Red Wine Steak Kabobs


*1 large beef bouillon cube (equivalent to make 2 cups)

*2 cups water

*1 1/2 cups Cabernet Sauvignon wine

*2 tablespoons minced shallots

*6 tablespoons butter

*1 1/2 lbs. boneless beef top sirloin steak, cut into 1 1/2-inch cubes

*1 medium yellow onion, cut into 1 1/2-inch triangles


01.Add beef bouillon cube, wine, and shallots to a large skillet and cook over high heat until mixture boils and reduces to half, about 15 minutes. Remove from heat and swirl in butter 1 tablespoon at a time. Cool to room temperature. Pour half of the sauce into a small bowl, cover, and refrigerate until ready to serve. Pour remaining sauce into a large bowl and add steak and onions turning to coat. Cover bowl and marinate in the refrigerator for 1 hour. Remove steak and onions from marinade and thread alternately on to metal skewers.

02.Preheat grill according to manufacturer's instructions for medium heat. Grill kabobs for about 10 - 15 minutes, turning occasionally during cooking process, until steak is desired doneness. (A 10-minute cooking time should result in medium-rare steak over medium-hot, ashen coals.) Meanwhile, warm up reserved sauce in the microwave or in a saucepan until just warm. Remove kabobs from grill and arrange on individual plates or a large platter. Drizzle sauce over kabobs and serve immediately.

Makes about 4 servings

Peppermint white chocolate with a festive chocolate dipped marshmallow

* 6 cups milk
* 6 cups heavy cream
* 1 Cup white chocolate melting chips or wafers
* 3/4 Cup peppermint schnapps
* 1 Cup milk chocolate melting chips or wafers
* 1 pack wooden toothpicks
* 1 bag marshmallows
* 1 shaker chocolate sprinkles

01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps.
02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side.
03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

Portuguese Egg Tart

The Portuguese egg tart, also called Pastel de Nata, is popular in southeast Asia and in Europe. This recipe is made easy by using ready-made packaged pastry. All that is left to do is the filling for the tart shells, which is also very easy to make.


1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tbsp melted butter
1/3 cup cold water
1/3 cup of sugar
1/3 cup of heavy whipping cream
1/3 cup of milk
4 egg yolks
1 teaspoon pure vanilla extract


Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat the oven to 400 degrees F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake in a 400 degrees F oven for 20 to 22 minutes, or until the tarts are golden brown and set.