Pot of Beans
Christine Gilbert

I’ve been really into a book called “Food Matters” where the author, Mark Bittman is really into making sure that every fridge or freezer in America is stocked with a container of home-cooked beans. This recipe is from his book and he makes it a very simple process that can provide the backbone fore several delicious meals (soups, dips, salads, stir-fries or just over rice). I like this recipe because he gives ideas for flavoring the beans with or without meat. For my adaptation to the recipe, I used my pressure cooker which makes the whole process finished in just over a half and hour! This is easy and tastes so much better than beans from a can.


1 pound dried beans
(any kind but lentils, split peas or peeled and split beans) washed and picked over.
Salt and freshly ground black pepper

1) Put the beans in a large pot with a tightly fitting lid and cover with cold water by a couple of inches. Ring the pot to a boil and let it boil, uncovered for about two minutes. Cover the pot and turn the heat off. Let the beans soak for at least 1 hour or up to 2 hours.
2) Taste the bean. If it’s at all tender (t won’t be ready), add a large pinch of salt and several grinds of back pepper. Make sure the beans are covered with a bout an inch of water; add a little more if necessary. If the beans are still hard, don’t add salt yet, and cover with about 2 inches of water.
3) Bring the pot to a boil, then adjust the hear so that the beans bubble gently. Partially cover and cook, stirring every now and then, checking the beans for doneness every 10 or 25 minutes, and adding more water if necessary, a little at a time, small beans will take as little as 31 minutes more; older, large beans can take up to an hour or more. If you haven’t added salt and pepper yet, add them when the beans are just turning tender. Stop cooking when the beans are done the way you like them and taste and adjust the seasoning.
4) Here you have a few options. Drain the beans (reserving the liquid separately) to use them as an ingredient in salads or other dishes where they need to be dry; or finish them with on the ideas from the list below. Or store the beans as is and use with or without their liquid as needed. They’ll keep in the fridge for days, and in the freezer for months.

Adding flavor to a Pot of Beans—Here are some goodies to add (alone or in combination) when you start cooking the beans.
Herbs or spices: a bay leaf, a couple of cloves, some peppercorns, thyme sprigs, parsley leaves and/or stems, chili powder, parsley leaves and/or stems, chili powder or other herbs and spices.
Aromatics: Chopped onion, carrot, celery, and/or garlic. If you like, sauté them in a little olice oil until soft and fragrant.
Vegetable stock: In place of all or part of the water.
Other liquids: A coup or so of cooking wine or juice.
Smoked Meat: Ham hock, pork chop, beef bone, or sausage finished out after cooking, the meat chopped and stirred back into the beans.

Add any of these ingredients after cooking and draining the beans. Add any reserved cooking liquid if needed to keep beans moist.
2 T olive or dark sasame oil
1/2 cup chopped fresh parsley, cilantro, mint, or any basil leaves
2 T chopped fresh rosemary, tarragon, oregano, thyme, majoram or sage leaves
Chopped scallions, garlic, ginger or lemongrass
1 cup any cooked sauce (like tomato sauce) or raw sauce (like salsa)

Sweet and Sour Turkey Meatball Kebabs
(Sarah Eyring’s favorite dinner)

Homemade Sweet and Sour Sauce

½ cup sugar
1 Tblsp vinegar
2 Tblsp catsup
¼ tsp salt

1/2 cup cold water and 2Tblsp cornstarch mixed

Boil the water, add the sugar, vinegar, catsup, and salt. Stir well then mix the cornstarch with the cold water and add to the sauce, stirring constantly. Stir until thickened. (I usually make two batches since we seem to drink this with our meal) Notice this is all food storage ingredients.

Foster Farms Italian style turkey meatballs
Fresh pineapple (I have used canned from my food storage) chunks
Red and Green peppers cut up

I thread these on skewers and cook them on my George Forman until the meat is warm and the pineapple is carmelized.

I serve it over rice (half brown half white from my food storage) It is so easy and really yummy.

Eyring’s Favorite Homemade Pizza Dough

3 cups hot tap water
3/8 cup oil
3 T sugar
3 cups flour
2 T instant yeast
2 ½ tsp salt
1 cup powdered milk
4 cups flour (I use ½ white, ½ wheat for all of the flour in this recipe)

In a large mixing bowl with dough hook attachment, combine water, oil, sugar and flour, just until flour is wet. Sprinkle yeast over top and mix until distributed evenly. Add powdered milk and salt and mix. Add up to 4 cups more flour until dough starts to pull away from the sides of the bowl. Be careful not to ad too much, or the dough will be too stiff. Mix on high for 5 min. Divide into 4 sections, and press dough onto pizza pans or cookie sheets to form pizza crusts. (Dough can be frozen for later use). Spread sauce and desired toppings and bake for 12-15 min at 425 F until crust is slightly brown and cheese is melted.

Moosewood Mexican Corn & Cheese Bread


Penny Hughes

2 C unbleached white flour


2 C yellow corn meal


2 eggs, lightly beaten


4 Tbsp honey


6 tsp baking powder


1 tsp salt


2 C milk



1/2 c olive oil


1 C finely minced onion (or dry equivalent)


2 C Corn (canned, frozen -- fresh is best)


1 C grated Cheddar cheese



1.Heat olive oil and sauté onion until translucent - set aside to cool.


2. Beat eggs, honey and milk


3. Combine dry ingredients


4. Mix dry and wet ingredients.


5. Add corn kernels, sautéed onions (with all the oil scraped from the pan)
and grated cheese.


6. Mix well
Bake in 9x13 pan at 375 for 25-30 minutes - till lightly brown on top.


Crepes
Hilary Jensen

1 c flour
1 TBS sugar
1/4 tsp salt
1 cup milk
1/3 c water
3 eggs
3 TBS butter melted.

Mix all together in a blender. Pour on 400' griddle and flip when brown. Add a spoonful of filling, roll up and top with fruit.

Filling

1/4 cup cottage cheese
1/4 cup cream cheese
1/4 cup powdered sugar

These cookies make a great food storage recipe because every ingredient can be found in the pantry. Any dried fruit would be delicious. If you’re feeling decadent, this recipe can handle an extra 1/2 cup of bits of semisweet or dark chocolate. Or, if you want to make the spice flavors more prominent, bump up the amount of cinnamon to a teaspoon, and add 1/2 teaspoon of ground ginger and 1/4 teaspoon each ground allspice and nutmeg.

Easy Tortellini Soup
Gennifer Rawlings
For food storage purposes, all of this but the zucchini is in your pantry or freezer. (And, you don't have to add the zucchini anyway.) You can use dehydrated onions and carrots.

Cook:
1 lb Italian sausage and drain well. Remove from casing if you can’t find it ground. We like the hot stuff but it might be too much for kids.

Add:
(1) large onion, chopped
(1) garlic clove, finely chopped
(3) 14.5 cans beef broth
(2) 14.5 oz cans diced tomatoes, undrained
(1) 8 oz can tomato sauce
(1) cup dry red wine — substitute cranberry juice
(2) carrots, sliced thin
(1) tbsp sugar
(2) tsp italian seasoning — if you don’t have that, just do mix of oregano, basil and thyme

Simmer above for 30 mins or, actually, as long as you want.

Add:
(2) small zucchini, sliced thin — not necessary if your kids would freak about green stuff in their soup
(1) 9 oz package of cheese-filled tortellini — get the good stuff — it’s worth it

Simmer all for 10 more mins.

Grate about a cup of parmesan cheese (or any cheese) and sprinkle on top. Great with sour dough bread on the side.

Pizza Pasta

Sarah d'Evegnee

We made this up one day when we were scavenging the pantry to figure out what to make for dinner. Eric made up the name and it stuck. This is a great way to rotate your food storage and everything in the recipe except the cheese can be stored outside the fridge.

1 package macaroni or other pasta you have in storage

1 jar spaghetti sauce

1/2 package turkey pepperoni, slices cut in half

1 package italian shredded cheese

Cook pasta and drain. In round pizza pan (or you can really use any pan you want--the kids just think it's fun in the pizza pan) combine with sauce, pepperoni slices and cheese, reserving a handful or two for the top.

Cook for 30 minutes at 350, then broil for 2-3 minutes.

Nutty Oatmeal Cookies
Christine Gilbert

1/2 cup peanut oil or vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup applesauce
1 1/2 cups all purpose flour
2 cups rolled oats (not instant)
1 cup chopped dried apples or other fruit
1/2 cup chopped walnuts or pecans
1/2 teaspoon ground cinnamon
pinch salt
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon vanilla or almond extract

1) Heat the oven to 375. Cream oil and sugars together; add applesauce or eggs and beat until well blended.
2) Combine the flour, oats, fruit, nuts, cinnamon, salt, and baking powder in a bowl. Alternating with the milk, add the dry ingredients to the oil/sugar mixture stirring to blend. Stir in the vanilla.
3) Put teaspoon-size mounds of dough about 3 inches apart on ungreased baking sheets. Bake until lightly browned, 10 to 12 minutes. Cool for about 2 minutes on the same sheets, then use a spatula to transfer the cookies to a rack to finish the cooling.

