Roasted Garlic Soup

Ingredients

26 unpeeled cloves of garlic

2 Tablespoons olive oil

2 Tablespoons butter

2 1/4 Cups sliced onions 

1 1/2 teaspoons chopped fresh thyme

 18 garlic cloves, peeled

3 1/2 Cups chicken broth

 1/2 Cup Whipping Cream

day-old crusty bread  

1/2 cup finely grated Parmesan cheese (about 2 ounces)

4 lemon wedges

 
Preparation

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

2.Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

3. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Puree' soup with an immersion blender; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)  

4. Place a handful of torn bread chunks; and grated cheese among 4 bowls. Ladle soup over the bread and cheese. Squeeze juice of 1 lemon wedge into each bowl and serve.

 4 Servings

 

Salted Caramel Pecan Bark

Ingredients

1 Cup chopped pecans
12 whole graham crackers
1 Cup firmly packed brown sugar
3/4 Cup butter
2 Tablespoons heavy cream
1 teaspoon vanilla extract
1/3 teaspoon kosher salt

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Store in covered container.

Seriously Good Marinated Chicken Thighs

Ingredients

• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons soy sauce
• 2 Tablespoons teriyaki sauce
• 1 teaspoon liquid smoke flavoring
• 1 Tablespoon molasses
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 3 cloves garlic, minced
• 1/4 Cup canola oil
• 8 skinless, boneless chicken thighs

Preparation

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke and molasses in a resealable plastic bag until the molasses has dissolved. Add the sesame seeds, brown sugar, paprika, garlic salt, minced garlic, and canola oil; mix well.  Add the chicken and coat it well with the marinade. Seal the bag and place it on a plate. Marinade in the refrigerator for 4 hours, turning occasionally.

Preheat an outdoor grill for medium heat.

Remove the chicken from the marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees and chicken is firm and opaque about 12 minutes per side. Discard any remaining marinade.

Buckeyes

Ingredients

1 1/2 Cups creamy peanut butter
1/2 Cup butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon fine salt
3 Cups powdered sugar
1 (12 ounce) bag semi-sweet chocolate chips
2 Tablespoons Crisco solid

Preparation

Combine peanut butter, butter, vanilla and salt in a large bowl. Beat on low until well blended. Add 2 Cups of powdered sugar, beating until well blended. Beat in the additional powdered sugar until mixture when shaped into a ball, will stay on a toothpick. It will be thick which is what you want. Line a cookie sheet with parchment paper. Shape the mixture into 1 inch balls and put them on the cookie sheet. Place the cookie sheet into the refrigerator for about an hour.

Place chocolate chips and shortening in a microwave-safe bowl. Microwave for 30 second intervals. Stir. Repeat until mixture is smooth. Reheat as needed while coating the peanut butter balls.

Insert a toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble an acorn or buckeye. Allow excess chocolate to drip off. Place onto parchment or wax paper lined tray. Remove the toothpick and smooth over hole. Refrigerate until firm. Store in refrigerate.

Makes approximately 60

Toasted Hazelnut Cookies

Ingredients

• 3 Cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 1/4 Cups Nutella
• 4 Tablespoons unsalted butter, room temperature
• 1 1/3 Cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder or instant coffee
• 1/3 Cup milk
• 2 Cups hazelnuts, toasted and chopped , divided

Preparation

Combine flour, baking powder, and salt in a bowl with a whisk. Set aside.

In a medium bowl mix the butter, Nutella and sugar until light and fluffy. Add eggs, vanilla, espresso and mix until well incorporated. Reduce the speed to low and alternate additions of flour mixture and milk. Mix until just combined, do not over mix the dough. The dough will be thick. Fold in 1/2 Cup of the chopped hazelnuts. Cover and refrigerate the dough for about 2 hours up to 24 hours.

Preheat oven to 375 degrees. Adjust the oven rack to the middle position. Line the baking sheet with a silicon mat or parchment paper. Place the remaining chopped hazelnuts in a bowl. Working with the chilled dough, roll into 1 1/2 inch balls (size of golf ball) then roll in hazelnuts.

Place the balls 2 inch apart on the prepared baking sheet. Bake until just set, 8-12 minutes. Do not over bake. Cool 5 minutes, then transfer to wire to a wire rack to cool completely.

Makes approximately 3 dozen

Peppermint Crunch Cookies

 

Ingredients

• 1 Cup (2 sticks) unsalted butter, room temperature
• 3/4 Cup powdered sugar
• 1 Tablespoon vanilla extract
• 2 Cups flour
• 1 teaspoon fine salt
• 1/2 Cup oatmeal
• 4 squares almond bark
• 6 candy canes, crushed

 

Preparation

 

Preheat oven to 325 degrees.

