Mike Hayes

Mike Hayes

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Wednesday - February 7, 2018 5:51 pm

Lasagna Soup

1 lb. ground beef

3/4 c. white onion, finely chopped

1 1/2 tsp. Italan Pleasoning

3 cloves garlic, minced

6 c. chicken broth

1 can (28oz) crushed tomatoes

2 T tomato paste

1 1/2 tsp. Frank's Blend Pleasoning

1 bay leaf

1/3 c. heavy cream

3/4 c. Parmesan cheese, grated

8 oz. lasagna noodles, broken into pieces

Optional topings: sour cream, shredded Parmesan cheese, shredded cheddar cheese

Down the feef and onion with Italian Pleasoning in a large pan or skillet over medium-high heat, until beef is cooked through and onion is softened. Add garlic and cook for 1 more minute. Drain fat and transfer beef to a slow cooker. Add chicken broth, tomatoes and tomato paste, then add Frank's Blend Pleasoning and bay leaf. Stir everything together, cover and cook on High for 2 hours. Taste and adjust seasoning if necessary, then stir in heavy cream and Parmesan cheese. Stir in Pasta, cook for another 20-30 minutes on rutile pasta is al dente. 

Wednesday - February 7, 2018 5:44 pm

Anise Sugar Cookies

1 c. butter, softened

1 1/2 c. sugar

2 eggs

1/4 tsp. vanilla extract

3 c. all-purpose flour

1 1/2 tsp. ground Star Anise Pleasoning

1 tsp. salt

1 tsp. baking powder

1tsp. baking soda

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and extract. In a separate bowl, combine the flour, anise, salt, baking powder and baking soda. Gradually add the creamed mixtrue and mix well. Shape into 1 inch balls, place on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375' for 8 to 10 minutes or until set. Cool on wire racks. If desired, frost and sprinkle with coarse sugar.

Wednesday - February 7, 2018 4:41 pm

One Pot Beef Stew

2 lb. rump roast, cut into chunks

2 stalks celery, chopped

4 carrots, chopped

3 lg. potatoes, cut into chunks

1 med. onion, chopped

2 tsp Original Pleasoning

2 tsp. Steak n Game Pleasoning

Baby Portobellow muchrooms, sliced

10 oz. frozen peas

2 cans Golden Mushroom soup

Combine all ingredients except the soup in a large roastin pan. Pour soup on top, no water. Cover with foil and bake at 250' for 4 hours. NO peaking. This can aslo be made in a crock pot, cook 7 hours on low.

Wednesday - January 31, 2018 1:43 pm

Chicken Ranch Dip

2 chicken breasts

1/2 c ranch dressing

1/2 c. sour cream

1 brick cream cheese

1/2 c. hot sauce

2 c. shredded cheese (your favorite)

Cook breasts on stovetop with a little water till cooked through. Shred the chicken and add hot sauce. Mix all other ingredients except cheese, add chicken to mixture. Top with cheese and bake at 350 for 25 minutes.

Wednesday - January 31, 2018 1:29 pm

Shrimp Dip

1 sm. can mini shrimp

8 oz. cream cheese

3 Tbl. chili sauce

1/2 tsp. minced onion

1/2 tsp. lemon juice

1/4 tsp worchestershire

4 Tbl. milk (add slowly)

dash salt

shrimp last

Mix all the ingredients and refridgerate for an hour or so. Adjust for taste, serve.

Wednesday - January 31, 2018 1:18 pm

Lentil Soup

2 C lentils

1 Lrg. potato, diced

2 Lrg. carrots, diced fine

3 Tbl. white vinegar

1/8 tsp. cloves

1 sm. onion, diced

1 clove garlic, smashed

1 tsp. salt (to taste)

2 qts. stock

1/2 c. dry sherry

Soak the lentils in a quart of water for 2 hours. Cook the lentils for 2 hours, add all the ingredients and simmer for 3 hours. Top with grated Parmesan. You can do this all in a crock pot, cook the lentils on high, reduce to low add and simmer till done.

