Candy Bar Meltaways

INGREDIENTS

1	roll (16.5 oz) refrigerated chocolate chip cookies
13	bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2	cup crushed Golden Grahams cereal
1/2	cup chopped walnuts, pecans or peanuts

DIRECTIONS

1.	Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
2.	Arrange candy evenly over crust.
3.	Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
4.	With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Parfait Cookies

Another version of this recipe is in Sue's Food book one, but I tried it with the symphony bar and it took it many notches higher!!!
3/4 Cup sugar
3/4 Cup brown sugar
3/4 Cup butter or margarine
3 eggs
1 tsp vanilla
3 Cups flour
½ tsp salt
½ tsp soda
1 large Symphony Bar - toffee and almonds - broken into chunks

In large bowl cream together sugars and butter. Beat in eggs and vanilla. Blend in 2 cups of the flour mixed with salt and soda. Add rest of flour and chocolate. Bake for 8 to 9 minutes in a 350 degree oven.

Rolo Cookies

I have made these several times and they are so so so good. Great surprise in the middle and so easy to make.
2 1/4 c. flour

3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.

Three Layered Rice Krispy Treats

I love having Rice Krispie Buffets with Confetti Squares, Regular Rice Krispies, Rice Krispies made with Cocoa Krispies, Rice Krispies with chocolate on top and adding these would just be fantastic!!

Bottom Layer:

1/2 cup Karo Syrup

1/2 cup granulated sugar

1/2 cup peanut butter

2 1/2 cups Rice Krispies cereal

1. In a small saucepan, bring to a boil the Karo syrup and the sugar. Add the peanut butter and stir until smooth. Pour over the rice krispies and mix until well blended. Pour into a 9 inch greased baking pan and smash down evenly. Set aside while you work on the next layer.

Middle Layer:

2 tablespoons butter

20 large marshmallows

2 1/2 cups Rice Krispies cereal

1 cup milk chocolate chips

1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2 -2 minutes or until smooth. Add rice krispies and stir until well coated. Add chocolate chips and stir until well coated. Pour over the bottom layer of krispies and smash down evenly. Set aside while you work on the last layer.

Top Layer:

2 tablespoons butter

2o large marshmallows

2 1/2 cups Rice Krispies cereal

1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2-2 minutes or until smooth. Add rice krispies and stir until well coated. Pour over the middle layer of krispies and smash down evenly. Let set for about an hour before cutting into squares.

The New York Times Chocolate Chip Cookie Recipe

I had heard about this recipe all over the food blogs. I have made them twice and they are very good. You do have to think ahead though because you have to chill the dough for 24 hours. I still think Hillary's are my favorite chocolate chip cookies, but these are good ones without oatmeal.

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) (I have tried it with both big and little chips and I think I prefer the small)

Sea salt. (Both times I have made these I used the sea salt - but when you bite and get a piece of sea salt it seems strangely unnatural - judge for yourself)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) (I have tried them big and small and I like small for every day consumption) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Montana Paninos

Dad got a Panini maker for Father's Day and boy do we LOVE IT!!! I got this recipe from BYU Magazine online - I guess it is served at the Marketplace Cafe. It is to die for.

1 avocado, peeled and pitted
4 TBS ranch dressing
8 slices sourdough bread
8 slices pepper jack cheese
12 slices turkey
8 pieces cooked bacon
12 slices tomato

1. Mash avocado and add ranch dressing until smooth; sauce should still appear green.
2. For each sandwich, spread sauce on two pieces of sourdough bread. Lay two slices of cheese, three slices of turkey, two pieces of bacon, and three slices of tomato between the slices of bread. Brush the outside of the bread with the olive oil and grill until cheese melts.

Sorry about the Break

I guess getting Rachel ready for College and then getting seminary ready really took a toll on my food blog. I am committed to finish posting my giant folder of recipes!!!
Stay tuned.

Double Chocolate Tiramisu

Serves 10

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 bar (8 ounces) cream cheese, room temperature
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package)

Directions

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Pecan Currant Sticky Buns

I bought a whole cookbook just for this recipe - they are to die for!!!
DOUGH
1 1/2 Cups warm milk
2 packages yeast (almost 2 TBS)
1/3 cup sugar
5 1/4 Cups flour
2 tsp salt
2 large eggs
1/2 stick (4 TBS )unsalted butter softened

FILLING
2/3 Cup packed dark brown sugar (I use light)
2/3 Cup dried currants (I leave these out)
2/3 Cup chopped pecans
1 tsp ground cinnamon
1/2 stick (4 TBS) unsalted butter softened

SYRUP
1 stick (8 TBS) unsalted butter cut into pieces
1/2 Cup packed dark brown sugar (I use light)
1/2 Cup sugar
2 TBS light corn syrup
1/4 Cup heavy cream

Make the dough: Stir together 1/2 cup warm milk, yeast, and pinch of sugar in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes.
Put flour, remaining sugar, and salt in mixer bowl and mix with dough hook at low speed until combined. Whisk together remaining 1 Cup milk and eggs in a small bowl, then add to dry ingredients, along with yeast mixture and mix at medium speed until a very soft dough forms about 2 minutes. Add butter and continue beating until dough is smooth and elastic about 4 minutes (dough will be very sticky).
Rinse a large bowl with hot water, then put dough in wet bowl and cover tightly with plastic wrap. Let dough rise in a warm draft-free place until doubled in bulk about 1 1/4 hours.
Prepare the filling: Stir together all ingredients except butter in a small bowl.
Make the syrup: Butter muffin cups. Combine butter, sugars, corn syrup and heavy cream in a 1 quart saucepan and heat over low heat , stirring, until butter is melted. Bring to a simmer and simmer, stirring, for 2 minutes. Spoon 2 TBS warm syrup into each muffin cup.

Fill and form the buns. Turn dough out on a well-floured surface and dust with flour . Roll into a 16 by 12 inch rectangle with a floured rolling pin. Turn dough if necessary so long side is nearest you. Brush off excess flour, then spread evenly with softened butter. Sprinkle filling evenly over dough. Beginning with long side near you, roll up dough to form a 16 inch long log and press seam to seal.
Cut log crosswise into 12 rounds. Arrange buns cut side up in muffin cups. Cover with oiled plastic wrap and let rise in a warm draft-free place until double in bulk about 1 hour.
Put rack in middle of oven and preheat oven to 350.
Bake buns until puffed and golden, 30-35 minutes. Cool in pan on a rack for 10 minutes, then invert buns onto rack and cool slightly. Serve warm.

Darn Good Chili

This is Marcie Hoopes recipe.
1 1/2 lb of cooked hamburger seasoned with salt, pepper and a little garlic powder to taste
2 15 oz cans of tomato sauce
2 15 oz cans chili beans with liquid
2 15 oz cans of dark kidney beans drained
2 15 oz cans stewed tomatoes (Italian or regular)
1 tsp cumin
1 tsp pepper
a little garlic powder
1 or 2 TBS chili powder
salt to taste
1 tsp sugar if desired
1 onion sliced in strips
1 bell pepper sliced in strips

Dump all the ingredients in a big pot and heat through. Add seasonings to taste. When everything is blended add onions and peppers and heat through for maybe 5-10 minutes - you want the vegetables to be crunchy.

Cookie Dough Ice Cream Cake

I meant to post this after Sarah's birthday. We made her an ice cream cake for her birthday. Start by making two yellow round cakes. When they are cool remove them from the pan. We made homemade cookie dough ice cream by mixing chunks of cookie dough in vanilla ice cream. Reserve some dough to put clumps on top. Press ice cream in the same cake pans that you cooked the cakes in - line them with plastic. Assemble. (It might be good to also freeze the cake. This will help the icing not melt when you put it on.) When the ice cream is frozen solid in the pans and your cakes are very cold, mix together cool whip and vanilla ice cream to make the frosting. Then put cake, ice cream, cake, ice cream and then frost with ice cream cool whip mixture. Top with cookie dough and you can also put some cookie crumbs around the bottom of the cake. Refrigerate overnight.

Tostados

This is what we had for dinner last night. I had some leftover brisket and I saw this on the Pioneer Woman Cook's blog.
We did the tostados just one layer. Use either tostado shells or fried corn tortillas. Put refried beans on it (Pioneer woman suggested putting a little red taco sauce in it to give it a kick). Cheese on top of that and then heat them in the oven (350 for 5 minutes). Top with leftover brisket, lettuce, avocados, sour cream and Pico de Gallo (recipe below). It was fantastic.

PICO DE GALLO
Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. Mix and enjoy.

Chicken and Cheese Quesadillas

1 8 ounce pkg cream cheese
2 TBS whipping cream
3 TBS diced green chilies
2 TBS chopped onion
2 TBS chopped fresh cilantro
1/2 tsp garlic pepper
12 tsp vegetable oil
6 flour tortillas
1 1/2 cups shredded jack cheese
1 1/2 cups shredded or diced cooked chicken breast
salsa, sour cream and avocado slices
In a food processor, combine cream cheese, cream, chilies, onion, cilantro and garlic pepper. Process until blended and as smooth as possible. Make each quesadillas as follows:
Pour 2 tsp oil in a large skillet and heat until hot. Lay a tortilla atop oil, swirl around and turn over. Spread top of tortilla all over with about 2 TBS cream cheese mixture. Spread 1/2 of tortilla with 1/4 cup cheese and 1/4 cup chicken. Cover over medium low heat, until tortilla is golden on underside. Fold tortilla in half and remove from pan. Repeat with remaining tortillas and ingredients as above. To serve, cut each quesadilla into three to four wedges. Accompany with salsa and sour cream and garnish with avocado slices if desired.

