lapoissonne

I keep getting emails for this from friends and beyond and I send out my recipe...but I never get any in return because people keep dropping the ball! So here it goes. Post a recipe. Any recipe. GO!

lapoissonne

Pork Tenderloins
1/2 stick butter
1 clove garlic
1/2 onion chopped
2c. chicken broth
1/3 c. flour
basil or oregano to season
carrots, peeled

Brown pork, garlic and onion in butter in a pan. Place carrots in casserole dish and add pork and onions. Add flour to drippings in pan and stir until smooth. Add chicken broth and stir until thickened. Pour over meat and carrots in casserole and Bake 350 for 50 minutes.

So yummy with mashed potatoes....

KiwiMama

This is one of my favorites & it doubles pretty well too.

Sunken Chocolate Souffle for Two

cookingvillage

Carol in Maryland

Since Sarah posted one from her mother, I am posting one from my daughter. Although she could not follow a recipe until the changes of the last year, she has always been an inventive cook and came up with this several years ago.

KBtotheBB

Barbecued Rosemary Yogurt Leg of Lamb

1-1/2 cups of plain yogurt
3 TBSP balsamic vinegar
2 TBSP chopped fresh rosemary
2 TBSP chopped parsley
1 TBSP grated orange zest
1 tsp chopped garlic
1/2 tsp red pepper flakes
Dash of salt
4lbs. boneless, butterflied leg of lamb, well-trimmed

1. Combine yogurt and all seasonings in a baking dish large enough to hold the lamb flat, or use a large zippered plastic bag. Add the lamb and turn to coat evenly with the marinade. Refrigerate for several hours (or overnight).
2. Place the lamb flat on a pre-heated grill and cok for about 10 minutes on each side, basting with the marinade during the first half of cooking. (If you are using a broiler, put the lamb at least 5" from the heat source and cook 10 minutes on each side.)
3. When lamb is cooked, cover with foil and allow meat to rest for 10-15 minutes before carving

This is super yummy, and I got it off the seal on my tub of plain yogurt! Make it with fat-free yogurt, and you've got yourself a WW core recipe.

Hay lady

I just copied this from a friend's Paula Dean cookbook

Chocolate Peanut Butter Cheesecake
makes 1 9-inch cheesecake

Crust:

2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1/3 cup butter, melted

Chocolate layer:

6 (1 ounce) squares semi sweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all purpose flour

Peanut Butter layer:

3 (8 ounce each) packages cream cheese, softened
1 1/2 cups firmly packed brown sugar
3/4 cup creamy peanut butter
3 large eggs
1 egg yolk
1/3 cup heavy whipping cream

Chocolate Ganache:

3 (1 ounce) squares semi-sweet chocolate
2 tablespoons heavy whipping cream
Garnish: chopped chocolate covered peanut butter cups

• Preheat oven to 300 degrees
• To prepare crust: In a small bowl, combine cracker crumbs and brown sugar. Add melted butter, stirring to combine. Press crust into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 6 minutes; let cool
• To prepare chocolate layer: In a medium bowl, combine chocolate and butter. Microwave on high in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).
• Whisk in sugar, eggs and flour until combined. Pour into bottom of cooled crust and bake for 15 minutes; let cool.
• To prepare peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with an electric mixer until creamy. Beat in peanut butter until combined. Beat in eggs and egg yolk, one at a time, beating well after each addition. Stir in cream. Pour over cooled chocolate layer and bake for 1 hour and 15 minutes. Remove from oven and gently run knife around edges to release crust from side of pan. Let cool completely.
• To prepare chocolate ganache: In a small bowl, combine chocolate and cream. Microwave on high in 30 second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. Garnish with chocolate-covered peanut butter cups if desired.

KATin NJ

Just made these today and they were DELICIOUS! The kids just devoured them for dessert with DH!
Peanut Butter Crunch ApplesSubmitted by: Allrecipes.com Staff
Rated: 5 out of 5 by 3 members Prep Time: 25 Minutes
Cook Time: 10 Minutes Ready In: 35 Minutes
Yields: 6 servings
"Apples and peanut butter are a classic combination. Surprise your friends this fall with this crispy peanut butter cookie coated caramel apple creation."
INGREDIENTS:
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually
wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups chopped peanut butter filled
sandwich cookies
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
DIRECTIONS:
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.2.Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.3.Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.ALL RIGHTS RESERVED © 2007 Allrecipes.com</SPAN>Printed from Allrecipes.com 10/9/2007

MissPitchy

Apple Pie in a Cup

This is a great hostess gift during the holidays. Be the hit of the party and walk in with a bottle! It looks really pretty in a mason jar with a raffia bow and a cinnamon stick tied on. Tastes delicious but the grain alcohol can knock your socks off!

2 quarts of apple juice
4 quarts of apple cider
1 cup sugar
10 cinnamon sticks
½ large bottle of Everclear (grain alcohol)
½ large bottle of vodka

Bring everything but the alcohol and 6 cinnamon sticks to a boil. Simmer for 30-45 minutes. Allow to cool completely. This could take several hours. Add alcohol when completely cooled. Poor back into apple juice/cider containers with a new cinnamon stick in each. Serve chilled.

Lynni

This sounds so yummy!! One problem, isn't Everclear illegal in some states (like mine?). Maybe I'll have to make a run to Indiana

MissPitchy

I don't think I could get it in PA, but we were so close to NJ, I'd just go over the bridge to get it. And in NJ, it's kept behind the counter so you have to ask for it. And they look at you funny when you have two small kids with you and you're getting that and a bottle of vodka. Just so you know.