Chocolate Dip (fondue)

 Great for a fondue or to pour over ice cream or an angel food cake. Sometimes I like to melt a little peanut butter in it.  Yummy!

CHOCOLATE DIP (FONDUE)

Ingredients:

*12 ounces of your favorite chocolate (I mix semi sweet & milk chocolate)

*1 cup heavy cream

*1 teaspoon pure vanilla extract

Directions:

~Chop 12 ounces chocolate into small pieces.

~Pour some water (about 2 inches deep) into a double boiler and bring to a simmer.

~Place chocolate in the top of a double boiler (or use a pot and put a bowl on top of it)

~Pour 1 cup heavy cream into chocolate and mix.

~Stir often until chocolate is completely melted.

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Pour into a slow cooker on warm or a fondue pot and dip goodies into it.

Beer Cheese Dip (fondue)

 Great of cheese fondues, for soft pretzels, or for Mac & cheese.

BEER CHEESE DIP (FONDUE) 

Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup heavy cream

*1/2 cup light beer

*4 ounces gouda, cut into small chunks

*1 (8 ounce) package sharp cheddar cheese, cut into small chunks

*1 teaspoon garlic powder

*1/4 teaspoon ground paprika

*2 teaspoons Dijon mustard

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~In a small saucepan, add 1/2 cup heavy cream and 8 ounces softened cream cheese.

~Cook over medium heat, stirring until cream cheese melts.

~Stir in 1/2 cup beer and bring to a simmer.

~Slowly add 8 ounces cubed sharp cheese and 4 ounces cubed gouda cheese,  whisking constantly until cheese is melted.

~Stir in 2 teaspoons dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1 teaspoon ground pepper.

~Pour into a small slow cooker or fondue pot to keep warm (it will thicken up as it cools some).

~Dip whatever you have chosen to dip in the cheese.

Breakfast Bowls

A full breakfast in an edible bowl.   Put whatever veggies and meat you want in it.

BREAKFAST BOWLS

(serves 6)

Ingredients:

*1 (16 ounce) bag frozen shredded hash browns, thawed

*2 large egg whites

*2 tablespoons butter, melted

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon minced onion

*1 tablespoons butter

*1/2 cup yellow or red onion, chopped fine

*1/4 cup green bell pepper, chopped small

*1/4 cup red bell pepper, chopped small

*1 cup ham chopped small or sausage cooked and crumbled, or bacon cook and crumbled

*1 cup fresh spinach, chopped

*1 1/2 cups of freshly grated cheese (I use sharp or gruyere, but use your favorite)

*6 large eggs.

Directions:

~Preheat oven to 475 degrees.

~Using a pastry brush,  brush melted butter on the bottom and sides of jumbo muffin tin or spray with cooking spray.

~In a large bowl, whisk 2 large egg whites until frothy.

~Mix in 2 tablespoons melted butter, 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon minced onion, and 1 (16 ounce bag) thawed hash browns until well incorporated.

~Place 1/2 cup of hash brown mixture into jumbo muffin cups.

~Firmly press in the bottom and the sides of each muffin cup.

~Bake in preheated oven for 15-17 minutes or until the tops are browned.

~While potatoes are in the oven, sauté 1/2 cup finely chopped onion, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper in a skillet until softened.

~Add 1 cup chopped cooked ham, sausage or bacon1 cup fresh spinach and sauté until spinach is wilted.

~Remove from heat and evenly divide mixture in the hash brown cups.

~Divide 1 1/2 cups grated cheese over veggie and meat mixture.

~Bake for 2 minutes.

~Remove from oven and crack one egg into each muffin tin.

~Bake for 8-12 minutes, depending on how running you like your eggs (I do it for 9-10 minutes for a little runny eggs).

~Remove from oven and allow to set for 1 minute.  

~Take an offset spatula or table knife and run around the edges of has browns and then remove.

Jumbo Banana Nut Muffins

 You can make this into 18-20 smaller muffins if you want, but why would you want to.   Great for breakfast or to give as gift to a friend.

JUMBO BANANA NUT MUFFINS

(makes 6)

Muffin Ingredients:

*3 bananas, very ripe, mashed until smooth

*1/4 cup butter, melted

*1/2 cup brown sugar, packed

*1/2 cup granulated sugar

*2 large eggs, room temperature

*1 teaspoon vanilla extract

*1/2 cup buttermilk

*1 2/3 cups all purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

*1 teaspoon ground cinnamon

*3/4 cup walnuts, chopped

Topping Ingredients:

*14 cup butter, melted

*1/3 cup raw sugar (or coarse sugar)

*1/2 cup all-purpose flour

*1 teaspoon ground cinnamon

Muffin Directions:

~Preheat oven to 375 degrees.

~Spray jumbo muffin tin with cookie spray of line with the large tulip paper liners.

~In a large mixing bowl, smash the bananas until smooth.

~Stir in melted butter granulated sugar and brown sugar, mix until well incorporated.

~Stir in eggs, vanilla extract, and buttermilk and mixed until smooth.

~Sift in flour, baking powder, baking soda, salt, and cinnamon stir until smooth.

~Stir in walnuts.

~Scoop into prepared muffins tens (about 1/2 cup into each).

Topping Directions:

~In a medium bowl,  mix melted butter, flour, sugar, and cinnamon until mixture is crumby.

~Divide topping over batter

~Bake in preheated oven for 30 minutes.

~Remove from oven all allow to cool for ten minutes, before removing them from the muffin tin.

Antipasto Kabobs

 This is an Antipasto Salad on a stick.  Great appetizer, lunch or for any party.   Easy to make and great to make ahead of time.  Easy to double this recipe.

ANTIPASTO KABOBS

(makes 6 small or 12 large)

Ingredients:

*1 tablespoon olive oil

*12 cheese tortellini

*12 fresh mozzarella balls

*12 cherry tomatoes, halved

*12 green or black olives

*12 pepperoncini peppers

*12 chunks provolone cheese

*12 chucks hard salami

*12 slices of prosciutto, folded into quarters 

*12 chucks artichoke

*1/2 cup favorite Italian dressing

Directions:

~Bring a pot of water to a boil.

~Pour 1 tablespoon olive oil in boiling water.

~Place 12 cheese tortellini in boiling water and cook for 6-8 minutes.

~Drain through a strainer.

~Run cold water of cooked tortellini.

~Place tortellini and 12 fresh mozzarella balls into a large bowl and toss with 1/2 cup Italian dressing.

~Cover bowl and place int he refrigerator for at least two hours.

~Thread tortellini, mozzarella balls, 12 tomatoes, 12 olives, 12 pepperoncini pepper, 12 chucks provolone cheese, 12 chunks hard salami, 12 slices prosciutto, and 12 chunks artichoke on 12 wooden skewers.

