Damn Good Dessert

This is so good...will feed about 40, so it's great for those occasions when someone wants you to bring a dessert...it's sweet but salty, you'll love it!

Ingredients

40 Saltine crackers
1 Cup salted butter (don’t substitute) -
1 Cup brown sugar
1 12 ounce pkg of chocolate chips
5-6 Heath bars

Preheat oven to 325 degrees

Step 1: line a large baking sheet with aluminum foil and cover with saltine crackers, careful not to let the overlap. If you don't have a large baking sheet, naturally you will use less crackers.


Step 2: Start the caramel prep by melting the butter and adding the brown sugar, letting it come to a boil, stirring constantly, until it bubbles, then turn it down to medium and let it simmer for a few seconds. The consistency should be thin and that is good.

Step 3. Pour the caramel mixture over the crackers trying to cover as evenly as possible.


Step 4. Place in the oven for anywhere from 5-10 minutes until the mixture begins to bubble.


5. Immediately while its hot, sprinkle the bag of chocolate chips over the hot caramel and watch it melt, should only take a few minutes for the morsels to completely melt.


Step 6. While you're waiting for the chocolate to melt, about 5 minutes...crack the heath bars into little pieces and using a spatula smooth out the chocolate and sprinkle the crushed heath bar mixture...voila, stick it in the freezer, for a few hours until it hardens.



Step 7. Remove from freezer when hardened and bust it up in pieces...bon appetit!

Chili

INGREDIENTS
2 tablespoons EEVO
2 pounds ground beef
1 tsp salt
1/4 tsp pepper
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa
1/4 cup mild chili powder
2 tbsp chipotle chili powder
1 can (6 ounces) tomato paste
1 (28 ounce) can whole peeled tomatoes, chopped, plus puree
1 (14 ounce) can of red kidney beans, drained
1/2 bottle of beer
1 medium onion, finely chopped
1 green bell pepper, diced
Sour cream
Scallions
Shredded cheese

DIRECTIONS

Heat 2 tablespoons of oil in a large stock pot over medium-high heat. Crumble beef into the pot, stirring with a wooden spoon to break apart as much as possible. Add salt and pepper, and continue cooking until the beef is well browned.

Place the cooked beef, whole peeled tomatoes, beans and broth, tomato paste, spices, and chopped onion and pepper into a slow cooker, and cook on “High” for 5 hours, or simmer in a stock pot on very low heat for about 2 hours.

Make the chili a day ahead if possible, and reheat before serving. Top with sour cream, scallions, cheese, and serve.

Serves 6-8.

Boar And Castle Sauce.....Remember this?

Castle Sauce

Bills Hot Dogs - Washington NC

Bill's Hot Dogs in Washington, NC is a stop every lover of the American frankfurter on a roll needs to make at least once in their life. Place sells only dogs, chips and soft drinks (they offer Coca-Cola in the small, old-time-style, curvy bottle). The dogs are bright red (from a dog maker in Clayton, NC, me thinx), deep fried, keep hot in oil on the steamer top. "All the way" means with chili sauce, onions and mustard. The chili sauce is unique and very spicy. Best I can tell, it is made from a base of cooked white (northern) beans that are pureed, and then seasoned with salt and lots of white pepper. The dogs costs less than a buck each. Place is open for breakfast, and I've been there at 9 am having to wait in line!

White Bean Bruschetta with a lemon zing (Low Cal)

Ingredients

1 (8-ounce) long loaf Italian bread
1 lemon
1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground pepper
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) chopped fresh parsley leaves
2 clove(s) garlic, each cut in half

Directions

1. Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
2. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
4. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.
5. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

Black Bean Burgers

I'm sick of hamburgers...grainy dead cow flesh, speckled with pure fat...don't know where the name came from anyway, duh...ham=pork, and I'll bet you the first hamburger was made out of sausage...blech! But on the otherhand, there is the joy of serving up the american favorite on a bun with lettuce, tomato, and all of the other goodies...well, black bean burgers work for me, see if they work for you!


