12 oz bag Semisweet Chocolate Chips
1 Cup Heavy Whipping Cream
3/4 Cup Sugar
In a small saucepan, combine all ingredients. Stirring constantly, bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat and serve.
Makes 2 1/4 Cups
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. This sauce is similar to Louisiana remoulade served with crab cakes and seafood.
1 cup Mayonnaise 1 tsp Yellow Mustard
¼ cup Salad Oil 1 tsp ground Black Pepper
¼ cup Chili Sauce 1 tsp Hot Pepper Sauce
¼ cup Ketchup ¼ tsp Paprika
1 tbsp Worcestershire Sauce 1 small White Onion, grated
2 Cloves Garlic, minced
In a food processor or blender, combine the mayonnaise, oil, chili sauce, ketchup, Worcestershire, mustard, pepper, hot pepper sauce, paprika, onion, and garlic. Process until smooth. Store in the refrigerator for up to one week.
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
Cooked and drained Sausage if desired
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in. Season the gravy with salt and pepper. If you are adding sausage, add it at this time. Serve hot over biscuits.
2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Salt to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.
Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
Ingredients for Grits
1/2teaspoon kosher salt
Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching. Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking. When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.
For Ham, Eggs, and Gravy
3tablespoons butter, plus extra as needed for frying
4 thin slices country ham
1/2cup brewed coffee
2tablespoons chopped chives (optional)
While your grits are cooking, melt 1/2 tablespoon of butter in a cast iron skillet and fry your ham until browned over medium heat, about 2 minutes per side. I fry two slices at a time to fit them in the pan. Once all your ham is fried, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon. Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve. Wipe down your pan and fry your eggs in the rest of the butter, and serve the grits topped with ham, gravy, and eggs.
4-5 Quarts Tomatoes
2-3 Large Cans Tomato Paste
1 Onion chopped
1 Green Pepper chopped
¼ Cup chopped Garlic
1 Cup Sugar
1 tsp Ground Thyme
½ Cup Ground Oregano
2 Cups Water, optional
Finely Minced Parsley or 3 Tbsp Parsley Flakes
Fresh Parmesan Cheese for grating over sauce
In large pot on medium high heat, sauté onion and green pepper in olive oil until translucent. Add all the other ingredients. Stir to incorporate all ingredients. If you think the sauce it too thick, add the water. Simmer at medium low heat for 2 hours.
Before serving, add Parsley and stir in. Grate Parmesan Cheese over Spaghetti and Sauce.
1 cup ranch dressing
2 cloves garlic
1/8 cup lime juice (or more to taste)
1 jalapeno, seeded
1 large tomatillo
1/2 cup chopped cilantro (or more to taste)
Gather your ingredients. Be sure to seed the jalapeno. I recommend using disposable gloves when doing so if you have any on hand.
Place all of the ingredients in a blender and blend on high until well mixed.
Taste to be certain you like the flavor. The lime juice and cilantro taste can be adjusted to accommodate for personal preference.
Pour this over some food and enjoy!
This gravy is great with warm peach cobbler or bread pudding. Some people use this gravy on cube steak or meatloaf. Serve over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.
1 pt. tomato juice
1/2 pt. water
1 t. margarine
1 c. milk
3 T. flour
2 T. sugar
Bring tomato juice, water and margarine to a boil. Make a thin paste of milk, sugar and flour. Stir in tomato juice until it cooks and starts to thicken.
1 lb. bulk sausage
3 (heaping) T. flour
2 T. butter
1/2 t. salt
1/8 t. pepper
2 c. milk
dash of Worcestershire
Cook meat in skillet until browned. Stir in flour, butter, salt and pepper. stir until butter melts. Gradually add milk, stirring constantly. Bring to boil, boil for 2 minutes.