Friday - January 5, 2018 10:15 am

Cranberry Orange Muffin

6 cups flour

1 1/2 tablespoon baking powder

1 1/2 tsp salt

3 cups of sugar

the zest of 3 oranges

6 whole eggs

1 tablespoon vanilla

1 cup buttermilk

1/2 cup orange juice

1 1/2 cup canola oil

3 cups cranberries

In a food processor, process the sugar with orange zest for one minute. Poor out the sugar into a bowl. In the same food processor (no need to wash) pulse the cranberries until they are broken down. Poor the cranberries into another bowl. Juice the oranges that you just zested until you get 1/2 cup of juice. Set aside. In a large bowl, combine the wet ingredients: canola oil, orange juice, buttermilk, vanilla, and eggs. In another large bowl, whisk together the dry ingredients: flour, baking powder, salt, and orange zest sugar, and pulsed cranberries Whisk the dry into the wet until it just comes together. Do not over mix. Batter can be portioned immediately into muffin liners or can be refrigerated up to 5 days. Bake at 350^F for 20 or so minutes, until the center springs back when touched. Optional: top with a basic strussel topping or sugar just before baking.

Friday - January 5, 2018 10:12 am

Meringue Cookies

Description: A light as air cookie that can be used plain on it's own, as a sandwich cookie, or to decorate a wedding cake!

 

Ingredients:

3 egg whites

pinch of salt

1 cup sugar

1 teaspoon white vinegar

1 tsp extract (vanilla, peppermint, rose, almond, etc)

Optional Additives:

3 tablespoon crushed peppermint

1/3 cup mini chocolate chips

Directions:

Preheat oven to 300 F. Beat egg whites with a pinch of salt. Start the mixer on low and gradually increase the speed to medium until the egg whites start to foam. The bubbles should be small and uniform. Slowly add the sugar and allow to whip for several more minutes. Add the vinegar and any flavor extracts last. The mixture should be shinny and the the peaks should be stiff. Line a pan with parchment. Pipe out meringue batter into desired shapes. Put pan in the oven and bake at 300 F for only 1 minute. Do not open the door and turn the oven off. Allow the meringue cookies to finish cooking inside the oven and leave for several hours or overnight Cookies are finished. They can also be sandwiched into a cookie.

Friday - January 5, 2018 10:10 am

Meringue Bakery's Signature Chocolate Cake

1/2 cup canola oil

1 cup whole milk

1 cup hot strong coffee

2 large eggs

1 tablespoons vanilla

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

In a bowl, combine all of the wet ingredients with a whisk: canola oil, milk, coffee, eggs, and vanilla In another bowl, combine all of the dry: flour sugar, cocoa powder, baking powder, baking soda, and salt Whisk the dry ingredients into the wet and whisk until fully combine. Do not over mix. Poor batter into cupcake liners or prepared pans (pans with parchment on the bottom). Bake at 350^F until the center is springy or a toothpick inserted into the center comes out clean.

Wednesday - January 3, 2018 5:52 am

Christmas Cookie Dough Dip

½ cup Chobani® nonfat vanilla Greek yogurt

5 tablespoons butter, softened

2 ounces of cream cheese, softened

¼ cup flour

½ cup powdered sugar

½ teaspoon vanilla

8 tablespoons holiday sprinkles, divided

Graham crackers, fruit, shortbread cookies, etc., for dipping

Place butter, cream cheese and sugar in a medium bowl; using a mixer, beat until light and fluffy, about 2 minutes. Add flour and vanilla; beat another minute. Add yogurt ¼ cup at a time; mix on low after each addition to combine. Stir in 6 tablespoons sprinkles; use remainder to sprinkle on top of dip for decoration. Serve immediately with fruit, graham crackers shortbread cookies, Nilla Wafers etc., or dippers of choice. Can be 1 day ahead and refrigerated; let sit at room temperature 20 minutes before serving. Good any time of year. (dinneratthezoo.com) I made a chocolate chip cheese ball but following the recipe left me with a very soupy consistency that refrigeration didn’t improve. I did quite a bit of doctoring and never did get a consistency that would make a cheese ball. So I am not including that recipe, but substituted this one that I hope works much better for those of you who try it.

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