Filet Mignon with Lemon-Peppercorn Sauce

4 (8-10 oz) center-cut prime filet mignon steaks
1/4 c. corn oil
Salt & pepper

Season filets with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Cook until desired doneness. Serve hot with lemon-peppercorn sauce.

Lemon-Peppercorn Sauce

2 T. butter
2 T. onion, minced
1 clove garlic, minced
1 c. beef broth
1/3 c. red wine
2 t. pink peppercorns, crushed
1 t. fresh thyme, minced
1 T. flour
2-3 T. freshly grated lemon zest
1/4 t. salt

Melt 1 tablespoon of butter in saucepan over medium-high heat. Add onion and saute until tender. Add garlic; saute an additional 1-2 minutes. Stir in beef broth and wine. Bring mixture to a boil; reduce heat and simmer for 5 minutes or until sightly reduced. Stir in peppercorns and thyme. Combine remaining tablespoon of butter and flour into a paste. Add to sauce; whisking until well-blended. Cook for 3-4 minutes until smooth and slightly thickened. Stir in lemon zest and salt.

From the kitchen of ... Mark & Shannon

Kahlua Jerk Chicken

1 1/2 lbs. boneless, skinless chicken breast halves
Salt & pepper
1/2 c. all-purpose flour
2 T. extra virgin olive oil
3/4 c. Caribbean Jerk marinade (Lawry's)
3/4 c. Kahlua
2 T. chunky peanut butter

Season chicken with salt and pepper. In a large freezer bag, combine chicken and flour. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess flour. In large skillet, heat olive oil over medium-high heat. Add chicken to hot oil; cook for 4 minutes. Turn chicken; cook for another 4 minutes. Transfer to plate. For the sauce, in the same skillet, combine Jerk marinade, Kahlua, and peanut butter. Bring to boil; reduce heat to low. Add chicken to skillet, making sure all pieces are coated with sauce. Simmer for 5-6 minutes or until cooked through.

4 Servings

From the kitchen of ... Mark & Shannon

Company Beef Casserole

1 lb. ground beef
1 T. ketchup
2 c. canned tomatoes
1 T. Worcestershire
1/4 c. green bell pepper, chopped
2 T. parsley
1 medium onion, chopped
1 can cream of mushroom
1 c. cheddar cheese, shredded
1 c. elbow macaroni noodles
Salt & pepper to taste

Brown the beef; add onions, tomatoes, ketchup, Worcestershire, green bell pepper, and parsley. Simmer for 30 minutes on low heat. Cook macaroni noodles according to package directions and drain. Combine noodles and beef mixture. Season to taste with salt and pepper. Place in 9 X 13-inch casserole dish. Gently spoon cream of mushroom over mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.

From the kitchen of ... Jennifer

Snicker Cookies

2 sticks butter
3 1/2 c. flour
1 c. peanut butter
1 t. baking soda
1 c. brown sugar
1/2 t. salt
1 c. sugar
1 pkg. Snickers miniatures
2 eggs
2 T. vanilla

Combine butter, peanut butter, sugar and brown sugar using a hand-held mixer on medium speed until light and fluffy. Slowly add eggs and vanilla; mix until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill the dough for 2-3 hours. Unwrap Snickers and divide into 1 tablespoon balls and flatten. Place Snickers in center of dough and wrap around dough. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes. Let cookies cool on wire rack.

Yields 5 dozen cookies

From the kitchen of ... Cindy

Party Cheesecakes

24 vanilla waffers
2 (8 oz) pkg. cream cheese, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
1 (22 oz) can cherry pie filling
Whipped cream, optional

Place cupcake paper liners in 24 muffin cups. Put one vanilla waffer in the bottom of each. Combine cream cheese, sugar, eggs, lemon juice, and vanilla; beat until smooth. Pour into muffin cups to fill 2/3 full. Bake at 350 degrees for 15-20 minutes. Chill overnight. Just before serving, spoon cherry pie filling on each mini cheesecake.

From the kitchen of ... Cindy

Chex Muddy Buddies

9 c. Chex (Corn, Rice, or Wheat)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/2 c. butter
1 t. vanilla
1 1/2 c. powdered sugar

Pour cereal in a large bowl and set aside. Combine chocolate chips, peanut butter and butter in a 1-quart microwave-safe bowl. Microwave for a minute or until smooth; stirring. Stir in vanilla. Pour chocolate mixture over Chex; stirring until all pieces are evenly coated. Pour cereal mixture into a large freezer bag with powdered sugar; seal; shake until all pieces are well coated. Spread on wax paper to cool.

From the kitchen of ... Cindy

Dr. Pepper Pork Roast (Crock Pot)

2 medium onions, sliced
2 T. canola oil
1 (4 lbs) pork loin roast
Salt & pepper, to taste
5 whole cloves
2 sticks cinnamon
1 whole bay leaf
1 (12 oz) can Dr. Pepper
1 1/2 c. dried apricot halves
1 1/2 c. dried plums (pitted prunes)

Place sliced onions in a Crock Pot. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in the skillet. Place browned roast in Crock Pot on top of onions. Add cloves, cinnamon sticks, and bay leaf into Crock Pot. Pour Dr. Pepper over roast and top roast with dried fruits. Cover and cook on HIGH heat for 3-4 hours or LOW heat for 8-9 hours or until internal temperature of roast is 160 degrees. Remove roast from Crock Pot and let it rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices; discard the spices. Skim fat from sauce left in the Crock Pot. Slice roast and serve topped with onions, fruit and sauce.

From the kitchen of ... Mark & Shannon

Asian Lemon Chicken

1 qt. buttermilk
1 T. lemon zest
4 chicken breasts, boneless & skinless
2 c. flour
1 c. cornstarch
Canola oil, for frying

Cut the chicken into strips. In a medium bowl, combine buttermilk and lemon zest. Add chicken and set aside. Sift together flour and cornstarch. In large skillet, heat 1/4 to 1/2-inch of oil to 365 degrees. Shake excess buttermilk from chicken strips and dredge in flour mixture. Fry chicken strips in hot oil until golden brown on one side (about 4-5 minutes). Turn and finish cooking, another 3-4 minutes. Drain on paper towels. Set aside and keep warm.

Lemon Sauce

1 (11 oz) jar lemon curd (Robertson's)
1/4 c. chicken broth
1/2 t. soy sauce
1/4 t. ground ginger
Sliced green onions for garnish

In a small saucepan over low heat, melt lemon curd; stirring constantly. Add broth, soy sauce, and ginger; heat through. Spoon sauce over fried chicken strips. Sprinkle with green onions.

Serves 4

From the kitchen of ... Mark & Shannon

Corn & Cream Cheese

2 cans whole kernel corn, drained
1-2 T.butter
1 (3 oz) pkg. cream cheese
Jalapenos, optional
Salt & pepper to taste

In saucepan, melt butter. Add corn, cream cheese, and jalapenos (or the jalapeno juice if in a jar). Heat on low until cream cheee melts.

From the kitchen of ... Granny

Cream of Broccoli & Cauliflower Soup

2 (10 oz each) pkg. frozen chopped broccoli
1 (10 oz) pkg. frozen cauliflower
2 c. chicken broth
1 c. half & half
Salt & pepper to taste
2 c. Swiss cheese, shredded

In a 4-quart stockpot, cook the broccoli and cauliflower in the chicken broth until tender (about 15 minutes); let cool. Puree in blender, leaving the soup a little chunky. Return the soup to the stockpot. Add the half & half, salt and pepper to taste. Let cool and chill until ready to serve. The next day, reheat the soup over very low heat for about 45 minutes. Just before serving, stir in the Swiss cheese.

From the kitchen of ... Mark & Shannon

Braised Chicken in Sun-Dried Tomato Cream

4 boneless chicken breasts
3 large garlic cloves, thinly sliced
1 c. dry white wine
2/3 c. heavy whipping cream
1/2 c. sun-dried tomatoes packed in oil
2 T. oil from sun-dried tomatoes packed in oil
6 T. fresh basil, thinly sliced

Saute chicken for 4 minutes on each side. Add garlic and cook for about 30 seconds. Stir in wine, cream, and tomatoes; bring to a boil; cover; reduce heat and simmer until chicken is cooked through. Transfer chicken to serving plates. Add basil to sauce; increase heat and boil for 2 minutes. Season to taste. Spoon over chicken and serve immediately. Serve over pasta.

