Homemade Lady Fingers

Italian favorite: Tiramisu

Homemade ladyfingers dipped in a strong coffee and 

marsala wine mixture.  Layers of light Italian custard cream with a

light whipped cream all combined together.

Ladyfinger Ingredients:
4 eggs separated
2/3 cup sugar, plus 2 TBS
3/4 cup plus 1/8 cup flour
1/2 tsp B powder
1/2 tsp xanthin gum or extra B. Powder

1.  Preheat oven to 400 degrees
2.  Line two 17 x 12 sheets with parchment paper
3.  Place whites in bowl, beat to peak.
4.  In separate bowl beat yolks and sugar
5.  Add flour, Baking powder and xanthan to yolks
6.  Fold into whites

Drop into appropriate sizes 1/2 tsp to 1 tsp depending on what size you need.
Bake 8 mins
Makes 36 cookies




Custard:
3/4 cup sugar
6 egg yolks
2/3 cup whipping cream
2 (8) ozs mascarpone cheese

1.  Heat on med/low sugar and yolks and cream.  Cook for 2 mins.  Remove from heat and place in cool bowl.  Let cool for 15 mins.
2.  Add mascarpone cheese, stir.  Chill


Whipping Cream:
2 cups whipping cream
8 ozs mascarpone cheese
1/2 cup sugar
1 tsp vanilla
Whip together and chill


Coffee and Marsala Wine mixture:
2 cups strong espresso
2 TBS Marsala Wine
2 TBS sugar
1 tsp vanilla

Crushed chocolate covered coffee beans for garnish

Duck Confit Potato Frittata with Creamy Chasseur

This pre-cooked Duck Confit is so tasty.  It sits in it's own juice and marinates until ready to 

be eaten.  I picked the meat off the duck legs and incorporated it into this delicious potato frittata, packed with spices, herbs and cheese.  I reserved the flavorful juice to make this creamy mushroom chasseur sauce to top the frittata.  I added a little heat for a surprise kick.  You can prepare this sauce thick or more juicy, it is your preference.   The combination of flavors will be unitedly joined.  

Ingredients:
6 cups cubed potatoes, cooked
2 TBS duck fat
1 cup shallots, chopped
3 large cloves garlic, chopped
1/8 tsp salt
1/8 tsp pepper
1 lb duck confit, picked (reserve juice)
1/8 cup parsley, chopped (plus extra for garnish)
1/8 cup basil, chopped
1/2 cup coconut cream
8 eggs, beaten
8 ozs shredded cheddar cheese
1/2 cup parmesan cheese (divided, 1/2 for topping)
1 cup chopped tomatoes (slightly squeezed to remove juice and seeds)

Mushroom Sauce:
1/2 cup white wine
1/4 cup shallots, chopped fine
1/2 tsp jalapeno peppers, chopped fine
2 cups cremini mushrooms, sliced
1 TBS duck fat
1 TBS butter
1 tsp flour
juice from duck confit
1/4 cup coconut cream

Directions:
1.  Cook potatoes in water for approx 20 or until medium cooked.  Do not over cook.  Drain
2.   Pick meat from duck legs.  Place in bowl.  Reserve juice
3.  In large cast iron skillet heat on med/high duck fat.  Add shallots, stir and cook until soft (approx 10 mins).  Add garlic and cook for additional 3 mins.  Season with salt and pepper, stir.  Remove from burner.
4.  Preheat oven to 350 degrees.
5.  To bowl of duck meat, herbs, coconut cream, eggs, cheddar and 1/2 of the parmesan cheese.  Season with salt and pepper to taste.  Toss.  Add to skillet.  Top with tomatoes.  Slightly press down.  Top with remaining parmesan cheese.
6.  Bake for approx 35 minutes or until done.
7.  To make mushroom chasseur:  In skillet add white wine.  Heat on med until reduced to about 1/2.  Add shallots, jalapeno and mushrooms and cook for additional 5 mins, or until mushrooms are cooked.  Stir duck fat, butter and flour together in small cup or bowl.  Add to mushrooms with remaining coconut cream, stir.  Reduce temperature and simmer until your preference of thickness, approx. 3-5 mins.
8.  Serve sliced frittata with mushroom chasseur sauce.  Top with fresh parsley.

