Fire Dust’d P’Nut But’r Chocolate Chip Cookies
Ingredients:
- 1/2 cup soft butter
- 1 cup Fire Dust’d P’Nut But’r
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/4 cup water
- 1 cup semisweet chocolate chips
- flour for your hands
Directions:
- Preheat oven to 375 degrees. Lightly grease a cookie sheet.
- In a large bowl using an electric mixer, beat together butter, Fire Dust’d P’Nut But’r, sugar, and egg. Continue to beat on high speed for 5 minutes.
- Stir in vanilla.
- Sift in the dry ingredients, then add the water and chocolate chips. Stir by hand until well blended.
- Flour your hands and form 1 1/2 inch balls. Place each ball on cookie sheet and press with a fork to flatten.
- Bake 12 to 15 minutes. Cool on a rack to keep cookies crisp. Yield: about 3 dozen
Fra-Diavolo Stuffed Peppers
Ingredients:
- 2 large green peppers
- 1/2 pound ground beef
- 1/4 cup chopped onion
- ½ jar Mama Vincente Fra-Diavolo Marinara
- 1 cup cooked rice
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
Directions:
-
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup Mama Vincente Fra-Diavolo Marinara, rice, salt, garlic powder and pepper. Spoon into peppers.
- Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining Mama Vincente Fra-Diavolo Marinara. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.
Another Bloody Beer-y Bloody Mary
Ingredients:
- 3- 12 oz bottle chilled lager beer
- 4 cups chilled tomato juice
- 3 oz chilled vodka
- Juice of 1/2 lemon
- 3/4 tsp celery salt
- Another Bloody Day Hot Sauce to taste
Directions:
- In a pitcher combine 3-12 oz bottles chilled lager beer, 4 cups chilled tomato juice & 3 oz chilled vodka.
- Stir in juice of 1/2 lemon, 3/4 tsp celery salt & Another Bloody Day Hot Sauce.
- Pour into tall, ice-filled glass.
Mountain Man Honey Garlic Buffalo Wings
Ingredients:
- 2 pounds chicken wings, tips discarded
- 1 teaspoon cayenne pepper (add more if you can stand it)
- salt and ground black pepper to taste
- 1 cup honey
- 1/2 cup butter, melted
- 1 Bottle Mountain Man Garlic Pepper Sauce
Directions:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
- Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
- Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and Mountain Man Garlic Pepper Sauce. Remove the wings from the grill and immediately toss them in the hot garlic honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
Melinda’s Spicy Southwestern Meatloaf
Ingredients:
- 2 Tbs. plus 1 tsp. canola or olive oil
- 1 medium yellow onion, chopped
- 1 cup small-diced red bell pepper
- 2 large cloves garlic, finely chopped
- 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
- 1 cup whole milk
- 1 lb. ground pork
- 1 lb. ground bison
- 2 large eggs
- 4 Tbs. chopped fresh cilantro
- 1 Tbs. finely chopped jalapeño pepper (seeded if you like)
- 1 Tbs. mild chile powder, such as ancho
- 2 lightly packed tsp. finely grated lime zest
- 2 tsp. ground cumin
- 1 Tbs. Worcestershire sauce
- Kosher Salt
- Freshly ground black pepper
- 3 Tbs. Melinda’s Chipotle Ketchup
Directions:
- Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.
- In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
- Position a rack in the center of the oven and heat the oven to 375°F.
- Add the bison, pork and eggs to the onion mixture. Scatter the cilantro, jalapeño, chile powder, lime zest, and cumin over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
- Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you’re satisfied with the flavor.
- Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the Melinda’s Chipotle Ketchup over the top and lightly down the sides of the meatloaf to glaze it.
- Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
- Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
