• Prep Time: 20 mins
• Total Time: 40 mins
• Serves: 4-6, Yield: 1.0 pie

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 lb ground beef or 1 lb lamb
• 1 large onion, finely diced
• 4 - 6 large carrots, finely diced
• 1 cup frozen peas (I used a small frozen package)
• 3 -4 sprigs fresh thyme, finely chopped
• 3 tablespoons flour
• 2 tablespoon butter
• 1 1/2 glass red wine - I used madera - yum
• 3 tablespoons tomato paste
• 3 tablespoons Worcestershire sauce
• 1 1/2 cup stock (I used beef stock)
• 1 large quantity mashed potatoes ( estimating 1L or 6 cups, fresh or leftover)
• 1 egg, beaten (I didn't do this at all)
• grated parmesan cheese (optional) (I used grated cheddar)
• I added two containers of baby bella mushrooms (optional)
• 3 stalks celery finely chopped

Directions

1. Pre-heat oven to 200C/400°F.
2. Saute carrots and celery in the olive oil until starting to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up that yummy sauce!
    

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablespoon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

1 (15 oz) box Butter Pecan Cake Mix
1 (16 oz) tub Coconut Pecan Frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans

FOR THE SAUCE:
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1/2 cup chopped pecans

Preheat oven to 350.

Spray a 9x13 baking dish with nonstick cooking spray. 

In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans. Also, add the tub of coconut pecan frosting. That goes into the cake batter too! Once it's all combined, stir in 1/2 cup chopped pecans.

Pour batter into greased baking dish. Bake for about 40 minutes or until golden brown.
And if you insert a toothpick into the middle it should come out clean.

This cake is perfectly good just like this. It is moist and yummy. But it's even better with this butter sauce.

In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat.

Then spoon this yummy sauce over individual slices of cake.

I pour the sauce over the individual slices instead of just pouring it over the whole cake because I love to be able to scoop up some of the sauce off my plate as I eat it and I don't want the sauce to soak in and just become part of the cake. 

But if you are feeding a crowd, it may be easier to pour the sauce over the entire cake before serving. 

*Note: You can also make this in a bundt pan. Bake for about 50 minutes.

3 spray(s) cooking spray
2 tsp olive oil one
carrot - finely chopped one
stalk celery - finely chopped
one medium onion - finely chopped
one bunch asparagus - coarsely chopped (about one inch each)
cremini mushroom(s), sliced
1/4 cup(s) fresh parsley, fresh, packed, minced (or more to taste)
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 cup(s) uncooked quinoa
2 cup(s) reduced sodium vegetable broth ( I used fat free chicken stock)
2 tsp fresh lemon juice, or to taste

• Coat a large skillet with cooking spray; set over medium-high heat. Add oil to skillet and when it starts to shimmer, add vegetables to pan. Reduce heat to medium and cook, stirring occasionally, about 10 minutes. Add mushrooms to pan; cook, stirring occasionally, until mushrooms release their moisture, about 10 minutes. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss gently and set aside.

• Meanwhile, while vegetables are cooking, soak quinoa in cold water for 1 minute; then rinse quinoa under cold running water until the water runs clear.

• In a medium saucepan, combine broth, rinsed quinoa, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring mixture to a boil. Cover, reduce heat to low and simmer for 10 minutes. After 10 minutes, remove from heat and uncover pan; fluff with a fork. Add vegetables to pan and gently toss to combine; finish with a squeeze of lemon juice. Yields about 1/2 cup per serving.

I have made this and it is the best pecan pie ever!