Pozole Rojo / Pork and Hominy Stew

4 dried chiles de arbol

4 or 5 dried ancho chiles

8 cloves garlic (3 smashed, 5 chopped)

3 lbs cubed pork butt (trim some of the excess fat)

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large onion, chopped

8 cups low-sodium chicken broth

1 bay leaf

1 large (6 lb 12 oz) can white hominy drained and rinsed

Garnishes:

shredded cabbage

thinly sliced radishes

diced onion

diced avocado

quartered limes

crushed tortilla chips

cilantro

Rub the pork with the cumin and 1/2 teaspoon salt; set aside. 

Break the stems off the dried chiles and shake out as many seeds as possible. Put chiles in a bowl and cover with boiling water; weigh down the chiles with another bowl or plate to keep them submerged and soak until soft, about 30 minutes. Transfer chiles and 1 1/2 cups of the soaking liquid to a blender. Add smashed garlic and blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Heat the oil in a dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes.  Add chopped garlic and cook 2 minutes. Remove onion and garlic,and set aside.  Increase heat to medium high, add pork, sear until lightly browned on all sides, about 5 minutes. Add onion and garlic back to the pot.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 3/4 cup to 1 cup  of the chile sauce (more or less to your liking). Bring to a low boil, then reduce to a simmer. Partially cover and cook, stirring occasionally, for about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until pork starts to fall apart, about 1 more hour. Add salt to taste if needed. 

Serve with the assorted toppings and remaining chile sauce.

Beef Wellington

Duxelles

2 packs  fresh white button mushrooms
2 shallots roughly chopped
4 cloves garlic roughly chopped
2 sprigs fresh thyme leaves
2 tablespoons  butter
2 tablespoons olive oil
Salt and Pepper

Beef

2 lb beef tenderloin *
Olive oil
Salt and Pepper
6-8 thin slices prosciutto
5 sprigs of fresh Thyme leaves
2 Tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pkg Puff pastry,thawed
2 eggs, lightly beaten, for egg wash


Green Peppercorn Sauce

2 tablespoons  olive oil
2 shallots sliced
2 cloves garlic, smashed
3 sprigs fresh thyme leaves
1 cup brandy
2 cups beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained (can substitute with capers)

Duxelles:
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set to medium heat. Add mushroom mixture and sauté for 10 minutes or until most of the liquid has evaporated. Salt and Pepper to taste and set aside to cool.

Beef:
Tie tenderloin in 3-4 places so it holds its shape. Drizzle with olive oil, season with salt and pepper. Sear all sides including the ends, in a hot skillet, about 2-3 minutes. Remove from heat, cut off twine and rub tenderloin all over with dijon mustard, set aside.
Meanwhile set out the prosciutto on a sheet of plastic wrap (about 18 inches long), overlap (like shingles)prosciutto to form a rectangle big enough to wrap around the tenderloin. Using a rubber spatula spread duxelles all over prosciutto. Using the plastic wrap roll up beef tightly with duxelles covered prosciutto and twist the ends to seal it completely and hold it in a log shape. Refrigerate for at least 30 minutes.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to 1/4 inch thickness. Depending on the size of the sheets, you may need to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of pastry and wrap it over the beef, brushing with egg wash to seal, trim ends if necessary and fold ends under beef. Save trimmed ends of pastry for decorating top.

Brush pastry with egg wash, cut a couple slits in top of pastry using tip of sharp knife to vent, so steam can escape. Bake 40 minutes until golden brown and beef registers 125 degrees F with an instant read thermometer. Remove from oven and rest for 5-7 minutes before cutting into thick slices. Serve wth Green Peppercorn Sauce.

Sauce:
Add olive oil to the pan after searing the beef. Add shallots, garlic, and thyme; sauté 2 minutes, turn off heat, add brandy and flambé using a long lighter (use extreme caution). After flame dies down, return to heat, add beef stock and reduce by about half. Strain out the solids, then add cream and mustard. Reduce by half again, then remove from heat and add peppercorns.


* I used a thick piece of sirloin (cut by the butcher) for my first go at this recipe. It turned out awesome!

Pap and Sauce

Tonight we had sausages with Pap and Sauce! Yum
Pap

2 1/2 cups corn meal
4 cups water
2 tsp salt
2 1/2 T butter

Bring water, salt and butter to a boil. Slowly add corn meal while stirring constantly, until smooth.  Cover and simmer on low for 1 hr, stirring every 15 minutes. It will be stiff, add more water if you want it smoother.

Sauce:
1 large onion diced
2 cloves garlic minced
2 cans diced tomatoes
1-2 T Worcestershire sauce
1 T sugar
salt and pepper

Saute onion, garlic.Add tomatoes Worcestershire sauce, sugar and salt and pepper,
Simmer covered for 1 1/2 -2 hrs, stirring occasionally.

Three Cheese Meatball Penne

Saw this in a magazine, it's a winner!

(original recipe calls for Mostaccioli, but I used Penne, because it's all I could find... same shape just has ridges rather than smooth)

1 16 oz. box of penne pasta
2 large eggs, lightly beaten
1 15 oz.  carton part skim ricotta cheese
1 lb. ground beef
1 medium onion chopped
1 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1/4 tsp. black pepper
2 jars (24 oz. each) pasta sauce with meat
1/2 cup grated Romano cheese
1 pkg. (12 oz.) frozen fully cooked meatballs, thawed
3/4 cup shaved Parmesan cheese
minced fresh parsley

Preheat oven to 350F, cook pasta according to package directions for al dente; drain.  Meanwhile, in a small bowl, mix eggs and ricotta cheese.

In a 6 quart pan, brown beef and onion, breaking up in to crumbles, drain. Stir in brown sugar and seasonings.  Add pasta sauce and penne; toss to combine.

Transfer half of the pasta mixture to a greased 13x9 baking dish.  Layer with ricotta mixture and then the remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.

Bake, uncovered 35-40 minutes or until heated through, top with parsley.

Easy Supreme Jalapeno Poppers

10-12 Jalapenos (halved and seeded)

1 pkg  cream cheese, softened 

1/2  cup shredded cheddar cheese

1 T red onion, finely chopped

1 pkg precooked bacon

Mix together cream cheese, cheese and onion with a fork until evenly blended together. 

Fill halved Jalapeno's with cheese mixture, then top with precooked bacon, that has been broken in half, or thirds to fit on top of each pepper. 

Bake in preheated oven @ 350 for 15-20 minutes. 

Generally I am not that big of a fan of banana cake, but this one is really, really good!



Banana Cake

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1 teaspoons lemon juice
4 mashed very ripe bananas

Preheat oven to 275 degrees F.  Grease 9 X 13 pan with spray canola oil.

Mix together flour, baking soda and salt, set aside.

Mash bananas with 1 teaspoon lemon juice, set aside.

In a large bowl beat together butter and sugar until light and fluffy. Add eggs (one at a time), and vanilla, until well blended.  Alternately add flour mixture and buttermilk to sugar mixture, blend well after each addition. Pour into prepared pan and bake for 1 hour or until inserted toothpick in center of cake comes out clean.  The cake takes about 1 hr. 15 min. in my oven, yours may be different. Immediately place cake in freezer for 45 min to cool. Frost and enjoy!

Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese,
softened
3 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract

Beat together butter and cream cheese, add powdered sugar a little at a time, vanilla, mix until smooth and creamy.

Swiss Steak

2 lbs round steak
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
1/4 cup extra virgin olive oil
1 large onion sliced thin
2-3 cloves garlic minced
1 green pepper chopped
1 rounded tablespoon tomato paste
1 14.5 oz canned diced tomatoes
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth


Directions
Trim off any excess fat on steak.  Season both sides of meat with salt and pepper.  Dredge both sides of  meat in flour.  Add enough oil to cover bottom of a dutch oven over medium high heat. When the oil begins to sizzle a bit, add steaks to pan and  brown on both sides.  You may need to do a couple of batches so you don't over crowd the meat. Remove steaks from pot and set aside. Add onions, green pepper and garlic to the pot, saute for 2-3 minutes.  Add tomato paste, and mix to combine.  Then add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth, stir to combine. Return the meat to the pot, pressing it into the sauce. Cover and place in 325 F oven for 1 1/2 to 2 hours or until meat is tender and falling apart.

Serve over rice, mashed potatoes, or egg noodles.

Pumpkin Flan

Saw this on TV last week.  It sounded so good and perfect for this time of year.  My ingredients are slightly different, mostly because I didn't use fat free milks.

While I have never made Flan before and my attempts at custard on the stove leave little to be desired, this is baked, so I decided to give it a try.  I'm pleased with the outcome :-)



 

Pumpkin Flan

1 cup sugar

4 eggs

1 can evaporated milk

1 can sweetened condensed milk
1/2 can pure pumpkin

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh grated nutmeg

Caramelize*sugar in medium sauce pan and pour into Flan pan, I used a glass deep dish pie pan. Place pan inside a larger pan and fill that pan with water to about 1/4 inch. 

