Homemade Mayo

To make 1 cup of mayonnaise you will need:

• 1 cup of light olive oil
  
• 1 egg
• Juice of 1 lemon
  
• A pinch of salt (and pepper, if desired)

Directions:

1. Separate the eggs - you will use the yolk.
2. Combine egg yolk and 1-2 tbsp of lemon juice in bowl or food processor (or stand mixer with whisk attachment)
   
3. Whisk together egg yolk and lemon juice... once blended start mixing in the oil, SLOWLY.
4. Mix until thick consistency.
5. Add salt and pepper to your liking. If it's too thick you can add a little water (or more lemon juice).
   

You can use right a way or put it in the fridge for later!

:Beef Ribs with Blackberry Port Reduction:

Recipe ingredients

• 3-4 beef boneless ribs (or any steak you like)
  
• 1 1/2 cups fresh blackberries (or small pack)
  
• 2 cups port wine
• 2 teaspoon granulated sugar
• 1 cup beef stock
• 1 tablespoon butter, softened
• 1 tablespoon of corn starch (to help thicken sauce)
  

Blackberry port wine sauce:

• In a sauce pan bring blackberries, wine and sugar to a boil.
• Boil gently to reduce wine to 1 cup.
• Strain a little to remove seeds, but keep some of the blackberries, put back in sauce pan.
  
• Add butter and 1 Tbsp of corn starch to blackberry sauce to thicken.
  
• Boil beef stock in a separate pan to reduce by half then add to blackberry reduction.

Beef ribs:

• Pre-heat pan, add a little olive oil and add ribs.
• Cook 6 minutes per side (depending how well done you like your meat.)
  
• Make sure you get a nice sear on the outside to help the ribs remain juicy inside.
  

Serve steaks with sauce over the top and with your favorite sides... Enjoy!

--Chicken in Lemon-Caper Cream Sauce--

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons butter
• 1/2 cup whipping cream
• juice from 1 lemon
  
• 2 tablespoons capers, drained
  

Directions

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place chicken breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Add lemon juice from 1 lemon. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Giant Cinnamon Rolls

Ingredients

• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1 tablespoon active dry yeast
• 1 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 6 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 cups dark brown sugar
• 1/2 cup butter, softened
• 
  
• 2 cups confectioners' sugar
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract
• 3 tablespoons milk

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
4. Cut each roll into 12 slices using a very sharp knife. Place rolls onto two 9x13 inch greased baking pans (or a 9x9 dish). Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F.
5. Bake in preheated oven for 20 to 25 minutes until golden brown.
6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls. (I used cream cheese frosting.)
   

*Banana Cupcakes w/ Peanut Butter Buttercream*

Banana Cup Cakes:

Ingredients - makes about 2 dozen cupcakes

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 3 teaspoon vanilla extract
• 1 cup mashed ripe bananas (approx 2 small bananas)
• 1/4 milk
• 2 tablespoons of butter
  
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full (about 1/4 cup)
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.

Peanut Butter Butter Cream:

Makes about 1 cup - Double Recipe for 2 dozen cupcakes

• 2/3 cup natural, creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar
• Fine salt (optional) or use salted butter
  

Directions

1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

^Pineapple Cupcake & Cherry Cool Whip Frosting^

If you love Pineapple Upside Down Cake, then you'll LOVE Pineapple Cupcakes w/cherry cool whip frosting.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup of milk
• 1/4 cup of butter
• 2 teaspoons of vanilla
  
• 3 eggs
• 1 1/2 cups granulated sugar
• 1 can (8 ounces) crushed pineapple, drained

Instructions

Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar and pineapple. Add flour mixture; mix well. Pour into cup cake pan

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

CREAMY CHERRY FROSTING

Read more about it at www.cooks.com/rec/view/0,176,154183-252205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (9 oz.) carton of cool whip (thawed) 1 (10 oz.) jar of maraschino cherries (with juice) 1 small packet of unflavored gelatin Sprinkle gelatin into cherry juice. Then whip mixture into topping with wire whip. Refrigerate for an hour. Frost cup cakes (I used a piping bag!)

They are so good... sweet cupcake and the perfect cherry frosting!! Yum!! Everyone at my work loved them too!!

Delicious Turkey Chili

Ingredients

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped (I used 1/2 container of pre-chopped onion)
  
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 2 (16 ounce) cans of kidney beans - drained
  
• 2 (16 ounce) cans of black beans - drained and rinsed
  
• 1 packet of chili seasoning
  

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, black beans, and garlic. Add packet of chili seasoning. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
3. Serve with corn bread and then... Eat up!
   

You can also serve with sour cream, cheese, and corn on top! It's amazing!!

This chili would be nice to freeze and serve later too!!