Tiramisu Cookies

Click on Image to Enlarge

Chocolate Caramel Slice

Click on Image to Enlarge

Christmas Cake in a Hurry...FUNNY!!

I recently found this recipe when going thru old Christmas Decorations!

Click on Image to Enlarge

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1 egg, beaten

1 cup brown sugar

1 teaspoon vanilla

1/2 cup shortening

2 (1 oz) squares unsweetened chocolate, melted

1 2/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1/2 cup nuts (optional)

Chocolate frosting:

1/2 cup butter, room temperature

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/4 teaspoon salt

1/3 cup half and half

1 teaspoon vanilla

for cookies:

Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.

Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.

for frosting:

Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.

Roasted Pepper Salami Bites with Chimichurri

• Yield:

  12 servings
  

Times:

Prep

10 min

Inactive Prep

--

Cook

35 min

Total:

45 min

Ingredients

For the Salami Bites:

nocoupons

• 12 slices Genoa salami
• 1 jarred red bell pepper, roughly chopped
• 6 ounces queso fresco cheese, crumbled

For the Chimichurri Dressing:

nocoupons

• 3 scallions, roughly chopped
• 1/2 cup cilantro leaves, loosely packed
• 1/4 cup oregano leaves, loosely packed
• 1 jalapeno, seeds and ribs removed, roughly chopped
• 1/4 cup olive oil
• juice of 1/2 lemon
• salt, to taste

Directions

Preheat oven to 350 degrees F.

Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.

Meanwhile make the Chimichurri Dressing: combine all ingredients in a food processor and puree until smooth. Set aside.

To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri Dressing over the top of each and serve.

Brie Tartlet with Grape Relish

Prep: 30 min., Bake: 23 min., Cool: 15 min.

Yield: Makes 8 appetizer servings

Ingredients

• 1/4  cup  chopped walnuts
• 1/2  (15-oz.) package refrigerated piecrusts
• 1/2  (8-oz.) Brie round, rind removed
• 3/4  cup  seedless red grapes, chopped
• 1  green onion, minced
• 1 1/2  teaspoons  balsamic vinegar
• 1  teaspoon  chopped fresh rosemary
• 1/4  teaspoon  freshly ground pepper
• Garnish: fresh rosemary sprigs

Preparation

1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.
2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.

Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007

Spiced Apricot Chutney

Serve with ham, sandwiches, or scones.

Yield: 3 1/2 cups (serving size: 1 tablespoon)

Ingredients

• 2  tablespoons  canola oil
• 1  cup  finely chopped onion
• 1 1/2  teaspoons  mustard seeds
• 1/4  teaspoon  crushed red pepper
• 1 1/2  cups  apple juice
• 1/2  cup  dried currants
• 1/3  cup  raspberry vinegar
• 2  tablespoons  sweetened dried cranberries, finely chopped
• 3  tablespoons  honey
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  ground allspice
• 1  (16-ounce) package dried apricots, finely chopped

Preparation

1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.

Nutritional Information

Calories:

39

Fat:

0.6g (sat 0.0g,mono 0.3g,poly 0.2g)

Protein:

0.4g

Carbohydrate:

8g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

1mg

Calcium:

7mg

Cooking Light, NOVEMBER 2009

Chocolate Chip Zucchini Bread

Times:Courtesy of Paula Dean

Prep

15 min

Inactive Prep

--

Cook

50 min

Total:

1 hr 5 min

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.