Fried Oyster Tacos with Mexican Street Corn

Ingredients:
8 garlic bulbs
1/4 cup olive oil
8 ears corn, cut in half

Slaw Ingredients:
1/3 cup mayonnaise
2 TBS sugar
1 tsp cider vinegar
1 tsp celery seed
1/3 cup red onion, chopped
1/3 cup parsley, chopped
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
16 ozs slaw mixture

Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt

Mexican Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup cotija cheese (or Feta), reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt

Fried Oyster Ingredients:
16 ozs oysters,
4 cups fryer oil
2 cups flour, divided in 1/2
1 TBS baking powder
1 TBS sesame seed oil
1/2 cup seltzer (cold)
1 garlic clove, minced
1 small egg
1/8 tsp salt

Garlic Butter Ingredients:
2 sticks butter, melted
2 garlic cloves, roasted

Other Ingredients:
4 limes, sliced in quarters
1/4 cup cilantro leaves, for garnish
1 TBS chili powder
20 corn tortillas
1 avocado, cubed
1 red bell pepper, chopped



Directions:
1.  Cut tips of each garlic bulb about 1/4 in.  Place on baking dish, cut side up.  Drizzle with olive oil.  Bake in oven 350 degrees for 1 hour.  Remove from oven and cover to keep warm.
2.  Place corn in pot of boiling water.  Cook until tender, approx 30 mins.  Remove from water and place in baking dish.
3.  To make slaw:  Mix all ingredients (except slaw mix) in a medium size bowl, mix well.  Add slaw mix and fold to incorporate well.  Refrigerate until ready to use.
4.  To make Cilantro Sauce:  Add all ingredients to blender.  Pulse until well combined.  Pour into bowl.  Reserve in refrigerator until ready to use.
5.  To make Mexican Street Corn:  In a medium size bowl add all ingredients.  Mix well.  Refrigerate until ready to use.
6.  Drain oysters and pat dry with paper towels.  In medium size pot add oil.  Heat on med/high.  Add half of the flour to separate bowl.  In medium size bowl whisk all other ingredients.  Add a small amount of batter to oil.  If it sizzles then oil is hot enough.  Start by dredging oysters into flour, then into batter, completely covering.  Drop into hot oil.  Fry for approx. 5-8 mins depending on the size of the oyster or until lightly browned.  When oysters are done, place on paper towel to absorb excess grease.  Cover to keep warm.
7.  To make Garlic Butter:  Melt butter in microwave for 20 seconds.  Add garlic and whisk.
8.  Add 1/2 garlic butter (reserve other 1/2 for corn tortillas) to corn in baking dish.  Add Mexican Street corn over top.  Top with remaining cotija cheese.  Add lime slices.  Bake in 350 degree oven for 30 mins.  Remove and garnish with cilantro leaves.  Sprinkle with chili powder.
9.  Brush each tortilla with garlic butter.  Place in zip loc bag.  Warm in microwave for approx. 30 seconds.
10.  Fill each tortilla with slaw, fried oyster, Mexican Street Corn, Cilantro sauce, avocado, red bell peppers and fresh cilantro leaves.  Serve with ear of corn, garlic bulb and slices of lime.


How to make just the Street Corn:


8 ears of corn, broken in half
1 stick butter, cubed
1 pkg Mediterranean Feta Cheese
1/2 cup Cilantro leaves
1/2 tsp paprika

Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt

Mediterranean Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Mediterranean, reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt

1.  Place corn in baking dish with butter.  Season with salt and pepper, to taste.  Bake in 375 degree pre-heated oven to brown.   Approx. 30 (rotate while baking)

2.   Blend ingredients for Cilantro Sauce in blender until well combined.  Reserve

3.  Mix ingredients for Mediterranean Street Corn in bowl.  (Don't forget to add 1 cup of Cilantro sauce to this recipe).  Pour oven corn.  Bake for additional 15-20 mins.  Remove from oven.  Sprinkle additional feta cheese over top, cilantro leaves and paprika.  Serves 8

Poached Rum Pears and Brie Duck Breast with Hot Candied Duck Bacon

This is my take on one delicious combination.  The duck breast is perfectly cooked and served with poached pears in a sweet rum sauce.  The pears are topped with creamed brie cheese to balance all the flavors.  Then topped with hot candied duck bacon.  

