Barbecued Tri Tip in Crockpot

2 lbs. Beef Tri Tip
1 large onion
3/4 cup barbecue sauce ( from a bottle)
2 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. black pepper

Trim all fat from meat and put in crock pot; top with onion slices. Combine remaining ingredients in a small bowl and pour over meat. Cover and cook on high for 4 hours or on low for 8 hours...Remove meat from crock pot and slice, spoon onions and sauce over the meat...


This was Great!! With going back to school this is super easy, Thank goodness for Crock pots!! Enjoy

Pink, Pink Velvet Cupcakes

Ingredients

• 1 cup butter, softened
• 1-1/4 cups sugar
• 1/8 teaspoon pink paste food coloring
• 3 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 
  WHITE CHOCOLATE GANACHE:
• 2 cups white baking chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• Pink coarse sugar and edible glitter

Directions

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
• Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

Coffee and Orange Martini

Ingredients

• Ice cubes
• 1/4 cup strong brewed coffee, chilled
• 1 ounce vodka
• 1/2 ounce orange liqueur
• 1/2 ounce hazelnut liqueur

Directions

• Fill a mixing glass or tumbler three-fourths full with ice cubes. Add remaining ingredients; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Serve immediately. Yield: 1 serving.

Christmas Cranberry Cobbler

1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip.
If you can't find peach pie filling, apple or cherry will do.

Italian Christmas Wine Cookies

3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.

Polish Almond Cookies

Ingredients:

• 7 ounces sugar
• 2 large egg whites
• 7 ounces ground almonds
• 2 to 3 drops almond oil or 1 to 1 1/2 teaspoons almond extract
• Pinch cinnamon

Preparation:

1. In a medium bowl, whip the egg whites until they are stiff. Gradually add half the sugar while continuing to whip. The meringue should be so stiff, you can cut it with a knife.
   
2. Heat oven to 350 degrees. In a separate large bowl, mix together the ground almonds with the rest of the sugar, almond oil and cinnamon. Stir in a dollop of meringue mixture to lighten the nut mixture. Then, gently fold in the remaining meringue mixture, trying not to deflate the volume.
   
3. Using a scoop, drop equal portions of cookie batter onto a parchment-lined sheet pan. Bake about 15 minutes or until cookie bottoms are lightly brown and the tops are crackly. Cool completely on a wire rack.

Polish Kolaczki (Cookies)

 

My mom used to make us these may years ago, I finally found the recipe.

Ingredients:

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Preparation:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
   
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
   
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.