One of My Favorite Recipes: Seafood Pepperpot

We got this recipe from an old favorite restaurant in Jamaica many years ago.
Sweet seafood combined with sweet and hot peppers are favorites of all inslanders-residents and visitors alike.

1 lb. bacon, cut crosswise into 1/2 inch pieces
1 1/2 lb. okra, tops removed, sliced diagonally (or canned okra, drained)
2 T olive oil
2 sweet red peppers, cut into 1/2 in. dice
1 large onion, peeled and cut into 1/2 in. dice
6 large cloves of garlic, peeled and minced
2 C canned plum tomatoes and their juice
3 fresh chili or jalapeno peppers, seeded and finely minced
4 t dry thyme
3 large bay leaves
1/2 t cayenne pepper
3 C bottled clam juice
2 C chicken broth
2 lb grouper filets, cut crossise into 2 inch slices
1 lb. sea scallops
1 lb. large shrimp, peeled and devined
1/2 lb. lump crabmeat, cartilage rmeo ed
Grated zest of 2 oragnes
1/4 C chopped Italian parsley

1. In a large skillet, cook bacon over medium heat until translucent. Add okra; continue cooking until okray is slightly brown and edges curl. If using canned okra; add it in step 3.

2. Add olive oil, red peppers, onion and garlic. Continue cooking until vegetables are soft.

3. Add tomatoes, chili peppers, thyme, bay leaves and cayenne pepper (and canned okra). Cook over medium-low heat for 15 minutes.

4. Add clam juice and chicken broth. Cook, partially covered, for 30 minutes more.

5. add the grouper and scallops and cook over medium-high heat for 2 minutes. Add shirmp and cook an additional 3 minutes. Add crabmeat and cook 1 minute more. Stir gently after each addition.

Fold in orange zest; sprinkle with parsley. Serve immediately. Serves 8-10.

No-bake Recipe - Butterscotch Bites

3 C Rice Krispies

1 C butterscotch chips

1/2 C smooth Peanut Butter & Co. brand peanut butter

Heat chips and PB until smooth, stirring constantly. Remove. Stir in Rice Krispies.

Press into coated pan. Chill until firm.

Benihana Ginger Dressing

Ever been to Benihana? They have the best ginger dressing on their salads. Here is the secret recipe:

1/2 C minced onion
1/2 C peanut oil
1/3 C rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 T soy sauce
2 t sugar
2 t lemon juice
12 t minced garlic
1/2 t salt and 1/4 t fresh ground black pepper

Ellie's Chocolate Bars

Here is a very easy and delicious dessert bar recipe:

Cream together 1 C butter and 1 C brown sugar. Add 2 egg yolks, 1 t vanilla, 2 C flour and mix well.
Spread mixture on ungreased cookie sheet.
Bake at 350 degree pre-heated oven for 15 minutes.
Melt 1/2 cup of milk or semi-sweet chocolate chips.
Remove bars from oven. While warm add the melted chocolate chips on top and add 1 C of chopped nuts - almonds/pecans.
You can also add 1/2 C of peanut butter chips.
Cut into bars.

Recipe: Sweet Potato Pancakes

I like to think of these as very healthy pancakes. :)

1/2 C mashed sweeet potatoes, cooled
1 1/2 t melted butter
1 medium egg white, lightly beaten
3/4 C 2% milk
1/4 C whole wheat flour
1/2 C all-purpose flour
1/2 t baking powder
1/4 t salt

In medium bowl, combine sweet potatoes, butter, egg white and milk. Beat until blended. Add flours, baking powder and salt. Stir until smooth.

Lightly coat griddle and cook pancakes until slightly browne on each side.

