Category: MISC

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING

I created this recipe around Christmas time, but only got around to “creating” it this past weekend.  These are sooooooooo good – they smell good and they taste good, literally melting in your mouth.

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING
BROWNIES
1 1/2 cups flour, sifted
1/4 cup Dutch processed cocoa
1 tablespoon finely ground espresso powder
1 teaspoon high grade (like Red Ape) cinnamon
1/4 teaspoon Califronia lemon peel
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces Baker’s semi-sweet chocolate, chopped
8 tablespoons unsalted butter
1 tablespoon ground ginger
1 cup packed brown sugar
2 large eggs
1/2 cup Grandma’s molasses

  • Preheat oven to 325 degrees.
  • Line 9×13 baking pan with heavy duty foil (this will make it easier to lift out and cut brownies, plus keeps your pan clean)
  • Spray foil with non-stick spray.
  • Whisk together the flour, cocoa, salt, ginger, baking powder and baking soda and set aside.
  • Place chocolate pieces in a medium mixing bowl.
  • Melt butter in a small saucepan.
  • Pour melted butter over chocolate, allowing chocolate to melt and mixing until smooth.
  • In another large bowl whisk eggs with molasses until well blended.
  • Add in sugar, whisking until dissolved.
  • Add in chocolate mixture stirring until well blended.
  • Gradually add in flour mixture, stirring JUST until all incorporated.
  • Transfer batter to pan, spreading to level.
  • Bake,rotating pan midway for 25 – 30 minutes or until toothpick comes out clean.
  • COOL COMPLETELY!

FROSTING
4 ounces cream cheese, softened at room temperature
2 tablespoons butter, softened at room temperature
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
3/4 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon ground ginger

  • Whisk or beat all ingredients together until smooth.
  • Spread on cooled brownies.
  • Enjoy!

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

FRENCH ONION SOUP with MAC & CHEESE CROUTONS

I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

Here’s Dan’s recipe with his picture that caught my eye:
French Onion Soup with Mac and Cheese Croutons
French Onion Soup with Mac and Cheese Croutons 
2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
1/2 cup milk
1/2 cup butter
1/2 cup shredded cheddar cheese
2 cans Progresso™ French onion soup

  • Cook the mac and cheese according to package directions and drain. 
  • Stir in the milk, butter, and cheese packet and return to heat. 
  • Cook 3-5 minutes until it is drier and sticky. 
  • Stir in the grated cheese and mix until melted. 
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

Here’s Mine (a 2 part recipe):
French Onion Soup with Mac and Cheese Croutons 

FRENCH ONION SOUP (adapted from my everyday normal recipe)

1/3 cup butter
1 tablespoon sugar
4 medium VIDALIA onions, thinly sliced**
1 tablespoon flour
5 cups hot water
1 KNORR beef gel pack
1 tablespoon kitchen bouquet for color
1 teaspoon sea salt
1/2 teaspoon white pepper
4 thin slices french or sourdough bread, toasted (omit)
4 slices Gruyere cheese*(omit)

  • Melt butter in bottom of stock pot.
  • Stir in the sugar.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

*mozzarella cheese works well too

MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
1 1/2 cups dried macaroni (elbows or shells)
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices GRUYERE cheese, torn into pieces
3 slices BABY SWISS cheese, torn into pieces
3 slices white American cheese, torn into pieces

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.

    CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

    This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
    CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
    adapted from The Galley Gourmet
    Dough
    2 1/2 + cup KING ARTHUR all-purpose flour
    1/4 cup sugar
    2 1/4 teaspoons instant yeast
    1/2 teaspoon kosher salt
    1/2 teaspoon cardamom
    1/8 teaspoon freshly grated nutmeg
    1/8 teaspoon ground cinnamon
    1/3 cup whole milk
    1/4 cup unsalted butter
    1/4 cup water
    2 extra large eggs
    1 teaspoon pure vanilla extract

    • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  
    • In a small saucepan over low heat, heat the milk and butter just until the butter melts.  
    • Add the water and set aside until warmed to 120º F-130º, about 1 minute.  
    • Pour the milk mixture over the flour mixture and mix on low speed until combined.  
    • Add the eggs one at a time, beating well after addition.  
    • Add the vanilla. 
    • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  
    • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  
    • Sprinkle you work surface with flour. 
    • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  
    • Place the dough in a large bowl and cover with plastic wrap.  
    • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

    Butterscotch Glaze
    1/2 cup firmly packed brown sugar
    1 teaspoon molasses
    1/4 cup (2-ounces) unsalted butter
    2 Tablespoons sugar
    1 teaspoon water
    1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

    • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  
    • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.  
    • Remove from the heat and stir in the WHITE CHRISTMAS.  
    • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

    Cinnamon-Butter Filling
    1/2 teaspoon ground cinnamon
    2 Tablespoons unsalted butter, melted
    1/4 cup milk chocolate chips, chopped small
    1/4 scant cup peanut butter chips
    1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

    • In a small bowl, stir together the butter and cinnamon.
    • Center a rack in the oven and preheat to 350º. 
    • Press down slightly on the dough to relieve the gas build-up.  
    • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  
    • Using a pastry brush, spread the cinnamon-butter evenly over the dough.  
    • Sprinkle the dough with the chopped chips.  
    • Cut the dough into six 2-inch wide strips.  
    • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.

    • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.  
    • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
    • Bake the cake until the top is deep golden brown, about 20 minutes.
    • Loosely tent with foil and continue baking 15 minutes.
    • Let cool for 10 minutes on a wire rack.
    • Gently tilt the pan and tap the side on a counter to release the sides of the cake.  
    • Invert a serving platter on top of the cake, then invert the pan and the plate.  
    • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  
    • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  
    • Serve the cake warm or at room. 

    CHICKEN SANDWICH with BLACKBERRY RELISH

    I’ve been having very strange cravings for vinegar based food lately.  Today I decided to make a Blackberry Relish and stranger yet to put it on a fairly plain sandwich (Onion roll, rotisserie chicken pieces, mayo and provolone cheese).  Next time I’m thinking of chopping the chicken and mixing it with the relish and putting it on a nice fresh sourdough.

    BLACKBERRY RELISH
    2 cups blackberries*, chopped
    1/4 cup minced green onions
    4 cloves garlic, minced
    2 tablespoons chopped green chiles, drained well
    2 tablespoons balsamic vinegar

    •  Mix all together and chill.

    *frozen are okay to use, but if you use frozen thaw first draining off all moisture.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    Good Morning! I had a fairly SLOW and VERY WET weekend and have a very early appointment this morning so I’m getting going early.

    I’m one of those people who unfortunately tends to remember dates and today is the anniversary of the Sylmar earthquake, my first one when I was quite young. LOL, I hate that I remember these things. I found this documentary video that I’d never seen.

    Join in with Sandra over at Diary of a Stay at Home Mom for Happy Homemaker Monday.  Be sure and stop by to see what it’s all about!

    BREAKFAST: A big cup of green tea and a banana and a tangerine for the road.
    TODAY’S TO DO LIST:
    • Dr. Appointment
    • Errands – Oil Change and tire rotation

    CURRENTLY READING:

    ON THE TELEVISION:

    Just the same old, same old until a few favorites start again next week.

    WEATHER:

    January was REALLY foggy and damp, but still warmer and drier than most so I got really spoiled and wasn’t ready for the February temperature drop and rain, but here it is!

       Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


      		 DATE BREAKFAST
      		DINNER
      MONDAY 2/9 FRUIT
      		Snapper Wrappers
      TUESDAY 2/10 BAGEL & CREAM CHEESE
      		Smokey Navy Bean Soup
      WEDNESDAY 2/11 YOGURT
      		Pink Lemon Chicken
      THURSDAY 2/12 FRUIT
      		French Onion Soup with Mac & Cheese Croutons
      FRIDAY 2/13 CEREAL
      		Croque Madames
      SATURDAY 2/14 Luau Benedicts
      		Grilled Steaks & Baked Potatoes with Cheesecake for Valentine’s
      SUNDAY 2/15 Farmer’s Breakfast 
      		Caribbean Pork Steaks 

      I actually found (made) some time to do a DIY project.  Every year at Christmas time I go looking for decorative Christmas ornament hooks. They are always so expensive when you can find them!  Then recently I found some “country” ones in a catalog as a Christmas close out and they were 80% off!  

