Texas Cowboy Cookies

 Makes about 18 large cookies        

Everything's bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Ingredients

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans, roughly chopped (and toasted!)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese's)
1 cup (6 ounces) semi-sweet chocolate chips

Instructions

1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
3. Add both sugars and beat well, scraping sides and bottom.
4. Add eggs and vanilla, beat well.
5. Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
7. Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
8. Chill the dough in the fridge for at least an hour, or up to 24 hours.*
9. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
10. Use a 1/4 cup measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
11. Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
12. Let cool as long as you can before stuffing your face! These are great dipped in milk.

Recipe Notes

*If you are in a big hurry like I always am (Who's not in a hurry to eat cookies?) do my cheat-chill: Shape the dough onto pans as described above and toss in the freezer for 30 minutes. Then bake as directed. Or you could put the shaped dough into ziplock bags, freeze, and have cookies ready to be baked at a moments notice! (I always have cookies in my freezer. Always.)

Check out the lighter version here: Skinny Texas Cowboy Cookies

FROM  The Food Charlatan

CARBONARA WITH PAN SEARED SCALLOPS

Ingredients for Carbonara

8 slices of Harter House thick cut bacon diced

1 shallot finely sliced

1 clove garlic (leave whole)

4 green onions

2 egg yolks

½ cup cream

1 cup Parmigiano Reggiano, grated

fresh ground pepper

pasta of your choice (I used Linguine, but most recipes use Spaghetti)

Instructions

Pasta Carbonara

Start cooking pasta in large stainless steel pot.

In small bowl mix together cream, egg yolks and ¾ of cheese.

In large skillet cook bacon until crisp, add shallots and ½ green Onions.

Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)

When pasta is finished cooking, drain well, then add to skillet of bacon.

Toss well, then transfer to large bowl.

Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.

Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

Perfect Pan Seared Scallops

Blot scallops with paper towel to remove any water. Salt and pepper.

Heat large cast iron frying pan, add 2 tablespoons olive oil.

Make sure frying pan is hot before adding scallops but not smoking.

Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)

Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.

Turn to sear other side. (about 1-3 more minutes)

Add 2 tablespoons of butter to pan now.

Spoon the melted butter over the scallops as the other side finishes cooking.

Transfer to paper towel covered plate.

Keep warm in oven, if making in batches.

Creamy Lemon Romano Chicken

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

If you’d like you can also double up on the sauce if you want an abundance to serve with pasta, it’s the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Serves 4

Ingredients

2 (11 - 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
1 1/2 Tbsp chopped fresh parsley

Instructions

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
2. Heat olive oil in a 12-inch skillet over medium-high heat.
3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.
8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Recipe Notes

• *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.
  
• If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they’ll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.
  
• Chicken Tenders will also work too. No halving or pounding necessary.
  
• You can also use pre-cut chicken cutlets, just keep in mind they’ll likely cook faster as they are usually rather thin.
  
  
  FROM  Cooking Classy
  See  step by step directions here. 

Classic Chicken Fried Steak with Country Gravy

Who better than Ree Drummond to give us a classic recipe, flavorful and easy.

This is a favorite in my family, for sure.   Enjoy!
~Shelly








Ingredients

Chicken Fried Steak:   6 servings

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds Harter House Tenderized Cube Steak 

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes.
   Pour gravy over the whole shebang! 

Find this recipe and a video demonstration at

TheFoodNetwork.com

Italian Sausage Rigatoni Bake

This casserole combines all of our favorite Italian flavors, 

but the fresh mozzarella really sets it apart!

Serve this with a warm Ciabatta Bread

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Directions

• Preheat oven to 375°. Cook rigatoni according to package directions; drain.
• In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat.
• In each of two greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.)
  
  
  Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

From: tasteofhome.com

Ribeye Steak with Onion and Blue Cheese Sauce

This Blue Cheese sauce comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients

2 whole Ribeye Steaks (Beef Tenderloin, T-Bone or Porterhouse works well also)

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

1/2 cup Crumbled Blue Cheese

Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

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Grab a large onion.  Very large.   Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.

Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.

When it’s all melted… Throw in the sliced onions.

Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.

 

Meanwhile, grab a Harter House Ribeye Steak

Since the sauce is so flavorful, all I use to season is salt and pepper.

Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.

While the steak cooks, go ahead and make the (very easy) sauce.

 

Turn the skillet with the onions down to low heat…

Then pour in 3/4 to 1 cup heavy cream.

Heat it all up…

And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.

Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

 

To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.

Then place the steak, which is now grilled (medium rare) to perfection, right on top!

Enjoy! 

Be ready to accept much praise from your guests.

http://thepioneerwoman.com/cooking/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

 

Saltine Toffee Candy with Pecans

I do love desserts, but I rarely make sweets because I tend to eat it all myself.  This is a very easy recipe that everyone loves.  It also makes for great gifts at the holidays.   So that is my plan, I will make some for Thanksgiving and then make more as gifts for Christmas. I know your friends and family will enjoy this recipe also!   ~Shelly

This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful

This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.

First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.

I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.

I just may have to start a new toffee tradition of my own come holiday time!

