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Cream Cheese Pound Cake

Ingredients:

1 package (8-ounce) cream cheese, room temperature
1¼ cups (2½ sticks or 284g) salted butter, room temperature
3 cups (600g) granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (375g) cake flour
¼ cup buttermilk room temperature
confectioners' sugar, for dusting

Instructions :

Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
Gradually add the sugar and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
Slowly add the cake flour and mix until combined.
Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

Tinman's French Onion Soup

INGREDIENTS

Yield: 4 to 6 servings

• 3 tablespoons unsalted butter

• 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced

• ¾ teaspoon kosher salt, plus more to taste

• 2 quarts beef stock (8 cups)

• 1 cup dry white wine

• 1 tablespoon dry sherry

• 1 tablespoon all-purpose flour

• ½ teaspoon black pepper, plus more to taste

• 8 to 12 (½-inch) slices French bread (from 1 loaf)

1½ cups grated Gruyère cheese

PREPARATION

• Step 1

Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

• Step 2

Meanwhile, warm broth in a saucepan over low heat.

• Step 3

Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

• Step 4

Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

• Step 5

Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

**MRW5**

Sent in a great soup recipe for us all to try...

Veggie Tortellini Soup

4 cups broth (vegetable,chicken,or beef)-either is OK

6 oz. Tomato Paste

1 bag-1 lb. Frozen Mixed Vegetables

10 oz. Cheese Tortellini

1/2 cup Heavy Cream (more to your taste)

Salt & Pepper- to your taste

Garlic Powder-to your taste

Onion Powder-to your taste

Parsley Flakes

Dry Basil leaves

Preparation: In a medium pot over Med-high heat, bring broth to a gentle boil. Stir in tomato paste. Add frozen vegetables and return to a gentle boil. Add the tortellini

and cook for 3-5 minutes. Add the heavy cream and parsley and cook for another 2 minutes, Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

**MRW5**

MRW5's CHICKEN POT PIE

2-12.5OZ. Cans Chicken Breast

1 Can -Cream of Mushroom

1 Can Cream of Celery

1 Can Cream of Chicken

1 stick of Butter

1T. minced Garlic

1 Can diced Potatoes

1 small bag frozen mixed Vegetables

Season to taste-Salt, Pepper, Onion Powder

Topping: 1-packet Bisquick mixed with milk until pourable

Preparation: Melt butter in large skillet, then add all ingredients, except the Bisquick mixture, heat throughly. Put in 9x13 baking dish, then top with the Bisquick mixture. Bake 350 degrees---- 45 minutes-1 hour

**cruisingby **

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF) copycat recipe ...

cruisingby's note:...I changed this to a crockpot recipe, to make it easier! And I made some other adjustments to the recipe. I consulted with an Italian friend, and he taught me to put the cloves of garlic inside slits on the chuck roast...

INGREDIENTS:

(FOR THE CROCKPOT)

3 - 5 Lb chuck roast

1 peeled bulb garlic (8 - 11 cloves)

1/8 cup extra virgin olive oil

1 Tbsp Italian seasoning

1 Tbsp oregano

1 tsp black pepper

2 tsp sweet paprika

1 tsp crushed red pepper

1 Tbsp onion powder

1 tsp granulated garlic

1 tsp sea salt

16 Oz. beef stock

PREPARATION

1. Sear both sides of the chuck roast in a hot pan on the stove top. (Just a couple of minutes per side.)

2. Using a knife, make slits on both sides of the chuck roast. Insert WHOLE, peeled garlic cloves into the slits.

3. Put seared roast into the crockpot.

4. Add the rest of the ingredients for the CROCKPOT.

5. Cook on low for 6 to 8 hours OR on high for 4 to 6 hours.

6. You will know the roast is done when it shreds apart easily.

7. Shred the beef by pulling it apart with 2 forks or other implements.

Make the cooked, sweet peppers:

(These ingredients do not go in the crockpot.)

1. Saute the peppers, garlic, black pepper & sea salt in olive oil.

2. Cook until peppers just start to soften.

To Serve:

1. Make a slit on top of a french bread roll.

2. Insert beef

3. lay down some sweet peppers

4. lay a slice of provolone or mozzarella cheese on top.

5. Enjoy!

INGREDIENTS :

(FOR THE COOKED, SWEET PEPPERS)

(These ingredients do NOT go in the crockpot)

1. - 2 to 3 bell peppers, sliced

2. - 2 cloves fresh garlic, minced

3. black pepper, ground to taste

4. sea salt to taste

5. olive oil

INGREDIENTS:

These ingredients do NOT go in the crockpot!:

? Provolone or mozzarella cheese, 8 slices

? French bread rolls, 8

? Chicago Johnny's Giardiniera (note: this recipe is quite spicy, you may not need the Giardiniera)

**SeaGhost**

Grandma's Banana Pudding from scratch.

I use a 2 ½ quart Corning ware dish Pudding:

2 cup sugar

1 cup all purpose flour

1 teaspoon salt

4 cups half and half milk

2 teaspoons vanilla extract

2 tablespoons butter

6 egg yolks

1 box of vanilla wafers

4 - 5 bananas

Meringue:

6 egg whites, 3/4 sugar, 1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Preheat oven to 375
Combine sugar, flour and salt in bowl, set aside. In heavy saucepan beat egg yolks well using a whisk. On medium heat add some milk and beat well. Alternately add the dry mix and milk stirring constantly. Bring to gentle boil, then add butter and vanilla. Keep stirring until you have a nice thick puddng consistency. (about 8 to 9 minutes)
Have you dish ready with a layer of wafters and sliced bananas. spread 1/3 of pudding on top of bananas. Make another layer of wafers and bananas and add pudding. Usually this will make a 3rd layer.
Meringue Beat eggs at high speed adding sugar. Beat until peaks form, then add vanilla, keep beating until you have a nice stiff peak. Spread over the pudding, back in 375 oven, check on every 3 to 5 mins turning as needed. enjoy!

**cruisingby**

Turkey (or Chicken) Salad with Cranberries and Walnut..

I made some adjustments to the recipe. See cruisingby note for the changes.

Ingredients

2 cups cooked turkey meat, chopped.

(cruisingby note: I use rotisserie chicken)

1/4 cup dried cranberries

1/4 cup walnuts or pecans, chopped

1 rib celery finely diced

1 tablespoon fresh parsley chopped.

(cruisingby note: I use cilantro instead of parsley)

1/2 cup mayonnaise.

(cruisingby note: recipe called for 1/4 cup mayo,

but it was too dry, so I upped it to the 1/2 cup)

kosher salt to taste

black pepper to taste

Instructions

Mix all ingredients in a bowl.

Serve on crackers, on a sandwich, or on a bed of greens.

** cruisingby **

Mushroom Topped Pork Chops

Ingredients

Butter, Salted, 2 Tbsp

Pork Chop Bone In Thin Cut, 1 Pound. (4 – 6 chops)

Ingredients for the Topping

Mushrooms, Raw, 1 Cup, Diced

Butter, Salted, 1 Tbsp

Parsley, Fresh, 1 /4 Cup, Finely Chopped (or you can use Cilantro)

Red Onion, 1/3 Cup, Chopped

1 Egg

Salt, 1 tsp

Black Pepper, 1 Dash (or to taste)

Shredded Cheddar Cheese, 3/4 Cup

Instructions

Preheat the oven to 350 F.

For the Pork Chops:

Melt 2 Tbsp. butter in a skillet, over medium heat. Brown pork chops on both sides.

(About 2 - 3 minutes per side, depending upon thickness.)

Place chops in an ovenproof dish.

For the Topping:

Dice the mushrooms.

Use the same skillet you used to cook the pork chops. Melt 1 Tbsp. butter over medium heat.

Saute the mushrooms in the butter. Let cool.

Finely chop the parsley.

Dice the RED onion.

Mix together: mushrooms, parsley, onion, egg, salt & pepper.

Lay Topping on Top of the Pork Chops:

Bake at 350 F for 30 minutes.

Sprinkle cheese on top of the pork chops.

Cook an additional 20 minutes at 350 F.

**Mr Casino,**The Bacon Man Strikes Again!!!!

I'm going to post a link for this one and it's on Facebbok. I know that everyone does not have Facebook so I'm going to put a few pictures of this

**Bacon Breakfast**

If you are on Facebook please click on the Bacon package to see the

making of this breakfast.... LOL!

This is the making of a Bacon Breakfast...