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Crack Sauce…with soft pretzels

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Crack Sauce…with soft pretzels

Now for a recipe of my own after all of those borrowed recipes.

I love soft pretzels. A lot. And these are delicious, especially when you make them bite-sized.

But enough about soft pretzels. Because even though I love them, I love them even more because of THIS SAUCE.

Let me explain: there is a micro-brewery near the college that I attend that serves soft pretzels accompanies by the most delicious, spicy, burn-the-roof-off-of-your-mouth horseradish honey mustard. I call it “Crack Sauce” because it makes everything you dip into it instantly irresistible. Our waiter told me that there are 32 ingredients in the sauce, and it probably has some of their special brew in it.

While I can’t replicate their beer, and my recipe certainly doesn’t have 32 ingredients, I think I’ve come pretty close to it. It’s DELICIOUS.

Make it. Dip things into it. You won’t be sorry.

Crack Sauce (AKA Horseradish Honey Mustard)

  • 2 Tbsps Whole Grain Mustard
  • 2 Tbsps Dijon Mustard
  • 3 Tbsps prepared horseradish
  • 4 Tbsps honey
  • 1 tsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 2 cloves of garlic, grated
  • 2 dashes of Worcestershire sauce
  • 1 dash of soy sauce
  • Salt and pepper to taste
  1. Combine all ingredients in a small sauce pan
  2. Warm over medium heat
  3. Do not simmer– just warm it up

It’s never rude to say YUM.

Apple Brown Butter Tart

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Apple Brown Butter Tart

Anne Burrell is my favorite chef on the Food Network. She makes the most sophisticated food that isn’t terribly difficult for a home chef.

That being said, this recipe is pretty time intensive. But the result is a wonderful, naturally sweet dessert that you can use for sophisticated entertaining or just to have on your counter and grab chunks as you walk by. It’s really that versatile.

I didn’t have the brandy, but I added some cinnamon to the apples to give it a little bit of a kick that it was missing.

It’s never rude to say YUM.

Tomato Basil Parmesan Soup

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Tomato Basil Parmesan Soup

THIS SOUP IS TO DIE FOR.

Ok, not really. But it’s SO delicious that I kind of want to cry.

You can find the recipe here. I made the stove-top version and used canned yellow tomatoes from my summer garden, hence the yellow color vs. the orange you’ll get from regular tomatoes. I also cooked some jasmine rice and piled it in the middle of the bowl. Mixing in the rice with your spoon added more texture and made the soup more filling.

MAKE THIS. It is delicious and really, really easy. You’ll love it.

It’s never rude to say YUM.

Balsamic and Brown Sugar Glazed Short Ribs BBQ

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Balsamic and Brown Sugar Glazed Short Ribs BBQ

Balsamic Vinegar is something for which I’ve only recently developed a taste. And I think this has to be the best recipe I’ve made with balsamic yet. Turning it into a tangy barbecue sauce and then using my crock pot was a dynamite duo.

This is the recipe I used, and it was DELICIOUS. The only thing that I did differently was that I used short ribs instead of  pork loin.

Try it. You won’t be disappointed.

It’s never rude to say YUM.

Milles Crepe Cake

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Milles Crepe Cake

I’m really not a baker. And I’m not very good at pastry, but I honestly couldn’t help myself when I saw this.

Food Network has a show entitled “The Best Thing I Ever Ate,” in which celebrity chefs show their favorite foods and where to buy them. One episode featured the Lady M Cake Boutique and their internationally known Mille Crepe Cake. This is not actually a cake. Instead, it is 20 layers of paper-thin crepes with pastry cream in between. They cut it into pieces just like cake.

This website explained how to somewhat replicate the recipe, although trying to replicate such a beautiful cake is extremely difficult without Lady M’s specialized equipment. But the result was delicious.

The only difference was that i cut small rounds out of the crepes and make personal cakes so that I didn’t have to bother cutting the cake. I also don’t have a brulee torch at school, so instead of caramelizing sugar on top of the cake, I simply put more pastry cream on top.

This recipe is labor and time intensive and is difficult to pull off. I definitely made lots of mistakes. But they were delicious mistakes, and I’m excited to improve my technique.

It’s never rude to say YUM.

(Winner Winner) Chicken Dinner Pot Pie

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(Winner Winner) Chicken Dinner Pot Pie

When I took this pot pie out of the oven, the smell nearly knocked me over. In a good way.

With TONS of garlic and rosemary and herbs de provence, this pot pie smelled like a full chicken dinner. And it tastes like one, too.

