Saturday, August 21, 2010

Anita's Hot Fudge Sauce

My mom has been making her own hot fudge sauce ever since I can remember. The funny thing is that she doesn't really like ice cream. Go figure. Well, after many different recipes and methods - this might be her best and easiest yet.

1 can sweetened condensed milk
1 cup mini marshmallows
1/2 cup milk
1 package chocolate chips

Just dump everything in a saucepan on medium heat and stir until it's all melted into smooth deliciousness. Top on your favorite frozen treat.

Tuesday, August 17, 2010

Mushroom Delights

I confess. I don't really love mushrooms yet I could eat this by the spoonful. Who knew boring white mushroom could be elevated to sophisticated party food? These little treasures do not disappoint with a creamy, herb flavor. Pre-made phyllo shells are your secret weapon here!

Mushroom Delights

3 Tbls. minced green onions
4 Tbls. melted butter
½ lbs. minced white button mushrooms
2 Tbls. all-purpose flour
1 cup heavy cream
½ tsp. salt
2 tsp. dried parsley
2 Tbls. fresh chopped chives
2 Tbls. water
2 Tbls. lemon juice
Pre-cooked phyllo mini shells (maybe 24 shells?)

Preheat oven to 350°. In a large saucepan over med-high heat, saute onions, butter and mushrooms. Add flour and saute two more minutes. Add rest of ingredients and simmer on low heat until thickened. Place shells on baking sheet and spoon mixture into shells. Bake for approximately 8 - 10 minutes until hot. Serve warm.

Saturday, August 14, 2010

5 Ingredient Peanut Butter Chocolate Chip Cookies

My little girl is growing up. These cookies are Olivia's first true foray in the kitchen. I didn't help (well, just got them out of the oven) despite my better judgement. She measured, mixed and whistled while she worked. I on the other hand spent some quality time with my beloved couch and Bravo t.v. and we all enjoyed the fruits of her labor. You're bound to make these at some point because - let's face it, who can resist baking when it's this easy.

5 Ingredient Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ cup milk chocolate chips (or used semi-sweet)
(I would cheat next time and add just a touch of salt - so 6 ingredients!)

Preheat oven to 350 degrees.

Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an un-greased parchment lined cookie sheet. You don't want to make them too big because they do spread. Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. When hot they are a bit fragile. Makes around a dozen small cookies.

Roasted Ricotta Tomatoes

So this week we were met with the attack of the killer tomato plant. We can hardly pick 'em fast enough but my sister-in-law reminded me of this great recipe that I had made for Mother's Day. With fresh summer tomatoes, this would be even better!

Roasted Ricotta Roma Tomatoes

8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 cloves To 3 Cloves Garlic, Minced
1-½ cup Ricotta Cheese
Ritz Crackers Or Bread Crumbs
Kosher Salt To Taste
Olive Oil

Begin by washing and halving your Roma tomatoes.

After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.

Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don’t have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400ยบ oven for 25-30 minutes.

Sunday, August 1, 2010

Blueberry Whole Wheat Brownies

This is a great use of all those summer blueberries that you may have right about now. My kids love brownies and I love the idea of adding fruit for some nutrients and texture. I did end up sneaking some chocolate chips into the batter but they turned out moist and fudgy without a distinct blueberry taste. In fact, once Olivia discovered my secret she had another!

Blueberry Whole Wheat Brownies

1 cup Blueberries, Fresh Or Frozen
2 sticks Unsalted Butter
1-½ cup Light Brown Sugar, Packed
¾ cups Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Vanilla Extract
2 whole Eggs
1-½ cup Whole Wheat Flour
½ cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish. Cook berries in a saucepan over medium heat until they beging to break down and reduce berries to a slightly thicker (not syrupy) juice. Add butter and sugar to the saucepan and heat until most of the sugar is dissolved. Add cocoa powder, baking powder, salt and vanilla extract and stir well. Let cool for a few minutes. When mixture is cooled slightly add eggs one at a time and stir well to completely incorporate. Add whole wheat flour and mix until just combined. Stir in chocolate chips. Bake for 30 minutes, until a toothpick comes out clean. Enjoy!