Granny Dale's Fried Chicken
Justin Stapleton, WCBI Meteorologist
[Dec. 25, 2007]
1 c. Bisquick
1/2 c. self-rising white corn meal
1 tsp. garlic powder
1 tsp. ground sage
1/2 tsp. cayenne pepper
2 tsp. Lawry salt

Soak Chicken in chunks in milk, drain and reserve milk. Add egg to make wash. Roll chicken chunks in flour mixure. Fry in 1 inch of vegetable oil, turning pieces often until golden brown. Drain on paper towels.

Cheezy Potatoes
Phillip Jackson, WCBI Producer
[Dec. 25, 2007]
1 block of Velveta Cheese
2 sticks of butter (can use 1 stick)
8oz. of Sour Cream
1 bag of Potato Rounds
1 can of Cream of Mushroom

Preheat oven to 400 degrees.

Cut up cheese and melt on stove stir in butter, sour cream, and Cream of Mushroom.

Make sure potatoes are thawed and dump them into large baking dish.

Pour melted cheese, butter, sour cream and Cream of Mushroom onto potatoes and blend.

Cook in oven for approx 45-60 min until top is golden.

Let cool for 5-10 min and serve.


Green Bean Bundles
Bobby Berry, WCBI General Manager
[Dec. 25, 2007]
4 cans of whole green beans
1 lb. Bacon
1 bottle of french dressing

Gather 4-5 whole beans together, wrap a 1/3 of a slice of bacon around this bundle and 0place a toothpick through the bacon and bundle to hold the bacon around the bean bundle. Place into a pre sprayed casserole dish. After you fill the casserole dish with all the bundles, pour the dressing over each bundle.

Place in a preheated oven at 375 degrees.  Cokk for between 30 and 40 minutes or until the bacon is cooked but not too crispy.


Cappuccino Biscotti
Ellen Easley
[Dec. 25, 2007]
3/4 cups almonds, toasted
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon instant coffee
1/2 cup semisweet chocolate chips

Preheat oven to 300 degrees and line a baking sheet with parchment paper.

In a bowl, beat eggs and vanilla with a wire whisk.

In another bowl, sift together flour, sugar, baking powder, salt, spices, and coffee granules. Gradually add egg mixture and mix until dough forms, adding almonds and chocolate chips halfway through. With floured hands, divide the dough in half. Roll each half of dough into a log about 10 inches long and 3 inches wide. Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch Remove from oven and let cool. Store in an airtight container.

Makes about 24 biscotti.

Chocolate Pecan Biscotte
Ellen Easley
[Dec. 25, 2007]
1/2 cup semisweet chocolate chips
1 cup firmly packed light brown sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup pecans, chopped and toasted

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.

In a food processor or nut chopper, process chocolate chips until finely ground. Add brown sugar and process together. Set aside. Sift together flour, cocoa, instant coffee granules, baking soda, and salt. Set aside.

Beat eggs and vanilla with an electric mixer about 30 seconds. On low speed, mix in the chocolate/sugar mixture and the flour mixture until a stiff dough forms, adding the pecans about halfway through mixing.

Divide the dough in half. Form each half into a log about 12 inches long. You may need to need the dough a little to get it to hold together. Place the logs on the prepared baking sheet, spacing about 3 inches apart. Bake until almost firm to the touch, about 35-40 minutes. Remove from the oven, place on a wire rack, and let cool for 10 minutes. Using a serrated knife, cut the dough into 3/4-inch slices on the diagonal. Arrange the slices, cut side down, on the baking sheet. Bake for 15 minutes. Turn slices over and bake for about 15 minutes longer, until crisp and dry. Remove from oven and let cool on wire rack.

Note:
To toast almonds and pecans, bake at 350 degrees for about 12 minutes. Roll almonds in a clean towel and allow to steam for 5 minutes. Let cool.

Chocolate or White candy coating (ex: Almond Bark, Candiquik, etc) Pretzel sticks, Piroulines, Peppermint sticks, Biscotti, etc to dip

Melt chocolate in a double boiler. Dip treats in half-way. Allow to cool (placing tall dipped items in a small vase or cup helps them keep a round shape). Drizzle with chocolate coating of the opposite color (using an icing bag and a very small round tip works well). Allow to dry. Enjoy as a "stirring stick" for hot chocolate or coffee, or just enjoy eating as a treat.

