Crock-Pot Chocolate Candy

2 lbs(36 oz) salted dry roasted peanuts
4 oz (4 squares) German's Sweet chocolate
1 12 oz. package semisweet chocolate chips (about 2 cups)
2 1/2 lbs. white almond bark

Put the peanuts in the bottom of the 4 quart slow cooker. layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 Tbs per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

2 lbs(36 oz) salted dry roasted peanuts
4 oz (4 squares) German's Sweet chocolate
1 12 oz. package semisweet chocolate chips (about 2 cups)
2 1/2 lbs. white almond bark

Put the peanuts in the bottom of the 4 quart slow cooker. layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 Tbs per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Crunchy Slaw

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Breakfast Bowls

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

Stuffed Filet Mignon

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!

4 filet mignons, 2-3 oz each and 1.5" thick
4 oz. bleu cheese (use Gorgonzola Bleu cheese for better taste)
1/4 c. heavy cream
4 slices thick pepper bacon
2 to 3 Tbs Olive Oil
toothpicks
Salt and cracked black pepper, to taste

Preparation:

In a medium-sized skillet. Brown each side of filet in 2-3 tbs. olive oil. Don't over cook at this stage. You just need a light brown to retain flavor when cooking in oven. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fill a large pastry bag with the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

In a medium-sized saute pan over medium heat, cook bacon until it's just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler for about 6 to 10 minutes each side depending on desired level of "pink." Serve with your favorite side item. Enjoy!!!

The Results

So, after 2.5 hours of cooking Father's Day dinner the results are in. I hated the mushrooms and the risotto. I will have to find better recipes. As for the Bleu Cheese Stuffed Filet Mignon. It was so good! I think we will tweak things a bit with them though. But, at least we had steak and bread sticks. The rest went to the dog. I'll post the steak recipe soon enough.

If anyone out there has a really great Risotto recipe(for beginners) and a stuffed mushroom recipe and are willing to share...send it my way and I will give it a try.

So, after 2.5 hours of cooking Father's Day dinner the results are in. I hated the mushrooms and the risotto. I will have to find better recipes. As for the Bleu Cheese Stuffed Filet Mignon. It was so good! I think we will tweak things a bit with them though. But, at least we had steak and bread sticks. The rest went to the dog. I'll post the steak recipe soon enough.

If anyone out there has a really great Risotto recipe(for beginners) and a stuffed mushroom recipe and are willing to share...send it my way and I will give it a try.

Attempting the Impossible...Maybe???

So, this Sunday is Father's Day. I am going to attempt some new recipes. I'll let you know how they turn out and how I tweak them to fit our family. But, for the menu I am planning to make:

1. Stuffed Filet Mignon (using a bleu cheese mixture)
2. Risotto
3. crab stuffed portobello mushrooms.

Dessert: Strawberry shortcake using sponge cake.

I have never cooked Filet Mignon before, so this is a learning curve for me. As far as the risotto...I hope it's not too difficult. Stuffed Mushrooms should be easy enough. Anyhoo...I'll let you know how it all turns out.

So, this Sunday is Father's Day. I am going to attempt some new recipes. I'll let you know how they turn out and how I tweak them to fit our family. But, for the menu I am planning to make:

1. Stuffed Filet Mignon (using a bleu cheese mixture)
2. Risotto
3. crab stuffed portobello mushrooms.

Dessert: Strawberry shortcake using sponge cake.

I have never cooked Filet Mignon before, so this is a learning curve for me. As far as the risotto...I hope it's not too difficult. Stuffed Mushrooms should be easy enough. Anyhoo...I'll let you know how it all turns out.

Clever Ideas Worth Knowing

1. Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.

2. Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold!

3. Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.

4. Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.

5. To really make scrambled eggs or omelets rich add a couple of
spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

7. Add garlic immediately to a recipe if you want a light taste
of garlic and at the end of the recipe if your want a stronger taste of garlic.

8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

9. Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm.
This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

10. Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up.
Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg.
Just throw bag away when done -- easy clean up.

11. Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size.
You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

12. Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in
a microwave with a cup of water. The increased moisture will keep the food
moist and help it reheat faster..

13. Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers,
put layers around the plants overlapping as you go cover with mulch and for-
get about weeds.. Weeds will get through some gardening plastic they will not
get through wet newspapers.

14. Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

15. No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.

16. Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

17. Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

18. Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! ...... static is gone.

19. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water.
Dump out the hot water, but don't dry cup. Next, add your ingredient, such
as peanut butter, and watch how easily it comes right out.

20. Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!

21. Re opening envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

22. Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

13. Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

14. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

15. To make Hamburger stretch a little further, chop up celery really well to small bits and add to your hamburger. It picks up the flavor of the seasoned hamburger and your kids won't know that they are eating celery because it looks just like hamburger bits.

