Fruit Pizza by BDM

Crust:
Make sugar cookie recipe per directions or use purchased, ready to
bake sugar cookie dough. Spray a small pizza pan or 9 by 13 inch
baking dish with baking spray and line with cookie dough. Bake at
350˚ for about 10 minutes or until lightly browned. Let cool.

Filling:
Melt ½ a package of marshmallows in double boiler or microwave.
Mix in 8 ounce softened cream cheese and 1 t vanilla.
Spread evenly over cooled crust.

Topping:
Arrange any manner of fruit slices in attractive design on top of filling.
Bananas, strawberries, peaches, melon, kiwi, pineapple, mandarin
oranges are all good.

Tip: cut pizza into serving pieces before arranging fruit on top.




Hamburger Cheese Dip by CK

Brown and drain 2 pounds ground beef. Mix in 1 can picante sauce. Pat
the mixture into a 9x13 mictrowavable dish. In a small bowl, combine an
8 ounce brick of cream cheese and 2 pounds of mozzarella cheese. Stir well.
Spread the cheese mixture over the meat mixture. Sprinkle 1 pound of
cheddar cheese on top. Heat in microwave until cheese bubbles.
Serve with chips and crackers.

Braised Charcoal Steak by CK
Pat raw steaks dry with paper towels to promote browning.
Use Dutch oven or deep skillet large enough to hold steaks and any other ingredients comfortably. If pan is too small, spillovers may occur.

Brown = Flavor!!!!: Some recipes don’t brown beef before simmering, yet this step adds a huge flavor bonus. If desired, lightly coat steak with seasoned flour before browning to seal in flavor and moisture, and to help thicken braising juices.
Use 1/2 cup to 2 cups liquid (broth, water, juice, beer, wine) when braising. Bring liquid to a boil, then quickly reduce heat to low to maintain a slow simmer. Don’t rush the cooking process. Boiling toughens rather than tenderizes beef.

Cover pan tightly to retain steam. Don’t lift cover unnecessarily.
Steaks do not need turning during braising.

Turn braising juices into gravy or sauce with one of these methods:
Reduce juices over medium-high heat until slightly thickened.
Mix cornstarch or flour to smooth paste with equal amount of cool braising juices, beef broth or water. Stir into juices and heat until bubbly and thickened. (For a medium-thick consistency, use 1 tablespoon cornstarch or 2 tablespoons flour per cup of juices.)

Carve shoulder steaks into thin slices.





Strawberry Delight by BDM

Mix for crust: 24 graham crackers, crushed
¼ c sugar
½ c melted butter
Press into 9 by 13 inch pan.
Mix for filling until stiff:
2 egg whites
2 c sliced strawberries
2 T lemon juice
1 ½ c sugar
Separately whip 1 c whipping cream, foldinto filling mixture. Pour over crust, freeze until firm. Let set out 10 to 15 minutes
before serving.

Fabulous Fajitas by CK
1/4 cup cilantro (fresh sprigs)
2 tbsp olive oil
4 cloves garlic (minced and mashed to a paste, add 1 tsp salt)
1/4 cup lime juice
12 7 - 8 inch flour tortillas (warmed)
3 bell peppers (thinly sliced)
1 onion (thinly sliced, we recommend red or yellow sweet onion)
2 lb flank or flat iron steak (trimmed and sliced into large strips)
1 1/2 tsp. cumin

In a large, heavy-duty freezer Ziploc bag, combine garlic paste, lime juice, cumin and olive oil. Seal and shake the bag to mix thoroughly. Place steak, bell peppers, onion and cilantro sprigs into the bag. Seal the bag, pressing firmly to remove air pockets. Flip the bag to evenly coat the steak and distribute vegetables. Refrigerate at least 2 hours or overnight to marinate. Preheat grill to high heat. Remove skirt steak from marinade onto a platter, leaving marinade and vegetables in the bag. Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm. Grill steak over high heat until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas and the seared pepper vegetable mix. Add guacamole, salsa, and sour cream, if desired


Rhubarb Meringue Cupcakes by BDM
Blend on low speed for 30 seconds:
1 pkg plain white cake mix
1 pkg vanilla instant pudding mix
2/3 c water
3 eggs
1/3 c vegetable oil
1 t vanilla
½ t nutmeg
Scrape sides of bowl and beat at medium for 2 minutes.

Coat one 16 oz bag of chopped rhubarb with ¼ c flour.
Stir into batter. Scoop 1/3 c batter into each paper lined
muffin cup. Bake at 350˚ for 18 – 20 minutes.
Will spring back when lightly pressed.

While cupcakes are baking, prepare the meringue:
Add ¼ t cream of tartar to
3 egg whites
Beat with an electric mixer on high speed until frothy.
Add ½ t vanilla and ⅓ c granulated sugar, 1 teaspoon at a time.
Continue beating on high until whites form stiff peaks.
Spoon 2 T meringue onto the top of each warm cupcake.
Swirl just to the edge. Increase oven temp to 450˚ and bake
cupcakes until meringue is just browned, 4 – 5 minutes.