 

Combine the flour, salt, and oatmeal in a bowl with a whisk. Set aside.

 

Cream together the butter and powdered sugar.

 

Add the vanilla to the butter mixture and gradually add the dry ingredients.

 

Roll into 3/4 inch balls and bake on an ungreased cookie sheet ( I line mine with a silicon mat) for about 20 minutes. Stay close as they will burn easily.

 

Allow to cool completely. Melt the almond bark in a microwave proof bowl for approximately 3 minutes stirring after each minute. Add the crushed peppermints to another bowl. Dip the cooled cookie in the melted almond bark and then the crushed peppermint. Allow to dry on a baking rack.

Makes approximately 3 dozen

 

 

 

Chocolate Triple Peanut Butter Cookies

Ingredients

• 2 1/3 Cups all-purpose flour
• 1/2 Cup cocoa
• 1 teaspoon baking soda
• pinch of fine salt
• 1 Cup (2 sticks) butter, softened
• 3/4 Cup packed brown sugar
• 3/4 Cup white sugar
• 34 Cup smooth peanut butter
• 1 1/4 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 1/4 Cup bittersweet chocolate chips (1 10oz bag)
• 3/4 Cup peanut butter chips
• 20 miniature peanut butter cups, quartered

Preparation

Preheat oven to 350 degrees.

Combine the flour, cocoa, baking soda and salt in a medium bowl with a whisk. Set aside.

Cream the butter, brown sugar and white sugar in mixer bowl; mix until fluffy. Add the peanut butter, vanilla and eggs and mix on low speed. Add the flour-cocoa mixture gradually; mixing after each addition until just barely mixed. Fold in the chocolate chips, peanut butter chips and peanut butter cups and stir until everything is evenly blended.

Drop by heaping tablespoonful's onto a baking sheet  (I covered mine with a silicon mat), leaving 2 inches between each cookie. They will spread. Bake until set but still soft approx 8-10 minutes. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.

Approximately 3 dozen

Bourbon Balls

Ingredients

One 12 oz. box vanilla wafers, crushed (I put then in a Ziploc and use a rolling pin)

3/4 cup confectioners' sugar

1 Cup ground pecans  (I grind my in the food processor)

1/3 Cup cocoa

1/3 Cup light corn syrup

1/3 Cup bourbon

powered sugar for coating

Preparation

Crush the wafers with a rolling pin or in a food processor: You should have about 3 cups. In a large bowl, mix them with the confectioners' sugar, ground pecans, cocoa, corn syrup and bourbon.Form the mixture into a ball and refrigerate. When the dough is firm, pull off walnut-sized pieces, form them into balls and roll them in more powdered sugar.

Makes 3 to 4 dozen rum balls.

Store in the refrigerator.

Mini Chocolate Tiramisu Cakes

 

Ingredients for Cakes

• 1 small pkg 9 oz devil's food cake mix
• 1/4 Cup sour cream
• 1 egg
• 1 Tablespoon instant coffee granules
• 1 Tablespoon water
• 1/3 Cup coffee liqueur *see note

Ingredients for Filling & Topping

• 1 1/2 Cups thawed frozen whipped topping
• 8 oz  mascarpone or cream cheese, room temperature
• 1/4 Cup powdered sugar
• 2 teaspoons  vanilla extract
• Unsweetened cocoa powder

Preparation

1. Preheat oven to 350°Fdegrees. Spray cups of Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in bowl. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.

2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

3. Press down lightly on the tops of cakes to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using basting brush; cool completely.

4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder. And if desired gold sprinkles.
24 cakes

*To substitute coffee liqueur, combine 1/4 cupwater, 1/4 cup sugar, 1 Tablebspoon instant coffee granules and 1 teaspoon rum extract into microwave proof bowl.  Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.

 

Chocolate Covered Raspberry

Ingredients

• Raspberry Vodka
• Vanilla Vodka
• Light Creme de Coco
• Dark Creme de Coco
• White Chocolate Liqueur (or cream)
• Fresh raspberries
• Chocolate syrup

Preparation

1. Add ice to mixer. Pour raspberry vodka (2 count). Pour vanilla vodka (1 count). Add both light and dark Creme de Coco (3 count). Add a good splash of white chocolate liqueur. Add small splash of raspberry liqueur and shake.

