In the Kitchen With Michele Andrews

These recipes were contributed by Michele Andrews, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW August 2016 issue.

Marinated Mushrooms

  • 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
  1. In a large pan, heat oil and butter. Add garlic; cook until brown. Add seasoning, sugar, Worcestershire, broth and wine.
  2. 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
  1. Blend syrup, sugar and vanilla in a 2-quart pan. Cook on high for 4 minutes, until mixture boils and sugar dissolves. 
  2. Stir in peanut butter; add cereal and mix well.
  3. 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)
  1. Preheat oven to 350 F. In a medium bowl, mix first 5 ingredients; set aside 8 slices worth of bacon crumbles.
  2. 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.
  3. Can serve with crackers and strawberry/jalapeño jelly, if desired.


Mulled Wine

  • 1 bottle Sangria wine
  • 1 pkg. Red Hots candy
  • 4 large cinnamon sticks
  • 1 shot amaretto (optional)
  1. Add first three ingredients to a large stock pot; let simmer, until hot.
  2. 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
  1. 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.)
  2. Place tortilla on baking sheet; cook until crisp. 
  3. Remove from oven; add half the sauce mixture, ham, onions and top with remaining sauce. 
  4. Bake 10-12 minutes. Garnish with black pepper.