Barb I 've had the butcher take the bones off and tie them back on. Makes carving a whole bunch easier especially a 7 rib roast. Here's the recipe I'm sure it's from someone here but looks like I didn't keep the name. Hopefully someone will put their hand up. It's a delicious side dish and very elegant. Bonus you can do the onions the day before and the beans can be blanched earlier in the day! PS: I plated the dishes so just mixed the onions and beans together but the presentation described in the recipe would be lovely for a buffet. Green Beans With Carmelized Pearl Onions 36 pearl onions, peeled 3 Tbl butter 3 Tbl brown sugar 1 Tbl balsamic vinegar Salt and freshly ground pepper 1 Lb fresh green beans washed and trimmed 1 Tbl olive oil 1 Clove garlic minced 1. Place the peeled onions in a skillet and pour in enough water to just cover 2. Boil over high heat for about 10 minutes ( I boiled 5 mins) 3. Add the butter and sugar and continue to boil until all of the water is evaporated and the onions begin to cook down 4. Reduce the heat to medium. Continue to cook until the onions brown and the sauce reaches a syrupy consistency. 5. Add the balsamic vinegar and continue to cook until it evaporates. Season with salt and pepper. The onions can be placed in a bowl, covered and refrigerated at this point. Warm them before serving. 6. Place the green beans in a microwave safe dish. Pour about 1 inch of water into the bottom of the dish. Micro on high for 5-6 minutes. The beans should be bright green and just crisp tender. Drain the beans and cover with ice cubes. 7. In a skillet heat the olive oil over medium high heat. Add the garlic and cook for 1 minute. 8. Add the green beans to the skillet and toss to coat. Season with salt and pepper. 9. To Serve - place the green beans on a platter- make a well in the center and place the caramelized onions in the well. Onion tip: peel the onions by slitting the root bottom of each onion with a knife. Drop the onions into boiling water for two minutes. Remove them and place directly into a bowl of ice water to stop the cooking process. The skins will come off easily. Recipe Courtesy of: "At Home In The Kitchen" by Jorj Morgan (a friend of mine from Ft. Lauderdale, FL and a fantastic cook!) ~

I would like anything from a good bakery. My birthday sometimes falls on Thanksgiving and mostly just before or after. I have had my share of supermarket turkey shaped cakes and cakes with pilgrims. I used to ask for ice cream cakes as a kid because they at least had ice cream and usually weren't awful.....The worst was when I was 16. I wanted something grown up and beautiful. My sister talked my boyfriend and my parents into going to a amusement/arcade park for a surprise. The place was a castle themed park called Camelot. All the kids at my school called it "scam-a-lot" I was horrified. When the girl brought out the cake badly frosted and with day glow icing clowns and balloons I asked them to get it boxed and we went home to have ice cream instead. At least none of my friends saw it all. No I am not stealing this from the show Golden Girls. This actually happened to me! I had another cake disaster for my graduation. My sis and I got the freshest ingredients and made a cake from a cake bible cookbook from the library. I had spent a week prior making frosting roses for this masterpiece had saving them in the freezer. We made the cake and tasted the trimmed off parts it was fantastic! The next day we frosted it and that evening when the family tried it it was so dry no one wanted to eat it. After that I always ordered a cake from the European bakery I love in Pasadena. The other cake fail I was involved in was my cousin's wedding. She knew I could do frosting flowers well so she asked me to come over and decorate her wedding cake. She wanted me to use this lavender icing she made. I decorated the whole thing and we set it by the window. After an hour into the reception, the purple icing in the sunlight faded to blue and was melting a little. My part of the family was out drinking and laughing on the grass. My cousin's husband's family was inside being shocked at the drinking going on outside. The cake suddenly started to lean and lucky her husband's brother was sitting close by and grabbed for it. The top 2 tiers were saved but the lower ones crashed. She didn't put in any supports inside. But, great sport that she is, she just laughed and served her husband's family the upper layers and our family the toppled ones. We didn't mind a bit. She's a great gal and can laugh through anything. One of the weddings I can say I really enjoyed. Sliding color changing cake and all. Please no one get a bright colored cake for a birthday. At my granddad's 90th, my aunt ordered a NASA themed cake with dark blue icing. My Grandad worked in the space program after being in the air force during WWII. Everybody had a dark blue tongue and blue teeth. All these old people with blue lips and teeth! I love a simple cake with almond extract and some fresh ripe strawberries or peaches and whipped cream. I had a fantastic cake once made with 4 different pastel fruit flavored layers and also a very good Black Forest cake by a Belgian pastry chef who used to have a bakery in my city but has now retired. I'm too wary to try a special cake again but I love to make pies and decorate cupcakes with fresh flowers.

I found this on the Eagle Brand website: No-Bake Jeweled Fruitcake Servings: Makes one (9x5-inch) loaf Serving Size: not available Nutrition: not available Prep Time: 15 minutes Cook Time: 0 Total Time: 0 Ingredients 1 (4-ounce) container green candied cherries, halved (1/2 cup) 1 (4-ounce) container red candied cherries, halved (1/2 cup) 1 1/2 cups coarsely chopped nuts 3 cups graham cracker crumbs 2 cups miniature marshmallows 1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled 1 (8-ounce) container mixed candied fruit (1 cup) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) Instructions Reserve a few candied cherries or nuts for garnish if desired. In large bowl, combine all ingredients except EAGLE BRAND®; mix well to coat fruit with crumbs. Add EAGLE BRAND®; mix well. Turn into aluminum foil-lined 9x5-inch loaf pan. With wet hands, press firmly into pan. Garnish with reserved cherries or nuts (optional). Cover tightly with aluminum foil; chill thoroughly. Store tightly wrapped in refrigerator. TIP: Fruitcake can be stored in refrigerator for several weeks.

This sounds easy and fast. I have the ingredients on hand except the cherries. Wonder if I could use glace instead of maraschino?