for the man in your life -
A Man’s Pizza
1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup butter, melted and cooled 3 large eggs 1/4 cup grated Parmesan cheese 1 teaspoon salt 3 to 3-1/2 cups bread flour 2 tablespoons yellow cornmeal 1/2 pound ground beef 1/2 pound bulk Italian sausage 1 small onion, chopped 2 cans (8 ounces each) pizza sauce 1 jar (4-1/2 ounces) sliced mushrooms, drained 1 package (3 ounces) sliced pepperoni 1/2 pound deli ham, cubed 1/2 cup chopped pitted green olives 1 can (4-1/4 ounces) chopped ripe olives, drained 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 1/2 cup shredded Parmesan cheese In a large bowl, dissolve yeast in warm water. Add the butter, eggs, grated Parmesan, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for 5 minutes. Grease a 14-in. deep-dish pizza pan; sprinkle bottom with cornmeal. Press dough into pan; build up edges slightly. In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with the mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan. Bake at 400° for 30-35 minutes or until crust is golden brown and cheese is melted. Yield: 8 slices.
Shredded Beef au Jus
1 boneless beef chuck roast (3 pounds) 2 cups water 2 teaspoons beef bouillon granules 1-1/2 teaspoons dried oregano 1 teaspoon garlic salt 1 teaspoon seasoned salt 1/4 teaspoon dried rosemary, crushed 8 hamburger buns, split Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix water, bouillon granules and seasonings; pour over meat. Cook, covered, on low 6-8 hours or until tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid. Shred meat with two forks; return to slow cooker. Using a slotted spoon, place meat on bun bottoms. Replace tops. Serve with additional cooking liquid on the side. Yield: 8 servings.
Beef Short Ribs in Burgundy Sauce
3 pounds bone-in beef short ribs 3 tablespoons butter 1 large sweet onion, halved and sliced 2 celery ribs, thinly sliced 1 medium carrot, thinly sliced 1 garlic clove, minced Dash dried thyme 2 tablespoons all-purpose flour 1 cup water 1 cup dry red wine or beef broth 1 beef bouillon cube or 1 teaspoon beef bouillon granules 2 tablespoons minced fresh parsley 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon browning sauce, optional 1/8 teaspoon pepper Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon. Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender. Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.
Thyme & Basil Roast Pork
1 tablespoon all-purpose flour 2 teaspoons dried basil 2 teaspoons dried thyme 2 teaspoons ground cinnamon 1-1/2 teaspoons salt 1/2 teaspoon pepper 1 boneless pork loin roast (3 to 4 pounds) 2 tablespoons canola oil 1 medium apple, cut into wedges 1 medium onion, cut into wedges 1 medium lemon, cut into wedges 1 fresh rosemary sprig Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from one wedge over pork; add lemon wedges to pan. Place rosemary over pork. Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing. Yield: 8 servings.
Cola BBQ Chicken
1 cup cola 1/3 cup finely chopped onion 1/3 cup barbecue sauce 2 teaspoons hoisin sauce 1 garlic clove, minced 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon crushed red pepper flakes 6 boneless skinless chicken thighs (about 1-1/2 pounds) Hot cooked rice In a small saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Reserve 3/4 cup for serving. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting occasionally with remaining sauce during the last 5 minutes of cooking. Serve chicken with rice and reserved sauce. Yield: 6 servings.
Bacon Cheeseburger Slider Bake
2 packages (18 ounces each) Hawaiian sweet rolls 4 cups shredded cheddar cheese, divided 2 pounds ground beef 1 cup chopped onion 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 3/4 teaspoon salt 3/4 teaspoon pepper 24 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled GLAZE: 1 cup butter, cubed 1/4 cup packed brown sugar 4 teaspoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons sesame seeds Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, 20-25 minutes or until golden brown and heated through. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°. Yield: 2 dozen.
If you want a more classic burger flavor, just use a package of dinner rolls in place of the Hawaiian rolls.
Lighten up! Use ground turkey in place of ground beef and halve the glaze.
These make fantastic party fare. Dishes of ingredients can be assembled ahead of time and stored in the refrigerator. Just glaze and bake the day of your event. You may need 5 to 10 minutes more baking time to take the chill off.
Citrus-Spice Glazed Ham
1 fully cooked bone-in ham (7 to 9 pounds) GLAZE: 1/2 cup orange juice, divided 1 teaspoon Chinese five-spice powder 1/3 cup packed brown sugar 1 tablespoon honey 4 teaspoons cornstarch 2 medium oranges, peeled and sectioned 1 can (20 ounces) unsweetened pineapple tidbits, drained Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 2-1/2 to 3 hours. Meanwhile, in a small saucepan, combine 1/4 cup orange juice and Chinese five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Stir in brown sugar and honey. In a small bowl, mix cornstarch and remaining orange juice until smooth; stir into brown sugar mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove ham from oven. Brush with half of the glaze. Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes. Just before serving, stir fruit into remaining glaze; heat through. Serve with ham. Yield: 12 servings.
Chardonnay Pork Chops
4 bone-in pork loin chops (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup seasoned bread crumbs 1 tablespoon olive oil 3 green onions, chopped 2 garlic cloves, minced 1 cup chardonnay or chicken broth 2 tablespoons lemon juice 1 teaspoon dried rosemary, crushed Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm. In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce. Yield: 4 servings.
Bacon Chocolate Chip Cheesecake Blondies
8 bacon strips, cooked and crumbled 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups (12 ounces) semisweet chocolate chips CHEESECAKE LAYER: 2 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 large eggs 3/4 cup 2% milk 2 teaspoons vanilla extract Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil. Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon. Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars. Yield: 16 servings.