Hissy Fit Dip - the perfect party or tailgating dip

Rumor has it that the first time this was served at an SEC tailgating party; it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence forth the name.

16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta®, small cubed

1 cup white American cheese, shredded
1/2 - 1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon Worcestershire sauce
1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry
1/8 teaspoon cayenne pepper

Dash of garlic salt or powder

Sea salt and fresh cracked pepper to taste

In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

SHORTSTACKS - Peanut Butter stuffed Pretzels Dunked in Chocolate - perfect for Labor Day

Perfect little appetizer that kids of all ages love. So easy to fix and ready to serve in practically no time. If you happen to have any left, store in an airtight container

1 cup creamy peanut butter

2 tablespoons butter, softened
1-2  teaspoons Nuetella®
1/2 cup light brown sugar
1-1/2 cups powdered sugar
48 Pretzel Crisps®
10 ounces semi-sweet chocolate, chopped
Sea salt, to taste
In a stand mixer, combine peanut butter, butter, brown sugar, Nuetella® and powdered sugar until well mixed. Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels.
In a medium bowl, microwave chocolate in 15 second increments, until melted. Line sheet pans with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Sprinkle with salt and allow chocolate to set.

Easy Death by Chocolate Hazelnut Butter (a la Nuetella)

1/3 heaping cup of hazelnuts
3 tablespoons vegetable
1/2 cup cocoa ( I mixed Hershey's regular and special dark)
1 teaspoon vanilla
1 tablespoon dark brown sugar
1 (14-ounce) can sweetened condensed milkIn a food processor grind hazelnuts to a fine grain, almost to consistency of flour – very powdery not grainy. To the almonds add oil, cocoa, vanilla, and brown sugar to your food processor. Blend for 1-3 minutes, until a paste forms.
In a small saucepan, over low heat, combine paste with about 1/3 of the sweetened condensed milk.
Stir until smooth then add another 1/3, stir again, then add remaining milk. Continue stirring until mixture is smooth and fluid. Transfer to jars or other storage container. Once completely cool, store in refrigerator. When using, if thick, just microwave for a few seconds to soften and make spreadable.

Will Welsh Skillet Cakes be the next treat served in the White House? Mrs. Romney is practing her baking skills or so it seems.

Ann Romney Welsh Skillet Cakes

Mrs. Romney proved she could speak from the heart when she addressed the Republican Convention this weekend. If she cooks as well as she speaks, this old family recipe is a keeper. I'm making them to deliver to a long time family friend who loves the political process, but doesnt' get out much anymore. I'm hoping he enjoys these tonight as I know he will be glued to the television for the acceptance speech by Mitt Romney.

Sure looks like the Press Corps are excited and willing to sample her baking skills.

1 egg

1-1/4 cups currants

1/2 cup milk

3-1/2 cups flour

1 cup sugar

2 teaspoons nutmeg

1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

Beat egg with milk. Add currants. Sift all dry ingredients together. Work butter into flour and mix until mealy. Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill at least one hour. Roll it a little less than half an inch thick -- actually about 3/8 of an inch. You may think this is too precise, but it's very important not to roll too thin! Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees) on both sides. Flip the cookies when you see they are all shiny. Cook it for less amount of time on the second side. Roll in granulated sugar and let cool. Resist the urge to eat them right out of the oven -- these are the only cookies that taste better cooled.

NEXT WEEK we'll have one of Mrs. Obama's favorites featured.

Blow Your Socks Off Sweet Potato Biscuits and Coca Cola Glazed Tripp Country Ham - PERFECT for a Labor Day Party or Picnic

Thinly slice the country ham. Slice biscuits and dot with butter and a drizzle of sorghum or honey or nothing. Add a slice of ham. Take a bite and be careful, cause it’s been known to blow your socks off! If you don’t have time to bake the ham, you can buy sliced and packaged country ham, cook in the skillet and use as is; or cook the glaze to thicken in a pan on the stove, and then drizzle over the ham.

Sweet Potato Biscuits

1-1/4 cups All-Purpose Flour

1 Tbsp. Baking Powder

1/2 tsp. Salt

3 Tbsp. Shortening

1 cup Mashed Cooked Sweet Potatoes

1/4 tsp. Ground Cinnamon

1/3 cup sugar

1/8 tsp. Ground Nutmeg

1/4 cup Milk

Into large mixing bowl, sift together flour, baking powder, sugar and salt. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal. Blend in Sweet Potatoes and spices. Add milk all at once and stir with fork until mixture comes together. On lightly floured board, knead 10 times.