Vegetable Soup
Maija-Liisa Adams

4 cups water
3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
2 packages beef bullion granules or 4 cubes
Seasonings to taste such as herbs, soy sauce, or curry

Bring water to a boil. Add dried vegetables, bouillon and seasonings.Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to
reconstitute as those that have been stored for a long time.)
As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4
to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.


Barley Split-Pea Soup
Maija-Liisa Adams

3/4 Cup Split Peas
1/2 Cup Barley
2 Tablespoons Carrots, Dehydrated
1 Tablespoon Celery Flakes
2 Teaspoons Vegetable Broth Powder
2 Teaspoons Onion Flakes
1 Teaspoon Salt
1 Teaspoon Parsley Flakes
1/8 tsp. Garlic Granules
1 Bay Leaf
1 tbsp. Oil
10 C Water
6 oz Ham, Canned -- cubed, optional

1. Bring water and oil to a boil. Slowly sprinkle in dry ingredients. Stir; cover

2. Bring to boil again, and keep at high simmer for 45 to 60 minutes or until peas have softened.

3. If used, add pre-cooked meat cook for the last 15 minutes.

No-FAT White Bean Cinnamon Rolls

Janeese Summers

2 1/2 C. warm water

1/2 C. powdered milk
2 T. active bakers yeast

7 C. flour
1/2 C. sugar

2 tsp. salt
2 eggs, or egg substitute

1 C. brown sugar
1 3/4 C. white beans pureed

1 T. cinnamon



Put warm water in a large bowl. Add the yeast and sugar. Add eggs to the mixture. Add 1 cup of the pureed beans and powdered milk. Mix in salt and flour. Beat with and electric beater until smooth. Mix remaining flour into the dough by hand. Dough should be soft and not too sticky. Cover dough and let rise for 45 minutes. Make 2 balls of dough and roll each of them out on a floured board into rectangle shape. Spread the remaining pureed beans on top of the dough. Mix brown sugar and cinnamon together and sprinkle over the beans. Roll dough into a log; cut in 1 inch slices with thread. Place on a cookie sheet sprayed with Pam. Let rise for 20 minutes. Bake at 375 for 10-13 minutes. Use powder sugar and skim milk to make a glaze. Drizzle over the rolls after they cool.

Jello Salad
Nicole Burt

1 small pkg. lime (or lemon or really any flavor) jello

3/4 cup boiling water

dissolve jello in water and set aside (in fridge to cool, but not set)

1 cube butter, melted

1 box Nilla wafers-crushed

Mix butter and wafers, press in bottom of 9x13 pan reserving some (about 1 cup) for top

8 oz. cream cheese softened (Recipe calls for 4 oz. and I usually use 4 oz. but for Recipe night @ Kelly's I used 8 oz. and it turned out great!)

1 cup sugar

2 tsp vanilla

Mix above ingredients and add cool jello

In separate bowl whip 1 can chilled evaporated milk till slightly thickened. Add cream cheese mixture, pour over crust in pan. Top with remaining crumbs and chill!

Black Beans and Rice

Karen McMaster

This is the consistency of a soup or stew. If you like cook it down to make it thicker... also mashing the
black beans with a potato masher a bit helps too.

Heat approximately
2-3 TBSP of oil in a pan
add two cloves of minced garlic
and 1/4 (or more if you prefer) diced small onion.
When clear add (prepared/ soaked and rinsed) black beans (one 16 oz bag) and cook for a couple more minutes. Stir.

add 1 cup of water if you are cooking in a pressure cooker; otherwise add about 4 cups of water
add chicken base (I use 1-2 TBSP); also add 1 tsp cumin; 3/4 tsp tsp red pepper flakes; 3/4 tsp ground cardamom; salt and pepper to taste.

Cook/ Simmer for approximately 1 1/2 to 2 hours (checking beans to see if they are done) or just follow your pressure cookers instructions (mine takes about 20 minutes on high).

I like to serve this over Calrose rice, with sliced tomatoes and avocados; also, you can serve it with Chicken legs; or chicken breasts...

Good luck!

Chocoholic Photos

Thanks to Becky for hosting us in her beautiful home.  

Here are of few of Maija (my-a) photos :) I took.

Lindsey's Chicken

Debbie's Chocolate Mint Cookies

Penny's Chocolate Chip Cookies

Maija-Liisa's Dream Roll

Rachel's Torte

Becky's German Chocolate Cake

Mindy's Ice Cream

Hilary's Chocolate Covered Crackers

Stephanie's Torte

Telling each other what we brought

On a sugar high : )

Take some time to peruse all of these--we've got BOTH desserts and main courses!  

You'll also notice that I've consolidated ALL of the chocolate recipes from ALL of the past parties so you can find them ALL here!  

