Lets test the theory that food and sex are a match made in heaven. We want to know if you make your partner any of these recipes will you be taking more trips to the bedroom? Enjoy

Mississippi Mud  Brownies

makes 20-24

1 – Brownie Box Mix, prepared
1/4 cup Salted Caramel ( you can use ice cream topping)
1 small jar Marshmallow Cream
1 1/2 cups Marshmallows ( GIANT ones, cut up)
1 cup Semisweet Chocolate Chips
1 tablespoon butter
Preheat oven to 350.

Prepare an 8×8 baking pan with parchment or foil and leaving an overhanging edge for easier brownie removal. Spray the foil/parchment and the pan.

Prepare brownie mix according to directions, but pull out roughly 5 minutes early. Pour caramel over brownies. Add dollops of the marshmallow cream over the still hot brownies, carefully spreading it to cover them. Add the marshmallows. Using your kitchen torch, toast the marshmallows and fluff. If you don’t have a torch, that’s okay, they just won’t get as toasted. Return the brownies to the oven for 5 minutes.

While the brownies are finishing, Melt the chocolate chips for 30 seconds in the microwave, then stir. Add the butter, return to the microwave for 30 additional seconds, stir again. Repeat for 15 second intervals until chocolate and butter are smooth and shiny.

Remove brownies from oven and allow to cool a bit before spreading chocolate over top. Allow to cool completely in refrigerator for 3-4 hours minimum before cutting to allow marshmallow layer to set. Enjoy!

The Spud Dog

Ingredients

4  beef hot dogs (bun-length)
4 Good  rolls
8 slices Medium cheddar cheese
4 cups French fries, fresh
1/2 cup Caramelized onions
1 1/2 cups Sauerkraut, room temperature
Yellow mustard, to tasteMethod
Start your grill and grill the hot dogs to your liking.While the dogs are cooking, split the rolls horizontally about 3/4 of the way through.

Line each roll with two slices of cheese, add an equal amount of fries to each, and heat them under your broiler until the cheese is just starting to melt.

Smear an equal amount of caramelized onions on top of the fries, add the grilled hot dog, cover with an equal amount of sauerkraut and mustard to taste.

Serve and enjoy!

Mini-Cheddar Corn Dogs

Ingredients

10 beef hot dogs
1 1/2 cups all-purpose flour, divided
3/4 cup cornmeal
3/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup plus 2 tablespoons buttermilk
2 eggs
1/2 cup shredded sharp cheddar cheese
Oil, for frying

Begin by preparing the hot dogs. Cut each dog into 4 pieces and place a small skewer or tooth pick into each dog. Pat dry with a paper towel.

In a shallow dish add 1/2 cup of the flour. Roll the hot dogs into the flour, making sure they are completely coated, then tap off any excess. Set aside.
Heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 350 F.

While the oil heats prepare the batter. In a small bowl combine the remaining flour, cornmeal, baking soda, sugar, salt, and cayenne pepper. Whisk to combine. In a separate bowl whisk together the buttermilk and eggs. Pour the wet ingredients into the dry and stir gently until just combined, about 10 strokes. Add the shredded cheese and fold to combine.

Working in small batches, about 4 to 6 at a time, dip the dogs into the batter, making sure the entire dog is coated. You may need to use a spatula to spread the batter over the entire surface. Allow any excess batter to drip off then gently lower the dogs into the hot oil. Fry until deeply golden brown, turning often to ensure even cooking, about 4 to 6 minutes. Remove from the oil and allow to drain on paper towels.

Serve with your favorite condiments. Clearly, we like mustard and ketchup! Enjoy!

Baked Egg Boats

Makes 4

Ingredients

4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

Grilled Pimento Cheese, Ham, and Homemade Pickles Sandwich

Ingredients

For the Pickles
4 Kirby (pickling) cucumbers, sliced crosswise into 1/4-inch thick slices
1 tablespoon kosher salt
1 cup fresh dill, chopped
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 1/2 cups distilled white vinegar
2 tablespoons sugar
4 garlic cloves, peeled and smashed
1/2 cup ice cubes

For the Pimento Cheese
4 tablespoons mayonnaise
1 tablespoon finely grated yellow or white onion
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cups (8 ounces) extra-sharp orange cheddar cheese, finely grated
4 ounces cream cheese, softened
2/3 cup drained jarred or canned piquillo peppers, finely chopped (See Notes)
1 tablespoon Worcestershire sauce
Salt and pepper
Hot sauce (optional)

For the Assembly
8 slices sturdy white sandwich bread (See Notes)
6 tablespoons unsalted butter, melted
12 slices deli ham

Procedures

For the Pickles: Toss cucumbers with salt in colander set over bowl. Allow to stand at room temperature for 1 hour. Discard all liquid released by cucumbers.

Place 1/2 cup fresh dill, peppercorns, dill seeds, and mustard seeds in square of cheesecloth and tie together. Place spice bag in medium saucepan along with vinegar, sugar, and garlic and bring to boil over medium-high heat. Add cucumbers and reduce heat to medium-low.

Cook until cucumbers turn dark green, about 5 minutes. Transfer cucumbers and cooking liquid to bowl, add ice, and stir until melted. Chill, uncovered, at least 1 hour before serving. Discard spice bag and garlic and stir in remaining 1/2 cup fresh dill.

Pickles may be made up to 2 weeks ahead and stored, refrigerated, in a covered container.

For the Pimento Cheese: Melt 2 tablespoons mayonnaise in small skillet over medium heat. Add onion, dry mustard, and cayenne and cook, stirring often, until onion is softened, about 3 minutes. Transfer to large bowl and cool to room temperature, about 5 minutes.

Add cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt, pepper, and (optional) hot sauce.

Pimento cheese may be made up to 1 week ahead and stored, refrigerated, in a covered container. Bring the spread to room temperature prior to using in this recipe or serving.

For the Assembly: Brush one side of each slice of bread with melted butter, then flip so that un-buttered side is facing up.

Spread 1/4 cup pimento cheese on each slice of bread. Arrange 3 slices ham on 4 slices bread. Top ham with enough pickles to cover. Press remaining cheese-spread slices (cheese side down) over pickles.

Heat large skillet or griddle over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting in half.

Serve with additional pickles.

Thursday, July 19th, 2012 at 1:40 pm