I decided this weeks’ blog needs to be about really delicious food. Throw your diet out the window, sometimes you just have to shout out loud, “you only live once,” then dive in and eat it! While I don’t recommend you do this every day, I do highly recommend you do it once in a while, just so your taste buds don’t get bored!  Here we go…

Concord Grape Jelly Donuts!

Ingredients

·         4 1/2-inch slices brioche bread, crusts trimmed

·         4 tablespoons concord grape jelly, or jelly/jam of choice

·         Neutral, heat-tolerant oil for deep frying

·         2 eggs

·         1/3 cup all-purpose flour

·         1/3 cup milk

·         pinch sea salt

·         1/2 - 3/4 cup turbino or granulated sugar for topping

Instructions

1.      Lay out brioche slices. Add 2 tablespoons jam to the center of 2, then top with remaining slices. Press edges lightly to create a seal.

2.      Fill a deep, wide skillet with 2-inches oil and set over medium-high/high heat until oil reaches 340 degrees F. (Or use a countertop electric skillet.)

3.      While oil heats, whisk to combine eggs, flour, milk, and sea salt. Spread turbinado or caster sugar out in a shallow dish and set aside.

4.      Working quickly, dip sandwich in batter, carefully lift out, letting some of the batter drain off, lower into the hot oil, and fry each side until light golden – 30 seconds to 1 minute per side. Use a slotted fish spatula to lift donut out of oil, letting any excess oil drip off, then set in sugar filled dish and turn to coat. Repeat for second sandwich.

5.      Slice sandwiches in half, and enjoy immediately (watch out for the hot jam!).

Maryland Hotdog

Ingredients

2 ears of corn, shucked

4 tbsp. unsalted butter, melted

8 oz. jumbo lump crabmeat

3 tbsp. apple cider vinegar

2 oz. plain potato chips

2 tsp. Old Bay seasoning

Hot dogs, grilled, to serve

Hot dog buns, grilled, to serve

Celery leaves, for garnish

Instructions

Light a grill and cook the corn, turning as needed, until tender and charred all over, about 14 minutes. Let cool slightly and then cut the kernels from the cob; toss with half the butter and keep warm.

Mix remaining butter with crab and vinegar. Toss chips with Old Bay, then lightly crumble over a hot dog in a bun. Top hot dog with corn, crab, and celery leaves.

Pumpkin Butterscotch Cream Tart

Ingredients

Crust

1Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1can (15 oz) pumpkin (not pumpkin pie mix)

2eggs

½cup granulated sugar

½cup packed light brown sugar

1tablespoon ground cinnamon

1teaspoon ground ginger

½teaspoon ground mace

½teaspoon ground cloves

1cup heavy whipping cream

Butterscotch Cream

1package (3 oz) cream cheese, softened

2 ½cups frozen (thawed) reduced-fat whipped topping

¼cup butterscotch instant pudding and pie filling mix

Garnish

½ cup heavy whipping cream

1tablespoon white chocolate instant pudding and pie filling mix

1teaspoon vanilla

Pecan halves, if desired

Directions

·         1 Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.

·         2 In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.

·         3 In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.

·         4 In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves. Store covered in refrigerator.

And to finish, here’s a link just in case you haven’t seen what you want. http://www.zergnet.com/news/712217/8-super-easy-3-ingredient-snacks