Mini Apple Pies

Ingredients:

Crust
2 level cups all-purpose flour
1 level teaspoons salt
1/4 cup Crisco or vegetable shortening
4 tablespoons butter
8 tablespoons cold water

Filing
2 21 oz cans apple pie filling

Topping
1 cup granola
2 tablespoons flour
1/4 cup brown sugar
1/4 cup sugar
2 pinches allspice
1/2 tablespoon cinnamon
remaining dough scraps

4 10 oz baking dishes
non stick cooking spray


Instructions:

Crust

Spoon flour into measuring cup and level.
Mix flour and salt in a large bowl.
Cut in Crisco and butter using pastry blender (or a heavy wire whip) until all flour is blended and forms pea-sized chunks.
Sprinkle with water, one tablespoon at a time.
Toss lightly with fork until dough will form ball.
Place dough on a large sheet of wax paper and refrigerate for 15 minutes.
Remove dough after 15 minutes and roll into a circle between two sheets of wax paper or without wax paper if dough is sticky.
Place your baking dishes on top of your dough and cut around your dishes edges.
Gently place the dough cut outs into your sprayed baking dishes.
Carefully mold the dough around your dishes.
Evenly pour the pie filling into the 4 dishes and set aside.

Toppings

Granola
In a small bowl mix together, cinnamon, allspice, and both sugars then set aside. (Spice Mixture)
Mix together in a medium sized bowl granola, flour, butter and 2 tbsp of spice mixture.
Carefully top granola mix on top of desired apple pies.

Lattice

Roll out scrapped dough then cut 1/4 inch strips.
Evenly place 5 strips of the dough onto the pie.
Gently roll back strips 1,3, and 5. Then place strips across the top of strips 2, and 4 until you reach the other side of the pie.
Gently unroll strip 1, 3. and 5 and lay over the newly inserted strip. Either repeat the previous steps for the remaining strips or just add remaining strips along the pie.
Use excess pie dough to form a crusts edges.
Roll and tuck overhanging excess pie dough onto baking dishes lip.
Using your index finger and thumb pinch the edges in together to make ridges.
Sprinkle 1 tbsp of spice mix and a sliver of butter on top of pie.

Bake

Bake pies in a 350 degree oven until golden brown or until bubbly.

Dutch Oven Series: Round Steak & Onion Gravy

Ingredients:

1 1/2 pounds Beef Round Steak, cut into large pieces, rinsed
2 sprigs marjoram
2 sprigs thyme
1 cup flour
1/8 cup marsala wine
1 large onion, sliced
3 1/4 cups beef stock
1 tablespoon olive oil or as needed
1 tablespoon butter or as needed
1 teaspoon dry beef bouillon base
1 teaspoon minced garlic
1/2 teaspoon Kitchen Bouquet

Instructions:

In a small bowl mix flour, salt, pepper, and beef bouillon then set aside.(Seasoned Flour)
On a plate sprinkle a layer of seasoned flour. Lightly flour steaks on both sides in seasoned flour.
Then set aside.
In a Dutch Oven pan melt butter and olive oil on medium high heat.
Add floured steaks to the pan and sear on both sides until they're lightly browned.
Once browned remove from pan then set aside on a clean plate. (Use additional butter
and olive oil to cook all the steaks.)
Saute garlic, thyme, marjoram sprigs and onions in the pan drippings; then stir in 4 tbsp of seasoned flour.
Continuously stir and cook until flour turns light brown.
Once flour browns stir in beef stock and wine.
Continue to stir sauce until it reduces on medium heat and thickens.
Stir in kitchen bouquet.
Once sauce thickens return steaks to the pan then submerge into the gravy then cover pan with lid.
Place the pan in 350 degree oven and cook until steaks are tender.
Once steaks are tender remove from the oven and serve.

Dutch Oven Series: Honey Mustard Chicken

Ingredients:

1 whole chicken, cut into pieces
3/4 stick butter
3/4 cup honey
1/2 cup Dijon mustard
1/4 cup orange juice
1 1/2 tablespoons dried dill
3 sprigs rosemary
3 sprigs thyme
8 red potato, rinsed
1/4 cup flour
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1 large zip lock bag
non stick spray as needed


Instructions:

In a small bowl mix together the flour, salt and pepper then set aside. (seasoned flour)

In a medium size bowl whip together the honey, mustard, and orange juice, then set aside.