Desserts

Debbie Richards’ Chocolate Caramel Brownies
Nicole Burt

1 chocolate cake mix
1 cube butter melted
1/3 Cup evaporated milk
Mix together and spread ½ mixture on bottom of greased 9x13 pan.
Bake at 350 degrees for 6 minutes
Melt together: 1 pkg. Kraft caramels
1/3 C. evaporated, milk
Pour over cake.
Sprinkle 6 oz. semi- sweet chocolate chips over caramel.
Top with remaining cake mixture. Bake at 350 degrees for 20 minutes. They are great refrigerated! Doubling this recipe is a perfect fit for a jellyroll pan.

Unelma Torttu (Chocolate Dream Roll)
Maija-Liisa Adams

Ingredients:
4 egg yolks
1 cup sugar
4 egg whites
3/4 cup flour
4 T cocoa
2 t baking powder
1/4 t salt

Filling:
1 cube margarine
1 1/2 cup powdered sugar
1 egg yolk
real vanilla

Alternate Filling:

1 Tbsp. Knox gelatin

1/2 c. cold water

1 1/2c whipping cream

3/4 c. powdered sugar

2 tsp. rum extract (or mint)

Soften gelatin in cold water.  Then heat over hot water until dissolved.  Beat whipping cream until slightly thickened.  Add sugar and extract; beat until thickened. Stir in dissolved cooked gelatin.  Chill until firm.  Beat filling until smooth and spreadable.  Spread over cooled chocolate jelly roll.  

Directions:
Beat yolks until thick and lemon colored; gradually beat in 1/3 cup sugar. In a large bowl, beat whites until soft peaks form, gradually add remaining 2/3 cup sugar, beat until stiff peaks form. Fold yolks into whites. Sift flour, baking powder, cocoa and salt. Fold into egg mixture. Spread on greased wax paper on a jelly roll sized cookie sheet. Bake at 375 degrees for 12 minutes. Turn onto a dish towel sprinkled with sugar. Gently roll it up with the towel inside. Let it cool completely. If it isn't cool enough, the margarine will melt. Gently unroll it, spread the filling on it and then roll again. You may want to cut it in half and then wrap each half in saran wrap. Keep in refrigerator. Makes slices when you are ready to serve it.  On Valentine's Day you may want to serve raspberry syrup and raspberries on it. This is my Mother's Finnish cousin's recipe and my Mother made it often.

Chocolate Braided Bread

Sarah d'Evegnee
You can shape the bread into a heart.  It makes great valentines!


1 pkg. yeast
1 tbsp. sugar
2 c. water

Put these ingredients in a bowl and let sit 10-25 minutes until foamy.

Add:
1 Tbsp. vanilla
1 egg yolk
1 1/2 tsp. sweet, unsalted butter softened

optional additions: 1 tsp. orange or almond extract and/or zest

Stir into bowl:
3/4 c. sugar
1/2 c. cocoa
1 tsp. salt
3 cups flour

Mix until combined and then add 1 1/2 c. chocolate chips and 3/4 c. slivered or sliced almonds.

Add 1 1/2 c. more flour. Knead until satiny and only slightly sticky, ~10 min. Place in greased bowl and rise 1 1/2-2 hours, until doubled.

Punch down and divide into halves. Divide each half into 3 or 4 pieces for braiding. Roll the pieces smoothly with hands into 16" ropes. Braid as desires. Rise 1 hour until doubled.

Bake in a preheated oven at 450 for 15 min. Reduce heat to 375 and bake 20-25 minutes longer. Cool before slicing. Dust with powdered sugar or cocoa powder when cool if desired.

Chocolate Raspberry Pie

Christine Gilbert

1 unbaked pastry shell
3 TBS sugar
1 TBS cornstarch
2 cups fresh or frozen unsweetened raspberries thawed
FILLING
1 PKG (8 oz) cream cheese softened
1/3 cup sugar
½ tsp vanilla
½ cup whipping cream, whipped
TOPPING
2 sq. (1 oz each semi sweet chocolate)
3 TBS butter

In a sauce pan combine sugar & cornstarch. Stir in the raspberries bring to a boil over medium heat. Boil & stir for 2 min. Remove from heat cool for 15 minutes. Spread into shell: refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour. Melt chocolate & butter, cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in fridge.

Chocolate Eclair in a Pan


 Shannon Packer


1 c. water


 1/2 cup butter
 

1 cup flour


 4 eggs
 

3 cups cold milk 

2 small pkgs. vanilla instant pudding
 

8 oz. cream cheese
 

12 oz. Cool Whip (or real Whipping Cream)
 

1 cup Hershey's syrup



Bring to boil water and butter; add flour; cook and stir until mixture
cleans sides of pan (remove from stove); add the eggs one at a time, beating
after each one. Spread in a lightly greased large cookie sheet. Bake at
400 degrees for 25-30 minutes or until golden brown; watch closely. Mix
cold milk with pudding. Add really soft cream cheese; spread over crust.
Top with 12 ounces Cool Whip or whipping cream. Drizzle with Hershey's
syrup. Chill until served.




