Beef Fillets with Balsamic Rasperry Sauce

Ingredients

• 2 (about 4 ounces each) bacon wrapped fillets
• ¼  teaspoon(s) salt
• ½ teaspoon(s) coarsely ground black pepper
• 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

• 1 teaspoon(s) vegetable oil
• 2 tablespoons red onion, finely chopped
• 2 tablespoon(s) balsamic vinegar
• 3 tablespoon(s) seedless red raspberry jam
• ¼ cup fresh raspberries
• ¼ teaspoon(s) coarsely ground black pepper

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Directions

1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.

 

Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.

Ingredients

Brownies

2/3  Cup butter or margarine

5 Oz unsweetened baking chocolate, chopped

1 3/4 Cups granulated sugar

2  Teaspoons vanilla

3 Eggs

1 Cup Gold Medal™ all-purpose flour*

1/2 Cup chopped walnuts, toasted if desired

Creamy Vanilla Frosting

3 Cups powdered sugar

1/3  Cup butter or margarine, softened

1 1/2  Teaspoons vanilla

1 To 2 tablespoons milk

Topping

3/4 Cup salted peanuts, coarsely chopped

3 Cups crisp rice cereal

1 Cup creamy peanut butter

1 Bag (12 oz) semisweet chocolate chips (2 cups)

Directions

• 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
• 2 In medium bowl beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
• 3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
• 4 In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
• 5 Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Creamy Peach Coffee Cake

2 cups peaches

3 tablespoons craisins

1/4 cup milk

1/4 cup sugar

2 tablespoons corn starch

1 1/2 cup flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking sodas

2 tablespoons ground flax seed 

1 teaspoon cinnamon 

1/4 cup butter

Pinch of salt

1 egg

1/2 cup butter milk

1 teaspoon vanilla

2 tablespoons butter

1/4 cup brown sugar

1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 

The Everything Cookie

You've heard of the everything bagel  with poppy seeds and sesame seeds and onion? Well this is the everything cookie.

1 cup butter, melted

3/4 cups brown sugar

3/3 cups granulated sugar

2 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp baking soda

2 1/4 cups all purpose flour

2 cups quick cook oats

1 cup raisins

1/2 cup choclate chips

1/2 cups butterscotch chips

Beat the sugars and the melted butter together until smooth. Then add the eggs one at a time and the vanilla extract. 

Add the salt and baking side. Mix well to make sure there are no lumps. 

Then slowly add the flour and the oatmeal. Mix well. Make sure there is no trace of loose flour in the bowl. 

Now add the chips and raisins. Give it all a good stir. 

Drop spoonfulls onto a light greased  cookie sheet. Space them a couple of inches apart. 

Bake at 375 for about 11 minutes. 

Best Ever Meatballs

Easy yummy meatballs.

1 pound lean ground beef
1 egg
1/3 cup bread crumbs
2 tablespoons Italian seasoning
1/4 cup Italian cheese
Salt
2 tablespoons onion minced
2 cloves garlic minced

Makes 18 meatballs

Put all the ingredients in one bowl. Mix well. Pinch small amounts of the meat mixture form into a ball and add to a greased baking dish. Bake at 275 for 25 minutes until browned and cook through.

These are now ready for your favorite sauce. Enjoy

Reese's Peanut Butter Cup Cookies

1 cup butter
3/4 cups brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz Reese's peanut butter cups chopped fine
1 cup chopped pecans

Preheat the oven to 375.
Cream sugar and butter together until smooth with an eclectic mixer. Then add the vanilla and the eggs one at a time. blend 3 to 5 minutes. The batter should be smooth. Next and the salt, soda and 1/2 cup of the flour. Start the the mixer on low. Add the rest of the flour a little at a time--about 1/2 a cup. Mix for 3 to 5 minutes. Make sure the batter is smooth and soft. Stir in the peanut butter cups and the nuts. Mix with a rubber spatula until well mixed.

Spray the cookie sheets with cooking spray, then scoop out a teaspoon of the mixture, drop onto the cookie sheet. On a large cookie sheet put no more than 12. Space them about 1 1/2 to 2 inches apart.

Cook each pan for 10 minutes. let the pan cool for a few minutes then transfer to a cooling rack. Continue baking.

Enjoy with a nice cold glass of milk.

 

Cherry Pops

Follow up to apple dumplings: Well I didn't have any apples or mountain dew, but I did have cola and cherries, so I came up with this. So far test results are very favorable.


Ingredients

1 can cherries
5 oz cola
1 can crescent rolls
3 oz chocolate frosting, melted
1/4 tsp salt
1/4 cup powdered sugar
4 tbl milk
3 tbl brown sugar

Directions

Pour the cherries into a strainer over a bowl. Pour the cola over the cherries. Let drain. Pour the cherries into the cola syrup mixture. Let sit for 5 minutes.

Open the can of rolls, sprinkle with a little of the powdered sugar. Brush one side of each with the chocolate. Add 3 or 4 cherries. Fold over, and pinch the seams together to close.

Place them into a greased cake pan. When they are all arranged, sprinkle the brown sugar and the rest of the cherries, and then pour ½ cup of the cola cherry syrup over them.

Bake at 375 for 30 minutes.

Make a light icing with powdered sugar and a little milk. Drizzle over the top.


Tip: Try putting the crescent roll dough in a dish over a bowl of ice to keep the dough really cold. As the dough warms it gets sticky and soft. Therefore making harder to work with.

Oatmeal Scotchies

This another favorite cookie. My Grandpa could eat cookies by the hand full. And these were no exception. Definitely addictive.



