Sunburst Deviled Eggs

1 tsp. vegetable oi
1/4 medium onion, chopped
1 7oz can diced green chiles (or fresh roasted)
12 hard-boiled eggs
1 stalk celery, finely chopped
1 ½ tbsp mayonnaise
½ tsp mustard
½ tsp salt
1/4 tsp pepper
1/4 tsp red chile powder

Directions:

1. Heat oil over low heat. Saute onion.
2. Add green chile. Cook 10 min over medium heat. Remove from heat.
3. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks in to a bowl.
4. Mash yolks with a fork
5. Stir in cooked onion/green chile mixture, celery, mayonnaise, mustard, salt & pepper. Mix well.
6. Scoop spoonfuls of mixture into each halved egg white.
7. Sprinkle red chile powder over each egg half to add color.

Slow Cooker Baby Back Ribs

Prep: 10 m
Cook: 4 h 10 m
Ready In: 4 h 20 m

Ingredients:
3 lbs baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
 ½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbecue sauce

Directions:
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Beef Stroganoff

Total Time: 45 min
Prep: 5 min
Cook: 40 min
Yield: 4 servings
Level: Easy

Ingredients

• 1½ pounds cubed round steak, cut into thin strips
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 ¾-ounce) can beef broth
• 1 (10 ¾-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles
• House Seasoning:   this was too much, don't put meat in bag and shake, too salty and peppery
• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder

Directions
Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Brussels Sprout Gratin

From: Cook's Country | October/November 2015
SERVES 6 TO 8

INGREDIENTS

• 2 1/2 pounds Brussels sprouts, trimmed and halved through stem
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 tablespoons unsalted butter
• 1/4 cup panko bread crumbs
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups heavy cream
• 3/4 cup chicken broth
• 2 ounces Gruyère cheese, shredded (1/2 cup)
• 1 ounce Parmesan cheese, grated (1/2 cup)
• Pinch ground nutmeg
• Pinch cayenne pepper

WHY THIS RECIPE WORKS
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Pre-roasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin. To add crunch, we top the gratin with pre-toasted panko bread crumbs and more nutty Gruyere.

Look for smaller Brussels sprouts, no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, quarter them. A broiler-­safe dish is important because the sprouts cook at such a high temperature.


INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9­ inch broiler-­safe baking dish. Toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in prepared baking dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.
2. Meanwhile, melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Wipe saucepan clean with paper towels.
3. Melt remaining 2 tablespoons butter in now ­empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Whisk in cream and broth and bring to boil over medium-­high heat. Once boiling, remove from heat and whisk in 1/4 cup Gruyère, Parmesan, nutmeg, cayenne, 1/4 teaspoon pepper, and 1/8 teaspoon salt until smooth.
4. Pour cream mixture over Brussels sprouts in baking dish and stir to combine. Sprinkle evenly with panko mixture and remaining 1/4 cup Gruyère. Bake until bubbling around edges and golden brown on top, 5 to 7 minutes. Transfer dish to wire rack and let cool for 10 minutes. Serve.

Coleslaw

• 1 bag pre shredded coleslaw cabbage with carrots (6-7 cups)
• 1 cup mayo
• ¼ cup white wine vinegar
• 1 tsp celery seed
• ¼ cup sugar
• salt and pepper to taste

Make dressing by combining all ingredients other than the cabbage mix. Toss with cabbage mix. Chill in fridge at least 2-3 hours prior to serving.

Clam Dip

From: Jeannine Pedroza

• 1 package/brick (room temperature) cream cheese
• 1 can chopped/mined clams
• 2 tbsp heaping mayo
• 1 big lemon
• dash of garlic salt
• ¼-½ tsp Worcestershire sauce

Beat/mix all ingredients until combined. Cover and refrigerate until ready to serve. Serve with potato chips.

Thick and Chewy Gingerbread Cookies

From: Cooks Illustrated
Yield: 30 3-INCH COOKIES

WHY THIS RECIPE WORKS

Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerbread house but not when making a cookie meant for eating. More sugar and molasses came next, adding flavor and a pleasant sweetness. A little bit of milk gave the cookies just the right extra measure of softness and lift.

INGREDIENTS

• 3 cups unbleached all-purpose flour
• ¾ cup packed dark brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp table salt
• ¾ tsp baking soda
• 12 tbsp unsalted butter (1½ sticks), cut into 12 pieces and softened slightly
• ¾ cup unsulphured molasses
• 2 tbsp milk

INSTRUCTIONS

If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary. Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350° degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them ¾ inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.