Heart & Soul Cooking And Crafting

 Potato Scallion cheesy Biscuits  4 cups all-purpose flour sifted with 3 tsps baking powder and 2 tsps baking soda. Set a side. 1 1/2 cups leftover mashed potatoes  3 eggs 1/2 cup half n half  1 stick sweet cream salted butter (melted) 1 package of scallions thinly sliced. Seasonings of your choice. I used garlic herb seasoning, white pepper, parsley, chives and paprika. To taste. In a stand mixer add potatoes, eggs, seasonings and melted butter. Mix until well blended. Next add the half n half and mix well. Slowly add the flour mixture and scalions until a smooth batter forms. You may not need all 4 cups of flour. Line a cookie sheet with parchment paper and spray with cooking spray. Spoon batter onto cookie sheet. I used a tablespoon. Heat oven to 400 degrees. Then lower temperature to 375. Spray tops of biscuits with butter spray and bake until golden brown and toothpick inserted comes out clean. Cool on cooling rack and enjoy.

 Hello everyone, This recipe is for my HOMEMADE POTATO GNOCCI INGREDIENTS: 2 to 3 russett or yukon gold potatoes (washed and boiled or baked) 2 extra large eggs (beaten) 1 dash sea salt  1 tblsp ground black pepper 1 tblsp extra virgin olive oil 2 c all-purpose flour (sifted) DIRECTIONS: 1. After boiling or baking the potatoes mash them or put them into a ricer and let cool (DO NOT ADD BUTTER). 2. Make a well in the center of the potatoes and add the eggs and oil.  3. Start mixing the ingredients with a fork and add the salt and pepper. 4. Start adding the flour and mix with the fork until dough starts to form then use hands to mix until soft dough ball forms. 5. Place dough into plastic wrap and place in refrigerator for 2 hours. 6. After 2 hours take the dough and form strips and cut stirps into pieces, roll the dough pieces down the back of a floured fork. 7. Place the gnocci on a parchment lined cookie sheet and let dry for an hour. 8. Once dried bring a pot of water ...

 Batter: 1 1/2 cups leftover mashed potatoes 6 whole eggs 1 1/2 cup half n half 1 cup grated cheese blend (parmesan, ramono, asiago) 1 1/2 tblsp garlic powder 1 1/2 tblsp onion powder 1 tblsp chili powder 1 tblsp black pepper 1 - 1 1/2 cups all-purpose flour (sifted) ( may not need all the flour) 1/4 cup vegetable oil 1 1/2 tblsp baking powder Start off by mixing the eggs and potatoes until smooth. Then add half n half and mix well. Next add the cheese blend, garlic powder, onion powder, chili powder and pepper and mix well. Then add the flour mixing until batter starts to thicken and then mix in the oil and this mix aside. Now in another mixing bowl add 6 egg whites, 1 tblsp cream of tartar and 1/2 cup sugar and whisk until soft peeks form and fold this into the pancake batter until almost completely mixed in. On a hot griddle spray with cooking spray and laddle batter onto the griddle and cook until golden brown on both sides. The pancakes can be frozen. Enjoy

 For Crust: 4 sleeves saltine crackers 3 sticks salted sweet cream butter softened 1 cup sugar 1/2 cup - 1 cup all-purpose flour 1 whole egg 1 egg yolk In mixer cream butter, sugar, egg, egg yolk and flour. In food processor pulse the crackers into crumb texture and add to the butter mixture. Line a deep cookie sheet with partchment paper and spray with cooking spray. Put the crust mixture in the cookie sheet and press it down with a glass on the bottom of pan and the sides. Blind bake it in the oven at 350 degrees for 10 minutes, pull out and let it cool while making the filling. Filling: 6 egg yolks 1 1/2 cups sugar 3 cups fruit juice blend fresh squeezed (lemon, lime, orange, grapefruit) zest from the fresh fruit 1. Zest the fresh fruit with a zester and then squeeze for the juice. 2. In medium sauce pan whisk egg yolks and sugar until well blended. 3. Slowly add the fresh squeezed juice mix until smooth and slightly thickened. 4. Pour onto the crust and put back into a 350 degr...

2 shot glasses Citrus Vodka 2 shot glasses Spiced Rum 1 Tblsp Honey 2 shot glasses citrus fruit juice mix fresh squeezed (lemon, lime, orange, grapefruit) Champagne chilled Ice In a glass mix citrus vodka, spiced rum, honey and stir. Next add the citrus juice mix and stir. Pour this mixture into 2 glasses and add ice. Last add your favorite Champagne. Enjoy. This drink is great for any occasion or just to have when you come from work.

Bones from roasted goose 1 large onion (halved) 2 ribs celery broken 2 carrots (halved) 1 head of garlic (halved) 3 bay leaves 1 1/2 gallons drinking water 1/4 cup worchestershire sauce 2 tblsp soy sauce 2 tblsp balsamic vinegar  Add all ingredients into a large stock pot bring to a rolling boil then lower heat simmer and cook for 4 hours covered. Taste stock offen to check and see if it needs any extra seasonings. After 4 hours strain and let cool completely. Then fill ice cube trays and freeze. Put frozen cubes in gallon size bags and put in freezer for any time you need stock.

1 1/2cups cooked cranberry lima beans 1 cup scallions 1 cup chopped broccoli Rabe 1 package long stem mushrooms 2 tblsp extra virgin olive oil  Salt and pepper to taste 1 tblsp lemon juice. Toss all ingredients together and enjoy.

 For the Air Fried Wings: 2 pounds chicken wings (seperated) 7 eggs beaten 1 1/2 cups half n half 4 cups all-purpose flour 1 1/2 tblsp seasoned salt 1 tblsp pepper In a gallon size bag add the wings. Then add half n half to the beaten eggs along with the salt and pepper. pour egg mixture into bag of wings, seal and mix the wings in marinade and refrigerate for at least 4 hours or over night. then in a tray mix flour with seasoned salt and pepper. take wings and coat with the flour, place on the greased wire tray of the air fryer and spray with cooking spray. air fry at 375 degrees for 25 minutes. After 10 minutes of cooking turn the wings over and finish cooking. They will be tender and juicy. Grill Wings: 1 1/2 cups extra virgin olive oil 1 tblsp chopped garlic 1/4 cup balsamic vinegar 2 tblsp worchestershire sauce salt pepper 1 tblsp yellow mustard (optional) Mix ingredient together and pour over wings in a gallon size bag, seal and refrigerate for at least 4 hours or over night,...

 Fish Foil Pouch: Serves 2 people. 2 portions of your favorite fish (red snapper, cod, perch, tilapia, salmon) 1/2 lb large shrimp 1/2 1b bay scallops 4 small yukon gold potatoes chopped 1 large onion chopped 3 ribs celery chopped extra virgin olive oil salt  pepper herbs of your choice In a large bowl add vegetables, coat with oil, salt, pepper and herbs. Take 2 sheets of foil and add the vegetables. Next coat the shrimp, scallops and fish with oil, salt, pepper and herbs. Put shrimp and scallops over the vegetables and top with the fish. Seal the foil into a pouch, place both pouches on a cookie sheet and bake in a 400 degree oven until the vegetables are tender and fish is cooked through. Serve in the foil.