DAILY RECIPE: SAUTE STEAKS WITH MUSHROOM PORT WINE SAUCE

Sautéed Steaks with Mushroom-Port Wine Sauce


















Look for packages of sliced exotic mushrooms (usually a combination of oysters, shiitakes and criminis) in the supermarket produce section. If you don’t feel like splurging, substitute 2 cups sliced crimini or button mushrooms.
1 teaspoon instant espresso coffee powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 (4-oz.) beef top sirloin steaks (about 1/2 inch thick)
1 teaspoon olive oil
1 (4-oz.) pkg. sliced assorted mushrooms, such as shiitake (remove stems), oyster and/or crimini
1/4 cup lower-sodium beef or chicken broth
1/4 cup Port, red wine or additional broth
1 tablespoon Dijon mustard
1. Combine espresso powder, paprika, thyme, salt and pepper in small bowl; rub over both sides of steaks.
2. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 6 to 8 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.
3. Add mushrooms to skillet; cook 3 minutes or until mushrooms release juices, stirring occasionally. Add broth, wine and mustard; bring to a boil. Boil over medium-high to high heat 2 to 3 minutes or until slightly thickened, stirring occasionally. Serve over steaks.
2 servings

DAILY RECIPE OCT: 15TH BACON AND GORGONZOLA STUFFED BURGERS

Bacon and Roquefort Stuffed Burgers



Prep Time: 30 Minutes
Cook Time: 15 Minutes Ready In: 45 Minutes
Servings: 4


"This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese."
Ingredients:
2 pounds ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
4 ounces Roquefort or other blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
4 hamburger buns, split and toasted
1 tomato, sliced
1 red onion, sliced
4 leaves lettuce

Directions:
1. In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
2. Preheat a grill for medium heat. When hot, lightly oil the grate.
3. Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

DAILY RECIPE OCT 14TH

Easy Cherry Crumb PIE


Ingredients:

1 pie crust (9" size)
1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 oz. size) cherry pie filling
1/2 cup quick cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter



Directions:
Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust.

Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30-40 minutes at 350 degrees F. Allow to cool before serving

LAYERED CHERRY DESSERT

Layered Cherry Dessert

Ingredients

1-3/4 cups purchased graham cracker crumbs

1/2 cup granular SPLENDA

1/4 cup reduced-calorie margarine, melted

2 (20 oz) cans LUCKY LEAF Lite “No Sugar Added” Cherry Pie Filling

1/2 package unflavored gelatin

1 (8 oz) package fat-free cream cheese

2-1/2 cups reduced-calorie whipped topping

1 teaspoon vanilla extract

1 cup miniature marshmallows


Preparation
Preheat oven to 375 deg. F. In a large bowl, combine 1 ½ cups graham cracker crumbs, SPLENDA, and melted margarine. Pat mixture evenly into a 9-by-9-inch cake pan. Bake for 10 to 12 minutes. Place cake pan on a wire rack and allow to cool completely. Dilute the gelatin according to package directions. Mix gelatin into the LUCKY LEAF Lite “No Sugar Added” Cherry Pie Filling and fill into cooled crust. In a large bowl, stir cream cheese with a spoon until soft. Add whipped topping and vanilla extract. Mix gently to combine. Fold in marshmallows. Spread topping mixture evenly over cherry pie filling. Evenly sprinkle remaining ¼ cup graham cracker crumbs over top. Refrigerate for at least 2 hours. Cut into 9 servings.

Servings: 9

Cooking Time: 12 minutes