Part 12
I'm Mr. Sandman, here to assist you in preparing "The After Midnight Recipes"
First....fill these glasses with wine, one for you & one for me!!
As you can see....I've brought along my four recipe books.
They are full of magical recipes.
I should mention that I have cooked with Emeril!
This is why his food is so
outstanding....he always cooks
with very fresh ingredients!
So!!.......Lets Begin!!
Mozzarella Cheese Sticks
Ingredients for Stix
16 string cheese stick
1/2 cup flour
1/2 teaspoon Emeril's Essence
2 eggs
1/4 cup milk
1 1/2 panko bread crumbs
1 tablespoon dried parsley
salt & pepper
oil for frying
Ingredients for Emeril's Essence
2 1/2 tablespoon paprika
2 tablespoon salt
2 tablespoons garlic powder
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Ingredients for Dipping Sauce
1- 9oz. tomato sauce
2 cloves of garlic, minced
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
or to taste
1 teaspoon italian seasoning
salt & pepper
1. Unwrap cheese sticks & cut in 1/2. Use 3 bowls for dipping,
place the flour & Emeril's Essence in the 1st bowl. Beat eggs
with the milk in the 2nd bowl & then in the 3rd bowl add panko
bread crumbs & s&p to taste.
2. Now start to dip the cheese sticks. First in flour, then egg,
then panko. Place them on a cookie sheet & bake 20 - 30
minutes. At this point you can cook 1/2 & leave the other 1/2 in
the freezer for another meal.
3. Meanwhile add oil to pan & garlic & saute for 1 minute. Add
tomato sauce, red pepper, italian seasoning, s&p to taste.
Simmer 15 minutes.
4. Place cheese sticks in a deep fryer cage or put oil in a pan to
cook on top of stove. Fry stixs until golden brown. Do not over
crowd the pan. Fry in batches. Drain on a paper towel lined tray.
Serve with tomato sauce immediately.
Cooking with Emeril
Saucy Spider w/ Hairy Leg Sticks
2 balls of pizza dough (thawed if frozen)
1 large beaten egg
1/4 cup grated parmesan
2 tablespoons grated parmesan
1 large pitted blaclk olives,qrt. lengthwise
2 cups marinara sauce
Heat oven to 350 degrees. Line 2 baking sheets with parchment
1. Make the Spider : Cut 1 ball of dough in 1/2. Shape 1 half into
5 inch ball to make the spider body. Cut a 1/1/2 in strip from
the remain half & shape into a 2 1/2 inch ball to make the head.
Cut the remaining dough into 8 strips & roll each strip into a 6
inch rope to make the legs.
2. Arrange the body, legs, head on one of the prepared baking
sheets to resemble a spider, gently pressing all the pieces of
dough together. Brush the entire spider with some of the egg.
Sprinkle the legs w 2 tablespoon parmesian.
3. Place 2 of the olive slices on top of the head for eyes & 2 on
the bottom for pinchers. Bake until golden 25 - 30 minutes
(cover legs with foil if browning too quickly).
4. Meanwhile make the spider leg sticks. Cut the remaining
ball of dough into 8 pieces. Roll each rope into a 3/4 inch thick
rope. Cut each rope into various lengths. Taper one end of
each piece & slightly bend the other to resemble legs.
5. Place on 2nd baking sheet. Brush with remaining egg &
sprinkle with remaining 1/4 cup of parmesan. Bake until golden
brown, 15 - 20 minutes.
6. Meanwhile warm marinara sauce. Using a knife hollow out
the body of the spider & fill with warm sauce& serve with leg
Serve with a bowl of sliced italian
sausage & meatballs .
Bread Spider w/ Sauce
Caramelized Onion, Gruyere & Bacon Spread
Pam spray
1 tablespoon butter
2 1/2 chopped onion
4 ozs. Gruyere cheese, shredded & divided
2 tablespoons chopped fresh chives, divided
1/3 cup canola mayo
1/3 cup fat free sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon slices, cooked & crumbled
Preheat oven to 425 degrees.
1.Heat large cast iron skillet over medium high heat.
Coat pan lightly with Pam. Melt 1 tablespoon butter.
Add onion to pan saute for 5 minutes  stirring
2. Reduce heat to low, cook 20 minutes or until
golden brown, stirring occasionally. Cool slightly.
Reserve 2 tablespoons cheese. Combine remaining
cheese, caramelized onion, 1 tablespoon chives&
remaining ingredients ina medium bowl.
3. Transfer the mixture to a 1 qurat baking dish
coated lightly with Pam. Sprinkle with the reserved 2
tablespoons cheese. Bake at 425 degrees for 20
minutes or until brown bubbly. Sprinkle with
remaining 1 tablespoon chives.
Serve with toasted baguette slices. Can be
refrigerated 5 - 7 days.
BBQ Baked Beans
Rat Eggs in BBQ Sauce
Rat Eggs in BBQ Sauce
Baked Rat Eggs
Regular Baked Beans
2 - 16 oz. cans pork & beans
1 cup BBQ sauce
1 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 6oz. can french fried onions crushed
salt & pepper
1. In a large bowl mix together beans,
BBQ sauce, mustard, 1/4 of the bacon &
1/4 of the onions. Add  some salt & pepper
to taste.
2. Pour beans in a 9 inch casserole dish &
sprinkle remaining crushed onions &
bacon on top. Cook in oven for 1 hour or
until beans brown & bubble. Serve warm.
1 lb. ground beef. browned & drained
1/4 cup water
1/2 teaspoon white vinegar
1/2 package onion soup mix
(pulsed in food processor a little to
break up some of the onions)
1 15oz. can Van Camps pork & beans
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon prepared mustard
1 garlic clove, minced
1/2 lb. cooked bacon
Preheat oven to 350 degrees.
Mix all ingredients except bacon together, spread in an 8x8
dish. Top with cooked bacon. Cover with foil & bake covered
30 minutes, then uncover and bake 15 minutes more.
Sausage Stars
1lb. sausage, cooked
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monteray jack cheese
1 cup ranch dressing
1 - can (2.25 ozs.) sliced olives
1/2 cup green & red pepper, chopped
1 package won ton wrappers
canola oil
little won tons with meat mixture inside
1. Heat oven to 350 degrees.
Mix all ingredients. Press
wrapper into a small mini
muffin pan. Brush with oil,
bake for 5 minutes.
2. Let Wrappers Cool. Remove
wrappers from pan and place on
baking sheet. Fill with mixture. Bake
for 5 minutes or until bubbly.
Bacon Wrapped Chicken
1. Whisk together ranch dressing & hot paste in a large bowl.
Use a thicker bacon so it stays on, can also use proscuitto.
Preheat & cook bacon in a pan so its a little cooked before
you wrap it. Then it will crisp good on grill.
1/3 cup ranch dressing
1 teaspoon hot chili paste
4 skinless, boneless chicken breast
cut in 1 inch pieces
24 - 1 inch pieces of red onion
12 slices of thick cut bacon
salt & pepper
12 bamboo skewers soaked 2 hours in water
2. Mix in chicken pieces & toss to evenly coat. Cover the
bowl with film wrap & marinate in frig for 1-3 hrs.
3. Preheat an outdoor grill for medium high heat & lightly
oil grates.
4. Remove chicken from bag & transfer to a plate or baking
sheet lined with paper towels. Pat chicken dry with more
paper towels.
5. Thread a piece of onion about 1 1/2 inches down the
6. Thread the end portion of one strip on bacon onto the
skewer, so rest of the strip is hanging down. After you roll
the bacon around the chicken piece your bacon should
always be hanging down, thats the key to doing it the right
7. Thread a 2nd piece of onion onto the end of the skewer.
8. Repeat steps 5 - 7 for all 12 skewers
9. Season chicken skewers with salt & pepper as desired.
10. Cook the skewers on preheated grill, turning every 3 - 4
minutes, until nicely browned on all sides & the meat is no
longer pink in the middle, 12 - 16 minutes/ skewer.