Easy Streusel Coffee Cake

1 Box yellow cake mix
1 box vanilla instant pudding mix (4 serving)
1/3 Cup vegetable oil
4 eggs
1 Cup sour cream
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and sour cream together until no lumps.
Grease and flour a bundt pan. Put 1/2 of the batter in pan. Sprinkle 2/3 of streusel mix over batter and top streusel with remaining batter then the rest of the topping. Bake at 350 for 50 minutes.
Streusel:
1/2 Cup flour
1/2 Cup brown sugar
2 tsp cinnamon
2 tsp melted butter.

Honey Spice-Rubbed Pork Tenderloin

This is also what we had with Stefanie!!!

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.

BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).

REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

Inga's Really Good Salad

We had this salad with Jason and Stefanie and just had to share!!!

1 bag baby spinach
1 bag romaine lettuce
1/4 large purple onion chopped
1/2 pound mushrooms sliced
1 1/2 cups grated swiss cheese
3/4 pound bacon bits
Toss salad add dressing when ready
DRESSING
1/3 Cup white vinegar
1/3 Cup sugar
3/4 Cup canola oil
1 tsp poppy seeds
1/3 tsp dry mustard
3/4 TSP onion
3/4 tsp salt
Blend in blender until smooth

Daffodil Cake

.
Another cake for Hannah's wedding.
1 Cup cake flour
1 1/4 cups sugar
12 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp salt
6 egg yolks
3 TBS fresh lemon juice
3 tsp grated lemon zest
1 Cup confectioners sugar, sifted
Preheat the oven to 350. Have an angel food tube pan ready. Sift the cake flour and 1/4 cup of the sugar in a small bowl. Beat eggs white until foamy, about 2 minutes. Add the cream of tartar, vanilla, and salt. Beat in the remaining 1 cup of sugar 2 TBS at a time until stiff peaks form.
Sift one quarter of the flour mixture over the egg-white mixture and with a large rubber spatula gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture one quarter at a time. Transfer half the batter to another large bowl.
In another bowl, beat the egg yolks until thick about 5 minutes. Fold in 1 TBS of the lemon juice and 2 tsp of the lemon zest. Gently fold the yolk mixture into the batter in one of the bowls. Alternately spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batter to marbleize. Immediately place in the oven and bake until the cake springs back when touched lightly - 35-40 minutes. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. Remove from pan and frost with glaze.
GLAZE
1 TBS lemon juice
1 tsp lemon zest
1 Cup powdered sugar
Mix to make a glaze and pour over the cake.

Stake Visitor's Cake

(
I made this cake for Hannah's wedding reception. It is her favorite.
1 Cup uncooked oatmeal
1 1/2 Cup boiling water
1 Cup brown sugar
1 Cup white sugar
1/2 Cup margarine
2 eggs, beaten
1 tsp soda
1/2 tsp salt
1 TBS cocoa
1 1/2 Cups flour
1 Cup chocolate chips
1/2 Cup chopped nuts.
Pour boiling water over oatmeal; leave 10 minutes. Add sugars, margarine, beaten eggs. Beat well. Add dry ingredients which have been sifted together and 1/2 cup of the chocolate chips. Pour into 9 x 13 pan (greased and floured). Sprinkle with remaining 1/2 cup chocolate chips and nuts. Bake at 350 for 30-40 minutes. Quick to mix - doesn't need frosting and good.

Nestle Toll House Chocolate Chip Bar

I am always looking for this recipe. I don't like it as cookies as much as Hilary's, but I do like it in the pan cookie variation!!!
Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Fruit Dip

1 8-ounce tub strawberry or pineapple soft-style cream cheese
1 7-ounce jar marshmallow cream
1 TBS orange juice
1 TBS lemon juice
In a mixing bowl, beat together cream cheese, marshmallow cream, orange juice and lemon juice. Beat until smooth. Refrigerate before serving. Serve with fresh fruit. Makes about 2 cups.

