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Also known as the Kuhn Family Recipe Repository.

Peanut Butter Temptations

Credit to Alexis via Mandy’s mom on this one. ingredients 1/2 cup butter 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 54 chocolate-covered peanut butter cups Melted semisweet chocolate directions In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until combined. Add egg and vanilla; beat well. Stir together the flour, baking soda, and salt. Add to peanut butter mixture. Beat on low speed just until combined. Shape into 1-inch balls. Place in greased 1-3/4-inch* muffin pans. Bake in a 350 degree F oven about 8 minutes or until lightly browned on top. Meanwhile, unwrap peanut butter cups. (MINION JOB!) When cookies are done, remove them from the oven and immediately press a peanut butter cup into the center of each. Cool in a pan on a wire rack. Drizzle with melted chocolate. Makes 54. note * If you don’t have small muffin pans, place balls on greased cookie sheets. Don’t flatten. Bake in a 350 degree F oven about 8 minutes or until golden. Immediately press a peanut butter cup upside down into each cookie. Remove and cool cookies on wire...

Rich Roll – aka – Christmas Cookies

This one is from the original Joy of Cooking. They changed the recipe at some point and it wasn’t as good. Cream Together: 1 cup butter 2/3 cups sugar Then Beat in 1 egg Combine in a bowl: 2 1/2 cups sifted all purpose flour 1/2 tsp. of salt 1 tsp. vanilla Then: Add the flower mixture to the butter/sugar/egg mixture — Chill dough for 3 to 4 hours before rolling.   — Preheat oven to 350. Roll out and cut. Bake for 8 to 10 minutes or until slightly colored. Let them cool a bit before you try to take them off the cookie sheet. Decorate while still a little warm.  Notes: Excess dough can be rerolled and used again.  Alexis is right about not beating the hell out of the dough when making it.  You don’t want tough cookies.  I used to work it into manageable balls by hand to refrigerate. Need decorating ideas? Evil Barnyard Animals are super...

Roasted Brussels Sprouts with Bacon

Borrowed from A Family Feast. Ingredients 1½ pounds Brussels sprouts 2 tablespoons olive oil Kosher salt and black pepper 6 THICK CUT bacon slices, cut into 1 inch pieces Instructions Preheat oven to 400 degrees. Trim and half the Brussels sprouts (remove and ugly leaves) Toss sprouts + bacon in a bowl with olive oil. Dump  bowl onto a large foil-lined sheet pan. Sprinkle with salt and pepper. Roast in the oven for 20 to 30 minutes, turning every 10min, until browning and lightly caramelized (and bacon is...

Pepperoni Bread

A simple one I learned in Home Economics in uh, 6th grade or something – but it never gets old. Ingredients 1 canister of (Pillsbury) Crescent Dough Pepperoni Cheese of your choice (jack/muenster do well) Pizza seasoning Vegetable of choice (optional) Instructions Preheat oven to 375. Crack open the Crescent Dough and roll the contents out flat onto a baking sheet – it will form a rectangle, with a bunch of triangle shapes cut out. Those would be rolled into the crescent rolls, but here, we’re going to pinch all the seams together to make one flat piece of dough. Leaving a couple of inches on each side, layer the pepperoni, cheese, etc, down the center of the dough, long-ways. Sprinkle your favorite pizza seasonings on top. With a knife, make slices along the unused dough “margins” – at about 1-1.5″ wide. You will then fold these over the center, in an alternating fashion, so they are kind of breaded. Bake this it for 15-20 (?) min – or until nice and golden. To serve, slice into 1-2″...

Pizza Dough Warm Up

I love the fact that you can buy fresh pizza dough in the grocery store these days, but really don’t have much patience (or planning ability?) to wait for it to come to room temperature so it can be rolled out. Reading a tip about “proofing dough in a slow cooker”, it dawned on me, that you can warm up your pizza dough in a slow cooker as well. So far it works beautifully. Just add an inch or so of water to the cooker, place your pizza dough in an oiled bowl, and put that in the water. Turn on the cooker (even High works fine) and turn the dough once or twice. Note smaller quantities of dough warm up much...

Kale Chips

Ingredients one bunch, or bag of kale olive oil parmesan cheese sea salt, or other seasons as you like Instructions Preheat an oven to 350 degrees. Line baking sheet with parchment paper or foil With a knife your hands (ripping, goes quicker) remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with parm and salt (and/or other spices). Bake until the edges brown but are not burnt, 10 to 15 minutes. Check frequently after 10 minutes – they go from “green” to “burninated” very...

Mom’s Meatloaf

Mom’s Meatloaf – nothing gets measured here. Here’s Alexis’s rendition. Ingredients meatloaf mix – pack of veal, pork, beef pepperidge farm bread crumbs – in the white and blue bag – I think maybe 1 cup? 1 egg 1 small CAN of tomato sauce basil oregano chives whatever herbs/seasoning you want, really garlic salt pepper Instructions Mix it up by hand. Put in loaf pan – spread chili sauce on top or whatever sauce you want. Bake at 375 for about 45 – 60 minutes. Should be bubbling – again I eye ball when it looks good I take it out Tips I chopped up a shallot and threw it in tonight. – AK I’ve used leftover Tried and True BBQ Sauce instead of chili sauce and it was fantastic. –...

