Basic Beer Bread

Cheddar - Dill Beer Bread

• 3 Cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking powder (fresh!)
• 12 ounces beer
• 1/4 cup melted butter

Heat oven to 375ºF.
Combine flour, sugar, salt, baking powder (**and optional ingredients)  in a large mixing bowl.
Slowly stir in beer and mix just until combined. Batter will be thick.
Spread in a greased 8″ loaf pan.
Pour melted butter over the top.
Bake about 45 minutes or until golden brown and a toothpick  stuck in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Remove from pan and cool 10 more minutes.
Serve warm or at room temperature.

**Don’t be afraid to flavor it up with any multitude of variations. Here are some idea’s:
Herbs:  1 teaspoon dried or 1 tablespoon fresh. Garlic, Rosemary, oregano, thyme,  dill, chili powder just to name a few.
Cheese: 1 cup grated sharp cheddar, crumbled feta, Parmesan, Romano, Asiago
Other options: 1/2 cup chopped scallions or onion, fresh parsley, fresh basil, sun dried tomato
Replacements: in place of 1/2 cup of the flour use 1/2 cup whole wheat flour, or 1/2 cup oatmeal.

I love this recipe because it’s so versatile, quick and easy. Surely you can mix and match combination to fit with whatever you might be serving it up with.  I dig the garlic, dill, cheddar cheese version the most. Sometimes I add chili powder and bacon or infuse the melted butter with garlic before pouring it over the bread. It always comes out delicious!

Spinach Salad with Warm Bacon Dressing

• 4 large handfuls spinach (rinsed & dried)
• 2 large eggs (hard boiled)
• 8 pieces crispy bacon (chopped) (reserve fat)
• 4 Large white mushrooms (sliced)
• 1 small red onion (sliced thin)

Dressing:

• 3 tablespoons bacon fat (or combine fat with olive oil for 3 tablespoons)
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt
• Pepper

Remove the stems from the spinach and wash, drain and pat dry.
Place in large mixing bowl and set aside.
Hard boil the eggs and cook the bacon until crisp.
Reserve 3 Tablespoons of bacon fat. (I reserve 1 Tablespoon bacon fat  and add extra virgin olive oil for the rest).
Slice mushrooms (hint: the egg slicer works well on mushrooms too) and onion.
Add to spinach and toss.
Peel and slice eggs, crumble bacon.
In small saucepan on low heat whisk bacon fat (olive oil) with vinegar, sugar and Dijon mustard.
Season with salt and pepper.
Drizzle warm dressing over spinach. Toss.
Top with sliced eggs and crumbled bacon.

Mushroom Fettuccine

• 8 oz  dry fettuccine
• 3 Tablespoons butter
• 1 Tablespoon olive oil
• 2 teaspoons minced garlic (3 cloves)
• 1/2 to 1 teaspoon red pepper flakes
• 1 1/2 to 2  pounds  sliced mushrooms (baby bellas and/or cremini)
• 1/2 cup pinot noir  (or other favorite dry red or white wine)
• 1/2 grated Parmesan / Romano  cheese
• Salt to taste
• Chopped fresh parsley to garnish.

Cook pasta in salted water according to directions.
Drain reserving 1/2 cup to set aside.
Heat butter and oil in large saute pan over medium-high heat.
When bubbles calm down add pepper flakes and garlic. Cook 1 minute.
Stir in mushrooms, cooking until they release their liquid and it’s nearly evaporated (takes about 15 – 20 minutes).
De-glaze pan with wine.
Simmer until nearly evaporated.
Add fettuccine to pan.
Stir in pasta water a little at a time until sauce loosely coats pasta (1/4 to 1/2 is all you’ll typically use).
Remove from heat toss pasta with grated Parmesan cheese.
Season with salt.
Garnish with chopped parsley and more Parmesan.

Mr. D's Grilled Salmon

• 1 1/2 pounds fresh salmon (cut into 4 – 6 fillets)
• 1/3 cup soy sauce
• 1/3 cup water
• 1/3 cup loose brown sugar
• 1/4 cup olive oil
• Lemon Pepper (Lemon zest & black pepper works also)
• Garlic Powder
• Salt

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a gallon sized zip lock bag, mix together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**You can also bake this in a 400ºF oven for 25-30 minutes by placing fish and marinade in a sprayed shallow baking dish.