Place potatoes in a large bowl. Coat potatoes with a layer of non stick cooking spray then sprinkle with rosemary, and thyme leaves then set aside.

Place chicken inside the zip lock bag then add seasoned flour. Shake bag until chicken is well coated. Then set aside.

On medium high heat melt butter in the dutch oven. Then position chicken inside the Dutch oven skin side down.

Let chicken cook until both sides are browned.

Once chicken is browned pull Dutch oven away from heat. Give the honey mustard sauce a stir then ladle half of the sauce on top of chicken.

Cover Dutch oven with lid then place into a 350 degree oven.

Bake chicken for 10 to 15 minutes then remove Dutch oven from the oven.

Remove the lid then place potatoes around chicken. Ladle the remaining honey mustard sauce on to potatoes and chicken.

Place back into the oven and cook until chicken reaches an internal temperature of 180 degrees.

Remove Dutch oven from the oven then ladle pan drippings over the chicken and potatoes.

Then serve.

Dutch Oven Series: Chili

Ingredients:

2 pounds of hamburger
1 onion, diced
1 green pepper, diced small
1 red pepper, diced small
2 pkg. chili mix
2 tablespoons of chili powder
1/4 teaspoon of cumin powder
1 cans of chili beans
1 cans of diced tomatoes
2 cans of tomato sauce
1 cup of Bloemers
1 tablespoon beef base
2 cups of water or more as needed

Instructions:

Saute, onions and peppers.

The add hamburger, occasionally stir and cook until hamburger browns, drain well with a colander.

Add remaining ingredients.

Let simmer for an hour on medium heat and occasionally stir chili.

Serve with cooked spaghetti.

Memorial Day Menu

Baked Beans

Ingredients:
2 cans baked beans, drained
1/2 onion, diced small
1/4 bell pepper, diced small
1 slice of bacon cut into thirds
1/4 cup brown sugar
1/2 tbsp mustard
1/2 cup Kraft’s BBQ sauce
1 tbsp molasses

Instructions:
Open baked bean cans then drain the beans in a colander.
In a large mixing bowl add all ingredients and gently mix well.
Add mixture into a sprayed casserole dish.
Cook beans on an open grill occasionally stirring. (Charcoal Grills are My Favorite)
Reduce mixture to an almost syrupy consistency; once the beans reduce by half then remove from the grill.
Remove from heat and serve.
*Can also be done in the oven.

Grilled Ribs Tips

Ingredients:
2 pounds rib tips
3 cups of your favorite BBQ sauce or
try Chef Jones's Home-style BBQ Sauce

B. & R. All- purpose Spice Rub
3/4 cup paprika
1/4 cup ground black pepper
1 tsp salt
1/4 cup granulated sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
1 tsp accent seasoning

Instructions:
Heat your grill with your favorite charcoal. Chef Jones used three types of charcoal; hardwood charcoal, mesquite wood chips, and mesquite charcoal. (Gives food a great woodsy taste)

B. R. All- Purpose Spice Rub
In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Ribs
Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a large pan.
Place your ribs onto your heated grill. Cook ribs until meat is tender and pulls away from the bone.
Flip ribs occasionally for even cooking. Once, your ribs are done cooking remove from grill then place on cutting board.
Cut your ribs into digits between the bone segments.
In a small pot bring your BBQ sauce to a boil. Proceed to dip your rib tips into the sauce then place on a serving plate and serve.

Chef Jones Home-style BBQ Sauce
Ingredients:
1 tsp Liquid Smoke
2 1/2 tbsp All Purpose spice rub
3 tbsp Lemon Juice
2 tbsp cornstarch
2 tbsp water
1/4 cup brown sugar
2 tbsp molasses
1/2 cup apple cider vinegar
1/2 tsp chicken base or bouillon
1/4 cup Martell fine Cognac or your choice of bourbon
1/2 cup ketchup
3 tbsp Honey
1 bay leaf
1 sprig of rosemary

Instructions:
In a small bowl mix together the cornstarch and water and then set aside.
In a large pot add all ingredients except for cornstarch/water mixture.
Stir until sauce’s ingredients are incorporated.
Bring the sauce to a boil then gradually stir in cornstarch/water mix.
Let sauce simmer for 5 to 10 minutes.
Then remove from the heat.

