Cannonballs:  Heather & Eric

Sail ho!  Thar be another ship we be chasing.  We be ready wit' our cannons (filed wit' mashed potatoes 'n gravy) - got a fire in the hole!

Blimey!  We be hit!  Fire on the poop deck!  We be lucky our scallywag Eric handsomely put th' fire out 'n stopped it from lootin' down this here ship

Recipe:

http://www.soyummyblog.com/single-post/2017/06/06/Gravy-Bombs

Ingredients

- Mashed Potatoes (3)

- 1/2 cup Grated Cheese

- 3 strips Chopped Bacon

- 3 tbsp Salt

- 3 tbsp Pepper

- 3 tbsp Butter

- 2 cups Gravy

- Parsley

- 3 Eggs

- 1 cup Flour

- 1 cup Breadcrumbs

Directions

1. Pour gravy into ice cube trays, sprinkle with parsley.
2. Freeze until solid.
3. Mix cheese, bacon, salt, pepper and butter into the mashed potatoes.
4. Place frozen gravy cube into mash potato and form a ball.
5. Dip the ball in flour, then egg, then breadcrumbs and fry at 350F until golden brown. Serve.

https://www.bettycrocker.com/recipes/bettys-best-mashed-potatoes/f8374114-214d-4f09-bfa1-96bcc43fbdd0

Ingredients

2

lb medium russet potatoes, peeled

1/3

to 1/2 cup milk 

1/4

cup butter or margarine, softened

1/2

teaspoon salt

Dash of pepper

Steps

• 1

  Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• 2

  Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• 3

  Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

https://www.bettycrocker.com/recipes/no-drippings-gravy/574d05f8-d4dd-4db3-8a81-fa473da1b077

Ingredients

2

cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth

2

teaspoons chicken bouillon granules

Dash of pepper

1/4

cup Gold Medal™ all-purpose flour

Browning sauce, if desired

1. In a 1-qt heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.

2. In a small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

Kentucky Waffles - Remixed:  Heather & Eric

For the drink remix, Heather decided to make her most favorite drink - the Kentucky Waffle!  While the original recipe didn't contain any dairy, making this drink was still a challenge as the original recipe was no longer linking correctly from the blog.  Heather & Eric brought this one back as delicious as the original.

Heather gained bonus points for remixing her Culinary Couples outfit.  Since waffles are for breakfast, she paired the Kentucky Waffle drink from the Waffles theme with her pajamas from the Breakfast for Dinner theme.  Absolutely brilliant!

Heather & Eric also brought a variety pack of Stone to mix it up a bit, as well as some delicious sours.

Recipe:

For 1 drink:

2 oz. bourbon
1 oz. maple syrup
3/4 oz. fresh lemon juice
1/2 oz. sparkling apple cider
1 cinnamon stick

Combine the first four ingredients into an ice-filled shaker.  Shake until blended then strain.  Garnish with cinnamon stick.

Black and White Truffles:  Heather & Eric

Heather & Eric spoiled us with an incredible assortment of black and white truffles.  I am pretty sure I tried one of each :)

They included ______, Oreo truffles, and vegan truffles for Kim (and the rest of us enjoyed them too!).


Recipes:

Oreo Truffles:
http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx

Makes 48

36 Oreo cookies, finely crushed, divided
1 pkg (8oz) cream cheese, softened
4 pkg (4 oz each) semi-sweet chocolate, broken into pieces and melted

Reserve 1/4 cup cookie crumbs.  Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls.  Freeze 10 minutes.

Cover rimmed baking sheet with waxed paper.  Dip cream cheese balls into melted chocolate.  Place on prepared baking sheet.  Sprinkle with reserved cookie crumbs.

Refrigerate 1 hour or until firm.

Vegan Truffles:
http://www.food.com/recipe/vegan-truffles-33995

Makes 50

3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate
cocoa powder

Put cashews and cold water in a blender and blend at high speed for 1-2 minutes.  Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

Meanwhile, in a double boiler heat the chocolate until it's all melted.  Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

Cool in the fridge for 2 hours to set.

Take out a small ball, roll in cocoa powder and store in fridge/freezer.  Repeat until done.

Chili with Cornbread:  Heather & Eric

After our pizza nachos and s'mores cocktails, the rain had stopped and we headed down with our camping chairs to sit by the campfire for a bit.  It was a beautiful winter evening in Arizona!

As it started getting dark we headed back up to the house to fill our bellies with Heather and Eric's amazing chili and cornbread.

While preparing our meals, Jason discovered something never seen before - sour cream in a squeeze tube!  Mind blown!

Recipe: