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!

Doritos Casserole with Chicken

2 c. shredded cooked chicken (i use that precooked grilled chicken found in the deli meat section)
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning (or more- to taste)
couple dashes of garlic powder
couple dashes of season salt
bag of doritos

1. pre-heat oven to 350-f degrees.

2. in a mixing bowl, combine all ingredients except doritos.

3. in a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Easy Taco Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Ingredients

2	- 8 oz. packages cream cheese, softened
1⅓	cup shredded Mexican blend cheese
1	teaspoon garlic, finely minced (I used my garlic press)
1½	Tablespoon chili powder
1	teaspoon cumin
	Cayenne pepper to taste
	Salt to taste
1	Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½	bunch cilantro, chopped
4	green onions, chopped
	10 oz. can Rotel tomatoes
1	package jalapeno cheddar tortillas

Directions

Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

Cheese Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk, warmed

1/4 cup shredded cheddar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

Pinch cayenne

Melt butter in small saucepan. Stir in flour; cook 1 to 2 minutes. Gradually whisk in milk; cook, whisking, until sauce thickens, about 2 minutes. Stir in cheese, salt, pepper, nutmeg and cayenne.

Cabbage & Noodles with Bacon

1 head of cabbage

chopped 1 pound of bacon* 

1 large onion, chopped 

2-3 large handfuls of egg noodles* 

Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.) Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside. Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Buffalo Chicken Pasta Salad

 
Ingredients

 8 ounces small uncooked pasta (such as mezze penne)

1/2 cup Frank’s hot sauce

1/2 cup olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon celery salt

2 cups precooked chicken or rotisserie chicken, chopped

1 1/2 cups crumbled blue cheese

1 cup carrots, chopped

1 cup celery, chopped

(optional) 1/2 cup red onion, chopped

Instructions

Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).

While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.

Can be served cold or hot. If serving cold, refrigerate until ready to serve. Makes 6-8 Servings.

Notes

If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.

Debdoozie's Blue Ribbon Chili

Ingredients

    * 2 pounds ground beef

    * 1/2 onion, chopped

    * 1 teaspoon ground black pepper

    * 1/2 teaspoon garlic salt

    * 2 1/2 cups tomato sauce

    * 1 (8 ounce) jar salsa

    * 4 tablespoons chili seasoning mix

    * 1 (15 ounce) can light red kidney beans

    * 1 (15 ounce) can dark red kidney beans

Directions

   1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

   2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Biscuit Cinnamon Roll Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

Hazel Smith's Chicken Dressing Casserole

Ingredients

    * 1 (3 1/2) pound chicken (fryer is OK)

    * Salt

    * 1 recipe Cornbread, recipe follows

    * 1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits

    * 3 hard boiled eggs, peeled and chopped

    * 2 large onions, chopped

    * 2 ribs celery, chopped

    * 1/4 pound butter

    * 2 eggs, beaten

    * 3 tablespoons dried sage or poultry seasoning

    * 1 teaspoon salt

    * 1 teaspoon pepper

    * 1 teaspoon vinegar

    * Giblet Gravy, recipe follows

    * Hazel's Chutney, recipe follows

Directions

Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.  Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.  Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.  In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.  In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.  Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.

Giblet Gravy:

Liver, gizzards and heart, from 1 chicken

2 tablespoons shortening

1 to 2 tablespoons all-purpose flour

1 to 2 cups chicken broth

Salt and freshly ground pepper

3 eggs, hard-boiled and sliced

Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.  Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

Cornbread:

1/3 cup shortening

1 1/2 cups self-rising white cornmeal (do not add sugar)

1 1/4 cups buttermilk

Preheat oven to 450 degrees F.

Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.  Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.  Let cool and then crumble.

Hazel's Chutney:

1 can whole cranberry sauce

1 small can crushed pineapple

1/2 cup chopped pecans

1/4 cup chopped celery

Combine all ingredients in a medium bowl. Chill until ready to serve. 

Peanut Butter Cookies

For chewier cookies, bake at 300°F for 15 minutes.

Yield: Makes about 2 dozen cookies.

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

METHOD

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Waffle Iron Brownies

We just made these and they are delicious!  Super quick and easy and no need to heat up the house with the oven. ~V

INGREDIENTS:

1/2 cup butter 1/4 cup unsweetened cocoa powder 3/4 cup white sugar 2 eggs 1 tablespoon water

1 1/4 cups all-purpose flour 1/4 teaspoon salt 2/3 cup chopped pecans 1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1.	Preheat waffle iron.
2.	Melt butter in a sauce pan. Remove from heat and stir in cocoa. Mix in the sugar, eggs and water. Add the flour and salt, beating well. Stir in the nuts.
3.	In each well of the waffle iron, add 1 well rounded spoonful. Cook brownie in waffle iron as you would cook waffles. Sprinkle confectioners' sugar over warm waffle brownies.

5 minute chocolate mug cake

Ingredients:

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• A small splash of good vanilla
• 1 large coffee mug

Method:

1. 1
   Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
2. 2
   Pour in the milk and oil and mix well. Add the chocolate chips (optional) and vanilla, and mix again.
3. 3
   Put your mug in the microwave and cook for 3 minutes on high.
4. 4
   The cake will rise over the top of the mug, but don't be alarmed!
5. 5
   Allow to cool for a few minutes, turn out onto a plate if desired.
6. 6
   Eat with cream, ice cream or your favourite cake sauce.

Wendy’s Chili

Now you can make Wendy's chili at home!

Ingredients

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Instructions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Emeril's Chili

I like green pepper in mine for a Wendy's kind of taste

Ingredients
2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos
Directions
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_5915_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Mummy Boome's Traditional Shepherds Pie

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 pounds lean ground beef or lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
Cheesy Mashed Potatoes, recipe follows
Directions
Preheat oven at 400 degrees F.

Directions
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Mashed Potatoes4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Special Banana Nut Bread Recipe

Ingredients

• 3/4 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1-1/2 cups mashed ripe bananas (about 4 medium)
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups Chopped Pecans, divided
• ORANGE GLAZE:
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel

Directions

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
3. Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.
4. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).