Kristin's Yummy Stuff

I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests. 2 boneless skinless chicken breasts (6 oz ea) Salt to taste 1 cup flour 1/4 cup olive oil 1/4 cup white wine 4 lrg lemons 1/2 stk unsalted butter softened A small handful drained capers Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt . Lightly dust the chicken breasts in the flour . Shake off excess flour. Place chicken in the saute pan skin-side down. When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is complete

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup kirsch or brandy, warmed 2 pints vanilla ice cream In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye. 3 pounds all-purpose potatoes, scrubbedand pierced in several places 1 tablespoon stick butter or margarine 1 1/2 cups finely chopped onions 2 tablespoons minced garlic 1 (14 1/2 ounce) can chicken broth 3 cups milk 1 teaspoon salt 1/4 teaspoon pepper Toppings: Shredded Cheddar cheese Crumbled bacon Chopped scallions Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle

Chasen's was a famous resturant in Los Angeles that was known for it's fabulous chili. Try this. Completely worth the time. I like to eat it with a dollop of sour cream and shredded cheddar cheese. Mmmm... 1/2 lb pinto beans 5 cups canned tomatoes 1lb chopped green pepper (optional - I do not add this) 1 1/2 tbsp salad oil. I use olive oil 1 1/2 lbs onions chopped 2 cloves garlic 1/2 cup chopped parsley 1/2 cup butter 2 1/2 lbs ground beef - lean 1 lb lean ground pork 1/3 cup chili powder 2 tbsp salt 1 1/2 tsp pepper 1 1/2 tsp cumin seed 1 1/2 tsp msg (optional - I do not add) Wash beans. Soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute greem pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter and saute meat 15 minutes, sturring and turning until red color is gone. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add mixture to beans

This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl! 3 tablespoons unsalted butter 1/2 cup finely chopped shallots 2 teaspoons minced garlic 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped 1/2 cup dry white wine 1 1/2 teaspoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 1 teaspoon truffle oil 4 ounces softened cream cheese 4 ounces softened goat cheese Toast points and crackers, accompaniment In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the w

My sister in law introduced me to this delictable appetizer. It is worth every calorie. It looks so classy and it is so easy to make. Surely will impress your guests. 1 package of brie. (The kind that is round and has the rind all the way around) Honey Sliced almonds. Place the brie in an oven safe serving dish. Drizzle honey generously...the more the merrier...to taste. Garnish with almond slices. Bake in oven for 20 minutes at about 350. Serve with crackers or a crusty french baguette. For a more savory dish, my friend, Shana uses the same method but drizzles it with olive oil and adds sundried tomatoes and garlic. Mmmm... gonna try that one next time.

I cannot WAIT to try this recipe. It sounds amazing. I found this on Food Network 1 medium butternut squash (about 3 pounds) 2 to 3 tablespoons melted butter 2 to 3 tablespoons vegetable oil 1 teaspoon sugar Salt and pepper 1 bunch rosemary 1 bunch thyme 3 to 4 bay leaves Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brus

Take about 1/4lb of thinly sliced salami (Genoa or Dry). Preheat oven to about 325 or 350. Place salami slices on a foil lined baking sheet. Make sure they do not over lap. Bake until nice and brown. About 15-20 minutes. Serve with dip. I had this at a party once with Emeril's spicey blue cheese dip. Fabulous! And so easy breezy!

I got this recipe from the food network. I am thinking of making these to garnish the fruit plate for my wine party. Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts

I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it. 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar / powdered sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

This is a little something I learned while I lived down in the south. I don't normally enjoy iced tea, but this is fabulous and so refreshing on a hot day. Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate. *the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. Enjoy!! I found this recipe at http://www.grits.com/tea.htm

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date". 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wra

This was always my dad's favorite cake as I was growing up. The original recipe called for boxed icing mix but has since been discontinued. 3 1/2 Sticks butter or margarine, softened (14 oz) 1 3/4 c Sugar 6 Eggs 2 3/4 c Powdered sugar 2 1/4 c Flour 1 c Unsweetened cocoa powder 2 c Chopped walnuts (8 oz.) ** 1 1/2 tb (to 2 Tbsp.) milk "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350°F. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powder

