You do not want these dry, but they can be very greasy depending on what meat you use. Use lower fat meats if possible. Or, drain meat well before serving.
Breakfast Sausage, Boerewors Version
Chocolate Chip, Peanut Butter Cookies
Playing with our favorite cookie recipe. Changed ingredients slightly and then made them giant size.
“Yellowies” (ie Lemon Brownies)
This dessert is hard to describe, sort of lemon cake, sort of brownie texture. It is a nice change from what we usually make.
Cookie Dough (with baked flour)
Chocolate peanut butter, Oatmeal cookie and White chocolate pecan cookie dough. These were good, but plain chocolate chip was a favorite.
These doughs also freeze well and are very good added to ice cream.
Buttermilk Rusk (Muesli)
Attempting to replicate our favorite South African Rusk.
Granola, Simple
Tasted and approved by college students.
Tamales, Black Bean
I am not sure where we found this recipe, but it is one of our top favorites. The tamales do take a good afternoon to prepare, but there is often extra to share or to freeze.
Look for the corn husks at a Mexican store if there is one near you. Soak the dried beans over night before cooking, or see notes to use canned beans. Be sure to soak the corn husks a few hours ahead of time. Homemade tomatillo sauce is recommended.
Tomatillo Sauce
We usually double this recipe.
Chex Mix- Pickle Flavored
An idea from Katie that Adrian played with. Very good!
Ricotta Gnudi
This is an Italian dish that Andrea taught me for “cultural immersion” cooking class . This is excellent with Andrea’s Vodka sauce.