Viennese Crescents

Based on the recipe from the New York Times cookbook.. [Source] Ingredients 1/4 vanilla bean 1 cup sifted confectioner’s sugar 1 cup walnut meats 1 cup butter, at room temperature 3/4 cup granulated sugar 2 1/2 cups sifted all-purpose flour Directions Chop vanilla bean. Slit the bean in half and scrape out the insides (the best part) chop the rest of the bean coarsely and mix it all in the confectioner’s sugar overnight or longer (see Mom’s expert notes). Cover and let stand, preferably overnight. Reserve while cookies are baked. Preheat oven to 350 degrees. Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle. With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter. Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar. YIELD – 72 crescents NOTE Do not be tempted to cut the vanilla bean in a food processor; it doesn’t work. But the machine works well with the walnuts. Mom’s Expert Notes A few things I have learned after I forget how many years is that there is no need to pulverize the vanilla bean in a mortar. Just slit the bean in half and scrape out the insides (the best part) chop the rest of the bean coarsely and mix it all in the confectioner’s sugar overnight or longer. When you roll...

Pig Candy

Pig Candy – perhaps the ultimate treat. It is similar to Maple Bacon, but cooked on the smoker, with some extra kick. Ingredients 1lb+ thick cut bacon slices 1/2 cup brown sugar 1/2 teaspoon (varies) cayenne pepper kosher/sea salt (optional) Instructions Smoker Fire up the smoker to 300, or higher if you can. Line a rimmed 1/2 baking sheet with foil (or largest that will fit in the cooker), and place a rack on top of the foil. Mix the sugar and pepper in a bowl, and dredge the bacon in the sugar. Lay your coated bacon strips on the rack. Don’t overlap the strips – but they can be very close to each other as they will shrink. Once coated, put the pan on the top rack of your cooker. After 10 minutes, check your bacon.. if some strips are cooking faster than others, rotate them on the pan. Also, flip the slices, if you feel the need. Smoke at 300 for 15-20 minutes – until desired crispness. Smoke wood isn’t necessary.. but probably doesnt hurt. Oven Follow the above instructions all the way, except for the cooking part. Crank the oven up to about 400 and cook until crispy. The oven method may require ventilation as the dripping brown sugar goo can burn when it hits the pan. Grill This recipe can be cooked on a grill over an indirect fire. Be careful if grilling as the bacon can burn and flare up. Tips You “can” cook directly on the grates in the smoker, but the sugar can create a mess...

Flour Tortilla Chips

My take on Tortilla chips is simple, delicious, and not that bad for you. And the best part? They are flour, not corn.. I happen to love flour tortillas so it works for me. Ingredients flour tortillas of your choice vegetable oil sea or kosher salt Penzey’s chipotle powder (optional) Directions Pre-heat oven to 400 degrees. Stack several tortillas on a cutting board. With a large knife, cut several lines across the stack, like pizza slices. Don’t go too small though! Put all the slices into a large bowl or Zip lock bag. Drizzle with a small amount of oil, and sprinkle with salt. Add a touch of chipotle or whatever seasoning you please. Toss everything thoroughly with tongs (or shake bag). The oil will spread over the chips – they don’t absorb it – so a little goes a long way. Once coated, spread all the slices onto a baking sheet – lay as many as you can without overlapping. Bake for about 10-15 minutes or till lightly browned. These chips will blow away anything from a bag – great to serve with dips or even just plain. They go fast though – keep the oven...

Carolina-style BBQ Sauce

Carolina-Style BBQ Sauce Won second place in the Mild Mustard Category in the 1994 American Royal International Barbecue Sauce Contest. Like the Tried and true bbq sauce, it is from Paul Kirk’s Championship Barbecue Sauces. Ingredients 1/2 cup brown sugar, packed 2 teaspoons granulated garlic 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon crushed red pepper 1/2 teaspoon white pepper 1/4 teaspoon cayenne 1/3 cup fresh lemon juice 1/4 cup white vinegar 1/4 cup apple cider 1 tablespoon Worcestershire sauce 1/4 cup molasses 2 cups prepared yellow mustard Instructions Combine all of the dry ingredients in a large nonreactive bowl. Add the lemon juice, vinegar, apple cider, and Worcestershire sauce. Blend with a wire whisk until the spices are dissolved. Then blend in the molasses and mustard. Sauce will keep for several weeks in an airtight jar in the fridge. Tips Use as a finishing sauce for pork butt, painted on about 30 minutes before the end of cooking. Or try warm or cold, on a pulled pork...

Magic Dust

Magic Dust is a pretty incredible BBQ rub. Ingredients 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons...

