Horseradish Chive Bread

Horseradish Chive Bread

4 tbsp salted butter, softened

1 tbsp Kraft Horseradish-Dijon mayonnaise

1 tsp freeze-dried chives

6 slices sourdough bread

Preheat the oven to 375^F. 

Cream the butter, mayo and chives and mix well.  Spread generously on each slice of bread and place on a baking sheet.  Bake for 5-7 minutes or until hot and slightly toasted. 

Awesome bread!!!

Beef Bourguignon Noodle Soup

Beef Bourguignon Noodle Soup

3 Tbsp olive oil

1 1/2 lbs lean beef stew meat

1/2 cup all-purpose flour

Salt and Black Pepper, to taste

2 slices bacon, chopped

3 carrots, chopped

1 onion, chopped

2 stalks celery, chopped

1 Tbsp tomato paste

1 tsp dried thyme

1 1/2 cups red wine

32 oz carton low sodium beef broth

Water

16 oz pkg egg noodles

Heat the oil in a large heavy pot over medium-high heat.  Place the beef cubes in a plastic bag with the flour, salt and pepper and shake to coat. 

Cook the beef cubes in the oil until well browned all over.  Remove to a plate.

In the same pot, cook the bacon and chopped carrots about 5 minutes.  Add the onion and celery and cook, stirring occasionally for about 5 more minutes.  Stir in tomato paste, thyme and red wine and cook, scraping the bottom of the pot to loosen the browned bits for a minute or two.  Add the beef broth and enough water to cover the beef and bring to a boil.  Reduce heat and simmer for 2-3 hours or until the beef is very tender, adding water as needed to keep the level about the same.  You'll want enough liquid to cook the noodles in after the beef is done.

Bring the soup back to a boil and stir in the egg noodles.  Cook until just done (according to package directions). 

Serve with Horseradish Chive Bread.

This was very good!! Adapted from Martha Stewart's Boeuf Bourguignon Soup.

Butterscotch & Black Pepper Baby Carrots

Butterscotch & Black Pepper Baby Carrots

2 1/2 tablespoons butter 

2 1/2 tablespoons packed light brown sugar 

1/4 teaspoon kosher salt 

1 pound baby carrots, halved lengthwise

1/2 to 1 tablespoon freshly ground black pepper 

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Delicious!!

Recipe courtesy The Deen Brothers as seen on Food Network.

Tuna Sandwiches

Tuna Sandwiches

1 can Bumble Bee Prime Fillet Solid Light Tuna (Tonno) in Olive Oil, drained
8 Hamburger Dill Pickle chips, finely chopped
3 Mild Banana Pepper Rings, finely chopped
1/2 tsp dehydrated minced onion flakes
1 tsp mustard
1 tablespoon mayonnaise (more or less) plus extra for bread
4 slices honey wheat bread
1 ripe tomato, thinly sliced
2 lettuce leaves or some shredded lettuce

Place the drained tuna in a small bowl.  Add the chopped pickles, pepper rings, onion flakes, mustard and 1 tablespoon (more or less) of tuna and stir until well combined.  You want just enough mayonnaise to hold the mixture together.  Cover bowl and refrigerate for at least 1 hour.

Spread mayonnaise on the bread slices.  Top 2 slices with the tuna mixture, then the sliced tomatoes and lettuce.  Top with the remaining bread to make 2 sandwiches.

Chocolate-Orange Truffle Cake

Chocolate-Orange Truffle Cake

Ingredients

1          box chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1

tablespoon grated orange peel

1

container Betty Crocker® Rich & Creamy chocolate frosting

1/3

cup whipping cream

1/2

cup semisweet chocolate chips

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• 2 Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• 3 Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Brown Sugar Caramel Pound Cake

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

Strawberry Vanilla Jam

Strawberry Vanilla Jam

3 cups crushed strawberries
1 vanilla bean, split lengthwise and scraped
3 Tbsp Ball RealFruit Classic Pectin
1/2 tsp butter
3 1/3 cups granulated sugar
Grated rind of 1 small lime

This was my first time using my new Automatic Jam & Jelly Maker from Ball. I loved it! So easy!!

Wash and sterilize your jars and lids. They need to be hot and ready. This recipe will make about 2 pints of jam.

Wash and drain the strawberries. Remove the stems and hulls and crush the berries one layer at a time using a potato masher. Measure the berries and add the vanilla bean and seeds and the lime rind. Set aside.

Sprinkle the pectin evenly over the bottom of the pot fitted with the stirrer. Add the crushed berries over the pectin. Add the butter to help reduce foaming.

Press the "Jam" button and then "Enter" and wait 4 minutes (it'll beep 4 times) before gradually adding the sugar while the stirrer continues running. Place the lid on the pot and go have a cup of coffee or something for the next 17 minutes.

When the machine beeps again press "Cancel" and unplug it. Remove the lid and, using a pot holder, take the stirrer out. Skim foam if necessary (I didn't have any foam - just a potful of beautiful, red and fragrant jam!).

Ladle the hot jam into the hot jars, leaving 1/2" headspace and being careful not to spill any on the rims of the jars. (If you do wipe it off thoroughly). Place the lids on the jars and screw on the rings just until fingertip tight.

Process the jars in boiling water for 10 minutes (jars should be covered by 1-2" of water). Turn off the heat and let the jars sit in the water for about 5 minutes.

Carefully remove the jars to a folded towel on your counter and let them cool. Check your seals before storing them in the pantry.

Delicious flavor and color! And I love my Jam & Jelly Maker!!!