NieNie's Mud Cake Magnifique

um....yes please! If you read nie then you have probably already seen this, but man alive! I want to try this.

NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

*

How does one go about making the PERFECT chocolate cake? I'd never done it before, and therefore went about it quite deliberately. I consulted cookbooks and cooking websites. Call friends. Window-shopped the pastry sections of my favorite bakeries. The perfect chocolate cake, I decided, (and one inspired by someone so delectably adorable) had to be simple. No frufru decor or garnish. It should be easy enough to whip up for grilled-pizza Friday's, but elegant enough to entertain at a garden party lit by candles hanging from trees tucked in baby food jars. It didn't come out right the first time, a bungled mess of brownie-like bits. It didn't work the second time. However, as it is with many worthy endeavors, a lot of tinkering and winkering was ultimately worth the price of patience. Nie's Mud Cake is everything Nie is: divinely beautiful inside and out.

*

8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Bolognese Sauce

I found this one, like many others, in Real Simple magazine:

1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated.
2. Transfer the mixture to 4- to 6-quart heavy casserole. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the casserole, along with the tomatoes, salt, and nutmeg.
3. Cook the sauce over low heat, uncovered, for 2 to 3 hours. Stir frequently.
4. I like to puree this one a bit to make it a smoother sauce. There is also a slow cooker version here.
   

Sweet Potato and Black Bean Enchiladas

Easy and Yummy!

Serves 4

Ingredients

Quickie Green Chile Sauce
1 cup light gluten-free vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water (corn starch)
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles (roast under the broiler)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste
2 tablespoons chopped fresh cilantro

Assembly
2 to 4 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese

Method

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes (I prick the potatoes with a fork, cover them with saran wrap and microwave them for 8-10 min) with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Italian Vegetable Soup

I found this one on a blog (orangette) and really liked it:

Fretwell (Italian Vegetable) Soup

This soup recipe comes from the Fretwell family, longtime friends in Oklahoma, and they in turn discovered it somewhere in Italy. I have only a blurry Xeroxed copy of the recipe (which the Fretwells had faxed to them from wherever they first ate it), and so I thus cannot give credit here to its original author. That’s a true shame, because this is one of the most delicious vegetable soups I’ve ever tasted. The Fretwells brought us many meals while my father was ill, and this was one we requested repeatedly. But consider yourself warned: this recipe makes a veritable cauldron of soup. If you don’t have a stockpot that can hold twelve quarts or so, do this in two batches, or halve the recipe.


1 ½ lbs. dried cannellini or Great Northern beans
Olive oil
Salt
2 or 3 fresh sage leaves
1 or 2 garlic cloves, peeled and left whole
2 or 3 medium yellow onions, chopped
8 medium carrots, sliced into ¼-inch coins
5 celery stalks, trimmed and sliced into ¼-inch crescents
2 medium zucchini, halved lengthwise and sliced into ¼-inch half-circles
1 bunch red Swiss chard, washed, dried, and sliced
½ head green cabbage, cored and chopped roughly
1 quart vegetable broth (I used Imagine brand)
1 28-oz can whole peeled tomatoes, juices reserved and tomatoes chopped roughly


Soak the beans overnight. The next day, drain them, put them into a large pot, add water to cover by 2 inches, and cook, with sage and garlic, for about one hour. As the beans cook, skim off any white foam that rises to the surface, and halfway through their cooking time, add ½ Tbs salt.

Heat 2 or 3 Tbs olive oil in a large soup pot, add onions, carrots, and celery, and sauté for 10-15 minutes, stirring occasionally, salting lightly, and adding more oil if necessary. Add the zucchini and the vegetable broth, cover, and bring mixture to a simmer. Then add Swiss chard, cabbage, tomatoes, and tomato juices. Cover the pot, and simmer over low heat for half an hour or so. Add the beans and their cooking water, salt to taste, and simmer, covered, over low heat for one hour, stirring occasionally. Taste and adjust seasoning as needed. Serve over slices of day-old crusty bread, and garnish with a drizzle of olive oil if you like.

Serves scads—but scads!—of people.

My Neighbor's Rolls

My sweet neighbor, Maria Elena, came to my house the other day to teach me how to make these yummy rolls. I thought I would share the recipe.