Tried and True BBQ Sauce

Tried and True Barbecue Sauce (bastardized by pete), is based on a the recipe from Paul Kirk’s Championship Barbecue Sauces. Awesome all around BBQ sauce. Ingredients 2 tablespoons Master Barbecue Spice* (this is a recipe, to follow.. but any rub (such as Magic dust) will do). 1 tablespoon chili powder 1 teaspoon black pepper 1 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 15-ounce can tomato sauce (i use ketchup instead) 1/2 cup dark brown sugar, packed 1/4 cup white vinegar >> I add several shots of dry mustard powder and cayenne. Instructions Combine all dry ingredients except the sugar in a saucepan. Add tomato sauce, vinegar and sugar. Mix well and bring to a boil. Turn heat down and let simmer for 10 minutes. Stir occasionally (and season to taste). This sauce is a good finishing sauce for any meat, or a good dipping sauce. I will attest its great for chicken nuggets and pulled pork sammiches alike. Tips You cannot screw this one up. I’ve tried and it still comes out...

Dizzy Pig Wings

Breaded Grilled “almost fried” Chicken Wings – courtesy of http://www.dizzypigbbq.com/recipesWings.html , home of the best BBQ spices you can get your hands on. These crunchy breaded wings are awesome. I had my doubts about breading wings to be cooked on the grill, but was amazed how the coating cooks up crunchy and golden brown. I have tried several different cooking methods, and have settled on cooking between 1.5 and 2.5 hours at a low 250 degrees direct over the coals (indirect I’d go 275). Seems to work best on an elevated grate, about 12-15 inches from the coals. The long cooking time helps render the fat in the skin, and produces a crunchy exterior, and a moist juicy interior. Makes 12-15 wings Ingredients Breading: 1/2 cup flour 1/2 cup corn meal 2 tbsp Dizzy Pig rub (works well with all rubs except Cow Lick….try mixing a couple up) 2 tsp salt Egg Wash: 1 egg 1/2 cup milk (you might need 2 eggs and 1 cup milk for a large batch) Technique: First thing I do is clip off the wing tips, and reserve for making chicken broth. And trim any hanging pieces of skin at the other end. Mix the egg and milk in one bowl. In another, the flour, corn meal, Dizzy Pig Rub, and salt, and mix well. Cover the wing in the eggwash, and shake off excess. Roll the wing in the flour mixture, and try and cover fully and evenly. Shake off excess, as you just need a thin even coating. Refrigerate breaded wings for an hour or more to set coating. Spray (or...

Corn Fritter Casserole

Ingredients 2 Boxes Jiffy Corn Bread Mix 1 (15 oz. can) can whole kernel corn, drained 2 eggs, beaten 2/3 cup milk 1/2 cup onions, finely diced 1/2 cup green bell pepper, finely diced 2 tablespoons butter 3 chicken bouillon cubes 1 1/3 cups warm water 3 tablespoons melted butter Salt and freshly ground pepper (to taste) Instructions In a medium size bowl mix together the Jiffy mix, corn, eggs and milk. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. In fry pan, melt 2 Tbs. of butter on medium low heat. Saute onions and bell pepper until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8″x 8″ baking pan and cover with foil. Place in a preheated oven at 350F for 20 – 25 minutes. Remove foil and place back in oven for 10 – 15 minutes. Tips I recommend spicing this dish up a little with either diced jalapenos or...

Gaston Beef Stew

Mom’s stew. Ingredients 2lbs beef 1 and 1/2 cloves chopped garlic 1 large chopped onion 1 cup beef/chicken stock 1 cup tomato sauce pepper cumin/spices 1/4 cup chopped parsley bay leaf 6 medium pared quartered potatoes (canned are good) 6 chopped carrots 1 stalk chopped celery Instructions Brown the meat over high heat w/ olive oil. Sprinkle with seasoned flour (salt/pepper). In heavy saucepan, add all other ingredients and simmer for 2-3 hours. During last hour of cooking add 1/2 cup dry white? wine. Separately, cook vegetables until almost tender – add these to the beef in the last 15 minutes of cooking. Tips Best on day 2 after being reheated for a...

Spicey Wet Beef Rub

Spicy Wet Beef Rub borrowed from The Virtual Weber Bullet site, great for brisket. Ingredients 3 TBSP dark brown sugar, packed 2 TBSP paprika 1 TBSP cayenne pepper 1 TBSP table salt 1 TBSP onion powder 1 TBSP freshly ground black pepper 1 TBSP ground cumin 1/2 tsp granulated garlic 4 TBSP Worcestershire sauce 1 TBSP Chipotle Tabasco sauce Instructions Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Substitute 3-4 cloves of crushed fresh garlic for the granulated garlic if you like. The original recipe calls for straight Tabasco…I recommend using the Chipotle for a more rich and smokey...

Alexis’s Precious Sauce

So for a good SAUCE for crab cakes or maybe PORK. This is a good base for dipping sauce, dressing whatever.. Ingredients 1/4 C mayo 1/4 C sour cream 1 small garlic clove lime juice small shallot (add this if your sauce needs a kick) Tips mix in whatever flavoring you like such as: chipotle pepper chives roasted peppers penzey’s seasonings fresh...

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