Cherry Pecan Thumbprints Cookies

It just wouldn't be Christmas in our house without these cookies. We have been making them for years. They are a wonderful combination of a simple shortbread cookie rolled in crispy pecans and topped with a sweet maraschino cherry. they are always a hit!

Ingredients:

1 cup Butter, softened

½ cup Packed Brown Sugar

2 Eggs

1 Tsp Vanilla

2 cups All Purpose Flour

½ tsp Salt

½ cup Finely Chopped Pecans

12 Maraschino Cherries, halved

Directions:

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Separate eggs, reserving egg whites in a separate bowl.

Cream butter, sugar, and egg yolk

Add vanilla, flour and salt and combine well.

Shape dough into 24 balls. Dip balls in beaten egg white then roll in pecan pieces.

Place on cookie sheets about 2 inches apart and bake for about 5 minutes.

Remove sheets from oven and using thumb, make an indent in the top of each cookie. Add a cherry half, cut side down. Return to oven and bake an additional 6-8 minutes.

Mom's Cloverleaf Rolls

One of my best memories of childhood is my mother taking pans of these rolls out of the oven. Today, I serve them with my homemade strawberry preserves and they are just as wonderful!

1 package (1/4 ounce) active dry yeast

1-1/4 cups warm milk (110° to 115°)

1/4 cup butter, softened

1 egg

3 tablespoons sugar

1 teaspoon salt

4 to 4-1/2 cups all-purpose flour

Additional butter, melted

1.In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3.Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter.

4.Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 2 dozen

Pot Roast In Foil

If you grew up on pot roast cooked in foil with Lipton Onion Soup mix, you're going to love this version from Cook's Country.

POT ROAST IN FOIL

Serves 4 to 6

You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.

Ingredients

Rub

3 tablespoons cornstarch

4 teaspoons onion powder

2 teaspoons light brown sugar

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon instant espresso powder

1 teaspoon dried thyme

1/2 teaspoon celery seed

Chuck Roast

1 (4-pound) boneless beef chuck-eye roast

2 onions, peeled and quartered

6 small red potatoes, scrubbed and quartered

4 carrots, peeled and cut into 1 1/2-inch pieces

2 bay leaves

2 tablespoon soy sauce

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl.

2. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals.

3. Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours.

4. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.

5. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.

MAKE AHEAD Rub can be made and stored in airtight container at room temperature for 1 month.

Slow Cooker French Onion Soup

This is a delicious Fall soup, with a few flavor surprises! From Cook's Country.

Ingredients

SOUP

2 pounds beef bones (see note)

4 tablespoons unsalted butter

6 large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices

Salt and pepper

1 tablespoon brown sugar

1 teaspoon minced fresh thyme

5 tablespoons all-purpose flour

3/4 cup apple butter

3/4 cup dry sherry

1/4 cup soy sauce

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

CHEESE CROUTONS

1 loaf French bread, cut into 1/2-inch slices

2 1/2 cups shredded Gruyère cheese

Instructions

1. COOK ONIONS Arrange beef bones on paper towel-lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon peper, brown sugar, and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high heat until onions are softened and deep golden brown, 10 to 12 hours. (Cooked onions can be refrigerated in airtight container for 1 day.)

2. FINISH SOUP Remove bones from slow cooker. Heat chicken and beef broth in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper.

3. MAKE CROUTONS Adjust oven rack to upper-middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes.

4. SERVE SOUP Ladle soup into bowls and top each with 2 croutons. Serve.

Peanut Butter Cheesecake

Peanut Butter Cheesecake

Ingredients

• 1-1/2 cups crushed pretzels

• 1/3 cup butter, melted

• FILLING:

• 5 packages (8 ounces each) cream cheese, softened

• 1-1/2 cups sugar

• 3/4 cup creamy peanut butter

• 2 teaspoons vanilla extract

• 3 eggs, lightly beaten

• 1 cup peanut butter chips

• 1 cup (6 ounces) semisweet chocolate chips

• TOPPING:

• 1 cup (8 ounces) sour cream

• 3 tablespoons creamy peanut butter

• 1/2 cup sugar

• 1/2 cup finely chopped unsalted peanuts

Directions

• In a small bowl, combine pretzels and butter. Press onto the bottom • and 1 in. up the sides of a greased 10-in. springform pan. Place pan • on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire • rack.

