Yield 36 dumplings

INGREDIENTS:

1 (31/40 count) bag frozen shrimp, thawed and peeled
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon liquid honey
1/2 teaspoon each salt and fresh ground black pepper
1 package wonton wrappers

INSTRUCTIONS:—————————————

Process the shrimp by pulsing them in a food processor until finely chopped.

Add the remaining ingredients except for the wonton wrappers and pulse until well combined but not a puree.

Using a knife or cutter cut the wonton wrappers into circles (I use my biscuit cutter for this).

Place about 1 tablespoon of the filling in the center of a wrapper and moisten the edges with some water using your finger.

Fold the wrapper over the filling and seal the wrapper closed by pinching and crimping the edges together.

Repeat for remaining filling and wrappers.

Drop the dumplings into lightly simmering broth, or you can steam them in a bamboo steamer then serve with your favorite dipping sauce.

Test Kitchen Notes; although fresh pineapple is better to use you may use canned just make sure to blot off as much moisture as possible from the slices using paper towels

Servings 6

INGREDIENTS:

5 tablespoons butter, plus more for greasing the pan
1/2 cup dark brown sugar
2 tablespoons dark rum
1 small fresh pineapple, peeled, cored and sliced
1/2 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, room temperature
1 ¼ cups sugar
3 large eggs. room temperature
1/2 cup milk, room temperature

INSTRUCTIONS:————————————

Preheat your oven to 350 degrees F.

Set oven rack to middle position.

Line a 9-inch round cake pan with a circle of parchment paper and grease the sides and bottom with butter.

Melt the butter in a small sauce pan over medium high heat, cooking until it is lightly browned and has a nutty aroma; remove from the heat and carefully and slowly stir in the brown sugar and rum.

Pour the caramel into the cake pan spreading it to cover the bottom.

Arrange the sliced pineapple in a ring slightly overlapping around the inside of the pan, covering the entire surface.

In a bowl sift together the flour with baking powder, salt, cinnamon and nutmeg.

Using an electric mixer on medium speed beat together the butter and sugar until light and fluffy.

Mix in the eggs one at a time reduce the mixer speed to low and add the flour alternating with the milk and mixing until the batter is smooth.

Pour the batter into the cake pan over top of the pineapple and bake rotating the pan once during cooking.

Bake until golden brown and toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove from the oven and allow to cool for 5-10 minutes.

Run a knife around the edge of the pan to loosen the cake and carefully invert the cake onto a serving platter, remove the parchment paper circle.

Let cool completely before serving.

Test Kitchen Notes; the sauce may be doubled if desired, this also will work well using beef short ribs or a pork roast

Servings 6

INGREDIENTS:

1 beef chuck roast (about 3 pounds)

salt and fresh ground black pepper

1 tablespoon Dijon mustard

3 large garlic cloves, minced

1/4 cup honey

1 cup bottled hickory flavored barbecue sauce

2 tablespoons cornstarch

2 tablespoons cold water

INSTRUCTIONS:————————————

Season ribs with salt and pepper, if desired.

Place into the crockpot.

In a bowl combine the Dijon mustard with minced garlic, honey, barbecue sauce and more salt and pepper to taste.

At this point you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking,   mix the cornstarch in the cold water and add to sauce, stirring until combined (remember to double the water and cornstarch amount if you have doubled the sauce recipe).

Pour the sauce over roast.

Cover and cook on low setting  for 6-7 hours or until tender.

The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot stir and cook until thickened.

The secret to this delicious pizza is to prebake your crust firstly then top as stated in directions and bake just to heat through and until the cheese has melted, this is a hearty pizza that can be made using store-bought refrigerated pizza dough or homemade,  to kick up the heat add in a seeded and finely chopped jalapeno pepper to the ground beef mixture also if desired, Italian sausage meat may be replaced for the ground beel

Yield one 12-inch pizza

INGREDIENTS:

1 prepared (12-inch)  pizza crust

1/2 lb ground beef ( can use more)

1 small onion, chopped

2 large garlic cloves,  minced

seasoning salt and fresh ground black pepper

1/4 cup grated parmesan cheese, divided ( or to taste)

pizza sauce ( use from 1/2 cup to 1 cup or as much as desired)

1 cup grated mozzarella cheese, divided

1 cup grated cheddar cheese, divided

5 -6 slices bacon, cooked and crumbled ( or to taste)

INSTRUCTIONS:———————————-

Prebake the pizza crust in a 400 degrees oven until golden brown and baked.

Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then just leave on the pan).

In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.

Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.

Top the crust with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzarella cheese.

Top with cooked crumbled bacon.

Bake in a preheated 400 degree F oven for 8-12 minutes.

The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened