Gourmet Girls

Sweet Potato & Gorgonzola Salad

2009-03-09T20:11:00.000-07:00

Inspired by Meg. Our lover of sweet potatoes and recipient of the infamous and ever-remembered sweet potato bridal shower!!

Ingredients:

1/2 - 1 sweet potato
Gorgonzola (crumbled or chopped)
Pecans
Maple syrup
Spinach, romaine, arugula
Balsamic vinegar
Sugar
Olive oil

Directions:

Peel sweet potato. Shred into thin strips and lightly fry in pan with olive oil. Set aside to cool on paper towels.
Roughly chop pecans. Place into medium-heated pan with a small tab of butter. Coat pecans with butter and warm for 1 -2 minutes. Once warmed, drizzle with maple syrup and turn heat down to low. Stir frequently to rotate pecans. Warm for 5 - 7 minutes. Turn out onto cutting board to cool for 5 - 10 minutes.
In a sealable jar or bowl, eyeball equal parts olive oil and balsamic vinegar. Whisk in several teaspoons of sugar, until vinaigrette is to taste.
Mix sweet potato shreds and pecans with salad greens and gorgonzola. Top with balsamic vinaigrette.

Peppermint Fudge

2008-12-19T13:41:00.000-08:00

A quick and delicious holiday treat. You won't be able to stop eating it! Mitch and I decided to make some peppermint additions to our normal fudge for the holidays. Perfect for entertaining or holiday gifts... if you prefer more peppermint, you can put extract right in the fudge. If you prefer less, just put the crushed candy canes on top. I like to store in a brownie pan with a seal-able lid for freshness.

Ingredients:
-3 cups sugar

-3/4 cup (1-1/2 sticks) butter

-1 small can (5 oz.) evaporated milk (about 2/3 cup)

-12 oz. semi-sweet or dark chocolate chopped

-1 jar (7 oz.) marshmallow creme

-1 tsp. vanilla
-5 - 10 drops peppermint extract (optional)
-5 crushed candy canes

Directions:

Spray 9 x 13 pan with non-stick cooking oil. Set aside.
Place individually wrapped candy canes between two towels. Slightly strum with a metal hammer, causing candy can chunks to form. Remove chunks from wrapper and place in a bowl to the side. Repeat with each candy cane, crushing to ensure chunks and not a powdery consistency.
Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.
Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add peppermint extract (optional) and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan.
Sprinkle candy cane chunks immediately onto fudge before it begins to set.
Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Best Chocolate Chip Cookies

2008-10-02T18:20:00.000-07:00

I've tried a lot of chocolate chip cookie recipes--some thick and soft, some flatter and chewy, some not so good. This recipe is the BEST I've found... thanks to my sister.

I usually try to make the cookies a little bigger than normal sized (heaping spoonful). Take these cookies out of the oven at the first second you see them turning brown. And here's the trick: once the cookies are out, you must whack the cookie sheet on the top of the oven. Trust me, though it sounds weird. This will flatten out the cookies to the perfect thickness.

Also, organic flour, cane sugar, brown sugar, eggs, butter, chips, etc. make these cookies taste even better. Yum!

Ingredients:

3/4 c. butter
3/4 c. brown sugar
1/2 c. white sugar
1 egg
3/4 tsp. vanilla
1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 c. chocolate chips

Directions:

Beat butter in mixer for 1 - 2 minutes until fluffy, and then add sugars. Continue beating for several minutes.
While whipping sugar and butter, combine dry ingredients (flour, salt, baking soda) in a separate bowl. Mix well.
Add egg and vanilla to butter/sugar mixture and fully incorporate.
Slowly add dry mixture to butter/sugar/egg mixture. Incorporate.
Add chocolate chips to mixture. (I actually like to beat the chips for a second in the mixer; it breaks some of the chips up so there are tiny pieces of chocolate throughout the cookie.)
Scoop heaping spoonfuls of batter and drop onto ungreased cookie sheet. (I usually bake about 9 per sheet.)
Bake at 375 degrees for 9 - 11 minutes.
Take out the second they start turning brown. Whack cookie sheet several times on top of oven. Cookies will look a bit underdone, but leave them on the tray for 5 - 10 additional minutes to finish the cooking process. Remove to a cooling rack once the bottoms are solid.

Simple and Delicious Cream Puffs

2008-07-15T11:58:00.000-07:00

Ingredients:

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
(melted chocolate and confectioner's sugar, optional)

Directions:

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F.
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Optional, drizzle with melted chocolate and sprinkle with confectioner's sugar.

Meatless Manicotti

2008-04-27T20:00:00.000-07:00

Okay, I can't take all the credit for this one, it actually came from a friend, the lovely Liz Posey Jones, but it's soooo good and super easy. One of my favorite meatless dinners!

Ingredients:

2 cups shredded part-skim mozzarella cheese

1 carton (16 ounce) cottage cheese

1 package (10 ounce) fresh or frozen chopped spinach, thawed, drained or squeezed

1/4 cup (1 ounce) grated Parmesan cheese

1/4 teaspoon salt

1/4 black pepper

1 package manicotti shells

1 jar tomato-basil pasta sauce (or use homemade!)

3/4 cup water

Preheat oven to 375.

Combine 1 1/2 cups mozzarella, cottage cheese, black pepper, spinach and Parmesan cheese in medium bowl. Spoon about 3 tablespoons mixture into each uncooked manicotti shell. Pour half of tomato-basil pasta sauce into a 13x9 baking dish. Arrange stuffed shells in a single layer over sauce and top with remaining sauce. Sprinkle remaining mozzarella evenly over sauce. Pour 3/4 cup water into dish. Cover tightly with foil. Bake at 375 for 1 hour or until shells are tender (I've done a little less, 53 or 55ish min has still been okay). Let stand 10 min. before serving.

Shan's own Butternut Squash Lasagna

2008-04-09T07:24:00.000-07:00

I never measure anything when I make up recipes (or really ever for that matter!), so eyeball everything. *Tip: I love to make individual servings of lasagna and bake them each on their own plate, so servings aren’t sloppy like most lasagna. To do this, cut the noodles with kitchen shears and assemble individually in ramekins or on a bake able dish.

Ingredients:

-1 package lasagna (I like to get the completely flat lasagna with no ugly side ridges)
-1 butternut squash
-cream
-Swiss, gruyere, or emmanthaler cheese (or all 3!)
-fresh spinach
-butter
-EVOO
-a little flour (for the roux)
-salt
-pepper
-nutmeg
-zest of one lemon

Directions:

Peel, cube, and roast squash with lots of EVOO, salt, pepper, and a little nutmeg in about a 400 degree oven until golden brown (or just taste until soft on the inside)
Cook lasagna noodles.
Mix about 2 -3 tablespoons of butter with a little flour to make a roux. Continue by adding cream and a handful of grated cheese, and then lemon zest for a lovely bichemel sauce. Add salt and pepper as needed. Whisk the whole time.
Put roasted squash into a VitaMix (my favorite tool!) or a Cuisinart/food processor. Puree for a couple seconds; you want it pureed but not too smooth, so it retains some of that gourdish texture. Add more evoo if needed, and add more salt, pepper, or nutmeg also to taste.
Strain lasagna noodles and pat dry.
Spoon squash puree into the bottom of a lasagna dish. Layer noodles, then white sauce and spinach, then more noodles, then butternut squash, then repeat. Cover top with more grated cheeses and throw back in a 350 degree oven for about 15 minutes or until cheese is golden!

It's almost Spring!

2008-03-12T10:53:00.000-07:00

I'm wondering if anyone bakes or cooks anymore?!?! Because I spend every free second I get in the kitchen. This could explain my pants feeling tighter :)

This recipe is so, so good. It's full of fiber, taste, and color (as well as a splash of healthy fat)!

Tomato Vegetable Casserole (Thank you Giada)

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Black Bean & Sweet Potato Enchiladas

2008-02-01T14:13:00.000-08:00

A Megan and Dustin favorite :)

8 corn tortillas
2 medium sweet potatoes, cooked & diced
1 can black beans
1 yellow onion, diced
1-10 jalapenos, seeded & diced (anaheim peppers are also good, and less spicy)
1 TBS. minced garlic
1 tsp. each coriander, cumin, chili powder

Water saute the onions; after 3 minutes add garlic. After the onions and garlic are softened, add everything else and cook down until consistency is thick.

Heat tortillas on a dry griddle, or nuke for a minute to soften. Spoon filling on tortilla in an off-center strip and roll. Smear filling on side to seal edge. Place in baking dish; seam side down. Serve with salsa verde.

