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Pineapple Beef Stir-Fry

Ingredients:
1 can pineapple chunks
1/2 cup minced cilantro
1/4 cup soy sauce
1 tbsp ground ginger
1 lb beef steak, thilnly sliced
1 tsp cornstarch
2 tsp vegetable oil
1 medium red pepper, thinly sliced
1/2 cup cut fresh green beans
1 tbsp chopped chili peppers
2 garlic cloves, minced
2 green onions, sliced

Drain pineapple, reserving 1 cup pineapple and 3/4 cup juice(save remainder for another use)

Combine cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refregiate.

Combine beef and remaining marinade. Refregiate 30 minutes. Discard marinade. Mix cornstarch and reserved juice mixture until smooth.

Stir fry beef in oil 5-6 minutes. Remove beef with slotted spoon and keep warm. Add pepper, beans, chili peppers and garlic to skillet; stir-fry 5 minutes. Stir juice mixture into skillet.

Bring to boil; stir 1 minute or until thickened. Add onions, beef, and reserved pineapple. Serve over rice.

Marinated Mozzarella Cubes

Ingredients:
1 lb mozzarella cheese, cut into 1-in cubes
1 jar roasted red peppers, drained and cut into bite-sized pieces
6 fresh thyme sprigs
2 garlice cloves, minced
1-1/4 cups olive oil
2 tbsp minced fresh rosemary
2 tsp Italian Seasoning
1/4 tsp crushed red pepper flakes
Bread or Crackers

In 1-qt(1L) jar with tight-fitting lid, layer one-third of cheese, peppers, thyme and garlic. Repeat layers twice.

In a small bowl, combine oil, rosemary, Italian seasoning and pepper flakes; mix well. Pour into jar; seal and turn upside down.

Refrigerate overnight, turning several times. Serve with bread or crackers.

Chicken Kiev

Ingredients:
1/4 cup butter, softened
1 tbsp minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves
3/4 cup crushed cornflakes
2 tbsp minced fresh parsley
1/2 tsp paprika
1/3 cup buttermilk

In a small bowl, combine butter, chives and garlic. shape into 3-in x 2-in rectangle. Cover and freeze until firm, 30 minutes.

Flatten chicken breasts to 1/4-in thickness. Cut butter mixture crosswise into six; place one piecein centre of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick.

In a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk, then coat evenly with cornflake mixture.

Place chicken seam side down in greased baking pan. Bake, uncovered, at 425 F 35-40 minutes or until no longer pink. Remove toothpicks before serving. Serve over rice.

Greek Pitas

Ingredients:
1 cup plain yogurt
1 cup diced peeled cucumber
1 tsp dill weed
1/4 tsp seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tbsp Dijon Mustard
2 garlic cloves, minced
1-1/2 tsp dried oregano
1 tsp dried thyme
1-1/4 lbs lean boneless pork, thinly sliced
6 pita breads, halved, and warmed
1 medium tomato, chopped
2 tbsp chopped onion

In a small bowl, combine yogurt, cucumber, dill and seasoned salt; cover and refrigerate.

In a large resealable plastic bag, combine oil, lemon juice, mustard, oregano and thyme; add pork. Seal bag and turn to coat; refrigerate 1 to 6 hours or overnight, turning occasionally.

Drain and discard marinade. In skillet, stir-fry pork about 4 minutes or until no longer pink. Stuff into pita halves; top with cucumber sauce, tomato and onion.

LAYERED PEANUT BUTTER BARS

1 pouch Betty Crocker peanut butter cookie mix.
3 Tablespoons veg. oil
1 Tablespoon water
1 egg

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk (may need a bit more)
Frosting
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350. Spray bottom of 13x9 pan with cooking
spray.
In a large bowl, stir all cookie base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or till golden brown. Cool completely, about 1 hour.

In a small bowl, beat all filling ingredients with mixed on medium speed till smooth. Spread mixture evenly over cookie base.

In microwavable bowl, mixrowave all Frosting ingredients on High 30 seconds, or till smooth. (again, it took a little longer for me) Stir till smooth. Cool 10 minutes, spread over filling. Refrigerate 30 minutes or till set.

For anyone who likes Reese cups, you'll love this.

wonderful pumpkin recipes ! !

My family loves Reece's cups. We will be trying your recipe soon, January Rose ! Yummy !!

Easy Apple Cider - Tasty !!
1 (64 fluid ounce) bottle apple cider
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
1/3 cup brown sugar

1.In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.

For those of you who LOVE chocolate cake and want it in a hurry, here's the recipe for you! IT IS FABULOUS!

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous). A scoop of vanilla ice cream on top would be good, too!

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

The Holidays are fast approaching, so I thought I'd get started on posting some of my favorite Holiday recipes.

Marshmallow Fudge

1/4 cup (1/2 stick) butter or margarine (I prefer butter, but compromise and use 2 TBS butter and 2 TBS margarine)
1-1/2 cups sugar
2/3 cup evaporated milk
1 tsp. vanilla
1 jar (13 oz) marshmallow cream
1 pkg (12 oz) Nestle chocolate chips
Maraschino cherries, halved

In large post, add butter, sugar and evaporated milk and bring to a boil. Let boil, stirring constantly, for five minutes. Add vanilla and stir well; then add marshmallow cream and chocolate chips. Stir until well mixed and spread into a buttered 9 inch oblong pan.

I lightly score the fudge before it sets and top each square with a Maraschino cherry before covering with plastic wrap and chilling. If you like nuts, you can add 1/2 cup chopped walnuts or pecans to fudge when you stir in the chocolate and marshmallow cream. Chill at least two hours or overnight, and then finish cutting into squares.

I've been thinking about Mamabing a lot lately and found this recipe she sent me last year. It's probably in one of the early pages of this thread but, even so, I thought I'd share it since it's Fall and apples are in abundance right now.

Hope you will enjoy it.

STRASSBURG APPLE STREUSEL PIE

you need

3-cups apples sliced
1-9-inch pie crust unbaked
1/2-tsp.cinnamon
4-tbsp.butter,divided
2/3-cup sugar
2-eggs
1-tsp.salt
11/2-tsp.vanilla extract
3-oz.cream cheese, softened
1/3-cup brown sugar
1/2-cup flour
1/2-cup chopped pecans

Place apples in pie shell and sprinkle with cinnamon. Cream 2-tbsp.butter,sugar and egg. Add salt,
vanilla and cream cheese. Blend until just smooth and pour over apples. Combine brown sugar, flour, 2-tbsp.butter and pecans. Crumble this mixture on top of pie. Bake at 375 for 45-minutes reduce heat to 350 and continue to bake for 15-minutes.

Chocolate Chip Muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 teaspoon salt
1 cup milk
1 egg
1/3 cup butter, melted
1 cup semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
2.In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
3.Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

This recipe is good anytime.

CRUNCHY MUNCHY POPCORN MIX

1 bag microwave popcorn
2 cups chocolate chips
1 cup peanuts
2 cups small knotted pretzels

Pop popcorn in microwave. When cooled, remove any unpopped kernels. Place chocolate chips in small bowl and microwave on high for 1 1/2 minutes or till melted. (I do 30-40 seconds, stir and finish.) Remove and stir. Set aside. In large bowl, mix together the popcorn, peanuts and pretzels. Pour melted chocolate over mixture and stir till coated. Spread popcorn mixtue onto waxed paper on a cookie sheet. Place in refrigerator for 30 minutes. Remove and break in small pieces.