Rachael Ray rocks! I saw her show 30 minute meals again today and have to try this. I'll let you know how it turns out. Sounds delicious and easy. 1/3 cup sliced almonds, a couple of handfuls 1 quart chicken stock 1 lemon, zested 2 to 3 sprigs fresh thyme 4 tablespoons butter, divided 1 1/2 cups white rice 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets Salt and pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 tablespoons extra-virgin olive oil, 2 turns of pan 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends 6 or 7 large button mushrooms, sliced 1/3 cup half-and-half 1 rounded tablespoon Dijon mustard 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped 2 scallions, chopped Toast almonds in a small skillet until golden. Set aside. Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy! For the Cake 1 cup chopped pecans or walnuts 1 box yellow cake mix (see note below) 1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water (or you can use pineapple juice) 1/2 cup vegitable oil 1/2 cup Malibu Rum For the Glaze 1/4 pound butter 1/4 cup water 1 cup Brown Sugar 1/2 cup Malibu rum Whipped Cream (Optional) NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool. For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and

Shana sent me a list of 10 of her favorite recipes. Try them out, I know I will! Chocolate Fondue Ingredients: King Size mars bars Whipping cream or ½ & ½ Any type of liqueur that strikes your fancy (I like grand mariner or kahula) Serve With: Strawberries (whole or halved) Large Marshmallows Pound Cake Cubed Cream Puffs Pineapple Granny Smith Apples (sliced) Bananas (Sliced) Melt altogether in a pot, making sure to stir constantly to that it doesn’t burn. Heat until it just starts to bubble and transfer to a warm fondue pot. Cheddar Cheese Fondue Ingredients: 1 can of Campbell’s Cheddar Cheese Soup 2 Green Onions (chopped really finely) 1 tsp of garlic (granules or fresh work best) 1 cup of grated Cheddar Cheese ½ Cup of Romano or Parmesan Cheese (freshly grated) Dash of Tabasco Sauce White Wine or Beer to taste Serve With: Freshly sliced French bread or a Baguette Granny Smith Apples Cucumber Celery Peppers Mix all ingredients together in a pot on low heat until in bubbles and t

This is a fun and delicious recipe for these hot summer nights. Serve over ice cream or a warm fudgey cake. It is SUPER fast and easy and mmmmmm..... 1 can evaporated milk (12 oz) 1 Package Chocolate chips (12 oz) 1/2 cup sugar 1 tbsp butter 1 tsp vanilla Heat milk, chocolate and sugar to boiling over medium heat, stirring constantly. Remove from heat. Stir in butter and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.

I've finally gotten back in the saddle and posted some new recipes on my other blog, Kristin's Yummy Stuff . I'm looking for new ideas, so if anyone has some special recipes they would like to share, please email me or comment and I'll post it on the other site. My family gets sick of the same old meals, so I am in search of new great recipes. Thanks for sharing!!

I saw Rachael Ray on Oprah yesterday and she was making this recipe. I have not made it yet, but CANNOT wait to try it. So I thought I would share. Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding. 2/3 cup whole milk 1 egg 2 tablespoons sugar Pinch salt 1 cup semi-sweet chocolate chips 2 tablespoons hazelnut liqueur or dark rum (or any kind of liquor) 4 demitasse cups 1 cup whipping cream 2 tablespoons sugar Mint sprigs, for garnish, optional Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat

This is a wonderful recipe that my Aunt Lorraine used to make. She passed away a few years ago and every time I make it, it gives me the warm fuzzies just thinking of her. Enjoy. Pork loin - I like to use a tenderloin it is SO yummy and tender that way. 1 large can of stewed tomatoes Medium Onion 1 small can of chopped green chiles (I use mild, but you can use any spiciness you like) Garlic to taste Olive oil salt and pepper to taste In a large skillet or pot: Cut up the meat into small pieces, about 1 inch. Chop onion. Brown meat with olive oil and onion (garlic if you like) until pork in nicely browned and onions are tender. Add stewed tomatoes and chiles. Simmer until pork is tender. The longer the better. The last time I made it, I took it out of the skillet and tossed it in the crock pot for about 3 hours. YUM! You can serve this with Spanish rice. My husband likes it with guacamole, rice and tortillas. He makes it into a taco.

