Red Lobster Cheese Biscuit Loaf

3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 Tablespoons of butter, melted

1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. 

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Linguine with Shrimp Scampi

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons 

3/4 pound linguine 

3 tablespoons unsalted butter 

2 1/2 tablespoons good olive oil 

1 1/2 tablespoons minced garlic (4 cloves) 

1 pound large shrimp (about 16 shrimp), peeled and deveined 

1/4 teaspoon freshly ground black pepper 

1/3 cup chopped fresh parsley leaves 

1/2 lemon, zest grated 

1/4 cup freshly squeezed lemon juice (2 lemons) 

1/4 lemon, thinly sliced in half-rounds 

1/8 teaspoon hot red pepper flakes 

Directions 

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. 

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. 

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. 

Read more at: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html?oc=linkback

Almond Joy Cookies

1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar 

4 eggs 

3 teaspoons vanilla 

4 1/2 cups flour 

2 teaspoons baking soda 

1 teaspoon salt 

5 cups chocolate chips 

2 cups sweetened coconut 

2 cups chopped almonds 

Directions:   Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.   

Jalapeno Hushpuppies

Peanut oil, for frying (about 1 1/2 quarts) 

1 1/2 cups self-rising cornmeal 

1 cup self-rising flour 

1/2 onion, chopped 

1 7-ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced) 

1 15-ounce can creamed corn 

2 large eggs, lightly beaten 

Kosher salt and freshly ground pepper 

Hot sauce, for serving (optional) 

Directions 

Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. 

Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. 

Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes. 

Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce. 

If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt. 

Photograph by Con Poulos 

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-hushpuppies-recipe/index.html?oc=linkback

Baked Sweet Potato Casserole

4  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)
1/8 teaspoon nutmeg
1 cup nuts, chopped (Walnuts or pecans)
Marshmallows (Optional)

Cook and peel sweet potatoes and mash with potato masher.  Add butter and cream to potatoes just like if mashing regular potatoes.  Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.  Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish.  Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)  This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

Bread Stuffing 101

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

Directions

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.

Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

Giblets, from your turkey
Vegetable oil
Small onion
Small carrot
1 (13 3/4-ounce) can reduced-sodium chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
8 peppercorns
1 recipe Bread Stuffing 101, including bread cubes

Directions

Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing 101 along with the bread cubes

Chocolate Chip Clusters

1 cup chocolate chips (You can use dark chocolate or any kind you like or have on hand)

1 cup butterscotch chips

2 teaspoons shortening

1/2 cup coconut

1/2 cup raisins

1/2 cup nuts of your choice (I used walnuts)

Place chocolate chips, butterscotch chips and shortening in a microwave safe bowl.  Microwave for  1 to 2 minutes or until melted, stirring often. Remove and stir in coconut, raisins, and nuts.  Place cupcake papers in muffin tins and put about two tablespoons chocolate mixture in each one.  Place in refrigerator for about 45 minutes or until hardened.  Makes 12 clusters depending on size you make them.  These keep well in the fridge for several days. Just remove from papers and put in plastic freezer bags.  Enjoy when a craving for chocolate hits you!