GOOEY CHOCOLATE-COCONUT CANDY BAR CREAM PIENUTTY PIE CRUST:2 c. flour, divided½ c. toasted slivered almonds12 T. cold butter, diced1 t. kosher salt¼ c. ice waterPUDDING:¾ c. sugar5 egg yolks5 T. each cornstarch and unsweetened cocoa powder, siftedPinch of salt1 1/3…
TASTY SAVORY CORN PUDDING1 T. butter1 c. finely chopped onion3 c. fresh corn kernels (6-8 ears)1 chopped red bell pepper1 fresh jalapeno, seeded and finely chopped1 T. chopped fresh thyme¼ c. finely ground white or yellow cornmeal2 T. flour1 T…
TANGY PEPPER JELLY AND HONEY MUSTARD BAKED PORK CHOPS1 (12-oz.) bottle Champagne’s Red Pepper Jelly Vinaigrette Dressing¼ c. Bernard’s Hot Honey Mustard3-4 bone in pork chops2 red onions, cut into chunks3 purple bell peppers, cut into chunks1 pt. whole mushroomsSalt,…
TROPICAL COCONUT-MANGO FROZEN YOGURT1 c. plain coconut water½ c. sugar1 (10-oz.) fresh mango, peeled and diced1 c. Greek yogurt1 c. coconut milk1 T. fresh lemon juice2 T. shredded unsweetened coconut In saucepan, combine the coconut water and sugar and bring…
LEMONY SQUASH GALETTE11 c. thinly sliced zucchini and yellow squash1 lemon½ of a (14.1-oz.) pkg. rolled refrigerated unbaked pie crust (1 crust)¾ c. ricotta cheese½ c. grated parmesan cheese¼ c. shredded mozzarella cheese1 T. minced garlicSalt, black pepper1 T. olive…
TUSCANY CHICKEN IN A SKILLETOlive oil3-4 split skin-on chicken breasts, seasoned with salt/black pepper1 lb. sliced mushrooms½ c. thinly sliced sun-dried tomatoes, pat dry if oily2 T. chopped fresh rosemary leaves2 T. minced garlic1 t. kosher salt1 (15-oz.) can white…
SMOOTH SALTED CARAMEL MILKSHAKEMILKSHAKE:1 pt. vanilla ice cream½ c. milk¼ c. salted caramel sauceSALTED CARAMEL SAUCE:1 c. sugar¼ c. water¾ c. heavy cream3 ½ T. butter1 t. kosher salt Combine ice cream, milk and caramel sauce in blender and blend…
GOOD OLE NEW ORLEANS BEIGNETS¼ c. warm water (105-110 degrees)1 t. active dry yeast3 T. plus 1 t. sugar, divided2 T. vegetable shortening½ t. salt½ c. boiling water½ c. evaporated milk1 large egg4-5 c. all-purpose flourVegetable oil, for frying1 c…
CAST-IRON TATER-TOT BREAKFAST PIZZA1 (28-oz.) pkg. Ore-Ida mini Tater-Tots8 eggs¼ c. milkOlive oil½ diced green bell pepper½ diced Vidalia onion8 oz. finely shredded sharp cheddar6 oz. ground breakfast sausage, cooked6 strips bacon, cooked, crumbledSalt/black pepper to taste1 bunch chopped green…
SAVORY EGG WITH BISCUIT RING1 (5-oz.) can evaporated milk8 oz. Velveeta cheese, cubed1 t. mustard¼ c. cubed fully cooked ham½ c. frozen peas2 T. butter10 large eggs, lightly beaten1 (12-oz.) tube of refrigerated buttermilk biscuits Preheat oven 375. In large…