On July's Show: Great American Red, White and Blueberry Cobbler

4 cups berries, fresh or frozen (1/2 pt. blackberries, 1/2 pt. raspberries and 1 pt. blueberries work very well)
1 c. plus 1/4 c. sugar
1 c. all purpose flour
1 T. baking powder
4 T. milk
1/2 c. chopped pecans, optional
4 T. melted butter
Whipped Cream or vanilla ice cream for topping

Preheat oven to 375 degrees. Wash berries and gently pat dry. Place berries in 2-3 qt. baking dish and sprinkle with 1/4 cup sugar. In a mixing bowl, use a whisk or your bare hands to combine 1 cup sugar, flour, baking powder, milk and pecans. Sprinkle the flour mixture over the berries and then spoon the melted butter evenly on top. Bake for 35 minutes or until topping is golden brown. Delicious served warm with whipped cream or ice cream. If you really want to be patriotic, sprinkle some red sugar on top.

Uncle Sam's Ultimate Barbeque Ribs

These ribs are SO worth the nine hour wait!!

2 full racks baby back ribs
Sauce:
2 cloves garlic, minced
1 med. onion, finely chopped
6 T. butter
2 1/2 cup ketchup or chili sauce
1 cup brown sugar, packed
3 T. spicy mustard w/ horseradish
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup apple cider vinegar
1/2 cup pineapple juice
2 T. Worcestershire sauce
1 T. chili powder
3 t. salt
1 1/2 t. cayenne pepper
1 t. black pepper

Preheat oven to 190 degrees. In a 2 qt. saucepan, melt butter and cook garlic and onion until soft. Add all remaining sauce ingredients, bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Let cool. Cut baby back rib racks in half and place in large baking pan (or disposable tin) and cover with a generous amount of sauce. Cover tightly with aluminum foil and bake for NINE hours. Discard the drippings and serve the ribs with the extra barbecue sauce.
These are AMAZING!

On June's Show: A Father's Day Meal Fit for a King!

"Pittsburgh Style" Caramelized New York Strip

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.


Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage
1 T. black pepper
2 T. sugar



He-Man Three Cheese Smashed Potatoes

1 1/2 - 2 lbs. baby Yukon gold or red new potatoes
1/2 stick butter
1/2 t. salt
1/3 cup chicken broth
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrery Jack cheese, shredded
4 oz. cream cheese
3 - 4 scallions, sliced (optional)

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender(do not overcook or potatoes may become gooey). Drain. Using a potato masher or the back of a wooden spoon, "smash" the potatoes into large chunks.

Place cream cheese and butter in a microwaveable bowl and soften at 50% power for 60-90 seconds. Whisk until smooth. Combine with chicken broth and salt. Add mixture to potatoes and toss. Add cheddar and Monterrey Jack cheese and toss gently. If desired, add sliced scallions.
8 servings


Big Iceberg Wedge with Chucky Blue Cheese Dressing and Crispy Bacon

1 head fresh iceberg lettuce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup milk
1/2 t. salt
2 t. fresh lemon juice
4 oz. plus 2 oz. crumbled blue cheese
4 slices bacon, cooked until crispy and cut into coarse pieces
Optional: 1 medium tomato, seeded and chopped


Place mayonnaise, sour cream, milk, 4 oz. blue cheese, lemon juice and salt into blender and process until smooth. Pour a "puddle" of dressing onto 4 individual salad plates. Top each with an iceberg wedge and drizzle additional dressing on top. Sprinkle salads with remaining 2 oz. blue cheese crumbles, bacon and chopped tomato.
4 servings


Super Easy Cool Fruit Parfait

1 lg. package instant vanilla pudding
(prepared according to package directions)
1 (12 oz.) container Cool Whip
Assorted fruit: sliced strawberries, blueberries, blackberries, raspberries - any kind will work.

Prepare instant pudding according to instructions on box. Combine with Cool Whip until fully incorporated. Layer with fresh fruit in glass bowls and serve.... super easy!

Recipe inspired by Lynn Taylor.

Happy Father's Day - June 15, 2008

You might be surprised to learn that Father's Day does not have its origin
in the planning rooms of the large American greeting card companies. It
was born from a daughter's sincere and hearfelt desire to honor the father

she loved - the father who raised her and five other siblings after the heartbreaking death of their mother in childbirth. It was while listening to a Mother's Day sermon in 1909 that Sonora Smart Dodd first conceived the idea of a Father's Day. Understanding the sacrifices that her selfless, single father had made in order to give his children a loving and stable home, Sonora spearheaded the first official Father's Day in Spokane, Washington in 1910. Although other communities soon followed Dodd's lead, it would be nearly half a century before the United States established a permanent day of observance for Father's Day, which always falls on the third Sunday in June. Don't forget Dad on June 15, 2008!