Chocolate Peanut Butter Bars

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 2 cups quick-cooking oats
• 1 3/4 cups firmly packed light brown sugar
• 1 1/2 cups All Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1/2 cup chopped peanuts
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1 large egg, beaten
• 1 (14 oz.) can Sweetened Condensed Milk
• 1/2 cup Creamy Peanut Butter

How to Make It

1. HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
2. RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
3. BAKE 15 minutes.
4. STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
5. STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
6. BAKE an additional 15 minutes. Cool. Cut into bars.

BAKED GARLIC PARMESAN POTATO WEDGES

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded parmesan cheese
• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

How to Make It

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.
3. In a small bowl whisk together salt, garlic powder, and Italian seasoning.
4. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
5. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.
6. Bake for 25-35 minutes until potatoes are fork-tender and golden.
7. Sprinkle with freshly chopped parsley and dressing for dipping.

Loaded Baked Potato Salad

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 4 large russet potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded extra sharp cheddar
• 4 tbsp stone ground or yellow mustard (to taste)
• 1/4 cup chopped chives, divided
• 8 strips thick cut bacon, cooked crisp and chopped
• Salt and fresh cracked black pepper

How to Make It

1. In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper.
2. Whisk to mix. Fold in the cheese and bacon (reserve some bacon for a garnish).
3. Cover and chill for thirty minutes.
4. Peel and cube the potatoes into 1/2? pieces.
5. Cook the potatoes in salted water until fork tender.
6. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing.
7. Garnish with the remaining chives.

The Old Fashioned Custard Pie

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 1 unbaked pie shell (I use Marie Callendar’s deep dish)
• 3 large eggs
• ½ cup of sugar
• ½ teaspoon of salt
• ½ teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon pure vanilla extract

How to Make It

1. Pre-heat the oven to 350 degrees.
2. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk.
3. Beat well and poor into the unbaked pie shell.
4. Bake for 35 to 40 minutes. Remove from oven and cool.
5. Sprinkle the top of pie with fresh ground nutmeg and serve.

Grape salad Recipe

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 16 oz sour cream
• 16 oz cream cheese
• 1 cup sugar
• Couple squirts of pure vanilla
• Approx. 4 lbs green seedless grapes
• Approx. 4 lbs red seedless grapes
• Maybe 4 cups pecans
• 1 quart strawberries

How to Make It

1. Blend cream cheese and sugar together, then, add sour cream and vanilla.
2. Fold in all other ingredients making sure to coat evenly.
3. Save a little fruit and pecans for garnishing.
4. This recipe will feed 15/20 people.
5. When this recipe is done, you can use the low fat sour cream and cream cheese.
6. You can also use Splenda.
7. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.

EASY STICKY CHICKEN

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)
• 1 cup ketchup
• 1 cup honey
• 1 cup brown sugar
• ½ cup low sodium soy sauce
• ½ teaspoon garlic powder

How to Make It

1. Preheat oven to 350.
2. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
3. Bring it just to a boil while stirring. Remove from heat.
4. Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
5. Place in oven, uncovered, turning chicken after 45 minutes.continue baking another 30minutes
6. Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

Cream Cheese Chicken Enchiladas

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded pepper-jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

How to Make It

1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Deep Fried Cheese Ravioli with Crawfish Cream Sauce

Deep Fried Cheese Ravioli with Crawfish Cream Sauce! is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• One lb crawfish tails with fat
• Frozen cheese ravioli
• One onion finely chopped
• One half bell pepper finely chopped
• three cloves minced garlic
• One stick of butter
• Egg for an egg wash
• Italian breadcrumbs
• Parmesan cheese
• One half cup heavy cream

How to Make It

1. Set deep fryer at 350.
2. Mix three tablespoons of Parmesan cheese in with breadcrumbs for coating.
3. Dip raviolis in egg wash and then coat in breadcrumb mixture.
4. Deep fry until they float to the top and brown.
5. For sauce- Melt butter and sauté onion, bell pepper and garlic.
6. Add crawfish tails with fat and let them cook until they begin to let off liquids.
7. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened

TRIPLE DIPPED FRIED CHICKEN

What You'll Need

• three cup all-purpose flour
• one half tbsp garlic salt
• one tsp salt
• One quarter tsp ground black pepper
• two egg yolk, beaten
• one half cup beer or water
• one qt vegetable oil, for frying
• one (Three lb) whole chicken, cut into pieces
• one tbsp ground black pepper
• one tbsp paprika
• One half tsp poultry seasoning
• 1/3 cup all-purpose flour

How to Make It

1. In a medium bowl, mix together 3 cups flour, garlic salt, 1 tablespoon black pepper, paprika, and poultry seasoning.
2. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon black pepper, egg yolks, and beer or water.
3. If the batter is too thick, thin it with additional beer or water.
4. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
5. Moisten each piece of chicken with a little water, then dip in the dry mix.
6. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
7. Carefully place chicken pieces in the hot oil.
8. Fry for 15 to 18 minutes or until well browned.
9. Smaller pieces will not take as long.
10. Large pieces may take longer.
11. Remove and drain on paper towels before serving.

APPLE PIE TAQUITOS

What You'll Need

• One can (20 oz or 540 ml) apple pie filling
• 12 medium soft tortillas
• One quarter cup butter, melted
• One half cup sugar
• One tsp cinnamon

How to Make It

1. Preheat oven to 350 F degrees.
2. In a shallow plate mix together the sugar and cinnamon.
3. Empty the can of pie filling onto a cutting board and chop the apples into smaller pieces with a knife.
4. Lay a tortilla flat and top with a couple tablespoons of the apple pie filling.
5. Tightly roll up the tortilla.
6. Brush the taquito with butter the roll it through the sugar/cinnamon mixture.
7. Place the taquito in a 9x13 inch baking dish.
8. Repeat with remaining tortillas and apple pie filling.
9. You should have enough filling for the 12 tortillas.
10. Bake for about 15 minutes or until the taquitos start to get golden on top.

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The only BBQ Chicken Kebabs recipe you need!

What You'll Need

• two pounds boneless, skinless chicken thighs or breasts
• two teaspoons kosher salt
• one and one half tablespoons sweet paprika
• two teaspoons smoked paprika
• four teaspoons sugar
• two to three slices raw bacon, cut into one half-inch pieces
• one cup of your favorite BBQ sauce

How to Make It

1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes.
2. In a large bowl, toss the chicken with the salt.
3. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to one hour.
4. Turn all grill burners to high, close lid, and heat for about 15 minutes.
5. Leave primary burner on, but turn off other burners.
6. Meanwhile, pat the chicken dry with paper towels.
7. In a small bowl, combine the paprikas and sugar.
8. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout.
9. Add the bacon paste and spice mixture to the chicken.
10. Mix with hands or spatula until the ingredients are blended and chicken is coated.
11. Thread the chicken onto the skewers, rolling or folding as needed to maintain one-inch cubes.
12. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every two minutes or so, until browned and slightly charred (about eight minutes total for chicken breast and ten minutes for thighs).
13. Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about one minute.
14. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
15. Remove kebabs from grill and let rest for five minutes.
16. Serve, passing remaining BBQ sauce separately, if desired.

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Amazing Grilled Chicken Marinade

What You'll Need

• one quarter cup cider vinegar
• three Tbsp dijon mustard
• three cloves garlic, minced
• two Tbsp lime juice
• one and one half Tbsp lemon juice
• one half cup brown sugar
• one and one half tsp salt
• four Tbsp olive oil
• one quarter tsp pepper
• six boneless skinless chicken breast halves

How to Make It

1. Whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, olive oil and pepper.
2. Pour over chicken and refrigerate for eight hours or overnight.
3. Remove chicken from marinade.
4. Grill chicken for eight to ten minutes per side, or until done.

