June 28, 2004

Chocolate Fudge

2 tablespoon butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini-marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoons vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8x8-inch square buttered pan and cool. Cut fudge into squares and store in an air tight container.

Peanut Butter Fudge

1 cup unsalted butter, plus more for greasing pan
1 cup peanut butter (use Peter Pan, it gets the best results in baking)
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes. Stir and microwave for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch squares and store in an airtight container.

June 25, 2004

Sesame Snow Peas

1 1/2 cups snow peas (about 6 oz)
1 teaspoon soy sauce
1/4 teaspoon dark sesame oil
1 teaspoon toasted sesame seeds (I bought them pre-toasted at an Asian grocery store but you can toast them yourself)
Toss snow peas, oils and soy sauce in a medium microwave safe bowl. Cover and microware about 1 1/2 minutes. Sprinkle with seeds and serve.

June 22, 2004

Orzo with Snap Peas and Squash

1/2 lb orzo
1 lb sugar snap peas
2 tablespoons olive oil
2 small squash, cubed
2 tablespoons parmesan

Cook orzo 5 minutes. Add peas and squash. Cook until orzo is done and vegetables are tender. Add olive oil. Drain if needed. Sprinkle with parmesan, salt and pepper. Stir and serve.

June 20, 2004

Cauliflower Parmesan

20 oz cauliflower
1/2 cup grated parmesan
1/3 cup seasoned bread crumbs
3 tablespoons melted butter

Preheat oven to 375. Butter 1 1/4 quart baking dish. Steam cauliflower. Place in dish. In a small bowl, stir together crumbs and cheese. Toss with butter. Sprinkle over cauliflower and toss. Bake 15 minutes until golden brown.

June 15, 2004

Thumbprint Cookies

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
2/3 cup jam
1/4 teaspoon salt

Preheat oven to 350. Grease cookie sheet. Separate eggs. Cream butter, sugar and egg yolk. Add vanilla, flour and salt and mix well. Shape dough into balls, place on cookie sheets 2 inches apart. Bake 5 minutes. Remove from oven, dent each cookie and fill with preserves. Bake for 8 additional minutes then remove to rack to cool.

June 05, 2004

Inside Out Blue Cheese Burgers

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
1 shallot or small onion minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for pan
McCormick's Montreal Seasoning

Combine first 3 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill (I use a grill pan) 7 to 8 minutes on each side.

Also good with bacon and cheddar as the filling. Just crumble 6-7 slices of bacon and mix with crumbled cheddar instead of blue cheese.

June 03, 2004

Mashed Potatoes with Bacon and Spinach

6 slices bacon, cut into 1/2 in pieces
2 lbs potatoes (I like Yukon Gold, but Russets work well too)
6 oz baby spinach
2 tablespoons milk
3 tablespoons butter
1 cup grated fontina cheese
salt & pepper

Cook bacon, drain on paper towel lined plates. Boil potatoes until just tender. Drain and let dry. Mash and add milk and butter. Add cheese and spinach and mash until cheese is melted and potatoes are the constancy you want. Season with salt and pepper. Makes 4 side servings or two meal sized portions.

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