Recipe submitted on November 15th, 2008 
RECIPE INGEDIENTS
1 egg
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 brown sugar
3 T unslated butter, melted
4 t baking powder
2 t pumpkin pie spice
1 t salt
1/2 t baking soda
3 cups sifted all-purpose flour
Fry in Vegetable Oil
Makes 18 doughnuts and holes
RECIPE DIRECTIONS
Whisk egg and egg yolk together. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.Stir in baking powder, soda, pie spice and salt.
Fold in flour gradually until a dough forms. Cover and freeze for 15 minutes.
Heat 2″ oil to 375 F in a skillet, deep fryer or straight sided pan over medium.
Roll out dough to 1/2″ thick. and cut out doughnut with a 3″ and 1″ biscuit cutter. Transfer the cutouts to a floured baking sheet.
Fry doughnuts and holes in batches, about 3 minutes, turning once. Drain on paper lined baking sheet.
Finish with glaze.
GLAZE RECIPE
8 oz cream cheese, softened
1/2 cup butter, softened
1 t almond extract
3 cups powdered sugar
3 T milk
Tags: Pumpkin Spice Doughnuts, Pumpkin Spice, Doughnuts
Posted in Breakfast and Brunch | No Comments
Recipe submitted on November 15th, 2008
Our dog loves peanut butter, so we found this recipe for biscuits in the Tasty Treats for Demanding Dogs cookbook by Gregg R. Gillespie and gave it a try. They turned out great and "Brew" goes crazy for them.
RECIPE INGEDIENTS
3 cups whole wheat flour
1/2 cup uncooked rolled oats
2 t baking powder
1 1/2 cups milk, room temp.
1 T molasses
1 1/4 cups creamy peanut butter
1/4 cup chicken broth
Preheat oven to 375 degrees F.
RECIPE DIRECTIONS
Position rack in center of oven. Line 2 sheet pans with parchment paper. In a large bowl mix flour, oats, and baking powder. In a medium bowl whisk milk, molasses, and peanut butter until smooth. Stir in broth.
Combine the two mixes, blending until a soft dough ball forms. Turn the dough to a floured surface and roll out to 1/4 inch thick. Cut out as many cookies as you can, reworking the scraps as you go.
Place the cookies on the sheet pansd and bake for 20 to 25 mins. Edges should be dry and golden brown. Remove from oven and cool at room temp. Turn off the oven.
After the cookies have cooled, put all the cookies on one sheet pan and put back in your oven. Leave them without opening overnight or about 8 hours. This will remove any remaining moisture.
Note: Make sure your dog is not sensitive to milk.
Posted in Cookies | No Comments
Recipe submitted on November 11th, 2008
1 lb thinly sliced sirloin (ask the butcher to cut it "Philly style" and they will know what to do)
Half a very small yellow onion (diced)
5 button mushroom (sliced)
1 tsp tomato paste
2 glove minced garlic
1 cube beef bouillon
Beef Stock
Directions:
Fry the sirloin in as much extra virgin olive oil as you need, on high heat. Remove the sirloin from the skillet and sauté onions and garlic until onions are tender. Add tomato paste, then meat back to the party and stir all together. Next, pour enough beef stock on to almost cover the meat. Crumble in the bouillon.
Simmer on low heat until meat is tender, about one and a half hours. Most of the beef stock should have evaporated. Taste and add salt and pepper to taste.
Serve the goodness in a heated Philly roll with a slice of provolone cheese.
Posted in Beef | No Comments
Recipe submitted on September 7th, 2008
RECIPE INGEDIENTS
1 lb ground turkey breakfast sausage (comes in a tube)
1 tablespoons Whipping Cream
2 tablespoons diced tomato
3 tablespoons green onion, diced
2 tablespoons red onion, finely diced
5 large eggs
6 ounces mexican cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Preheat oven to 350 degrees F.
RECIPE DIRECTIONS
In a 12″ saute pan, brown your turkey breakfast sausage on med-high heat. Add red onion and continue browing until onions are soft and the meat is golden brown.
While the sausage is cooking, in a large bowl, crack the eggs. Whisk in the whipping cream, green onions, tomato, salt and pepper and keep it moving for about a minute. Make sure it’s free of lumps. Remove the pan your sausage has been browing in from the heat and let stand for a minute or two to cool off before adding the egg mixture.
After a few minutes pour the egg mixture evenly over the sausage and red onions. Cover with cheddar and bake for 8-10 minutes. Remove from oven and rest for three minutes before serving.
Tags: Fritatta, Omelet
Posted in Breakfast and Brunch, Cheese, Egg, Turkey, Vegetables | No Comments
Recipe submitted on December 27th, 2007
RECIPE INGREDIENTS
2 Cups - Heinz Ketchup
1 Tbl - Mustard
1/2 Cup - Hellman’s Mayonnaise
2 Tbl - Tabasco Sauce
1 Tbl - La Costena Jalapeno Sauce
3 Tbl - Black Pepper
2 Tbl - Mexenes Chile Power
1 Tsp - Minced dehydrated onions
2 Tbl - Lowry’s Garlic Salt
3 Tbl - Distilled White Vinegar
1 Clove - Garlic Minced
RECIPE DIRECTIONS
Combine the ingredients in a sauce pan and stir until thoroughly mixed. Cook over high heat, stir constantly while heating. Heat until mixture just starts to boil. Remove from heat and continue stirring for about 15 seconds. Let stand for about 10 minutes before using or sealing in an airtight glass jar. Refrigerate as soon as possible.
To increase or decrease how hot the sauce will be , increase or decrease the amount of the black pepper, the Tabasco and jalapeno sauce really don’t have much to do with how hot it will be.
Tags: bbq sauce
Posted in Condiment | No Comments
