February 22nd, 2008 by alice
Tags: Brownie, Fudge, Sunday
INGREDIENTS
- 1 (21 ounce)fudge brownie mix
- 1/2gallonvanilla ice cream
- 2cupspowdered sugar
- 2/3cupchocolate chips
- 1cupevaporated milk
- 1/2cupbutter
- 1teaspoonvanilla
- 1/8cupwalnuts, chopped (optional)
DIRECTIONS
- Bake the brownie of your choice, as directed on package, in a 9 x 13 pan.Let brownie cool – while brownie is baking set out ice cream to soften.
- Spread softened ice cream over cooled brownie and place in freezer.
- Combine powdered sugar, chocolate chips, evaporated milk and butter in medium saucepan, bring to a boil.Cook 8 minutes, stirring constantly.Remove from heat and stir in vanilla.Let cool 1 hour.
- Pour fudge mixture over ice cream and sprinkle with chopped nuts then return to freezer until fudge topping is completely cooled (about 30 minutes).
- Serve right out of freezer.
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February 22nd, 2008 by alice
Tags: Breadsticks, Yumblitzen
INGREDIENTS
- 1 (13 7/8 ounce)package refrigeratedpizza dough
- 6part-skim mozzarella string cheese, halved
- 1tablespoonextra-virgin olive oil
- 2tablespoons shreddedparmesan cheese
- 1teaspoonitalian seasoning
- 1teaspoongarlic powder
- 1/2cup warmmarinara sauce
DIRECTIONS
- Heat oven to 400 degrees.
- Unroll pizza crust and press into a 14-inch square on a lightly floured board.
- Cut into 4 squares, then cut each piece into thirds to make 12 strips.
- Place a piece of string cheese on each and pull up dough to enclose, pinching seams well.
- Place on a parchment lined baking sheet,lightly brush with oil.
- Lightly brush the breadsticks with oil.
- Mix parmesan cheese and seasonings in a small bowl and sprinkle over breadsticks. Roll each several times to call all sides with parmesan mixture.
- Bake 10 to 12 minutes or until golden brown. Serve warm with marinara sauce.
- Enjoy!
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February 22nd, 2008 by alice
Tags: Bisque, Butternut
INGREDIENTS
- 1largebutternut squash(split in half and seeded)
- 6cupschicken stock
- 4tablespoonsbutter
- 1cup choppedonions
- 1cup choppedcelery
- 1 1/2cupshalf-and-half
- 1/4teaspoonnutmeg
- salt and pepper(black pepper is fine but white pepper compliments this soup well)
DIRECTIONS
- Preheat oven to 350 degrees.
- Place squashface down in a baking dish filled with 1 inch water.
- Roast squash for 1 hour until tender.
- In large saucepan saute onion and celery in 2 tbsp butter until tender, but not browned.
- Scrape butternut squash flesh from skin and add to sauce pan.
- Add 2 tbsp butter and mash squash and vegies together, add salt and pepper to taste.
- Pour Chicken Stock (fresh tastes best, but canned can be substituted) into sauce pan and bring to a simmer.
- Add nutmeg.
- Simmer for 20 minutes, allowing for flavors to meld.
- Blend with immersion blender until smooth.
- Add half and half and bring to temperature (DO NOT BOIL).
- Salt and pepper, to taste.
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February 22nd, 2008 by alice
Tags: Martha, Nachos, Stewart, Ultimate
INGREDIENTS
- 1 (13 1/2 ounce)bag largetortilla chips
- 1cuprefried beans
- 3/4cup shreddedmonterey jack cheese
- 3/4cup shreddedcheddar cheese
- 1/2cup chopped pickledjalapeno chiles
- 1smalljalapeno chile, seeded, ribs removed, and minced
- 1/2cup canned slicedblack olives
- fresh cilantro leaves
- chili sauce(optional) or hot pepper sauce (optional)
- chopped tomatoes, for serving (optional)
- sour cream, for serving (optional)
DIRECTIONS
- Preheat oven to 400°.
- Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among chips.
- Transfer to an ovenproof serving platter, forming layers; add chili sauce.
- Bake until heated through and cheese melts, 3 to 5 minutes.
- Remove, and garnish with cilantro leaves.
- Serve immediately topped with tomatoes and sour cream, if desired.
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February 22nd, 2008 by alice
Tags: Brownies
INGREDIENTS
- 1cupsugar
- 2eggs
- 3/4cupflour
- 1/4cupcocoa
- 1/4cup meltedmargarine
- 1teaspoonvanilla
DIRECTIONS
- Combine sugar with melted margarine.Cream well (no mixer needed).
- Add eggs and mix well.Stir in flour and cocoa.Add vanilla.
- Grease and flour (or spray) a 9 inch round or square cake pan.
- Bake approximately 20 minutes.Best not to over bake them, they shouldn’t be dry.
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