Shepherd's Spaghetti Pie

Pasta Style Shepherd’s Pie

½ lb spaghetti

½ lb ground beef

1 tbsp extra virgin olive oil

4 stalks celery, diced

1 small onion, chopped

1 cup diced banana peppers

1 tsp minced garlic

1 cup sliced mushrooms

1 packet onion soup mix

½ cup stout beer

2 tbsp butter

2 tbsp flour

1 cup milk

1½ cups shredded cheddar cheese

Fresh ground black pepper

Break spaghetti into thirds and cook according to package instructions.  Drain, rinse and set aside.

Preheat oven to 350°.

Sauté onion and celery in olive oil for 2-3 minutes; add ground beef, peppers, and garlic and continue cooking until burger is no long pink.  Add garlic, onion soup mix and beer and cook just until well blended and bubbly.  Spread mixture in lightly greased baking dish.

In medium sauce pan, melt butter, stir in flour and add milk all at once.  Stir constantly over medium heat until it starts to thicken.  Stir cheese just until it starts to melt.  Add pasta and mix well.  Pour past mixture over top of meat and vegetables.

Bake 350° for 30-35 minutes, until top starts to brown.  Remove from oven and let stand 10-15 minutes before serving.  Add ketchup if desired.

© Crackerberries 2012

Focaccio

Broccoli and Mushroom Focaccio

What the heck is focaccio?   My definition is sauce-less pizza.

¾ cup warm water

1 tbsp olive oil

1½ tsp salt

2¼ cups flour

1 tsp sugar

1 tsp yeast

Combine all ingredients in order given and select dough setting on bread machine.  When done, remove to floured board and pat out to ½ inch thickness.  Place on baking sheet dusted with cornmeal or flour.  Dimple dough with finger tips. 

Topping

1 cup fresh broccoli

1 cup fresh sliced mushrooms

5-7 black olives, sliced

2-3 cloves garlic, minced

½ cup chopped onions

¼ cup parmesan cheese

1 tbsp olive oil

¼ cup shredded cheddar

1 tbsp Italian seasoning

Preheat oven to 400°.

Brush dough with olive oil and sprinkle with parmesan cheese.  Top with sliced mushrooms, broccoli, onions, black olives, garlic and shredded cheddar.  Sprinkle with Italian seasoning and bake for 23 minutes.  Let cool slightly before cutting.

© Crackerberries 2012

Soup

Cabbage Onion Soup

4 cloves garlic, minced

1 large sweet onion, sliced

½ head small cabbage, shredded (4-6 cups)

4 tbsp butter

32 oz beef broth

12 stout beer (420 Sweet Water Extra Pale Ale)

1 package onion soup mix

3-4 slices of crusty bread, toasted until crunchy

½ cup shredded Swiss cheese

½ cup shredded mozzarella cheese

¼ cup parmesan cheese

Sauté garlic and onions in butter until tender and lightly browned, about 20 minutes.  Add cabbage, beef broth, onion soup mix and beer.  Bring to boil and reduce heat; cover simmer 30-45 minutes or until cabbage is tender.  Stir often.

Spoon into crocks or oven proof bowls and lay bread over top; sprinkle with cheeses and salt and pepper. Place under broiler for 2-3 minutes until cheese bubbles.  Let cool slightly and serve.

© Crackerberries 2012

Raspberry Fig Newtons

Raspberry Fig Newtons

They may not look real pretty, but they sure do taste yummy!

1 cup butter flavored Crisco + 2 tbsp water

1½ cups sugar

2 eggs

1 tsp baking soda

1 tsp cream of tartar

1 tsp vanilla

¼ tsp salt

¼ tsp cardamom

2¾ cups all purpose flour

2½ cups fig preserves

1 3 oz. pkg. raspberry flavored Jell-O

In a large mixing bowl beat sugar and Crisco together until light and fluffy.  Add eggs, baking soda, cream of tartar, vanilla, salt and cardamom and mix until combined. Beat in flour a little at a time until well combined.

Preheat oven to 375°.

In small bowl combine jell-o and preserves together and mix until jell-o is dissolved.

In batches spread cookie dough along the long edges of a cookie sheet making two rows on either side about 2½ -3 inches wide (cookie sheet will allow you to do two rows at a time).  Spread preserves along the edges of the dough one inch wide.  Bake 375° for nine minutes; remove from oven and gently fold over the dough side without the preserves on it.  Gently press down with spatula and bake an additional 5 minutes, remove and cut into bars.  Cool completely on wire racks.