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The Masters Egg Salad

What You'll Need

• six hard-cooked eggs, diced
• one half cup diced celery
• two and Tbsp mayonnaise
• one Tbsp vinegar
• one quarter tsp onion powder
• one half tsp salt (or to taste)
• one half tsp Worcestershire sauce
• one eighth tsp pepper

How to Make It

1. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch.
2. Add a teaspoon of salt.
3. Leaving the pot uncovered, turn the heat to high.
4. As soon as the water comes to a boil, turn off the heat and cover.
5. After ten minutes, remove the cover and run cold water over eggs for one minute.
6. To peel, gently tap each egg against the counter, turning to make a crackle pattern.
7. Start peeling at the broad end, where there is an air pocket.
8. Combine all ingredients and chill.

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ROASTED GARLIC MUSHROOMS

What You'll Need

• sixteen even-sized open cup mushrooms, stalks cut level
• three Tbsp corn or vegetable oil
• one quarter c unsalted butter, softened
• three clove garlic, chopped very finely
• two Tbsp fresh thyme, chopped
• one and one half Tbsp lemon juice
• salt and freshly ground black pepper to taste
• one quarter c fresh breadcrumbs

How to Make It

1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for twenty seconds.
2. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
3. Mix together the butter, garlic,thyme, lemon juice and seasoning.
4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
5. Either refrigerate for later use, or cook immediately in the oven for ten minutes.

Slow Cooker Barbecue Ribs

What You'll Need

• four pounds pork baby back ribs
• salt and pepper
• garlic powder, onion powder (about one half teaspoon each)

For the Sauce:

• two cups of your favorite barbecue sauce
• one cup ketchup
• one half cup packed brown sugar
• four tablespoons red wine vinegar
• two teaspoons Worcestershire sauce
• two teaspoons dried oregano
• (optional) one Tablespoon liquid smoke (if you like a smokey flavor)
• (optional) dash hot sauce (my bbq sauce was spicy enough already)

How to Make It

1. Preheat oven to 400 degrees.
2. Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder.
3. Bake for fifteen minutes and then turn over and bake for fifteen more minutes. Drain fat.
4. In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
5. Place ribs in a large slow cooker (at least six quart). I curled mine around but you can cut them in half if you need to.
6. Pour sauce on top and cook on low for six to eight hours or until tender.
7. If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees.
8. Totally your preference though.

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THE WORLD’S BEST CHICKEN

What You'll Need

• four boneless, skinless chicken breasts
• one half cup Dijon mustard
• one quarter cup maple syrup
• one tablespoon red wine vinegar
• Salt & pepper
• Fresh rosemary

How to Make It

1. Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
2. Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper.
3. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
4. No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)
5. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
6. Exactly how long you should leave it in is based on personal preference and your oven.
7. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!)
8. There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.
9. Season with fresh rosemary.
10. And prepare for people to ask you to make it again!

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Perfect French Fries

What You'll Need

• five pounds Russet Potatoes
• Vegetable Or Peanut Oil For Frying
• Sea Salt

How to Make It

1. In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
2. Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks.
3. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
4. When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them.
5. Heat a few inches of oil in a heavy pot to 300 degrees.
6. In three or four batches, cook the potatoes for about four to five minutes per batch, or until the potatoes are soft.
7. They should not be brown at all at this point! You just want to start the cooking process.
8. Remove each batch and drain them on new/dry paper towels.
9. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees.
10. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.
11. Remove from the oil and drain on paper towels.
12. Sprinkle fries with sea salt and dive in!

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Homemade Frappuccino!

What You'll Need

• twelve ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
• eight ounces, fluid Whole Milk (more To Taste)
• one third cup Sweetened, Condensed Milk
• one teaspoon Vanilla Extract
• one quarter cup Chocolate Syrup
• one half cup Semi-sweet Chocolate Chips (more If Desired!)
• Whipped Cream
• one quarter cup Half-and-half (optional)

How to Make It

To make Vanilla Frappuccino:

1. Add coffee, milk, sweetened condensed milk, and vanilla to a blender.
2. Top off blender with ice and blend until smooth and icy.
3. (Add half-and-half if you'd like it to be a little richer and creamier.)
4. Serve in a glass with whipped cream on top.

