Best Frozen Custard

  • 6 eggs
  • 2 cups whole milk or half and half
  • 3/4 cups sugar
  • 3 Tablespoons honey
  • 1/4 teaspoons salt
  • 2 cups heavy cream
  • 1 Tablespoon vanilla

Cook first five ingredients on low until it coats a spoon. Cool in ice. Cover and chill about one hour. Then add to the cooled mixture the cream and vanilla. Chill again and then add to ice cream machine.


Peanut Sponge Candy (seafoam or honeycomb)

  • 3 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 1/2 cup peanuts
  • 1/2 cup butter, softened
  • 3 tablespoons baking soda
  • 1/2 teaspoon salt

Mix the first three ingredients together in a medium saucepan over medium heat. Stir constantly until it reaches 250 to 269 degrees or hard-ball stage. Stir in the peanuts and continue to cook until the mixture reaches 290 to 310 or hard-crack stage. Remove from heat. Stir in remaining ingredients until combined. Pour onto a well greased sheet pan. Once cool break into pieces and enjoy.

Hannah’s Toffee

  • 1 cup butter
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 cup sugar
  • Chocolate chips, optional
  • Chopped nuts, optional

Mix all of the ingredients together on high heat in a medium saucepan. Stir constantly until golden brown, about 10-15 minutes. Pour onto a well greased sheet pan. When slighty cooled, sprinkle with chocolate chips and spread until it becomes a thin sheet, if desired. Optionally, you can top with nuts. Once completely cooled break into pieces and enjoy.


  • 2 cups water
  • 1 1/2 cups sugar
  • 4 cinnamon sticks
  • 1 quart cranberry juice
  • 1 quart water
  • 2 cups orange juice
  • 2 Tablespoons lemon juice

Simmer the first three ingredients together in a large stock pot for 10 minutes. Next, add the remaining ingredients. Continue to simmer for 30 minutes and serve.





4 pound beef pot roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup loosely packed brown sugar
8 to 10 ounces beer
2 heads roasted garlic
your favorite buns or rolls for serving!


Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.

Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.

You can freeze this and it also reheats well – just add a little liquid if needed.

Panini Caprese Strata with Roasted Red Pepper Cream

Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream

6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped

Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.

In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9×13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.

Preheat oven to 350 degrees.

Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Elise’s Favorite Curry Chicken Casserole

3 c. cooked chicken, cut into 1 inch cubes
2 cans cream of chicken soup
1 Tbsp lemon juice
½ tsp curry
1 c. mayonnaise
½ to ¾ c. grated cheddar cheese
buttered bread crumbs (like a ½ cup)
2 pkg. frozen broccoli spears (or equal amount of fresh and cooked)

Place chicken in buttered casserole then broccoli.
Combine soup, lemon juice, mayo, curry and spread evenly over broccoli.
Top with cheese and bread crumbs.
Bake 30 min. at 350*

The original recipe said to cook broccoli separate and serve chicken mixture over broccoli.

Serve with green salad or jell-o salad

Sweet & Tangy Brisket

Recipe lightly adapted from Smitten Kitchen who adapted it from Emeril Lagasse

1 4-5 pound brisket
2 medium yellow or white onions, sliced
3-4 cloves garlic, smashed
1/2 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
3/4 teaspoons garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1 cup low-sodium beef broth
1/2 cup ketchup
1/2 cup chili sauce (like Heinz chili sauce, not like Sriracha)
1/2 cup brown sugar
1 tablespoon prepared yellow mustard

Heat a large skillet over medium-high heat and heat 1 tablespoon of vegetable oil and 1 tablespoon of butter until melted and bubbly. Add the sliced onions and cook for about 10-15 minutes or until they’re tender and caramelizing. Add the smashed garlic cloves to the onions and saute until they soften and become fragrant, about 3-5 minutes. Add the herbs and spices and then remove from heat.

Rinse the brisket, pat it dry, and sprinkle it with salt and pepper. Place the brisket in a large slow cooker (fat side up) and spread the onion mixture over the roast.

In a medium bowl, combine the ketchup, chili sauce, brown sugar, beef broth, and mustard.Whisk it together and spread it over the onions.

Cook the brisket on low for 9-10 hours.

After the brisket has cooked in the crockpot, remove the brisket from the slow cooker and scrape off any fat. Place the brisket in an oven-safe baking dish and transfer the sauce to cover the brisket. Cover the baking dish with aluminum foil and refrigerate the brisket for several hours (up to a whole day).

An hour (more or less) before serving, remove the foil and remove any solidified fat. Carefully remove the brisket from the pan and place it on a large cutting board. Slice the roast into 1/2″ slices and then carefully (with the help of a long, heavy-duty spatula) return the sliced brisket to the pan. Re-cover the pan and place it in a cold oven and heat the oven to 300. Cook until the meat is heated through and the sauce is bubbling around the edges (30-45 minutes). Serve with mashed or roasted potatoes or these latkes and a green salad or your favorite vegetable. Serves 6-8

Quiche Lorraine



1 9-inch Pie Crust

1 cup- Shredded Swiss cheese

6 slices- Bacon cooked and crumbled

1 cup- Ham, minced

1-2 Green Onions, finely chopped

1 tsp. Green Pepper, finely chopped

5 Eggs, slightly beaten

1 cup- Half and Half

¼ teaspoon- Lemon Pepper

½ teaspoon- Salt

½ teaspoon- dry Mustard


Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle

with green onions and green pepper. In medium bowl combine eggs, half

and half, lemon pepper, salt, and dry mustard. Pour evenly over cheese

mixture. Bake at 325 degrees for 45 minutes or until set. Remove from

heat and let stand about 10 minutes before serving.

Makes 6 servings.

Serve with salad or fruit