Flourless Chocolate Cake *****

Flourless Chocolate Cake II

Rated: Submitted By: Shana Hillman Photo By: Jen K Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 8

"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar."

Ingredients:

4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar

1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2.	In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3.	Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/23/2012

Grandma's Lemon Meringue Pie *****

Grandma's Lemon Meringue Pie

Rated: Submitted By: Emilie S. Photo By: Rachel Prep Time: 30 Minutes Cook Time: 10 Minutes Ready In: 40 Minutes Servings: 8

"Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy."

Ingredients:

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3.	To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.	Bake in preheated oven for 10 minutes, or until meringue is golden brown.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/23/2012

Cranberry Compote (Emeril) *****

Recipe adapted from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 10 minutes Yield: 2 cups User Rating:

1/2 pound fresh cranberries 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 cups water 3 tablespoons cornstarch Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.

Episode#: FSSP04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Mom's Roast Turkey/Dressing in a convection oven

Use Mom's Dressing:  14 oz bag is about enough for 6-8 people, 12-14# turkey, with leftovers.

Moist & Savory Stuffing

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Serves: 10
Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.

ingredients

2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

directions

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.



 =========================================================

Roasting a Turkey with Convection

Roasting in convection oven takes about 2.5 hrs for a 13# turkey.  Start at 400 for 20 min, then reduce to 300-325 for 2 hrs.  There wont be any drippings, so pour a can of broth into the pan.  Keep adding water to it (every 20 mins) so that it creates "drippings" over time.   No need to baste! 

In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center.

• Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan.
• Pan juices will be minimal, however the juices can be easily captured prior to carving and yield up to 4 cups for gravy. Refer to the Thanksgiving Video here: http://www.purcellmurray.com/blog/index.php/article/11685
• Turning and basting are not required when roasting in Convection.
• Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter.
• Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous.

• Doneness Schedule - Turkey should be 180 in the thickest part of the thigh, and 165 in the stuffing, and 170 in the breast.

  Net Weight (lb.)	Unstuffed (hrs.)	Stuffed (hrs.)
  6 to 10	1 1/2 to 2	1 3/4 to 2 1/2
  10 to 18	2 to 2 1/2	2 1/2 to 3 1/4
  18 to 22	2 1/2 to 3	3 1/4 to 3 3/4
  22 to 24	3 to 3 1/2	3 3/4 to 4 1/4

   

Lay turkey in roasting rack.  Spray the turkey with olive oil, sprinkle with italian spices (oregano).
Stuff full.  Secure neck flap.  Wrap wings.  Insert oven safe meat thermometer into thigh. 

Wilton Giant Gingerbread Boys + Royal Icing

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses* (this is way too strong - do 1/2c molasses +3/4c Karo)
2 eggs, beaten

Preheat oven to 325 degrees F. 

Thoroughly mix flour, baking soda, salt and spices; set aside. 

Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Divide dough into 2 equal parts (recipe is for 2 giant cookies). 

Spray pan with vegetable pan spray (Pam). Press dough portion into prepared pan. 

Bake 23-25 minutes. Cool in pan on rack for 5 minutes. Turn pan over to release and cool completely. 

Once cool, decorate with icing, gum drops etc;

Makes 2 giant gingerbread men
Source: Wilton

ROYAL ICING

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

Mediterranean Artichoke Chicken Dinner MENU

Beluga Lentil Salad
1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)
Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool. Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces. Dice the red onion a little smaller than the peppers. Cube the feta. Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

Chicken & Artichokes Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS 1/2 cup flour, for dredging 1-1/2 tablespoons vegetable oil 2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed 1-1/2 teaspoons finely chopped garlic 2 tablespoons chopped fresh parsley 1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms 1/4 cup thinly sliced sun-dried tomatoes 1/2 cup chicken broth Parsley, for garnish
DIRECTIONS Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine. Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Greek Shish Kabob Dinner MENU

Chicken Shish Kababs
Chicken breast, cubed +
(1) bell pepper/onion/zucchini chunked + mushrooms/cherry tomatoes
or
(2) potato wedges/onion
All marinated in olive oil + salt + pepper + cumin
Roasted at 450 for 20-30 mins

(1) Rice
or
(2) Salad - with feta, tomato, onion

Spinach Pie - add to the menu if more than 3 adults

Dinners that freeze well for friends in need MENU

White Chili, crusty bread, salad.

Lasagna, crusty bread, salad.

