Cinnamon Shrimp Butter

Let the butter and cream cheese soften. Blend all of the ingredients with a mixer and let the mix set for at least 4 hours in the refrigerator to let the flavors mingle.

1 1/2 sticks of unsalted butter (softened)
1 (8 oz) pkg cream cheese (softened)
4 tbs mayonaise
1/4 cup minced shallots
1 1/2 tbs lemon juice
9 oz shrimp
1 tsp fresh minced garlic
3 tsp McCormick® Saigon Cinnamon
2 Tbl sugar

Cheese Pie v1.0

In a greased pie pan or 8" square casserole dish, spread out a layer of crescent roll dough.

2 layers of staggered Velveeta cheese 1/2" thick (from the block). Scramble 5 eggs and pour over cheese.

Cover with another layer of crescent roll dough. Sprinkle top with McCormick® Paprika or Chipotle and LAWRY'S® Salt-Free 17 seasoning.

Bake at 300 for 60 minutes.

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I heard the recipe idea on the podcast Diggnation. Noting specific, no measurements, just the general concept.

Super Savory Loaf v1.0

1-1/2 cups water (warm)
3 tbs sugar
1/2 tsp gluten
2 tsp yeast

I let the yeast proof before proceeding.

1/2 cup rye flour
1/2 cup coarse split chickpea flour
2-1/2 cups bread four
2 tbs extra virgin olive oil
1/3 cup nonfat dry milk
1 tsp chicken bouillon
1/2 tsp McCormick® Mediterranean Sea Salt
4 tbs McCormick® Grill Mates Vegetable Seasoning

I usually just let the bread machine knead the dough and then place the dough into loaf pans to rise. Let the dough rise for about an hour. This is a 2 lb loaf recipe, if you want to bake it in the bread machine.

Bake at 300 degrees for 50 minutes.

Sesame-Ginger-Soy Shrimp Butter

1 1/2 sticks of unsalted butter (softened)
1 (8 oz) pkg cream cheese (softened)
4 tbs mayonaise
1/4 cup minced green onions
1 tbs rice vinegar
14 oz shrimp
2 tsp fresh minced garlic
2 tsp soy sauce
1/2 tsp sesame oil
2 tsp red hot chili sauce
2 tsp McCormick® Ground Ginger

Let the butter and cream cheese soften. Blend all of the ingredients with a mixer and let the mix set for at least 4 hours in the refrigerator to let the flavors mingle.

Curry Shrimp Butter

1 1/2 sticks of unsalted butter (softened)
1 (8 oz) pkg cream cheese (softened)
4 tbs mayonaise
1/4 cup minced shallots
1 1/2 tbs lemon juice
14 oz shrimp
1 tsp fresh minced garlic
2 tsp McCormick® Curry Powder, Hot Madras

Let the butter and cream cheese soften. Blend all of the ingredients with a mixer and let the mix set for at least 4 hours in the refrigerator to let the flavors mingle. 

Cheesy Potato Bread

water, 1-1/2 cups (warm)
sugar, 4 tbsp
yeast, 2 tsp

I let the yeast proof before proceeding.

non-fat dry milk, 1/3 cup
olive oil, 2 tbsp
salt, 2 tsp
bread flour, 2-1/2 cups
Great Value(tm) Four Cheese Mashed Potato Mix, 1 pkg (about 1 cup)
wheat gluten, 1/2 tsp [optional]

Works in my Philips HL5231 Bread Machine. I usually just let it knead the dough and then place the dough into loaf pans to rise. Let the dough rise for about an hour.

Bake at 300 degrees for 50 minutes.

Jalapeño Hummus

2 cans (15oz) chick peas (garbanzo beans) drained

4 tablespoons of extra virgin olive oil

2 teaspoons of minced garlic (about two cloves)

2 teaspoons of McCormick® Smoked Paprika

2 teaspoons of McCormick® Mediterranean Sea Salt

1 teaspoons of McCormick® Black Pepper, Coarse Ground

leaves from two sprigs of fresh rosemary

2 jalapeños, seeded, rinsed, and minced

1/4 cup of heavy cream

Blend in food processor until smooth, refrigerate for at least two hours to let flavors mingle.

Crumpets v1.0

1 tsp yeast
1 tbsp sugar
1/4 cup warm 105-115° water
Mix together and set in warm place for 15 minutes. Stir occasionally.

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1/3 cup warm 105-115° milk
4 tbsp butter
1 egg
Mix together until butter is soft

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1 cup flour
1/2 tsp salt
1 tsp baking powder
Mix together, then add yeast mixture and then the milk mixture.

Blend until a batter like texture forms. Cover and put batter in a warm place for 45 minutes.

Coat oil on a heavy skillet or griddle, set on medium-low. Oil three or four cooking rings, or large mouth mason jar bands, and place on skillet. Ladle just under 1/4 cup of batter into each ring. Cook slowly, until bubbles start forming. Remove rings. Flip when bottom is golden brown. Remove when top just begins to brown.

Note to self: use 1/3 cup of water next time to thin the batter out to see if more bubbles form.

Fruit Chili v1.0

1 can (15oz) Chili Hot Beans
1 can (15oz) Northern Beans
1 can (15oz) Carrots
1 can (15oz) Sweet Peas
drain liquid from all cans into cooking pot
run beans, carrots, peas in food processor until smooth
then place puree into cooking pot, medium-low heat.

add-
1 can (4oz?) Green Chili's
1 red onion chopped
1 bag (6oz) Welch's® Dried Mixed Fruit
6 tablespoons of McCormick® Chili Powder
1 teaspoon of McCormick® Ground Red Pepper (Cayenne)
2 teaspoons of McCormick® Smoked Paprika
2 teaspoons of McCormick® Ground Cumin
1 teaspoons of McCormick® Smokehouse Black Pepper
1/2 teaspoon of McCormick® Ground Cinnamon
1/2 teaspoon of McCormick® Ground Nutmeg

Cook for 30 minutes.

Brown 1 lb of ground turkey, drain, add to pot.
Add two cans (15oz) (w/ liquid) of Mixed Tropical Fruit. In this case, Kroger's brand has Pineapple, Red and Yellow Papaya.

Cook on low for 30 minutes.

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Notes:

This turned out to be somewhere between curry and chili. I was aiming for more of a chili flavor, so I'm going to drop the Cinnamon and Nutmeg, and add ground chocolate to the mix in the next batch.

The peas and carrots were added to foil Sophie's mental block for eating cooked vegetables.

Chili Cheese Corn Dog Casserole

1 package of 10-12 hot dogs

1 block of Velveeta cheese

2 cans of Hormel Chili with beans (use hot version for more spice)

3 boxes of Jiffy Corn Muffin mix

1 cup milk (for muffin mix)

3 eggs (for muffin mix)

Preheat oven to 350.

In a 9x12 (or something close) casserole dish:

Slice hot dogs into 1/4" disks and spread in the bottom of the dish. Slice cheese at 3/8" intervals and form layer above hot dogs. Spread chili into pan to form layer above cheese.

Make all three boxes of Jiffy Corn Muffin mix and pour over top of ingredients in the casserole dish.

Bake in oven for 50 minutes or until corn muffins mix is done.

New Home

I am going to put all of my recipes and cooking ideas here. Why? Right now they are on Facebook, and it is a place where I do not really control the content. There is no way for me to change the presentation or easily export the content. And, if some crank on the Internet complains about something, Facebook will delete it and give me no recourse for recovering it. Facebook is short attention span social theater, not a home for your data. So all pictures, notes, and anything else I plan on keeping (i.e. owning) will be moved out.

So the recipes will be here now, gathering for some future project.