2. Drizzle chocolate syrup in martini glass. Drop 1-3 fresh raspberries in glass and add more chocolate syrup. Pour mixture in glass.


 

Bacon Jam Bruschetta

Ingredients for Bacon Jam

• 1 pound bacon, cut into 1 inch pieces
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 Cup strong brewed coffee
• 1/4 Cup apple cider vinegar
• 1/4 Cup maple syrup
• 3 Tablespoons brown sugar
• Tabasco sauce to taste

Preparation

1. In a large, heavy bottomed pan, fry the bacon in batches. Remove the bacon from the pan, and pour off all but 1 Tablespoon of the bacon fat. 

 

2. Turn the pan heat to medium high. Add the onion to the pan and fry until translucent. Add the minced garlic, frying until fragrant.

 

3. Return the bacon to the pan, along with the rest of the ingredients. Bring to a boil, then lower the heat and simmer for 2 hours. Stir occasionally, and add 1/4 cup of water every 25 minutes or so.

 

4. Once cooked down, puree the jam in a food processor until it reaches your desired consistency.

Bruschetta Ingredients

• Bacon Jam
• Baguette, sliced
• Cream cheese or goat cheese
• Salad greens
• Olive oil
• Lemon juice
• Fresh salsa topping (fresh tomato, onion and cilantro chopped fine)

Bruschetta Assembly

1. Spread the cream cheese on the baguette slices. Top with bacon jam.

2. Dress the greens with olive oil, lemon juice and salt and pepper to taste and fresh salsa.

3. Place a small amount on the bread.

 

  

Spicy Pepper and Garlic Jelly

Ingredients

• 1 red bell pepper, minced
• 1 Cup fresh hot peppers, chopped
• 1/2 Cup garlic, minced
• 1 1/2 Cups vinegar
• 6 Cups sugar
• 2 teaspoon cracked black pepper
• 1 packet liquid Certo

Preparation

Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. Pour into 1/2 pint jars and seal.

 

*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months.

 

This is good served with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze.

 

yield 6 half pint jars

Caramelized Sweet Potato, Garlic, and Rosemary Macaroni and Cheese

Ingredients

• 10 cloves garlic
• 1 large sweet potato, peeled and cut into 1/4-inch-thick slices on the diagonal
• 2 Tablespoon extra-virgin olive oil
• 8 ounces cavatappi pasta (or whichever variety you prefer)
• 4 Tablespoons unsalted butter
• 4 Tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 Cups half-and-half
• 2 Cups blended, shredded Mozzarella, Parmesan & Smoked Provolone cheese
• 3/4 Cups Asiago cheese, shredded
• 1 1/2 Tablespoons fresh rosemary leaves, finely chopped 
• 2 cloves garlic, finely minced
• 1/4 Cup fresh breadcrumbs from rustic Italian bread

Preparation

1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with non-stick cooking spray.

2. Bring a large pot of water to a boil. Add garlic and cook 2 minutes; remove cloves and place in ice water.  When cloves have cooled, use a garlic press to press blanched cloves; set aside.

3. Bring water back to a boil and add sweet potato slices and cook 5 minutes or until tender; drain.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Remove and cool. Dice sweet potatoes. Set aside.

5. Meanwhile, bring another large saucepan of water to a boil. Add pasta and cook until al dente. Drain.

6. In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add in salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer 1 minute. Stir 1 3/4 cup of the blended cheese and 1/2 cup of the Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, and cooked pasta. Stir to combine. Pour into greased casserole dish.

7. To make topping, combine remaining tablespoon olive oil, breadcrumbs, and the remaining blended and Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.

8. Bake 25 to 30 minutes, or until cheese is bubbly and topping golden brown.

Sweet Potato Cupcakes with Maple Cream Cheese Frosting and Candied Pecans

Cupcake Ingredients

• 1 1/2 Cups firmly packed brown sugar
• 1/3 Cup butter, room temperature
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 Cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon salt
• 3/4 Cup whole milk
• 1 Cup cooked sweet potatoes
• 1/3 Cup bourbon

Cupcake Preparation

1. Preheat oven to 350 degrees.
2. Line cupcake trays with 24 baking cups.
3. Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.
4. In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.
5. Add sweet potatoes and vanilla. Mix well.
6. Add 1/3 of flour mixture to sugar mixture until combined. Add bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3 flour mixture.
7. Mix well with each addition.
8. Fill baking cups.
9. Bake for 12-15 minutes or until done.
10. Cool the cupcakes on racks completely.