So good! The extra filling also works well as a dip for chips. At least I think so :)

Pan Seared Halibut w/Lemon Cream Sauce

2008-01-19T21:01:00.000-08:00

Super simple and so tasty--serve over fresh greens or rice. (And I omit the capers, but feel free to add them.)

Ingredients

4 (8 ounce) halibut steaks
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1/4 cup melted butter
1/4 cup lemon juice
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers (optional)

Directions

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the lemon juice into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

2007-11-19T10:58:00.000-08:00

Pumpkin Cheesecake Mini Tarts

Ingredients

12	Gingersnap cookies
1 (8 oz.	) pkg. cream cheese, softened
1 cup	Solid-pack pumpkin
1/2 cup	Sugar
1 teaspoon	Pumpkin pie spice
1 teaspoon	Vanilla
2	Eggs

Preparation

Preheat the oven to 325 degrees. Place 12 muffin cup liners in a muffin tin. Place a gingersnap cookie in the bottom of each liner. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Add the eggs and beat well. Divide bater equally among the 12 muffin cups. Bake for 20-25 minutes or until set. Cool in the pan on a wire rack. Remove from the pan and chill before serving (whip cream optional... actually not really - USE IT, but I will say its an option).

Thanksgiving Cranberry Sauce

2007-11-11T21:11:00.000-08:00

Last night I had the opportunity to eat a pre-Thanksgiving feast with my ward. Now I don't really get excited about traditional Thanksgiving fare, but I do derive a slight amount of satisfaction from a plate full of rolls, potatoes, and stuffing. But one thing I can't stomach is canned cranberry. SICK! It's slimy and in the shape of a can--a can!; it's not quite jelly and it contains inordinate amounts of high fructose corn syrup. The worst part of all is that you can cut it into slices. The only things worse than it are the canned yams. Anyway, I was inspired to find a recipe for a more natural cranberry sauce. A simple Google search brought up the following recipe. I'm just going to put in the link because there was too much good information to cut and paste. So good luck and may you never eat canned cranberry again.

http://www.boutell.com/vegetarian/cranberry-sauce.html

Sour Cream Banana Bread

2007-11-08T12:24:00.000-08:00

The sour cream and brown sugar make this bread chewy and delicious; the nutmeg/cinnamon combo adds the perfect amount of spice. Feel free to add walnuts or chocolate chips :)

Ingredients
5 Tbsp. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 egg whites
1 tsp. vanilla
1 1/2 c. mashed bananas (about 3-4; the blacker the better!)
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. sour cream
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9X5 loaf pan, making sure to cover each corner with the butter then flour, so the bread comes out easily after baking.
Cream butter and sugars together with mixer on about a medium speed. Let mixer run for a minute or two to whip the mixture.
While that mixture whips together, combine dry ingredients in a separate bowl.
Lower speed of butter mixture and add egg, egg whites, and vanilla. Mix to incorporate.
Add dry mixture and sour cream to butter mixture, alternating a small amount of each at a time, starting and ending with the dry mixture. Blend for a minute to whip and incorporate.
Slowly add mashed bananas to the mix and blend quickly to incorporate.
Evenly pour mixture into pre-greased loaf pan. Bake for approximately 1hr 10 mins. at 350 degrees.

Autumn Brie

2007-10-30T19:44:00.000-07:00

1 small McIntosh or Cortland apple
1/3 cup golden raisins
1 cup apple cider
1 (8-inch) round Brie cheese
1/4 C. sugar
Craisins
Pecans, sugar, 1/4 t. cayenne

Preheat the over to 350 degrees. Core and chop the apple. Place in a saucepan with the raisins, craisins, cider and sugar and boil gently until the apples are tender but not mushy (approximately 1/2 to 2 minutes.) Put the Brie in an ovenproof dish slightly larger than the Brie. Strain the liquid from the apple/raisin/craisin mixture and put drained apple and raisins/craisins on top of the Brie. Garnish with chopped pecans, a little extra sugar and cayenne and bake for 15 to 20 minutes.
Serve with sliced French bread, or I prefer a baguette (and I know Shan does too!)

Vegetarian Black Bean Burgers

2007-10-27T22:02:00.000-07:00

My personal favorite.

