These recipes were contributed by Michele Andrews, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW August 2016 issue.
- 2 Tbsp. pecan oil
- 2 Tbsp. butter
- 2 tsp. garlic, minced
- 1 Tbsp. Nature’s Seasoning
- 1 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 large pkgs. beef broth (64-oz.)
- 1 bottle red wine (750 ml)
- 4 lbs. mushrooms
- In a large pan, heat oil and butter. Add garlic; cook until brown. Add seasoning, sugar, Worcestershire, broth and wine.
- Add mushrooms to garlic mixture on medium heat for 1 hour; let simmer for 4 hours.
Special Peanut Butter Cookies
- 1 cup Karo syrup
- 1 cup sugar
- 1 tsp. vanilla
- 1 3/4 cups crunchy Peter Pan peanut butter
- 4 cups Special K cereal
- Blend syrup, sugar and vanilla in a 2-quart pan. Cook on high for 4 minutes, until mixture boils and sugar dissolves.
- Stir in peanut butter; add cereal and mix well.
- Drop by teaspoonfuls onto waxed paper; let cool before storing. (Can store in refrigerator in the summer.)
Hot Cheese Dip
- 1/2 cup mayonnaise
- 1 8-oz. pkg. cream cheese, softened
- 2 cups grated Monterrey Jack cheese
- 2 green onions, finely chopped
- 16 slices bacon, cooked and crumbled (divided use)
- 8 butter crackers (preferably Ritz), crushed
- Your choice crackers and strawberry/jalapeño jelly (optional)
- Preheat oven to 350 F. In a medium bowl, mix first 5 ingredients; set aside 8 slices worth of bacon crumbles.
- Transfer mixture to a shallow baking dish, such as a 9-inch pie pan. Top mixture with cracker crumbs; bake for 15 minutes. Remove pan; top with remaining bacon.
- Can serve with crackers and strawberry/jalapeño jelly, if desired.
- 1 bottle Sangria wine
- 1 pkg. Red Hots candy
- 4 large cinnamon sticks
- 1 shot amaretto (optional)
- Add first three ingredients to a large stock pot; let simmer, until hot.
- Serve in a coffee mug, which is great for cooler weather. Add a shot of amaretto for spicier flavor.
This is German pizza.
- 1 cup sour cream
- 1/4 cup heavy cream
- Pinch salt
- Pinch pepper
- Pinch nutmeg
- 1 large flour tortillas
- 1 1/2 cups packaged chopped ham (can use bacon or pancetta)
- 1-2 cups white sweet onions, thinly sliced
- Black pepper, to taste
- Preheat oven to 375 F. Mix creams together; pulse in seasonings, to taste. Heat in a saucepan on medium heat until hot. (Do not boil.)
- Place tortilla on baking sheet; cook until crisp.
- Remove from oven; add half the sauce mixture, ham, onions and top with remaining sauce.
- Bake 10-12 minutes. Garnish with black pepper.