Crock pot Shredded Barbecue Beef Sandwiches

5 pounds chuck roast
3 TBS vegetable oil
3 cups water
salt and pepper to taste
2 tsp Italian seasoning
1 package Good Seasons Italian salad dressing mix
2 tsp each garlic and onion powder
1 bottle of your favorite barbecue sauce
1 dozen hoagie rolls
In skillet heat oil over medium high heat. Add roast and brown nicely on all sides. Place the roast in a crock pot and add the water to the pan you used for browning the beef. Using a wire whisk, get up all the browned bits off the bottom of the pan and pour the beefy water into the crock cooker. Now add all the seasonings to the roast, cover and cook on low about 8 to 10 hours. When cooked, remove the meat, allow to cool and shred the beef using two forks. Return the beef to the crock pot and cook on high until heated through, about 15 minutes to a half an hour. Use a slotted spoon to remove the beef, pil into a bowl and serve with the rolls and barbecue sauce.

Swiss Cheese Chicken and Dressing

6 chicken breasts

6 slices swiss cheese

1 can Campbell's cream of chicken soup

1/2 cup milk

2 cups Mrs. Cubbison's seasoned dressing (crumbs, not cubes)

1 cub butter, melted

Wash chicken, pat dry. Place breasts in 9x13 pan. Top each breast with a slice of swiss cheese. Mix soup with the milk. Blend well and pour over chicken. Combine dressing crumbs with melted butter and spread over chicken. Bake at 350 for 30 minutes covered with foil. Remove foil and bake 15-20 minutes more. Serve with cranberry sauce if desired.

Note: I used Pepperidge Farm Dressing the night of the dinner, but I prefer Mrs. Cubbisons's.

Carmelized Butternut Squash

Ingredients

• 2 medium butternut squash (4 to 5 pounds total)
• 6-8 tablespoons unsalted butter, melted and cooled
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper

Directions

1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.
12. Enjoy!

Questions about

Cream Cheese Pound Cake

1 1/2 cups butter (3 sticks)
1 8-ounce package cream cheese
3 cups sugar
6 eggs
3 cups all purpose flour
1 TBS vanilla
Remove butter and cream cheese from refrigerator and cut into small cubes. Allow to soften at room temperature. Thoroughly grease a 10-inch tube pan. Preheat oven to 325 degrees. Beat butter and cream cheese with electric mixer until thoroughly creamy. Gradually add the sugar, beating until light and fluffy (3 to 5 minutes - rub a small bit between your fingers; you should not feel any sugar grains).
Beat in the eggs one at a time. Add flour, stirring only until incorporated. Stir in vanilla. Pour batter into prepared pan and bake 1 hour and 45 minutes until cake tests done. Makes 16 serving.

Candy Coated Pecans

1 egg white
1/2 cup brown sugar
1 dash vanilla extract
4 cups whole pecans
Preheat oven to 275 degrees. Line a cookie sheet with wax paper and then spray with cooking spray. Beat egg white until stiff. Stir in brown sugar and vanilla until smooth. Mix in pecans and stir until coated. Pour nuts onto the prepared cookie sheet. Bake until browned about 10 to 15 minutes. Cool and store in a tin.

P. F. Chang's Chicken Lettuce Wraps

This recipe is from Todd Wilbur and Top Secret Recipes

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Lasagna Toss

This recipe is from Kathleen Magnusson.
1 12 oz package of uncooked pasta (shell or bow tie)
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1 27 oz can spaghetti sauce
2 cups ricotta or cottage cheese
1 TBS chopped fresh parsley
2 cups shredded mozzarella cheese
Grated Parmesan cheese
Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown ground beef with onion and garlic, drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through.
Remove 1 cup meat sauce, set aside. Stir cooked pasta into remaining sauce.
Place 1/2 pasta mixture in 2 quart casserole; combining ricotta cheese with parsley, evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with reserved meat sauce and remaining mozzarella.
Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

Tortellini Pasta Salad

Tortellini Pasta Salad

24 ounces of seven cheese tortellini (I love the Olivieri brand at Costco)
1 small red onion sliced very thinly
1 pound of cherry tomatoes cut in half or grape tomatoes
1 Cup of freshly grated parmesan cheese
Italian dressing

Cook pasta as directed on package. When cooled add onion, tomatoes cheese and dress with Italian dressing. Use as much dressing as your family prefers. I usually make it the day before and let the dressing soak into the rest of the salad and then add more if it looks dry. To make it more of a main dish add cooked chicken and chopped artichokes.

Rich Man's Shortbread

SHORTBREAD
1 Pound unsalted butter
1 Cup plus 2 TBS sugar
5 Cups flour.
Mix butter, sugar and flour. Roll into a cookie sheet and bake at 250 for 45-50 minutes.
TOFFEE TOPPING
Melt 2 sticks of butter in pan.
Add 5/8 Cup sugar
1/4 Corn syrup
1 can sweetened condensed milk
Bring mixture to boil over medium-high heat, stirring constantly with wooden spoon. Cook for 5 minutes. Quickly pour over cooled shortbread, spreading evenly with spatula. Cool.
CHOCOLATE TOPPING:
In separate pans melt 4 Cups chocolate melting disks and 1/2 cup white chocolate melting disks. Spread chocolate evenly over toffee. With spoon flick white chocolate over dark layer.

