1

COVER

2

3 Apature-tizers 3

Dedicated toAlycia Kay Porter

My loving and amazing fiancée

4 Index

Table of Contents

Aperture-tizers

Asian Shrimp Toppers Page 6 Mozzarella Sticks Page 8 Spicy Grilled Shrimp Page 10 Breadsticks Page 12

The Great Feast Chicken Stirfry Page 16 Pulled Pork Page 18 Lasagna Page 20 Deep Fried Chicken Page 22 Homemade Tacos Page 24

Dune Snacks Cinnamon Cheesecake Page 28 Snickerdoodle Cookies Page 30 Peanut Butter Fudge Bars Page 32 Strawberry Scones Page 34

Index 5

Page 6 Page 8Page 10

Page 16

Page 12

Page18

Page 24

Page 22

Page 20

Page 28

Page 34

Page 30 Page 32

Asian Shrimp Toppers

Ingredients2 tsp. canola oil1/2 cup each green onions finely diced1/2 red bell pepper finely diced1 tsp. Serrano pepper, seeds removed, minced1 tbsp. garlic minced1 tbsp. ginger root minced8 oz. peeled, deveined shrimp, finely diced

3 tbsp. cilantro, minced2 tsp. lime juice1/4 cup cream cheese room temperature1/4 cup mayonnaise1 3/4 tsp. Sriracha sauce18 Ritz crackers

In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, red bell peppers and Serrano pepper, sauté for 3-4 minutes. Add the garlic and ginger; Sauté for 1 minute, stirring constantly. Add the shrimp and cook 4-5 minutes or until the shrimp is cooking through.

Add the cilantro and lime juice; stir to combine. Set aside to cool. In a medium bowl, beat the cream cheese, mayonnaise and sriracha with a mixer until thoroughly combined. Spread 1 tsp. of the cream cheese mixture onto each cracker; top with about 1 heaping tsp. of the shrimp mixture.

Asian Shrimp Toppers6

7 Asian Shrimp Toppers 7

Mozzarella sticks

Ingredients1 pound package of mozzarella2 eggs beaten1/4 cup water 1 1/2 cups italian bread crumbs1/2 teaspoon garlic salt1 teaspoon italian seasoning

2/3 cup all purpose flour1/3 cup cornstarchvegtable oil for deep frying2 cups homemade or store-bought marinara sauce warmed

Cut mozzarella into either sticks or triangles. Beat the eggs with water and set aside, mix the bread crumbs, garlic salt and italian seasoning and set aside. Blend the flour with the cornstarch and set aside. Heat 2 inches of vegetable oil in a deep fryer to 360F.

Dip each cheese stick in the flour mixture, then in the egg wash and then coat with the prepared bread crumbs. In batches of 4, place carefully in the hot oil and fry until golden; this takes just a few seconds, so watch carefully. When golden, remove the sticks from the hot oil and drain on paper towers. Serve with marinara sauce for dipping.

Mozzarella Sticks8

9 Mozzarella sticks 9

Spicy Grilled Shrimp

IngredientsNon-stick aluminum foil1/4 cup fresh lemon juice2 tablespoons Worcestershire sauce4 teaspoons seafood seasoning2 teaspoons lemon pepper

1 teaspoon dried basil4 cloves garlic minced1/2 cup vegetable oil1 pound medium raw shrimp, peeled and deveined

Combine all ingredients except shrimp whisking until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade. Cover and refrigerate for 30 minutes. Drain shrimp; discard marinade. Heat grill to medium-high. Make drainage holes in a sheet of Aluminum foil with a large grilling fork. Place on grill rack with non-stick side toward food. Arrange shrimp on top. Grill 2 to 3 minutes. Turn shrimp and baste with reserved marinade. Grill 2 to 3 minutes longer or until shrimp are firm and pink.

10 Chicken Stirfry10 Spicy Grilled Shrimp

11 Chicken Stiryfry 11 Spicy Grilled Shrimp 11

Breadsticks

Ingredients1 loaf frozen bread dough, thawed and at room temperaturevegetable spray

garlic powder, to tastedried oregano leaf, rubbed to a fine powder between fingers

When dough is soft enough to knead, spray your fingers with pam or oil and knead just until you can shape into cigar-sized pieces, about 8 to 10 of them. Place these 3 inches apart on vegetable-sprayed cookie sheets. Let rise in a warm place until doubled, about 1 1/2 to 2 hours.

Holding vegetable spray about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within the day.

12 Breadsticks

13 Breadsticks 13

14

Dinners

Chicken Stirfry Page 16.

Pulled Pork Page 18.

Lasagna Page 20.

Deep Fried Chicken Page 22.

Homemade Tacos Page 24

14 Dinners

15 Dinners 15

Chicken Stirfry

Ingredients 4 (4 ounce) boneless skinless chicken breast halves3 tablespoons cornstarch2 tablespoons soy sauce1/2 teaspoon ground ginger1/4 teaspoon garlic powder3 tablespoons cooking oil, divided

2 cups broccoli florets1 cup sliced celery (1/2 inch pieces)1 cup thinly sliced carrots1 small onion, cut into wedges1 cup water1 teaspoon chicken bouillon granules

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

16 Chicken Stirfry

17 Chicken Stirfry 17

Pulled Pork

Ingredients

Dry Rub1 tbsp ground cumin1 tbsp garlic powder1 tbsp onion powder1 tbsp chili powder1 tbsp cayenne pepper1 tbsp salt1 tbsp ground pepper1 tbsp paprika1/2 cup brown sugar Mix well and store in airtight container

Brine Solution1/2 cup salt1/2 cup brown sugar2 qts cold water2 bay leaves3 tbsp dry rub mixAdd salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!

Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven.

