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Maryland Creme Of Crab Soup


There is nothing like a thick bowl of creme of crab soup.  The secret is to put some creme of sherry in it.

1 pound of crab meat
1/2 stick of butter
2 pints of heavy whipping creme
1 quart ofhalf and half
2 tablespoons of parsley
2 tablespoons of old bay seasoning
1 teaspoon of salt
1 bottle of creme of sherry
Bring the half and half and heavy whipping creme to a boil.  Add parsley, salt, old bay and butter.  Add crab meat, simmer for 15 to 20 minutes, stirring occasionally.  When serving put some sherry in the bowl and mix with the soup, delish !!!!




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We have a family tradition on Friday nights.  At the Benda residence it’s known as Friday Wing Night.  I have fixed my way of making wings for many people and everyone that has had them say they are the best they have ever had.  Funny thing about it is the way I cook wings is so simple.  The secret to great wings is making them crispy and use an outstanding sauce.  You can use any sauce you like but the favorite in our house is Nancy’s Hot Sauce.  Places like BuffaloWild Wings don’t bread their wings which I think sets my wings apart from theirs.  I simply flour them before frying.  The only thing missing is a tall cold glass of cold beer to go with them.


Chicken wings separated.
All purpose flour
peanut oil
Wing Sauce
Separate wings with sharp knife at the joint.  Put flour in a mixing bowl or in a large freezer bag.  Coat wings in flour.  Fill large skillet  about half way to the top with peanut oil.  Heat until oil is hot and put wings into pan.  Cook until golden brown.  Remove from pan, put wings in mixing bowl.  Put desired amount of sauce over the wings and mix evenly.  Take wings from mixing bowl to serving plate.  Serve with ranch or blue cheese dressing, and celery.    All you need now is a nice cold beer to wash them down, CHEERS !!!






On a cool day there is nothing like fixing an ole tradition, Lasagna.  I have tried fixing it a few different ways.  There is one seceret ingredient I like to add that I have never seen anywhere esle.  Pepperoni !!   Just like on a pizza, putting some pepperoni in between the layers adds a kick.  You can make it with your typical Prego or Ragu sauces but making the sauce from scratch makes it so much better.

2 large cans of crushed tomatoes
2 6 oz cans of tomato paste
2 large cans of tomato sauce
6 cloves of crushed garlic
1 medium onion finely chopped
4 table spoons of basil
2 table spoons of oregano
2 table spoons of parsley
4 table spoons of salt
2 packets of splenda or sugar
1 pound of ground beef
1 pound of sweet italian sausage (casings removed)
1 package of sliced pepperoni
16 ounces of ricotta cheese
2 egges
2 packages of shredded mozzarella cheese
1 cup of grated parmesan cheese
1 box of lasagna noodles (oven ready)
1.  Prepare the sauce in large pot, simmer onions a little oil until soft,  add ground beef and sausage until cooked.  Add Cans of tomato sauce, crushed tomatoes, and tomato paste.  Add basil, oregano, parsley, salt and sugar.  simmer covered for about an hour.
2.  In mixing bowl empty ricotta cheese into bowl, beat the eggs mix into the ricotta cheese.  Mix a package (16 oz) of mozzarella cheese into mixture.  You can add some oregano to this mixture if desired.
3.  Assemble the lasagna in a baking dish or I prefer the disposable tins you purchase at the grocery store.  Cover bottom of pan with sauce.  Arrange noodles 3 wide over sauce.  Spread a layer of the ricotta mixture, then put some pepperoni on top, add another layer of sauce.  Repeat this process (about 4 layers) until you get to the top.  Spread sauce over the top, spread some pepperoni and cover the top with the other package of shredded mozarella cheese.
4.  Spray a piece of foil with pam and cover.  Place in pre heated oven at 375 degrees for 50 minutes.  Remove from oven, uncover and let sit for 10 minutes before cutting into servings.






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Being from central Pennsylvania, I never had collard greens until I worked for a company based in Georgia.  My friend Lea kept talking about how great collard greens are.  I finally one day took her advise and went and got all the ingredients and gave it a try.  I have been hooked ever since.  Like they do in Georgia, I have added collard greens to our Thanksgiving menu.  The key to good collard greens is to get the bitterness out which is what baking powder does along with the other ingredients.  You can use any kind of pork as a base.  I like using pork neck bones but many other recipes use bacon or fatback.

