Dinner For this evening Kiddo's Herb Pepper Sirloin Steak

Ingredients:

1/4 cup A1 Original Steak Sauce 2 tsp. chopped fresh basil 1-1/2 tsp. chopped fresh rosemary 1/2 tsp. coarsely ground black pepper 1/8 tsp. garlic powder 1 boneless beef top sirloin steak (1-1/2 lb.), 3/4-inch thick

Preparation:

MIX steak sauce, basil, rosemary, pepper and garlic powder; brush on both sides of steak. GRILL or broil steak 5 to 7 minutes on each side For dessert we have: Cherry Dessert

INGREDIENTS:

1 1/4 cups graham cracker crumbs 3/4 cup margarine, melted 1 (8 ounce) package cream cheese 1/2 cup white sugar 1 dash vanilla extract 1 dash almond extract 1 cup heavy cream 1 (12 ounce) can cherry pie filling

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool. 2. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.

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Shepherd's Pie: Ingredients: 2 pounds ground hamburger 1 large onion, finely chopped 4 carrots, coarsely chopped 2 tablespoons tomato paste 2 tablespoons flour 1 to 2 tablespoons Worcestershire sauce Coarse salt and ground pepper 10 ounces frozen peas, thawed Potato Topping: 2-1/2 pounds russet potatoes, peeled and quartered Coarse salt and ground pepper 1 cup milk 6 tablespoons butter Directions: 1. Preheat oven to 425°. Heat a large skillet over high heat. Cook hamburger until no longer pink, about 5 minutes per batch. Transfer hamburger to a colander set in a bowl; let fat drain off and discard. 2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes. 3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes. 4. Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve. Potato Topping: 1. In a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain. 2. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. *This recipe called for Lamb, but I am not a Lamb eater so I replaced it with hamburger.

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White Chocolate Clusters with Fruit & Nuts Ingredients: 1 1/2 cups assorted dried fruits and toasted nuts (choose among raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts) 1 package (12 ounces) white-chocolate chips Directions: 1. Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts. 2. Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. 3. Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes. Makes about 20

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Four Layer Hamburger and Macaroni Casserole Ingredients: 2 packages (10 ounces each) STOUFFER'S LEAN CUISINE frozen Macaroni and Cheese, defrosted*, divided 8 ounces lean ground beef 2 tablespoons (half of 1.25-ounce package) taco seasoning mix 2 tablespoons fat free sour cream 1/2 cup diced tomato 1/3 cup crushed baked potato chips or tortilla chips 1/2 cup (2 ounces) shredded cheddar cheese Instructions: PREHEAT oven to 400º F. COMBINE beef and seasoning mix in large, nonstick skillet. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink. COMBINE 1 package macaroni and cheese and sour cream in medium bowl; spread over bottom of 8-inch-square baking dish. Top with beef mixture. Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese. BAKE for 20 to 25 minutes or until bubbly around edges. * DEFROST macaroni and cheese in microwave on MEDIUM (50%) power for 5 to 6 minutes. Serving Size: 6

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Chicken Vegetable Crockpot Recipe Ingredients 1/2 onion 8 cloves garlic 1 plum tomato 1/2 cup water 3 pounds boneless chicken breasts 1 bay leaf dash pepper tsp minced garlic 1/4 cup olive oil 1 Tbsp basil 1 zucchini 2 lb bag of broccoli / cauliflower / carrots Directions Cut up the onion, cloves and tomato into bite sized pieces. Mix them and the water in the bottom of the pot. Cut the chicken into quarters and add in. Mix in a bay leaf, dash of pepper, minced garlic and olive oil. Let sit for 4 hours on high. Add in zucchini, broccoli, cauliflower and carrots as desired. Salt and pepper to taste. Cook another 90 minutes. Note that if you want, you can add water and cream of chicken soup at the end to make it more of a 'rich chicken soup' than a stew! Makes 8 servings

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Asian Beef & Vegetable Stir-Fry 1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot 1 clove garlic, minced 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor 1/8 to 1/4 teaspoon crushed red pepper 3 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional) 1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. 2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. 3. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic. 4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired. Makes 4 to 6 servings.