Ingredients

1 can(s) (15 to 19 ounces) black beans, rinsed and drained
2 tablespoon(s) light mayonnaise
1/4 cup(s) packed fresh cilantro leaves, chopped
1 tablespoon(s) plain dried bread crumbs
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) hot pepper sauce
Nonstick cooking spray
1 cup(s) loosely packed sliced lettuce
4 (4-inch diameter) mini whole-wheat pitas, warmed
1/2 cup(s) mild salsa


Directions

1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth (some lumps of beans should remain). Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
2. Heat skillet over medium heat until hot. Add patties, sprayed side up, and cook until lightly browned, about 3 minutes. With pancake turner, turn patties over, and cook 3 minutes longer or until heated through.
3. Arrange lettuce on pitas; top with burgers then salsa.

RO'S Barbecue Slaw

Personally, I think this is probably one of the nastiest tasting recipes I have ever run across. At the same time, it is a staple here in the Gaston County area. They sell it in the Grocers, Convenience Stores.....People put it on everything edible. The most sickening combination is with BBQ. It just so happens that I ran across someone that had a close connection with the family at one time or another and let the secret out. After comparing the two, I'd say you can't tell the difference.

R.O.'s Barbecue Slaw

4 cups grated cabbage
1 tablespoon paprika
1/2 cup sweet mixed pickles
3/4 cup catsup
1/2 teaspoon brown sugar
2 oz. jar pimentos, drained
salt & pepper to taste
1/2 teaspoon red pepper
1/2 teaspoon chili powder
3/4 cup mayonnaise
1 tablespoon mustard

Mix all ingredients in blender or food processor and chill.

Chocolate Mug Cake

This recipe is for all of you chocoholic crazies that get an itch for a piece of Chocolate Cake at the oddest hours. Not a chocoholic? Be creative...omit the cocoa, chocolate pieces...add butterscotch, caramel, coconut, peanut butter, try something else!

Ingredients:
4 tbsp Flour
4 tbsp Sugar
2 tbsp Cocoa
1 Egg(s)
3 tbsp Milk
3 tbsp Vegetable Oil
3 tbsp Chocolate Chips (optional)
a small splash of Vanilla
the biggest Mug you can find

Directions:

1. Add all the dry ingredients to the mug,and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well.
4. Add the chocolate chips and vanilla extract. Mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 wats on high.
The cake will rise way over the top of the mug, but worry! It'll go back down in a little bit.
6. Allow it to cool a bit, and tip it out onto a plate if you want.

And why is this the most dangerous cake recipe in the world?
Because now we are only 5 minutes away from chocolate cake at any time of the
day or night!

Sweet Baked Potato Chips

Eat your heart out "Lay's"...this is a super replacement for all of you chip lovers that are watching your weight. Sweet Potatoes are high in fiber and good for you!

1 large sweet potatoes, peeled
Non-fat Olive Oil Cooking Spray
1/8 tsp Kosher salt, or to taste

Directions:
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. The thinner the better (it gives you more chips for the same amount of Weight Watchers Points!!!)
Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.

*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up

Spicy Whitey Stew

1 Pound Dried White Beans -- soaked
2 Teaspoons Salt
2 Teaspoons Paprika
2 Teaspoons Thyme
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Pepper
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
3 Medium Onions -- chopped
1 Large Bell Pepper -- chopped
2 Stalks Celery -- chopped
4 Cups Chicken Stock
2 Cans Tomatoes -- chopped
2 Teaspoons Garlic -- chopped
1 Cup Apple Juice

Directions:
Combine spices in small bowl. Preheat large pot over high heat 4 minutes.
Add onions, pepper, celery and 2 tabs seasoning mix. Cook 5 minutes. Add half cup stock, cook until liquid evaporates. Add tomatoes and remaining seasoning mix. Cook 5 minutes.
Add drained beans, stock, garlic. Cook 12 minutes. Reduce heat to medium, cook 50 minutes. Stir in apple juice, cook until beans are tender, 50 more minutes.

