Quick Peach Cobbler

QUICK PEACH COBBLER

5 (15 oz.) canned peaches, drained
2 boxes yellow cake mix
1 c. melted butter

Grease 9” x 13” baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches. Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.

Chicken Gravy Stuff

4 chicken breasts
1 can cream of chicken soup
1 cup sour cream
4 bacon strips cooked and crumbled OR packaged soft bacon bits

Put chicken and soup in crock pot. Cook on low for 8 hours. Add sour cream and bacon during last half hour.

Good on potatoes, rice, or sourdough bread. Merritt loves to make sandwiches on sourdough bread with this.

Soggy-Bottom Biscuits

1/2 cup butter
1 cup orange juice (you can use any flavor)
1 cup sugar

Bring to boil and pour into 9x13 pan.

2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk

Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.

You can also double the recipe if you like it a little more gooey.

banana bread

I found this one on Becky Higgins recipes blog.BANANA BREAD
(makes 4 mini loaves)

2 1/2 c. flour
1 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. oil
3/4 c. milk
1 egg
3 ripe bananas, mashed
chopped nuts or chocolate chips (optional)

Combine all ingredients (except nuts or chocolate chips) in a mixing bowl and beat on medium speed for about one minute. Then add the nuts or chocolate chips (I'm all about adding the chocolate!) and stir them in with a spoon. Bake for 30-35 minutes at 350. This recipe makes 4 mini loaves (I love the Pampered Chef mini loaf pan that's a baking stone). You could also pour the mixture into a mini muffin pan. If you do the mini muffins, they only need about 10 minutes in the oven. Or you could do one large loaf of banana bread and that would take about an hour to bake.

kabobs

TRADITIONAL KABOBS

Grab some skewers, soak them in water for about 20 minutes (so they don't burn on the grill), cut up some favorite vegetables (mushrooms, bell peppers & such) and some marinated steak. The two marinades that we've used and loved are Lawry's Hawaiian and Lawry's Teriyaki Pineapple.

Or try chicken with fresh pineapple. Also really good.

Chex Muddy Buddies

CHEX MUDDY BUDDIES

1 tsp. vanilla
1 1/2 c. powdered sugar
1/2 c. peanut butter
1 c. semisweet chocolate chips
1/4 c. butter*
9 c. Chex cereal (any variety)

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.

*Do not use spread or tub products.

O'Henry's

O'Henry's are oh! so! wonderful! I don't know how they got their name, but if you're a fan of peanuts & chocolate & butterscotch ... and following the easiest recipe ever ... then you must try these.O'HENRY's
1 c. Karo syrup
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator. Remove and cut into 1-inch squares.

Lemon Poppy Seed Cake

1 lemon cake mix (cannot have pudding)
1 large pkg vanilla pudding
4 eggs
1 cup water
3/4 cup oil
2 Tbsp lemon extract
2 Tbsp poppy seed

Mix all ingredients for 4 minutes. Grease and sugar (course sugar) bunt pan. Bake at 350 for 45 minutes.

*You can change the flavor by changing the cake mix.

Chicken Noodle Casserole

CHICKEN NOODLE CASSEROLE

You need:

4 pieces of chicken breasts, cooked & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
Butter or margarine
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (I prefer Peppridge Farm brand)
egg noodles (about 6 oz. dry)

Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Chicken Pillows

2-3 pieces of cooked chicken breasts, diced (or 2 cans of chicken if you're in a pinch for time)
4 oz. cream cheese
salt & pepper
2 Tbsp. butter or margarine, melted
6 crescent rolls (Pillsbury Grands are best)
stuffing mix (I prefer Pepperidge Farm brand)
1 can cream of mushroom soup
1/2 c. milk

Combine first 3 ingredients. Add a spoonful of mixture on crescent roll. Wrap around and pinch the edges. Dip in melted butter and then roll in stuffing mix. Bake at 325 for 25-30 minutes. Serve with mushroom sauce (combine soup and milk in saucepan over low heat until smooth and creamy).

Garlic Chicken Farfalle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).

[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Cheesecake

Crust:
2 cups graham crackers, crumbled
2 Tbsp sugar
1 stick margarine, melted

Mix and pat into bottom of spring form pan. Put in freezer.

