Biscuits and Gravy

Makes 2-4 Servings.

1/2 lb - Ground Italian sausage (spicy)
2 Tbsp - Flour (or less for thinner gravy)
1 1/4 cups - Milk
2 Tbsp - Butter
1 can - Pillsbury large biscuits.

Salt and pepper to taste.

1. Bake your biscuits per the instructions on the can.

2. In a skillet cook the sausage over medium heat until you no longer see pink, then drain. With a paper towel soak up most of the grease in the skillet, and then return your meat to the pan.  Add the butter, once melted add the flour, salt, pepper; stir until blended.

3. Add the milk gradually, stirring constantly. Bring the milk to a boil; cook for 2 minutes making sure you continue to stir.  Once thick it's ready to serve.  Serve over your biscuits.

Bloomin' Onion

This is one of those recipes that you HAVE to try, it's as good as any restaurant bloomin' onion.

Batter:
1/3 cup - Cornstarch
1 1/2 cups - Flour
2 tsp - Paprika
2 tsp - Garlic, minced
1 tsp - Salt
1 tsp - Pepper
24 oz - Beer
4 - Walla walla onions

Seasoned flour:
2 cups - Flour
4 tsp - Paprika
2 tsp - Garlic powder
1/2 tsp - Pepper
1/4 tsp - Cayenne

Seasoned Flour:
1. In a bowl mix all of the ingredients and set to the side.

Batter:
1. In a bowl mix the cornstarch, flour, paprika, garlic, salt, and pepper.  Then add the beer and mix well.
2. Cut a 3/4 inch off the top of the onion and peel. Then cut 12-16 vertical wedges making sure to not cut through bottom root end. Remove around 1 inch of petals from center of onion
3. Sprinkle the seasoned flour all over the onion and then gently shake to remove excess. Separate the petals to coat thoroughly with batter, then dip the onion into the batter.
4. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown.  Drain on paper towels.  Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.  Serve hot with dipping sauce.

Dipping Sauce
1/2 cup - Mayonnaise
2 tsp - Creamed horseradish
2 tsp - Ketchup
1/4 tsp - Salt
1 dash freshly cracked black pepper
1/4 tsp - Paprika
1/8 tsp - Dried oregano
1 dash cayenne

Mix everything together well, then place into the refridgerator for at least 2 hours.

Crockpot Pot Roast

Makes 4 Servings.

2 lb Roast
1 - Walla walla onion
6 - Red potatoes
2 cloves of garlic, minced
1 can - Green beans
1 cup - Beef stock or chicken stock
1 Tbsp - McCormick steak seasoning
Water

Salt and pepper to taste.


1. Dice up your onion into large chunks and place at the bottom of your crock-pot along with your 2 cloves of garlic.  Turn on your crock-pot to low heat.

2. Dice up your potatoes and set to the side.  Rub the steak seasoning around the roast then place it into the crackpot, and then add the potatoes.

3. Add your beef stock then add enough water to cover most of the roast. Cover. Cook on low heat for 6 or more hours.

4.  When your roast is almost done, add the green beans.

White Chili

Makes 6 Servings.

4 cans (14oz) - Navy beans
3 cups - Chicken, cooked and diced
3 cups - Chicken broth
2 - Onions (walla walla), chopped
2 cloves garlic, minced
2 cans (4oz) - Diced green chilies
2 Tbsp - Vegetable oil
2 teaspoons ground cumin
1- 1/2 tsp - Dried oregano
1/4 tsp - Cayenne pepper
1 Tbsp - McCormick's basil and garlic seasoning
1/2 tsp - Pepper
Salt to taste

1. In a pan place your diced up chicken and basil and garlic seasnong and cook over medium heat until chicken is no longer pink. 

2. Add navy beans, seasoned chicken, and chicken in a crock-pot. Turn to low heat.

3. Saute chopped onion and garlic in oil then add spices and green chiles to onion mixture and stir well. Add to crock pot mixture.

3. Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.

Molasses Cookies

1 cup - Sugar
1/2 cup - Butter
1/2 cup - Shorening
3/4 cup - Sour cream
1/2 cup - Molasses
1 - Egg
3 cups - All-purpose flour
1/2 tsp - Salt
1 1/2 tsp - Baking soda
1 tsp - Ground ginger
1 tsp - Ground cinnamon

Preheat ove to 375 degrees.

1. Mix sugar, butter, shortening, sour cream, molasses and egg in large bowl, once mixed stir in remaining ingredients.

2. Roll dough into 1 inch balls and place onto aungreased cookie sheet. Bake for 10 minutes or until done. Let them cool on a wire rack and then sprinkle with sugar while warm if desired.

Red Velvet Cookies

1 box - Sugar cookie mix
1/3 cup - Unsweetened cocoa
1/4 cup - Butter
1/4 cup - Sour Cream
1 Tbsp - Red food color
1 - Egg
1/2 tsp - Vanilla extract
Cream cheese frosting

Preheat oven to 375 degrees.

1. In a bowl stir the cookie mix, butter, sour cream, coca, vanilla, red food color, and egg until dough forms. Roll the dough into 1 inch balls and place on an ungreased cookie sheet.

3. Bake 8 to 9 minutes or until set.  Let cool for at least 2 minutes then remove from cookie sheet to a wire rack.  After cookies have cooled off completely frost with the frosting.

Loaded Potato Soup

Makes 6 Servings.

8 - Red potatoes
2 tsp - Extra virgin olive oil
1/2 cup - Onion (walla walla), chopped
2/3 cup - All-purpose flour
6 cups - 1% milk
1 cup - Sour cream
1 tsp - Salt
1 tsp - Freshly ground black pepper
6 bacon slices, cooked and crumbled
1 1/2  cup - Sharp cheese, shredded
2 Tbsp - Butter or margarine
Dash of parsley

Preheat oven to 400 degrees.

1. Peel the potatoes leaving some skin.  Pierce potatoes with a fork then bake for 1 hour or until tender. Cool then coarsely mash.

2. While potatoes cook, heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Set aside.

3. In a pan over medium heat add your flour and gradually add your milk; stirring until blended. Bring to a boil; stir often. Cook until it becomes thick and bubbly then add the mashed potatoes, onions, salt, pepper, parsley, and 1 cup cheese; stir until cheese melts then remove from heat.

3. Stir in sour cream and butter and cook over low heat for 10 minutes.  Garnish with remaining cheese and bacon.

White Bean Soup

When the weather changes so does my food.  I hope you try my white bean soup because it is very easy to make and is full of flavor! The perfect fall soup!!!
Makes 4 Servings


2 tsp - Olive oil
1 cup - water
1/2 cup - Prosciutto, chopped
1 cup - Onion, chopped
1 cup - Celery, chopped
1 cup - Carrot, chopped
2 garlic cloves, minced
2 15-oz cans - White beans, undrained
2 - Bay leaves
16 oz - Chicken broth
2 Tbsp - Fresh parsley, minced
2 Tbsp - Sherry
1/4 tsp - Black pepper
4 Tbsp - Parmesan Cheese (to garnish)
Salt to taste.


1. In a large stockpot heat the olive oil over medium heat then add the prosciutto, and saute for 2 minutes. Add the garlic, carrot, onion, and celery; saute for 2 minutes.

2. Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.

3. Add the sherry, parsley, black pepper, and salt (if needed); cook for 1 minute. Discard bay leaves. Serve garnished with parmesan cheese.