Voodoo Gumbo

1 Medium Onion -- Chopped
1 Medium Bell Pepper -- Chopped
3 Stalks Celery -- Chopped
4 Tablespoons Olive Oil
1/2 Cup Flour
1 Pound Andouile Sausage -- Sliced
2 Tablespoons Cajun Seasoning
4 Cups Chicken Stock
2 Tablespoons Worcestershire Sauce
1 Can Tomatoes -- Chopped
2 Cans Kidney Beans -- Cooked
1 Pound Chicken Breast -- Cubed
2 Tablespoons Hot Sauce
1 Cup Sour Cream -- Optional
Rice -- Cooked

Directions:
Saute flour in oil for 8 minutes or until the flour browns. Remove from pan and reserve. Add onions, celery and bell pepper to the same pot. Saute for 5 minutes. Add cajun seasoning and saute for 5 more minutes. Add stock, worcestershire, tomatoes, beans and reserved roux. Bring to a simmer for 5 minutes. Add chicken and simmer for 10 minutes. Add hot sauce, serve over rice, topped with sour cream.

Pickle Soup

Ingredients

5 Dried Mushroom
7 Cups Water
2 Medium Onion -- chopped
1 Clove Garlic -- chopped
1 Medium Carrot -- sliced
1 Bay Leaf
3 Medium Potatoes -- peeled and cubed
Salt And Pepper -- to taste
2 Medium Kosher Pickles -- diced
2 Tablespoons Parsley -- chopped

Directions soak mushrooms in water for 1 hour and drain. place in saucepan with water, onion, garlic, carrot and bay leaf. Bring to boil, then cover and cook over low heat for 1 hour. discard bay leaf. force through sieve. add potatoes, salt, pepper and pickles. cook over low heat for 15 minutes adding water if too thick. correct seasoning add parsley and serve.
Serves 4

Curried Chicken and Potatos

Ingredients

2 Tablespoons Butter
1 Pound Chicken -- chopped
1 Pound New Potatoes -- quartered
5 Medium Green Onions -- sliced
1/4 Teaspoon Pepper
1/4 Teaspoon Salt
1/2 Cup Ranch Salad Dressing
2 Tablespoons Milk
1 1/2 Teaspoons Curry Powder

Directions:
Melt margarine in skillet cover and cook chicken, potatoes, & 1/2 the onions for 20 minutes. Sprinkle with salt & pepper. Meanwhile, mix dressing, onions, milk & curry powder thoroughly. Toss it in, cook until just heated through.
Serves 4

Cardamom Rice

Ingredients

1 1/2 Cups Rice
2 Teaspoons Cardamom
1 Teaspoon Cumin

Directions:
Dissolve spices in the water that goes in with the rice, steam as usual.
Serves 5

Mediterranean Lentils

Ingredients

1 Pound Lentils
3 Tablespoons Peanut Oil
1 Teaspoon Ground Cumin
1 Teaspoon Fenugreek Seed
3 Medium Onion -- chopped
3 Cloves Garlic -- mashed
2 Medium Jalapeno -- chopped
1 Medium Bay Leaf
1 Clove
1 Pinch Ground Cardamom
1/4 Cup Cream
Salt And Pepper -- to taste

Directions cook lentils as directed. draining some broth if you like it thicker. saute remaining ingredients except cream until onion is browned. turn up heat and when mixture is very hot pour into lentils. Cook 10 minutes. add cream when lentil are hot but not boiling stir and serve over rice.

Shish Kebob's

Ingredients

2 Pounds Lamb -- or beef cubed
2 Tablespoons Butter
2 Medium Onion -- chopped
Salt And Pepper -- to taste
1/2 Teaspoon Paprika
1/2 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Cup Tomato Paste
1/2 Cup Water
2 Tablespoons Dry Red Wine
Rice

Directions brown lamb or beef in butter until browned. add onions and saute until golden. Add remaining ingredients, cover and simmer for 45 minutes. serve over rice.
Serves 4

Garlic Lover's Scallops Scampi

Ingredients:

1 lb. Scallops, small
1 stick real Butter, more if desired
Fresh Garlic, to taste
1 cup Bread Crumbs
Lemon Wedges
Pepper
4 serving dishes

Directions:
In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. Top with bread-crumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.

Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.

Just Like Dunkin's!

