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.

The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes

1 1/2 cups peanut oil

Seasoning of choice. 

Large bowl of water

3 tablespoons of table salt

Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch. 

Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 

Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix. 

Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes. 

Cook about 10 minutes on medium heat. 

When the slices are golden transfer to paper towls to drain. 

Add your favorite seasonings .  Cool and enjoy. 

Store them in an airtight container. 

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. 

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese


Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.

Maple Pork Chops and Biscuits

OK, I admit it. Betty Crocker is one of my favorites when I need a new idea for dinner. This is a slow cooker recipe that is really good.

I added my special touch of course...

Ingredients

·         1 Tablespoon butter

·         5 Pork chops (3/4 inch thick) Salt and pepper to taste

·         1 /2Pound carrots cut is small pieces

·         1 Can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits), or make your own.

·         2 Tablespoons chopped parsley

·         2 Tablespoons chopped onion

·         3/4 Cup maple-flavored syrup

Directions

• Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange carrots around pork chops. Sprinkle the chives over the top. Cover with foil. Bake 10 minutes.
• Move pork chops carrots to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and carrots. Drizzle syrup over everything.
• Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F, cand the carrots are tender. To serve, spoon liquid in pan over pork chops and carrots. If desired, brush biscuits with additional syrup.

 

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

Creamy Chicken Bake

2 cups coded chicken cubed  
1 can cream of celery soup
1 10 oz mixed veggies
2 cups biscuit mix
1/4 cup chopped onions
2 teaspoons minced garlic

1cup Milk

Punch of Salt

1 cup shredded cheddar Cheese 

Mix the biscuit mix and the milk together and set aside. 

In a baking dish add the chicken, veggies, salt garlic and onion. Add the soup and the rest of the milk. 

Mix to combine. 

Next add the biscuit mix and top with the cheese. 

Bake at 350 for 20 to 25 minutes, or until it is coked through and the top is golden brown. 

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. 

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans

3 small tomatoes, diced

½ diced onion

½ diced green bell pepper

2/3 cup vegetable broth

2 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.

Killer Marinated Tomatoes

A friend shared this with me on my Facebook account. They look amazing!

 Ingredients:

[always use organic ingredients when available.]
3 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar [raw honey]
1-½ teaspoon Garlic Salt
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper
¾ cups Canola Oil [use healthier oil such as extra virgin olive oil, avocado oil, Macadamia nut oil, etc.]
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges


Instructions:

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!


Via: http://www.piarecipes.com/2013/06/killer-marinated-tomatoes.html

Raspberry Lime Parfaits

1 can sweetened condensed milk

2 egg yolks

1/4 cup lime juice 

Graham cracker crust 

1/3 cup raspberries

1 tbls raspberry jam

Simple syrup (sugar and water)

1 tsp unflavored gelatin 

Whipping cream

1 tsp vanilla extract

2 tbls sugar

2 drops Green food coloring ( optional)

Make a simple syrup with 1/2 cup water and 1/2 cup sugar. Add the raspberries and the jam. Bring to a boil. Reduce to a summer. Add the gelatin and continue simmering for ten minutes.  Make sure it is well blended. Pour mixture through a strainer to remove any seeds.  Let cool.

Mix milk egg yolks and lime Juice  an food coloring in a oven proof bowl. 

Bake at 350 for 25 minutes. Bake the graham cracker crust for 10. 

Whip the cream vanilla and sugar until peaks form. Chill for 15 minutes. 

To assemble, break up the graham cracker crust unto small pieces. Place some of the pieces in the bottom of a desert dish or glass cup. The add a couple table spoofs of the lime mixture followed by a tablespoon of the raspberry sauce and a dollop of whipped cream. The repeat the process until the glass is full. Chill for a few minutes before serving. 

Tomato Sauce

5 ripe Roma tomatoes

1/2 tsp salt

2 beef bullion cubes

1 tsp balsamic vinegar

1/2 tsp Worcestershire sauce

1/2 tsp garlic salt

1 tsp onion powder

1 tsp Italian seasoning

1/4 cup water 

3 Tbls tomato paste

Dice the tomatoes, and put them in a small sauce pan. Add all the other ingredients. 

Bring to a boil.  Cook until the bullion disovles, about 10 minutes. 

Pour into a blender and mix until smooth. 

Return to the pan and simmer slowly. Stir in the tomato paste  Let it continue to reduce until it has reached the desired consistency. 

Makes about one cup. And it is fat free and sugar free.