Barney's Pub & Grill - Good Food, Good Friends, Good Times
RSS Follow Become a Fan

Delivered by FeedBurner

Recent Posts

July Cocktail Corner- Orange Sangria
July Chef's Corner- Stuffed Mushroom Caps
June Cocktail Corner- Coconut Rum Lemonade
June Chef's Corner
May Chef's Corner- Salsa


Chef's Corner
Cocktail Corner
powered by

Barney's Blog

Chef's Corner

May Chef's Corner - White Chocolate Popcorn

Chef's Corner
White Chocolate Popcorn
1/2 cup popcorn kernels, unpopped
4 oz white chocolate baking bar 
6 oz white chocolate chips
1 drop pink food coloring

In a paper bag, place popcorn kernels and fold top of the bag twice. Place it in the microwave and set to high for 3 to 3 and half minutes. Listen carefully for when kernels stop popping. As soon as the popping stops, take the bag out of the microwave. 

Place popcorn in a baking sheet and lay flat to cool.

On a double boiler melt chocolate. When the chocolate is melted add 1 drop of food coloring and mix through. Pour chocolate over the popcorn and with your clean hands mix chocolate through.
Set aside until chocolate sets and serve. 

As found here:

April Chef's Corner - Blueberry Lemon Loaf

Chef's Corner
Blueberry Lemon Loaf

  • 1 ½ cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 2 tsp. grated lemon zest
  • ½ tsp. vanilla
  • ½ cup canola oil
  • 6 ounces fresh or 1 cup frozen blueberries (see notes)


  1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
  4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
  5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

  • If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

As found here:

March Chef's Corner - Irish Potato Bites

Chef's Corner
Irish Potato Bites

20 Red Potatoes, small
1/2 c Corned Beef
1/4 c Cheddar Cheese, shredded
1 Tbsp Butter, melted
Sour cream (optional)

Fill a large pot with water and bring it to a boil.
Add potatoes and boil until they are fork tender. Preheat oven to 400°F
Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
Scoop out the inside of each potato half saving the potato insides in a bowl.
Add cheese, corned beef, butter to the bowl with the saved potato insides.
Salt mixture to taste. Also sprinkle some salt over the potato halves.
Scoop mixture into potato halves and then place them on a baking sheet.
Place baking sheet in oven for 10 minutes.
Remove from oven and serve with a dollop of sour cream.

As found here:


February Chef's Corner - Mini Cherry Heart Pie

Chef's Corner
Mini Cherry Heart Pie

  • 1 box Refrigerated Pie Crust
  • 11 oz Cherry Pie Filling
  • 1 Egg
  • 1 tbsp Milk
  • White Sparkling Sugar
  • Heart Shaped Cookie Cutter
  1. Preheat oven to 350.
  2. Using a 3 to 4" heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
  3. Cut as many shapes as you can get rerolling scraps as needed.
  4. Line a baking sheet with parchment paper.
  5. Mix together egg and milk to make an egg wash.
  6. Place half of the hearts on prepared pan(s).
  7. Use egg wash to wet the edges of the hearts.
  8. Place a small amount of the pie filling in the center of each.
  9. Make a small x cut in the center of the remaining half of the hearts.
  10. Place an x heart on top of each filled heart and press and crimp edges.
  11. Brush sealed pie with egg wash and dust with sparkling sugar.
  12. Bake for 14-16 minutes until crust is browned.
  13. Allow to cool.

As found here:

January Chef's Corner

Chef's Corner
Red Velvet Snowflake Cookies

1 cup butter
1½ cups powdered sugar
1 egg
1-2 tablespoon red velvet emulsion
1 teaspoon vanilla extract
1 tablespoon dark chocolate cocoa powder
¼ cup melted chocolate chips (Ghirardelli 60% cacao)
3 cups flour
2 teaspoons baking powder
1 tablespoon dry buttermilk
1 teaspoon salt
Cream butter and sugar. Add egg, mix in red velvet emulsion,vanilla, cocoa, and melted chocolate. Blend in flour baking powder, dry buttermilk, and salt. Mix until dough pulls away from paddle and begins to form ball. Roll out on floured surface. Cut into desired shape with cookie cutter. Bake on Parchment lined baking sheet at 400 degrees for 7-9 minutes. Put icing on cookies and enjoy!

