Melvin's Hot Dog Pizza

Pizza crust

Pizza sauce

Hot dogs

Mozzarella cheese

Onions

Colored sweet peppers

Roll out pizza dough on pizza stone.  Spread with pizza sauce.  Sprinkle with mozzarella cheese.  Top with slices of hot dogs, onions and sweet peppers.  Dust with parmesan cheese and Italian seasoning.  Bake in 400º oven for 23 minutes.

© Crackerberries 2011

Pecan Fig Tarts

½ cup fig mincemeat preserves

½ cup plum conserves

1 cup chopped pecans

¼ cup flour

¼ cup honey

2 Tbsp molasses

2 Tbsp butter

1 single pie crust

Preheat oven 375º

Combine fig mincemeat and plum conserves together in small bowl.  In microwave safe dish combine butter, honey and molasses; heat until butter melts.  Add flour and pecan and mix well.

Cut pie crust into 12 portions using large cup or cookie cutter.  Gently lay in muffin tins so that crust just comes to the top.  Divide preserve/conserve mixture up amongst the tins, cover with pecan mixture. 

Bake 375º 15-20 minutes until top is puffy and slightly browned.  Best served cold.

© Crackerberries 2011

Dijon Battered Catfish Nuggets

1 cup flour

1 egg

4-6 oz beer

1 Tbsp Dijon mustard

1 tsp Creole seasoning

1-1½ lb catfish nuggets

Oil for frying

Combine egg and mustard and mix well; add flour.  Pour in just enough beer to make batter (not too thick, not to thin).  Dredge nuggets through batter and deep fry in hot oil for 3-4 minutes per side or until golden and fish begins to flake with a fork when tested.  Serve with rolls and tangy Cole slaw.

© Crackerberries 2011

Marinara Sauce with Beef Braciole

I have been making homemade spaghetti sauce for 25 years or more.  They always come out better each time.  This one is the first one I made without meatballs and sausages and my taste buds say it was the best ever!  Enjoy!

1 whole head garlic, minced (12-16 cloves)

2 Tbsp extra virgin olive oil

1 cup finely chopped broccoli stems

¾ cup spicy salsa

1-28 oz can crushed tomatoes

2-28 oz cans tomato sauce

2-28 oz cans tomato purée

2 large onions, chopped

8 stalks celery, chopped

2 cups chopped sweet peppers

2 Tbsp capers, drained

¼ cup pitted and chopped Calamata olives

2 bay leaves

2 Tbsp oregano

1 tsp red pepper flakes

1 Tbsp basil

1½ tsp fresh ground pepper

Sauté garlic in olive oil for about 3-4 minutes, add broccoli and cook another 2 minutes; add crushed tomatoes and bring to boil.  Add all remaining ingredients, bring to a boil and then reduce heat to simmer; cover and cook, stirring frequently for 5 hours.

For Braciole:

10 oz sirloin steak

6 oz Italian hot sausage

½ cup chopped onion

1 small pepper, chopped

1 cup Italian style bread crumbs

¾ cup beef broth

1 tsp ground marjoram

Salt & pepper

Remove casing from sausage and brown in large skillet with onions and peppers.  Add bread crumbs and broth to cooked sausage and mix well; cool.

Meanwhile, pound steak with mallet to ¼ inch thickness; sprinkle with salt and pepper.  Spread stuffing over steak and roll up.  Secure with poultry pins or string or both. 

Brown on all sides in skillet; place meat roll carefully in sauce and let simmer for last hour of cooking.  Remove braciole from sauce, let cool ten minutes, slice and serve with your favorite pasta, homemade garlic bread and a fine red wine.

© Crackerberries 2011

Potato Soup

It doesn’t look as good as it tastes, but trust me when I tell you it is some good on a cold wet day.  It just warms up your insides.

2 slices bacon coated with fresh cracked peppercorns

1 large onion, chopped

2 stalks celery, chopped

2 cups shredded green cabbage

3 medium potatoes, peeled and chopped

1 small sweet potato, peeled and diced

1 cup cooked mashed potatoes

2 cups beef broth

1 cup German Riesling wine

1 tsp nutmeg

1 cup dry non fat milk (fill to 1¾ line with water)

Cook bacon in Dutch oven; remove and place bacon on paper towel to drain.  Add onion and celery to bacon grease and cook until opaque.  Add cabbage, potatoes, beef broth, wine and nutmeg; bring to boil.  Reduce heat, cover and simmer for one hour or until potatoes are tender.  Combine dry milk and water and mix well, pour into soup and cook just until well mixed and heated thoroughly.

© Crackerberries 2011

Chili

2 cups red kidney beans

10 oz beer

2½ cups strong black coffee

1 Tbsp dry mustard

¾ cup sugar

¼ cup molasses

½ cup ketchup

1 onion, chopped

Bacon pieces, cut up

Fresh ground pepper

Combine all ingredients in crock pot and cook on low for 8½ hours, stirring once after the first 4 hours.  Once beans are cooked add the following ingredients:

1 lb stew beef, sautéed

1 lb bulk hot Italian sausage, cooked

1-2 jalapeño peppers, diced

1-2 cloves garlic, minced

1 Tbsp chili powder

1-2 tsp cumin

½ tsp cayenne pepper

1 tsp red pepper flakes

Cook on low for 1-2 hours to incorporate flavors.  Serve with fresh baked bread or tortilla chips, sour cream and more jalapeño peppers if desired.

© Crackerberries 2011

German Beef Roulade

1 lb sirloin steak

4 slices bacon

4 tsp Dijon mustard

2 cloves garlic, minced

1 medium onion, chopped

4 dill pickle quarters, diced

2 Tbsp flour

2 Tbsp cornstarch

1 can beef broth

1 cup German Riesling wine

Fresh ground pepper

1-2 Tbsp olive oil

With meat mallet, flatten meat into approximately 8x6 inch rectangle.  Spread mustard over meat and sprinkle with pepper.

In cast iron fry pan cook bacon, onions and garlic until bacon is crisp.  Remove from pan, leaving grease.  Spread bacon mixture over beef and add chopped pickles.  Roll up meat from short end and secure with string or skewers.

Preheat oven to 325º.

Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish.  Stir flour, corn starch and beef broth together in skillet.  Add wine and cook over medium heat stirring constantly until thick and bubbly.  Pour sauce over beef.  Cover and cook in 325º oven for 45 minutes.  Serve with mashed potatoes and green beans.

© Crackerberries 2011

Leesville Beef & Onions

¾ lb boneless tender beef

3 Tbsp cornstarch

4 Tbsp teriyaki sauce

1 Tbsp red wine vinegar

2 cloves garlic, minced

1 cup flat tonic water

1 tsp crushed red pepper flakes

2 Tbsp olive oil

1 cup slice carrots

2 medium onions, peeled, quartered & divided

2 medium green peppers, chunked

Cut beef into one inch bite size pieces.  In medium bowl combine 2 Tbsp of the cornstarch, 1 Tbsp teriyaki sauce, red wine vinegar and garlic and mix well.  Add beef and let stand for 30 minutes. 

In large measuring cup combine tonic water, pepper flakes, 3 Tbsp teriyaki sauce and remaining cornstarch and mix well; set aside.

Heat 1 Tbsp olive oil in large wok over high heat.  Add beef and stir fry one minute.  Remove from pan, add remaining olive oil and stir fry carrots, onion and green pepper for 8 minutes.  Pour in teriyaki sauce mixture and beef and cook stir until mixture boils and thickens.  Serve immediately over rice.

© Crackerberries 2011

Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011

Oven Jerk Chicken

1 lb chicken pieces (drummies & thighs)

1 cup flour

2 Tbsp Jamaican jerk seasoning spice

1 Tbsp ground pepper

1 onion, chopped

In zip lock back shake chicken pieces with flour, jerk seasoning and pepper.  Cut up onion and place around chicken in greased baking dish.  Bake chicken in 350º oven for 1 hour.  Good skin on chicken.

© Crackerberries 2011

Peach Honey Elderberry Coffee Cake w/Lemon Glaze

 8 oz whipped cream cheese

¾ cup sugar

½ cup butter flavored Crisco

3 egg whites

1¾ cups flour

1 tsp baking powder

½ tsp baking soda

6 oz light strawberry banana yogurt

½ cup elderberry jam

½ cup peach honey

1 cup powdered sugar

1 Tbsp lemon juice

In large bowl cream together cream cheese, Crisco and sugar until fluffy; add egg whites and beat well (about two minutes).  Combine flour, baking powder and baking soda together and mix well.  Alternately add flour mixture and yogurt to creamed mixture, mixing well after each addition.  Spread into well greased 11”x7”x 2” (or larger) baking dish. 

Combine peach honey and elderberry jam together and mix well.  Swirl into top of coffee cake.  Bake in 350º oven for 45 minutes or until toothpick inserted into center comes out clean.  Remove and let cool for 15-20 minutes. 

Combine powdered sugar and lemon juice together and mix well.  Drizzle over coffee cake before serving warm.

© Crackerberries 2011

HicksVille Chicken

For a one dish din-din this meal hits the spot.  Next time I will add carrots to the equation.  The gravy is awesome and the hotter the sausage the better.

2 lbs chicken (legs and thighs)

1 lb hot sausage, cut up

4 medium potatoes, quartered and peeled

4 green peppers, sliced

2 onions, chopped

2 cloves garlic, minced

2 cups chicken broth

¼ cup red wine vinegar

1 Tbsp Italian seasoning

3 Tbsp corn starch

Preheat oven to 425º.  In large roasting pan, combine chicken, sausage and potatoes; bake 425º for 20 minutes.  Add onions, green peppers.  In small bowl combine vinegar, Italian seasoning and 1 cup chicken broth and mix well.  Pour over chicken and vegetables.  Cover; reduce heat to 400º and bake for 1 hour.

Spoon meat and vegetables into serving dish and keep warm; combine cornstarch with remaining 1 cup chicken broth and stir until smooth.   Stir mixture into roasting pan with juices from chicken and vegetables and cook over medium heat until mixture thickens and bubbles.  Pour over meat and vegetables.

© Crackerberries 2011

Coffee Spiced Cookies

I am married to the cookie monster and he likes to raid the cookie jar late at night.  I am forever trying to find a cookie recipe that he likes and is not too sweet.  This one is a definite keeper because not only are they good with a glass of milk at midnight;  they are the perfect addition to coffee in the morning.

¾ cup vegetable shortening

¾ cup granulated sugar

1 egg

¼ cup molasses

½ cup strong black coffee

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

½ tsp ground cloves

Cream together vegetable shortening and sugar in mixing bowl; add egg and mix well.  Combine flour, soda and spices together and add to creamed mixture alternately with coffee (may need a little more or little less coffee) until stiff dough is formed.  Drop by small ice cream scoops on ungreased cookie sheet and bake at 375º for 8 minutes.  Remove immediately and cool on wire racks.  Yield 3½ dozen or so.

© Crackerberries 2011