Parmesan Vegetable Salad

SALAD:

• 2 Cups Cauliflower
• 2 Cups Broccoli
• 1 Small Red Onion (sliced thin)
• 1/2 head ice burg lettuce
• 1/2 pound bacon (cook crisp and crumbled)
• 1 Cup seasoned croutons

Toss together the vegetables leaving the bacon and croutons set aside for later.
Mix dressing.
DRESSING:

• 1 Cup Mayonnaise
• 2 Tablespoons Sugar
• 1/4 teaspoon Basil
• 1/4 Cup + 1 Tablespoon Parmesan Cheese
• 1 1/2 teaspoon Parsley

Add all ingredients to a small bowl.
Mix until well blended.
Add to vegetables and toss until coated.
Just before you’re ready to serve sprinkle with Bacon and Croutons. Toss & Serve.

Savory Cocktail Meatballs

• 2 lbs. ground beef
• 1 medium onion (minced)
• 1 egg
• 1 teaspoon pepper
• 1 Tablespoon oregano
• 1 teaspoon Accent
• 1 teaspoon paprika
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1/2 teaspoon garlic powder
• 1-2 can(s) golden mushroom soup.

Preheat oven to 350ºF .
In large bowl kneed spices into ground beef.
Roll into teaspoon sized balls and place on baking sheet.
Bake approximately 45 minutes until done.
Drain off grease.
In frying pan, slow cooker, or baking dish, top meatballs with mushroom soup and toss.
Heat until warmed.

This is an excellent hot dish for a party all by itself. Serve it over mashed potatoes or egg noodles and you have a great entree. 

Cherry Brownie Bites

• 1/2 cup softened butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 (10 oz jar) maraschino cherries (drained, dried & chopped small)
• 1/2 cup chopped walnuts

Preheat oven to 350ºF.
In a medium bowl mix dry ingredients; flour, cocoa powder, salt, baking soda & baking powder.
In large bowl beat butter and sugar together.
Add egg and vanilla. Beat until well incorporated.
Add dry ingredients slowly and stir until smooth.
Fold in Cherries and walnuts.
Drop by teaspoons onto ungreased cookie sheet.
Bake about  8-10 minutes. Do NOT over bake.
(makes about 4-5 doz)
These cookies hold their shape while cooking. They should not spread.

Blueberry Bread

• 3 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, beaten
• 1 2/3 cups Milk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 teaspoon grated lemon peel
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup chopped pecans

Preheat oven to 350ºF
Grease and flour bread pan; set aside
In a medium bowl mix together the dry ingredients; flour, sugar, baking powder, salt, and baking soda.
In a large mixing bowl, combine beaten egg, milk, oil and vanilla.
Pour liquid ingredients into well of dry ingredients.
Stir just until the batter is mixed.
Fold in lemon peel, blueberries, and pecans. dump into loaf pan.
Bake for 60 – 75 minutes or until wooden toothpick comes out clean.
Cool in pan. Dump once cool.
Wrap and store overnight in refrigerator or freeze for up to 6 months.

Bacon Mac-N-Cheese

• 1 pound rotini pasta (any pasta will do)
• 1 pound bacon (cooked & crumbled)
• 1 Tablespoons butter
• 1 heaping Tablespoons all-purpose flour
• 2 cups whole milk
• 1 Tablespoon onion flakes
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 ounces extra sharp cheddar cheese
• 4 ounces shredded Monterrey Jack cheese
• 4 ounces shredded Fontina cheese
• 8 slices American cheese slices

Preheat oven to 350^o F.
Spray a 3-quart baking dish with cooking spray.
Bring a pot of water to a boil for the pasta.
Cook pasta according to package directions and drain.
Meanwhile; Cook bacon until crisp* and transfer to a dish with paper towels to absorb the fat.
Pour of bacon fat drippings, reserving 2 Tablespoons in the pan.
Turn pan on at medium heat and add 1 Tablespoon butter.
Whisk flour into butter and bacon fat until smooth and cook until bubbly to remove flour taste.
Whisk in milk.
Stir in onion flakes, garlic power, salt and pepper.
Simmering about 2 minutes.
Toss together cheddar, Monterrey Jack and mozzarella cheese. Taking 1-1/2 cup ready to mix into flour, milk and the rest set aside to layer with pasta in casserole dish.
Remove sauce from heat and whisk in the American cheese and about 1-1/2 cups of the cheeses.
Toss the bacon with the remaining shredded cheese.
Combine cooked pasta with the cheese sauce.
Pour half of cheese sauce pasta mixture into the baking dish.
Sprinkle with 1/2 of the bacon-cheese mixture.
Repeat with one more layer.
Bake for 30 minutes.  If refrigerated bake longer or remove from refrigerator and let sit approximately 30 minutes before baking.

