Bacon Candy

• 1 lbs. Bacon 
• 1/4 cup Brown Sugar

Directions:

Pre-heat oven to 350 degrees. 

Slice bacon into 1/2 inch strips and thoroughly coat in the brown sugar. 

Allow for grease to drain by crumpling aluminum foil and place bacon on a baking sheet without overlapping strips of bacon.

Bake until bacon becomes crispy.

Allow bacon candy to cool and harden before serving.

Kentucky Butter Cake

• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 cup buttermilk
• 1 cup butter
• 2 tsp. vanilla extract
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda  
• 4 eggs

Directions:

Preheat oven to 325 degrees.

Grease and flour a 10 in. Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.

Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.

Beat for 3 minutes at medium speed.

Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a wooden toothpick inserted into center of cake comes out clean.

Prick holes in the still warm cake.

Pour sauce over cake slowly.

Let cake cool before removing from pan.

Fish Fillets – Mediterranean Style 

• 1 cup canned diced tomatoes 
• 2 tbsp. dry white wine 
• 1 tsp. extra-virgin olive oil 
• 1/8 tsp. dried oregano 
• 1/8 tsp. freshly grated orange zest 
• 1/4 tsp. salt 
• 1/4 tsp. freshly ground pepper 
• 1 clove garlic 
• 1 sm. onion 
• 4 kalamata olives 
• 8 oz. thick-cut, firm-fleshed fish fillets    

   

Directions: 

Preheat oven to 450°F. 

In a medium non-stick skillet, heat oil over medium-high heat. 

Add onion and cook for approx. 2 – 4 minutes, stirring often, until lightly browned. 

Add white wine and clove of garlic and simmer for ½ minute. 

Stir in tomatoes, oregano, olives and orange zest. 

Season with 1/8 teaspoon salt and 1/8 teaspoon pepper, or as desired. 

Season fish filets with the remaining 1/8 teaspoon each salt and pepper, or as desired. 

Arrange the fish in a single layer in a baking dish or pie pan. 

Spoon the tomato mixture over the fish. 

Bake, uncovered, for 10 – 20 minutes, until the fish is just cooked through. 

Divide the fish into 2 portions and serve with sauce.

Chipotle Carrot Dip

• 2 lbs. carrots
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/4 tbs. chipotle puree
• 1 1/2 tbs. cumin
• 1 tbsp. fresh ginger
• 3 cloves garlic
• salt to taste

Directions:

Cut carrots and cook in a boiling pot of water for about 15 minutes.

Let carrots cool, then combine with remaining ingredients

Add all ingredients to a food processor and process until smooth.

Let dip chill in the refrigerator before serving.

To garnish (optional), you may use chopped calamata olives, crumbled feta cheese, or fresh herbs.

Black Magic Cake

• 2 cups flour
• 2 cups sugar
• 1 cup black coffee
• 1 cup sour milk
• 3/4 cup cocoa
• 1/2 cup vegetable oil
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. vanilla
• 2 eggs
• 1 tsp. salt

Directions:

Combine all ingredients together and mix thoroughly. 

Batter should be thin. 

Bake in oven for 35 - 40 minutes at 350 degrees.

Shrimp Butter

• 2 cans shrimp, broken
• 4 tbsp. mayonnaise
• 1 tbsp. onion, minced
• fresh lemon juice (1 lemon)
• 1 1/2 sticks soft butter
• 1 (8 oz.) pkg. cream cheese
• salt to (taste)

Directions:

Add all ingredients except shrimp in a bowl.

Thoroughly mix well with mixer, then add shrimp and finish mixing.
 
Serve with crackers as a spread.

Football Dip

A great dip for the Super Bowl or any sports event.   

• 12 oz. chorizo sausage
• 12 oz. reduced-fat sausage   
• 6 oz. velveeta cheese
• 1/2 can ( 5 oz.) cheddar cheese soup

Directions:

In a large saucepan, brown both sausages until completely cooked.

On medium heat, add velveeta cheese and stir until velveeta starts melting.

Add cheddar cheese soup and stir until the dip becomes well blended.

The dip should begin to look similiar to chili.

Let stand on low heat for 5 minutes, stir and serve.

Zesty Lime Burgers

• 2  lbs. ground sirloin 
• 1/4  cup lime juice 
• 1  tbsp. sugar 
• 1  tbsp. lime zest 
• 1  garlic clove, pressed 
• 1  egg 

Directions:

In a large bowl, combine all ingredients and mix.

Make into 6-8 burger patties.

Grill brugers on a BBQ grill or stove top to your liking.

Once done, serve with your choice of bread and toppings.

Rudolph The Red Nose Reindeer

• 1 1/4 oz. light rum
• 1 1/2 oz. fresh lemon juice
• 1/2 oz. grenadine  

Mix the rum, lemon juice, and grenadine.

Add the ice cubes and fill a chilled highball glass with cranberry juice.

Garnish with a lemon wedge.

Frosty Noggin   

• 3 oz. egg nog
• 1 1/2 oz. rum 
• 3/4 oz. creme de cacao 
• 3 cups vanilla ice cream 

Blend ingredients until smooth and pour mixture into a parfait glass.

Top with whipped cream and decorate with a few drops of green creme de menthe.

Optinally garnish with rolled cookie.