Mustard chicken with mushrooms, rice, broccoli

Italian Sausage Festival, pasta, green salad

King Ranch Casserole + salad with corn, black beans, cucumber, tomato, red onion

King Ranch Dinner

Ingredients:1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 6 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4. Bake at 350° for 30 to 35 minutes or until bubbly.

Allow plenty of time to cool off 'cause nothing is worse than getting burned by scalding cheese. So while it's cooling mix up that cool crisp salad. Here's what I like to use:
romaine lettuce
chopped tomatoes
sliced red onions
sliced cucumber
1 cup of canned corn
1 cup of drained & rinsed black beans
avocado (if you've got one)
Spicy Ranch Dressing (add a few splashes of tasbasco sauce or mix salsa inNote: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Winter week of Rotisserie Chicken MENU

Sat - 1/31 - Quiches, bread
Sun - 2/1 - Zuppa Osso Buco, bread Mon - 2/2 - Roast 3 big chickens for the rest of week....
Mon-Roast Greek Chicken dinner + orzo with parmesan + frozen vegs
Tues - 2/3 - Moroccan Stew + Couscous - use the chicken
Wed - 2/4 - White Chili, Cornbread + Salad - use the chicken (freeze/take to Hope on Fri am)
Thurs - 2/5 - Sausage Festival + pasta - use the chicken (take to Hope on Fri am)
Fri - 2/6 - King Ranch casserole + salad - use the chicken (take to Hope on Sat am)
Sat - 2/9 - Amish Chicken Noodle Casserole - use the chicken

Grilling Seaside MENU

Grilled Lime-Marinated meat
Grilled eggplant or Eggplant dip - grilled with salt, evoo, then mashed with lime juice or wine vinegar + evoo + garlic or onion + parsley +salt
Grilled cabbage (evoo, salt vinegar)
Grilled pumpkin (3/4" slices, evoo, salt)
Corn salad (with pepper, scallions, lemon or lime juice, 2t sugar, 1 c sour cream, 4T veg oil, salt)
Grilled pineapples (brush lices with melted butter, coat with brown sugar, set aside 15 mins then grill 2-3 mins)

Summer Mediterranean MENU

Raw vegs
Tomato Salad with Feta and Olives
Grilled chicken with mustard vinaigrette (2t dried rosemary+4Tdijon+3T lemon juice+2T sherry, madiera or vermouth+2T soy sauce+4T evoo)
Roasted summer vegs
Peaches

Summer grilled chicken MENU

Grilled ginger chicken or Spice Roasted Chicken
Green bean and tomato salad
Rice and pea salad

N African Meatballs + Couscous + Carrots MENU

Fricassed Chicken + Mushroom soup sauce + Noodles MENU

Crockpot Sweet Sour Chicken + noodles tofu veg stir fry

Crockpot Chicken Ciacciatore + pasta + salad + french bread MENU

Corn Potato Soup + Bread + Grilled Chicken + Salad MENU

Teryaki Tenderloin + Peapods/Mushrooms + Barley + Fast Peach Cobbler MENU

Meals in a Flash

Dumplings - pan fry with:
1 bag of frozen broccoli
1 bag of shelled edamame.  Season with splash of soy.
Fruit broiled with brown sugar on the side.

Tortellini Stoup
Tortellini
1 jar tomato sauce
frozen spinach
beans
water
side of garlic bread

Menu: Christmas Office Party

Grape juice soda
Cranberry Juice/Champagne/Gran Marnier. I also use fresh cranberries and orange slices in the glasses. I can mix the juice and liquor and just add champagne at the last minute to keep the bubbles.

TJ's potato pancakes + applesauce

Tostito's Lime Chips + black bean dip
TJ's pita + hummus (chickpeas + lemon + tahini)

Shrimp + cocktail sauce (catsup + brown sugar + lemon + horseradish)

Mac N Cheese
Ribs + BBQ Sauce + chafing dish
Curried Chicken Salad

Flourless Chocolate Cake

Ina Garten's Cranberry Apple cake with frozen cool whip


Egg Nog

Curried Chicken Salad with Grapes, Spiced Chickpeas, Raita

http://www.epicurious.com/recipes/food/views/Curried-Chicken-Salad-with-Spiced-Chickpeas-and-Raita-243206

curry

Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Japanese Eggplant or Zucchini

seasoning:

• 2 tablespoons soy sauce
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 Japanese eggplants (about 1 pound)
• 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Read More http://www.epicurious.com/recipes/food/views/Whole-Grilled-Japanese-Eggplant-with-Lemon-and-Soy-Sauce-365629#ixzz2E8ysYLwr