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Posted by on Jan 30, 2014 in Recipes | 0 comments

Steph’s Famous Meatballs

Steph’s Famous Meatballs

Just in time for Super Bowl Sunday! A nice blend of barbecue sauce braised in a bold hoppy beer.  Everyone will love these tasty bites. Use a full bodied beer like an IPA for this recipe. Ground beef 1 small Onion diced 1 cup Ketchup 1 half bottle Barbecue Sauce 1 can beer Seasoning salt Pepper Garlic   Combine the ground beef, chopped onion and seasonings.  Roll into meatballs.  Put ketchup, barbecue sauce and beer in a large pot. Drop meatballs into sauce and cook over medium until meatballs brown.  Put meatballs in a crock pot and let simmer for about 2...

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Posted by on Nov 20, 2013 in Blog | 0 comments

Stephanie’s Famous Pineapple Cheeseball.

Stephanie’s Famous Pineapple Cheeseball.

2  -8 oz bars of Philadelphia Cream cheese softened 1/3 cup of crushed pineapples (drained well) 1 tbsp. of seasoned salt 1/4 cup of chopped yellow, green or red bell pepper 2 tbsp. of chopped red onion 1 1/2 cup of chopped pecans     Combine the first five ingredients in a mixing bowl and beat until smooth about 2 minutes.  Scrape out of bowl onto a sheet of saran wrap and shape into a ball.  Place chopped nuts on a separate piece of saran wrap and place shaped ball on top of pecans.  Cover the entire cheese ball with pecans.  Place cheese ball in refrigerator for at least 2 hours. Serve with...

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Posted by on Oct 8, 2013 in Blog | 0 comments

Shoot the Lights Out Book Launch in Murfreesboro Rescheduled

Shoot the Lights Out Book Launch in Murfreesboro Rescheduled

Good afternoon friends and family.  I hope you are having a great week.  Our Shoot the Lights Out Team (STLO) either mailed you a postcard, reminded you on Facebook or you may have noticed here on inSinkpress.com, that we were planning a book launch this Saturday, October 12, 2013, in conjunction with the Myrtle G. Lord Library at Patterson Park and the Alpha Kappa Alpha Sorority, Inc. Pi Nu Omega chapter. Due to unavoidable circumstances we are rescheduling the launch to Saturday, November 9, 2013 from 12:00pm – 3:00pm at the Patterson Park Community Center library! Please spread the word and come and join us in November. In the meantime if you have read STLO please post a review on Amazon,  Nook or Goodreads and spread the word to your friends and family! If you haven’t purchased the book please go out to Amazon to purchase an Ebook or paperback, Nook for an Ebook or you can purchase the book right here at insinkpress.com to order an autographed book! Also, please go to our inSink Press...

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Posted by on Sep 26, 2013 in Recipes | 0 comments

Italian Sausage Soup Recipe

Italian Sausage Soup Recipe

8 ounces hot or sweet turkey or pork Italian sausage 2 cups chicken broth 14.5 ounce can diced tomatoes with basil, garlic and oregano 1/2 cup uncooked small shell pasta (I usually use a little more and I do wheat shells) 2 cups bagged baby spinach leaves 1 cup sweet frozen corn 2 tablespoons grated Parmesan or Romano cheese 2 tablespoons chopped fresh basil (optional) 3/4 cup heavy whipping cream Heat large saucepan over medium heat. Remove sausage casings and add to pan and cook until browned stirring into curmbles. Drain Add broth, tomatoes and pasta to pan with drained sausage. Bring to boil over high heat. Cover, reduce heat and simmer until pasta done. Add corn and let cook another five minutes. Remove from heat and add spinach, heavy whipping cream, cheese and basil....

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Posted by on Jul 22, 2013 in Recipes | 1 comment

Stephanie’s Famous Stuffed Mushrooms!

Stephanie’s Famous Stuffed Mushrooms!

Stuffed mushrooms are one of my favorite finger-food party snacks, but for these, I grabbed some stuffer caps – the bigger mushrooms already cleaned and ready to stuff – from my local grocery store. You can use any kind of mushroom that can be stuffed of course, just be sure to save the stems and include them in your stuffing mix. Ingredients 2 (12 count each) packages of mushroom stuffer caps 6 tablespoons of butter, divided 1/2 cup of chopped onion, finely minced 1/4 cup of chopped green bell pepper, finely minced 2 slices of white or white wheat bread, toasted 1/2 pound of fresh lump crabmeat 1 egg Pinch of salt 1/4 teaspoon freshly cracked black pepper 1/4 to 1/2 teaspoon of Cajun seasoning (likeSlap Ya Mama) 1/2 teaspoon of Old Bay seasoning Couple shakes of dried parsley 1 tablespoon of dried bread crumbs 1 tablespoon of shredded Parmesan cheese,optional Lemon wedges Instructions Preheat oven to 350 degrees F. Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle...

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