1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
Preheat oven to 250 degrees F
Mix sugar, cinnamon, and salt together in a bowl.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet, lined with parchment paper.
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
1 oz. block of cream cheese softened
1/2 cup mayonnaise (Duke's)
1 (7-oz.) jar diced pimiento
1 tsp. Worcestershire sauce
pinch of ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded
Whip together first 5 ingredients in a large bowl with mixer until smooth; stir in cheese. Store in refrigerator up to 1 week.
Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature
1 cup (2 sticks) butter, softened
4 cups sifted all-purpose flour
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Dash of garlic powder
Special equipment: cookie press with a star tip
Preheat the oven to 325 degrees F.
Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
Cook's Note: If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork. (may top with a broken pecan piece before cooking)
1 (1-pound) package ground sausage (Steven's Sausage!)
3 cups baking mix (recommended: Atkinson's Mill Buttermilk Biscuit mix)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
Pinch or dash of hot sauce (if you like it hot!)
Preheat the oven to 375 degrees F.
Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
1 cup bottled chili sauce
3/4 cup unsalted chicken stock
1/4 cup light brown sugar
1/4 cider vinegar
1/4 cup soy sauce
2 tablespoons sauce from canned Chipotle peppers
2 (14-ounce) cans cranberry jelly
1 1/2 teaspoons kosher salt, divided
3 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped celery
2 garlic cloves, minced
1 1/2 pounds 85/15 ground beef
1 1/2 cups Panko bread crumbs
1/4 dried parsley
1 teaspoon ground black pepper
3 large eggs
6 tablespoons olive oil
Whisk together first 7 ingredients and 1/2 teaspoon salt in a large sauce pot over medium heat. Cook, whisking frequently, 12 minutes until sauce thickens slightly.
Melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; saute 5 minutes or until softened. Transfer mixture into a large bowl, let cool 10 minutes. Add remaining 1 teaspoon salt, beef and next four ingredients. Mix thoroughly by hand and shape into 48 (3/4 ounce) balls.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of meatballs. Cook 5 minutes, turning to brown evenly. Remove from pan, repeat with remaining oil and meatballs.
Heat sauce in large Dutch oven over medium-high heat. Adjust heat to maintain a very low simmer. Add meatballs and simmer for 7-10 minutes. (for a party low on crock pot works great -- and it's a serving dish on a buffet line!)
For more information on how to cook the perfect meatball, visit My King Cook's page. She offers more meatball recipes and steps to making the perfect meatball in a variety of ways from stove-top to steaming.