Cucumber Salad

Ingredients
5 medium plum tomatoes, seeded and chopped
1/4 red onion, peeled and chopped
2 cucumbers, thinly sliced
Olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Directions
Combine the tomatoes, onions, and cucumber with olive oil, red wine vinegar, add salt and pepper to taste

Yield: Approx 6-8 servings

Game Girl's Baked Beans

by: Game Girl aka Cynthia Shaner
Serves 12 -16

Ingredients
4 (16oz) cans baked beans
1(20 oz) can crushed pineapple
1 cup molasses (optional)
1 cup barbecue sauce
2 tblsp yellow mustard
6 slices bacon, cooked and crumbled
1(60z) can french fried onions, crushed
1 tblsp hot sauce
2 tsp garlic powder

Directions
1. Preheat oven to 350 degrees
2. Combine all the ingredients, but add only half the french fried onions
3. Unless you like things really sweet, cut the molasses in half
4. Pour into a 9x13 sprayed casserole - sprinkle with remaining onions
5. Set casserole on a cookie sheet in case it bubbles over
6. Cook for approximately 1 hour or until it bubbles

Alton's Egg Nog

This is one that I push every year right before Christmas, courtesy of Alton Brown



Ingredients:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Directions:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Jalapeño Corn Bread

( #CornBread, #Jalapeno )

CREDIT: Kitchen Daily/Mark Samuelsson

INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 teaspoon baking soda
1/4 teaspoon chili powder
1/4 teaspoon ginger powder
1 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons honey
2 tablespoons olive oil
3 large eggs
1 tablespoon butter
2 jalapenos, chopped

DIRECTIONS:

Preheat oven to 350°F.

In a large bowl, combine flour, cornmeal, baking soda, chili powder, ginger powder and salt in a large bowl. In a separate bowl, combine the buttermilk, oil, honey, eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Fold in the jalapenos.

Spoon batter into an 11 x 7-inch baking dish coated with butter.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm. If you'd like, drizzle with extra honey for a sweeter cornbread.