Ingredients:

2 duck breasts

6 strips duck bacon

1 TBS jalapeno, chopped fine

1 TBS brown sugar (for bacon)

4 TBS butter

2 TBS dark rum

2 TBS brown sugar (for sauce)

1/4 tsp cinnamon

1/2 tsp corn starch

1 15 oz can pear halves (no or low sugar), reserve 1 cup juice

1/8 tsp salt

1/8 tsp course pepper

1/4 cup walnuts, chopped

5 ozs brie cheese, creamed (warm)

1/4 cup parsley, chopped

Directions:

1.  In medium size non stick skillet heat on med/high heat.  Place seasoned duck breast (skin side down).  Cook to render down the fat (approx. 5 mins).  Turn over and cook for additional 2-3 mins or until desired temperature.  Remove and let sit.

2.  Add bacon to skillet and cook in same fat.  Season with salt and pepper, if desire.  Add jalapeños and 1 TBS sugar.  Cook until done on both sides (bacon will caramelize).  Approx. 2-3 mins on each side, or until desired crispiness.  Remove and cover to keep warm until ready to use

3.  In same skillet add butter, rum, sugar, cinnamon, corn starch and pear juice.  Stir and heat for approx. 2 mins.  Add pears and cook, rotating on both sides for approx. 5 mins.  Season with salt and pepper.  Remove from Skillet and cover to keep warm.  Add walnuts and continue cooking sauce for additional 5 mins or until starts to thicken.  

4.  To serve:  Slice Duck Breast on an angle about 1/2 inch thick.  Top with Pear then with warm creamed brie.  Drizzle sauce around duck and sprinkle chopped hot candied bacon slices on top.  Garnish with parsley.

Serves 4 

Espresso Brownie Cheddar Cheesecake

Chocolate and Cheesecake!

Yes, who could resist these combinations?  Not me!  

When I was creating a coffee cheesecake I just knew it had to be with a rich chocolate base.  These little babies are so irresistibly incredible.  Each bite will make you go for another.  This cheesecake recipe is infused with a secret ingredient that I hate to disclose, but I will.  

Cheddar Cheese! 

Brownie Ingredients:

1/2 cup melted butter

1 cup white sugar

1 tsp vanilla extract

1/4 cup strong espresso coffee

2 eggs, beaten

3/4 cup flour

1/3 cup unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts, optional

Cheesecake Ingredients:

8 ozs cream cheese, softened

8 ozs ricotta cheese, whole milk 

1 cup sharp cheddar cheese, grated

1/3 cup sour cream

1/2 cup sugar, plus 2 TBS

2 med eggs, beaten

1/4 cup heavy cream

1 tsp vanilla

2 TBS flour

1/4 cup choc. covered espresso beans, ground

Glaze Ingredients:

1/2 cup milk chocolate, melted

1/4 cup strong espresso coffee, brewed

1/4 cup chocolate covered espresso beans, crushed

Directions:

1.  To make Brownie:  In large bowl add butter, sugar, vanilla, coffee and eggs.  Mix well.  Add remaining ingredients to small bowl, mix well.  Add to wet ingredients.  Mix well.  

2.  To make cheesecake filling:  Add all ingredients (except espresso beans) to food processor.  Pulse all ingredients together and combine well.  Fold in espresso beans.

3.  Grease 6 (4 inch) mini springform pans.  Preheat oven to 350 degrees.

4.  Pour approx. 1/4 cup brownie mixture to bottom of each pan.  (Reserving approx. 6 TBS) Spread across bottom of pan.  Pour approx 1/2 cup cheesecake mixture over top of brownie mixture, using up all of the mixture.  Carefully spread across leveling out.  Add 1 TBS of brownie mixture in center of cheesecake.  With a knife swirl brownie mixture into cheesecake creating a marble effect.