• • In a large bowl, beat cream cheese and sugar until smooth. Add peanut • butter and vanilla; mix well. Add eggs; beat on low just until • combined. Stir in chips. Pour over the crust. Return pan to baking • sheet.

• Bake at 350° for 50-55 minutes or until center is almost set. • Remove from the oven; let stand for 15 minutes (leave oven on).

• • For topping, in a small bowl, combine the sour cream, peanut butter • and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes • longer.

• • Cool on a wire rack for 10 minutes. Carefully run a knife around the • edge of the pan to loosen; cool 1 hour longer. Refrigerate • overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 • servings.

15-minute Crab Enchiladas

15-Minute Crab Enchiladas

Ingredients

◦3 tbsp. vegetable oil

◦6 corn tortillas

◦8 oz. crabmeat

◦3 tbsp. olive oil

◦1 garlic cloves, chopped

◦1/2 cup onion, chopped

◦3 tbsp. jalapeños, chopped

◦1/2 cup tomatoes, chopped

◦1 tbsp. parsley

◦1 tbsp. cilantro

◦1 cup sour cream

◦1/2 cup milk

◦1/2 tsp. ground white pepper

Pick through the crabmeat and remove any bits of shell or cartilage. In a heavy skillet, heat the olive oil over medium heat, add garlic and onion, and sauté until the onion is transparent. Add the jalapeños, tomatoes, parsley, and cilantro and cook for about 3 minutes. Add crabmeat and cook just until crabmeat is heated through. Adjust seasonings as needed. Whisk the sour cream, milk and white pepper together in a small bowl and set aside. In a small skillet, heat oil over medium-high heat until it shimmers but make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy. Using tongs, dip each tortilla into the hot oil for about 10 to 15 seconds, or until softened. Drain on paper towels. Place 3 tbsp. crabmeat filling down the center of each tortilla and roll it up and place 2 enchiladas on each serving plate. Top with sour cream sauce.

Bacon, Egg and Toast Cups

Bacon, Egg and Toast Cups

Ingredients

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Sausage-Stuffed Mushrooms

Here's a great recipe for the upcoming Superbowl. If you're getting tired of the same old stuff - This recipe will fit the bill.

Sausage Stuffed Mushrooms

12-15 Servings Prep: 25 min. Bake: 20 min.

Ingredients

•12 to 15 large fresh mushrooms

•2 tablespoons butter, divided

•2 tablespoons chopped onion

•1 tablespoon lemon juice

•1/4 teaspoon dried basil

•Salt and pepper to taste

•4 ounces bulk Italian sausage

•1 tablespoon chopped fresh parsley

•2 tablespoons dry bread crumbs

•2 tablespoons grated Parmesan cheese

Directions

•Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.

•In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.

•In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.

•Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish

2 Hass avocados, chopped

Instructions

1.Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Edamame Hummus

A nice twist of the original. Very healthy snack.

EDAMAME HUMMUS

1 clove garlic, minced

1 bag thawed, shelled Edamame

1/4 cup plus 2 TBSP extra virgin olive oil

3 TBSP fresh lemon juice

3 TBSP tahini

Place all ingredients in the bowl of a food processor and process to a smooth paste. If mixture is too thick, add small amounts of water until it is the proper consistency.

Serve with pita chips, veggie sticks, you name it!

Chicken Tikka Masala

I love all Indiam food, but I think Tikka Masala is way at the top of the list. This recipe is easy to prepare and has all the wonderful flavors of India.

Chicken Tikka Masala

1 lb. chicken tenders

1 (8 oz.) can tomato sauce

1 c. low fat milk

1 c. plain yogurt

2 T. lemon juice

2 T. cilantro

2 tsp. minced garlic

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. cinnamon

1 tsp. salt

1 tsp. ground ginger

1 tsp. paprika

1 tsp. garam masala

dash of red pepper

--Mix all ingredients together. Pour over chicken in large casserole dish. Cover and bake at 400 degrees for 35 minutes or until chicken is cooked through. Serve over basmati rice.