Ingredients


1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 oz.) butterscotch flavored chips


. .Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

Drop dough by level tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Yield

ABOUT 4 DOZEN

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homeade corn chips

Recipe Type: SnackAuthor: Casey BarberPrep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Makes 5-6 dozen crackers.

Ingredients

1 cup Medium-Grind Cornmeal (I like War Eagle Mill, but you have to go to the mill in NW Ark  or order online.)
1/2 cup Whole Wheat Flour
1 1/2 tsp. Sea Salt
1 large Egg
1/4 cup (2 oz.) Buttermilk
1/4 cup (2 oz.) Olive Oil


Instructions

1.Preheat the oven to 375 degrees Fahrenheit.

2.Whisk the cornmeal, flour, and salt together in a large bowl.

3.Whisk the egg, whey or buttermilk, and oil together in a small bowl, then stir into the dry ingredients to form a moist dough.

4.Cut a sheet of parchment paper and a sheet of waxed paper large enough to cover a standard baking sheet.

5.Turn the dough out onto the sheet of parchment paper and form it into a rough rectangle with your hands. Cover with the sheet of waxed paper and roll into a paper-thin sheet of dough with a rolling pin. If any dough starts to squeeze out from under the waxed paper, gather up the excess, place it back on an exposed corner of the parchment paper, and re-roll until you’ve maximized the space.

6.Peel the waxed paper off the dough and transfer the parchment paper to the baking sheet. Score the dough with a pizza or pastry cutter, marking a grid of 1/2-inch by 1 1/2-inch strips. You don’t have to separate each little cracker; they’ll break apart easily when they’re fully baked.

7.Bake for 18-20 minutes. Transfer the parchment paper to a cooling rack and break the crackers apart as soon as they’re cool enough to touch. Cool completely before serving .

Cinnamon Rolls

Ingredients

2 pkgs. dry yeast
1/2 c. warm water
1 c. lukewarm milk
1 c. soft butter
2 eggs, beaten
1/2 c. sugar
1 tsp. salt
1 tsp. lemon rind
4 1/2 c. sifted flour


Directions

Dissolve yeast in water. Combine yeast with remaining ingredients. Beat until smooth. Cover with damp cloth. Refrigerate for 2 hours or overnight. Divide dough in half. Roll into 14 x 9 inch rectangle. Brush with melted butter. Sprinkle with cinnamon, sugar and raisins. Roll into log.
Cut into approximately 9 pieces. Place cut side up and cover on greased pan about 1 inch apart for 1 hour. Bake at 350 degrees for 25-30 minutes or until light brown. Frost with sugar glaze.

Stuffed Peppers

I remember these as a child. I always ate the filling out first. Others are topped with bread crumbs or cheese, but not this time time. Oh, and pleased don't be shocked at the secret ingredient...

Ingredients

1 lb gound beef

1/2 medium onion, chopped

2 cloves garlic, minced

4 bell peppers

2 cups cooked rice

1/2 stalk celery chopped

salt

pepper

italian seasoning

1 small can  plus 2 oz tomato sauce

1/4 cup stock

3 tablespoons ketchup

1/2 tablespoon worcestershire sauce

Directions

Cut top off the peppers Remove the core and stem.



. Brown ground beef, add salt, pepper and italian seasoning




 Cook 2 cups of rice according to the package directions.

Remove membrane, seeds, and rinse. Chop the  remaining peppers.



Mix ichopped onion, garlic and peppers in the ground beef.



Stir in the cooked rice.



Fill each pepper with beef and rice mixture



Add sauce and ketchup. Bake at 375 for 1 hour.

Cut the tops off the bell pepper, remove rthe stems, and mince the pieces. Chop the onion, garlic and celery and set them aside.

 Cook the rice according to package directions.

Brown the ground beef and add the salt, pepper and Italian seasoning. Gently remove the core, seeds, and the white pithy membranes from inside the peppers and gently rince out.

Add they chopped vegetables, and rice to the ground beef. add the broth and 2 tablespoons of tomato sauce. Mix well so it is all well incorperatoed.  The mixture should be moist and sticky.

Fill each pepper to the top, pack it down as you go. Mix the ketchup and the small can of tomato sauce together. Split the mix between the peppers.

Top with the tomato mixture and bake for one hour at 375 degrees.

Speghetti Pie

It's the best of both worlds, Pizza and Pasta.

INGREDIENTS


Crust
7oz uncooked vermicelli or spaghetti
1egg
1/3cup grated Parmesan cheese

Filling
1lb lean (at least 80%) ground beef
1/2cup chopped green bell pepper
1/4cup chopped onion
1jar (14 oz) tomato pasta sauce

Topping
1/4cup light cream cheese with roasted garlic (from 8-oz container)
1cup shredded mozzarella cheese (4 oz)

.DIRECTIONS
1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges. .

Lemon Cream Pie

Ingredients

1 pie crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt

FOR THE TOPPING

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Directions

1.Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

2.Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

3.Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.

4.In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

BISCUITS AND GRAVY

Ingredients for the biscuits:

• 2 cups all purpose flour

• 4 teaspoons baking powder

• ¼ teaspoon baking soda

• pinch of salt
• 3 oz. cold butter, diced
• 8 oz buttermilk

Directions

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.

It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.

Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.


Ingredients for the gravy:

• ½ pound ground breakfast sausage.
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• Salt and pepper to taste

Directions

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. 

You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.

Cut the biscuits in half, pour the gravy over them.