© Crackerberries 2012

Muscadine Wine

Muscadine Wine

1 peck Muscadine grapes

3½ gallons water

15 lbs sugar

2½ tbsp yeast

Process grapes in blender so that they are almost liquefied; should yield about 8 quarts.  Fill blender with ½ cup water to each batch of grapes processed.  Place all ingredients in large vat (I use a cooler) and sprinkle yeast on top, cover and let stand 24 hours. 

Stir well at the same time every day, for the next ten days.  On the eleventh day, strain wine with mesh strainer into glass gallon jugs.  Seal as tight as possible and place in cool dark area without moving for six weeks. 

(There is no place cool in South Carolina so, we placed them on the porch under a table).  One jug exploded on the second day.  It is wise to place jugs in plastic bags or some sort of covering so that if you should have an explosion, the mess is minimal.  Otherwise, purple grape juice stains.

Four days prior to the end of the sixth week, loosen the covers on the jugs.  This will stop the fermenting process. 

 Strain the wine through cheese cloth into sterilized wine bottles, cork and process with wax.  There are no sulfites in this homemade wine.  The wine will start to turn to vinegar in about 18 months so when making this recipe, keep that in mind. 

The second batch I used the same recipe and infused 10 hot Chile peppers, seeds and all.  It has quite a bite to the flavor.  There is nothing quite like the flavor of a homemade batch of wine.

© Crackerberries 2012

Ravioli Chicken Alfredo

This one is for you, Robyn!

Ravioli Chicken Alfredo

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

½ cup parmesan cheese

1½-2 cups cooked chicken

2 tbsp butter

1 cup heavy whipping cream

½ cup milk

½ tsp fresh ground pepper

1 tsp parsley flakes

25 oz bag frozen cheese filled ravioli  

Combine cheddar cheese, Swiss cheese, parmesan cheese and parsley flakes in medium bowl and mix well.  Reserve ¾ cup of mixture

Cook ravioli according to package directions, drain and divide amongst four platters. 

In medium sauce pan melt butter; add whipping cream and milk and bring to boiling.  Reduce heat and simmer gently, uncovered 3-5 minutes or until mixture begins to thicken. 

Stir in chicken and cheese.  Spoon over ravioli and sprinkle with reserved cheese and fresh ground pepper; place under broiler for 1-2 minutes until bubbly.  Serve immediately.

© Crackerberries 2012

Turkey Balls

Captain John Derst

Sweet and Spicy Turkey Balls

¾ lb ground turkey

2 slices Captain John Derst Bread

½ tsp ground thyme

½ tsp marjoram

1 egg

Combine all ingredients in medium bowl and mix well.  Shape into 1 inch balls.  Place on lightly greased baking dish.  Bake 350° 45 minutes.

Meanwhile combine 1 cup green tomato cranberry sauce with ½ cup hot pepper pear jelly in small sauce pan with 1 tsp red pepper flakes.  Stir often.  Serve with meatballs for dipping or place meatballs right in sauce.

© Crackerberries 2012

Kugels

Garlic and Onion Kugels

Kugels originally were made from bread and flour, but later made with egg noodles and cottage cheese.  Later eggs were incorporated into the mix.  It is a specialty for Jewish holidays that is thought to bring unusual spiritual blessings.  Traditionally Kugels are baked in a single large pan, but using a muffin tin makes for the perfect serving size and each one has its own tasty browned edges.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp poppy seeds

4 eggs

½ tsp pepper

1 tsp salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned (15-20 minutes).  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture.

Spoon into muffin tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen edges of kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  Serve as a side dish with meat or makes a great breakfast treat.

© Crackerberries 2012

Apple Crisp

Apple Brandied Crisp

½ cup Gran Gala (Triple Orange Liqueur)

½ cup raisins

2/3 cup flour

½ cup brown sugar

¼ tsp cinnamon

¼ cup salt

2/3 cup whole grain quick oats

6 tbsp butter

2 tbsp honey

4 large apples

Place brandy in microwave safe measuring cup and heat on high for 30 seconds.  Add raisins and set aside. 

Preheat oven to 425°.

Peel, core and slice apples into wedges.  Place in 1½ quart baking dish/pie plate and drizzle with honey.

In small bowl combine flour, brown sugar, cinnamon, salt and butter.  Using pastry cutter work the mixture until it resembles coarse meal.  Add oats and stir just to combine.

Stir brandy and raisins into apples and toss to combine.  Sprinkle with topping.  Bake in 425° oven for 30 minutes or until golden brown and apples are bubbly.  Serve with whipped cream or ice cream.

