BRIE-CRANBERRY SAUCE GRILLED SANDWICH

This is a different kind of sandwich and real good. The sweet and sour combo is so good. Could eat this every day. You can use up your cranberry sauce left over from Thanksgiving or Christmas.

Camembert or Brie Cheese
Cranberry Sauce
Balsamic Vinegar
Bread
Butter

Take one piece of bread and butter it. Put a wedge of camembert or brie cheese onto the unbuttered side of the bread. (If wedge is thick then just slice it to fit all of the bread). Top with a spoonful of cranberry sauce. Drizzle some drops of balsamic vinegar over the sauce. Put the other piece of bread on sandwich and spread top with butter. Fry in pan until golden brown and cheese is melted. Cut in half and eat.

LOUISIANA DE-BASH CAKE

21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla

Cream butter, shortening, suger until creamy. Sift dry ings. together. Add milk, vanilla, egg yolks together. Mix the dry and liquid ings together. Fold in egg whites. Spray (7) 8 inch pans or may have to use two at a time. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool and take out of pan and put on a piece of sprayed wax paper until all cakes are baked.

Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoon Plain Flour
Dash of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks
11/4 Cups Sugar
1 Tablespoon Lemon Rind
2 Tablespoons Butter

Mix cornstarch, sugar together. Mix all ings. together and put in a sacuepan. except the butter and lemon juice. Cook until thick. Remove from stove and add the butter and lemon juice. Cover with wax paper until cool.

Iceing:
8oz. Cream Cheese
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla
1 Teasppon Lemon Juice
1 Tablespoon Lemon Zest

In a bowl cream the cheese and butter until softened. Add sugar, vanilla and lemon peel and juice. Sit aside.

Take one layer of the cooled cake and put on a cake plate. Add the filling on top of this. Add another layer and continue until all the filling is gone. Make the iceing and put on top of cake and around sides. If not enough iceing then make a double batch.

BBQ SEASONING

11/2 Cups Paprika
3/4 Cup Sugar
31/4 Tablespoons Onion Powder
1/2 Teaspoon Salt

Mix and store in a air tight container.

FRIED GREEN TOMATOES WITH BASIL SAUCE

6 Hard Green Tomatoes, sliced 1/4 inch thick
Kosher Salt
Freshly Ground Black Pepper
3/4 Cup Flour
1/4 Cup Buttermilk, shake good
Dash Hot Sauce
1/4 Cup Yellow Cornmeal
11/2 Cup Pankio Bread Crumbs
Vegatable oil for fring

Wash tomatoes, then slice. Season with salt and pepper. Place flour on a plate. Wisk together the buttermilk and hot sauces in a bowl and then pour out in another plate. Take one slice of tomato and put in the flour and then in the buttermilk mixture and then in the panko bread crumbs. Put on a sprayed baking sheet or parchment paper. Repeat until all slices are done. Heat 3/4 inch of veg. oil in a large skillet. Place the tomato slices in the oil . Fry until slices are golden brown. around 2 minutes per side. Using a slotted spoon put the tomato slices on a cookie sheet lined with a paper towel until all are fried. Turn the oven on to 200 and keep warm. Do not let oven get to hot or the towels may burn. Next make the sauce. Put the sauce over each tomato.

Basil Sauce:
2 Cups Loosely Packed Fresh Basil Leaves
1 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Creole or Hot Mustard
Kosher Salt
Freshly Ground Black Pepper

Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal balde until smooth. Then put in a small bowl. Season with salt and pepper. Can be made one day ahead. Cover and keep ref.

BUFFALO CHICKEN DIP

8oz. Box Cream Cheese, softened
1/2 Cup Ranch Salad Dressing
1/2 Cup Franks Red Hot Bufflo Wing Sauce
2 Cans(12.5oz.) Chicken Breast, drained or use cooked chicken breasts
3/4 Cup Blue Cheese, crumbled or 1 Bag Shredded Mozzarella Cheese

Preheat oven to 350. In a bowl put the cream cheese. Stir in the salad dressing and mix good. Add the wing sauce and chicken and cheese and stir again. Put in a sprayed glass dish and bake 20 minutes or until mixture is heated through. Stir. Serve with crackers or vegetables. Keep ref.

CHOCOLATE DREAM BUNDT CAKE

1 Box Bettey Crocker Chocolate Cake Mix
3/4 Cup Chocolate Milk
1/3 Cup Butter or Marg., softened
3 Eggs
1 (8oz.) Container Sour Cream
1 Box (4oz.) Instant Choc. Fudge Pudding
1 Bag(12oz.) Semisweet Chocolate Chips or 2 Cups

Ganache Glaze
1 Cup Semi-sweet Chocolate Chips (6oz.)
2/3 Cup Whipping Cream
1 Jar Caramel Topping
1/2 Cup Toffee Bits
1 Bar Milk Chocolate Covered Peanut, Caramal Yogurt Candy Bar, chopped

In a bowl mix the cake mix and chocolate milk, butter and sour cream. Beat. Then add pudding. Beat again. Stir in 2 cups chocolate chips. Stir good. Pour into a bunt pan and bake on 350 for 45 to 60 minutes. Let cool.
In a heavy bowl place the chocolate chips in it. In a pan bring the whipping cream to a medium boil. Do not let scorch on bottom. Pour over the chips in the bowl. Let stand 5 minutes. Stir. Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over the cake. Then sprinkle with toffee bits and the chopped candy bar.
 Make sure you are not on a diet when eating this. It is so good.

APPLE SNACK CAKE SQUARES

11/4 Cup Walnuts, chopped
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Cinniamon
2 Teaspoons Ground Ginger
1 Teaspoon Salt
8 Tablespoons or 1 Stick Unsalted Butter, melted
11/2 Cups Sugar
2 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
4 Large Granny Smith Apples (2lbs.) peeled and chopped

Frosting:
6oz. Cream Cheese, softened
2 Tablespoons Unsalted Butter, softened
2 Tablespoons Lemon Juice
1 Cup Powdered Sugar, sifted
1 Teaspoon Lemon Zest
1/4 Cup Chopped Crystallized Ginger

Preheat oven to 350. Spray a 9 x 13 cake pan. Sit aside. Spread the nuts on a cookie sheet and let them toast around 5 minutes. Move them around so the will not burn. Do not let burn. Take out of oven and let cool. Then chop. In a bowl mix flour, baking soda, cinnamon, ginger and salt. In another large bowl, with a mixer, beat together the  butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. The batter will be thick. Spread batter in pan. Bake until a toothpick inserted in center comes out clean. around 45 to 50 minutes. Let cake cool completley. Make frosting in a mixing bowl, using a electric mixer on medium speed. Beat cream cheese and butter. Beat in lemon juice. Reduce speeed to low, then add powdered sugar gradually. Fold in zest. Spread frosting on cake and then sprinkle with ginger. Cut into squares.