Mardi Gras Recipe: Jambalaya

Jambalya Recipe (from Penzey's Spices) - a traditional south Louisiana recipe

Chicken stock:
1 large roasting chicken (4 lbs), skinned and halved
3 garlic gloves
1 onion, quarterd
2 celery stalks
1-2 t. salt
1 t pepper

Jambalaya:

1 lb. smoked sausage, thinly sliced
3 T olive oil
2/3 C chopped green bellpepper
2 garlic cloves, minced
3/4 C chopped fresh parsley
1 C chopped celery
1 28 oz. can whole tomatoes
2 C chicken stock
1 C chopped green onion
1 1/2 t dried thyme
2 t dried oregano
1 T Creole/Cajun seasoning
1/2 t cayenne pepper
1/4 t freshly ground pepper
2 C uncooked long grain white rice
3 lbs. medium raw shrimp
4 oz chopped fresh tomatoe (1 medium)

Place the chicken halves in a large stock pot with enough water to cover the chicken by an extra 2 inches. Add the garlic, onion, celery, salt and pepper. Cover the pot and heat over med-high heat until water boils. Remove the cover and continue to boil until the chicken is cooked through, about 45 minutes. Remove the chicken and set aside to cool. Continue boiling the stock until it is reduced to about 2 cups. Strain the stock and set aside. Remove the chicken meat from the bones, cut or tear in bite-sized pieces, set aside.

In a 4 qt heavy pot, saute the sausage until browned. Remove with slotted spoon and set aside. Add olive oil, bell pepper, garlic, parsely and celery to the pot and cook 5 minutes. Cut the canned tomatoes up a bit and then add tothe pot along with the chicken, stock and green onion. Stir in the thyme, bay leaves, oregano, Creole/Cajun seasoning, cayenne and black pepper.
Wash and rinse the rice a few times. Drain well and add to the pot along with the fresh chopped tomato. Add the sausage and cover, cook 30 minutes. After most the liquid has been absorbed by the rice, add the shrimp and cook until pink.
Preheat oven to 350F. Transfer the jambalaya to a casserole dish and bake 30 minutes.

Mardi Gras Recipe: Chicken Gumbo

Makes 12 Cups







Cut into pieces and dredge with flour: 1 stewing chicken
Brown it in: 1/4 C bacon grease
Pour over it: 4 C boiling water
Simmer, uncovered until the meat falls from the bones.
Drain the stock and chop the meat.
Place in soup kettle and simmer, uncovered until vegetables are tender:
2 C skinned tomatoes
1/2 C corn
2 large red peppers
2 stalks of chopped celery
12 t salt
1/4 C diced onion
1/4 C cooked rice
5 C Water
1/4 t Thyme
1/2 tbsp File'Gumbo
1 Bay Leaf

Combine these ingredients in the soup kettle with the chicken meat and stock. Stir and simmer covered 35-40 minutes. Remove the bay leaf before serving. I also like to serve with with spoonful of white rice on top.

Pasta with Mixed Mushrooms, Peas and Chicken

You can use any combo of fresh mushrooms, porcini should always be included for their flavor. Adding the cooked chicken is optional.
Also, you can omit the cream for a less heavy dish.

12 oz. gemelli or other short twisted pasta
1 oz. dried porcini mushrooms (about 1 cup) rinsed in cold water
4 T butter
1 shallot, minced
1/2 C half and half (or light cream)
1/2 C dry white wine, such as Sauvignon Blanc
10 oz. button mushrooms, trimmed and thinly sliced
8 oz. shiitake mushrooms, stemmed and thinly sliced
1 box frozen peas
1 T fresh thyme, chopped
1/4 C grated Parmesan, plus more for serving.
1/2 cup of roasted chicken pieces (optional)

Cook pasta to al dente in salted water, drain and return to pot.

Saok porcini mushrooms in small bowl in 1 1/2 C hot water until tender, 15 minutes.

Melt 1 T butter in large skillet. Add shallot, season with salt and pepper. Cook, stirring until shallot begins to soften 3-4 minutes.
Add wine; cook until almost evaporated - 3-5 minutes.

Add button and shiitake mushrooms. Cook over med-high, stirring occasionally, until mushrooms are tender and begin to brown, 6-8 minutes.

Add porcini and their soaking liquid and tyme to skillet.
Cook until liquid reduces by half 2-4 minutes.
Transfer porcini mixture to pot with pasta.
Add cooked chicken pieces (optional)
Add 1 box of frozen peas
Add cream and stir over heat 1 minute.
Add Parmesan and remaining butter and toss to combine.
Season with salt and pepper and serve with more Paremsan.

