1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast – cubed
1/4 cup vegetable oil
4 lrg. onions – minced
2 med. stalks celery – sliced
6 lrg. potatoes – peeled, diced
6 med. carrots – sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
4 cups beef broth
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas
In a plastic zipper bag, shake together flour, garlic salt, onion salt, seasoned salt, and black pepper.
Shake meat cubes in mixture, a handful at a time, until well coated.
In a large pot, heat half the oil over medium-high heat.
Brown half the coated meat in hot oil, about 1 minute per side.
Remove the browned meat from the pan and repeat with remaining oil and meat; remove all meat from pot and set aside.
Sauté onions and celery in pot until soft, then remove from pot and set aside.
Drain excess oil/fat from pot.
Add potatoes, carrots, parsley, thyme, basil, beef broth, and Worcestershire sauce to pot and bring to a boil.
Add browned meat, onions, and celery to pot, reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally.
Slowly stir peas and cornstarch/flour mixture into stew and simmer until thickened and peas are cooked.
1-1/2 cups chopped dates (8 ounces)
1-1/2 cups hot water
2 tablespoons butter, softened
2-1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup coarsely chopped walnuts
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1/4 cup raisins (optional)
In a large bowl, combine the dates, water and butter; let stand for 5 minutes.
In a large bowl, combine the flour, sugar, walnuts, baking soda and salt.
In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened.
Pour into two greased 8-inch x 4-inch loaf pans.
Bake at 375°F for 45-50 minutes or until a tester comes out clean.
Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth.
Remove from heat and stir in butter and rum flavorings. Pour into a 9×13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
11 oz milk chocolate chips
1/2 cup Nutella
14 oz can sweetened condensed milk (NOT Evaporated Milk & see note)
1 tsp vanilla
Line an 8 by 8 inch pan with aluminum foil.
Combine all the ingredients together in a medium saucepan over low heat, stirring consistently until the mixture is smooth.
Pour the chocolate mixture into the pan. Refrigerate for four hours, cut and store in an airtight container for up to two weeks.
Make sure not to add too much Nutella, it should be just 1/2 cup. Do not scrape the can of Sweetened Condensed Milk, doing this adds just slightly too much liquid and makes it harder for the fudge to set.