As found here:


Holiday Chef's Corner - Cranberry Orange Bread

Holiday Chef's Corner
Cranberry Orange Bread

4 cups all purpose flour
2 tsp baking soda
1 1/2 tsp table salt
2 cups sugar + 1/4 cup to put on top of the cranberries
4 cups fresh or frozen cranberries cut in half
2 Tbs grated orange rind
2 eggs
1 cup orange juice
1 cup water
2/3 cup vegetable oil
2 cups chopped pecans or walnuts
Mini bread loaf pans (optional) 
Parchment Paper (optional, for wrapping) 
Baking Twine (optional, for wrapping) 
Slice cranberries in half. Top with 1/4 cup sugar then set aside.
Mix together flour, baking soda, and salt. Set aside.
In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
Add eggs and combine.

As found here:

October Chef's Corner - Pumpkin Bacon Goat Cheese Appetizer

Chef's Corner
Pumpkin Bacon Goat Cheese Appetizer

8 oz. Cream Cheese
4 oz. Goat Cheese
¾ cup Pureed Pumpkin
5 slices of bacon cooked and crumbled
⅛ teaspoon black pepper
½ cup of chopped walnuts or pecans
½ cup chopped granny smith apples
¼ cup honey for drizzling
Crackers or baguette slices (I used Stacy's Simply Naked Bagel Chips)
Mix cream cheese, goat cheese and pumpkin in a small bowl.
Add pepper and ¾ of the crumbled bacon to the mixture. Save some bacon for garnish.
Spread the dip onto a cracker or toasted baguette slice.
Sprinkle with nuts, apples, bits of bacon then drizzle with honey before serving.

As found here:


September Chef's Corner - Baked Crumble Apples

Chef's Corner
Baked Crumble Apples
For the Crumble Topping:
● ¾ cups all-purpose flour
● ¼ cup granulated sugar
● 1 tablespoon brown sugar
● ¼ teaspoon salt
● ½ teaspoon ground cinnamon
● ¼ cup unsalted butter, melted then cooled
For the Apples:
● 4 apples (of your choice), cored and peeled just at the very tops
● ½ cup unsalted butter, softened
● ½ cup brown sugar

Preheat oven to 400 degrees.
For The Crumble
Whisk together flour, both sugars, salt, and ground cinnamon.Slowly pour in butter and whisk until crumbs develop then set aside.
For the Apples
Start by coring the apples from the top with a small knife but add a small amount of core to the bottom of the apples.Peel an inch off the tops of the apples.Evenly divide and fill each apple with butter and brown sugar halfway then completely fill with crumble and pat on the top.Wrap apples in foil and bake for 25-30 minutes then watch carefully for another 5minutes to make sure apples are still stable and intact. Remove from oven and allow tocool for 5-10 minutes then serve.

As found here:

July Chef's Corner - Canadian Cheddar Sliders

Chef's Corner
Canadian Cheddar Sliders

2 pounds ground beef
2 Tbsp Dijon mustard
1 egg yolk
1½ teaspoons salt
1 tsp fresh ground pepper
1 dozen mini hamburger buns
1 cup aged Canadian cheddar cheese        Lettuce, Mayonnaise, Ketchup, Mini dill pickles, Mini Canadian flag toppers
Combine the ground beef, Dijon, egg yolk, salt and pepper in a medium mixing bowl and mix well. Scoop out 2–3oz of meat and shape into a small hamburger patties.
Grill or cook the burgers as desired.
Place burgers on the bottom portion of hamburger bun and top each with grated cheddar, lettuce, mayo and ketchup.
Place the top bun on the burger and add the pickle to the outside of the bun. Spear it together with a mini dill and a flag toothpick.

As found here:


June Chef's Corner - Grandma's Potato Salad

June Chef's Corner
Grandma's Potato Salad

2 lb red or russet potatoes
1 medium sweet onion or red onion
4 large eggs boiled
1 c miracle whip dressing
3 Tbsp prepared french's yellow mustard
1/8 c chopped celery (optional for crunch factor)
1/2 c sweet pickles
1 tsp celery seed
1/2 tsp dill weed
sprinkle paprika or parsley leaves for garnish

1 Peel and cut up potatoes into bite sized pieces. Boil until tender but firm enough to pick up with fork. 15-20 minutes. Drain and refrigerate until the rest is prepared.

2 Boil eggs until done drain and let set in cold water for about ten minutes. Then peel and chop. Place in refrigerator with potatoes.

3 Chop onion into small pieces. Place in bowl.

4 Cut sweet pickles into small slices. Place in bowl with onion.

5 Chop celery into tiny pieces. Place in bowl with onion and sweet pickle pieces.

6 In bowl with chopped onion, pickles, and celery mix Miracle Whip, mustard, celery seed and dill weed until thoroughly mixed. Add to potatoes and eggs, mixing gently so the potatoes and eggs don't break up. Let chill for at least an hour, preferably 3-4 hours. Sprinkle with Paprika, or top with parsley leaves as garnish.

As found here:
Website Builder provided by  Vistaprint