Breakfast:
Rise Up Pecan Sticky Buns
Coming Soon
Lunch:
Aaron Burr give us a verse, drop some fromage – cracker and cheese plate
1 block cheddar cheese, cubed
1 block co-jack cheese, cubed
1 block swiss cheese, cubed
1 block pepperjack cheese, cubed
1 sleeve Saltines
1 sleeve Ritz Crackers
- Arrange on Plate and serve
Your Obedient Servant, A-Ham and Cheese/ Your Obedient Servant, Mini A. Burr-gers – Ham and Cheese Topped Burger Sliders
1 lb Ground Beef
4 slices Colby Jack Cheese, quartered
2 Slices county ham, quartered
2 tbsp Taco Seasoning
Hawaiian Buns
- Put 1 lb ground beef in a bowl with taco seasoning, mix well.
- Separate into 8- 2 oz balls. Flatten with hand
- On Medium-High, heat the pan for 3 minutes, and then place burgers onto pan. It will sizzle.
- Cook on each side for 4 minutes.
- While cooking, slice buns in half
- At last minute on second size, place 2 quarters of cheese, and allow to melt.
- Take burgers out of the pan and place on a plate.
- Place ham in hot pan and cook for 2 minutes on each side, allowing to brown.
- On buns, layer burger, then ham and then the top, placing whatever burger topping you enjoy on the top bun!
History Has It’s Fries On You – Sweet Potato Fries with brown sugar dipping sauce
4 Sweet Potatoes
8 tsp Cornstarch
4 tbsp Olive oil
Salt and Pepper (To Taste)
Dipping Sauce
4oz Cream Cheese
1tbsp brown sugar
1tsp maple syrup
Dash Cinnamon
- Preheat oven to 400 degrees
- Line baking sheet with parchment paper
- Wash and peel potatoes, cut off the ends and cut the potatoes into thin slices about ¼ inch wide.
- Place in a large bowl and toss with cornstarch, put potatoes in strainer to get rid of excess cornstarch.
- Discard excess cornstarch from bowl and add olive oil, salt , and pepper.
- Add sweet potatoes to bowl and toss till well covered.
- Line sweet potatoes up on baking sheet.
- Bake for 15 minutes, flip fries and bake for 12 more minutes.
- Turn off the oven and keep fries in there for 30 minutes (to allow fries to get crispier)
- While waiting for fries to finish, mix cream cheese, brown sugar, maple syrup and cinnamon in bowl.
- Serve potatoes with dipping sauce. Enjoy!
Who Lives, Who Dies, Who Tells Your Sorbet – Pineapple Sorbet
1 bag frozen pineapple
1 lime- juiced
- Put frozen pineapple into blender
- Pulse until pineapple starts to crumble
- Add lime juice and continue pulsing until texture begins to loosen (you don’t want to allow it to become a slushie texture of loose)
- Pour into bowl and freeze for half an hour
- Serve.
Snack
Non-Stopcorn – Stovetop popcorn
3 qt pot
3 tbsp coconut oil
1/3 cup popcorn kernels
3 tbsp butter
Salt to taste
2 paper grocery bags
1. Put coconut oil in pot on medium heat.
2. Toss 2-4 kernels into the pot.
3. When the kernels pop, it means the oil is hot enough. Put remaining kernels in the pot, shake to ensure the kernels are in a single layer
4. Place a kid on the pot and gently shake as the kernels begin to pop to ensure that there is movement and the kernels stay on the bottom to pop
5. Once kernel popping slows down to Approx 10 seconds between pops, pull off the burner.
6. In smaller pan, or in microwave, melt butter.
7. Double up paper bags and dump popcorn into bag. Pour melted butter on top. Add salt.
8. Fold top of bag and shake to your hearts content to coat popcorn with butter and salt.
Dinner
Guns and Chips – Caribbean Salsa and Tortilla Chips
1 Cup Fresh Tomato, Diced
1 Cup Fresh Pineapple, Diced
1 Cup Fresh Mango, Diced
1 Small Red Onion, Diced
1 Small Jalapeno, Deseeded and finely diced
¼ Cup Cilantro, Minced (Optional)
¼ Cup, Extra Virgin Olive Oil
1 Lime, juiced and zested
- Combine all ingredients in bowl and mix well
- Refrigerate for half an hour and serve with Tortilla Chips
Monticello Mac and Cheese – Bacon Mac and Cheese
Coming Soon
Not Throwing Away my Dessert Shot – Cookie Dessert Shots
Coming Soon
The Munching Dead 