Roll out on lightly floured surface to 1/2 inch thickness. Cut with biscuit cutter dipped in flour. Arrange on ungreased baking sheet. Bake at 450 degrees F. for 12 minutes or until golden and puffed.

Coca Cola® Glazed Tripp® Country Ham

Remove skin from cooked ham. Place in roaster, fat side up. Bake at 325 degrees for 1 hour basting frequently with mixture of 1 cup Coca Cola® and ham stock. Remove from oven. Cover with a paste made of 1 cup of brown sugar, 1/2 cup sorghum molasses, 4 tablespoons all-purpose flour, 3/4 cup finely chopped pecans, 1/2 tablespoon dry mustard, and 2 tablespoons water. Dot with cloves. Return to oven uncovered and bake 30 minutes.

Charlie Tripp carves up one of his prize winning country hams

Tripp Country Hams

Old Fashion Award Winning Tennessee Country Ham are shipped around the world

www.countryhams.com

207 South Washington Avenue

Brownsville, TN 38012

(731) 772-2130

Delicioso Mexican Cornbread wins Blue Ribbons and Raves Everytime

This is moist, flavorful, easy to make, and wins blue ribbons and raves everytime it's served. Make enough to have some left over for Southwestern Cornbread Salad the next day. It's absolutely "delicioso" made with this recipe rather than plain cornbread - all the difference in the world.
1 cup cornmeal
1/2 cup flour
2 teaspoons salt
1 teaspoon ground cumin
2 teaspoons baking powder
3 tablespoons sugar
Dash ground chipotle chile pepper or cayenne pepper
2 eggs
2/3 cup vegetable oil
1 cup sour cream
1 jalapeno pepper, seeded and minced
1(4-ounce) can chopped green chile peppers, drained
1 cup canned creamed white corn
1-1/2 cups sharp cheddar cheese, grated
1 cup shredded Monterey Jack cheese
1 cup canned white corn kernels, drained (optional)
Preheat oven to 350 degrees. Generously grease a 9-inch cast iron skillet. Set aside. Place cornmeal, flour, cumin, salt, baking powder, sugar, and chipotle in a large bowl. Whisk to combine. Beat eggs in a separate large bowl. Add oil and sour cream and beat until combined. Add cornmeal mixture to eggs and stir until combined. Add peppers and creamed corn; add kernel corn if using. Mix well.
Pour half of cornbread batter into the prepared skillet. Sprinkle with the grated cheese. Cover layer with remaining batter. Bake for 45 minutes – 1 hour or until cornbread is set and lightly browned around the edges. Cool in the pan on a rack; cut into wedges. For a crispier crust, heat the greased pan before adding batter. Also you may divide the cheese and put half of it on top of the cornbread before cooking. SAVE what you have left to make Southwestern Cornbread Salad. You can double this recipe but allow for extra cooking time in larger skillet.

Sausage Balls with Sistah's Dunkin` Sauce - Perfect Tailgating Treat

It's football time and thoughts turn to tailgating. Oh I know some people like to go all out and carry everything but the kitchen sink and then cook for hours. I've done that and if you have the RV, parking spot, table and chairs, tent, and all to go with it, it's fun! But for the most part, I like handheld food that isn't messy. Who wants to go to the ballgame covered with the remnants of some delicious BBQ ribs on their shirt? I think a variety is nice and I prefer those items that don't have to be served hot or cold to be good. Here's a standby that might be old-fashioned, but it always disappears fast! GO TEAM GO!

1 pound breakfast sausage
3 cups Bisquick baking mix
1/2 teaspoon dry mustard
1/4 teaspoon dried sage
4 cups grated sharp cheddar cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat oven to 375 degrees F. Spray a 15x10x1 inch baking sheet with cooking spray.
Combine all of the ingredients in a large bowl and mix well with your fingers. The mixture will be very crumbly. Form into 1" balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place balls on the prepared baking sheet.
Bake for 18 to 20 minutes, until golden brown. To prevent sticking, move the sausage balls with a spatula halfway through cooking. When cool, remove them from the cookie sheet. Serve with sauce.

