Filet Mignon

Filet Mignon steaks, butterflied if more than 2 inches thick
Olive Oil
1-2 garlic cloves, chopped
Fresh ground pepper

Brush filets with olive oil on both sides. Rub pepper and fresh garlic on meat and let sit at room temperature for 30 minutes before grilling. Remove garlic before grilling, to prevent garlic from burning. Grill on medium heat about 4-6 minutes per side, or until desired redness (the redder the better).

Black Bean Dip

(Elaine R.)

1 Tablespoon oil
2 strips uncooked bacon
1/2 onion, chopped
3-4 garlic cloves
2 cups black beans, washed
8 cups water (a little less for a 4 quart pressure cooker)
salt
chips

Add the oil to pressure cooker and place on high heat. Add onions, garlic, and bacon and saute for 5 mintues stirruing constantly. Add beans and water. Close lid tightly. Follow general pressure cooker directions and process for 45 minutes.

Once pressure is reduced, open lid. Add 1 1/2 teaspoons salt and simmer on low until desired amount of liquid remains. Mash if you like and serve with chips.

***Hymas Marinade***

(Grandma H.)

1 cup Soy Sauce
1 cup Vegetable Oil
2 cups Sprite
Chicken strips

Mix equal parts of soy sauce, oil, and sprite and marinade chicken for 3-4 hours or overnight. Grill and enjoy!

Fluffy Lemon Frosting

Can substitute vanilla pudding mix instead of lemon or any flavor you desire.

(Nina B.)

1 pint whipping/heavy cream, use mixer to whip cream until soft peaks form (may add 2 Tablespoons sugar and 1/2 teaspoon of vanilla to whipped cream )
1/2 cup sour cream
1 package instant lemon pudding, 6 ounces
1 cup of milk
1/4 cup powdered sugar

Spread frosting over 9x13 cake and chill in fridge for three hours.

Great on a Jello Cake. Bake a yellow cake, let it cool. Boil 2 cups of water and mix in a 6 ounce package of lemon jello, stir until dissolved. Poke holes in top of the yellow cake and pour mixture over the entire cake. Keep refrigerated.

***ooh ooh ooh Cornbread***

(Shanda L.)

1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter

Combine the dry ingredients in a bowl. Combine the wet ingredients in a seperate bowl, then stir the two mixes together with a big spoon just until moistened. Pour into an 8" baking dish at 400˚ for 20-30 minutes, or just until done. Check with toothpicks. It will get fairly browned.

recipe found here

***Strawberry & Banana Crepes***

(inspired by lunch at First Watch)


Crepes (Better Homes and Gardens)
To make crepes ahead, layer cooled crepes with sheets of waxed paper in an airtight container, store them in the refrigerator for up to 2 days or freeze them for up to 4 months. If frozen , thaw the crepes 1 hour at room temperature before using.
2 eggs
1 1/2 cups milk
1 cup all purpose-flour
1 Tablespoon cooking oil
1/4 teaspoon salt

Combine eggs, milk, flour, and oil and salt; beat until well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker). Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

*I used about 1/4 cup batter per crepe, cooked both sides, and made about 12.

Vanilla Dessert Crepes (Crepe Cookery)

3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla extract
2 Tablespoons melted butter

In a medium mixing bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with electric mixer or whisk until smooth. Beat in melted butter.

Refrigerate about 1 hour (I usually skip this step, they turn out great). Stir batter before cooking. Makes about 32 crepes.

Filling & Topping

Bananas
Strawberries
Yogurt, strawberry or banana
Cinnamon sugar (optional topping)

Fill crepes with fruit, fold, top with yogurt, and sprinkle with cinnamon sugar if desired.

Sweetened Whipped Cream

(Martha Stewart)

The perfect topper for almost any dessert.

Makes 1 1/3 cups

2/3 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons confectioners' sugar

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

Recipe found here