Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582

Beer Battered Cheese Curds

Ingredients

1 cup all-purpose flour

1 teaspoon thyme

1 egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup dark stout beer, such as Guinness

4 cups vegetable oil

8 ounces frozen cheese curds

kosher salt, to taste

4 ounces sweet Thai chili sauce

Preparation

1.In a medium bowl, combine the flour, thyme, egg, garlic powder, Italian seasoning and beer. Whisk it together until it is all evenly incorporated.

2.In a large saucepot, heat the oil over medium-high heat. Once the deep-fry thermometer reaches 350 F, turn the temperature to medium.

3.Dredge the frozen cheese curds in the beer batter and individually drop them into the oil, being careful not to overcrowd the pot.

4.Fry the curds until they are golden brown, making sure the shell doesn't break.

5.Place curds on a paper towel to drain excess oil and immediately sprinkle with kosher salt.

6.Serve with sweet Thai chili sauce on the side for dipping.

Source: https://www.today.com/recipes/beer-battered-cheese-curds-t300607

Rosemary Potato Rolls with Herbed Garlic Butter

This bread is so good it’s bound to become a tradition this Thanksgiving. Baking bread can sometimes be intimidating, but these little rolls are actually quite straightforward to make.

Ingredients

3/4 cup unsalted butter

1 1/4 cups milk

3 tbsps white sugar

1 package (2 ¼ tsp) active dry yeast

3 1/2 cups flour, plus a bit more for dusting

1/2 cup instant potato flakes

1 egg

2 tbsps chopped rosemary

2 tsps salt

For the garlic butter:

3 tbsps unsalted butter

1 large garlic clove, minced

1 tbsp roughly chopped fresh thyme

Directions

Preheat oven to 350°F.

In a small saucepan gently warm the milk, butter and sugar until butter is melted; don’t get it too hot or it will kill the yeast. Sprinkle the yeast over the surface of the warmed buttery milk and allow the yeast to bloom for 5 minutes. If it doesn’t smell “yeasty” start over/find fresher yeast.

Add the bloomed yeast liquid to a bowl of a standing mixer with a dough hook attachment. Add in the flour and potato and knead on high until combined. Add the egg, rosemary and salt and continue kneading. The dough should be slightly tacky, but not sticky. Add more flour if it seems too wet.

On a lightly floured surface, turn the dough out and shape into a ball. Transfer the dough ball to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Set in a warmer area of the kitchen and allow the dough to rise until doubled (about 1 ½ hours).

Transfer the dough to a lightly floured surface once again. Gently punch the dough down and cut into four equal portions. From those four portions continue cutting and forming small dough balls; you should have 12-18 balls in total.

Butter a baking dish or cast iron pan and transfer the shaped dough to the dish. Let the dough balls rise for an additional thirty minutes - preheat the oven to 350°F while they’re rising.

Bake for 25-30 minutes, or until golden brown.

While baking, make the garlic butter. In a small pan melt the butter with the garlic and thyme and allow the garlic to cook on low heat for 2-3 minutes.

Remove the rolls from the oven and brush with the garlic butter. Finish with a sprinkling of flakey salt. Serve warm.

Serves 16

 

Easy Yeast Rolls

Ingredients:

1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)

1/2 cup butter (one stick)

1/4 cup sugar

2 eggs (large)

1 teaspoon salt

4 cup bread flour

2 1/4 teaspoon yeast

(1 or 2 T water if needed)

Note: save the butter wrapper in the fridge for later.

Instructions:

Warm the milk to between 90 and 110 degrees F.

Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.  A second tablespoon of water can be added if still needed.  I rarely need to add the water unless the air in my home is extremely dry.
See picture for how the dough should look.

Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).

Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)

If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.


To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I make 6 rows of 4 rolls and place them in the greased pan.

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.

Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.  The color will be very subtle so make sure you do not over cook.

Serve warm with butter.
Very yummy!!!

Video link

Source: Instructables

Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Hot Cocoa Puppy Chow

Ingredients

1 1/4 cups confectioners' sugar

6 tablespoons McCormick® Hot Cocoa Finishing Sugar

4 cups rice squares cereal

2 cups chocolate corn puffs cereal

1 package (11 ounces) chocolate chips

2 cups miniature marshmallows

KEY PRODUCTS

INSTRUCTIONS

1 Mix confectioners’ sugar and Hot Cocoa Sugar in large resealable plastic bag. Set aside.

2 Mix cereals in large bowl. Melt chocolate as directed on package. Pour over cereal; stir gently to coat. Add chocolate coated cereal to bag with confectioners’ sugar mixture. Seal and shake to coat evenly.

3 Pour cereal mixture onto rimmed baking sheet. Stir in marshmallow. Let stand 30 minutes or until chocolate is set. Store in an airtight container at room temperature.

Gone in 60 Seconds Dip

1 c. cheddar cheese, shredded

1 c. chopped pecans

green onions, sliced thin

1/4 c mayo

1/2 c. of cream cheese

red pepper jelly

crackers

Mix cheese, nuts, mayo, pecans and onions. Form into a ball or place in a dish. Freeze or plate chill for a few hours before serving. Top with jelly. Serve with crackers.

Smoked Shotgun Shells

 

Ingredients

• ▢11 manicotti shells
• ▢1 lb ground sausage (hot or mild)
• ▢8 ounce block of cheddar cheese
• ▢1 lb bacon (thin sliced)
• ▢1 cup Jeff's barbecue sauce
• ▢1/4 cup Jeff's original rub

Instructions

• Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
• Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
• Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
• Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
• Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
• Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
• Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
• Serve immediately.

Note: might need to crank up to 350-375 to get the bacon to however crispy you like it.