Candied Pecans

• 1/2 Cup pecans, chopped
• 3 Tablespoons unsalted butter

Candied Pecan Preparation

 

1. In non-stick skillet, melt 2 Tablespoons over low heat. Add pecans and cook stirring constantly for about 8 minutes. 

 

2. Spread on parchment paper and sprinkle with remaining Tablespoons of sugar.  Toss and set aside.  

Frosting

• Two (8-ounce) packages cream cheese, softened
• 1 stick unsalted butter, room temperature
• 2 cups confectioners’ sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Frosting Preparation

1. In a stand mixer beat all the ingredients on medium until fluffy, making sure to scrape down the side of the mixing bowl.

2. Scoop frosting into a piping bag and swirl frosting decoratively in a clockwise pattern onto cupcakes. Sprinkle with Candied Pecans.

Makes 24 Cupcakes

Bacon Wrapped Sweet Potato Bites

Ingredients

• Sweet Potatoes
• Olive Oil
• Salt
• Pepper
• Rosemary, minced
• Green onion, minced
• Applewood Smoked Bacon
• Toothpicks

Preparation

1. Chop the sweet potatoes into 1" pieces. Either boil or steam them just until a fork can be inserted easily. Toss the sweet potatoes with olive oil, coarse salt, pepper, green onion and rosemary.

2. Line a sheet pan with foil. Wrap each chunk of sweet potato in 1/2 a slice of bacon, insert a toothpick to hold the bacon in place. Place on baking sheet.

3. Bake for 10-15 min on one side, then flip, and 10-15 on the other side. Bake until golden brown.

Yam and Winter Squash Casserole

Ingredients
3 large sweet potatoes 
2 pounds butternut, acorn or Hubbard squash, cut in half, seeds and strings removed
1 teaspoon olive oil
2/3 Cup unsalted butter, melted
4 eggs
1/3 Cup milk
1 teaspoon vanilla extract
Topping
1/4 Cup unsalted butter, melted
2/3 Cup (packed) light or dark brown sugar
1/3 Cup coarsely chopped walnuts
3 Tablespoons unbleached all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preparation

1. Position a rack in the middle of the oven and preheat to 425 degrees.
2. Poke the yams in several places with a fork, and place them on a rimmed baking sheet lined with foil.
3. Brush the cut surfaces of the squash with olive oil. Place the squash, cut side down on the same baking sheet and bake until the squash is soft and tender, about 35 to 45 minutes.
4. Remove the squash from the baking sheet and set it aside. Return the baking sheet to the oven and continue baking the yams until they are very soft, another 10 to 15 minutes. Let the squash and yams cool to room temperature.
5. Peel the yams, discarding the skins and place them in a large bowl. Mash them roughly with a potato masher or an immersion blender, and measure out 2 Cups of the mash. Reserve the remainder for another use.
6. Peel the squash, discarding the skin, and place in a large bowl. Mash roughly with a potato masher or an immersion blender, and measure out 2 Cups of the mash. Reserve the remaining for another use.
7. Combine the mashed yams and squash in a large bowl and puree with a potato masher or an immersion blender until smooth. Add the melted butter, eggs, milk, and vanilla, and beat with a whisk or a wooden spoon until blended. Transfer the mixture to an 8-inch square baking dish.
8. Preheat oven to 350 degrees.
9. Prepare the topping: Place the melted butter, brown sugar, walnuts, flour, nutmeg, and cinnamon in a small blow, and stir to blend. Sprinkle the topping over the squash mixture.
10. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking until the topping if golden, about 20 minutes more. Serve hot.
Serves 6-8

White Chocolate, Cranberry, and Pistachio Bark

Ingredients
11 ounces white chocolate chips
1 teaspoon canola oil
1/2 cup shelled unsalted pistachio nuts
1/2 cup dried cranberries
2 Tablespoons finely minced crystalized ginger (optional)

Preparation
1. Line a baking sheet with a piece of parchment paper, and set aside.
2. Place the white chocolate chips in a heatproof bowl, or in the top of a double boiler, set over a pan of barely simmering water. The water should not touch the bottom of the bowl. Stir the chocolate until it has melted. The add the canola oil and stir until the mixture is smooth.
3. Add the pistachios and cranberries to the chocolate mixture, and stir to combine. Pour the mixture onto the prepared baking sheet, spreading it out with an offset spatula. Spinkle the bark with the crystallized ginger if using.
4. Place the baking sheet in the refrigerator and chill until the chocolate is firm, at least 30 minutes.
5. When the chocolate has hardened, peel off the parchment and break or cut the bark into pieces. Transfer the pieces into an airtight container and refrigerate, covered, until serving time. (It will keep, tightly covered, in the refrigerator for up to 2 weeks.)
*Applying a little pressure on the back side of the knife makes for a clean cut through the bark.