Chicken Piccata

How about a delicious, easy to make recipe for a romantic dinner? Sound good? Try this Chicken Piccata. It is sure to fit the bill.

CHICKEN PICCATA

Ingredients

Coarse salt and ground pepper

1/2 cup all-purpose flour

1 1/2 pounds chicken cutlets

2 tablespoons olive oil

8 ounces linguine

3 packed cups loose baby spinach (about 5 ounces), torn into pieces

3 tablespoons butter

3/4 cup dry white wine 2 tablespoons fresh lemon juice

2 tablespoons capers, rinsed and drained

Directions

1.Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.

2.In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).

3.Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.

4.Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.

Perfectly Seared Steak

Searing turns good steak into great steak. When a steak is properly seared, it has a nice crust on the outside and the inside is juicy and delicious. Here are some tips on getting the perfect sear.

1. Allow steak to come to room temperature. If the meat is cold when you put it in the pan, It will cause condensation to form on the outside which will prevent browning. Cold meat will also cook quicker on the outside while the inside will remain underdone.

2. Blot the steak on paper towels before placing it in the pan.

3. Make sure your pan is smoking hot before placing the steak in it. Cast iron is best (either flat or a grill pan), but a steak can be seared in most any heavy bottom skillet.

4. Put the steak in the hot pan and avoid turning it unti a nice crust begins to form and the steak naturally releases itself from the pan. If the steak is sticking, it's not ready to turn. Flip the steak and sear the second side. The entire searing process should take about 2-3 minutes.

5. Have your oven preheated to 450 degrees. Place the pan with the steak in the oven for about 6 minutes for medium rare.

6. The easiest way to tell the doneness of a steak is by touching it. Different degrees of steak feel differently. Touch the tip of your thumb to the tip of your index finger. Now feel the area between your thumb and index finger. That is how rare steak should feel. Now touch your thumb and your middle finger. That is medium rare. Now touch your thumb to your ring finger. That is medium. Finally, touch your thumb to your pinky. That is well done.

7. Never, EVER cut into a steak as soon as it comes out of the pan or off the grill. Steak must rest for about 10 minutes. This allows the fibers of the meat to naturally tenderize and it allows the juices to redistribute. If you cut a steak as soon as it cooks, all of the juices will end up your cutting board and your steak will be dry and tough.

Roasted Chicken Oreganato

This is a simple dish that roasts in the oven. Leftovers are great, so be sure to double the recipe and keep some in the fridge.

Roasted Chicken Oreganato

Ingredients

3 1/2 pounds chicken, cut into 10 serving pieces

4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks

4 plum tomatoes, cut into medium-size chunks

1 large onion, cut into medium-size chunks

1/4 cup extra-virgin olive oil

1/4 cup fresh oregano leaves, coarsely chopped

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes

Pork & Asparagus Stir Fry

Cooking does not require a lot of work and advanced planning. I just created this recipe a few minutes ago while cleaning out the fridge and it is delicious.

Pork & Asparagus Stir Fry

Ingredients:

2 tsp canola oil

1/2 pound bonless pork loin chops, sliced

1 shallot, very thinly sliced

2 garlic cloves, very thinly sliced

1 small onion, very thinly sliced

1/2 cup snow pea pods

1 pound asparagus spears, cut into 2-inch pieces

2 TBSP hoisin sauce

Directions:

In a large skillet, brown pork strips in canola oil. Add shallot,garlic, and onions. Cook only until vegetables begin to soften. Add snow peas and asparagus. Cover pan and allow asparagus to steam slightly, about 2 minutes. Stir in hoisin sauce and serve.

Homemade Blue Cheese Dressing

This tangy dressing is quick and easy to whip up and a lot less expensive than store bought versions. Keep a jar in the fridge for salads. It's xtra yummy for dipping wings.