Serves 4.

Recipe for Caramel-Almond French Toast

Here is a special french toast recipe you can prepare the night before and refrigerate overnight, or 1 hour before baking time in the morning.

Caramel Almond French Toast Serves 8

1 C packed brown sugar
1/2 C butter or margarine
2 T light corn syrup
1 1/4 C sliced or slivered almonds, lightly toasted
16 1/2-inch-thick slices French breat
6 eggs, beaten
1 1/2 C milk or light cream
2 T packed brown sugar
Zest of 1 small orange
1 t ground cinnamon

In a medium saucepan, heat and stir 1 cub brown sugar, butter and corn syrup over medium-low heat until butter melts. Pour into a 3-qt. rectangular baking dish. Sprinkle with 3/4 C almonds.

Arrange half of the bread slices in a single layer in dish. Sprinkle with remaining 1/2 C almonds and top with the remaining bread slices. In a medium bowl, stir together eggs, milk, 2 T brown sugar, orange zest and cinnamon. Slowly pour over bread. Cover with foil and refrigerate 1 hour.

Place filled baking dish in center of oven pre-heated to 350F. Bake for 1 hour.

When egg mixture is set, let stand at room temp. for 10 minutes before serving. Or, keep warm in oven for up to 1 hour before serving. Serve with orange slices, if desired.

Delicious Pasta Recipe: Cavatappi with Wild Mushroom Sauce and White Truffle Oil

This is a sumptious pasta dish to make for company:

1 quart heavy cream
1/3 lb butter
1/2 lb cremini mushrooms (chopped)
1/2 lb oyster mushrooms (chopped)
1/2 lb shiitake mushrooms (chopped)
1/4 lb dried porcini mushrooms (soaked in ater)
4 shallots chopped
1 bay leaf
2 C veal stock or beef bullion
1/4 C white wine
1 lb cavatappi cooked al dente
White Truffle oil

Saute shallots in butter along with half of the chopped fresh mushrooms. Deglaze with white wine after the mushrooms are lightly caramelized. Add the rehydrated porcini and the mushroom water, heavy cream and stock and bay leaf - Simmer for 15 minutes. Add the pasta. Toss and add white truffle oil on top of each dish when serving.

Chocolate Scotcheroos No-bake Recipe

Easy no baking - and yummy!

6 C Rice Krispies

1 C light corn syrup

1 C sugar

1 C peanut butter

1 package semi-sweet chocolate chips (1 C)

1 C butterscotch chips.

Heat corn syrup and sugar. Remove. Stir in PB. Add crispies. Spread in a 9 inch pan.

Melt chocolate and butterscotch chips together over low heat, stir constantly. Spread evenly over mixture poured into pan.

Recipe for Eggplant Caponata

Ingredients
1/2 cup virgin olive oil
1 large Spanish onion, chopped in 1/2-inch dice
3 tablespoons pine nuts
1 teaspoon hot chili flakes, plus extra for garnish
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves or 1/2 teaspoon
1/4 cup basic tomato sauce, recipe follows
1/3 cup balsamic vinegar
Salt and freshly ground pepper
5 sprigs mint, chopped
1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven
Directions
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4to 5 minutes until softened.

Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

Basic tomato sauce:

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Recipe for The Perfect Batch of Rice

This recipe was in the NY Times many years ago. Rice can also be cooked for same amount of time on the stove, provided the saucepan has a tight cover.
The recipe really does make the perfect batch of Rice.

3 T butter
1/2 C finely chopped onion
2 cups raw rice
Salt to taste / Cayenne pepper
3 C chicken borth
Parsley
1 Bay leaf
1 sprig fresh thyme or 1/2 t dried

Preheat the oven to 400F. Heat 2 T of the butter in a saucepan. When it melts, add the finely chopped onion. Stir and cook until onion wilts.

Add the raw rice and stir until grains are coated.

Add salt to taste and a pinch of cayenne pepper.
Add the chicken broth

Add a bouquet garni consisisting of a small bundle of parsley sprigs, 1 bay leaf and sprig of fresh thyme. The bundle should be tied with string. Let the broth come to a boil.