ENJOY!

Ingredients:

30 to 34 saltine crackers

1 cup salted butter, cut into small cubes

1 cup light brown sugar

2 cups semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.

2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.

5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Roasted Garlic Goat Cheese MInced Black Olives on a Crusty Baguette

 One of my favorite appetizers to serve.  I first had this at Bijan's Restaurant downtown. ~Shelly

Roasted Garlic

Goat Cheese

MInced Black Olives

on a Crusty Baguette

Ingredients

Garlic Bulbs

olive oil

aluminum foil

goat cheese

minced black olives

Italian bread or sliced baguette

Instructions

Preheat oven to 350 degrees. 

 

Cut 1/4 inch from the top of the bulb.

Separate each clove slightly.

Add about a tablespoon of olive oil inside each bulb.

Wrap together in aluminum foil.

Bake about 40 minutes.

I like to toast the bread slightly with olive oil, in a skillet.

I will arrange on a plate so my guests can assemble their own;

Bread topped with goat cheese, and olives, with a garlic clove on top.

 

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.

These are several appetizers I am considering.

Roasted Red Pepper,

stuffed with a Mozzarella bite,

toasted on a baguette,

with a garnish of green onion.

Goat Cheese Stuffed

Bacon Wrapped

Dates

Boursin, Prosciutto Fillo Cups

1 Package Athens mini Fillo Shells (makes 15)

(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese

6 slices Prosciutto Diced and crispy fried

1/2 cup sliced green onions, more for garnish.

Mix Prosciutto, Green onion and Boursin.

Fill thawed Fillo cups, garnish with more green onions.

Refrigerate until serving.

Spinach Artichoke Fillo Bites

6 oz. Cream Cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

1/4 cup grated mozzarella cheese

(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out

1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.

1/4 Teaspoon cayenne pepper

Salt & Pepper to taste

45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.

When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 

English Muffin Appetizers

1 Jar Old English or 6 oz. Cheddar Cheese
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size

These are all tried and true.  Hope you enjoy.  ~~Shelly

Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

Sophie Schaffer's Fresh Yeast Rolls & Cinnamon Rolls

My great friend, Gayle Schaffer, makes the best yeast rolls ever.  She's been visiting me from Virginia, and we decided to make these yeast rolls.  

She told me she wanted to make them with me so that I could really get the feel for the process.  And I'm so glad she was here, because it really is a process.

In the future, I will make this recipe a day ahead and reheat the rolls for my family holiday gatherings.

We started about 1:00 pm. and finished about 7:00 pm. 
A six hour process. 

You know it's going to be special when you deliberately spend
that long making it.  

I also had to purchase a stand alone mixer,
which I've been wanting to buy for a long time. 
Notice the hook connected to the mixer. 

NOTE - First Gayle said, the kitchen needs to be very warm. 
You don't want any drafts.  

Ingredients

1 stick butter
2 cups whole milk
2 Packages Platinum Yeast by Red Star (the best) optional use Red Star Rapid Rise.
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
King Arthur's Bread Flour

Directions

Melt Milk and butter over medium heat until just warm.

Test temp with your finger.  Too much heat will kill the yeast when added. If it's too warm, set it to the side for a bit.

Combine about 1/3 cup warm water (not hot) with the 2 yeast packets.  Stir to dissolve.  
Add yeast to warm milk and butter and set aside.  No heat.  It will look lumpy.  Let the yeast foam up, about 20 minutes.  With experience you can tell just by looking at it, when it's ready.

In a medium size bowl, combine 1/2 cup sugar,
1 teaspoon salt, and 2 beaten eggs.

Add Warm butter, milk, and yeast to this mixture.

(In this picture, the red measuring cup is the yeast before adding warm water)

Using a stand alone mixer, with the bread hook, on a slow "2" speed, begin by adding 2 cups bread flour.  Occasionally scrape the sides of the bowl. Increase mixer speed to a "3" speed. Continue adding flour 1 cup at a time. Approximately 5-7 cups total flour.  We ran the mixer about 1 minute before adding additional flour.

Spread 1 cup flour on the counter and pour dough mixture out onto the flour, scraping the edges.
Do not wash this bowl.  Butter all around the bowl, clear to the top.  We'll use this bowl to let the dough rise.

Knead the dough adding a bit more flour, 1/2 to 1 cup, until the dough is smooth and elastic.

Kneading hints - After pouring out on the counter, pull in a little flour when it gets sticky.  Using the palm of your hand, knead this approximately 100 times. About 10 minutes. You'll feel it drawing up and becoming more elastic.  Knead another 30 times.  Dough should be very elastic by then.  We did not use all the dough on the counter.  Do not clean up the flour on the counter.  We will continue to use it later.

Put dough in the buttered bowl.  Roll it around the bowl a little to butter the dough, and cover with a tea towel.  Set aside to rise, in your warm kitchen.  Depending on the conditions inside, and even outside your house, will determine how long the dough takes to rise.  It will take approximately 1 1/2 to 2 hrs. to have the dough double in size.  It took us every bit of 2 hours.  

After the dough has doubled, it just fell out of the buttered bowl.  Work the dough minimally again.
We divided the dough in half because we are going to make 2 kinds of rolls

Do not use anything on the baking pans.  Not spray PAM or oil of any kind.

A Parkerhouse Roll - Using a rolling pin, roll out dough to desired thickness.  Using a biscuit cutter or a thin rimmed glass, cut our a circle.  Then stretch the dough just a little, fold it over once, and place on a light colored cookie sheet.  We pinched the two sides together with a little flour, so they won't come apart while rising a second time.  Now we will cover the rolls with a tea towel and set in a non-drafty area of the kitchen to let the rolls rise again.  It will take another 1 or a little longer to double in size again.  

Hot Rolls - We added the leftover dough from the cut out rolls to the second half of the dough, and kneaded gently again.  We handled the dough delicately.  Do not over work the dough.  We are going to make balls with this dough, about a 2-inch round size.  Don't press the dough together.  

Using a light colored 9x13 pan, we placed the balls 3 across and 4 long.  Cover with another tea towel, and allow to rise, doubled in size, about 1 hour.  The same as the Parkerhouse rolls.

After the rolls have doubled again, preheat the oven to 350 degrees. 
Do NOT use the Convection setting on your oven.  Use the traditional oven setting.   
Bake rolls approximately 12 minutes.

First picture here is before they rose.  Second picture is out of the oven.

Gayle said to me a dozen times, "Do not open the oven door", as I watched them bake.

It smells SO GOOD in my kitchen!

ENJOY 

Cinnamon Rolls

Roll out dough into a rectangle.  Melt 1/2 to 3/4 of a stick of butter, and brush the inside of your dough.  Mix Brown Sugar and Cinnamon in equal parts and sprinkle over melted butter.

Then Roll it up like a jelly roll, and pinch the dough together.  Slice about 3/4 to 1 inch thick and place in a light colored 9x13 pan.  Sprinkle left over cinnamon & sugar mixture evenly over top of rolls.

Cover with a tea towel and allow to rise until doubled in size.

Bake cinnamon rolls about 25 minutes at 350 degrees.

Foolproof Prime Rib

The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.

Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.

Preheat oven to 375 degrees.

Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)

Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but

DO NOT OPEN OVEN DOOR.

Allow to sit in oven at least 2 hours.

Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)

IMPORTANT: DO NOT REMOVE ROAST OR OPEN OVEN DOOR FROM TIME THE ROAST IS PUT IN AND UNTIL YOU ARE READY TO SERVE.

**********************************************************

Another method says;

Let stand for an hour at room temperature.

Preheat oven to 450 degrees.

Rub dry herb mixture all over and into Rib Roast.

Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.

Remove roast and let rest for 30 minutes before slicing.

********************************************************* 

Spice Rub:

2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.

If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is supper tender and juicy.

Be sure to pickup a creamy Horseradish Sauce

to serve with your Prime Rib Roast.

EASY Prime Rib

 

Harter House Supermarkets will cut the Bone from your Rib Roast 
and tie it back on, making for easy slicing.

Harter House will also season you roast for FREE 
with Pappy's or Santa Maria Seasoning.

Seasoning

Cracked Black Pepper,

Kosher Salt

Garlic.

(or your seasonings of choice)

Instructions

Bake in a 350 degree oven -  approximately 2 1/2 to 3 hours - depending on size.

The important part is to use a meat thermometer.

Remove the prime rib from the oven when your meat thermometer says 120 - 125 degrees.

Allow the meat to rest at least 15 minutes before slicing.

 

NOTE

If your slices look too rare, let the slices sit in the Au Jus Gravy for just a bit.

It will brown right up and be very tender.

And Don't forget the Horseradish sauce. YUM.

Baked Mac and Cheese

 

When you find something that's wonderful, you tend to cook it often.  This recipe is special.  ~Shelly

Ingredients

Macaroni:

 8 oz macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil)

Topping:

2/3 cup panko breadcrumbs (Note 1)
2 tbsp unsalted butter , melted
1/4 tsp salt

Sauce:

4 tbsp unsalted butter
1/3 cup flour , plain / all purpose
3 cups milk , warmed (low or full fat)
2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt

Seasonings (optional):

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Pasta:

• Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
• Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 350°F.
• In a large saucepan or in an ovenproof skillet (I use my 9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
• Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
• Mix in salt and Seasonings if using.
• Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
• Remove from stove, add cheese and stir - cheese doesn't need to melt.
• Adjust salt to taste.

Assembling:

• Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
• Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
• Serve immediately! I sprinkled mine with a bit of fresh parsley.
  
  

Notes

1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. Can sub with normal breadcrumbs.

2. Cheese

• Main Cheese (2 cups) - my favourite is gruyere, for flavor and melting quality. Can use any flavored melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. 
• I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be. However, you can just use more of the Main Cheese. 
• Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.
  
  

3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step - can skip it.

4. Baking dish size - 2.5 Qt  (10 cup) baking dish. A 9 x 13" / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth).

5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.

REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.

6. Nutrition per serving. 6 servings as a generous side - you will be surprised how far 8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
This recipe comes from; RecipeTinEatsFollow the link for step by step directions.