Method:

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
3. Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
5. Roll & coat the dough: Place remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out.
6. Bake for 10 to 12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
7. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
8. Cookies stay fresh covered at room temperature for up to 1 week.

Notes:

• Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter. If using natural peanut butter, make sure it’s at room temperature, stirred well, and expect a slightly crumblier cookie. 3/4 cup of peanut butter weighs anywhere between 185-195 g.

Ingredients

• ​1 lb vanilla wafers (or 12 oz box) crumbled
• 1 lb butter, divided
• 1 pkg powder sugar
• 3 eggs, divided
• 2 tsp vanilla, divided 
• 1 cup nuts, chopped
• 5 TBS cocoa powder
• 4 TBS hot water

Method

1. ​Divide the wafer crumbles into 3 equal parts. Put 1/3 on the bottom of a 8x12 pan. 
2. Cream 1/2 lb butter with 1/2 pkg powdered sugar.
3. Beat in 3 egg yoks, 1 tsp. vanilla, 1 cup nuts.
4. Fold in 3 beaten egg whites.
5. Pour mixture over the layer of wafer crumbs.
6. Cover with 1/3 crumbs.
7. Cream 1/2 lb butter with other 1/2 pkg powder sugar, 5 tbs cocoa, 4 tbs hot water and stur in 3 egg yoks. Add 1 tsp vanilla.
8. Put last 1/3 crumbs on top.

Source: Martha "Nana" Moody

Method

1. Clear onions in the stick of butter allow to cool a little so as not to break down the
2. sour cream.
3. Mix Cream of chicken soup and sour cream with the “sort-of cooled” butter & clarified onions.
4. Mix cheddar cheese and hash browns
5. Carefully mix in clarified onions w/butter, sour
6. cream, and chicken soup into the chedder
7. cheese and hash browns.
8. Cover with rice krispies (approx. ¼ inches thick
9. Bake at 350 degrees for 1-hr. (uncovered)

Source: Lisa Moody

Method

1. Cook the sweet potatoes. Mash hot with a larger lump of butter.
2. Add sugar, salt, and beat in whole eggs (one at a time). Add cream, spices, and baking powder.
3. Bake in pie shell at 425 for 45 min or till done. 

Source: Hattie Nixon
Note: 425 degrees for 45-min, is usually too long. Bake in the preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Joe K. Moody likes to add 1/2 c of finely chopped pecans. 

Method

1. Make a circular cut around the stem of the cabbage and blanch in a large pot of boiling water for about 5-minutes. Cool and peal off the large outer leaves. There will only be about 8-10 per head. Cut the back off of the main stem.
2. Place the rice in water with a little butter and cook until about ¾ done – about 10-minutes. Drain
3. Mix pork, ¾ cooked rice and then salt, pepper and garlic to taste. (about one clove of garlic per pound of pork).
4. Roll pork mixture into small balls, enough to fill about ½ to 2/3 of the leaf --- roll into cabbage leaf. (make sure there is enough cabbage leaf left to tuck in the ends before rolling.)
5. Place grate in bottom of presto-pressure-cooker and stack the cabbage rolls onto this grate. Add 2-cups of beef or chicken stock to pressure cooker ---close lid and pressure of 20 minutes. Pour cold water on lid of cooker to stop cooking time.

Source: Joe Kay Moody
Notes: Serves about 12 people, Serve with crackers and sweet pickles. If you don’t have a pressure cooker, simmer rolls for 2-3 hours, adding stock, add more water as stock evaporates. If you wish to cut this recipe, mix pork and uncooked rice to a ratio of 1:1.

Method

1. Preheat oven to 350 degrees F.
2. Lightly mist 9X13 inch Pyrex baking dish with non-stick spray. Blend soups, rotels & chicken or beef broth until smooth but not too watery.
3. Cover dish bottom with ½ the tortillas and layer with ½ the meat, onions, cheese & soup mixture, in that order. Apply the remaining tortillas and layer, but ending this last layer with the remaining cheese.
4. Bake 1 hour at 350 degrees F. uncovered. Serve with warm corn or flour tortillas.

Source: Joe K. Moody
Note: This recipe is is originally for chicken but Joe made it using javelina. In fact he thinks it’s about the best way to
fix javelina unless you Bar-B-Que it.

Method

1. In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
2. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Source: Barbara Moody

​Ingredients 

• 6 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 tablespoons unsalted butter

Method

1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Source: 2006, Ina Garten

Using the chili recipe , spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita.

Using the chili recipe, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of ​pickled jalapeños.

Using the chili recipe, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños.

Source: Barefoot Contessa at Home by Ina Garten, ​2006

Source: Jay

 ​Method

1. Saute onion: Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
2. Make roux: Add in garlic and flour, and cook for about 1 minute, stirring constantly.
3. Add liquids: While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
4. Let thicken: Cook stirring constantly until mixture begins to thicken.
5. Let broccoli cook: Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6-8 minutes.
6. Add cream and cheeses: Stir in heavy cream, cheddar and parmesan cheese, mixing until melted.
7. Season: Season with nutmeg, salt, and pepper to taste. Serve warm with more cheddar if desired.

Source: JACLYN Cooking Classy

Ingredients

• ​1 12 oz cans Hormel Chili, with Beans
• ​1 12 oz cans Hormel Chili, no Beans
• 1 lbs ground pork mild sausage
• Two 1.5" thick rib-eye
• 1 12 oz can Black Beans
• 2-3 Garlic Cloves, minced 
• 1/2-2/3 jar salsa, prefer Chi Chi Restaurant Style Salsa
• 2 TBS tomato paste
• 2 TBS BBQ sauce, prefer bullseye
• 2 tsp Smoked Paprika
• 2 tsp fresh black powder
• 1 tsp Chipotle powder, more per taste 

Method

1. Sear both stakes to medium-rare.
2. Let rest, and cut into 1/4" ribbons.
   
3. Brown sausage in a sauce pan, over medium-high heat.
4. Mix all ingredients with browned sausage and heat over medium heat.
5. Add steak to chili.
6. When it starts to bubble, turn off heat and serve.

Source: Jay Moody
Note: To make queso version, add 1 lbs cubed velveeta before you add steak.

Method
You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.

1. Put the 300ml / 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml / scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.
2. Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 250ml / 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
3. When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to mold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. If you've used a dome mold, surround the jelly with white currants (Sainsbury's sells them in summer, as do many greengrocers'), or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar - it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.

Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.

Method 

1. Preheat the oven to 325 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
6. Frost the cupcakes and sprinkle with the remaining coconut.

​Source: 1999, The Barefoot Contessa Cookbook.

Method

1. Have oil heated to 350 degrees F.
2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Source: ​Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."

Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955. 

Source: Jay Moody

Source: Jay Moody