Cheesy Popovers with Chiles

It seems everyone in my family eats chili differently.  My son prefers chili with a side of chips.  Make it regular corn chips or some variety of tortilla chip.  Either way, he's happy. 
Some like oyster crackers...LOTS of oyster crackers. And they don't just sprinkle them on top.  They stir them in. The result is a mushy mess that kind of resembles chili.
My favorite used to be cornbread.  I say "used to be" because that was before I tried these delicious handfuls of cheesy/chile goodness. And you know my favorite part?  They could not be easier to make.  Assemble the ingredients, throw them in a bowl, mix them up good and start filling muffin tins.  And the leftovers (if there are any) are perfect alongside a spanish omelet the next morning!

What's In It:

3 large eggs (Thank you Sylvia, Lucy, Cleo, and Pat!)
1 c. milk
1/4 c. diced jalapenos (I prefer fresh but use pickled if that's all you have.)
1 c. sharp cheddar, shredded
1 c. unbleached, all-purpose flour
1/2 tsp. salt 

How To Make It:

Preheat oven to 400 degrees.
Spray 1-12 cup or 2-6 cup muffin tins with non-stick cooking spray.
Add all ingredients to medium-sized bowl.  Mix well.
Fill each muffin cup 2/3 full and bake 20 minutes or until browned.
      

Easy Ice Cream Cake

The kids are coming!  The kids are coming!  
A couple of week ago, my daughter and I decided to spend Saturday making Chocolate Zucchini Bread and Low Country Boil.  The bread we'd share...the seafood, not so much.
I decided a dessert was in order.  I wanted it easy.  I wanted it cold.  And, I wanted it irresistable.
I've asked around...this dessert has something for everyone. 
I think it would even be very good with strawberries substituted for the Reese's candies!     

What's In It:
24 ice cream sandwiches (I used plain-old-vanilla, but cookies-n-cream would work as would chocolate chip!)
16 oz. Cool-Whip (And yes, there IS a difference!)
1 jar caramel sundae topping (Again, there is a difference.  Stay with a brand you trust.)   
1 family-sized bag Reese's miniature peanut butter cups, unwrapped and roughly chopped (Strawberries would work here.  Especially the frozen kind.  Thawed, they are soft, sweet, juicy, and perfect for this dessert.)

How To Make It:
If you have one, use a 9x13 glass dish.  This dessert makes an impressive presentation!  If not, you may line your pan with foil and turn the whole thing out onto a serving plate.  I recommend this only if you expect the entire thing to be eaten at one sitting.  If not, it's better to keep it inside the plate for storage later.

Cover bottom of serving plate with a layer of ice cream sandwiches.(You will have a row of whole sandwiches and a row of 1/2 sandwiches underneath.)
Top with 1/2 the Cool Whip, 1/2 the caramel topping, and 1/2 the chopped Reese's miniatures. 
Repeat.
May be served immediately or covered and placed in freezer, if necessary.(If serving later, take out of freezer 5 to 10 minutes before serving for easier cutting.)

© Copyright 2009-2012 Stacye Carroll All Rights Reserved

Sour Cream Streusel Pound Cake

I don't know about yours, but my guy likes nuts.  I know, I know...stating the obvious.  I mean, he's with me, right?  But that's not all!  Mix those nuts with a little brown sugar, and he'll follow you anywhere!  I guess you could call him my "Streusel Stud".
My son loves pound cake, and not just any pound cake.  He loves MY pound cake, and I only make one.  My go-to is always Sour Cream Pound Cake.  Several months ago, I purchased a bundt-shaped cake plate just for him.  I baked a pound cake and presented it to him, with the understanding that when he wants another, he'll bring his plate by and I will fill it.
So what pleases both palates?  A sour cream streusel pound cake, of course!  This cake is a real crowd pleaser.  Boasting 1/2 pound butter and a pound of sour cream, it's one of the moistest pound cakes I've ever baked.

