Pecan Sandies

Easy and tasty cookie. Perfect with a Sparino cappuccino.

  • 1 3/4 C all purpose flour
  • 3/4 C coarsely chopped pecans
  • 6 oz unsalted butter (room temp)
  • 3/4 C powdered sugar

Directions

  1. Use paddle in KitchenAid stand mixer and beat butter until smooth.
  2. Add powdered sugar and mix for a couple minutes.
  3. Add flour mixture until combined. Dough will be very dry and crumbly.
  4. Press dough firmly into a small measuring scoop to make little half-sphere cookies.
  5. Bake for 22-24 minutes.

Pork Shoulder

Dry rub

  • 1 T Brown Sugar
  • 1 T Granulated Sugar
  • 1 T Garlic Salt
  • 1 T Kosher Salt
  • 1 T Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Cumin

Mix ingredients and rub onto roast.

Grill

Grill should be large enough to place the roast to one side with no direct heat underneath. No burners should be lit under the roast.

Fill a smoker box with wood chips and place near flame.

Fill a large disposable aluminum pan with water and keep it in with the roast while cooking. The pan of water helps stabilize the ambient temperature. Replenish water as needed.

Try to keep the ambient grill temp at 205-210 for slow roasting. A 12 lb pork shoulder can take 18-24 hours.

Vinegar Mop

  • 1 cup Apple cider vinegar
  • 1 healthy T Ancho chile powder
  • 1 T Sea salt
  • 1 T fresh lemon juice

Mix ingredients. After 10-12 hours of cooking, start brushing on roast. Continue with regular brushing until done.

Blueberry Crisp

  • 4 C fresh or frozen blueberries
  • 1 T fresh lemon juice
  • 3/4 C firmly packed light brown sugar
  • 1/2 C all-purpose flour
  • 1/2 t ground cinnamon
  • 4 T unsalted butter at room temperature, cut into pieces
  • 3/4 C rolled oats
  1. Preheat oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.
  2. Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
  3. In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
  4. Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.

Minnesota Beans

  • 6 slices bacon
  • 1 lb ground beef
  • 1 chopped onion
  • 3/4 C brown sugar
  • 3/4 C ketchup
  • 1/4 C apple cider vinegar
  • 1 can butter beans
  • 1 can kidney beans
  • 1 can pork and beans
  • 1 can spicy beans (optional)
  • Salt and pepper to taste
  1. Brown bacon, drain, crumble.
  2. Brown ground beef and chopped onion. Drain.
  3. Combine all ingredients.
  4. Bake at 350 about an hour.

Recipe from Mrs. Schweizer, Monroeville, PA.

Cinnamon Crunch Scones

  • 2-1/4 C flour
  • 1/4 C sugar plus 1 T divided
  • 1/4 C brown sugar
  • 1 T baking powder
  • 1/2 t salt
  • 2 t cinnamon, divided
  • 6 T unsalted butter, frozen
  • 1/2 C buttermilk
  • 1 egg
  • 1 C mini cinnamon chips
  1. Preheat oven to 400. Line pan with parchment paper.
  2. In large bowl, combine flour, 1/4 C sugar, brown sugar, baking powder, salt and 1 t of ground cinnamon. Add small slices of butter. (Cut and add quickly. Don’t let the butter soften.) Use a pastry blender, blend butter into flour mixture until you have coarse crumbs.
  3. Whisk egg and buttermilk. Pour into flour mixture and blend together with spatula until just combined. Don’t overdo it with mixing. Fold in cinnamon chips.
  4. Form dough into a ball, flatten on pastry mat, and cut into biscuit-size scones. Biscuit cutters work well. Transfer to parchment-lined baking sheet.
  5. Combine remaining 1 T sugar and 1 t cinnamon into a small bowl. Sprinkle on scones.
  6. Bake for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes.

Philly Cheese Steak Sandwiches

  1. Sweet onion cut longways 
  2. Melt butter and add onion
  3. Cook a bit
  4. Add slices of green bell pepper 
  5. Season with Bayou Blast and cook some more
  6. Add leftover grilled steak cut in strips
  7. Small amount of beef broth as needed to prevent scorching 
  8. Sandwich rolls cut and spread open
  9. Add slices of provolone cheese
  10. Toast under broiler till cheese melts
  11. Add meat mixture