Konda's Skor Dessert
Konda Fullmer

Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
3 Skor Chocolate Bars (I think Heath Bars would work too)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.

Chocolate-Covered Cherry Cake



 Lori Prince

CAKE:

 1 package devil's food cake mix
 

1 can (21 ounces) cherry pie filling
 

2 large eggs
 

1 teaspoon pure almond extract

 

CHOCOLATE GLAZE:
 


1 cup sugar
 

1/3 cup butter


 1/3 cup whole milk
 

1 package semisweet chocolate chips



Place a rack in the center of the oven and preheat oven to 350. Lightly mist a 9x13 inch pan with vegetable oil spray.
 Place the cake mix, cherry pie filling, eggs, and almond extract in a
large mixing bowl. Blend with an electric mixer on low speed for 1 minute.

Scrape down the sides of the bowl with a spatula. Increase the mixer speed
to medium and beat 2 minutes more. The batter should look thick and well
blended.
Pour the batter into the prepared pan, smoothing the top.

 Bake the cake until it springs bach when lightly pressed with your finger
and just starts to pull away from the sides of the pan, 30 to 35 minutes.

Remove the pan from the oven and place it on a wire rack while you prepare
the glaze.

4. For the glaze, place the sugar, butter, and milk in a small saucepan over
medium-low heat and cook, stirring constantly, until the mixture comes to a
boil. Boil, stirring constantly, for 1 minute.
Remove the pan from the heat
and stir in the chocolate chips. When the chips have melted and the glaze is
smooth, pour it over the warm cake so that it covers the entire surface. The
glaze will be thin but will firm up.
Cool the cake for 20 minutes more
before cutting and serving.


Chocolate Covered Strawberries (or Oreos or Pretzels or Cookies or. . . ?)
Sarah d’Evegnee

You can use the same method to cover anything that you would like to cover in chocolate. . . and what wouldn’t that be? In February strawberries are not in season and it’s hardly worth it to pay for them, but Oreos. . . well, they’re always in season!

1 bag chocolate chips (dark chocolate is divine if you like the more European flavor or choose milk chocolate if you like it sweeter)
1 bag white chocolate chips (Just buy whatever brand is on sale)
Ziploc bag

Melt chocolate chips in a glass bowl in the microwave for 30 seconds and then stir. Keep melting the chips in 30 second increments and stirring until chips are melted. Make sure you stir well after each 30 seconds to avoid burning the chips. If they get harder rather than softer, you’ve cooked them too long.

Dip strawberries (or whatever you’re dipping) into melted chocolate and place on parchment paper. Let chocolate harden.

Melt about ½ cup white chocolate chips in a Ziploc bag in the microwave for 30 seconds. (Push all of the chips to one corner of the bag.) Mush them with your hand until melted. (You may need to add another 30 seconds in the microwave, but go easy so you don’t burn them.) Cut off the very tip of the bag with scissors—you only need to cut off a teeny-tiny bit. Drizzle white chocolate over strawberries in a zig-zag pattern. You can leave it like this or you can dag a toothpick across the zig-zags for a different look. Let berries harden and then treat yourself to the ooh’s and aaah’s of your guests

Chocolate Snowballs
Kelly Eyring

Bake a chocolate cake in a 9x13 pan. Cool and then rake the cake with a fork into crumbs. Soften ice cream (I usually use vanilla or peppermint at holiday time). Roll a ball of ice cream in the cake crumbs (use your clean hands...it is better not to let your guests see you doing this). Decorate a dessert plate with chocolate syrup place the ball on the plate and drizzle with a little more sauce. You can garnish with a strawberry or raspberries or crushed peppermint if you are using the peppermint ice cream.


Chocolate Mint Torte

Rachel Helfrich

Vegetable-oil cooking spray 

8 ounces semisweet chocolate, chopped 

8 tablespoons unsalted butter, cut into small pieces 

1/4 cup heavy cream 

3 large eggs 2 tablespoons sugar 

1/2 teaspoon pure peppermint extract 1 teaspoon 

unsweetened Dutch-process cocoa powder, for dusting 

18 fresh mint leaves, (peppermint), for garnish 

Freshly whipped cream, for serving (optional) 

Chocolate Mint Leaves

Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. Reduce oven temperature to 325. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. Transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves.

