Cheese Soup

3 carrots
1 small head celery
1 1/2 gal water
1 pkg frozen peas
1 yellow onion
1 lb cheez whiz
6 oz chicken base
1 1/2 lb butter
Flour to thicken (about 2 cups)

Dice vegetables, place cheese (in jar) in boiling water until melted. Melt butter, add flour, add to water until creamy. Remove from heat, add cheese until creamy. Add vegetables and food coloring if wanted. Add frozen peas and simmer for 15 minutes. Watch heat and stir often. Salt and pepper (I like more vegetables, any kind, potatoes, broccoli and etc. Can be frozen in smaller amounts for later use.) (Milk can be added with more thickening for still another variety of soup.)

Indian Spice Rub

Makes about 1 cup.

6 tablespoons curry powder
3 tablespoons coarse salt
4 teaspoons crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger

Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.

Tuscan Spice Rub

Makes 1 cup.

1 tablespoon fennel seeds
6 tablespoons dried basil
3 tablespoons garlic powder
3 tablespoons coarse salt
2 tablespoons dried rosemary
2 tablespoons dried oregano

Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.

Spanish Rub

Makes about 1 cup.

6 tablespoons smoked paprika (see Ingredient note)
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons freshly ground pepper

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Blueberrry-Pecan Pancake Mix

Makes 2 1/2 cups dry mix, enough for 16 pancakes.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

Quail with Ginger-Cranberry Pilaf

2 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
2 tablespoons minced fresh ginger
3/4 cup dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 cups long-grain brown rice
4 cups reduced-sodium chicken broth
8 semi-boneless quail (about 4 ounces each; see
Shopping Tip)
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 cups chopped peeled pears (about 2 medium)

Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3 to 4 minutes per side. Transfer to a large plate.

Preheat oven to 350°F.

When the rice is done, stir in pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10 to 15 minutes. Serve the quail with the pilaf.

Chicken Baked over Mushroom Dressing

1 4 1/2-pound chicken
1 tablespoon fresh thyme leaves
1 1/2 teaspoons freshly ground pepper, divided
1 teaspoon salt, divided
3 large leeks, white and light green parts only, thinly
sliced
4 teaspoons extra-virgin olive oil
1 large red bell pepper, chopped
3 cups sliced cremini mushrooms (about 8 ounces)
2 cups chopped portobello mushroom caps (about 2 small), gills removed if desired (see Tip)
2 cups sliced shiitake mushroom caps (4 1/2 ounces with stems)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
5 cups stale whole-wheat bread cubes (1-inch; see Tip)
1 cup reduced-sodium chicken broth

Preheat oven to 375°F.

Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.

Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.

Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.

Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.

Roasted Pheasant with Wheat Berry Salad

1 1/4 cups wheat berries (see Ingredient Note)
2 medium Gala apples, peeled and cut into eighths
2 cups halved peeled shallots (10-12 small shallots)
1 tablespoon walnut oil or canola oil
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 3-pound pheasant (see Sources)
1 1/2 cups apple cider
One 4-inch cinnamon stick

Place wheat berries in a large saucepan and add water to cover them by 2 inches. Bring to a simmer over medium-high heat; reduce heat, cover and simmer gently until tender, stirring occasionally, about 1 hour. Drain and set aside.

Meanwhile, preheat oven to 375°F.

Toss apples, shallots, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 9-by-13-inch baking pan. Remove giblets (if included) from pheasant. Loosen the skin over the breast and thigh meat and rub the remaining salt and pepper under the skin; place the pheasant, breast-side down, on top of the apple mixture. Roast for 30 minutes.

Meanwhile, bring cider and cinnamon stick to a boil in a medium saucepan over medium-high heat. Boil until reduced to 1/2 cup, about 15 minutes. Remove from the heat; discard the cinnamon stick.

After 30 minutes, turn the bird over and baste with a couple tablespoons of the reduced cider, stirring it into the apple mixture. Continue roasting, basting with reduced cider every 15 minutes, until an instant-read thermometer inserted into the thigh without touching bone registers 165°F, 40 to 50 minutes more.