3-4 slices of baconchopped Medium onion chopped 1 large can of baked beans (like Bush's) 1 can lima beans 1 can kidney beans 1/2 cup brown sugar 1/4 cup ketchup a few dashes worcestershire sauce 1 cup cheddar cheese cubed (I use LOTS of cheese - the cheesier the better) 1/4 cup parmesan Sautee bacon and onion until onions are tender. In a baking dish, mix beans, brown sugar, ketchup and worcestershire sauce Toss in the bacon, onion and cheddar. Top with parmesan. Bake in the oven at 350 for about 45 minutes. Goes wonderfully with ham, but great with most meals.

1lb Ground beef Medium onion, chopped 1 large can kidney beans 1 bottle of chili sauce (I use Heinz ususally, I think) worcestershire sauce to taste chili powder to taste if desired Brown meat and onions well. Add kidney beans, and whole bottle of chili sauce. Fill the bottle with water and add. Season as desired. Simmer for at least 30 minutes. So easy and tasty. I like to serve it with shredded cheddar cheese - and sometimes a dollop of sour cream on top.

An old Schmidt family recipe that I love. Buy the cheapest hambuger mean for the extra fat For each lb of meat add: 1/2 tsp each whole mustard seed, coarse ground black pepper or peppercorns, garlic salt 1 rounded tsp Morton's Tender Quick Salt 3 drops of liquid smoke (1 tsp per 5lb meat) In a large bowl thoroughly mix the meat and seasonings until well blended. Cover tightly - refrigerate 3 days On the 3rd day, take meat out and knead well for 10 minutes. Retrun to refrigerator covered. 4th day knead again and shape into long rolls, 3 inches in diameter. Wrap tightly in plastic wrap. Refrigerate overnight. 5th day, remove wrap, put rolls on broiler pan and bake for 8 hours at 150 (I cook at lowest temp, meat is done when thermostat reads well done. That is about 4-5 hours) Cool Wrap in plastic wrap and store in refrigerator. Keeps well for 2-3 weeks. Longer storage in freezer.

Green beans (fresh, frozen or canned) Onion soup mix (about 1/4 of the package) water enough to cover the beans Butter Almonds - sliced and toasted Put beans, soup mix, and water in a pot and boil until tender. Toast sliced almonds in oven until golden. Drain beans and add butter. Add almonds. Yum.

I've had this since I was a kid and is really good on a chilly night with fresh bisquits. 1 1/2 lbs ground beef 1 med onion chopped 1 28 oz can tomatoes 2 cups water 3 cans of consumme 1 can tomato soup 4 carrots chopped 1 bay leaf 3 celery stalks chopped parsley if desired (I never use) 1/2 tsp thyme 8 tbsps barley Brown meat and onion well. Drain. Combine the rest of the ingredients in large pot. Simmer covered at least 2 hours, or all day for richer flavor. This makes a really huge pot. You can half the recipe or make the whole thing and it freezes very well. pepper and salt to taste

I saw this on 30 Minute Meals with Rachel Ray. I have not tried it yet, but how could this not be amazing?? Salt 1 head cauliflower, cut into florets 1 pound asparagus 2 tablespoons extra-virgin olive oil, (2 turns of the pan, plus some for drizzling) 2 shallots, thinly sliced 1 pound white mushrooms* Salt and black pepper 2 to 3 tablespoons red wine vinegar, eyeball it 1 1/2 pounds kielbasa 1 cup drained cornichons or baby Gherkin pickles 2 red pears 4 teaspoons lemon juice, divided 1 baguette, sliced 6 slices thick cut bacon Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin oli

This is almost the exact recipe I use on spare ribs, but Shana uses is to make Honey Chicken. I made it last night and it was great. Shana suggests serving with mashed potatoes, but I used rice - either should be good. 1/4 cup honey 2 tbsp soy sauce 2 tsp ketchup Stir together and pour over chicken breasts. Bake at 350 for 40 minutes. That's it and it is wonderful!

