Anyone who has declared someone else to be an idiot, a bad apple, is annoyed when it turns out in the end that he isn't

Apple Pie Crescent Bites

Ingredients

1 red, tart juicy apple, washed and sliced into 8 slices (skin left on)
4 tablespoons brown sugar
3 teaspoons cinnamon
1 tablespoon melted butter
1 can refrigerated crescent rolls

Directions

Preheat the oven to 350°F. Roll out the crescent rolls on a greased baking sheet.

Brush with melted butter, then sprinkle with brown sugar and cinnamon.

Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.

Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.

Bake for 15 minutes until golden brown.

Creative freedom is a huge carrot

Honey Glazed Baby Carrots


Ingredients

2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves

Instructions

Melt butter in a large skillet over medium heat.

Add carrots, honey, brown sugar, dill and thyme and gently toss to combine.

Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

Serve immediately.

Notes
*Cooking time may need to be adjusted depending on the thickness of the carrots.

Without the potato, the balance of European power might never have tilted north

Easy Potato Casserole

Ingredients

16 oz. frozen hash browns (cubes)
8 oz. sour cream
1 c. shredded sharp cheddar
1/2 of a (10.75 oz) can cream of chicken soup
1/2 stick or 2 oz. butter, softened
1/4 c. shredded parmesan cheese
black pepper to taste
(optional: chopped green onions or chives as garnish)

Instructions

Preheat oven to 350*. Spray your 8x8" pan with cooking spray.

Thoroughly mix all ingredients together in a large bowl.

Spoon into prepared pan, pressing down with back of spoon to flatten surface.

Bake for 90 minutes until casserole is bubbling and starting to brown on top.

Allow to cool and set for about 10 minutes before serving.

Garnish each serving with a a few chopped green onions.

I make no bones about it. I have no understanding of pastry.

Five-Ingredient Cranberry + Brie Cinnamon Sugar Puff Pastry Swirls

Ingredients

1 sheet frozen puff pastry, thawed
4 tablespoons butter, melted + divided
8 ounces soft brie cheese, softened to room temperature
1 cup dried cranberries
1/4 cup cinnamon sugar*


Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Unroll the sheet of puff pastry on a lightly floured work surface. Brush the pastry with about 1 tablespoon melted butter and then sprinkle with a dusting of cinnamon sugar.

You can go as heavy or at light as you would like, I used about 2 tablespoons.

Spread the softened brie over the pastry. If the brie is not spreading, just dice it into small pieces and place it evenly over the dough. Sprinkle the cranberries over the brie.

Starting at one of the long ends, roll the pastry up as tightly as possible. Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat.

Place the dental floss (do it!! It works so well!) under the roll where you want to cut, I cut mine every 1/2 inch. Take the ends of the floss in each hand and wrap them around the roll.

Tighten until the floss comes out and the individual roll is separated. Repeat with the remaining rolls.

Place the swirls on the prepared baking sheet and bake 12-15 minutes or until the cheese is bubbly and the pastry golden.

Allow to sit on the pan about two minutes and then transfer to a serving plate.

Serve!

Life is too short to stuff a mushroom.

Artichoke and Parmesan Stuffed Mushrooms

Ingredients

24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced
1/2 cup drained marinated artichoke hearts, chopped
3 tablespoons panko breadcrumbs, divided
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat mayonnaise
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper


Preparation

Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.

Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat.

Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes.

Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.

Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper.

Stuff each with filling and place in the prepared pan.

Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.

Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes.

Slow Cooker Mashed Potatoes

Ingredients
3 pounds potatoes (about 9 medium), peeled and cubed
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded pepper jack cheese
1/2 pound bacon strips, cooked and crumbled
4 green onions, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder



Place potatoes in a Dutch oven and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

Mash potatoes with cream cheese, sour cream, butter and milk.

Stir in the cheeses, bacon, onions and seasonings.

Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3- or 4-quart slow cooker.

Cover and cook on low for 3 to 3-1/2 hours. 

Comparing science and religion isn't like comparing apples and oranges - it's more like apples and sewing machines.

Orange Cranberry Cookies

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries *
1/2 cup chopped walnuts (optional)
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth.

Beat in the egg until well blended.

Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.

Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth.

Spread over the tops of cooled cookies. Let stand until set.










*The cranberries must be fresh

Cauliflower is nothing but cabbage with a college education.

