June 24, 2009 by Scott.

Ingredients:
- 2 1 1/3-pound flank steaks
- 1 Tblsp dried oregano
- 2 tsp ground cumin
- Course kosher salt
- 1/4 cup extra-virgin olive oil
- 1 1/4 cups thinly sliced green onions (about six)
- 1 12-oz bottle dark beer
- 1/2 cup Worcestershire souce

Directions:
1. Lightly score flank steaks about 1/8 in. deep on both sides in a crisscross pattern at 1/2-in intervals
2. Place steaks in 13×9x2 in glass baking dish
3. Sprinkle steaks on both sides with oregano, cumin, generous amount of coarse salt and freshly ground pepper
4. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat
5. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides
6 Cover and chill at least 3 hrs, turning occasionally

Posted in BBQ, Beef | No Comments »

June 24, 2009 by Scott.

Ingredients:
- 1 Tblsp freshly ground coffee
- 2 tsp (packed) brown sugar
- 2 tsp freshly ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt

Directions:
1. Mix all ingredients together

Can be stored for up to 1 week.

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June 24, 2009 by Scott.

Ingredients:
- 1 Tbsp butter
- 1 garlic clove, minced
- 1 cup ketchup
- 1/3 cup (packed) brown sugar
- 1/3 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1 chipotle chile from canned chipotle chiles in adobo (dried, smoked jalapenos in a spicy tomato sauce called adobo), minced with seeds
- 1/4 tsp ground cayenne

Directions:
1. Melt butter in medium saucepan over medium heat
2. Add garlic; stir for 30 seconds
3. Stir in ketchup and all remaining ingredients
4. Bring to boil
5. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally (about 15 min.)
6. Season with salt and pepper

Posted in BBQ, Marinade, Rubs, Sauce | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 1 package dry yeast
- 1 1/2 cups warm water
- 1 Tbsp sugar
- 1 tsp salt
- 4-5 cups flour
- 1 egg
- Coarse salt

Directions:
1. Combine all ingredients except flour
2. Add flour gradually, forming a fairly stiff dough
3. Continue kneading for 10 minutes
4. Divide the dough into 30 pieces
5. Roll each piece into a rope, then shape the rope like a pretzel
6. Place the pretzels on a lightly greased baking sheet
7. Brush with a beaten egg
8. Sprinkle with coarse salt
9. Bake at 425 degrees for 12-14 minutes

Posted in Side dish | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 2 cups Bisquick
- 2/3 cups milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter, melted
- 1/4 tsp garlic powder

Directions:
1. Preheat oven to 450 degrees
2. Stir Bisquick, milk and cheese until a soft dough forms
3. Beat vigorously for 30 seconds

4. Drop by 10-12 spoonfuls onto an un-greased cookie sheet
5. Bake 8-10 minutes or until golden brown

6. Stir together butter and garlic powder
7. Brush over warm biscuits before removing them from the cookie sheet

Serve warm

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June 22, 2009 by Scott.

Ingredients:
- 2 pkgs dry yeast
- 1/2 cup warm water
- 8 cups flour
- 2 Tbsp olive oil
- 4 tsp. salt
- 2 1/2 cups warm water
- Olive oil (to brush on bread)
- Coarse Kosher salt

Directions:
1. Dissolve dry yeast in 1/2 cup warm water. Set aside until bubbly
2. Mix flour, olive oil and salt
3. Add yeast mixture and remaining water
4. Knead dough until smooth and elastic
5. Place in large greased bowl.
6. Cover and place in warm place until doubled in bulk (about 1 to 2 hrs)

7. Preheat oven to 400 degrees
8. Punch down
9. Place on a large baking sheet and flatten to 1/2 inch
10. Make indentations in dough with thumb
11. Brush evenly with olive oil
12. Sprinkle with Kosher salt
13. Bake for 20-25 minutes or until golden brown

Posted in Side dish | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 qt. vanilla ice cream, softened
- 9 oz. graham cracker pie crust
- 1/2 cup cashews, chopped and divided
- 1/2 cup jar fudge topping, warmed
Garnish: whipped topping, additional warm fudge topping and chopped cashews

Directions:
1. Combine peanut butter and honey; stir in ice-cream
2. Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews
3. Drizzle half of fudge topping over cashews; spoon remaining ice-cream mixture over top
4. Sprinkle with remaining cashews and drizzle with remaining fudge topping
5. Freeze about 8 hrs or until firm
6. Garnish with whipped topping, additional warmed fudge topping and shopped cashews if desired.

Serves 6 to 8

Posted in Dessert | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 15oz. can pumpkin
- 2 cups sifted flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda

Icing Ingredients:
- 8oz. cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners sugar
- 1 tsp vanilla

Directions:
1. Preheat oven to 350 degrees
2. Mix at medium speed: eggs, sugar, oil, and pumpkin
3. Stir together flour, salt, baking powder, cinnamon and baking soda
4. Add dry ingredients and mix at low speed until smooth
5. Spread into greased 13×10 pan
6. Bake for 30 minutes and cool

Icing:
1. Combine cream cheese and butter at medium speed
2. Add sugar at low speed, then vanilla
3. Spread on bars

Posted in Dessert | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 1 cup butter (room temp)
- 1 cup sugar
- 1 egg yolk
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1 pkg semi sweet chips
- 1 cup pecans

Directions:
1. Heat oven to 350 degrees
2. Generously coat 13 x 9 x 2 baking pan with cooking spray
3. Beat together butter, sugar, egg yolk and vanilla until well blended
4. Mix in flour and salt
5. Press mixture into an even layer in bottom of pan
6. Bake in 350 degree oven for 20 minutes
7. Remove to wire rack and immediately sprinkle chocolate chips + spread with metal spatula
8. Cut into bars

Posted in Dessert | No Comments »

June 22, 2009 by Scott.

Ingredients:
- 1 8oz. pkg cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 tsp. vanilla extract
- 1 cup heavy cream
- 1 can cherry pie filling

Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed in an electric mixer
2. Gradually add heavy cream and mix well
3. Whip until thickened
4. Using the back of a spoon, shape into 3.5″ shells
5. Place on waxed paper-lined cookie sheet
6. Freeze 2 hours or overnight

When ready to serve, fill with cherry pie filling.

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