I just made this for dinner tonight and it was GREAT! Another wonderful addition from Shana. Meatballs: Mix together 1lb ground beef 1 lb ground pork 1 cup or so of bread crumbs 2 eggs worcestershire sauce to taste garlic to taste salt and pepper a little chopped onion if desired Roll into 1 1/2 inch balls and place on foil lined cookie sheet. Bake at 350 for about 15 mintues until browned. Remove and place in baking dish. Sauce: In a saucepan mix 2 1/2 cups brown sugar - packed 1 1/4 cup water 2/3 cup vinegar 3 tbsp soy heat to boiling Mix 2 1/2 tbs cornstarch 3 tbsp water Add to boiling sauce and stir until thickened pour over meatballs, put them back in the oven for about 20 minutes at 350. Yum.

3-3.5 lb chicken, cut up 4 celery stalk tops 1 medium carrot, sliced 1 small onion, sliced 2 sprigs parsley, chopped 1 tsp salt 1/8 tsp pepper 5 cups water 2 1/2 cups bisquick 2/3 cups milk 1. Remove any excess fat from chicken. Place chicken, giblets (except liver) neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling. Reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when centers of thicker pieces are cut. 2. Remove chicken and veggies from Dutch oven. Skim 1/2 cup fat from broth; reserve. Remove broth; reserve 4 cups 3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. 4 Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and veggies to Dutch oven. Heat until hot. 5. Mix remaining 2 cups baking mix and the milk until soft dough for

This is the most wonderful and flavorful stew in the world. Enjoy! 2tbsp margarine and butter 5 medium oinons sliced 6 cups sliced mushrooms (I never use this much) 3 lbs beef stew meat, cut into 1 inch pieces 2 cloves garlic, chopped 2 tsp salt 1 tsp chopped fresh or 1/2 tsp dried marjoram 1 tsp chopped fresh or 1/2 tsp dried thyme 1/4 tsp pepper 3 cups beef broth 3 tbsp flour 3 1/2 cups red burgundy (I use any type of red wine) 1. Melt margerine in Dutch oven or 3 quart saucepan over medium heat. Cook onions and mushrooms in margarine about 10 minutes, stirring occasionally until onions are tender. Remove vegetables, drain and reserve. 2. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally until beef is brown, drain. Sprinkle with salt, marjoram, thyme and pepper 3. Mix broth and flour, pour over beef. Heat to boiling, stirrling constantly. Boil and stir 1 minute 4. Stir in wine. Cover and simmer 1 1/2- 2 hours stirring in onions and mushrooms 5 min

Now I will have to admit that I have never had these. But my friend, Shana, swears to me that this has to be on my blog and that they are fabulous. So here ya go, Shan! Scotty's Nest Eggs The Best of the Best - Vol. 1 (Page : 33) That's Trump (Page: 11) Ingredients: Each Nest:2-3 thin slices Black Forest ham 1 egg 1 Tbsp. cream 15 mL 1 heaping Tbsp. grated Swiss cheese 25mL sprinkle of dried basil English muffin Instructions: Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)

Good home made comfort food. Mmmm. It think the real name is Swiss Steak but our family renamed it Black Pot because my mom always made it in this big ancient black pot that I SWEAR makes it taste even better. 2 lbs Chuck steak or Stew Beef 1 onion sliced 1 green pepper sliced (I usually don't add - it over takes the dish) 1 can mushroom soup 1/4 cup ketchup 2 tsp worcestershire sauce water Place steak pieces in deep casserole or pot. Cover with onions and peppers. Mix remaining ingredients and pour over meat. Cover and bake at 350 degrees for 3 hours

I am not a huge fan of Cajun food, but Dan loves it. We had this at one of our squadron parties and it was so good I begged Dan's boss for the recipe. We had it with shrimp, but you can do it with crawfish if you so desire. They're too creepy for me. Crawfish (or Shrimp) Etouffee Recipe from Paul Prudhomme’s Louisiana Kitchen Seasoning mix: 2 teaspoons salt 2 teaspoons ground red pepper (preferably cayenne) 1 teaspoon white pepper 1 teaspoon black pepper 1 teaspoon dried sweet basil leaves ½ teaspoon dried thyme leaves ¼ cup chopped onions ¼ cup chopped celery ¼ cup chopped green or red bell peppers 7 tablespoons peanut oil ¾ cup all-purpose flour 3 cups, in all, Basic Seafood Stock (recipe below) ½ pound (2 sticks) unsalted butter, in all 2 pounds peeled crawfish tails or medium shrimp 1 cup very finely chopped green onions 4 cups hot cooked rice Basic Seafood Stock: 1 ½ to 2 pounds rinsed shrimp/crawfish/crab heads and/or shells ¼ onion (Bill’s addition) 1 celery stalk (Bill’

