Hot Fudge Sour Cream Cherry Pie

From the Kitchen of: Jessica Brainard

Hot Fudge Sour Cream Cherry Pie

3/4 cup butter

3/4 cup sugar

6 tablespoons unsweetened cocoa

2 tablespoons flour

3 eggs seperated

2 tablespoons of water

1/4 cup of sugar

1 cup of sour cream

2 tablespoons sugar

1 teaspoon of vanilla

1/2 cup canned cherry

Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.

Portland Peach Pie

6 Organic Peaches (skinned and sliced)

1 cup of sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup butter

1 egg white

1/4 cup of flour

2 pie crust 9 inch

Saute the peaches in butter and add the spices simmer for 10 minutes.Add the apples on top of the bottom crust pastry shell along with the flour, sugar, butter and spices. Top with the second pie crust pressing together the edges and making a few slits. Brush the top of the pie crust with the egg white and sprinkle with sugar.Bake at 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Oregon Carmel Apple Pie

Oregon Carmel Apple Pie

8 Organic Oregon Apples (skinned and sliced)

1 cup of sugar

1 tsp of cinnamon

1 tsp of nutmeg

8 Carmel candies

1 tablespoon of butter

2 pie crusts

Saute the apples in butter and spices for 10 minutes until the apples are soft but yet still firm. Unroll pastry shell and spoon the apples onto the bottom pie crust. Add sugar, Carmel and a dollop of extra butter on top then add the top crust folding the crust together and make a few slits. Brush the top crust with egg white and sprinkle sugar on top. Bake on 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Blueberry Pie Recipe

Happy 4th of July to my family and friends! God Bless America!!

 BLUEBERRY PIE

Filling:

1 lb of organic fresh Blueberrys

1/2 cup of flour

1 cup of sugar

a dash of cinnamon

2 Tablespoons of Land O Lakes all Natural Whipped Butter

2-9 inch pie crusts

1 egg white

1 coat of sugar

Unroll 1 bottom crust on an ungreased glass 9-inch pie pan. Press crust firmly against sides and bottom of the pan. Add the blueberries, flour and sugar mix together and then put 2 dollops of butter and dash of cinnamon on top of the bottom pie crust. Roll out the second top crust and place on top. Using forefingers and thumbs, pinch crust to create a scalloped edge. Cut the slits the way you want I made mine into a flower design. Brush the top crust with the egg white and sprinkle a sugar-coating on top. Bake at 375 degrees for an hour until golden brown. Cool for 30 minutes, serve with chocolate chip cookie dough ice cream.

Mom’s BBQ Pork Ribs

From the Kitchen of: Jessica Brainard

“Make everyday special”

MOM’S BAKED PORK RIBS

1 rack of Pork Spareribs (Roast, braise, cook in liquid)

1 Table spoon of Salt

1 Tablespoon of Pepper

1 Tablespoon of Garlic Powder

2- Cloves minced garlic

1 half bottle of jack Daniels BBQ sauce

Cut ribs in sections of 3. Pull off white membraine on bottom of ribs. Add salt, pepper, garlic powder. Marinate in the refrigerator for 24 hours.

Cover with foil and bake at 300 degrees for 1 hour. Baste with BBQ sauce. Serve with country style potato salad

and baked beans.

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

.

Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.

BBQ Short Ribs

From the Kitchen of: Jessica Brainard

BBQ Short Ribs

2 Pound Short Ribs Braise cook in liquid

1/2 cup of honey

1/4 Lawry’s steak suce

1 cup Hot N Spicy BBQ Sauce

4 diced green onion scallions

4 cloves of garlic minced

Salt & pepper to taste

2 Table spoon Tabasco hot pepper sauce

2 Table spoon Lawry’s Salt

1 table spoon of garlic powder

1 dash onion powder

Season meat with the dry seasoning and refrigerate for 30 minutes. Brown ribs on both sides in broiler for about 15 minutes on each side. Cut ribs into sections of 3. Place  the onions and garlic into the crock pot first then lay the ribs on top. Pour the sauce over the meat. Cook for 6 hours. Stir occasionally. This is a easy dinner that is sure to impress.

Domestic Goddess Salad Recipes

From the Kitchen of: Jessica Brainard

Domestic Goddess Salad Recipes

The art of making a super tossed salad. Use a jumbo bowl and servers, salt grinder and pepper mill. Chef’s seasoning trick; Put a little salt in mortar add garlic buds and herbs, then crush. Use a variety of greens plus wedges of ripe tomato, hard cooked eggs. Add tangy dressing, toss briskly, and you have the tastiest salad you ever ate. One of these days I will make one. For eye appeal and flavor contrast: Add tomato wedges, onion rings, green pepper, radishes, grated cheese, pimiento, egg slices, olives, small fruits, nuts. Bonus tidbits for nibbling; carrot sticks, celery curls, green onions, crisp rye wafers, melba toast. Salad success means serving it crispy cold-so serve immediately.

Miso Salad

Shredded Napa cabbage with fresh avocado, julienne cucumbers, daikon, edamame, carrots, red cabbage, green onions, cilantro, crispy rice noodles and crisp wontons tossed in a Miso dressing and topped with blue crab and shrimp. Also available with chilled-grilled chicken instead of seafood.

Mediterranean Salad

A chilled salad of cucumbers, red onions, fresh tomatoes and Greek olives tossed with crisp Romaine leaves and lemon-herb vinaigrette, served on a bed of hummus. Topped with Feta cheese, sun-dried tomatoes and our homemade Tzatziki sauce. Served with pita bread. Add grilled rosemary chicken breast, grilled shrimp, or sautéed salmon.

Grilled Vegetable Salad

Grilled asparagus, Japanese eggplant, zucchini, green onions and roasted corn, served warm over a bed of chilled Romaine lettuce, fresh avocado and sun-dried tomatoes in a Dijon balsamic vinaigrette. Tossed upon request. Also available with grilled rosemary chicken breast, sautéed salmon or grilled shrimp

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Thai Crunch Salad

Shredded Napa cabbage, chilled-grilled chicken breast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro, julienne carrots, red cabbage and green onions tossed with a lime-cilantro dressing. Topped with crispy rice sticks and Thai peanut dressing.

Add fresh avocado.

 

 

 

 

Field of Greens Salad

A delicious blend of field greens, pears and candied walnuts tossed in Dijon balsamic vinaigrette. Also available with grilled shrimp, sautéed salmon, or Gorgonzola cheese.

 

 

 

 

The Original, BBQ Chicken Chopped

Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips and Monterey Jack cheese tossed together in our herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and green onions.

Original Chopped

Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette and topped with green onions. Chopped garbanzos added upon request.

CPK Cobb Salad

Chopped lettuce with applewood smoked bacon, fresh avocado, grilled chicken, diced tomatoes, chopped egg, basil and Gorgonzola cheese with our herb ranch dressing or blue cheese dressing. Fresh beets added upon request.

Waldorf Chicken Salad

Steak Salad 

A bicoastal rendition of a NYC favorite! Field greens, chilled-grilled chicken breast, seedless grapes, Granny Smith apples, candied walnuts, celery and Gorgonzola cheese. Tossed with your choice of Dijon balsamic vinaigrette or blue cheese dressing.

 

 

 Chinese Chicken Salad

Shredded Napa cabbage and crispy wontons tossed with julienne carrots, red cabbage, green onions, basil, toasted sesame seeds and fresh cilantro in a spicy sweet & sour sesame dressing. Topped with chilled-grilled chicken breast.

Classic Caesar

Crisp Romaine leaves, shaved Parmesan cheese and garlic-herb croutons tossed in our Caesar dressing. Whole or half size. Add grilled rosemary chicken breast, grilled shrimp, or sautéed salmon.