By Request aka Chicken Saltimbocca Casserole

By Request 
Gabriele Lanhan

By Request...per Gabriele
Good Lord in Heaven above where has this recipe been all of my life!!!! Share!!!

You'll need 2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach ( I used one bag of fresh baby spinach) 
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic (I used 1 tsp. Organic chicken base, 1 tsp. Minced garlic, 1 tsp. Each kosher salt, fresh ground pepper, 2 tsp. Each  fresh herbs of parsley, rosemary & thyme)
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella
Preheat oven to 375
spray a 13/9" pan with Pam
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope (or herb/seasoning mixture) then pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes ( I baked for 35-40 minutes) check chicken temp with thermometer
top with cheese and bake for 5 minutes more.

ETA: I plan to use minced garlic, kosher salt, fresh ground pepper, fresh rosemary, thyme & parsley in lieu of the season packet. Making tonight with a side of risotto. http://www.southernplate.com/2016/02/meal-plan-monday-recipes-from-your-favorite-blogs-link-up.html

Lasagna Florentine Skillet

compliments of Publix Apron Meals.

Made this last night, it was very tasty & went together quickly to make a satisfying lasagna meal!

 Skillet Lasagna Florentine

In addition to the instructions given, I also broiled the lasagna for 2-3 minutes to lightly brown the cheese.

Ingredients

1 lb lean ground beef, 7% fat

4 oz fresh pre-sliced baby portabellas

I used 8 oz. mushrooms

1/3 cup fresh pre-diced onions

1/3 cup fresh pre-diced bell peppers

1 (24-oz) jar onion/garlic pasta sauce

1 cup water

1 (9-oz) box no-boil lasagna pasta

3 cups fresh baby spinach leaves

1 3/4 cups shredded Italian-blend cheese

Steps

1. Crumble ground beef into microwave-safe bowl (wash hands). Stir in mushrooms, onions, and peppers, then cover; microwave on HIGH 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended. 
2. Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle 1/4 cup cheese over spinach. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining 1 cup cheese. 
3. Cover and cook 3-4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium; simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve. (Makes 6 servings.)

January 2016 Newsletter not 15, Duh!

Food for Thought:
I  Awaken, to a New Year...

A new Chapter in my life...a new Venture...a new Pathway...searching and wondering what lies ahead.
As I turn the pages of life daily, new Chapters, new Ventures, new Pathways will unfold...
I will search diligantly to know that which is right and good for me, a new Chapter of happiness.
A new Venture to find love, laughter and contentment that I so desire.
A new Pathway...one that will open to trails of those things I have been missing in my life.

I  Awaken, To a New Year...a new Direction and Purpose for myself.  Fulfillment of the woman I am.
Direction, Purpose and Fulfillment  are those things that I find myself desiring.
Whether that Direction will be alone or shared with another, only time will tell.
Purposely seeking to make life worthwhile, seeking to enhance myself and others.
Fulfillment of knowing who I am, where I am going;  not compromising myself or my convictions.

I Awaken, To a New Year...completing old Chapters...having learned from life's experiences.
Ready to enter  new Ventures each day...seeking what Direction will be traveled.
Walking Life's Pathway with Purpose...enhancing life from day to day.
Finding Fulfillment...making a difference in my life and others...
I Awaken, To a New Year...a New Me, unfolding new Chapters, new Ventures and New Pathways.

