Poco A Poco Poodles

SOME OF MY FAVORITE RECIPES
(feel free to email me your favorites, too!)


Beef and Beer Stew
3 pounds of stew meat, cut into 2” cubes
flour, seasoned with salt and pepper to taste
oil, (for browning)
2 cloves of garlic (one sliced thinly)
12 oz. Beer (I substituted Ale once, it was an experiment that ‘failed’)
A “pinch” of cinnamon (my secret ingredient, don’t leave it out!)
30-35 peeled pearl onions (I use the frozen ones. DO NOT add onions if you are going to share with your pet!)
30-35 mushroom caps
Dredge the beef cubes in the seasoned flour. Brown well (in batches) adding the sliced garlic clove to the first batch. Pour the beer over the browned beef cubes, and add water to cover. (If a little beer is good, a LOT is not better, OK?)
Add the second clove of garlic. Bring to a boil, reduce heat and simmer 1 ½ to 2 hours. Correct seasoning and add the onions. Cook until tender, adding the mushrooms the last 10 minutes. Better the next day; freezes well if there are leftovers.

RITZ CRACKER TURKEY STUFFING
5 onions, sliced very thin. Saute slowly in chicken fat until they are brown but not burned.
3 or 4 stacks of Ritz Crackers, smashed
3 stalks of celery, chopped fine
1 egg
Mix well.
I put it right in the cavity of the bird and bake the bird as usual. You may also put it into a casserole, bake 1 hour if it’s in a casserole, basting with the turkey juices every 15 minutes. REMEMBER to take all of the stuffing out of the cooked bird before you refrigerate the bird.


EXCEPTIONAL PECAN BARS
1 cup butter at room temperature
1 cup of sugar
1 egg, separated
1 teaspoon of REAL vanilla
2 cups flour
1 teaspoon cinnamon
1 ½ cups sliced pecans
sugar
Preheat oven to 275. Butter a 15” x 10” jelly roll pan.
Cream butter and 1 cup of sugar until light and fluffy. Add egg YOLK and vanilla and mix well.
In a medium bowl, mix flour and cinnamon. Stir flour mixture into butter mixture. Use your hands, if necessary. Spread into jelly roll pan.
Beat the egg white until frothy and spread evenly over the dough. Sprinkle the pecans evenly over the top, then sprinkle with sugar. Bake in over about 1 hour, or until set. Cut while warm, remove to racks to cool.


CARAMEL FILLED CHOCOLATE COOKIES
2 ½ Cups Flour
¾ Cup unsweetened cocoa
1 Teaspoon Baking Soda
1 Cup sugar
1 Cup firmly backed brown sugar
1 Cup butter, room temperature
2 Teaspoons Vanilla
2 eggs
1Cup chopped Pecans
48 Rolo Chewy Caramels in Milk Chocolate, unwrapped
1 Tablespoon sugar
Heat oven to 375. In a small bowl, combine flour, cocoa and baking soda, mix well.
In a large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in ½ cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoon of dough around I candy, covering completely.
In a small bowl, combine remaining ½ cup of pecans and 1 tablespoon of sugar. Press one side of each ball into the pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 375 for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on a wire rack.


ACCIDENTAL’ CREAMY CHEESECAKE
1 ¼ cups crushed graham cracker crumbs
¼ cup of sugar
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz) can Eagle Brand SWEETENED Condensed Milk (NOT evaporated milk)
3 eggs
¼ cup lemon juice
1 (8 oz) container sour cream
Berry Topping if you want it.
Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of a 9 inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the Eagle Brand until smooth. Add eggs, sour cream and lemon juice and mix well. Pour into the prepared pan, bake 50 to 55 minutes or until the center is set. Run a knife around the inside of the springform pan, and return the cheesecake to the turned-off over to cool, leaving the door slightly ajar. This “should” prevent cracking, but if it doesn’t, who cares? Refrigerate until serving time.
Why is this an “accidental” cheesecake? Well, the first time I made it, I used the recipe on the Eagle Brand can. I didn’t realize until it was in the oven that the sour cream was to be spread on top of the cheesecake AFTER it was baked! OOPS! Well, I was going to just chuck it, then I decided to try ‘just a bite’. Creamiest, best cheesecake I’ve ever tasted! Try it, you’ll think so too.



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