Easy Brownies (The Best)
Annalise Summers

2 sticks butter, melted
2 c sugar
1 ½ c flour
½ c cocoa
Dash of salt
4 beaten eggs
2 t vanilla

Mix dry ingredients together first, then add liquid ingredients. Cook at 350 for 20-25 minutes

Lindsey’s Oreo Truffles
Lindsey Dewey

1 package Oreos, crushed
1 block cream cheese, softened
1 ½ cups chocolate chips
1 T shortening

Mix crushed Oreos and cream cheese to form dough. Form into 1 inch balls and chill on wax paper-lined cookie sheet. Melt chocolate chips and shortening. Dip chilled truffles in melted chocolate. Store in fridge. (This also works well with white chocolate chips.)

Lindsey's Better-than-the-Real-Thing Asphalt Pie
Lindsey Dewey

Asphalt Pie from Winger's is sold for about $4.50/slice! At 8 slices a pie, that comes to a whopping $36 - ridiculous! You can make my version for $5 or less...and it's better.

1 Oreo pie crust
1 1/2-gallon container mint ice cream
1 recipe caramel (see below) or jar of store-bought caramel
Cool Whip or whipped cream

Caramel:
1 cup sugar
1 cup cream
3/4 cup corn syrup

Dessert Fondue



Shannon Packer

1 Tb. butter
 

16-1 oz. chocolate candy bars, broken (almonds optional) 


30 large marshmallow
 

1/3 cup milk
 

1/2 pint whipping cream

 

Grease crock pot with butter. Turn to high for 10 mminutes. Put chocolate,
marshmallows and milk in. Cover. Turn to low. Stir often. Cook one hour 
until smooth and melted. Gradually add whipping cream. Cover, cook on low
for 2-4 hours. Serve over pound cake with fruit

Cherry Chocolate Trifle
Maija-Liisa Adams

3 Reasons to Serve Cherry Chocolate Trifle in February : Whether you want to serve a red and chocolate dessert for Valentine's Day or something cherry to honor honest George Washington's legend of chopping down the Cherry tree, try this delicious Cherry Chocolate Trifle.
February is also time for the annual LDS Stake Relief Society Women's Conferences. This recipe by Dolly Gallagher, served in the 90s at the Menlo Park, California Stake Relief Society Women's Conference, was a hit. I can hardly wait to see what will be served at ours this February.

In large glass bowl layer:
1/2 baked Devil's food cake, cut in 1 inch cubes
1/2 chocolate instant pudding (2 small packages made with 3 c milk)
1/2 large carton cool whip
1/2 can comstock cherry pie mix
Repeat layers

Directions:
Chill a few hours before serving.


Main Courses

Bodacious Southern Chili

Genn Rawlings

If you want to cool things off a bit, remove the seeds from jalapeno peppers

Chili:
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 large onions, chopped
3 celery ribs, cut into 1-inch pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil

2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon molasses
1/2 cup dry red wine (SUBSTITUTE: 7 tablespoons water, 1 1/2 tablespoons lemon juice and 1/2 tablespoon sugar OR a little less than 1/2 cup apple juice plus 1 1/2 T lemon juice OR 1/2 cup red grape juice or cranberry juice)
2 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained

Garnish:
Sour Cream
Cilantro chopped
shredded cheese

DIRECTIONS

1. SAUTE first 8 ingredients in hot olive oil in a large Dutch oven until meat is browned.
2. DRAIN and return meat mixture to Dutch oven.
3. STIR in cocoa and next 13 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours.

Sweet Ancho Chile & Dark Chocolate Rubbed Chicken
(recipe from Art Smith - Oprah's former Personal Chef)
Lindsey Dewey

1-2 TB canola oil
2 dried ancho chiles (Mexican section of grocery store - I got mine at Winco)
1/4 cup light brown sugar
2 TB chopped Mexican chocolate (or good dark chocolate)
Salt and freshly ground black pepper (to taste)
4 garlic cloves, minced
4 green onions, minced
olive oil, for coating
4-6 chicken breasts
4-6 tortillas

Preheat oven to 350. Heat canola oil in a deep saute pan. Add chiles and fry for 30 seconds each. Remove and drain on paper towels. When slightly cooled, place chiles in a blender. In a slow steady stream, pour oil used for frying into blender. Add brown sugar, chocolate and salt. The mixture should be fairly coarse. Set aside.

Combine garlic, green onions, salt and pepper and just enough olive oil to barely cover meat. Rub over chicken. Grill chicken, turning frequently. Let cool.

Cover chicken with chile mixture. Place chicken in oven and finish cooking for 5-7 minutes. Serve with fresh, seasonal vegetables and warm tortillas.