5.  Bake in oven for approx 30-35 mins or until done.  Cool

6.  To make Glaze:  Microwave chocolate for approx. 1 minute in safe bowl or until melted, stir.  Add strong coffee, stir.  Drizzle over top of little cheesecakes.  Sprinkle crushed espresso beans.  

Makes 6 (4 inch) mini cheesecakes.  

PEARS FOSTER BRIE STUFFED FRENCH TOAST

INDULGE YOURSELF INTO THIS ELEGANT FRENCH TOAST.
IT IS STUFFED WITH CREAMY BRIE CHEESE, DIPPED IN EGG AND
FRIED UNTIL GOLDEN BROWN.  TOPPED WITH CHOPPED PEARS IN A
SLIGHTLY SWEET BROWN SUGAR SYRUP, WITH A DASH OF RUM.....YUM!!!!  

PEAR SAUCE:
1 can pears, chopped
1 cup pear juice
2 TBS butter
3 TBS brown sugar
1 tsp vanilla
1/2 tsp cinnamon
pinch salt
2 TBS rum, optional

DIRECTIONS FOR SAUCE:
1.  Add all ingredients into saucepan.  Heat on med/high for approx. 8-10 mins, or until starts to thicken.  Let rest until ready to use.



INGREDIENTS:
2 TBS olive oil
2 TBS butter
4 Slices Three Bakers gluten free bread
5 ozs cream brie
2 eggs, beaten
powdered sugar for garnish

DIRECTIONS:
1.  Heat oil and butter in non stick pan on low/medium heat.
2.  Spread brie cheese on two slices of bread.  Top with remaining slices, pressing lightly, to seal.
3.  Beat eggs in small bowl.  Dip bread into beaten eggs, flip to coat over side.  Saute on each side until golden brown, approx. 2 mins each side.

Grilled Pork Pineapples Foster with Brie

6 Pork Loin Steaks, cut into 1 inch slices
1 stick butter, divided in half, softened
6 slices pineapple rings, reserve juice (20 oz can)
1/2 tsp corn starch
2 TBS rum
3 TBS brown sugar
1/2 tsp cinnamon
Salt and pepper, to taste
1 tsp vanilla extract
2 TBS rosemary, chopped fine
1/4 cup chopped walnuts
4 ounces creamed brie cheese

Directions:

1.  Heat grill to med/high heat.
2.  Brush chops with softened butter (4 TBS).  Season chops with salt and pepper, to liking.  Place on hot grill cooking approx. 5 minutes on each side, or until done.  Remove and let sit 10 minutes.
3.  Drain pineapple, reserving juice.  Place pineapple rings on grill to slightly warm.  Remove and cover until ready to use.
4.  On side burner of grill, using medium size skillet add remaining butter.  Heat on medium until melted.  Add corn starch and rum.  Whisk.  Add pineapple juice slowly to skillet whisking to incorporate.  Add sugar and cinnamon.  Whisk.  Season with salt and pepper.  Lower temperature and simmer.  When liquid starts to thicken add vanilla, rosemary and walnuts.  Stir.
5.  To assemble:  Place pork chop on small plate.  Top with pineapple ring.  In center of ring add about 1 - 2 teaspoons of brie cheese.  Top with rum sauce.  Garnish with rosemary sprig.

Gluten Free Nutty Italian Meatballs

Gluten Free Nutty Italian Meatballs

MY SECRET IS OUT!!!  Treat your family to these amazingly moist, Italian Meatballs.  

What is the key to a moist meatball?  Lean meat will get tough during cooking.

By adding eggs and ricotta cheese, this will help keep the meatballs

moist.  By adding soaked bread as a binder,  this will also prevent meatballs from 

shrinking and becoming tough.  For an exciting addition, we used 

Three Baker's Great Seed Bread for a little crunch.