1 to 2 bunches of fresh collard greens stems removed and chopped
1 pound of pork neck bones
2 cloves of garlic
1 medium onion finely chopped
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of baking powder
3 packets of splenda or sugar
1/4 cup of molassis
2 pinches of crushed red pepper flakes
Place neck bones in large pot of water and boil for approximately 1 hour or until the meat falls off the bone.  Remove neck bones and pick the meat off the bones.  Add garlic, salt, pepper, baking powder, sugar, molassis, and red pepper flakes to the boiling water.  Place all the chopped greens in pot. Simmer about 45 minutes or until greens are tender, Enjoy !!!


ribs 3

This is a guaranteed recipe that will give you the authentic fall off the bone smoked ribs.  The secret to making awesome ribs is the prep and the cook time.  You need a good rub to let them get good and seasoned and of course preparing your smoker is key.  You have to cook them 3 hours minimum and 4 to 5 hours for the larger ribs (St Louis Cut).  You need to set up your smoker with what is called a 2 zone or indirect heat.  I have a large rectangular smoker where I heat the coals and put them on 1 side creating the heat and put my ribs on the other side in the indirect heat.  You want the temperature inside the smoker to be about 225 degrees.  The other key to a successful rack of ribs is using good hickory smoking chips.  You soak the chips in water and put them over the coals and smoke for only about 45 minutes total.  You don’t want to over smoke the ribs.  You just want to smoke them enought to get a good smoke ring on them.   Remember, the key to anything you cook on a smoker is low and slow.  Its very important to remove the membrane before preparing your ribs.  This is the thin skin on the back of the ribs.  If you don’t your seasonings will not soak into the ribs.

Rib Rub Ingredients:

1/2 cup brown sugar
1/4 cup paparika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon allspice
2 tablespoons black pepper
2 tablespoons cayenne pepper
Mix ingredients together and rub all over the ribs.  Wrap in tin foil or clear wrap and let sit over night in refrigerator.
Prepare your smoker so it is close to 225 degrees.  If using a gas grill only light the side burners and leave the middle for the ribs.  Place the ribs in the smoker and let them go low and slow.  The last hour you can start to glaze with your favorite barbecue sauce and add the wood chips.  My favorite is Stubbs Original.  Your ribs when done should have an internal temperature of about 165 degrees.  After your ribs are done you should remove and let them rest about 10 to 15 minutes before cutting them apart.  





I have spent hours researching different award winning chili recipes.  After trying many different versions I have come up with one that is simply the world’s best chili recipe period.  The best thing about chili is you can use any kind of meat, peppers, and spices that you want and you can make it as hot or sweet as you want.  I personally like a chili that is thick and meaty.  At chili cookoff competitions there are 2 categories, professional (no beans) and amateur (with beans).  I always make chili the professional style and if someone wants to add beans they can add them to their bowl.
1 large onion
1 green bell pepper
2 anaheim peppers
6 cherry peppers
4  jalapeno peppers
2 habanero peppers (if you want it hot)
4 cloves of garlic
1 medium chuck roast finely chopped (fat removed)
1 pound of lean ground beef or venison
1 pound of spicy chorizo sausage (casing removed)
5 slices of bacon
1/2 cup of chili powder
1/4   cup of ground cumin
2 tablespoons of paprika
2 tablespoons of oregano
2 tablespoons of salt
2 packets of splenda or sugar
1/4 cup of molassas
1/2 cup of coffee
2 (12 ounce) cans of tomato paste
1 (12 ounce) can of diced tomatoes
1 large bottle of guiness stout
1.  Cook bacon in frying pan until cooked.  Remove bacon and reserve fat.
2.  Chop onions and peppers and heat in large pot over medium heat in some bacon fat.  Cook until peppers and onion are softened.  Add the meats and cook until browned.  Stir in chopped tomatoes,  garlic, and tomato paste.  Season with chili powder, cumin, paprika, oregano, salt and sugar.  Add the bottle of beer.
3.  Bring to boil over high heat.  Add coffee and molassas and simmer for one hour. 
4.  Crush bacon and add before serving.
*  If you like your chili hot hot hot, you can add cayenne pepper to this recipe .  I purchased ground ghost chili on which heats it up big time !!!
Serve with shredded cheese, beans (if desired) sour creme, or chopped red onions.   If you want to turn it into chili mac, serve over spaghetti noodles.











chef pic


I find myself always looking up recipes when trying to figure out what to cook my family for dinner.  Over the years I have studied many different recipes for certain kinds of foods and have taken things from several recipes to create my own versions.   After years of cooking as a hobby I am creating a collection of recipes that I have conquered and feel they are the world’s best.  From meat to seafood, vegetables,  soups and many other delishious creations, I am going to share my recipes with the world.   I also have family recipes that have been our family for generations that I am going to share also.  Please feel free to share your opinions and ideas because one thing that makes cooking so great is there is never a right or wrong way to cook something.  Cheers !!