What's In It:
For the Cake:
1 c. butter
2 c. granulated sugar
4 lg. eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
1 16 oz. container sour cream (Low fat is fine)
2 tsp. vanilla
4 c. all purpose, unbleached flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt 

For the Streusel:
1/2 c. chopped pecans(walnuts are good, too)
1 tsp. cocoa
1 tsp. ground cinnamon
1/2 c. light brown sugar

How To Make It:
Preheat oven to 350 degrees.
Grease and flour 10-inch tube pan or bundt pan.
Mix streusel ingredients in small bowl, stirring well.  Set aside.
Cream butter and sugar.
Add eggs, one at a time, mixing well after each addition.
Sift dry ingredients together and add to butter/sugar mixture alternately with sour cream.  Mix well.
Add vanilla.  Mix well.
Pour 1/3 batter into prepared pan, spread and sprinkle with 1/2 streusel mixture.
Repeat, ending with final layer of batter.
Bake 1 hour.
Cool in pan several minutes before turning out onto cake dish.
May sprinkle with powdered sugar or drizzle with caramel glaze, as desired. (I serve this cake plain.  It's a good hand-to-mouth cake.)

Minnie Jackson's Chocolate Kahlua Cream Pie

It's Oscar weekend and, this year, I've actually seen quite a few of the films nominated for "Best Picture".  Knowing that I'm southern, born and bred, it should surprise no one that my favorite was "The Help".  It was also the first movie I thought of when thinking of ways to link The Oscars and food. I did tweak Minnie's recipe, just a bit, by substituting Kahlua for her "secret ingredient".  I do hope it's just as good... ;)

What's In It:

Your favorite pie crust, baked according to directions.(If you have a fabulous recipe, go for it!  If not, I usually use Pillsbury's refrigerated.  Trust me, the crust is not the star of this pie...just ask Minnie)

Filling:

1 1/4 c. mini semi-sweet chocolate chips(easier to melt)

1/2 stick butter (never margarine)

3 egg whites (Thank you Cleo, Sylvia, Pat and Lucy!)

3 tbs. granulated sugar

1/4 c. Kahlua

3/4 c. heavy whipping cream

Topping:

1 c. heavy whipping cream

1/4 c. sifted powdered sugar

1/2 tsp. vanilla (never imitation)

Chocolate curls or additional mini chocolate chips for garnish

How To Make It:

Melt 1 1/4 c. chocolate chips with Kahlua and butter in double broiler, stirring constantly. Set aside.

Whip egg whites to soft peak stage.

Add granulated sugar and whip until peaks stiffen.

In a separate bowl, whip 3/4 c. whipping cream until stiff.

Gently fold first the egg whites and then the whipping cream into the cooled chocolate mixture and pour into prepared pie crust.  Chill.

Whip 1 c. whipping cream until it just begins to stiffen.

Add powdered sugar and vanilla and continue whipping until stiff.

Spread over top of chilled pie and garnish as desired.

Chill for 30 minutes or until set.

Fruited Sour Cream Pancakes

Living in Atlanta, I am separated from New Orleans by a scant 469 miles and, alas, I've never been to Mardi Gras.  Chalk it up to a lack of wanderlust in my younger years, or assume finances dictate extra money be spent on Little League Baseball or Pop Warner Football.  You'd be right on both counts.  For now, I follow the festivities vicariously.

This afternoon I learned that many revelers cook pancakes on Fat Tuesday in an effort to use up all the milk, flour, and sugar they won't be needing during Lent.  My mind went, immediately, to this recipe.  I've seen them called "Brunch Pancakes" or "Dessert Pancakes".  I just call them "yummy".

What's In It:

1 8 oz. pkg. cream cheese at room temperature (Low fat is fine)

4 eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

2 tbs. vegetable oil

2/3 c. unbleached flour

1/2 tsp. salt

1 3/4 c. pie filling, warmed (Use your favorite!  Unless your favorite is pumpkin or mincemeat!)

1/2 c. granulated sugar

2 tbs. cinnamon

How To Make It:

Mix sugar and cinnamon in small bowl.  Set aside.

In large bowl, beat cream cheese with eggs on medium speed until well blended.

Add flour and salt, mix well.

Add oil to large skillet over medium heat.

Drop cream cheese mixture onto heated skillet, forming pancakes 3" to 4" in diameter.

Cook 1 minute or until bubbles form on surface.

Turn to brown other side, cooking 1 minute or until edges are done.