Source: https://www.smoking-meat.com/october-7-2021-smoked-shotgun-shells#recipe

Guacamole with Roasted Corn

4 large ears of corn shucked

Cooking Spray

Salt/Pepper

6 Ripe Avocados (smaller in size)

1/3 cup finely chopped red onion (mine will never have this)

2 garlic clove, minced (can't have too much garlic right?)

2 jalapeno pepper, seeded and minced

Garlic salt, to taste

Ground cumin, to taste

1/2 c chopped cilantro

Juice of 1 lime

3T Cotija cheese, optional

4 ears of corn, seasoned with butter, salt/pepper, grilled, then cut from the cob.

Elotes - mix together

1/3 c sour cream

1/4 c mayo

1/2 t chili powder

1/2 c grated cotija

Heat a grill pan on medium-high heat and spray the corn with cooking spray. Add the corn to the grill pan and use tongs to rotate the corn every few minutes until tender and charred on all sides, about 7-10 minutes.

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Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place them in a bowl. Mash with a fork until you reach your desired consistency
Add the cilantro, red onion, garlic, jalapeño and lime juice and season with garlic salt and cumin. Stir carefully to combine.
Mix the grilled corn with the Elotes. Sitr into the avocado mixute. Serve immediately with tortilla chips.
Trying to replicate a recipe from Maiz Tacos in Dubia.

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Kentucky Margarita

1 ounce fresh lime juice

1 ounce agave syrup

2 ounces bourbon

fresh sprig of mint

lime wheel

pink Himalayan sea salt

Rim a margarita glass with pink Himalayan sea salt and set aside.

Into a cocktail shaker add fresh lime juice, agave syrup, bourbon, and top with lots of ice.

Secure the lid on the cocktail shaker and shake vigorously for 30 seconds.

Strain into the prepared margarita glass filled with fresh crushed ice.

Garnish with a lime wheel and a fresh sprig of mint.

Gone in 60 Seconds Dip

• 1 c. shredded cheddar cheese

• 1 c. chopped pecans

• 1 c. chopped green onion

• 1/4 c. mayo (for a looser dip) OR 1/2 c. softened cream cheese (if you prefer a formed ball or torta)

• 1/4 c. to 1/2 c. Red Pepper Jelly

Combine cheese, pecans, green onion, mayo or cream cheese. At this point this mixture can be frozen for later use. Chill for a few hours and place on pretty plate and spoon jam over the top of the dip just before serving. This is great with crackers!

Oreo Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box                                                                

1 jar (16 oz) hot fudge topping (2 cups)                                                                

1 1/2 cups heavy whipping cream                                                                

1  package (8 oz) cream cheese, softened                                                                

1/3 cup sugar                                                                

1/2 teaspoon vanilla                                                                

16 Oreo™ cookies, coarsely crushed                                                                 

8 Oreo™ cookies, halved

1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.                                                                    

2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.                                                                    

3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.                                                            

4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.                                                            

5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.                                                                    

6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Source: www.pillsbury.com

Margaritas (Various Flavors)

Source: Cooking Light, May 2016

Sheet Pan S'mores

Source: Cooking Light, July 2016

Bacon-Goat Cheese Jalapeño Poppers

Source: Cooking light, May 2016

Restaurant Style Blender Salsa

YIELD: about 4 cups

 

PREP TIME: 2 minutes

 

COOK TIME: 0 minutes

 

TOTAL TIME: 2 minutes

INGREDIENTS:

one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)

1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)

3 cloves garlic, peeled and finely chopped

1 1/2 teaspoons ground cumin, or to taste

1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)

1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)

1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)

about 3 tablespoons lime juice

about 3/4 cup corn, optional

about 3/4 cup canned black beans, drained and rinsed, optional

corn chips, for serving

DIRECTIONS:

1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
2. Taste the salsa and based on personal preference tweak as necessary.
3. Optionally stir in the corn and black beans.
4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days

Source: http://www.averiecooks.com/2014/12/easy-restaurant-style-blender-salsa.html

Cajun Shrimp Guacamole Bites

Author: Krista

Recipe type: Appetizer, Gluten Free, Seafood, Kid Friendly

Serves: 25-30

Ingredients

• 1 sweet potatoes, sliced in ¼" slices
• 2 tablespoons olive oil
• salt to season

Chipotle Shrimp:

• 1lb. large raw shrimp, peel and deveined
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon chipotle chili powder
• 1 tablespoon olive oil

Guacamole:

• 4 small avocados
• ½ cup cilantro
• juice of 1 lime (about 2-3 tablespoons)
• 1½ tablespoons red wine vinegar
• ½ teaspoon red pepper flakes
• salt to taste

Instructions

1. Preheat oven to 425.
2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
4. Bake in oven for 10 minutes.
5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
6. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
7. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
8. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
9. Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve

Nutrition Information

Serving size: 2 bites Calories: 70 Fat: 4 Carbohydrates: 3 g Sugar: 1 g Sodium: 271 mg Fiber: 1 g Protein: 4 gCholesterol: 38 mg

Source: http://www.joyfulhealthyeats.com

Stubb's Hot Wings

Ingredients

1 bottle Stubb’s Original Wing Sauce

2 teaspoons Stubb’s Bar-B-Q Spice Rub

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon pepper

2 teaspoons cayenne pepper

40 or so chicken wings (third joint removed)

non-stick cooking spray

Cooking Instructions

Preheat oven to 425° F.

Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with non-stick cooking spray.

Bake in a preheated oven for 35 minutes.

Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to oven for 10 minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to oven for 5 minutes.

Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional)

Source: www.stubbsbbq.com