The Chef, You and I Show with Kathryn Raaker and her Guest, Marty Schultes. Kathryn and Marty enjoy making different dishes, including appetizers, salads, and main dishes.
This original recipe came from Pure Wow
Slow cooker Bolognese
Ingredients
1smallonionpeeled chopped
1small small carrotpeeled
1celery stalk chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1poundground beef – lean beef or ground sirloin
6oz cantomato paste
¾cupwhite wine
2cupschicken stock
1cupmilk
1-poundpappardelle or other long pasta
Instructions
Grate the carrot, chop the onion and celery.Then in a large skillet add 2 tablespoons of Olive oil . Brown the meat, then add the rest of the ingriedients.
On our show it was a 45-to 60 on top of the show in 360 cookware skillet.
2cucumbersPeeled in strips do not peel the whole cucumber
12cherry tomatoes -Chopped or 2 small tomatoes chopped
8oz.cream cheeseroom temperature
1packageRanch Dip
1Tbspfresh dill
1cupof sour cream
black pepperfor garnish, optional
Instructions
Slice the cucumbers in ½ slices put aside.
Blend softened cream cheese and add package if Ranch dip, add dill and 1 cup of sour cream mix until everything is blended and smooth. Take pipping Bag and fill it with the creamed mixture. Assemble the sliced cucumber on a serving dish and then pipe the mixture on top of each cucumber. Add a piece of the tomato on the top of the pipping. Refrigerate until ready to serve your guest.
10 ouncesfrozen chopped spinach, thawed and well drained
1/2cupchopped onion
2tspteaspoon fresh basil
1/2tspdried oregano
1lbsround loaf of bread
Instructions
In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces.
Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
In a large bowl add the chopped lettuce put aside. In a separate bowl add red bell pepper, carrot, red onion, black olives, green olives, artichoke, cucumber, and Romano cheese. Season with pepper, add oil, rice vinegar, sugar, thyme, dry mustard and wine mix in with the ingredients. Then add the chopped lettuce and mix well refrigerate for one hour and serve.
This time, Kathryn is making dishes with Cranberries – yummy. First, Kathryn makes Cranberry Brie Bites, an appetizer to go with the main entree, which are German Hamburgers with Gravy and Mushrooms. Lastly, she makes a “Paula Dean” favorite, Pecan Cranberry Bars. Kathryn has had Paula on her radio and Tv shows and wants to thank her for the lovely recipe. In addition, Kathryn wants to thank our sponsors: 360 Cookware, Cornhuskers Gourmet Fat Spray, Marina’s Kitchen Circle B Ranch, Grillight, and JD’s Chili Parlor.
In a large bowl, combine ground beef, ground pork, onion powder, salt, and pepper; mix well and form into 6 equal patties. Place bread crumbs in a shallow dish; coat patties evenly.
In a large skillet over medium heat, heat oil until hot; cook patties 5 to 6 minutes per side, or until no pink remains. Remove to a platter and cover to keep warm.
Place gravy and mushrooms in the skillet and cook over medium heat 3 to 4 minutes, or until mushrooms begin to soften. Spoon over patties and serve immediately.
1 canWhole Cranberry Berries sauce(not the Jellied Sauce)
8ozround of Brie
1sheetPuff pastryfound in the freezer section
Chopped walnuts pr chopped pecans
PinchSea Salt
Instructions
Roll the puff pastry into a rectangle. Then use a sharp knife to cut the puff pastry into 24 squares.
Place your Brie in the freezer for about 20 minutes to make it easier to cut. After the 20 minutes remove the Brie from the freezer and cut it into 24 even pieces.
Press the pastry squares into an oiled muffin tin. Spoon each square with a teaspoon of cranberries, then top with the Brie. Sprinkle with walnuts and a pinch of sea salt. Chill 30 min before baking. Preheat oven to 400° F
I love these tasty Bars. You can freeze them as well.
Ingredients
Ingredients for Crust
2 ½cupsall-purpose flour
½cupsugar
1 ½tspapple pie spiceI used a homemade recipe
¾tspbaking powder
½tspground ginger
½tspkosher salt
1cupcold buttercubed
1egg
Ingredients for the Filling
5cupsfresh cranberriesDivided
¾cupsugar
½cupapplesauce
½cupmaple syrup
2Tbsporange zest
2Tbspfresh orange juice
1 ½Tbsp cornstarch
¼tspkosher salt 1 ½ Tablespoons of cornstarch
Ingredients for Topping
½cupchopped pecans
½cupold-fashioned oats
Instructions
Crust Instructions
Preheat oven 350° F and line 13”x9” baking pan with parchment paper.
