Neely's Pimento Cheese Crostini

Pimento Cheese and Bacon Crostini
Original recipe found here

INGREDIENTS:

• 2 1/2 cups shredded extra-sharp white cheddar cheese
• 2 1/2 cups shredded extra-sharp orange cheddar cheese
• One 7-ounce jar pimientos, drained and finely chopped
• 3/4 cup mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• Cayenne pepper
• 40 slices baguette, toasted
• 4 strips cooked bacon, crumbled

DIRECTIONS:

1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes.  Serve immendiately.
3. *Note: The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

-Derek

Ree's Pork Tenderloin

Herb Roasted Pork Tenderloin
Original recipe found here

INGREDIENTS:

• 2 whole Pork Tenderloins
• Salt And Pepper, to taste
• 8 Tablespoons Herbs De Provence (more If Needed
• 1 cup Preserves (fig, Peach, Plum)
• 1 cup Water
• 1 Tablespoon Vinegar

DIRECTIONS:

1. Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
2. Place the pork on a rack or in a large skillet and roast in the oven for 15-18 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
3. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
4. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes or grits.

-Alyssa

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
Original recipe found here

INGREDIENTS:

• 1/4 cup oil
• 1/2 tablespoon crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 8 oz uncooked chicken, sliced
• 1 1/2 cup Parm Rosa sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 teaspoon crushed red pepper (for garnish)

DIRECTIONS

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

-Alyssa

Giada's Peanut Butter Cookies

Peanut Butter Cookies with Blackberry Jam
Original recipe found here

INGREDIENTS:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
• 3/4 cup creamy peanut butter, at room temperature
• 3/4 cup sugar, plus 1/4 cup
• 1/2 packed cup light brown sugar
• 1 egg, room temperature, beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

-Alyssa

Gingerbread Men

Gingerbread Cookie Cutouts
makes about 20 2" gingerbread men
Recipe by Martha Stewart

INGREDIENTS:
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses

DIRECTIONS:

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut with shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 13 to 15 minutes. Let cool on sheets on wire racks.

-Alyssa

Paula's BBQ Meatloaf

Barbecue Meatloaf

Recipe by Paula Deen

INGREDIENTS:

• 1 1/2 pounds ground beef
• 1 cup fresh bread crumbs
• 1 onion, diced
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans tomato sauce
• 3 tablespoons vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup water, to thin sauce if necessary

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. 
3. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. 
4. Bake for 1 hour, basting every 15 minutes with the pan juices.

-Derek

Tacos and Italian French Dip

Taco night

Pioneer Woman | Hot & Spicy Italian Drip Beef

:)

-Alyssa & Derek