© Crackerberries 2012

Breakfast Roll

Super Sunday Breakfast Roll

Make the dough ahead of time.  I usually make up a batch, separate it and put it in quart size freezer bags.

Dough (Bread machine)

 

1 egg

¾ cup water (70°-80°)

¼ cup butter flavored Crisco

¼ cup dry milk powder

¾ tsp salt

1½ cup all purpose flour

1½ cup whole wheat flour

¼ cup sugar

2¼ tsp yeast

Stuffing

3 eggs

1¾ cups shredded cheddar

3 drops Texas Pete

4-5 oz bulk sausage

Combine all ingredients (starting with wet items first and ending with yeast last) in bread machine.  Make a small well in the top of the dry ingredients for the yeast.  Select the dough setting (this typically takes an hour and 20 minutes so plan accordingly). 

Preheat oven to 375°.

Roll out dough on floured surface to 10x18 inch rectangle.  Let it rest while preparing ingredients.

 

In small skillet, fry sausage until no longer pink.  Drain on paper towels. 

In small bowl combine eggs, Texas Pete and 1½ cups cheese.  Spread egg mixture over dough and sprinkle with sausage.  Roll up and pinch ends together.  Sprinkle with remaining cheese.  Bake 375° 20 minutes.  Let cool slightly before slicing into 2 inch rolls.

© Crackerberries 2012

Turkey Burgers

Red Pepper Turkey Burgers

1¼ ground turkey

1 egg

1 cup Italian style bread crumbs

2½ tbsp sweet red peppers finely chopped

½ tsp minced garlic

1 tbsp spicy brown mustard

½ tbsp horseradish

Combine all ingredients and mix well.  Shape into 6 patties.  Grill in large cast iron skillet for 4-5 minutes per side.  Serve with spicy hot pepper sauce and favorite condiments.

Spicy Red Pepper Sauce

3 tbsp mayonnaise

1 red pepper, ground

½ tbsp spicy brown mustard

½ tbsp horseradish

© Crackerberries 2012

Pound Cake

Cherry Pecan Pound Cake

CAKE

2½ tsp baking powder

2½ cups all purpose flour

½ tsp salt

¾ cup butter flavored Crisco + 1½ tbsp water)

1¼ cup sugar

3 eggs

¾ cup eggnog (or milk)

1 tsp cherry extract

1 cup cherry chip morsels

TOPPING

1 cup confectioner’s sugar

½ tsp cherry extract

4 tsp water

¼ cup crushed pecans

¼ cup crushed cherry chip morsels

Preheat oven 350°

Coat Bundt pan with nonstick cooking spray.

Combine flour, baking powder and salt in medium bowl and set aside.  In large mixing bowl beat Crisco, water and sugar until light and fluffy (about 2 minutes.)  Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture and beat on low until well combined.  Add eggnog and cherry extract and mix well.  Add reaming flour and beat until smooth (about 3 minutes). 

Spoon into Bundt pan and bake at 350° 45-50 minutes, or until toothpick inserted in center comes out clean. 

Cool on wire rack in pan for ten minutes, then remove to wire rack to cool completely.  In medium bowl combine conf. sugar, water and cherry extract and whisk until smooth.  Fold in nuts and chips.  Spread over cooled cake.  Let icing dry 15 minutes before cutting.

© Crackerberries 2012

Eggplant Parmesan

Eggplant Parmesan

with Baked Ziti

2 cups ziti

32-48 oz. tomato sauce

½ lb burger

2-3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1 medium – large eggplant, peeled and thinly sliced

1 egg

¼ cup milk

¼ cup parmesan cheese

1½ cup bread crumbs

1 tbsp Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Cook ziti in boiling water according to package instructions, drain and set aside.  In large skillet sauté garlic, onion, green pepper in 1 tbsp vegetable oil.  Add burger and cook until no longer pink; stir in 3 cups tomato sauce.  In lightly greased 8x8 baking dish layer with ziti, sauce and mozzarella cheese two times.  Top with sliced mozzarella cheese and sprinkle with fresh oregano leaves.  Set aside to prepare eggplant.

Combine milk and egg in one bowl.  Combine bread crumbs, parmesan cheese and Italian seasoning in another bowl.  Dip the eggplant in the egg mixture then dredge through the bread crumbs.  Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  In lightly greased 10x10 baking dish, layer eggplant then mozzarella cheese, eggplant, then mozzarella cheese until you have used all of the eggplant.  Pour sauce over top and sprinkle with cheese.

Bake ziti and eggplant at 350° for 40-45 minutes, until bubbly.  Remove from oven and let stand ten minutes before serving.

© Crackerberries 2012