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  • S’mores Cupcakes

    S’mores Cupcakes:  Oven 350  at least 2 cupcake pans lined Base: Graham cracker crumbs from 1 box 2 sticks of melted butter 4T of sugar Mix it all together until combined and  press 1T in each tin bake for 5 minutes let cool for 10 minutes.   Cupcake: 2c sugar 1 3/4 c flour 3/4c unsweetened cocoa powder 2t baking soda 1t baking powder 1t salt 2 eggs (room temp) 1c butter milk (room temp) 1c warm coffee 1t vanilla 1/2c […]

  • Pumpkin Pie

    Chef Joseph Ralph’s Pumpkin Pie 3/4 cup sugar 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground cloves 2 eggs. beaten 1 cup of heavy cream (or milk for fewer calories) Preheat oven to 425, combine dry ingredients in a bowl.  Beat eggs, stir in pumpkin and then sugar mixture.  Gradually stir in milk and pour into unbaked pie shell.  Bake for 15 minutes at 425, reduce temperature to 350 and bake for an additional 40 […]

  • Brunswick Stew

    Chef Larry Alder’s Pork or Chicken Brunswick Stew 1 Chicken or 1 small pork shoulder 1 large onions, diced 1 28oz. can of diced or crushed tomatoes 2 pounds fresh Lima beans or 3 can Lima or butter beans 4 cups fresh corn or 2 can whole corn 2 cans creamed corn 3 medium potatoes, diced 1/4 cup Worcestershire sauce To taste Tabasco or hot sauce 3 teaspoons salt 1 teaspoon pepper 1 tablespoon sugar   Chicken: Place the chicken […]

  • Cherries Jubilee


  • Cake Decorating

    Chocolate Ganache Ingredients 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream 1 lb (454 grams) semisweet or bittersweet dark chocolate Preparation In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm. Note: For White Chocolate Ganache, […]

  • Corporal Liam Flynn

    Today we proudly honor Corporal Liam Flynn.

  • First Lieutenant Jasmine Clay

    Today we proudly honor First Lieutenant Jasmine Nicole Clay.

  • Salad Dressing

    Quick Salad Dressings Blue Cheese Dressing 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup blue cheese crumbles Salt and Pepper 1/4 cub whole milk To a bowl add the mayo and sour cream.  Stir until combined.  Stir in the blue cheese and add salt and pepper to taste.  Adjust to desired thickness by adding milk.   Thousand Island Dressing 1/2 cup mayonnaise 1/4 cup ketchup 1 tablespoon sweet pickle relish Add ingredients to a small bowl and mix well. […]

  • Pumpkin Corn Chowder

    Pumpkin Corn Soup By Nisa Burns   Ingredients 32 oz chicken broth 2 (15-oz) cans pumpkin puree 1½ cups heavy cream 1 can corn, drained 2 tsp garlic, minced 2 tsp thyme 2 tsp nutmeg 2 Tbsp brown sugar ½ onion, chopped Salt and pepper, to taste Pumpkin seeds, for topping (optional)   Directions   Place chicken broth in a large pot and add pumpkin purée, garlic, nutmeg, thyme and brown sugar. Cook on low to medium heat.   Chop […]

  • Pumpkin Alfredo

    Pumpkin Alfredo 2 tablespoons butter 9 sage leaves 1 cup heavy whipping cream 1 cup pumpkin puree 1 teaspoon ground nutmeg 1 tablespoon grated Parmesan cheese   Melt butter in saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.  Whisk cream, pumpkin, nutmeg and Parmesan cheese into the butter, cook until the cheese melts, about 5 minutes.  Toss with your favorite pasta.

  • Lieutenant Commander Cecil Robinson

    Today we proudly honor Lieutenant Commander Cecil Robinson.

  • Soft Shell Crab

    Soft Shell Crab Ingredients Vegetable oil, for frying 1 soft-shell crab, cleane 1 cub flour 1/4 teaspoon salt Dash black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 egg, well beaten 1 cup bread crumbs Secret Spice (recipe below) 1. Fill a dutch oven with about an inch of vegetable oil.  To test, drop a cub of bread; if it browns, the oil is ready.  If you see smoke, the oil is too hot and can’t be used. […]


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