~Place on a plate and cover with plastic wrap and refrigerate for at least 1 hour.

No Bake Mini Turtle Cheesecake

 Sometimes I like to add coconut and mini chocolate chips to this.  You can do this in a 9-inch springform pan if you want to make one big one.

NO BAKE MINI TURTLE CHEESECAKES

(makes 24)

Crust Ingredients:

*2 1/2 cups of couches Oreo cookie (with cream removed) or graham crackers

*1/2 cup butter melted

Caramel Ingredients:

*1 cup heavy cream

*30 Kraft caramels, unwrapped

*1/4 teaspoon salt

*1 cup pecans, chopped small

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup powdered sugar, sifted

*1 teaspoon vanilla extract

*1 cup heavy whipping cream

Chocolate Topping Ingredients:

*1/2 cup semi-sweet chocolate chips

*1/2 cup heavy cream

*caramel sauce (optional)

Crust Directions:

~Line a 9-inch springform pan with parchment paper.

~Line 2 cupcake pans with paper liners.

~In a medium mixing bowl, mix cookie crumbs and butter together until well mixed.

~Press evenly into the bottom of liners.

~Refrigerate until ready to fill.

Caramel Directions:

~In a medium pot, combine caramels and heavy cream.

~Cook over medium heat, until mixture is smooth and completely melted, stirring often.

~Pour into cupcake liners over crust.

~Refrigerate for one hour.

Cheesecake Directions:

~In a large mixing bowl,  whip cream cheese until smooth.

~Add powdered sugar and vanilla and beat until well combined.

~In another bowl, whip heavy cream until soft peaks form.

~Gently for cream cheese mixture and whipped cream until well mixed.

~Spread over caramel mixture.

~Refrigerate for 1 hour or until set.

Chocolate Topping Directions:

~In a small saucepan, heat chocolate and heavy cream over low heat.

~Stir until melted.

~Spread over top of cheesecakes.

~Refrigerate for 4-6 hours (I let them set overnight)

~Drizzle caramel sauce over top before serving.

Crispy Coated Potato Wedges

 I made a dipping sauce to go with these, but they are good just as is.   

CRISPY COATED POTATO WEDGES

(serves 4)

Ingredients:

*4-5 medium potatoes (I use Russet, Yukon Gold, or Idaho), washed and cut into wedges 

*1 large egg

*1 cup whole milk

*1 1/2 cups all-purpose flour

*1 1/4 teaspoons baking powder

*1/2 teaspoon corn starch

*2 teaspoons garlic powder

*1 1/2 teaspoon onion powder

*1/2 teaspoon paprika 

*1/2 teaspoon ground cumin

*1/2 teaspoon chili powder

*1/4 teaspoon poultry seasoning 

*1 teaspoon salt

*2 teaspoons ground black pepper

*Vegetable oil (about 6 cups or so.  enough to cover a layer of potatoes easily)

*freshly grated parmesan cheese (optional) 

Directions:

~Wash and cut 4-5 medium potatoes into about 1 1/2 inch wedges.

~In medium bowl, whisk 1 large egg and 1 cup milk together until well mixed.

~In another medium bowl, whisk 1 1/2 cups flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon corn starch, 2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoons chili powder, 1/4 teaspoon poultry seasoning, 1 teaspoon salt, and 2 teaspoons ground pepper together until well mixed.

~Dip all the potatoes into the flour mixture and set aside.

~Place a cooking rack on a baking sheet (if you don't have one, just use the baking sheet).

~Dip potatoes into egg mixture coating all sides.

~The dip potato wedges into flour mixture again, making sure all sides are coated.

~Place on cookie sheet and repeat until done.

~Allow potatoes to sit for 15 minutes.

~Heat at least 6 cups oil into a large heavy bottom pot (make sure it's large so that the oil doesn't spill over).

~Preheat oil to 350 degrees.

~Carefully place potatoes in hot oil a few at at time (do not over crowd the pan).

~Cook for about 3-4 minutes and remove from heat and place on a cooling rack.

~Allow to cool for at least 20 minutes.

~Fry for the second time for about 4-6 minutes or until potatoes are crispy and done (do not over crowd the pan).

~Remove from heat and lightly salt and sprinkle desired amount of  Parmesan cheese over them.

Flavoried Candied Popcorn

 You can make this any color and any flavor.  The kids love it!  

FLAVORIED CANDIED POPCORN

Ingredients:

*1 tablespoon vegetable oil (if using a hot air popper, you won't need the oil)

*1/2 cup popcorn kernels ( divide it in half and pop two batches)

*2 cups granulated sugar

*1/4 cup water

*2 tablespoons butter

*1/2 cup of light corn syrup

*1 (.125 oz) bottle of flavoring oil for strong flavors (cinnamon, licorice, mints, etc)

  2 (.125 ounce) for mild flavors (green apple, cherry, banana, bubble gum, etc)

*1/4 teaspoon salt

*food coloring gel or paste 

Directions:

~Pop your 1/2 cup popcorn in 1 tablespoon oil,  remove any kernels.

~In a large pot, combine 2 cups granulated sugar, 2 tablespoons butter,  1/2 cup corn syrup, and 1/4 teaspoon salt.

~Stir in 1 (.125 oz) of flavoring.

~Cook over medium heat, stirring mixture until it comes to a rolling boil.

~Allow to boil for around 5 minutes, without stirring.

~Remove from heat and a small amount of food coloring and mix well.

~Pour about 1/3 of the mixture over divided popcorn, and stir well.

~Repeat two more times, until all of the mixture is mixed well over popcorn.

~Line a baking pan with parchment paper.

~Place popcorn in a single layer on baking pan.

~Repeat process again using different color food coloring.

~Preheat oven to 250 degrees.

~Bake candied popcorn for 30 minutes (stirring every 10 minutes).

~Remove from oven and allow to cool for 20-30 minutes. 

~Break apart any pieces that may be stuck together.

~Store in a cool dry place.

Flavor and Color Ideas:

`green = wintergreen, sour apple, watermelon

`yellow = banana, lemon, butter popcorn, butterscotch, maple

`red = cinnamon, cherry,  strawberry

`pink = bubble gum, cherry, tutti fruiti

`blue = cotton candy, blue raspberry, blueberry

`orange = orange, caramel, maple

`purple = grape

`brown = coffee (or use 2 tablespoons instant coffee), chocolate, root beer

Cheese Popcorn

Quick and easy to make.   You do need to have powdered cheese.  I bought mine from amazon, but I have seen it in grocery stores.   I also bought my flavorcol on line too.  

