• 1/2 cup all purpose flour
• salt and pepper
• 3 lbs. beef stew meat cut into cubes
• 2 Tbsp unsalted butter
• 2 tsp vegetable oil
• 2 carrots, sliced
• 2 ribs celery, sliced

• 1 yellow onion, thinly sliced
• 2 medium sized potatoes, peeled and cubed
• 1 tsp whole peppercorns
• 1 bottle hearty red wine
• 1 28 oz. can diced tomatoes
• 1 cup beef broth
• 2 Tbsp tomato paste

1. On a plate stir together 3 tablespoons of flour, 1 teaspoon salt, and 1 teaspoon pepper. Turn the beef pieces in the seasoned flour shaking off any excess.
2. In a larger Dutch-oven over medium heat melt butter with the oil. Cook the beef until browned on all sides, about 10 minutes. Remove from pan and set aside.
3. Add the carrots, celery, onion, potatoes, and peppercorns to the pan. Cook over medium-high heat, stirring often, until the onions and carrots begin to brown, about 5 minutes.
4. Pour in red wine to deglaze the pan, stirring and scraping up the brown bits.
5. Stir in tomatoes and broth and bring to a boil.
6. Stir in the remaining flour and the tomato paste. Cook, stirring frequently, until the mixture has thickened, about 1 minute.
7. Return the beef to the pan and season to taste with salt and pepper.
8. Preheat oven to 350 degrees. Cover the Duth-oven and place in preheated oven. Stir occasionally and cook for 2 hours.

** This stew can also be made in a slow cooker. After ingredients have been prepared, put them in a slow cooker and cook on high for 4 hours or on low for 608 hours.**

• 4 cups Rice Chex
• 4 cups Corn Chex
• 4 cups Wheat Chex
• 4 cups Cheerios
• 2 cups Bran Chex

• 4 cups pretzels
• 2 cups peanuts
• 1 1/2 sticks butter
• 3 Tbsp seasoned salt
• 4 Tbsp worcestershire sauce

1. Preheat oven to 250°F.
2. In large bowl, mix cereals, nuts and pretzels; set aside.
3. In ungreased large roasting pan, melt butter in oven.
4. Stir in seasonings then, gradually stir in cereal mixture until evenly coated.
5. Bake 1 hour, stirring every 15 minutes.
6. Spread on paper towels to cool, about 15 minutes.
7. Store in airtight container.

• 1 Tbsp olive oil
• 1 lb beef stew meat
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 fresh jalapeno, diced

• 1 tsp ginger
• 1 Tbsp curry powder
• 1 can diced tomatoes, undrained
• 1 onion, sliced and quartered
• 1 cup beef broth

1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides.
2. Remove beef from skillet, reserving juices, and season with salt and pepper.
3. Cook and stir the garlic, bell peppers, and jalapeno in the skillet for 2 minutes, until tender, and season with ginger and curry powder.
4. Mix in diced tomatoes.
5. Place the onion in the bottom of a slow cooker, and layer with the browned beef. 6. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
6. Cover, and cook 6 to 8 hours on low.

• 1 pkg white cake mix
• 1/2 cup oil
• 2 eggs

• 1 can of cake frosting
• 1 tsp peppermint extract
• candy canes (crushed)

1. Preheat oven to 375 degrees.
2. Stir peppermint extract into the can of frosting.
3. In a large bowl mix cake mix, oil, and eggs with a spoon until mix is moistened.
4. Shape dough into one-inch balls and place on ungreased cookie sheet. Flatten the balls.
5. Bake at 375 degrees for 8-9 minutes or until the edges are light golden brown.
6. When finished, remove cookies from oven. Cool one minute then remove from cookie sheet.
7. Frost immediately while cookies are warm. Immediately top with crushed candy cane pieces.