Filling:
2 (8 0z) pkg cream cheese
1 pt sour cream
4 eggs
1 stick margarine
1 1/2 cups sugar
1 tsp vanilla
3 Tbsp flour
1/2 pint heavy cream

Cream sugar and cream cheese. Add one egg at a time. Add melted butter, sour cream, flour, vanilla, and cream. Mix well. Pour onto crust. Bake for 1 hour at 350. Do not open door. Turn off oven, open door, and leave for 1 more hour.

New York Cheesecake

1 cup graham crackers, crushed
1 cup +3 Tbsp sugar, divided
3 Tbsp butter, melted
5 pkg (8 oz) cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

Mix crumbs, 3 Tbsp sugar and butter. Press into 9" spring form pan. Bake at 350 for 5 min. Beat cream cheese, sugar, flour, vanilla until well blended. Add eggs 1 at a time. Blend in sour cream. Bake at 350 for 65 minutes. Run knife around edge to loosen. Cool before removing. Chill 4 hours or overnight.

Lemon Bread

3 Tbsp oil
3/4 cup sugar
2 eggs
2 Tbsp lemon juice
1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Glaze:
1 Tbsp juice
2 Tbsp sugar

Mix oil and sugar. Stir in lemon juice. Add eggs one at a time. Mix flour, baking powder and salt. Add to mixture alternately with milk. Spread into greased and floured loaf pan. Bake at 325 for 45 minutes. Brush with glaze. Bake another 5 minutes. Brush with glaze again and bake another 5 minutes. Let stand in pan 10 minutes. Turn out and serve.

Baker's One Bowl Death by Chocolate Cookies

2 pkg (16 oz) Baker's semi-sweet baking choc, divided
3/4 cup firm packed brown sugar
1/4 cup butter
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
2 cups chopped nuts (opt)

Preheat oven to 350. Coarsely chop 8 squares of choc, set aside. Microwave remaining 8 squares in large bowl on high 1-2 min. Stir until choc is melted and smooth. Stir in sugar, butter, eggs, and vanilla. Stir in flour and baking powder. Stir in rest of chocolate and nuts. Drop on ungreased cookie sheet. Bake 12-13 min or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 min.

makes: 1 1/2 dozen cookies

Campbell's Creamy Pesto Chicken & Bow Ties

3 cups uncooked bow tie pasta
2 Tbsp butter
1 lb boneless chicken breasts, cubed
1 can (10 3/4 oz) cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk

Cook pasta according to directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until brown, stirring often. Add soup, pesto, and milk. Bring to boil. Cook over low heat 5 min. or until done. Stir in drained pasta and heat through. Serves 4.

Pumpkin Cookies

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup choc. chips

Bake at 375 for 8-10 minutes.

Play Dough

Mix:
1/2 cup salt
3-31/2 cups flour
1 Tbls Alum or cream of tarter

Then add and kneed:
2 cups very hot water
2 Tbls of either baby oil or cooking oil
food coloring

Mix and need to consistency of play dough. Add more flour or water as needed.

Homemade Ice Cream in a Bag

2 Tbls sugar
1 cup half and half
1/2 tsp vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt is best, but table salt is fine.)
Ice cubes (enough to fill each gallon size bag about half full
1 pint-size Ziploc bag
1 gallon-size Ziploc bag

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. serves: 1

Frozen English Toffee Cake

Cake:
1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

Filling & Frosting:
1/2 gallon choc or vanilla ice cream, softened
1 bag (10-oz) English toffee bits
1 container (8 oz) frozen whipped topping, thawed

1. Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.

2. Combine cake mix, water, oil and eggs in large bowl. Beat for 2 minutes or until well blended. Pour batter into prepared pans. Bake for 30 minutes or until toothpick inserted into center comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes form pans and cool cakes completely on cooling rack.

3. Line three 8-inch cake pans with plastic wrap, allowing 3 inches of plastic wrap to hang over sides. Divide ice cram equally among pans. Spread ice cream over bottoms of pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours or until frozen solid.

4. Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Stack cake and ice cream on top of each other on serving platter. Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. Let ice cream cake stand at room temperature for 5 minutes before serving.

Peanut Butter Rice Crispies

1 cup sugar
1 cup Karo syrup
1/2 cup peanut butter
6 cups rice crispies
12 oz choc. chips (or 6 oz butterscotch and 6 oz choc.)

Bring sugar and Karo to boil, take off heat. Add pb and let melt. Add rice crispies. Press in pan. Melt choc. chips spread on top.

