Recipe of the Week

Time for grilling out and here is a great recipe for baked potatoes. Got this from Food Network's Guy Fiere.

Bomb Bakers

Ingredients

• 1 1/4 cups kosher salt
• 6 medium russet potatoes, washed
• 2 tablespoons garlic salt
• 2 tablespoons seasoned salt
• 1 teaspoon freshly ground black pepper
• Horseradish Sour Cream, recipe follows

Directions

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.

Preheat the oven to 400 degrees F.

Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.

Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.

Let potatoes rest 5 minutes before cutting.

Recipe of the Week

Ok, here goes another fantabulous recipe and this one is for dessert; I think is the best part of any meal...:). Try it out and if you like it or love it, leave me a comment.

Better Than Sex Cake

Ingredients

• 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
• 1 (20-ounce) can crushed pineapple
• 1 1/3 cups sugar
• 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
• 1 1/2 cups heavy cream
• 1 cup flaked, sweetened toasted coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Christmas Breakfast

Well, I made the breakfast casserole and did some modifications from the original recipe posted on here. Both turned out to be a big hit.
Here are the recipes for the casserole and the crock pot grits:

Breakfast casserole
1 pound of bacon cooked and crumbled
6 eggs
4-6 pieces of bread torn
1 tsp dry mustard
1 tsp of Mrs. Dash
1 tsp salt
1 tsp pepper
1/4 cup of onions chopped
1/4 cup of green peppers chopped
1 cup of milk

layer your greased casserole with the bread and then the bacon. Mix all the other ingredients together and then pour over your casserole. Cover and refridgerate all night. Take out the next day and cook in 350 degree oven for about 40minutes.

Crock Pot Grits
2 cups of 5 minute grits
6 cups of chicken broth
1 stick of butter
2 cups of water

place in crock pot and stir. Set the setting on low. About 4 hours into cooking I added an additional cup of water, you may not need to. Stir it every once in awhile. This is suppose to cook all night, but I found they are done in about 5 hours. Last 25 minutes of cooking, I added more butter and about a 1/2cup of heavy cream. salt and pepper to taste. so very good!!

Recipe of the Week

I made this cake the day before yesterday and it turned out really good. Ideal for Christmas.

Sugar and Spice Cake

1 18.25 oz package of white cake mix
1 16 oz carton of sour cream
1/4 cup of butter melted
2 tsp apple pie spice
1 tsp vanilla extract
1/2 tsp of almond extract (optional)

Preheat oven to 350 degrees. Beat together the first 6 ingredients and the almond extract if you are using it at low speed with electric mixer just until moistened. Increase the speed to medium and beat for two minutes until batter is smooth. Scrape down sides of bowl as needed. Pour batter into 3 8" pans that are greased and floured. Bake for 20 to 22 minutes.

Vanilla Buttercream
1 8 oz pkg. cream cheese softened
1 cup of butter softened
2 16 ounce packages of powdered sugar
1 tbsp of milk
1 tsp of vanilla extract
1/4 tsp of salt

Beat the cream cheese and butter at med speed with mixer until creamy. Gradually add the powdered sugar and next 3 ingredients beating at low speed til blended. Increase speed to medium and beat until blended and smooth. This makes about 9 cups of frosting.

You could easily substitute the apple pie spice with pumpkin spice around Thanksgiving.
Enjoy!

Recipe of the Week

This is good anytime of the year; in my opinion. My dad use to have a girlfriend that always made this.

Cherry Yum Yum

Ingredients
2 cups graham cracker crumbs
3/4 cup butter, melted
3/4 cup sugar (for crumb mixture)
8 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (16 ounce) carton Cool Whip
1 (16 ounce) can cherry pie filling (or other 16 ounce pie filling flavor)

Directions
1. Combine crumbs and margarine in a 9x5 dish.
2. Line bottom with half of crumb mixture.
3. Blend cream cheese, sugar and vanilla together.
4. Fold in whipped cream to above mixture.
5. Spread 1/2 mixture on crumbs.
6. Top with pie filling.
7. Add remaining cream cheese mixture and top with other 1/2 of crumb mixture.
8. Refrigerate overnight.

Recipe of the Week

Steak Diane


Ingredients
6 tablespoons butter
1/2 cup sliced mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons snipped fresh parsley leaves
1 pound beef tenderloin, cut into 8 slices


Directions
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Recipe of the Week

Creamy Tortellini Soup


1 1.8-ounce envelope white sauce mix (recommended Knorr)
4 cups water
1 14-ounce can vegetable broth
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
1 12-ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
Directions
1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.