Horseradish Mustard Crusted Sirloin

This is an oven baked steak with a crispy crust and flavorful coating.  If you don't like Horseradish mustard, use your favorite (may I suggest Mr. Mustard?)

2 1/2 lb Sirloin
2 T  Horseradish Mustard
3 ea Garlic
1/2 t  Pepper
3/4 c  Panko

Heat oven to 425 degrees.  Line a baking pan with foil and place a cooking rack on top.  Set aside.

Put panko in a large, flat dish.

Mince garlic and combine with mustard and pepper.  

Trim fat from steak.

Spread all over one side of steak.  

Place steak mustard side down in bread crumbs.  

Cover other side of steak with mustard, flip into remaining bread crumbs.  Move steak to rack.

Place in oven.  Bake until 145 degrees.  

Remove and let rest 10 minutes - internal temp will rise to medium (155 degrees).

Butter Pecan Fudge

The last treat shared at work - and my favorite of the day - Butter Pecan Fudge.  The original recipe came from mrfood.com

1/2 c  Butter
1/2 c  Heavy Cream
1/2 c  Sugar
1/2 c  Light Brown Sugar
1 c  Pecan Halves
1 t  Vanilla
2 c  Confectioners Sugar

Line an 8 inch baking dish with non stick foil.  Set aside.

Toast pecan halves (heat a heavy skillet, add pecans, stir constantly until toasted - 1 to 2 minutes)

In a large saucepan (at least 4 quart), add butter, cream and sugars.

Bring to a rolling boil over medium heat, stirring constantly.

Allow to boil 4 minutes and remove from heat.  Stir in pecans and vanilla.  

Add confectioners sugar and stir until smooth and well combined (will take some muscle).  

Spread into a baking dish.

Cool to room temperature, cut and serve.  Store in the refrigerator.

Orange Creamsicle Fudge

Option number three for my coworkers, Option number 1 on Hubby's list of favorite fudge.

1 1/2 t  Butter
3/4 c  butter
3 c  sugar
3/4 c  heavy whipping cream
12 ounces White candy wafers
7 ounces marshmallow creme
3 tsp  orange extract
8 drops yellow food coloring
4 drops red food coloring

Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. 

Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. 

Remove from the heat; stir in wafers and marshmallow creme until smooth.

Remove 1 cup and set aside. 

Add orange extract and food coloring to the remaining mixture; stir until blended. 

Pour into prepared pan. 

Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. 

Cover and refrigerate until set. Cut into squares. 

Turtle Fudge

Choice #2 that I provided my coworker was this turtle fudge.

2 1/2 c  Granulated Sugar

1/2 c  Butter

5 oz Evaporated Milk

2 c  Miniature Marshmallows

12 oz Milk Chocolate Chips

1 c  Pecans

2 t  Vanilla

25    Caramels

Line a 9 x 13 inch baking dish with non stick foil, set aside.

Toast pecans, chop, set aside.  Cut caramels into quarters, add to pecans, set aside.

In a large saucepan (at least 4 quart), combine sugar, butter and evaporated milk over medium heat.  

Bring to a rolling boil, stirring constantly.  Continue boiling (reducing heat as necessary to keep a boil and not boil over) for 4 minutes.  

Remove from heat, stir in marshmallows and chocolate, stirring until melted.  

Stir in pecans and caramels.  

Pour into pan, smooth to edges.

Cool to room temperature and cut.  Store in refrigerator.

Crackers 'N Nuts Toffee

I was making dessert to take to work and I made this toffee.  Traditionally made with Saltines, it can be made with any cracker....this time, I used Club Crackers (you could even use minis).  I like to use milk chocolate wafers, but you could use dark chocolate as well and sprinkle it with sea salt or crushed pretzels instead of walnuts.

1 c  Light Brown Sugar
2    Butter
1    Club Crackers
12 oz Milk Chocolate Wafers
2/3 c  Walnuts

Finely chop walnuts, set aside.  Heat oven to 350 degrees and cover a jelly roll pan with non stick foil.  

Cover the foil with crackers, set aside.

In a small saucepan, combine the sugar and butter.  

Bring to a boil and boil for 3 minutes.  

Pour over crackers, saturating all.

Bake for 10 minutes, turn oven off.  Put chocolate wafers all over crackers. 

Return to oven for 1 minute until softened.

Spread softened chocolate to cover crackers.  

Top with walnuts.  

Cool and break apart.

Spiced Dark Chocolate Souffle

I wanted to try making my first souffle, so I found a chocolate souffle recipe and tweaked it a bit.  This is the result.

5 lg Eggs, Room Temperature
4 t  Sugar3/4 c  Sugar1/2 c  Special Dark Cocoa Powder6 T  Flour1 t  Cinnamon1/4 t  Salt3/4 c  1% Milk3/4 c  Low Fat Half And Half2 T  Butter1 1/2 t  Vanilla

Separate eggs.  Put egg yolks and whites in separate, large mixing bowls.

Heat oven to 350 degrees.  Coat a 2 quart souffle dish with cooking spray and lightly coat with 4 tsp sugar.  Set aside.

In a small saucepan, combine the cocoa, flour, salt, cinnamon and remaining sugar.  

Gradually whisk in milk.  

Bring to a boil, stirring constantly.  

Cook and stir 1 - 2 minutes longer or until thickened.  Whisk in butter.

Add a small amount of the mixture to the egg yolks, mixing constantly.  

Continue to add small amounts until all of the chocolate mixture is blended with the egg yolks.  Add vanilla.  Set aside.

In another large bowl, beet egg whites until stiff peaks form.  

With a spatula, stir 1/4 of the egg whites into the chocolate mixture until to white streaks combined.  

Fold in remaining egg whites and transfer to prepared dish.

Bake for 40 - 45 minutes or until the top is puffed and center appears set.  Serve immediately.