- Boil the eggs until they are hard boiled. A hard boiled egg will spin easily when placed on the counter and...spun. A fresh egg will not spin well.
- After the eggs have mostly cooled, peel them and cut them in half length-wise.
- Remove the yolks, placing them in a bowl to the side. I find it easiest to slightly bend the egg white just enough to loosen the yolk, and then the yolk slips out.
- To the yolks add about 2 or 3 big spoonfuls (just a normal dinner spoon) of Mayo/Miracle Whip, a good squirt of mustard (if you're using sandwich mustard) or about 1 tsp. dry mustard, a small sprinkle of garlic salt, a sprinkle of onion powder and your other optional seasonings if doing so.
- Mix the yolk mixture together with a fork, then spoon into the egg whites.
- Sprinkle paprika over the eggs.
- Refrigerate until time to eat.
- You can either use just plain garlic or you can mix some roasted red pepper in. In the photo, the garlic in front has the red pepper and the garlic in the back is just plain garlic.
- Spread your garlic over the bottom of your cooking pan about in a layer about 1/4-1/2" thick. We used a mini bread pan because it was the right size for the amount we made.
- Pour some olive oil in with the garlic. Our recipe says to just cover the garlic, but as you can see, it was a lot of oil. You could try using less oil, you'll just need to experiment a little bit.
- Place uncovered in the oven (400 degrees) and roast for about 20 minutes.
- The oils from the garlic are great for making garlic toast or just for dipping toast in.
- Mix everything together except for the pecans.
- Roll into a ball.
- Roll in pecans.
- Mix some olive oil and the herbs together on a baking pan (Cameron used a cookie sheet).
- Cut the rye bread into 2-3 inch pieces (slightly larger than bite size...about 2 bites per piece size should work).
- Place the bread pieces on the pan, making sure to turn each piece so the oil is on both sides of the bread.
- Bake at 350 degrees until toasted to your preference.
1 c. white sugar
- Before you do anything else, prepare a flat surface to pour the nuts onto. For one batch I put wax paper on a cookie sheet, and another batch I just put the wax paper on the counter. Both worked fine.
- Combine the sugar, cinnamon, cream of tartar and water in a saucepan over medium-high heat.
- Cook until it reaches the soft ball stage, stirring to keep from scorching.
- Quickly pour in the vanilla and then the pecans. Stir quickly to coat the nuts.
- Spread the nuts onto a hard surface (as prepared in step #1) and quickly separate with a fork before they harden (and stick together).
- Let cool and then enjoy!
- 1 1/4 cups white sugar
- 3/4 cup butter, softened
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon ground nutmeg (I actually didn't have nutmeg I found out when I went to add it to the already mixed mixture, so I put in ground cloves. The cookies still turned out great.)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1Preheat oven to 300°F (150°C).
- 2Combine flour, baking powder, cinnamon and nutmeg.
- 3Cream sugar and butter until light.
- 4Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
- 5Add flour mixture and beat at low speed until just combined.
- 6Do not overmix. Refrigerate for 1 hour.
- 7Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.
- 8Sprinkle lightly with nutmeg. (Instead of doing this, I sprinkled them with colored sugar crystals)
- 9The recipe says to bake 20 to 23 minutes until bottoms turn light brown, but I only baked them about 8-12 minutes and they were done.
- 1 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 2 cups Gold Medal® all-purpose flour
- 1/3 cup finely crushed root beer-flavored hard candies (about 10 candies)---I didn't have these, so I didn't use them and the cookies still turned out great
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 eggs
- 1/2-1 tsp of Root Beer Extract -this is my addition, the recipe didn't call for it but it tastes great!
- Root Beer Glaze (below)
- 1 cup confectioners sugar (powdered sugar)
- 4-6 teaspoons of milk
- 1 tsp. Root Beer Extract
- Additional finely crushed root beer-flavored hard candies, if desired (again, I didn't have these)
- 1Heat oven to 350°. Grease cookie sheet with shortening. Beat brown sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in remaining ingredients except Root Beer Glaze and additional candies.
- 2Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
- 3Bake 8 to 10 minutes or until almost no indentation remains when touched in center and edges are golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
- 4To Make Root Beer Glaze: Mix together confectioner's sugar, Root Beer extract, and milk. Stir until smooth. To make it thicker, add more sugar, to make it thinner, add more milk.
- 5Drizzle Root Beer Glaze over cookies. Sprinkle with additional candies.
3 cups apple cider (or apple juice) -I got to use my mothers homemade apple juice, which tastes just like really good cider
1 can frozen orange juice (6 oz.)
2 cups cranberry juice
2 cups club soda
1/4 cup honey
1/4 tsp. cinnamon (or 1 cinnamon stick broken into pieces)
1-2 tsp. whole cloves
Orange slices (for garnish)
Cranberries (for garnish) (these were nowhere to be found in our corner of SW NM and SE AZ)
In a large saucepan, combine all ingredients except club soda, orange slices and cranberries. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, strain and discard spices. Allow to cool. Pour into large punchbowl or pitcher. Add chilled club soda just before serving and stir. Garnish punch with orange slices and fresh cranberries (float them on top). Serve over crushed ice.
Ingredients for crust:
2 1/2 c. graham cracker crumbs
2/3 c. white sugar
2/3 c. butter/margarine
Ingredients for Pie Filling:
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling (16 oz) (I used 16 oz -which is 2 cups- of my homemade pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
(If you make your own pie filling from scratch, you don't need the last 4 ingredients...it's in the pie filling!)
1. To make the crust, melt the butter and then add 2/3 c. sugar and the graham cracker crumbs. Press into a pie pan (preferably one of the large glass ones, not the little tin ones which aren't quite big enough).
2.To make the pie:
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
Tuscan-Style Pork Ribs with Balsamic Glaze
Prep Time: 30 minutes
Standing (or Chilling) Time: 2-8 hours
Baking Time: 2 hours, 15 minutes
Serves about 6
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried rosemary
1-1/2 tablespoons kosher salt
1-1/2 tablespoon fennel seeds, or 1-1/2 teaspoon ground fennel
2 teaspoons pepper
2 teaspoons fresh chopped sage, or 1 teaspoon dried sage
2 teaspoons fresh chopped thyme, or 1/2 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon crushed red pepper, optional, depending on how much heat you like
1 teaspoon ground coriander
1/2 teaspoons ground allspice
6 pounds pork ribs
3 tablespoons balsamic vinegar
1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight (we refrigerated overnight).
3. Preheat oven to 325 F.
4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.
5. Roast ribs uncovered for 2 hours or until tender.
6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.
7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.
Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.
1 cup sugar
1 cup water
1 cup freshly squeezed juice from lemons/limes (I could only find medium sized lemons and slightly smaller than medium limes, so it took me about 6 lemons and 7 limes to do a double recipe. You can use the bottled juice and just get a few lemons for the zest and bowls)
2 teaspoons fine lemon zest
3. Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
4. Place sorbet in an airtight container and freeze until ready to serve.
5. In the mean time, between stirrings or whenever, scoop out the insides of the lemon halves and put in the freezer. When it is time to serve the sorbet (or an hour or two before serving time), scoop out the sorbet and fill the lemon half. You will have to mold the sorbet either with your hands or the spoon. I put on rubber gloves to do this so my hands wouldn't be as cold or as sticky.