The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Chef Kathryn Americano Greek Salad and her own dressing
3cupsromaine lettuce -pre-washed and torn into bite size pieces
1cuphalved cherry tomatoes
1/2cupsweet onioncut into thin slivers
1/2cupblack olives -pitted
1/4cupfeta cheese crumbles
¼cuplemon olive oil
¼cup fig balsamic vinegar
Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.
This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.
Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.
Marty Schultes Permission to use and she taught us how to make it on the show
1Large Head of Cauliflower
1 16ozpackage of provolone cheese slices
8ozcontainer of shredded parmesan cheese
1 10ozPackage of Mozzarella Cheese
Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.
Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1cupshelled roasted pistachioscrush them in food processor for about 30 seconds or less
½cupof pistachios more for topping – Crushed
Zest of 2 lemons
1tspvanilla extract 1/3 cup whole milk
½cupunsalted butter Softened
¾cup¾ cup Cream Cheese softened
1Tbspheavy whipping cream or 2 Tbsp of Half and Half
1Tbspgrated lemon zest
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.
In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
1 ½lbsof ground pork(from Circle B Ranch go to www.circlebranchpork.com to order.)
1JarJD’s Chili Tequila Lime Chili Fixins(to order https://www.jdschiliparlor.com/shop/)
½ to ¾cupwater
¼cupyellow pepperI used the mini peppers
¼cupred pepperI did not have the yellow pepper so added more of the red.
2tbspAvocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
1 1/2shallots chopped(Diana uses ¼ onion diced)
1clovegarlicchopped (I omitted the garlic)
3 – 3 1/2 cupsFrozen Shredded Potatoes for Hash Browns(I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
¼tsp Baking Powder
1 ½tsp salt
Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture. Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side. We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.
8ozfresh mozzarella cheesecut into 1/4-inch slices
2TbspExtra Virgin Olive Oil*
4 to 6Leaf Lettuce Piecesbutter is good, but any leafy lettuce is okay.
2Tbspfresh basil leaveschopped
Freshly ground pepper
Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.
*Note: Extra Virgin Lemon Olive Oil is a nice substitute
Ground Kosher Salt and Ground Peppercorns to taste
Preheat oven to 375 degrees F.
Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.
MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY
PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE
2Circle B Ranch Pork Chops
2TbspPeach Apricot Marmalade
2TbspMarina’s Cranberry Chutney
2Tbsplow salt soy sauce
2Tbspwhite wineshould be one you would drink
Salt and pepper to taste
Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.
Light Angel Food dessert with Strawberries and Raspberries
4 to 8Strawberriessliced (leave two strawberries whole for topper)
Angel Food CakeI used a store bought
8ozcarton of Light Cool Whip
First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!
PERMISSION TO USE THIS RECEIPE FROM MARINA BACKES
OF CIRCLE BRANCH PORK
3-4lbBoneless Port Loin RoastI used Circle B Ranch brand
2lbsauerkrautI do not rinse mine
1Tbspcaraway seedsyou can omit this if you hate caraway seeds but for me it makes the dish
1Granny Smith applePeeled and chopped
2Tbspolive oilI used Cornhusker Duck Fat Spray
Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.
Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese
1headRed Leaf Lettuce Torn in pieces
1CupStrawberries cut in half
1cupSeedless green grapescut in half
2 to 3Bartlett Pears Slice in small pieces
1/2smallred onion Slice in half moon pieces
1 to 2TbspOlive Oil
Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)
Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.
1pkg8-inch soft tortillas I used Chef Mex Poquitto Mas Flour Totillas
Preheat oven to 375 degrees. Lightly grease a casserole dish and set aside. – I used Cornhuskers Duck Fat Spray
In a large skillet add ground chicken and cook until no longer pink. Add chili powder and cumin.
Add diced onions and peppers and sauté for another 3 minutes.
Add black beans, diced tomatoes and 3/4 of the jar of salsa to skillet and mix to combine. Simmer for 5 minutes.
Meanwhile, cut tortilla in halves or quarters. Spread a small amount of salsa on bottom of casserole dish. Add one layer of cut tortillas and then layer some of the chicken mixture and some cheese. Repeat layers until casserole dish is filled.
Top with leftover salsa and cheese. Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5 minutes until cheese starts to brown and bubble.
Top with chopped green onions and your favorite toppings. Delicious!!!!
In a Large Skillet (I used an Electric Skillet) cook ground beef and onion until beef is browned. Drain well. Stir the salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers into the meat mixture. Bring to a boil. Remove from heat. I sprayed the 13×9 dish with Cornhuskers Gourmet Duck Fat Spray. Then alternate layers of lightly buttered tortillas, the meat mixture, and shredded cheese, ending with cheese sprinkled over top. Add water, and cover with lid or foil. Bake for 30 minutes.
Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
1Roasted Chicken from StoreChopped into pices (about half a chicken or two breasts)
Salt and pepperto taste
8Med size Chef Mex Flour Tortillas
1cupscallionsgreen onions, chopped
115 oz cangreen enchilada sauceoptional
1 4.5 oz canchopped green chiles
Salsa and sour cream
Sprinkle the Chicken with the Put the Taco seasoning and one third cup of chicken broth into a bowl and add chopped chicken mix chicken into it and then take the Tortilla put into the Tortilla maker and lay it down on ( I used a Quesadilla Electric maker) You can do it your skillet to the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken mixture. Moving quickly, spoon over a couple spoonsful of the cooked sauce and green enchilada sauce Top with another handful of cheese and top with another tortilla in the Electric Tortilla maker wait until the light is off and take it out of the Maker.
Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.
4cupschicken brothMake sure potatoes are completely covered
1cupheavy cream or half and half
1/3cupkale can use frozen thawed Kale as wellstems remove and chopped fine
Salt and pepper to taste
Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.
Peel apples and chop into small pieces mix Cinnamon with sugar
Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.
20ozcan Yams or Sweet Potatoes(I use Bruce’s Yams)
1red applechopped into small cubes
8ozcan crushed pineappledrained and reserve liquid
1tspPumpkin Pie spice*
½cupgraham cracker crumbs
6TbspButtermelted (Reserve 2 Tbsp for topping)
Drain the Canned Yams pour into a bowl and Mash with Potato Masher add melted butter and spices add the juice from the crushed pineapple blend into the potatoes. Then add chopped apple and crushed pineapple and dried dates fold into the mashed potatoes. Spray a Casserole dish I used an 8” square dish. Add Mashed Potatoes to Casserole Dish smooth the top and then pour graham croaker crumbs over the top of the Potatoes sprinkle the nuts on top and then add melted butter. Put in the Microwave Heat on high for 7 to 8 minutes and serve.
*Note: You can make your own pumpkin spice by combining the following ingredients and putting them in a small mason jar. Use ONLY 1 tsp of this mixture.4 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg
Kathryn’s Pork in the Pumpkin or Pig in the Pumpkin
3 to 4lbs.Pork Butt or shoulderboneless, cut pork into 1 ½ inch pieces
½ to ¾tspCayenne Pepper
1TbspFreshly Ground Pepper
1 ¼cupshallotsthinly sliced-divided
3 to 4Tbspall-purpose flour
1volleyball-sized pumpkin(Type to make Pumpkin Pies)
Pre Heat oven to 350° F
To prepare the Pumpkin, insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the ‘lid’. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, Lemon and Pepper and shallots. Mix thoroughly then Add Flour and mix thoroughly to coat the meat.
Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes to 4 minutes per side. Gradually put the Meat inside the Pumpkin until it fills the Pumpkin. Then pour the Wine and Apple Cider into the Pumpkin then add the additional sliced shallots to the top of the meat and then put the top on the Pumpkin. I used a 9X13 Baking pan which I had sprayed with Pam.
Place the Pumpkin in the Center of the Pan and Bake for 3 ½ Hours. Meat will be very tender.
Once the Meat is out of the Pumpkin, slice the Pumpkin and serve with the Meat.
Serve with Vegetables such as Brussel Sprouts or Peas.
In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.
Heat the oil and butter in med to low until the butter melts then add carrots & salt. Sauté carrots until they turn a brighter range about 3 or 4 minutes. Add Molasses and heat for a minute until the carrots are covered and molasses becomes liquid. Turn off the Stove and Add the Parsley leaves pour into a serving bowl.
1box of Chocolate Brownie Mix(We used Betty Crocker Fudge Brownie Mix)
Preheat oven 350 degrees
Add two eggs and beat lightly add oil and water then add the mix slowly if you are not using a mixer mix well and keep adding dry ingredients when smooth pour into a well grease 9×13 pan and bake for 20/25 minutes check with toothpick and when it comes out clean brownies are done.
1 ½cupsflour In a Microwave safe bowl (microwave for 1 minute)
1 1/4cupsbrown sugartightly packed
1cupunsalted buttersoftened to room temperature
1/2cupsemisweet chocolate chips
Add butter add brown sugar add sugar mix then add milk, vanilla, salt and then flour use mixer and mix until you have no clumps. Fold the chocolate chips into the mixture. Make a ball with the cookie dough then press down on the brownie square in the center add brownie ball into the center of brownie then take the brownie lifted on the side till you cover the cookie dough, until all the brownies are made into lls with the cookie dough. Then roll until you have balls then dip the balls into melted chocolate and place on parchment paper then place in the refrigerator
Use parchment line a cookie pan then place 6 graham crackers on the sheet in rows. Place a graham cracker then top it with chocolate square add marshmallow on top of chocolate and press down a little on the marshmallow then take cookie dough and make a dome on top of each square then when finished put into a 350-degree oven for 10 to 15 minutes cookies will then be done. Let cool and serve
CIRCLE B RANCH PORK PORK LOIN WITH PEACH BASIL BOURBON GLAZE
PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN
4 1/2tablespoonsunsalted butterdivided
1tspsalt and 1 tsp pepper
10fresh basil leaves
2large peachespitted and halved*
1/4cupof light brown sugaronly needed if using fresh peaches
Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy. Add in the last Tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!
CIRCLE B RANCH Pork Chops with Peaches and Fresh Basil
PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN
2bone-in Circle B Ranch pork chops4-6 oz. each
Kosher salt & freshly ground black pepper
3peachespits removed, cut into ¼-inch slices
2tsp.zest from 1 lemonplus 2 Tbsp. fresh juice
Pinchof dried red chili flakes
¼cupfresh basil leavesroughly chopped
Season the pork chops generously with salt and pepper. Heat 1 Tbsp. olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145 degrees F on an instant-read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
Place the 2 pork chops on separate plates. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil.
Divide the peaches between the two plates of pork chops and then pour the pan juices on top. Sprinkle with the remaining basil.