1 can black beans, drained, rinsed, and mashed
1/4 cup finely chopped onion
1/3 cup whole kernel corn
1/4 cup thick and chunky salsa
1 garlic clove, pressed
2 TBS. fresh cilantro or parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup unseasoned dry bread crumbs
2 egg whites, lightly beaten
4 whole wheat hamburger buns

1. Mash bean. Finely chop onion. Add onion, corn, salsa, pressed garlic, cilantro, salt, and pepper to the beans; mix well. Add bread crumbs and egg whites to bean mixture; mix well. Form bean mixture into four round patties, about 1/2 inch thick.
2. Heat skill over medium heat until hot. Lightly spray pan and cook patties 6-8 minutes or until lightly browned.
3. Place burgers on buns. Add tomatoes, lettuce, ketchup, mustard, pickles, onions, etc., etc.

And now... to really make them good... make some homemade Sweet Potato Fries (my own recipe!)

Cut Sweet Potatoes vertically. The skinnier they are, the faster they will cook. I leave the skins on. Put them in pan. Drizzle with EVOO (Extra Virgin Olive Oil, you non-foodies). Add salt, pepper, and cumin (trust me, it's amazing). Cook at 350 for approx. 20-30 minutes.

Wait for your life to change. You'll seriously never want beef again.

Caprese Salad

2007-10-24T11:23:00.001-07:00

Mozzarella Cheese (preferably buffalo)
Mouth watering tomatoes

Cut both between 1/4-1/2 inch thick. Layer Mozzarella then tomato then mozzarella etc. Pour equal amounts of Olive Oil and Balsamic Vinegar. Top with fresh Basil. Add salt and pepper according to preference.

Yum Yum Salad

2007-10-24T11:08:00.000-07:00

K, so I am winging it but this is my all time favorite quick and healthy meal!

1 head of lettuce
10-12 mini carrots cut
1/2 large Avocado (I suggest taking out the seed, cutting it in a grid then pushing out into salad)
1/2 large apple cut in very small chunks
1 Chicken Breast grilled and cut into squares
1/2 large cucumber (sliced very thin!) Leave the skin on if it is organic
2 Celery Stalks cut

Toss...

Dressing is adjustable. It consists of Olive Oil, Red Wine Vinegar and Garlic Salt. Start with 1 and 1/2 T of Olive Oil and about 1/2 T of Red Wine Vinegar ( I usually eye it to have Red Wine Vinegar be about 1/4 of my Olive Oil). Add as necessary, if you really like the tart flavor of vinegar you can add Balsamic as well... but only a few drops! Add Garlic Salt to personal liking and enjoy!

Chicken Reuben

2007-10-20T08:03:00.000-07:00

These are SO yummy. I didn't think I liked Reuben sandwiches until I had these! They are fun to make for lunch or a light dinner. Hope you enjoy!

Ingredients

Serves 4

chicken breasts
8 slices sourdough bread (or any kind of bread you prefer)
4 ounces sliced Swiss cheese
1 pound (1 jar or package) sauerkraut, drained and squeezed dry (not rinsed)
1/3 cup light mayonnaise
2 tablespoon ketchup

Directions

Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.

A Fun Halloween Treat

2007-10-20T07:51:00.000-07:00

Pumpkin Chocolate Chip Bars

Ingredients

2 cups (spooned and leveled) all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Double Chocolate Soy Pudding

2007-10-18T19:57:00.000-07:00

I know soy scares some people, but I promise this doesn't taste like soy at all. Just like pure and creamy chocolate! It is husband-tested, believe me. Oh and I took out some butter to make it healthier as well. Once it's chilled, you can place it in some sundae dishes or small mugs and grate chocolate shavings on top to make it look that much tastier.

Ingredients:

1/3

cup natural cocoa powder

3/4

cup sugar

1/4

teaspoon salt

1/4

cup cornstarch

1 1/2

teaspoons vanilla extract

cups chocolate soy milk

tablespoon butter

Instructions:

In a medium saucepan, combine the cocoa, sugar, salt, cornstarch and whisk well.
Add chocolate soymilk, whipping continuously. Over medium heat, bring the mixture to a boil, whipping non-stop to discourage lumps from forming. Reduce heat, cover, and let simmer gently for 5 to 10 minutes. Remove from the heat and whip in butter and vanilla.
Pour into a heat-proof dish, cover and place in the fridge until completely cooled and set.

Corn Tortelli with Lemon Basil Butter

2007-10-16T20:13:00.000-07:00

This recipe is amazing! It's like an Italian ravioli but flatter and hand-made. Also, the corn and the mascarpone go together so well. I got the original recipe from Giada (of Everyday Italian fame), but naturally I've altered a couple things. Her original recipe calls for tarragon butter, but basil and corn just go so well together I couldn't resist. Also, chicken is really good in it or on the side for you meat lovers. Enjoy!

