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Bacon Wrapped Lil Smokies

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1 (14 oz) package smokies (Original Flavor)

1 lb thin bacon, cut into thirds

Brown sugar for sprinkling




1. Preheat oven to 325 F.  Wrap each smokey in bacon. Secure with a toothpick.

2. Cover a baking sheet in non-stick foil for easy clean up.  Add the bacon-wrapped smokies.  Get your bag of brown sugar, and dust each smokey with brown sugar.  Use as much as you like.  I used probably 1/8th to 1/4th a teaspoon per smokey.  I like mine on the sweet side.

3. Bake for 40 minutes.

4. Try to contain the ravenous, foaming-at-the-mouth animals (aka your family) who gobble up these things like godless smokey-eating creatures.


Chicken and Drop Dumplings

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Recipe courtesy Paula Deen, adapted by Jenny


•    3 – 4 Pounds of boneless chicken breasts
•    3 ribs celery, chopped – Save the leaves!
•    3 bay leaves
•    3 chicken bouillon cubes
•    4 cups of chicken broth, with 4 cups of water
•    1 (10 3/4-ounce) can condensed cream of chicken soup
•    2 tsp of nutmeg
•    2 tbsp of parsley

•    2 cups biscuit mix
•    1 teaspoon salt
•    Fresh ground pepper
•    1 cup of milk
•    1 cup of green onion tops


1. To start the chicken: Place the chicken, celery, onion, bay leaves, and bouillon in a large pot. I like to use the celery leaves as well here and add them to a bouquet garni bag. If you don’t want to do this, no big deal. It will still be flavorful. Add water and broth bring to a simmer over medium heat. Simmer the chicken until done, about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, cut into small cubes. Remove bay leaf prior to the next step.

2. To prepare the dumplings: Mix the ingredients together in a mixing bowl. The dumplings will be sticky, so if you want to hand roll them and drop them in the pot, spray your hands with Pam cooking oil. This is the fastest way to do it. Otherwise, just use a greased spoon to drop them in one by one, shaking the pot in a twisting motion instead of stirring it to allow room for more dumplings. DO NOT STIR! It will break up the dumplings. Measure about a 2 tsp to a tablespoon of batter for each dumpling. You also don’t have to use all the batter. Use as much as you want depending on how many dumplings you like in your soup. Let simmer for 15 minutes to cook the dumplings.

3. Return the cut up chicken to the pot. Shake the pot to mix in the chicken add the nutmeg and parsley.

4. Add the cream of chicken soup to a small sauce pan. Heat through and then pour into the main pot. Again, shake the pot to mix.

5. Mix ingredients together and store in an airtight container for up to 6 months.

White Chocolate Raspberry Cheesecake

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Serves 16


  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Mongolian Beef with Rice

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Serves 2


  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger (minced)
  • 1 tablespoon garlic (minced)
  • ½ cup soy sauce
  • 1/2 cup water
  • ½ cup brown sugar
  • 2 tablespoons rice wine
  • ½ teaspoon red pepper flakes
  • 2 green onions (sliced)
  • 1 medium onion (sliced)
  • Oil (for frying)
  • White minute rice, portioned and cooked according to package directions

1. To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

2. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).

3. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).

4. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

Drunken Irish Stew

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Serves 6-8


  • 2 tablespoons extra-virgin olive oil
  • 1-1/4 pounds stew beef, cut into 1-inch pieces
  • 7 large garlic cloves, crushed
  • 1 cup red wine
  • 1 cup Guinness
  • 6 cups beef stock (or broth)
  • 3 tablespoons tomato paste
  • 1-1/2 tablespoons white sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried thyme
  • 4 bay leaves
  • 2 tablespoons butter
  • 1 pound russet potatoes, cut into 1/2-inch pieces (peeled or unpeeled, gentleman’s choice)
  • 1 pound baby red potatoes, cut into 1/2-inch pieces (again, gentleman’s choice)
  • 4 stalks celery, chopped
  • 2 cups carrots, peeled, cut into 1/2-inch pieces
  • 1 large yellow or white onion, roughly chopped
  • 1 tablespoon cornstarch + 1 tablespoon water
  • salt and pepper, to taste

1. Heat the olive oil in a heavy, large pot over medium-high heat. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes. Add garlic cloves and sauté another minute, until fragrant.

2. Add the beef stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.

3. In another large pot, melt the butter over medium heat until slightly foaming. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.

4. Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.

*This can be prepared in advance and kept refrigerated for up to three days.

The Most Delicious Crab Cakes… ever.

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  • 1/2 pound of crab meat, all shells removed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco
  • 1 egg
  • 1 clove of garlic, minced
  • 1/2 red bell pepper, finely minced
  • 1 small leek, white portion only, finely minced
  • 1 tablespoon tarragon, rough chopped
  • 2 tablespoons parsley, rough chopped
  • 1/4 cup mayo
  • 1/2 cup Panko breadcrumbs
  • Salt and Pepper to taste


  • 1 cup flour
  • 2 eggs, beaten well
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Old Bay seasoning
  • Grapeseed oil for shallow frying
  • (You gotta use grapeseed oil for this. It has a high smoking point which prevents charring your precious cakes).

Tartar Sauce:

  • 1 cup mayo
  • 1/4 cup sweet pickle, minced
  • 1 small shallot, minced
  • 2 tablespoon capers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chives, minced
  • 1 tablespoon lemon juice
  • Salt and Pepper to taste

1. Combine all crab cake ingredients, adding just enough breadcrumbs to bind the ingredients. Season with salt and pepper to taste. Form the mixture into golf ball size balls and flatten into a disc.

2. Place flour, eggs, breadcrumbs and Old Bay in separate shallow bowls. With each individually portioned crab cake:

  • Dredge entire cake in flour, ensuring tat there is a light even coating but no excess.
  • Submerge in egg, coating in both sides.
  • Coat evenly on all sides with breadcrumbs

3. Heat a saute pan over medium heat and add the oil. Saute cakes until breading has turned golden brown and crunchy, about 5 minutes per side. Serve immediately with the tartar sauce.

Spicy Salmon with Caramelized Onions

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Serves 2


•    1 1/2 teaspoons ground black pepper
•    1/2 teaspoon paprika
•    1/4 teaspoon cayenne pepper
•    1 teaspoon minced garlic
•    1 tablespoon Dijon mustard
•    1 tablespoon brown sugar
•    1/2 teaspoon onion powder
•    1/4 teaspoon salt
•    1 tablespoon olive oil
•    2 (6 ounce) salmon fillets
•    2 tablespoons olive oil
•    1 1/2 tablespoons minced onion

1. Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

2. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.