Breakfast Pizza

So the pizza dough wouldn't rise for me and I was having a heck of a time trying to turn it into pizza. I threw it in the fridge and left it overnight...well then of course I had to turn it into something...

2½ cups all purpose flour

1 tsp Italian seasoning

½ tsp garlic powder

1 package (1½ tsp.) active dry yeast

¾ cup hot water (120º-103º)

1 TBSP olive oil

2 eggs, slightly beaten
¼ cup heavy cream
1-2 shakes Texas Pete hot sauce
1 cup shredded mozzarella cheese
Ham, sausage, bacon, green pepper, onion, etc. (breakfast toppings)

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast; blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½ cup flour until dough is smooth and elastic (3-5 minutes).

Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) for 30-40 minutes or until double in size.

Combine egg, heavy cream and hot sauce; slice or dice toppings and set aside.

Punch dough down several times to remove all air bubbles. Roll out dough to form pizza crust; spread with egg mixture. Cover with cheese and top with ham, sausage, green pepper, etc.

Bake in 400º oven 18-23 minutes.

© Crackerberries 2009

Maniac Fried Chicken

It’s not Kentucky Fried Chicken. I used to LOVE Kentucky Fried Extra Crispy Fried Chicken but we just don’t eat out… If I am not mistaken it took the guy 100 times to finally sell the recipe for it. There is some secret marinade you soak it in before you fry it. I haven’t figured that part out yet, so this does not compare to Kentucky Fried Chicken…but it is a good picnic basket chicken. Have a side of potato salad and some homemade mustard pickles and you got yourself an indoor picnic.


1 lb chicken pieces
¾ cup flour
¾ cup bread crumbs
1 cup Crisco
1 egg, beaten
½ cup milk
1 tsp paprika
1 tsp pepper
Dash Tabasco sauce




Combine flour, paprika and pepper in one bowl. Combine egg, milk and Tabasco in a second bowl. Place bread crumbs in a third bowl. Dip chicken in egg mixture, then flour, then egg and finally bread crumbs. Fry in hot Crisco over medium high heat for 30-45 minutes, flipping frequently until internal temperature reaches 165º. You will note, I didn’t flip mine often enough on one side…no I wasn’t trying for the extra crispy recipe.


© Crackerberries 2009

Black Bean & Rice Salad with Quick Quesadillas

I love black beans, but Tall Cool One, not so much. Thought I could hide the taste by putting them in a salad... it worked. He loved this. I cooked the black beans in the crock pot for about 6 hours with a bay leaf, 2 Tbsp oregano, 2 Tbsp basil, 4 cloves garlic and 4 cups water. A quick and easy meal.

3 cups cooked white rice

2 cups black beans, drained
3 medium tomatoes, diced
2 small green peppers, chopped
1 small red onion, chopped
¼ cup balsamic vinegar
½ cup red wine vinegar
1 clove garlic, minced
1 tsp dry mustard
½ tsp basil
½ tsp oregano
¼ tsp red pepper flakes
1 Tbsp lime juice
¾ cup vegetable oil


Combine rice, beans, tomatoes, green peppers and onions in large bowl and mix well. In small bowl add remaining ingredients except vegetable oil. Mix well. Gradually whisk in vegetable oil until well combined. Pour over rice & beans and mix well. Cover and refrigerate for at least two hours.


Quick Chili Quesadillas


6 -6 inch flour or corn tortillas1½ cups prepared chili1 cup shredded cheddar1 cup prepared salsa


Place three tortillas flat on a cookie sheet; spray with non-stick cooking spray. Flip tortillas; spread each tortilla with chili and sprinkle with cheese. Place remaining tortillas on top and press down. Spray with cooking spray. Place in 375º oven for 15 minutes. Cool for five minutes and using pizza cutter slice in quarters. Serve with prepared salsa, guacamole, sour cream, etc.


© Crackerberries 2009

Fried Green Tomatoes & Pork Riblets

Fried Green Tomatoes is one of my favorite movies. If you haven't seen it, rent it...it's one of those movies you can watch over and over again. I always wanted to make fried green tomatoes but never got a chance to until last year. We had so many green tomatoes falling off the vines, I couldn't keep up with them. I fried a bunch up and froze them for later use. This year, we aren't getting as many, but a good batch of them.