Ingredients:
8 slices of Three Baker's Great Seed Bread (or other T.B. bread)
1/2 cup milk or water
1 pound ground beef (lean)
2 large eggs
1/3 cup ricotta cheese (whole milk)
3 large cloves garlic, finely chopped
1/3 cup grated Parmesan Cheese
3 TBS dry parsley
salt and pepper, to taste
oil for frying

Directions:
1.  In large bowl soak bread in milk until soft, squeeze bread in strainer to remove excess milk.  Return bread to bowl.
2.  Add beef, eggs, ricotta, garlic, cheese, parsley, salt and pepper.  With "clean" hands mix thoroughly.  Do not over mix.
3.  Roll into golf ball size balls.
4. Fill skillet with oil (approx. 1/2 inch).  Heat on med/high heat.  Add meatballs to heated oil leaving space between each meatball.  Brown on all sides.  Remove from oil and drain on paper towels.  Season with salt.  Repeat process for remaining meatballs, adding additional oil to skillet, if needed.  Let cool.  
6.  Serve with favorite tomato sauce.  

S'mores French Toast

SOME MORE S'MORES PLEASE!

WHO REMEMBERS THE TASTE OF THAT SWEET, CHOCOLATEY, ROASTED

MARSHMALLOW TREAT SANDWICHED BETWEEN TWO GRAHAM CRACKERS           YOU MADE, AS A CHILD OVER A CRACKLING CAMPFIRE?  

YOU PROBABLY STILL MAKE THEM WITH YOUR CHILDREN NOW.  

WELL, NO NEED FOR AN OUTDOOR CAMPFIRE

TO MAKE THESE SUMMERTIME FAVORITES.

FOR NATIONAL S'MORES DAY I WANTED TO BRING YOU A SPECIAL TREAT.

I TOOK THIS FAMOUS LITTLE DESSERT AND TURNED IT INTO A 

HEARTY AND VERY SATISFYING PLATE OF GOODNESS.  THIS S'MORES 

FRENCH TOAST WILL BE ENJOYED BY ALL.  SERVE IT OPENED 

FACED OR DOUBLE LAYERED, THAT CHOICE IS UP TO YOU.  BUT

DON'T SKIMP ON THE CHOCOLATE.  POUR IT ON!  

INGREDIENTS:
3 TBS butter
3 eggs, beaten
1/2 tsp vanilla
1/4 cup milk
1/2 tsp cinnamon
2 cups Three Bakers Graham Snackers, ground. Reserve 1/4 C for garnish
4 slices Three Bakers White Bread
8 ozs Milk Chocolate Bar, divided in half
12 large marshmallows, cut in half (24 halves)
vanilla ice cream, optional
whipped cream, optional




DIRECTIONS:
1.  Heat Butter in large skillet on med/high heat
2.  Beat eggs in bowl with vanilla, milk and cinnamon
3.  In separate bowl add ground Graham Crumbs
4.  Add a slice of bread to egg mixture, flip and coat other side.  Repeat process for remaining slices of bread.  Add slices to hot skillet.  Cook for 2-3 mins on each side, or until golden brown.
5.  Add approx. 1/2 oz of chocolate to each slice.  Top with 6 marshmallow halves.  Toast for approx. 5 mins. or until marshmallows start to brown (to liking).
6.  Drizzle with melted chocolate (or fudge topping)on top.  Sprinkle with ground Graham Snackers.

Note:  For less sweetness top only one slice of French Toast with marshmallows.  Enclose with second slice of French Toast (without marshmallows)

Apple and Brie Walnut Strata

This is my Apple and Brie Strata.  The difference between Strata and Frittata is a Strata is made with bread.  I love the combination of apples, brie and California walnuts.  I decided create a comfort Strata for the family to enjoy.  With each forkful you get a sweetness from the apples, nutty crunch from the walnuts and smooth cheesy texture from the Brie cheese.  Balancing all the ingredients into a delicious combination the whole family will enjoy, for breakfast or dessert.  #IHeartWalnutsContest 

Ingredients:
8 cups cubed bread, packed.  Toasted
6 medium apples, thin (baking apples)
1/3 cup granulated sugar
2 TBS cinnamon
1/4 cup California walnuts, chopped
1/4 tsp salt
8 TBS butter, melted
2 (5 ozs) pks creamed brie
12 large eggs, beaten
1/2 cup powdered sugar