      The only problem was the color, but a can of silver spray paint fixed that!  The other problem is that Christmas hooks tangle up so much.  So, after these were dry I lined them up and used tie wraps to keep them in group ready for next year’s ornaments. 
      Next year before adding the ornaments I think I’ll add some red beads to each one.
      LAST WEEK’S RECIPE EXPERIMENTS
      THIS WEEK RECIPES TO TRY 
    • FRENCH ONION SOUP with MAC & CHEESE CROUTONS will post tomorrow.

        The storm broke in just the perfect spot to the west as the sun set Saturday night and then it returned to the regularly scheduled rain followed by a thunderstorm and heavier rain!

        As I rotate out my worn out (at least for my face and body) loofa wash cloth and back scrubbing cloth I use them as cleaning rags.

        I found a new blog this week to challenge my thinking outside the box while cooking and creating recipes, The Food in My Beard.

        I had a horrible week dealing with my primary care doctor’s office.  They are horrible, they don’t return calls, have an excuse for everything, promise and then never follow through, always send my referrals to the wrong insurance company… I’m PRAYING that common sense prevails with some medical issues and the imbeciles, idiots, ignorant, clueless people handling the paperwork and appointments dealing with it.

          12 HOUR SALAD

          12 HOUR SALAD
          1 cup slivered carrots
          1 tomato chopped
          4 cups torn salad greens
          1/2 cup chopped celery
          2 bunches green onions, sliced
          1 can Le Seur peas, drained well
          1/2 cup mayonnaise
          1/2 cup sour cream
          1 1/2 tablespoon sugar
          1 cup shredded cheddar
          4 hard boiled eggs, sliced
          1/4 pound bacon, cooked & crumbled
          Juice of 1 lemon

          • Put tomatoes on the bottom.
          • Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
          • Whip together the mayonnaise, sour cream, and sugar and spread over vegetable layer making sure to seal the mayonnaise layer to the edge of the bowl – this keeps the air out and prevents the lettuce from wilting.
          • Sprinkle salt, pepper, eggs, cheese and bacon over the mayonnaise layer.
          • Cover and refrigerate over night.
          • Add lemon juice and toss just before serving.

          *Add whatever vegetables you like, radishes, green peppers, etc…
          NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

          VANILLA BUTTERMILK PANCAKES

          One of my very favorite and super quick Sunday morning breakfast is Buttermilk pancakes.

          BASIC BUTTERMILK PANCAKES
          1 cup + 2 tablespoons cake flour
          1 teaspoon baking powder
          1/4 teaspoon baking soda
          1/4 teaspoon salt
          2 tablespoons sugar
          1 large egg, beaten
          3 tablespoons unsalted butter, melted

          • Whisk together the flour, baking soda, baking powder, sugar and salt.Set aside.
          • Whisk together the beaten egg and melted butter.
          • Pour egg mixture into flour mixture and whisk until smooth.
          • Let batter sit 5 minutes while heating the grill.
          • Use 1/4 cup measure to pour each pancake onto hot griddle (makes about 10 pancakes).
          • DO NOT FLIP pancakes until air bubbles form and pancakes have started to rise.
          • Serve immediately.

          Today I made Vanilla buttermilk pancakes, but this recipe is readily adaptable for the different seasons and holidays by adding one of the following:

          • 1 teaspoon vanilla
          • 1 teaspoon cinnamon
          • 1 teaspoon ground ginger
          • 1 teaspoon pumpkin pie spice
          • 1 teaspoon apple pie spice

          POT ROAST – SAVORY STYLE – REVISITED

          POT ROAST – SAVORY STYLE – REVISITED
          I love Pot Roast, no really I LOVE POT ROAST! I adapted grams old recipe to my family and their likes and dislikes and then I adjusted it again! We easily get 2 meals for 2 out of these proportions.

          2-3 pound chuck roast
          buttermilk
          3 tablespoons avocado oil
          3 large Yukon potatoes (or baby reds), scrubbed clean, but not peeled
          2 medium Onions (or pearl)
          1 bag baby carrots 
          kosher or sea salt
          white pepper & fresh ground black pepper, mixed
          4-6 cloves garlic, minced
          Several Sprigs of fresh or 1 teaspoon ground thyme
          1 teaspoon Pampered Chef Rosemary mix
          Beef bullion
          2 cups “Liquid” – Red Wine OR White Wine OR plain old broth           (you decide on the combo)
          Vanilla Wafers

          • Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it. 
          • Marinate the roast in buttermilk overnight if possible.Buttermilk helps break down the fats and adds a natural thickener to your gravy.
          • Bring the roast to room temperature. Draining off the residual buttermilk as you do. 
            •  
            • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
                  • Heat enough avocado oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat.  
                  • Lay onions flat into hot oil. Brown well. Add garlic just before they are browned and cook until fragrant.  Remove onions and garlic to the side.
                  • Add the baby carrots and do the same. Though sometimes I just cook them together these days. (Today because I forgot to buy carrots didn’t bother with them. I normally cut each carrot just in half). Brown carrots – you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. 
                  • When carrots are finished, remove them to the same plate as the onions. If necessary add more avocado oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.
                  • After the roast is browned, place it in the dutch oven and spread vegetables all around it. I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. 

                  • While fry pan is still hot, add the “LIQUID” (broth, white or red wine or appropriate combo) and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. Today I tried a 1/2 cup Merlot, 1/2 cup Marsala and 1 KNORR beef gel and 1 cup homemade chicken broth combo. 

                  • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. 

                  • At 2 1/2 hours add the baby potatoes. Or prep the larger potatoes for boiling. If using larger potatoes I prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

                  • Add the Vanilla Wafers.  Like the buttermilk they help thicken the gravy and add a wonderful flavor.

                SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

                SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
                4 bone in 3/4 inch pork chops
                2 tablespoons Avocado oil
                1/3 cup Frank’s Sweet Chili Sauce
                1/3 cup tangerine juice
                2 cloves garlic, minced
                1/3 cup honey
                sea salt & fresh ground pepper, to taste
                small red potatoes, washed and halved
                Avocado oil
                chopped Parsley

                • Arrange pork chops flat in a baking dish. 
                • Salt and pepper to taste.
                • Whisk together the oil, Frank’s, juice, garlic and honey.
                • Pour over pork chops and turn to coat.
                • Cover chops and refrigerate (4-8), turning every 30 minutes.
                • Toss Potatoes with Avocado oil and parsley.
                • Arrange in baking dish.
                • Generously salt and pepper.
                • Roast until fork tender.
                  • Prepare grill to medium high heat.
                  • Place chops on grill and close lid.
                  • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
                  • During last 2 minutes coat each side with honey.
                  • Remove from grill and let rest 5 minutes.

                  HOMESTYLE MEATLOAF with BUTCHER FRESH CHILI GRIND CHUCK ROAST

                  What is chili grind you ask?  Well, it’s really simple.  It’s just chuck steak ground much coarser than the ground beef you find in the supermarket.

                  I always prefer to find a butcher wherever we’re living – you usually get a better cut of meat and a fresher cut of meat.  Where we are now I also get the 3rd benefit of friendly service and the BEST benefit is they are actually less expensive than any of the 3 markets nearby. For a long time you either had to go to butcher that actually ground hid own meat or do it yourself.

                  HOMESTYLE MEATLOAF
                  1 1/2 pounds fresh chili grind beef
                  1 sleeve Nabisco saltines, crushed
                  2 LARGE eggs
                  1 bunch green onions minced
                  2 cloves garlic, minced
                  1 tablespoon Worcestershire sauce
                  1 tablespoon Hickory Smoke
                  1/3 cup ketchup**
                  1 teaspoon fresh ground pepper

                  • Preheat oven to 350 degrees.
                  • Using gloved hands mix all together until you have a well blended mixture.
                  • Mold into a loaf pan.
                  • Bake 1 hour until cooked through and edges are beginning to crisp.

                  **To spice it up I sometimes use the Jalapeno ketchup or the Tabasco Ketchup.