Repeat until all batter is used.

To serve:  place 3 to 4 pancakes on dessert plate.

Top with pie filling and sprinkle with cinnamon sugar.

Honey Baked Apples

Anyone who ever saw Nancy Reagan shouldn't be surprised to hear she paid attention to what she and President Reagan ate.  She knew the importance of fiber, built menus around chicken and fish, and insisted on plenty of vegetables and fruits.  

Honey Baked Apples not only met many of Mrs. Reagan's nutritional guidelines, they also allowed The President to indulge in dessert.

What's In It:

6 medium to large apples (Fuji, Rome, and Granny Smith are good choices)

3 tbs. raisins (You may use golden if you like, but dark raisins are preferred)

3 tbs. chopped walnuts

1/3 c. honey + more for drizzling (Local honey is always best)

1 tbs. fresh squeezed lemon juice (1/2 lemon usually yeilds 2 tbs.)

1 c. water

Cinnamon stick

Ground cinnamon

How To Make It:

Preheat oven to 350 degrees.

Spray shallow, medium baking dish with cooking spray.

Core apples, peel top 1/3 and place in prepared dish.

Mix nuts and raisins and stuff into apples, dividing mixture equally between them.

In small saucepan, combine water and honey.  Add cinnamon stick and bring mixture to a boil.

Reduce heat to simmer and cook 5 minutes.

Remove from heat and stir in lemon juice.

Remove cinnamon stick and pour mixture over stuffed apples.

Cover dish, tightly, with aluminum foil and bake for 45 minutes. (Every 15 minutes or so, spoon juices in pan over apples to baste)

Allow to cool 5 minutes.

Drizzle tops of apples with honey and sprinkle with cinnamon just before serving.

Bread Pudding with Warm Amaretto Sauce

Franklin and Eleanor Roosevelt had simple tastes in food, favoring "hearty American fare".  A favorite dessert was bread pudding.

I had my first taste of bread pudding just last year.  Not being a big bread eater, the whole idea just never appealed to me.  Then, last year, someone offered me bread pudding swimming in warm amaretto sauce.  I couldn't imagine anything that wouldn't be delicious when suspended in warm amaretto sauce, so I tried it. 

My first bite was accompanied by a cacophony of mixed emotions.  On the one hand, I was thrilled. I couldn't imagine anything tasting this good that didn't include chocolate.  On the other hand, I knew I'd opened a Pandora's box.  I'd never be able to forget that taste.

Research revealed a plethora of recipes.  Giada's got one.  I didn't choose it.  Something inside me can't trust dessert to a size 0.  I read alot of recipes and did a lot of tweaking, and this is what I ended up with.  If you've never tried it before...don't say I didn't warn you.

What's In It:

Pudding:

1 loaf day-old French bread

1 qt. half & half

3 eggs (Thank you Sylvia, Cleo, Pat,  and Lucy!)

2 tbs. unsalted butter, softened

1 1/2 c. granulated sugar

2 tbs. almond extract (No imitation)

3/4 c. raisins (Use whatever raisins you have on hand, all are good.  If you are purchasing raisins just for this pudding, though, golden is recommended.)

3/4 c. sliced almonds

Sauce:

1 stick unsalted butter, softened

1 c. confectioner's sugar

1 egg, beaten

4 tbs. Amaretto liqueur (May use 2 tbs. almond extract, if you prefer)

How To Make It:

Pudding:

In small saute pan, toast almonds until golden, set aside.

Preheat oven to 325 degrees.

Grease 9x13 baking dish with butter. (You may use baking spray if you prefer)

Tear bread into irregular, small pieces and place in medium bowl.

Pour 1/2 & 1/2 over bread.

Cover bowl and let stand at least 1 hour.

Stir in raisins and almonds.

In small bowl, combine eggs, sugar, and almond extract, mixing well.

Pour over bread, stirring until well incorporated.

Transfer mixture to prepared baking dish, distributing evenly.

Cook 50 minutes, until golden.

Sauce:

Stir butter and sugar together in top of double boiler until both are dissolved.(Mixture will be very hot)

Remove from heat and whisk in beaten egg until sauce cools.

Add Amaretto.

