With a sharp paring knife, split vanilla bean in half lengthwise.  With the tip of the knife, scrape vanilla seeds within the pod and dip it into the heavy cream.  After all seed are extracted, put the whole vanilla pod into the cream as well.  With a wooden spoon smash pod within the cream and heat until steaming bubbles form around the edges.  Take out vanilla pod and then take off heat.  In a separate bowl, whisk egg yolks and sugar until sugar is dissolved.  Whisking constantly, SLOWLY add cream mixture (do not stop whisking or dump all cream mixture into egg mixture at once, otherwise you will have scrambled eggs).  Pour mixture into ramekins and set in a deep baking dish.  Place baking dish into oven and then pour boiling water around the ramekins until the water reaches 1/2 way up from the ramekins.  Bake for 35 minutes or until mixture is firm to the touch.  Cool in refrigerator for 2-3 hours. Before serving, sprinkle sugar on the top. With a torch, scorch until top is crispy browned.

Shirley's Scones

I know my scones doesn't look as good as the picture above but I guarantee they taste just as good as it looks.  I received this recipe from my dear friend Elaine's late sister Shirley.  It's an honor to share this with you...

• 2 cups All Purpose Flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 cup chilled butter, cut into chunks
• 3/4 cup heavy cream
• 1 egg white, lightly beaten for glaze
• sugar for sprinkling on top

Preheat oven to 425 degrees. In a large bowl combine flour, sugar, baking powder, baking soda, salt, and nutmeg.  Add butter chunks.  With a fork, mash mixture together until it resembles a course meal.  Slowly add cream while still mashing mixture.  Gather mixture into a ball and knead dough on floured surface for 2 minutes.  Roll or pat out dough to 3/4 inch thick triangles or round biscuits.  Space apart on greased baking sheet.  Brush tops with egg whites and sprinkle more sugar on the top.  Bake for 15 minutes or until browned.  Serve warm with jam, English Devon cream, clotted cream, and/or whipped cream. 

Jeannine's French Meat Pie

• 1 lb. ground lean pork
• 1 lb. ground beef
• 1 cup water
• 1 Tbsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground black pepper
• 1/2 c. finely chopped onion
• 2 cups bread crumbs
• 2 pie crusts (I use the Pillsbury Refrigerated Pie Crusts). You will need 4 pie crusts if you're using a small tin pie pans.
  

Directions:

Preheat oven to 425 degrees.  In a large pan, on medium heat, brown pork and beef together until there is no pink color. Drain fat.  Add onion and spices.  Mix together.  Add breadcrumbs and water until mixture reveals a thick paste.  Remove from heat.  Roll out pie crust onto a large glass pie pan (or 2 small tin pie pans). With a fork, lightly prick holes into the crust.  Add meat mixture until pie pan is full.  Cover with another pie crust.  Pinch together the bottom crust with the top crust.  Cut off any excess pie crust that might be hanging from the sides of the pan.  With a knife, puncture holes on the top of the pie crusts.    Bake for 30 minutes or until crust is brown throughout the pie. Bon Appetite!

Easy Peasy Salad

3 (16 oz) bags of Bird's Eye Petite Frozen Peas
1/2 red onion, finely chopped
4 stalks celery, finely chopped
2 green onion stalks, finely chopped
8 oz. mild yellow cheddar cheese, finely cubed
6 egg whites (hard boiled)
1 lb. bacon bits (browned to crispiness & drained of fat)

Dressing:

1 1/2 cups mayonnaise
1 Tbsp relish (dill or sweet, your choice)
2 Tbsp white granulated sugar
1 Tbsp granulated garlic
2 tsp ground pepper

Directions:

Thaw peas by either setting out to room temperature or running them through hot water in a colander. Drain thoroughly and set aside. Meanwhile, hard boil eggs, cool, peel, and discard the yolk. Finely chop egg whites and place in a large mixing bowl. Add onion, celery, green onion, and cheese. Set aside. Brown bacon bits and drain. Set aside.

In a separate bowl, whisk all dressing ingredients until sugar is dissolved. Add dressing to the egg/veggie mixture. Gently fold in peas until all combined. Chill for 10 minutes, sprinkle with bacon bits, and serve.

Avalanche Balls

This is a recipe I came across at a local cafe. I guessed at the ingredients and knew it was close to the Avalanche Bark sold at Rocky Mountain Chocolate Factory. Having this candy into a ball is much more eating friendly than the bulky chunks of bark pieces. This is a great way to make something quick for a potluck or a treat for the co-workers or friends. Enjoy!

Avalanche Balls

1 – 16oz. package of white chocolate chips (or any good white chocolate, the better the chocolate, the better the recipe)
¼ cup creamy peanut butter
1 cup rice crispy cereal
1 cup mini marshmallows
Mini semi sweet chocolate chips for décor

In a double boiler (NOT microwave, white chocolate will burn in microwave), combine white chocolate with peanut butter. Constantly stir with spatula until chocolate is melted and mixture is smooth. Take off the bowl from heat and let cool for 5 minutes. Once mixture is cool, add rice crispy cereal and marshmallows (if your mixture is too hot, it will melt marshmallows). Continue to cool until mixture starts to harden. Spoon mixture with a small scoop, patting down excess mixture from the bowl (make sure the mixture is condensed together to make a ball). Sprinkle with mini chocolate chips and continue to cool in the refrigerator.

Ultimate Twice Baked Potatoes

Here's another one of my Thanksgiving favorites. For all of you that join me at my after Thanksgiving feast, you're familiar with this yumminess. Enjoy!


Ultimate Twice Baked Potatoes

"Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese and green onions."

INGREDIENTS:
6 large baking potatoes
½ lb. bacon
1 ½ cup sour cream
1/4 cup milk
4 tablespoons butter
1 teaspoon garlic salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, dice bacon and render bacon in skillet on medium heat until evenly brown and crispy. Drain, crumble, and set aside.
4. When potatoes are fully cooked and soft, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, garlic salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and green onions.
5. Bake for another 15 minutes or until cheese is melted and bubbly.

Cornbread and Wild Rice Stuffing

Hi Everyone,

I know I haven't posted anything in a year, but I've been getting many requests for my famous Cornbread and Wild Rice Stuffing. So here it is and I hope you enjoy it! Happy Thanksgiving everyone!





Cornbread and Wild Rice Stuffing



INGREDIENTS:
1/2 cup uncooked wild rice
1 (14 oz) can chicken broth

1 pkg Jimmy Dean Sage Sausage
1 lb. pkg Marie Callender’s Corn Bread Mix
1/2 cup butter (1 stick)
3 stalks of celery chopped
½ of a onion chopped
½ of (16 ounce) package herb
seasoned stuffing mix
1 (14 oz) can chicken broth

DIRECTIONS:
1. Bring rice and chicken broth to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes or until rice cracks open. Drain and set aside. (You can even cook this a day ahead of time)
2. Bake Marie Callender’s Corn Bread Mix the day before according to the package. When cornbread cools, cut out half of the pan of cornbread and crumble. Leave cornbread crumble out to dry overnight.
3. In a large skillet, crumble sausage and brown. Transfer to a dish.
4. In the same skillet with the sausage drippings, melt the butter over medium heat, and saute the celery and onion until tender. Mix in cooked rice, sausage, cornbread, stuffing mix, and broth. Transfer to a lightly greased baking dish.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake 30 minutes in the preheated oven, or until golden brown.