Chicken Mole Poblano

(from Tyler Florence)

Sarah d'Evegnee

Mole sauce:

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Serve over cooked white rice. Garnish everything with cilantro leaves.

Recipe Party THIS THURSDAY (Feb 5th) at Becky Webb's house! (Please note the location change!)

"Lady Food" Recipes



Avocado Eggrolls (from the Cheesecake Factory)
Lindsey Dewey

Filling:
1 large avocado
2 T chopped sundried tomatoes
1 T red onions, minced
1 t fresh cilantro
pinch salt
egg roll wrappers

Dipping Sauce:
2/3 cup fresh cilantro
2 cloves garlic
2 gr. onions, chopped
1 T sugar
1 t cumin
4 t white vinegar
1 t balsamic vinegar
1/2 t tamarind pulp (bought at Oriental markets)
1/2 cup honey
1/4 cup olive oil

Fill eggroll wrappers with filling. Fry until golden brown. Combine everything for sauce and heat. Serve with eggrolls.

Mediterranean Salad, Grilled Chicken, and Coconut Rice

Sarah d'Evegnee

I got this recipe from my sister’s friend, Amy Openshaw, who is a caterer in Boston. It is one of her all time favorites for guests.

Mediterranean Salad (serves about 10)
7 large tomatoes (cut in bite size chunk)
2 cucumbers (peeled and chunked)
1/4 small diced red onion
3 oz cubed mozzarella cheese
3 oz crumbled feta cheese
3 T. Olive oil
2T. Red wine vinegar (can use pear, apple or other fruit vinegar)
1 T green olive tapenade (Trader Joe’s or other specialty store or if you can’t get it in Rexburg, a recipe for it follows.  I personally like to add a lot more tapenade!)
Fresh basil leaves to taste
baby spinach (add two or more handfuls for color)
Salt and Pepper to taste
Large bread croutons (optional–can go soggy)

Cut up and mix items together. May cut ingredients up ahead of time, but do not add oil and vinegar until right before serving.

Marinated Chicken
Marinate chicken breast (1 per person) in Wishbone Italian dressing overnight. Season with pepper and season all then grill and cut into thin slices. Chicken is served cold–may do ahead of time as well.

Coconut Rice
2-3 cups Uncle Ben’s converted rice. Cook rice as directed but add about ½ can coconut cream (NOT coconut milk) at the same time you add the water. The cream can be found in the grocery store by the pina colada mix for drinks. After the rice is finished cooking, stir in 1 cup large toasted coconut flakes.  (Toast the coconut flakes in  a little butter in a saute pan over low heat for 2-3 minutes until toasted but not burnt!)


Olive Tapenade :

Use this for the Mediterranean Salad, or it is wonderful on pasta or as a dip for crusty bread!


3 cloves garlic, peeled
1 cup pitted green olives
(or use kalamata olives for a traditional black tapenade)
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Lemon Souffle
Maija-Liisa Adams

1 cup sugar
1/4 cup flour combine
dash of salt

2 Tablespoons melted or squeezable margarine
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 well beaten egg yolks
3 stiffly beaten egg white

Combine the first 3 ingredients. Add melted or squeezable margarine. Add grated lemon peel and the lemon juice. Scald the milk in a small kettle. Meanwhile beat egg yolks well. Slowly stir milk with a whip (vispila) into the egg yolks. Add this mixture into the flour-sugar mixture. With electric beaters, beat the egg whites until stiff as if making merinque. Fold in the stiffly beaten egg whites. Then pour the batter into an ungreased dish. Set in another bigger pan with about 1 inch of water in it. I use a dripper pan. Bake at 325 degrees for 45 minutes. Do not be alarmed, this does not raise any at all as souffles are supposed to. It makes its own sauce on the bottom.

Chicken Salad
Genn Rawlings

3 cups cooked, diced chicken
1 cup diced celery
1 cup grated carrot
1 small white onion, grated (1/4 cup)
halved red grapes
1 cup Miracle Whip (not mayo)
1 tsp salt
3/4 cup whipped cream, measure then whip
1 can (7 oz.) shoestring potatoes

Mix chicken, celery, carrot, onion and grapes.
Add Miracle Whip and salt. Fold in whipped cream.
JUST BEFORE SERVING add shoestring potatoes.
You may add more shoestring potatoes and grapes to stretch the recipe if you need to.

Serve on croissants or rolls.

Best when refrigerated 24 hours before serving.

Party Punch

Nicole Burt
2 pkg raspberry kool aid

2 C sugar

2 qt water

46 oz pineapple juice

2 liter ginger ale


Stir well.



Chicken Puffs


Nicole Burt

24 hours before party:

pick up phone:

dial 496-2246

order chicken puffs (4 dozen minimum)


day of party:

pick up at BYUI catering office at designated time
 Serve and enjoy!


