VaLoy's Cheese Ball

4 Kraft Old English jars
3 Phili cream cheese (1/3 less fat)
1 triangle Laughing Cow Blue Cheese
2 tsp grated onion (very fine)
1 tsp whorshire sauce
Makes huge amount
Mix with Kitchen aid or large food processor
add dried parsley on top with chopped walnuts or pecans

Let cheese stand to soften and gradually add to food processor. Enjoy

Ooey Gooey Peanut Butter Brownies

Ooey-Gooey Peanut-Butter Brownies
Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Garden Pasta Salad

2 cups whole-wheat rotini ( 6 oz)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 TBS extra-virgin olive oil
1 TBS red-whine vinegar or lemon juice
1 clove garlic, minced
1/8 tsp salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.


Homemade Potato Salad
2 lbs small Yukon Gold potatoes
kosher salt
2 large eggs
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juuice
1 small red onion, chopped
2 TBS capers
2 TBS chopped fresh parsley
1/2 lemon, juiced
kosher salt and freshly ground black

Put the potatoes and the eggs into a big saucepan of cold, salted water. Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. Remove the eggs and let cool. Drain the potatoes in a colander and let them cool.
Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, capers, parsley and lemon juice in a bowl large enough to hold the potatoes. Peel the cooked eggs and grate them in the bowl. Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife. Break up the potatoes, put them in the bowl with the dressing and toss everything together. Season to taste with salt and freshly ground black pepper.

Beef Enchiladas

Sauce
3 cans (8 oz each) tomato sauce
1 can (1 lb ) chili con carne without beans
1 can ( 1 lb) kidney beans, ground
3 cups tomato juice
1 tsp basil
1 tsp chili powder
1 tsp oregano
1/2 tsp crushed red pepper

Mix all ingredients together in saucepan.
Simmer on low heat for 30 minutes.

Filling
1 lb lean ground beef
1/2 cup tomato sauce
1 tbs taco seasoning
1 tsp crushed red pepper
2 tsp oregano
Dash of Tabasco sauce
12 corn tortillas
1 cup grated Cheddar cheese
1/4 ground onions

Brown ground beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and Tabasco sauce. Mix thouroughly. Divide beef mixture and spoon onto each corn tortilla. Sprinkle cheese and ground onions over the beef mixture and roll up tortillas. Place seam side down in baking dish. Pour sauce over top. Bake at 350 degrees for 30 minutes. Sprinkle with additional cheese just before serving. Makes 12 enchiladas.

Cheryl's Salad

8 -10 cups chopped Romaine and Red Leaf Lettuce
1 to 1 1/2 cup Feta Cheese
1 cup Craisins
1- 8 oz bag glazed or candied pecans or almonds chopped
2 Avocados cut into bit sized pieces
1/4 cup chopped red onion

DRESSING:
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar or champagne vinegar
1/4 cup real maple syrup
2 TBS Gray Pupon Dijon mustard
2-4 TBS minced garlic

Mix dressing and set aside. Put salad ingredients in bowl and top with dressing. Mix, mix, mix and enjoy!

Easter Carrot Cake

I don't know why, but to me, Easter is a great time to have Carrot Cake. Lets see how this one is.

LAYERED CARROT CAKE

2 cups all purpose flour

3/4 cup granulated sugar

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. salt

1 (8-oz) can crushed pineapple in juice, drained.

1/4 cup vegetable oil

2 large eggs

2 egg whites

1 TBS. vanilla extract

3 cups grated carrots.

( vegetable cooking spray)

CREAM CHEESE FROSTING

1/2 (8 oz.) package 1/3 less fat cream cheese

2 TBS. butter, softened

1 tsp. vanilla extract

3 cups powder sugar

1 to 2 tsp, fat free milk ( optional)

1.preheat oven to 350. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Pour batter into 2 (8in) round cake pans coated with cooking spray.

2. Bake at 350 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack; cool completely about 1 hour.

PREPARING FROSTING

3. beat first 3 ingredients on medium speed with electric mixer until smooth. Gradually add powder sugar to butter mixture; beat at low speed just until blended. beat in milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

****can add 1/2 cup chopped pecans to batter and 1/2 cup golden raisins. ***

Bananas Foster Bread Pudding

• 6 cups stale bread


• 4 medium bananas, divided


• 4 eggs 3 egg yolks


• 1 1/2 cup milk


• 1 1/2 cup heavy cream


• 1 c brown sugar, divided


• 1/4 tsp kosher salt


• 1 tsp vanilla extract


• 1 1/2 tsp rum (or rum flavoring but why would you want to use that???)


