Caramel Apple Krispie Treats

This recipe is a twist on the classic Rice Krispie treats consisting of Marshmallow, Caramel, Spiced Apple Cider (dry instant mix) and chopped dried Apple pieces - Enjoy!

6 Cups of Rice Krispies Cereal
2/3 Cup of finely diced dried Apples
1 Bag of Marshamallows
3 Tbsps. Butter
1 Tsp. Vanilla
2 Heaping Tbsps. of Caramel
(Fat-Free Caramel Dip in the Tub)
1-1/2 Tsps. of Spiced Apple Cider Mix (dry)

Grease a 9x9 glass dish with butter and set aside. This recipe is less "dense" because you add caramel to marshmallow, so be sure to use a 9x9 baking dish for thicker bar cuts.

Melt butter in a large saucepan and add 90% of the marshmallows.
Add 2 heaping tablespoons of caramel and blend well over low heat (I use a rubber spatula).
Add Vanilla.

The mixture should have a coffee color to it. Then add 1-1/2 teaspoons of dry Spiced Apple Cider mix and blend well. Add Apple pieces and stir. Turn off heat and add the Rice Krispies and gently fold together until well blended.

Fold mixture into greased dish and press down into pan with buttered spatula. Allow to cool.

I don't know if this recipe exists out there or not, but I did think of this recipe as the autumn weather was my inspiration for this creation. I've tried them and they are delicious! If you want an extra "punch" to this classic sweet treat, drizzle the top with caramel!

Bon Appetite!

Sauteed Shrimp with Penne Pasta and Deep fried Brussel Sprouts

You will need:

12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper

This dish requires multi-tasking, so take your time!

If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.

While the oil is heating up, finely chop the Garlic
and Parsely and set aside.

Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.

Cook pasta until desired tenderness and set aside.

Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.

Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).

In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.

Now let's bring it all together....

In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.

Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.

Bon Appetite!

Sausage, Peppers & Onions

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper

Sausage:

2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

Chef B's Meatballs

2 lbs. Ground Beef (80/20)
1/2 C. Fresh Grated Asiago Cheese
1/2 C. Fresh Grated Parmesan Cheese
1/4 C. Fresh Grated Pecorino Romano Cheese
1 Tsp. Finely Chopped Fresh Oregano
1 Tbsp. Finely Chopped Fresh Basil
1 Tbsp. Finely Chopped Fresh Parsley
1/4 C. Finely Chopped Shallot or Onion
4 Cloves Finely Chopped Garlic
3/4 C. Breadcrumbs
4 oz. of Tomato Paste
Splash of Worcestershire Sauce
2 Eggs
Salt
Pepper

Mix all ingredients together with your hands just
until blended and make 1.5" width meatballs - these
meatballs are larger than normal, but they're perfectly
sized to make meatball Subs with or use them with my
homemade BBQ sauce (Click Here for Recipe).

Place meatballs on foil lined baking sheet and bake
at 375 for approximately 20-25 minutes.

Bon Appetite!

Chef "B"s BBQ Sauce

40 oz. Bottle of Catsup
1/2 Cup packed Brown Sugar
1/2 Tsp. Dry Mustard
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
3 Tbsp. Paprika
1 Tbsp. Yellow Mustard
1/4 Cup Honey
3 Tbsp. Molasses
2 Tbsp. Worcestershire Sauce
4 oz. Tomato Paste
Splash of Hot Sauce
Juice from 1 Whole Lemon
1/2 C. Cold Water
1 Tbsp. Apple Cider Vinegar
Salt (to taste)
Pepper(to taste)


Whisk all ingredients in a mixer bowl and place
on low/med heat in a medium saucepan for approximately
20 minutes - stirring occasionally. The heating of all
the ingredients allow them to release all the flavors
and blend together! Allow to cool and store in an air-tight
container.

For easy dispensing of what you need, I recommend
using a condiment plastic squeeze bottle (like the
ones you use in restaurants or diners). This is a thick
and hearty BBQ sauce! I would also recommend storing what
you have leftover in Ball (Mason) Jars.

This sauce is perfect for my Cheese-filled BBQ Bacon-wrapped
Chicken Breast


Bon Appetite!

Baked Cheezy-BBQ-Bacon Chicken

2-4 Skinless & Boneless Chicken Breasts
1/2 C. Shredded Cheddar Cheese
1/2 C. Asiago Cheese
1/2 C. Parmesan Cheese
1 lb. Center Cut Bacon
Chef "B"s BBQ Sauce for Topping (Click Here for Recipe)

=======================================

Take a thin-bladed knife (fillet knife works good)
and cut "pockets" into the chicken breast lengthwise.
Combine all 3 cheeses (You can decide what cheeses
you would like) and stuff them into each chicken breast.

Take strips of bacon and wrap each entire breast (not
lengthwise) and place on a baking sheet (tinfoil lined)
and bake at 400 degrees for approximately 20-25 minutes
or until bacon is "crisp".

Remove breasts from baking sheet and generously drizzle
or coat each breast in BBQ Sauce. I recommend heating up
the BBQ sauce and using a ladel to coat the breasts.

Bon Appetite!

Sun-Dried Tomato Pasta-Italiano

You will need:
1/2 lb. Pasta (Penne is preferred)
4 Whole Sun-Dried Tomatoes (in olive oil)
2-3 Cloves Garlic
1 Tbsp. Fresh Chopped Parsley
1 Tbsp. Fresh Chopped Basil
1/2 C. Grated Parmesan Cheese
1 Tbsp. Butter
2 Tbsps. Olive Oil
2 Tbsps. Olive Oil (from Sun-dried Tomato Jar)
Salt / Pepper

Add pasta to a pot of salted boiling water. Boil
for approximately 8-10 minutes or until desired
tenderness. While pasta is boiling, prep remaining
ingredients:

Coarsely chop tomatoes and set aside.
Coarsely chop Parsley and Basil and set aside.
Finely chop Garlic cloves and set aside.

In a small skillet, add sun-dried tomatoes, garlic,
butter, 2 Tbsps. Olive Oil and 2 Tbsps. Olive Oil
from the sun-dried tomato jar (that oil is infused
with the sun-dried tomato and adds excellent flavor
to this dish!). Add a pinch of Salt and Pepper. Cook
on Medium heat for about 3-4 minutes, stirring
occasionally. (Don't overcook or burn the garlic!)
Turn off heat and set aside.

Drain the pasta and toss in the Parsley and Basil.
Scoop out pasta on a plate and drizzle over the
Sun-Dried tomato mixture over the pasta. Sprinkle
with grated Parmesan Cheese. Add Salt / Pepper to
taste.

I'm sure there are other recipes out there very
similar to this one, but I'm sharing this one with
you because this is my version ...bon appetite!