Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie

Ingredients

• 2 oz. semi-sweet chocolate
• 2 oz. bittersweet chocolate
• 3 c. vanilla ice cream
• 2 jars (8 oz.) maraschino cherries without stems
• 1 ready-to-fill chocolate crumb crust

Instructions

• Line a cookie sheet with wax paper. Melt the semi-sweet chocolate and the bittersweet chocolate over low heat. Spread the melted chocolate on the lined cookie sheet. Place in the freezer until hard. 
• Slightly soften the ice cream. Scrape the ice cream into a bowl. Drain the cherries and cut in half.  Break the chocolate into small pieces.  Add the cherries and chocolate to the ice cream. Spoon the mixture into the chocolate crust. Cover the pie and freeze at least 6 hours until very firm. 
• For an adult version, soak the cherries in 2 T. creme de cassis (cherry liquor) before adding to the ice cream.

Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.

Chili Con Carne

 

Chili Con Carne

Ingredients

• 3 T. vegetable oil

• 1 1/2 lb. ground beef

• 2 c. chopped onion

• 1 c. chopped green pepper

• 4 tsp. minced garlic

• 2 T. chili powder

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1/2 tsp. cayenne powder

• 2 15 oz. cans crushed tomatoes

• 3 T. tomato paste

• 1 tsp. sugar

• 2 c. water

Instructions

1. Heat the oil in a large heavy pot. Add the meat. Cook until brown. Add the onion, green pepper, garlic, chili powder, paprika, garlic powder, salt, pepper, cumin, oregano and cayenne. Cook until soft. Add the canned tomatoes, tomato paste, sugar and water. Bring to a boil. Lower the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Notes

This is a great chili recipe to use for chili dogs or Frito pies also.

Sauerkraut with Gin and Caraway

Sauerkraut with Gin and Caraway

2 pounds of jarred or canned sauerkraut
1 1/2 c. dry gin
1 tsp. caraway seeds
1/4 c. butter

Thoroughly drain the sauerkraut in a colander.  Combine the sauerkraut, gin and caraway seeds in a large saucepan.  Bring to a simmer over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the gin is reduced about 30 minutes.  Stir occasionally.  Cut the butter into small cubes and add to the sauerkraut.  Stir until the butter melts.  Serve warm.

I promise you will never look at sauerkraut the same way again!
Serve with polish sausage and mashed potatoes, use in a Reuben or serve as a side dish.

Sausage Hashbrown Breakfast Casserole

 

Sausage Hashbrown Casserole

Ingredients

• 1 pound ground pork sausage
• 5 whole eggs lightly beaten
• 1 medium onion finely chopped
• 1/2 c. milk
• 4 oz. shredded cheddar cheese
• 1 16 oz. pkg. frozen shredded hash brown potatoes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Preheat the oven to 350 degrees.
• Brown the sausage in a large skillet over medium-high heat, stirring and breaking up the sausage. Drain then put into a large bowl.
• Add the eggs, onion, hash browns, milk, cheese, salt and pepper to the sausage, stirring until combined. Pour the mixture into a 9" x 13" baking dish. Bake 1 hour.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pecan Pie Brownies

Pecan Pie Brownies

1 family-size box brownie mix

1 c. granulated sugar

1 1/2 c. corn syrup

4 eggs

1/4 c. unsalted butter

1/2 tsp. vanilla extract

2 c. chopped pecans

Preheat the oven to 350 degrees.  Grease a 9” x 13” pan.  Melt the butter.

Prepare the brownie batter mix according to package instructions and pour into the prepared pan.  Bake for 20 minutes.

In a bowl, mix sugar, corn syrup, eggs, melted butter and vanilla.  Mix until thoroughly combined then add the chopped pecans.  Pour the pecan mixture over the cooked brownies and spread evenly.  Return the pan to the oven and bake for an additional 25-35 minutes until set but slightly jiggly in the center.  Let cool completely before cutting into squares.