Cut warm pudding into squares.  

Pour sauce over individual serving.

Serve warm.

Flat-Iron Steak with Peppercorn/Chive Butter

Lyndon B. Johnson was what his mother might have called, a "good eater".  Spinach was his favorite vegetable.  He drank pitchers of milk.  And no meal was complete without a biscuit.  His wife, Ladybird, liked to show off traditional Texas cuisine.  When entertaining guests at the White House, nachos and chalupas were often featured on the menu.  The golden ticket though, during the Johnson administration, would have included a barbecue and steak would have figured prominently on the menu.  It is said that, left to his own devices, LBJ would have eaten steak at every meal.

Flat-iron steak is a relatively new cut of meat, appearing on meat counters sometime in 2002.  It is a non-traditional cut, made from the shoulder, that accepts marinade well.  In this recipe, we dress the steak up with a dollop of spicy, herbed butter.

What's In It:

1 flat-iron steak

1 stick butter, softened

2 tbs. A-1 steak sauce 

2 tbs. freshly ground peppercorns (Black or green depending on how spicy you like it.  Black pepper has more heat.)

1 tbs. fresh chives, chopped

1 tsp. lemon zest

Olive oil

Salt & pepper to taste

How To Make It:

In small bowl, combine butter, steak sauce, ground peppercorns, chives and lemon zest.

Salt and pepper to taste.  Transfer to a ramekin and cover with plastic wrap.

Refrigerate butter for at least 2 hours.

Coat steak with olive oil.

Salt and pepper both sides of meat.

Spray grill grate with cooking spray before lighting grill.

Bring to high heat before placing steak on grate.

Steak should cook for 2 to 3 minutes per side if 1/2" thick, 4 to 6 minutes per side if 1" thick, and 6 to 9 minutes per side if 1 1/2" to 2" thick.

Once steak is done, allow to rest for 2 to 3 minutes before slicing meat against the grain.

Serve with a dollop of peppercorn/chive butter.

Positively Presidential Chicken Pot Pie

Seems Warren Harding, the 29th President of the United States, had a thing about chicken pot pie.  His wife, Florence, made it and served it on poker night, to great acclaim.  

I read her recipe and, while I'm sure it was considered scrumptious at the time, by today's standards "plain" is generous. 

Ina Garten adds peas...and herbs...and cracked peppercorns...and sea salt...and, therein, lies the difference.

What's In It:

For the filling:

6 split chicken breasts, bone-in, with skin

5 c. chicken stock (Homemade is always best...and ohhh so easy.  But, there are several really good organic brands to buy...if you must.)

2 cubes chicken bouillon

1 1/2 sticks unsalted butter

2 yellow onions, chopped

3/4 c. unbleached flour

1/4 c. heavy cream

2. c. carrots, chopped

1 10-oz. bag frozen peas (Early...young...let's avoid those dark green, mealy monstrosities..)

1/2 c. fresh parsley leaves, minced

Salt (Sea salt is best...always)

Freshly ground pepper

For the crust:

3 c. unbleached all-purpose flour

1 1/2 tsp. salt

1 tsp. baking powder

1/2 c. shortening (♫Mama's little baby loves shortnin', shortnin'...♫)

1 stick cold, unsalted butter, diced

1/2 to 2/3 c. ice water

1 egg, beaten, mixed with 1 tbs. ice water (for wash)

Salt to taste (See above)

Freshly ground black pepper

How to Make It:

Let's make the filling:

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle, generously, with salt and pepper.

Place on baking sheet and cook, 35 to 40 minutes.

Set aside, until cooled.

Remove meat from bones, discarding skin, and cube chicken.

In small saucepan, heat stock and add bouillon cubes to dissolve.

In Dutch Oven, saute onions in butter over medium-low heat, until translucent.

Add flour and cook, over low heat, for 2 minutes, stirring constantly.

Add chicken and stock.

Cook for about 1 minute more, stirring frequently, until thickened.

Add 2 tsp. salt, 1/2 tsp. freshly ground pepper, and heavy cream.

Add chicken and vegetables, mixing well.

Let's make the crust:

Mix flour, baking powder, and salt in food processor fitted with metal blade.