Paula 

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Mushroom Puffs
from Patty Sandlin

Ingredients:
1 (8-oz.) package cream cheese, softened
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
Preparation
 Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
 Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
 Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
 Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

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Sarasota's Cheesy Ham Dip in a Bread Bowl

Kim Churchill

Ingredients
1 round loaf pumpernickel bread

crackers or bread sticks

vegetables of your choice

Filling:

2/3 cup baked ham, diced (deli ham works great)

1 small white onion, diced fine

1/2 cup scallions, diced fine (white and green parts)

1/2 teaspoon garlic, minced

1 jalapeno, minced (seeds and ribs removed)

1 (4 ounce) can green chilies, drained

2 cups white cheddar cheese, shredded

1 (8 ounce) package cream cheese, softened

1 1/2 cups sour cream

1/4 teaspoon worcestershire sauce

pepper to taste

pinch of salt

How To Make This Recipe
Step 1 Dip ... Add the cheddar cheese, cream cheese, sour cream, ham, green chilies, jalapeno, scallions, onion, garlic, worcestershire, pepper, salt (go easy); then mix well and set to the side. Make sure to taste for seasoning.
Step 2 Bread ... Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Using a knife and a spoon, cut and then scoop out as much of the bread as you can without cutting through the loaf. You still want to keep a nice layer of the bread on the inside, so it isn't too thin. Save that bread - it makes a great dipper.
Step 3 Fill the hollowed bread loaf with the dip; cover with top slice of the bread loaf and wrap the loaf in heavy duty foil - or 2 sheets of regular foil.
Step 4 Bake ... Preheat a oven to 350 degree oven and bake 1 hour on the middle shelf.
Step 5 Serve ... Enjoy with the bread scooped out, cut in small cubes; crackers, bread sticks, vegetables, broccoli, par boiled potatoes, and asparagus is a favorite as is broccoli. Basically any of your favorite dippers. ENJOY!
Step 6 A fun, easy, and different dip, which is just that little bit unique. And the best part is - it is kid and adult friendly which you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then finish it in their oven for the remaining 15-20 minutes, and it comes out great. Also, it will also stay warm wrapped up in the foil and then a towel wrapped around it for a good 30 minutes after you remove it from the oven. It is best served warm, but room temp is just fine for this dish. 

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BUFFALO CHICKEN DIP

"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
1.5 lbs. shredded chicken
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's
Red Hot®) 1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4
inch pieces
1 (8 ounce) box chicken-flavored
crackers (or your favorite)

Directions:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. 

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Fiesta Shrimp Dip

1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)

Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.

Yields: 4 servings

p.s. you might want to double or triple the recipe!!!

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Paula's Smoked Salmon Spread
Paula George

1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery

Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread, crostinis or "good" crackers to spread on.

December 2015 Newsletter

December 2015 Newsletter

FOOD FOR THOUGHT:

Lighten my heart today, Creator, with the beauty of Mother Earth.

Show me the "important" little things, that I'll recognize their worth.

Harken to my praise for the many gifts, You lovingly bestow...

All thanks & praise to Thee, I'll respond in prayer my thankfulness to show.

Paula 2003

Creamy Tomato Basil Soup

One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday!  It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.


Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter

Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.

Optional: Can also add ham or bacon to make them heartier!

Creamy Tomato Basil Soup
Paula George Smith

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth or vegetable broth
1/4 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available

In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

Rose & Ivy Southern Pecan Cheese Bake

1/2 cup mayonnaise

One 8 oz pack cream cheese

One cup grated cheddar cheese

2 green onions (chopped)

6 Ritz crackers (crushed)

8 slices bacon (cooked and crumbled)

1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze/Jelly or 1/2 cup any pepper jelly & 1/4 cup toasted chopped pecans

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche or pie plate. Top with

crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.

Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.

Momma Box Cookies
2 cups butter
2 cups sugar
2 cups brown sugar (I use Dark)... 
4 eggs
2 tsp. vanilla
Cream together.
Fold in:
4 cups AP flour
2 tsp. baking soda
1 tsp. baking powder
Stir in:
4 cups oatmeal
4 cups crushed corn flakes
2 cups shredded coconut
2 cups chopped pecans
2 cups semi-sweet chocolate chips or 2 cups dried craisins
Drop by 3-4 oz scoops on parchment sheet and bake at 325 in convection oven for 10-12 minutes.Dough may be frozen in scoops, removed to parchment lined baking sheet for 20 minutes and then baked.

