MONKEY BREAD

Ingredients:
2 Tbl unsalted butter, softened
*Dough:
3/4 C warm milk
1/2 C warm water
2 T unsalted butter, melted
1/4 C sugar
1 egg, lightly beaten
1 pkg rapid-rise yeast
3 1/4 C flour, plus more for dusting
2 t salt
*Sugar Coating:
1 C firmly packed light brown sugar
2 t ground cinnamon
8 T unsalted butter, melted
*Glaze:
4 T unsalted butter
1/2 C firmly packed light brown sugar
1/4 C maple syrup
1 t cinnamon
1 T water

Instructions:
*Have all ingredients at room temperature.  Butter the monkey break baking mold with the softened butter.

Dough:  In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast.  In a bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined.  Slowly add the milk mixure and beat until the dough comes together, 1-2 minutes.  Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes.  Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute.  Form the dough into a ball.  Coat the inside of a large bowl with nonstick cooking spray, place the dough inthe bowl and coat the surface of the dough with cooking spray.  Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.

Sugar Coating:  In a bowl, stir together the brown sugar an dcinnamon.  Put the melted butter in another bowl.  Set aside. 

Preheat oven to 350 degrees.  Turn the doughout onto a floured surface and shape into an 8" square.  Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces.  Roll each piece into a ball, dip into the melted butter and roll in the brown sugar and cinnamon mix, coating well.  Stack the balls in the prepared pan.  Cover with plastic wrap and let rise in a warm place for 30-45 minutes.  Do not let dough rise over the top of the pan.

Position rack in the lower third of an oven.  Place a piece of aluminum foil on the rck to catch any drippngs during baking.  Remove plastic wrap, set the pan on the foil and bake, uncovered for 20 minutes.  Cover the pan loosly with aluminumfoil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, about 25-35 minutes longer.

Glaze:  In a saucepan over medium heat, combine the butter, the brown sugar, maple syrup, cinnamon and water.  Heat, whisking until the ingredients are dissolved.  Bring to a boil and boil for 1 minute.  REmove the pan from the heat and cover to keep warm.

Transfer the bread pan to a wire rack and let cool for 5 minutes.  Turn the break out onto a plate and let cool for 10 minutes.  Using a spoon, drizzle the warm glaze over the top and sides of the bread.  Let the glaze set for about 10 minutes.  Serve the bread warm.

FLANK STEAK

Ingredients:
1/4 C fresh lime juice
1 orange, juiced
3 tsp minced garlic
3 T balsamic vinegar
1/2 C olive oil
course salt and ground pepper to taste
1 pound flank steak, fat removed

Instructions:
*Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper in a large plastic bag.
*Add the flank steak and turn to coat. Cover and refrigerate 1 hour or overnight.
*Remove from refrigerator and allow steak to come to room temperature.
*Heat grill to medium-high.
*Turn steak to coat all sides and remove from bag.
*Grill for 5-7 minutes on each side for medium-rare.
*Remove from grill even if it looks undercooked. Let it rest for 10 minutes. Steak will continue cooking after it is removed from grill

FRENCH SILK CHOCOLATE PIE

Ingredients:
*For Pie:
Pastry for 9" pie, bottom only
3 oz unsweetened chocolate, cut into pieces
1 C butter, softened
1 C sugar
1/2 tsp vanilla
4 eggs
*For Topping:
1/2 C sweetened whip cream
chocolate curls

Instructions:
*Heat oven to 375. Bake pie crust for 10-15 minutes, or until light golden brown. Cool completely.
*Melt chocolate in small saucepan over low heat and cool.
*Beat butter until fluffy. Gradually add sugar, beating until light and fluffy.
*Add cooled chocolate and vanilla.
*Add eggs 1 at a time, beating at high speed for 2 minutes after each egg. Beat until smooth and fluffy.
*Pour into cooled pie crust.
*Refrigerate at least two hours.
*Top with whip cream and chocolate curls.

STUFFED MUSHROOMS/Bleu Cheese

Ingredients:
(all the ingredients are to taste, no actual measurements)
12-18 large mushrooms with stems
seasoned bread crumbs
melted butter
salt, pepper, garlic and oregano to taste
lemon juice
crumbled bleu cheese
anything else you like; olives, gren onions, etc.

Instructions:
*Wash mushrooms and remove stems. Set aside stems. Carefully dig out the center of the mushrooms to create a bowl.
*Chop the stems and anything else that needs to be chopped.
*Mix all the ingredients to taste for stuffing. Make sure everything is moistened but not mushy.
*Stuff mushrooms caps.

Bake at 350 for 15-20 minutes.

CRANBERRY SAUCE

Ingredients:
2 medium orange, unpeeled, quarterd and seeded
1 large red apple, cored, unpeeled, chopped
4 C cranberries (I buy them fresh, freeze them and use them while frozen)
1 C sugar to start, add to taste

Instructions:
*In a very strong good food processor chopp all the fruit in stages.
*Add all the fruit into a large bowl as you chop them.
*Add sugar to taste and mix.
*Refrigerate overnight for best flavor

STUFFING

Ingredients:
1 1/2 C celery, chopped with leaves
3/4 C chopped onion
3/4 Cbutter
9 C bread crumbs
1 1/2 tsp salt
1/2 tsp sage
1/2 t thyme
1/4 t pepper
3 C apples, red delicious, cored, unpeeled, chopped
3/4 C raisins

Instructions:
*Cook celery and onion in butter, remove from heat.
*Place in a large mixing bowl.
*Add other ingredients.
*Place in a large casserole dish.