To make Mocha Frappuccino:

5. Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender.
6. Top off blender with ice and blend until smooth and icy.
7. (Add half-and-half if you'd like it to be a little richer and creamier.)
8. Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappucchino:

9. Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender.
10. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout.
11. (Add half-and-half if you'd like it to be a little richer and creamier.)
12. Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

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Strawberry Freezer Jam

What You'll Need

• two pints strawberries
• four cups sugar
• one box Sure Jell fruit pectin
• three quarters cup water
• Half Pint sized mason jars

How to Make It

1. Wash and rinse your mason jars, lids and berries.
2. Cut up strawberries and place in a food processor.
3. Crush the strawberries in the food processor, one cup at a time.
4. Do not purée. Leave some strawberry bits.
5. Place two cups crushed strawberries into a bowl.
6. Add four cups sugar to the crushed strawberries and stir until completely mixed.
7. Let sit for 10 minutes.
8. Place Sure Jell into a saucepan with 3/4 cups water.
9. Bring to a boil on high heat, stirring constantly. Boil 1 minute stirring constantly.
10. Remove from heat.
11. After the Sure Jell is dissolved in the water, add the mixture to the berries and stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.
12. Using a funnel, pour jam into mason jars.
13. Fill up to the bottom of the rim, leaving one half inch at the top.
14. Screw lid on tight.
15. Let stand at room temperature for 24 hours until set.
16. Store in fridge in for up to three weeks or in freezer for a year.

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CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.

Pecan Pie Bread Pudding

What You'll Need

• One (16 oz) loaf day old French bread
• Two and One half cup milk
• One cup half & half
• Four eggs, lightly beaten
• One cup granulated sugar
• One Tablespoon vanilla
• 1/8 teaspoon salt
• One half cup butter, softened
• One and One half cup packed brown sugar
• One cup pecan, chopped

How to Make It

1. Preheat oven to 350 degrees F.
2. Cube bread the place in a large bowl.
3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk.
4. Pour over bread. Allow to sit 5 to 10 minutes
5. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
6. Mixture will have the consistency of wet sand.
7. Pour half of the bread mixture into a 8x8 inch pan.
8. Top with half the pecan mixture.
9. Spoon remaining bread mixture over and top with remaining pecan mixture.
10. Press down into pan slightly.
11. Pan will be really full.
12. Top with remaining pecan mixture.
13. Place pan on a cookie sheet with a edge to catch mixture that may boil over.
14. Bake at 350 degrees F 45 to 55 minutes.
15. Center will be slightly wiggly, but will set when cool.

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Pecan Pie Bread Pudding

What You'll Need

• One (16 oz) loaf day old French bread
• Two and One half cup milk
• One cup half & half
• Four eggs, lightly beaten
• One cup granulated sugar
• One Tablespoon vanilla
• 1/8 teaspoon salt
• One half cup butter, softened
• One and One half cup packed brown sugar
• One cup pecan, chopped

How to Make It

1. Preheat oven to 350 degrees F.
2. Cube bread the place in a large bowl.
3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk.
4. Pour over bread. Allow to sit 5 to 10 minutes
5. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
6. Mixture will have the consistency of wet sand.
7. Pour half of the bread mixture into a 8x8 inch pan.
8. Top with half the pecan mixture.
9. Spoon remaining bread mixture over and top with remaining pecan mixture.
10. Press down into pan slightly.
11. Pan will be really full.
12. Top with remaining pecan mixture.
13. Place pan on a cookie sheet with a edge to catch mixture that may boil over.
14. Bake at 350 degrees F 45 to 55 minutes.
15. Center will be slightly wiggly, but will set when cool.