2 cups water
2 eggs
1/8 cup sugar
1 tsp. salt
1 stick of butter, melted
7 cups flour (HTML is her favorite)
1/8 c. saf instant yeast

Heat water in microwave for 1 minute. Put in blender and add eggs. Mix well. Add sugar, salt and mix. Add butter, 5 cups flour and yeast. Mix well, then add approximately 2 more cups flour (until it pulls away from the sides of the bowl) Let Rise in the mixing bowl, covered with a towel, until it reaches top of bowl.
Shape into rolls and place in a greased 9x13 pan. Let rise until rolls reach the top of pan.
Bake at 300-325 for 20-30 minutes until tops and bottoms are golden brown.
Enjoy!

Orange Chicken

Sauce:
1 1/2 cups water
1/2 c orange juice concentrate
1/4 cup lemon juice (I didn't put any in)
1/3 cup rice vinegar (I used regular white)
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar (I used 1/2 cup)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes (I didn't use that-- too hot for the kids)

I added 1 small can of mandrin oranges and sprinkled sliced almonds on top.

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
(I cooked the chicken in a skilled w/lid in 1T of olive oil and 1 c of orange juice)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper \
1 T garlic powder
3 tablespoons olive oil





DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag with the flour, 1 T garlic powder salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

add mandrin oranges and put sliced almonds on the table to sprinkle on top!

Nutritional Information
Asian Orange Chicken
Servings Per Recipe: 4

Amount Per Serving

Calories: 404

Total Fat: 11.2g
Cholesterol: 34mg
Sodium: 774mg
Total Carbs: 68.5g
Dietary Fiber: 1.4g
Protein: 17.6g

Bow Ties with Chicken and Dried-Tomato Pesto

8 oz. bow-tie pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
Freshly shredded Parmesan Cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese. Makes 6 servings.

Gorgonzola Chicken Breasts

Sooooo Good! And very easy.

4 Chicken breast halves
1/4 lb chilled gorgonzola, sliced
1 T veg oil (or olive oil)
1/3 c water
2 1/2 T balsamic vinegar

Preheat oven to 425 with rack in middle. Pat chicken dry then cut a deep 3 inch pocket horizontally in long curved side of each breast. Fill each pocket with one quarter of cheese.
Season chicken all over with 1 t salt and 1 pepper.

Heat oil in an ovenproof 12 inch skillet over MH heat. Place chicken in skillet and cook until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 -25 minutes. Transfer chicken to platter

Return skillet to burner (remember the handle will be hot!) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly. Strain. Serve sauce over rice or chicken.

Southwestern Beef Chili with Corn

I got this recipe from Cheryl, and she has made a few additions that are great. She serves it with sides of cheese, tomatoes, diced green onions, leaves of cilantro, sour cream and diced avocados. She also makes a side of quesadillas, and it is a yummy meal.

1 tablespoon olive oil
2 carrots, chopped
1 medium onion, chopped
1 poblano or bell pepper, chopped
1/2 pound ground beef
2 tablespoons tomato paste
2 15-ounce cans black beans, drained and rinsed
1 tablespoon chili powder
Kosher salt and pepper
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1/2 cup grated Cheddar (2 ounces)
2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.

Stir in the corn. Divide among bowls and top with the Cheddar and scallions.

Make Ahead: You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 343; FAT 15g (sat 5g); CHOLESTEROL 51mg; CARBOHYDRATE 34g; SODIUM 893mg; PROTEIN 23g; FIBER 11g; SUGAR 6g

YUM

My neighbor brought me over the BEST oatmeal cookies last night. I was in bed falling asleep when she called. These were definitely worth getting out of bed and re-brushing my teeth! I know how much our family loves cookies... so do yourself a favor and make up a batch of these delicious treats!

INGREDIENTS

• 1 cup raisins
• 1 cup water
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 2 cups rolled oats
• 1/2 cup chopped walnuts... She left out the walnuts and added in Chocolate chips. If your a true Johannesen you will add a little chocolate in somewhere :)
  

DIRECTIONS

1. Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
2. Preheat oven to 400 degrees F.
3. Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.
4. Blend in the remaining ingredients.
5. Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.

Coconut Rice Custard

I found this in Real Simple. I just need to figure out how to incorporate some DARK chocolate into this. Any ideas?

1 13.5-ounce can unsweetened coconut milk
1/4 cup water
1/4 cup plus 2/3 cup sugar
1 cup long-grain white rice
3 cups half-and-half
5 eggs
1 teaspoon vanilla extract

Heat oven to 325° F.

Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.

Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil). Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice. Transfer to an 8-by-8-inch baking dish. Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until the custard is set, about 1 hour. Serve warm or chilled.

Tip: Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.

