Cinnamon Toast

Cinnamon Toast

4 (3/4-inch thick) slices homemade white bread
2 Tbsp butter, softened
1/3 cup golden brown sugar
1 tsp cinnamon
1/2 tsp vanilla

Preheat the oven to 350^F. Combine the butter, brown sugar, cinnamon and vanilla until well mixed and creamy. Spread onto tops of each bread slice. Place on baking sheet and bake at 350^ for 10 minutes. Turn on the broiler and cook until the topping is bubbly. Watch carefully so it doesn't burn! Serve warm.

This is comfort food! So incredibly delicious on a cold day! You can use white sugar instead of brown, but the brown sugar gives this a yummy caramel flavor.

Burgers au Poivre

Burgers au Poivre

2 Tbsp extra-virgin olive oil
10 oz white mushrooms, slices
1 onion, thinly sliced
Salt & Pepper
1 lb ground sirloin
1/2 Tbsp coarse black pepper
1 cup dry red wine
1 tbsp butter
1 tbsp flour
1 cup beef broth
2 tsp Worcestershire sauce

In a medium skillet, heat 1 Tbsp EVOO over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper. Keep warm.

In a second medium skillet, heat 1 Tbsp EVOO over medium heat. Season the groun sirloin with salt and the coarse pepper and form into 2 large patties. Pour the wine into a dish and dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and keep warm.

Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.

Serve the burgers with the wine gravy and the mushrooms. I adapted this from a Rachael Ray recipe and got rave reviews from John!

Eggless Eggnog

Eggless Eggnog

1/2 gallon milk
1 (3.5 oz) pkg instant French Vanilla pudding
1/4 cup sugar
3 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

In a large bowl, combine 2 cups milk and the pudding mix. Whisk until well combined. Add sugar, vanilla, cinnamon and nutmeg and whisk well. Stir in remaining milk and chill until ready to serve. Spike with Rum or Bourbon as desired.

I could never stand the thought of drinking anything with raw eggs in it so when I found this recipe online (don't remember where) I saved a copy to try this Christmas Eve. And it's good!!

French Bread

French Bread

1 1/4 cups water (70 to 80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1 tablespoon cornmeal
Olive Oil
Mrs Dash

In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Brush olive oil over loaves and sprinkle with Mrs. Dash. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

We had this bread with French Onion Soup for dinner and it was GOOD!

Adapted from allrecipes.com

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

Sift together flour, baking soda and salt.

Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using 2 teaspoons fill each shell with the chocolate mixture. Top with mini red and green chocolate morsels, if desired.

From allrecipes.com

Pretzel Turtles

Pretzel Turtles

36 small mini pretzels
36 Rolos, unwrapped
36 pecan halves

Preheat the oven to 300^F. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one Rolo (chocolate covered caramel candy) on each pretzel. Place a pecan half on top of each Rolo. Bake for 4 minutes. While the candy is warm, press each pecan half to smoosh the Rolo over the pretzel. Cool completely and store in an airtight container.

Yummy and easy!

Recipe adapted from allrecipes.com

Southwestern Pasta Skillet

Southwestern Pasta Skillet

1lb lean ground chuck
Garlic salt and pepper
1/2 cup water
1 Tbsp dehydrated onion flakes
1 can Spicy Chili Beans
1 can Mexicorn
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried cilantro
15.5 oz jar Pace Mexican Four Cheese Salsa con Queso
1 lb Rotini, cooked al dente, drained

Brown and crumble the ground chuck in a large skillet with the garlic salt and pepper (to taste) and the dehydrated onions and water. When thoroughly cooked, stir in the beans, Mexicorn, spices and Salsa Con Queso until combined. Cook on low until heated through. Stir in the rotini and serve.

This was good and easy with the pasta.....but it would be CRAZY good as a dip without the pasta! I had to chase John out of the kitchen to keep him from eating it all with corn chips right out of the skillet!

Adapted from recipe with the same name at Pillsbury.com

German Style Beef and Gravy

German Style Beef and Gravy

2 lbs top sirloin steak, cut into chunks
Salt and Pepper to taste
2 Tbsp olive oil
1 Tbsp butter
1 large onion, chopped
1/4 cup brown sugar
1 tsp garlic powder
1/4 cup catsup
4 oz chili sauce
3 Tbsp Worcestershire sauce
1/2 cup red wine
14.5 oz can beef broth + 1/2 can water
2 Tbsp apple cider vinegar

Season the beef with salt and pepper and brown in olive oil and butter in a Dutch Oven. Add the onion and cook until limp. Stir in remaining ingredients, bring to a boil, reduce heat and simmer about 1 hour or until meat is tender. Thicken the gravy, if desired and serve with Mashed Potatoes.

This was very good and I will be making it again! Inspired by allrecipe.com's "Slow Cooked German Short Ribs".

Nacho Chicken Chowder

Nacho Chicken Chowder

1 lb chicken tenderloins
2 tbsp butter
Garlic Salt & Pepper
1 small chopped onion
1 Tbsp chicken bouillon granules
2 tsp cumin
1 tsp chili powder
1 tsp Tony Chachere's Creole Seasoning
4 cups water
1 can black beans, rinsed and drained
1 can Campbell's Fiesta Nacho Cheese Soup
1 can cream style corn
3/4 cup sour cream
Shredded Cheddar
Diced, fresh tomato
Cilantro sprigs
Corn Chips

Cut the chicken into bite-sized chunks and brown in a Dutch Oven in the butter. Season with garlic salt and pepper to taste. Add the onion and continue cooking until onions are translucent. Stir in cumin, chili powder, creole seasoning, water, black beans, soup and corn and simmer for about 20 minutes, or until all ingredients are thoroughly heated and blended together. Just before serving stir in sour cream until smooth. Garnish each serving with diced tomato, a bit of shredded cheddar and a cilantro sprig and serve with corn chips.

Tastes good and it's fast and easy!

Cajun Chicken Pasta

Cajun Chicken Pasta

2 tbsp olive oil
1 tbsp butter
1 lb boneless, skinless chicken tenderloins
2 tsp Tony Chachere's Creole Seasoning
1/2 bag frozen red, green and yellow bell pepper strips with onions
2 cups heavy cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp garlic powder
1/4 tsp black pepper
2 heaping tbsp grated Parmesan cheese
8 oz hot, cooked linguine

Heat the olive oil and butter in a skillet until butter melts. Season the chicken with the creole seasoning and saute in the oil mixture until chicken is completely cooked (about 10 minutes), turning once. Add pepper-onion mix and cook about 5 minutes. Stir in cream, basil, lemon pepper, garlic powder, pepper and cheese and cook until heated through. Stir in cooked linguine and toss to coat with sauce.

This was delicious! Adapted from recipe at allrecipes.com

Sausage Enchilada Soup

Sausage Enchilada Soup

1 lb sausage
1 tbsp dehydrated minced onions
1 pkg McCormick's Chili Seasoning
8 oz Chile Verde
10 oz can Enchilada Sauce
32 oz carton chicken broth
1 can Rotel tomatoes & green chiles
15 oz black beans, rinsed and drained
16 oz can pinto beans
15.5 oz can whole kernel corn, drained
1/2 tsp dried cilantro

Brown and crumble the sausage in a Dutch Oven with a little water (1/2 cup or so) and the dehydrated onions. Stir in the remaining ingredients and simmer until hot and cooked through.

Fast, easy and tasty on a cold night!