At the boil, cover and place in the oven. Set a timer for 17 minutes. Bake the rice for precisely that long.

Remove from the oven and uncover. Remove and discard the bouquet garni.

Add remainging 1 T butter and toss to blend.

Serve with chicken, fish or meats or creamed dishes. 8 servings.

Pillsbury Bake-Off Contest Winner: Butterscotch Crackles

Very easy recipe for a great treat:

2 rolls sugar cookie dough

1 C Wheaties cereal

1 C Hershey's butterscotch chips

1 C Coconut flakes

1/2 C Powdered Sugar

Pre-heat oven to 350F. Mix all ingredients and shape dough into 1-inch balls. (or flatter if you prefer).

Roll in powdered sugar.

Bake 11-15 minutes.

Vegetarian Recipe. Barbecue Baked Lentils

Lentils are a great way to get iron and fiber. This recipe makes them extra tasty.

3 C water
2 C dried brown lentils
1/2 t salt
1 C diced onion
2/3 C Heinz ketchup
1/3 C maple syrup
1/4 C prepared mustard
1/2 t ground ginger
1/2 t vanilla extract
/4 t ground allspice
1/4 t black pepper

Preheat oven to 350F.
Combine water, (rinsed) lentils and 1/4 t salt in saucepan. Boil, cover, reduce heat to med.-low and simmer 20 minutes. Drain lentils in a colander over a lowl, reserving 1 C cooking liquid.


Combine lentils and diced onion in an 11 x 7-in. baking dish. Combine 1/4 t salt, reserved cooking liquid, ketchup and the remaining ingredients. Pour the ketchup mixture over the lentil mixture, stirring to combine.
Bake for 1 hour.

Cornflake Chicken (Baked crispy chicken)

This was a recipe on the back of the Cornflakes box when I was growing up. It's pretty good - like low fat fried chicken.

3 cups cornflakes
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground sage
Salt and pepper
1/2 C milk
2 1/2 pounds bone-in chicken parts (breasts, wings, dr umsticks, thighs)

Heat the oven to 375°. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.

Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.

Turkey Meat Loaf

A healthier version of meat loaf. My mom used to put a hard boiled egg in the middle of the loaf. (optional).

Here's how I make it:
1 package ground turkey (Shady Brook Farms is good)
Crumble up a few slices of fresh bread and 1 egg and mix it up
In food processor chop 1 carrot, 2 stalks celery, 1 onion, 2 t tomato paste and 1/4 C Worcestershire sauce.
Blend in: 1 t kosher salt, 1 t fresh ground pepper, 1/2 t thyme leaves

Put the meatloaf in a loaf pan line with foil so it's easy to remove.
Top with ketchup.
Bake at 375 degrees for 1 hour.
Mix the whole thing up in a bowl. I put the meatloaf in a loaf pan lined in foil (easier removal and clean up) and top with a mixture of ketchup and salsa. I bake at 375 for about an hour or until 180 degrees internal temperature.

Low-Fat Green Bean Casserole

2 packages (9 oz.) frozen French style green beans

1 onion, chopped

1 T butter

2 T flour

Salt/pepper to taste

1/2 C skim milk

1 C non-fat plain yogurt

1 C shredded, reduced fat cheddar cheese

Cook beans according to directions on package and drain well.

Saute onion in butter until tender.

Blend in flour, salt and pepper.

Gradually add milk, stirring and cooking until thick and bubbly.

Stir in yogurt and green beans; heat thoroughly.

Transfer to a 1 1/2 qt. casserole dish.

Sprinkle with cheese and broil in oven until cheese melts.

99 calories per serving and 2.9 grams fat.

Valrhona Chocolate Creme Brulee

William Sonoma had a dessert tasting event and I was in Heaven. Here is one of their recipes for

Valrhona Chocolate Creme Brulee

Ingredients:

2 C heavy cream

3 oz. Valrhona (is best) or other bittersweet chocolate, chopped into small pieces

3 egg yolks

6 T. sugar

1 t. vanilla extract

Preheat oven to 325 F. Have a pot of boiling water ready.

In saucepan over medium heat, warm the cream until small bubbles form around the edges of pan, 2-3 minutes. Remove from heat and stir in the chocolate until melted and blended.

