And, of course, the dogs want in on the action.
Just a little side note about Max and Emily....Max is currently training with IBM. He attends school for 3 mos and then works for 3 mos in different locations throughout Europe. He will soon be coming to the US for part of his internship with IBM. Emily is graduating Magna Cum Laude and will be either first or second in her graduating class. She has gotten a full scholarship to the University of Alabama. They are two terrific young adults!!!
My Parish Council meeting was canceled today because our church still has no power from the storm on Saturday. So I added a couple of things to the menu tonight since I was here to help Frank with the cooking.
I had picked up this pan by Wilton with the idea of making Sponge Cake cups to fill with Strawberries this Summer. I am still going to do that but today I used them to make Brownies that I am going to fill with Ice Cream and Cover in Hot Fudge.
I made Ghirardelli Brownies according to the package directions.
Put about 1/2 c. batter into each indentation and baked at 325* for 25 minutes.
The edge of one stuck to the pan but the rest are perfect!
A little extra Hot Fudge on the front left brownie cup and no one will be the wiser.
Brownie Hot Fudge Sundaes
One package Ghirardelli Brownie Mix made according to package directions.
One half gallon Stroh's French Vanilla Ice Cream
Preheat oven to 325*
Pour 1/2 c. brownie batter into each bowl of a Wilton Dessert Shell Pan, that has been treated with baking spray.
Bake for 25 min. Let cool in pan on wire rack for 15 minutes. Flip brownies onto wire rack and finish cooling.
Heat hot fudge (I microwave it right in the jar). Place one scoop of Ice Cream in the center of each Brownie Cup and top with warmed Hot Fudge Sauce. Print Recipe
When Ting called to say that they were on the way home from the airport, Frank put the potatoes on the grill to bake. I had a mixture of Russets and Sweet Potatoes. I just scrubbed them and wrapped them in foil. Frank put them on the grill over indirect heat for about an hour or until they pierced easily with a fork.
I pulled out the steaks, patted them dry and seasoned them liberally with Montreal Steak Seasoning. I let them sit out for at least 30 minutes to come to room temperature.
Frank grilled these T Bone Steaks on a hot grill for about 8 minutes on one side and about 5 on the other for a perfect Medium Rare.
We love topping our steaks with Sauteed Mushrooms and Onions. Especially grilled steaks because you don't have a pan sauce with which to top it.
I put 2 T. butter, the onions and the mushrooms in a large saute pan
and season liberally with salt and pepper.
Saute over Med High heat until onions are soft and golden
and Mushrooms have released their juices and shrunk a bit.
Sauteed Mushrooms and Onions
1 Medium Sweet Onion, peeled, halved and sliced
1 (12 oz) pkg of sliced Mushrooms
2 T Butter
Place all ingredients into a large saute pan. Cook over med high heat for 15-20 minutes or until onions are soft and golden and mushrooms have released their juices and shrunk slightly. Print Recipe