Crock Pot Creamed Corn

I cook mine in a crockpot for about an hour on high, mix well, reduce the heat to low and continue cooking for about 2-3 hours. If you are putting it on and leaving I would say start on low and cook about 4-5 hours. 

BBQ Sauce

BBQ Sauce

3/4 cup ketchup

1/2 cup brown sugar

1 tsp Worcestershire sauce

1/2 tsp cracked black pepper 

1 1/2 Tbs BBQ seasoning or your favorite seasoning mix (I use Emeril's Original...it's not BBQ but gives it a good flavor)

Mix ingredients in a small sauce pan. Bring to a light boil (be careful of splattering). You could serve it right away if needed but if you have the time add 1/2 cup water and simmer for 20 minutes to let the flavors meld together. Or, use thinned out as a baste and simmer the rest.  

Blueberry Cream Cheese Dessert

Blueberry Cream Cheese Dessert

from Aunt Lydia

Crust:

1 cup graham cracker crumbs

2 Tbs butter, melted

2 Tbs sugar, white or brown

Mix all of the ingredients well and spread evenly in the bottom of whatever dish you would like.  I like this recipe because there is no baking involved so I can uses obscure dishes that aren't oven safe.  However, unlike No Bake Cheese Cakes this one isn't frothy and airy... it's dense and rich and delightful!  Below are some pictures of a trick my mom showed me years ago for pressing a graham cracker crust in a pan. Spread the crumbs out across the bottom and line with foil or plastic wrap.  Using a pan that is similar to your dessert dish press the clean pan into the foil lined crumbs to pack them down.  See picture below.

Cream Cheese Filling:

8 oz package of cream cheese, room temperature

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Beat cream cheese and sweetened condensed milk until smooth.  Add lemon juice and vanilla and mix well.  Pour over crust and refrigerate as far in advance as possible.  It's good right after you make it, but it's out of this world if you let it fully chill (like overnight).  

Blueberry Topping:

1 cup blueberries

2 Tbs sugar

1 Tb cornstarch

1 drop almond extract

1/2 tsp vanilla

1 tsp lemon juice

Dab of butter (optional)

Rinse and drain blueberries.  Place blueberries in pot with sugar and gently stir over high heat.  They will puff up and get luscious color – stir gently.  Do not over stir to avoid busting blueberries.  Mix 1/4 cup of water cornstarch in a separate bowl.  Add cornstarch mixture to blueberries over high heat.  As soon as it gets thick remove from heat and stir in almond extract, vanilla, juice of lemon and dab of butter.  Cool slightly and pour over cream cheese dessert.  Continue cooling in refrigerator until ready to serve.  Again, best to chill overnight if you have the time.  

Cucumber Salad

When summer brings you a mess of fresh cucumbers what better to make than a refreshing cumber salad. It goes great with just about anything but my favorites are salmon and brisket. 

Cucumber Salad

from Mom

4 medium Cucumbers, peeled, thinly sliced

2 tbs Mayo

Salt & pepper to taste

1/2 tsp dried dill (you can use fresh but this is one I actually prefer dried)

Mix well and let set in the refrigerator for at lease 20 minutes before serving. Mayo will be thick at first, but after 20 minutes the cucumbers will start weeping and thin out the dressing nicely. Mix again just before serving. 

Grilled Duck

Grilled Duck

from Mike Bruner

Marinade:
        2 Tb soy sauce
        1 tsp dry mustard
        1 tsp garlic
        1 tsp onion powder
        1 tsp marjoram
        1 cup red wine

This is enough marinade for about 6 duck breasts.  Marinade duck for at
least 2 hours.  Grill breasts medium to medium rare.

Sauce:
        1 jar red current jelly
        4 Tb butter
        1/4 cup ketchup
        1/4 cup brown sugar

Mix together in a small saucepan and stir over medium heat until
smooth….Enjoy!

Balsamic Honey Dressing

This bottle was actually from a bottle of dressing that a good friend gave us as part of a house warming gift. I wash the bottle and use it to keep my own Balsamic Honey dressing. 

Balsamic Honey Dressing

from Stephanie Holloway

¼ cup Cajun mustard

½ cup honey

1 ½ tsp garlic minced

1 ½ cups balsamic vinegar

¾ cup olive oil

½ tsp salt & pepper

½ cup Parmesan, grated

Blend in mixer for 30 seconds or until well blended.  

My sister-in-law uses this on her steak salad with romaine and thinly sliced red peppers. I also like it on salads with fresh fruit such as pears, apples, strawberries or blueberries. Below is one of my favorite combos: lettuce, fresh blueberries, shaved Parmesan, toasted almonds and toasted French's Fried Onions. 

Stuffed Bell Peppers

Stuffed Bell Peppers

from Aunt Suzanne

1 cups uncooked rice – steamed (see Basics)

3 bell peppers, rinsed, trimmed, halved

1 lb ground beef

1 small onion, diced

1 tsp salt & pepper

1 can diced tomatoes

1 tsp dried Italian seasons or 2 tsp fresh herbs

1/2 cup parmesan, grated

6 slices Provolone (optional)

Preheat oven to convection bake 400* Dice the tops of peppers.  Brown ground beef with onions and chopped tops of the peppers.  Season with salt & pepper.  Mix ground beef mixture, rice, tomatoes and Italian seasonings.  Cook on the stove tops for about 5 minutes.  Remove from heat and add Parmesan.    Stuff each pepper with about ½ - ¾ cup rice mixture.  Place on a baking pan with a little water in the bottom of the pan and bake covered for 45 minutes.  Uncover and bake for an additional 10 minutes until browned.  Mine looked a little dry, so I melted some sliced Provolone over the top for the last 10 minutes.  

Stuffing: