Beef Curry

3 pounds of  eye round roast beef
1 large can of crushed tomatoes
1 box of chicken stock
1 cup red wine
3 T. Indian Curry unsalted
1T garlic powder
1T onion powder
1t. salt
1 t. cracked black pepper
1/4 t. cumin
2 cinnamon sticks
3 diced tomatoes
4 large dice zucchini
1/2 cup chopped carrots
1 diced red bell pepper
8 cups cooked jasmine rice

This serves 14. But at our house 7 with a couple plates left for lunch the next day.
This is also a cook all day dish. It takes usually 5 hours and is served over rice.

Brown the beef on all four sides in a large pot or dutch oven.
Add the crushed tomatoes, chicken stock and red wine.
Then add all the spices. Mix well
Place on stove top on simmer with lid on.
This is braising the meat, and takes many hours to do, but it is fork tender when done.
I usually braise for 4 hours, then the last hour I add the tomatoes,peppers and carrots.
About 15 min before the dish is done i will add the zucchini, so it still has some crunch to it.
Take the meat out prior to serving and pull apart.
I usually keep the meat and curry separate for my picky non meat eaters.
I layer mine in a bowl, rice, meat and then curry with veggies..



If this isn't spicy enough for you, consider adding more curry powder. There are a lot of different kinds out there to experiment with.
You can also use whatever veggies you have on hand, good thing about curry , is things are not set in stone.. This is a good way to use up what needs to be eaten, veggie wise.

Homemade Hot Fudge Sauce

3/4 cup chocolate chips (i use milk, because I love something VERY rich, but semi sweet will do)

1/4 cup butter (the real stuff, margarine doesn't taste the same)

2/3 cup white sugar

2/3 cup heavy cream

Melt chocolate and butter in 2-quart saucepan over low heat until smooth (3 to 5 minutes). 

Stir in sugar and milk. 

Increase heat to medium; cook, stirring constantly, until mixture comes to a full boil (8 to 10 minutes).

 Continue cooking, stirring constantly, 4 minutes. . 

Serve warm. 

Store in glass jar in the refrigerator. 

Stays good for a week, but it won't last that long!

Rainbow Cupcakes

Looking for Leprechan's Pot of Gold at the End of these Rainbow Cupcakes.

Prepare per instructions on the back of the box, of white cake mix.

Divide batter evenly  into 5 bowls.

Dye the batter one different color in each of the five bowls.

I used pink, yellow, green, blue and purple food coloring

Line 24 cupcake tins with paper liners.

Evenly distribute the colors in each liner.

Start with the darkest on the bottom.

You can spread the color or just drop them in. 

 I dropped them in.

After all the batter is in. Bake according the back of the box's instructions.

Cool when done and then frost with whip cream or frosting.

Decorate according to what holiday it is!!

The kids thought these were the coolest!!!

Moist Chocolate Cake

• 2 cups sugar
• 1-3/4 cup all-purpose flour
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup flat Dr. Pepper
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
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• In a large bowl, combine the first six ingredients set aside. 
•  In another bowl add the eggs,dr. pepper, buttermilk, oil and vanilla; 
• beat on medium speed for 2 minutes (batter will be thin).
• Slowly add the dry ingredients to the wet.
• Mix until smooth and glossy, about 3 min.
• Pour into a greased and floured 10 inch fluted pan.
• Bake at 350 degress for 45-50 min or until toothpick comes out clean.
• Cool at least 15 min. before inverting on a wire rack.
• Cool completely on wire rack
• Dust with powdered sugar or use your favorite frosting..
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Mexican Breakfast Casserole

12 white bread slices, cut into cubes 1 pound chorizo crumbled and cooked 3/4 cup grated sharp cheddar 3/4 cup fresco cheese 10 large eggs 2 cups milk or half and half 2 teaspoons dry mustard 1 teaspoon garlic salt 1 teaspoon hot sauce (i use red hot) Pepper Grease 9x13-inch glass baking dish.  Place bread in prepared dish.  Top with chorizo and cheeses.  Beat together eggs and next four ingredients.  Season with pepper.  Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.) Preheat oven to 350°F.  Bake casserole until puffed and center is set, about 50 minutes.  Cut into squares.

Oatmeal Chocolate Chip Cookies

1 cup butter or margarine, softened (2 sticks)

1 ½ cups light brown sugar, packed

½ cup white sugar

2 eggs

1 t. vanilla extract

1 ¾ cups flour

1t. baking soda

½ t. salt

1 ½ t. apple pie spice

3 cups rolled oats

1 bag chocolate chips

1/2 cup chopped walnuts or pecans ( if you want)

Preheat oven to 375°.

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer or your kitchenaid until well blended.

In another bowl combine flour, baking soda, salt, apple pie spice.

Add dry ingredients to wet mixture, stirring until just combined.

Fold in rolled oats, nuts and chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned.

Cool 2 minutes and remove to wire rack to cool completely.

Makes 4-5 dozen depending on size of cookie

Chicken, Peas and Rice Casserole

4 cooked chicken breasts (cubed)

2 cup uncooked jasmine rice

1 cup of frozen peas

1 pkt French Onion Soup

1 can (440g) Cream Celery Soup

1 can (440g) Cream Chicken Soup

5 cup water

1cup sharp shredded cheese

Preheat oven to 320F (160C). 

Grease 9x13 inch casserole dish.

Mix pkt French onion soup with water and soups.

Layer in this order, Rice, Chicken, Peas, and then

Pour mixture over other ingredients and bake, covered for 2 hours.

After a couple of hours, uncover and then sprinkle and bake uncovered until cheese is melted.

Take out let sit for 10-15 min .

 Salt and Pepper to taste.