Mix the rest of the ingredients in a blender.  Pour over caramelized sugar and bake at 325 for 1 hour.

Cool completely. Loosen flan from sides of pan, place a plate on top and flip over, flan will easily fall on plate.  Cut into slices and enjoy! 

*I heated 1 cup sugar over medium heat until sugar was melted and a nice copper color, stirring occasionally with a wooden spoon... About 4 minutes.

Oxtail Stew

2 1/2 lbs Oxtails
2 tablespoons olive oil
2 onions, chopped
3-4 carrots, sliced
3-4 parsnips, sliced
2 potatoes sliced
2 stalks celery, sliced
4 cloves, chopped
3 sprigs of thyme
1 bay leaf
1 bottle of red wine, I use Cabernet
2 cups beef broth


Salt and pepper oxtails, brown in olive oil on all sides, remove from pan and set aside
Saute onions until golden brown, add garlic, carrots, parsnips, potatoes and celery, cook for a few more minutes.
Add beef broth, simmer for a few minutes, pour in all of the wine ( I keep a small glass for myself, shhhh) add oxtails, thyme and bay leaf.
Simmer for 2-2 1/2 hrs.

Serve over brown rice.

Yum!

Chicken and Dumplings

I had left over canned biscuits from Christmas, so thought I would use them in place of homemade.... works pretty good!

1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1/2 cup peas
1/2 tsp. thyme leaves
1/4 tsp tumeric
1/8 tsp pepper
3 Tbls. olive oil
8 cups chicken broth
1/2 cup half and half
1 rotisserie chicken, removed from bones and cut up
1 pkg canned refrigerated biscuits

Saute onion in olive oil just until soft, add carrots, celery, peas, thyme and turmeric, continue to saute for a few minutes, add chicken broth. Simmer for 20 minutes, add chicken, continue simmering for 5-10 minutes. Pour in half and half. Cut biscuits into 1/4's, drop into simmering chicken, loosely cover and simmer for 15-20 min.

Ladle up and enjoy!

Chicken Enchiladas

1 rotisserie chicken
1 onion, chopped
2 cups Jack cheese, shredded
10 fajita size flour tortillas
1/4 butter
1/4 flour
2 cups chicken broth
1/4 tsp cumin
1 small can chopped green chilies
1 cup sour cream


Preheat oven to 350.

Pull chicken off bones, and shred with two forks or cut up with kitchen scissors, then set aside.
Saute onion until soft, add to chicken and toss with 1 cup Jack cheese.

Evenly divide chicken mixture on tortillas,  roll up, lay seam side down in a 13x9 pan .

Make a roux -Melt butter in a saucepan, add flour cook for 2-3 minutes constantly stirring.
Slowly whisk in chicken broth, bring to a boil, reduce heat, add cumin and green chilies, then simmer for a few minutes.  Remove from heat; stir in sour cream.  Pour sauce over the enchiladas and sprinkle remaining cheese over all.

*Bake at 350 for 20 minutes, then place under broiler for just 3 minutes.

Serve with Spanish rice, guacamole etc...

Yum!

*at this point you can cover with foil and freeze if you wish, or refrigerate for a few hours until ready to bake later in the day.

Cucumber, Tomato and Onion Salad

Enjoying some of the fruits of generous nieghbors.  Love living in a place where folks share : )

1 large cucumber chopped

1 large tomato chopped

1 small onion chopped

1 Tablespoon red wine vinegar

1 Tablespoon extra virgin olive oil 

salt and pepper

Toss toss together and Enjoy! 

Chicken Breast With White Wine Sauce

4 Chicken breasts

2 Tablespoons butter

2 Cloves garlic, chopped

1/2 Cup white wine ( I used Chardonnay)

1 cup whipping cream

Place chicken breasts on a cutting board and cover with plastic wrap, then flatten chicken slightly with the flat side of a meat tenderizer.  Melt butter in frying pan over medium high heat, add chopped garlic then chicken breasts; fry 5 minutes each side or until no longer pink.  Remove chicken from pan, and deglaze with white wine and reduce by half, then add whipping cream and simmer till slightly thickened.  Place chicken back in pan and simmer for a few minutes turning chicken to coat.  

Serve with wild rice mix, spoon some sauce over all, and top with a few capers. 

Rainbow Chard

Tried a new side dish tonight.... We liked it : )  something different, pretty and healthy too.

2 bunches Rainbow Chard
3-4 cloves garlic
3 Tablespoons olive oil
salt and pepper
1or 2 Tablespoons lemon juice

slice the stems of the chard in 1/4 inch slices, set aside. Cut the chard bunches into 1/4 inch ribbons, set aside.  Saute sliced stems in olive oil about 3 minutes, add chopped garlic and saute another minute.  Add Chard ribbons and  continue to saute stirring occasionally to cook through, about 3-5 minutes.  Squeeze lemon juice over all, toss and serve.