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Chocolate Volcano Brownie 1 (21.5-ounce) package brownie mix 2 1/2 cups Ocean Spray® Fresh or Frozen Cranberries 1 cup granulated sugar 3/4 cup water 2 tablespoons cornstarch 2 tablespoons water 2 tablespoons salted peanuts, coarsely chopped 1/3 cup hot fudge topping, slightly warm 1. Preheat oven to directions on brownie package. Grease a 9 1/4-inch quiche pan and an 8 x 8-inch square pan. 2. Prepare brownies as directed on package. Spoon HALF of the batter evenly in the quiche pan and the other half evenly in the square pan. Bake about 20 minutes or until a tooth-pick inserted into the center of the brownie comes out clean. Cool completely. 3. Combine cranberries, sugar and water in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and gently boil for about 10 minutes, stirring occasionally. 4. Combine cornstarch and water in a small bowl. Add to saucepan, whisking until thickened. Chill thoroughly. 5. Cut HALF of the brownies in the SQUARE pan into 1/2-inch cubes. Cut the other half in the square pan into regular sized brownies to enjoy later. 6. Spoon cranberry mixture over brownie in the quiche pan. Sprinkle brownie cubes and peanuts on top. Drizzle warmed fudge sauce over top of dessert. Cut into wedges to serve. Makes 10 to 12 servings. YUMM_O

BEEF TIPS AND NOODLES 2 lb. roast beef 1/2 c. & 2 tbsp. Crisco 1 c. flour 3/4 tsp. salt 3/4 tsp. black pepper Cut up meat into 1-1 1/2 inch cubes, about 4 cups. Put flour, salt and pepper in plastic bag. Put meat cubes in bag and shake. Melt Crisco on medium heat in a large skillet. I use an iron skillet. When Crisco is warm, put meat in skillet. Brown all the meat cubes. When meat is browned, take skillet off heat. Take meat out of skillet, leaving the grease. Put meat in a small dark roaster pan (11 x 7 inch). Put 6 tablespoons flour from the plastic bag in the skillet. Put back on medium heat and brown flour slowly until it is dark brown. Pour this in the roaster pan with the meat. Pour 3 1/2 cups water into the skillet and then over the meat. This will finish getting the browned flour out of the skillet. Cover with lid and cook in oven at 350 degrees for about 2 1/2 hours or until meat is tender and gravy is thick. Serve over noodles.

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Coq au Vin

Ingredients: One chicken cut into eight pieces 3 oz. oil 1 cup of frozen pearl onions 1 cup of mushroom, washed and with the stem removed 8 oz of red wine 8 oz chicken broth 2 tablespoon fresh and softened butter 2 tablespoon flour 1 teaspoon thyme 1 bay leaf 1 tablespoon minced garlic 2 slices of bacon Chopped parsley Salt and pepper to taste Directions: Dice the bacon. In a large skillet heat the oil and add the chicken. Brown well on all sides. Remove from skillet. Add bacon and brown slightly. Then add the mushrooms and onions and lightly saute. Remove from pan with a slotted Spoon and set aside. Add the butter to the oil in the skillet and melt. Stir in the flour to make a roux. Add the chicken broth, thyme and bay leaf. Bring to a gentle simmer. Add the wine and salt and pepper. Return the chicken to the pan and cook very slowly about 20 minutes until chicken is completely done (thermometer inserted into the meat registers 170 degrees F. Add the bacon, mushrooms and onions back to the skillet and warm. Remove and divide between two plates. Pour the sauce over the chicken. Heat the pan to very hot, add remaining fourth cup of wine and stir well. Pour this mixture over the chicken. Garnish with parley and serve with very coarse, crusty bread and wine. Tibit:The recipe name means Chicken in Wine.

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INGREDIENTS * 1 slice ham * ground black pepper to taste * 1 clove garlic, minced * 1 1/2 quarts water * 1 onion, chopped * 2 stalks celery, chopped * 1 (16 ounce) package wide egg noodles DIRECTIONS 1. In a medium saucepan, combine ham, black pepper, garlic, and 1 1/2 quarts water. Bring to a boil, reduce heat, and simmer for 15 minutes. 2. Add onion and celery; continuing cooking until vegetables are tender, about 5 minutes. 3. Add noodles, and cook until al dente. Serve hot.