TheVineyardMom

  Vanilla Cream Pudding Pie with Fresh Fruit 1 box of vanilla pudding  1 cup of milk  8 oz of homemade whipped cream or cool whip 1 graham cracker pie crust OR individual sized graham cracker pie crusts Fresh fruit: Kiwi, raspberries, strawberries, blueberries and mandarin oranges Place the vanilla pudding mix into a small mixing bowl and add milk. Once combined, add whipped cream or cool whip and mix. Pour pudding mixture into the graham cracker crust and refrigerate for an hour Top with sliced fruit.

  BLTA Eggs Benedict 4 large eggs 1 tbsp vinegar 2 English muffins sliced in half and toasted 4-6 slices of thick country bacon  4 pieces of romaine lettuce 1 ripe tomato sliced into 1 inch rounds 1 ripe avocado- peeled and pitted and cut into 3/4“ lengthwise slices Garnish with smoked paprika Cook bacon to desired crispness in a pan on the stove top. Take bacon out of the pan and drain on a paper towel on a plate. Crack room temperature eggs into a bowl.   Bring a large saucepan filled with water to a simmer.  Add vinegar. Gently poach eggs.  3 1/2  minutes for a runny egg.  Add 1 minute for a firmer egg. While eggs are poaching, slice tomato, avocado and lettuce. 4 large eggs 1 tbsp vinegar 2 English muffins sliced in half and toasted 4-6 slices of thick country bacon  4 pieces of romaine lettuce 1 ripe tomato sliced into 1 inch rounds 1 ripe avocado- peeled and pitted and cut into 3/4“ lengthwise slices Garnish with smoked paprika Cook bacon to desired crispness in a pan on the stov

  Wedge Salad 1 head of iceberg lettuce 4 slices of cooked and crumbled bacon 1 cup cherry tomatoes cut in half 1 cup blue cheese dressing 1/4 cup crumbled blue cheese Peel off outer discolored leaves of the iceberg lettuce. Rinse under cold water.  Cut the head of lettuce in half and then in half again.  This will make 4 wedges. Place the wedges on the plate and top with blue cheese dressing, bacon bits, tomatoes and additional blue cheese crumbles. Serve cold.

  Ribeye Steak 1 Ribeye steak preferable prime cut that is approximately 1 1/4 - 1 1/2 inch NOTE: this is a 12-16 oz. steak. Salt and pepper to taste Take the steak out of the refrigerator at least 30 minutes before grilling to bring the meat to room temperature, While the steak is resting, get your grill or grill pan to 450-500 degrees. Season steak with salt and pepper on both sides. Place the steak on the grill and close the lid. Cook for 6 minutes.  Rotate half the way through so there are nice grill marks on the steak.  Flip the steak and cook approximately 12 minutes or until the internal temperature reaches 140-145  medium.    For medium rare, the internal temperature should read 130-135.  That will be a total cooking time  of 14-16 Loaded Baked Potato 2 Large russet potato, scrubbed clean 4 slices of bacon 2 green onion 4  tbsp soften butter 1/4 cup  sour cream 1  cup shredded cheddar cheese Salt and pepper to taste Preheat the oven or grill to 400 degrees.  Pierce scrubbed pot

  Au Gratin Potatoes 2 lbs. Yukon gold or any higher starched potato 1/2 cup chopped yellow onion 3 cloves of minced garlic 3 tbsp butter 3 tbsp of all purpose flour 2 cups whole milk 1/2 cup heavy cream 1 1/2 tsp salt 1/2 tsp pepper 3/4 cup shredded Gruyere cheese 3/4 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese Chopped parsley for garnish Preheat oven to 350 degrees and butter a 2 quart casserole dish. Using a mandolin, sharp knife or the slicing side on a boxed grater, thinly slice all the potatoes. You do not need to peel the potato first. Melt the butter in a large stockpot over medium high heat.  Add flour to the pot and whisk until smooth.  Cook for 1-2 minutes. Add onions and garlic to the pot and stir to combine. Add milk, cream, salt and pepper to the pot and whisk until the mixture has thickened,  This will take 2-3 minutes. Add grated Gruyere and cheddar cheeses to the mixture.  Whisk until all the cheese has melted. Take your sliced potatoes and add them to

  Ribs with a Soy Sauce and Ginger Glaze 3-4 lbs pack of pork spare ribs 2 liters of lemon lime soda 1/2 cup chopped fresh ginger 3-4 cloves of garlic sliced 1 yellow onion sliced Marinade: 1 cup of soy sauce 1/3  cup brown sugar 3 cloves of garlic minced 2 tbsp of ground ginger 1 tbsp extra virgin olive oil 4 green onions sliced Place the lemon lime soda, ginger, garlic and onion slices into a large stock pot. Remove ribs from the package and rinse.   Add ribs to the pot with the soda, ginger, garlic and onions.  If the rack of ribs is too large, cut it in half or quarters. Turn the heat on to medium high and bring to a boil.  Once boiling, turn the heat to low and simmer for 45 minutes uncovered. While the ribs are cooking, assemble marinade. Combine all the marinade ingredients into a small bowl and whisk.   Preheat grill or grill pan to medium high. Once the ribs have cooked for 45 minutes on the stove, the ribs are done and fully cooked.  Take the ribs out of the liquid using tong