Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.

Ingredients

Brownies

2/3  Cup butter or margarine

5 Oz unsweetened baking chocolate, chopped

1 3/4 Cups granulated sugar

2  Teaspoons vanilla

3 Eggs

1 Cup Gold Medal™ all-purpose flour*

1/2 Cup chopped walnuts, toasted if desired

Creamy Vanilla Frosting

3 Cups powdered sugar

1/3  Cup butter or margarine, softened

1 1/2  Teaspoons vanilla

1 To 2 tablespoons milk

Topping

3/4 Cup salted peanuts, coarsely chopped

3 Cups crisp rice cereal

1 Cup creamy peanut butter

1 Bag (12 oz) semisweet chocolate chips (2 cups)

Directions

• 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
• 2 In medium bowl beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
• 3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
• 4 In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
• 5 Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

The Everything Cookie

You've heard of the everything bagel  with poppy seeds and sesame seeds and onion? Well this is the everything cookie.

1 cup butter, melted

3/4 cups brown sugar

3/3 cups granulated sugar

2 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp baking soda

2 1/4 cups all purpose flour

2 cups quick cook oats

1 cup raisins

1/2 cup choclate chips

1/2 cups butterscotch chips

Beat the sugars and the melted butter together until smooth. Then add the eggs one at a time and the vanilla extract. 

Add the salt and baking side. Mix well to make sure there are no lumps. 

Then slowly add the flour and the oatmeal. Mix well. Make sure there is no trace of loose flour in the bowl. 

Now add the chips and raisins. Give it all a good stir. 

Drop spoonfulls onto a light greased  cookie sheet. Space them a couple of inches apart. 

Bake at 375 for about 11 minutes. 

Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.

Ingredients

6 tablespoons sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2-2/3 cups milk

3 egg yolks, beaten

5 ounces white baking chocolate, chopped

1-1/2 teaspoons vanilla extract

1 can (14 ounces) jellied cranberry sauce

1/3 cup raspberry liqueur

1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

TOPPING

1-1/2 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in white chocolate and vanilla. Cool to room temperature without stirring.

In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.

Place half of the cake cubes in a 3-qt. trifle bowl or glass bowl. Spread with half of the cranberry mixture; top with half of the custard. Repeat layers. Cover and chill for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe over top. Yield: 14 servings (3/4 cup each).

Chocolate Overoad!

My dear Mother made this for my birthday a few times. Let me telll you this cake is so rich. It's my "Chocolate to die for" cake.
Chocolate between Mother and Daughter is such a special thing.  (Ok  Mom never served cake with fruit.)
This is a chocolate sour cream cake with chocolate cream cheese frosting. Be sure the cream cheese comes to room temp. before using. Triing to beat cold from the frig cream cheese is quite difficult.

Cream cheese chocolate frosting


1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Sour Cream Chocolate Cake   1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Cherry Pops

Follow up to apple dumplings: Well I didn't have any apples or mountain dew, but I did have cola and cherries, so I came up with this. So far test results are very favorable.


Ingredients

1 can cherries
5 oz cola
1 can crescent rolls
3 oz chocolate frosting, melted
1/4 tsp salt
1/4 cup powdered sugar
4 tbl milk
3 tbl brown sugar

Directions

Pour the cherries into a strainer over a bowl. Pour the cola over the cherries. Let drain. Pour the cherries into the cola syrup mixture. Let sit for 5 minutes.

Open the can of rolls, sprinkle with a little of the powdered sugar. Brush one side of each with the chocolate. Add 3 or 4 cherries. Fold over, and pinch the seams together to close.

Place them into a greased cake pan. When they are all arranged, sprinkle the brown sugar and the rest of the cherries, and then pour ½ cup of the cola cherry syrup over them.

Bake at 375 for 30 minutes.

Make a light icing with powdered sugar and a little milk. Drizzle over the top.


Tip: Try putting the crescent roll dough in a dish over a bowl of ice to keep the dough really cold. As the dough warms it gets sticky and soft. Therefore making harder to work with.

Chocolate Cherry Cookies

No need to drop everything to make a batch of cookies. You can mix and bake four dozen of these in 1 hour


Ingredients


1 cup butter or margarine, softened

3/4 cup granulated sugar
1/2 cup packed brown sugar
2 oz bittersweet baking chocolate, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
 teaspoon baking soda
1 1/3 cups white vanilla baking chips (from 12-oz package)
3/4 cup maraschino cherries without stems, coarsely chopped, well-drained
1 teaspoon oil
24 maraschino cherries, drained, each cut in half


Directions

1 Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.