Directions:
1.  Heat oven to 350 degrees.  Add cubed bread to large baking sheet.  Toast in oven for 15 mins.
2.  While bread is toasting slice apples.  Add to large bowl.  Combine sugar, cinnamon and salt in separate bowl.  Add 1/2 of the sugar/walnut mixture to apples, reserving other 1/2 for later.  Toss.
3.  Add apples to a large cast iron skillet, greased.  Spread evenly across bottom.
4.  Remove bread from oven and add to large bowl.  Add butter to bread and toss.
5.  Add half of the bread on top of apples.  Add spoonfuls of brie on top of bread.  Add remaining bread on top of brie.
6.  Add beaten eggs on top of bread.  Let soak for approx. 30 mins, gently pressing down every 10 mins to assure bread is soaking up egg.  Sprinkle remaining sugar/walnut  mixture on top of bread.
7.  Bake for 15 mins covered.  Bake another 15 mins uncovered.  Remove and rest for 10-15 mins.   Loosen edges with knife.  Flip onto serving dish.  Sprinkle with powdered sugar.

Serves 8-10 people

Muffuletta Sandwich

What is a Muffuletta Sandwich?  A Muffuletta Sandwich originated among Italian

immigrants in New Orleans, Louisiana in the early 1900's.  It is made on a large, round 

and somewhat flattened loaf with a sturdy texture, similar to focaccia.  

The roll is split in half and topped with an olive salad and assortment of

Italian meats and cheese.  The loaf is then split into quarter pieces.  A muffuletta can be

served cold or toasted.  

I think you will enjoy my version of the muffuletta sandwich.  I found that

Three Bakers Hamburger Buns are round, somewhat flattened and sturdy texture, even

though they are smaller in size from original muffuletta roll.  No big deal, I just made

individual sandwiches for everyone.  It worked super well and was SUPER delicious.

Muffuletta Mix Ingredients:

1/3 cup Kalamata olives

1/3 cup green olives

1/3 cup black olives

1 clove garlic

1/2 cup roasted peppers

2 cherry peppers

4 pepperoncini peppers

1 cup Giardiniera Mix  (include cauliflower, onion, carrots)

3 TBS capers

1/4 tsp red pepper flakes

1 TBS dry oregano

3 TBS red wine vinegar

3 TBS olive oil

Note: Most ingredients can be found in pickle isle in grocery store

Muffuletta Meat Ingredients:

1/4 lb Sopressata

1/4 lb Genoa Salami

1/4 lb Capitola

1/2 lb Mortadella (Italian Bologna)

1/2 lb Provolone Cheese

Or any assortments of favorite meats and cheeses

4 Three Bakers Hamburger Buns

Directions:

1.  In mini food processor chop each of the first 8 ingredients of Muffuletta Mix, individually.  (Note:Do not chop together or you will get mush).  Add to bowl.

2.  Add remaining ingredients and toss.

3.  Spread 2 TBS of muffuletta mix on bottom of roll.  Layer choice of meat on top.  Spread additional 2 TBS of muffuletta mix on top of meat.  Top with bun.  Serve

Chocolate Strawberry Roll Ups/Turkey Club Skewers

Back to school Already?  Get their mornings starting right with some

yummy treats to pack into their lunch boxes.  These delicious treats will

become a regular favorite; your children will not be able to wait to eat.  

These roll ups are unique because they made with Three Bakers Gluten

Free White Bread, stuffed with fresh strawberries and rolled in ground

up Three Bakers Gluten Free Chocolate Snackers, making these little

babies delicious with a slightly sweet crunch.  But don't stop here.  

Switch them up!  How about spreading some creamy peanut butter with

a dollop of their favorite jelly.  Ohhh,  I just had another idea!  

Try some spreadable cheese with diced up ham, then roll in some

ground up Three Bakers Cheddar Cheese Snackers.

Now, let's talk about the skewers.  Stack cubes of turkey, 

chicken, ham or roast beef with any type of cheese.  Then

add the bacon, because everyone loves bacon.  Let them choose

the varieties and put them together.  It makes eating lunch more enjoyable.

