Cherry Krispie Treats with Dark Chocolate

So easy. So Pink. So yummy. Thank you Shugary Sweets

6 Tbsp butter

1 1/2 Tbsp cherry gelatin powder
16 oz pkg mini marshmallows
8 cup Rice Krispies
11oz dark chocolate, melted

• In large saucepan, melt butter with gelatin powder and marshmallows on low heat. 
• Stir constantly until marshmallows are completely melted and smooth.
• Fold in rice krispies cereal. 
• Press mixture into a buttered baking sheet.
•  Frost treats with melted dark chocolate. 
• Allow to set, about one hour. 
• Cut into squares and enjoy. 
• Store in a covered container.

 

Beef Burgundy

Ive made this recipe a couple of  times. The meat is so tender and the flavours blend perfectly. Thank you Parade

• 
  
• ⅛ lb salt pork, diced fine

1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
2 lb stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered

• Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. 
• When crisp and golden, remove and drain on a paper towel lined plate.
• Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. 
• Remove and set aside.
• Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
• Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
• Return the pork and onions to the pot and cover. 
• Simmer for 1½ hours.
• Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
• When the onions are fork-tender, the stew is done.

Chicken Club Quesadillas

Thank you Six Sisters Stuff

8 flour tortillas
8 slices deli-sliced chicken breast (or turkey works too!)
8 slices deli-sliced ham
8 slices cheddar cheese
8 strips of bacon, cooked
favorite sandwich toppings (mayonnaise, tomato, lettuce, pickles, banana peppers, etc)

• Spread mayonnaise on each of the tortillas (if using mayo). 
• Layer the chicken, ham, cheese, bacon, and other toppings on half of each tortilla
• Fold the tortilla over and press down when you are finished putting toppings on it. 
• Heat a skillet over medium heat. 
• Lightly brush melted butter (or olive oil) on both sides of the tortilla. 
• Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning over once.

Creamy Make Ahead Mashed Potatoes

Creamy mashed potatoes topped with a savory trio of cheese, onions and bacon. Thank you Taste of Home

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped

• Place potatoes in a saucepan and add water to cover. 
• Bring to a boil. 
• Reduce heat; cook, uncovered, 10-15 minutes or until tender.
• Meanwhile, in a skillet, cook bacon over medium heat until crisp. 
• Remove to paper towels with a slotted spoon; drain.
• Drain potatoes; return to pan. 
• Mash potatoes, gradually adding cream cheese, sour cream and butter. 
• Stir in milk and seasonings. 
• Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. 
• Refrigerate, covered, up to 1 day.
• Preheat oven to 350°. 
• Remove potatoes from refrigerator and let stand while oven heats. 
• Bake, uncovered, 40-50 minutes or until heated through. 
• Yield: 10 servings.

Chocolate Chip Cookie Dough Pudding

3/4 cup light brown sugar, divided
1/8 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
mini-chocolate chips

• In a medium saucepan, whisk together 1/2 cup of the sugar, salt, and cornstarch until no lumps remain. 
• Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. 
• Lower heat to medium-low and whisk until thick, about 5 minutes longer.
• Remove from heat and stir in remaining 1/4 cup sugar, vanilla and butter, until smooth.
• Pour pudding into serving bowls.
• Cover with plastic wrap, pressing onto the surface of the pudding to keep a skin from forming. 
• Chill until set. Sprinkle with chocolate chips and/or whipped cream prior to serving

Peanut Butter Oatmeal Cookies

Basic, easy and delicious. Thank you Food Thoughts of a Chef Wannabe

1/2 cup butter (softened)

3 eggs

1 cup peanut butter

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup vegetable shortening

1 tsp vanilla extract

1 cup quick oats

1 1/2 cup brown sugar

1 cup granulated sugar

2 1/2 cups flour

• Preheat oven to 350
• Mix all ingredients, add in flour and mix just until combined.  
• Line your cookie sheet(s) with parchment paper.  Us
• Using a cookie scoop, any size you like, scoop out your cookies.  
• Using a fork gently press down on them to make the traditional peanut butter cookie criss cross marks!  You need to push them down slightly, because they won't spread much on their own.  You can put them fairly close together for this reason.  
• Bake for 11-13 minutes.  
• Remove and put on a cooling rack.  
• This will yield you about 3 1/2 dozen cookies.

Sausage and Spinach Pasta Bake

I have made this dish for years, its a great way to get your children to eat spinach. It can be made ahead or frozen before cooking. Adapted from Good Food Magazine

400g good quality pork sausages
1 tbsp olive oil
1 onion, chopped
Jar of pasta sauce..of your choice

Tin of chopped tomatoes
2tbsp tomato purée

For the sauce
50g butter
50g plain flour
600ml milk
freshly grated nutmeg

140g mature cheddar, grated

500g rigatoni or penne
200g fresh spinach

• Preheat the oven to 190C/Gas 5/fan /170C
• Slit the sausages and remove them from their skins, then chop them into small pieces. 
• Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. 
• Stir in the sausages and fry until lightly coloured. 
• Add pasta sauce, tinned tomatoes, tomato purée, and season.
• Simmer uncovered for about 15 minutes until thickened. 
• Taste and season. 
• Set aside.
• Put the butter, flour and milk in a pan. 
• Gently heat, whisking, until thickened and smooth. 
• Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Add half the grated cheese and mix well
• Bring a large pan of salted water to the boil. 
• Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. 
• Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. 
• Spoon over the sausage sauce, then cover with the remaining pasta. 
• Pour the cheese sauce evenly over the top and sprinkle with the cheddar. 
• Bake for 20-25 minutes until golden brown. 
• Leave for 5 minutes before serving.