* I bake the bacon on foil lined jellyroll pan @ 400ºF for approximately 15 minutes. I then set aside the noodles, empty the pan and putting the grease and butter into that pan on medium heat.  Following the next steps as they are listed. (If you prefer to fry your bacon follow the directions in the recipe).

Chinese Slaw

Salad:

• 1 package broccoli slaw or 1 package cole slaw.
• 1 pkg Ramen noodles (oriental)
• 1/2 cup sunflower seeds (unsalted)
• 1/2 cup slivered almonds
• 1 bunch scallions (chopped using some of the green)

Sauce:

• 1/2 cup olive oil
• 1 Tablespoon sesame oil (optional)
• 1/4 Cup sugar
• 3 Tablespoons Rice Vinegar (white vinegar is okay too)
• 1 package seasoning from Ramen noodle package.

Add 1 Tablespoon olive oil to a frying pan.
Toast crushed Ramen noodles with almonds in a frying pan, tossing often so the almonds don't burn, until golden brown.
Remove from heat.
Add sunflower seeds.
Cool. In a large bowl toss cole slaw and scallions.
Add cooled noodle mixture and toss.
Set aside
Whisk together sauce ingredients.Reserve.
Pour over salad and toss just before serving. (serves 4)

Pumpkin Coffee Cake

Topping:

• 1 cup whole wheat flour (all purpose is fine too)
• 1/2 cup brown sugar
• 1 pinch of salt
• 1 ½ teaspoon cinnamon
• 6 tablespoons cold butter
• 1/2 cup toasted pecans (optional)

Mix dry ingredients until well combined.
Cut in the butter until crumbly.
Toss in toasted pecans if desired.
Set aside.

Cake:

• 2 cups flour ( I use 1 cup whole wheat + 1 cup all purpose)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/3 cup canola oil
• 3/4 cup apple sauce
• 1 can (15oz) pumpkin
• 1 teaspoon vanilla
• 1 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs

Preheat oven to 350ºF.
Butter & flour a 9"X13" cake pan (or spray with baking spray).
Combine first 7 ingredients in medium bowl. Set aside.
In large bowl combine oil, apple sauce, pumpkin, vanilla and sugars until well mixed.
Whisk in eggs.
Add flour to wet mixture stirring only until combined.
Pour batter into prepared cake pan.
Sprinkle with reserved topping.
Bake for 45 - 50 minutes or until toothpick inserted in center of cake comes out clean.
Cool.

Chicken White Bean Chilli

• 4 small boneless skinless chicken breasts (seasoned with salt and pepper then chopped into bite sized pieces)
• 1 tablespoon canola oil
• 1 large yellow onion diced
• 3 stalks celery diced
• 1 green pepper diced
• 3 cloves garlic minced
• 1 1/2 tablespoon chilli powder
• 1 1/2 tablespoon cumin
• 1 teaspoon oregano
• 2 (15oz) cans white beans drained & rinsed
• 1 cup corn (fresh or frozen)
• 2 (16oz) cans diced tomatoes (or 1 qt bag fresh frozen diced garden tomatoes)
• 1 (32oz) carton organic vegetable or chicken broth
• 2 pinches red pepper flakes
• Salt and pepper to taste

Heat oil in bottom of dutch oven just until smoking.
Add chicken pieces.
Toss while allowing them to brown on all sides, about 5 minutes.
Add onion, celery and garlic to chicken sauteing until vegetables are translucent about 10 minutes.
Toss seasonings with chicken and vegetable mixture.
Add the drained and rinsed white beans and corn.
Toss to mix with seasonings, chicken and vegetables.
Add diced tomatoes (thawed if frozen).
Toss in pan with everything else.
Add broth and bring to slight boil before covering and turning heat to simmer.
Simmer for 30 minutes to 60 minutes stirring occasionally.