Yield: Makes 4 to 6 servings

NUTRITION PER SERVING
CALORIES 520(53% from fat); FAT 32g (sat 22g); CHOLESTEROL 221mg; CARBOHYDRATE 51g; SODIUM 115mg; PROTEIN 11g; FIBER 0g; SUGAR 32g

Butternut Squash Lasagna

Ingredients
* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut
into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 3 amaretti cookies, crumbled
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 no-boil lasagna noodles
* 2 1/2 cups shredded whole-milk mozzarella cheese
* 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the
squash and toss to coat. Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over medium heat until the
squash is tender, stirring occasionally, about 20 minutes. Cool slightly
and then transfer the squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the squash puree, to taste, with
more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add
the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to
a boil over medium-high heat. Reduce the heat to medium and simmer until
the sauce thickens slightly, whisking often, about 5 minutes. Whisk in
the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add
the basil and blend until smooth. Return the basil sauce to the sauce in
the pan and stir to blend. Season the sauce with salt and pepper, to
taste.

Position the rack in the center of the oven and preheat to 375 degrees
F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of
the sauce over the prepared baking dish. Arrange 3 lasagna noodles on
the bottom of the pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce
over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40
minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top
is golden, 15 minutes longer. Let the lasagna stand for 15 minutes
before serving.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few times
then process on high speed until smooth.

Gingerbread with Caramel Pears

GINGERBREAD WITH CARAMEL PEARS


Serve this simple yet extra-special dessert with homemade Pumpkin Ice Cream or your favorite purchased ice cream.

Prep: 50 minutes Bake: 55 minutes Cool: 30 minutes Oven: 325º

1 cup butter
1 cup milk or water
3/4 cup dark brown sugar
3/4 cup unsulphured blackstrap molasses or dark-flavored molasses
1/2 cup honey (full-flavored)
3 cups all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
3 eggs
1 recipe Caramel Pears (below)
1 recipe Pumpkin Ice Cream, optional (below)

1. Grease a 9x9x2-inch pan; set aside. In a medium saucepan combine butter, milk, brown sugar, molasses, and honey. Cook and stir over low heat until butter is melted. Remove from heat and transfer to a large bowl; cool slightly.

2. In a medium bowl combine flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves. Set aside.

3. With an electric mixer, on medium speed, beat eggs, 1 at a time, into cooled butter mixture, beating well after each addition. Add flour mixture, about 1 cup at a time, beating on low speed just until combined (batter may be lumpy). Pour batter into prepared pan. Bake in a 325° oven for 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool for 30 minutes on a wire rack. Serve warm with Caramel Pears and Pumpkin Ice Cream, if desired. Makes 12 to16 servings.

CARAMEL PEARS: In a small bowl soak 1/4 cup dried cherries in 1/4 cup cognac or orange juice for 30 minutes or until softened. Meanwhile, in a large skillet sauté 3 to 4 pears, peeled, cored, and thinly sliced, in 3 tablespoons butter and a pinch of sugar until golden brown and cooked. Drain cherries. Stir cherries into pear mixture before serving.

Per serving Gingerbread with Caramel Pears: 492 cal., 20 g fat (12 g. sat. fat), 103 mg chol., 295 mg sodium, 71 g carbo., 3 g fiber, 6 g protein.

PUMPKIN ICE CREAM
Prep: 20 minutes Cook: 6 minutes Chill: 3 hours Freeze: 3 1/2 hours

2 cups whipping cream
3/4 cup packed dark brown sugar
5 egg yolks
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. cognac (optional)
3/4 cup canned pumpkin (about 1/2 of a 15-oz. can)

1. In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat for about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.

2. In a small bowl beat the egg yolks, pumpkin pie spice, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture; continue to whisk until smooth. Pour egg mixture into cream mixture in the pan. Cook and stir over medium heat until the mixture thickens (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), about 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a large bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight.

3. Pour the pumpkin custard into a 1 1/2- or 2-quart ice-cream maker and freeze according to the manufacturer’s directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, for at least 3 hours or up to 3 days, before serving. Makes about 5 cups.

Sweet Potatoes with Sugared Pecans

* Potatoes Ingredients:
* 4 medium orange sweet potatoes or yams, cut into 2-inch chunks
* 2 tablespoons Butter
* 1 tablespoon firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Pecans Ingredients:
* 1 tablespoon Butter
* 1/4 cup chopped pecans
* 2 teaspoons sugar
* 1/4 cup sliced green onions


Directions

1. Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.
2. Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
3. Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.
4. Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.
5. Just before serving, sprinkle potatoes with pecans and green onions.
6. To Make-Ahead:
7. Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.

