COTW: Blayne Webb

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This week’s Cook of the Week is Blayne Webb. He is the six-year-old son of Jeb and Libby Webb. Blayne is currently in Kindergarten at David Emanuel Academy. Blayne says when he grows up, he wants to be a hunting guide, just like his daddy! Blayne is an avid outdoorsman and joke teller, but also enjoys helping in the kitchen. Here are three of his favorite recipes. Enjoy!

Mississippi Sin Dip

1 loaf French bread

1 1/2 c. sour cream

2 c. shredded cheddar cheese

8 oz. cream cheese, softened 

1/3 c. chopped green onion 

1/2 c. chopped ham

1/3 c. chopped green chilies

1 tsp. Worcestershire sauce

Dash of Tabasco

Dash of salt and pepper

Hollow bread. Mix all ingredients and pour inside. Wrap bread in foil. Bake at 350°F for one hour. Add Worcestershire, Tabasco (optional) and salt and pepper. Serve with bread pieces that were hollowed out and/or dip style Fritos.

Grilled Venison Backstrap

2 lbs. venison backstrap

6 strips bacon

2 c. Italian dressing

6 oz. Dale’s steak sauce

1/2 c. white wine

Salt and pepper to taste

Wrap backstrap with bacon strips. Mix all remaining ingredients to make marinade. Marinate meat for at least four hours. Grill on indirect heat for about 20 to 30 minutes. Serves 6

Mama’s Red Velvet Cake

2 1/2 c. self-rising flour

1 c. buttermilk 

1 tsp. vanilla 

1/4 c. red food coloring 

1 1/2 c. sugar 

2 eggs

1 tsp. baking soda

3 tsp. cocoa

Frosting:

1 1/3 sticks butter, softened 

10 oz. cream cheese, softened 

1 lb. box powdered sugar

2 c. chopped pecans

Preheat oven 350°F. Mix all cake ingredients with electric mixer. Spray three cake pans well with non-stick spray. Divide batter evenly between pans. Bake 20 minutes or until done.

For frosting, mix butter and cream cheese together well. Add sugar and 1 1/2 cups nuts. Frost cake when cool. Use remaining 1/2 cup nuts to top of cake.

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