If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.

18 Chicken Stirfry18 Pulled Pork

19 Chicken Stiryfry 19 Pulled Pork 19

Lasagna

Ingredients

1 (16 ounce) package lasagna noodles 1/2 pound ground pork 1/2 pound lean ground beef 1 (8 ounce) can tomato sauce 1 (28 ounce) can crushed tomatoes 1 tablespoon chopped fresh parsley 1 clove garlic crushed 1/2 teaspoon dried oregano 1/2 cup minced onion

1/8 teaspoon white sugar 1 1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 pound small curd cottage cheese 3 eggs 3/4 cup grated Parmesan cheese 2 teaspoons salt 1/4 teaspoon ground black pepper 1 pound shredded mozzarella cheese

Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente (soft, but with a slight give to biting pressure); drain and set aside. Place pork and beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.

In a large bowl, combine cottage cheese, eggs, parmesan cheese, parsley, salt and pepper. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

20 Lasagna

21 Lasagna 21

Deep Fried ChickenIngredients

6-10(4 ounce) boneless skinless chicken 3 cups all-purpose flour5 tablespoons seasoned salt3 tablespoons garlic powder

salt and pepper to taste4 eggs, beaten1 quart vegetable oil for frying

In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

22 Deep Fried Chicken

23 Deep Fried Chicken 23

Homemade Tacos

IngredientsSeasoning Mix:2 teaspoons instant minced onion 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cornstarch 1/2 teaspoon crushed red pepper 1/2 teaspoon minced garlic 1/4 teaspoon oregano 1/4 teaspoon ground cumin

Tacos:1 pound ground beef 1/4-1/2 cup water Lettuce, shredded Cheddar cheese, shredded Onion, chopped Tomatoes, chopped Soft and/or hard taco shells Hot or mild sauce, bottled (optional)

In small bowl, combine seasoning mix ingredients. In a large skillet or saute pan, brown ground beef. Drain fat off beef, remove as much as possible. Add seasoning mix and water. Bring to a boil over medium heat. Reduce to low and simmer 20 minutes. Add water, if necessary. Place meat on shell and add toppings.

24 Homemade Tacos

25 Homemade Tacos 25

26

Desserts

Cinnamon Cheesecake Page 28.

Snickerdoodle Cookies Page 30.

Peanut Butter Fudge Bars Page 32.

Strawberry Scones Page 34.

26 Desserts

27 Desserts 27

Cinnamon CheesecakeIngredients

Filling:3 8-oz packages cream cheese, softened1 cup sugar1/2 cup sour cream or whipping cream4 eggs2 tsp vanilla1/4 cup flour1 cup coarsely chopped cookies (same kind as crust)1/4 cup butterscotch or caramel sundae topping1 tsp cinnamon mixed with 1/4 cup sugar

Crust:1 1/2 cup finely crushed Mother’s Iced Oatmeal cookies or any spice cookie1/4 ccup butter, melted2 tbsp. brown sugar

Preheat oven to 325. Place a pan of water on the bottom rack.For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick cooking spray. For filling, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes. Spoon 1/3 of filling into pan and top with half of each chopped cookies and raisins. Drizzle on some butterscotch topping. Dust on some cinnamon sugar mixture.

Pour on another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar.Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it’s room temperature, then refrigerate overnight. Serve with whipped cream and butterscotch topping

28 Cinnamon Cheesecake

29 Cinnamon Cheesecake 29

IngredientsTopping: 3 tablespoons sugar1/2 teaspoon cinnamonFor the cookie dough3 1/2 cups flour1 tablespoon baking powder2 teaspoons baking soda

1/4 teaspoon salt1/4 teaspoon cinnamon1 cup butter2 cups sugar2 eggs1 tablespoon maple syrup2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside to make the cookie dough, stir together the dry ingredients in a blow with a paddle attachment, cream the butter. add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough for 1 hour if it’s sticky or difficult to handle

Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Snickerdoodle cookies

30 Snickerdoodle cookies

31 Snickerdoodle Cookies 31

Peanut Butter Fudge Bars

1 cup Unsalted Butter1/2 cup Smooth Peanut Butter 1/2 cup Crunchy Peanut Butter1 cup Light Brown Sugar1/2 cup Granulated Sugar 1 teaspoon Vanilla 1 1/2 cups Flour

1 teaspoon Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda Quick Chocolate Ganache:4 ounces Semi Sweet Chocolate1/2 cup Heavy Cream

Preheat oven to 350 degrees, then grease and line an 8x8 square baking pan. Mix together butter, peanut butters, sugars, vanilla until light and creamy. Add rest of ingredients in batches, and mix well until totally combined. Spread peanut butter batter evenly into pan. Place in preheated oven for 20-25 min. Let cool completely in pan on a wire rack.

For the quick chocolate ganache, roughly chop the chocolate into small pieces and place into a medium bowl. Bring heavy cream to a simmer and immediately remove off from the heat and pour on top of chopped chocolate. Let this sit to soften chocolate. Whisk the hot cream and chocolate slowly until the chocolate is completely incorporated into the cream. Let the ganache sit for 5 minutes until slightly thicker in consistency. Pour into cooled peanut butter bars. Tilt the pan to spread the ganache and then chill in the fridge until the ganache is set. Cut and serve.

Ingredients

32 Peanut Butter Fudge Bars

33 Peanut Butter Fudge bars 33

Strawberry Scones

Ingredients4 cups plus 1 tablespoon all-purpose flour 2 tablespoons sugar, plus additional for sprinkling 2 tablespoons baking powder 2 teaspoons salt3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten 1 cup cold heavy cream 3/4 cup small-diced dried strawberries 1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

34 Strawberry Scones

35 Strawberry Scones 35