CHEESE POPCORN

Ingredients:

*2 tablespoons vegetable oil

*1/2 cup popcorn kernels (about 1 1/2 quarts popped)

*1/4 teaspoon flavorcol (if you don't have it, use salt)

*1/4 -1/3 cup powdered cheese

Directions:

~Place vegetable oil into a large stock pot (I use a whirly-popper).

~Heat over medium-high heat.

~Once oil is hot, add popcorn kernels and flavorcol and stir until mixed.

~Once kernels start popping, add lid and shake pan as corn pops.

~Once popping slows down, turn off heat.

~Continue shaking pan for another 15-20 seconds.

~Pour popped corn into a large bowl.

~Sprinkle 1/3 of  powdered cheese over popcorn and stir.

~Repeat two more times, coating all of the popcorn.

**I have found if I use a large bowl that has a cover on it, works great.  I just dump the popcorn in, sprinkle the powdered cheese over top, put the lid on the bowl and gently shake and turn the bowl.  It just a couple seconds the popcorn is all coated.

Pierogi & Kielbasa Soup

 This is a very hearty soup.   If you like polish food, you are going to love this.  I would add a cup of drained sauerkraut, but I'm the only one in the family that likes it, so I don't put any in.   I don't add salt to this recipe, because of the bacon, and kielbasa in it.

PIEROGI & KIELBASA SOUP

(serves 6)

Ingredients:

*6 slices bacon, chopped

*1 (14 ounce) package kielbasa, cut about 1-inch thick

*1 tablespoon butter

*2 medium carrots, shredded

* 1 yellow medium onion, chopped small

*3 garlic cloves, minced

*1 tablespoon all-purpose flour

*1 teaspoon ground black pepper

*1 (32 ounce) container chicken stock

*1 (12.84 ounce) bag frozen miniature potato & cheese pierogis (or just cheese)

*1 cup fresh spinach, chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup heavy cream

*1/4 cup sour cream

Directions:

~In a large pot, cook bacon until crisp, stirring often.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add sliced kielbasa and cook until it starts to brown on both sides.

~Remove from pot and set aside (I place it on a paper towel lined plate to help remove extra grease).

~Add in onions and  carrots, and cook for about 5 minutes, stirring often.

~Add in garlic and cook for another minute.

~Drain grease.

~Add butter to pan and allow to melt.

~Add in flour and pepper, stir for about 1 minute.

~Whisk in chicken stock.

~Add in bacon and kielbasa.

~Cover and simmer for 10 minutes.

~Add pierogis and cook for another 10 minutes or until pierogis are tender, stirring occasionally.

~Stir in heavy cream and sour cream.

~Simmer for another 10 minutes.

~Add in spinach and cook until it wilts.

Pull Apart Pigs In A Blanket

 The homemade bread makes these so goo. This is good without the dipping sauce, but even better with it. I double this recipe and put it in a 9x13 inch baking pan when bringing to a larger party.  I tip my pan a little when filling it.  I find it easier to stand them upright.

PULL APART PIGS IN A BLANKET

(makes around 72)

Store boughtDough Ingredients

*1 1/2 tubes of pillsbury pizza dough

Homemade Dough Ingredients (this is so much better than store bought):

*2 cups bread flour (can use all-purpose)

*2 tablespoons granulated sugar

*1 teaspoon salt

*3/4 cup very warm water (120 degrees)

*2 1/4 teaspoons active dry yeast 

*1 large egg

*1/4 cup cold butter, cut into small pieces

*1 1/2 tablespoons chick fil-a sauce, mustard, or ketchup

*4 oz sharp cheddar cheese, shredded

*2 (14 ounce) packages of lil smokes (or a package of hot dogs, cut into fourths)

*sesame seeds

*poppy seeds

Dip Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup heavy cream

*1/2 cup light beer

*1 (8 ounce) package sharp cheddar cheese, shredded

*4 ounces pepper jack cheese or provolone cheese, shredded

*1 teaspoons garlic powder

*1/4 teaspoon ground paprika

*2 teaspoons Dijon mustard

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Homemade Dough Directions:

~In a small bowl mix 2 1/4 teaspoons yeast, 2 tablespoons sugar, and 3/4 cup warm water together.

~Allow to proof (about 5-10 minutes.

~In a large mixing bowl, add 2 cups bread flour 1 teaspoon salt, 1 large egg and yeast mixture and mix for 2-3 minutes.

~Add dough hook, and mix in butter slowly.

~Knead for 5-7 minutes.

~Place dough into a grease bowl, and move around unit all sides of dough are coated.

~Cover bowl with plastic wrap or a clean damp tea towel/

~Allow dough to rise until double in size in a warm draft free area.

~Sprinkle flour lightly on a clean dry surface.

~Place dough on floured surface and flatten it out.

~Roll into a 15X10 inch rectangle (approximately).

~Lightly spread 1 1/2 tablespoons chick fil-a sauce, mustard, or ketchup over top of dough

~Sprinkle 4 ounces cheddar cheese over top of sauce.

~Cut the dough into long strips vertically and horizontally (about 1/2 the size of the lil smokies) (about 50 pieces).

~Grease a 10-inch springform pan  (You can use a round cake pan, but I would line it with parchment paper for easier removal)

~Place 1 lil smoke on each piece of dough, roll dough around each piece.

~Place them straight up (hot dog vertically), starting on the outside of the pan working inward.

~Sprinkle desired amount of  poppy seeds and sesame seeds over top.

~Loosely cover pan with aluminum foil.

~Allow to rise for 45 minutes.

~Preheat oven 375 degrees.

~Bake for 20-22 minutes.

~Remove foil and cook or for 5 more minutes.

Cheese Dip Directions (make while pigs in the blanket is cooking):

~In a small saucepan, add 1/2 cup heavy cream and 8 ounces softened cream cheese.

~Cook over medium heat, stirring until cream cheese has melted.

~Stir in 1/2 cup beer and bring to a simmer.

~Slowly add, 8 ounces sharp cheese, and 4 ounces pepper jack or provolone cheese whisking constantly until cheese is melted.

~Stir in 2 teaspoons mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1 teaspoon pepper (it will thicken up as it cools)

Snickers Apple Salad Trifle

This is a big party hit.   Quick and easy to make.  

SNICKERS APPLE SALAD TRIFLE 

(serves 6)

Ingredients:

*1 (16 ounce) whip cream, thawed

*1 (5 ounce) box vanilla  or cheesecake instant pudding 

*1/2 cup whole milk or heavy cream

*4 large apples (I use two different types, Granny Smith and gala), chopped into bite size pieces

*2 cups seedless green or red grapes, halved

*4 (2 ounce) snickers bars, cut into bite size pieces

*2 tablespoons peanuts (optional)

*1/2 cup caramel sauce

Directions:

~In a large bowl, whisk 5 ounce box pudding and 1/2 cup milk together for 1-2 minutes. 

