Taffy Apple Pizza

Taffy Apple Pizza

1 roll of Sugar cookie dough
2-3 Granny Smith Apples
8oz cream cheese
½ cup brown sugar
½ tsp vanilla
¼ cup peanut butter
½ cup peanuts, chopped
¼ cup carmel ice cream topping
cinnamon


Bake per direction on cookie dough, make sure dough is rolled together to fit your pan, this will be the crust.

Peel and slice the apples. Soak in lemon juice or lemon-lime soda to prevent discoloration.

Combine cream cheese and peanut butter, brown sugar and vanilla.

Spread over cooled cookie crust.

Add apples. Sprinkle with cinnamon and peanuts.

Drizzle carmel tooping over your pizza.

Sukiyaki

Sukiyaki

3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice

Sauce:

¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper

Cook the rice according to directions on box.

Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.

Add meat.

Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.

Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.

Cook until thickened and bubbly, 2-3 minutes.

Spread cooked rice over plate and spoon sukiyaki onto rice.

Tomato and Garlic Soup

Tomato and Garlic Soup

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
to serve
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

Process tomatoes until smooth in a food processor.

Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.

Add flour, stir until combined.

Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.

Vegetable Beef Soup

1 1/2 pounds stew beef cut into small pieces
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

In a large stock pot brown sirloin and onion.
Add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.
Cover and cook until vegetables are tender, approximately 45 minutes

Sweet Potato Gratin

1 tbsp basting oil
2 cloves, peeled garlic, minced
3 sweet potatoes
salt
pepper
1 cup heavy cream

Pre heat oven to 350

Coat the bottom of a shallow 2 quart casserole dish with oil.

Sprinkle garlic.

Cover the bottom of the casserole dish with a single overlapping layer of sweet potatoes.

Season with salt and pepper.

Repeat until potatoes are used up.

Pour heavy cream ovr top.

Bake uncovered for 30-35 minutes, until otatoea are tender and top is browned.

Let stand 5 minutes before serving