Chocolate Covered Cherries

Ingredients:

* 1/3 cup white corn syrup
* 1/2 cup butter
* 1 teaspoon vanilla
* 4 cups powdered sugar
* 2 Bottles cherries
* 12 ounces Chocolate Chips
* 1/2 cup paraffin wax

Directions:

Mix syrup, butter, vanilla and sugar; refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and form around drained cherries. Dip into chocolate-wax mixture. Place on waxed paper to set.

Chocolate Chip Cookie Tarts for Two

Ingredients:

* 1/2 cup frozen whipped topping -- thawed
* 2 large bakery-style chocolate chip cookies
* 2 kiwi fruit -- peeled and sliced
* 2 strawberries -- sliced
* 1/4 cup semisweet chocolate chips
* 1/2 teaspoon vegetable shortening

Directions:

Spread 1/4 cup whipped topping over each cookie. Arrange kiwi fruit slices around the outer edge of cookies over whipped topping, then place strawberry slices in the centers.

In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately.

Chocolate Heart Valentine Cookies

Ingredients:

* 1 cup butter, softened (microwaved on low is OK)
* 1 1/2 cup brown sugar, packed
* 2 eggs
* 2 teaspoons vanilla extract
* 1 teaspoon rum flavoring (optional)
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1/2 cup rolled oats
* 2 tablespoons instant coffee crystals (your choice)
* 2 tablespoons water
* 18 ounces semi-sweet chocolate chips
* 2 1/2 cups shredded coconut (sweetened is fine)
* 50 pecan halves
* 1 box Ghiradelli Rich & Chewy Chocolate Chip Cookie Mix

Directions:

If you seriously believe the following can be accomplished in 10 minutes, preheat your oven to 375 degrees F (190 degrees C). In a medium-sized bowl, combine the flour, baking powder and salt. In a large mixer bowl, beat together the heat-softened butter and the brown sugar until the mass is creamy. Add the half cup of rolled oats, and mix anew. Add the eggs one at a time, beating in each egg thoroughly until it is in unity.

In a small saucepan over a low heat, melt 2 1/4 cups of the chocolate chips, removing and returning the saucepan while stirring, until the chocolate is smooth.
Or microwave it on low for 3-6 minutes. In a small cup, dissolve the coffee crystals in 2 tablespoons of water. Add the vanilla extract. Add some rum flavoring if desired. Stir this thoroughly into the melted chocolate, then combine with the buttered-sugar mass, and beat until it's a uniform color.

Open the Chocolate Chip Cookie Mix. Gradually add the flour mixture, beating it in until it's well blended. Then add the shredded coconut, until it's doughy. Stir in (don't grind) the rest of the chocolate chips.

Drop rounded-tablespoon globs of the dough onto *ungreased* baking sheets, placing each about 1 inch apart. Top 1-2 pecan halves, shaping cookies into hearts. You may have to push in the pecans and wayward chocolate bits since nothing sticks to the cookie surface. Bake in the oven for 9-10 minutes, until puffy. Cookie tops should still look kind of raw. If they look done, they're overdone.

Leave them on the cookie sheets to cool (and cook through) for 10-20 minutes, then remove with a spatula to wire racks to cool completely, giving them a good half hour to solidify.

Almond Champagne Fondue

Ingredients:

* 8 ounces Gruyere cheese
* 4 ounces Swiss cheese
* 1 tablespoon cornstarch
* 5 ounces brie cheese
* 1 cup champagne or white wine
* 1/2 teaspoon almond extract
* Dash ground nutmeg
* French bread cubes, apple slices

Directions:

Shred both cheeses and toss with cornstarch. Cut rind off brie and cut cheese into small chunks. Heat wine in a heavy, 3-quart saucepan. Bring just to simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then brie, stirring constantly in zigzag motion until cheese melts. Add almond flavoring and nutmeg. Continue stirring and simmer until thickened, about 5 minutes. Do not boil. Serve in a fondue pot warmed over a candle or canned heat. Use sturdy bread chunks and apple slices for dipping.