3 green tomatoes
½ tsp salt
¼ tsp pepper
½ cup all purpose flour
¼ cup milk
¾ cup bread crumbs
½ cup corn meal
1 tsp Italian seasoning
2 drops Texas Pete hot sauce
¾ tsp paprika
¼ tsp cayenne pepper
2 eggs slightly beaten
½ - 1 cup vegetable oil
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
6 oz can tomato paste
¼ cup chopped onion
¼ cup brown sugar
¼ cup honey
½ tsp paprika
¼ cup chardonnay wine
¾ lb pork tenderloin

Slice tenderloin in one inch cutlets. Salt and pepper on each side; sear on high heat on grill for about two minutes per side (long enough to create the grilled look). Remove from grill and slice into two inch riblets. Combine tomato paste, onion, brown sugar, hone, paprika and chardonnay in medium sauce pan; bring to boil. Reduce heat and add pork; cover and simmer, stirring occasionally, for one hour.

Slice washed green tomatoes into ½ inch slices; sprinkle with salt and pepper and let set for 15 minutes. Meanwhile, combine flour, cayenne pepper and paprika in medium bowl and mix well. In another bowl combine milk and Texas Pete. In another bowl whisk the eggs. In a final bowl combine the bread crumbs, corn meal and Italian seasoning; mix well.

Dip the tomato slices, one at a time first in the milk, then the flour, then the egg, then the bread crumbs; being sure to coat both sides of each dip. In a skillet fry in hot oil over medium-high heat for 4-6 minutes per side. Drain on paper towels and serve with your favorite sauce… ranch dressing, ketchup, horseradish, etc.

© Crackerberries 2009

Not'Cha Mama's Chop Suey

Remember your mama’s chop suey? It had a little hint of pink color to it and maybe a scant tomato chunk here and there with a few green peppers and onions – if you were lucky. Well this ain’t like that.


3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup

Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.

In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.

Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.


© Crackerberries 2009

Pork Pumpernickel Sandwiches

So I told my mother we were having pork sandwiches for supper last night and her comment was, “YUCK”. I said, “What do you mean yuck?” She said, “Penny makes pulled pork sandwiches and I don’t like them.” I said, “Mom, by all means, this is not the pulled pork Penny makes.”


1 lb pork tenderloin, sliced thin
Pumpernickel sandwich rolls
½ tsp garlic powder
½ tsp ground coriander
¼ tsp cumin
1 tsp oregano
Dash cayenne pepper
1 cup ketchup
3 Tbsp lemon juice
¼ cup brown sugar
¼ cup chopped red onion
2 Tbsp Worcestershire sauce
1 Tbsp Dijon Mustard
American cheese


In non-stick skillet, cook pork with garlic, coriander, cumin oregano and cayenne pepper until golden brown and juices run clear.

In small bowl, combine ketchup, lemon juice, brown sugar, onion, Worcestershire sauce and Dijon Mustard and mix well.

Once pork is cooked, drain any grease from skillet and add ketchup mixture. Bring to a simmer over medium heat; reduce heat and cook on low for about 15 minutes.

Slice Pumpernickel rolls through the center and toast, if desired, in toaster oven. Place one slice of American cheese on the bottom of the roll. Slop pork mixture on cheese slice and top with more Dijon mustard, if desired and plop top slice of roll on and yum.

© Crackerberries 2009

Banana Nut French Toast

Okay, so I have to share this funny story of how this recipe came to be. We have a Seal a Meal machine that we use for all of our meats. We go to Reid’s (where they can save you money) once a month and buy our meat and then bring it home and Seal a Meal it in portions for two.

Me being the genius I sometimes think I am decided that I was

going to make two loaves of Banana Nut Bread and seal one loaf in the bag for later use. Well, well, well … lesson learned, bread doesn’t take too kindly to having the air sucked out of it. I wasn’t going to waste the bread so…viola Banana Nut French Toast.