~Fold in 16 ounce cool whip, until well combined and smooth.

~Fold in 4 chopped apples, 2 cups grapes, 8 ounces snickers bar, and 2 tablespoons nuts.

~Place half of salad in a clean bowl.

~Drizzle with half of the caramel sauce.

~Add the remaining salad to the bowl.

~Drizzle the remaining caramel sauce over it.

~Cover and refrigerate for at least one hour.

• Chill before serving (I like to chill overnight, but chill a minimum of 2-4 hours).

Swiss Cake Roll

 Good with or without the ganache.   You can also add some chopped pecans or walnuts to the filling if you so desire.

SWISS CAKE ROLL

(serves 8-10)

Cake Ingredients:

*5 large eggs, room temperature

*1/4 cup granulated sugar

*1/4 cup water

*1/2 cup granulated sugar

*1/4 cup dutch cocoa powder

*1/4 cup all-purpose flour

*1/4 teaspoon salt

*powdered sugar

Filling Ingredients:

*1 (8 ounce) cream cheese, softened

*6 tablespoons butter,  softened

*1 cup powdered sugar

*2 teaspoons vanilla

Ganache Ingredients:

*4 ounces semi sweet chocolate chips

*1 1/2 cups cool whip, thawed

Cake Directions:

~Preheat oven to 375 degrees.

~Line the bottom of a 10x15 jelly roll pan with parchment paper.

~Spray the parchment paper with cooking spray.

~In a large mixing bowl, whisk eggs and 1/4 cup of granulated sugar at high speed for 90 seconds.

~In a small saucepan, heat up water and 1/2 cup granulated sugar.

~Bring to a boil (until it reaches 239 degrees), without stirring.

~Put mixer on high speed and slowly drizzle hot liquid into egg mixture.

~Beat until mixture has cooled and  is pale in color (it will double or triple in volume).

~In a large bowl, sift dutch cocoa powder, flour, and salt.

~Pour into egg mixture.

~Gently fold mixture until combined.

~Pour into prepared pan.

~Spread batter evenly over pan.

~Bake for 15 minutes or until cake springs back when touched.

~Remove from oven and let the cake cool for 2 minutes.

~run a knife around the inside edge of pan to loosen cake.

~Sprinkle top of cake with powdered sugar.

~Place a tea towel over top of cake.

~Place a cooling rack over top of tea towel (optional).

~Flip pan over.

~Carefully remove jelly roll pan from cake.

~Remove parchment paper.

~Lightly sprinkle powdered sugar over top of cake.

~Roll up cake and tea towel while it's still warm, starting from short edge.

~Let cool completely and start on filling.

Filling Directions:

~In a large mixing bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and vanilla and mix until filling is fluffy.

~Once cake is cooled, gently unroll it (don't worry if there are some cracks).

~Spread filling over cake.

~Roll up cake again.

~Wrap in plastic wrap (I wrap it in a double layer).

~Refrigerate for at least 1 hour.

Ganache Directions:

~Place cool whip and chocolate chips into a microwaveable bowl.

~Microwave on high for 1 1/2 minutes, or until chocolate is melted.

~Stir until well mixed.

~Cool for 2 minutes.

~Spread over top and sides of cake.

~Refrigerate for at least 1 hour.

~Slice and serve.

Tourtiere

This is a French Canadian meat and potato pie.  Most of the tourtiere pie recipes call for a mixture of ground beef,  ground pork and ground veal.  I  just used ground beef (1 1/2 pounds) and ground pork (1/2 pound).  You could also use ground venison, ground buffalo or ground chicken.   Most of the recipes also call for water, I used beef stock.  I think it gives it a richer flavor.

TOURTIERE

(serves 8)

Crust Ingredients:

*3 cups all-purpose flour

*1 cup frozen butter, cut into slices

*1 teaspoon sea salt

*7-8 tablespoons very cold water (start with 7 tablespoons)

*2 teaspoons distilled vinegar.

Filling Ingredients;

*1 pound russet potatoes or Yukon Gold (about 2 large), peeled and cut into about 2-inch cubes.

*5 tablespoons butter

*1 large yellow onion, chopped

*2 cloves minced garlic

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground thyme

*1/2 teaspoon ground sage

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground cloves

*1 pound ground beef

*1/2 pound ground pork

*1/2 pound ground veal

*1 tablespoon Worcestershire sauce (optional)

*1 3/4  cups potato water (I use beef stock)

*3 bay leafs.

Crust Directions:

~Whisk flour and salt togeher.

~Cut in cold butter until butter becomes pea size pieces.

~Pour in water and vinegar and mix until it comes together.

~Put on a clean surface and knead a minute or two until it forms a ball.

~Divide dough 60% one half 40% the other half.

~Flatten dough into a disk.

~Wrap with plastic wrap and store in refrigerator for at least one hour.

Filling Directions:

~Cook potatoes until fork tender, drain and set aside (reserve 1 3/4 cup of water)

~In a large skillet, melt butter.

~Add onions and celery and cook until tender.

~Add garlic, salt, pepper, thyme, sage, cinnamon, nutmeg, and cloves and cook for another minute, stirring constantly. 

~Add ground beef, ground pork, ground veal and Worcestershire sauce.

~Cook until no longer pink, chopping meat as it cooks.

~Stir in potato water or beef stock and bay leafs.

~Cover pan and cook over low heat for 20 minutes.

~Remove lid and cook for another 5-10 mintues.

~Take a fork and mash the potatoes (does not need to be smooth).

~Remove bay leafs from pan.

~Stir in potatoes until well mixed.

~Remove from heat and allow mixture to cool until warm.

~1 egg

~1 teaspoon water

Lets Put it together:

~Preheat oven to 375 degrees.

~In a small bowl, mix egg and 1 teaspoon water together.

~Roll out bottom crust and place in a deep dish pie pan, making sure crust over hangs along the edges.

~Fill pie curst with filling, packing the filling down  (this helps the pic filing stay together when you cut it).

~Brush egg wash over edges of pie.

~Place the top crust on, and seal.

~Cut off and excess crust.

~Crimp edges of pie.

~Make 2 or 3 slits in the top of the crust to allow the pie to vent.

~Brush top of crust with egg mixture.

~Bake in preheated oven for 50-60 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.

Cranberry Sauce

 I make a cranberry relish, that I love.  Some of my family members prefer this sauce.  Both are good.  I make this a day or two before Thanksgiving or whenever we have turkey.  Quick and easy to make.

