Ingredients

• 1 lb. beef fillet steak
• 1/2 lb. cheddar or swiss cheese, thinly sliced
• 4 marinated artichoke hearts, plus some liquid, OR 4 pickled onions, plus some liquid
• salt and pepper to taste

Directions

Prepare and heat grill, if using. Sprinkle beef with salt and pepper and cook on grill or under broiler for about 14-16 minutes (medium), until desired doneness, turning once during cooking. Cover with foil and let rest for 15 minutes, then slice very thinly against the grain. Slice onions or artichoke hearts very thinly.
Layer beef and cheese slices on each plate. Top with slices of artichoke heart or onion and drizzle with some of the pickling liquid. Season with salt and pepper, if desired.

Serves 4

Prep Time : 10min
Cook Time : 15min

Source: Busy Cooks

Ingredients

• 4 1/2 c sugar
• 1 tall can pet milk
• 1/2 lb butter
• 2 large pkgs choc chips
• 1 pnt marshmello creme
• 1 c chopped nuts
• 1 tsp vanilla

Directions

In large mixing bowl put in chocolate bits & marshmellow creme. Use large heavy saucepan to cook sugar, milk & butter. Stir constantly about 6-7 minutes;lower heat after boiling starts. Pour over chocolate bits & marshmallow creme & mix five minutes;add nuts & vanilla. Pour into greased pan. Refrigerate.

Ingredients

• 1 pound real chocolate
• 1 14-ounce can sweetened condensed milk
• 1 cup Fancy Mixed Nuts, chopped
• 6 drops amaretto oil

Directions

Melt chocolate. Combine melted chocolate and sweetened condensed milk. Add fancy mixed nuts and the amaretto oil. Blend well. Spread into a lined 8″ x 8″ pan. Let set until firm. Cut into desired shapes and dip each piece in candy coating. Add sprinkles or other decorations if desired.

Ingredients

• pinch of baking soda
• 1 T vinegar
• 1/3 cup water
• 2 T butter
• 1 cup brown sugar
• 2 cups molasses

Directions

Boil all together until tried in cold water and it becomes brittle. Pour on buttered dish and allow to cool. When cool enough to handle butter hands and pull the candy (small portions at a time) until light in color. Make into rope and cut into cushions with scissors

Ingredients

• 1/2 cup warm water
• 5 teaspoons active dry yeast
• 1 pinch white sugar
• 1 cup warm milk
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1/3 cup vegetable oil
• 5 cups whole wheat flour, or as needed
• 1 quart oil for frying
• 2 cups white sugar, or as needed
• 1 teaspoon ground cinnamon (optional)

Directions

A yummy home-made version of a Canadian classic made famous by well known establishments throughout Canada. The Elona Beaver Tail can be modified with cheese, garlic, chocolate, banana, maple syrup… The possibilities are endless!!! Prep Time: approx. 1 Hour 20 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour 35 Minutes. Makes 30 beaver tails (30 servings).

Directions
1 In a large bowl, stir together the yeast, warm water, and a pinch of sugar. Let stand until slightly foamy, about 5 minutes.
2 When the yeast is foamy, add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for 5 to 8 minutes adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30 to 40 minutes.
3 Gently deflate the dough, and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest covered with a tea towel, and continue with remaining dough.
4 Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F (190 degrees C). If you do not have a deep fryer, a wok or Dutch oven will work. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
5 Just before placing the beaver tails in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the tails in the hot oil one or two at a time. Fry, turning once, until the tails are a deep brown, about 1 to 2 minutes per side. Remove using tongs and drain on paper towels.
6 Place remaining 2 cups of sugar in a large bowl, and stir in cinnamon if you are using it. Toss beaver tails in the sugar bowl while they are still hot. Shake off excess.

Note:
To make the dough using a bread machine, add the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer. Select the DOUGH setting, and press

START. When the machine beeps, continue from step 3

*contributed by Christine