1 can (6 oz) crab meat, drained
1 stick room temp butter
1 jar kraft old english spread
garlic powder
seasoned salt
6 english muffins (12 halves)
Mix the first for ingredients.
Spread on muffin halves.
Cut each half into four to six wedges
Freeze on tray, then bag.
Preheat broiler, put puffs on pan and broil for about 5 minutes until browned and bubbly.
1 pound hot sausage
1 pound cheddar cheese, grated
3 cups bisquick
1/2 cup milk
Mix together, don’t overmix.
Drop on cookie sheet with 1 or 3/4 oz. baller (50 to 72 balls).
Freeze or cook immediately.
Bake at 350 for 15-25 minutes until GBD, longer if frozen.
From: http://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/4 c milk + 1/4 c heavy cream (or 1/2 c Half-and-Half)
1/2 teaspoon (to 1 Teaspoon) Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
From: http://www.foodnetwork.com/recipes/date-bar-cookies-recipe.html
Total Time:
1 hr
Prep:
25 min
Cook:
35 min
Yield:30 (2-inch) bars
Ingredients
For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water
For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions
Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
Marinade:
1/4C Red wine vinegar
1/4C red wine
2T oil
2T worcester sauce
2T Soy sauce
2T Mustard
4 cloves garlic minced or crushed.
Lightly score the london broil and then rub marinade in and leave it for
several hours to overnight.
On high heat (grill, broiler, or pan) cook for 5-8 minutes a side.
Let rest. If you used a pan, make a pan sauce now.
Slice thinly across the grain.
Recipe courtesy Alton Brown, 2005
Crumbled bacon and goat cheese, as an accompaniment, optional.
Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
2 teaspoons vegatable oil (try substituting sesame oil)
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
1 tablespoon minced fresh ginger (try grated)
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil
1 medium scallion, white and light green parts, sliced thin
Heat vegatable oil in small skillet over high heat. Add ginger and
garlic, cook till fragrant, about 1 minute.
Reduce heat to medium low and add soy, mirin, vinegar, and water.
Simmer until slightly syrupy, 4-6 minutes. Serve with scallion.
This recipe yields approximately 32 ounces of dough resulting in 2 14-16″ pizzas.
originally from http://www.millarswoodovens.com/recipes/5-3-hour-pizza-dough
Boyd Recipes 