Sistah’s Dunkin’ Sauce

1 cup ketchup
2 tablespoons butter
1/2 teaspoon garlic powder
1/4 cup grape jelly
1 tablespoon onion powder
2 tablespoons dark brown sugar
1 tablespoon white vinegar
Pinch of cayenne pepper
Salt and pepper to taste
Combine all ingredients in a small sauce pan. Stir and simmer over low heat for 30 minutes. Serve warm or at room temperature. You can also make this ahead of time and keep it in the refrigerator.

My Favorite - Cranberry Muffins with Oatmeal Crunch Struesel

Cranberry Crunch Muffins

Makes about 18 muffins

Sift together and set aside:

2-1/2 cups flour

3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 large eggs

1-1/3 cups sugar

2 tsp vanilla extract

Mix together in a measuring cup

1/3 cup melted butter

1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.

When the dry ingredients are almost incorporated, gently fold in

2 cups fresh or frozen cranberries

Spoon batter into well-greased muffin tins, filling them to the top.

Oatmeal Crunch Struesel

In a large bowl toss together:

1 tsp baking powder

3/4 cups oats

1 cup flour

2/3 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

3/4 cup cold butter cut in small cubes.

Sprinkle the crumble mixture evenly over the tops of the muffins.

Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.

Over the Moon Corn Dip - easy recipe for Labor Day celebrations and oh so good.

Over the Moon Corn Dip

Make this and let chill in refrigerator while the moon is shining. It won't last long - it's the dish that everyone goes back to . . . yes it really is over the moon simple and delicious.

3 (11-oz.) cans Mexicorn/Fiesta Corn, drained

1 (7-oz.) can green chilies, diced

1 (6-oz) jar chopped sweet and spicy jalapeno peppers, drained

1/2 cup green onions, finely chopped

1 cup Dukes® mayonnaise

1 cup sour cream

1 tsp. fresh cracked black pepper

1 teaspoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 teaspoon onion powder

1 (16-oz) pkg. grated Mexican Cheese Mix or your favorite

12 slices of bacon, cooked crisp and crumbled

Corn or tortilla chips
In a large bowl, mix all ingredients except chips. Chill overnight. Serve with your favorite chips.

Pineapple - Pear Sparkling Sangria WITH a PUNCH or Non-Alcoholic

You can double this recipe if you’re planning a large gathering.

1/2 cup sugar
1/4 cup honey
1 cup pineapple or orange liqueur or pineapple or orange juice
1 cup pear vodka or pear nectar
1 fresh pineapple sliced and diced (substitute two 15.5-ounce cans of sliced pineapple)
1 medium orange, halved and thinly sliced
1 white pear, halved and thinly sliced
1 lemon, halved and thinly sliced
1 bottle (750 ml) white sparkling wine
   Or 3-1/2 cups non-alcoholic white wine or white grape juice
4 cups of ginger ale
4 shots of coconut rum OR 1 teaspoon rum flavoring
Pour wine into a large pitcher and add pineapple, lemon, orange, and pear into the white wine. Stir and add sugar and honey. Chill 24 hours. Add ginger ale, vodka, rum and ice just before serving. If you'd like to serve right away, use chilled white wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the refrigerator - allowing the flavors to really blend. The fruit is delicious so serve in glasses if you like, as it’s infused with the flavors of the punch or garnish with pineapple wedges. Cheers!

Midnight Spaghetti (aka Chef’s Spaghetti) What the best cooks enjoy after a day in the kitchen!

This is one of the Barefoot Contessa recipes that is delicious. It got its name because of its popularity among chefs, and one that many prepare for themselves at the end of a busy day in the kitchen.

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1-1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side

Bill Way's Million Dollar Ice Cream - a recipe for a mouthful of rich deliciousness!

Bill Way’s Million Dollar Ice Cream

This recipe has been distributed hundreds of times via my TV show. I first heard of it while in California and have adjusted it over the years to taste. It’s the best! You will not believe it. No ice. No salt. No sitting on the freezer on a towel. No cranking. Creamy, smooth, and indescribably delicious.