Bang Bang Shrimp

Aka Paula's Mo' Betta Shrimp

Dipping sauce:

1/2 cup mayonnaise

3 Tbsp. Thai chili sauce 

1 Tbsp. honey

Dash of Kosher salt

Few grinds of coarse black pepper

1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds large shrimp, peeled and deveined, tail-on

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, pour buttermilk in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper, Old Bay in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the buttermilk then return to the flour mixture, turning to coat each side. Fry the shrimp in the hot oil until lightly golden, 2-3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. Serve the dipping sauce on the side.

November 2015 Newsletter

NEWSLETTER NOVEMBER 2015


FOOD FOR THOUGHT:

MORNING

Paula Smith 2015

The MORNING breeze greets me with a melody from the Corinthian Bells chime,

Gently swaying in the breeze, & greeting the beautiful day.

The trees adorning their shades of gold, orange, red to greet the MORNING, 

Whispering "Good MORNING" with their beautiful array of colors.

The blanket of green grass covering the ground still drinking in the droplets of the MORNING dew from the early MORNING  hours.

The brilliance of the sun, shining from above, accenting the white puffy clouds against a magnificent blue sky, it's MORNING!

MORNING,  what a glorious time to absorb the Masterpiece blessing us with this another day, created by the Master's Hand.

Italian Creme Cake

Ingredients
Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
Italian Cream Frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour four
9-inch cake pans.

Sift the flour and baking soda together and set aside.

With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.

In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.

Pour the batter into the prepared pans and bake for 15-20 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.

When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

Cinnamon Roll Cake

INGREDIENTS

• 1(18 1/4 ounce) box yellow cake mix 
• 4  eggs
• 3⁄4cup oil
• 1 cup  sour cream
• 1 cup  brown sugar
• 1tablespoon  cinnamon
• 2cups  icing sugar
• 4tablespoons  milk 

1. Preheat oven to 325 degrees. Grease & flour a 13x9 baking pan.
2. Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
3. In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
4. Bake for 40 minutes.
5. For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.

Classic Carrot Cake

Ingredients:
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans or walnuts, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar, additional sugar if necessary
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans or walnuts,  if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and frost sides. Mash nuts into sides for garnish.

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.

Maple-Glazed Pull-Apart Bread

16 balls of frozen roll dough
1 pkg. butterscotch instant pudding
1 cup brown sugar
1 tsp. cinnamon
1 cup chopped pecans
1 stick butter, melted (that's 1/2 cup)

Glaze:
2 cups confectioner's sugar
1 tsp. Maple extract
3-4 Tablespoons Half & Half

Butter a bundt pan. Place frozen rolls in pan. Combine dry pudding mix, brown sugar, cinnamon and pecans. Sprinkle over rolls. Drizzle with melted butter. Set pan in cold oven and allow to sit overnight. Rolls will thaw and rise overnight. The next morning, remove from oven and preheat to 350. Place pan in oven and bake for 25-30 minutes until golden. Let stand 5 minutes and invert on serving plate.
Glaze:
Whisk together confectioner's sugar, extract and half & half until smooth, pourable consistency. Pour over coffee cake, allowing to drizzle down sides of cake. Serve warm.

Y'all Comeback Pasta Salad

Y'all Comeback Pasta Salad
Robert St. John

2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil
Combine all ingredients , blend with immersion blender and refrigerate. 
2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped
Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.

This is a very tasty pasta salad from Robert St. John...the Comeback Sauce is very popular in many Mississippi restaurants and can be googled to find numerous recipes using this tasty sauce. It makes a great salad dressing or dipping sauce for fried foods. It is a cross between 1000 Island & remoulade.
Originating in Jackson, MS. 

Game Day Food Newsletter

Good Morning!
A blustery, Chilly morning here this morning. It's game day!
Hope this finds all doing well!
Hugs, 

Paula Smith

OCTOBER 2015 Game Day Food Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...

friends from days gone by, sometime since you've seen them...

Yet that bond of friendship is rekindled in a moment...