Holiday Entertaining Idea: Hot Chocolate Bar
Ellen Easley
[Dec. 25, 2007]
Coming up with easy and attractive ways to serve guests can be a challenge. Why not turn ordinary hot chocolate into a Hot Chocolate Bar? Serve the hot chocolate recipe below or just a good ole store-bought variety for a presentation every guest will love.

For the hot chocolate bar:
On a large serving tray, arrange mugs of hot chocolate and your selection of the garnish ideas below. Invite your guests to flavor and garnish their hot chocolate as they desire.

Garnish Ideas:
Expresso shots
Toffee candy bar, crumbled (i.e. Heath Bar)
Mini marshmallows
Mini chocolate chips
Cinnamon-Sugar mixture (recipe below)

Hot Chocolate:
4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar

In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk and continue to warm the cocoa until hot. Pour into 4 mugs and serve with the garnishes.

Cinnamon-Sugar Mixture:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine.
(OR, if you are pressed for time, just use a mixture of 2 parts sugar to 1 part cinnamon).

French Toast
Sarah Labensky, Front Door/Back Door
[Aug. 6, 2007]
10 eggs
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. cinnamon
12 slices of thick-sliced bread, such as sourdough, brioche or Italian
clarified butter as needed for sautéing

Wisk the first four ingredients together in a large bowl. Soak the slices of bread in the batter for 15-20 seconds per side, then immediately place in a heated sauté pan or on a griddle that has been coated with butter.  Cook on the first side until evenly browned; turn and continue cooking until done, about 1 minute.  Serve immediately.

Fresh fruit, whipped cream, syrup, powdered sugar as desired for toppings.


Black Eyed Pea Cakes with Roasted Red Pepper Aioli

3 cups leftover cooked black-eyed peas
1/4 cup finely chopped red pepper
1/4 cup finely chopped sweet onion
1/8 cup finely chopped scallions
1 garlic clove, minced
1 tablespoon finely minced cilantro, or parsley
1/4 - 1/3 cup fresh bread crumbs
1 egg, beaten
2 teaspoons ground cumin
yellow cornmeal

Mash half of the peas in a bowl with a fork and stir in remaining whole peas. Cook red peppers and onion in a little olive oil until barely softened. Add garlic and cook another minute.

Stir pepper and onion into peas and add scallions, cilantro, egg, cumin and salt and pepper. Add enough breadcrumbs to bind the mixture. It will be very sticky.

Scoop mixture in you hand and form a patty, dip patty in cormeal to coat and place on a baking sheet lined with parchment or waxed paper and dusted with additional cornmeal. Chill patties covered at least 2 hours.

Heat canola or vegetable oil (approx. 3 tbl.) in a heavy skillet over moderate heat until hot, but not smoking, then cook cakes until golden brown, about 3 minutes per side.

Roasted Red Pepper Aioli
Use 1 whole red pepper roasted at home, or 1 small can. Put pepper into blender with about 1 cup of mayo, use your judgement of pepper to mayo ratio. Taste and add cayenne pepper, or white wine vinegar to taste.


Summertime Cobbler
Sara Labensky, Front Door

2/3 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
2/3 cup milk
1/2 stick of butter or margerine
2 cups sweetened fruit ( Sara uses fresh peaches or blueberries)

Sift flour, baking powder and slat together. Add sugar. Stir in just enough milt to remove lumps. Melt margerine in Pyres dish. Spoon fruit into center of batter. Do not stir. bake at 350 degrees until cobbler has risen and is lightly browned. Serve with whipped cream or your favorite ice cream.

The Ugliest, Best Cake Ever
Laura McDavitt, Pampered Chef
[Feb. 21, 2007]
Ingredients:
1 Betty Crocker Cinnamon Swirl Cake Mix
1 can sugar-free Ginger Ale or sugar-free Sprite

Steps:
1. Pour cake mix in the Pampered Chef Rice Cooker Plus
2. Pour Ginger Ale in and mix with the Pampered Chef Stainless Whisk
3. Pour Cinnamon Swirl mix on top--kind of mix it in with the Whisk--just enough to sink some into the cake
4. Leaving top off --microwave on high for 9 or 10 minutes (depending on microwave).
5. Let sit for about 5 minutes.
6. Run knife around edges and flip out onto plate or serving dish.

You can take about 1/2 cup icing and melt in microwave and pour over the top or ice with whipped cream.

Be creative you can make just about any cake mix like this---just use diet coke for dark mixes--like chocolate.

Kids and husbands will love it... and it's low fat!