¾ cup sugar
½ cup butter or margarine, softened
2 eggs
1 cup (2 medium, overly ripened) mashed bananas
½ cup milk
1 tsp vanilla
½ tsp cinnamon
2 cups all purpose flour
1 tsp baking soda
½ tsp salt

Preheat oven 350°

Grease bottom only of 9x5 or 8x4 loaf pan. In large bowl cream sugar and butter until light and fluffy; beat in eggs. Blend bananas, milk and vanilla into sugar mixture. In separate bowl combine all dry ingredients (including option choices). Add to creamed mixture and blend well. Pour into baking pan and bake at 350° 50-60 minutes or until toothpick inserted in center comes out clean. Cool completely…Seal a Meal for about a month in the freezer. That will be sure to give it that mushed squished effect.

2 Eggs, well beaten
½ cup milk
1 tsp nutmeg
1 tsp vanilla

Mix all ingredients together in medium bowl. Dip sliced banana bread in mixture and place on greased medium high heated grill for about two minutes per side. Sprinkle with confectioner’s sugar or pour syrup over and enjoy.


© Crackerberries 2009

Stuffed Peppers with Honey Mustard Sauce

When one has an over abundance of something, one must find the best way to use it.

Pepper Filling

1¼ lb ground turkey
1 cup crushed saltine crackers
½ tsp celery salt

½ tsp paprika
1 tsp oregano
¼ tsp rubbed sage
¼ tsp cumin
1 Tbsp hot mustard
1 Egg, slightly beaten
10 small-medium green peppers

Honey Mustard Sauce

1 tsp olive oil
1 Tbsp dry mustard
½ cup honey
¼ cup Dijon mustard

Combine crushed saltine crackers with spices in a large bowl and mix well. Sprinkle over ground turkey meat. Mix mustard with egg and pour over cracker and turkey mixture. Mix well. Set aside, preferably in the fridge if you are in hot weather. Wash peppers under cold water. Carefully cut off tops and pull out seeds and white flesh. Stuff each pepper with turkey mixture, pressing into pepper to fill.

In a small bowl, combine honey, mustard, dry mustard and olive oil and mix well. Top each pepper with some of the mixture and cover with pepper top. Save some of the mustard sauce for topping after they have cooked.

Preheat oven to 350º. Place aluminum foil over peppers loosely. Cook for 40 minutes. Remove foil and return to oven for another 20-30 minutes. Let cool 5 minutes before serving.

© Crackerberries 2009

Guaca-Mole-Mole-Moleeé

2 Avocados
One lime
1 medium red onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
¼ tsp ground cumin
½ tsp dried cilantro
¼ tsp Texas Pete hot sauce

To determine the freshness of an avocado, gently squeeze in the palm of your hand. Ripe fruit will yield to the pressure of your hand. Using a knife, cut around the fruit, then twist and pull apart; pierce pit with edge of knife and slip it out. Scoop out flesh into bowl and mash with a fork leaving chunks.

Cut lime in half and squeeze 2 Tbsp. juice over avocado. Stir in onion, garlic and tomato. Sprinkle with spices and add hot sauce to your liking.


© Crackerberries 2009

Roasted Sweet Potato Salad

Both Tall Cool One and I dislike white potatoes. I guess because we had mashed potatoes every day of our lives growing up. Yes, we sure got sick of hearing “Jeffrey likes them” or “Penny likes them”. Good, feed them to Jeffrey and Penny… ha ha ha.

We love candied sweet potatoes so when I found this recipe in a cookbook, I had to try it. It is ‘wicked’ good. A nice change for a summertime potato salad!

4 large sweet potatoes, peeled and cubed
2 Tbsp olive oil
½ cup honey
3 Tbsp white wine vinegar
2 Tbsp chopped fresh rosemary
½ tsp salt
½ tsp pepper
2 cloves garlic, minced

Coat a cookie sheet or roasting pan with non-stick cooking spray. Toss potatoes and one tablespoon of olive oil together to coat well. Spread in pan and bake uncovered at 450º for 45 minutes, stirring once after the first 20 minutes.

Whisk together the remaining olive oil, honey, vinegar, rosemary, salt, pepper and garlic. Transfer potatoes to serving bowl and pour dressing over top; toss gently to combine. Garnish with fresh sprigs of rosemary if desired.

Now, the recipe says to serve it warm, however, we found that if you let it set in the fridge overnight, the flavors incorporate and it’s much tastier in the summertime as a cold salad.

