It’s maple season! I could not resist another maple syrup recipe, and a delicious one! There is nothing better or easier than homemade salad dressing’s. They are so much better than most store bought dressings . Don’t get me wrong, I buy plenty of dressing’s but if you look in my fridge right now I have three mason jars of home made dressing’s… I just might have to go buy more salad fixing’s!
INGREDIENTS
2 minced garlic cloves
1/3 cup olive oil
1/4 cup pure maple syrup
Juice from 1 medium lemon
1-2 teaspoons Dijon mustard
1/8 teaspoon salt
fresh ground pepper
Put all ingredients in a mason jar and mix well to combine.
NOTE
This recipe came from Food Network Magazine
Enjoy!
This is another Pioneer Woman (Ree Drummond) recipe with just a couple slight changes. One change is that I dislike mushrooms, you will not find mushrooms in my mac and cheese. The second change is that I do not add Fontina cheese but instead up the amount of Gruyere cheese, as I love the nutty flavor the Gruyere gives. The rest of the recipe is the same. I also used only one pound of macaroni instead of 1 1/2 pounds.
To make this recipe a little easier I usually cook my bacon and caramelize the onions one day in advance.
INGREDIENTS
Salt
Pepper
8 slices thick cut bacon (cooked and chopped)
2 whole onions (peeled, halved and thinly sliced)
5 Tablespoons of butter
1/2 Cup grated Parmesan cheese
1 cup grated Gruyere cheese
4 ounces goat cheese
1 pound elbow macaroni
1/4 cup flour
2 cups whole milk (I use 1%- it worked just fine)
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled Gorgonzola
DIRECTIONS
In a large skillet over medium low heat, sauté onions in one tablespoon of butter, stirring occasionally until golden brown. This takes some time…don’t rush, you really want the onions to caramelize. Grate the Parmesan cheese and Gruyere cheese and unwrap the goat cheese. Cook the macaroni until just under cooked. Drain and set aside.
To make the sauce, Melt 4 Tablespoons of butter into LARGE pot over medium heat. Sprinkle in the flour , whisking to combine. Let the roux cook for a minute or so continually whisking. Pour in the milk, still whisking, cook for 3-5 minutes until thick and bubbly. Add the half and half, 1 teaspoon of salt , plenty of black pepper and stir to combine.
Spoon about 1/4 cup of the hot white sauce into the small bowl with the beaten eggs, stirring with a fork as you drizzle the white sauce in. Once combined pour the mixture into the pot with the white sauce, stirring constantly.
Add the Goat cheese, Parmesan cheese and Gruyere cheese. Stir to melt. Add the cooked Macaroni to the sauce and stir to coat.
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. Lay half of the cooked onions on the bottom of the pan, followed by half of the macaroni, half of the Gorgonzola and half of the bacon. Repeat layers, ending with the bacon on top!
Bake for 20-25 minutes or until hot and bubbly!
Enjoy!
If you love the Churro’s and don’t want to make the “REAL” ones that include deep frying, then this is a great alternative. Just ask our son Robby. The first time I made this he ate so much of it he felt sick…he just could not get enough. I will say, when I made this again he was a little more controlled!
This would be great for any party or for tailgating. Easy to make ahead and store in an airtight container. IT makes a BIG batch!
I hope you enjoy it as much as Robby does!!
INGREDIENTS
9 cups Rice Chex cereal (one big box)
1 cup of cinnamon chips (found near the chocolate chips in your grocery store)
1/4 cup of butter
1/2 cup of powdered sugar
1/4 cup of granulated sugar
1 1/2 teaspoon cinnamon
DIRECTIONS
Pour cereal in a large bowl, set aside.
In a medium size bowl mix the powdered sugar, granulated sugar and the cinnamon, set aside.
In a small microwavable bowl, microwave the cinnamon chips and butter for one minute or until smooth (at 30 second intervals). It will look a little grainy and that is okay! Drizzle the cinnamon mixture over the cereal and mix WELL, this is important! Once well combined pour in the powdered sugar mixture over the cereal and again. MIX WELL!
Spread the mixture out on parchment paper until dry.
Store in an airtight container and Enjoy!
Note
The website I originally found this on, no longer exists, so I am not sure where this recipe came from but I am so thrilled to have found it !
Well, those of you that know me know that I am a faithful and devoted viewer of Food Network, it is on ALL the time! I have even turned my parents cat into a devoted viewer, I bet you wonder how I did that? Well…when my parents go away on vacation I get the job of taking care of their adorable little “Daisy” a cute little Bengal kitty. When they go away they like to leave the television on so daisy has something to listen to.
Well, my Dad likes to leave the golf channel or a news channel on for her, but lets face it, golf??? Really? Can you hear me snore? Well I get right over there and save that poor kitty from the very boring world of golf (sorry golf fans). She is now a dedicated food network viewer! Such a good cat!
Anyway on to a fantastic, finger licking, oh so delicious, recipe from Ree Drummond, Pioneer Woman! If you are not a foodie but love great recipes go to Ree’s website, The Pioneer Woman, you will not be disappointed! I did not change this recipe at all. You cannot beat perfection! The only note I would make is that I like to use a honey BBQ sauce to temper the heat from the jalapeño slices.
INGREDIENTS
2 pounds ground beef
salt
pepper
4 Tablespoons of butter
1 large onion, diced
1/2 cup of whiskey
1 cup of BBQ sauce
1/4 cup of jarred Jalapeño slices (or more if you like)
12 slider buns or dinner rolls, split
DIRECTIONS
Form the meat into 12 (or so) mini patties. salt and pepper both sides.
Melt the butter in a large skillet over medium high heat and cook the patties until just about done in the middle. Remove patties from skillet and set aside. Drain off all but 2 tablespoons of grease, then return skillet to stove top.
Add the diced onion into the skillet, stir to cook for about three minutes. Pour in the whiskey being very careful if you have an open flame, and stir. Allow the whiskey to reduce by half, just takes a couple minutes.
Stir in Jalapeños and BBQ sauce.
Reduce the heat to low and place the patties back into the skillet. turn the patties over allowing the sauce to coat the patties. Let patties simmer until everything is hot and bubbly.
Place patties on individual buns and spoon extra sauce over the top of each one and top with other half of the bun.
Enjoy!
This is one of my favorite party foods to make for a couple of reasons. First I can mix the ingredients together the day before a party then add it to the mini fillo shells and bake just before guests arrive. These are delicious and easily adaptable. Also, if you want , you can put them on halved buttermilk biscuits baking them in a mini muffin tin. You can also change up the cheese. I have made this using cheddar and Monterey Jack cheese.
This fills 30 mini fillo shells (two boxes)
INGREDIENTS
3 slices of bacon (cooked and crumbled)
10 (or so) cherry tomatoes (diced small)
2 scallions (using white and green parts)
3 ounces of Swiss cheese
1/2 cup of mayo
Mini fillo shells (I use the Athens brand found in your freezer section of the grocery store)
Mix all of your ingredients except shells. Stir to combine well. This can be done one day in advance and stored in the frig.
Preheat oven to 375 degrees. Fill the shells with the tomato mixture and place on a cookie sheet.
Bake for about 7-8 minutes, these do not take long!
Enjoy!
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