Thick and Chewy Double-chocolate Cookies

2 Cups flour
1/2 Cup cocoa powder
2 tsp baking powder
1/2 tsp salt
16 ounces semisweet chocolate chopped
4 large eggs
2 tsp vanilla
10 TBS (1 1/4 sticks) unsalted butter softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar

Sift flour, cocoa, baking powder and salt in medium bowl, set aside.
Melt chocolate (double boiler or microwave) . Beat eggs and vanilla lightly in another bowl and set aside.
In mixer beat butter at medium speed until smooth and creamy. Beat in sugars until combined about 45 seconds. Mixture will look granular. Reduce speed to low and gradually beat in egg mixture. Add chocolate in steady stream and beat until combined. Add dry ingredients and mix until just combined. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, aboaut 30 minutes. Bake at 350 for 10 minutes. (Can be made into Thick and Chewy Triple-Chocolate Cookies by adding chocolate chips).

Grilled Mediterranean Chicken

While putting Rachel's school books together I found the original Mediterranean Chicken recipe. I have been faking it for several years. Thanks to the MacDowells for this recipe.
1/2 Cup olive oil
1/3 Cup balsamic vinegar
1 medium onion, chopped
6 garlic cloves, minced
1 large ripe tomato, chopped (can used canned)
1/4 tsp chopped fresh oregano or 1 tsp crumbled dried oregano
2 TBS chopped fresh parsley
salt and pepper to taste
chicken

In small bowl, combine the ingredients for the marinade. Pour half of the marinade into a shallow dish reserving the remaining half. Add the chicken to the baking dish and marinade at room temperature for 30 minutes to 1 hour or cover and marinade for 2 to 4 hours in the refrigerator, turning the chicken 3 or 4 times during this time period. Sear 2 minutes on each side. Baste and turn for 2 to 3 minutes each side uncovered. Baste turn and cook 6 minutes covered on each side. (a total of 17-19 minutes). Meanwhile place the reserved marinade in a small saucepan and simmer until it is reduced to a thick sauce about 10 minutes. Coat the chicken with the sauce or pass the sauce in a bowl.

Not your regular Pork and Beans

3 lb pork loin roast (browned - although I have done it without and it seems to work fine)
4 cans of beans (15 oz) any mixture will do i.e., pinto, kidney, black etc. drained and rinsed. (I am a big fan of black beans)
1/2 Cup chopped onion
1 4 oz can chopped green chilis
2 garlic cloves - minced
1 TBS chili powder
1 TBS cumin
1 TBS salt
1 tsp oregano.

Dump the above ingredients over the meat and mix a little bit. Cook in crock pot until it falls apart, on high for half day or low for all day. Shred with a form and mix well. This makes a LOT, so you may want to make half. You can put this in tacos, tostados, burritos etc, top with cilantro, cheese, salsa, sour cream etc.

Fruit Clouds

1 8oz cream cheese softened
1/2 cup sugar
1 TBS lemon juice
2 tsp grated lemon peel
1 Cup whipping cream, whipped, assorted fruit

Combine cream cheese, sugar, juice and peel, mixing until well blended. Fold in whipped cream. With back of spoon, shape on wax paper-lined cookie sheet to form 10 shells; freeze. Fill each shell with fruit.

Asparagus Artichoke Pasta

1 Cup chopped asparagus
1 jar marinated artichoke hearts
1 jar sun-dried tomatoes, drained
1 box whole what pasta, cooked
2 TBS olive oil
minced garlic to taste
Balsamic vinegar

Saute asparagus and garlic in olive oil for 5 minutes over medium heat. Add artichoke hearts and sun-dried tomatoes and cook 2 minutes. Add pasta and cook 2-3 minutes more. Remove from heat and serve, drizzling with balsamic vinegar, if desired.

This recipe would also be good with sauteed chicken.

Blondies

1 cup Pecans or walnuts
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
12 TBS unsalted butter, melted and cooled
1 1/2 cups light brown sugar
2 large eggs - lightly beaten
4 tsp vanilla extract
6 oz white chocolate chips (1 cup) or chopped bar or 3 oz each white chocolate and semisweet chocolate chips.
(For congo bars add 1 1/2 cups unsweetened shredded coconut)

Cut 18 inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 9 x 13 pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14 inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

Whisk flour, baking powder and salt together in medium bowl - set aside.

Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using the rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

Bake until top is shiny, cracked and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil over hang and transfer to cutting board. Cut into 2-inch squares and serve.