So delicious on chicken, fish, or anything else! I don't know the exact measurements because we always do it by sight so here goes. One cube of butter About 1/4 -1/3 cup of white wine or cooking sherry 2 tbsp dijon mustard (I have done it with other types of mustard, but I find dijon the best) garlic to taste pepper if desired Simmer for a while and then just before serving add a little milk or cream When I made a leg of lamb I added dried mint flakes for a mint mustard sauce. It is so good. I can almost drink this one down.

I made this for Christmas and my mom said it was just like the fudge her mom made when she was a kid. It is so easy and tastes great. 1 package chocolate chips 2 cups sugar 2/3 cups evaporated milk 12 large marshmallows 1/2 cup butter dash of salt 1 tsp vanilla Cook all ingredients except chocolate chips and vanilla, stirring over medium heat until mixture comes to a boil. Boil for 5 minutes then remove from heat. Add chocolate chips and vanilla and stir until melted Pour into 8x8 pan Cool and cut into squares.

Ok, most of you Canadians have probably heared of or tried this. As some of you know, I ABHORE bananas, but really love this stuff. It is amazing. *** I have been thoroughly reprimanded for not giving credit to my dear friend Shana for giving me this recipe. She told me for the longest time that I would love it and I mocked her severely for that. She was right. I love it. Will wonders never cease.*** Makes one 8" square cake. Double the recipe for a larger cake (9"x13"). 1/2 cup butter, softened 3/4 cup granulated sugar (recipe calls for 1 cup) 1 egg 1/2 tsp vanilla 3/4 cup mashed bananas (approx. 2 bananas) 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 cup sour cream 1/2 tsp cinnamon 1/4 cup brown sugar 3/4 cup chocolate chips Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon a

I have made this so much I am almost sick of it - but it is SO SO good. Dan insists on having it EVERY birthday instead of cake. Feel privileged. I NEVER give out the recipe until now. Crust: 2 1/4 cups chocolate-wafer cookie crumbs 4 tablespoons sugar 6 tablespoons unsalted butter, melted Filling: 1 1/4 cups creamy peanut butter 1 (8-ounce) package cream cheese, softened 1 cup sugar 1 3/4 cups chilled heavy cream 2 teaspoons vanilla Topping: 3/4 cup heavy cream 7ounces semisweet chocolate Preheat oven to 350 degrees. To Make the Crust: In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling) To Prepare the Filling: In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat

This may sound very simple but it is FANTASTIC. A family favorite that we beg my mom to make every chance we get. Leftovers are great for breakfast!! Graham Crackers - whole 2 large boxes of vanilla pudding (the cooked kind, not instant) 4 cups milk 1 pint whipping cream 2 cups Icing Sugar (powdered sugar for you Americans) 1 tsp vanilla 8 tsp hot water chocolate sauce Line 13x9 pan with graham crakers. Cook pudding with milk. Spread over crackers and cool Whip the cream and spread over pudding Top with another layer of graham crackers Mix powdered sugar, vanilla and hot water and spread over crackers. Drizzle chocolate sauce across the icing in about 4 lines Take a knife and draw down through the lines in the opposite direction to make a fancy design.

This is the greatest recipe in the world and I could eat a whole pot by myself! It is almost exactly like the cheddar fondue at Forever Fondue in La Jolla for those of you who are familiar with it. Give it a try and enjoy!! 3 c Cheddar cheese, shredded 1 c Swiss cheese, shredded 1/4 c All purpose flour 1 1/4 c Beer or dry white wine. I like to use beer. 3/4 ts Salt Garlic to taste - you can also use garlic powder. I like ALOT A few dashes of worcestershire and mustard powder Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. (The original recipe calls for 2 cups of each cheese but I prefer more cheddar than swiss) Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths out as more of the cheese mixture is added