• 1 tsp cinnamon, divided


• 2 TBS butter, divided

1. Preheat oven to 400 degrees. Line rimmed baking sheet with heavy duty foil.


2. In a small mixing bowl, combine 3 sliced bananas (about 2 cups) with 1 TBS melted butter. Combine 1/4 cup brown sugar and 1/4 tsp cinnamon and then add them to the bananas and butter.


3. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350 degrees.


4. While the bananas are caramelizing, use and electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum, and remaining cinnamon.


5. Spray a 9 x 13 dish with nonstick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas.


6. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poling the break down into the mixture so it can soak in the milk and eggs.


7. Bake for 40-50 minutes until puffed and golden (but not brown) and a knife inserted into the center comes out clean.


8. Serve with Creme Anglaise or buttermilk syrup and ice cream.

Buttermilk Syrup

This is to go with the Bananas Foster Bread Pudding but can used with pancakes and anything else your heart desires!

BUTTERMILK SYRUP

3/4 cup buttermilk

1 1/2 cup sugar

1 stick butter

2 TBS corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a very large pot (like one you would make soup in). Bring ingredients to a boil and reduce heat to low. Cook stirring very frequently for 8-9 minutes. When it is done it will take on a luscious golden-brown color. Remove from heat and enjoy!

Marti Gras Gumbo

I have been trying to find a good gumbo recipe. Let's hope this is a keeper!

GUMBO

1/2 cup butter (8TBS), divided
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 cups white onion
4 tsp minced garlic
4 cups chicken stock
1/8 tsp cayenne pepper
2 TBS Worcestershire
1/2 cup chopped flat leaf parsley
2 cups frozen sliced okra (I just may have to omit this, I don't like okra!)
6 TBS flour
Salt & Pepper to taste
1 pound smoked sausage, sliced
2 cups cooked chicken breast, diced or shredded
1/2 pound small uncooked shrimp, peeled and deveined

1. In a large pot of dutch over melt 2 TBS of butter over med heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 min or until onion is soft. Add garlic to the veggies for the last minute of cooking.
2. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover and simmer.
3. While mixture is simmering add sliced sausage to a skilled and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
4. Discard remaining sausage drippings from pan then melt 6 TBS of butter int he pan. Once melted, add 6 TBS flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly until roux becomes a caramel color. Be careful not to burn but the darker the roux the deep the flavor.
5. Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer 1-2 hrs to let the flavors meld even more if you wish. Add shrimp right before serving.
6. Serve with a scoop of rice or over rice.

*You can use file powder instead of okra to thicken and flavor this gumbo. Just add 2-3 TBS to the pot at the same time you add the shrimp before stirring.

Saltine Cracker Toffee

This one just looks interesting to me. . . .

SALTINE CRACKER TOFFEE

40 salted saltine crackers or enough to line your pan (jelly roll pan)
1 cup butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
3/4 cup chopped pecans (optional, but who wouldn't want them?)

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer.

In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread over crackers completely.

Bake at 400 degrees 5-6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Coll completely and break into pieces.

Peanut Butter Brownies!

Bid sent me this recipe. WE have yet to make them though. I don't know why not because everything I crave anymore is chocolate or peanut butter. Hopefully they are good! But really, why wouldn't they be??

Brownies

1 cup of butter (2 sticks, no substitutions)
1/3 cup Hershey’s Cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1 (18-ounce) jar peanut butter

Fudge Frosting

1/2 cup of butter (1 stick)
1/3 cup whole milk (no substitutions)
10 large marshmallows
1/4 cup Hershey’s Cocoa
1 (16-ounce) package powdered sugar

Directions

Brownies

1. Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.
2. Remove from heat and cool slightly.
3. Combine sugar, flour and salt in a large mixing bowl.
4. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.
5. Add eggs and vanilla, beating until blended. Do not overbeat.
6. Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan. You can find jellyroll pans at Bed, Bath & Beyond or Williams-Sonoma.)
7. Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.

Peanut Butter Topping

1. Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.
2. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.

Fudge Frosting

1. Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.
2. Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.
3. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.
4. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
5. If not serving immediately, cover with foil and keep in fridge.
6. To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.