1 pint heavy whipping cream
1/2 stick of butter
1/2 teaspoon vanilla
Fruit or flavors of your choice (juice from preserves with bits of fruit, fresh fruit cut into pieces, toasted coconut, crumbled cookies, etc.)
2 cans sweetened condensed milk
Pinch of salt
Mix whipping cream on low speed until it begins to thicken. Add the butter and mix on high speed until it forms peaks. Add vanilla; mix well. If you want to add fruit or syrup, add and continue to mix. Add condensed milk and salt; continue mixing until thick and forms peaks. Pour into a sealable container and place in the freezer for 4 to 24 hours. Bill Way, Jackson TN

Bill Way is the host of one of the most popular statewide cable television programs, Charter’s "Area Code 731," broadcast weekly across Tennessee, and “It's Your Turn with Bill Way” on WNWS 101.5FM in Jackson. His guests have included: K.T. Oslin, Grammy producer John Cossette, and other newsmakers, movie stars, and sports legends. Bill is a member of the acappella group, The Fabulous Delacardos; a songwriter with many hits to his credit; and a great cook who happens to be a fig aficionado.

I added some chopped and cooked damson plums that were on their way to being canned preserves, and a touch of chocolate shavings. Oh my gosh, this is a million dollar mouthful.
You can listen to "It's Your Turn with Bill Way", streaming live M - F 8 - 11 AM Central time at http://www.wnws.com/

Labor Day Buffet of Homemade Hambuger Buns and a Grilled Burger Bar

For Labor Day, be traditional, but add a delicious twist! Make the buns and even though I'm no bread maker, I can make these and boy do the guest go WOW when they see them. Then I offer burgers, some with cheese - sharp white cheddar, smoked gouda, pepper jack, Swiss, or your favorites - some plain. Let everyone concoct their own favorite with such toppings as fried onions, balsamic grilled onions, assorted pickles, garden tomato slices, lettuce, grilled pineapple slices, guacamole, sweet pepper onion relish, crumbled blue cheese and bacon, tomato bacon relish, sauted mushrooms, corn mayonaisse, cherry catsup, candied jalapenos, etc. Happy Twirls

Homemade Hamburger Buns

2 tablespoons active dry yeast
1 cup warm water, plus
2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 C. all-purpose flour
1. Pour warm water into a large mixing bowl and sprinkle yeast on top.
2. Gently stir in oil and sugar. Let stand 5 minutes to activate yeast.
3. Add the egg and salt. Add enough flour to make a nice, soft dough, generally 3 1/2 C. is perfect, though you may need less.
4. On a floured surface, knead dough until it begins to feel smooth and elastic, about three to five minutes.
5. Without letting the dough rise, divide it into eight pieces, and shape each into a ball.
6. Place dough balls on greased baking sheets, leaving plenty of room for them to expand-- they grow a lot.
7. Cover dough with a cloth and let rise about 10 minutes in a warm place.
8. Bake rolls 10-12 minutes, until golden in a preheated 425 degree oven; cool on racks and serve with your favorite grilled hamburgers.

Gotta Love It – Stuffed Chicken Thighs with Cherry Catsup Dunkin’ Sauce

6 skinless chicken thighs (6 pieces)
12 slices maple bacon
1/2 package cream cheese, diced
1/2 small red onions finely minced
2 tablespoons fresh basil, minced
1 teaspoon candied ginger, finely minced
Line a baking pan with foil. Place wire rack in pan atop foil.
Remove any fat, wash and dry chicken thighs; place upside down on clean working service. Scatter diced cheese, red onion, ginger, and basil on top of chicken. Roll up the chicken thighs. Place a chicken thigh at one end of the bacon and roll up so that bacon is wrapped around the outside and careful to wrap to cover open sides to secure stuffing from leaking out. May take two pieces of bacon – it’s up to you. Secure with toothpicks, wooden skewers, or tie with cooking string. Season to taste with salt and pepper. Repeat for the other 5 pieces. Place on rack. Bake for 1 hour or until done in a preheated 390 degree oven. For the last approximately 5 minutes, remove from oven and generously top with Cherry Catsup. Return to oven and continue cooking. These may also be cooked on the grill.

Cherry Catsup Dunking Sauce

1 medium yellow onion, minced
2 tablespoons butter
1 garlic clove, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
3/4 cup packed dark brown sugar
1/3 cup apple cider vinegar
1/3 cup honey
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon ground mustard
1/2 teaspoon fresh cracked pepper
In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Serve as a grilling sauce for chicken or pork. Also as a dunking sauce for chicken tenders, corn dogs, or for fried cheese sticks.

