Hot buttered rum

4 Oz unsalted butter 

1 c brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt

Mix all ingredients thoroughly.  Bring 1 mug apple juice or cider to a boil. Pour over 1 tbsp butter mixture. Stir until melted and then add 1 oz rum.

I use Kerrygold butter and Bacardi 8 rum.

Wassail (Hot Spiced Cider)

6 cups apple juice
1 cinnamon stick

Cover and boil for 5 minutes

Add:

1/4 tsp nutmeg
1/4 c honey
3 T lemon juice
1 tsp lemon rind
2 1/2 c pineapple juice

Simmer uncovered for 5 minutes

Chocolate Marble Cake

1 yellow cake mix
1 small vanilla instant pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream

Combine and beat well.  Pour 1/3 into a well greased bundt pan (not floured).

Divide remaining batter in half.  Into one half pour one small can Hershey's syrup (about 1 coup).  Mix and add 6 oz chocolate chips.  Pour chocolate mix over first layer, then pour last 1/3 into pan.

Bake 350º for 60 minutes.  Let stand 15 minutes before turning out.  Sprinkle powdered sugar over cake while still warm.

Moroccan Tajine

3 pounds lamb, beef, or pork (Lamb is best but expensive)

Cut meat into 1 inch cubes or 1 1/2 inch strips

Marinade

2 tsp ground cinnamon
2 tsp ginger powder
2 tsp turmeric
2 tsp cumin
2 cloves minced garlic
2 Tbspn olive oil

Make a paste and mix with meat.  An easy method is to put it all into a Zip-lock bag and shake.  Set aside until you are ready to cook.

Tajine

2 onions (I use Walla Walla Sweet but you can use whatever you prefer)
1 cinnamon stick
5 dates
5 dried apricots
1 cup stock (I use whatever I have around, vegetable, beef, or chicken)
1 bay leaf
3 Tbspn honey
salt and pepper to taste

Saute onions in olive oil until translucent then set aside.
Saute meat in small handfuls until browned.
Add onions, meat and all other ingredients, then pressure cook in Instant Pot for 30 minutes.

Creamy chicken enchiladas

One whole chicken, baked (I buy one at
the grocery store)

Tortillas
Queso Fresco cheese
Monterey Jack cheese

1/4 cup butter
1/4 cup flour
chicken stock
sour cream

paprika

salt and pepper



To make a roux.  Melt butter in saucepan.  When it bubbles add flour and cook for one minute to create a thick sauce, whisking constantly.  Keep whisking and slowly add two cups of stock.  The roux will dissolve into the stock but you have to keep whisking the whole time.  Bring to a slow boil, whisking continuously until the sauce thickens.  Remove from heat and add 1 cup sour cream.

Set aside.

Tear chicken into small pieces and mix with one package Queso.  Add paprika, salt, and pepper to mixture.

Roll chicken and cheese mixture into tortillas and line large baking pan.

Pour sauce over tortillas then top with Monterey Jack cheese.

Bake uncovered at 350º for 35 minutes or until cheese starts to bubble and brown.

If I had time I would saute a sliced sweet onion and mix it with the chicken and cheese but I was in a hurry this time.

Pesto Chicken with Sauteed Peppers

2 lb boneless skinless chicken breasts, pounded flat and cut in half
Pesto
Freshly grated parmesan cheese
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
olive oil
salt and pepper

Heat oven to 350º

Heat large frying pan over medium high heat.

Add three tablespoons of olive oil and allow to heat.
Add peppers, onion, and garlic and saute until the onion starts to look translucent.

Remove vegetables from pan, add a couple more tablespoons olive oil, and lightly brown chicken breasts on both sides. You can do this is batches.

Return chicken to frying pan, top with generous spoonful of pesto, generous heaping of parmesan cheese, generous helping of vegetables.  Use up all the vegetables and don't worry if they fall down in between the chicken.

Season the whole thing with pepper and a bit of salt.

Place frying pan in oven and bake for 25 minutes.

Serve.

Note: You can also make this by sauteing everything in a smaller frying pan in batches, then baking it in a large flat casserole if you don't have a large frying pan.

Beef Stroganoff

2 lb beef (I use petite sirloin)

salt and pepper
1/2 c butter
olive oil
1 sweet onion diced
2 tbsp minced garlic
4 tbsp flour
1 can beef broth (10.5 oz)
1 tsp Coleman's mustard
2 tsp basil
2 tsp paprika
1 1/2 lb mushrooms, sliced
1 c sour cream

Cut beef into strips about 1 1/2 inches long.  Season with salt and pepper

Heat skillet or dutch oven over high heat and then add butter and a splash of olive oil.  When butter is melted add beef in small handfuls and brown.

(Instant Pot: Use the saute feature)

Reduce heat to medium, push beef to one side and add onion.  Cook til translucent (about 3 to 5 minutes), then push to one side.

Add 1/4 cup flour to empty space and whisk until it thickens (now you have a roux), mix roux, onion, and beef thoroughly then slowly add beef broth while stirring.  Add mushrooms, mustard, basil, and paprika,  and bring to a boil.  Cook covered at a simmer for 45 minutes.

(Instant Pot: Pressure cook for 25 minutes)

Stir in sour cream and serve.  Really good served over wide egg noodles but since I generally don't eat pasta this mostly just gets ladled into a bowl and eaten.