2 On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.

3 Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4 Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies

Store these rich chocolaty cookies in a tightly covered container to preserve freshness

© 2012 ®/TM General Mills All Rights Reserved

© 2012 ®/TM General Mills All Rights Reserved

Let them eat cake

We’ve all heard this statement. ‘Let them eat cake’ was allegedly spoken by Marie Antoinette- Queen of France in the mid to late 1700’s.

I don't think that's quite what she meant. It was a very hard time in France if you were poor. Taxes were too high. There was no food to speak of, and the King was building a palace of gold -- these were just a few of the factors that were at the beginning of the French revolution.  Well, it worked in America, right?

The Queen’s alleged statement rocked them to their core. Let them eat cake did mean cake like you and I understand cake, she meant the burned 'cake' on the inside of the ovens.  And the revolution was on…

Ah cake, everybody loves cake. So much so that there are cake fests. See this week’s pictures for, KC cake fest.

What amazing collection of edible art. There were cakes representing many of the things here in Kansas City. From football to the zoo to Lego land, the Kaufman center, the Nelson-Adkins museum and a nice tribute to pres Truman, all done in cake and fondant. Wow!

Oh yeah, I can't forget the cup-cake fairy.

Well one of my favorite cakes is German chocolate cake:

What You Need

1pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2cup water

4 eggs, separated

2cups flour

1tsp. baking soda

1/4tsp. salt

1cup butter, softened

2cups sugar

1tsp. vanilla

1cup buttermilk

Coconut-Pecan Filling and Frosting

Make It

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

What You Need

4 egg yolks

1can (12 oz.) evaporated milk

1-1/2tsp. vanilla

1-1/2cups sugar

3/4cup butter or margarine

1pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

 (2-2/3 cups)1-1/2cups chopped PLANTERS Pecans

Make It

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Sugar free brownies

Well, it's that time. New year, new diet. we can't just give up chocolate. So I found a sugar free goodie. So have your chocolate, and don't blow it.

Ingredients:
1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preparation:
Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Chocolate Mudslides

In every girl's life there must be chocolate, right? Even low carb dieters can have chocolate every once in while. 

Enjoy

Ingredients:

1 cup heavy cream ½ cup water ½ cup sugar free chocolate syrup 3 tablespoons cocoa powder 1 teaspoon vanilla extract

Directions:

1. In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.
2. Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8 square pan.
3. Freeze until almost solid, about 3 hours.
4. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve

Carmel Chocolate Cream Puffs

Ingredients


16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs 1 12.25-ounce jar caramel sauce 1 16-ounce jar hot fudge or dark-chocolate sauce Preparation

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts (see photo).

Fake It, Don't Make It, Real Simple

FEBRUARY 2003

Famous Cookie History

Fascinating facts about the invention of Toll House Cookies by Ruth Wakefield in 1930. TOLL HOUSE® COOKIES

Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style toll house located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers..

Here, passengers paid tolls, changed horses, and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefield decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn.

As she improved upon traditional Colonial recipes, Ruth's incredible desserts began attracting people from all over New England. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our Nestlé Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of Nestlé Semi-Sweet Chocolate Bar skyrocketed.

2 1/4 Cups flour
3/4 cups granulated sugar
3/4 cups brown sugar
1/2  cup butter soft
2 eggs
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon soda
2 Cups chocolate chips
1 Cup chopped nuts (optional)

With an electric mixer, cream butter and sugars. and the eggs one at a time, add the vanilla beat until creamy and pale yellow in color. set aside

In another bowl mix flour, salt and soda.
add the flour mixture to the egg mixture a little at a time.
After dough is well mixed and chips and nuts.
Nestle Toll House Cookies
drop teaspoons of dough on to ungreased cookie sheet. don't put more than 12 per pan
bake at 375 for 10 minutes or until golden brown.

cool on a wire rack.

Enjoy.

Fun Summer Drinks

Well, most of us are melting right now. The summer heat is hear. That doesn't mean we still can't be creative and fun. So here are some sweet, fruity, creamy drinks to keep you cool and energized.

Kimberly's Cucumber Surprise:

1 cucumber, peeled
1 stalk of celery, 
1/4 green bell pepper
1 T chopped onion
1 small carrot, peeled
2 cups of ice

chop the vegetables and place in a blender with the ice.  if it gets too thick, add just a splash of vegetable broth.