© Crackerberries 2009

Fig Pseudonymous Cookies

Okay, so presentation wise they would have came out better had I not sliced my two end fingers on my left hand while preparing cucumbers for today’s batch of sweet gherkin pickles. But they still taste just as good as the real thing… thicker, but that’s only because I didn’t roll the dough out thin enough.

1 cup sugar
½ cup Crisco shortening
2 large brown eggs
1 tsp vanilla extract
2½ cups all purpose flour
¼ tsp baking soda
½ tsp salt
2 cups fig preserves

Combine sugar and shortening in large bowl and beat with electric mixer for 30 seconds to combine. Add eggs and vanilla extract and mix until well combined. In small bowl, combine flour, salt and baking soda and mix well. Blend into sugar mixture and blend well, scraping sides of bowl. Cover and refrigerate for two hours.

Preheat oven to 375º

Separate mixture into two batches. Roll out the first batch about 1/16th inch thickness. Using parchment paper makes moving dough to cookie sheet easier. Place on ungreased cookie sheet. Spread with fig preserves.

Roll out second batch of dough to the same thickness. Place on top of preserves. If you really want to make them like the real thing, cut 3-4 strips and press sides together to seal. Otherwise, press sides all around to seal. Bake in 375º oven 15-20 minutes until light golden brown. Remove and cool completely before cutting into squares.



© Crackerberries 2009

Italian Garden Omelet

Not enough leftover spaghetti sauce from the night before to make a lunch out of? Here’s what you can do with it. YUM!!

3 large brown eggs, beaten
1 large green pepper
½ tsp celery salt
¼ tsp fresh ground pepper
1 cup meat pasta sauce
¾ cup shredded mozzarella cheese
1 medium onion, diced

Heat non-stick fry pan to over medium high heat. Core green pepper and slice off two or three pieces for presentation. Dice the remaining green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes). Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, pour ¾ cup pasta sauce, ½ cup cheese, onion and green pepper mixture onto the highest side of the egg mixture. Carefully fold the egg over with spatula and top with remaining sauce, cheese and sliced green peppers.




© Crackerberries 2009

Peach Ice Cream

{Served here with Peach Crisp}

I remember hot summer days at my grand-parents house. There was nothing like a trip down to the lake for a swim to cool off or the stop on the way back at the local dairy joy for an ice cream. This is an easy way to make ice cream … and you don’t need an ice cream maker!

1 can fat free sweetened condensed milk (NOT evaporated milk)
2 cups heavy whipping cream
1 Tbsp vanilla extract
1/8 tsp salt
½ cup peach (or other fruit) preserves~or cold milk if you want to make vanilla ice cream.

Combine condensed milk, salt, peaches and vanilla in medium bowl. Mix well and set aside. In large bowl (use a large metal bowl that you have chilled in the freezer with the beaters for about 20 minutes) beat heavy cream until stiff peaks form when beaters are lifted out of mixture (about 5 minutes). Gently fold in peach mixture. Pour into a shallow 1½ quart metal pan. Cover with plastic wrap and freeze. After two hours or when edges start to harden, gently stir ice cream; spoon into air tight container and freeze for two – three more hours before serving. Keep in freezer for up to one week.


© Crackerberries 2009

Inside Out Reese's Peanut Butter Cookies

Okay, so there are no Reese’s peanut butter cups in this recipe at all. But that’s what the cookies remind me of and they are inside out. If you can think of a better name, by all means let me know.
Cookie

½ cup butter flavored Crisco (add 3 tsp water)
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp baking powder
½ baking soda
1 egg
1 tsp vanilla
1¼ cups all purpose flour

Preheat oven to 375º

Beat the peanut butter and Crisco together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.

Drop by tablespoons or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets. Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.

Chocolate Frosting

2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 Tbsp heavy whipping cream
1 tsp vanilla

Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.

Frost cookies and store in refrigerator.


© Crackerberries 2009

Asian Steak Oriental

You know when it’s really hot (like this weekend is going to be 100º) and you don’t feel like having a big meal but you need to have some meat and veggies. This is a salad that is light and easy to throw together too. Yes, I know that the steak is a little rarer than it should be, but let me just say, the raw cabbage will help off-set that … ha ha ha.