Heavenly Carrot Cupcakes with White Chocolate Cream Cheese Frosting

1 cup walnuts, toasted and chopped
1 cup golden raisins
2 mounded cups carrots, shredded
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Rinse the carrots, peel, and grate. Place the carrots, buttermilk, oil, sugar, eggs, and vanilla in a bowl and whisk thoroughly. In another bowl, whisk the flour, baking soda, baking powder, salt, and spices. Fold the flour mixture into the carrot mixture, being careful not to over mix. Fold in the walnuts and raisins until evenly mixed. Scoop into cupcake papers about 3/4 full and bake for about 20 minutes in a preheated 350 degree oven, be sure and rotate the pan after first 10 minutes of baking. Check with a couple of minutes left, as oven temperatures vary. When done, remove from oven and allow to cool for 5 minutes before removing from cupcake tin. Allow to fully cool and frost cooled cupcakes.
White Chocolate Cream Cheese
4 ounces white chocolate, melted
2 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla (or chocolate liqueur)
2 cups confectioners' sugar
2 tablespoons heavy cream
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate and vanilla. Sift in the confectioners' sugar and beat until the mixture is fluffy. Add cream and mix. I use a white chocolate candy bar rather than the white chocolate bark as sometimes it has a powered milk taste to me. You can garnish with chopped nuts, or shaved white chocolate if you like.

Oooey Gooey Brown Sugar Pie - a little bite of Heaven

Now who in their right mind could resist a bite of this, I ask you! Oh it's sure nuff' the sweetest thing this side of Heaven and just a little sliver of a gooey slice after supper is just perfect! Even a tray with spoonfuls of this confection passed with coffee after dinner is a perfect addition.

2 cups dark brown sugar

1 cup light brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/4 cup margarine, melted and slightly cooled
1/4 cup butter, melted and slightly cooled
3 large eggs, beaten well
1 teaspoon vanilla
1 cup half and half
1 deep-dish pie crust
Prepare the pie crust per package instructions, or better yet, make your own – there really is a big difference.
In a large bowl, combine the sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the butter, margarine, eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well. Pour into the pie crust(s) and bake at 350 for about 60-70 minutes, or until set (just a little shaky) in the center. Allow pie to cool completely before slicing and serving.

Sip a little Lynchburg Lemonade to celebrate National Lemonade Day

Lynchburg Lemonade®

It’s national lemonade day so why not make up a batch of this favorite sipping brew?

1 part Jack Daniel's® Tennessee whiskey
1 part sweet and sour mix
1 part triple sec
4 parts Sprite® soda
Add ice and stir. Serve over plenty of ice; garnish with lemon slices. Sit back watch the sun set and count your blessings.

Someone's in the Kitchen with a Master Chef making José Caramelized Salmon with Cauliflower Risotto

Master Chef Jose Gutierrez of River Oaks, Memphis TN USA

Jose with Libby and Dabney Coors at a Memphis Gala at the Dixon Gallery. A wonderful French dinner at the opening of the Foraine exhibition, attended by guests from Paris and the French Consul General.
José Caramelized Salmon with Cauliflower Risotto

This meal is a staff and customer favorite! Serves 6
Ingredients
6 six-ounce salmon filets
¼ cup sugar
1 tablespoon smoked Spanish paprika
2 tablespoons olive oil
Salt and pepper
30 medium, evenly cut asparagus
1 head of cauliflower
1 ½ cups of cream
2 cups shredded mozzarella
½ cup Balsamic vinegar
Preparation
1. Cook the asparagus in salted, boiling water until it is al dente. Rinse with cool water.
2. Dice cauliflower, place cream in medium pan, add cauliflower and cook until tender. Add cheese, salt and pepper. Set aside.
3. In a small pot, reduce balsamic vinegar by half. Set aside.
4. Using a filet knife, make a half slit in the center of the salmon.
5. Season salmon with salt on both sides. Mix sugar with paprika and sprinkle on top of salmon.
6. Heat oven to 350ºF.
7. Heat olive oil in medium oven-proof sauté pan and cook the salmon on top until it is golden brown.
8. Place in the oven and cook 10-12 minutes.
To Serve
Place a spoon of warm cauliflower risotto in the middle of the plate and top with a filet of salmon. Place asparagus in the middle of the salmon in the slit you created earlier. Trim asparagus if necessary. Drizzle a thin line of reduced balsamic vinegar around the cauliflower.

