Ingredients 1 large bag Brussels Sprouts 1 Tbsp. Salt 2 Tbsp. Olive Oil 2 Tbsp. Unsalted Butter, melted 1/2 tsp. Paprika 1 tsp. Chili Powder 1/2 tsp. Red Pepper Flakes 1/2 tsp. Coarse Sea Salt 1 tsp. Honey 1 tsp. Maple Syrup Directions Preheat oven to 400 degrees. Clean brussels sprouts and remove any bad … Continue reading Crispy Brussel Sprouts with Spicy Honey Glaze
Ingredients 5 Tomatoes, seeded, quartered, and sliced 4 Cucumbers, peeled, seeded, halved and sliced 1/2 Medium Onion, sliced in petals 1 tsp Salt 1 tsp Black Pepper 1 tsp Dill 1/4 cup Oil 1 cup Water 1/2 cup White Distilled Vinegar 1/4 cup Granulated Sugar Directions Put vegetables together in a large bowl. Whisk water, … Continue reading Tomato, Cucumber, and Onion Summer Salad
Ingredients 2 bags Collard Greens 1 box Broth or 4+ cups Water 1 Medium Onion, diced 1/2 tsp Garlic Powder 2 Tablespoons Distilled White Vinegar 1/4 teaspoon Red Pepper Flakes 1 heaping spoonful Bacon Grease Salt, to taste Directions Rinse bagged greens well and remove any large stem pieces from leaves. Heat bacon grease in … Continue reading Collard Greens
Ingredients 1 cup Unsalted Butter, softened 1/2 cup Dark Brown Sugar 1/2 cup Granulated Sugar 1 (4.2 oz.) package Oreo Cookies & Cream Pudding Mix 2 Eggs 1 tsp. Vanilla Extract 2 1/4 cups All Purpose Flour 1 tsp. Baking Soda 1 pinch Salt 1/2 cup White Chocolate Chips 1/4 cup Semi Sweet Chocolate Chips … Continue reading Cookies & Cream Cookies
Ingredients 1/2 cup Unsalted Butter 1 cup All-Purpose Flour 2 cups Granulated Sugar, divided 1 tablespoon Baking Powder Pinch of Salt 1 cup Milk 4 cups Fresh Peach Slices (or 3 cans Sliced Peaches) 1 tablespoon Fresh Lemon Juice Ground Cinnamon or Nutmeg (optional) Directions Preheat oven to 375°. Melt butter in a 13- x … Continue reading Brian’s Killer Peach Cobbler
Ashley Hall Art Gallery 