Chocolate Chip Muffins

(12 servings)

• 2 cups all-purpose flour
• 1/3 cup light-brown sugar
• 1/3 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter -- melted and cooled
• 2 eggs - beaten
• 1 teaspoon vanilla
• 1 package (12 oz) chocolate chips
• 1/2 cup walnuts or pecans -- chopped

Preheat oven to 400 F. and grease up twelve muffin cups. 

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. 

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling. 

Serve warm.

Eggs Benedict

Ingredients

• 4 egg yolks
• 3 1/2 tablespoons lemon juice
• 1 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 tablespoon water
• 1 cup butter, melted
• 1/4 teaspoon salt
• 8 eggs
• 1 teaspoon distilled white vinegar
• 8 strips Canadian-style bacon
• 4 English muffins, split
• 2 tablespoons butter, softened

Directions

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Foolproof (!) Rib Roast

Ingredients

• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Directions

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Oven-Braised Barbecue Brisket

Rubbing the beef with flavourful spices before cooking it to tenderness makes this roast a winner. For an informal family event, slice thinly and serve on kaiser rolls. If you can't find strained tomatoes, just process 1 can (28 oz/796 mL) whole tomatoes in the blender until smooth and strain out seeds.

Servings: 10

3 tbsp (45 mL) paprika
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) black pepper
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) ancho chili powder, (or chili powder plus 1/4 tsp/1 mL cayenne)
2 tsp (10 mL) garlic powder
3 tbsp (45 mL) vegetable oil
4lb (1.8 kg) boneless beef brisket pot roast

Barbecue Sauce:
1 onion, coarsely chopped
4 cloves garlic
1 bottle (660 mL)strained tomatoes
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) cider vinegar
2 tbsp (25 mL) Worcestershire sauce
1 bottle (341 mL)beer

In large bowl, combine paprika, salt, pepper, sugar, chili powder and garlic powder; stir in oil to make paste.

Add beef brisket, turning and rubbing in paste well. Cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Place brisket, fat side up, in greased roasting pan; roast in 400°F (200°C) oven for 30 minutes.

Barbecue Sauce:
In blender, mince chopped onion with garlic. Add strained tomatoes, brown sugar, cider vinegar and Worcestershire sauce; whirl until no large chunks remain. Stir in beer. Pour over brisket.

Cover and braise in 325°F (160°C) oven for 2 hours, basting occasionally. Uncover and braise until meat is tender, about 1 hour.

Transfer meat to cutting board; tent with foil and let stand for 10 minutes before thinly slicing across the grain. Serve with sauce.

Delicious Vanilla Granola

Servings  

16

Original Recipe Yield 8 cups

 

Ingredients

• 3 cups rolled oats
• 1/2 cup flaked coconut
• 1/4 cup wheat bran
• 1/4 cup oat bran
• 1/4 cup flax meal
• 1/3 cup slivered almonds
• 1/4 cup canola oil
• 2/3 cup honey
• 1/3 cup white chocolate chips
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, stir together first six ingredients. Set aside.
3. In a small saucepan over medium low heat, combine oil and honey. Stir for 3 minutes, or until mixture starts to bubble. Lower heat slightly and continue to stir for 2 more minutes. Remove from heat and stir in chips, vanilla extract and salt. Stir to blend (chips may appear not to completely blend in but it's not a problem). Pour over dry ingredients. Stir until dry mixture is thoroughly coated.
4. Pour mixture onto prepared baking sheet, spreading evenly. Lightly press down with spatula. Bake 30 minutes. Turn pan around and bake another 30 minutes. Remove from oven and let cool 15 minutes. The mixture will crisp as it cools and form a solid sheet. When cool, break mixture into small chunks and store in an airtight container. *If you prefer a finer textured granola, stir mixture every 15 minutes while baking.

Cheesy Ham Pasta

Cheesy Ham Pasta is a delicious and comforting main dish recipe that uses chopped ham, onion, green bell pepper, and two kinds of cheese sauce. The nacho sauce gives the sauce a bit of a kick.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large green bell pepper, chopped
• 2 cups chopped ham
• 1 (17-ounce) bottle double cheddar sauce (Ragu)
• 1/2 (15-ounce) jar nacho cheese dip
• 1/3 cup milk
• 1 (16-ounce) package fettuccine pasta

Preparation:

Bring a large pot of water to a boil. Meanwhile, in large skillet, heat butter and olive oil over medium heat. Add onion and garlic; cook and stir 3 minutes. Add bell pepper and ham; cook and stir 4-5 minutes longer until tender.

Add pasta to water and stir. Then add sauce, cheese dip, and milk to mixture in skillet. I use the milk to rinse out the bottles of sauce so you get it all out. Bring to a simmer, reduce heat to low, and simmer while the pasta cooks.

When pasta is done, drain and place on serving plate. Spoon sauce over and serve immediately.

Cupcake Graveyard

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 2 (16 ounce) packages vanilla frosting
• 3/4 cup chocolate sandwich cookie crumbs
• 24 chocolate covered graham cracker cookies

Directions

1. Prepare and bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!