Melt the chocolate in a small metal bowl set over a pan of simmering
water. Stir in the coconut oil and heat until dissolved, about 1 minute.
Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Fudge is the perfect hiding place for biting black walnuts. Or any other nut you are trying to get rid of.
Kraft Fantasy Fudge About 40 2-inch square servings
3 cups sugar 3/4 cup butter or margarine 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.) 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips) 1 jar (7 oz.) JET-PUFFED Marshmallow Creme 1 cup chopped walnuts 1 tsp. vanilla
Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well. Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares. Tip: Use a non-stick pan. Have a small bowl of ice water ready to test for the stage of a soft ball that doesn't hold its shape.
170 calories per serving or 133 calories per ounce
Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything. Black Walnut Ice Cream Adapted from Cuisinart Serves 14 1/2 cup servings
1-1/2 cups whole milk 1-1/8 cups granulated sugar 3 cups heavy cream 1-1/2 tablespoons pure vanilla extract 1 t. black walnut extract 1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker: Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
2 potatoes, peeled and cubed 3 tablespoons butter 1/2 cup chopped sweet onion (such as Vidalia®) 3 tablespoons all-purpose flour 1 tablespoon chicken bouillon granules 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme 3 cups milk 1 (16 ounce) package frozen mixed vegetables 2 cups cubed cooked ham (or turkey or chicken)
Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve. Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency. Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.
Amount Per Serving Calories: 230 | Total Fat: 9.5g | Cholesterol: 36mg
Cheese Bake This is a simple soufflé. Bon Appetit August 1981 8 servings
¾ pound Monterey Jack cheese, grated (Or whatever you have on hand) 1 cup buttermilk baking mix ½ cup milk 4 eggs, beaten 6 tablespoons (3/4 stick) butter, cut into pieces (optional, but really good with it) 3 tablespoons cottage chesse 1 teaspoon caraway seed (very optional)
Preheat oven to 350. Combine all ingredients in large bowl and mix well. Turn into 2-quart rectangular baking dish. Bake until puffed and golden, about 45 minutes.
Homemade Bisquick Mix
2 T. baking powder
1 1/2 t. salt
Combine flour, baking powder and salt in a
large bowl. Add shortening and mix until blended. Use and electric mixer
or your hands to do this.
(about 1 1/2 pounds) turkey wings,
separated at joints (I used old cooked turkey from the freezer, two wings and a leg)
2carrots, each cut into 4 pieces
celery, each cut into 4 pieces
1/2cup apple cider (my substitution for white wine)
(14 to 14 1/2 ounces) chicken broth
1/4teaspoon dried thyme
1/2cup all-purpose flour
In deep 12-inch skillet, heat
oil over medium-high heat until hot. Add turkey wings and cook 10 to 15
minutes or until golden on all sides. Add onion, carrots, celery, and
garlic, and cook 8 to 10 minutes or until turkey wings and vegetables
are browned, stirring frequently.
Transfer turkey and vegetables
to large bowl.
Add cider to skillet and stir
until browned bits are loosened. Return turkey and vegetables to
skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over
high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain
into an 8-cup measure or large bowl; discard solids.
Let broth stand a few seconds
until fat separates from meat juice. Spoon 1/4 cup fat from broth into
2-quart saucepan; skim and discard any remaining fat. (Because my turkey was already cooked, I had to add fat. I used butter.)
Add flour to fat in saucepan;
cook, stirring over medium heat until flour turns golden brown.
Gradually whisk in reserved broth and cook until gravy boils and
thickens slightly, stirring constantly. Pour gravy into 2-quart
container or medium bowl; cover and refrigerate. Adjust seasonings to taste.
At serving time, reheat gravy
and add pan drippings from roast turkey if you like. Can thin with milk.
Yep, its that time of year again. The season for chasing rainbows, searching for a pot of gold, four leaf clover, and the Fountain of Youth. All on the same day. I'm talking about trying to replicate a squash soup. To no avail. Is it asking the Thanksgiving spirit too much to just let the recipe just fall from the sky, like manna? Will it make that much difference in Thanksgiving karma? Huh, huh? Just think how much more grateful I would be. Think how much more grateful my family would be. Here is this year's attempt. Knowing me I've already made it before. Oh and I am using fermented apple cider. Roasted Butternut Squash Bisque Adapted from Southern Living NOVEMBER 2003 1 large butternut squash (about 3 pounds) 2 Granny Smith apples, peeled and cut into 8 wedges 2 large onions, peeled and cut into 1-inch pieces 2 to 2 1/2 cup chicken broth 1 cup apple cider 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup whipping cream 1/2 cup milk Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down. Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells. Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool. Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired. Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.
You know, like aged to perfection. Not like something that has been sitting around for years. Wait, that is aged. Oh yeah, so Velveeta, only better.