Simple Tilapia

Tilapia Fillets
1/2 stick butter
3-4 cloves garlic, chopped
salt and pepper
fresh parsley, chopped

Melt butter in non-stick frying pan add chopped garlic, over medium heat saute Tilapia Fillets for 2-3 minutes a side just until flaky, don't over cook.
Sprinkle with fresh parsley.
Serve with lemon wedges. Enjoy!

Grape Salad

Ridiculously easy!

3-4 cups red grapes
1/2 pkg cream cheese
1 can sweetened condensed milk
1/2 cup chopped pecans (optional)

Place grapes in a medium bowl, set aside.
In a small bowl blend together cream cheese and condensed milk until smooth.
Pour over grapes and sprinkle with pecans, gently mix. Refrigerate for 1 hr.

Sausage Rolls

Super simple,
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.

2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
Dijon mustard
1 egg (beaten)


Mix together sausage, separate into 24 equal portions.

lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.

brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.

Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.

This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.

Peppermint Bark

*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)


*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.

While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.

Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.

*Optional

Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.

Lekker (delicious) Bobotie Recipe

Bobotie is a South African dish that has many versions, this is an excellent one and oh so tasty, so here is another and a Keeper!

1 1/2 lbs. ground beef

2 large onions, chopped

1 14 oz can diced tomatoes, drained

1 teaspoon brown sugar

1 teaspoon turmeric

1 teaspoon salt

3/4 teaspoon black pepper

2 Tablespoons chutney

1 Tablespoon lemon juice

1 Tablespoon apricot jam

1 Tablespoons Worcestershire sauce

1 1/2 bananas, sliced

1 Tablespoon curry powder

2 slices bread (white or wheat), soaked in water, then squeeze out the water before adding to mixture.

Brown ground beef, remove from pan and set aside. Leave a little oil in pan and brown onions. Return meat to pan with onions, add tomatoes, simmer for 5 minutes or so, add, brown sugar, turmeric, salt, pepper, chutney, lemon juice, apricot jam, Worcestershire sauce and bananas. Simmer for 15 minutes. Add curry powder and bread mix well and continue to simmer for about 5 minutes. Spoon mixture into greased 8 x 11 baking pan, top with custard topping below.

Custard topping:

2 cups milk

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3 large eggs

1 Tablespoon brandy

1/2 teaspoon black pepper

3 bay leaves

Stick bay leaves in meat mixture:

Whisk together all left over ingredients, pour slowly over top of meat mixture.

Bake 50-60 minutes.

Pork Chops in Mustard Cream Sauce

2 Tablespoons olive oil

1 Large onion sliced

4-5 Pork Chops (bone in)

4-Tablespoons brandy or bourbon

2 Tablespoons Dijon stone ground mustard (or any mustard you like)

1/2 Pint whipping cream (here again you can add more or less as you like)

Saute onion in olive oil until golden brown (or as desired), remove from pan and set aside.

Fry pork chops until cooked through, remove from pan and set aside.

deglaze pan with** brandy or bourbon, add mustard and cook for about a minute, then add whipping cream and simmer till it begins to thicken, remove from heat.

To serve:

Top pork chops with onions and pour the sauce over all, enjoy!

These go nicely with a baked sweet potato, a spoonful of shoestring beets on the side and a tossed salad.

**be careful when deglazing pan not to splash brandy or bourbon over the sides of the pan, it will ignite! I know because... well trust me I know :-)

Chicken Pot Pie

1/3 cup butter

1/3 cup flour

1/2 cup chopped onion

1/4 teaspoon poultry seasoning

dash nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

2/3 milk

3 1/2 cups cooked cut up chicken

2-chopped carrots, cooked

1 cup frozen peas, thawed

2 refrigerated ready made pastry crusts (like Pillsbury)

In a saucepan melt butter over medium heat . Stir in flour, onion, seasoning, salt and pepper.

Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Stirring constantly heat to boiling; boil for about a minute. Stir in chicken, carrots and peas.

Preheat oven to 425 f

Fit 1 pie crust in a 2 qt ungreased casserole dish. Pour chicken mixture in pastry lined dish. Top with 2nd pie crust, turn edges of pastry under and seal.

Bake for 30-35 minutes.

Tipsy Tart

Another awesome South African dessert! Of course it adds no inches to the waistline....It's very easy to make and so delicious. We like it with custard and whipped cream, but I think next time we will try a scoop of cinnamon (or vanilla) ice cream!

