Everyone is having too much fun to realize that Teddy is in distress. I hope he makes it!
Put all ingredients in a bowl and beat for 4 minutes. Pour into a bundt pan sprayed with Pam cooking spray and bake at 350 for 40-50 minutes. When cool make glaze.
Glaze:
Mix ingredients together and pour over cake. Enjoy!
Two hours before roasting, remove the meat from the refrigerator and allow to come to room temperature.
Preheat the oven to 500. (make sure oven is clean so you don't have to smell the char of burning spilled food) . Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold the roast comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325, and roast for another 30 minutes. Finally increase the temperature of the oven to 450 degrees and roast for another 15 -20 minutes, until the internal temperature of the meat reaches 125 degrees. (watch the thermometer that you stuck in the meat carefully at this time the roast can go up several degrees really fast and go from melt in your mouth tender, to over cooked and tough - make sure the thermometer is exactly in the center of the roast. The total cooking time should be between 1 1/2 and 1 3/4 hours. Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes to redistribute the juices (otherwise if you cut now all the juices will escape when you cut). Carve and serve with horseradish.
Form dough into a ball, then dust well with flour and wrap with plastic wrap. Let dough rest at room temperature for an hour. Unwrap the dough after an hour, cut dough in half and rewrap half of the dough to roll out when done with first half. Reflour hands and slowly and evenly roll out the dough. You will have to roll, roll, roll, pushing down rather hard to get it as thin as possible. You might have to lift up the dough and put some more flour down so it doesn't stick to work surface. You should try to get the pasta as thin as possible. You should be able to sort of read a newspaper if you held it behind the rolled dough.
Now you get to cutting it. I used a pizza cutter. You can cut it in big strips for lasagna noodles, or pictured here these noodles turned out to be the size of fettuccine noodles. Let pasta dry (you don't have to have this embarrassing concoction to dry your pasta.) If you have long kabob skewers you can put the skewers under a few plates and put something heavy on the plates to keep the skewers in place under the plates and let the skewers stick out away from the cabinet and place the pasta noodles on the skewers to dry. Let dry at least 24 hours before storing in zip lock bags. If you cook right away it only takes about 3-4 minutes in boiling salted water. Drain in colander, but do not rinse pasta.
Soup:
In dutch oven melt butter, add onion, celery and carrots. Stir and cook until softened, about 6 minutes. Add 2 heaping tablespoons of flour to onion mixture. Stir to incorporate flour and onion mixture, and cook for about 2 minutes to cook out flour taste. Slowly add chicken broth, (and chicken bouillon if using) stirring constantly. Add broccoli florets if using. Bring liquid to a boil. Meanwhile make your dumpling dough while soup is coming to a boil.
Dumplings: *** I double dumpling recipe
Grease and flour a loaf pan. Beat all ingredients in a large mixing bowl on low speed, 30 seconds. Beat on high, 3 minutes. Bake at 350 60-65 minutes. Meanwhile make butterscotch meringue
Butterscotch Meringue:
Just before cake is removed, beat egg whites until light and foamy. Beat sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake 400 degrees until brown 8-10 minutes.
Dice onions. In 4qt saucepan over medium-high heat in 1 tbl oil cook onion until golden brown & tender. Peel and dice potatoes. Add to onions, chicken broth and 3 cups water; over high heat to boiling. Reduce to low; cover and simmer about 10 minutes. Spoon half potato mixture into blender; cover with center of cap removed, blend at low until smooth. Stir in milk. Heat to boiling, stirring constantly. 6 servings.
Preheat broiler. Combine first 4 ingredients. Spread half on one side of the meat. Broil mustard side up for 4 minutes. Turn meat over, spread with remaining mixture; broil 3 minutes. Combine breadcrumbs and parsley; pat evenly on meat. Broil 1 minute more. Let stand 5 minutes. 4 Servings.
Mix flour, salt and shortening. Beat egg, water and vinegar. Blend together. Let stand 10 minutes before rolling out. Makes 1 pie crust.
Meatloaf
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meatloaf: Preheat oven to 350. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool.
3. Mix egss with thyme, salt, pepper,mustard, worcestershire, pepper sauce and milk or buttermilk. In a large bowl add egg mixture to the ground chuck, veal and pork. Next add the oatmeal, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. ( if mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf shape approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan (I use the top of my broiler pan) lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
Sooo good! Great for sandwiches the next day.
Wrap each chicken breast with a strip of bacon. Place dry beef in the bottom of a crockpot. Place chicken on top of beef. Combine sour cream and soup, then spread of top of chicken breasts. Cook on LOW heat for 8-10 hours OR HIGH heat for 5-6 hours.
OR: Place dry beef in bottom of 9x13 inch baking pan in a single layer. Put chicken on top of beef. Combine sour cream and soup then spread on top of chicken breasts. Bake, uncovered 300 degrees for 2 hours.
Mix all ingredients together marinate chicken overnight. Cook in broiler pan topped with aluminum foil (for easier clean up) for 1 hour in a 350 degree oven.
Serve with white rice.
In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
Shape mixture into 2 1/2 - 3 inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1-2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately. * Can make ahead and freeze
Sift together flour, sugar and soda into a large mixing bowl. Combine water, butter and cocoa in a small saucepan. cook over low heat until mixture comes to a boil. Remove from heat and pour over dry ingredients mixing thoroughly. Add eggs and buttermilk. Pour batter into a well greased 13x9 inch baking dish. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. Cool. Frost with frosting.