Sister Owen's Granola

12 C. QUICK OATS
2 CUPS BROWN SUGAR
2 C. COCONUT (I PREFER THE KIND FROM WHOLE FOODS, IT IS AMAZING)
2 C. NUTS (PEPITAS, SUNFLOWER SEEDS, WHOLE ALMONDS, CASHEWS, ETC.)
1 1/2 C. CANOLA OIL
2/3 C. WATER
3 TEASPOONS VANILLA EXTRACT

STIR SUGAR AND OATS UNTIL MIXED. IN A SEPARATE BOWL MIX COCONUT, SALT AND NUTS. MIX IN OIL AND WATER AND VANILLA. ADD TO COCONUT AND THEN ADD TO OATS. BAKE ON 2 LARGE COOKIE SHEETS WITH SIDES. BAKE AT 250 DEGREES FORALMOST 2 HOURS BEFORE ADDING RAISINS, CHOPPED DRIED APRICOTS OR DRIED CRANBERRIES. BAKE FOR 30 MINUTES MORE.

Marcie's Chicken Salad

Sorry you folks who keep checking to see if there is something new on this recipe blog - with Rachel's recital it was just too crazy and then I kind of lost some steam - (cooking doldrums). I'm feeling some cooking breeze coming.

1/2 bag baby spinach
1 pint strawberries - sliced - probably 2-3 pieces per strawberry
1/2 red onion finely sliced in rings
3 chicken breasts - cooked and cubed
Carmelized pecans (recipe following)
Toss together with dressing (recipe following)

Carmelizled pecans
Line cookie sheet with tin foil, melt 1 cube unsalted butter, add 1/3 cup sugar and blend together.
Add 1/2 cup fresh squeezed orange juice, 4 tsp cinnamon, 1 tsp cayenne pepper, 1/4 tsp mace and 1 pound of pecan halves (yes they do have a little kick to them - perfect with the salad - I also freeze the extras - the whole pound do not go with this one salad). Coat pecans and pour on cookie sheet. Bake for 40 minutes at 250 degrees turning every 10 minutes with a fork.

Dressing:
2 TBS poppy seeds
1/4 cup milk
1/3 cup sugar
1/2 cup mayo
2 TBS vinegar.
Mix in blender.

Black Bean Salsa

2-3 avocados (diced)
1 can corn drained
1 can black beans drained
1 pkg zesty Italian dressing made per package directions
Juice from one lime
4-5 Roma tomatoes diced
1/2 bunch green onion chopped
1/2 bunch cilantro chopped
1 red pepper chopped
Salt and pepper to taste

Mix all ingredients together serve with chips.

Killer Cupcakes

These lovely little cakes are part of the Killer Cupcake recipe. I bake them in these pyramid shaped pans (anyone is welcome to borrow them). I'll give the entire recipe - but just use the chocolate for this lovely dessert.

Killer Cupcakes
4 Squares (4 oz) semisweet chocolate
1 tsp vanilla extract
2 sticks butter
4 eggs
1 1/2 Cups sugar
1 cup flour
FILLING
8 oz cream cheese softened
1/4 Cup sugar
1 egg beaten
dash of salt
3/4 Cup mini semi sweet chocolate chips.
Preheat oven to 350. Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, melt chocolate with vanilla and butter. In large bowl beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into tins filling the cups 2/3 full. Filling. Mix the cream cheese sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.

RASPBERRY SAUCE
1/2 pint fresh raspberries
1/2 cup water
1/4 cup sugar
1 tsp cornstarch.
Put raspberries, water and sugar in a pan and bring to a boil. Strain the mixture removing all the seeds and then return to the pan. Stir in cornstarch and cook until clear and thick.

Chinese Chicken Salad

3 1/2 Chicken breasts, cooked and shredded
1/2 bag tri-colored corkscrew pasta cooked, drained and cooled
1/2 bag baby spinach leaves
1/2 bunch chopped cilantro
1/2 bunch basil (fresh)
1 bunch green onions chopped
1 Cup cut green grapes (halves)
2/3 Cup slivered almonds (toasted)
1/2 small jar sesame seeds (toasted)
Orange and yellow bell peppers sliced
Mix together and toss with dressing
DRESSING
3/4 Cup real mayonnaise
1/4 Cup lite soy sauce
3 TBS sugar
3 TBS vinegar
3 TBS sesame oil
1/4 Cup olive oil
Salt and pepper to taste

Magleby's Syrup

Magelby's syrup

1/2 cup real butter
1 cup white sugar
2 TBS light corn syrup
1/2 cup buttermilk

Cook these ingredients in a saucepan until boiling, then add:

1/2 tsp. baking soda
1 tsp. vanilla

Chocolate Bread Pudding - Happy Valentine's Day

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks

Whipped cream or vanilla ice cream (optional)