8 oz pkg chopped dates, divide in half

1 teaspoon baking soda

1 cup boiling water

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1/2 tsp salt

1 cup pecans or walnuts chopped (optional)

Syrup

1 cup sugar

1 Tablespoon butter

1/2 cup water

1 tsp. vanilla

pinch salt

1/2 cup brandy

Bring water and 1/2 of the dates to a boil in small saucepan, remove from heat, stir in baking soda- set aside.

Cream butter and sugar, add eggs one at a time,

add flour, baking powder, and salt, mix well.

stir in date mixture, add other half of dates and nuts if using.

Pour into 8 x 11 greased baking pan

Bake at 350 for 40 Minutes or until toothpick comes out clean.

Meanwhile prepare syrup:

Boil sugar, butter, water approx. 5 min. Remove from heat and add vanilla, salt and brandy.

Remove baking pan from oven; immediately carefully pour hot syrup over all.

Serve warm with fresh whipped cream, Ice cream or Custard. MMMMMM

Tomato, Mozzarella, Basil Salad

Perfect hot weather snack or salad with dinner.

Tomato, sliced

Fresh Mozzarella cheese, sliced

Fresh Basil leaves

Olive Oil

Salt and Pepper

Slice tomato and cheese into 1/8 - 1/4 inch slices.

Lay cheese on top of tomato, top with basil leaves, drizzle with olive oil and sprinkle with salt and pepper.

Trifle

7 oz pkg Lady Fingers

1/2 cup strong brewed coffee, divided

5 cups fresh strawberries, sliced ( reserve 2-3 for garnish)

8 oz cream cheese softened

1 reg pkg instant vanilla pudding mix

1 1/4 cup cold milk

1 cup whipping cream, whipped

3 oz good quality dark chocolate*** curls

Slice strawberries and set aside.

Add milk to dry pudding mix and beat for approx. 2 minutes, blend in 2 tablespoons coffee to the pudding, add to softened cream cheese, blend well. Set aside.

break lady fingers in half, dip in brewed coffee, cover bottom of trifle bowl with half the lady fingers. Top with half the sliced strawberries, chocolate curls, pudding mixture and whipped cream, repeat. Garnish with strawberries and chocolate curls.

Refrigerate for at least 4 hours or overnight.

*** run a vegetable peeler along the edge of the chocolate bar to make chocolate curls

Mexican Mac and Cheese

Found this recipe in a Better Homes and Gardens magazine. Everyone here liked it!

Ingredients:

12 oz. dried mostaccioli or rigatoni pasta (3 cups)

1 lb. bulk pork sausage

1 cup chopped onion

1 16-oz. jar green medium-hot salsa

2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro

Extra Salsa (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

4. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa.

Makes 12 servings.

* Maybe use a mild green salsa if you have little ones around, Ethan enjoyed it but thought the meat mixture was a bit spicy. The adults enjoyed the medium : )

Monster Cookies

Ingredients:

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups creamy peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups regular oats

Directions:

Preheat the oven to 350 degrees F.

Line cookie sheet with parchment paper

In a large mixing bowl, combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes.

Makes about 4 Dozen

Beef Enchiladas

Enchilada Sauce:

2 cloves garlic, minced

1 teaspoon dried minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon ground cumin

1 8 OZ can tomato sauce

1 1/2 cups water

1/4 cup fire roasted salsa (I used Fontera brand)

1/8 teaspoon ground black pepper

1/8 teaspoon salt

Mix in small saucepan and simmer for 20 min. set aside.

Enchiladas:

1 1/2 lbs ground beef

salt and pepper

1/4 tsp ground cumin

12 flour tortillas

2 cups Shredded Cheddar Cheese

1/2 onion chopped

1 small can slice black olives

Brown ground beef season with Cumin, salt and pepper to taste.

Assembly:

Spoon 1/4 cup sauce evenly over bottom of lightly greased 13 X 9 pan.

Reserve 1/2 cup cheese for topping.

Place about 1/3 cup beef on each tortilla and sprinkle with cheese, roll and place seam side down in pan.

Pour remaining sauce overall evenly.

Cover with foil sprayed with cooking spray.

Bake at 350 for 20 min.

Remove foil.

Sprinkle with reserved cheese, chopped onion and black olives.

Bake for another 10 min. or until cheese has melted.

Andree's Cake

MMMMMM
Got this recipe from our friend Andree and very soon to be Bride of Justin Ponter. It's a keeper; Oh and so is she!!!

