YUMMY RECIPES

We'll add new recipes as they come in each Monday we share Mealtime Madness Menus! 

WHAT AUTHORS EAT (3) with more to be added!

DESSERT

JC Phelp's Peach (or Apple) Cobbler
1/2 cup butter
1 cup flour
2 cups sugar - divided
1 tsp baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices (or apples)
1 Tbs lemon juice
Ground cinnamon or nutmeg
Preheat oven to 375. Melt butter in 13x9 baking dish. In a separate bowl combine flour, 1 cup of sugar, baking powder, salt and milk. Stir just until dry ingredients are moistened. Pour batter over melted butter in the baking dish and do not stir. Bring remaining 1 cup sugar, lemon juice and peaches to a boil over high heat, stirring constantly. Pour over batter in baking dish and do not stir. Sprinkle with cinnamon and/or nutmeg. Bake in 375 degree oven for 40-45 minutes. Serve warm or cool.


(To substitute apples follow directions except when heating the apples to a boil add a few Tablespoons of water to the apple/sugar mixture and add the cinnamon right to the apple mixture. Cook until the apples start to get tender - depends on the thickness of your slices but should be no more than ten minutes.)

to be paired with:


JC Phelp's Homemade Ice Cream Drink


1 gallon sized ziploc bag - or other sealable baggie
1 pint sized ziploc bag
ice
rock salt - table salt will work too but rock salt is best (or a box of ice cream salt if your store carries it)
1/2 cup half and half (you can use milk if you prefer)
1 Tbs sugar1/4 tsp vanilla


Flavored liquor of your choice - add to taste. I would recommend your favorite Irish Cream brand (most people like Baileys - I like Brendans) or Cinnamon Schnapps would go great with the cobbler.


Mix half and half (milk), sugar, vanilla and flavored liquor in the pint sized baggie. Remove the air and seal. Put some ice in the bottom of the gallon sized bag along with some salt. Add the sealed pint sized bag and cover with more ice and salt. Seal the gallon sized bag and shake until the ice cream forms - probably about five or ten minutes - maybe a bit longer if you add more alcohol.


The easiest way to get to the ice cream is to snip the corner of the pint sized bag and squeeze into your glass or bowl. Serve with or without whipped cream on top.

BREAKFAST

Mike Wood's French Toast Casserole
8 eggs
1 cup of milk
1 stick of butter
1 pint of good vanilla ice cream
1 large cinnamon-raisin babka (or 16 oz. loaf of bread)
1 tbsp. of vanilla
3 shakes of salt


Directions:


Cut the bread into cubes and place into a greased 9x13 pan. Melt the ice cream and butter in microwave. Mix eggs, vanilla, milk, ice cream & butter together with salt. Pour over bread and mush it all around until bread is covered. Put in refrigerator overnight.


--Go to sleep!
--The next day…


Place it in a 350° oven about an hour before you want to eat it, cooking for about 45-50 minutes. Allow it to sit for like 10 or 15 minutes after removing from oven before serving. Sprinkle with a little powdered sugar, maybe a little syrup, and eat.


BREAKFAST
Bacon Omelette



2 bacon strips, cooked and diced
2 eggs
2 tablespoons water
salt and pepper to taste
(note: I also recommend onions, green peppers, and of course, Wisconsin cheese)


In a small bowl, beat eggs; add water, chives, hot pepper sauce, salt pepper and bacon. Pour into the same skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in thirds.


SOUPS AND SALADS (2)

Chili
1. Brown hamburger, add chopped onion, diced tomatoes, chilli powder, a pinch of pepper and a pinch of salt
2. Add dark red kidney beans, a large can of tomato soup and 3-5 handfuls of elbow noodles.
3. Add cooked sweet corn (optional..I like it, my husband does not...so tonight I didn't) or red, green and/or hot peppers (also optional)
4. Stir often while it boils and the noodles soften
5. Serve with buttered saltine crackers and top with shredded cheddar cheese.
6. Follow with leftover birthday cake and ice cream once the whole family (nearly) empties their bowls! (optional)

Healthy Salad



2 1/2 cups diced cooked chicken (or canned, if you really want to speed it up)
4 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved red or green grapes
3/4 cup mayonnaise or salad dressing (I personally use miracle whip)
1 tablespoon dried parsley flakes
2 teaspoons finely minced onion
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to taste (use sea salt if you have it)


Super simple directions: Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.



