Funnel Cake- Alton Brown

Ingredients

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup eggs, about 4 large eggs and 2 whites
• Vegetable oil, for frying
• Powdered sugar, for topping

Directions

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

Petite Cherry Cheesecake -Kathy Drasso

1 lb.  Cream Cheese
3/4 c. Sugar
  2      Eggs
1 Tbs Lemon Juice
1 tsp   Vanilla

Mix until light & fluffy.

Line cupcake pan with paper liners.
Place Vanilla Wafers in the bottom of each (appx. 24).
Fill 2/3 of the way up with cream cheese mixture.
Bake at 375 for 10-15 minutes (7 minutes for minis).
Top with pie filling (cherry).
Refrigerate.
Serve cold.

Tartar Sauce- Missy

So so easy

1/4 c Mayonaise
1 tsp Green Onions -sliced
1 tsp Sweet Relish

mix, then add

1 tsp Lemon Juice

Magic Cookie Bars

  1/2 c  Margarine
1 1/2 c Graham Cracker Crumbs (1 full sleeve)
  1  c    Chopped Nuts
  1  c    Chocolate Chips
1 1/3 c Condensed Milk
1 1/3 c Flaked Coconut

Melt Margarine in a 9x13" pan, layer Crumbs on top, then Nuts, Chips & Coconut. Drizzle Milk evenly over everything.

Bake at 350 for 25 minutes. Wait 15 minutes before cutting.

Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.

Beef Jerky - Alton Brown

I really want to make this sometime.

• 1 1/2 to 2 pounds flank steak
  
• 2/3 cup Worcestershire sauce
  
• 2/3 cup soy sauce
  
• 1 tablespoon honey
  
• 2 teaspoons freshly ground black pepper
  
• 2 teaspoons onion powder
  
• 1 teaspoon liquid smoke
  
• 1 teaspoon red pepper flakes
  
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.