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Makes 3-4 16oz. Souffles There are Four very important elements to making a souffle: The oven needs to be hotter than normal baking temp  (approx. 390 – 400 degress) to make the cake rise quickly. Souffles don’t use yeast, they rely on the bubbles you whip into the egg whites to expand quickly to rise…

From KC Originals Executive Chef Patrick Williams of Pierpont’s at Union Station Restaurant uses a dry rub to add complex flavor to steak and completes the decadent dish with Grand Marnier butter. INGREDIENTS: Dry Rub Ingredients: 3 oz ancho chili powder 3 oz ground decaf coffee 3 oz brown sugar 3 oz mesquite smoked salt…

Ingredients: 1 Cup All purpose Flour 1 Cup Granulated Sugar 1 teaspoon baking powder 3/4 Cup Milk 1 stick butter 21 oz. Can pie filling. (Peach, Cherry, Apple). If you use canned fruit instead of pie filling, strain off liquid before using. Instructions: Heat oven to 350 degrees Grease 9 x 13 pan Melt butter…

These are super easy and cook from frozen in about 5 minutes.  It is also low in carbohydrates (about 1 gram). INGREDIENTS: 2 eggs 2 Tablespoons of Sour Cream 1/2 cup pre-cooked sausage or ham 1/3 cup grated cheese (sharp cheddar, Mexican, etc.) Salt and Pepper to taste (about 1/4 tsp salt  and 1/8 tsp…

Special thanks to Uncle Rick for testing and tweaking on this recipe! Ingredients: 7-8 lbs pork butt thawed 3 Tbsp vegetable oil 1 white onion chopped 2 cans Ro-tel Tomatoes & Chiles 2 Tbsp Minced Garlic 1.5 tsp dried oregano 1/2 tsp ground cloves 2 tsp ground chipotle pepper or you can buy dried and grind your own 3 tsp cumin 1 cups beef…

CRISCO PIE Crust: SINGLE CRUST 1 1⁄3 cups Pillsbury BEST® All Purpose Flour 1⁄2 teaspoon salt 1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening 3 -6 tablespoons ice cold water DOUBLE CRUST 2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon salt 3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks…