The Secret Recipe Blog

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats – thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
Serve with a scoop of vanilla ice cream.

(4 votes, average: 4.00 out of 5)

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Cheese Filling
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix

Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.

6 large button mushrooms
1 cup bleached flour
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying

Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.
Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.
Yields 4 servings.

(12 votes, average: 3.75 out of 5)

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Everyone loves Girl Scout cookies and the Thin Mints are my favorites! This past weekend I baked a batch of these with my nephew and they came out amazing. I hope you enjoy!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

(25 votes, average: 3.60 out of 5)

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Joe’s Crab Shack now has over 120 locations in 28 states across the good ol’ US of A. It is one of the largest, most-successful seafood restaurant chains in America. So if there’s not a Joe’s near you, then try this copycat recipe at home!

Ingredients:
1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tablespoons Corn Starch
2 Eggs Beaten
1/4 Cup Water
1 Cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 Cup Plain Bread Crumbs
1/3 Cup Flour
1 1/2 teaspoon Tabasco Sauce
1/2 teaspoon Paprika

Place shrimp in a bowl. Add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.
Beat egg and water together, set aside. Mix flour, cracker meal, bread crumbs paprika and creole seasoning together and blend well.
Set up one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying.
One piece at a time dust shrimp with corn starch, then place in egg wash, then roll in cracker crumb mixture. Fry until golden-brown. Shrimp will float to top when cooked through, remove and place on paper towels. Serve with tarter sauce.

(5 votes, average: 4.20 out of 5)

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