Saturday, January 17, 2015

Stuffed Flank Steak

Time for another Dutch Oven recipe! Just like the last couple of recipes, while there is an actual recipe, it's more of a process.

Stuffed Flank Steak

Take a two-pound piece of flank steak and tenderize it briefly, then sear it. Remove from pan and score it diagonally. Top with some corn bread stuffing (also mixed with cooked celery and onion) and roll it up.
Brown and then top with a can of golden mushroom soup mixed with a cup of milk. Place in Dutch oven and place in oven; bake at 250 degrees for 1 1/2 to 2 hours.
Serve with potatoes, vegetables and rolls. As I'm sure you've noticed, the recipes in this book are not very heart healthy, but they sure do taste delicious!

Wednesday, January 14, 2015

Sprinkle Pinwheel Cookies


Sprinkle Pinwheel Cookies

2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup powdered sugar
1/4 cup sugar
1 1/4 cups butter or margarine
1 teaspoon vanilla
1/2 teaspoon green food coloring (or desired color)
1 1/2 cups sprinkles

Combine flour, baking powder and salt and set aside. Cream butter and sugar.  Stir in vanilla then flour mixture. Divide in half and add food coloring to one portion. Roll each portion to about 11x9x1/4" between plastic wrap; chill for two hours.

Unroll white layer and lightly brush with water. Top with green layer. Roll together and then roll log in sprinkles.

Chill for four hours. (The dough can be frozen at this point.)

Slice and bake at 350° for 15 minutes. Let rest for five minutes before moving to rack to cool completely.


Tuesday, January 13, 2015

Chocolate Cheesecake Pie

I signed up to bring a couple of pies to the ward dinner, and decided that it would be fun to try something new. This one received rave reviews on the Taste of Home website where I found it, and my friends must have liked it as well, because by the time I went to get a taste, it was all gone. I guess that just means I'll have to make it again someday. (Here's the second pie I took.)
Chocolate Cheesecake Pie

8 ounces cream cheese, softened
1/4 cup butter or margarine
1/3 cup sugar
1 1/2 teaspoon vanilla
1 1/2 cups milk chocolate chips, melted and cooled
8 ounces Cool Whip
baked pie crust

Beat together cream cheese, butter, sugar and vanilla. Mix in cooled chocolate. Fold in Cool Whip. Pour into the pie crust and chill until firm. Garnish with chocolate curls and fresh raspberries or cherry pie filling if desired.


Monday, January 12, 2015

Fish Tacos

There was a lone piece of mahi mahi in the freezer, and I figured it would be perfect for tacos for two. I was right :) Here's the recipe that was my inspiration.

Basically I thawed the fish, sprinkled it with cumin, chili powder, lime juice (if I had re-read the recipe I would have drizzled with olive oil as well), salt and pepper and let it set in the fridge for a bit (while we did our evening walk).
When it was time for dinner, I cooked the fish in my favorite cast-iron skillet, chopped up some Romaine lettuce, heated the tortillas and made a couple of quick sauces. One sauce was just a bit of chipotle peppers in adobe sauce stirred into some sour cream. The other was a combination of sliced oranges (we were out of clementines which would have been perfect) and chopped avocado with a pinch of garlic, salt and pepper. After shredded the mahi mahi, we assembled and ate them. Delicious!

Sunday, January 11, 2015

Chocolate Cream Mousse

Here's a quick recipe that was the perfect choice for using up some melted, then crumbled, chocolate chips that have been sitting in the pantry for a while!

Chocolate Cream Mousse

Combine 1 cup mini chocolate chips, 2 tablespoons sugar and 1 teaspoon vanilla in blender. (If not using mini chocolate chips, process a bit to make them smaller.) Heat 3/4 cup milk in the microwave until steaming. Add to blender and process until chocolate is melted. Add 3 ounces cream cheese and process again until smooth. Pour into 4 dessert dishes and chill for 2 hours or until firm.
It will look prettier with a dollop of whipped cream, but by not waiting for that, you get this post sooner!

Note: We tried this again, and for some reason it didn't set up very firmly. This must have been the recipe we tried when we had the sister missionaries over one day and ended up serving Chocolate Soup. It's still delicious, just kind of soupy. Today I mixed it up before church, and then stirred in some CoolWhip afterwards. I'm adding this so I remember next time!

Monday, January 5, 2015

Coconut Angel Pie

Here was the second pie I took to the ward Christmas dinner (the first is over here), chosen because Wayne (who doesn't care for it) wasn't going to be able to attend. I think it turned out quite beautifully, don't you? And it tasted delicious, too.
Coconut Angel Pie

For the filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoons vanilla extract

1 pastry shell (9 inches), baked

For the meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut

First, prepare the filling. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

To prepare the meringue, in a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings