Blackberry Sauce

1 c. frozen blackberries
1/2 c. sugar
1 T. cornstarch
1 t. lemon juice
1 c. water

In a medium saucepan (not over heat), combine the sugar and cornstarch. Add the blackberries and stir so they are coated. Turn the stove on and heat slowly, allowing the berries to release their juice. As they “juice up,” add the lemon juice and water. If it starts to bubble, turn it down to low and stir constantly. (A little more water might be required if it gets too thick.) The cornstarch will thicken everything up as it cooks.

Pour this warm blackberry topping over fresh waffles or pancakes

Ranch Pretzels

December 18, 2010 by kristinvass

1 tub of spinzel pretzels from Menards/Fleet Farm

Mix the following ingredients together:
-2 cups of vegetable oil
-2 packets of dry ranch dressing
-a pinch of pepper
-a pinch of dill (optional)
-a pinch of cayenne pepper
Spread the pretzels on two pans and pour the mixture over the pretzels. Put the oven at 250 degrees and bake for 1 hr. 15 min. stirring the pretzels every 15 min.


Courtesy of The Food Network Kitchens

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar

Preheat a waffle iron to medium-high.

In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.

In a medium bowl, whisk together the milk, 2 egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.

In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.

Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)

NOTE: Our round waffle iron takes about 3/4 c batter per waffle. Spread evenly with spoon/cup and cook on med/high heat for 8-9 minutes depending on desired crispiness.


Mushroom-Blue Cheese Tenderloin

Courtesy of Taste of Home, Dec/Jan 2009

Prep 10 min + marinating
Bake 45 min + standing
10 servings, 1.5 c sauce

1 1/2 c soy sauce
3/4 c Worcestershire sauce
1 beef tenderloin (3.25-4 lbs)
4 garlic cloves, minced
1 Tbsp coarsely ground black pepper
1 can condensed beef broth

1/2 c butter, cubed
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 c (4 oz) crumbled blue cheese
1 Tbsp Worcestershire sauce
1/4 tsp caraway seeds
4 green onions, chopped

In a large resealable bag, combine soy and Worcestershire sauce. Add beef and seal bag, turning to coat. Refrigerate for 2 hours, turning occasionally.

Discard and drain marinade. Rub beef with garlic and pepper, place in a shallow roasting pan. Add broth to pan and bake, uncovered at 425* for 45-55 minutes or until meat reaches desired doneness.* Let stand 10 minutes before slicing.

Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic, saute until tender. Add cheese and caraway seeds, cook and stir over low heat until cheese is melted. Stir in onions, heat through. Serve over beef.

** Meat Thermometer
Med-rare 145*
Med 160*
Well done 170*


Roasted Tomatoes

Courtesy of my brain

6 ripe Bushel Boy Tomatoes
olive oil
salt and pepper
2-3 garlic cloves, to your taste

Preheat over to 450. Depending on size of tomatoes, quarter and place, skin down on foil lined cookie sheet, along with whole peeled garlic cloves. Drizzle with oil and season well with S&P. Put in over for about 20-25 minutes until they start to brown and pucker. The juices will make a lot of noise in the oven, so don't panic.

Let cool and eat, or blend in a food processor with more olive oil to make sauce.


Oreo Balls

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour.

Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper (Takes about 15 min.)

While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
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