Blizzard Party Mix

Ingredients

  • 2-1/2 cups pretzel sticks
  • 2 cups corn Chex cereal
  • 1 cup dry-roasted peanuts
  • 25 caramels, unwrapped and chopped in quarters
  • 1 bag (12 ounces) white chocolate chips

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. Pour the pretzels, Chex, peanuts and caramels into a large bowl and mix well.
  3. Place the chocolate chips in a microwave-safe bowl or glass measuring cup, and heat in the microwave for about 2 minutes (checking and stirring every 30 seconds) until melted and smooth.
  4. Immediately pour the chocolate over the dry ingredients and toss to coat.
  5. Spread the mixture evenly onto the parchment paper-lined baking sheet and let stand for about 20 minutes until hard.
  6. Break into pieces and enjoy.
  7. Store in an air-tight container.

The original recipe for this sweet & salty, chewy & crunchy treat can be found here.

Sausage Gravy

Ingredients

  • 1 pound Jimmy Dean ground pork sausage
  • 4 tablespoons bacon grease
  • 1/4 cup flour
  • 3-1/4 cups milk
  • 1 teaspoon black pepper

Instructions

  1. In a large heavy skillet (cast iron, if you have one) over medium-high heat, brown the sausage, breaking it up into small pieces. Do not drain.
  2. Add in the bacon grease and flour.
  3. Cook, stirring constantly, until flour begins to brown.
  4. Slowly add the milk, stirring constantly.
  5. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Add pepper, to taste, and continue to simmer for a couple minutes until the gravy reaches desired thickness (add more milk for a thinner gravy).
  7. Serve hot over biscuits.

The inspiration for this amazing gravy recipe can be found here.

Cherry Winks Cookies

Ingredients

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup pecans, finely chopped
  • 3/4 cup pitted dates, finely chopped
  • 1/2 cup maraschino cherries, finely chopped
  • 3 cups corn flakes, crushed
  • 1 container (8 ounces) candied red or green cherries, halved

Instructions

  1. Preheat oven to 375 degrees, and prepare two cookie sheets with parchment paper.
  2. In a bowl (of a stand mixer, if you have one), cream the butter and sugar.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in milk and vanilla.
  5. In a large bowl, sift together flour, baking powder, baking soda and salt.
  6. Add in cream mixture, pecans, dates and maraschino cherries and mix well.
  7. Using a slightly mounded small cookie scoop, shape the dough into balls.
  8. Spread the crushed corn flakes onto a plate.
  9. Roll each ball in the corn flakes until coated.
  10. Place the balls onto the cookie sheet, roughly 1-1/2 inches apart.
  11. Gently push a candied cherry half into the top center of each ball.
  12. Bake for 12-15 minutes or until the cookies are browned.

The original recipe for these amazing cookies can be found here.

Pecan Cream Cheese Squares

Ingredients

  • 1 box (15.25 ounces) yellow cake mix
  • 3 eggs, divided
  • 1 stick (1/2 cup) butter, softened
  • 1-1/2 cups pecan pieces
  • 1 block (8 ounces) cream cheese, softened
  • 3-2/3 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees and grease a 13-by-9-inch baking dish.
  2. In a mixing bowl, combine the cake mix, one egg and butter.
  3. Add pecans and mix well.
  4. Press mixture firmly into the prepared baking dish.
  5. In another mixing bowl, beat the cream cheese, powdered sugar and remaining two eggs until smooth.
  6. Pour the cream cheese mixture evenly over pecan crust.
  7. Bake for 50-55 minutes or until the top is golden brown.
  8. Cool before cutting into squares.
  9. Store in an air-tight container in the refrigerator.

The original recipe for these delicious bars can be found here.

Mushroom Stroganoff

Ingredients

  • 1 pound extra wide egg noodles
  • 3 tablespoons butter, divided
  • 1 small onion, sliced into thin, short strips
  • 1 pound mushrooms, sliced
  • 1-1/2 tablespoons minced garlic
  • 1/2 cup white cooking wine
  • 1-1/2 cups mushroom (or vegetable) stock
  • 1 tablespoon Worcestershire sauce
  • 3-1/2 tablespoons flour
  • 3/4 cup sour cream
  • 3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • 3/4 teaspoon black pepper
  • 1 teaspoon sea salt

Instructions

  1. Prepare egg noodles al dente, according to package directions.
  2. In a large skillet or wok, sauté onions in 1 tablespoon butter until tender.
  3. Add in the remaining 2 tablespoons of butter, along with mushrooms and garlic, and continue cooking until the mushrooms are cooked and tender.
  4. In a bowl or large glass measuring cup, combine the cooking wine, broth and Worcestershire sauce.
  5. Whisk in the flour until combined and smooth.
  6. Pour the mixture over the mushrooms, and cook until it reaches a simmer and has thickened slightly.
  7. Add in the sour cream and thyme, and return to a simmer.
  8. Season with salt and pepper (more or less depending on your preference).
  9. Add in the noodles and stir until peel combined.
  10. Serve hot.

