Blue Crab Beignets

Big, Chewy


Sweet and Salty Peanut Butter Cookies. There’s pretzels in these… get in ma’ belly.

Green Bean Holocaust


The Vegan Black Metal Chef returns with two recipes featuring green beans.

[Read more]

Green Dragon


Nitrous-Powered, Pot-Infused Liquor. SCIENCE.

Beef. Onions. Salt


The ingredients in a “Smash” burger.

[Read more]

Thug Kitchen


Healthy eating for your Inner Thug

Smoked Brisket Tortas



photograph by Gentl & Hyers

Here’s Dessert


Cadbury Creme Scotch Eggs: A Cadbury Creme Egg “coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried.”

Speedy Tex-Mex Breakfast Muffins



Twin Peaks Cherry Pie


The Recipe

8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.

Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.

Bake @ 425 degrees for 35-40 min.

Smoked Cashew Salsa



Sweet Potato Parmesan Tater Tots


Relatively easy with spicy sriracha ketchup for the kick

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