Ingredients

•1-1/2 cups mayonnaise

•1/2 cup sour cream

•1/4 cup cider vinegar

•4 teaspoons sugar

•1/2 teaspoon ground mustard

•1/2 teaspoon garlic powder

•1/2 teaspoon onion powder

•1 cup (4 ounces) crumbled blue cheese

Directions

•In a bowl, combine the first seven ingredients. Stir in the blue cheese. Cover and chill at least 2 hours. Store in the refrigerator. Yield: 2 cups.

Pork Chop Casserole

I have been making this Pork Chop Casserole for about 16 years and it is always a hit. It's easy to make and so good.

Ingredients

•3/4 cup all-purpose flour

•1 teaspoon salt

•1/2 teaspoon pepper

•6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)

•2 tablespoons canola oil

•1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

•1 cup (8 ounces) sour cream, divided

•2/3 cup chicken broth

•1/2 teaspoon ground ginger

•1/4 teaspoon dried rosemary, crushed

•1 can (2.8 ounces) french-fried onions, divided

Directions

•In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.

• In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions.

• Cover and bake at 350° for 45-50 minutes or until tender. Stir remaining sour cream into sauce. Sprinkle

Greens With Hot Bacon Dressing

My mom made this salad for every holiday dinner, as long as I can remember. She did have another variation of it, substituting scallions for the green onions, using just leaf lettuce for the greens, and slicing up a couple of hard boiled eggs over the top of the salad. It is wonderful and it sure brings back some great memories. This is a very old German recipe

Greens With Hot Bacon Dressing

4 cups torn fresh spinach

4 cups torn iceberg lettuce

3 ribs celery, sliced

1/2 cup chopped red onion

4 bacon strips, diced

1 egg

2/3 cup water

1/3 cup cider vinegar

2 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp pepper

In a salad bowl, toss spinach, lettuce, celery, and onion; set aside. In a large skillet, cook bacon until crispy; remove with a slotted spoon to paper towels to drain. Discard all but 2 TBSP of the drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil, stirring constantly. Remove from the heat; pour over sald. Add bacon. Toss and serve immediately.

Swiss Steak - Via 1950

This delicious recipe was in my mother's recipe box and it is dated 1950. (That's 20-something years older than me!). I've had it many times and it is delicious. How about a retro dinner tonight?

Swiss Steak - Via 1950

1 pound beef sirloin tip steak or bottom round steak

3 TBSP all-purpose flour

3 TBSP butter

2 cans (8 ounces each) tomato sauce

1 TBSP fresh lemon juice

1 TBSP soy sauce

1 tsp worcestershire sauce

1 medium onion, sliced

1 medium green pepper, cut into strips

Thinly slice steak across the grain into strips. Lightly coat with flour. In a large skillet, brown steak, half at a time, in butter. Return all meat to skillet.

Add the tomato sauce, lemon juice, soy sauce and Worcestershire;mix well. Add teh onions and green pepper. Cover and simmer for 45 minutes or until the meat is tender, stirring occasionally. Serve over noodles.

Sausage Gravy

This is a true southern breakfast. Serve it with homemade biscuits and it will stick to your ribs all day

Sausage Gravy

1 pound sage-flavored bulk pork sausage

2 TBSP finely chopped onion

6 TBSP all-purpose flour

4 cups milk

1/2 tsp poultry seasoning

1/2 tsp ground nutmeg

1/4 tsp salt

Dash worcestershire sauce

Dash hot pepper sauce

Crumble sausage into a large saucepan; cook over medium low heat. Add onion; cook and stir until transparent. Drain; discard all but 2 TBSP of drippings. Stir in flour, cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add the seasonings; cook and stir until thikened. To serve, slice biscuits and spoon gravy over biscuit halves.

Copycat Recipe- Boston Market Creamed Spinach

This is called a copy-cat recipe, but this is the actual recipe that Boston Market uses for their creamed spinach. I don't think I've ever eaten there that I didn't get this as a side. Don't ask me where I got it, I'd have to shoot you. I've converted "spinach haters" with this recipe.