In a bowl whisk together the flour, sugar, apple pie spice, baking powder, ginger, and salt. Cut in the butter using a hand mixer until crumbly. Next beat in egg. Reserve 1 cup mixture; press remaining into bottom of the pan. Bakparchment lined pan and bake until golden 18-20 minutes.
Filling Instructions
In a large pot, mix 3 cups cranberries, sugar, applesauce, maple syrup, orange zest, orange juice, and salt; over medium-high heat, cook, stirring, until berries begin to burst. Reduce heat to low; simmer for 10 min. In a small bowl, whisk cornstarch with 1 1/2 Tbsp water; stir into berry mixture. Cook until thick, 2minutes. Remove from heat; fold in remaining berries. Spread over crust.
Topping Instructions
Mix pecans, oats and 1 cup of crust mixture. Sprinkle on filling. Bake until golden, 30 minutes; let cool. Cut in bars. You can freeze the bars.
Join Kathryn Raaker as she prepares breakfast, lunch/dinner, and a dessert, which are delicious dishes for fall. First, Kathryn prepares Praline Pumpkin Dessert, Pumpkin Pie Pancakes, and Pumpkin Pie Spice. She prepared the Pumpkin Pie Pancakes on her grill using the Grillmat by Grillight. Then she prepared a side dish to go with the sub sandwich she made. The side dish contains potatoes, onions, carrots, and squash using the same Grillight Mat. The Sub Sandwiches were made with Italian Sausages and grilled thin sliced steak. Thanks to our sponsors: Cornhuskers Gourmet Duck Spray, Grillight Products, 360 Cookware, and CircleB Ranch & Marina Kitchen.
1box15.25 oz Betty Crocker™ Super Moist™,Yellow Cake Mix, or Delights Super Moist™ Spice Cake Mix
1 ½cupschopped pecans or walnuts
¾cupbutter or margarinemelted
Whipped creamif desired
Additional pumpkin pie spiceif desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Into medium-large bowl, mix all ingredients except syrup until smooth. Batter will be thick. Spray griddle with cooking spray; heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes or until golden brown on bottom. Serve pancakes with maple syrup.
In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.
Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe
Ingredients
Cake
2 1/3cupsall-purpose flour
2 1/2tspbaking powder
3/4tspsalt
1 ½cupssugar
1/2cup4 ounces unsalted butter, room temperature
1cupmilk
2large eggsroom temperature
10small to medium fresh plums I used Purple small Plums halvedpitted
Streusel Topping
1/4cupsugar
1tspground Cinnamon
3Tbspcold unsalted buttercut into pieces
½cupcrushed walnuts or almonds
Instructions
Cake
Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.
Streusel Topping:
Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.
½cupolive oil divided – ¼ for each part of the recipe
1/3cupof fresh basil leaves roughly chopped
10.5ozsoft goat cheese
10slicesbaguettelightly toasted
Instructions
Preheat oven to 400° F.
Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings
In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread.
In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread
Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4rounds
Ingredients
2sweet onionspeeled and sliced into rounds
2flatbread8-inch rounds, such as naan
7ozSwiss cheese10 slices
3Tbsphoney
1Tbspfresh thymeminced
2Tbspchivesminced
Instructions
Heat a grill to medium-high
Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.
Notes
I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.
Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware.
Permission From Marina’s Kitchen -Original recipe from Lida’s Italy
Ingredients
1Poundor a little more Circle B Ranch boneless center-cut pork loin
2teaspoonscoarse sea salt or kosher saltor to taste
Freshly ground black pepper to taste
1/2cupall-purpose flour or more
6Tablespoonsextra-virgin olive oilor more if needed
5Tablespoonsbutteror more if needed
2Tablespoonsfinely chopped shallots
2cupssliced fresh mushroomslarge white Mushrooms
1cupdry Marsala
1cuplight stockchicken, turkey, or vegetable broth, or more if needed
2Tablespoonschopped fresh Italian parsley
Instructions
Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
½cupLemon Zestabout 9 small lemons (Only the yellow part of the lemon)
1tsponion powder
2 ½TbspGround Black PepperFresh ground is best.
