Pepper Weenies with Smoked Backon & Vidalia Onion Marmalade

Pepper Weinies
serves a crowd
1 1-pound package Zatarain’s Crawfish, Shrimp, & Crab Boil seasoning mix
1 (or more) packages hot dogs

In a large stockpot, mix 8 quarts water and seasoning mix. Bring to a boil over high heat. Add hot dogs to the pot, and cook according to package directions.

For a party, remove hot dogs from the pot and return the liquid to a boil. Cook additional hot dogs as needed.

Smoked Bacon & Vidalia Onion Marmalade
makes 6 cups
2 to 3 strips bacon
1 tablespoon mustard seed
1/2 cup apple cider vinegar
1 1/2 pounds Vidalia onions, diced (about 5 onions)
1/2 cup light brown sugar
1/4 cup Steen’s cane syrup (available at Amazon)

Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and raise the temperature to medium-high. Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times throughout. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.

Ingredients

• 1 Tbsp. canola or vegetable oil
• 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 8 oz. beer
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
• 2 tsp. cumin
• 1 tsp. chili powder
• 1 1/2 tsp. salt
• 1 tsp. black pepper

Method

Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.

Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.

Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.

Repeat with the other baking sheet of pork.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.

Honey Oat Bread [Printable Version]
Makes 1 9×5-inch loaf

Ingredients

3 cups (381 grams) all-purpose flour
3/4 cups oats (I have used instant and old fashioned, both work great)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup (250 ml) milk (almond or soy milk for vegan/dairy free)
1/4 cup (62 ml) lukewarm water
2 tablespoons (28 grams) unsalted butter or margarine
1/4 cup honey (agave for vegan)

1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1  hour.

Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

Lobster Bisque

2 cloves garlic, chopped
1 shallot, chopped
1 stalk celery, chopped
2 tsp tomato paste
8 ounces unsalted butter
1-1/2 lbs Maine lobster
32 ounces water
2 cups heavy cream
2 bay leaves
½ cup dry sherry
Salt and pepper to taste

Instructions:
Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set aside. Break up lobster shells, then place them back into the water; simmer over low heat until reduced by half.
Heat half the butter in a pan over medium heat. Add shallots, garlic and celery and saute until soft, about 10 minutes.
Add bay leaf, tomato paste and sherry and simmer for 10 minutes or until reduced by half.
Add cream and lobster stock and simmer over low heat (Do not boil.) for 30 to 40 minutes or until soup begins to thicken.
Season with salt and pepper. Remove lobster shells and bay leaves. Chop up lobster meat and add to bisque. Stir in remaining butter.
Serve hot with a little crème fraiche and fresh chives.

Ingredients

• 3/4 cup (170 g) unsalted butter, at room temperature
• 1 cup (225 g) packed light brown sugar
• 1 cup (200 g) white sugar
• 3 tablespoons (45 ml) *red velvet flavor
• 1 teaspoon super red soft gel paste, optional
• 3 eggs, at room temperature
• 2 cups (260 g) all-purpose flour
• 1/2 cup (55 g) cake flour
• 1 tablespoon (8 g) Dutch-process cocoa powder
• 1 teaspoon (8 g) kosher salt
• 1-1/2 cups (360 ml) buttermilk, warm
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon (15 ml) vinegar
• 1-1/4 teaspoons (8 g) baking soda

• 1/2 cup (63 g) icing sugar (confectioners’ or powdered), sifted
• 1/2 cup butter (115 g), at room temperature
• 1/4 cup (57 g) cream cheese, softened
• 1/2 teaspoon (2.5 mL) pure vanilla extract
• 1/2 jar (106 g) marshmallow cream (such as Marshmallow Fluff)
• A pinch of salt

• 2 tablespoons (30 ml) cold water
• 1-1/2 teaspoons unflavoured gelatin (such as Knox brand)
• 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
• 1/2 cup (63 g) icing sugar
• 1 teaspoon (5 ml) pure vanilla extract
• A pinch of salt
• A drop or two of red or pink gel paste

• 2 cups (454 g)(4 sticks) unsalted butter, at room temperature
• 4 cups (500 g) icing sugar sifted
• 1 tablespoon (15 mL) pure vanilla extract
• Pinch of salt
• 8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
• 1/2 cup (120 ml) whipping cream (35-37% fat)
• 2 cups fresh raspberries, washed and dried

Instructions

1. Preheat oven to 350° F. Butter the bottom of three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, red velvet flavor, and red gel paste on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour and cocoa powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold in mayonnaise.
4. In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended.
5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans—you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake on top of a baking sheet (two pans on sheet for first round, then the final pan) until a toothpick inserted in the center comes out clean, about 25 minutes. Try not to over-bake.
6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.

1. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and salt and mix on medium speed for about 3 minutes.
2. Add marshmallow cream and cream cheese and beat until combined and creamy, about 1 minute.

1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
2. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Slowly add the gelatin mixture and food colouring and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.

1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute.

1. On an 8”inch round cake board (or cake plate), put a small dollop of frosting.

1. Place your first layer face-up on the board (or plate) and spread the Marshmallow Cream Cheese Frosting, leaving about 1/2” around the edge, using an offset palette knife. Place the second cake layer face-up and repeat with a thick layer of Pink Whipped Vanilla Cream Filling. Gently press a layer of fresh raspberries into the filling, slightly spaced apart. Top with another thick layer of the Pink Whipped Vanilla Cream Filling and spread evenly using your offset palette knife.
2. Place your third cake layer atop the pink filling, face-down. Gently adjust the cake so that it is straight and lined up properly. Cover with plastic wrap and refrigerate for about 30 minutes.
3. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, about 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired.
4. Keep refrigerated (this cake will stay moist!) but serve at room temperature.

1. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers (layers will be thin).
2. On an 8”inch round cake board (or cake plate), put a small dollop of chocolate frosting. Place your first layer face-up on the board (or plate) and cover with 1/6 of the Pink Whipped Vanilla Cream Filling, leaving about 1/2” clearance around the edge. Gently press a layer of fresh raspberries into the filling, and then cover with another 1/6th of the filling, spreading until even. Place another cake layer face-up and cover with 1/2 of the Marshmallow Cream Cheese Frosting, spreading until even.
3. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
4. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
5. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, at least 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired

Notes

Grilled Cheeseburger Wraps
Makes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce


Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.

Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.

Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

It’s like you were reading my mind!  I have been wanting to make some oatmeal raisin cookies for the past week, but have been too busy!  This is the one I am going to use, once I get the time!

Oatmeal Cookies
from Joy of Baking

1 cup walnuts or pecans, toasted and chopped (optional)
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup all purpose flour
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries, cherries, raisins or chocolate chips (optional)

To toast nuts: Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer, cream the butter and sugar until creamy and smooth (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F, or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

Hello all you fabulous followers!

Is there anything special you would like to see me post today?  Maybe you have a party or function you need to bring a dish to and you need ideas?

Let me know!

And as always, Happy Eating!

Chocolate Covered Bacon Recipe

Ingredients

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions

1. Preheat the oven to 375°F.
2. Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
3. Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
4. Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
5. Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
6. Cover another baking sheet with parchment paper.
7. Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
8. Drizzle with the white chocolate, if desired.
9. Refrigerate until chocolate is hard.
10. Once cool, enjoy!

Peach Cupcakes with Peach Cream Cheese Frosting
Makes 24 cupcakes

Peach Cake
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Method
Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Peach Cream Cheese Frosting
Makes enough to frost 24 cupcakes

Ingredients
1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioners sugar

Method
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.