Best Darn Minestrone Soup Around

• 1 cup butter
• 3 cups chopped onions
• 8 (14 ounce) cans chicken broth
• 8 (15 ounce) cans mixed vegetables, with liquid
• 4 (16 ounce) cans kidney beans, with liquid
• 4 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 2 (16 ounce) packages frozen chopped spinach
• 1/4 cup tomato paste
• 2 tablespoons and 2-1/2 teaspoons garlic powder
• 2 tablespoons and 2 teaspoons dried parsley
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried basil
• 2 cups uncooked elbow macaroni
• 1 cup grated Parmesan cheese
• 2 cups canned garbanzo beans, drained
• 8 cups heavy cream
• 1 cup grated Parmesan cheese for topping

• Add to Recipe Box
  My folders:
• Add to Shopping List
• Add a Personal Note

DIRECTIONS

In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.

Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.

Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Sauteed Apple and Smoked Turkey Salad

This is amazingly good.

Sautéed Apple and Smoked Turkey Salad

This main-dish salad covers all the bases: Maple-glazed apples are warm, soft, and sweet; greens and cranberries are cool, crisp, and tart. Start to finish: 30 minutes 1 red or green apple (see tip below) 1 Tbsp. butter 1 Tbsp. maple syrup 1/4 cup fresh or dried cranberries or tart cherries 1 6–8-oz. pkg. mixed greens 2 cups bite-size cubes smoked turkey (10 oz.) 2 oz. goat cheese, crumbled 1 recipe Apple Cider Vinaigrette 1–2 Tbsp. toasted coarsely chopped nuts (such as pecans or almonds) and/or snipped fresh chives 1. Core and slice apple into thin slices. In a large skillet melt butter over medium heat. Stir in maple syrup. Add apple slices and cook 6 to 8 minutes or until apples are golden on both sides and still slightly crispy, turning apple slices as needed. Stir in the cranberries or cherries; set aside. 2. In a large bowl arrange greens. Top with turkey. Spoon on apple mixture and sprinkle with goat cheese. Drizzle with Apple Cider Vinaigrette. Sprinkle with toasted nuts and/or chives. Makes 4 main-dish servings. APPLE CIDER VINAIGRETTE: In a small bowl whisk together 1/2 cup cider vinegar, 2 tablespoons maple syrup, 1 teaspoon grainy mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually whisk in 1/3 cup nut oil (such as pecan or almond). Use at once. Makes about 1 cup. APPLE APPEAL The best kinds of apples to add to savory dishes are the crisp-tart ones. For this salad, consider varieties such as Braeburn, Cortland, Granny Smith, McIntosh, Pippin, or Winesap.

Norweigan Cookies

I don't know if these are authentic or not, but they are good!

1 1/3 cup sugar
18 Tbsp. margarine - softened
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 cup mini chocolate chips
3 Tbsp. sugar
3/4 tsp. cinnamon

Heat oven to 350. Beat 1 1/3 cup sugar, margarine, eggs and vanilla in a large mixing bowl. Stir in flour, baking powder, and chocolate chips. Divide dough into 4 equal parts. Shape each part on a lightly floured surface into roll, 1 inch diameter and about 15 inches long. Place rolls on ungreased cookie sheet (I put two rolls per cookie sheet); flatten slightly with fork to about 5/8 inch thickness. Mix 3 Tbsp sugar and cinnamon; sprinkle over dough. Bake 13 -15 minutes, until light brown edges. WHILE WARM, cut diagonally into about 1 inch strips (I find a pizza cutter works best). Makes about 5 dozen.

Chocolate Cake

This cake was so moist and delicious!! It is really dense, and if you cover it with sufficient frosting, outrageously RICH! The cake must have weighed 10 lbs once it was assembled! (much more after it was eaten I am sure!!) Super easy and fabulous
Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped (I actually used a Dove bar that my dear sister Allison sent me:)

1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.


To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

Fudgy Brownies

These are the best recipe I've ever had...

1 cup butter
4 squared unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease 13" baking pan. In large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly
Add eggs, on at a time, beating until well blended after each addition. Add flour, vanilla and salt; stir in nuts. Pour into pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies.
My friend made these the other day, and added cacao nibs to it...unbelievable!

Ginger Orange Pomegranate Relish

Seeds of 2 med pomegranates (about 1 1/2 cups)
1 T finely chopped orange zest
1 T OJ
1/2 T grated fresh ginger
1 T honey
1/2 t salt

gently mix all ingred. together. Cover with plastic wrap and refrigerate.
This is excellent served over turkey, pork and lamb.