Everything But the Bagel Seasoning Mix

2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons dried onion flakes
1 teaspoon coarse salt or sea salt
½ teaspoon caraway seeds rye seeds

2 tsp. garlic flakes

Combine everything and keep in an airtight container

Caribbean Jerk Seasoning Mix

¼ cup onion powder
2 tablespoons sea salt
2 tablespoons thyme
2 teaspoons allspice
1 tablespoon cinnamon
½ teaspoon cayenne pepper

Mix all ingredients together and store.
Use on poultry, fish, and vegetables. Good if mixed with honey and brushed onto ingredients.

Cajun Seasoning Mix

 3 tablespoons paprika
2 tablespoons sea salt
1 ½ tablespoons garlic powder
3 teaspoons onion powder
1 ½ teaspoons cayenne pepper
3 teaspoons oregano
1 ½ teaspoons thyme

Combine all ingredients in jar or food processor.
Good on poultry, fish, and vegetables.

Blackening Season Mix

4 tablespoons flour

2 tsp. chili powder

2 tsp. paprika

4 tsp. brown sugar

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp cayenne pepper

1 tsp salt

1 tsp. black pepper

*Combine all ingredients.  Excellent on Salmon!

Taco Seasoning Mix

1 Tbsp. chili powder
1 Tbsp. cumin powder
2 tsp. coriander powder
2 tsp. garlic powder
2 tsp. oregano
1 tsp. onion powder
1 tsp. smoked paprika
1/2 chili flakes
1/2 tsp. black pepper

Fajita Seasoning Mix

1 tsp. cayenne pepper

3 tsp. chili powder

3 tsp. salt

3 tsp. garlic powder

3 tsp. onion powder

3 tsp. paprika

3 tsp. cumin

1/2 tsp. black pepper

3 tsp. dried oregano

3 tsp. sugar

3 tsp. cornstarch

Warm Gingerbread Cake with Caramel Sauce

9 Tbls. butter, softened
1/3 C. Sugar

1 C. molasses

1 egg

2 1/4 C flour

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. salt

3/4 C. water

Caramel Sauce

1 C. brown sugar

1 Tbls. cornstarch

1 C. cold water

1/4 C. butter

1 tsp. vanilla

Preheat oven to 325*.  Grease a 9" pan.  In a kitchen aid mixer, cream butter and sugar til fluffy.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt.  Add the water slowly.  Pour the cake batter into the pan and bake for 35-40 minutes.  Let cool on wire rack.

Caramel Sauce: In a medium pan, combine brown sugar and cornstarch, add the water and bring to a boil until the sauce starts to thicken, about 2 minutes.  Remove from heat and stir in butter and vanilla, whisk til smooth.  Serve over cake, top with Whipped cream if desired.

Eel Sauce

1/2 cup soy sauce
1/2 cup sugar
1/2 cup rice wine vinegar 

Combine ingredients in saucepan. Bring to a Boil. Turn  to low/medium, and  simmer for 20 minutes. Let cool

Jambalaya

1 green bell pepper
1 red bell pepper
1 onion
1  Cup celery, chopped
1 package smoked sausage, andouille
2 chicken breasts, cooked and cubed
6 oz. can tomato paste
1 C. water
2 cups white rice
3 Bay leaves
2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. Cajun seasoning
salt and pepper to taste

In a pot cook the sausage down.  Remove and set aside.  using the grease, cook the peppers, onion and celery.  Once softened, add tomato paste, and seasonings.  Add chicken, sausage, rice, and water. Place lid on pot, and cook on low/medium heat for about an hour, stirring every 10 minutes or so and adding water as needed.  Serve with garlic bread. 

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Basic Muffins

1 3/4 cup flour 
1/3 cup sugar
2 tsp. Baking powder
1/4 tsp. Salt
1 egg
3/4 milk
1/4 oil

In a mixing bowl combine flour sugar baking powder and salt. Add eggs milk and oil and mix until moistened. Lightly grease 12 muffin pan and fill 2/3 full. Bake at 400° oven for about 20 minutes or until golden.

Blueberry: Add 1 cup of blueberries and 1 teaspoon lemon zest, sprinkle tops with cinnamon/sugar
Cranberry: Add 1 cup chopped cranberries and three extra Tbls. of sugar.

Cran-Orange Muffins

• 2 cups dried cranberries rehydrated (reserve liquid)

• 2/3 cup vegetable oil

• 2 1/4 cups sugar

• Zest of one orange

• 2 eggs

• 1 cups orange juice fresh

• 1 cup cranberry liquid (what you used to rehydrate)

• 1 tsp. Orange extract  

• 4 cups flour

• 2 tsp baking soda

• 1 tsp, salt

Glaze

• 1/4 cup water or orange juice

• 1/2 tsp. orange extract 

• 1 1/2 cup powdered sugar

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Preheat oven to 350 degrees F
In microwave safe bowl add cranberries to 1 1/2 cup water, cook 2 minutes. Let sit while you prepare zest. Add sugar to a bowl and zest one orange into it. When ready take cranberries out of liquid reserving juice, pat them dry on towel. put them in the the sugar, coat them and place into ninja to pulverize, set aside. 
In a separate bowl, mix together flour, baking soda, and salt.
In Kitchen-aid,  mix together together oil, prepared  sugar, egg and orange extract.
Combine your flour mixture with your sugar mixture, then slowly add orange juice and one cup reserved cranberry-liquid 
Pour into 24 greased cupcake pans, and bake 21-24 minutes, or until a toothpick inserted in the center comes out clean
Let cool 3 minutes in the pan, remove and let finish cooling. 
Make glaze and dip the tops into it

Rib Rub

1 tsp. chili powder
1 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion salt
1 tsp. Smoky lime Wing rub (Wing Magic)

4 Tbls. brown sugar

Combine all ingredients in a bowl and rub on both sides of a rack of rib.

Frosted Pumpkin Chocolate Chip Snickerdoodles

1 Cup Butter, softened
1 1/2 Cup Brown Sugar Packed
1/2 Cup Sugar
2/3 Cup Pumpkin Puree
2 Eggs
2 tsp. vanilla
4 C. Flour
2 tsp. corn starch
2 tsp cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
*4 Tbls sugar + 2 tsp. cinnamon for Rolling

Frosting:

4 Tbls. Cream Cheese

1 tsp. vanilla

2-4 Tbls milk (until desired consistency)

1 1/2 Cups powdered sugar

Mix with hand mixer, place in a ziplock bag, cut corner and drizzle onto cooled cookies

 

In a medium sized bowl, whisk together the softened butter, brown sugar, white sugar, pumpkin, egg and vanilla extract. 
In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. 
Fold in chocolate chips. Chill cookie dough batter for 30 minutes.
Preheat the oven to 400°F. Roll the dough into large tablespoon size balls.  Mix together the sugar and cinnamon and roll each cookie dough ball in the cinnamon-sugar mixture.
Arrange the cookies on baking sheets, and slightly press down with a jar.
Bake for 8 minutes. Cookies will look very soft when you take them out.
Let them rest on the cookie sheet for 2-3 minutes, reroll the tops in sugar/cinnamon mixture and transfer to a cooling rack.  Makes 48 Cookies. 

Fried Rice

4 Tbls. butter (divided)
6 eggs, whisked

• 1/2 pound baby carrots, diced

• 1 small onion, diced

• 3 tsp. garlic, minced

• 1 small bag frozen peas, dethawed

• 1 1/2 Cups cooked chicken or ham

• 1/2 bunch green onions

• 6 cups cooked and chilled rice

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• 1/4 Cup soy sauce
• 2 Tbls. oyster sauce
• 2 tsp. sesame oil
• Salt and Pepper to taste.    
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I  In a Wok, add butter and cook the eggs til scrambled, set aside.  Add 2 Tbls more butter and cook carrots, onion, and garlic til tender.  Add Rice and cook for 1-2 minutes til warm.  Add in the meat, peas, sliced green onion and sauce ingredients. Cook for about 2 more minutes.  Serve immediately.