Cornbread Stuffing

Cornbread Stuffing

1 Red Apple

1 Green Apple

1 loaf pre-made cornbread (2 box jiffy)

5 Mushrooms rinsed sliced

5 celery stalks rinsed and diced

5 carrots peeled and cut

1/2 yellow Onion diced

Fresh Sage 2 tablespoons chopped

Fresh Thyme 2 tablespoons chopped

1 teaspoon of salt

1 teaspoon of pepper

3 cloves of Garlic

1/4 cup White wine

1 lb. Sausage browned and drained

1 cup Chicken stalk

a hand full of Cranberries

Pinch red pepper

1/4 cup shredded parmesan cheese

1 stick of butter

Pre-heat oven to 400 degrees. In large skillet brown sausage drain fat. Put back in Skillet add apples & onion cook till soft. Mix with cheese, fresh herbs, mushrooms, sausage bread in a bowl mix. Spread into pan add chicken stalk, top with butter & more cheese. Bake for 45 minutes or until the top is toasted and the edges are crispy.

Rogue Voodoo Doughnut Bacon Maple Ale Bread

A blend of bacon and maple flavor makes this a perfect bread to serve with a bowl of soup or a salad.

2 1/2 cups all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1 teaspoon dried oregano, crushed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon dried basil or marjoram, crushed

1 1/2 cups of Rogue Voodoo Doughnut Bacon Maple Ale

1 cup of shredded cheddar cheese

1 tablespoon chopped, seeded fresh jalapeno pepper

1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.

2. In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese, and jalapeno pepper. Stir just till combined batter should be lumpy.

3. Spoon batter into the prepared pan. Bake in a 375 degrees oven for 35 to 40 minutes or until golden. Cool in pan on wire rack for 10 minutes. Remove from pan. Serve warm, or cool completely on rack. Makes 1 loaf.

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.

Pizza From Scratch

From the Kitchen of: Jessica Brainard

Homemade Pizza Dough

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degreese)

2 tablespoons of cooking oil

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high speed for 3 minutes. Knead the dough into a ball place onto a clean floured surface and roll out. Transfer to a greased pizza pan sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. If you want a more flavor in the crust add some pesto, garlic paste, or chopped herbs to it.

Sauce the pizza crust leaving an inch around the edges. Cover the sauce with a layer of bottom cheese then add the toppings you want spreading them out evenly. Then sprinkle on the top layer of cheese and bake in the oven for 15 minutes at 350 degreese or until the edges of the crust and cheese are golden brown. I like making my own pizza so I can customize it the way I want. The choices of toppings are endless but here are some of my favorites:

Pizza Toppings

• Canadian-style bacon
• Italian sausage
• Ground beef
• Roasted garlic
• Chicken
• Mushrooms
• Green olives
• Bell pepper
• black olives
• bacon crumbled
• onions
• Baby mozzarella
• tomatoes
• pineapple
• fresh sage
• feta

Garnish with parmesan and crushed red pepper.

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.

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!

Hawaiian Cream BBQ Beef Sticky-Buns

 

From the Kitchen of: Jessica Brainard

Hawaiian Cream BBQ Beef Sticky-Buns 

1-loaf of King’s Hawaiian Bread

1-bag of King’s Hawaiian Rolls

5-oz Jack Daniel’s Shredded Beef

1/2 cup of milk

1-8 ox pkg. of cream cheese

3-stalks of chopped green onion

1-clove of minced garlic

1/2 cup of sour cream

1-Tablespoon of Dijon Mustard

2- Tablespoons of Worcestersire Sauce

Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.

 

Chinese Beef Marinade

1 teaspoon ground ginger or fresh if available

1 teaspoon of dry mustard

1 teaspoon of dijon mustard

1 tablespoon of sugar

1/2 cup of soy sauce 1/4 cup of olive oil

3 cloves of garlic, minced