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Shrimp Scampi

12/31/2012

Happy New Year's Eve to you and your family! This is a family favorite here on New Year's Eve. With shrimp on sale often, you can make this delicacy without much strain on you budget. It is quick, easy and full of flavor. Grab a pound of shrimp and give your family an extra treat this holiday season!

You will notice there are not extra ingredients to add a bit of flavor and fluff. Why would you want to intoxicate that delightful shrimp with unnecessary flavors?

1 pound of shrimp
1/2 stick of butter
2 -3 cloves of garlic chopped
salt and pepper to taste
1 pound of pasta

Put butter in medium saucepan with garlic and sauté on med./low until just softened. Add peeled shrimp and cover with lid. Let cook until shrimp just turns pink (this is the key). Remove lid and add salt and pepper. Toss with one pound of pasta cooked to manufacturers directions. Yum!

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Chocolate Mousse

12/30/2012

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Tomorrow is New Year's Eve, and while the rest of the town hits the night life available, I will be spending the evening enjoying the company of those I love. Here, there is always a recipe in place that makes New Year's Eve a bit special. After all, we are ringing in the New Year in hopes of a better economy! Nonetheless, if you've been a part of this community, despite the overwhelming jobless trend, you know you have control over one aspect in your life and that is you can provide wholesome fare for your family despite your economic blow.

Here is recipe that is a bit self-indulgent, but non expensive, and will cast rave reviews when you serve it as a special dessert on New Year's Eve. You will never taste such a rich, decadent dessert from a box:-) Enjoy! And let us pray the New Year brings us better financial revenue!

1/2 and 1/3 cup dark chocolate morsels
2 tab. butter
2 tab. coffee (optional)
1 cup heavy cream or 2 cups cool whip
3 large eggs
1 tab. sugar

Whip cream to soft peaks (if using). Combine chocolate, butter, and coffee in a small saucepan and cook on LOW, stirring frequently or until smooth. Allow chocolate to cool to warm. Whip egg whites in a bowl until foamy and beat on high while adding sugar slowly. Beat until still peaks form. Set aside.

In warm chocolate, add egg yolks and stir. Then stir in one third of the whip cream. Fold in the egg whites, and the remaining whipped cream a bit at a time.

Spoon whipped mousse into single serving dishes and top wtih shreds of chocolate if desired. Refrigerate.

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Old Fashioned Molasses Taffy

12/26/2012

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Are you sitting home today wondering what you can do with those lovely children of yours who happen to be out of school and clamoring they need something to do? Well, here's an ol'fashioned treat that will occupy some of that time. It is absolutely delicious and your children will not only have fun making this concoction, but will savor the rewards at the end. And, if you're feeling up to it, you can package some of these delights to share with family and friends during this holiday season.

1 cup molasses
1 cup sugar
1/3 up water
1 tsp. white vinegar
1/4 tsp. baking soda
2 tab. butter

Mix in a saucepan molasses, sugar, and water. Begin cooking on medium until in reaches the soft crack stage - 270 degrees. Remove from heat and add vinegar, butter, and baking soda. Pour into greased pan. When cool enough to handle, pull mixture over and over until it becomes light in color and firm. Stretch into long ropes and cut with scissors into bite size pieces.

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Creme de Menthe Bars

12/24/2012

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A very Merry Christmas Eve! I share one last family favorite this morning. If
you need one more Christmas cookie on your plate, then this is the one worth
making today. This was given to me by my dear neighbor Lois. She makes some of
the most fabulous Christmas cookies and always brings a plate of joy when she
does!

In a large bowl:
1/2 cup butter, softened
1 cup sugar
Cream well.

Mix and add to the creamed mixture:
4 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp salt
1 (16 oz) can chocolate syrup
Beat 1 minute. Pour into greased 9 x 13 inch pan. Bake 30 min. at 350. Cool completely.

In another bowl:
1/2 cup + 2 tbs. butter, melted
3 cups powdered sugar
1/3 cup green Creme de Menthe liquor
Mix well and spread on cooled
cake.

In a small pot:
2 cups of
chocolate chips
6 tab. butter
Melt over low
heat; cool slightly. Spread on Creme de Menthe layer. Cool. Cut into bars.
YUM!

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Chocolate Chip Toffee Bars

12/23/2012

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Each year there is a frenzy at my house to bake the most delectable, enticing cookies that are not produced at any other time of the year. Hence, the holidays made special with a few recipes that are tucked neatly away and only
revealed this festive time of year.

I share with you today one of our favorites, the Chocolate Toffee Bar. These are inexpensive to make, yet decadent and lovely in a favorite cookie dish. Keep extra copies of this recipe on hand as this will soon be a requested
favorite.