Almond Raspberry Hearts

Ingredients:

* 1 cup flour
* 1/2 cup sliced almonds, coarsely chopped
* 1/4 cup sugar
* 1/4 teaspoon almond extract
* 1/2 cup butter, softened
* 6 tablespoons raspberry preserves

Directions:

In a medium bowl, combine flour, almonds, sugar and almond extract; mix well. With pastry blender or fork, cut in butter until mixture resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 375F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch heart-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. cut 1-inch heart shape from centers of remaining cookies. Place cookies and small heart cutouts on cookie sheets.

Bake at 375F for 5 to 8 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.

Spread bottom side of each whole cookie with about 1 tsp preserves. Place cutout cookies over preserves. Reserve small hearts for a later use, such as to top ice cream sundaes.

Angel Strawberry Bavarian

Ingredients:

* 13 ozs angel food cake, cut into cubes
* 2 1/2 cups Cool Whip , thawed
* 10 ozs frozen strawberries, reserve syrup
* 2 1/2 tablespoons powdered sugar
* 3 ozs strawberry gelatin powder
* 1 teaspoon pure vanilla extract
* 1 cup boiling water
* 4 pcs fresh strawberries, sliced

Directions:

In a small bowl, combine gelatin powder and boiling water. Stir until gelatin has completely dissolved. Add enough water to strawberry syrup to equal one cup. Stir into gelatin mixture. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Fold in one cup whipped topping and frozen strawberries. Alternate layers of cake cubes and strawberry mixture in 10" tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving platter. Beat remaining whipped topping, powdered sugar, and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve.

Garnish with fresh strawberries.

Apple-Raspberry Valentine Crisp

Ingredients:

* 1 sheet (9 1/2 x 10-inch) puff pastr
* 1 egg
* beaten with
* 1 tablespoon milk
* 1 tablespoon butter
* 2 Fuji apples, peeled, cored and cut into 1/4-in thick slices
* 2 teaspoons sugar
* 1/2 teaspoon ground cinnamon
* 3 tablespoons seedless raspberry jam
* 1 (8ounce) container lowfat vanilla yogurt
* 1/4 cup water
* Confectioner's sugar

Directions:

On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.

Awesome Parmesan Chicken for Two

Ingredients:

* 2 Boneless chicken breasts
* 1/2 cup "Oven Fry" for Pork or chicken(No Substitutions)
* 1/2 tablespoon Italian seasoning
* 1/4 cup grated Parmesan cheese
* 1 egg
* Olive oil

Directions:

Flatten chicken to about 1/4 to 3/8 of an inch thick. in a shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. in another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. I use a spoon to coat chicken with the crumb mixture gently pressing crumbs onto chicken. Preheat a frying pan with about a 1/2 cup of olive oil. add more when necessary. brown on medium heat until nicely browned and juices run clear.

This is one of our favorite chicken recipes. It is very moist and full of flavor! you can add a slice of tomato on top when chicken is done, then add some mozzarella on top of that. I sometimes serve with spaghetti and a nice loaf of fresh bread. or mashed potatoes and stuffing. The possibilities are endless.

Baked Ham in Champagne

Ingredients:

* 1 (9-lb) boneless ham
* 1 pound Light brown sugar
* 2 Bottles extra-dry champagne
* 3 tbsps. Honey
* 1 1/2 teaspoon Ground ginger
* 1 1/2 teaspoon Dry mustard
* Pineapple slices (optional)
* Spiced apples (optional)

Directions:

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices, and spiced apples, if desired.

Christmas Wreaths

INGREDIENTS:
1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot candies
DIRECTIONS:
Melt butter in a large saucepan over low heat. Add marshmallows, and cook until
melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla,
and cornflakes.
Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a
wreath shape with lightly greased fingers. Immediately decorate with red hot candies.
Allow to cool to room temperature before removing from waxed paper, and storing in an
airtight container.

Banana Tart With A Passion Fruit Sauce

Ingredients:

TART CRUST

* 4 sheets phyllo dough
* 3 ounces clarified butter
* 3 ounces salted crushed cashews
* 1 ounce confectioners sugar

WHITE CHOCOLATE MOUSSE

* 6 ounces whipped cream
* 1 cup white chocolate

FILLING

* 3 tablespoons butter
* 1 tablespoon sugar
* 4 bananas -- cut into 1/2 inch
* -- pieces
* 1 1/2 ounce Meyers rum

PASSION FRUIT SALAD

* 1 cup passion fruit puree
* 1 cup half and half
* 4 egg yolks
* 2 ounces sugar

Directions:

Tart Crust:
Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5 inch circle cutter. Place each round inside a 4 inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden.

White Chocolate Mousse:

In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4 inch circle cutter.

In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas.

Passion Fruit Sauce:

In a saucepan, bring passion fruit puree and half and half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator.

Assembly:

Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart.

BBQ Lobster Tails

Ingredients:

* 4 lobster tails
* 2 tablespoons of lemon juice
* 1/4 cup of margarine or butter
* 1 teaspoon of grated orange or lemon peel
Directions:

Snip through center of hard top shell with kitchen scissors. With sharp knife cut through the meat, but not through under shell. Spread open. Grill with the meat side up at start. Finish cooking with shell side up. While grilling, brush frequently with mixture of melted butter, lemon peel and juice.

Lobster is done when firm and opaque.

Be Mine - Breakfast

Ingredients:

* 8 ounces cream cheese, softened
* 1 teaspoon vanilla extract
* 1/2 cup chopped walnuts
* 1 (16 ounce) loaf French bread
* 4 eggs
* 1 cup whipping cream
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1 (12 ounce) jar apricot preserves
* 1/2 cup fresh orange juice

Peach Champagne Cocktails

* 1 bottle champagne
* Peach Schnapps

Directions:

Beat together the cream cheese and 1 teaspoon vanilla extract until fluffy; stir in nuts and set aside. Cut bread into 10 to 12 (1 1/2-inch) slices. Cut a pocket in the top of each. Fill each with 1 1/2 teaspoons of the cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 teaspoon of vanilla and nutmeg. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are brown. Keep slices warm in oven. Heat together the preserves and juice, drizzle over hot French bread.

Old-Fashioned Sea Foam Candy

INGREDIENTS:
1 pound white sugar
1/2 pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate
--------------------------------------------------------------------------------
DIRECTIONS:
Butter or oil an 8 inch square baking pan; set aside.
Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you
have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has
dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then
remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy
thermometer. Remove from heat and stir in the baking soda, mixing well to allow
bubbles to subside a little.
Pour hot mixture into prepared pan and leave until just beginning to set. Mark into
squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl.
Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces
into chocolate, covering completely. Let cool on waxed paper.
Wrap individually in waxed paper, twisting the ends together, and store in an airtight
container.

Be My Valentine Pie

Ingredients:

* 1 cup Water
* 1 package (3-ounce size) Strawberry Flavored Gelatin
* 1 pint Vanilla Ice Cream
* 1 Chocolate-flavored crumb pie shell
* Milk chocolate kisses (optional)

Directions:

In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.

Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.

Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set.

If desired, arrange milk chocolate kisses in a heart shape atop pie.

Berries n Brownies

Ingredients:

* 4 cups fresh red raspberries
* 5 tablespoons sugar
* 2 teaspoons finely shredded orange peel
* 2 cups whipping cream
* 1/4 cup raspberry liqueur (Chambord) (optional)
* 4 squares (3-inch) bakery brownies, as milk chocolate blond, or marbled brownies cut into regular chunks

Directions:

Set aside 8 to 10 of the berries. In a bowl combine remaining berries, the sugar, and orange peel, place the berry mixture in a 1- to 1 1/2 quart compote dish or serving bowl.