Add shortening and butter.

Pulse until mixture separates into balls the size of peas.

While the motor runs, add the ice water.  Process dough only until it comes together.

Move dough to floured surface and knead into ball.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Let's put it together:

Preheat oven to 375 degrees.

Pour filling into 9x11 baking dish.

Brush the edges of the dish with egg wash.

Roll out dough to fit 9x11 baking dish(allowing 1/2" on all sides) and place on top.

Crimp edges and fold over to seal.

Brush dough with egg wash.

Cut 3 slits in top of dough.

Sprinkle top with sea salt and freshly ground pepper.

Place on baking sheet and bake 1 hour.

Top should be golden and filling, bubbly.

Adapted from a recipe by Ina Garten

Gingerbread with Warm Lemon Glaze

It seems everyone is celebrating President's Day.  Kids are out of school.  The local bowling alley is advertising a bowl-all-day special for just ten bucks and, if I had a dollar for every car commercial featuring a yelling man wearing a tri-cornered hat, I could quit my day job.

Hat or no hat, I've decided to join the fray.  For the next few days, we'll commemorate our Presidents' tastebuds by featuring recipes they are said to have enjoyed.  And why not start at the beginning?  

When searching for a recipe George Washington might have savored, cherries, of course, popped to mind.  As it turns out though, rudimentary cooking methods led to some rather boring sounding recipes such as a pudding made by layering white bread with dried fruit.  Um...no.

I perked up considerably upon reading that gingerbread was a favorite.  I love gingerbread, especially in winter, and most especially when drenched with a tartly sweet lemon glaze.  Warm, spicy, and sticky sweet...wow.

What's In It:

For the cake:

1 3/4 c. unbleached flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. grated nutmeg (The very best flavor comes from nutmeg you grate yourself.)

1/2 tsp. vanilla

2/3 c. dark brown sugar

1/2 c. molasses

6 tbs. butter, room temperature (Never margarine)

1 egg, beaten (Thank you Cleo, Sylvia, Pat, and Lucy)

2/3 c. boiling water

For the glaze:

4 tsp. cornstarch

Pinch salt

1/4 granulated sugar

2 tsp. butter

1 tsp. lemon rind, grated

2 tbs. lemon juice (Fresh juice yields a fresher, lighter taste.  Bottled juice makes a tarter glaze.  Please yourself.)

1 1/2 c. boiling water

How To Make It:

Let's make the cake:

Preheat oven to 325.

Spray an 8x8 baking pan with cooking spray.

In medium bowl, stir together flour, baking powder, baking soda, salt and spices.

In large bowl, cream butter with brown sugar and add molasses.

Add beaten egg and vanilla to creamed ingredients.

Add dry ingredients, 1/3 at a time, to creamed ingredients.  Mix well.

Add boiling water gradually, stirring well.

Pour into prepared pan.

Bake for 50 minutes.

Let's make the glaze:

In a small saucepan, combine cornstarch, salt, and sugar.

Add boiling water slowly, stirring well.

Cook over low heat, stirring constantly, until mixture thickens.

Continue cooking over very low heat, 5 to 7 minutes, stirring frequently.

Remove from heat.  Stir in butter, lemon rind, and lemon juice.

Pour over cooled gingerbread and serve immediately.

Crock Pot Scalloped Potatoes

I grew up in the 70's, during the advent of quick and easy.  If it didn't come in a box, a can, or a pouch, my Mother rarely served it.  In fact, one of the things that made holidays special was her insistence that every dish be made from scratch.  Just as fashions cycle in and out, so do cooking methods.  Cooks today take pride in providing fresh food for their families.

This recipe makes one of my favorite week-day side dishes because it cooks while I'm at work.  Prep time is minimal and, using a tip provided by "Cook's Country", clean-up is easy, too.  Try it once, and you'll never go back to boxed!