Cheesy Dip or Potato Topper Great served with Fritos
1 stick butter or margarine 1 small package Mexican Velveeta (16 oz) 1 box broccoli, cooked according to directions. (10 oz) 1 small can mushrooms (4 oz) 1 can cream of mushroom soup Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.
If I can't find Mexican Velveeta or I am using what I have dug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.
1 pound small Yukon Gold potatoes 4 slices of bacon 2 tablespoons unsalted butter 1 small red onion, finely chopped 3/4 pound cooked skinless salmon fillet, flaked 2 tablespoons snipped chives Salt and freshly ground pepper 4 eggs Hot sauce, for serving
Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks. In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble. Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through. Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes. Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.
Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently
crack an egg into the water, making sure it's completely submerged.
Cover with a saucer and microwave on high for about 1 minute, or until
the white is set but the yolk is still runny. Use a slotted spoon to
transfer the egg to a plate.
I have decided its not me. Its the fault of the spinach.
Spinach and Scallion Dutch Baby
From Food and Wine
1 pound baby spinach 4 large eggs 1 cup milk 1 cup all-purpose flour Kosher salt and freshly ground pepper Pinch of freshly grated nutmeg 4 tablespoons unsalted butter 4 large scallions, thickly sliced 2 tablespoons freshly grated Parmesan cheese
Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it. In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth. In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet
in a 425° oven for 5 minutes.
I bought some chocolate chunks a few of years ago and saved
something special. Now they are on special. I
put out the open bucket of chocolate on the table. "Is this thirty year
old chocolate" was the reaction. I love it when I buy something and
never use it because it is too good to use up.
1 unbaked 9-inch pie shell, chilled 1 cup semisweet chocolate chips or chunks 1 1/2 cups pecans 3 large eggs 1 cup sugar 1 cup light corn syrup 2 teaspoons vanilla extract plus 4 teaspoons water (my substitution for 2 tablespoons whiskey) 1 teaspoon pure vanilla extract Pinch of salt
Preparation Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top. Whisk together eggs, sugar, corn syrup, vanilla and water mixture, vanilla and salt. Pour over nuts. Bake for 15 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.
Other substitutions can be used as well such as 1 teaspoon rum extract or sherry extract or bourbon extract.
You can't just say ceviche. It's CEVICHE! It doesn't get much fresher than this.
Ceviche From simplyrecipes.com The recipe says it serve 4-8 but depending how you serve it, i.e. salsa style, it will serve more.
Preparation time: 15 minutes to prepare, 3-4 hours to let
sit. Always use the freshest fish possible. Make the same day you
purchase fresh fish.
2 lbs of firm, fresh red snapper fillets (or
other firm-fleshed fish), cut into 1/2 inch pieces or smaller, completely boned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic,
place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.
Cover with lime and lemon juice. Let sit covered in the refrigerator
for an hour, then stir, making sure more of the fish gets exposed to the
acidic lime and lemon juices. Let sit for several hours in the refrigerator (3-4 hours), giving time
for the flavors to blend.
During the marinating process the fish will change from pinkish grey
and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
That's what is it going to take. A loaf and a third a day. Plus there are 3 packages of hot dog buns, two packages of rolls, two packages of bagels, two packages of tortillas, some focaccia bread and a partridge in a pear tree. That's what happens when the cooks don't coordinate on a family vacation. Did I mention the 4 pounds of butter? And the toaster is broken! I am not throwing out bread. It goes against my principles. This recipe put a small dent in the situation.
Preheat oven to 350 degrees. Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla
and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the
way to the edges. About 2 T per slice. Place toast on a cookie sheet. Place cookies sheet into the oven and
bake for 10 minutes. Turn on the broiler and broil until golden brown
and bubbling. Watch so it won't burn! Remove from oven and cut slices into halves diagonally.
Ya say you got old fruit lying all over the kitchen
counter and ya can't even walk into the kitchen cuz of all the fruit
flies swarming in the air. And your down in the mouth cuz ya can't get
your favorite snack let alone make dinner for fear of being carried
off. Is that's what bothering you, Bunky? Lift your head up high and
take a walk in the sun with dignity and sticktoitiveness and show those
flies, show those flies where to get off! You'll never give up, never
give up, never give up!
Fruit Fly Trap
Apple cider vinegar
Pour vinegar into a small bowl. Add a few drop of dishwashing liquid. Set on counter, possible near ripe fruit.
Next time I am going to use a very small bowl and fill it to the top so there is little room for the little buggers to sit and chat.
In a large skillet, melt 2 Tbsp. unsalted butter over
medium-high heat. Add 1/2 cup chopped mild onion and cook, stirring, for
about 3 minutes, until onion begins to soften. Add 2 pints red cherry
or grape tomatoes, and salt and pepper to taste and cook, stirring
frequently, 3 to 5 minutes, until tomatoes begin to soften. Stir in 2
Tbsp. finely chopped fresh parsley and transfer to a serving dish. Serve
hot. Serves 8.
