Cobb Salad Dip

Serve with celery sticks or crackers.

INGREDIENTS
1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled

1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.

2. Fold in avocado, scallions, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.

Best Milk Shake EVER!!!!

Chef James Clark made these this morning, and
all I can say is, no matter what you have to do,
make this recipe. It is incredible...

Cheesecake Milkshake with Blueberry Cream

Tina Spaltro
Executive Pastry Chef
Marina Inn at Grande Dunes


1 cup graham cracker crumbs
¼ cup sugar
¼ teaspoon Cinnamon
½ stick butter-melted

Mix together graham cracker crumbs, cinnamon, sugar & melted butter. Put on sheet pan and toasted until golden brown. Cool

1 pint blueberry-fresh or frozen
½ cup sugar
2 cup cold heavy whipping cream

Puree blueberries and sugar together. Strain to remove pulp. Mix cream and fruit puree together and whip in mixer on high speed till thick.

1 pint Maggie Moo or homemade cheesecake ice cream
½ cup milk

To make Milk Shake put Ice Cream and Milk in the blender and blend on high speed. Top with toasted graham cracker crumbs and blueberry cream. Garnish with fresh lemon zest. Enjoy!!

Super Bowl Appetizer: Pizza Dip with Garlic Toast

1 32 oz jar Ragu spaghetti sauce
1 pkg Pepperoni slices (half of package cut in half)
1 ball mozzarella cheese (cut half into 1 inch chunks, shred other half)
1/3 cup whole milk ricotta cheese
1 loaf artisan crusty french bread, sliced then.

Brush both sides of the sliced bread with extra virgin olive oil,
and sprinkle with garlic powder. Place on a baking sheet for 6 to 8
minutes or until lightly toasted.

In a saucepan over medium heat, add the spaghetti sauce.
While that is cooking, fry pepperoni for a couple of minutes.
Drain on paper towels.

In a 2 quart casserolle dish, add the heat spaghetti sauce,
and stir in the 1/2 sliced pieces of pepperoni.
Add the mozzerella chunks and ricotta cheese.
Sprinkle shredded mozzarella on the top, and then top
with the remaining pepperoni slices.

Bake in a 350 oven for 15 to 20 minutes or until bubbling.
Serve with garlic toast and red pepper flakes.

Moinkballs!

Dead simple to make, and sure to please, MOINK (Moo+Oink=MOINK) Balls not only are guest favorites but lead to interesting conversations that start with statements like “nice balls you got there”…
Essentially MOINK Balls are frozen meatballs (you can make your own if you are real ambitious) wrapped with bacon, stabbed with a toothpick, and dusted with your favorite rub or spice mix. Optionally they can be glazed with a variety of sauces or jellies, but they taste just fine plain. I suggest you use your imagination and find what works best for you.
Start with the basic ingredients: bacon, frozen meatballs, spice mix, and toothpicks:
Get some meatballs, put them on a plate, and put them in the microwave for 30-45 seconds. You don’t want to cook them, but you do need them to thaw just a bit so you can stab a toothpick through them. Alternatively, you could let them sit out for a little while if you don’t have a microwave (you get the general idea).

Cut the bacon strips in half and wrap one around each meatball. Secure by stabbing a toothpick through the bacon and meatball. Dust with your favorite spice mix or rub. For this particular batch, I used a combination of Basic Rib Rub and some Kirkland Mesquite Seasoning.

Put the assembled MOINK on the smoker (or use an indirect cooking technique and put them on your grill).

Cooking time will vary based on the temperature you are cooking with. In the picture above, the meatloaf was the primary attraction, so I had the WSM running at about 225°F. If memory serves me correct, it took almost 2 hours to where I felt the bacon was done enough to apply a glaze.
The glaze is optional, however we highly advise you give it a try. When the MOINK is close to being done, get your favorite sauce, glaze, or jelly and smear it liberally on the MOINK. We like to take a little of the Columbia Empire Farms Mango-Peach Pepper jelly, microwave it for a few seconds to loosen it up, and then drizzle it over the MOINK.
The MOINK is left on the grill for about another 10-15 minutes, long enough for a nice glaze to form. The finished product looks something like the picture below, with plain MOINK on the left side of the plate, and glazed MOINK on the right.

Cauliflower!

Great way make healthy food taste great!

Mashed cauliflower is a great substitute for mashed potatoes,and it is low in carbs and high in nutrients.

Ingredients:

one medium head of cauliflower
1 sweet onion
1/4 cup of milk
2 tablespoons of butter
1/2 teaspoon salt
pepper to taste.
one clove minced garlic

Preparation:

Break the cauliflower up into florets, or just chop.
Dice the onion.
Steam both until tender -- a fork should easily pierce it.

Add the rest of the ingredients and mash, or use a stick (hand) blender to put it all together.

You can also use a food processor.

makes 4 servings.






Pepper Roasted Cauliflower--so EASY!!!

1 large head of caulifower, broken into florets.
1/8 cup soy sauce
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1 teaspoon granulated sugar.


Preheat oven to 450. Combine all ingrediants in a bowl and
toss to coat. Let it soak for 20 minutes, stirring occasionally.

Put cauliflower in a single layer on the baking sheet, and roast
20 minutes or until tender.

Serve hot or a room temperature.

Spicy Sausage Dip from Grace Eckstorm

1 pkg Jimmy dean Hot Breakfast Sausage
1 pkg Jimmy Dean Original Sausage
1 pkg Philadelphia Cream Cheese
1 8 oz tub sour cream
1 cup mild to medium Picante Sauce


for garnish, if desired, fresh cilantro.

Serve with tortilla chips or scoops.

In a large skillet crumble both packages of sausage over
medium heat and scramble till brown. Drain very well.
Add the other ingrediants and cook through. Done!
Can be served warm or at room temperature.

Easy Vegetable and Beef Soup

Perfect for those cold winter days!


Ingrediants

1 bottle of beef stock (28 oz)
1 cup uncooked macaroni noodles
1 cup of V8
1 lb hamburger
1 package of frozen mixed vegetables
mushrooms.
parsley
tyme
2 strips of bacon
1 tablespoon of woos sauce
2 tables spoons of red wine.


fry 2 strips of bacon in a 6 qt pot.
Eat the bacon.
Brown the short ribs well, and remove.
Add the hamburger in and brown.

then add the ribs back in,
the beef stock, wine and woos sauce.
Bring this to a boil and a simmer for
at least 45 minutes. Remove the ribs.

Add the remaining ingredients and simmer for at
least 30 minutes.