Potato Beef Canapes

These are in Food Network's holiday magazine and I may make them for New Years...we'll see if people are naughty or nice over the holidays.  By the way, if you are local, Caputo's has beef tenderloin on sale for $5.99/lb this week.

1 1/2 pounds beef tenderloin
Kosher salt and freshly ground pepper
2 tbsp. olive oil
5 small  red skinned potatoes, sliced 1/4 inch thick
2/3 C. jarred roasted red peppers, drained, rinsed, and diced
1 small shallot, minced
1 tbsp. red wine vinegar
1 tsp. capers, chopped
1/4 tsp. finely grated garlic
1/4 tsp. finely chopped rosemary
Large pinch of sugar

Preheat oven to 350 degrees.  Season the meat with salt and pepper,  Heat 1 tbsp. olive oil in a small ovenproof skillet over medium high heat.  Add the beef and brown on all sides, about 6 minutes.  Transfer the skillet to the oven, roast until a thermometer inserted into the meat registers 125 degrees; about 30 minutes.  Transfer to a cutting board, let rest 15 minutes.

Meanwhile, put the potatoes in a saucepan and cover with cold water and add salt.  Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes.  Drain and let cool.

Mix the roasted peppers, shallot, vinegar and remaining olive oil, the capers, garlic, rosemary, sugar, salt and pepper to taste in a bowl.  Thinly slice the beef and arrange on potato rounds.  Top with the "salsa".  Serve warm or at room temperature.

Banana Nut Pound Cake

This recipe is a grand prize winner in Better Homes and Gardens for December 2012.  It looks fantastic and it actually uses pecans instead of walnuts so I don't have to swap!  I could also see adding mini chocolate chips to this.

3 1/4 C. all purpose flour
1/2 tsp. baking powder
1 8oz. pkg. cream cheese, softened
1/2 tsp salt
1/2 C. butter, softened
3 C. granulated sugar
4 eggs
2 medium bananas, mashed
1 C. chopped pecans
1/4 C. bourbon or low fat milk
1 tbsp. vanilla
Powdered sugar

Preheat oven to 325 degrees.  Grease and flour a 10 inch fluted tube pan; set aside.  Combine flour, baking powder, and salt, set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined.  Gradually add sugar, beating about 7 minutes or until light.  Add eggs, one at a time, beating 1 minute after each; scraping bowl frequently.  In a bowl, combine bananas, bourbon and vanilla.  Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined.  Stir in pecans.  Spread evenly in pan.

Bake for 80 minutes or until a toothpick inserted near center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Remove from pan; cool on rack.  Sprinkle with powdered sugar.

All Day Meatball Stew

This is another stew I am going to try soon.  I know I have said this before but in the winter there is nothing better than putting a bunch of stuff in your crockpot and coming home after work and being greeted by the aroma of a completed meal!

2 12oz. pkgs. frozen, fully cooked Italian meatballs
5 medium potatoes, peeled and cubed
1lb. fresh baby carrots
1 medium onion, halved and sliced
1 14.5oz. jar sliced mushrooms
2 8oz. cans tomato sauce
1 10.5oz. can condensed beef broth
3/4 C. water
3/4 C red wine or beef broth
1/2 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. all purpose flour
1/2 C. cup cold water

Place meatballs, potatoes, carrots, onion and mushrooms in a crock pot.  Combine the tomato sauce, broth, water, wine garlic powder, and pepper in a large bowl; pour over top.  Cover and cook on low for 8-10 hours or until vegetables are tender.  Combine flour and water until smooth; gradually stir into stew.  Cover and cook on high for 30 minutes or until sauce is thickened.

Italian Shredded Pork Stew

Once again I have a pile of cooking magazines that have accumulated at my house.  I get caught up and then spend an evening playing on Pinterest or playing Lexulous.  Then one evening turns to two or three and suddenly I am up to my eyebrows in magazines again.  I saw this in Simple and Delicious and think this will become a staple for the winter months.

2 medium sweet potatoes, peeled and cubed
2 C. chopped fresh kale (I may sub spinach here)
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2 1/2 to 3 1/2 pounds)
1 14oz. can white kidney or cannellini beans, rinsed and drained
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
3 cans 14.5oz. each chicken broth
Sour cream, optional

Place sweet potatoes, kale, onion and garlic in a slow cooker.  Place roast on vegetables.  Add the beans and seasonings.  Pour broth over the top.  Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and cool slightly.  Skim fat from cooking juices.  Shred pork with two forks and return to slow cooker; heat through.  Garnish with sour cream, if desired.

Jello Cookie Gems

I saw this in the latest issue of Food and Family from Kraft and wanted to set it aside for my Christmas baking extravaganza.  The recipe highlights raspberry jello but I am sure you can use other flavors/colors.

1 8oz. pkg. cream cheese, softened
3/4 C. butter, softened
1C. granulated sugar
1 3oz. pkg raspberry flavored jello
2 1/4 C. flour
2 tsp. vanilla
1/2 tsp. baking soda
2 tbsp. powdered sugar

Beat the first 4 ingredients in a large bowl with a mixer until blended.  Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition.  Refrigerate for 30 minutes.

Heat oven to 375 degrees.  Roll dough into 60 1-inch balls.  Place, 2 inches apart, an baking sheets sprayed with cooking spray.

Bake 9-11 minutes or until edges are slightly browned.  Cool on baking sheets for 2 minutes.  Remove to wire racks and cool completely.

Sprinkle with powdered sugar just before serving.