Chocolate Strawberry Roll Up Ingredients:
10 slices white bread, warm
10 TBS cream cheese, room temperature
10 Ripe strawberries, diced
8 TBS butter, melted

Crust Mixture:
1 cup chocolate, chocolate chip snackers, ground
2 tsp sugar
1/2 tsp cinnamon

Directions:
1.  Cut crust off bread.  Warm in microwave for 10 seconds.  With a small rolling pin, roll each slice thin.  Spread each piece with 1 TBS cream cheese.  Sprinkle 1 tsp diced strawberries over top.  Carefully fold up like jelly roll.
2.  Bake or toast for 5 mins.
3.  Brush with melted butter.  Roll into crust mixture.
     (Crust Mixture Recipe:  Grind all together, place in bowl)
Makes 10 Roll Ups


Turkey Club Skewers Ingredients:

5 slices white bread
10 ( 1 inch cube) turkey
10 (1 inch cube ) cheese
10 ( 1 inch piece) bacon
10 grape tomatoes
10 sticks (found at any craft store)

Directions:
1.  With small round cookie cut, cut out 20 circles from bread
2.  To assemble:  Place one piece of bread on stick.  Slide down stick, leaving approx. 1 inch from bottom.  Place one piece each of turkey, cheese and bacon through stick, ending with a second piece of bread.
Makes 10 skewers

Caramel Dip:
4 ozs cream cheese
4 TBS caramel sauce
(Blend well)
Optional ( 1 TBS powdered sugar and 1/2 tsp vanilla)

Shrimp Po Boy Sandwich

The origin of the Po Boy has many competing versions, but the 
most widely accepted story holds that the sandwich was invented in 
New Orleans during the 1929 Street Car strike.  This inexpensive
sandwich was created to feed unemployed workers, the Poor Boy.  
This name was later transferred into a sandwich, the Po Boy.

The original Po Boy Sandwich was chopped meat with gravy and 
served on classic French bread.  Po Boys now come in all different varieties, 
such as fried shrimp, oysters, ham and cheese and smoked sausage.  
The most unusual Po Boy is made with French Fries, gravy and condiments.
Keep in mind, with ALL Po Boys the term "dressed" means a topping of shredded 
lettuce, tomatoes, mayonnaise and pickles.

So where do you get a Po Boy?  Right in your own kitchen.  I created this simple
recipe consisting of sautéed spicy shrimp with a spicy Tartar Sauce. 
I am also sharing my secret recipe for my Creole Spice Blend.  This recipe
makes extra, in which you can store in air tight container and use at
a later time.    

Creole Spice Blend Ingredients:

1 TBS Onion Powder

1 TBS Garlic Powder

1 TBS Dry Thyme 

1 TBS Black Pepper

1 TBS White Pepper

1 TBS Cayenne

2 TBS Dry Oregano

2 TBS Dry Basil

3 TBS Paprika

Directions:

1.  Add all ingredients to bowl.  Blend

Makes over 3/4 cups.  

Spicy Tartar Sauce:
1/2 cup mayo
1/2 cup prepared Tartar Sauce
2 TBS horseradish
2 TBS Sriracha Sauce, or to liking
1 TBS lemon juice
Pinch of salt

Directions:

1.  Add all ingredients to bowl.  Blend

Makes 1 cup 

Shrimp Po Boy Sandwich Ingredients:

1 lb large shrimp, raw, peeled and deveined (tails removed)
2 TBS olive oil
2 TBS butter
2 TBS Creole Spice Blend
2 TBS lemon juice
4 Three Bakers Hoagie Rolls
2 cups lettuce, shredded
2 large ripe tomatoes, sliced

Directions:

1.  Season shrimp with salt
2.  Heat large skillet (preferably non stick), on med/high heat.  Add oil and butter.
3.  Saute shrimp until pink.  Add creole spice, stir to coat shrimp.  Squeeze lemon over top.
4.  Add to roll with sauce, lettuce and tomato slices.

Note:  Any store bought Creole spice blend may be used.