1 lb steak (¾”-1” thick) — you could use chicken breasts or pork tenderloins
1 package Oriental-flavored ramen noodles (add a bottle of ketchup and you’ve got spaghetti ~ just kidding)
1 carrot, finely diced
½ cabbage, shredded
½ cup honey roasted peanuts
½-¾ cup Asian style dressing

Rub seasoning from ramen noodles on both sides of steak. Sear steaks and cook to your liking ~ for searing, allow 2 minutes for 1-inch thick steaks and 4 minutes for 1½-2-inch thick steaks. To sear steak: preheat grill to 500º-550º with the cover on. Place the meat on the cooking grill. Close lid and sear the first side of the steak over high heat. Flip the steak and reduce heat to medium and finish grilling indirect over medium heat turning once halfway through the remaining grilling time (about 9 minutes total for ¾-inch steak).

Break block of ramen noodles into small pieces; combine with cabbage, carrots, Asian dressing and mix well. Slice steak and arrange on top of cabbage mixture. Sprinkle with peanuts and voila…instant cool summer din-din!



© Crackerberries 2009

Fresh Tomato Bruschetta

Oooh, it makes me want to run out to the garden and pick some fresh tomatoes and whip it up right now…it’s so good and tasty. We buy the day old bread on sale from Wallyworld and use that. I just love summer and fresh veggies from the garden.


3 tsp olive oil (not Popeye’s wife)
6 slices French bread (sliced ½” thick)
1 garlic clove, cut in half lengthwise
¾ cup chopped tomato, seeds removed
1 Tbsp fresh basil, minced
1 tsp fresh parsley, minced
1 tsp red wine vinegar
¼ tsp salt
¼ tsp pepper
1-2 Tbsp parmesan cheese

Brush two tsp oil over one side of each slice of bread. Place bread on baking sheet (you can also place on grill if you don’t want to use the oven). Rub cut side of garlic over bread. Bake (or grill) at 350º for 5-7 minutes until the bread is lightly browned. In the meantime, mince the garlic cloves and combine with tomato, basil, parsley, vinegar, salt, pepper and remaining oil in a small bowl. Spoon mixture over bread; sprinkle with parmesan cheese, return to grill or oven for 1-2 minutes longer. Makes a great snack or lunch or din-din … or I’m even considering breakfast.

© Crackerberries 2009

Zucchini & Carrot Bars

These are good for breakfast as well as a healthy snack. All the food groups are included. A nutritious and delicious way to get your kids to eat their vegetables!

1½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp ground ginger
½ tsp nutmeg
2 eggs, slightly beaten
1 cup shredded zucchini
1½ cups shredded carrot
¾ cup firmly packed dark brown sugar
½ cup chopped walnuts or pecans
½ cup raisins
½ cup vegetable oil
¼ cup honey
1 tsp vanilla extract

Preheat oven to 350º. Combine flour, baking powder, baking soda, ginger and nutmeg in large bowl. In separate bowl, combine eggs, carrot, zucchini, brown sugar, raisins, walnuts, honey, vegetable oil and vanilla. Mix well and then add to flour mixture. Mix just until combined. Spread into ungreased 13x9x2-inch baking pan. Bake in 350º oven 25-30 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan completely on wire rack. Frost with Citrus Cream Cheese Frosting.

Citrus Cream Cheese Frosting
8 oz package cream cheese
1 cup confectioners’ sugar
1 tsp finely shredded lemon peel

Beat the cream cheese and sugar together until smooth and fluffy. Add lemon peel and frost. Cut into 36 bars.


© Crackerberries 2009

Meatless Summer Sand-Ridge

So, I had big plans of having a BLT for lunch. When I got the bread toasted (you should always have all of your ingredients ready prior to whipping up something) I went in the fridge to get the bacon only to realize I had used the last of it on Tall Cool One’s breakfast sand-ridge. I had to work fast, what would I put on these toasted slices of bread? I started rummaging around in the fridge and came up with this very tasty veggie combo.

WHATEVER SUMMER SAND-RIDGE

2 slices whole wheat bread
1 Tbsp Dijon honey mustard dressing
1 medium tomato
1 slice American cheese
Romaine lettuce
¼ cup crunchy sprout mix
½ avocado sliced

Toast the two slices of bread, spread both sides with dressing. Pile one side with all other ingredients and top with final slice of toasted bread. Serve with iced tea.