Souffle
Greg, Park Heights
[Feb. 12, 2007]
2 teaspoons of butter, room temperature
1/2 cup of sugar
8 ounces of semi-sweet chocolate
4 large egg whites
3 large egg yolks
1/4 cup Grand Marnier
1 tablespoon of orange zest

Preheat oven to 400 degrees. Butter 4 individual ramekins.
Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier and orange zest, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are just a little soft and the edges are set, about 20 to 25 minutes. Remove from oven and serve immediately.

Bobby's Sausage Balls
Bobby Berry, WCBI General Manager

3 cups Bisquick
2 cups Sharp Cheddar or New York Aged Cheese
1 lb Sausage (hot or mild)
couple of dashes of hot sauce
couple of dashes of salt and pepper
couple dashes of sage

Put 3 cups of Bisquick in bowl. Brown sausage and drain. Pour cheese over sausage and bisquick and knead together. Make into small one inch balls, and place on greased cookie sheet. Cook 20 minutes at 350 degrees.

Cut-out Cookies
Lisa Pindara

6 tbls soft unsalted butter
1 1/2 sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt

FROSTING:
1 cup confectioners' sugar, sifted food coloring

Preheat oven to 350 degrees. Cream the butter and sugar together, beat in the egg and vanilla. In another bowl, combing flour, baking powder and salt. Add dry ingredients to butter and egg mixture and mix gently. Form into a ball, press down in a flat disc, wrap in plastic wrap and rest in the fridge for at least 1 hour.

Sprinkle suitable surface with flour, place the disc of dough on it and sprinkle a little more flour on top. Roll dough out to a thickness of about 1/4 inch. Cut into shapes, dipping the cutter into flour as you go. Place shaped on lined baking sheets. Bake for 8-12 minutes. Let completely cool before frosting.

Frosting: put a couple of tablespoons of hot water into a large bowl, add sifted confectioners' suger and mix together, adding more water as needed to form thick paste. Color as desired. Frost, adding sprinkles or whatever decorations you like.

Makes 25-30.

Doggie Biscuits
Lisa Pindara

2 1/2 cups whole wheat flour
1/2 cup powdered dry milk
1/2 tsp salt
1/2 tsp garlic powder
1 egg beaten
6 tsp shortening or meat drippings
1 tsp brown sugar
1/2 cup ice water
1/2 cup bacon bits
1/2 cup grated cheddar cheese

Combine flour, dry milk, salt, garlic powder and sugar. Cut in shortening till mixture resembles corn meal, mix in cheese and egg. Add bacon bits, add enough water so that mixture forms a ball. Pat out dough to 1/4 to 1/2 inch thick. Cut with a small cookie cutter in desired shapes.

Bake 350 degrees for 25-30 minutes.

Keep in frig.


Truffles
Lisa Pindara

8 oz semisweet or bittersweet chocolate (cut into small pieces)
3/4 cup heavy whipping cream
2 tbls unsalted butter
2 tbls alcohol or flavoring (ie. mint, Grand Marnier, Kahlua)- optional

Coatings: cocoa powder, powdered sugar, chopped nuts or coconut.

Place chocolate pieces in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for five minutes. Stir with a whisk until smooth. If desired add the alcohol or flavoring until the truffle mixture is firm. (this should take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator and using a melon baller or small spoon, form the chocolate into round, bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or frozen for several months. Bring to room temperature before serving. Makes 30 small truffles.

Makes 30 small truffles


Apple Braised & Mesquite Grilled 16oz. Pork Chop with Pureed Sweet Potatoes, Haricot Verts & a Wassail Reduction Sauce
Bill Mullins, Harveys (Columbus)
[Dec. 11, 2006]

Pureed Sweet Potatoes
4 ea      sweet potatoes - washed and roasted
1 stick  unsalted butter
1/4 c.   (light or dark) brown sugar
pinch   ground cinnamon
pinch   kosher salt
pinch   ground white pepper

Roast the sweet potatoes in the oven until soft - about 45 minutes to an hour on 375 ° F.  Split in half and let cool.  Scoop our the potatoes into a food processor and puree until smooth.  Add remaining ingredients and mix until incorporated.  Transfer into an oven safe dish and put back in the oven on 315°F COVERED to heat through to serve.

Mesquite Grilled Pork Chops
4 ea     pork chop, center cut, 16 oz, bone in
1 qt.     apple cider with cloves, allspice and cinnamon

Heat cider mixture in a suace pan.  Place the chops in an oven safe baking dish big enough to allow them to be submerged with the cider.  Once the cider is WARM but not hot, add it to the chops.  bake in a 350°F oven for approximately 45 minutes - less time if you prefer your pork a little less than medium well.  At this point the chops should be done to medium well.  Allow to cool in the liquid for future use or grill immediately with your favorite wood.  Mesquite and applewood are both excellent.