What's In It:

3 lb. red-skinned potatoes, peeled and sliced into 1/4" slices (I use red-skinned because they hold their shape well)

1 1/4 c. heavy cream

1 1/4 c. chicken broth

4 1/2 tbs. cornstarch

1 tbs. butter

4 cloves garlic, minced

1/2 tsp. thyme

1 1/4 tsp. salt

1/2 tsp. pepper

3/4 c. sharp cheddar cheese, shredded (Extra Sharp cheese is not recommended as it tends to break down during cooking)

3/4 c. Monterey Jack cheese, shredded

Parchment paper (used to line crock pot to prevent burning edges)

Cooking spray

How To Make It:

Fold a large sheet of parchment paper into a 3" wide strip.  Place inside crock pot, encircling the bottom.

Spray inside of crock pot, including paper strip, with cooking spray.

In large bowl, combine 2 tbs. heavy cream with potato slices.

Cover bowl with plastic wrap and microwave 3 minutes.  Shake bowl to redistribute contents.  Microwave 3 to 5 minutes more until edges of potatoes are translucent.

In 2-cup measuring cup, whisk broth with cornstarch until smooth.  Set aside.

In medium saucepan, melt butter.

Add garlic and thyme to melted butter and cook, while stirring, about 30 seconds.

Stir in broth mixture, along with the rest of the cream and salt and pepper. 

Bring to boil.

Reduce heat to medium low and cook for about 1 minute, stirring continuously, until thickened.

Remove from heat and add cheeses.  Whisk until smooth.

Pour 1/2 of sauce into bottom of crock pot.

Arrange potatoes on top in an even layer and cover with remaining sauce.

Cover and set crock pot to cook for 6 hours.

Remove parchment paper and allow to cool for at least 20 minutes before serving.

Adapted from a recipe found in "Cook's Country"

Herbed Potatoes with Green Beans

You say beef, I say green beans.  It just happens.  I don't know why.  

And a recipe that marries green beans with herbed potatoes in a skillet dressed in olive oil?  

Be still my heart...

What's In It:

2 med. Yukon Gold potatoes, cut into 1/4" slices

6 tbs. olive oil

3 tbs. red wine vinegar

1 tbs. Dijon mustard

1/2 lb. green beans, stemmed and popped (Or, for those of you who do not inhabit the Southern United States ...trimmed and cut into 2-inch pieces)

1 shallot, minced

2 tbs. fresh parsley, minced

2 tbs. fresh dill, minced

Salt and pepper to taste

How To Make It:

In large bowl, toss potatoes with 1 tbs. olive oil.  Wrap tightly with plastic wrap and microwave 4 to 7 minutes, until potatoes are translucent.  (Shake bowl every 2 to 3 minutes to redistribute.)  Drain well.

Combine vinegar and mustard in medium bowl.  Add 5 tbs. olive oil and mix well. Set aside.  

In large skillet, cook potatoes and green beans over medium heat 5 minutes, or until brown and tender. Remove from heat.

Stir in vinegar/mustard mixture, shallots, parsley, and dill. Salt and pepper, to taste.

Serve immediately.

Adapted from a recipe found in "Cook's Country"

Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"

Lasagna for Two

There's something inherently romantic in Italian food.  The essence of tomatoes and garlic suggests sips of red wine and flickering candlelight.  

Lasagna is one of my favorite Italian dishes but, until discovering this recipe, I considered it too much work for two people.  And besides, my recipe always makes enough for an army!

This recipe makes just enough for you and someone special and there are shortcuts built right in so, instead of spending all your time in the kitchen, there'll be plenty of time for canoodling...

What's In It:

1 lg. jar spaghetti sauce (I've tried all brands and they all have their merits.  Most important of all, choose a smooth sauce, like a marinara)

4 oz. ricotta cheese

1/2 + 2 tbs. Parmesan cheese

3 tbs. fresh basil, chopped

1 lg. egg, slightly beaten (Thank you Sylvia, Cleo, Pat, and Lucy!)

1/8 tsp. salt

1/8 tsp. fresh ground black pepper

4 no-boil lasagna noodles

1 c. shredded mozzarella cheese (I also like to use the shredded mixed Italian cheeses)

How To Make It:

Preheat oven to 400 degrees.

Combine ricotta, 1/2 c. Parmesan, basil, egg, salt and pepper in medium bowl.

Cover bottom of loaf pan (yes, I said loaf pan) with 1/2 c. sauce

Top with one lasagna noodle.