Pour into a tall glass and enjoy.

Key Lime Swing  

1/2 cup key lime juice
1 cup vanilla yogurt
1/4 c milk
1 T sugar
2 cups ice cubes
3 T whipped cream
limes slices dredged in sugar

put juice, yogurt sugar  and milk in the blender add the ice and blend until smooth. pour into glasses, top with whipped cream and a sugared lime slice

Chocolate Cherry Blast  

1 Cup of Black Coffee
1 Cup chocolate ice cream
1/2 cup frozen cherries
2 T cherry juice
2 T milk
whipped cream
fresh cherries

Put coffee ice cream , milk and frozen cherries in the blender, blend until smooth. Top with whipped cream and cherries.

Haystacks

I love chocolate haystatcks. What are haystatcks. it's chocoate and toasted coconut. This is so simple.
thanks to About.com.


Ingredients:


•2 cups shredded, sweetened coconut
•7 ounces semi-sweet chocolate

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil. Preheat the oven to 325 degrees.

2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.

3. While the coconut is toasting, place the chocolate in a large microwave-safe bowl. Microwave it until it is melted, stirring every 45 seconds.

4. Once coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.

5. Using a small teaspoon, drop small spoonfuls of the candy onto the prepared sheet.

6. Once all candy has been formed, refrigerate for 30 minutes, until the chocolate is set

$100 cake

I thought I’d do some investigations, and look for my birthday cake. My Granny and I had birthdays one day apart, so when we were together I used to beg her to make this cake. I don’t know if this is the exact cake, but it was called the $100 cake.

I remember the cake was super moist, rich and dense. A person just needed a small slice to be satisfied.
The story went  back in the roaring 20's a man eating at the Waldorf Astoria enjoyed this cake so much he asked for the recipe, well the cook gave him the recipe, and he was thrilled. When he got a bill for $100 and that is why it’s called the $100 cake.

This may be close, Mom?



Cake

1/2 c. butter

4 squares bitter chocolate

1 tsp. salt

2 c. sugar

2 c. cake flour, sifted

2 tsp. baking powder

2 eggs

1 1/2 c. milk

2 tsp. vanilla

Cream butter and sugar. Add melted chocolate and eggs. Sift dry ingredients together and add alternately with milk. Add vanilla and nuts. Put batter in layer pans (greased and floured) and bake at 350 degrees for 25 to 30 minutes. Top with $100 Waldorf Chocolate Frosting.


Frosting

1 lb. powdered sugar

1/4 lb. butter

1 tsp. lemon juice

1 egg, beaten

2 squares melted bitter chocolate or 1/4 c. cocoa, dissolved in sm. amount water

1 tsp. vanilla

Beat egg and add lemon juice. Add butter, chocolate and vanilla. Add sugar gradually, beating all the while. If frosting is too thick, add hot strong coffee or cream, as much as is needed to make frosting thin enough to spread.

Have it for your next occasion

Did you know that a split Chicken breast looks Like a Heart?

Ah, the romance, the seduction, the impact of Valentine's Day. and yes, here it is again. What is your favorite Valentine's meal? Do you cook at home or go out?

 

 

 I searched the web and found these yummy recipes for you to enjoy.  Happy eating everyone.

 

If you are not going out why don't you can tear yourselves away from the Olympic games, here is a simple menu to warm you heart and soul.
 
First course is a small hearts of romaine salad,
Second course orange glazed chhicken with green beans, and rice pilaf
and the third, and fun:
frost it your self cupcakes.

 
First things first; the cupcakes: From http://www.joyofbaking.com/


Chocolate Cupcakes:

 

• 1/2 cup (50 grams) Dutch-processed cocoa powder
• 1 cup (240 ml) boiling hot water
• 1 1/3 cups (175 grams) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

 

 

Chocolate Fudge Frosting:

• 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
• 2/3 cup (150 grams) unsalted butter, room temperature
• 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

  Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

 

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until it is light and fluffy (about 2 minutes).
Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated.
Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes

The nice thing about cupcakes is that you can make them ahead and frost them when your ready to eat. If you want to make the little cakes look more festive, add some red and white sprinkles.

