It’s also National Fruit and Vegetable month, but we thought M&M’s, Snickers and Skittles would be more fun for your patio party! Are we right? That’s what we thought! Brighten up your next get-together with some sugar!
Halloween… the beginning of the end for the diet, Snickers, Reese’s Peanut Butter Cups, Skittles, all of them taunting you like a bad haunted house. So what do you do with all that leftover candy you’re hiding from your children? Eat it? No! Throw it away… no, that would be a sin! This is what you do… you turn it into a delectable dessert and give it away!
Cinnamon Toffee Cheesecake Dip
A little salty and a whole lotta sweet … our recipes of the month were found in Hearth & Home. TCP tested and approved, so enjoy!
2 beef tenderloin steaks
Freshly ground black pepper
Coarse sea salt 2 tbsp.
Butter
1/4 large onion
Diced 1 clove garlic pressed
3 tbsp. whisky
1 tsp. Worcestershire sauce
1 tsp. dijon mustard
3/4 cup beef stock
1/4 cup whipping cream
Seasonal vegetables for serving
Mashed, boiled, or baked potatoes for serving
Oil your grids and preheat your grill to low, about 300 to 325°F. Crust your steaks in salt and pepper, nice and thick for a crispy outside. Grill your steaks over indirect heat for about 20 minutes, until an internal temperature of about 140°F. Using the Napoleon Wireless Thermometer for this is helpful, it will allow you to make the sauce while you’re waiting. To make the Diane Sauce, melt the butter in a frying pan and add the onion. Cook the onion for a minute or two, until it’s beginning to get translucent. Add the garlic and continue to cook for another minute. Add the whisky to the garlic and onion, letting it sizzle. Simmer for about a minute or two, to allow the alcohol to evaporate a little before adding the Worcestershire and dijon. Add the beef stock and bring the whole thing to a boil, letting the liquid reduce by nearly half before adding the cream and bringing the sauce back down to simmer and thicken to perfect gravy consistency. When the steaks have reached temperature, remove them to a plate for a minute to rest while you crank your lit burner to high and heat the grill up for searing, about 500°F.
Sear the steaks for about 1 minute per side, or until a crust forms and remove steaks to the plate again to rest. Before serving, add the resting juices to the Diane sauce, then cloak the steaks in the sauce. Serve with your favorite potatoes, such as Crispy Heirloom Potatoes and roasted broccoli.
1 box premium dark chocolate brownie mix 2 eggs, beaten
1/3 cup canola oil
1/3 cup water
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ½ cups halved walnuts
Fresh mint garnish, optional
In large bowl, blend all ingredients except for halved walnuts. Pour batter into greased large cast iron skillet. Top with walnut halves. Bake for 30 minutes at 325°F in an outdoor oven, or until inserted toothpick comes out clean.
Texas Custom Patios did an outstanding job. Justin came to my house and I explained to him what I wished to do, then came back and visited with me for the estimate. He presented to me a folder with a rendered photos of what the new patio cover would look like. I was amazed that he drew exactly what I was thinking about. He was very keen to accommodate all my requests, even taking over the pool coping job, which they usually don’t do, but did an awesome job. I contacted another company to get a different quote, but fortunately they were more expensive and far less professional. TCP was very diligent to make sure that my back yard still looked good through the job. The cover was done fast and professionally, and Justin always went that extra yard. I was really lucky that I contacted Texas Custom Patios. Highly recommended!
We will get back to soon!