Onion, Bacon, and Cranberry Pinwheels

Ingredients

• 8 oz pepper bacon
• 3 Cups diced Vidalia onions
• 1/4 Cup dried cranberries
• 1 Tablespoon + 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1 Tablespoon butter
• 2 Tablespoon diced pimentos
• 1 scallions (green part only), minced (about 2 Tablespoons)
• 1 – 8oz can  crescent dough sheet
• 1 cup shredded Colby cheese

Preparation

1. Cut bacon into approx 1/4 inch bits and fry until crisp. Remove bacon pieces and set aside. Drain off all but 2 Tablespoons of the oil and saute the onions over medium-low heat for 20 minutes, stirring frequently.

2. Add the dried cranberries, wine vinegar, salt, and butter; cook for 5 more minutes. Remove from heat, add pimentos, scallions, and reserved bacon. Adjust salt.

3. Preheat oven to 375 degrees. Unroll the crescent dough sheet on a lightly floured board or non-stick surface (a silicone baking mat works well) with one of the long edges closest to you.

4. Spread the cheese evenly from side to side and to the bottom edge; leave an inch of space along the top edge. Spread the onion/bacon mixture evenly over the cheese. Carefully roll the dough up from the bottom edge (rolling away from you), taking care not to tear the dough.

5. Cut the dough in 3/4 to 1 inch slices with a sharp wet knife and place on a baking pan lightly coated with cooking spray. Bake at 375 degrees for 15 minutes or until pinwheels are golden brown. Allow to cool on a baking rack for 5 minutes.

Makes approximately 18 appetizers.
 

Shrimp and Grits Party Appetizer Cups

Ingredients

• 1 lb bacon
• 3 Cups water
• 1 Cup half & half or milk
• 1/2 teaspoon salt
• 1 Cup yellow grits
• 2 Tablespoon butter
• 1 Cup chopped onion
• 2 oz sharp cheddar, grated (plus additional for garnish)
• Sesame seeds
• 1 Cup chopped green pepper
• 1 clove garlic, minced
• 1 lb cooked medium shrimp, peeled & deveined
• 1 teaspoon lemon pepper
• 1 small jar chopped pimento for garnish
• Finely sliced scallion tops

Preparation

1. Cook the bacon until crisp. Drain and crumble into small pieces. Reserve the bacon drippings.

2. Whisk together the water, half & half, salt, and grits in a saucepan. Bring to a boil over medium-high heat, stirring regularly. Stir in the butter, cover, and reduce heat to a simmer. Cook 20 minutes, stirring regularly.

3. While the grits are cooking, saute the onions in 1-2 teaspoons of the bacon drippings until well softened. When the grits are done, stir in half the cooked onions (reserve the remainder for garnish) and the grated cheese.

4. Preheat the oven to 375 degrees. Spray five 12-cup mini-muffin pans with cooking spray and sprinkle with seeds. Fill each muffin cup about 3/4 full with the grit mixture, then spread the grits up the sides to create an indent in the center. Bake for 15-20 minutes or until lightly crusted on the outside.

5. While the grit cups are baking, saute the green peppers with the garlic in a little more bacon fat until just softened. Add the shrimp, lemon pepper, bacon, and remaining onions and cook until the shrimp are just heated through. Let sit at least 5 minutes so the bacon can absorb any liquid.

6. Separate the shrimp from the bacon/green pepper mixture. Divide the bacon/pepper mix among the grit cups and top each with a shrimp. Sprinkle cups with a little grated cheese, add some chopped pimentos, and top with a sprinkling of scallion tops.

Makes 60 appetizers.

Italian Sausage and Tortellini Soup

Ingredients

• 1 pound Italian sausage sweet or spicy, your preference, casings removed
• 1 Cup chopped onion
• 2 large garlic cloves, sliced
• 5 Cups beef stock or canned broth
• 2 Cups chopped tomatoes (about 3/4 pound)
• 1 8-ounce can tomato sauce
• 1 large zucchini, sliced
• 1 large carrot, thinly sliced
• 1 medium-sized green bell pepper, diced
• 1/2 Cup dry red wine
• 2 Tablespoons dried basil
• 2 Tablespoons dried oregano

• 8 to 10 ounces purchased fresh cheese tortellini
• Freshly grated Parmesan cheese

Preparation

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve with crusty bread.