Wassail* Reduction Sauce (*a traditional muled cider drink)
1 gal.     apple cider
1 tbsp.   allspice
1 tbsp.   cloves
2 tsp.     nutmeg, freshly grated
4 ea       cinnamon sticks, left whole
6 tbsp.   lemon juice
3 cups   orange juice
1 cup      pomegranite juice
2 cups   honey

Combine all ingredients and bring to a boil.  Reduce the temperature and allow to simmer for 30 minutes.  Strain and reserve.  Don't use all of this for the reduction.  Save some to drink hot.  Take about 1/4 of this and reduce on medium heat in a sauce pan until it coats the back of a spoon.


Black Bean Chili
Sara Labensky, Front Door/Back Door
[Nov. 7, 2006]
8 oz. (1/2 lb.) ground turkey
8 oz. (1/2 lb.) ground beef
4 oz. (1/4 of large onion) diced onion
1 tsp. minced garlic
1/3 bottle Octoberfest Ale
1 15 oz. can black beans, including liquid
1 15 oz. can tomato sauce
1 15 oz. can diced, peeled tomatoes
1/2 tsp. salt
3 grinds of black pepper
1/2 tsp. crushed red pepper (+ or – to taste)
2 tsp. Mexican chile powder
1/2 tsp. Ancho chile powder
1/4 tsp. ground cumin

Brown meats in large skillet. Add onion and garlic and cook until the meat is lightly caramelized and onions are very soft. Pour in beer, stirring to deglaze the pan. Add beans, tomato sauce and diced tomatoes. Add seasonings; stir gently to combine and then bring to a full simmer. Cook 20-30 minutes, uncovered, to allow flavors to come together. Serve hot, topped with grated cheese, diced red onion or other condiments as desired.


Karen's Pumpkin Dip
[Oct. 23, 2006]
2  8-ounce pkgs cream cheese, softened
4  cups confectioners sugar
1  15-ounce can pumpkin
2  teaspoons of cinnamon
1 teaspoon of ginger

Using a mixer, blend all ingredients. Serve with ginger snaps or vanilla wafers. Keeps 2 weeks in refrigerator. Invite some friends to share because this makes a bunch!


Skip's Jambalaya
[Sept. 18, 2006]
In this recipe, I list "seasoning mixture" as an ingredient. This is good to have on hand. You'll find your own measurements for this, but I usually use four parts cayenne pepper, two parts black pepper, two parts garlic powder, one part onion powder, and one part salt.
1 whole chicken, cut up (or chicken pieces of choice)
1 lb. smoked sausage, sliced
1 can Rotel tomatoes (optional)
1 chopped onion
3 stalks chopped celery
1 chopped bell pepper
4 cloves minced garlic
5 cups brown or white rice
1 tbs seasoning mixture

Brown the chicken, then add the sausage and cook for about fifteen minutes. Pour off the fat, but keep the drippings in the pot. Add the vegetables and cook until soft. Add 5 cups of water and 2 teaspoons of salt. Bring to a boil and add rice. cover and cook over low heat until rice is done. Enjoy! Yeilds: 8-10 servings.


Bread Pudding
Sarah Labensky, Front Door/Back Door
[Aug. 21, 2006]
1/2 cup raisins
1/4 cup brandy butter melted for pan
12 oz. day old bread
1 qt. divided heavy cream
3 eggs
1 2/3 cups granulated sugar
1 tbsp. vanilla extract

Soak raisins in the brandy to soften. Butter the pan and set aside. Tear the bread into chunks and place in a large bowl. Pour 2 cups of cream over the bread and set aside for 30-40 minutes, stirring occasionally. In a seperate bowl, combine the remaining ingredients, including the remaining 2 cups of cream. Whisk together. Add the egg and cream mixture to the soaked bread; fold in the raisins and any remaining brandy. Pour the batter into the prepared pan. Bake at 350 degrees F until almost set, about 40 minutes. Serve warm with portion of the Bourbon Sauce.

Bourbon Sauce
4 oz. butter (1 stick)
1 cup Granulated sugar
1 egg
1/2 cup bourbon

Melt the butter in a small saucepan; stir in the sugar until it dissolves. Remove from the heat and whisk in the egg. Return to the stove over low heat. Stir constantly until slightly tickened. Add the bourbon and serve warm. Yeild: 1 pint