BAKED POTATO SKINS

9 russet potatoes, scrubbed put on a baking sheet

1 T vegetable oil

¼ tsp salt 

8 slices of bacon, cooked and crumbled

1 ½ c shredded cheddar cheese

Pinch of cayenne pepper

3 green onions , thinly sliced


Turn over to 425

Prick and rub potatoes with oil, add salt and pepper bake 1 hour


Cut lengthwise in half, scoop out flesh, leaving ½ inch thick wall

Place cut side up in a foil lined baking sheet

In a bowl toss bacon, cheese and cayenne, sprinkle over potatoes

Bake in 425 oven until shim

Ns are crisp and cheese is melted , about 20 minutes

Transfer to place and sprinkle with green onion

Serve with salsa and sour cream on the side.

Make 36 pieces may cut recipe in half






Baked Potato Skins
Your image's ALT text goes here



1 ½ lb of the diced Italian Fontanne cheese (large dices all the same)
12 inch cast iron skillet add
¼ cup olive oil
6 cloves of thinly sliced garlic or caramelized onions
1 T fresh thyme
1 tsp fresh rosemary leaves
1 tsp salt
1 tsp fresh ground pepper

Place under the broiler for 6 minutes until cheese is melted and slightly brown
Serve with baguette bread and a glass of wine.

* I put fresh lobster meat in the mix
Fresh lobster tail
Boil in salted water for 8 minutes remove and chop into skillet with cheese


Cheese Dip
Your image's ALT text goes here



1 ¼ pounds of boneless, skinless chicken breasts

( about 4 breasts)

1 pound of sliced bacon

2/3 cup of firmly packed brown sugar

2 T chili powder

Cube chicken into bite size pieces

Cut bacon in half

Mix brown sugar and chili powder together

Take cubed chicken and wrap bacon around it

Roll into the sugar, chili mixture

Use toothpick to hold them together

Cook in a preheated oven at 350 degrees

30-35 minutes on a cookie sheet with a rack.

Or BBQ with the lid down for 30-35 minutes

On Foil cookie sheet with rack (dollar store)

For 30-35 min. until the chicken is cooked and the

Bacon crispy.


Chicken Bacon Wrap
Your image's ALT text goes here


 Chili and Cheese Appy

1 can of store bought chili ( or your own)
Grated Cheddar Cheese
Notcho chips. (I used scoops)

Empty chili into microwave safe dish
Cook until hot
Grate cheese on top
Serve with dipper chips.
Quick and Good


Chili and Cheese Appy
Your image's ALT text goes here




2 packages of croissant rolls (Pillsbury)
1 8 oz. package of cream cheese, softened
1 cup of mayo
2 T dill weed (fresh is better)
Veggies & olives
Grated cheddar cheese (or your favorite cheese)

Press croissants into a 11 X 15 inch pan (or cookie sheet)
Cook as directed on the package.

Blend mayo, cream cheese and dill weed together.
Spread on cooled crust

Combine veggies(peppers, cauliflower, broccoli, mushroom,
Grated cheese, chopped olives and any cold meat choice
Place in a plastic bag and shake

Spread cream cheese mixture on cooled croissant
Top with veggie bag
Top with cheese
Cut in small slices and refrigerate

Totally Awesome !!!!!!!!!


Cold Pizza
Your image's ALT text goes here




1package of cream cheese
Heinz chili sauce 1 Bottle
Assorted crackers
Mix together soften cream cheese
Add 1 Tbs. mayo or ½ cup of sour cream
Mix together
Form mixture into a ball and place on
Serving plate
Mix together crab meat and chili sauce
(just enough till it’s mixed together and not runny)
Spoon on the outside of your cheese ball
Cover and refrigerate for a least 1 hour
Serve with assorted crackers


Crab and Cheese Roll
Your image's ALT text goes here

 Best Guacamole


 3 avocados - peeled, pitted, and mashed

 1 lime, juiced

 1 teaspoon salt

 1/2 cup diced onion

 3 tablespoons chopped fresh cilantro

 2 roma (plum) tomatoes, diced

 1 teaspoon minced garlic

 1 pinch ground cayenne pepper (optional)


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. 


Best Guacamole
Your image's ALT text goes here




Mix together
Horse radish ( depending how hot you want it)
Couple drops of Worcestershire Sauce
Lemon juice ( use a fresh lemon and squeeze to taste

Easy Cocktail Sauce
Your image's ALT text goes here




Vegetable Oil
Kosher salt & Lawry’s seasoned pepper
Chicken Wings (Washed & dried)
Hot sauce (Franks)
BBQ sauce
Mix Wings with oil & salt & Pepper
Place wings in 2 foil pans
Cover with sheet of foil
Cook on med. Heat for 20 min mix so they don’t stick
Uncover both pans
Pour BBQ sauce (see bbq sauce recipe under sauces)
Cook uncovered for 10 minutes
Bake at 450 for 20 minutes covered with foil,
uncover add bbq. sauce
And bake another 10 min.
Mix ½ cup of Franks hot sauce and 1/3 cup of butter
Microwave until blended.
Use hot sauce in place of BBQ sauce.


Chicken Wings
Your image's ALT text goes here


 Meat Ring Sandwich ( Appy)


2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls

 1/2 cup well drained roasted red bell peppers (from a jar)Or your veggie of choice I use olives, tomatoes or onion

 8 slices provolone cheese, halved

 1/3 lb deli sliced hot salami

 1/4 lb deli sliced ham

 1/4 lb deli sliced capocollo ( I use sausage)

 1/2 cup well drained hot pepper rings (from a jar)(I use dill pickle)


 1 Heat oven to 375°F.

 2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so 

   short sides of rectangles form a circle in center. (Dough will overlap;    half of each rectangle will hang over edge of pan. Dough ring should    resemble a sun.)

 3 Spread roasted red bell peppers towards center of ring on bottom       halves of rectangles. Top with half of the cheese. 

   Layer salami, ham and capocollo slices over cheese. Arrange pepper    rings over top. Cover with remaining half of cheese.

 4 Bring each dough rectangle hanging over side of pan up over stacked    filling, tucking dough under bottom layer of dough 

   to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.)  

   Sprinkle with black pepper.

 5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly    baked. Remove from oven; cool 5 to 10 minutes before cutting into      serving slices.

   To drain the roasted red bell peppers thoroughly, use a fine mesh      strainer, then set on a few paper towels to absorb any extra                moisture


Meat Ring Sandwhich
Your image's ALT text goes here



As a young boy Ron would come home from school to his Grandmother’s

House and their on the wood stove top would be Lefse with a big paddle

She would take it off the stove and spread butter on it. A fond memory.

5 large potatoes (russets work best)

½ cup heavy cream

3 T. butter 

1 tsp salt

½ c flour for each 1 cup of potatoes

To cooked potatoes add cream, butter, & salt, and cool

Add flour roll into a ball and mix until smooth.

Form into a ball ( size of a egg)

Roll until flat

Add to flat pan that is not greased over medium heat 

Turn over and when both side are done cool between wax paper

Or spread butter on the top and serve


Your image's ALT text goes here

                                  Lobster Appetizers For Two on Deck
2 lobster tails
1/4 cup Garlic butter either home made ( see bottom) or store bought
Seasoned pepper to taste
1/2 cup of Mozzarella or Swiss or white chedder
1 loaf of Rosemary Focaccia bread

Special Equippment 
Mushroom cap dishes ( you can get these usually at a dollar store or kitchen store) they are round and have 6 holes. 

If lobster tails are frozen thaw out in the fridge overnight. 
Take a pair of kitchen shears and cut down the back of the tail ( where the feet are)Squeeze together until you get the 
meat out in 1 peice. Clean out the vein by makeing a slit in the top of the lobster.
Rinse lobster and place on a paper towel to dry. 
Place your butter in the microwave for 30 secounds or until melted. Once the butter is melted spoon into dish spreading
each hole with same amount of butter. 
Take the lobster tails and cut down the middle and then into 6 equal peices. Place 1 peice per hole in the dish where the 
butter is in. Place dishes on a baking sheet. 
Move oven rack down to 7-9 inches and get ready to broil on high the lobster poached in butter. ( I leave my door open 
as to watch it very carefully ) until it reaches 145c or is firm and white in color. Approx 4-7 minutes. 
Take out of oven, ad the cheese and put back under the broiler till cheese has melted 1 minute or less.
Set on plates as the dish is boiling hot, add a small fork and a slice of lemon. 
Serve with rosemary focaccia bread 

* Homemade Garlic Butter

Take garlic and run through micro plane to make a paste add salted butter and parsley 

Lobster Appetizer
Your image's ALT text goes here


Cook lobster tails

Place tail into pot with boiling water cook for 5 minutes

Remove the lobster from the shell and let lobster cool.

Cut beef tenderloin into squares have meat at room temp. (out of fridge for 20 min)


1 Tsp dry mustard

1 tsp ground coriander

½ tsp paprika

½ tsp celery seed

Sea salt and fresh cracked pepper

Coat meat with dry rub. 

On a skewer place 3 pieces of meat and 2 pieces of lobster that has been cubed same size as the meat.

