Brian Lane - Mind Games with a Serial Killer

1 tablespoon Baking Soda

2 tablespoons Cinnamon

½ teaspoon Salt

1 tablespoon Vanilla Extract

¼ cup Molasses

2 tablespoons unsalted Peanut Butter

1 cup Applesauce

4 tablespoons Cinnamon-Sugar

¼ cup Confectioner’s Sugar

Cool Whip® – Whipped Cream

Combine the Flour, Brown Sugar, Butter and Milk in a large bowl. Stir in Egg Whites, Baking Powder, Baking Soda, Cinnamon, Salt and Vanilla Extract. Mix well until all ingredients form a smooth, but thick batter, then set aside. In another bowl, combine the Molasses, Peanut Butter, Apple Sauce and Cinnamon-Sugar. Mix into a smooth sauce, then set aside. Pour half of the batter into a non-stick, 9″xl5″ cake pan. Swirl the sauce through the poured batter. Do not mix the sauce into the batter so much that the sauce combines completely with the batter. Bake in a preheated oven set at 300° for 60 minutes. During last ten minutes, check often with a toothpick to verify inside is done (toothpick should come out clean if done). Let finished cake cool about 15 minutes on a rack. Top each slice with a large dollop of Cool Whip and serve warm or cold.

I’m not ashamed to admit that I’m a fan of The Carpenters music. Often, I would sit in a candlelit room listening to the soothing sounds of Karen and Richard. When I heard their song “Jambalaya,” I began to wonder what it was… not to mention ‘Crawfish Pie’ and ‘Fillet Gumbo.’ After an opportunity to taste all three, I decided I liked the first and last, but could not quite acquire a taste for crawfish. Upon coming up with my own version of the two, I found many of my friends liked it, too. So here it is.

2 cups Wild Brown Rice

2 cups Boneless Chicken, cooked and chopped

1 cup Shrimp, deveined and shelled, chopped

1 can (8 oz.) Minced Clams, drained

1 cup Green Chili, sliced diagonally

2 stewing Tomatoes, chopped

½ cup Country Crock® tub Butter

1 medium-sized Hot Italian Sausage, diced

½ cup Okra, sliced in ½” lengths

1 small Bell Pepper, chopped

3 cups Water

2 tablespoons Minced Onion

2 tablespoons Hickory Smoke Salt

2 tablespoons Paprika

2 tablespoons Orégano

2 Bay Leaves

2 teaspoons Minced Garlic

1 teaspoon Cayenne Pepper

1 teaspoon Barbeque Seasoning

1 teaspoon Worcestershire Sauce

Cook the Rice according to package instructions. In a large pot, combine all ingredients except the Hickory Smoke Salt, Onion, Paprika, Orégano, Bay Leaves, Cayenne Pepper and Barbeque Sea-soning. Cook over medium heat for 15 minutes, stirring occasionally. Reduce heat and drop in Bay Leaves. Let simmer another 10 minutes. Add in remaining spices mentioned above and let simmer an additional 5 minutes, stirring to keep ingredients turning over.

Remove from heat, cover and let sit for 5 minutes. Discard Bay Leaves. Serve warm with Parsley as garnish (if desired). Salt and pepper to taste. (Crush one or two Saltine Crackers over gumbo for additional taste, if desired.)

My grandfather had a recipe for a terrific barbeque sauce he created. I finally found a combination that came very close to his. I have no idea what was in his recipe, he would not tell any-one. But I don’t mind telling people what goes into my meals.

Enjoy the taste of this one on your ’burgers.

1½ cups Tomato Purée

¾ cup warm Water

¼ cup Malt Vinegar

⅜ cup Hunt’s® Catsup

3 tablespoons Brown Sugar

1 tablespoon Hickory Smoke Salt

1 tablespoon French’s® Mustard

1 tablespoon Cinnamon

1½ teaspoons Garlic Salt

½ teaspoon Chili Powder

1 fresh Mushroom, finely diced

2 whole Bay Leaves

In a saucepan, combine all of the ingredients except the Malt Vinegar, diced Mushrooms and the Bay Leaves. Cook over medium heat, stirring occasionally, until the mixture begins to boil. Reduce heat and let simmer. Meanwhile, in a skillet, cook the mushrooms in the vinegar over meadum heat for five minutes. Add mushrooms and vinegar to the saucepan mixture. Drop in the bay leaves and raise the heat to medium. Stir often and cook until it begins boiling, then reduce the heat again to low and to simmer for 15 minutes. Remove from heat and allow to cool. Pour into glass jars and refrigerate until needed.

NOTE: This Barbeque Sauce goes well with every recipe in this book that calls for a barbeque sauce in the ingredients.

When I was growing up and carrying sack lunches to school, I always hoped that my lunches would include these tasty sandwiches rather than bologna or PB&J sandwiches. These sandwiches were so much more delicious. But I had to discover this recipe for myself. I have to admit that the first couple tries were rather tasteless and one try was completely inedible! I was successful, though, and can credit this recipe as my first real creation. Hope you like it as well as others have.

6 large Eggs, hard boiled

¾ cup Best Foods® Mayonaise

2 tablespoons French’s® Mustard

2 tablespoons Catsup

¼ cup Sweet Pickle Relish, drained

1 tablespoon Malt Vinegar

1 tablespoon Garlic Salt

2 teaspoons Hickory Smoke Salt

2 teaspoons Minced Onion

2 teaspoons Paprika

½ small Green Bell Pepper, diced

¼ cup Sharp Cheddar Cheese, finely shredded

Sauté the diced Bell Pepper in the Malt Vinegar until soft. Slice the Eggs into very small bits (or finely dice). Stir together all ingredients in a mixing bowl until it becomes a thick paste. Spread the paste liberally between two slices of bread and garnish with sliced tomato, lettuce, American sliced cheese, etc., and chow down!

A certain fast food restaurant hasn’t got anything on my secret sauce! Try it on your ’burgers or any other kind of meat. Believe it or not, it even tastes good on salads! A little like 1000 Island Salad Dressing.

¾ cup Best Foods® Mayonaise

2 tablespoons Hickory Smoke Barbeque Sauce

1 tablespoon French’s® Mustard

1 teaspoon Salt

2 tablespoons Sweet Pickle Relish, drained

2 tablespoons Bacon Bits

1 teaspoon Malt Vinegar

1 teaspoon Garlic Salt

Mix all ingredients together to form a thick sauce. Store dispensing container and keep refrigerated until needed. Use like a normal condiment spread.

When I was young, we always had the same old mashed potatoes and gravy during the holiday season that we had every other day of the year: Lumpy mashed potatoes. I don’t know about you, but I believe the holiday season should be accompanied with a very special meal—from meat to potatoes to vegetables. That belief led me to come up with these two recipes for my holiday dinners.

5 medium to large Russett Potatoes, with skin, diced

4 tablespoons Country Crock® tub Butter

1 tablespoon Malt Vinegar

1 tablespoon Brown Sugar

½ cup Lowfat or Nonfat Milk

½ teaspoon Salt

¼ teaspoon Nutmeg

½ tablespoon Cinnamon-Sugar

¼ teaspoon Garlic Salt

2 tablespoons Paprika

Boil Potatoes (with skin) until soft. Drain and mash until most lumps are gone. Add Butter, Vinegar, Brown Sugar, Milk, Salt, Nutmeg, Cinnamon-Sugar and Garlic Salt. Whip to a smooth and creamy texture. Sprinkle Paprika over potatoes and serve warm with Giblet Gravy. Salt and Pepper to taste.