CRANBERRY SAUCE

Ingredients:

*1 (12 ounce) bag fresh cranberries

*1 1/4 cups granulated sugar

*1/2 cup water

Directions:

~Rinse 1 (12 ounce) bag cranberries and remove any soft ones and place in a saucepan.

~Add 1 1/4 cups sugar and 1/2 up water to saucepan.

~Cover with lid, and cook over medium heat until mixture comes to a boil and the cranberries are popping (stirring once occasionally).

~Remove from heat and place in a blender or food processor (or use an immersible blender) and blend to desired smoothness.

~Place into a bowl and cool before eating.

Chocolate Chocolate Chip Muffins

 If you are craving chocolate, this will take care of that craving.  My granddaughter loves these.

CHOCOLATE CHOCOLATE CHIP MUFFINS

(makes 20-24)

Ingredients:

*2 large eggs, room temperature 

*3/4 cup sour cream

*1/2 cup whole milk

*1/2 cup vegetable oil

*1 teaspoon vanilla extract

*1 3/4 cup all-purpose flour

*2/3 cup unseated cocoa powder (I like to use dutch)

*1 cup granulated sugar

*1 1/2 teaspoons baking powder

*1 teaspoon baking soda

*1/2 teaspoon salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

* 1/3 cup milk chocolate chips (for topping)

Directions:

~Preheat oven to 425 degrees.

~Line a muffin tin with papers.

~In a large mixing bowl, sift all-purpose flour, unsweetened cocoa, baking soda, baking powder, salt and sugar.

~Mix 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips into flour mixture and coat well.

~In a clean bowl, whisk eggs.

~Stir in vanilla, vegetable oil, sour cream, and milk until well mixed.

~Mix dry ingredients into wet ingredients, mix until just combined (do not over mix).

~Fill muffin tins with batter to just about the top.

~Sprinkle remains milk chocolate chips over batter.

~Bake for 5 minutes.

~Reduce oven temperature to 350 degrees.

~Bake for 15-18 minutes, or until toothpick inserted comes out clean.

Gingerbread Muffins

This recipe screams Christmas to me.   I love most anything with molasses in it.

GINGERBREAD MUFFINS

(makes 20-24)

Ingredients:

*1/2 cup vegetable oil

*1/4 cup granulated sugar 

*1/4 cup light brown sugar

*1 cup molasses

*1 large egg, beaten and room temperature

*3 cup all-purpose flour, sifted

*1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*1 teaspoon ground cinnamon

*1/2 teaspoon ground ginger

*1/2 teaspoon salt

*1 cup milk, room temperature

*coarse sugar for sprinkling

Directions:

~Preheat oven to 350 degrees.

~Add paper liners to muffin tins.

~In a large bowl,  stir granulated sugar, brown sugar, and oil together.

~Stir in molasses and egg.

~In a clean mixing bowl, sift together, flour, baking soda, baking powder, cinnamon, ginger and salt.

~Stir dry ingredients into wet ingredients, just slightly.

~Stir in milk until just combined.

~Fill muffin tin to 2/3 full.

~Sprinkle with coarse sugar.

~Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into muffin.

~Remove from oven and set on a cooling rack.

~Cool for 10 minutes, before  removing them from the pan.

Potato Corn Chicken Chowder Soup

 This is a thick, hearty soup.  Great for a chilly fall day or a cold winter day.

POTATO CORN CHOWDER SOUP

(serves 6)

Ingredients;

*4 slices bacon, diced (I use thick cut)

*1 large yellow onion, diced

*2 stalks celery, sliced thin

*1 medium carrot, diced small

*2 garlic cloves, minced

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried thyme

*1 (32 ounce) container chicken stock

*5 medium potatoes, diced to bite size pieces

*1 (12 ounce) bag frozen corn

*1 cup cooked chicken, shredded (optional)

*3/4 cup whole milk or heavy cream

*1/8 cup corn starch

*green onion, chopped (optional)

*sharp cheddar cheese, shredded (optional)

Directions:

~It a stock pot, cook bacon over medium heat, until browned, stirring often.

~Add onion, celery, and carrots, cooking until veggies are starting to get soft, stirring often.

~Add minced garlic, salt, pepper, thyme, cook for about 1 minutes, stirring the entire time.

~Stir in chicken stock, stirring and scraping the browned bits off of the bottom of the pan.

~Add potatoes and corn.

~Bring soup to a simmer, and then reduce the heat to medium-low, stirring often.

~Cover and cook for 15-20 minutes, or until potatoes are fork tender done.

~Reduce heat to low.

~In a small bowl, whisk corn starch and milk together until smooth.

~Slowly whisk  corn starch mixture into soup.

~Serve and top with green onions and cheese.

Pumpkin Bars

I like to drizzle some caramel sauce and chopped pecans over my pumpkin bars, but they are good just plain too.   This makes a large pan of them.  I use this when going to parties.  If I'm making it just for my family, I cut the recipe in half.

PUMPKIN BARS

(makes 30-35)

Bar Ingredients:

*2 (15 ounce) cans pumpkin puree

*2 1/2 cups granulated sugar

*1 1/2 cups vegetable oil

*5 large eggs

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 teaspoon baking soda

*1 1/4 teaspoons salt

*2 teaspoons ground cinnamon 

*2 1/2 teaspoons pumpkin pie spice

Icing Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cu butter, softened

*1 teaspoon vanilla extract

*2 cups powdered sugar, sifted

*ground cinnamon

*caramel sauce (optional)

*1 1/2 cups pecans, chopped small (optional)

Bar Directions:

~Preheat oven to 350 degrees.

~Lightly grease or line "2" 10x15 jelly pans with parchment paper (if you like it to be more cake like put it in one large jelly pan.  

~In a large mixing bowl, beat pumpkin puree, sugar, vegetable oil, and eggs until smooth and well mixed.

~In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

~Stir dry ingredients into wet ingredients until just incorporated.

~Bake for 35-40 minutes, or until center of cake springs back with touched or until a toothpick inserted comes out clean.

~Remove from oven and allow to fully cool before frosting.

Icing Directions:

~Beat cream cheese and butter together until smooth.

~Beat in vanilla extract until well mixed.

~Beat in powdered sugar 1/2 cup at a time, mixing well between each addition.

~Spread over pumpkin bars.

~Sprinkle a light coating of cinnamon over icing.

~Drizzle lightly with caramel sauce (optional).

~Sprinkle with chopped pecans (optional).

Cranberry Apple Coleslaw

 I am not a coleslaw eater, but I do like this recipe.  It tastes best if you allow it to sit in the refrigerator for a few hours before eating.

CRANBERRY APPLE  SALAD

(serves 8)

Salad Ingredients:

*1 (14 ounce) bag coleslaw mix

*2 medium apples, chopped into bite size pieces

*3/4 cup dried cranberries

*1 cup walnuts, chopped

*5 green onion tops, sliced small

Dressing Ingredients:

*1 cup mayonnaise (add 1 cup if not adding yogurt).

*1 cup plain greek yogurt (omit if dairy free)

*1/4 cup honey

*3/4 teaspoon ground ginger

*1/2 teaspoon ground cinnamon

Directions:

~In a large bowl, mix 1 (14 ounce) bag coleslaw mix, 2 medium chopped apples, 3/4 cup dried cranberries, 1 cup chopped walnuts, and 5 chopped green onion tops.

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup plain greek yogurt, 1/4 cup honey, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. 

~Pour the dressing ingredients over the salad and stir until completely coated.

~Cover bowl and refrigerate for at least 2 hours before serving.

Soft Caramel Candy

Soft Caramel Candy

(makes 6-8 dozen)

Ingredients:

*2 cups dark brown sugar

*2 cups light corn syrup

*5 tablespoons butter 

*1 1/2 cups heavy cream

*2 teaspoons vanilla extract

*1/2 teaspoon sea salt

Directions:

~In a medium saucepan, combine 2 cups dark brown sugar, 5 tablespoons butter, 1 1/2 cups  heavy cream, 2 cups corn syrup, and1/2 teaspoon salt.

~Heat over medium-low heat, stirring until the butter melts.

~Once the butter has melted, do not stir, cook until temperature reaches 235-240 degrees.

~Once in a while, brush the sides down with a pastry brush dipped in water.  This helps prevent crystals from forming.

~Remove from heat and stir in 2 teaspoons vanilla.  

~Cool for 15-20 minutes (temperature should be around 180-175)

~Pour caramel onto a large piece of parchment paper.

~As it cools, form it into a long rope (you'll have to do this several times).

~Once it s cooled and stops spreading, cut into bitesize pieces.  

~Wrap in waxed paper and store into a cool dry place.

Caramel Covered Marshmallows

 These are so good.   You can coat in chocolate too.  It's extra good if you use homemade marshmallows.  

Caramel Covered Marshmallows

Ingredients:

*1 (ounce) bag of marshmallows (not mini) or make your own.

*2 cups dark brown sugar

*2 cup light corn syrup

*5 tablespoons butter 

*1 1/2 cups heavy cream

*2 teaspoons vanilla extract

*1/2 teaspoon sea salt

Directions:

~In a medium saucepan, combine 2 cups dark brown sugar, butter,  1 1/2 cups heavy cream, 2 cups light corn syrup, and 1/2 teaspoon salt.

~Heat over medium-low heat, stirring until the butter melts.

~Once the butter has melted, do not stir, cook until temperature reaches 235-240 degrees.

~Once in a while, brush the sides down with a pastry brush dipped in water.  This helps prevent crystals from forming.

~Remove from heat and stir in 2 teaspoons vanilla extract..  

~Cool for 10-15 minutes (temperature should be around 185-190)

~Dip marshmallows into caramel sauce and set on parchment paper util cooled.

~As the caramel cools a little more, I like to form the caramel around the marshmallow, but you can skip this step.

~Dip in chocolate if desired.

~You will probably have leftover caramel.  If you do, roll it into a long rope and let it cool.  Then cut into bitesize pieces.  Wrap in waxed paper and you have some tasty caramel candy.  

Pumpkin French Toast

I love to sprinkle a little pecans over the top of the French toast.  Pumpkin, maple syrup and pecans so good together.  

pumpkin butter

PUMPKIN FRENCH TOAST

(serves 4 )

French Toast Ingredients:

*4 large eggs, beaten

*3/4 cup heavy cream

*1/2 cup pumpkin puree

*1 teaspoon vanilla extract (or 1/4 teaspoon maple flavoring)

*1/2 teaspoon pumpkin pie spice

*8 slices of Texas toast bread

*3 tablespoons, butter

*syrup or powdered sugar (optional)

*chopped pecans (optional)

Pumpkin Butter Ingredients:

*1/4 cup butter, softened

*2 tablespoons pumpkin puree

*2 tablespoons maple syrup

*1/4 teaspoon ground cinnamon

*dash of ground nutmeg

Pumpkin Butter Directions:

~Mix 1/4 cup softened butter, 2 tablespoon pumpkin puree, 2 tablespoons maple syrup, 1/4 teaspoon ground cinnamon and a dash of ground nutmeg.

French Toast Directions:

~In pie plate, whisk 4 large eggs, 3/4 cup heavy cream, 1/2 pumpkin puree, 1 teaspoon vanilla, and 1/2 teaspoon pumpkin pie spice.

~Heat up a large skillet over medium-low heat.

~Melt 3 tablespoons butter into pan.

~Dip bread into mixture coating both sides (about 20 seconds per side).

~Cook about 3-5 minutes per side or until golden brown on each side.

~Serve french toast and top with pumpkin butter, syrup or powdered sugars and peans.

Chicken Cordon Bleu Casserole

 Quick and easy to make.  You can eat as is or serve over egg noodles.  

CHKCKEN CORDON BLEU CASSEROLE 

(serves 6)

Ingredients:

*10-12 chicken tenderloins

*1-1/2 cups chopped ham

*3 tablespoons butter

*2 tablespoons all-purpose flour

*2 1/2 cups milk

*2 tablespoons dijon mustard

*1 (8 ounce) block Swiss cheese, shredded

*1 cup bread crumbs

*1/4 cup parmesan cheese, shredded

*1 tablespoon Italian seasoning

*salt & pepper

*1 tablespoon butter, melted

Directions:

~Preheat oven to 350 degrees.

~Spray a 9X13 inch pan with cooking spray.

~Layer chicken tenderloins on the bottom of prepared pan.

~Salt & pepper chicken to taste.

~Sprinkle chopped ham over chicken.

~Place in oven to begin cooking (bake for about 10 minutes)

~While chicken is baking, in a medium saucepan melt 3 tablespoons butter over low heat.

~Whisk in flour, and whisk until flour is completely mixed in (for about 1 minute).

~Slowly add milk, whisking continually, until it thickens up some.

~Remove from heat and stir in Swiss cheese and mustard, until melted.

~Remove chicken from oven, and pour mixture over chicken.

~In a small bowl, mix bread crumbs, parmesan cheese, Italian seasoning, and melted butter together.

~Sprinkle mixture over chicken.

~Bake for 35-40 minutes.

~Remove from oven and allow to sit for 10 minutes.  