DS (name not designated son) saw a spot of mold on a grape and ask me
what to do with them. Throw it away. Key word being it. Not them.
The audacity. The unmitigated gall. Grape, DS?
Chicken Pasta Salad
Makes a lot
4 cups of your favorite chicken
salad or diced cooked chicken
1 pound box of shells, I prefer the small
4 cups of grape, or desired amount
Prepare pasta shells according to package directions. Let cool. Can be slightly warm. Add chicken salad. Cut grapes in half. Mix. Add more mayonnaise if desired. Salt to taste. Can add shredded cheese if desired.
Winter squash takes up so much room in the garden. To rectify that I sent mine
down the garden wall as my garden is in a planter that is raised from 3
to 6 feet off the ground. Another option is to let the squash climb a
wall or lattice such as Martha Stewart shows here.
Pick winter squash when the stem is dried out and leave the stem on
the squash. Pick before frost. The taste will not be as good if frost hits the squash.
Around these parts when milk is going to expire soon gets marked down to $1 a gallon. So I stock up. Sometimes it takes a little chocolate to polish off those 10 gallons I bought. Big Single Serving Chocolate Milk
2 T. cocoa or to taste 3 T. sugar or to taste (or powdered sugar, honey, or maple syrup) dash of salt 2 T. water 1 1/2 c. milk
Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.
Make the chocolate syrup: (Make more and keep for later)
Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.
Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.
Bring 2 cupswhole milkto a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.
I should have taken a picture of my pathetic tomatoes seedlings. I thought I would be throwing them out. After a great start they became too leggy. Think long spindly worm plants. Everyone laughed at them claiming they were worthless and would produce nothing. I looked around at all the stores and could not find one cherry tomato plant. They all said they weren't getting them in. So I planted my sick looking cherry tomato plants in the hopes of getting something. I'm glad I did. And everyone else is too.
After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)
Tomatoes, seeded and chopped
Red onion, chopped
The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.
2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired) 1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste
Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.
Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.
Mrs. Field's Classic Apple Pie Yield: 8 slices
3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed
I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400°F.
On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.
Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.
Spoon in apple filling and sprinkle butter pieces on top.
To prepare top crust:
Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on rack.
This is a classic recipe using fresh beets instead of canned. Havard Beets
yield: Makes 8 servings
When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.
3 pounds fresh beets, trimmed
2/3 cup sugar
4 teaspoons cornstarch
1/2 cup cider vinegar
2 tablespoons unsalted butter
Salt, to taste
1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.
Rotini with Chicken, Zucchini and Tomatoes
Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.
is not good when it comes to most foods. Like waiting for more raspberries to ripen while the already picked ones turn moldy. The second picking becomes picking out the moldy ones then using them to make jam. I added blueberries to make up the missing raspberries. Which I could have done in the first place. The blueberries actually make it so you don't have to sieve the seeds out of the raspberries. A nice inconsequential consequence.
Raspberry Freezer Jam From SURE.JELL Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
3 cupsprepared fruit (buy about 6 cups fully ripe red or black raspberries) (I used half black raspberries, half blueberries)
5-1/4 cupssugar, measured into separate bowl
1 boxSURE.JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly. CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired. Not necessary if you use half blueberries.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.) FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Kraft Kitchens Tips
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
Whose going to all that zucchini eat it?? Not me! Can I have a brownie? Double Chocolate Zucchini Brownies From skinnychef.com Serves 9
5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites (I used one egg.)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds (optional)
Non-stick cooking spray
Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.
In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.
Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days. (I bake mine for 40 min.)
I figured out the smell in the refrigerator. I will be serving it tonight at dinner. Love, Tarnation
Asparagus Casserole From Southern Living Serves 12 For the sake of my marriage, I doubled the topping.
3 (10-ounce) packages frozen asparagus, thawed and well drained*
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup refrigerated shredded Parmesan cheese, divided
1/8 teaspoon salt
2/3 cup soft breadcrumbs
1 tablespoon butter, melted
1/4 teaspoon paprika
Arrange asparagus in a lightly greased 13- x 9-inch baking dish.
Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.
Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.
Bake at 350° for 25 to 30 minutes or until thoroughly heated.
*3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.
Some people brown their meat in oil before roasting it to give it a nice brown color. That's too hard. This recipe let's you skip that. Easy Pot Roast Serves 8
1 5-pound beef chuck roast
One envelope French onion mix (I use Simply Organic)
1 cup water
4 onions, peeled and quarted
2 pounds carrots, cut into desired size
2 pounds potatoes, peeled
Frozen green beans (optional)
Preheat oven to 325.
In a large roasting pan with a lid, place potatoes and carrots. Add green beans. Dot with onions. Add one cup of water. Place meat on top of vegetables. Sprinkle French onion mix over meat. Cover. Roast for 4 hours. At 350, roast for 3 hours.