I take a steak or two and brush with Kitchen Bouquet on both sides. Then I add a little bit of butter, garlic powder, onion powder and a little salt and pepper. Put the steaks in a broiler pan and put under the broiler until nice and brown then turn over and add more butter, garlic powder, onion powder, salt and pepper and broil until done on that side.

That’s how I used to make them. I have an older gas stove where the broiler is on the bottom and I don’t use it because I would have to sit on the floor to make the steaks. It’s just not worth the pain and aggravation so I use my little George Forman grill to make them and they turn out just as good!

The time of year is coming. I’m talking about the holiday season when people dig out their old family egg nog recipes and start thinking about Christmas.

I don’t have old family recipes for egg nog, but I do have a recipe. It’s a non-alcoholic version so it’s safe for the kiddies.

1/3 cup sugar
2 egg yolks
1/4 tsp. salt
4 cups milk
2 egg whites
3 tbsp. sugar
Brandy or rum flavoring to taste
1/2 cup whipping cream, whipped
Ground nutmeg

Beat 1/3 cup sugar into the egg yolks. Add the salt then stir in the milk. Cook over medium heat.. stirring constantly until the mixture coats a spoon. Cool. Beat the egg whites until foamy. Gradually add the 3 tbsp. sugar, beating until they form soft peaks. Add to the custard and mix thoroughly. Add the vanilla and flavoring. Chill for 3 or 4 hours. Pour into a punch bowl or cups. Dot with dollops of whipped cream and sprinkle with nutmeg.

Serves 6 to 8.

I posted on Army Mom NJ that I was looking for a recipe for sausage and peppers. CrankyDave came to my rescue and has graciously allowed me to use the recipe he gave me.

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1/4 cup olive oil
4-5 large bell peppers sliced lengthwise(different colors if you like)
1 large sweet onion halved and sliced
2 cloves garlic (more if you’re a garlic fan)
2 tablespoons chopped fresh basil
Salt and Pepper to taste.

Optional: 2 cups diced tomatoes with the juice

In a deep skillet, add the olive oil, basil, peppers and onion. Cover and cook over a med/low heat until peppers are soft and onions are translucent. Uncover and add the optional tomatoes if you like, salt and pepper to taste, and cook off the remaining liquid.

For a main dish, cook/brown the sausage you’re using and then add it to the peperonata 15-20 min before serving. Whole, sliced, or ground is your preference. Leftovers make good sandwiches or even a pizza.

For sandwiches, I usually make the peperonata the night before omitting the tomatoes and not adding the sausage, then reheat it to serve on sausage or beef sandwiches as a condiment. Nice for a BBQ.
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We had ours on rolls. It was so delicious. Sorry I didn’t get any pictures of it on the rolls we were just too hungry to take a picture. It looked like the sausages were wrapped up in an electric blanket!

Andi called while I was making it and her fiancee said I needed to send some down to him. I told him he would have to come up here and then I’d make him some.

This cake has 536 calories per serving you’ll need to break out the diet pills after eating a couple slices of this cake!

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tbsp. sugar
Coconut Frosting (see recipe below)
1 (14 oz) pkg. flaked coconut

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round cake pans.
2. Beat butter on medium with an electric mixer until creamy. Gradually add the 2 cups of sugar, beating well. Add the eggs, 1 at a time, beating after each addition.
3. Combine flour, baking powder and salt then add to the butter mixture alternating with the milk and mix at low speed until blended. Stir in the vanilla and coconut extracts. Pour the batter into the prepared cake pans.
4. Bake for 25 to 28 minutes or until a toothpick, inserted into the center, comes our clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks.
5. Combine 1/2 cup water and 1 tbsp. sugar in a small saucepan. Bring to boiling. Reduce heat and simmer for 3 minutes. Spoon the sugar mixture over the cake layers.
6. Make the Coconut frosting. Spread the tops of 2 layers with 1 cup frosting then sprinkle each with 1/2 cup of coconut. Stack the layers then top with the 3rd layer. Spread the remaining frosting on the top and sides of the cake and sprinkle with the remaining coconut. Store covered in the refrigerator.

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Coconut Frosting

2 cups chilled heavy cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract

1. Combine the cream, sugar, vanilla and coconut extracts in a medium bowl. Beat on medium speed with an electric mixer until soft peaks form.

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Makes 16 Servings
Per Serving: 536 calories, 59g carbohydrates, 5g protein, 32g fat, 2g fiber, 112mg cholesterol, 234mg sodium.

I love making my own meatballs and making hoagies with them. This recipe has no actual measurements because I just add things here and there and usually don’t measure.

2 lbs ground beef *lean*
2 eggs
bread crumbs
medium onion chopped
garlic *I used the garlic already chopped up in a jar* to taste. Usually about a teaspoon full.
Oregano

Mix all of the ingredients together and form into balls about the size of golf balls. Place them in a frying pan and cook until done. Then place them into a pan of your choice of spaghetti sauce until the sauce is hot.

Slice hoagie rolls in half length-wise and place several meatballs on it and top with sauce, provolone cheese and sprinkle with grated cheese.

A yummy low fat desert. You won’t need to take Lipovox or go on a diet after eating this.

Serves 10 -12

8 ounces sugar-free cherry gelatin (2 small boxes)
2 cups hot boiling water
20 ounces cherry pie filling (1 can, sugar free or light)
20 ounces crushed pineapple, reserve the juice (1 can)
sugar free Cool Whip or Dream Whip

Combine gelatin and boiling water.
Add remaining ingredients.
Pour in a 9 x 13-inch glass baking dish.
Top with sugar free Cool Whip or Dream Whip when serving.

This soup is rumored to be a fat burner. I don’t know if that’s true or not.

INGREDIENTS

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

It’s a beautiful evening outside and it would be great to barbecue some steaks. I would do that if we were allowed to barbecue here but the association doesn’t allow that. There would be plenty of light from the outdoor lighting to throw some steaks on the grill and use this recipe that I found at the Weber grill website.

Paprika-Rubbed Steaks with Pickled Onions

For the onion:

1 small red onion
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar

4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To prepare the onion: Cut the onion in half through the root end. Trim off the ends. Slice the onion as thinly as possible and place the slices in a nonreactive, shallow glass dish. Add the remaining onion ingredients and toss together to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. Mix the paprika, brown sugar, salt, and pepper in a small bowl and sprinkle the seasonings on both sides of the steaks. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top and mashed sweet potatoes on the side, if desired.

Makes 4 servings.