Preparation

Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

Trader Joe's Grilled Cheese Sandwich

This recipe was in our Relief Society newspaper and we tried it last night and it was wonderful!!!
3 TBS whipped butter (I just used softened butter)
1 tsp oregano
1 tsp soy sauce
1 tsp pasta seasoning blend (from Trader Joe's - let me know if you want some if you don't have a Trader Joe's near you)
4 slices sourdough bread
4 slices jack cheese
Mix butter, oregano, soy sauce, and seasoning in a small bowl. Spread on 1 side of 4 slices of bread. Layer the sandwich in the pan - bread with seasoned butter side down, cheese, bread with seasoned butter side up. Cook sandwich until seasoned side of bread is golden brown then flip and cook until cheese is melted and other side is golden. Slice and enjoy - Makes 2 sandwiches. (I used that much butter mixture for four sandwiches and it was plenty)

Decadent French Toast

Marybeth made this for us on New Year's day. I made it again this morning for a brunch with Sister Gutierrez and Sister Zylstra and it was fantastic!!!

1 Cube melted butter
1 Cup brown sugar
2 TBS karo syrup
French Bread
5 eggs
3/4 Cup milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt.
Mix melted butter, brown sugar and Karo syrup in 9 x 13 pan. Slice french bread and place on brown sugar mixture. Mix eggs, milk, vanilla, cinnamon and salt in another bowl and pour over bread making sure all of the bread is soaked. Refrigerate over night and bake the next morning at 350 for 35 minutes. YUM!!!

Chicken Enchiladas

We tried this recipe last night - I had to try it because it was from Ginger Daines. (The home chef I look up most to). It was good but not great - but I thought I would change a few things to make it great. (check those changes in parentheses) - but here is the recipe:

1 dozen Flour tortillas
Oil for frying
4 chicken bouillon cubes
3 cups sweet warm cream
1/2 pound cubed Jack cheese
1 Medium onion chopped (I would use green onions - or fry regular onions)
2-3 TBS chopped canned Ortega chiles (maybe a chile with a bit more bite rather than just the green chiles)
2 Cups tomato puree
2 Cups chicken, cooked and chopped
Guacamole - recipe below
Sliced black olives

Mix chicken, onion, chiles, and tomato puree. Fry tortillas in oil ONLY to soften. Dissolve bouillon in warm cream. Dip tortillas in cream mixture and fill with chicken mixture and roll up. Place in a flat casserole dish (9 x 13). Cover with remaining cream mixture. Sprinkle Jack cheese on top. Bake at 375 for 15-20 minutes or until heated throughout. Top with guacamole before serving, or let guests garnish their own plates.

Guacamole:
2 ripe avocados
1 TBS chopped chiles
1 Chopped tomato
1/4 cup minced onion
1 TBS lemon juice
Salt Pepper.

I didn't have things for guacamole and I think that would have made a big difference. I am still liking our regular enchiladas, but this has some interesting things - the cream sauce, the tomato sauce inside the enchilada and the jack cheese. I would still suggest you try it!!!

Slow Cooker Tuesday - Minestrone Soup

1 lb boneless beef chuck, cut in 1/2" cubes
2 14.5 oz cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14 oz cans beef broth
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
1 c thinly sliced carrots (2 med)
1/4 tsp salt
1/4 tsp pepper
1 c dried bowtie pasta or other
1 med yellow summer squash, halved lengthwise and sliced
Salt and freshly ground pepper
Grated Parmesan cheese (optional, but recommended by me)

In 5 to 5.5 quart slow cooker combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low heat for 8 to 9 hours or high heat for 4 to 4.5 hours. Add pasta and squash to cooker (if using low heat setting, turn to high heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.

Broccolil Soup

Ingredients

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 pounds broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
• 1 baking potato, peeled and cut into 1-inch chunks
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 to 3 teaspoons fresh lemon juice

Directions

1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.
3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Cayenne-rubbed chicken with avocado salsa

This recipe is what Katie tried a few weeks ago. We are thankful to Katie for trying it out. I can hardly wait to try it myself.

Ingredients Serves 4. Coarse salt and ground pepper 1/4 teaspoon cayenne pepper 4 boneless, skinless chicken breast halves (6 to 8 ounces each) 2 tablespoons olive oil 1 medium red onion, finely diced 2 tablespoons fresh lime juice 1 Hass avocado, pitted and cut into chunks

Directions In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Mexican Pizza

I found this on the National Body Challenge web site - it uses grilled Whole Wheat Tortilla for the crust - it is fantastic!!!!

MEXICAN PIZZA

Ingredients:

12 ounces cooked skirt steak (Carne Asada - recipe below)
4 large whole wheat tortilla
Cooking spray
1 cup finely grated reduced fat monterey jack cheese
1 cup finely grated reduced fat cheddar cheese
½ cup cotija cheese – crumbled - I couldn't find this
6 ounces tomato, small dice
2 tablespoons cilantro, fine chop
3 ounces red onion, sliced thin
2 tablespoons cilantro, finely chopped

(I added red peppers!!!)

For Garnish:
2 tablespoons low fat sour cream

Preparation Method:

Marinate skirt steak (see Carne Asada recipe). Grill meat – medium done (slightly pink). Set meat aside to rest. Cut into small dice. Set aside.
In a large bowl, combine all the cheeses. Set aside.
Preheat oven to 350º.
Spray the tortillas with cooking spray. On a grill, toast tortilla on both sides. Evenly spread grated cheeses, tomato, cilantro, red onions, steak, and a finish with a sprinkle more of cheese.
Bake in oven on a wire rack for 3-5 minutes at 350º until cheese melts.

Serve: Garnish with cilantro and sour cream. Slice and serve.
Serves 4 (Individual pizzas)

Notes:
For a better-for-you recipe, select whole wheat tortillas or tortillas with no lard.

CARNE ASADA

Ingredients:
3 pounds skirt steak, fat trimmed, butterfly
1 cup water
3 tablespoons soy sauce, low sodium
4 ounces brown onion, peeled, sliced
4 tablespoons cilantro, tear into pieces
1 teaspoon garlic cloves, peeled, sliced
1 teaspoon extra virgin olive oil
1 teaspoon unsalted meat tenderizer
¼ teaspoon pepper
½ each orange

Preparation Method:

In a large bowl, combine water, soy sauce, brown onion, cilantro, garlic, olive oil, meat tenderizer, pepper and orange.
Add meat and marinade to fully cover both sides.
Cover and refrigerate for at least four hours.
Heat the grill to a medium heat (you should be able to hold your hand about 4 inches above the grate for six to eight seconds). If using charcoal it should be glowing orange with a light layer of ash.
Place meat on grill. Turn steak once during cooking. Cook to desired doneness (5 minutes on each side for medium-rare).

Serve with beans and salad.
Servings: 12

Slow Cooker Beef Stroganoff

We usually have soup on Monday and on Tuesday, since the girls and I go to piano lessons in Fontana, I try to have something ready as soon as we walk in at 6:30. I have a few ideas including this Crock Pot Recipe that I got off Phoebe Terrill Fillmore's blog when she was having Crock Pot Wednesdays.

1 Pound stew meat
1 can golden mushroom soup
1/2 cup chopped onion
1 TBS Worcestershire sauce
1/4 Cup water
4 ounces cream cheese

1. In a slow cooker, combine meat, soup, onion, water and worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in Cream cheese just before serving.
Serve over egg noodles or rice.

Oven Beef Stew

INGREDIENTS:

• 2 1/2 pounds lean beef stew beef, cut into 1 to 1 1/2-inch cubes
• 4 to 5 medium carrots, sliced
• 3 large potatoes, peeled and cut into cubes
• 2 medium turnips or 1 small rutabaga, peeled and cut into cubes
• 4 small onions, peeled and quartered
• 3 cloves garlic, minced
• 1 teaspoon celery seeds
• 1 teaspoon dried leaf thyme
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 cups V-8 juice (12 ounces)
• 1 cup beef broth
• 1/4 cup dry red wine
• 1 tablespoon spicy or Dijon mustard
• 2 tablespoons light brown sugar
• 3 tablespoons plus 2 teaspoons quick-cooking tapioca

PREPARATION:

Preheat oven to 275°. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, celery seeds, thyme, salt and pepper. In a small bowl combine the V-8 juice, beef broth, wine, mustard, brown sugar, and tapioca, stirring until blended and tapioca and brown sugar are dissolved.

Add this mixture to the meat and vegetables; stir well to blend. Transfer the stew to an oven-safe Dutch oven or large casserole. Cover and cook 5 hours without disturbing. Serve hot or refrigerate overnight and reheat the next day. Makes 6 servings. I put some whole canned tomatoes in the blender for the V-8 and a little extra beef broth instead of the red wine. I have made this three or four times and haven't used turnips or rutabaga - but I have used those great red potatoes so I don't have to peel!!!

Had something new last night.

One of my favorite food blogs is found here
She has great recipes and the photography is beautiful. For this triple-decker tostado she fried up some corn tortillas, layered them with refried beans and cheese, stacked them, heated them up in the oven and topped it with meat, lettuce, salsa, avocado, sour cream and cilantro. I made it because I had some extra tri-tip from Sunday. They got mixed reviews at 336 but I liked them!!!