Vanilla Cream cheese Mousse

Tools:
2 mixing bowls
1/4 measuring cup
hand mixer
1 Tbsp
Fork
Cake Spatula

Ingredients:
1 1/2 cup heavy cream
1/2 cup sugar
1 Tbsp Vanilla
4oz cream cheese (half a block)

Directions:
Add cream, vanilla and 1/4 cup sugar to a mixing bowl. In a seperate mixing bowl add cream cheese and remaining sugar.

Blend cheese and sugar till smooth with a fork.  With a mixer on medium, blend cream mixture till stiff peaks form. 3-5 minutes.  Add 1/2 and cheese mixture to whipped topping, blend again with mixer.  With the cake spatula, lightly mix in remaining cheese mix. Fridge for 2 hours or freezer for 15 minutes.

Over Easy Eggs

Tools:
Frying Pan
Spatula

Ingredients:
3 eggs
1Tbsp butter or margarine
 salt/pepper to taste



Directions:
Heat pan to medium.  Put in butter, coat bottom on pan while melting.  Crack eggs into pan softly as to not beak the yolk.  Once the eggs white actually turn white you can flip them, this is kinda tricky so I use a curved spatula.  Cook about the same about of time . Slide out of pan and onto a plate.  Salt and pepper if desired.

Meatballs

So by now everything i've shown you has been pretty easy to do. So lets try something a little more difficult.  My Grandmother taught me this recipe.  Only problem i was taught to cook this by eye and not measure anything.

Tools:
Large Mixing bowl
Baking sheet
Sharp knife

Ingredients:
1lb meatloaf mix (mix of ground veal, pork and beef)
2 eggs
slash of milk
roughly 1-1 1/2 cup italian bread crumbs.
small spoonful of garlic, oregano, italian seasoning, parsley, salt and pepper
1 large handful of shredded parm cheese

Directions:
Put all ingredients into the large bowl and mix by hand.  Your hand will become very very cold so switch hands often.  Once mixed, put on baking sheet and flatten so that the meat mix is even with the top of the baking sheet.  Cut mix into even square and round them into meatballs.  Cook at 400 for 20 minutes. Vent the room well, a lot of grease form in the pan. remove from oven, leave on hot baking sheet for 10 minutes. Scrap the bottom of the pan with a metal spatula if possible to prevent them from breaking while removing them. 

Irish Potatoes

Tools:
icing tool
measuring cups
small mixing bowl
mixer
large ziplock bag
baking sheet


Ingredients:
8 oz cream cheese
2 lbs powdered sugar
1 stick of melted butter
1 teaspoon of vanilla
1/2 bag of coconut
Ground Cinnamon

Directions:
Mix cream cheese, powdered sugar, butter, coconut and vanilla.
*Tips*
*Hand mix until starts to firm (or sugar will fly everywhere)
*Can mix all ingredients EXCEPT coconut together and fold in coconut at end. Our family is fussy so 1/2 batch made with coconut and 1/2 made without - because of this only used 1/4 bag of coconut.

Let cool in refrigerator for 1 hour.

Roll in teaspoon-size football shapes. Then place handfuls in a baggie filled with ground cinnamon and shake to coat well. Refrigerate when completed.

NY strip and stout gravy

Tools:
Flat stove-top pan
Small mixing bowl
Measuring cup
Teaspoon
Whisk

Ingredients:
5 teaspoons Dijon mustard, divided
3 New York strip steaks 8-12ozs
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce

Directions:

Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes. I cooked my sauce 3 or 4 times longer than directed and it came out a lot richer in taste.

Pancakes

Tools:
Mixing bowl
Flat stove-top pan
Whisk
Measuring cup
teaspoon
1/2 teaspoon
tablespoon

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder  
1 teaspoon salt
1 tablespoon white sugar
1 1/4 milk
1 egg
3 tablespoons butter

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
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Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Hasselback potatoes

Tools:
sharp knife
glass or deep metal baking dish
spoon

Ingredients:
5 baking potatoes
5 tbsp parm cheese
5 tbsp bread crumbs
5 tbsp butter

Directions:
slice potatoes very this but do not cut all the way thru the potato. if you lay a spoon next to the potato you can use it as a guide and stop cutting when knife hits spoon.  Heat over to 400 and bake for 40-50 minutes. take half of the butter and put on when first entering oven.  Halfway thru add cheese, crumbs and remaining butter.

Breakfast Pots

Tools:
Flat stove-top pan
baking sheet
sharp knife
teaspoon






Ingredients:
6 semi-hard dinner rolls
6 eggs
1/2lb uncooked bacon
6tsp heavy cream
6tsp chives
6tsp parm cheese

Directions:
Cook bacon to desired doneness. Heat oven to 350. Cut the rolls so the bottom is larger than the top. Scoop out bottom of bread to make a bowl.  Not be rough or you will tear thru the bottom.  Break up bacon and evenly spread into the bread bowls. Crack a egg into each bowl.  Top will a tsp each of cheese, cream, and chives.  Spray baking sheet to prevent sticking. Cook with tops off for 20 minutes.  Put tops on and cook for another 5.