Kristin's Yummy Stuff

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