Tri-Color Pasta With Broccoli and Sun Dried Tomatoes

Image

 

Ingredients:

1 lb. Tri-Color Pasta

2 cloves garlic (chopped)

4 tbs. olive oil

1/2 lb. broccoli (cut into pieces)

1 cup of sun dried tomatoes (in olive oil)

1/4 cup red onion (chopped) *optional

1 tsp. sea salt

1/2 tsp. black pepper

1/4 cup grated parmesan cheese

Directions:

1. In a pot of boiling water, boil broccoli for 5 minutes and drain well. Set to the side.

2. Begin to boil pasta to desired taste.

3. In a large skillet, add olive and garlic. Brown for a minute and add broccoli, red onion and sun dried tomatoes. Stir together. Cook for 5 minutes. Sprinkle with salt and pepper.

4. Drain pasta well.

5. In a large bowl, put pasta and broccoli mixture on top. Put parmesan cheese on top. Stir together and serve.

Advertisements

Chocolate Witches Cake Cones

Image

 

*You can use any kind of  soft cake to stuff the cones. I used a regular pound cake.

Ingredients:

2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla

1 can of dark chocolate fudge icing 

8 sugar ice cream cones  (get extra, sometimes they crack)

8 edible witch ornaments

* optional black and orange sprinkles

Directions:

Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.

 7. Let cake completely cool. 
 
8. Cut pound cake into small pieces and gently stuff into cones. You won’t get to much in, but enough where it will stand up.
 
9. Coat each cone with plenty of dark chocolate fudge icing.  Icing should be smooth, so cone stands up.
 
10. Attach edible witch on top. (use icing as glue) Let dry a little before serving.
 
11. You can make ahead and refrigerate. Take out of refrigerator for 30 minutes before serving. Keeps for 2-3 days.
 
*You can decorate the bottom with sprinkles if you like.

Pound Cake Ghosts

Image

 

Ingredients:

2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla

vanilla fondant

2 cups chocolate morsels

Directions:

Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.

7. Let pound cake cool. Cut cake into different size rectangles. (see photo)

8. Wrap vanilla fondant around each piece.

9. Melt chocolate morsels in microwave. Put in a Ziploc bag.

10. Put wax paper on a baking pan. Draw eyes and a mouth for each ghost. Put in a freezer. When they dry attach to fondant. (see photo)

*Be creative, when decorating. 

Sirloin Steak With Mushrooms and Asparagus

 

 

Image

 

Ingredients:

4 ( 1/2 lb.) pieces of sirloin steak

1 lb. asparagus (ends trimmed off)

1 lb. mushrooms (sliced) *Your choice of mushrooms.

2 cloves of garlic (chopped)

olive oil

sea salt

black pepper

Directions:

1. Boil asparagus in boiling water for about 5 minutes and drain well. 

2. In a large skillet, put 2 tbs. of olive oil. Add garlic and mushroom. Cook until tender. Remove from stove and set to the side with asparagus.

3. In a large skillet, cook steak to desired taste. 2 minutes before done, add asparagus and mushrooms. Sprinkle with sea salt and black pepper. Heat through for 2 more minutes and serve. 

Serve hot.

 

Marble Cake

Image

 

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter (softened)

1 1/2 cups sugar

3 eggs

1 1/2 tsp. vanilla extract

1/4 tsp. baking soda

3/4 cup milk

2 tsp. baking powder

1/2 cup chocolate syrup 

Directions:
Preheat oven to 350 degrees.

1. In a large bowl, beat together the butter, sugar, eggs and vanilla with an electric mixer, until smooth and creamy. Add a little bit of milk at a time and keep beating.

2. in another bowl, stir together the flour and baking powder. Add to the milk mixture  and beat until everything is combined.

3. Grease a large bundt pan and pour about 2/3 of the batter into the pan.

4. Add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer until blended.

5. Spoon the chocolate batter into the pan over the white batter.

6. Using a spatula or knife, gently swirl the two batters together to give a marble look.

7. Bake for 60 to 75 minutes, until a toothpick stuck into the the cake comes out clean.

8. Allow the cake to cool for about half an hour before removing  from the pan.