Savory Beef Burgundy

Savory Beef Burgundy

4 lbs lean beef -- cubed
1 cup red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 lb mushrooms -- sliced
1/3 cup flour

Marinate beef in wine, oil, thyme, and pepper four hours
at room temperature or overnight in refrigerator. In
large pan, cook bacon until soft. Add garlic and onion;
saute until soft. Add mushrooms and cook until slightly
wilted. Drain beef, reserving liquid. Place beef in slow
cooker. Sprinkle flour over the beef, stirring until well
coated. Add mushroom mixture. Pour reserved marinade over
all. Cook on LOW .

Sausage Cheese Balls

Sausage Cheese Balls

Makes 5 dozen.

1 lb. hot sausage
4 cups grated sharp Cheddar cheese (1 lb.)
3 cups Bisquick

Combine ingredients and shape into walnut sized balls. Bake on cookie sheet at 400oF for 10-15 minutes. Sausage cheese balls may be frozen before or after baking. Serve hot.

LAYERED FRUITCAKE WITH CARAMEL FROSTING

LAYERED FRUITCAKE WITH CARAMEL
FROSTING

1/2 c. butter, softened
1 c. sugar
5 eggs
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. milk
1 c. chopped orange slice candy
1 c. chopped pecans
1/2 c. peach preserves
1/2 c. cherry preserves
1/2 c. red plum jam
1/2 tsp. each vanilla, almond, butter & lemon flavorings
1/2 c. peach preserves
1 tbsp. water
Caramel Frosting
Chopped pecans


Cream butter; gradually add sugar, bating well at medium speed of electric mixer.
Add eggs, 1 at a time, beating well after each addition.
Combine flour and next 7 ingredients, reserving 2 teaspoons to dredge chopped orange
slice candy and 1 cup pecans. Add flour mixture to creamed mixture alternately with
milk, beginning and ending with flour mixture.
Dredge orange candy and pecans in reserved flour mixture; add to cake batter. Stir
in 1/2 cup peach preserves, cherry preserves, plum jam, and flavorings.
Pour batter into 3 greased and floured 8" cake pans. Bake at 300 degrees for 1 hour
or until wooden pick comes out clean. Cool in pans 10 minutes; remove from pans and
cool.
Combine 1/2 cup peach preserves and water. Spread between layers; spread top and
sides with caramel frosting. Press chopped pecans on sides. 1 c. whipping cream
Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring
constantly, until sugar melts and syrup is light golden brown.
Combine remaining 2 cups sugar and whipping cream in a medium saucepan; heat to boiling.
Add caramelized sugar slowly to whipping cream mixture (the mixture will lump, becoming
smooth with cooking). Cook over medium heat 15 to 20 minutes stirring frequently
until soft ball stage (234 degrees). Cool 5 minutes. Beat frosting mixture to almost
spreading consistency, and spread on cooled cake. Enjoy.

Hot Buttered Cranberry Punch

Hot Buttered Cranberry Punch

Ingredients:

3/4 cup brown sugar
4 cups water
1/4 tsp. each salt, nutmeg, ground cloves
1/2 tsp. each cinnamon, allspice
2 cans jellied cranberry sauce
1 qt. pinepple juice cinnmon sticks butter

Directions;
In CrockPot, combine brown sugar with water, salt, nutmeg, cinnamon,
allspice and cloves. Break up cranberry sauce with fork. Add cranberry
sauce and pineapple juice to pot. Cover and heat on Low 3 - 4 hours. Serve
hot in individual mugs with cinnamon sticks. Dot each mug with butter.

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DIABETIC TINY PEAS AND PEARL ONIONS

DIABETIC TINY PEAS AND PEARL ONIONS

Yield: 6 servings

Source: "1,001 Delicious Recipes for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

Note: Mint and dill offer refreshing flavor and are
often used together in Mediterranean dishes.

INGREDIENTS

1 package (8 ounces) frozen tiny peas
1/2 package (16-ounce size) frozen small whole onions
1/4 cup water
2-3 teaspoons margarine
1/4 - 1/2 teaspoon dried mint leaves
1/4 - 1/2 teaspoon dried dill weed
Salt and pepper, to taste

DIRECTIONS

Heat peas, onions, and water to boiling in medium saucepan;
reduce heat and simmer until vegetables are tender, 8 to 10
minutes. Drain. Add margarine and herbs to vegetables, stirring
until margarine is melted. Season to taste with salt and pepper.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 63, Fat: 1.4 g, Cholesterol: 0 mg,
Sodium: 57 mg, Protein: 2.5 g, Carbohydrate: 10.4 g

Diabetic Exchanges: 1 Bread/Starch

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

3 sweet potatoes, cooked and mashed

1 tablespoon unsalted butter
2 eggs

1 cup evaporated milk

3/4 cup light brown sugar

1/2 cup corn syrup

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup pecans, chopped

1 pint whipping cream

3 tablespoons confectioners' sugar

1 pie crust

Place crust in lightly greased pie tin.

Filling: Whisk together 1 cup of sweet potatoes and 1 tbsp. Butter. In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs. In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.

Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375°F for 35-45 minutes (until tester comes out clean). Let pie cool.

To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.

Apple Granola Bars

Apple Granola Bars

1/2 cup brown sugar; packed
1/4 cup butter or margarine; softened
1/3 cup applesauce
1 egg
1/2 cup whole wheat flour
1 cup granola
1/4 teaspoon baking soda
1/4 teaspoon ground allspice; or to taste
1/2 cup dried apples; finely chopped

Preheat oven to 350 degrees; coat an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine brown sugar and margarine; beat well. Add applesauce and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, granola, baking soda and allspice; blend well. Stir in apples. Spread batter in prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely; cut into bars.

　

　

　

Recipe source: Cookie Recipes yahoo group, submitted by Jackie Austin

Sugar And Glazed Nut Brie

Sugar And Glazed Nut Brie

Serve this cheese dip hot with crackers and apple/pear slices.

- 2 tablespoons firmly packed brown sugar
- 2 tablespoons coarsely chopped pecans or almonds
- 1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
- 1 firm-ripe whole brie cheese (8 ounce)
- Crackers
- Apple and pear slices

1. Stir together the brown sugar, chopped pecans and brandy.
2. Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.
3. Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer.

Pistachio Cream Cheese Cookies

Pistachio Cream Cheese Cookies

1 cup butter
8 ounces cream cheese
1 cup sugar
1 teaspon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1-3/4 ounce package pistachio instant pudding and pie filling
2 1/4 cups flour

Cream together butter, cream cheese sugar and vanilla till fluffy. Add egg. in separate bowl combine salt, baking powder, instant pudding and flour. add to creamed mixture and mix well.

Cover with plastic wrap and refrigerate one hour. Shape into elongated ovals.

Bake at 350 degrees 10 to 12 minutres. Remove from baking sheets and cool completely. Melt 6 ounces of semi-sweet chocolate chips and 1 teaspoon shortening and drizzle over cooled cookies