Chocolate Velvet Ice Cream Sauce

Chocolate Velvet Ice Cream Sauce

1 bag (12 oz.) semi-sweet chocolate chips

1/2 C firmly packed powdered sugar

4 TB butter

1/2 tsp. vanilla

1/2 tsp. almond extract

dash of salt

1/2 C milk, any kind

Place all ingredients except milk into a large glass bowl and microwave on high until boiling, stirring after 30 second intervals. Immediately pour chocolate mixture into a blender and add milk. Blend for 1 minute and add more milk if needed slowly until sauce is smooth and thick. Keep refrigerated.

Yields 3 small 8 oz. jars. To serve, warm in microwave for 1 minute, stirring after 30 seconds. Spoon over ice cream, brownies or fresh fruit!

Sugar Candy

Sugar Candy

(picture from: mspmag.com)

Ingredients:
1 cup of water
3 cups of white granulated sugar
drinking glasses (as many colored candies you want)
food coloring
bamboo skewers (the ones in the photo above were done with a cord tied on a pencil and we didn't like the results as much.

Directions:

On medium to high heat, boil 2 cups of sugar and water while stirring continuosly. Once sugar is dissolved and looks clear, add remaining cup of sugar a little at a time. Once all is dissolved, turn off heat and let mixture cool for 20 minutes. Pour into glasses. Add whatever color of food color you want into the glasses. Put skewers into the glass with pointed side down. Leave overnight and check the next day. There should be sugar crystals formed onto skewer. Leave in glass longer and more will form. Recommend leaving skewers in glass at least 2 days.

White Chocolate Popcorn

White Chocolate Popcorn
Ingredients:
1 1/2 lbs of white almond bark
1 bag almond slivers (optional)
3 bags fat free popcorn (reg works but is more yellow)
Confectioners sugar
1-2 T shortening (optional)

Directions:
Pop popcorn in microwave and place in large bowl. Melt almond bark in microwave according to the package’s directions. If bark is not smooth after melting, stir in shortening until mixture is smooth and loose enough to coat popcorn. Mix over popcorn and almond slivers unit well coated. Sprinkle confectioners sugar over all and mix until the sheen is gone from chocolate. Add more sugar as needed.

Steamed Wonton Purses

Steamed Wonton Purses

Ingredients:
WONTONS
1/2 lb. ground turkey or beef
1 egg
2 T soy sauce
1 1/2 T asian seasoning mix
1 T plain dry bread crumbs
1 garlic clove, pressed
16 square wonton skins

SAUCE
1/4 C rice vinegar
2 T soy sauce
1 T asian seasoning mix
1 garlic clove, pressed


Directions:
For wontons, combine all ingredients except skins. Spray steamer with cooking spray. Place wonton skins on smooth side of cutting board. Scoop about 1 T into the center of each wonton. Lightly brush outer edges with water. Bring corners up toward center. Pinch centes to seal and place into steamer. Boil 3 C water in skillet. Reduce heat to simmer and place steamer into skillet. Cover. Cook wontos 5-7 minutes or until thermometer reads 160 degrees. For sauce, combine all ingredients in a small bowl. Mix well. Transfer wontons onto serving platter. Add sauce if desired.

Cooks tip:
Asian Seasoning Mix substitution
1 (1 inch) fresh ginger root, peeled and finely grated
2 garlic cloves, pressed
1/4 tsp. cayenne pepper

Seasoning mix in the sauce
1 tsp. grated fresh ginger root
1 tsp. toasted sesame oil

(Recipe from Pampered Chef: Season's Best~ Spring Summer 2009)

Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco

Ingredients:
4 garlic cloves, peeled 2 cups grape or cherry tomatoes 3 cups uncooked mezze penne pasta 3 cups chicken broth 3/4 cup dry white wine such as Chardonnay		1/2 tsp each salt and coarsely ground black pepper 1 1/4 cups lightly packed fresh basil leaves, divided 1 oz Parmesan cheese, grated (about 1/4 cup packed) 2 cups diced grilled chicken breasts Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
1.	Spray microwave safe dish with olive oil. Slice garlic into dish. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using. Add pasta, broth, wine, salt and black pepper.
2.	Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
3.	Carefully remove dish from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to dish; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta. To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink. ©The Pampered Chef, Ltd. 2009

Cherry Chocolate-Chunk Cookies

Ingredients

Makes 20 cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oats
• 1 cup dried cherries
• 4 1/2 ounces bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg, mix on high speed to combine. Add the vanilla; mix to combine. Scrape down sides of the bowl.
3. Add flour mixture to butter mixture and mix on low speed until well combined. Add oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Using a 2-inch ice cream scoop, scoop dough onto prepared baking sheets. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown 13 to 15 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

(Recipe from: MarthaStewart.com, April 2009)

Sweet-and-Sour Chicken Wings

Ingredients

Serves 4

• 2 pounds chicken wings
• 1/2 cup sherry-wine vinegar
• 1/2 cup olive oil
• 2 tablespoons light-brown sugar
• 1 tablespoon paprika
• 4 cloves garlic, smashed
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Directions

1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

(Recipe from: Everyday Food, April 2009)