*French Breakfast Puffs*

Hi guys!

One more recipe for the night and then I'm out. Just made this favorite of mine and thought I would share with you. If you haven't had these before you are seriously missing out! :) So pour yourself a glass of milk and get ready for some warm doughnut-like goodness! :)

French Breakfast Puffs

Muffins:

-1 c. sugar
-1/3 c. butter
-3 eggs
-3 c. flour
-3 tsp. baking powder
-1 tsp. salt
-1 c. milk

Cinnamon-Sugar Mixture:
-1/2 stick butter
-1/2 c. sugar
-1 tsp. cinnamon

Preheat oven to 350'.

Cream together the butter and sugar until mixed well.

Break up egg yolks in separate bowl and mix together with butter and sugar for 2-3 minutes.

In a large bowl combine flour, baking powder and salt.

Add dry ingredients to creamed mixture alternating with milk. Starting with dry and ending with milk. (3 intervals)

Line muffin tins with paper liners and fill 2/3 full with mixture.

Bake: 20-25 minutes.

(The first dozen I baked for 25 minutes, second for 23 1/2 minutes. ) Depending on your oven. Insert a toothpick and when it comes out clean, its done!

Melt 1/2 stick of butter in one bowl and mix cinnamon and sugar in another.

Right away when puffs come out of the oven dip top completely in the melted butter and then in cinnamon-sugar mixture.

Here are a couple pictures of mine. They aren't perfect because, I have to admit, I was in a hurry to eat one of them. :)

Hope you love them as much as I do! :)

~Mongolian Goodness~

So, upon request here is the recipe that I made tonight for Phil and my dinner. Mongolian Beef.

Couple critiques that I would make with the recipe..
*I'd say use maybe 1/2 the brown sugar that they say too. It was almost a little too sweet, and I like sweet chinese better than savory.
*More onions. I even added 3 instead of 2 and it could have still used more.
*More garlic. I am a big garlic lover, and can't say that I tasted a whole lot of it in this recipe.

Beyond that... Phenom. Love it. I hope you all enjoy! Let me know how you like it.

**Mongolian Beef**

Ingredients:

-2 tsp. vegetable oil
-1/2 tsp. ginger; minced
-1 T. garlic; chopped
-1/2 c. soy sauce
-1/2 c. water
-3/4 c. dark brown sugar
-vegetable oil, for frying: (about 1 cup)
-1 lb. flank steak
-1/4 c. carnstarch
-2 large green onions.

Make sauce by hearing 2 tsp. oil in small saucepan over med/low heat. Don't let oil get too hot.

Add ginger and garlic to hot oil. Immediately add soy sauce and water before the garlic scorches.

Dissolve brown sugar in the sauce, raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove from heat.

Slick flank stead into thin slices, or thin bite sized pieces about 1/4'' thick. (depending if you like strips or pieces you can do either, I did strips)

Dip steaks into cornstarch to apply a very thin dusting to meat.  shake off extra and set aside for 10 minutes to allow the cornstarch to stick to the meat.

While beef sits, heat 1 c. oil in either a wok or skillet. (if you use a skillet you may have to add more oil so that the meat is mostly covered with the oil, since the sides of a wok are curved, 1 c. should be enough for that type of pan) Heat oil over medium heat until hot, but not smoking.

Add beef to the hot oil and saute for just a couple minutes until the beef begins to darken on the edges.
Stir the meat around a bit to ensure an even cook.

After a couple minutes remove the meat from the pan and pour remaining oil out.

Return pan to the heat, return meat to pan, and cook an additional 1 minute.

Add thickened soy sauce mixture to the meat. Cook for 1 minute while stirring.

Add green onions. Cook for 1 minute to warm onions through.

((My recipe says at this point to remove the meat mixture from the pan and leave remaining sauce behind, but we like our sauce in this house, so I just took my skillet straight to the table and we dished our plates directly from it. There is a LOT of sauce left. You could also just separate the meat from it and put the sauce in a separate bowl to spoon over the top.))

**This recipe would also be good with chicken breasts if you like that better than red meat. You're choice.

Enjoy!! :)

Peace, Love, and BEEF (it's what's for dinner) :)

Linz