Monday, November 17, 2008
Tuesday, November 4, 2008
- Ground chocolate, optional
- 2 ounces chocolate stout, preferably a robust one (recommended: Young's)
- 2 ounces Prosecco
- Serving suggestion: chilled champagne flute
If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer top edge of the champagne flute in the chocolate.
Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup crunchy peanut butter
- 3 cups confectioners' sugar, sifted
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups semisweet chocolate chips
Line a 13 by 9 by 2-inch pan with foil.
Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.
- 4 large eggs, lightly beaten
- 2 cups sugar
- 1 (12-ounce) package semisweet chocolate morsels, melted
- 1 cup sifted self-rising flour
- 1 cup (2 sticks) butter, melted
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- 2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
- Ice cream, optional
Preheat oven to 350 degrees F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes.
Serve warm with ice cream. Freezes well!!
- 1 cup mayonnaise
- 3 tablespoons chili sauce
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 2 medium white or yellow onions
- 1 teaspoon seasoned salt
- 2 cups all-purpose flour
- Vegetable oil, for deep frying
Preheat oil to 360 degrees F.
To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.
For the onion rings:
Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag. Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.
Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels.
Taste and season with salt, if necessary. Serve with chili sauce.
- Vegetable oil cooking spray
- 2 cups biscuit baking mix (recommended: Bisquick)
- 2/3 cup whole milk
- 1/2 teaspoon cayenne pepper
- Flour, for dusting the work surface
- 1 pound ground chuck
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 (14-ounce) cans Mexican-style stewed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon salt
Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.