Creamy Lime-cilantro Ranch Dressing

I made this to go on top of the Southwestern shrimp tacos, and it was yummy. BUT CAUTION.... It will give you some serious garlic breath. :)

1 package (1oz) Hidden Valley Ranch Dressing Mix

ignore directions on the packet

1 cup mayo

1/2 cup milk

1 lime

2 cloves garlic roughly chopped

1/2 cup roughly chopped cilantro

1/4 cup green salsa

hot sauce

This is so easy..... Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 T juice. Toss in the garlic, cilantro and green salsa. Blend it up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Noah's Peanut Butter Chocolate Krispies

Noah came home from school the other day and had this recipe in hand from one of his classmates projects. We made it and I have fallen in love. It doesn't help that I am just craving sweets lately either because I have eaten half the pan myself. And what did I do after my appointment today? YEP went back to the store to buy more ingredients to make more!

1/4 cup butter

1/2 cup peanut butter, I am adding more this time so if you like peanut butter add more too!

1 package of marshmallows

5 cups of chocolate rice krispies

melt butter completely and add peanut butter. When peanut butter is melted down, add marshmallows. When that is all melted and soft pour onto rice krispies. Stir and pour into buttered pan. So simple, but so good. The kids love them. Oh ya did I mention that I love them too? : )

Thai Chicken Peanut Noocles

I decided to try a little more ethnic foods, I will probably not use the whole wheat noodles though.

Thai Chicken Peanut Noodles

from the Recipe Shoebox The ingredients: 1 lb. whole wheat thin spaghetti noodles 2 Tbs. sesame oil 1 garlic clove, peeled 1-inch piece of fresh ginger, peeled 1/2 cup creamy peanut butter 1/4 cup soy sauce 2 Tbs. brown sugar 1 Tbs. rice vinegar 1 tsp. red pepper flakes 1/3 - 1 cup water (the original recipe calls for a whole cup, but the second time we made it with only a 1/3 cup and we much preferred the spicier flavor) 2 Tbs. extra virgin olive oil 1/2 cup white onion, finely chopped 1/2 cup red or orange bell pepper, finely chopped 3 cups chicken breast, cooked and shredded (One time I sauteed it on low heat and the other time I stuck it in the crockpot) 1/4 cup cilantro leaves, finely chopped 2 Tbs. toasted sesame seeds Set the water to boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor (or blender). Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes.Pulse until well combined and slowly add hot water (to taste). Set aside. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings. Enjoy!

I LOVE breakfast, I think it is my favorite meal, try this one, It looks simple enough.

Double Cheese and Bacon Egg Biscuits

• 4 large eggs
• 2 Tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 Cup crumbled feta cheese
• 1 can refrigerated biscuits, 10 count
• 6 strips cooked Smithfield bacon, crumbled
• 1/4 Cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine then stir in feta cheese. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12-15 minutes or until eggs are set. Remove and enjoy. 10 individual servings.

Cheddar bay biscuits

I thought these might be good with Allison's coconut shrimp.

Cheddar Bay Biscuits

by LettucePray

Biscuits:

2 1/2 cups Bisquick

4 Tbsp cold butter

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter

1/2 tsp garlic powder

3/4 tsp dried parsley flakes

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

FEBRUARY!

Well, I had a few minutes today and thought I would get my February posts up so we all have time to get them on our grocery lists.

This one looked fun for the month of love and I plan on making these for gifts and naturally for my family to enjoy too! You can leave them as cake balls or put them on a stick for cake pops. I am going to cake pops and wrap them with a little cellophane wrapper (from Michael's) and then stick the pops in a little bucket from Target's dollar section I will fill with Hershey kisses.

I thought this looked and not to difficult.

RED VELVET CAKE BALLS/POPS

1 Box Red Velvet Cake Mix (cook as directed on box for a 13 x 9 cake) OR you could use our Red Velvet Cake Mix

16 oz Cream Cheese (2 bricks)

1 Package Chocolate Bark or White

Wax or Parchment Paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with cream cheese. (It may be easier to mix with your fingers but as a warning it can get very messy!)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50 balls, you can get even more if you use a mini ice cream scooper but she likes to hand roll them). If you are making pops, insert your sticks into the balls. (heee heee all these sticks and balls are making me laugh!)

4. Chill for several hours or put in freezer.

5. Melt chocolate in microwave or double boiler.

6.Roll balls in chocolate and lay on wax paper until firm. If making pops, stand them up in a cup to dry.

Side note- she says she only melts a few pieces of chocolate at a time because it starts to cool and thicken and it is easier to work with when it is hot.

You can also make a cooked frosting OR our cream cheese frosting to roll them in instead of chocolate if you wish.

COOKED FROSTING:

1 Cup Milk

1/3 cup flour

1 1/2 sticks butter at room temp- may use two sticks if it is really thick

1 cup sugar

1 tsp vanilla

1. Cook milk and flour- will be really thick
2. Cool.
3. Cream together butter and sugar. Add vanilla and mix until combined.
4. Add cooled cooked mixture to creamed mixture and beat until combined.

She also made the red velvet cake using green coloring instead of red and used them for St. Patty's day with some sprinkles. Possibilities are endless, but I thought these were cute!

You can go to the blog I found this on if you need some help, there are some cute ideas on there so look around and have fun! Bakerella

I know these aren't the ones we are making (they are cupcake pops from her blog) but I just wanted to show you how cute they were in their little cellophane wrappers. I will probably sprinkle a few of my pops with Valentine sprinkles too. I am so excited about these!

Shrimpies!

BAKED COCONUT SHRIMP AND PINEAPPLE DIPPING SAUCE

1 TBS Lime Juice
2 tsp Finely Chopped Fresh Jalapeno Pepper
1/2 Cup Pineapple Preserves
1 lb Uncooked Large Shrimp Peeled and Deveined
2 Egg Whites
2 TBS Cornstarch
2 Cups Sweetened Flaked Coconut

1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a small bowl beat egg white with a hand mixer until soft peaks form.
4. Place cornstarch and coconut on tow separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. Serve with pineapple dipping sauce.

If you can not find pineapple preserves at the store here is a recipe to make at home (it is easy):

20 oz crushed pineapple in a jar

2 cups granulated sugar

1. Bring pineapple and sugar to boil in a large sauce pan and cook 20 minutes, stirring constantly until thickened or until the temp reaches 200 degrees on a thermometer.

Brisket

I think this would be a great Valentine's dinner at home, or a yummy Sunday family meal

HORSERADISH-CRUSTED BRISKET WITH CARROTS

FOR THE BRISKET
5-6 lbs beef brisket
Kosher salt & fresh ground pepper
3-4 TBS flour
2 TBS extra-virgin olive oil
5 Large Spanish onions, cut into thin wedges
8 Cloves garlic, smashed
3/4 Cup tomato paste
3 Cups (1 bottle) full bodied red wine
1 tsp Sugar
4 Leafy inner stalks celery
2- 6 t0 8 inch sprigs FRESH rosemary
2 Bay leaves
1 lb Carrots, halved crosswise

FOR THE CRUST
1 Clove garlic, smashed
Kosher salt
1- 6 oz piece fresh horseradish, peeled
1/2 Cup roughly chopped FRESH parsley
2 to 3 TBS Dijon mustard

1. Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the Olive oil in a large Dutch oven or ovenproof pot (possibly a roaster) over med-high heat. Brown the brisket on all sides, about 10 minutes. Transfer meat to plate.
2. Add the onions and 2 tsp salt to the pot and cook, stirring until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. reduce heat to maintain a low simmer.
3. Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with lid. Transfer to the oven and cook 3 hrs and 30 minutes.
4. Meanwhile, make the crust: Mince and mash the garlic with 1 tsp salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
5. Remove the pot from oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 20-35 minutes.
6. Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onion and braising liquid.

*Side notes- I buy all of my meat from Costco and sometimes they don't have brisket. If they don't I am going to try it on a tri-tip and cook at 200 degrees until it reaches a med-rare temp. I also have a hard time finding fresh horseradish. You can used horseradish in a jar, just remember it is more potent and taste as you go.

I am on a roll.....the picture in the book looked good.

Santa Fe Casserole Bake
1 lb lean ground beef
1 pkg (1.25 ounces) Lawry's Taco Spices & Seasonings
2 cups chicken broth
1/4 cup all-purpose flour
1 cup dairy sour cream
1 can (7 oz) diced green chiles
1 pkg (11 oz)grated Monterey Jack or Cheddar cheese
1/2 cup sliced green onions with tops

In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco Spices & Seasonings; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chiles; blend well. In 13 x 9 x 2-inch lightly greased glass baking dish, place mixture, 1/2 of beef mixture, 1/2 of sauce, 1/2 of cheese and 1/2 of green onions. Layer again with remaining ingredients ending with green onions. Bake, uncovered, in 375 degree oven for 20 minutes. Let stand 5 minutes before cutting.
Makes 6 servings

Lemon Spaghetti

Courtesy Giada De Laurentiis

LEMON SPAGHETTI

1 lb pound spaghetti

2/3 cup olive oil (don't use this much i think i did half)

2/3 cup grated Parmesan

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 TBLS lemon zest

1/3 cup chopped fresh basil leaves (we substituted fresh spinach one night and it was really good)

Cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

We added shrimp that bid had cooked in butter and garlic. It was soooooo good! So try that too! I love this recipe because it is good and so easy.