Bake at 350 for 1 hour.

BAKED BEANS

Ingredients:
32 oz pork and beans
3/4 C bbq sauce
1/2 C goldenraisins
1/2 C brown sugar
1/2 small chopped onion
1 small green apple, cored, peeled, chopped
a few bacon strips

Instructions:
*Mix all ingredients, except bacon in a casseole dish.
*Top with bacon strips, discard after cooking or feed them to the dog.
*Bake uncovered at 350 for 1 hour.

SPINACH BREAD

Ingredients:
1 1/2 tsp minced onion
1/2 tsp garlic powder
1 1/2 T olive oil
2 eggs, beaten
3/4 C parmesan cheese
2 10oz packages of frozen spinach, chopped, thawed, drained and dried
1 loaf uncooked bread dough (I make mine in the bread machine or you can also buy frozen dough and thaw it out before using)
3/4 lb mozarella cheese slices, thin

Instructions:
*Mix together onion, garlic powder, olive oil, egg and parmesan cheese.
*Roll dough out to 1/2" thickness.
*Spread cheese mixture over dough.
*Spread spinach over cheese mixture.
*Cover with sliced mozarella.
*Roll up jelly roll style.
*Pinch edges and ends.
*Bake at 350 on greased baking sheet for 30-40 minutes.

YAMS

Ingredients:
2 lbs yams (or butternut squash)
1/4 C butter (or up to 1/2 C)
1 small chopped onion
salt and pepper to taste
sprinkle of brown sugar
sprinkle of parsley

Instructions:
*Boil unpeeled yams for 15 minutes in salted water, drain, peel, slice or dice.
*Melt butter in skillet and add yams and onion and saute until browned
*Season with salt and pepper to taste, add brown sugar and parsley.
*Bake at 350 for 40-50 minutes.

BROCCOLI CASSEROLE

Ingredients:
10 oz frozen broccoli, thawed
2 cans cream of mushroom soup
1 beaten egg
1 C mayonaise
1 C velvetta cheese, melted
1 C crushed crackers

Instructions:
*Mix chopped broccoli, soup, egg, mayonaise and cheese in a bowl until smooth (with some bumps)
*Place in 9x13 casserole dish and top with crackers.
*Bake at 350 for 45 minutes.

CRANBERRY PEACH PIE

Ingredients:
*For Pie:
Pastry for 9" pie, bottom only
1 C cranberries (I buy them during Christmas time and freeze them. I use them frozen)
3 C canned sliced peaches or fresh peaches
1/2 C sugar
1/4 C flour
1/2 tsp nutmeg
1/4 tsp salt

*For Topping:
2/3 C flour
1/2 C brown sugar
1/3 C butter
1/2 tsp cinnamon

Instructions:
*Precook pie crust for 10 minuntes at 375
*Combine all ingredients for filling and spread in pie pan, spacing cranberries.
*Combine all topping ingredients until it is crumbly.
*Place topping in pan and don't press it down. If you do, the liquid will soak it up.
*Bake at 375 for 40-50 minutes.

SUPER NACHOS

Ingredients:

1 lb ground beef
1 T chopped onion
2 T chopped green onions
salt & pepper to taste
2 cans refried beans
1/2 C taco sauce
2 C shreaded cheddar cheese
1/4 C sour cream
Tortilla chips
*optional: 1/4 C diced, drained green chiles

Instructions:

*Cook beef and onion, drain, season with salt and pepper.
*Spread beans in 9x13 casserole dish coated with Pam
*Top with meat and drizzle taco sauce and cheese on top.
*Bake at 400 for 15 minutes.
*Garnish with sour cream.

PORK TENDERLOINS

Ingredients:

1 pork tenderloin, slice in 1" thick slices
1 C chopped onions
15 oz canned sliced pears (or 1 1/2 fresh pears)
2 T minced garlic
1/4 C dried cranberries (or craisins)
1/2 C white wine
1/4 C balsamic vinegar
1 T olive oil
1 tsp thyme
1/4 tsp nutmeg
1 tsp kosher salt

Instructions:

*Place pork in a crock pot. Combine all other ingredients until well blended. Pour over pork. Cook on low for 5-6 hours.
*If you want to cook it in an oven, bake at 325 for 2 hours.

CHICKEN MANICOTTI

Ingredients:

6 manicotti shells
2 T minced onions
3 oz soft cream cheese
1 C sour cream
1/4 C milk
3 oz chopped mushrooms
1 T parsley
2 C diced cooked chicken (I shread it mostly by just pulling it apart)
1 C cheese sauce (I make mine from an envelope of cheese sauce mix, or buy ready-made)
1/4 C parmesean

Instructions:

*Cook manicotti shells according to instructions on the box.
*Mix onions, cream cheese, sour cream, milk, mushrooms, parsley, chicken and salt and pepper to taste.
*Spoon into shells or use a pastry bag.
*Prepare the cheese sauce and pour over a single layer of manicotti shells.
*Sprinkle with paremesean cheese.
*Cover and bake at 350 for 40 min.

You can make this ahead and freeze it. Just leave the cheese sauce off until defrosted and ready to put in the oven.