Food

Ingredients

• 1 cup mayonaise

• 1 cup sour cream 

• 3 tbsp Fresh or dried dill 

• 2 tbsp Fresh or dried parsley 

• 1/2 tsp garlic powder

• 1/2 tsp onion powder 

• 1/4 tsp ground black pepper

• 1/4 tsp kosher salt

Directions: Combine mayonaise and sour cream; stir until blended. Gently add the remaining ingredients while stirring until all have completely mixed. Chill dip minimum one hour and serve with vegetables, crackers, and breads.

Ingredients

• 2 tbsp butter

• 3 tbsp flour

• 1 cup whole milk

• 1/2 cup favorite beer coors for chuck is always a solid choice

• 1 tsp garlic powder

• 3 tsp Dijon mustard

• 1/2 tsp Worcestershire sauce

• 12 oz sharp cheddar shredded

• 3 oz shredded gryeuere 

• 1/4 cup cream cheese

Directions: Melt butter over slow heat. Slowly add flour and stir until mixed. Whisk in Dijon mustard, worchestire, beer, milk, garlic powder and salt. Mix well over low heat. Add shredded cheeses and cream cheese. Continue to occasionally stir over low heat until completely mixed through and melted. Serve warm with soft pretzels and artisan breads.

Ingredients

• 2 cups self rising flour

• 1 1/2 cups heavy whipping cream

• Honey to taste

Directions: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Mix the dough: Pour the self-rising flour into a large bowl. Slowly add the heavy whipping cream. Stir gently with a spoon or your hands until a wet, sticky dough forms. Do not overmix. Shape the dough: Lay the dough out onto a clean, floured surface. Gently fold the dough over onto itself 3 or 4 times to create flaky layers. Pat or roll the dough out until it is about 1 inch thick. Cut the biscuits: Press a round biscuit cutter (or the rim of a glass) straight down into the dough. Do not twist the cutter, as twisting seals the edges and stops the biscuits from rising high. Bake: Place the biscuits on your prepared baking sheet so they touch each other. Bake for 12 to 15 minutes until the tops are golden brown. And take out to cool. Squeeze dab of honey on each biscuit while warm and smooth with back of spoon. Best served warm with sweet honey butter or jelly.

Ingredients

• 1 1/2 lb baby bella or cremini mushrooms

• 3 tbsp butter

• 2 garlic cloves chopped fine

• 1/2 cup plain breadcrumbs

• Kosher salt and black pepper

• 1/4 cup Parmesan cheese

• 6 oz cream cheese

• 3 tbsp parsley 

• 1 tsp thyme 

Directions: Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Arrange caps on prepared sheet. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add breadcrumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly. Transfer breadcrumb mixture to a large bowl. Add Parmesan, cream cheese, parsley, and thyme; season with salt and pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more Parmesan and parsley. Bake stuffed mushrooms until softened and the tops are golden, about 20 minutes.

Ingredients

• 1 bag frozen meatballs (or make your own)

• 1 can jellied cranberry sauce 

• 1 cup chili sauce or ketchup 

• 1/4 cup brown sugar 

• 2 tbsp grape jelly 

• 1 tsp lemon juice

• 1/4 cup orange juice

• 2 tbsp water

Directions: Combine all ingredients in a slow cooker and stir. Add meatballs. Slow and easy. 

Cook on low for four hours and then enjoy.

Ingredients

• 1-1.5 lbs beef tenderloin cut into equal chunks (about 3 inches)

• 1 tbsp vegetable oil

• 2 sheets frozen puff pastry 

• 1 tbsp butter

• 2 shallots

• 1 tbsp garlic

• Kosher salt

• Ground black pepper

• 6-8 oz cremini mushrooms minced

• 1 egg yolk beaten 

• 1/2 cup Dijon mustard 

• 2 tbsp rosemary 

• 1 tbsp flour

Directions: Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Heat oil in pan over medium heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear until browned, about 2-3 minutes. Remove from heat. Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper and rosemary then remove from heat. Lightly flour a surface, unfold puff pastry. Roll each sheet into a large square. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Pull pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg yolk. Bake 15 minutes or until golden-brown. Garnish with rosemary before serving.

Ingredients

• 1 lb cod or halibut fillets cut into equal small bite size chunks

• 1 cup flour

• 2 tsp creole seasoning

• 2 tbsp Parmesan cheese

• 1/2 tsp red pepper flakes 

• Salt and black pepper 

• 1/2 tsp garlic powder

• 1/2 tsp onion powder 

• 1 cup milk

• 2 eggs

• 1 cup panko bread crumbs 

• 3 tbsp vegetable oil 

Directions: In pan heat vegetable oil over medium heat. Take 3 separate  bowls. In 1 bowl, add the flour, creole seasoning, garlic powder, onion powder, red pepper flakes, Parmesan cheese and a dash of salt and black pepper. In the 2nd bowl, whisk together the milk and egg. In the 3rd bowl, add the panko bread crumbs. Dredge each piece of fish in the flour, then the egg mixture, and finally the panko bread crumbs. Place coated fish bite in heated oil and cook until golden brown on both sides. Place on paper towel and sprinkle with salt and Parmesan cheese.

Ingredients

• Mini slider rolls (24)

• 1 lb cheddar cheese thin slices

• 1 lb deli turkey 

• Pickle chips

• Spicy brown mustard 

• Toothpicks

• 1/2 tbsp butter

• Poppy seeds 

Directions: Preheat oven to 325 degrees. Assemble sliders with mustard, turkey, cheese then pickle. Stir melted butter and brush over the top of the rolls. Place toothpicks into the center of each slider and sprinkle with poppy seeds. Bake for 5-10 minutes until golden on top.

Ingredients

• 10 graham crackers 

• 1/2 cup melted butter

• 1/2 cup brown sugar 

• 2 tbsp Confectioners sugar

• 2 cups mini marshmallows 

• 2 cups mini chocolate chips

• 8 x 8 pan

Directions: Preheat oven to 375 degrees. Line pan with aluminum foil. Crumble graham cracker crumbs in a bag with a rolling pin or grind in a food processor. Mix graham cracker crumbs and melted butter. Press graham cracker crumbs into the bottom of the pan. Bake for 8 minutes. Let crust cool. Sprinkle in chocolate chips and mini marshmallows. Bake 7-10 minutes. Let cool then place in fridge for 45 minutes. Cut and enjoy!

Ingredients

• 1 cup white sugar

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 2 eggs

• ½ cup all-purpose flour

• 1/2 cup cup unsweetened cocoa powder

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup chopped walnuts

• 1/2 cup mini chocolate chips

Directions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with cooking spray or butter. Mix sugar, oil, and vanilla together in a medium bowl; beat in eggs until well combined. Mix flour, cocoa, baking powder, and salt together in a separate bowl; gradually stir into egg mixture until well blended. Stir in walnuts.

Spread batter evenly into greased pan then sprinkle with mini chocolate chips on top. Bake about 20-25 minutes. Poke with toothpick in center to ensure it comes out clean and batter is cooked.