Jose has been a dear friend of mine for well over 25 years. He arrived in the US as a young chef trained by Paul Bocuse, arguably one of the most famous French chefs of the 20th century and one of the fathers of nouvelle French cuisine. Jose became one of the elite group of Master Chefs at an early age and last year was named Master Chef of the Year for North America, Canada, and Mexico. He is a proud citizen of the USA and a true Southerner at heart, often joking that he's a red neck chef and offering a taste of his "supposed stash of shine."

Jose has taught me so much about food - the simplicity, as well as some more advanced techniques of preparation. This is one of my favorite dishes and I hope you enjoy it as well. When in Memphis, join him for lunch or dinner at River Oaks.

Tipsy Tennessee Blonde BBs (Brown-Butter Brownies)

Tipsy Tennessee Blonde BBs (Brown-Butter Brownies)

Oh goodness gracious, these are not going to last long when you get them out of the oven. Guess it's a blonde thing, but these might just be my favorite brownie . . . but then again, the Hatchie Bottom Brownies with Peanut Butter Mud are bodacious!

2/3 cup sweetened flaked coconut

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon cocoa powder

2 sticks butter

2 cups packed dark brown sugar

2 large eggs

1 tablespoon vanilla

3 tablespoons Jack Daniel’s whiskey

1/3 cup pecans, toasted and chopped

1/2 cup butterscotch chips

Toast the Coconut: Spread the coconut in a baking pan, and bake for 7 to 10 minutes in the oven at 350 degrees . Toss every couple of minutes to make sure it doesn’t get too brown. Set aside.

Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan, and line with parchment, letting the ends of the paper hang over two opposite edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, vanilla, and salt. Stir to blend until it gets smooth. Let cool 5 - 10 minutes (mixture will still be hot).

Stir in the eggs, vanilla and whiskey; stir in the flour mixture, adding it a 1/2 cup at a time. Stir in the pecans, coconut, and chips. Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 20 to 25 minutes, until the top is golden brown. Cool the pan on a wire rack.

When the pan is completely cool, use the parchment paper to pull the blondies out of the pan. Cut them into bars, and dig in!

Southern Cheese Straws (3 times as cheesy)

Southern tradition dictates that cheese straws are served at most celebrations. The perfect accompaniment to a cocktail, cold beer, or your favorite wine - these hors d'oeuvres also go well with salads, soups, or as a simple snack.

3/4 pound extra sharp Cheddar cheese, shredded at room temperature

1/4 pound Asiago cheese, shredded at room temperature

1/4 pound Havarti cheese, shredded at room temperature

1-1/2 sticks butter, at room temperature

2 cups sifted flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 - 1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees. Cream cheese and butter. Add dry ingredients and mix well with electric mixer. Use a cookie press and push dough onto ungreased cookie sheet. Put dough the entire length of sheet and cut into desired lengths after baking. Bake for about 20 minutes, do not brown.

Kiss the Cook Cherry Catsup Dunking Sauce

Yes, dunk that chicken tender or corn dog into this sauce and you'll be tasting deliciousness! It's a great marinade for whatever you're grilling - chicken, pork chops, sweet onions, shrimp, fish, etc. Go ahead serve this and everyone will be wanting to kiss the cook.

1 medium yellow onion, minced

2 tablespoons butter

1 garlic clove, minced

2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

3/4 cup packed dark brown sugar

1/3 cup apple cider vinegar

1/3 cup honey

1 tablespoon Worcestershire sauce

1/4 teaspoon ground cloves

3/4 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 teaspoon ground mustard

1/2 teaspoon fresh cracked pepper

In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Serve as a grilling sauce for chicken or pork. Also as a dunking sauce for chicken tenders, corn dogs, or for fried cheese sticks.



Corn Dogs Homemade for Labor Day or Anyday

Corn dogs were introduced in 1942 at the Texas State Fair. It will soon be time for the fair and it reminds me of these longtime favorites. I've made them several times at home and oh my, guests really enjoy them. I guess it's something most of us just don't go to the trouble to cook. It can take time, either with a deep fryer or in an iron skillet. If the skillet isn't wide enough for the sticks, you can always insert the stick after cooking for easy serving. No problem. . . The difference in these and the frozen ones from the grocery that you can fry or bake is huge. I prefer to start with a good beef hot dog and whip up my own batter. It's so easy and you can serve with mustard, ketchup, hickory Dijon,  bourbon mustard, cherry ketchup, BBQ sauce, Buffalo sauce, relish, chipolte BBQ sauce or whatever suits your fancy.