Spread 1/3 of ricotta cheese mixture over noodle and sprinkle with 1/4 c. shredded cheese.

Cover with 1/2 c. sauce.

Repeat 2 times, beginning with noodle and ending with sauce.

Top with remaining 1/4 c. shredded cheese and 2 tbs. Parmesan.

Spray sheet of aluminum foil with baking spray before using it to cover top of loaf pan, tightly.

Bake 25 to 30 minutes before removing foil.

Bake 10 minutes more or until browned and bubbly.

Cool 10-15 minutes before serving.

Adapted from a recipe found in Cook's Country

Crepes with Banana & Nutella

A friend's Facebook status announced her discovery of Nutella, a hazelnut spread the company describes  as containing "quality ingredients such as skim milk and a hint of cocoa..."  The comments that followed ranged from detailing the various ways one might eat Nutella to strategies to avoid what one poster described as "crack in a cute little jar".  Nutella, by itself, is delicious.  Wrap it in a homemade crepe and dapple it with bananas and it's not only delicious, it's elegant, too.  A perfect dessert for your Valentine or any time.

What's In It:

Crepes:

2 lg. eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

1 c. unbleached flour

3/4 c. milk 

1/2 c. water

3 tbs. butter, melted

Additional butter to coat pan

Filling:

1 jar Nutella

Bananas (1 lg. banana will fill 2 crepes)

Topping:

Chocolate syrup (Such as Hershey's)

Powdered sugar, sifted

How To Make It:

Combine all ingredients in blender and pulse 10 seconds.

Refrigerate batter for 1 hour.  (Can be made up to 48 hours ahead)

Coat bottom and sides of a small saucepan (or crepe pan) with butter over medium heat.

Pour 1/8 c. batter into center of pan and swirl to spread evenly.

Cook for 30 seconds before flipping.

Cook for 10 seconds more before removing to lie flat on a cutting board.

Repeat process until batter is gone.

When crepes have cooled, they may be stacked and stored in plastic bags in either the refrigerator or freezer.

May keep frozen up to 2 months. (When using frozen crepes, allow to thaw before attempting to peel apart.)

Slice bananas into 1/4-inch slices.

Spread 2 tsp. Nutella over top 1/2 of crepe.

Top with 8 to 10 banana slices.

Fold crepe into quarters.

Dust with powder sugar (Using the sifter accomplishes 2 things at once)

Drizzle with chocolate syrup.

Repeat for desired number of servings.

Serve warm.

Crepe recipe courtesy of Alton Brown.

Honey Moon Rolls

Okay...this one's a no-brainer!  It's all in the name...and the shape...and the smell of pastries baking...and the taste...of cheese and honey and nuts and honey...Honey.

Very simple to make, these pastries are homey and warm and taste like love.  

Want to spice things up?  Add a pinch of cinnamon to the cheese mixture...

What's In It:

1 8 oz. tube crescent rolls  

4 oz. cream cheese, at room temperature

2 tbs. honey (Keep the jar handy.  You'll want to drizzle some on top later.)

1/4 sliced almonds

How To Make It:

Preheat oven to 375 degrees.

Toast almonds in saute' pan until golden.  Set aside to cool.(Nuts will continue to cook after removing them from heat.  Be careful not to overcook)

Separate dough into 8 triangles.

Beat cream cheese, 2 tbs. honey and cooled almonds until mixed well.

Place 1 tbs. of cheese mixture to the center of each dough triangle.

Roll from widest to smallest end, bending slightly in center to form crescent shape and place on ungreased cooked sheet.

Bake for 12 to 14 minutes or until golden.

Drizzle with additional honey and serve warm.

Adapted from a recipe found in "tasteofhome".

BLT Penne for Two

There's no denying the romance in a simple plate of pasta.  For me, an image of Lady twirling spaghetti for her adoring Tramp always comes to mind.

This dish is light, quick, and very easy to make.  I recommend making it together while sipping a flirty Malbec.

