Tuesday, November 17, 2015

Biscoff Butterscotch Apple Pie

1 8.8 oz package of Biscof Cookies
5 T Butter

Biscoff Butterscotch Ganache:
1/3 cup Biscoff Spread or Cookie Butter (either is fine)
2/3 cup butterscotch morsels
1 cup heavy whipping cream

8 granny smith apples peeled and sliced
1 stick butter, softened
1 cup of quick oats
1 cup brown sugar

Preheat the oven to 350 degrees.  
For the crust: Crush the cookies into crumbs (in a food processor) and add the butter, melted. Press into the bottom of a pie tin. 
For the Ganache: 
Bring the heavy cream to a boil over medium low heat, stirring constantly.
In a separate bowl, have the Biscoff and butterscotch chips. 
Pour the boiling heavy cream over the Biscoff and butterscotch.  Mix gently with a spoon.  Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps
To assemble the pie:
Pour in the apples, and then pour the ganache on top.
Combine the butter, oats, and brown sugar with a fork.  Top the pie with it.
Bake for 30 minutes.  If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness.  If you would like a more solid pie, refrigerate overnight.

Refrigerate until it thickens, between two and four hours.

Thanksgiving Stuffing

1 Cup diced celery
1 large onion, diced
1/2 Cup Butter
1 lb pork sausage (sage)
Sage and/or poultry seasoning
3-4 boxes of Mrs Cubbison's herbed stuffing mix
2 eggs
64 oz chicken broth

In a large skillet saute one cup of celery and onions combined, cooked in 1/2 cup butter until tender.  Add one pound of pork sausage, cook thoroughly. Add sage and/or poultry seasoning. Season to taste.  I put in a moderate amount.  It will look pretty green.  In a large bowl, dump 3-4 boxes of Mrs. Cubbison's Herbed stuffing mix. Pour chicken broth(3 to 4  16 oz cans) and sausage mixture over stuffing mix.    Stir and make sure all bread cubes are very moist.  Add one or two eggs so it looks kind of sticky. You may need to add a little more broth (water can be used also) to moisten the stuffing mix. Put into baking dish (or stuff part of it into turkey) and bake at 350 until baked all the way through.

Cranberry Orange Relish

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

Monday, July 6, 2015

Mexican Lasagna

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 cup sour cream
  • 1 1/3 cups fire roasted salsa, divided, recipe follows
  • 1 (4 oz) can diced green chiles
  • 2 Tbsp chopped fresh cilantro
  • 1 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 (6-inch) white corn tortillas, cut into quarters**
  • 1 cup fresh corn (or frozen and thawed)
  • 4 oz finely shredded Monterey Jack cheese (1 cup)
  • 4 oz finely shredded Cheddar cheese (1 cup)
  • Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken. Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish. Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward). Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer. Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses. Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer. Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.

  • **Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
  • Recipe Source: Adapted lightly from Food Network


  • 1 cup butter
  • 1 ¼ cups light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled (or old fashioned) oats - not quick oats.
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup white chocolate chips, extra for garnishing, if desired*
  • 1 cup semi-sweet chocolate chips, extra for garnishing, if desired*
  • 1 cup roughly chopped, toasted pecans, extra for garnishing, if desired*
  1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
  2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
  3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
  4. Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together.
  5. Stir in the white chocolate chips, chocolate chips and pecans.
  6. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
  7. Chill, on sheet pan for 30 minutes.
  8. Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
  9. Watch the proposals coming pouring in!!! :)
I can't verify this but they say that these cookies are known to inspire marriage proposals. I can verify that they're crazy-good! 

Tuesday, May 5, 2015

Bob Coleman's Cafe Rio Knock-Off Pork Rub

1 cup brown sugar
2tsp chili powder
2 T garlic
1 T tobasco
2 tsp salt
1/4 tsp pepper
1/4 tsp cinammon
1 teaspoon cumin

rub on pork, then cook for 7 hours at 250 degrees

Tuesday, March 24, 2015

BEST Chocolate Chip Cookies

This recipe came from my friend Amy, who did a 3 week chocolate chip cookie "taste test". She invited friends and for three Mondays in a row, tested out a boatload of recipes. They were judged on taste of the dough as well as the finished cookie.  This was the first place winner.  :-)

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 tsp. vanilla
2 large eggs
2 3/4 flour
1 tsp baking soda
1 tsp salt
1 bag (2 cups) chocolate chips
1. Heat the oven to 350 degrees.
2. Mix butter and sugar until smooth.
3. Add the eggs and vanilla. Mix the buttery/egg mixture for a full THREE minutes.
4. Stir in flour, baking soda, salt, and chocolate chips. Make sure to not over stir.
5. Use a standard- sized cookie scoop or about 2-tablespoon sized balls, drop dough onto baking sheet about 2 inches apart. Bake 8-10 minutes or until light brown.
6. Sprinkle a bit on sea salt on the top of each cookie. Let cookies cool on baking sheet for about 5 minutes before removing to a wire rack.