In a chilled mixing bowl combine whipping cream and liqueur (if using). Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon on top of raspberry mixture. Top the whipped cream with brownie chunks and reserved raspberries.

Caviar Kisses

Ingredients:

* 1 small Cucumber, scrubbed and-trimmed
* 1/3 cup Sour Cream
* 1 teaspoon Dried dill weed
* Freshly ground black pepper -to taste
* 1 Jar red salmon caviar
* Fresh dill sprigs
* 8 Thin slices whole-wheat -bread
* Butter or margarine

Directions:

Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts.

Chocolate Cake In A Jar

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.
Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.
Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.
Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.
Place jars in a preheated 325 oven, and bake for 40 mins.
While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.
When the cakes have finished baking, remove jars from oven. Make
sure
jar rims are clean. (If they're not, jars will not seal correctly)
Place lids on jars, and screw rings on tightly.
Jars will seal as they cool.
Cakes will slide right out when ready to serve.
Eat within 1 month.

Champagne Napoleon

Ingredients:

* 1/2 ounce Grand Marnier
* 1/2 ounce Curacao
* 1/2 ounce Maraschino liqueur
* Champagne

Directions:
Mix ingredients with ice in a mixing glass and strain into a chilled champagne flute. Fill with cold champagne.

Caramel Chocolate Brownies

8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweetened. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop
remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1
stick butter, sugar, eggs, and vanilla with an electric mixer on medium
speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add
2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake
10 minutes. In a small bowl, mix together caramel and remaining 1/4
cup flour until blended. Drizzle over partially baked brownies. Sprinkle
coarsely chopped nuts over top. Return to oven and bake 20 minutes
longer, or until bubbly.

Chicken Picardy With Dill Sauce

4 boneless skinless chicken breasts
4 spinach leaves
4 leeks
4 shallots,finely chopped
8 md fresh mushrooms,finely chopped
1 pn salt,to taste
1 pn white pepper,to taste
1 1/2 c chicken stock,in baking pan
4 fluid ounces white wine
1 c leeks (green part only)-sliced
NOTE: This recipe calls for Marcel Kerval's dill sauce. Please see
the recipe for "Dill Sauce for Chicken Picardy" to complete these
directions.
TO PREPARE CHICKEN PICARDY:
Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil
by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.
Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between
sheets of waxed paper with knife edge and place each breast on a square of
foil.
Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each breast.
Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per
portion.
Saute this mixture very briefly (about 30 seconds) in a little butter over medium
heat. Place 1/4 of mixture on each breast. Splash about 1 ounce white wine over
each breast, salt and pepper to taste, and roll up each breast.
Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place
prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and
bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.
TO SERVE:
Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill
Sauce on a plate. Lay chicken rounds over sauce and garnish with sauted leek
slices and serve

Peanut Butter and Chocolate Truffles

1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz)
sweetened condensed milk 1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or
crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir until
thickened and well blended, about 4 minutes. Remove from heat. Chill
until firm enough to handle. Shape into 1 inch balls. Roll in desired
coating. Chill until firm. Store, covered in refrigerator

Champagne Parfaits

Ingredients:

* 2 pkgs Lemon-Flavored Gelatin
* 2 cups Boiling Water
* 2 cups Champagne
* 8 Strawberries -- Washed & Hulled

Directions:
In a large bowl, dissolve the gelatin in the boiling water; allow to cool for 10 minutes. Stir in champagne and chill for 40-50 minutes, or until slightly thickened. Reserve 1 cup of the gelatin mixture and spoon the remaining mixture evenly into 8 champagne flutes or parfait glasses. Place 1 strawberry in each glass. In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenly into the glasses, then cover and chill for at least 2 hours, or until set.

Chocolate Fudge Bars

1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract
Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla. Spread into a
greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or
so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour,
thickly. Add a couple of drops of food coloring if desired. When the
cookies come out of the oven, spread the glaze. Cool slightly, and cut
while still warm.