Rhubarb Topping

rhubarb
water (very little) (1/2 cup)
sugar to taste (1/2 cup)
red jello for color

Bring to boil and simmer.

Frozen Yogurt

1 big container of vanilla yogurt
berries (sweetened with sugar)
skim milk

Put yogurt and berries in ice cream maker. Fill to 3/4 full with milk. Follow ice cream maker instructions.

Brother Walker's Egg Nog

3 eggs blended (very well)
2 sprinkles nutmeg
3/4 c. sugar

Blend well. Add:

2 cups milk
3 scoops vanilla ice cream
1 cup Sprite (pour to top of blender)

Blend.

S'Mores Brownies

1 pkg brownie mix
2 cups mini-marshmallows
5 graham crackers, broken into quarters
1 cup milk chocolate chips

Preheat oven to 350. Grease bottom of 9x13 pan. Prepare and bake brownie mix as directed. Immediately upon removal from oven, sprinkle marshmallows and chocolate chips over warm brownie surface. Return to hot oven for about 2 minutes to melt. Arrange graham crackers on top and press down lightly. Cool completely. Cut and serve.

Orange Brownies

A Paula Deen Recipe.


2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
4 eggs
1 cup (2 sticks) butter, softened
2 teaspoons pure orange extract
1 teaspoon grated orange zest

Glaze:
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan and set aside.

In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Chocolate Oat Squares

1 c. plus 2 Tbsp. butter or margarine, softened, divided

2 c. packed brown sugar

2 eggs

4 tsp. vanilla extract, divided

3 c. quick-cooking oats

2 1/2 c. all-purpose flour

1 1/2 tsp. salt, divided

1 tsp. baking soda

1 can (14 oz.) sweetened condensed milk

2 c. (12 oz.) semisweet chocolate chips

1 c. chopped walnuts

In a mixing bowl, cream 1 c. butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture into a greased 9" x 13" baking stone (or pan). It's also fine in an 8" x 8" pan. You'll just have taller squares.In a saucepan combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares.

Yield: 4 dozen.

GRILLED CHICKEN BRUSCHETTA

Sundried tomato salad dressing (we used Kraft brand)

8 boneless skinless chicken breast halves

4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese

1 small pkg. fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

Good stuff.

Rice Pilaf

2 (liquid):1 (rice) ratio

Heat a little oil in pot. Over medium heat add rice and toast. Add water, bring to boil, cover with lid and turn down to low. Leave on for 20 minutes. Last 5 minutes add chopped peppers to add color.

Pulled Sweet Pork

1 boneless pork roast
1 cup brown sugar
1 cup Pepsi
1 cup salsa
1 cup roast juices

Cook roast in crock pot. Drain and save juice. Shred meat and put back in crock pot. Mix the other ingredients (amounts can be adjusted to the amount of meat you have) and add to the shredded roast. Reheat mixture and serve on buns, tortillas, nachos, or with anything that sounds good.

One Dish Chicken Bake

1 pkg stove top stuffing mix
4 boneless/skinless chicken breast halves
1 can cream of chicken soup
1/2 cup sour cream or milk

Stir stuffing, 1 1/2 cups hot water, 1/4 cup butter (cut up) just until moistened. Set aside.
Place chicken in 9x13 baking dish.
Mix soup and sour cream. Pour over chicken. Top with stuffing.
Bake at 375 for 35 minutes or until chicken is cooked through.

Creamy Broccoli Chicken

1 can cream of broccoli soup
3 lbs boneless skinless chicken breasts
1 cup milk
1 bag frozen broccoli
salt/pepper to taste

Place chicken in crock pot. Cover with frozen broccoli, soup, milk, season with salt and pepper. Cook on low 8-10 hours or high 4-6 hours. Serve with rice.

Chicken and Stuffing

4 chicken breast
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2-3 cups stuffing mix
1/2 cup melted butter
salt/pepper to taste

Season chicken with salt and pepper. Pour chicken broth over chicken. Put Swiss cheese on chicken. Combine both soups and milk. Pour over chicken. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Shepherd's Pie

6 servings prepared instant potatoes
1 med onion, chopped
1 lb ground beef
1 can cream of mushroom soup
2 1/2 cup cooked green beans
1 egg beaten
cheese

Brown beef and onion. Season. Drain off fat and put in casserole dish. Pour soup over hamburger, top with green beans and mound potatoes on top. Brush with beaten egg. Bake 30 minutes at 350. Add grated cheese for last 10 minutes.