Let cool slightly.

In a bowl, whisk together egg yolks and 2 T. of the sugar until misture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in warm chocolate cream, then stir in vanilla.

Line a 3-inch-dee baking pan with a kitchen towel and place four 6 oz. ramekins in the pan. Pour chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the plan loosely with aluminum foil.

Bake until the custards are just set around the edges, 25-30 minutes. Transfer the ramekins to a wire rack and let cool to room temp. Cover and refrigerate until the sugar bubbles and just begins to turn golden, 20-30 seconds per custard. Serve immediately. Serves 4.

White Chocolate Mousse and Raspberry Parfaits

I am not sure who this recipe belongs to - I found it in a magazine a while back and it was very good.
Serve with homemade chocolate truffles. (see recipe on earlier date).

White Chocolate Mousse and Raspberry Parfaits:

For the Raspberry Sauce:
2 (10-ounce) packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 cup cold water
1 tablespoon Grand Marnier or other liqueur (optional)

For the Mousse:
1 teaspoon unflavored gelatin
1/4 cup water
1/4 cup milk
5 ounces good quality white chocolate, broken up into small pieces
1 1/2 cups heavy whipping cream

Instructions:
For the Raspberry Sauce:
Combine undrained berries and lemon juice in processor or blender; puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and continue stirring 1 minute. Remove from heat and allow to cool until ready to use.

For the Mousse:
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1 minute to 2 minutes. Cook on high (100 percent power) for 20 seconds to 40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.)

In a small saucepan, bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled, about 10 minutes.

Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream.

To Assemble Parfaits:
Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours.

To serve, garnish with partially frozen whole berries, or fresh if available.
Since all Valentine Desserts need to include chocoate - serve with chocolate truffles (recipe on prior date).

Valentine Recipe: Linzer Tart Heart Cookies

Linzertart cookies are my favorite cookie in the NYC bakeries. I saw this recipe on the Food Network and tried it at home. (I reduced the butter to only 2 sticks and used less almonds and it came out just as good).

Linzer Heart Cookie Recipe

2 1/2 sticks butter
3/4 cup granulated sugar
2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
1/2 cup slivered almonds, ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup seedless raspberry jam
Powdered sugar, optional


Need: 2 heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch
Waxed paper (or parchment)
Rolling pin
3 baking sheets

Directions
In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

Note: because this dough has a good amount of butter, it needs "resting" time and needs to be rolled fairly quickly. Lay 3 large pieces of waxed paper in a single layer on a flat surface. Sprinkle each with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter "sandwiches". Place 2 of them in the refrigerator and work with 1 at a time.

Preheat the oven to 350 degrees F.

Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough.

Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.

Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired.

Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well.

Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.

Valentine Dessert Hershey Kiss Cookies

Hershey Kiss Peanut Butter Drops

1 3/4 C flour
2 1/2 C creamy peanut butter
1/2 C brown sugar
1/2 C. veg. shortening
1/2 t salt
2 T milk
1/2 C granulated sugar
1 egg
1 t baking soda

Preheat oven to 375 degreesCombine everything except the kisses. Mix at low speed until dough forms. Shape into small balls. Bake on ungreased cookie sheet 10 minutes are less. Place the kisses on each cookie immediately when removing from oven.

Easy Homemade Chocolate Truffles

This is a recipe from the old Joy of Cooking cookbook. I didn't think making chocolate truffles at home would come out as delicious as they did and it was pretty easy too:

Ingredients for Truffles:

8 ounces semisweet or bittersweet chocolate, cut into small pieces. Use a very good quality brand.

3/4 cup heavy whipping cream

2 tablespoons unsalted butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (I used Kahlua - the alcohol is optional)

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Choices for truffle coatings:Dutch-Processed Cocoa Powder

Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

Valentine Dessert: Almond Cookies

Almond Cookies

1/2 C butter (1 stick)
1 C vegetable shortening
1 1/2 C. sugar
2 eggs
1 1/2 t. almond extract
3 3/4 C flour
2 1/2 t. baking soda
3/4 t salt
36 whole blanched almonds

Preheat oven to 350 degrees.
Cream butter, shortening, sugar to fluffy. Add eggs and almond extract and beat until smooth.
Sift flour, baking soda, salt and stir into butter mixture. Knead with hands and make a stiff, smooth dough.
Form dough into 1 1/2 in. balls and place 3 inches apart on a buttered baking sheet.
Flatten with hand and center a whole almond on each cookie.
Bake 10-12 minutes, until lightly browned on bottom but very pale on top.
Cool on racks.

