Poulet aigu de Tarragon

 
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Peanut Butter Fudge Cake

Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 cup butter
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares

Grilled Balsamic-Garlic Crusted Pork Tenderloin

One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters.
Pork tenderloin almost always stays moist and succulent, even if you forget to take it off the heat for just a few minutes. It’s very forgiving that way. It also goes well with many flavors. Best of all, it doesn’t break the bank.
I figured that pork tenderloin would be a great first meat to prepare with the new grill. It would allow us to test both the searing and grilling capabilities. It’s not like a piece of steak that takes mere minutes on the grill. While yummy, what fun is that? I wanted an opportunity to really be able to see how the grill would perform. After all, it’s probably going to take a little while to get used to all its nuances.
So for the grill’s inaugural firing, I decided to prepare Grilled Balsamic-Garlic Crusted Pork Tenderloins. The Lynx Grill handled it beautifully! Perfectly seared and evenly cooked, the tenderloins were juicy and flavorful. But this can easily be made without a grill, and I have include instructions for that version as well. Either way, you’ll be left with tasty morsels of pork that are kissed with smokey garlic flavors. And if you happen to have any leftovers (hardly the case in our house), they make an awesome filling for burritos the next day!

Food to try

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted .

Sauce

Yummy

I sprinkle a little worchestire, garlic salt, steak seasoning, and salt and pepper on the ground turkey to make it taste more like beef and then brown it in a saucepan on the stove. Once it's cooked add your choice of spaghetti sauce and warm in pan.

Serve sauce over spaghetti squash with Parmesan cheese on top. I like to serve it with a light garlic bread 

Cake

Delicious

Yummy

Desert

Yummy

Cheese cake

yummy

Cake

• cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions:

1. 1
   Boil the macaroni in water for six minutes. Drain.
2. 2
   In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. 3
   In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. 4
   Cook on low for 2 1/2 hours, stirring occasionally

Mini pineapple upside down cakes

YUM...brown sugar topping over pineapples and cake...brings back so many childhood memories.  My mom made the best pineapple upside down cake.  She would always use a cast iron skillet so the topping was nice and caramelized on top.  This is my mom's tried and true recipe.  I just used muffin tins instead of a cast iron skillet. 


I really like individual little desserts.  My girls can easily help themselves and they look pretty fancy.  I decided to try this recipe using jumbo muffin tins and regular muffin tins.  This recipe will make a batch of 6 jumbo size or 8 muffin size cakes.


Print Recipe

Cake Ingredients:

2 eggs
2/3 C white sugar
4 T pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:


1/2 stick butter
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray. 

In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes. 

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Place a pineapple ring in the bottom of each jumbo muffin tin.  Add a cherry in the middle of each pineapple.  Spoon over a layer of the warm brown sugar mixture.  Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbitsBake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.


This is the hard part...waiting for warm cakes to finish baking.Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippingsPlace wire rack of cakes on sheet tray to cool.  Now it's time to Enjoy!

yummy

Banoffee Danger Pie

Ingredients

3 bananas
1 tin of sweetened condensed milk
2 cups whipping cream
1 package of digestive biscuits or graham crackers
1 stick of butter
1 tsp vanilla
1 small bar of chocolate

Instructions

Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!

You just made toffee!!

shrimp, sausage, corn, potato kebabs - how easy!

I made these kebabs for the Fourth of July.  While I do love a hamburger (probably more than I should), often for the Fourth I find us having seafood.  Last year I did a huge clambake for a group of about 10 of us.  This year I thought it would be fun to do a clambake on a skewer since it was just our family of four at home.

I hadn't conceptualized what a clambake kebab would entail just yet when I saw these Shrimp Boil Kebabs in Martha Stewarts Every Day Food.  It incorporated all of my favorite aspects of a clambake (I could really take or leave the clams), so I decided to go with this recipe.  We loved it.  This could very well be my new favorite summer meal.  It was simple, quick to assemble, required minimal dishes and minimal clean up.  But beyond all that, it was so tasty.

I dropped the Old Bay Seasoning down by half and probably upped the Tabasco a little bit.  I didn't really measure the butter ingredients, I just eyeballed it.  The only real cooking I did was the boil the potatoes for about 20 minutes.

But I thought, if we had potatoes another night during the week, I could very easily cook a few extra and have a meal on hand that just needed to be prepped and grilled.  With only 8 quick minutes on the grill, you can be enjoying a summer boil in no time. 

Shrimp Boil Kebabs

from Everyday Food, June 2011

1/2 pound small new potatoes

2 small ears corn, cut into 1 1/2 inch rounds

1/2 pound andouille sausage, cut into 1 inch rounds

1/2 pound large shrimp, peeled and deveined 

1/2 stick butter, melted

4 teaspoons Tabasco

2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender.   Drain and rinse under cold water.  

Thread potatoes, corn, andouille and shrimp onto skewers.  (This makes about 4 skewers.)  

Heat grill to medium-high. Clean and lightly oil the grill.  In a small bowl, combine the butter, Tabasco and Old Bay.  Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.  Serve with lemon wedges.

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Simple. Cute. Uncomp

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