1tspTurmericoptional
1tspCorianderoptional
1tspGround Himalayan or Kosher salt(NuSalt is a good alternative if you are on low salt diet)
Instructions
Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.
My recipe for Garlic-free Lemon pepper is below.
I want to thank my sponsors, and if you are interested in their products, please click on their images.
Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen
Ingredients
3/4cupstrongly brewed coffeecooled
1/3cupmolasses
6-7sprigs fresh thyme
2Tbspapple cider vinegar
1TbspDijon mustard
2Tbspminced garlicfresh or jarred -Optional
1/2tspground ginger
1/2tealemon pepper seasoning
1/2tspsalt
4Circle B Ranch pork chops1 inch thick, bone-in
Instructions
Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.
Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!
Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.
Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com
Ingredients
Pie Crust
6ozGraham Craker Crumbsor 9 Graham Crackers
5Tbspcoconut oilmelted
1/3cupbrown sugar
½tspsea salt
Filling
28 ozcream cheesesoften to room temp (You can microwave 30 to 40 seconds to soften)
⅔cuppowderedadd another ⅓ cup if necessary
2 to 3tspLemon Zest
1large lemonjuiced, you will need 2 Tbsp lemon juice
2ripe Nectarinespitted and sliced
1 ½cupsRaspberries
¼ to ⅓cupcashewsraw and unsalted
1tspvanilla extract
Instructions
Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings
½cupLemon Zestabout 9 small lemons (Only the yellow part of the lemon)
1tsponion powder
2 ½TbspGround Black PepperFresh ground is best.
1tspTurmericoptional
1tspCorianderoptional
1tspGround Himalayan or Kosher salt(NuSalt is a good alternative if you are on low salt diet)
Instructions
Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.
2cupsFresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
2cupsEnglish cucumber chopped seeded
2Tbspsugar
1/2tspkosher salt
1/2tspBlack Pepper
4large tomatillosAbout 1 lb. husks removed, rinsed and quartered
1lbmedium shrimp peeled and deveined
4leavesParsley for garnish
Instructions
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork
Ingredients
10ouncescherry or cherub tomatoeschopped in half
8ounceswhole milk mozzarellacherry sized, chopped in halves or fourths
¼cupfresh basil
½cupbalsamic vinegar
2Tbsp.honey
Salt and pepper to taste
1Tbsp.olive oiloptional
Instructions
Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork
Ingredients
Brownie Ingredients
1/2cuplight tasting olive oil {or canola oil}
1/2cupdark chocolate chips
2Tbspunsweetened cocoa powder
1cupgranulated sugar
1egg + 1 egg yolk
1tspvanilla
1cupgrated zucchiniin a cheesecloth or tea towel ring out juice
1/4tspbaking soda
1/2tspsalt
1cupall-purpose flour
Glaze Ingredients
1/4cupbutter
2Tbspunsweetened cocoa powder
1/4cupdark chocolate chips
2Tbspmilk
1/2tspvanilla
1 1/2cupspowdered sugar
Instructions
Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
Remove from heat, then whisk in vanilla and powdered sugar.
Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.
Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup
Ingredients
2Tbspolive oil
¾red onionfinely diced
2green onions chopped finely
2celery stalkschopped
1cuporzo pastacooked al dente
6cupsHomemade vegetable StockWe used chicken stock
1Tomato Puree*
2Tbspfresh basil
2Tbspfresh parsley
1tspsalt
black pepper to taste
Romano CheeseGrated and used as a garnish
Instructions
In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.
From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe
Ingredients
1qtMilk
1lbSalted Butter
5lbAll Purpose Flour
12Egg Yolks
1cupSugar
1heaping tsp salt
2tspVanilladepends on taste, add less or more
1 1/2cups Golden Raisins
2PacketsFast Rising Yeast
¾cuphot tap waterabout 104° to 110°
Instructions
(For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit
Directions
Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.
1CupSweet Pickle RelishI used bread and butter pickles I had made
1CupMayonnaise
1TbspCelery Seeds
1 ½tspYellow Mustard
1tspRefrigerated Horseradish
½tspPT Garden Lemon Pepper
1French loaf to Make Crostinioptional
Instructions
Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.
1/2tspfreshly-ground black pepperplus additional to taste
2clovesgarlic*minced (*not in mine)
1pounddried split peasrinsed and sorted
1large bay leafor 2 small
1tspdried oregano
8cupschicken stockHomemade is best
1cupleftover Circle B Ranch Hickory Smoked ham
Instructions
In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