Oven Fried Pork Chops

4 pork loin chops, cut 3/4 inch thick
2 Tbls melted butter
1 beaten egg
2 Tbls milk
1/4 tsp pepper
1 cup stuffing mix, crushed

Trim fat from meat. Pour butter into 9x13 pan. Combine egg, milk, pepper. Dip chops in egg then coat in stuffing. Place in pan. Bake at 425 for 10 minutes. Turn chops. Bake 10 more minutes or until chops are done.

Pumpkin Gooey Butter Cakes

CAKE:
1 (18 1/4-oz) package yellow cake mix
1 egg
8 Tbls butter, melted

FILLING:
1 (8 oz) package cream cheese, softened
1 (15-oz) can pumpkin
3 eggs
1 tsp vanilla
8 Tbls butter, melted
1 (16-oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Paula Deen's Hot Crab Dip

1 lb lump crab meat, picked free of any shells
1 cup grated Pepper Jack cheese
3/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup green onions, minced
5-6 roasted garlic cloves, minced
3 Tbls Worcestershire sauce
2 Tbls fresh lemon or lime juice
1 tsp hot pepper sauce or Tabasco
1/2 tsp dry mustard

Preheat oven to 325 degrees. Combine all ingredients into a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with cracker or toast points.

Paula Deen's Hot Cranberry Cider

1/4 cup packed brown sugar
3 cinnamon sticks (plus additional sticks to use as stirrers)
1 Tbls of whole cloves
8 cups cranberry juice
6 cups apple juice

Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon sticks, if desired.

Caramels

2 cups butter
4 cups sugar
2 cups Karo
2 cans evaporated milk
1 tsp. vanilla

Boil butter, sugar and Karo at med-high heat. Turn heat to medium and slowly add evaporated milk. (About 1/2 can every 3 minutes.) Don't stop stirring. Cook until 232 degrees. Remove from heat. Add vanilla and pour into buttered cake pan.

Orange Pineapple Cake

CAKE:
whip 2 eggs
1/2 cup applesauce
1 can (11 oz) mandarin oranges-undrained
yellow cake mix

Mix together. Bake at 350 for 25-30 minutes in 8" cake pans.

TOPPING:
1 medium can crushed pineapple
1 small package vanilla instant pudding
12 oz Cool Whip

Stir pudding into pineapple. Whip into Cool Whip.

Cola Roast

3 lb roast ( or brisket)
20 oz. Coca Cola or Pepsi (cannot be diet)
1 packet of onion soup mix
salt and pepper to taste

Simmer in a crock pot for about 8 hours ( if roast is thawed out) and the meat will just fall apart. It is best to use the smallest crock pot possible so the meat is REALLY covered by the coke. YUMMY!

Baked Pears with Rum and Cream

So good!
4 firm ripe pears (peeled, halved and cored)
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup dark rum
1/2 cup whipping cream
vanilla ice cream

1. Preheat oven to 350 degrees. Arrange pears, cut side down, in a baking dish.

2. In small saucepan melt butter and stir in brown sugar and rum. Pour over pears, moving pears around to coat. Bake 40 minutes, basting frequently.

3. Remove from oven and pour cream over pears. Continue baking 15-20 minutes. Place in individual serving bowls and spoon hot sauce over pears. May be served with vanilla ice cream or frozen yogurt.

Straw and Hay Pasta with Peas and Prosciutto

This is really good with the Filet Mignon with Blackberry Sauce.

1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese

1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.
2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.
3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.
4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.
5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.

Filet Mignon with Blackberries

I made this in a cooking class at ISU this week. It is some of the best steak I have ever had!

4-6 filet mignon steaks
salt and black pepper
2 Tbls olive oil
1/4 cup finely chopped shallots
1/2 cup dry red wine
1 cup beef broth
3 Tbls blackberry preserves
2 Tbls unsalted butter
fresh blackberries for garnish

1. Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium rare. Transfer steaks to a serving plate, tent with foil and let rest.

2. Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves; return to boil and reduce by half. The sauce should coat the back of a spoon. Whisk in the butter. Season with additional salt and pepper to taste.

3. To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.

Andes Mint Cookies

1 pkg. Devil's Food Cake Mix
1 pkg. Andes mints
2 eggs
1/2 C. oil
1 C. chocolate chips

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.