Breakfast at franks

Breakfast at Frank's

Ingredients

• Sin City Bloody Mary Mix
• Bakon Vodka

 

Garnish

• 4 Asparagus Spears (sauteed)
• Crispy Pepper Bacon
• 2 Jumbo Shrimp
• AND, a Benny's Original Meat Straw!

Amazing Grace Bloody Mary

Amazing Grace

In a Shaker

• Sin City Bloody Mary Mix
• Juice from half a Lime and Lemon
• 4oz. Mississippi River Distilling Co. River Pilot Vodka
• “Hunk” of Horseradish Sauce.

 

Garnish

• Blaze’s Beans
• Jalapeno Stuffed Olives
• Pepper Jack Cheese
• Pickle Spear
• Slice of Lime
• AND, a Benny's Original Meat Straw!
• Rim with Koser Salt

Bloody Bridga -Fett

Bloody Bridga-Fett

In a Shaker:

• Fat & Juicy Bloody Mary Mix
• Juice from 1/2 Lemon, and 1/2 Lime
• 2oz. Mississippi River Distilling Co. River Pilot Vodka
• 2oz Naked Jay’s Big Dill Pickle Vodka

 

Garnish:

• Fresh Mozzarella
• Queen Olives
• Pepper Bacon
• Pickle Spear
• Lemon Wedge
• Rim with: Demitri’s Bacon RimShot!
• AND, a Benny's Original Meat Straw!

Famous Dorothy Lynch Salad Dressing

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Nebraska's Dorothy Lynch Salad Dressing

Submitted by: GrammyCindy | Source: Faithfulness Farm

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In the late 1940s, Dorothy Lynch and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where the original recipe for Dorothy Lynch Home Style Dressing was born. As the Legion Club members were introduced to this delicious recipe the legend of Dorothy Lynch began to grow and the dressing fast became a "must-have" favorite. Stories of local people bringing their own bottle or jug to town to have it filled with "that delicious Dorothy Lynch salad dressing" were quite common. In 1964, Tasty-Toppings, Inc. purchased the recipe and rights to Dorothy Lynch and built a production facility in Columbus, Nebraska. The company later expanded its production capacity with a modern 64,000 square foot plant in Duncan, Nebraska. This is where every bottle of Dorothy Lynch Home Style is produced today.

Ingredients:

¾ cup to	1 Cup Sugar
¾ cup to	1 Cup Oil, i use light olive oil
1 can	(10 3/4 Ounces) Condensed Tomato Soup, undiluted
½ cup	Vinegar, i use cider vinegar
1 tsp	Salt
1 tsp	Mustard Powder
1 tsp	Pepper
1 tsp	Celery Seed
½ tsp	Garlic Powder

Directions:

Place all ingredients except oil in blender cup. Blend, drizzling oil into mixture slowly until emulsified. Chill well. Makes 1 quart.

Read more: http://mixingbowl.betterrecipes.com/nebraskas-dorothy-lynch-salad-dressing.html#ixzz3X5wuBOrt

Dorothy Lane Market Killer Brownies Originally Known as West Point Market Killer Brownies

This recipe comes from the Akron Beacon Newspaper and an article about the origin of the famous Killer Brownies from Dorothy Lane Market

1/4 lb. (1 stick) plus 5 tbsp. butter

1 (18¼-oz.) package chocolate brownie or chocolate cake mix

2/3 cup evaporated milk

1 tbsp. water

3/4 cup walnut pieces

1 cup caramel ice cream topping

2/3 cup chocolate chips

Confectioners’ sugar

 Set oven to 350 degrees and preheat.

Makes 9 or 16 brownies.

Grease the bottom and sides of a 9-by-9-inch baking pan.

Whip ¼ pound plus 4 tablespoons of the butter with an electric mixer until light and fluffy. Blend the cake mix, evaporated milk, water and ½ cup of the walnut pieces with the whipped butter to make a smooth, thick batter.

Spoon half the batter into the baking pan. Bake until the top appears dry and firm, 25 to 30 minutes. Meanwhile, cover the remaining batter and set it aside in the refrigerator.

Remove the pan from the oven and let it cool to room temperature.

Spread ¾ cup of the caramel topping evenly over the brownies. Sprinkle ⅓ cup of the chocolate chips evenly over the caramel. Cover the baking pan with foil and put it in the freezer until the caramel becomes firm.

Reheat the oven to 350 degrees. Remove the remaining brownie batter from the refrigerator and let it come to room temperature.

Remove the baking pan from the freezer and spoon the remaining brownie batter evenly over the caramel. Sprinkle the remaining ¼ cup of the walnut pieces evenly over the batter.

Return the brownie pan to the oven and bake it until the top appears dry and firm, an additional 25 to 30 minutes. Remove the pan from the oven and let the brownies cool.

Melt the remaining ⅓ cup of chocolate chips in a saucepan. Stir in the remaining 1 tablespoon of butter until smooth. Drizzle the chocolate over the cooled brownies. Heat the remaining ¼ cup of caramel topping in the microwave until it can be easily poured, about 20 seconds. Drizzle it over the brownies. Refrigerate for 1 hour.

Dust the brownies generously with confectioners’ sugar. To serve, cut into pieces and remove from the pan.

Makes 9 or 16 brownies.

Pumpkin Crunch Cake

Photos from Patricia Di Bella-Sitler's post in Quick Meals for Busy Girls!

By Patricia Di Bella-Sitler

This is my families ALL TIME FAVORITE pumpkin recipe!! I grabbed this recipe from a co-worker in 2003 and I do it EVERY year. You won't believe it didn't take all day to make it. Don't forget to share this post to your wall for safe keeping!!

◄ Pumpkin Crunch Cake ►
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Our Stoneware Rectangular Baker (#1338) is perfect for this recipe!