I forgot what they called them, but we made these in elementary school and it was great.

Rice Crispies
PB
Honey
Sugar

Roll them into balls and pour melted caramel over them. Let it harden, then eat it. It's better than any candy bar I've tasted.

classic beef pot roast
 

1 tsp olive oil
1 (3lb) boneless chuck roast,trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion(i use sweet onions)
1 cup dry red wine
4 thyme springs
3 garlic cloves, minced
1(14 oz) can fat free less sodium beef broth
1 bay leaf
1 package baby carrots
1 package fingerling potatoes

preheat oven to 350 degrees.

heat olive oil in a large dutch oven over medium high heat. sprinkle both sides of chuck roast with salt and pepper. add roast to pan, cook 5 minutes, turning to brown on all sides. remove roast from pan. add onion to pan, saute'8 minutes or until tender.

return browned roast to pan. add red wine, thyme springs, garlic, beef broth and bay leaf to pan, bring to simmer. cover pan and bake at 350 degrees for 11/2 hours or until roast is almost tender.

add carrots and potatoes to pan. cover and bake an additional 1 hour or until vegetables are tender. remove thyme springs and bay leaf from pan, discard. remove roast to serving platter and let rest for 10 minutes, then slice. serve with vegetables and cooking liquid. yeild: 10 servings

Tuna and Macaronie and Cheese Cassarole

Mix up Mac and chesse and place in a baking dish!

Add layered cheese, crumble up crackers, slice up green olives on top.

Place in oven for @ 25 minutes bake slow and let the cheese melt doown into it.

Add side Salad with crutons of choice, sliced cheese, olives, brown chow mein noodles, and Favorite Dressing!

So where does the tuna come in?

Sorry.

It shouldnt take a brilliant person like You to Figure that out!:rolleyes:

Sorry but for this paticular person, add Tuna To The Mac and Cheese and stir in!

Get it now?:eek:

Then bake as directed.:)

Thanks but I'd rather vomit in a bowl. It would look and taste the same and be cheaper.

Sorry, you do your self so well?:rolleyes:

I've got to agree here. That sounds ridiculously disgusting.

Well I guess since are brought up with Nannies and searved food it does not sound good which it is very tasty you can go foreward!!

Canada Burger Meat is not bad or KS., Neb., or Iowa is much better!!!!:)

I guess any thing except the Bar S**t Ranch!

Chicken Chimichangas

Package of Tortillas (Burrito or Fajita size)
1 can refried beans
1 bag shredded cheese, Mexican or your choice (2 cups)
1 small can green chiles
3 green onions chopped
cumin
garlic powder
onion powder
oregano
Chicken - I use about 2 breasts or 3 thighs or a package of the precooked stuff if I'm in a real hurry

Cook your chicken in a skillet until cooked through and shred or dice it. Mix in a large bowl with the cheese, chiles, green onions and around a teaspoon or two of each of the herbs and spices.

Take your tortillas and spread a large spoonful of beans down the center, add a handful of your mix and wrap. Continue until you run out of filling. Put the chimichangas into a glass dish or onto a pan. Brush or spray lightly with oil or butter and put into the oven at 350 for about 10-15 minutes, or until the outside has browned a bit. The only important part is for the cheese to melt and the whole thing to get warm and slightly crispy.

Eat with salsa, guacamole, and/or sour cream :)

If you don't like it as cheesy, the original recipe called for 1 cup of Colby/Jack cheese but I felt like this wasn't enough. You can add more meat or less to suit your needs as well. I'm really bad at retaining measurements and I cook this from memory.It's all to taste anyway :D

Ooooo that sounds good -- and looks easy too! Thanks for sharing.

Your fist sentence makes no sense and i'm not sure what "searved" means.

Sorry to burst your bubble......the family does have a maid, but she does not cook for us on a daily basis. She is hispanic and always makes some damn good tamales and mexican food around the holidays though. My mother is an excellent cook, as is my father.

I also don't know what the Bar S**t Ranch is. Thanks for attempting to to insult me though. It would help if you learned to spell and write logical sentences.

No problem, I picked it out of a cookbook because I thought it was easy and it's really flexible. Once you make it once you can add or substitute whatever you like :D That's why I don't remember what's in it!

Just for grins.

I am going to try baked filet of sole with Lemon Peppercorn marrinade and see what happens.

Have a baked potatoe and salad on the side!

Wish me luck.:)

Tiramisu Cupcakes
Cupcake

Ingredients
6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)

Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup

Ingredients
½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder

Directions
In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting

Ingredients
3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

Directions
In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

This recipe was adapted from the recipes “Classic Sponge Cake” and “Espresso Tiramisu”, both found on www.baking911.com.

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