Champagne Shrimp and Pasta

Ingredients:

* 8 ounces angel hair pasta
* 1 tablespoon extra virgin olive oil
* 1 cup sliced fresh mushrooms
* 1 pound medium shrimp, peeled and deveined
* 1 1/2 cup champagne
* 1/4 teaspoon salt
* 2 tablespoons minced shallots
* 2 plum tomatoes, diced
* 1 cup heavy cream
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley
* freshly grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Chocolate Bunny Bread

3 1/4 -3 3/4 cups all-purpose flour
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut butter morsels
Decorations (optional) are Jelly beans, icing
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved
yeast and salt. Heat milk, water and butter until very warm (120-130
degrees). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add egg, vanilla
and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about
4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide
dough in half. For body, knead chocolate morsels into 1 half, form into
ball. Place on bottom end of large greased baking sheet; flatten to
make 5-inch round. For head, remove 1/3 of remaining half, form into
ball. Place on large baking sheet above body, flatten slightly, pinching
to attach. For nose, pinch off 1/2 inch ball from remaining dough;
place on center of head. Divide remaining dough into 4 equal portions,
roll each to form 6-inch rope. For arms, arrange 2 ropes across body;
attach by tucking one end of each under body. Shape remaining ropes
into ears; arrange above head. Attach by tucking one end of each
under head. Cover, let rise in warm draft-free place until doubled in
size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or
until done, covering aluminum foil after 20 minutes to prevent excess
browning. Remove from sheet; cool on wire rack. Decorate as desired.

Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.

Champagne Truffles

Ingredients:

CENTER MIXTURE

* 8 ounces Cream
* 1 pound Bittersweet chocolate
* 1 ounce Butter
* 1 ounce Cognac

ENROBING

* 1 pound Bittersweet chocolate
* 1 pound Cocoa
Directions:

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

The Ultimate Chocolate Bar

INGREDIENTS:
1/2 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
2 cups miniature marshmallows
1/3 cup butter
2 (1 ounce) squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch
pan.
In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove
from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon
vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons
flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at
medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate
mixture.
Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2
ounces cream cheese in large saucepan over low heat. Remove from heat, and add
confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it
begins to dry before you are ready to use it.
Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over
marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature.
When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

Cheesecake Pancakes with Strawberry-Lemon Syrup

Ingredients:

* 2 cups Buttermilk pancake mix
* 1 1/4 cup Water
* 1 cup Small curd cottage cheese
* 1 tablespoon Sugar
* 1 teaspoon Vanilla extract

Strawberry-Lemon Syrup

* 1 cup Syrup
* 1 cup sliced strawberries
* 1/2 teaspoon lemon rind

Directions:
Preheat griddle.

Combine the pancake mix, water, cottage cheese, sugar, and vanilla extract in a medium bowl; stir well until blended.

Pour batter by 1/4 cupfuls on hot, well-greased griddle.

Flip pancakes when tops are covered with bubbles.

For Strawberry-Lemon Syrup: Combine the syrup, strawberries, and lemon rind in a small saucepan; heat through, stirring occasionaly.

Chocolate Vanilla Chip Biscotti

2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips
Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets
with nonstick cooking spray. Lightly spoon flour into measuring cup;
level off. In med bowl, combine flour, cocoa and baking powder; mix
well. In large bowl, combine sugar, brown sugar and margarine; beat
well. Add flour mixture; mix well. Stir in white vanilla chops. With
spray coated hands, firmly shape dough into 3 rolls, about 7 inches
long. Place rolls at least 3 inches apart on sprayed cookie sheet;
flatten each to form 3/4 inch thick rectangle, about 3 inches wide and
7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles
are light golden brown and centers are firm to the touch. Place
rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With
serrated knife, cut each rectangle into 1/2 inch slices; place, cut side
up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top
surface is slightly dry. Turn cookies over; bake an additional 6-8 min
or until top surface is slightly dry. Remove cookies from cookie sheets;
cool completely on wire racks. Store tightly covered.

