The Cookie Jar.

I love cookies. I ran across this site, and knew that it must be shared immediately! It has cookie recipes from all around the world.

Wicker's-style Marinade.

I love Wicker's Marinade & Sauce, but it is not widely available. I ran across the recipe that is said to simulate it. Enjoy.

This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.

1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin

Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.

Lower Alabama Breakfast Pie.

Lower Alabama Breakfast Pie
presented by Bay Breeze Bed & Breakfast

(The Bay Breeze Guest House is getting more national attention on PBS.)

3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento

Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.

Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.

We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.

Chicken Finger Dipping Sauce.

This is the basic version of the sauce that most of the great chicken finger chains use - Zaxby's, Raising Cane's, Guthrie's, Abners, Foosackly's, etc. It is delicious, and so easy to whip up. (And, as of the end of 2011, this recipe has been on my blog for almost three years, and is easily the one that generates the most traffic from search engines.)

Chicken Finger Dipping Sauce

1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika

Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!

Walnut Butter Cookies.

Walnut Butter Cookies

1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.

Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.

Chicago-Style Italian Beef Sandwich.

Chicago-Style Italian Beef

5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls

Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.

Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!