Chicken Cabbage Stir Fry

Ingredients

3 chicken breast halves
1 teaspoon oil of your liking
3 cups green cabbage, shredded
1/2 cup diced red bell peppers
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1 teaspoon garlic powder
1⁄2 cup water
Soy sauce to taste

Directions

1. Cut chicken breasts into strips.

2. Heat oil in a frying pan.

3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.

4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.

5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

6. Stir sauce into chicken/cabbage mixture.

7. Cook until sauce has thickened and chicken is coated, about 1 minute.

8. Refrigerate leftovers within 2 hours.

You have to have a certain persona to be a star, you know, and I don't have that. I'm a banana.

Double Chocolate Banana Bread

3 medium-to-large very ripe bananas

1/2 cup (115 grams) butter, melted

3/4 cup (145 grams) dark brown sugar 

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1/2 teaspoon ground cinnamon (optional)

1 cup (125 grams) all-purpose flour

1/2 cup Dutch-process cocoa powder

1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (About 1 cup mashed banana total.)

Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients.

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.

I'll squeeze the cider out of your Adam's apple.

Cider Pork Chops

Ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
1 cup sliced celery
4 green onions, sliced
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 cup apple cider or juice

Directions
In a large resealable plastic bag, combine the flour, salt and pepper.

Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, sauté the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender.

Return pork to the pan. Add cider. Bring to a boil.

Reduce heat; cover and simmer for 7-8 minutes or until a meat thermometer reads 160°.

Yield: 4 servings.

I feed on good soup, not beautiful language.

Cashew Shrimp Curr

Servings:
4

Ingredients

1/4 cup coconut oil
1/4 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 cup peeled and diced eggplant
4 cups vegetable broth
3 tbsp cashew butter
1 tbsp curry powder
1 lb shrimp, peeled, deveined and roughly chopped

Directions

1. Heat the coconut oil and add the flour, forming a roux. Cook until color becomes light brown.

2. Add onions, peppers and garlic and stir into roux, cooking slowly over medium heat. Add eggplant and incorporate.

3. Whisk in vegetable broth, cashew butter and curry powder. Adjust seasoning with salt and pepper.

4. Simmer for 20-30 minutes and add shrimp during the last 3-4 minutes of cooking.

5. Cook until shrimp turns pink and serve over jasmine rice.

Space is big. You just won't believe how vastly, hugely, mind-bogglingly big it is. I mean, you may think it's a long way down the road to the drug store, but that's just peanuts to space.

Swimming Rama

2 (10 ounce) packages fresh spinach
1 1⁄4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
1⁄2 cup unsalted peanuts, coarsely chopped
1 red chili pepper, seeded and finely chopped

Peanut Sauce

2 teaspoons vegetable oil
1⁄2 cup onion, finely chopped
3 garlic cloves, minced
1⁄2 cup peanut butter
2 tablespoons fish sauce
1 teaspoon paprika, I like the smoky style
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon red pepper flakes
1 cup coconut milk, unsweetened
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Directions
Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.

Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).

Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.

Prepare Peanut Sauce.

Peanut Sauce:.

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.

Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

Good manners: The noise you don't make when you're eating soup.

Curried Cream of Chicken Soup

4 cups chicken broth
4 tablespoons butter or chicken fat
4 tablespoons flour
1 level teaspoon curry powder
salt and pepper to taste
1 cup cream

Over direct heat, melt butter in the top of a double boiler.
Mix the curry powder with the flour, add to the hot butter and cook for two minutes, stirring constantly.
Remove the pan from the heat and add the chicken broth slowly, stirring constantly.
Return to the heat and bring just to a boil, stirring constantly.
Place over boiling water and add the cream.
Taste for seasoning and add salt and pepper if needed.

It's only money, honey.

Honey Muffins

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Directions

Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.

Well, Art is Art, isn't it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.

Moroccan Vegetarian Sweet Potato Stew


1 large Spanish onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3⁄4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
2 sweet potatoes, cut into 1 inch cubes
1 acorn squash, cut into 1 inch cubes
3 carrots, cut into 1 inch rounds
1⁄2 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can whole tomatoes
1⁄2 cup raisins

Directions

In a pot sauté onions and garlic over low heat until soft, but not brown.

Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.

Reduce heat to low and simmer covered for 5 minutes.

Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

We have to find compromises. That's the way it is in Norway.

Gjetost Dessert Tartlets 

Time: 30 minutes

3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons plus 1 teaspoon unsalted butter, melted
10 slices very thin whole-wheat sandwich bread
2 tablespoons heavy cream
4 ounces gjetost, preferably Ski Queen, in thin slices *
4 teaspoons light brown sugar
1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/4 teaspoon water)
20 pecan pieces or small sage or basil leaves.

1. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip interior of each buttered form in sugar, shake to remove excess, and place on baking sheet. Set aside.

2. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of aluminum foil or empty tartlet forms, and return to baking sheet.

3. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.

4. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from oven, and press nuts or herbs lightly onto surface of each tart. Cool slightly, and lift out of forms. Serve tartlets warm or at room temperature.

Yield: 20 1-inch tartlets.

Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe strawberries or banana slices. Fondue may be thinned with cream or water.


* colorful sidebar: For *years* Pluris had made a sour face when he saw "Ski Queen" saying it was garbage, bleah, nobody eats that. Funnily enough: he had some today, 20 years later ZOOOMG THAT IS SOOOO GOOD. Yeah, another episode of "he thought he had it before but he must be mistaken, ooops."

My mother would always insist you had to try a mouthful before you rejected something entirely - something Pluris has obviously never made part of his routine ...

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy

Cheesy Bacon Bombs

Ingredients

• 1 can (8 count) Pillsbury Grands Flaky Layers Biscuits
• 1 16 oz block of mozzarella cheese (cut into 1″ cubes)
• 32 slices of bacon
• 4-inch skewer sticks
• Canola oil for frying

Directions

1. Cube up cheese into 32 pieces.
2. Cut each biscuit into quarters.
3. Place one piece of cheese inside a biscuit quarter and roll it up tight.
4. Wrap each cheese-filled biscuit ball in a slice of bacon; secure with a skewer.
5. In a medium/large pot, heat up at least 2-inches of canola oil to 350 degrees.
6. Fry the cheesy bacon bombs in small batches (no more than 3 at a time).
7. Remove bombs from oil when the bacon is crispy and the biscuit is golden brown.
8. Place finished bombs on a plate lined with paper towels to drain.
9. Serve warm and enjoy!

(Alternate, use biscuit recipe from scratch, cut into plats, and construct as above, using kebab sticks or the like, and grill on a BBQ until browned. )

With devotion's visage and pious action we do sugar o'er the devil himself

Blueberry Muffins

Yield 18 muffins

1⁄2 cup butter or 1⁄2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries

For Topping

1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg

Directions
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.

If you've broken the eggs, you should make the omelette

Crema Catalana

Yield: 6 servings

Ingredients

2 cups whole milk
3 (3 x 1-inch) strips fresh lemon rind
1 (2-inch) cinnamon stick
7 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks

Preparation

1. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add rind and cinnamon; cover and let stand 30 minutes. Discard rind and cinnamon.

2. Combine 1/4 cup sugar, cornstarch, and salt in a small bowl, stirring well with a whisk. Add 1/4 cup milk to sugar mixture, stirring until smooth. Return milk mixture to pan; cook over medium-low heat 7 minutes or until almost thick, stirring constantly with a whisk. Place egg yolks in a small bowl. Gradually pour one-third of hot milk mixture into yolks, stirring constantly with a whisk. Carefully return yolk mixture to pan. Cook over low heat 4 minutes or until a thermometer registers 180°, stirring constantly with a whisk. Divide custard evenly among 6 (4-ounce) custard cups; press plastic wrap against surface of custard. Chill at least 4 hours.

3. Remove plastic; discard. Sprinkle remaining 3 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.

I'd never really thought of eating salads before

Pluris' Nearly Perfect Macaroni Salad

Makes about 10 servings

4 cups uncooked elbow macaroni
1 1/4 cup mayonnaise
1/4 cup distilled white vinegar
1/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1/3 teaspoons salt
1/2 teaspoon ground black pepper
2 stalks celery, chopped finely
1 green bell pepper, seeded and chopped finely
1/2 cup grated carrot, chopped finely
3 tablespoons chopped pimento, diced finely
1 teaspoon paprika



Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, white vinegar, sugar, mustard, salt and pepper. Stir in the celery, green pepper, carrot, pimentos, paprika and macaroni. Refrigerate for at least 4 hours (it’s best overnight, or 12 hours) before serving.


