Sunday, March 27, 2011


We begin with a 1.5 pound 1 inch Steak. Bring this to room temperature at least 30 minutes before cooking but no more than one hour ( not all day on the counter..use common sense) Preheat oven to 375 degrees while steak is on the counter. When ready to cook pat both sides of steak with paper towel and take 2 Tablespoons of Olivel Oil and brush both sides of the steak. Take a cast iron skillet (a substitutions) heat on high, sprinkle steak with Johnny's season salt and put in pan for 2 minutes, using tongs (no forks allowed) turn steak over and cook another 2 minutes. Now put it into the oven for about 6 minutes less if you want it rare or med rare..I would say start with 4 minutes and go from there . Take out of oven and put on a plate where it will sit for 5 not eat before sitting time is up or you will lose the juices going back into the meat. You might have to make it a couple of times to get it to the exact way you like it but I enjoyed it everytime until I got to that point. Ovens also vary so if you know your oven that will help you to be more successful. This is a fairly quick meal and if you add your favorite side dishes a real treat.

Here I made mashed potatoes with butter and sour cream then added chopped green onions so it was like a baked potato but quicker then a can of french green beans and dinner was ready in 30 minutes


Monday, March 14, 2011


There are three parts to this recipe and each part has to cool so allow extra time for this. I like to make these on a day when I am going to be home because of the cooling time.
1 cup all-purpose flour
1 cup sugar
1/2 cup softened butter
4 eggs
1 -16 ounce can Hershey's syrup
(about 1-1/2 cups)
Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan. Mix sugar and butter together in a large mixing bowl until light and fluffly. Add eggs one at a time, beating after each addition. Stir in chocolate syrup and flour( do not over mix) Pour into prepared pan and bake for 25 minutes( top may appear wet but don't over bake) top should spring back when it is done. Cool about 2-3 hours
2 cups powdered sugar
1/2 cup softened butter
1 teaspoon peppermint flavoring
6 drops green food coloring
1 tablespoon water
Cream the buter and sugar until blended. Add the rest of ingredients and mix well. Spread over brownie layer and cool in the refigerator about 1-2 hours.
1/2 cup butter
1-1/2 cups semi-sweet chocolate chips
Melt chocolate and buter until a smooth consistency.
You may do this in the microwave or on top of the stove in a double boiler. I used a glass measuring cup that can be used in a microwave. I did 15 seconds, stirred and did 15 seconds stir until the butter and chocolate were smooth.. Be careful not to over cook do short times in your microwave or you will burn the chocolate. When smooth spread over cream layer, carefully spreading so you don't mix the cream and choclate layers.
These are great at Holiday times like Christmas or St. Patricks day. You may use a different food color like red if you were going to make them for Valentines Day and you may also experiment with different flavors. I did try substituting white chocolate but didn't have success. I will try this again using white choclate chips and see if it will work that way.