© Crackerberries 2009

Classic BBQ Chicken Wings

2-6oz cans tomato paste
¼ cup onion, minced
½ cup brown sugar
1 tsp fresh ground pepper
½ tsp dry mustard
1 tsp salt
1 Tbsp molasses
1 Tbsp corn syrup
1 clove garlic, minced
1 Tbsp Texas Pete sauce (or other hot sauce)
1 Tbsp Worcestershire sauce
¼ cup merlot
½ cup water
2-3 lbs chicken wings

Combine all ingredients except chicken in sauce pan and bring to a boil. Reduce heat and simmer for one hour, stirring occasionally. Let cool completely. In large zip lock back combine wings and enough sauce to cover and marinate for at least 4 hours (or over night). Bake in 350º oven for 45 minutes or wrap in aluminum foil and grill on low heat for one hour. Serve with blue cheese dressing, extra sauce and celery sticks.

© Crackerberries 2009

My Ooey Gooey Mess

A salty, sweet combination that is nutritious and delicious!

2/3 cup all purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 Tbsp packed brown sugar
¼ cup butter flavored Crisco (+ 2 tsp water)
2 egg yolks
½ tsp vanilla extract

1½ cup mini marshmallows

1 cup butterscotch morsels
¼ cup light corn syrup
2 Tbsp butter or margarine
1 tsp vanilla extract

1 cup Rice Chex
1 cup honey roasted peanuts



Pre-heat oven to 350º

Combine flour, soda, powder, salt, sugar, Crisco, egg yolks and vanilla in a large mixing bowl. Beat at low speed until crumbly. Press into an ungreased 9½ x 7 inch cookie sheet; bake in preheated 350º oven for 12 minutes or until lightly browned.

Remove from oven and cover with marshmallows; bake 3-4 more minutes until they puff slightly and start to brown. Cool on wire rack.

Combine butterscotch morsels, corn syrup, butter and vanilla in large sauce pan. Cook over low heat, stirring constantly until morsels have melted and mixture is smooth. Stir in peanuts and cereal. Spread mixture over marshmallows and cool completely in pan on wire rack.

For easy clean up and removal from pan, line with parchment paper before baking.

Cut into 12 squares.

© Crackerberries 2009

Garden Stuffed Medley

Tune in to this....

So, you have a garden full of veggies and you aren’t sure what to do with them? Get harmonizing.

4 slices bacon
¾ cup chopped romaine lettuce
¾ cup Italian style bread crumbs
3 Tbsp grated Parmesan cheese
¼ cup shredded Mozzarella cheese
1 Tbsp olive oil
¼ tsp fresh ground black pepper
1-2 Tbsp Miracle Whip
2 large plum tomatoes
1 medium summer squash
In large skillet cook bacon over medium heat until crispy fried. Remove and drain on paper towels. Chop with a knife or crumble with fingers.

Cut summer squash in half lengthwise and remove seeds. Brush with olive oil (or spray with cooking spray) sprinkle with salt & pepper (salt is optional) and cover with aluminum foil. Roast in toaster oven (or conventional oven) at 350º for 15 minutes (while you are cooking the bacon).

Slice tomatoes in half lengthwise and remove pulp, leaving ¼ to ½ inch shell. Sprinkle each half with salt & pepper (salt is optional).

In medium bowl combine lettuce, bacon, bread crumbs, Parmesan cheese, olive oil and pulp from tomatoes. Mix well.

Brush each summer squash and tomato shell with Miracle Whip (or mayonnaise if you prefer) and mound equal portions of bacon mixture in each. Place on roasting pan. Sprinkle with Mozzarella cheese and fresh ground pepper.

Roast uncovered 12-15 minutes at 350º.

© Crackerberries 2009

OLÉ, OLÉ BURGERS

Summer’s here and the time is right for cooking up the meat! {Sing to rhythm of “Dancing in the Street”} Sometimes I just have to make myself laugh! Ha ha! How many ways can you eat a burger? I’m going to see how many versions of the “Secret Ingredient Burger” we can come up with. Here’s Número Uno .

1 lb ground beef
1 pkg. Lipton onion soup mix
1 tsp. chili powder
1 egg
¼ cup Italian style bread crumbs
1 avocado, sliced
American cheese
Prepared salsa
Hamburger buns

Combine ground beef, egg, bread crumbs, soup mix, and chili powder; mix well and form into 4 patties. Grill about 4-5 minutes per side or until internal temperature reaches 165º-170º. Add cheese, avocado and prepared salsa.