Valentine Dessert - Day 3 Chocolate Souffle

I always thought it was hard to make a good souffle but this recipe from the chef at the Cuisinar Resort & Spa makes it easy

7 oz. of very good quality dark chocolate (such as Callebaut)
5 oz. sweet butter- softened
6 Egg yolks
5 oz. White sugar
7 Egg whites

Butter 7 ramequin dishes, and then evenly dust with white sugar. Fill each ramequin dish with souffle mix, up to 1/4 inch of the rim.
Bake the souffles at 370 degrees for approximately 18-20 minutes. To be served right away. Serve with vanilla ice cream, chocolate sauce, or powdered sugar on top and the plate with raspberries.

Cocoa Shortbread Heart Cookies

Cocao Shortbread Heart Cookies

Martha Stewart
Makes about 14

1 cup all-purpose flour, plus more for work surface
1/2 cup confectioners sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
2 ounces best-quality white chocolate, coarsely chopped
Directions
Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.
Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch heart-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.
Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.

A Week of Valentine' Desserts - Chocolate Dipped Heart Cookies

I'm not a Martha fan but these are the best cookie recipes I've found from Martha Stewart's first cooking book.

Chocolate dipped Shortbread Hearts
Makes 4 dozen 2 1/2-inch heart cookies

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening
Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.

Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)

In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

A Week of Valentine's Recipes: My Favorite Cookie: Chocolate Pepper

A lady at work made these one year in heart shapes. They were the best cookies I've ever had.

Chocolate Pepper Cookies 3-4 dozen

3 sticks butter
1 1/4 C sugar
2 beaten eggs
3 C flour
1 1/2 C (excellent quality) unsweetened cocoa
1/4 t ground black pepper
1 t cinnamon
4-6 oz. white chocolate (or your choice of chocolate), for decoration

Preheat oven to 350F.
Cream butter. Add eggs and then dry ingredients.
Flatten, wrap (in wax paper) and refrigerate dough for 1 hour.
Roll out dough and use heart cookie cutter.
Bake for 8-10 minutes.
This is optional but I think makes a better cookie: Melt white chocolate and drizzle over top of cookies or dip half of each heart cookie into melted chocolate and cool.

Fast Recipe: Lemon Chicken and Rice with Artichokes

This is an easy recipe for a new way to make chicken..and healthy too. I added sundried tomatoes for more flavor. You could add regular chopped tomatoes instead and olives as well.

Lemon Chicken and Rice with Artichokes

Cooking spray
1 lb. skinless, bonless chicken breast, cut into 1/2-in. strips
1 3/4 C chopped onion
1 1/2 C chopped red bell pepper
2 C cooked rice (white or brown)
1/4 c fresh lemon juice
1/4 t salt
1/4 t black pepper
1 can chicken broth
1 can quartered artichoke hearts, drained
1/2 c small sized sundried tomatoes
2 T grated Romano cheese
Fresh parsley to put on top.

Heat heavy skilled coated with cooking spray over medium-high heat.
Add chicken, chopped onion and red bell pepper. Saute 5 minutes.
Stir in rice, lemon juice, salt, pepper and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until rice is tender.
Stir in artichokes and cook 1 minute or until thoroughly heated.
Sprinkle with cheese.

Dessert Recipe: Chocolate Pudding Cake

This is a gooey, delicious dessert. The cake batter is thick and must be spread over the pan for best results. The cake bubbles throughout the cooking process, creating holes in the top of the cake.

