Applebee's Banana Berry Freeze

Ingredients
1 10oz box of frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups of ice
2 ripe bananas

Garnish
Whipped cream
2 fresh strawberries

Use a blender to puree the entire contents of the thawed box of frozen strawberries.
Add 1/3 cups pina colada mix and 2 cups of ice to the blender.
Cut the end off the end of banana -- set these pieces aside to use later as a garnish--then put the bananas into the blender.
Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
Slice each strawberry halfway up thru the middle and add one to the rim of each glass.
Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.
Makes 2 servings

Regency Beef Tenderloin

This dish is absolutely amazing, we have come to enjoy it so much Christmas would not be Christmas without this on our family table. I hope you can all give this one a try you will not forget it.


Regency Beef Tenderloin

1 cup soy sauce
2/3 cup vegetable oil
3 Tblsp. brown sugar
2 Tblsp. Dijon mustard
1 Tblsp. white vinegar
1 tsp. garlic powder
1 green onion, chopped
1 5 to 6 lb. beef tenderloin, trimmed

Combine first 7 ingredients; stir well.
Place tenderloin in Ziploc bag or shallow dish. Pour marinade over tenderloin; seal or cover. Marinate in refrigerator for 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; set aside.

Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 45 to 55 minutes, or until meat thermometer inserted into thickest part registers l45 degrees for med-rare, or 160 for medium. Baste occasionally with marinade.

Let stand for 10 minutes before slicing. Serve with horseradish butter or Royal butter.

HORSERADISH BUTTER

1/2 cup butter, softened
1 8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained.

Combine all in a bowl & mix with an electric mixer until well blended.

Serve at room temperature (2 cups)

Serves 12

Corn Maque Coux (Smothered Corn)

Corn Maque Coux (Smothered Corn)
A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)
12 ears fresh corn
2 T vegetable oil
1 T butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 T sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
1/2 cup milk
***********
Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.

Chinese Five Spice - Rubbed Chicken Wings w/ Creamy Cilantro Dipping Sauce

40 Chicken wing pieces
4 tablespoons Chines five spice powder
2 tablespoons of cayenne pepper
Kosher Salt
Freshly ground black pepper

Creamy Cilantro Dipping Sauce - Recipe Follows

Preheat oven to 400 degrees

1. If you have whole wings.. cut them into 3 sections.. discard the wing tips, or keep for stock. Place the wings in a large bowl. Sprinkle them with the five spice powder & cayenne pepper add generous pinches of salt and pepper. Rub mixture into the wings coat them well until all of the loose rub is used up.

2. Line the wing pieces on to a baking sheet ..making sure that the side facing up is the side of the wing which has the most skin. Roast wings until cooked through crispy, and browned about 30 mins.
serve hot with creamy cilantro dipping sauce.

Creamy cilantro dipping Sauce
1/3 cup chopped fresh cilantro leaves
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup plain yogurt
Juice of half a lemon or lime ..Ive used both.
Kosher salt and fresh cracked black pepper
Combine all sauce ingredients into a mixing bowl. Whisk to incorporate fully and season with salt and black pepper to taste.

Red Velvet Cake

2 ½ cups plain flour

1 ½ cups sugar

1 tsp cocoa baking powder

1 tsp baking soda

1 cup buttermilk

1- ½ cup vegetable oil

1 tsp white vinegar

1 tsp vanilla flavoring

1 tsp almond flavoring

2 eggs (medium or large)

1 bottle red food coloring (1 oz size)

Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake. Using a hand or table mixer, put in the milk. Mix. Add oil and mix. Add vinegar, vanilla and almond flavoring. Mix. Lightly beat the eggs in a small bowl. Add and mix. Add the food coloring. Mix until the batter is even in color.

Grease and flour 3 cake pans – size 8 inches. Evenly pour the batter into the three pans. Bake at 350 degrees F for 30 minutes or until the center tests done with a toothpick. Let the cake cool and then frost with Cream Cheese Frosting.

Cream Cheese Frosting

½ cup margarine (softened)

8 oz. cream cheese

½ tsp vanilla flavoring

1 box of confectioners sugar (1 pound)

1 cup pecans (may also want some extras to sprinkle on top)

Beat the margarine and cream cheese in a medium mixing bowl until light and creamy. Add vanilla and confectioners sugar and beat well. Hand stir in pecans. Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top. If you have lots of pecans, then sprinkle some pieces on top.The pecans are especially good toasted a bit in the oven for this recipe.

English Muffins

Ingredients

1/2 cup nonfat powdered milk
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/4 teaspoon granulated sugar
1/2 cup warm water
2 cups all purpose Flour, sifted
Nonstick Cooking spray

Special equipment - Electric griddle, and 3 inch metal rings
If you dont have 3 inch metal rings use a tuna can with both the top and bottoms removed remove label and wash.

1. In a bowl, combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water. Stir until the sugar and salt are dissolved, let cool.
2. In a separate bowl, combine the yeast and 1/8 teaspoon of sugar in the warm water and set aside until yeast has dissolved, about 10 minutes. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
3. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with cooking spray. Using a #20 ice cream scoop place 2 scant scoops of the mixture into each ring and cover with a pot lid or cookie sheet, and cook for 5. or 6 minutes. Remove the lid and flip the rings using tongs. Cover with the lid and cook for anoher 5 to 6 minutes, or until golden brown.
4. Place finished muffing on a cooling rack, remove the rings, and let cool. Split with fork and serve.

Note..
Ice cream scoops are numbered by how many scoops per quart they dish out, so a #20 scoop gives you 20 scoops per quart.

Jack Daniels Grill Glaze

The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any meat. It goes well with Salmon, Baby Back Ribs, Steak, Chicken, & Pork chops, Oh, don't forget about the Chicken wings!

The Ingredients:
1 head of garlic
1 tablespoon olive oil
2/3 cup of water
1 cup of pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cup of dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced onion
1 tablespoon jack daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2 -inch off the top of a whole head of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 degree F oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium high heat. Stir occasionally until misture boils then reduce heat until misture is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.

4. Let misture simmer for 40-50 mins or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it does not boil over.

yield 1 cup of glaze