From the kitchen of ... Mark & Shannon

Cornmeal Crusted Chicken with Smokey Tomatoes

1/2 c. cornmeal
1 t. All-Purpose seasoning
1 t. paprika
1 1/2 lbs. boneless, skinless chicken breasts halves
Salt & pepper
3 T. canola oil
1/2 c. Chardonnay or other white wine
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano
(Del Monte)
1/4 t. hickory liquid smoke

In large freezer bag, combine cornmeal, all-purpose seasoning, and paprika; set aside. If desired, between two pieces of plastic wrap, pound chicken with a mallet to desired thickness. Season chicken with salt and pepper. Add chicken to freezer bag; seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornmeal mixture; set. aside.

In a large skillet, heat canola oil over medium-high heat. Add chicken to hot oil for 3-4 minutes per side or until cooked through. Transfer chicken to a plate; set aside. Drain oil from skillet and return skillet to heat. Add wine to skillet, scraping up any brown bits from pan. Add tomatoes and liquid smoke. Bring to a boil; reduce heat. Simmer for about 5 minutes or until liquid is reduced by half.

To serve, spoon tomato mixture over chicken. This is great with a side dish of mac and cheese and green beans.

Serves 4

From the kitchen of ... Mark & Shannon

Peanut Butter Cheesecake

1 1/2 c. salted pretzel crumbs
1/3 c. butter, melted
5 (8 oz) pkg. cream cheese, softened
2 c. sugar, divided
1 c. crunchy peanut butter, divided
3 large eggs
2 t. vanilla
1 (8 oz) container sour cream

Combine pretzel crumbs and butter, stirring until well-blended. Press into the bottom and 1-inch up the sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cups of sugar, beating well after each addition. Stir in vanilla and 3/4 up of peanut butter. Pour into prepared pan. Bake at 350 degrees for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for another 30 minutes. Combine sour cream, remaining 1/4 cup of peanut butter and 1/2 cup of sugar, stirring until sugar dissolves. Spread over warm cheesecake. Cool completely on wire rack. Cover and chill overnight. Carefully remove rim of pan. This is great with chocolate sauce.

From the kitchen of ... Mark & Shannon

Cherry Cake

2 c. flour
1 1/2 t. baking powder
2 eggs, beaten
1 c. pecans, chopped
1 c. sugar
2/3 c. oil
1 can cherry pie filling

Combine all ingredients in a bowl and mix by hand until well-blended. Pour into a 9 X 13" baking dish. Bake at 350 degrees for 35 minutes.

Frosting

1 (8 oz) pkg. cream cheese
2 c. powdered sugar
2 t. vanilla
2 T. butter, melted

Beat cream cheese, vanilla, powdered sugar, melted butter, and beat until well-blended and smooth. Put on cake while it's still warm.

From the kitchen of ... Mark & Shannon

Cheesy Cauliflower Gratin

1 can condensed cheddar cheese soup
1 (10 oz) pkg. frozen cauliflower florets, thawed
1/4 t. cayenne
1/4 t. salt
1/2 c. Mexican cheese blend, shredded
2 T. Parmesan cheese, grated
2 T. Italian-style bread crumbs
1 t. olive oil

Preheat broiler. In a microwave-safe dish, broiler-safe dish, combine soup, cauliflower, cayenne, and salt. Stir in Mexican cheese blend. Cover with plastic wrap; microwave on high setting (100%) for 6 minutes. In a small bowl, combine Parmesan cheese, bread crumbs and olive oil. Spoon bread crumb mixture over cauliflower mixture. Broil 6-inches from heat for 1-2 minutes until the top is golden brown.