Waffle Cheese Danish

Lemon Cheesecake Bread Danish:

Ingredients:
8 slices of Three Bakers White Bread, Toasted
8 ozs cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vanilla
1 TBS lemon zest
1/4 tsp salt

Glaze:
1/2 cup powdered sugar
1 tsp fresh lemon juice
1 tsp vanilla
2-3 TBS cream


Directions:
1.  Lightly toast bread.  Remove from toaster.  Preheat oven to 350 degrees.
2.  In medium size mixing bowl add cream cheese, sugar, egg, vanilla, lemon zest and salt.  Mix well until smooth.
3.  Spoon approx 2 heaping tablespoons into center of bread.  Spread with spoon to cover top of bread, almost to edge.  Leave about 1/2 inch from edge.
4.  Place bread on large sheet pan.  Bake in oven for 15 mins.  Remove and cool.  (approx 30 mins)
5.  Mix all ingredients for glaze.  When danish is cool, drizzle glaze icing over top.  Serve. 

Eggnog Bread Pudding with Eggnog Caramel Sauce

Eggnog Bread Pudding 

w/Eggnog Caramel Sauce

Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.

Now add the warm, creamy Eggnog Caramel Sauce on top.  

This is definitely a WINNER!

For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired

so well with all the accompanying ingredients.  

This recipe is also very easy to make and stays extremely moist.

Make ahead of time in time is limited.  But, you absolutely want to serve this

dessert warm.

Ingredients:

1 loaf Three Bakers Cinnamon Raisin Bread, cubed

8 Eggs, beaten

2 cups Eggnog, warm (not hot)

2 tsp vanilla

1 tsp cinnamon

4 TBS sugar

1/2 tsp ground nutmeg

4 TBS butter, room temp.

Directions:

1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove

2.  Grease a round bundt pan.  Place toasted bread into pan.

3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  

4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  

5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:

4 ozs cream cheese

1 cup eggnog

1/4 cup caramel sauce

1 tsp vanilla

1/2 tsp ground nutmeg

1/2 tsp cinnamon

Directions:

1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.  

Finger Sandwiches and Party Appetizers

Finger Sandwiches and Party Appetizers

These little appetizers will be the hit of your next party.  I couldn't 

wait to share this platter with family and friends, at our last party.  

To see the look in their eyes, just loving this bright and colorful arrangement, 

made my night.  This platter had it all, from sweet to savory and with a little kick.

They are the perfect combination to have on your next serving platter.

Believe me!  Your guests will return for seconds, maybe even thirds.  

Not only will your tray be a huge hit, it will also be the prettiest at the party.

Do not expect to have any leftovers.

Sausage Meatballs

This little bite size sausage meatballs are packed with flavor.  

Mix together 1 lb of ground sausage meat, 2 slices white bread, 

2 eggs, 2 cloves minced garlic and 2 TBS jar pesto sauce.  

Roll into mini balls and fry.  Garnish with strip of red bell pepper and olive

on a toothpick.

Dill Pulled Pork Sandwiches

1 cup pulled pork, 3 TBS mayo, 2 TBS dill relish and 1 TBS jar pesto.

Mix all together in a bowl.  Cut crust off white bread then cut in half, diagonally.  

Cut a hole in center of half of the triangles with a small cookie cutter.  

Reserve cut out circle for another appetizer.

Spread approx. 1 TBS of pork on a sliced triangle.

Top with cut out triangle.  Garnish center of circle with slice of tomato, 

piece of bacon and sprig of parsley.  

Mini Hot Dog and Cheese

Fry or bake little hot dogs, to warm.  Cube your favorite cheese.  

Place on toothpick with a slice of pickle and then top with cut out bread circle.

Stuffed Jalapeno Peppers

Slice 8 peppers in half, lengthwise.  Remove seeds.  Bake in 350 degree

oven for 20 mins.  In a small bowl mix together 1/2 cup of 

homemade bread crumbs (see video on Three Bakers Blog) and 4 ozs

cream cheese.  Stuff into center of each pepper.  Add chopped bacon to top of

each pepper.  Bake in broiler for 10 mins or until slightly browned on top.