Frosting
Combine first 3 ingredients in a large mixing bowl. Set aside. Combine rest of ingredients in a small saucepan. Cook over low heat until mixture comes to a boil. Add chocolate to dry mixture and beat until frosting is fluffy.
DUMPLINGS
In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9 inch baking dish. For dumplings, combine bisquick mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. (12 dumplings) Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. 6-8 servings.
Heat oven to 350. Butter a 13x9 inch pan. Line bottom and long sides of dish with foil. Heat condensed milk and chips over low heat, stirring, until chips melt. Combine flour, soda and salt. Beat butter and sugar until light and fluffy. Beat in flour mixture until dough just comes together. Reserve 1/2 cup dough. Press remaining dough into bottom and 1/2 inch up sides of pan. Pour butterscotch filling onto dough. Crumble remaining dough on top. Sprinkle with pecans. Bake until crust is golden brown, 30-35 minutes. Cool. Using foil, lift from pan and cut into squares.
Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. ( not too much) Fold in cheese. Stuff potato shells and place in a 13x9 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through. 6 servings.
* can sprinkle on some cooked bacon before baking this puts them over the top!
Combine with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonsful onto an ungreased cookie sheet. Bake 8-10 minutes, or until golden brown.
Combine and brush over warm biscuits before removing from cookie sheet. Makes 8-12 biscuits. Serve warm.
Drain crabmeat and remove any cartilage; cover and refrigerate until chilled. Prepare louis dressing. Arrange crabmeat, tomatoes, eggs and olives on a plate. Serve with dressing.
Louis Dressing
Mix all ingredients EXCEPT whipping cream. Cover and refrigerate at least 30 minutes. Stir in 1/4 cup whipping cream.
Brown meat; drain. Add everything up to barley. Bring to a boil and simmer 45 minutes. Add carrots cook 10 minutes. Add potatoes cook 20 more minutes.
Saute breasts and onion in oil until brown. Add garlic saute another minute. Season with salt and pepper. Remove chicken to a plate. To the pan add white wine, chicken broth, cornstarch and dijon mustard. Let thicken. Add chopped parsley. Pour over chicken.
Beat until thick the condensed milk and lemon juice. Gently fold together the remaining ingredients. Refrigerate overnight.
Mix all ingredients together well. Place on slices of bread. Bake 400 degrees for 5 minutes
Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours, or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skimming off fat. (I use a turkey baster and pull the broth from the bottom of the crockpot leaving the top fat layer.)Pour broth into small cups for dipping. Serve beef with rolls. 8 servings
In saucepan, over medium heat, bring first 6 ingredients to boiling. Boil 10 minutes, or until liquid is reduced by half. Reduce heat; whisk in 4 tbl butter, 1 tbl at a time, until butter melts, and mixture thickens slightly; stir in cream. Meanwhile, saute vegetables in 1 tbl butter. Add spinach. Cook 1 minute until wilted; remove. Add remaining 1 tbl butter. Cook scallops 4 minutes. Place vegetables on plates. Top with scallops and butter sauce. 4 servings
Combine crabmeat and next 10 ingredients in a large bowl. (up to dry mustard) Stir in dry breadcrumbs until crabmeat mixture holds shape when formed into a ball. Shape crabmeat mixture into balls using about 1 tbl. mixture per ball, and coat each ball evenly with cracker meal. Fry a few at a time 2 minutes, or until golden. Makes 3 dozen.
Mix first 3 ingredients. Broil steak 10-12 minutes. Spread mustard mixture evenly over steak. Broil 1-2 minutes.
Brown chops in hot oil. Place in oven proof pan, cover with rice, combine soup and milk, pour over rice, making sure all rice is moistened. Cover tightly. Bake at 350 degrees for 1 hour.
Bring a large pot of lightly salted water to boiling for pasta. Add pasta; cook 12 minutes, or until firm, but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup of the pasta cooking water; drain pasta.
Meanwhile, shake together flour and milk in a jar with a tight fitting lid until blended. Heat butter in saucepan over medium heat. Add garlic; saute 1 minute. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tbl. parmesan cheese, salt and pepper. Simmer, whisking, 2 minutes. Remove from heat.
Toss together pasta, peas or broccoli, sauce and ham in large bowl. Add 1/4 -1/2 cup of the reserved pasta water, tossing to make creamy sauce. Top with remaining parmesan. Serve hot.
Place chicken breast side up, on a rack in a shallow roasting pan. Place 5 garlic cloves in cavity, and arrange remaining garlic cloves around chicken. Bake at 375 degrees for 20 minutes. Pour wine over chicken, and bake 40 minutes or until done, basting occasionally chicken broth and pan juices.
You can also substitute small green, red and yellow bell peppers in place of the jalapeno's.These are YUMMY and ADDICTIVE!
Cut jalapeno, or bell pepper in half lengthwise. Take out membrane and seeds by scraping with a spoon. Fill jalapeno halves with cream cheese. Cut bacon slices into 4 pieces. Stretch bacon around jalapeno and secure with a toothpick. Bake at 375 degrees for 20-25 minutes.
*I bake for 30 minutes and finish off with a shot from the broiler for 4 minutes to crisp the bacon.
1. Preheat oven to 350 degrees.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cups sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake 15-20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/2 cup sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar.