What's In It:

Pasta:

2 strips bacon, chopped, fried, and drained (reserve 1 tbs. drippings)

1 c. grape tomatoes, halved

1/2 c. leeks, thinly sliced

1 c. fresh spinach leaves, stemmed

1/2 tsp. granulated sugar

1/4 c. dry white wine (If you wouldn't drink it, don't cook with it)

1/2 c. chicken broth

1 tsp. red wine vinegar

1/4 tsp. each, thyme (fresh is best) and red pepper flakes

4 oz. penne pasta (I've also used spaghetti and bowties)

Garlic Bread Crumbs:

1 clove garlic, minced

1 c. day old bread, cubed

1 tsp. olive oil

Salt

How To Make It:

Cook pasta according to package directions.

Place bread in food processor.  Add garlic and process until reduced to coarse crumbs.

Heat olive oil in skillet over medium heat, add crumbs and saute' until golden, stirring often.  Set aside.

Add tomatoes and sugar to skillet holding reserved bacon drippings.

Cook until tomatoes begin to brown, about 5 minutes.

Add leeks and cook until wilted, stirring often.

Add wine to skillet and simmer until most of the liquid is gone, then add broth, vinegar and pepper flakes.

Simmer 5 minutes in order to allow liquid to reduce.

Add spinach, thyme, and bacon to mixture, stir.

Add pasta, toss to coat, and salt to taste..

Sprinkle with bread crumbs just before serving.

Adapted from a recipe found in Cuisine At Home

Shrimp and Crab Au Gratin

"Fourteen Romantic Seafood Recipes for Valentine's Day", "Seafood is For Lovers", and "Best Seafood Romantic Restaurant", are just three of a long list of Google results I got upon posing the question "Why is seafood romantic?".  No, I didn't get an answer to my query, but there is no arguing that seafood and romance are connected.  Fourteen recipes, huh?  Isn't that a bit much for a celebration that only lasts one day?  

This dish is rich, and creamy, and rich, and cheesy, and rich and spicy, and rich and just plain good.  My version calls for shrimp and crab, but you could omit the crab and still have a really special dish.

What's In It:

1 tbs. vegetable oil

6 tbs. unsalted butter

1 lb. white shrimp, peeled and deveined (Wild caught, never farmed)

1 8 oz. container crabmeat (Found in the seafood section of the market)

2 tsp. Emeril Lagasse's Original Essence

1/4 c. minced onion

1 1/2 tsp. minced garlic

2 tbs. + 2 tsp. all-purpose, unbleached flour

1 1/2 c. milk

1/2 c. heavy cream (If all you've got is 1/2 and 1/2, that'll do)

Juice of 1/2 lemon

1 1/2 c. nacho cheese (A shredded mix of cheddar and monterrey jack cheese with a dash of spice.  If your market doesn't carry anything like that, sharp cheddar or jack cheese will do)

1 tbs. chive (preferably fresh)

Salt and pepper to taste

2 slices bread, toasted, and made into crumbs (optional)

How To Make It:

Preheat oven to 400 degrees.

Spray 6 - 8 ramekins with cooking spray. (You can make this in a casserole dish but it does lose something in the translation.)

Heat vegetable oil and 1 tbs. butter in large skillet.

Meanwhile, season shrimp with Emeril Lagasse Original Essence.

Add to skillet.

Cook quickly, over high heat, just until done. (Shrimp will curl up and no longer be opaque)

Divide shrimp among prepared ramekins.

Melt 1 tbs. butter in emptied skillet

Add crab meat.

Sprinkle with 1 tbs. Emeril Lagasse Original Essence.

Stir and cook until heated through.

Spoon over shrimp in ramekins.

Melt 3 tbs. butter in small saucepan over medium-high heat.

Add minced onions and garlic, stir and cook 1 minute.

Add flour, all at once, and whisk while cooking for 2 to 3 minutes. (Do not allow to brown)

Add milk and cream.

Cook, stirring frequently, until sauce begins to boil and thicken, about 5 or 6 minutes.

Add lemon juice, chives, and 1 c. cheese.

Salt & pepper to taste.

Spoon sauce over crab and shrimp in ramekins.

Melt remaining tbs. of butter in another saucepan.

Add breadcrumbs and toss.

Sprinkle remaining 1/2 c. cheese evenly over sauce in ramekins, followed by bread crumbs.

Place ramekins on cookie sheet and bake until browned and bubbly, 15 to 20 minutes.