The original recipe, from which this great Meatless Monday dish was derived, can be found here.

Beer Cheese Dip

Ingredients

  • 4 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon Adobo seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 cup milk
  • 12 ounce can lager or pilsner beer (I used Pabst Blue Ribbon)
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Colby Jack cheese

Instructions

  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in flour, Adobo seasoning and cayenne pepper and cook for about a minute.
  3. Add in milk and beer, a bit at a time, whisking until smooth after each addition.
  4. Stir in mustard and Worcestershire sauce, and continue cooking over medium heat until sauce is thick and bubbly.
  5. Reduce heat to low, then add cheeses, stirring just until melted and smooth. 
  6. Remove from heat and pour into a serving dish.
  7. Serve warm with tortilla chips or soft pretzels.

The original recipe for this incredible dip can be found here.

Creamy Ham & Potato Soup

Ingredients

  • 6 tablespoons butter
  • 1 onion, finely diced
  • 4 medium carrots, diced 
  • 3 celery stalks, diced
  • 2 tablespoons minced garlic (about 4 cloves)
  • 3 cups white potatoes, peeled and cut into 3/4” pieces
  • 2 cups cooked ham, diced 
  • 2 cups chicken broth
  • 1/2 tablespoon chicken bouillon
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • salt and pepper to taste

Instructions

  1. In a large pot, sauté onion, carrots and celery in butter until veggies are tender.
  2. Add in garlic, potatoes and ham.
  3. Stir in broth and bouillon, then bring to a boil.
  4. Carefully spoon out about 1/2 cup of broth into a bowl and blend in flour.
  5. Return the broth and flour mixture to the pot and stir until it’s incorporated.
  6. Lower the heat to medium and simmer until the potatoes are fork tender (about 10 minutes).
  7. Stir in milk and heavy cream, herbs, salt and pepper.
  8. Return to a simmer and allow to cook for about 10-15 more minutes.
  9. Serve hot (with oyster crackers, if desired).

The inspiration for this hearty soup can be found here.

Garlic & Herb Roasted Potatoes

Ingredients

  • 3 pounds white potatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 2 tablespoons minced garlic
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon ground pepper

Instructions

  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Wash and cut the potatoes into quarters or eighths, depending on the size of the potato.
  3. In a large bowl, combine oil, thyme, garlic, salt and pepper.
  4. Toss the potatoes in the bowl of oil and spices until coated.
  5. Spread the potatoes out into a single layer on the prepared baking sheet.
  6. Bake for 45 minutes to an hour until the potatoes are brown and crispy, stirring a few times during baking to ensure even browning.
  7. Remove from oven and add more seasoning to taste, if desired.
  8. Serve hot.

Garlic Parmesan Chicken Thighs

Ingredients

  • 7-8 boneless, skinless chicken thighs (around 4 pounds)
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 3/4 cup grated parmesan cheese
  • 1-1/2 cups seasoned bread crumbs
  • 3 cloves garlic minced or two teaspoons garlic powder
  • 1/2 teaspoon Italian Seasoning dried
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon marjoram
  • Adobo seasoning, optional

Instructions

  1. Preheat oven to 375 degrees and prepare a 9-by-13″ baking dish (line with parchment paper, aluminum foil or coat with cooking spray).
  2. In a shallow bowl, combine olive oil and garlic.
  3. On a plate with a lip (or shallow dish), mix bread crumbs, parmesan, Italian seasoning, oregano and marjoram.
  4. Season thighs with Lawry’s and pepper.
  5. One by one, dip the thighs in oil and garlic mixture, then immediately dredge in bread crumb mixture until well coated.
  6. Place the chicken thighs in the prepared baking dish.
  7. Sprinkle with Adobo seasoning, if desired.
  8. Bake in a 375 degrees for 30 minutes or until the internal temperature of the meat reaches 165 degrees. 
  9. Broil the thighs for two minutes to brown the cheese and crisp up the bread crumbs.
  10. Serve immediately.

The inspiration for these superb thighs can be found here.

BeerBQ Sauce

Ingredients

  • 3 tablespoons butter
  • 3 small onions, minced
  • 6-8 garlic cloves, minced
  • 3/4 cup molasses
  • 16 ounces Irish stout
  • 1/4 cup red wine vinegar
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3/4 tsp. cayenne pepper
  • 2 cups brown sugar
  • 12 oz. can tomato paste

Instructions

  1. In a medium saucepan, sauté onions and garlic in butter until tender and beginning to caramelize.
  2. Add the molasses, beer, vinegars, salt, peppers and brown sugar and bring to a boil.
  3. Allow to cook at a rolling boil for about 10 minutes, stirring occasionally.
  4. Add the tomato paste and whisk until no longer lumpy.
  5. Lower the heat and let the sauce simmer for 30 minutes, stirring every few minutes.
  6. Remove from heat and allow to cool to room temperature.
  7. Puree the sauce with an immersion blender (or in batches in a blender) until smooth.
  8. Serve with your favorite barbecued foods.