In celebration of Waffle Iron Day, we bring to you a unique recipe, Chocolate Waffle Cookies! This brownie like batter, baked in a waffle iron, and iced with chocolate frosting, is a divine chocolate treat.
1 C. Margarine Melted and add
4 T. Cocoa
4 eggs (slightly beaten)
1 1/2 C. Sugar
1 tsp. Vanilla
1 dash of salt
2 C. Flour
Preheat waffle iron (brush oil or spray with cooking spray before cooking)
Place 1 T. batter in each section. Takes about 1 1/2 minutes to cook. Remove with fork and cool on wax paper.
When cool, frost with chocolate icing.
Recipe by: Miranda Allfrey
Magic Caramel Glaze
You can use as many organic or all natural products as you have
3/4 cup firmly packed light brown sugar
6 tablespoons butter
3 tablespoons milk
1 teaspoon pure vanilla extract
Bring the first three ingredients to a boil in a small saucepan over medium heat. Stir and stir and stir constantly boil one minute. Remove from heat and stir in vanilla. Again stirring constantly two minutes. use this immediately on your hot pancakes, apple pie, muffins, monkey bread, or biscuits
It’s so easy to mix together and keeps beautifully in the refrigerator up to 3 days
1/2 cup warm water (100 to 110°)
1 (1/4 oz.) envelope active dry yeast
1 tsp. sugar
5 cups all-purpose Hopey & Company flour
3 tablespoons sugar
5 teaspoons baking powder
1 1/2 teaspoons table salt
1 teaspoon baking soda
1/2 cup cold butter cubed
1/2 cup shortening cubed
2 cups buttermilk at room temperature
Stir together the first three ingredients into a glass measuring cup.
Next in a large mixing bowl with a fork, mix together the flour and the next four ingredients
Using 2 forks cut and crumble the shortening and butter into the flour.
Add your yeast mixture in buttermilk stirring just until the dry ingredients are moistened.
Cover with plastic wrap and chill for 2 to 72 hours.
‘Tis the seaon for pies! As you prepare your menu consider this prize-winneing Chocolate Mint Pie to impress your guests!
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup melted butter *NOT margarine
1/2 cup butter, softened *NOT margarine
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 squares (1 oz. each) unsweetened chocolate
1 cup whipping cream; whipped
1cup whipping cream, whipped and sweetened
Finely chopped pecans
To prepare crust, combine graham cracker crumbs, chopped pecans, sugar and melted butter. Press into 9-inch springform pan. Chill while preparing filling.
To prepare filling, cream butter and sugar. Beat in flavorings. Beat in eggs, one at a time, mixing well after each. Beat in chocolate. Fold in whipped crea,. Pour into crust. Chill overnight.
Before serving, garnish with whipped cream in decorative pattern applied with pastry tube. Sprinkle with nust. Place cherry in center.
Champagne and Cheesy Popcorn a perfect match, okay I must brag a little ! Recently I had the pleasure of going to a champagne tasting event ! After a class called the joy of bubbles and tasting a $400 bottle of champagne, what did I think about? Pairing it with popcorn !
Seriously ! The elegant effervescent bubbles and lively acidity are a welcome contrast to the dry salty crunch of popcorn. I know I will never be able to buy a $400 bottle of champagne, but that one little taste, I won’t soon forget!
Make some of your own memories with bubbly champagne from Hopey and Company ! Champagne & Popcorn. Here’s our recipe for Gourmet Cheesy Popcorn.
Makes about 4 cups
2 tablespoons unsalted butter
1/2 teaspoon fresh lemon juice
2 tablespoons vegetable oil
1/4 cup popcorn kernels
freshly ground black pepper to taste
1/4 to 1/3 cup freshly grated Parmesano-Reggiano
Pre-heat your oven to 300°F.
Melt the butter with a lemon juice in a small skillet over medium heat.
Heat 2 tablespoons of oil in a large saucepan over
medium-high heat until it’s almost smoking. Add your popcorn, cover, and reduce the heat slightly. Shake the pan constantly until the popping slows down and stops. Pour into a large bowl and drizzle on the lemon butter. Toss well and season with salt and pepper. Then turn out the popcorn into the large baking pan and bake until crisp and hot, about 12 minutes. Sprinkle on the cheese and toss.
By Danette Hopey – Hopey & Company
This week we are serving up some of the best porkchops at Hopey & Company. Visit with our Meat Specialist and his son, and they will hand pick the best porkchops to stuff with gouda & spinach.
Thick boneless chops work best for this recipe try some 7 to 8 ounces each,
1/2 pound fresh spinach, washed and torn into bit-sized pieces
8 slices smoked Gouda Cheese
1 cup panko or bread crumbs
3 tablespoons horseradish, brown mustard,
Hopey & Co. dry rub seasoning
Preheat oven to 400’F
Coat a 9×13-inch baking sheet with cooking spray.
Now the fun part,
Lay each chop flat on the cutting board,and with a sharp knife cut a pocket into the chop, leaving three sides intact. Stuff each chop with spinach and cheese.
The next part will flavor the outside of each chop and be a nice and crunchy finish.
Put panko or bread crumbs in a shallow dish. Coat each chop with a thin layer of horseradish mustard sauce, then press it into the crumbs.
Arrange chops on your baking sheets. Sprinkle with Hopey & Co seasoning.
Spray tops of chops with cooking spray
Bake for 30/45 minutes or until crispy and brown .
Curried Chicken Salad
1 Hopey & Co. Herb roasted all natural chicken pulled off the bone cut into small chunks
1 cup seedless organic grapes halved
1/4 To 1/2 cup
1/2 cup toasted slivered almonds
1 tablespoon minced parsley
1/2 to a full cup of our Curried Sauce
In a medium sized salad bowl add boned chicken , washed halved grapes , celery, almonds, parsley, and curried mayonnaise . Mix gently serve chilled on a toasty chunk of French bread
Curried Chicken Salad Dressing
1 cup mayonnaise
1/3 cup milk
2 tablespoons curry powder
1/2 teaspoon ginger
Salt and pepper to taste
Blend mayonnaise ,milk, curry powder, ginger, salt and pepper in a bowl . Adjust the seasonings to your taste.