Bavarian Cream

Love this recipe- it's sooo easy yet seems so fancy. I served it with Pirouettes or some other crispy cookie

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Pancakes

2 C. Flour
1 T. sugar
1 1/2 t. baking powder
3/4 t. salt
2 c. milk
2 large eggs
2 T. vegetable oil


Mix dry ingredients and then mix in wet.

Shephards Pie

 adapted from: Rachael Ray

This dish is turning into a family favorite and it's even better the second day. As I mention below it needs a lot of salt and pepper!

Ingredients

2 pounds potatoes, peeled and cubed
3 TBS softened cream cheese
1/2 cup milk, 

Salt and freshly ground black pepper ( this dish needs a lot of salt and pepper)
1 3/4 pounds ground beef, ground lamb or ground turkey

2 carrot, peeled and chopped
1 onion, chopped
 4 tablespoons butter
4 tablespoons all-purpose flour
  2 cup beef stock or broth
2 TBS Worcestershire

1/2 cup frozen peas

 1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine  cream cheese, and Milk. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add beef to hot pan and Season meat with salt and pepper. Brown and crumble meat 5 minutes. Drain all drippings and return to pan.  Add chopped carrot and onion to the meat. Cook veggies with meat 10 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Snicker Doodles

from: Jaimee Blood


1 Cup Butter
1 1/3 C. Sugar
2 eggs
3 Cups Flour
1 1/2 tsp cream of tartar
1 tsp baking soda
pinch of salt
Cinnamon and sugar for coating

Preheat oven to 375. Beat together butter, eggs and sugar until fluffy. Add flour, c of t, baking soda and salt until blended. Shape into balls and roll in cinnamon and sugar. Bake 10 minutes or until slightly brown on top.

Special Oatmeal Cookie

I Love these cookies!!!


From Tricia Brooks

2 1/2 C oatmeal
1 C. butter
1 C sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp Salt
1 tsp baking powder
1 tsp soda
12 oz chocolate chips
1/4 tsp nutmeg
1 1/2 C pecans (optional)

Cream butter and both sugars. Add eggs and vanilla, mix together flour, oatmeal, salt, soda and baking powder. When mixed add chocolate chips and nuts. Bake at 375 for 10 min.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

I cut this recipe out of the magazine a couple of years ago and finally made it tonight and it was delicious!! super simple and full of flavor with a kick.

From: Real Simple

 

Ingredients

• 1/2  cup  low-sodium soy sauce
• 1/2  cup  brown sugar
• 1 to 2  tablespoons  chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1  tablespoon  grated fresh ginger
• 1  teaspoon  Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2  pounds  pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1  cup  long-grain white rice
• 1  medium head bok choy, thinly sliced (about 8 cups)
• 2  scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Mustard-Dill Tortellini Salad Skewers

Ingredients

• 1 (9-oz.) package refrigerated cheese tortellini
• 1 (8-oz.) package frozen sugar snap peas
• 68 (4-inch) wooden skewers

• 1 pt. grape tomatoes, cut in half
• Mustard-Dill Vinaigrette*

Preparation

1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

I had these at a brunch and they were delicious! To make it easier you can make it into a salad instead of putting it on skewers.  

Mustard Dill Vinaigrette

Ingredients

• 1/2 cup white wine vinegar
• 2 tablespoons chopped fresh dill
• 3 tablespoons Dijon mustard
• 2 pressed garlic cloves

• 2 teaspoons sugar
• 1 1/4 cups olive oil
• Kosher salt and pepper to taste

Preparation

Whisk together vinegar, fresh dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.