Cherished memories recalled...some happy times, others trying

times that you have been through together.

Old friends and new friends are necessary in life...

They are the family we choose.

Paula 2011

RECIPES:

Another Cannoli Dip

 Ingredients 

10 servings

 2 cups ricotta cheese

 1 (8 ounce) package cream cheese

 1 1/2 cups confectioners' sugar

 1 teaspoon vanilla extract

 1 cup miniature semisweet chocolate chips

Directions

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.

Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Serve with waffle cones broken into chip size pieces.

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MINI CORN DOGS

INGREDIENTS

• 1 quart vegetable oil, for frying
• 24 toothpicks or cocktail sticks

Corn Dogs

• 1/2 cup yellow cornmeal 
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/3 cup buttermilk
• 1 egg
• 1 tablespoon honey
• 1 cup crumbled cooked bacon (about 9 strips)
• 24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

PREPARATION

1. In a medium pot, preheat oil to 365°F.

2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. {Tip: If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.} Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.

3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

Serve trays of warm corn dogs with a side of ketchup, stone ground mustard, and hot sauce or a selection of your favorite condiments.

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Bang Bang Shrimp

Aka Paula's Mo' Betta Shrimp

Dipping sauce:

1/2 cup mayonnaise

3 Tbsp. Thai chili sauce 

1 Tbsp. honey

Dash of Kosher salt

Few grinds of coarse black pepper

1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds large shrimp, peeled and deveined, tail-on

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, pour buttermilk in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper, Old Bay in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the buttermilk then return to the flour mixture, turning to coat each side. Fry the shrimp in the hot oil until lightly golden, 2-3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. Serve the dipping sauce on the side.

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Ham & Cheese sliders

• 20 small Hawaiian sweet rolls, cut in half crosswise 
• 1 pound deli ham, sliced 
• 20 slices provolone cheese 
• 8-oz. container spreadable cream cheese 
• 1/2 cup (1 stick) butter, melted 
• 1 tablespoon yellow mustard 
• 1 tablespoon Worcestershire sauce 
• 2 tablespoons dried minced onions 
• 1/4 cup grated Parmesan cheese 
• 2 tablespoons poppy seeds

Directions

1. Preheat oven to 350 degrees F. 
2. Coat a 9x13 baking dish with cooking spray. 
3. Line the bottom of the pan with the bottom halves of the sweet rolls. 
4. Top with the ham, then the provolone cheese slices. 
5. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese. 
6. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. 
7. Mix well and pour evenly over tops of the sandwiches. 
8. Sprinkle the poppy seeds over the top. 
9. Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. 
10. Cut at the seams with a knife and serve warm!

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Cheddar thumbprint cookies with pepper jelly   Per Nancy...

I had a jar of Red Pepper Jelly I needed to use, I found this on Pinterest, very easy. I'm taking them to a gathering tonight, good with a glass of wine.

Cheddar Thumbprint Cookies with Pepper Jelly

PINTEREST

2 cups Sharp Cheddar cheese, shredded

3/4 stick (6 TBSP) unsalted butter, softened

1 cup flour

1/3 cup hot pepper jelly

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. (You really don’t need to chill the dough)

Preheat to 400°.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment lined sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon, (A small spoon worked for me) poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Recipe makes about 20 cookies.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

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Chicken & Corn Fritters with Green Chile Sauce

adapted from Taste of Home

Ingredients

• 1 can (15-1/4 ounces) Mexicorn, drained
• 1 cup finely chopped cooked chicken
• 1 egg, lightly beaten
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• Oil for deep-fat frying
• GREEN CHILI SAUCE:
• 1/3 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1 can (4 ounces) chopped green chilies
• 1 cup milk
• 1 to 1-1/2 cups Shredded Colby Jack cheese, 

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Directions

1. Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. 
2. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. 
3. In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup shredded Colby jack cheese. Serve with corn fritters; sprinkle with cheese if desired. Yield: 1 dozen.