Food & Drink

Weekly Recipes


Texas Chipotle Barbecue Sauce

2 tablespoons vegetable oil

1/2 onion, diced

3 cloves garlic, smashed

1 cup chopped tomatoes

1 cup ketchup

1/2 cup coffee

3 tablespoons molasses

2 tablespoons Dijon mustard

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

2 canned chipotle peppers (see note)

Makes 3 cups.

Put oil in a small saucepan over medium heat and add onions and garlic. Cook until the onion becomes translucent, about 3 minutes, while occasionally stirring. Add tomatoes and simmer 8 minutes. Add ketchup, coffee, molasses, brown sugar, Worcestershire sauce and chipotle peppers, bring to a boil, reduce heat and simmer 15 minutes.

Puree in a food processor. Store in a refrigerator.

Note: Chipotle peppers are sold in small cans in the Hispanic section of most grocery stores

North Carolina Barbecue Sauce

1 cup white vinegar

1 cup apple cider vinegar

1 to 1 1/2 tablespoons cayenne pepper, or to taste

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Makes 2 cups.

Combine all ingredients and store in the refrigerator. Stir or shake well before using. Serve with pulled pork or use to baste chicken on a grill.

Frank’s Famous Barbecue Sauce

1 quart (32 ounces) apple cider vinegar

1/4 cup vegetable shortening

5 tablespoons salt

3 tablespoons pepper

1 tablespoon mustard

2 to 3 ounces vinegar-based hot sauce, preferably Texas Pete

Makes 41/4 cups.

Place all ingredients in a medium saucepan and heat, occasionally stirring, until the shortening has melted. Mix thoroughly before serving. Store in a refrigerator, but always heat until the shortening has melted before using. Serve with pulled pork.


Softly Set Raspberry Cheesecake

Generous1/4 cup cream cheese, softened

2 teaspoons vanilla sugar

1 egg yolk

2 tablespoons heavy whipping cream

8 fresh raspberries, plus more for topping

1 graham cracker or amaretto cookie

Powdered sugar, for dusting

Makes 1 mug cake.

Combine the cream cheese, sugar, egg yolk and cream in a 7-ounce microwave-safe mug and beat together until well mixed.

Microwave on full power for 45 seconds. Stir in the raspberries and microwave on full power for 1 minute or until the edges of the cheesecake are set but the center is still wobbly.

Crush the cracker or cookie, either loosely with your fingers or finely in a plastic bag using a rolling pin. Sprinkle the crumbs over the cheesecake and decorate with a few raspberries. Serve dusted with powdered sugar.

Teacup Lavender-Lemon Souffles

2 tablespoons unsalted butter, melted, for the teacups

2/3 cup granulated sugar, divided

6 large egg whites

1 recipe Lavender-Lemon Pastry Cream (recipe follows)

Powdered sugar or colored sprinkles, for dusting

Makes 8 (4-ounce) teacup souffles.

Brush the insides of 8 ovenproof teacups with the melted butter and dust them with the 2 tablespoons of granulated sugar; tap out the excess sugar into the sink. Place the teacups on a baking sheet. Set the saucers aside.

Thirty minutes before you want to serve the souffles, preheat the oven to 425 degrees.

In the bowl of an electric mixer, beat the egg whites until they hold stiff peaks, about 4 minutes. Beat in the sugar until the meringue is thick and glossy white, about 7 minutes total. Using a rubber spatula, fold a third of the meringue into the Lavender-Lemon Pastry Cream in a figure 8 pattern until the pastry cream has lightened in color. Then fold the pastry cream into the egg whites, moving the spatula in a figure 8 pattern until the mixture is lightly blended and just slightly streaked. Spoon the souffle mixture into the prepared teacups. Run the tip of your finger around the perimeter of the souffle mixture to make a moat (this helps the souffle rise and not fall over the teacup).

Keeping the teacups on the baking sheet, transfer the souffles to the oven and bake them for 10 to 11 minutes or until they wobble slightly when you gently shake the baking sheet.

Remove the souffles from the oven and dust each one with powdered sugar. Serve each souffle on a napkin-lined dessert plate so they don’t slip, and warn your guests that the teacups are hot.

Lavender-Lemon Pastry Cream

2 cups whole milk

1 teaspoon freshly grated lemon zest

1 teaspoon culinary-grade dried lavender buds

1/2 cup granulated sugar, divided

6 large egg yolks

1/8 teaspoon fine salt

1/3 cup cornstarch, sifted

1 teaspoon vanilla extract

Makes 2 cups.

Place the milk, lemon zest, dried lavender buds and1/4 cup of the sugar in a saucepan over medium-high heat. When bubbles form around the perimeter of the pan, cover and remove from the heat. Let the milk mixture steep for 30 minutes, then strain it through a fine-mesh sieve.

Whisk the egg yolks in a medium bowl with the remaining1/4 cup sugar and the salt. Whisk in the cornstarch until the mixture is smooth. Pour 1/2 cup of the hot milk mixture into the egg mixture and whisk until smooth.

Pour the egg mixture back into the saucepan and place it over medium-low heat. Cook, whisking constantly, until the mixture begins to thicken and registers 170 degrees on an instant-read thermometer, about 6 to 8 minutes.

Remove the pan from the heat and whisk in the vanilla. Scoop the pastry cream into a bowl, cover with plastic wrap, and let it cool to room temperature. Transfer the bowl to the refrigerator and chill until ready to use. Pastry cream will keep for up to 1 week in the refrigerator.

Strawberry Lemonade Cupcakes in a Jar


11/4 cups cake flour

11/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup vegetable, canola, or extra-light olive oil

1/2 cup sour cream


1/2 cup (1 stick) unsalted butter

4 ounces cream cheese

4 cups powdered sugar

1 teaspoon pure vanilla extract

2 to 3 tablespoons strawberry jam

1 tablespoon heavy cream or whole milk, as needed

4 to 6 fresh strawberries, hulled and sliced, for garnish (optional)

Makes 24 4-ounce jars.

To make the Lemonade Cupcakes: Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for 10 to 20 seconds. Add the granulated sugar and beat on medium speed for about 30 seconds more. Add the vanilla, lemon extract, lemon zest, lemon juice, oil and beat until smooth. Add the sour cream and blend until combined. Reduce the mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated.

Fill the cupcake liners about two-thirds full with the batter. Bake for 12 to 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.

To make the frosting: In a large bowl using a hand mixer, beat the butter until completely smooth. Add the cream cheese and beat until fully incorporated and very smooth. With the mixer running on low speed, add the powdered sugar, 1 cup at a time. Add the vanilla and strawberry jam and beat until combined. If the frosting is very thick, add a little bit of the heavy cream, then beat until light and fluffy.

To assemble the jars: First remove the cupcake liners from the cooled cupcakes and then slice each in half horizontally. Place the bottom half of a cupcake in each jar. Transfer the frosting to a pastry bag fitted with a plain tip and pipe a layer of frosting in each of 24 4-ounce mason jars. Then place the top of a cupcake on top of each one and finish with a layer of frosting.

Garnish with fresh strawberries, as desired. Store in an airtight container in the refrigerator for up to 1 week.


Turkey and Whole Wheat Macaroni

2 1/2 pounds ground turkey (20 percent fat)

11/4 ounces turkey or chicken liver

2 1/2 ounces carrots, finely chopped

2 1/2 ounces zucchini, finely chopped

2 1/2 ounces broccoli, finely chopped

11/4 ounces cranberries, fresh or frozen

11/4 pound whole wheat macaroni

2 1/2 teaspoons JFFD Omega Plus Fish Oil supplement (see note)

4 teaspoons JFFD Turkey and Whole Wheat Macaroni DIY Proprietary Nutrient Blend

Makes about 6 pounds.

In a nonstick skillet, brown the turkey and turkey or chicken liver over medium-high heat, stirring frequently. Add the carrots, zucchini, broccoli and cranberries while the turkey is still slightly pink. Continue to cook until the turkey is fully cooked and the vegetables are soft. Do not drain. Set the mixture aside until it is cool to the touch.

Meanwhile, cook the macaroni according to the package directions. Set aside to cool.

In a large bowl, combine the turkey mixture with the macaroni, along with the oil supplement. Slowly sprinkle in the nutrient powder blend until fully incorporated. Portion into individual serving sizes and refrigerate or freeze. The product will keep, refrigerated, up to six days.

Note: JFFD products can be found online at

Teddy’s Chicken Rice Recipe


1 cup jasmine rice (rinsed with cold water until water runs clear)

1 1/2 cups water

About 1/2 ounce ginger, peeled and sliced thick so that you can easily remove it later (see note)


1 boneless chicken breast

Makes about a quart.

To make rice: In a saucepan, combine the rice, water and ginger. Cook over high heat just until the water comes to a boil. Stir the rice, cover with a lid and reduce the heat to a very low simmer. Cook for 15 minutes (do not remove the lid or stir), then remove from heat and set aside to rest for 5 minutes. Fluff the rice and remove the ginger.

This makes a generous pint of rice; cover and chill until needed.

To make chicken: In a small saucepan, add the chicken breast and enough water to cover chicken by 2 inches. Cook over high heat until the water comes to a simmer. Reduce the heat to maintain a simmer, and continue cooking until the chicken is cooked through, 15 to 20 minutes. Drain the chicken and refrigerate until chilled.

To assemble: Tear cooked, cooled chicken into bite-sized pieces, then mix with cooked rice. Serve to the dog.

Note: Ginger gives the rice a nice aroma and is great for a dog’s digestive system.

Sherry Yard’s Dog Biscuits

4 eggs, divided

2 tablespoons vegetable oil

1 tablespoon honey

1 cup chicken broth

21/4 cups (10 ounces) whole wheat flour

1 cup plus 3 tablespoons (5 ounces) all-purpose flour

About 1/2 cup plus 2 tablespoons (3 ounces) cornmeal

1 cup peanut butter

Makes about 3 dozen 3-inch cookies.

Heat the oven to 375 degrees. In a large bowl, whisk together two eggs, the oil and honey. Whisk in the chicken broth.

In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, all-purpose flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken broth mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.

Divide the dough in half. Roll out each ball of dough approximately 1/2-inch thick. Cut into desired shapes using small (3- to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil.

Whisk the remaining two eggs, and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes, and brush with the egg wash a second time (the second wash is optional but gives the cookies a darker brown color). Bake until firm and a rich golden brown, about 30 minutes, rotating halfway for even baking. Baking time will vary depending on the size of the cookies.