Nottoway.....My favorite Plantation Home
Chorizo & Chicken Skewers
2 skinless, boneless chicken breast, cut in 20 cubes
8 ozs. chorizo sausage, cut into 16 pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2  teaspoons chopped fresh oregano
1 pinch of cayenne
salt & pepper
1 red onion cut into 1 inch squares
1 red bell pepper cut into 1 inch squares
4 (12 inch) wooden or metal skewers, make sure to       
soak wooden skewers 2 hours before use
1. Preheat outdoor grill for medium high heat & lightly oil
3. Thread chicken, chorizo, onion & red peppers evenly onto
4 skewers, making sure that each piece of chicken touches 1
piece of chorizo. Place finished skewer on a plate, cover
with film wrap & refrigerate until cold 15 - 30 minutes.
2. Place chicken & chorizo in a large bowl, add olive oil,
sherry vinegar, oregano, cayenne, salt & pepper. Stir until
chicken & chorizo are completely cooled.
4. Cook on preheated grill, turning occasionally until
chicken is cooked through, 10 minutes.
Serve with ranch dressing as a dipping sauce.
Serve on buffet table with a creamy pasta or a macaroni
pasta or yellow rice.
Red Chili
Use these ingredients first to make
fresh ranch dressing, measure out
one cup and stick in the frig so it
cools and thickens up.
Note: I made a larger batch of these so here is what I used. I
used 2- 28 oz. size cans of pork & beans, 2 tablespoons of
mustard, 1 3/4 cups  of  BBQ sauce, 10 slices of extra thick
cut bacon, make sure you use regular flavor bacon and not
one of those flavored kinds. This filled a large casserole dish
so make it this way if you are having a crowd.
Fry up your bacon in 2 batches so as not to crowd. Make sure your
bacon is well done because you are going to crumble it. I cut my
slices in half. Let it sit and cool and drain.
Now here is the rest of the ingredients. You can also use the fried
onions that come in the can, these were Walmart brand and really not
enough ounces. I was not to sure about adding to many of these
because I just wanted them for flavor and not having a big crunch in
each bite.
The taste of your beans may vary depending on what flavor
of BBQ sauce you use. Heintz just came out with these new
flavors and I found a 4 pack of them in the store that had a
bottle of each new flavor, they are all good, but I used the
Kansas City Sweet & Smoky. It made a delicious bean dish.
Now follow recipe instructions on what to add to the bowl of beans.
Don't forget some of your bacon crumbled and some of the fried
onions. I chopped my onions with a sharp knife before adding so they
would not be such large pieces
Pour bowl of beans into a large casserole dish. Sprinkle the rest of
the crumbled bacon and onions on top of the beans. Bake in a 350
oven about 1 hour or until the mixture bubbles good.
These can be served hot right out of the oven or can sit to room
temperature and be eaten cold....either way they are delicious!
Can also be made a day or 2 ahead of time.
Here is the finished item!
Cook 1 lb. of breakfast bulk sausage & drain
Grate out 1 1/2 cups of each cheese,  
drain olives and chop red and green
peppers to measure a 1/2 of cup.
Place won ton wrappers in mini
muffin pan, brush with oil and cook in
oven for 5 minutes.
Let won ton wrappers cool a few minutes so as not to break them.
Remove from muffin tin and place on a sheet to cool a bit more.
Bushes Chili Beans
Tomato Juice
Ground Pork
Ground Beef
Chili Powder
Garlic Salt
This is the rest of the ingredients. The cup to the left is the
ranch dressing. The sausage next to the cheese is a local
brand of breakfast sausage.
These are the mini muffin pans I used. I had
2 of them and they used all the won ton
wrappers in the package.
After draining your sausage add it to a large bowl that
you will add all the additional ingredients to.
Add the cheeses on top of your sausage.
Add the 1/2 cup of peppers next and the olives.
Toss and mix ingredients and now add the cup
of ranch dressing. Blend gently.
Fill each cup with mixture and place back on
the sheet pan.
After filling all the cups bake for
another 5 minutes until the cheese
melts good.
Finished recipe. Place on a nice Halloween tray.
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