I "make" these for most parties I throw and they are always a hit!


Chicken Salad
 Served with croissants and green leaf lettuce.


Karen McMaster

4 cups cooked diced chicken breasts (4 med. chicken breasts or 3 large)
1 1/2 TBSP lemon juice (fresh squeezed)
1/2 - 3/4 salt or Lawry's Season Salt
1/4- 1/2 tsp. pepper
1/3 cup mayo
2 stalks celery diced
1 stalk green onion thinly diced
1 cup washed red grapes, sliced in half
1/4 cup sliced almonds or cashews

Cook chicken, let stand until cool enough to cut.
Dice chicken. Place in large bowl and pour lemon juice over chicken.
Combine salt, pepper, mayo, diced celery and onions, stir. Refrigerate.
Before serving, stir in grapes and almonds.
Makes 5 1/2 cups. 


Recipe Party TONIGHT at Genn Rawlings' House! Theme : Lady Food

I've also posted the Healthy Recipes from April of last year, just in case you didn't get them.  Please make a comment and let me know if you want hard copies of the recipes or if you like the whole "going paperless" thing!

Healthy Recipes (from April 2008)

Healthy Recipes

Lighter Sesame Chicken
Gennifer Rawlings

Yum-dilly-iscious!
Serves 4

3/4 cup brown rice

3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press

2 large egg whites
1/4 cup cornstarch

1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks (about 10 chicken tenders)
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. I DOUBLE THE SAUCE--IT'S A LITTLE DRY IF YOU DON'T
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice. You can serve the broccoli on the side, or mix it with the chicken and sauce and then pour over rice.
Sweet and Sour Pasta Salad Lori Prince


SALAD 
: 16-ounce package tricolor spiral pasta
 1 medium red onion, chopped
 1 medium tomato, chopped 1 medium cucumber, peeled, seeded, and chopped
 1/2 green pepper, chopped 1/2 red pepper, chopped
 2 tablespoons fresh parsley, minced


DRESSING
 : 1 1/2 cups sugar 1/2 cup vinegar
 1 tablespoon ground mustard 1 teaspoon garlic powder
 1 teaspoon salt (optional)


Cook pasta according to package directions; drain and rinse with cold water.
 Place in a large serving bowl. Add the onion, tomato, cucumber, green and
 red pepper, and parsley; set aside.

 In a saucepan, combine the sugar, vinegar, mustard, garlic powder, and salt.
 Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour 
over pasta salad and toss to coat. Cover and refrigerate for 2 hours.

Romaine Lettuce Wraps
Maija-Liisa Adams

Use the lettuce to fill with goodies!
shredded carrots
thinly sliced onions
sliced avocado
home made salsa
home made guacamole
chopped sweet red peppers
Sliced pineapple
whatever you love... chop & add!

Mango Salsa
Maija-Liisa Adams
An amazingly delicious sweet/salty salsa!
~Put in blender:
2 tomatoes
1/4 of a red onion diced fine
1 bunch cilantro chopped fine
juice of 1 lemon
1/3 cup water
2 tablespoons cold pressed olive oil
1 teaspoon unrefined sea salt
~Blend on 1 for 2 seconds so still chunky.
~Add 1 mango (with seed removed) and blend for 1/2 a second so pieces still chunky.
~Add spices such as oregano or tarragon (optional)
~Add finely chopped hot peppers if desired

Chicken Kebobs
Kelly Eyring

Mix 1 Tbsp. each Chicken Seasoning and Parsley Flakes with 2/3 cup oil and 2 Tbsp. white vinegar.

Pour over 1 1lb. Cubed chicken and pieces of onion, bell pepper and mushroom caps if you like.

Marinate 1hour. Alternate on skewers and broil or grill, basting with marinade.

I like to serve this with rice pilaf. This is Henry Christians favorite meal.


Chicken Pasta Salad
Kelly Eyring

1 package bowtie pasta
3 cups cooked chicken, cut up
1/4 cup toasted sesame seeds
8 cups fresh spinach (baby spinach is best)
¼ cup flat leaf parsley, chopped
½ cup green onion, chopped

Dressing

1 cup olive oil
2/3 cup rice vinegar
6 Tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
¼ cup soy sauce

Toasted sesame seeds

Cook pasta according to package directions until al dente. Combine all dressing ingredients and mix together in a blender. Mix pasta, chicken, and half of dressing together and store in fridge until ready to serve. Mix greens together and toss with pasta right before serving. Add sesame seeds and rest of dressing and serve with fruit and fresh bread.


Garlic and Citrus Chicken
Sarah d’Evegnee

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.