SEPTEMBER

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Crack Cake!!!

 

INGREDIENTS:

1 box yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

 

Directions:

Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven,

Melt ½ cup butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

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AUGUST

Lemon Cream Cheese Pie

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Ingredients

1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

½ cup granulated sugar, divided

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

½ cup lemon juice (freshly squeezed for best flavor)

1 tsp vanilla extract

Whipped cream (for topping, optional)

Lemon zest (for garnish, optional)

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Instructions

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press firmly into the bottom of a 9-inch pie dish.

Chill in the refrigerator while you prepare the filling.

2. Make the filling: n a large bowl, beat softened cream cheese until smooth.             

Add condensed milk, lemon juice, vanilla, and the remaining ¼ cup sugar.

Mix until creamy and well combined.

3. Assemble: Pour filling over the crust and smooth the top. 

Cover and refrigerate for at least 3 hours, or until set.

4. Serve: Top with whipped cream and a sprinkle of lemon zest, if desired.

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JULY #1

HOMEMADE BOURSIN CHEESE

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Ingredients

 16 ounces cream cheese room temperature (2 bricks)

8 ounces unsalted butter room temperature (2 sticks)

½ teaspoon kosher salt

½ teaspoon garlic powder

3 tablespoons freshly grated Parmesan cheese

1 teaspoon dried dill weed

½ teaspoon dried marjoram

½ teaspoon dried basil

½ teaspoon dried chives

½ teaspoon freshly ground black pepper

¼ teaspoon dried thyme

1 tablespoon dried parsley

OR SEASON TO TASTE

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Instructions 

In the bowl of a stand mixer, combine the cream cheese and butter; mix well.

Serve at room temperature, as a dip, or add to some of your favorite savory recipes.

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This recipe can be cut in half….

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JULY#2

Million Dollar Roast Beef Tenderloin

Ingredients:
4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp salted butter, softened
2 tsp garlic, minced
1 tsp prepared horseradish or Dijon mustard
1 tsp minced rosemary or thyme
Directions:
Tie the tenderloin with butcher’s twine and season generously with salt and pepper.

Let it rest at room temperature for about 2 hours before cooking.
Preheat the oven to 425°F (220°C).
Heat olive oil in a cast-iron skillet over medium-high heat.

Sear the tenderloin on all sides for 3-5 minutes per side, until a golden-brown crust forms.
In a small bowl, mix softened butter, minced garlic, horseradish, and herbs. Spread this mixture evenly over the seared tenderloin.
Insert a probe thermometer into the thickest part of the tenderloin.

Place the skillet in the oven (or transfer to a baking dish) and roast for 20-25 minutes, or until the internal temperature reaches 125°F for medium-rare or your preferred doneness.
Remove from the oven and let the tenderloin rest on a cutting board for 15-20 minutes to allow the juices to redistribute.
Slice into 1-inch pieces and serve warm.
Servings: 8-10

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