Pirate Apple Betty Gluttony Cake

Pirate Apple Betty Gluttony Cake

Yellow Cake Mix

1 stick butter (softened)

1 + 1/3 cup water

Walnuts

1 stick butter (melted)

1 more stick butter (melted)

1 + 1/2 cups brown sugar

2 tbsp molasses

1/2 cup rum (this is the pirate part)

Cinnamon

Nutmeg

 

Directions

1 Mix Cake mix with 1 softened butter & water.

2 put 1 melted butter stick in bottom of 9x13 pan

3 put walnuts in butter (enough to loosely cover the bottom of the pan)

4 sprinkle 3/4 cup of the brown sugar over the top

5 spread cake mixture over the top - bake at 350 for 35-40 mins (should be bubbling) prick with fork many times (will let the glaze soak in)

6 take last stick of melted butter, rest of brown sugar, molasses, rum and enough nutmeg & cinnamon to satisfy taste - mix & pour over the top of the cooked cake.

Can be served warm or cold.

Warm Brussel Sprout Slaw with Bacon

Warm Brussel Sprout Slaw with Bacon

Ingredients

• 3/4 pound thick-sliced bacon, cut into 1/2-inch pieces
• 4 tablespoons unsalted butter
• 2 pounds Brussels sprouts, thinly sliced in a food processor
• Salt and freshly ground pepper
• 2 Granny Smith apples—peeled, cored, coarsely shredded and squeezed dry
• 1 teaspoon thyme leaves
  
  
  
  
  
  Directions
  1. In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
  2. In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve

Buffalo Hummus

Buffalo Hummus


INGREDIENTS:

2 cans (15 oz. each) chickpeas, drained and rinsed
1/4 cup tahini (sesame seed paste) or peanut butter
1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
1/4 cup olive oil
2 tbsp. fresh lemon juice
3 cloves garlic, chopped
1/2 tsp. salt
⅓ cup water
Crackers or pita bread + fresh dipping veggies (celery & carrots)

COMBINE chickpeas, 1/3 cup water, tahini, Frank's RedHot Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth.

PLACE dip into serving bowl. Cover and chill 30 min. before serving.

SERVE with crackers or pita bread and vegetable dippers.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup

¼ cup butter

¼ cup flour

2.5 cups half & half

2.5 cups whole milk

1 tbsp chicken base, or two chicken bouillon cubes crushed.

2.5 cups chopped rotisserie chicken (cooked chicken breast will work)

8 oz cream cheese
½ cup cooked & chopped bacon

1 cup cubed ham

2 cups grated swiss cheese

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In large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Then add half & half, milk and chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon and ham. Take off heat an stir in swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Spinach Artichoke Dip Pasta

Spinach Artichoke Dip Pasta

Ingredients

• 1 pound penne pasta
• 8 ounces bacon ends & pieces, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 (10-ounce) package frozen chopped spinach, defrosted and drained
• 1 (14-ounce) can artichoke hearts, chopped
• Few grates of fresh nutmeg (dried & ground works too)
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded mozzarella, divided
• 1 1/2 cups grated Parmesan, divided

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Directions

• Preheat broiler. Lightly oil a 9×13 baking dish or coat with nonstick spray.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Heat olive oil in a medium pot over medium low heat. Add garlic and onion, and cook, stirring frequently, until the onions begin to soften, about 3-4 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in milk and bring to a simmer.
• Add spinach, artichoke and nutmeg and stir until the sauce has thickened and the vegetables are heated through, about 2-3 minutes; season with salt and pepper, to taste. Stir in 1 cup mozzarella and 1 cup Parmesan until smooth, about 1-2 minutes. Stir in penne and bacon.
• Spread the penne mixture into the prepared baking dish. Sprinkle with remaining cheese. Place into oven and broil for 3-4 minutes, or until golden brown.

Serve immediately.
Makes 6 servings