Biscoff No-Bake Cookies

In saucepan, combine the following:

1 stick butter

2 cups sugar

1/2 cup milk

Bring to a boil, and boil for one minute.

Remove from heat and add the following:

1/2 cup Biscoff spread

Pinch of salt

1 tsp vanilla

Stir until combined and smooth. Then fold in 3 cups of quick oats. Drop spoonfuls of mixture onto parchment paper and allow to set up and cool.

Sweet Pie Dough

For One 9-inch crust

Ingredients:

1 1/2 cups flour

3 TBSP sugar

1/2 tsp salt

1/2 tsp vanilla extract

1 1/2 sticks cold or frozen butter, cut into cubes

4 - 6 TBSP ice cold water

Instructions:

In a food processor, combine the flour, sugar, salt, and vanilla. Pulse a few times to mix. Then add in butter cubes and pulse until crumbly. 

Add one TBSP of water until dough just comes together, do not over mix. Pat into a disk with plastic wrap so to not work too much with your warm hands.

Chill for at least 15 minutes before rolling out.

Place pie dish on preheated baking sheet for best results. To bake just pie shell, bake at 425 degrees for 15 minutes with weights. Remove weights and continue to bake for another 5 minutes.

Weeknight Cheddar Biscuits

These tasty biscuits can be made in under 20 minutes and are supposed to be similar to Red Lobster's Cheddar Bay Biscuits.

1 c. flour
1/2 T baking powder
1/2 T sugar
1/2 T garlic powder
1/4 tsp kosher salt + 1/8 tsp kosher salt
6 T butter
1/2 c. milk
4 oz shredded cheddar cheese
1/4 tsp dried parsley

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Melt 4 T of the butter in a microwave safe bowl.  Set aside.

In a large mixing bowl, combine flour, baking pwder, sugar, garlic, and 1/4 tsp of salt.  Whisk until well combined.  Add butter and milk and whisk until flour is wet.  Add cheese and fold in with a spoon.

Drop heaping spoonfuls onto baking sheet.  Bake 10-12 minutes, until golden brown.

Meanwhile, melt remaining 2 T butter and add parsley and remaining 1/8 tsp salt.  Stir with pastry brush.

Remove biscuits from oven, brush with melted butter.  Eat.  Approximately 9 biscuits.

Shrimp and Avocado Salad

1lb. Jumbo or large shrimp, cooked, peeled, deveined

1 med tomato, diced

1 avocado, diced

1 jalapeño, seeds removed and diced fine

1/4 cup chopped red onion

Juice of 2 limes

1 tsp olive oil

1 T. Chopped cilantro

Salt and pepper to taste

Directions

In a small bowl combine onion, lime juice, olive oil and pinch of salt and pepper.  Marinate at least 5 min to mellow onion flavor.   In a large bowl combine shrimp, tomato, avocado and jalapeño.  Add remaining ingredients from small bowl. Toss gently with cilantro.  Salt and pepper to taste.

Rosemary and Black Pepper Dinner Rolls

Ingredients:

2 1/4 tsp yeast

1 cup lukewarm water

2 TBSP vegetable oil

1 large egg

3 TBSP sugar

1/2 tsp freshly ground black pepper

2 tsp freshly chopped rosemary

3 1/4 cups flour

1 tsp salt

2 TBSP melted butter

1/2 tsp garlic powder

Instructions:

In a stand mixer bowl, add water and yeast. Let sit for ten minutes. Add the oil, egg, sugar, pepper, and rosemary to the bowl. Add the flour and mix on medium low speed until the dough comes together. If the dough doesn't come off the sides of the bowl. Add 1 TBSP flour at a time until it does.

Increase the speed to medium and let it mix for 5 minutes. Then cover with a damp towel and let rest for 20 minutes. Add salt and then mix on low for an additional minute.

Cover either a damp towel and let raise for 90 minutes.

Separate dough into equal golf ball sized pieces. Place in a buttered baking dish. Cover and let raise for 20 minutes.

Combine meltd butter and garlic powder. Brush over the tops of the rolls. Bake at 350 for 20/30 minutes.

Classic Creme Brûlée

Ingredients:

1 quart heavy cream

1 vanilla bean, split and pulp scraped out

1/2 cup sugar

6 egg yolks

Instructions:

In a heavy saucepan, add cream and vanilla bean and pulp. Bring to a boil over medium high heat. Cover and remove from heat. Let stand 15 minutes. Remove bean.

In a mixing bowl, add yolks and sugar. Beat until smooth and until just turns a lighter yellow color. Slowly add cream mixture in small amounts, continually stirring. 

Pour liquid into 8 shallow ramekins. Place ramekins into baking dish and pour hot water in dish until the water is about half way up the sides of the ramekins. 

Bake at 325 for 40-45 minutes. Remove ramekins from water and baking dish.

Chill for at least two hours before serving, but I think it's best after 24 hours. Once cool, place plastic wrap over ramekins, touching the surface of the creme. 

To brûlée:

Caramel sugar is recommended, but you can always use a mixture of white and brown sugar if that is unavailable. Lightly dust the tops of the creme with the sugar and use a chef's torch to brûlée. Or you can place them under the broiler.

Dutch Pea Soup

***This makes a lot of soup...***

Ingredients:

2.5 lbs green split peas

1 ham bone

6 qts water

3 bay leaves

2 whole cloves

6 peppercorns

10oz chopped onion

5 oz chopped celery (with leaves)

5 oz chopped carrots

1 lb smoked sausage

Salt to taste

Instructions:

Wash, then soak peas over night. In a large stock pot, add ham bone, peas, water, and herbs. Add salt to taste. Bring to a boil, and continue to boil for two hours. Remove bay leaves and ham bone. Trim any ham off the bone and return meat to the pot. Continue to simmer.

Meanwhile, in a skillet, add onions, carrot, and celery. Sauté with a little butter and salt. When the vegetables have softened, add the smoked sausage cut into bite sized pieces. Let cook through.

Add the vegetable and sausage mix to the soup. Stir well. Add more salt to taste. Let simmer for at least 20 minutes before you use an immersion blender to combine peas and vegetables. 

Continue to keep warm over the stove to help thicken the soup. 

Serve with bread or crackers. Plus more salt to taste!