Shish Kabobs

Instructions:

2 chicken breast

1 ½ lbs country style beef or beef cubes

1 Onions, coarsely chopped

1 green bell pepper, coarsely chopped

1/2 large hard tomato

Non- stick spray

Skewers

Chicken Marinade

1 tbsp Jamaican Jerk Seasoning

1 tbsp Spice Club Chicken Rub

1 tbsp olive oil

Beef Marinade

1/4 tsp Hickory liquid smoke

1 tsp flavor enhancer (accent)

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp Balsamic Vinegar

1 tbsp Fajita Seasoning

1 tsp Marjoram seasoning

1 tbsp Olive Oil

1/4 cup Worcestershire sauce

Instructions:
Rinse all meats.
Chicken: In a large bowl mix all ingredients for chicken marinade then set aside.
Slice chicken breast into medium to large cubes then mix into marinade.
Cover the bowl with plastic wrap then place into refrigerator for 2 hours.
Beef: In a large bowl mix all ingredients for the beef marinade then set aside.
Slice beef into medium to large cubes then add into the marinade.
Cover bowl with plastic wrap then place into the refrigerator for 2 hours.
Assembling:
After removing meats from the refrigerator then begin assembling the shish kabobs.
Start with a meat either chicken or beef, then continue in a sequence of: sliced pepper, sliced onion, meat (opposite of starting meat selection), sliced pepper, sliced onion, mushroom then sliced pepper and sliced onion.
Continue the sequence until you get an inch from the top of the skewer. Top the skewers with the tomato.
Continue this process until you have desired shish kabobs.
Cooking:
Oven Cooking:
If you can't grill shish kabobs then place shish kabobs on a large sprayed baking pan then place in the oven for 25 to 30 minutes or until meats reach an internal temperature of 180 degrees.
Grilling:
If you are grilling then spray the shish kabobs and the grill with non-stick spray.
Flip the shish kabobs on all sides to ensure even cooking. Grill until meat reaches an internal temperature of 180 degrees.
Serve over rice pilaf.

Chef Jones Homemade Pizza

Ingredients:

Toppings
1 cup Ms. Cozzi's Spaghetti Sauce
1/2 small onion, diced
2 cups mozzarella cheese
2 tablespoons of Parmesan Cheese
1teaspoon of Basil
desired toppings

Crust Edge Topping
2 tablespoons of melted butter
1 teaspoon of Italian Seasoning
1/2 teaspoon of Parmesan Cheese

The Crust
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2 1/2 cups all-purpose flour
2 tablespoons olive or vegetable oil
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons cornmeal
Preheat oven 400 degrees.

Instructions:

***Bread Machine instructions***
Dissolve the yeast into the warm water once yeast is dissolved stir in sugar.
Let the yeast set until it creates a foam on top of the water surface(takes 10 to 12 minutes).
Mix all the wet ingredients for the crust into the bread machine first.
Then add the dry ingredients into the bread machine.
Select the dough option on your bread machine and press start.
Once the dough is complete continue with the shaping instructions.
***By Hand Instructions***
In a large bowl add flour, salt, and sugar.
Dissolve yeast into warm water then add to bowl.
Mix ingredients well (don't over work dough).
Form dough into a ball and let rest for 5 minutes.
Once the dough is complete continue with the shaping instructions.
***Shaping Instructions***
Using a floured rolling pin and floured cutting board roll dough into a circle.
(Rotate the cutting board while rolling for a optimum shape).
***Setting the Crust***
On a large round sprayed baking pan add rolled out pizza dough.
Adjust the pizza's dough shape to the pan and form the edges to stand taller the center.
(*Smooth your cupped hands around the edges of pizza dough while
gently bunching the crust edges toward the center.*)
Using a fork lightly prick holes evenly over pizza crust except for the edges.
Place into the oven and bake for 8 minutes only.
Remove the crust from the oven then place crust onto a cutting board sprinkled with cornmeal.
(*If your not using a cooking stone then place crust onto a large round baking pan covered with cornmeal
and continue withe the remaining instructions.)
Reduce the oven temperature to 350 degrees.
***Making the Pizza***
Mix the Butter Crust Edge ingredients together in a small bowl and set aside.
Mix together the Mozzarella cheese, Parmesan Cheese and the basil in a small bowl and set aside.
Base crust's edges with the butter mixture.
Layer the center with the spaghetti sauce then add a thin layer of the cheese mixture.
Top pizza with desired toppings and the rest of the cheese mixture.
Either using a large spatula or a pizza wheel carefully place pizza onto the cooking stone
and bake for 20 to 25 minutes or until edges are gold brown.
Remove the pizza from the oven the slice and serve.