DONUTS
One 1/4-ounce package active dry yeast
2 tablespoons warm water (98 degrees)
3/4 cup warm milk (30 seconds in the microwave does the trick)
2 1/2 tablespoons margarine or butter
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2 3/4 cups all-purpose flour
3 cups vegetable oil
GLAZE
1/3 cup margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water

CHOCOLATE GLAZE
1 cup semisweet chocolate chips

1.In a medium bowl, dissolve the yeast in the warm water.
2.Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough
doubles in size, about 1 hour. You can tell that the dough has risen enough when you
poke it with your finger and the indentation stays.
6. Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: Empty a standard 15-ounce can of whatever you can find-vegetables, refried beans, even dog food. Be sure to wash out the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum.
8. When you've punched out all the dough (you should have about a dozen unholed
donuts), it's time for the holes. Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.

Denver Omelet

2 tablespoons butter
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
1 cup chopped cooked ham
8 eggs
1/4 cup milk
1 cup (4 ounces) grated cheddar cheese
Salt and freshly ground black pepper

Heat the oven to 400 degrees F. Grease a 10-inch round baking dish (or make the
entire recipe in a cast-iron skillet). Melt the butter in a skillet over medium-low heat. Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until soft. Add the ham and cook for 2 minutes more. Remove from the, heat. Beat the eggs and milk in a large bowl. Stir in the cheese and add the sauteed
vegetables and ham. Season to taste with salt and pepper. Transfer the mixture to the prepared dish. If baking in a cast-iron skillet, pour egg mixture with cheese over the vegetables and ham. Bake for 20 minutes or until the top is puffy and brown. Cut into wedges and serve warm.

Biscuits with Chives

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon black pepper
1 teaspoon salt
1/2 pound butter, cubed and chilled (1 cup)
1/2 cup snipped chives
3/4 cup milk
1 cup grated sharp cheddar cheese

Preheat the oven to 450 degrees. Grease a baking sheet.

Sift together the flour, baking powder, pepper, and salt until thoroughly mixed. Place the flour mixture in the bowl of a food processor, add the butter, and process until completely combined.

Place the mixture in a bowl, add the chives, and stir to combine. Form a well in the center of the mixture and pour in the milk. Stir just until the mixture comes together into a sticky dough. It may be necessary to add 1 or 2 tablespoons of milk. The dough should come free from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Sprinkle the dough with flour and knead gently just until it stays together. Roll the dough with a floured rolling pin to a thickness of 1 inch. Use a large biscuit cutter dipped in flour to cut out the biscuits. Reform the scraps and repeat until all the dough is used.

Place the biscuits 1 inch apart on the baking sheet and sprinkle cheese on top of each one. Bake until lightly browned, 12 to 15 minutes. Leave the oven on for cooking the bacon and the eggs. The biscuits may be wrapped in a towel and kept warm, or warmed in a hot oven just before being served.

Cheddar Sauce

1 cup heavy cream
1 cup milk
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups grated sharp cheddar cheese

Place the cream, milk, cornstarch, nutmeg, pepper, and salt in a saucepan. Place the saucepan over medium heat and stir the mixture with a whisk. Continue stirring until the mixture thickens and begins to simmer. Add the cheese and stir until it is completely combined. Remove the sauce from the heat, cover it, and keep it warm until ready to serve.

Bacon

12 slices thick-cut smoked bacon

Arrange the bacon slices in groups of 2 on a baking pan, folding each slice in half and allowing it to slightly overlap the adjacent slice.

Bake for 10 to 12 minutes, turning the pan several times, until the bacon is crisp and done to your preference. Place the bacon on paper towels, and keep it warm until ready to serve.

Scrambled Egg Stuffing
1/2 cup milk
12 eggs
2/3 cup snipped chives
1 teaspoon salt
Black pepper
3 tablespoons butter

1. Whisk the eggs and milk together completely. Whisk in 1/2 cup of the chives and the salt, and season with a little pepper.
2. Melt the butter in a large, ovenproof saute pan over medium heat. Pour in the egg mixture. Quickly stir with a wooden spoon until the eggs begin to clump into small curds. Stir a moment longer, then place the pan in the still hot oven.
3. Bake about 5 minutes until the eggs are just cooked. Remove the pan and cut the eggs into 6 wedges. Serve immediately.

Pull each biscuit apart into 2 equal pieces. Place the bottom piece on a warm plate. Place a scrambled egg wedge on the biscuit bottom. Ladle 1/4 cup of the sauce over each scrambled egg wedge. Add several slices of crisp bacon and cap with the biscuit top. Garnish with the remaining chives and a dash of chive oil.