Thanks Andree : )

Cake Recipe

1 tub Cool Whip
1 Box Butter Cake Mix
1 can Condensed Milk
1 can Cream of Coconut

Mix condensed milk and cream of coconut.
Bake cake according to box directions, poke holes in cake with the back of a spoon immediately after it comes out of the oven.
Pour milk/cream of coconut blend over cake and chill over night.
Spread cool whip on top just before serving.

South African Bread Pudding

10-12 slices white bread, crusts removed and halved diagonally

1 1/2 cups whipping cream

1 1/2 cups milk

1/4 cup butter

3 eggs

1/2 cup sugar

1/2 cup golden raisins

1 tsp vanilla

1/2 tsp ground nutmeg

pinch of salt

1 cup apricot jam

Topping:

2 Tbs sugar

1 tsp cinnamon

3 Tbs butter

Heat cream, milk and butter until butter melts. Beat eggs and sugar together until smooth, light and creamy. Slowly beat in milk/butter mixture. Add raisins, vanilla, nutmeg and salt. Spread jam evenly on bread and sandwich together. Place bread overlapping slices into a 13 x 9 buttered baking dish. Pour egg/milk mixture over bread. Sprinkle cinnamon sugar mixture overall and dot with butter. Bake uncovered in a bain marie at 350 F. for 50-60 minutes or until set. Serve with a splash of cream and custard (see below).

Custard:

5 egg yolks

2 1/2 Tbs sugar

1 heaped Tbs cornstarch

pinch salt

1 tsp vanilla

2 cups milk scalded

Beat egg yolks and sugar. Beat in cornstarch and salt. Slowly add milk, whisking continuously while adding. Cook in a double boiler whisking until thickened (about 5 min). Add vanilla. Cool. Serve with pudding.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 Rotisserie Chicken,cut up

1 medium onion, diced

1 poblano pepper, seeded and chopped

1/2 tsp cumin

1/4 cup fresh cilantro

2-3 cloves garlic

1 14 oz can fire roasted diced tomatoes

1 quart low sodium Chicken broth

Puree cilantro,garlic with a cup of chicken broth with a hand blender or blender, set aside.

Saute onion and poblano pepper until soft.

add cumin and cook for about 1 min. add puree,roasted tomatoes and remaining chicken broth. stir in cut up chicken, simmer 30.

Top with crunched up tortilla chips or tortilla strip chips, sliced avocado, grated Jack Cheese.

Curried Carrot Soup

1 tablespoon olive oil

1 medium onion , chopped

1 rib celery , chopped

1or 2 cloves garlic , chopped

2 pounds peeled baby carrots

1 tablespoon curry powder

1 teaspoon ground ginger

5 cups chicken broth

1 cup lite coconut milk

Salt and freshly ground pepper , to taste

Directions

Heat the oil in a large saucepan over medium heat. Saute onion, celery till golden brown, about 5 min, then add chopped garlic stir and continue sauteing for another minute.

Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring constantly, for about 30 seconds.

Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and

partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.

In batches, transfer the soup to a blender or food processor, blend until smooth and pour the soup into a large bowl.

(If you have an immersible hand blender, you can purée the soup right in the pot.)

Return the soup to the pot. Stir in coconut milk over low heat just until the soup is very hot; do not simmer.

salt and pepper to taste. Serve hot.

Krumkake

Krumkake and Christmas .... mmmm These bring so many childhood memories! As much as I would like to say they are part of my Danish heritage; they are actually Norwegian.

My Aunt Mary Ann makes them best and much prettier. My Dad gave me this iron in 2001 (he missed his sister's Krumkake - Ha Ha!), and though I have tried tirelessly to make my Aunt's recipe, alas year after year they don't work for me .. maybe because my iron is electric and hers is not? That's what I choose to believe :)

This recipe works nicely with my iron. I found it via Kare11 out of Minneapolis (wouldn't ya know) and it is from the "Scandia Bake Shop" in St. Paul, MN; Nice!!!

You can find Krumkake Irons in department stores or a specialty store.

Ingredients:

1/2 cup sugar

1/2 cup butter, melted

3 eggs, well beaten

1/4 tsp. ground cardamom

1/4 tsp. salt

1/2 tsp. almond extract

1/2 tsp. lemon extract

1/2 cup all-purpose flour

Preparation:

In a medium bowl mix all ingredients except flour.

Gradually mix in flour; stir until smooth.

Heat krumkake iron until hot over medium heat (about 6 minutes).

Using about 1 tsp. batter, drop batter onto iron. Close iron.

Bake over medium heat about 30 seconds; turn iron over. Bake until lightly browned.