4 Servings

From the kitchen of ... Mark & Shannon

Cranberry Chicken

4 lbs chicken pieces* (3 breast, 3 thighs, 3
drumsticks)
1 (1 oz) envelope dry onion soup mix
1 (16 oz) can whole-berry cranberry sauce
1 c. spicy-sweet French dressing (Kraft's Catalina)

Rinse chicken with cold water; pat dry. Place chicken in a single layer in a lightly greased 13 X 9" baking dish. Sprinkle soup mix evenly over chicken. Stir cranberry sauce, and spoon over chicken; top evenly with dressing. Cover with aluminum foil. Bake at 400 degrees for 40 minutes; remove foil, reduce temperature to 350 degrees, and bake for an additional 20 minutes.

* Instead of chicken pieces you can substitute chicken breasts instead.

From the kitchen of ... Mark & Shannon

Cowboy Casserole

1 lb. ground beef
1 t. salt
1 (16 oz) can Ranch-style beans
1/2 c. BBQ sauce
2 T. brown sugar
1 t. minced onion
1 can refrigerated biscuits
1 c. cheddar cheese, shredded

Brown meat and drain. Stir in salt, BBQ sauce, brown sugar, and onions. Pour into 9 X 13" baking dish. Split biscuits into two parts and place on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 375 degrees for 25 minutes.

From the kitchen of ... Cindy

Cowboy Casserole

1 lb. ground beef
1 t. salt
1 (16 oz) can Ranch-style beans
1/2 c. BBQ sauce
2 T. brown sugar
1 t. minced onion
1 can refrigerated biscuits
1 c. cheddar cheese

Brown meat and drain. Stir in salt, beans, BBQ sauce, brown sugar, and onions. Pour into 9 X 13" baking dish. Split biscuits into two parts and place on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 375 degrees for 25 minutes.

From the kitchen of ... Cindy

Asian Grilled Flank Steak

1 1/2 lbs. flank steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 t. cider vinegar
2 T. honey
1/2 t. ground ginger
1/4 t. garlic powder

Score steak across the grain at 3/4-inch intervals (this helps the marinade get in). Place steak in a large freezer bag. Combine the rest of the ingredients. Pour half a cup over steak; seal and marinate in refrigerator for 8-24 hours, turning occasionally. Cover and chill the remaining marinade. Remove steak from marinade; discard freezer bag. Grill steak, without grill lid, over medium-high heat for 8-10 minutes one each side or to desired doneness; basting with reserved marinade during the last 5 minutes.

From the kitchen of ... Mark & Shannon

Dorito Casserole

1 large bag Doritos chips
2 lbs. beef, browned & drained
1 can cream of mushroom
1 can Rotel tomatoes
1 can Ranch-style beans
2 t. chili powder
Mild cheddar cheese, shredded

Grease the bottom of 9 X 13" baking dish. Crumble Doritos to cover the bottom of the dish. Mix the other ingredients (except cheese) together and put on top of the Doritos. Top with shredded cheese. Bake at 350 degrees until heated through and cheese melts.

From the kitchen of ... Cindy

Sunny Skillet Breakfast

3 c. firmly packed frozen hash browns
1 T. butter
2 T. vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, minced
Salt & pepper to taste
4 large eggs (or 6, if you like)

Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and saute for 3-5 minutes or until tender. Add garlic saute for another minute. Stir in frozen hash browns and add salt to taste; stir often for 10 minutes or until hash browns are golden and tender. Remove from heat. Make 4 (or 6 if using 6 eggs) indentations in the hash browns, using the back of a spoon. Break one egg into each indentation. Sprinkle eggs with salt and pepper. Bake at 350 degrees for 12-14 minutes or until eggs are set. Serve immediately.

From the kitchen of ... Mark & Shannon

Manicotti with Three Cheeses

12 manicotti shells
4 c. mozzarella cheese, shredded & divided
8 oz. cream cheese with onions & chives,
softened
3 c. marinara sauce
1/2 c. Parmesan cheese, grated
1/2 c. frozen spinach, chopped (optional)

Cook manicotti according to package directions; drain and rinse with cold water. Coat a baking dish with cooking spray. Mix 3 cups of mozzarella cheese with cream cheese. Mix in spinach, if desired. Stuff manicotti shells and place in baking dish. Spoon marinara sauce over manicotti. Sprinkle with remaining cup of mozzarella cheese. Bake at 350 degrees for 15 minutes. Sprinkle with Parmesan cheese and bake an additional 10 minutes.

From the kitchen of ... Jennifer