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BOSTON CREAM CUPCAKES

What You'll Need

For the Pastry Cream:

• One Third cups heavy cream
• Three egg yolks
• One Third cup granulated sugar
• 1/8 tsp salt
• Four teaspoons cornstarch
• Two tablespoons unsalted butter, chilled and cut into 2 pieces
• One half teaspoons vanilla extract

For the Cupcakes:

• Three quarter cups all-purpose flour
• One cup granulated sugar
• One half teaspoons baking powder
• Three quarter teaspoon salt
• Twelve tablespoons unsalted butter, softened but still cool, cut into Twelve pieces
• Three eggs
• Three quarter cup whole milk
• One half teaspoons vanilla extract

For the Chocolate Glaze:

• Three quarter cup heavy cream
• One quarter cup light corn syrup
• Eight ounces bittersweet chocolate, finely chopped
• One half teaspoon vanilla extract

How to Make It

Make the Pastry Cream:

1. Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally.
2. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl.
3. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
4. When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, One to Two minutes.
6. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted.
7. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface.
8. Refrigerate until set, at least Two hours or up to Two days.

Make the Cupcakes:

9. Preheat oven to 350 degrees F.
10. Line a standard 12-cup muffin pan with paper liners and set aside.
11. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed.
12. Add the butter and mix until the mixture resembles coarse sand.
13. Add the eggs, gently mixing until incorporated.
14. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about Three minutes, stopping to scrape the sides and bottom of the bowl halfway through.
15. Batter will be almost a bit "foamy" to the touch.
16. Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes.
17. Let the cupcakes cool in the pan for Five minutes, then transfer them to a wire rack to cool completely.

Make the Glaze:

18. Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth.
19. Set the glaze aside to cool and thicken at room temperature at least One hour.

Assemble the Cupcakes:

20. Using a paring knife, cut into the center of the cupcake at a 45-degree angle about 1/8-inch from the edge and cut all the way around.
21. Remove the cone and cut away all but the top One quarter inch, leaving a small disk of cake.
22. Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake.
23. Spread the chocolate glaze over top of each cupcake, covering the top completely.
24. Refrigerate the cupcakes until the glaze is set, about Ten minutes.
25. Serve at room temp.

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Smoked Brisket Grilled Cheese

What You'll Need

• Eight slices thick-cut bread
• Four oz. Gruyere cheese, grated
• Four oz. Monterrey Jack cheese, grated
• Four oz. sharp cheddar cheese, grated
• Four Tbsp barbecue sauce
• One half tsp Italian seasonings
• One quarter tsp garlic powder
• salted butter, room temperature
• Twelve oz. (~Two cups) smoked beef brisket, chopped (see note)

How to Make It

1. Preheat large griddle or cast-iron skillet over medium-low heat.
2. Butter one side of each of the slices of bread.
3. Sprinkle Italian seasonings and garlic powder on top.
4. Place one slice of bread buttered-side down.
5. Layer grated cheeses, beef brisket and barbecue sauce on top of bread.
6. Top with another slice of bread buttered-side out.
7. Place sandwiches onto griddle. Cook on medium-low heat for 3-4 minutes, or until bottom slice of bread is golden brown.
8. Flip and continue cooking until other side is golden brown and cheese has completely melted.

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My Favorite Meatballs Recipe

What You'll Need

• One lb ground mild italian sausage
• One pinch salt and pepper
• One quarter cup mozzarella (shredded)
• One quarter cup olive oil
• One quarter cup white onion (chopped finely)
• Three clove garlic (minced)
• Three tbsp italian bread crumbs

How to Make It

1. In medium bowl, combine first Six ingredients.
2. Shape meat into balls (slighlty smaller than a golfball)
3. Heat olive oil in medium skillet over medium-high heat.
4. Add meatballs.
5. Fry meatballs for 15 minutes (turning every Two mintues and constantly spooning oil on top) or until fully cooked.

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CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.