New Year and New Recipes

I looked thru my Lion House recipe book and these recipes stuck out to me. So here goes, hope everyone enjoys.

Black Bean Soup
1 TBS vegetable iol
1cup chopped onions
2 cloves garlic, minced
2 cans (15 oz each) black beans, drained
1/2 cup water
1 1/2 teaspoons cumin
1 drop hot pepper sauce
1 can (14 1/2 oz) chopped stewed tomatoes, undrained
1 can (10 1/2 oz) low-sodium chicken broth
1 can (4 oz) chopped mild green chilies, undrained
1 TBS lemon juice
1/4 cup low-fat plain yogurt

In a large heavy saucepan over medium heat, saute onions and garlic in vegetable oil until translucent. Add 1 cup of the beans and mash with a potato masher. Stir in remaining beans, water, cumin, hot pepper sauce, tomatoes with liquid, chicken broth, and chilies with liquid. Bring mixture to a boil. Reduce heat; cover and simmer for 15 minutes to blend flavors. Remove soup from heat and add the lemon juice. Ladle into bowls and top each with a dollop of yogurt. Makes 4 servings.

Super Hamburger Soup

1 1/2 pounds extra-lean ground beef
2 onions, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
2 cans (14 1/2 oz each) chopped stewed tomatoes, undrained
1 can (6 oz )tomato paste
4 cups water
4 med carrots, sliced
2 large potatoes, diced
1 can (16 oz) corn, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) baby lima beans or garbanzos, undrained
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 zucchini, sliced

Cook ground beef, onions, celery, and green pepper in a large pot until meat is brown and crumbly and onion is translucent. Drain. Add tomatoes with liquid, tomato paste, water, carrots, potatoes, corn, kidney beans, lima beans or garbanzos, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, about 20 minutes. Add zucchini and cook another 10 to 15 minutes or until vegebables are tender. Makes 12 servings.
Note: experiment with herbs such as basil, marjoram, thyme, and bay leaves for a more flavorful broth.


Garlic Chicken and Mushrooms

1/4 cup flour
1/4 teaspoon pepper
1 lb skinless boneless chicken breast halves
1 TBS olive oil
6 cloves garlic, peeled and left whole
3/4 lb small fresh mushrooms, halved
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
1 bay leaf
1/4 teaspoon dried thyme

Mix flour and pepper. Dredge chicken breasts in flour mixture, coating on all sides. In a large, heavy frying pan, preheat olive oil over medium heat for 1 to 2 minutes. Place chicken in pan and cook on one side until golden brown. Turn pieces over and add garlic cloves and mushrooms to pan. Cook an additional 3 to 4 minutes, stirring gently for even heating but not turning chicken over again.
In a small bowl, combine balsamic vinegar, chicken broth, bay leaf, and thyme. Pour over chicken in pan; cover and cook over medium-low heat, stirring occasionally, until chicken is fork tender. Remove and discard bay leaf and garlic cloves. Remove chicken and keep warm. Continue cooking liquid in pan, stirring frequently, until it thickens to desired consistency. Pour sauce and mushrooms over chicken. Makes 4 servings.

Jalapeno Popper Dip

This is the dip I made for New Year's Eve.

Jalapeno Popper Dip

• 2 (8 oz) packages cream cheese at room temp
• 1 cup mayo
• 1 cup shredded Mexican cheese blend
• 1/2 cup grated Parmesan cheese
• 1 (4 oz) can diced green chilies *I like fire roasted
• 1 (4 oz) can chopped jalapenos *I bought a jar of sliced jalapenos, chopped them and added 1/4 cup. I thought this was the right amount of heat, add more if you like it really spicy
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup melted butter

1. Preheat oven to 375 degrees.
2. Either in your Kitchen Aid or food processor (I used Kitchen Aid), add the first six ingredients and process until smooth. Spread dip into a greased pie pan or two quart baking dish.
3. In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until well incorporated.
4. Sprinkle crumb mixture evenly over the dip and bake for about 20 minutes or until top is browned and the dip is bubbly.
5. Serve with chips, crackers, or toasted baguette slices.