 

 

Hearts of Romaine Salad:  http://www.epicurious.com/recipes/

• • 1 1/4 cups vegetable oil
• • 1/3 cup apple cider vinegar
• • 3 tablespoons frozen apple juice concentrate, thawed
• • 2 tablespoons minced red onion
•  1 3/4 teaspoons salt
•  1/2 teaspoon ground nutmeg
•  1/2 teaspoon ground ginger
•  1/4 teaspoon ground black pepper
•  1 cup thinly sliced red onion
•  2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
•  5 hearts of romaine lettuce, halved lengthwise
•  3/4 cup pecans, toasted, coarsely chopped

 

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

 

 

then prepare the main course:   From http://www.bettycrocker.com/

 

• 1 1/2 teaspoons butter or margarine, melted
• 2 boneless skinless chicken breast halves (1/2 pound)
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground mustard
• 1/4 cup orange juice
• 2 tablespoons orange marmalade
• 1 tablespoon soy sauce

 

Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.

 

 

While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.

 

Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.

 

To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

 

 

 

 

 

 

 

 

If you Love Chocolate (Humor)

It being Valentines day, I though I'd write a chocolate poem for you.



Sing this to the aria from Carmen - Habanera. This is my first attempt at food humor. If it stinks, oh well. Ganache was not invented on the first try either. :`)

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth
you'd be a fat pig anyway.

If you love chocolate like I love chocolate
silky smooth running down my thighs.
you with the skicky face I can't deny
what's that mess bubbling on my stove

Oh chocolate bliss how divine
you send lovely chills down my spine
a dollup here a droplet there.
soon you will have chocolate everywhere

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth

you'd be a fat pig anyway.

Oh my chocolate oh my dear
won't you come on over and lick the spoon
cookies here and crumbs over there
soon you'll be a big fat pig anyway.

 
 
 
Ok, so it is sophmoric. But was't our first attmpt at cooking chocolate. you know... did it burn, boil over? not enough sugar. did you remember the salt
Happy Valentines Day. I thought I would attempt someting different.
Let's face it, if we can't laugh at our attempts in the kitchen, might as well not cook.
Love to hear your feedback...
 
Love Kim

Wierd Food Combo: How to make them work

Would you ever put Chocolate on Tomatoes? Or Ants? Grasshoppers? Or how about putting cheese on Okra? Would you dip your French fries in chocolate pudding or mayonnaise? Do you know people who put hot sauce on, oh say, everything?

Try mixing Teriyaki sauce, Soy sauce, balsamic vinegar, and Worcestershire and olive oil. It makes a good marinade for beef and pork.

Back to the Chocolate and tomatoes: Heard of Mole sauce. It is fantastic on chicken. Sometimes this is how a really great recipe is created. We have all experienced it, we're chewing and tasting, chewing, and wondering to ourselves why the food tastes the way it does. You are trying to determine what is that?

Sometimes one must experiment in order to come up with just the right… zing.
Cheese on okra- When I was growing up it was the only way to get me to eat it. I would mix okra, onion tomato, turkey, and cheese. Cook it all together, and have it like a stew. Yes, my family and friends thought I was nuts.

I did go through a faze where I wanted cheese on almost everything. If the dish had meat, bread or veggies, I wanted cheese on it. Well even apples. The only thing that was not covered in cheese was Chinese and middle eastern food.
I’m still getting over my cheese fixation.

Ok back to the mole:
Here is a really good recipe. My favorite Mexican restaurant makes a chicken mole that could make you cry. It is that good. But I’m not in California anymore. Humm… wonder if they would send me a quart or two?

This is from Mexonline.com.

Mole Poblano
(Chicken with Chocolate Sauce)
• 4 tb Olive oil
• 1/4 c Raisins
• 2 Cloves garlic, minced
• 1/2 ts Cumin
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1 Onion, chopped
• 1/4 ts Cinnamon
• 1 Green pepper, chopped
• 1/2 ts Salt
• 3 Slices canned pimento, chopped
• 1/4 ts Pepper
• 1 ts Sugar
• 2 Large tomatoes, peeled, seeded and chopped
• Grated rind of 1 orange
• 2 Squares bitter chocolate, chopped
• 2 tb Chili powder (or to taste)
• 2 1/2 c Chicken broth
• 1/4 c Light rum
• 1/4 c Slivered almonds

In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.
Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
6 servings

Too Cool

Happy happy happy as a girl in chocolate!. Google Blogger and Amazon Associates have teamed up. Now I can add my favorite cookbooks right into my blog with no hassle.

just like this!  














or this!













or whatever from amazon, without going through the thrid party widgets on my side bar. too cool.



hum, what's for dinner?

Kimberly