Boston Market Creamed Spinach

2 boxes frozen, chopped spinach

1 small onion, very finely minced

1 can cream of celery soup

1 TBSP flour

4 Tbsp butter

salt and pepper to taste

In a saucepan, cook spinach and onion until onion is opaque and spinach is hot. In another saucepan, melt butter. Stir in flour and wisk until smooth. Do not brown. Stir in soup, salt, and pepper. Pour butter mixture over spinach mixture and stir to combine. Serve hot.

Salisbury Steak With Mushrooms

This is true comfort food!

Salisbury Steak With Mushrooms Ingredients:

1 pound ground beef 1 large egg, lightly beaten

1/4 onion, finely chopped (about 1/3 cup)

7 saltine crackers, finely crushed (about 1/4 cup)

1 teaspoon minced fresh sage

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

8 ounces sliced mixed mushrooms

2 teaspoons Worcestershire sauce

3 tablespoons all-purpose flour

1 to 2 tablespoons chopped fresh parsley

Buttered egg noodles, for serving (optional)

Directions

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Copycat Recipe - Boston Market Sweet Potato Casserole

This copycat recipe takes exactly like the original. Great for a fubulous Thanksgiving side dish. It's also wonderful with pork chops and of course, roasted chicken.

Ingredients:

6 cups mashed sweet potatoes (5-6 potatoes-see step#1)

3/4 cup dark brown sugar

1/2 cup heavy cream

1/4 cup melted butter

1/4 tsp cinnamon

1/4 tsp salt

2 cups mini marshmallows

Oatmeal Streusel:

1/4 cup rolled oats

2 TBSP dark brown sugar

1 TBSP all-purpose flour

1/8 tsp cinnamon

2 TBSP cold butter

Directions:

1. Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.

2. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 tsp cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8"x8" baking dish.

3. Preheat oven to 350 degrees

4. Make the oatmeal streusel by grinding the oats to a fine powder using a food processor.

5. Combine the oat flour with 2 TBSP brown sugar, flour, and 1/8 tsp cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. YOu should have a crumbly mixture with pea-sized bits. Sprinkle the oatmeal streusel over the sweet potato mixture and pop it into the oven for 70-80 minutes or until the top begins to brown slightly.

6. When you remove the casserole from the oven, immediately spread the marshmallows over the top. Let this site for 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.

Babycakes

These delicious mini cupcakes use fun ingredients like jarred baby food. They are so moist and great to take along to a party.

Cupcakes

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup light brown sugar

1/4 cup clover honey

1 (4 ounce) jar pumpkins with pears baby food (such as Nature's Goodness)

2 (4 ounce) jars applesauce and apricots baby food (such as Earth's Best)

2 teaspoons ground cinnamon

1/2 cup ground pecans

Frosting

1 1/4 cups confectioners' sugar

3/4 cup unsalted butter, softened

4 ounces cream cheese, softened

4 tablespoons sweetened condensed milk

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup ground pecans

Directions:

1

Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.

2

Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.

3

Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add the baby food and cinnamon; beat until smooth. Fold in the pecans. Slowly add flour mixture using a sifter; fold in until ingredients are well-mixed.

4

Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from oven to a wire rack and let cool completely. Repeat with additional mini cupcake liners and remaining batter.

5

Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.

6

Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.

Sweet Cinnamon Biscuits

2 cups sifted all-purpose flour

1 TBSP baking powder

1 tsp salt

1/4 tsp baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

8 TBSP butter, softened

3/4 cup granulated sugar

1 tsp cinnamon

Combine flour, baking powder, salt, and baking soda in a medium sized bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15"x8" rectangle.

Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2 inch slices. Arrange the slice, cut side up, in prepared baking pan. bake until lightly browned, about 15 to 20 minutes. Remove from oven. Cool slightly and serve warm.

Black Bean & Cheese Enchiladas

This is a recipe that I developed back in 2006 for a recipe contest. These meatless enchiladas make a delicious mid-week meal. They freeze beautifully, so double the recipe and have another meal ready to go on a busy night.

Black Bean And Cheese Enchiladas Ingredients:

1 2/3 cups cooked black beans, mashed (canned work fine)

2 cups shredded cheddar cheese, divided

1 cup shredded Monterey Jack cheese

1/2 cup chopped onion

1/4 cup sliced black olives

1/2 cup diced tomatoes (fresh or canned)

15-ounce can tomato sauce, divided

4.5 ounce can chopped green chiles

2 tsps garlic powder

12 corn tortillas (7-inch)

1 tsp chili powder

1/2 tsp hot pepper sauce

Directions: Combine mashed beans, 1 cup cheddar, 1/2 cup Monterey Jack cheese, onions, olives,diced tomatoes, and 1/2 the can of tomato sauce.

Mix well.

Place about 1/3 cup of bean mixture along center of each tortilla. Roll up and place in a glass baking dish that has been lightly sprayed with cooking spray.

Combine reamaining tomato sauce, chiles,garlic powder, chili powder, and hot pepper sauce. Spoon over filled tortillas

Sprinkle with remaining cheese and bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Makes 12.

Peanut Dipping Sauce

This peanut dipping sauce is wonderful for grilled chicken or beef skewers, summer rolls, chicken strips, you name it. Make up a batch and keep it in the fridge for up to a week for a delicious sauce anytime you need it.

1 1/2 cups creamy peanut butter

3/4 cup soy sauce

1/2 cup cilantro, minced

2 Tbsp grated ginger

2 tsp grated garlic

1 TBSP sesame oil

3/4 cup peanute oil

1/2 cup rice wine vinegar

Place all of the ingredients in the bowl of a food processor and process until smooth.

Note: I grate the giner and the garlic on my microplane grater so it is extra smooth.

Thai Marinade

This is a great marinade that is full of Thai flavors and works well with all kinds of meat. Great for BBQ.

Ingredients:

2 Tbsp oil, not olive

2 Tbsp sesame oil

2 Tbsp soy sauce

2 inches fresh ginger, finely chopped

1-2 Thai red chilis, finely chopped

1 pinch sugar

Stir all ingredients together and marinate your choice of meat overnight, or at least 30 minutes.

Perfect for kewer food, like chicken or pork.

Balsamic Rosemary Pork Loin

Here is a wonderful autumn meal from Theotherwhitemeat.com. Balsamic Rosemary Pork Loin

Ingredients

2 1/2 lbs. boneless top loin pork roast

1 1/2 cups fresh rosemary leaves

12 cloves garlic

3 tbsp. olive oil

2 tbsp. balsamic vinegar

1 tsp. salt

2 tsp. black pepper

2 1/2 pounds small red potatoes, cut into 1/2 wedges

Directions

Directions

1

Preheat oven to 450 °F.

2

In a food processor, combine rosemary, garlic, olive oil, balsamic, salt and pepper; pulse to a coarse, wet paste. Spread 3/4 paste on all sides of the roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inches around all sides.

3

Cook 15 minutes.

4

Meanwhile, in a large bowl, mix potatoes with the remaining paste. Reduce oven to 350 ° F. Place coated potatoes around roast, cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temperature reaches 150 ° F. If potatoes aren’t done, transfer roast to cutting board and continue cooking the potatoes. 5

Remove the roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.

Coycat Recipe - Longhorn Steakhouse's Chocolate Stampede

Here'a great copy-cat version of Longhorn Steakhouse's Chocolate Stampede from Food Network Magazine.

Ingredients

For the cake and mousse:

1 18.25-ounce box devil's food cake mix (plus required ingredients)

14 ounces bittersweet chocolate, chopped

12 tablespoons (1 1/2 sticks)

unsalted butter, diced

1/4 cup strong coffee

10 large eggs, separated

1 1/2 cups plus 6 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups cold heavy cream

For the shell and sauce:

12 ounces bittersweet chocolate, chopped

3/4 cup heavy cream

5 tablespoons light corn syrup

2 tablespoons unsalted butter

To serve:

1 1/2 cups cold heavy cream

1 tablespoon sugar

1 pint vanilla ice cream

Directions

Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.