Why not make up a batch and serve on Labor Day when family and friends gather for the end of the summer? They're inexpensive and a great surprise for kids of all ages! If not Labor Day, then enjoy one at the fair.

1 cup milk
2 eggs
1/4 cup oil
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1-1/3 cups corn meal
2/3 cup flour
12 - 14 hot dogs
Flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Wooden skewer sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Dry the hot dogs off on paper towels and dust with flour, coating them completely. This helps the batter adhere to the hot dogs. Insert sticks into the flour coated hot dogs vertically and set aside.
While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375 degrees.
Coat the floured hot dogs with batter. Swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. Another way is to scoop some of your batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs.
Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.

Championship Ham and 2 Cheese Tailgating Sliders

If you've never tasted these little sliders, oh my are you ever in for a treat. You can of course substitute your favorite cheeses and deli meat. The sweetness of the Hawaiian rolls adds to the deliciousness. These sandwiches are good at room temperature or warm from the oven. Go, fight, win. Cheers and Happy Twirls.

1 (12-count) package Hawaiian bread rolls

1 pound shaved deli ham

12 slices Gruyere cheese

1 (8-ounce) tub chive and onion cream cheese spread

Dash of cayenne pepper

1 stick of butter, melted

2 tbsp Dijon mustard
1 tbsp poppy seed
2 tbsp Worchestershire sauce
1 tablespoon dried minced onion
1/4 cup brown sugar

1/3 cup fresh grated Parmesan cheese

Cut all rolls in half. Place roll bottoms in 9x13-inch pan.

Place equal amounts of ham on each roll bottom. Top with Gruyere. Sprinkle with poppy seeds.

On each of the roll tops, spread a generous amount of the cream cheese spread to which you add the cayenne. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worcestershire sauce, Dijon, onion, brown sugar, and Parmesan cheese. Pour over your sandwiches and refrigerate overnight.)

Place sandwiches, covered in foil, in a preheated 350 degrees oven. Bake for 20 minutes or until warmed through. Enjoy!

Butterfingas (3 ingredient homemade Butterfinger Candy Bars)

It’s unbelievable that mixing two simple ingredients and dipping in chocolate gives you one of America’s favorite candy bars!

3 cups candy corn
1-1/2 cups smooth peanut butter
Milk chocolate chips, for dipping
Place the candy corn in a large bowl and microwave for 1 minute. Stir and return to microwave. Continue heating for 30 seconds and then stirring until it is completely melted. Stir in the peanut butter. The heat from the candy corn should melt the peanut butter, but if not return to the microwave for 15 seconds. Stir to combine. Spread the mixture into an 8x8 baking dish lined with parchment paper. Smooth it out evenly in the pan. Let cool for one hour and then use a pizza cutter to slice into bars. Melt the chocolate chips in the microwave. Carefully dip the candy bars into the melted chocolate and turn to coat. Place on a parchment lined baking sheet and wait for the chocolate to set. Store at room temperature for a chewy texture or in the fridge for a more crisp texture.

Hatchie Bottom Chops - a skillet, a Coca-Cola, a pork chop, A Mouthwatering Meal

Hatchie Bottom Pork Chops

Every guy loves pork chops, so why not have them in the duck blind, hunting camp, at the lake, or anytime you want something mouth watering.

Heat an iron skillet on the grill. Season pork chops with garlic salt and pepper. Add chops to the skillet. As it begins to cook, pour one can of Coca-Cola over the chop. Let it continue cooking and the Coke will reduce down. Good eatin!

Smoky Mountain Dew Dumplins

Have y'all tried this yet? It's so simple, delicious, and pretty. My friend Sheila Vest from Centerville TN shared this recipe. Not only is Sheila a great cook, the host of KiX 96.7 The Best with Sheila Vest, she also just celebrated her wedding anniversary with the love of her life, Tommy.

