Saturday, November 26, 2011
1 pound fresh Brussels sprouts
½ slab Applewood thick sliced bacon cut into 1/2 inch cubes
1/2 teaspoon salt
Freshly ground black pepper
Wash and then trim off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the cubed Bacon in a large skillet on med. Heat Bacon just starts to get crispy. Transfer the bacon with a slotted spoon to a bowl and set aside. In the Bacon grease add the Brussels sprouts flat side down in the skillet and season with salt and pepper. Stir a couple of times and when Brussels are nice and roasted, turn down the heat to med.- low add ¼ cup of water and put a lid on cook for 15 min. or until tender. Then add the crispy bacon and stir and transfer to a serving dish.
Tuesday, November 22, 2011
1 - diced onion
1 - diced green bell pepper
3 - russet potatoes thinly sliced 2 - sweet potatoes thinly sliced
1 - teas. Seasoned salt * I used country Bob`s
1 - pd kielbasa sausage, cut into 1-inch slices
2 - tablespoon water
1. Add olive oil to a large skillet. Preheat over medium heat until the oil is just hot. Cook the sausage. Add the diced onion and diced green bell pepper. Cook the onion and pepper until they're tender.
2. Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. Sprinkle the mixture with the seasoning or seasoned salt.
3. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.
Friday, November 18, 2011
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups cake flour
Preheat oven to 325 . Grease one bunt cake pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325 for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Thursday, November 10, 2011
¾ - cup white sugar
2 - eggs beaten
1 - teaspoon vanilla
½ - cup milk
1 - stick butter melted
Pinch of salt
1 - cup brown sugar
1 - sm. Pkg. or half a cup of pecans
1 - cup of flour
6 - tablespoons butter diced
Heat oven to 350 degrees.
Mix all the ingredients of the casserole together and put in to a ( round w/lid) greased casserole dish.
To make the topping - in a med. bowl add half the diced butter, flour, brown sugar and nuts. Mix and spread on the sweet potatoes and bake for 30 min., then add the rest of the diced butter on top of the casserole and bake for 10 more min. and serve.
Sunday, November 6, 2011
2 cups of sugar
1-½ cups of coconut oil or softened butter
½ cup of molasses
3 1/2 cups of self rising flour
1 tablespoon of ground ginger
2 teaspoons of cinnamon
White chocolate Bark
In a bowl, combine sugar and oil, mix well and add the eggs. Stir in the molasses, combine all the dry ingredients and add in slowly until mixed well. Roll into ¾ inch balls, roll in sugar and place on a lightly greased baking sheet. Bake at 350 for 10 to 12 minutes until just light golden on the bottom. Let cool and place on wax paper and drizzle with melted white chocolate Bark. I usually melt about 2 squares at time in the microwave 30 sec. a time in a glass measuring cup till melted.
Saturday, November 5, 2011
3 cups of sugar
3/4 cup of butter
2/3 cup of Eggnog
1- 7 oz. jar of marshmallow creme
1 tsp. vanilla
1- 12oz. bag of white choc. chips
Stir butter, sugar, and eggnog into a heavy pan and bring to a full boil, or 234 degrees with a candy thermometer stir constantly to prevent scorching! Remove from heat and stir in chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a buttered 8x8 baking dish, and cool at room temperature.