16. INFO ABOUT CLOTHES DRYERS
The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material ... I'm sure you know what your dryer's lint filter looks like. Well ... the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very longtime (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?! Learn something new everyday! I certainly didn't know dryer sheets would do that. So, I thought I'd share!
Note: I went to my dryer and tested my screen by running water on it. The water ran through a little bit but mostly collected all the water in the mesh screen. I washed it with warm soapy water and a nylon brush and I had it done in 30 seconds. Then when I rinsed it .... the water ran right through the screen! There wasn't any puddling at all! That repairman knew what he was talking about!

1. Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.

2. Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold!

3. Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.

4. Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.

5. To really make scrambled eggs or omelets rich add a couple of
spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

7. Add garlic immediately to a recipe if you want a light taste
of garlic and at the end of the recipe if your want a stronger taste of garlic.

8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

9. Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm.
This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

10. Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up.
Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg.
Just throw bag away when done -- easy clean up.

11. Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size.
You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

12. Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in
a microwave with a cup of water. The increased moisture will keep the food
moist and help it reheat faster..

13. Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers,
put layers around the plants overlapping as you go cover with mulch and for-
get about weeds.. Weeds will get through some gardening plastic they will not
get through wet newspapers.

14. Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

15. No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.

16. Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

17. Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

18. Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! ...... static is gone.

19. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water.
Dump out the hot water, but don't dry cup. Next, add your ingredient, such
as peanut butter, and watch how easily it comes right out.

20. Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!

21. Re opening envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

22. Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

13. Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

14. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

15. To make Hamburger stretch a little further, chop up celery really well to small bits and add to your hamburger. It picks up the flavor of the seasoned hamburger and your kids won't know that they are eating celery because it looks just like hamburger bits.

16. INFO ABOUT CLOTHES DRYERS
The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material ... I'm sure you know what your dryer's lint filter looks like. Well ... the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very longtime (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?! Learn something new everyday! I certainly didn't know dryer sheets would do that. So, I thought I'd share!
Note: I went to my dryer and tested my screen by running water on it. The water ran through a little bit but mostly collected all the water in the mesh screen. I washed it with warm soapy water and a nylon brush and I had it done in 30 seconds. Then when I rinsed it .... the water ran right through the screen! There wasn't any puddling at all! That repairman knew what he was talking about!

Pepper Jack Grilled Cheese Sandwich

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

Pecan Pie

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.

Coconut Cream Pie

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.

Pasta Milano

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

Chicken with Sun-dried Tomatoes

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

Baked Macaroni and Cheese

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

Cafe Rio Style Sweet Lime Rice

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

New York Deli Cheesecake

Ingredients:
1 cup plus 3 tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:
1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:
1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch spring form pan.

2. In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:
1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.


**Use favorite fruit toppings and whip cream. Very yummy!

Ingredients:
1 cup plus 3 tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:
1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:
1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch spring form pan.

2. In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:
1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.


**Use favorite fruit toppings and whip cream. Very yummy!

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided or chicken broth
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
*Optional: chopped Portobello mushrooms


In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided or chicken broth
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
*Optional: chopped Portobello mushrooms


In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

Pull Apart Bread

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

Cheddar Biscuits

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.

Butter Onion Buns

15 frozen Rhodes Rolls
1-2 tsp minced onion depending on taste
3 Tbs. green onions, chopped
1/2 c. butter
2 Tbs. fresh chopped oregano or 1 Tbs. dried oregano
1/2 tsp. thyme
1/4 to 1/2 tsp. salt

Using frozen dinner rolls, coat a bundt pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap. Let rolls rise 30 min to 1 hour. Cut each roll in half with scissors, melt butter, add herbs and seasonings in a separate bowl. Coat rolls in butter seasoning and place in a bundt pan, cover in plastic and let rise 2 hours or until it raises just above bundt pan. Preheat the oven to 350 degrees. Bake for 15 to 20 min. Remove from bundt pan.

15 frozen Rhodes Rolls
1-2 tsp minced onion depending on taste
3 Tbs. green onions, chopped
1/2 c. butter
2 Tbs. fresh chopped oregano or 1 Tbs. dried oregano
1/2 tsp. thyme
1/4 to 1/2 tsp. salt

Using frozen dinner rolls, coat a bundt pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap. Let rolls rise 30 min to 1 hour. Cut each roll in half with scissors, melt butter, add herbs and seasonings in a separate bowl. Coat rolls in butter seasoning and place in a bundt pan, cover in plastic and let rise 2 hours or until it raises just above bundt pan. Preheat the oven to 350 degrees. Bake for 15 to 20 min. Remove from bundt pan.