Pumpkin Pecan Cheesecake

 This is a very rich dessert.   A little goes a long way, but it is oh so good.

PUMPKIN PECAN CHEESECAKE

(serves 16)

Crust Ingredients:

*1 1/2 cups graham cracker crumbs or vanilla wafers

*1/4 cup light brown sugar, packed

*1/3 cup butter, melted

*1/4 teaspoon ground cinnamon

Pecan Layer Ingredients:

*2/3 cup brown sugar

*2/3 cup light corn syrup

*1/3 cup butter, melted

*2 large eggs, room temperature 

*1 1/2 cups pecans, chopped

*1 teaspoon vanilla extract

Cheesecake Ingredients:

*3 (8 ounce) packages cream cheese, softened

*1 cup granulated sugar

*1/4 cup brown sugar, packed

*2 large eggs, room temperature 

*1 (15 ounce) can pumpkin puree

*2/3 cup evaporated milk

*2 tablespoons cornstarch

*1 1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground nutmeg

Sour Cream Layer Ingredients:

*1 (16 ounce) sour cream

*1/3 cup granulated sugar

*1 teaspoon vanilla extract (or 1/2 teaspoon maple flavoring)

Topping Ingredients:

*1 (13.4 ounce)can Dulce de Leche

*2/3 cup pecan halves

*2 tablespoons granulated sugar

*2 tablespoons water

*1/4 teaspoon ground cinnamon

Candied Pecan Directions:

~Preheat oven to 350 degrees.

~Spread pecans into a single layer on a cookie sheet.

~Bake for 4-5 minutes.

~In a small saucepan, add toasted pecans, sugar, water, and cinnamon.

~Bring mixture to a boil, stirring continuously.

~Reduce heat, and cook until liquids thicken.

~Pour pecans into a single layer onto a piece of parchments paper and allow to cool.

Crust Directions:

~Preheat oven to 350 degrees.

~Combine graham cracker crumbs  (or vanilla wafer crumbs, brown sugar, melted butter and cinnamon together until well mixed.

~Press evenly into bottom of a 9-inch springform pan.

~Set aside.

Pecan Filling Directions:

~In a medium bowl, mix brown sugar, corn syrup, melted butter, eggs, pecans and vanilla extract together.

~Pour into prepared crust.

Cheesecake Directions:

~In a large mixing bowl,  softened cream cheese, granulated sugar, brown sugar, cinnamon, and nutmeg together until mixed throughly and is creamy.

~Beat in eggs, pumpkin puree, and milk.

~Mix in cornstarch, stir until everything is mixed well and cheesecake is smooth.

~Gently pour cheesecake filling over pecan layer, spreading to make it reach the sides and is even.

~Bake in center rack for 55-60 minutes, or until the edges are set and the center moves just a little bit.

Sour Cream Topping Directions:

~In a small bowl, whisk sour cream sugar and vanilla extract (or maple flavoring) until mixed well.

~Spread over warm cheesecake.

~Bake fo 10-15 minutes longer.

~Cool on a wire rack.

~Cover and refrigerate for at least 4 hours or overnight.

Finishing Off:

~Heat up Dulce de Leche until it's pourable, slightly warm, but not hot

~Pour over cheesecake and spread to edge.

~Place candied pecans over top of  dulce de leech.

~Cut and serve.

Fried Apple Pie

You can get two treats with this recipe.   Put the dough that you trim off in the  hot oil and fry for about 1 1/2-2 minutes.   Remove from oil and place in a bowl with cinnamon sugar.   Place on aa cooling rack until cool.

Large Fried Apple Pies

Mini Fried Apple Pies

                                              

FRIED APPLE PIE

(makes 8 large or 16 mini)

Crust Ingredients:

*3 cups all-purpose flour

*1 teaspoon salt

*1 teaspoon granulated sugar

*2 tablespoons butter, cut into cubes

*3 tablespoons lard

*3/4 cup very cold water

Filling Ingredients:

*1 1/2 pounds apples, peeled and diced small

*1/3 cup light brown sugar

*1/4 teaspoon salt

*1/2 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg

*3 tablespoons cornstartch

*2 tablespoon butter, softened 

*1 teaspoon vanilla extract

Glaze Ingredients:

*1/2 teaspoon vanilla extract

*1 tablespoon milk

*1/2 cup powdered sugar

Crust Directions:

~In a large mixing bowl, 3 cups sift flour, 1 teaspoon salt, and 1 teaspoon granulated sugar.

~Add in 2 tablespoons butter and  3 tablespoons lard and using a pastry blender or fork, work into dry ingredients until pea size pieces form

~Make a well in the center of the flour mixture.

~Add 3/4 cup cold water and mix until combined.

~Fold the dough onto it's self until you can form a into a ball.

~Shape dough into a log.

~Cut into 8 equal pieces, and pat into a disk (16 for mini's)

~Place each piece onto a piece of wax paper or parchment paper.

~Wrap in refrigerator for 45 minutes.

Filling Directions:

~Peel, core, and dice 1 1/2 pounds apples.

~In a medium bowl, mix apples,  1/3 cup brown sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg together until apples are well coated.

~Allow mixture to rest for 30-40 minutes.

~Stir in 3 tablespoons cornstarch and 2 tablespoons softened butter until the cornstarch is mixed well (no lumps).

~Transfer to a large skillet.

~Sauté over medium heat, bringing mixture to a boil, stirring often.

~Once mixture comes to a boil, boil for one minute, stirring continuously.

~Remove from heat and stir in 1 teaspoon vanilla extract.

~Allow mixture to come to room temperature.  

Let's make the Pie:

~Remove dough from refrigerator.

~Flour a clean surface.

~Roll each disk to about 8-inch circle (don't worry about it being a perfect circle).

~Put a piece of parchment paper or wax paper on a cookie sheet.

~Place dough onto prepared pan.

~Cover with plastic wrap and refrigerate for 30-40 minutes.

~Remove dough from the refrigerator.

~Place on a lightly floured surface.

~Brush the edge of the dough with a light layer of water.

~Place about 1/4 cup apple pie filling onto one half of dough (1/8 cup for mini's)

~Fold dough in half pulling over pie filling.

~Crimp dough together. 

~Trim any excess dough off.

~Place pie on parchment paper.

~Pour about 6-7 cups vegetable oil in a large heavy bottom skillet.

~Heat oil over medium heat until oil reaches 350 degrees.

~Carefully place one or two pies in hot oil.

~Fry for about 3 - 4 minutes per side or until golden brown.

~Remove from hot oil and place on a cooling rack.

Glaze Directions:

~Whisk all the 1/2 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract together until smooth.

~Using a pastry brush, brush glaze over hot pies.