Chocolate Pudding CAke

1 C all-purpose flour
2 1/4 C sugar, divided
1/2 C (very good quality) unsweetened cocoa
2 t baking powder
1/4 t salt
3/4 C 2% reduced-fat milk
1/4 C melted butter, divided
1 t vanilla extract
1/2 C water

Preheat oven to 375F
Lightly spoon flour into measuring cup; level with a knife. Sift together flour, 3/4 C sugar, cocoa, baking powder and salt over a large bowl. Add milk, 3 T butter and vanilla, stirring until smooth. Set aside

Combine 1/2 C sugar and water in small saucepan. Boil, stirring to dissove sugar. Remove from heat.

Place a 10-inch cast-iron skillet in 375F oven for 15 minutes. Place 1 T butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter, do not stir (mixture will bubble).

Bake at 375F for 28 minutes or until cake is set.
Let stand 10 minutes before serving. Serve with whipped cream, if desired.

Crockpot (Slow Cooker) Recipe: Sweet and Sour Chicken

Crockpot Sweet and Sour Chicken
INGREDIENTS:
3 to 3 1/2 pounds chicken pieces (leg quarters, breast halves)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 C lemon juice concentrate
3 tablespoons light brown sugar, firmly packed
1/4 C ketchup
1 T vinegar
1/2 red bell pepper, sliced (and/or 1/2 yellow)
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice for 4 to 6 people
PREPARATION:
Arrange chicken pieces in crockpot and sprinkle with the salt and garlic powder. Combine lemonade concentrate, brown sugar, ketchup, vinegar in a small bowl; pour over chicken. Cover and cook on LOW for 4 1/2 hours. Add bell pepper slices. Cover and cook on LOW for 1 1/2 to 2 1/2 hours longer. Remove chicken and peppers to a serving dish; cover and keep warm.
Pour juices into a saucepan and skim off any excess fat. Combine cornstarch with the cold water; stir into juices. Cook, stirring, over medium heat until thick and bubbly. Cook and stir 2 minutes longer. Serve sauce over chicken, along with hot cooked rice.
Serves 4 to 6.

Crockpot Recipe: Unknown Chicken but one of the Best I've had

Someone made this chicken with ketchup dish for me one and I thought it wouuld be awful (chicken and ketchup??) but it was one of the tastiest chicken dishes ever. Cooking in a crockpot (slow cooker) makes the chicken more moist and the sauce even tastier because of the long simmer.

2 garlic cloves, minced
1 onion, sliced
2 C Heinz ketchup
2 bay leaves
salt & pepper
2 T vinegar
2 c water
1 T oil
1 C carrots, sliced .
4 T fresh parsley, sliced .
2-2 1/2 C chicken breasts .
2 T salt
Directions

1. In a frying pan brown the chicken in oil.
Sprinkle with salt & pepper.
Once browned, remove.
Put into crock pot.
Using the same frying pan, garlic, saute the onion, carrots & parsley until lightly browned.
Put in crock pot.
Add the remaining ingredients.
Stir this to mix together.
Cover.
Cook on high for 4 hrs, low 7/8 hrs.

Best Brownie Recipe

This is a very easy recipe I found of my mom's who used Callebaut Chocolate (European brand) to make it taste so good. This is a very rich brownie and she reduced the amount of chocolate (as listed below). An excellent brand of European chocolate (not Ghiradelli) is what makes these brownies so good.

This recipe is supposed to be the secret recipe of William Greenberg (famed New York brownie maker).

5 oz. unsweetened chocolate (we used 4 oz.)
1/2 lb. butter
4 eggs, beaten
2 C sugar
1 C flour
1 t. baking powder
(chopped nuts are optional. If using, add walnuts to the pan 10 minutes before ready time).

Preheat oven to 350 degrees. Butter an 8 x 14 inch pan.

Melt the chocolate and the butter in a double boiler. While beating the eggs, add the sugar a little at a time. Continue beating until the mixture becomes thick and light yellow in color. Stire in the melted chocolate and butter. Stir in the flour, baking powder and nuts. Using a rummber spatula, scrape the picture into the buttered pan.

Bake 22 minutes. Cool on a rack and cut into squares.
Great served with scoop of vanilla ice cream!

Note: It is very important these brownies do not overbake but our's took 25 minutes to cook fully. They will seem soft when you remove them from the oven but firm up as they cool.