Cher's Special Trifle

Ingredients:

Trifle Base

* 1 Packet of Trifle Sponges, or use any left over sponge cakes
* 1 pound frozen summer fruits (currants, raspberries, etc.--you don't have to defrost them)
* 2 Bananas
* 2 ounces Sherry (you can use orange juice if preferred)

Custard Sauce

* 10 ounces Double Cream
* 3 Egg Yolks
* 2 ounces Castor Sugar
* 1 teaspoon cornflour
Decorative Top

* 10 ounces Double cream
* 2 ounces flaked Almonds lighted toasted

Directions:

Slice up or break the sponge up into pieces and spread a little raspberry jam on them and lay them on the bottom of your chosen dish.. Next put in the mixed summer fruits and spread them evenly over the sponges. Now pour over the Sherry or the Orange Juice. Now give everything a really good stir to mix them all up!

The Custard: In a small saucepan, heat up the cream until it is hot, blend the Egg yolks with the sugar, and cornflour.. When the cream is hot, pour it into the egg mixture stirring all the time, and then return it to the saucepan, and keep on stirring it, over a low heat, until the custard is thick. Now remove it and allow it to cool slightly. Whilst this is cooling, slice the bananas and stir them into the other fruit and sponge mixture. Now pour in the custard, and stir it into the fruit mixture, it will go a pinkish colour because of the fruits. The extra sugar in the custard will sweeten the fruit a little. Now put this aside for one hour in the refrigerator to chill.

The Topping: Just whip up the cream, until it is thick, spread this onto the top of the fruit custard mix. Make a decorative pattern with a fork, and then spread on the almonds.. You could also put on some halved Glace' Cherries if you so wish. Return the trifle to the refrigerator for a further 2 - 3 hours.

Champagne Cabbage

3 T Butter,unsalted
1 md Onion,sliced
1 T Sugar
1/2 Cabbage,bread white,
-- cored,outer leaves
-- removed,shredded
1 lg Apple,(MacIntosh OR
-- Granny Smith),Peeled
-- cored,cut into thin
-- julienne strips
1 c Champagne OR
1 c Wine,white, dry
1 c Cream,whipping
1 T Vinegar,wine, white
1 t Seeds,caraway
1/2 t Salt
Pepper,black
For Champagne Cabbage:
Melt 3 tablespoons butter in a large skillet over medium-high heat
and add onion and sugar. Cook, stirring constantly, until lightly
golden (about 5 minutes.)
Add cabbage and toss for 3 minutes.
Add remaining ingredients and lower heat to medium. Cook,
uncovered, until cabbage is just tender and liquid is nearly absorbed
(20 to 25 minutes.)
Adjust seasonings to taste. Cover and keep warm until served.

Splendiferous Chocolate Dessert Bread

1 c Betty Crocker Super Moist Double Chocolate cake mix
1 c All purpose flour
1 c White bread flour
1/2 c Whole wheat bread flour
3 tb Gluten flour
2 tb Sugar
2 tb Oil
1 tb Swirl powder *
2 ts Yeast
1 lg Egg
1/4 c Liquid (half chocolate syrup and half water)
1 c Water
11 oz Mandarin oranges diced
1/3 c Chopped walnuts or almonds
2/3 c Chocolate chips **
1/2 c Coconuts (shredded)
1/3 c Maraschino cherries (diced
Or quartered)
* Swirl powder comes in a separate envelope with the cake mix. **
Use semi-sweet chips Adjust the amounts of fruit, nuts, and chips to
suit.
Pat oranges and cherries dry between double layers of paper towels.
Add fruits, nuts, and chips, at the beep or near the very end of the
second kneading.
Variations: Add more fruit. Use some juice from the oranges in place of
water portion of liquid.
Serve plain as a snack or dessert, or, add your favorite topping for
added enjoyment.