~Allow to sit for 10 minutes and enjoy.

Steak Diane

 This sauce is good over burgers too.  This recipe is easy to cut in half.

STEAK DIANE

(serves 4)

Ingredients:

*4 (4 ounce) steaks of your choice

*salt and pepper to taste

*1 tablespoon olive oil

*2 tablespoons butter

*1 shallot, peeled and slice or chopped small

*1-2 garlic cloves, minced

*1 (8 ounce) package of button mushrooms (or mushrooms of your choice)

*1/4 cup brandy or cognac

*1 cup beef stock

*1 tablespoon Worcestershire sauce

*2 teaspoons Dijon mustard

*1/3 cup heavy cream

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*2 tablespoons fresh parsley, chopped fine (or 1 tablespoon dried)

*1 tablespoon fresh chives, chopped small (or 1 teaspoon dried chives)

Directions:

~In a large cast-iron skillet (or heavy bottom skillet), Heat up 1 tablespoon olive oil.

~Salt and pepper steaks to taste.

~Once pan is screaming hot, add steaks.

~Cook 2-5 minutes per side, depending on how done you like your steaks.

~Remove steaks from pan and place on a plate and lightly cover with aluminum foil.

~Add 2 tablespoons butter, 1 chopped shallots and 2 minced garlic cloves to skillet, sauté for 2 minutes, stirring constantly.

~Add in 1 (8 ounce) container sliced mushrooms and sauté for another 4-5 minutes, stirring constantly.

~Pour in 1/4 cup brandy or cognac and carefully light on fire.

~Burn until flames go out (stir only if needed).

~Pour in 1 cup beef stock and deglaze the bottom of the pan.

~Whisk in 1 tablespoon Worchetershire sauce, 2 teaspoons dijon mustard, 1/3 cup heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon ground black pepper.

~Allow sauce to simmer for 3-5 minutes, or until sauce thickens (stirring often).

~Stir in 1 tablespoon dried parsley and 1 teaspoon dried chives.

~Serve over steaks or put steaks into sauce and coat both sides and then serve.

Dulce de Leche

Super easy to make and so good.  I love it on ice cream, cheesecake, to dip apples in and on and on. 

The shorter cooking times will produces a light colored caramel, while the longer time produces a darker richer caramel.  

DULCE DE LECHE

(makes 1 can)

Ingredients:

*1 (14 ounce) can sweetened condensed milk

*Water

Stove Top Directions:

~Remove label from can.

~Place can into a large pot and fill with water about 2-3-inches over the can.

~Bring to a boil.

~Reduce heat to a simmer, and simmer for 2-3 hours (check to make sure water stays a couple inches about the can).

~Remove from heat and allow to cool.

~Remove lid, and enjoy.

Oven Directions:

~Preheat oven to 425 degrees.

~Pour sweetened condensed milk into a pie plate and cover lightly with aluminum foil.

~Place pie plate into a large roasting pan.

~Carefully pour water into roasting pan, filling to about 1-inch deep.

~Bake for  90-120 minutes.  

~Allow to cool.

~Whisk to remove and lumps.

Slow Cooker Directions:

~Remove label.

~Place cans on their side.

~Cover cans with hot water about 2-3 inches over can.

~Set on low and cook for 8-10 hours.

~Remove from hot water and submerge in cold water.

~Allow to cool completely before opening.

Instant Pot Directions:

~Remove label.

~Place can sideways into instant pot liner.

~Fill water to line level on pot (making sure the can is fully submerged by 3-4 minutes.

~Put lid on and set on pressure cooke on hight for 35-40 minutes.

~Do a natural release.

~Allow to completely cool, before removing can from water.

***You can store Dulce de Leche in the refrigerator in a covered container for up to 14 days or freeze for up to 2 months.  

Chicago Dog

 Another good dog.   I will tell you that I couldn't find Sport Peppers or Chicago Style Relish is my area.  I could have gotten a jar on-line for, but I didn't want to spend $20 for them.  So I used paperoncini peppers and sweet relish.  If you don't have poppy seed buns, just spray the outside of the bun with cooking spray and sprinkle poppy seeds on it.  Bake in a 350 degree oven for 5 minutes.  

CHICAGO DOGS

(serves 4)

Ingredients:

*4 all beef hot dogs

*4 poppy seed hot dog buns

*yellow mustard

*1 dill pickle, quarter (or 4 dill pickle spears)

*8 tomato weges (about 1 tomato)

*Chicago style relish

*1/2 sweet onion, chopped

*8 sport peppers (if you can't fine them, use jalapeño or paperoncini peppers)

*celery salt

Directions:

~Steam hot dog until heated through (about 5-8 minutes).

~Steam buns for about 30-40 seconds until hot.

~Remove buns and place on plate.

~Drizzle mustard on the inside of each bun.

~Place hot dog into each bun.

~Place 1 pickle spear on one side of the hot dog.

~Place two tomato wedges on the other side of the hotdog.

~Top with relish, onions, and peppers.

~Sprinkle celery salt over top.

Soft Garlic Dinner Rolls

 These are so soft and delicious.   The dough is sticky and you will want to add more four, but DON'T!   They will not be as soft.  Goes great with any pasta dish.  This recipe is easy to double.

SOFT GARLIC DINNER ROLLS

(makes 10)

Ingredients:

*1 teaspoon active dry yeast

*2 tablespoons granulated sugar, sifted

*1/2 cup warm milk (about 110 degrees) (not hot or you could kill the yeast)

*1 large egg

*2 cups bread flour (can use all-purpose)

*3 tablespoons butter, softened

*3/4 teaspoon salt

*1/2 teaspoon garlic powder

*1 tablespoon dried parsley

Directions:

~In a large mixing bowl, stir in 1 teaspoon dry active yeast, 2 tablespoons granulated sugar, and 1/2 cup warm milk.

~Allow to sit for 5 minutes.

~Whisk 1 large egg, and add to yeast mixture.

~Stir in 2 cups bread flour, 3 tablespoons butter, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1 tablespoon dried parsley until just combined.

~Knead dough until smooth and soft (it will be sticky).

~Grease a large bowl, and transfer dough into it.

~Cover with plastic wrap for 2 hours or until dough is doubled is size.

~Spray a 9x13 inch pan with cooking spray or line with parchment paper.

~Flour a clean surface and place dough onto it.

~Cut dough into 8-10 pieces.

~Pat each section into a rectangle.

~Roll each piece and place into prepared pan.

~Cover and allow to rise for another 30-40 minutes.

~Preheat oven to 350 degrees.

~Lightly brush rolls with egg white (helps brown them up).

~Bake for 25-30 minutes or until golden brown.