*The better quality pasta makes the best macaroni salad

Well, I think we tried very hard not to be overconfident, because when you get overconfident, that's when something snaps up and bites you

Pretzel Bites with Spicy Cheese Sauce

Pretzel Bites:

1 1/4 ounces package active dry yeast (4 1/2 teaspoons)

1/4 cup sugar

2 1/2 cups flour

1 tablespoon baking soda

Sea salt

Spicy Cheese Sauce:

1 cup whole milk

2 tablespoon butter

2 tablespoon flour

1 cup sharp cheddar, shredded (or 3 ounce block)

1 tablespoon hot sauce

1 teaspoon ground cayenne pepper

To make the pretzel bites:

In a large mixing bowl, combine the yeast, 1 cup warm water, and sugar. Let stand for 5 minutes or until the mixture is bubbly. Using a wooden spoon, stir in 2 cups of flour and 1 teaspoon salt until the dough is soft and not sticky (you may need to add the remaining ½ cup flour). Turn the dough out onto a work surface and knead it until the dough is elastic and smooth, about 3 to 4 minutes. Place the dough in an oiled bowl, cover with a kitchen towel and let it stand in a warm place for about 1 hour, or until the dough is twice as large.

Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
In a large saucepan, over high heat, bring to 7 cups of water and baking soda to a boil. Meanwhile, punch down the dough and turn it onto a work surface. Separate the dough into 8 pieces and roll each into a rope about 1/2-inch thick. Using a knife, cut the rope into 1/2 inch to 1-inch lengths.

Drop 3 to 4 pieces at a time into the boiling water. Boil for about 30 seconds, using a slotted spoon, remove and transfer to the prepared baking sheet. Repeat as needed. Sprinkle with sea salt and bake for 10-12 minutes or until golden brown.

To make the spicy cheese sauce:

In a medium saucepan, melt butter over medium heat. Add flour and cook, whisking occasionally 1 to 2 minutes or until the flour is golden brown and smells nutty. Slowly whisk in the milk, using the whisk to break up any clumps. Bring the mixture up to a boil and cool 3 to 4 minutes or until all the clumps have disappeared and the mixture has thickened.

Remove the mixture from the heat and stir in the cheese, hot sauce and cayenne.

Serve warm with pretzel bites.

What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love.

Key Lime Pound Cake

Ingredients

1 cup butter, softened
2 cups granulated sugar
3/4 cup buttermilk
1/3 cup key lime juice
5 large eggs
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
green food coloring (optional)
for the glaze
2 cups powdered sugar
3-4 tablespoons key lime juice

Instructions

Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan or 2 loaf pans.

In small bowl, combine buttermilk and lime juice, set aside.

Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not overmix. Add in food coloring, stir just to combine. Spoon batter into prepared pan(s). Bake for 50-60 minutes, testing with a toothpick for doneness.

Remove from oven and let rest in pan for 15 minutes before inverting onto cooling rack to cool completely.

Prepare glaze by combining powdered sugar and lime juice to a thick pouring consistency. Drizzle over cooled cake. Let cake set for 30 minutes before serving.

If you got the money honey I got the time and when you run out of money honey I run out of time.

Waldorf Salad with Honey-Cardamom Dressing

Ingredients

1 red apple, cored and diced
1 granny smith apple, cored and diced
1 cup red seedless grapes, halved
1 cup celery, diced
1 cup walnuts

For the dressing...

½ cup mayonnaise
2 Tablespoon honey
½ tsp. ground cardamom
salt & pepper
lettuce to serve

Instructions

Combine mayonnaise, honey and cardamom. Season with salt & pepper to taste. Toss with diced apples, grapes, celery and walnuts.

Classically served in lettuce cups.

Some people are like cats - if they're dropped upside down, they land on their feet. I get a little irritated about stories like that

Pineapple Upside Down Cake

Heat: 1/4 cup butter in an 8 x 8 x 2 inch pan (or larger).

Stir in: 3/4 cup packed brown sugar

Drain: 1 can (14-16oz.) crushed pineapple (packed in syrup) reserving the syrup.

Spread: 1 cup of the drained, crushed pineapple over the brown sugar. Put in oven to heat on low (275°F) while mixing cake batter.

Beat:

2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla

Fold in:

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Stir in:

1/2 cup reserved syrup (from can of pineapple)

Pour over pineapple mixture and bake about 40 minutes or until done in a 350°F oven.
Let stand a few minutes before turning upside-down on a serving plate. Serve warm with or without whipped cream or rum sauce.

Beauty is in the eye of the beer holder

Swiss Beer Bread

Ingredients

4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Directions
Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese.

In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).