Cherries Valentine

Ingredients:

* 1 1/2 cup cherries -- pitted
* 2 medium peaches -- halved and pitted
* 2 medium oranges -- juiced
* OR
* 1/2 cup orange juice
* 4 orange wedges
* 4 cherries with stems

Directions:

Place cherries and peaches in a blender with orange juice.

Blend at medium speed until creamy.

Pour mixture into custard glasses.

Top each glass with an orange wedge and a whole cherry.
Serve immediately.

Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days.

California Goat Cheese Crepes With Sweet Onion Sauce

CREPES
1 c Flour,all purpose
1 Egg
1 Egg yolk
1 c Milk,or more
1 pn Salt
1 pn Pepper,black, ground
1 T Parsley,chopped
1 T Chives,chopped
2 T Butter,lightly salted Oil,olive
FILLING
8 oz Cheese,goat, California at,Room Temperature
2 T Oil,olive
3 T Basil,finely shredded
2 T Parsley,chopped
2 T Olives,black, chopped
Pepper,black, ground
SWEET ONION SAUCE
1 1/2 T Oil,vegetable
1 md Onion,sliced
1 c Veal,trimmings OR 1 c Beef,trimmings
2 T Vermouth,dry
2 c Stock,veal
For Crepes:
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir
to the consistency of smooth paste. Gradually add remaining milk and mix until
smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.
Heat 2 tablespoons of butter until the butter foams and turns a very light brown
color. Whisk this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of whipping cream.
Brush a 7" non-stick skillet with a thin film of olive oil and place over medium
heat.
When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook
until lightly golden, about 1 minute; then flip and cook the second side for about
30 seconds. Continue with remaining batter, stacking crepes between sheets of
waxed paper.

Divinity

INGREDIENTS:
2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook
and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard
ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals
forming on the sides of the pan, using a pastry brush dipped in water. Remove from
heat.
Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass
or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup
in a thin stream over beaten egg whites, beating constantly with the electric mixer at
medium speed. Increase speed to high, and continue beating for about 5 minutes. Add
vanilla; continue beating until the mixture becomes stiff and begins to lose its
gloss. If it is too stiff, add a few drops hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the
top with the spoon when dropping. Let stand until set. Store in an airtight container
at room temperature.

Cherry Delight

Ingredients:

* 2 cups flour
* 1 cup butter
* 1 cup chopped pecans
* 3 cups powdered sugar
* 8 ounces package cream cheese
* 2 packages dream whip prepared according to directions
* 1 can cherry pie filling

Directions:

Mix together flour, butter and pecans. Mixture will be crumbly. Spread over bottom of 13 by 9 inch pan and bake at 350 degrees for 15 to 20 minutes or until golden brown; cool. Beat together powdered sugar and cream cheese until smooth. Add beaten dream whip and spread over cooled pastry.

Refrigerate for 1 hour. Spread cherry pie filling over cheese mixture. Refrigerate until well chilled.

Bavarian Spice Chocolate Cake

1 pk Pillsbury Plus Devil's Food Cake Mix
1 ts Cinnamon
1/2 ts Nutmeg
1 c Cold mashed potatoes
1/2 c Butter, softened
1/2 c Water
3 Eggs
Glaze:
1/2 c Semi-sweet chocolate chips
1 tb Butter
2 tb Milk
1/2 c Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube
pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter,
water, and eggs until moistened. Beat 2 minutes at highest speed.
Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes.
Cool upright in pan 25 minutes; invert onto serving plate. Cool
completely.
In small saucepan, blend chocolate chips, 1 Tablespoon butter and
milk over low heat until chocolate melts, stirring constantly. Remove
from heat; stir in powdered sugar until smooth. (If needed, add a few
more drops of milk for desired consistency.) Spoon over top of cake,
allowing some to run down the sides.
Garnish as desired.
Makes 16 servings.