Smoky Mountain Dew Dumplins

2 large Granny Smith apples, peeled and cored

2 (10-ounce) cans refrigerated crescent roll dough

1 cup butter

1-1/3 cups white sugar

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 (12- ounce) can Mountain Dew ™

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and lightly mix in the sugar, vanilla, and cinnamon. You definitely want the mixture lumpy and grainy. Pour over the apple dumplings. Pour Mountain Dew™ over the dumpling, making sure that they are all coated. Lightly dust the top with a little extra cinnamon. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. Serve warm with a scoop of vanilla or caramel ice cream. Sheila Vest, Centerville TN

With friends Joe, Duane, Richard, and William Lee - the mighty Oak Ridge Boys



 

Firecrackers - an addicting appetizer

Firecrackers

These are as addicting as any drug out there. Even those who tend to shy away from recipes with pepper are known to “go wild” over these. You know when you're hot you're hot; when you're not, you're not!
4 sleeves saltine crackers
1-1/2 cups oil
1 package Ranch party dip
2 teaspoons red pepper flakes (crushed)
1 teaspoon sea salt
Pour two sleeves of crackers into a gallon plastic bag. Mix oil and ranch dip, red pepper flakes, and salt in a small bowl. Pour half the oil mixture over the crackers. Zip bag and turn it upside down. Shake until crackers are well coated. Put the remaining crackers into the bag and pour the remaining oil mixture over crackers. Zip bag; turn over and over until crackers are coated. Let sit 24 hours; turning bag every now and then so crackers soak up all of the oil.

NOT NUTTER BUTTERS made a batch in honor of ELVIS

Nancy Silverton was a guest at a James Beard Foundation Dinner I chaired in Memphis several years ago and what a treat it was to get to know her. This is one of my very favorite cookie recipes from her “Nancy Silverton's Sandwich Book." If you like peanut butter, you owe it to yourself to make these at least once. Without fail, people beg for the recipe after one bite. Let me know what you think!

1-1/2 c. (3 sticks) unsalted butter, divided

1 vanilla bean

2 c. quick-cooking rolled oats

2 tsp. baking soda

2 tsp. kosher salt

3/4 c. granulated sugar

3/4 c. light-brown sugar

3/4 c. natural, chunky-style unsalted peanut butter, excess oil poured off and discarded

2-1/4 c. flour

For filling:

3 tbsp. unsalted butter

1/2 tsp. kosher salt

3 tbsp. powdered sugar

1/2 c. plus 1 tbsp. natural, chunky-style unsalted peanut butter

To prepare cookies: In a medium skillet, melt 1 stick of butter over medium heat. Using a small paring knife, split vanilla bean lengthwise. With back of knife, scrape out pulp and seeds, and add scrapings and pod to butter. Add oats and cook for 5 to 7 minutes, stirring constantly, until oats are lightly toasted and a golden-brown color. Remove and discard vanilla pod, transfer mixture to a large bowl and refrigerate.

In bowl of an electric mixer fitted with a paddle attachment, cream remaining 2 sticks butter, baking soda and salt on low speed for 2 to 3 minutes, until butter is softened. Add granulated sugar and light-brown sugar and mix on medium speed until mixture is light and fluffy, scraping down sides of bowl as needed. Add peanut butter and mix to combine. Turn mixer off and add oat mixture and flour. Turn mixer to low speed and mix another minute, until ingredients are incorporated and dough pulls away from sides of bowl and comes together in a ball.

Adjust oven racks to lower and middle positions, preheat oven to 350 degrees and line baking sheets with parchment paper. Using your hands, roll dough into 2-inch balls. Place balls on prepared baking sheet, 2-1/2 inches apart. Using heel of your hand, flatten balls into 2-1/2 to 3-inch discs. Using a fork, mark diagonal crisscross patterns over surface of each cookie. Chill until firm, about 15 minutes.

Bake cookies for about 16 to 18 minutes, until lightly browned and slightly firm to touch, rotating baking sheets halfway through. Remove cookies from oven, let cool for 2 minutes then remove cookies to a wire rack to cool completely.

To prepare filling: In bowl of an electric mixer fitted with paddle attachment, cream butter and salt on medium speed for about 1 minute, until butter is softened. Add powdered sugar and peanut butter and mix for another minute to combine. Flip a cookie over to make a bottom. Spread 2 teaspoons of filling in center of each. Place top cookie over filling, pressing gently to sandwich them together. Repeat with remaining cookies and filling. Serve with a tall glass of milk. Makes 2 to 3 dozen cookies.