2 1/3 cups of flour
2/3 cup light brown sugar
3/4 cup butter (1 1/2 sticks)
1 egg slightly beaten
2 cups semi sweet chocolate morsels
1 cup nuts (optional)
1 can 14 oz. of sweetened condensed milk
1 1/2 cup Heath Bits 'O Brickle
1 1/2 cups coconut

Grease 13 x 9 inch pan and set oven at 350 degrees. Combine flour, sugar, and butter in large bowl. Rub with fingers until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 cups chocolate morsels and nuts. Then set aside 1 1/2 cups of this mixture

Press remaining mixture in 13 x 9 inch pan. Bake 10 minutes. Top with canned milk (pour evenly). Sprinkle with reserved mixture, 1 cup toffee bits, and coconut.

On the very top add the last 1/2 cups of toffee bits, and remaining 1/2 cup of chocolate chips.

Bake for 25 - 30 minutes. Cut into bars and freeze so you can keep some till Christmas!

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Hot Chocolate Sauce

12/16/2012

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With the holidays fast approaching, I'm always on the look out to make a special dessert or side dish making the evening meal a bit special. After all, holidays are for families and without these precious jewels in our lives, we'd be pretty lonesome.

I remember the many holiday treats my mother would make during this season. We are from Polish descent and Kruschiki and Bapka would grace our holiday table. I've already shared that delicious Bapka recipe with you. Imagine waking up on Christmas morning to a nice slice of Bapka and eggs over easy!

Since this is the last week before Christmas, why not buy some of your favorite ice cream and make a side of good'ol homemade chocolate sauce? It keeps well for weeks in the refrigerator and your little ones can dip into the container without your help!

1/2 cup sugar
1/4 cup butter
1/4 cup heavy cream
1/4 cup light corn syrup
1 cup chocolate chips
2 tsp. vanilla extract

In a small saucepan, combine sugar, butter, cream, corn syrup, and salt. Mix well. Cook on moderate heat, stirring constantly until mixture comes to a boil. Boil one minute longer and add chips. Remove from heat and add vanilla.

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Sweet Potato Pie

12/9/2012

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I recently attended a school function that brought out some of the best pie bakers I've ever seen. One such delicacy that crossed my lips was Sweet Potato Pie. I had forgotten how wonderfully indulgent this simple recipe is. Born of southern roots, Sweet Potato Pie has been a family dessert staple for centuries.

I haven't made this version for years, and recently perused my recipe files and found a popular version given to me years back by a Sweet Potato Pie expert. She had been making them for years, and this recipe was handed down by her Mamma. I wish I could remember her name and give her justice here, but it has been too many years. You will never have to request another recipe for this pie once you've tried this treat.

2 pounds of sweet potatoes (about 4)
1 2/3 cups of half and half
1/2 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
I pie crust

Bake sweet potatoes in 400 degree oven for one hour. Cool and scrape out with fork. Place in a bowl and add half and half, sugar, and spices. Beat on high for about 2 minutes with a mixer. Place all in pie crust. Bake at 375 deggress for one hour or until edges are golden brown.

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Turkey Pot Pie

12/1/2012

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If you had a quiet Thanksgiving, with just a few family members, you may have quite a bit of turkey left over in your freezer. I can attest to that, and despite my good intentions of making lunch salads and other quick delicacies, I still have a good size bag of turkey in my kitchen freezer.

This is one specialty I make once a year. It is a bit decadent, yet superbly delicious. I do not make my own pie crust for this one, but rather purchase a store brand type. For some reason the excess layers of butter flakiness add a whole new dimension to this recipe. I will usually double this and freeze one for later in the month. This one is well worth the effort and your family will ask for this dish more often than expected!

refrigerator pie crust (2 in a pack)
2 tab. butter
2 tab. flour
1/4 cup chopped onion
1 1/2 cups of mixed vegetables
1 1/2 cups of turkey meat
(1) 14. oz can of chicken broth
1/2 cup milk
salt and pepper to taste

Saute butter and flour in pan until thick and bubbly. Add onion and cook until translucent. Add broth and milk. Stir until thickened. Add vegetables, turkey, salt, and pepper. Stir until thickened again. Place one pie crust in pie pan and add cooled mixture. Top with top pie crust and add slits to ensure steam is allowed to vent. Bake 400 for 45 minutes or until golden.

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Shrimp Scampi

Chocolate Mousse

Old Fashioned Molasses Taffy

Creme de Menthe Bars

Chocolate Chip Toffee Bars

Hot Chocolate Sauce

Sweet Potato Pie

Turkey Pot Pie

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