MAIN COURSE (2)
Porkchops
combine the following ingredients in a bowl or ziploc baggy:
chili powder, salt, pepper, brown sugar (just lots of everything)
add porkchops and mix them up with all the spices so they are covered
put in a casserole dish, add a bit of water, cover and bake at 375-400 degrees in the oven (or stove top or skillet or grill) until fully cooked (no longer pink in the middle)


i usually dip my porkchops in ketchup, but when seasoned like this recipe directs, there's no need


serve with rice or potatoes, your favorite veggie and a dinner roll. (and, of course the malbec. or milk. your choice.)


bon appetit!

Duck-Breast Rumaki (posted within the context of "watching" and participating in a live online chat)
Ingredients:
Thinly sliced 1-2" pieces from breast of 1 wild duck
1/2 cup dry cooking sherry
1 Tb. soy sauce
1 Tb. oil
1/4 teaspoon ground ginger (optional)
8 slices bacon, cut in half
Canned water chestnuts
Toothpicks
Laptop or desktop located in kitchen (this is, actually, the only necessity)


1. Mix sherry, oil, and ginger in bowl. Add duck pieces. Marinate at least an hour (or up to 24 hours).
2. Fire up laptop/desktop and log into http://writeoncon.com/ by no later than 8:55 PM EST on chat night
3. Type question in appropriate chat box. Let marinate until they open for posts.
4. Place one duck piece and one water chestnut on a piece of bacon. Wrap bacon around duck and water chestnut. Secure with toothpick. Place on broiling pan.
5. Open for questions already? Press submit with elbow, toothpick, or dry washcloth. Stare at screen to see if yours comes up.
6. Still staring at screen, use your peripherals to set oven to broil (or 550 degrees).
7. Keep making appetizers, place on pan.
8. Contemplate typing with nose. Instead, wrap pointer finger in washcloth and type another awesome question.
9. Put pan in oven no earlier than 9:50 EST.
10. Cook five minutes, turn appetizers, cook 5 more minutes.
11. YAY! Dinner's right on time! Say "Sorry it took me so long, but this was a complicated dish." (wipe forehead dramatically)

GRILLIN' RECIPES (3):

Grilled Salmon with Soy Sauce


filet of salmon (1 lb.)
1/2-1 cup cup soy sauce
tsp. lemon juice
1/4-1/2 cup brown sugar
1 clove garlic (minced)


place filet in a tray of aluminum foil
mix ingredients in a bowl and spread evenly over salmon
place on grill (medium heat) until salmon is flaky


serve with:
4-6 medium-large red potatoes (diced)
zuccini (diced)
carrots (diced)
onion (diced)
green and red pepper (diced)


place all vegetables in aluminum foil
season with:
salt (or seasoning salt)
pepper
garlic (small amount)
parsley flakes
several tablespoons of butter (solid squares)


fold foil enclosing all vegetables, grill on medium heat for an hour (or until potatoes are soft)
(okay, can't do it...add shredded cheddar cheese before serving)

Theresa Milstein's Grilled Tilapia

Add salt and pepper and maybe Old Bay.
Fill corn tortillas with the fish. 
Add pico di gallo and guacamole.

Grilled Venison Roast


butterfly it first, add jalapenos and onions
baste with butter/margarine
put on indirect heat for 1 1/2 hours (we have one of those huge smoker grills, but you can do it on a regular one with lower heat (less air flow).

PASTA

 
Mushroom Ravioli...inspired by Bella's first date with Edward



APPTETIZERS AND SNACKS



Pecan Snacks (or substitute almonds)


What you'll need:
1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt



What to do with that stuff:
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat.
Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes.
Enjoy while scrolling to continue reading our blog posts!
Store what's left in an airtight container.