Majik Bars in Layers dessert
1/2 Cup Butter
1 Cup Graham Cracker Crumbs
2 Cups Semisweet Chocolate Chips
2 Cups Butterscotch Chips
1 Cup Flaked Coconut
1 Cup Salted Peanuts
1 (14 Ounce) Can Sweetened Condensed Milk
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan or microwave; pour into a 9×13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.
Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.
Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.
Cheesy Potatoes Romanov; Great Side for the Holidays
1 Teaspoon Butter, Or As Needed
1 Large Bag Of Frozen Steakhouse Potatoes
2 Shallots Minced
3 Teaspoons Kosher Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Freshly Ground Pepper
1 Pinch Cayenne Pepper, Or To Taste
3 Cups Grated Sharp White Cheddar Cheese
2 Cups Sour Cream
Preheat the oven to 425 degrees F (220 degrees C).
Pulse potatoes a food processor until large bits remain. Place into a large bowl.
Mince shallots to get 1/4 to 1/3 cup.
Add shallots in with the potatoes; season with salt, pepper, and cayenne and garlic. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
NOTE: You may use 4 large Yukon potatoes peeled and baked in foil if you do not want to use frozen. Served with steak or a great side for Thanksgiving.
1 Acorn Squash – Peeled, Seeded, And Cut Into 1-Inch Cubes
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Onion Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard
1 Teaspoon Grated Orange Zest
1 Teaspoon Garam Masala
1 Clove Garlic, Minced
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/2 Cup Olive Oil
1 (5 Ounce) Package Baby Arugula
1/4 Cup Dried Cranberries
1/4 Cup Chopped Pistachios
2 Ounces Crumbled Chevre (goat Cheese)
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
In a resealable bag toss with 2 tablespoons olive oil, add cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, sprinkle spice mixture over squash cubes, shake in bag until coated. Spread acorn squash cubes onto prepared parchment lined baking sheet.
Bake on the center rack of preheated oven until squash are tender, 20 to 25 minutes. Remove from oven and allow to cool completely.
Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
1 Pound Bulk Mild Italian Sausage
1 Pound Lean Ground Beef
1 Teaspoons Crushed Red Pepper Flakes
2 8 Oz Packages Of Sliced Baby Bella Mushrooms
1 Large Onion, Diced
1 Tablespoon Minced Garlic
3 Quarts Chicken Broth
1 Bag Fingerling Potatoes Halved
1 Cup Heavy Cream
1 Bunch Fresh Spinach, Tough Stems Removed
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Save a couple of tablespoons of grease then Drain and set aside.
In reserved drippings, Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Add Mushrooms cook until tender.
Pour the chicken broth into the Dutch oven with onion, mushroom mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked meats; heat through. Mix the spinach into the soup just before serving. Serve with polenta or Garlic Toast.
Beef Stew with Dumplings
1 Tablespoon Extra-Virgin Olive Oil
1 Onion, Coarsely Chopped
3 Pounds Cubed Beef Stew Meat
2 Teaspoons Steak Seasoning Divided
1 Stalk Celery, Diced
4 Cups Beef Stock, Or To Cover
4 Cups Water or As Needed
4 (.85 Ounce) Packages Dry Brown Gravy Mix
1 Small Turnip, Peeled And Quartered
1 Small Bag of Baby Carrots
5 Potatoes, Chopped
1 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Milk
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.
Cornbread Casserole II…
2 Pounds Lean Ground Beef
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Crushed Red Pepper (optional)
1 (15 Ounce) Can Tomato Sauce
2 (15 Ounce) Cans Chili With Beans
1 Cup Half n Half
3 Cups Shredded Cheddar Cheese (1 Cup Reserved for Topping)
Cook beef, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili with bean. Cook until heated through, about 5 minutes. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.