Cinnamon And Sugar Chips With Fruit Salsa

From the Kitchen of: Jessica Brainard

Cinnamon And Sugar Chips

1 package of flour tortillas

butter

cinnamon

sugar

Bake in the oven at 350 degreese.

FRUIT SALSA

1 pint of strawberries

1 pint of blueberries

1 pint of rasberries

1 green apples

1/4 cup of sugar

Cut up the fruit and mix in the sugar in a large mixing bowl, use a fork to mash up the berries. Cover with Saran wrap and refrigerate for 2 hours. If you want to add in bananas wait until the last 30 minutes of chill time. Dip the cinnamon chip in the fruit salsa mixture or serve with ice cream.

Cajun Sausage Kale Soup

From the Kitchen of: Jessica Brainard

Cajun Sausage Kale Soup

1 package of chicken olive sausage

1 cup of diced onion

4 cloves of garlic

1 bunch of Kale

1 cup of chopped celery

1 cup of chopped carrots

1 box of  Red lentils

1 quart of organic chicken broth

4 cups of water

1 tablespoon of butter

salt and pepper

1 tabelspoon of olive oil

1/4 cup of white wine

Brown the Sausage on all sides. Reserve and cool then slice. Rinse lentils and sort out any foreign material. In a skillet, melt butter and saute onion, garlic, carrots and celery until tender. Add lentils, seasoning, butter and sausage rounds to the crock pot. Add the water, chicken broth, veggies and bring to a boil. Stir in the kale and stir occaisionally for an hour. Add a generous splash of white wine and salt and pepper to taste. Bring ingredients to a boil. Reduce heat, cover and simmer stirring occasionally. Serve with garlic toast and top with cheese or sour cream.

Stuffed Red Bell Peppers

From the Kitchen of: Jessica Brainard

Stuffed Red Bell Peppers

1 Red Bell Pepper per person

1 cup of brown rice cooked

4 turkey feta spinach burgers cooked and chopped

1 cup of mushrooms sliced

2 minced cloves of garlic

1/4 cup of red onion

a handful of fresh basil

salt and pepper to taste

1/4 cup of shredded cheddar cheese

Wash the red bell pepper. Cut off the top remove stem, clean out the membrane and seeds. Rinse and dry upside down on a paper towel, pat dry. Sprinkle the insides of the peppers with salt. Cook the rice. In a large skillet saute the vegetables and brown the turkey meat. Drain off fat. Mix the rice together with the turkey and fill the peppers with the mixture.Fill peppers with meat mixture. Bake for 15-18  minutes on 375 degrees. Sprinkle the cheese on top and bake for 5 more minutes.

Valentines Heart Steak

From the Kitchen of: Jessica Brainard

Valentines Heart Steak

2 Steaks

4 Bacon Stips

2 cloves of minced Garlic

2 lemon wedges, Lemon Juice

 a splash worcestershire sauce

a slash of soy sauce

a Splash of Beer

a dash of Garlic Powder

Salt & Pepper

Stab about 20 holes in the steak with a fork to tendering both sides. Season with garlic powder, salt and pepper. Flip over and stab the meat and season. Pour the garlic, worcestershire sauce , soy sauce on top. Wrap the bacon around the steak. Sprinkle on the fresh chopped garlic and basil. Drizzle lemon juice on top. Two broken hearts make a heart. Marinate in the refrigerator for 2 hours. Grill or broil for 18 minutes. Serve with a baked potato.

Valentines Day Cupcakes

From the Kitchen of: Jessica Brainard

Valentines Day Cupcakes

1  cup water

1 box of Rainbow Sprinkles Cake Mix

3 eggs

1/3 cup of vegetable oil

a few drops of red food coloring

1/2 tub of cream cheese frosting

12 cup cake liners

Garnish: pink sprinkles, maraschino cherries and kisses

Mix together cake mix, oil water, eggs and red food coloring. Spray the cupcake liner with cooking oil spray. Use an ice cream scooper to scoop the batter into the cupcake liners. Fill the cupcake tins 2 scoops a cupcake is good for me. Bake for 18 minutes and then cool for 10 minutes. Frost and garnish with a cherry or kiss.

Granny’s Pecan Pie

From the Kitchen of: Jessica Brainard

Granny’s Pecan Pie

3 eggs beaten well

1 cup red dark karo syrup

1 1/2 cup of pecans

1 cup of white sugar

1 /4 cup of butter, softened

1 dash of salt

1-9 inch unbaked pie shell

Mix all together, except for the pecans. Pour into 9-inch unbaked pastry shell. Spread 1 cup of pecans on top. Bake on 350 degrees for 50 minutes or until a knife inserted halfway between center and edge comes out clean. Drizzle some pancake syrup on top for the last 5 minutes of baking. Cool.Top with whipped cream or serve with vanilla ice cream.

Dump cake

From the Kitchen of: Jessica Brainard

This is my Grandma’s recipe. I asked why do you call it dump cake? Because you dump all of the ingredients in the pan and bake!

Dump Cake Recipe:

1 can of Crushed Pineapple

1 can of Cherry Pie Filling

1 box of Yellow or white Cake mix

1 1/2 stick of Butter

1/2 cup of chopped walnuts

Dump Pineapple (with juice) and cherry pie filling in a 9 x 13 cake pan. Mix together. Sprinkle dried cake mix on top. Sprinkle with nuts. Dot with butter. Bake at 350 degrees 1 hour or until brown on top.

Serve with ice cream or whipped cream. This is a great recipe because there’s no need for eggs, oil or the mixer and no bowl to wash.

Spicy Chili and Jalapeno Cornbread Muffins

From the Kitchen of: Jessica Brainard

Spicy Chili & Jalapeno Cornbread Muffins

 1 pound of ground Turkey

2 cans of Kidney Beans (drained)

1 can of diced green chilis

1 large can of whole stewed tomatoes

1 package of taco seasoning

1 diced onion

1 diced Green Bell Pepper

4 cloves of garlic minced

1 Jalapeno diced

salt and pepper

Garnish

Greek Yogurt and Shredded Cheese

Serve with a cornbread muffin.

Brown the ground turkey in a skillet. Dice the onion, garlic, and bell pepper. In a large stock pot heat a tablespoon of olive oil and saute the veggies in it until tender. Drain the fat from the turkey then add that to the stock pot. Stir in the beans, chilis, and tomatoes. Bring to a boil. Simmer for 10 minutes stirring occasionally.

Cheddar Cheese Cornbread

2 pk. Jiffy Cornbread Mix

2 eggs

1 cup Butter Milk

1 diced Jalapeno (optional)

Preheat oven to 400 degrees

Grease muffin pan or use paper muffin cups.

Blend ingredients batter will be slightly lumpy.

Shred yellow cheese and stir into the mixture. To spice up the cornbread muffins, spoon half the batter  into the muffin tin then sprinkle some diced jalapeno and cheese on top of the batter then cover with another spoonful of cornbread mixture.Bake 20 minutes.

Bake 15-20 Minutes

Enjoy!

Chocolate Chip Peanut Butter Cookies

From the kitchen of: Jessica Brainard

Chocolate Chip Peanut Butter Cookies

Ingredients:

1 cup (2 sticks of butter)

1 cup of creamy peanut butter

1 cup of sugar

1 cup of packed brown sugar

2 eggs

2 1/2 cups of flour

1/2 teaspoon of baking soda

1teaspoon baking powder

1/2 teaspoons of salt

2 cups of chocolate chips

In a large bowl, beat butter brown sugar, and eggs until well blended. Stir together flour, baking soda, baking powder and salt; add to butter mixture, beating until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreesed cookie sheet. Bake 8 to 9 minutes or until golden brown at 375 degreese.

Note: You will have better tasting cookie if you use unsalted butter instead of margarine.

Bloody Mary Recipe

From the Kitchen of: Jessica Brainard

Secret Bloody Mary Recipe

As best as I can guess this is how my Grandpa makes his Secret Bloody Mary Recipe. Use a funnel to pour the contents into an empty water gallon jug. Chill in the refrigerator.The salt and pepper settle at the bottom and this is an easy way to  give a shake and pour over a tall glass of ice.

1 bottle of  Grey Goose Vodka

1 large bottle of Clamato juice

Salt and pepper to taste

2  tablespoons of Tabasco sauce

2 tablespoons of Worcestershire sauce

a splash of green olive juice

Garnish:

Lime, Celery and Green olives.