Melt butter and a squeeze of lemon in microwave to brush lobster on grill

Cook on grill inside or outside till meat is medium rare

Knorr béarnaise sauce made with the package instructions 

Serve warm sauce on the side or if plating over rice. 

Pour sauce over meat and lobster that is sitting on the rice

Add green vegetable to complete dinner.


Lobster and Philly Kabobs
Your image's ALT text goes here


 Mushroom Caps

Olive oil
Sausage or seafood or both
½ diced Onion
1 stick Celery diced small
Mushroom stems diced
Mushrooms 8-10
Bread Crumbs
Cheese blend or just cheddar
Mix together 1 tbs. olive oil
Add mushroom stems
Sausage ( I use pork sausage casing removed)
Mix together until meat is cooked and onions
And celery are tender
Place mixture in mushroom caps
Mix breadcrumbs (Panko) and cheese together
With 1 Tbs of melted butter. Set aside
Place mushroom caps in a foil tray
Top with the breadcrumb mixture
Put on BBQ uncovered with lid down
Bake till cheese is melted about 15 min.
Serve in foil pan using fingers
Bake at 400 degrees for 15-18 minute


Mushroom Caps
Your image's ALT text goes here



 Shrimp at it’s best

Frozen shrimp (31 count or larger) Peeled and divined
Leaving the tails on
3 tablespoons of butter
½ lemon
Sprinkle Kosher salt and Lawry’s seasoned pepper
In foil pan add shrimp
Spread butter around shrimp
Squeeze ½ lemon juice in the tray
Sprinkle with salt and pepper
Put on BBQ uncovered with lid down
Stir once after a few minutes when shrimp
turn pink they are ready
Serve in foil pan using fingers 
For Oven
Follow same instructions and bake at 400 degrees
Until shrimp are pink (careful to not overcook shrimp)


Shrimp At It's Best
Your image's ALT text goes here




On bag frozen shrimp (easy peel, shell split, deveined)
30 plus count, raw shrimp
1 lemon
4 T butter
Cracked black pepper
Foil pan (dollar store) to fix inside your bbq.
Wash and peel shrimp ( if still frozen wash in warm water)
Put in Foil pan
Sprinkle with butter
Squeeze lemon on top
Add cracked black pepper generously
Put Foil pan into the BBQ. With the lid down.
They will cook very fast on high
When shrimp are pink they are done.
NOTE: Do not over cook the shrimp.


Shrimp with Lemon Butter BBQ
Your image's ALT text goes here


 Slow Cooker Little Smokies ( Great Appy)


1 lb. beef little smokies 

•1 (12 oz) bottle Chili Sauce (found by ketchup)

•1 (18 oz) jar Grape Jelly 


1.Place all ingredients in slow cooker and stir to combine.

2.Cover and cook on high for 2 hours or until

Slow Cooker Lil Smokies
Your image's ALT text goes here


                STUFFED MUSHROOM CAPS 

48 fresh mushrooms 

1 pkg.  mild Italian sausage links, casting removed

½ bread crumbs

1 pkg. cream cheese, softened

2 T parsley

1 T lemon juice

¼ c. parmesan cheese

2 T olive oil

Turn oven to 400

Remove stems from caps and place on a foil lined cookie sheet

In frying pan place oil and sausage, cook till no longer pink

Add all the rest, reserving a small amount if bread crumbs for topping. 

Bake 14-16 minutes till tender


Stuffed Mushroom Caps
Your image's ALT text goes here


 Sweet Vidalia Onion Dip

•1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do) 

•1 scant cup mayonnaise 

•1 scant cup sour cream 

•1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano) 

•1/2 cup shredded mozzarella 

•1 cup shredded white cheddar cheese 

•3/4 tsp salt 

•lots of fresh cracked black pepper to taste 

•4 dashes hot sauce 

•2 dashes Worcestershire sauce


1.Set the oven to 375F 

2.Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. 

Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking. 

3.Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly. 

4.While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. 

Serve with the hot dip.


Seet Vidalia Onion Dip
Your image's ALT text goes here

                          WHISKEY SHRIMP ON BAGUETTE


4 T butter

1 onion, diced (small)

1 glove garlic, minced

½ lemon, squeezed 

2 c whipping cream

1 T Dijon mustard

Tarragon , fresh and chopped fine

Put in sauce pot and reduce for ½ hour


Melt 2 T butter in pan

Add shrimp ( tails off)

1 tsp each of salt, pepper, garlic and oregano

Take pan off stove  add big splash of Jack Daniels Whiskey (will burst into flames) 

Add tarragon sauce 

Place over toasted baguette . Put shrimp on toast points first and cover with sauce….

I serve this as a an appy. Everyone wants more


Whiskey Shrimp Baguette
Your image's ALT text goes here