Cajun Seasoning

 

Cajun Seasoning

Ingredients:

5 teaspoons paprika
4 teaspoons sea salt
4 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons dried thyme

Directions:

Combine all spices together.

Burnt Grapes

Burnt Grapes
Recipe submitted by Dorothy Huter

Burnt Grapes comment, 10/15/12

Oh, my...sweet harmony.  With a pleasant combination of creme topping, the surprising burst of the fresh grape, and heartwarming, home-cooked caramel-OH!, this dish is sure to awaken the senses.  It has lifted us to a heavenly place where food is art, and a balance of all things yummy.  Thanks for the trip!!

Erica & Travis

Ingredients:

5 cups seedless whole grapes

2 cups sour cream
1/2 cup white sugar
2 teaspoons vanilla

1/2 cup brown sugar
1/2 cup butter

Directions:

In a large bowl, combine sour cream, white sugar and vanilla.  Add seedless whole grapes, and mix together.  Pour into a 8 x 8 pan.

In a sauce pan, bring the brown sugar and butter to a boil and simmer for 5 minutes, stirring constantly.

Pour topping over grapes.  DO NOT MIX TOPPING AND GRAPE MIXTURE TOGETHER - ONLY POUR TOPPING OVER GRAPE MIXTURE.

Chill 3 to 4 hours before serving.

Recipe submitted by Dorothy Huter

Pesto Sauce

Pesto Sauce
Recipe submitted by Jessica Knight

Ingredients:

2 cups fresh basil leaves, loosely packed 
1/3 cup pine nuts
4 medium garlic cloves, peeled
1/2 cup Parmesan cheese, grated

1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions:

Rinse and dry basil leaves.

Combine the first 4 ingredients in a food processor.

Turn on the food processor, and slowly pour the olive oil through the feed tube. 

Mix well, and season with salt and pepper.

Key Lime Pie

Key Lime Pie

Ingredients:

Graham Cracker Crust

1 to 1 1/2 cups Graham cracker crumbs
1/2 cup sugar
6 tablespoons melted butter

Filling

4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cubed)
1 teaspoon unflavored gelatin (softened)
1 key lime, zested

Directions:

Combine Graham cracker crumbs, sugar and melted butter.  Press into pie pan and refrigerate.

In a medium bowl, mix together eggs, sugar, lime juice and last, cubed butter.

In a double broiler, cook the mixture over boiling water until it thickens, stirring frequently.

Once thickened, add softened gelatin and lime zest.

Cool slightly, and pour into pie shell.

Refrigerate 3 hours, or overnight.

Garnish with lime slices.