Vegetable Melange Salad with Buttermilk Dressing

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Corn and Bean Salsa

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

Canned Salsa

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

Corn Tortillas

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

Flour Tortillas version 2

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

Flour Tortillas

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

Crock Pot Pork Chops

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

Oven Fried Chicken

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal

BBQ Meatballs

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

Sweet & Sour Dipping Sauce

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

Sirloin Steak Stir Fry

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

Chicken and Vegetable Soup

2-3 boneless chicken breasts
3 celery stalks, chopped thin
2 sm. onions diced or 1 large
3 med. carrots, chopped thin
2 cans chicken broth
1 c. mushrooms, sliced thin
1 c. Green, Yellow, or Red Pepper chopped finely
2 c. water
1 tsp pepper
1 tsp minced onion
1 tsp. parsley

Add all ingredients to crock pot. Let cook on low for 6 to 8 hours. Shred chicken in crock pot.

Mix 4 tbsp flour with 1/3 c. water. Pour into mixture and stir until it thickens.

Then you have your choice of adding the following:

1.Make Bisquick dumplings (found on box) and drop dough into crock pot. Let cook 25-30 minutes or until desired dumpling consistency.

2. you can add long grain rice to make chicken and rice soup.

3. you can add home made noodles for a twist on chicken noodle soup.

Very delicious!

2-3 boneless chicken breasts
3 celery stalks, chopped thin
2 sm. onions diced or 1 large
3 med. carrots, chopped thin
2 cans chicken broth
1 c. mushrooms, sliced thin
1 c. Green, Yellow, or Red Pepper chopped finely
2 c. water
1 tsp pepper
1 tsp minced onion
1 tsp. parsley

Add all ingredients to crock pot. Let cook on low for 6 to 8 hours. Shred chicken in crock pot.

Mix 4 tbsp flour with 1/3 c. water. Pour into mixture and stir until it thickens.

Then you have your choice of adding the following:

1.Make Bisquick dumplings (found on box) and drop dough into crock pot. Let cook 25-30 minutes or until desired dumpling consistency.

2. you can add long grain rice to make chicken and rice soup.

3. you can add home made noodles for a twist on chicken noodle soup.

Very delicious!

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!