1) Fresh Pasta Dough:
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil

Place flour in a food processor. In a small bowl whip eggs. Add the salt and olive oil to the eggs and combine. Add the egg mixture to the flour. Pulse to combine the ingredients, scraping down the sides. Continue until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color.

Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until smooth. Cover with plastic wrap and let rest for 30 minutes.

2) Corn Tortelli:
Cornmeal, as needed
2 cans corn, drained well (about 1 1/2 cups total)
1/2 cup mascarpone cheese (4 ounces)
1/4 cup mozzarella or other white cheese of your choice
1/2 teaspoon minced basil
1/4 teaspoon freshly ground black pepper
1 egg, for egg wash

Special equipment: pasta roller, scalloped pasta cutter (this is optional--I just cut mine with a knife)

Sprinkle baking sheet w/cornmeal and set aside. Roll out pasta dough. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover remaining dough with plastic wrap and set aside. Roll the rectangle dough through the widest setting of the pasta machine a few times until smooth. Then roll through to the thinnest setting. Gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.

Next, in a medium bowl mix together the drained corn, mascarpone cheese, mozzarella cheese, basil, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside. To form tortelli, place a sheet of pasta on a dry surface. Use pastry brush dipped in egg wash, to brush entire sheet of pasta. Place rounded teaspoons of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.

3) Basil Lemon Butter:
1/2 cup butter (1 stick), room temperature
1/3 cup corn (canned or fresh)
1 teaspoon chopped basil
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan, for garnish

-In a medium bowl, gently mix together all the ingredients.

To serve, place the Lemon Basil Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the butter. Toss to coat. Sprinkle with Parmesan and serve immediately.

Yield: 4 to 6 servings

Shan's Dark Chocolate Cake

2007-10-14T16:25:00.000-07:00

Here it is friends... the one and only.

Prep Time: 30 mins
Cook Time: 40 mins
Ready In: 1 hr. 10 mins.
Makes: 10-12

INGREDIENTS:
CAKE:
½ c. natural cocoa powder
½ c. boiling water
2 ¼ c. all-purpose flour
1 ½ tsp. salt
¾ c. unsalted butter—room temperature
1 ¾ c. sugar
1 tsp. vanilla extract
2 large eggs
1 ½ c. sour cream

FROSTING:
6 ounces dark chocolate—chopped
2 Tbsp. water
¾ c. sugar
4 large egg yolks
¾ tsp. vanilla extract
1 cup unsalted butter—cut into 16 pieces, at room temperature
Grated dark chocolate (optional)

DIRECTIONS:
CAKE:
1. Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Butter and flour two 9 inch cake pans.
2. Whisk together the cocoa and the boiling water in a small bowl until smooth.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large deep bowl until well blended—the mixture will be dry. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the flour mixture alternately with the sour cream, beginning and ending with the flour, just until well blended. Add the cocoa mixture and blend well. Divide the batter evenly between the prepared pans.
5. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cakes in the pan on wire racks for 20 minutes, then invert the cakes onto the racks and remove pans. Cool cakes completely before frosting.

FROSTING:
1. Melt the chocolate with the water in a double boiler, set over about 1 ½ inches of simmering water, whisking until smooth. Transfer to a large deep bowl.
2. Heat the sugar with the egg yolks in another heatproof bowl over the same saucepan of simmering water, whisking constantly for about 4 minutes, until the sugar is dissolved and the mixture is warm to the touch. Whisk the sugar mixture into the chocolate mixture, add the vanilla, and beat with an electric mixer on high speed for 3 minutes, or until the mixture has cooled to room temperature. Beat in the butter one piece at a time, beating until smooth after each addition.
3. Refrigerate for 30 minutes before frosting the cooled cake.
4. Top cake with chocolate shreds (optional).
5.Chill cake before serving.
(Courtesy of Luscious Chocolate Desserts!)

Ashly's Dad's Mom's Pumpkin Bread

2007-10-14T16:02:00.000-07:00

This recipe for pumpkin bread, courtesy of Ashly M. Jernigan, is insanely moist. And please, whatever you do, DON'T add chocolate chips.

(Makes 3 loaves)
4 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1 c. oil
1 big can pumpkin
2/3 c. cold water
4 eggs

Bake @ 350 for 1 hour. Bon appetit!