Recipe Corner

[Berry]

Zucchini Linguini


2 medium zucchini cut into 1/4" half wheels
2 summer squash cut into 1/4" half wheels
2 large red bell peppers diced
1 red onion diced
1 box of linguini
10 calmata olives (optional)
1 lemon (the juice)
1/2 cup fresh chopped dill
extra virgin olive oil
3 cloves garlic
sour cream
salt and pepper


crush and mince 3 cloves garlic
put into large skillet and sautee in olive oil over medium heat
add peppers and onion...sautee until tender
add in zucchini and squash and sautee until tender but not wilted.
turn down heat and add in olives, dill and squeeze in the lemon juice.
salt and pepper to taste and toss with cooked linguini
put a dollop of sour cream on top when serving

makes 4 servings


this is really yummy and really easy to make.

[Pickles]

DUMP CAKE

20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced

Dump all ingredients into lightly greased 9x 12 baking pan and bake at 350 until brown, approximately 1 hour.
Serving Size: 12. [img]graemlins/dish.gif[/img]

[Pickles]

Hot Fudge Malt
(The perfect pms cure *L*)

4 scoops of vanilla or chocolate ice cream
1 1/2 cup of milk
4 tablespoons hot fudge sauce
1 teaspoon vanilla extract
1/8 cup malt or a handful of malt balls will work

Put malt balls in blender till a powder consistency. Add remaining ingredients. Blend till smooth. Pour into chilled glasses.

Put your feet up and indulge [img]graemlins/thumbs_up.gif[/img] [img]smile.gif[/img] [img]graemlins/thumbs_up.gif[/img] [img]graemlins/dish.gif[/img]

[Pickles]

and if the above recipe doesn't cure pms try this *L*

Jack Daniel`s Ice Cream Float

Club soda to fill glass
1 ounce Jack Daniels whiskey
1 ounce Hersheys chocolate syrup
1 scoop vanilla chocolate swirl ice cream or plain vanilla or plain chocolate ice cream

Optional: whipped cream, maraschino cherry as garnish

In a large ice cream soda glass ( or a tall glass with at least 2 cups capacity or more ) place syrup and Jack Daniels . Add club soda and stir very well, filling soda almost to the top. Mixture will be foamy.. Place in a scoop of ice cream and garnish if desired with some whipped cream and a cherry.

I think one ounce of Jack Daniels is just enough but add more if you wish!
[img]graemlins/dish.gif[/img] [img]smile.gif[/img]

[Rogue Angel]

mmmmmmmmmmmmmmm.... chocolaaaaaaate..... [img]smile.gif[/img] lol, i haven't looked at or added any recipes for a while... i need to get busy, eh? i need to mosey on over to pete's board as well and see what you guys have been up to as of late.... [img]wink.gif[/img] *wanders over there now*....

[Rogue Angel]

Chocolate Glazed Cheesecake

1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) and 1 package (3 ounces) cream cheese, softened, divided
3 eggs, divided
1 teaspoon vanilla extract, divided
2 squares (1 ounce each) semisweet chocolate, melted and slightly cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract

CHOCOLATE GLAZE:
3 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press into bottom and 2 in. up
the sides of 9-in. springform pan; set aside. In a mixing bowl, beat 1 8-oz. package cream
cheese and 1/4 cup sugar until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir
in chocolate and 1/3 cup sour cream. Spoon over crust. In another bowl, beat second 8-oz.
package of cream cheese, brown sugar and flour until fluffy. Add 1 egg and 1/2 teaspoon
vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. In another bowl,
beat remaining 3 oz. of cream cheese and remaining sugar until fluffy. Blend in last egg.
Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan
layer. Bake at 325? for about 55 minutes or until center is almost set. Turn off oven
and leave cheesecake inside for 30 minutes; open door partway and leave cake in oven
another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours. For
glaze, combine chocolate and butter in top of a double boiler; cook over simmering water
until melted. Remove from the heat; add remaining ingredients and stir until smooth. Remove
cheesecake from pan and spread warm glaze on top just before serving.



Yield: 12 servings.

[Rogue Angel]

Chocolate Chip Blondies

1-1/2 cups packed brown sugar
1/2 cup butter (no substitutes), melted
2 eggs, beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine
flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350? for 18-20
minutes or until a toothpick inserted near the center comes out clean. Cool on a wire
rack. Cut into bars.

Yield: 3 dozen.

[Rogue Angel]

White Chocolate Bread Pudding

2 cups milk
2 cups whipping cream
1 cup sugar
1 cup vanilla or white chips
8 eggs
1 tablespoon vanilla extract
1 loaf (1 pound) egg bread, crust removed, cut into 1-inch cubes
2 medium tart apples, peeled and chopped
CARAMEL SAUCE:
1-1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1-1/4 cups whipping cream
1 cup chopped pecans, toasted
2 teaspoons vanilla extract

In a saucepan, combine the milk, cream and sugar. Cook over medium heat until mixture comes
to a boil. Remove from the heat; stir in chips until melted. In a bowl, whisk eggs and
vanilla. Gradually whisk in cream mixture. Add bread. Let stand for 15 minutes, stirring occasionally. Stir in apples. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350? for 45 minutes. Uncover; bake 30 minutes longer or until a knife
comes out clean. Meanwhile, for sauce, combine the sugar, water, corn syrup and lemon
juice in a large saucepan. Cook and stir over medium heat until sugar is dissolved. Bring
to a boil over medium-high heat; boil, without stirring, until a candy thermometer reads
295? and mixture turns deep amber. Remove from the heat; stir in cream. Cook and
stir over low heat until mixture is smooth. Bring to a boil over medium heat; cook and stir
for 4 minutes. Stir in nuts and vanilla. Stir before serving. Serve warm over warm bread
pudding.

[Rogue Angel]

everyone says my recipes are too complicated sometimes, lol... this one is easy... i wish i would've remembered to make them for don, *L*... it's my specialty! hehe.... (*looking at the recipes i've posted so far... hmmm... they're all chocolate... WHO has pms? *G*)

Chocolate Fluffernutter Sandwiches

1/4 cup chunky peanut butter
4 thick slices white bread
1 tablespoon chocolate syrup
1/4 cup marshmallow creme

Spread peanut butter on two slices of bread. Drizzle with chocolate syrup; spread with
marshmallow creme. Top with remaining bread.

[Rogue Angel]

Chicken Asparagus Divan

Chicken Asparagus Divan


4 boneless skinless chicken breast halves
Onion and celery with tops
Water
1/2 teaspoon salt
2 tablespoons chopped onion
1/2 cup grated Parmesan cheese, divided
1 can (10-3/4 ounces) cream of chicken soup, undiluted
1 pound fresh asparagus spears, cooked until crisp-tender
1/3 cup whipping cream
1/3 cup mayonnaise

In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil;
reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped
onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a
13-in. x 9-in. x 2-in. baking pan. Top with asparagus, then chicken and remaining soup
mixture. Bake at 350?, covered, for 25 minutes or until heated through. Combine cream
and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown
lightly under broiler. Serve immediately.



Yield: 4 servings.