The filling itself is fairly standard, but so pumped up with flavor that it’s really something special. Part of the reason for that is that I roast the chicken breast instead of boiling it. Roasting it in the oven adds so much more flavor without drying the chicken out. The second different thing about this recipe is the crust. I always think pot pie takes forever to bake, so it’s really inconvenient. And the crust is never the right consistency. It’s either too doughy or too dry. It just never comes out the way I want it. So I made use of refrigerated crescent roll dough, which is flaky and butter and delicious. It doesn’t take that long to bake, and the consistency was really wonderful.

Pot pie is normally really boring, but I think this recipe is really going to blow you away.

(Winner Winner) Chicken Dinner Pot Pie

  • 2 Cups of chicken stock
  • 1 lb. boneless skinless chicken breast
  • 3 small potatoes, peeled, cubed
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 carrots, peeled, sliced into disks
  • 1/2 Cup frozen peas
  • 1/2 Cup frozen corn
  • 4 LARGE cloves garlic, minced
  • 1 1/2 tbsp dried rosemary
  • 1 tbsp herbs de provence
  • 3 tbsp butter, divided
  • 2 tsp flour
  • 1/3 Cup light cream
  • 2, 8 oz cans of refrigerated crescent roll dough (Only 1 is required.)
  • Olive oil
  • Salt and pepper here and there
  • Bacon fat, if desired
  1. Preheat oven to 350 degrees F
  2. Cut chicken into 4 smaller breast pieces. Liberally season chicken with salt and pepper and drizzle with olive oil. (If you want to add a little something special, smear a little bit of bacon fat on top of each piece of chicken before putting it in to the oven. It will really amp up the flavor.) Roast chicken until cooked through, about 20-30 minutes, depending on size of the cut. Once cooked, allow to sit several minutes to let the juices reabsorb, then shred the chicken. Set aside.
  3. Turn the oven up to whatever temperature the can of crescent roll dough indicates for cooking the dough. (Mine was 375 degrees F.)
  4. Meanwhile, bring stock to a boil and add cubed potatoes and sliced carrots. Boil until fully cooked. Drain the vegetables but RESERVE the broth! Do not pour it down the drain! Set veggies aside.
  5. In a pan, heat olive oil and cook sliced celery until just softened. The celery should still have good texture, almost a crunch. Cook the minced garlic very quickly in with the celery. Remove the celery and garlic from the pan and place with potatoes and carrots.
  6. Melt 2 tbsp. of the butter in the pan, then sprinkle the flour and cook together to form a roux.
  7. While the roux cooks, add rosemary, herbs de provence, salt and pepper to taste. Allow herbs to warm and cook in the roux to allow the heat to extract all of the flavor.
  8. Slowly add reserved chicken stock and the cream. Allow the mixture to thicken.
  9. Add all vegetables and chicken back into the pan. Add frozen corn and peas and cook all ingredients together until warmed through.
  10. Empty pan into a round casserole dish. Cover dish with crescent roll dough and brush with the remaining butter which you can melt in the microwave.
  11. Optional: You can have a second can of dough and bake the rolls normally. Since there isn’t a bottom dough layer in this recipe, it might be nice to have a separate crescent roll for all of that creamy broth.
  12. Bake the pie until the dough is golden brown and the filling bubbles up around the edges.

It’s never rude to say YUM.

Meaty Breakfast Casserole

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Meaty Breakfast Casserole

My mother makes this casserole every year for Easter morning. This is one of my favorite breakfasts because it has potatoes, cheese, eggs, and meat all in one dish. I mean, what could be better? This breakfast gets me out of bed in a jiffy every time.

This time I only made 3/4 of the recipe because I only had 6 hash brown patties, and I used an Italian cheese blend because that’s what I had. But the full version will feed 4-5 people. Or rather, it should. Everyone has seconds, so you might want to make two. Plus, the leftovers are delicious.

You know what? Go ahead and make two. And invite me over for breakfast.

Meaty Breakfast Casserole

  • 8 frozen hash brown patties
  • 2 cups shredded cheddar cheese
  • 1 pound cubed fully cooked ham or similar breakfast meat (If you use bacon or sausage, be SURE to drain the fat away after you’ve cooked it, or the casserole will be greasy.)
  • 7 eggs
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard
  1. Preheat oven to 350 degrees F
  2. Place the frozen potato patties in a greased 9 x 13 pan
  3. Layer the cooked meat over the patties, then cover everything with the cheese
  4. In a bowl, beat the eggs, milk, salt, and mustard
  5. Pour the mixture evenly over the meat and cheese
  6. Cover the casserole with aluminum foil and bake for 1 hour
  7. Uncover and bake 15 more minutes, or until the edges are brown

It’s never rude to say YUM.

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