Flat Iron Steak with Red Wine Sauce

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red winePrepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Sausage and Cheese Breakfast cups

4 oz turkey sauage or crumbled turkey bacon
1/2 green pepper, chopped
1/4 onion, chopped
5 large eggs
1 12oz can sliced mushrooms
1/2 cup l/f shredded chedder cheese

preheat oven to 350. Line a muffin pan with baking cups. Cook the sausage, pepper, and onion for 5 min or until sausage is no longer pink. Spoon mixture into a bowl and let cool slightly. Stir in eggs and mushrooms. Divide evenly into muffin cups. Sprinkle with cheese. Bake for 20 min or until egg is set.

Irish Cream Fudge

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Crème
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (I use walnuts)

Set chocolate chips, Marshmallow Crème, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.

Irish Soda Bread

5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound (1 stick) butter
2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beatenPreheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.

Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.

Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.

Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.

Chicken Picatta

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Peanut Butter munchies

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar


1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Oatmeal Chocolate Chip cookies

1 c. margarine
1 1/2 c. brown sugar (or 3/4 c. each of white and brown)
2 eggs
1 tsp vanilla

blend together - then add:

1 1/2 c. flour
1 tsp soda
1/2 tsp salt

blend together, and then add

2 c. oatmeal (rolled quick oats)
1 1/2 c. chocolate chips

Drop onto prepared cookie sheets, squish a bit with a fork for flatter cookies - bake at 350 for 10-12 min.

Old Fashioned Pumpkin Cookies

2.5 C all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 C. sugar
1/2 C. butter (1 stick) softened
1 C. Libby's 100% Pure Pumpkin
1 large egg
1 tsp. vanilla extract

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixing bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared cookie sheets. (I had to add a little more flour so that it wasn’t so soupy, mixture will still be much softer than most cookie doughs)

Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes, more to wire racks to cool completely.

White Chocolate and Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Sugar Crinkles

1 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar

Beat shortening and 1 1/2 cups sugar at medium speed of an electric mixer until fluffy. Add eggs and flavorings, beating until blended. Combine flour, baking powder, and salt; gradually add to shortening mixture, beating well. Cover and chill dough. Shape dough into 1" balls. Roll balls in 1/4 cup sugar. Place balls on ungreased cookie sheets. Bake at 350° for 8 to 9 minutes or until barely golden. Let cool 2 minutes on cookie sheets. Remove to wire racks to cool completely.

White Chocolate Chip Cookies

2 1/4 cups all-purpose flour (plain flour)
2/3 cup Nestle Toll House Baking Coca
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter (must use real butter)
3/4 cup white sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Nestle Toll House white morsels (white chocolate chips)

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt in small bowl (whisk by hand) and set aside.

Beat butter, white sugar, brown sugar, and vanilla until smooth and creamy. Add eggs. Beat until fluffy. Slowly add flour mixture and beat until smooth. Do not over beat. By hand, add white chocolate chips. Place parchment paper on baking sheets. Drop dough by one well-rounded teaspoon onto parchment paper. Keep dough two inches apart.

Bake for 9 to 11 minutes. Do not over bake. Lift parchment paper with baked cookies out of cookie sheet and allow to cool.

Shortbread

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup red maraschino cherries, halved

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.

Ginger Gems

¾ cup shortening (or ½ cup shortening ¼ cup margarine)
1 cup white sugar
¼ cup molasses (warm it up first)
1 egg
1 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
¼ tsp salt
2 cups flour
2 tsp baking soda
1 c raisins

Mix shortening, sugar, molasses and egg in a large bowl. Add cinnamon, cloves, ginger, salt and baking soda. Blend in the flour and raisins. Form into one inch balls and roll in sugar. Bake at 350 degrees for 10-12 minutes.