Remove cookie and roll on a cone or wooden dowel while still warm.

When cool, gently slide cookie off cone.

Repeat until all batter is used.

Store loosely covered at room temperature.

Snickerdoodles

Preheat oven to 400 degrees

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cup sugar

2 eggs

2 tsp vanilla

2 3/4 flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Cream together butter, shortening and sugar, eggs and vanilla.

Mix in flour, cream of tartar, baking soda and salt, until well blended.

Chill dough for 1 hr - it's easier to work with.

Mix 2 Tbsp sugar, 2 tsp cinnamon and a pinch of nutmeg in a small bowl

Roll teaspoonfuls of dough into balls and roll in sugar and cinnamon mixture; place 2 inches apart on cookie sheet; bake for 8 min.

Remove from oven for 1 minute then transfer to cookie rack to cool.

Chili

You can adjust just about everything in this chili to your liking. This is the way I make it.

2 lbs. hamburger browned

1 onion chopped

1 green pepper chopped

1 reg. can chopped tomatoes

1 large can tomato sauce

1 large can (or 2 reg.cans) Chili beans (don’t drain)

1 reg. can light red kidney beans, drained

1 reg. can dark red kidney beans, drained

Couple dashes Tabasco

¼ cup med. salsa (like Pace)

2 Tbls. Chili powder (I know it seems like a lot, but it is Tbls.)

Mix all ingredients together in a large pot, Simmer for 1-1 ½ hrs.

I many times make this in my crock-pot, (be sure it is a large crock-pot, this fills mine to the brim, I think I have a 5 quart pot..), on low for 8 hrs. You can also use a large (Dutch oven) pot on the stove cover and simmer for a couple of hours on low heat, stir it once in a while so it doesn’t burn on the bottom.

Serve with diced onions, shredded cheddar cheese and Frito’s corn chips.

Aunt Mary Ann's Sugar Cookies

Tons of memories : )

½ cup margarine

½ cup butter (can use all margarine, but she uses ½ butter and ½ margarine)

1 cup oil

1 cup powdered sugar

1 cup granulated sugar

2 eggs

1 tsp. baking soda

1 tsp. salt

1 tsp. cream of tarter

1 tsp. vanilla

4 cups flour

Mix all ingredients together. Chill dough in refrigerator for at least 1 hr. then roll into small balls, place on ungreased cookie sheet. Flatten slightly with a flat bottom glass dipped in granulated sugar.

Bake at 350 degrees 8-9 min. until just turning brown. These freeze well.

Hot Fudge, Butterscotch Caramel Cake

I took this picture with my phone so it is a bit distorted...

Oh but a cake so yummy! Serve it with a big scoop of Vanilla Ice Cream.

1 box devils food cake mix prepared as directed for two layer cake.

1 jar butterscotch caramel sauce (the thick one)

1 jar hot fudge (Hershey's is really good) warmed slightly (about 15-20 sec) in microwave.

Assembly:

Place first cake layer on a plate; spread 3/4 jar butterscotch caramel sauce over cake then top with second cake layer. Spread slightly warmed hot fudge over top layer, then drizzle remaining butterscotch caramel sauce over all.

All this gooey goodness will drip down the sides and some may spill over the plate..... oh yeah!

Marinated Cucumbers

2 cucumbers, peeled and sliced thin

1/2 onion, thinly sliced

1/4 cup vinegar

1-2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon celery seed

Stir together vinegar, sugar, salt and celery seed.

Pour over cucumbers and onions.

Refrigerate at least 2 hrs (the longer the better) tossing occasionally.

Up North There "Goulash"

Don't ask me how the folks up north came up with this, but it is comfort food for sure.

It is the best because you can adjust it to your likes any ol way ya like : -)

I first had this at my friend Marcine Miranda's house at about the age of 12.... her step-mom (Marie if my memory serves me) made this often as she had a crew to feed and mostly boys! Marcine liked to add lots of pepper to it and I believe that is what makes this taste the best. Also have a well buttered slice of white bread along side.... yummy!

1 pound ground beef

1 onion, chopped

2 cups macaroni, prepared as directed on package

1 14.5 oz can diced tomatoes

1 15 oz can tomato sauce

salt and pepper to taste

Fry ground beef and onion together till nicely browned.

Add cooked macaroni, diced tomatoes, tomato sauce, salt and pepper.

simmer slow for 20-30 minutes.

serve with well buttered slices of fresh white bead.

Enjoy!

Pinwheels

Sirloin Steaks

1 Tub spreadable butter (like Land O Lakes spreadable butter with olive oil)

1/2 teaspoon (more if you like) Chopped garlic

Italian seasoning

Fresh baby spinach leaves

1/2 Cup fresh grated Parmesan cheese

Preheat oven to 400F

Stir garlic and desired amount of Italian seasoning (I just used about 3 -4 shakes) into butter.

Pound steak to tenderize and flatten to about 1/2 inch.

cut into approximately 2 inch strips.

Spread butter evenly on each strip and top with desired amount of cheese and spinach.

Roll up the steaks into pinwheels and tie with string.

Bake for 20-25 minutes.

Spaghetti and Meatballs

I found this recipe in the "Buca di Beppo" cookbook; it has such a nice fresh spin on old Spaghetti and Meatballs and easy too! It has loads of garlic in it too mmmm - trust me you'll love it!

Meatballs:

2 1/2 pounds ground beef

1/2 cup grated Pecorino Romano Cheese

3/4 cup dry Italian style bread crumbs

4 large eggs

1/4 cup chopped garlic

2 teaspoons salt

In a large bowl, combine ground beef, Romano cheese, bread crumbs, eggs, garlic and salt; mix well. Shape into meatballs the size of golf balls. Makes about 40 meatballs. Cover and refrigerate for approx 1 hour.

Sauce:

6 garlic cloves, sliced thinly

1 large onion, diced into 1/4 inch pieces

1 celery stalk, chopped

1 carrot, chopped

1/4 cup plus 2 tablespoons olive oil

1/4 cup chopped fresh Italian parsley

2 (28-oz) cans plum tomatoes with juice

salt and pepper to taste

In a large pan sauté over medium heat the garlic, onion, celery and carrot in the olive oil until translucent. Add the parsley. Break up the tomatoes with your hands and add, with all of the tomato juice, to the pan. Add salt and pepper. Bring to a boil, then lower the heat and add the meatballs. Be prepared: sauce will significantly increase in volume, but then it will reduce back by one-third by the end of the cooking time, simmer approximately 45 minutes.

Serves 6

Serve over cooked spaghetti pasta noodles and garnish with fresh chopped basil and grated Parmesan cheese; add a salad and slice of garlic bread - awesome dinner!

Braised Lamb Shanks

Oh this is really yummy and a must try if you like lamb.

6 lamb shanks

2 Tbls olive oil

10 cloves garlic minced

2 onions chopped

3 large carrots cut into 1/2 inch pieces

1 bottle (750ml) red wine

1 28 oz can whole peeled tomatoes

1 10 oz can chicken broth

1 10 oz can beef broth

5 tsp fresh rosemary

2 tsp fresh thyme

salt and pepper

In a heavy pot heat oil and brown lamb shanks (in batches) on all sides about 8 minutes.

Remove from pan and set aside.

Add onions, carrots and minced garlic to pot and saute unitl golden brown, about 10 minutes or so. Stir in Wine, broth, tomatoes, rosemary and thyme. Return shanks to pot pressing down to submerge. Simmer for 2 hours until tender.

Remove cover from pot; simmer for 20-30 minutes longer. Transfer shanks to platter, place in a warm (200f) oven. Simmer juice in pot until thickened, about 15 minutes. Spoon sauce over shanks. Serve with green peas and mashed potatoes, rice, or polenta. Enjoy!!!

Fajitas

Marinade:

4 cloves garlic, minced

1 teaspoon salt

1/4 cup fresh lime juice

1 1/2 teaspoons ground cumin

2 tablespoons olive oil

Enough for about 2 lbs. of steak... or chicken (against my husbands wishes)

Whisk together and pour over steak, marinade for at least 1 hour or overnight.

grill or broil as desired. slice against the grain

Sauté onion,assorted sweet peppers.

serve with fresh tortillas, guacamole, sour cream, peco de gallo, http://www.lachelleskitchen.com/2009/03/pico-de-gallo.html

Etc.....

Ice Cream Cake

1 Brownie Mix (family size)

3/4 quart ice cream, softened

1 jar hot fudge sauce

15 Oreo cookies (crushed)

Soften ice cream slightly in microwave. Spread evenly in a foil lined round 9-inch pan and refreeze.

Prepare brownie mix as directed on package and pour into two round cake pans. Bake for 22-25 minutes. Completely cool and remove from pan.

Assemble:

Place first layer of brownies on a plate and spread 1/2 the hot fudge sauce on top. Remove ice cream from foil lined pan and put on top of hot fudge sauce, then spread the rest of the sauce on top of the ice cream and top with the second layer of brownies. Frost, and press crushed Oreo's all around then freeze several hours or overnight.

Brandon liked it!