© Crackerberries 2009

Rotisserie Rabbit

Okay, so the picture doesn’t make it look all that appetizing … how does one make a picture of a cute little bunny rabbit look appetizing?

And honestly, it does taste like chicken, but better.

 

1 1-2 lb rabbit
12 oz Pepperidge Farms stuffing mix
4 Tbsp butter or margarine
2 stalks celery
1 medium onion
1 can chicken broth
1 tsp crushed rosemary
1 tsp marjoram leaves
½ cup chardonnay wine
¼ cup olive oil
Salt and Pepper to taste


Prepare stuffing according to package directions. Clean rabbit, being sure to cut off any scent glands from legs. Stuff the rabbit with as much stuffing as you can fit into the body cavity. Using food ties and poultry pins, stitch the rabbit together to hold the stuffing in.

Combine rosemary, marjoram, olive oil and chardonnay together in small bowl. Brush over rabbit. Cook in rotisserie for about 40 minutes, stopping twice to brush marinade over rabbit.

Serve with extra stuffing and turnip greens.

© Crackerberries 2009

Whole Wheat Sesame & Poppy Seed Bread

3½ cups whole wheat flour
1 packet active dry yeast
2 Tbsp warm water
¼ cup vegetable oil
¼ cup honey
¼ cup non-fat dried milk
1½ cup warm water
1¼ tsp salt
1 Tbsp poppy seeds
1 Tbsp sesame seeds
1 tsp olive oil

Dissolve the yeast in two tablespoons of warm water. In a large bowl, combine all ingredients except the poppy and sesame seeds and mix until the dough starts to leave the side of the bowl. Transfer the dough to a lightly greased surface. Oil your hands and knead it for 6-8 minutes. Transfer dough to a lightly greased bowl, twirling to grease all sides of the dough. Cover with clean dish cloth and allow rising in warm place until doubled in bulk (about 60 minutes).

Transfer dough to lightly oiled work surface and shape into 8-inch roll. Place in greased 8½”x4½” bread pan and cover loosely with greased plastic wrap. Allow the bread to rise for 30-60 minutes or until it’s crowned about an inch above the edge of the bread pan. Rub with olive oil and sprinkle with poppy seeds and sesame seeds. Bake in preheated 350º oven for about 40 minutes. Remove from bread pan immediately and cool on wire rack. Pictured above with sirloin steak and tossed salad.


© Crackerberries 2009

So, You Like It Hot? White Chicken Chili

2 cups Great Northern dried beans
32 oz. chicken broth
2 whole boneless, skinless chicken breasts
2 tsp cumin
1 bay leaf
2 tsp chili powder
¼ tsp red cayenne pepper
1 cup water, if needed
¼ cup lime juice
1 13.4 oz can diced jalapeño peppers
½ cup mozzarella cheese
Salt and Pepper

Prepared salsa, guacamole & tortilla chips

Everyone says you should soak your beans overnight, wash your beans, pick over your beans, par-boil your beans, and blah, blah, blah. If I’m using the crock pot, I never do. Whatever makes you feel more comfortable is what you should do. My mother always says she can’t make beans like I do … I tell her over and over again … don’t soak them overnight, but she is old and set in her ways. If you try to make a recipe taste exactly like someone else’s recipe without exactly following their recipe, you are just setting yourself up for failure. Sorry but that’s the way I see it.

Place beans, chicken broth, cumin, chili powder, and cayenne pepper, bay leaf, and jalapeño peppers (do not drain) in crock pot. Cover and cook on low for four hours. (DO NOT REMOVE COVER DURING THIS TIME).

Before the four hours are up, prepare the chicken. Wash, and pat dry. Cut into one inch cubes. Brown in non-stick lightly greased skillet until juices run clear. Add lime juice and salt and pepper and cook one minute longer.

Remove cover and stir beans, add chicken and more water if needed. Replace cover and cook 2½-3 more hours, until beans are tender.

Serve with homemade guacamole, salsa and tortilla chips. You may want to have a few slices of bread handy also…THIS IS HOT!


© Crackerberries 2009