Apple Butter

• 20 - 24 apples of mixed variety, peeled, cored and chopped small.
• 1 cup local honey
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon clove
• 1/2 teaspoon kosher salt
• 1/3 cup water or apple cider

Place chopped apples in large crock pot (if you chop them small enough they will all fit. If not don't worry you can add the rest as they cook down).Top with remaining ingredients.
Toss everything together.
Cover and place crock pot on Low.
Cook whisking occasionally for approximately 20 hours.
After 8-10 hours crack lid to allow some moisture to escape.
For the last 4 hours remove cover and whisk aggressively. Leave cover off whisking occasionally until thick and you can see the whisk marks staying in the butter.
Place in freezer containers (I filled 3, 2.1 cup freezer containers), allow to cool before covering and placing in freezer.
Thaw in refrigerator when ready to use.

Green Bean Bundles

• fresh green beans (Enough to bundle into 10 packets of 6-8 beans each, depending on size).
• 5 slices bacon (center cut 30% leaner bacon is what I used but any bacon will do)
• 10 toothpicks
• 3 tablespoons butter ( the real stuff ) melted
• 3 teaspoons brown sugar
• 1 teaspoon soy sauce (low sodium)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Bring pot of water to boil. In the mean time wash and snap ends from fresh Green Beans. When water comes to boil add beans blanching for 3 minutes.

Prepare bowl of iced water.

After 3 minutes drain boiling water from pan and immediately toss the beans into iced water to stop cooking. They'll be a beautiful bright green color.

After a minute or two, remove beans from the water and place on towel. Pat the beans with the towel until dry.

Cut five pieces of bacon in half. Wrap each piece of bacon around a bundle of 6 -8 green beans securing bacon with a toothpick. Set each bundle in a shallow casserole dish.

At this point they can be covered with plastic wrap and refrigerated overnight.

If you choose to bake immediately, preheat oven to 375º F.

While oven is preheating whisk melted butter, brown sugar, soy sauce, garlic powder and pepper together. Brush sauce over each bundle of beans until each bundle is coated and sauce is gone.

Bake for 45 minutes or until bacon is done. (Thick sliced bacon will take more time.). Serve immediately.

Honey Mustard Chicken Salad

• 3 cups chicken breasts cooked & diced
• 1/2 cup yellow mustard
• 1/2 cup mayonnaise or Miracle Whip
• 1/4 to 1/2 cup local honey
• 1/2 cup chopped roasted cashew nuts (optional)
• salt & pepper to taste

Mix mustard, mayonnaise and honey together, adjusting honey to taste.
Fold diced chicken into sauce until well blended.
Salt and pepper to taste.
Just before serving fold in cashew nuts until well blended.
Keep refrigerated.

**This also works well as a cracker spread, or filling for baked wonton wraps.
For wraps: Preheat oven to 350ºF.  Spray mini muffin pan with non stick cooking spray. Place 1 wonton wrapper in each muffin cup. The wrapper edges may extend beyond the muffin tin cup and may need to be folded slightly. Bake 15 - 20 minutes until edges are golden brown and filling is heated through.

Chicken Parmesan

• 4 Chicken Breasts
• 1 Egg
• 1 cup Italian Bread Crumbs
• ½ cup Parmesan Cheese
• 1 (2 cups) package Italian Cheese (sliced or shredded)
• 1 Jar favorite Spaghetti Sauce

Preheat oven to 375ºF.
Dry chicken breasts. Salt & Pepper.
Crack egg into a bowl, add 1 Tablespoon water and whisk until frothy.
On a large plate mix bread crumbs and grated Parmesan cheese.
Dip chicken into egg then into bread crumbs, then back into egg and again into bread crumbs.  Repeat with each chicken breast. Place them into a sprayed casserole dish.
Top with shredded or sliced cheese.
Bake 20 minutes on middle rack of oven.
Pour sauce over each piece of chicken and bake another 20 minutes or until chicken is cooked through. Serve with cooked noodles if you wish.

Tuna Braid

1 tube unperforated sheet crescent rolls ** 2 cans tuna in water (drained) 1/2 cup frozen peas and carrots (optional) 1/4 cup diced onion 1/4 cup mayonnaise or Miracle Whip 4 slices American cheese

Heat oven to 375ºF
Combine tuna, veggies, mayonnaise & onion.
Flatten dough into 1 long rectangle on baking sheet (approximately 9" x 13").
Spoon tuna mixture lengthwise down center of dough. Top with cheese slices.
Cut slits 1" apart on each side of rectangle from filling to edge.
To give braided appearance, fold strips of dough across filling, alternating from side to side.
Bake 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

**If using perforated dough place on ungreased baking sheet with long sides overlapping 1/2 inch; press center seam and pinch perforations together to form one large rectangle.