Transfer the pheasant to a cutting board; let rest for 10 minutes before carving. Transfer the apple mixture to a large bowl. Stir in the reserved wheat berries and any accumulated pheasant juices. Serve the pheasant with the wheat berry salad.

Orange Roasted Duck

1 5-pound duck
2 small oranges
1/2 cup orange marmalade
3 tablespoons reduced-sodium soy sauce, divided
3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon brown sugar

Preheat oven to 350°F. Line a large roasting pan with foil.

Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate 1/4 teaspoon orange zest and set aside. Cut oranges into quarters. Set aside 3 sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.)

Whisk marmalade and 2 tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about 3 tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan.

Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165°F, 1 to 1 1/4 hours more.

Meanwhile, place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5 to 7 minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1 to 2 minutes. Stir in the remaining 1 tablespoon soy sauce.

Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.

Freezer Cheese Balls

This recipe come from my mother-in-law. It makes enough for three cheese balls so every year she makes the cheese balls up before Thanksgiving. You keep one out to serve at Thanksgiving, then put the other two in the freezer for Christmas and New Years--a fun idea! I made the cheese balls last year so I have tried it myself with good results. Just in case you don't know, these are the kind of cheese balls that you put on a tray with bunch of crackers for an appetizer or hors 'deoeuvre.

1/2 lb shredded sharp cheddar
8 oz cream cheese, softened
1/4 lb blue cheese
1/4 lb butter, softened
1 clove garlic, minced or mashed
1/2 c coarsely chopped walnuts or pecans

Let everything sit at room temp for a few hours. Beat in mixer until creamy. Chill in fridge one hour. Shape into balls. Roll in nuts. Wrap in plastic wrap (a couple of layers) and freeze.

Cherry Pie

Notes from MW: I buy Oregon brand "Red Tart Pie Cherries in Water" (not the bing cherries) to do this recipe. It takes two cans to make a pie. Also, since this recipe is made for fresh or frozen cherries, you don't want to cook the liquid out of the cherries like it says. I put one can with all of it's liquid into the pot and then reserve the liquid from the other can and add part of it to the pot if needed. So here's how I would tell if I needed it: The mixture should be pretty soft, think of turkey gravy with cherries in it. It with thicken some more when you bake it.

4 cups fresh or frozen tart cherries (or canned)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Williams-Sonoma Basic Pie Pastry

Notes from MW: I have used this recipe many times and it is very reliable. As it says below, if you like the taste of butter, substitute some butter for shortenening. Basically, what I've found is that the more butter you add the better the pastry chef you have to be because it makes the dough more tempermental. If you are unsure, just make it with all shortening and you'll probably have a better experience. I have also tried both the food processor and hand methods and they both work fine, just follow them closely.

Notes from WS: Crisp and flaky, this crust is good for custard, chiffon and fresh-fruit pies. For successful pastry making, keep these three tips in mind: Take care not to overblend the fat and flour, add enough water so the dough can be rolled out easily (better a bit too much water than not enough), and handle the pastry no more than necessary. Overblending, adding too little water and handling the pastry too much can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a combination of butter and shortening, which will produce a firmer crust than one made with shortening only. Pastry made with butter must be refrigerated for at least 1 hour before being rolled out.

For a 9-inch pie shell:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup vegetable shortening
3 to 4 Tbs. cold water

For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Hand Method: Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Food Processor Method: Because the food processor works so fast, it is very easy to overblend pastry. Follow these instructions carefully, and your piecrust should turn out perfectly. With the steel blade attached, place the flour, salt and shortening (in one lump) in the work bowl. Process with 15 rapid on-off pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 2 Tbs. of the water (4 Tbs. if you are making a double-crust pie) and process in 5 rapid on-off pulses. Add 1 Tbs. of the water (2 Tbs. for a double-crust pie) and process in 3 rapid on-off pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). Use immediately, or cover with plastic wrap and refrigerate for up to 2 days. (If pastry contains butter, refrigerate for at least 1 hour before rolling out.) Rolling Out the Dough: Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible. Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. If you are making a double-crust pie, roll out the remaining pastry for the top crust and set it aside on waxed paper.

Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).

Carmel-Banana Roll-Ups

3 firm ripe medium bananas
2 tablespoons lemon juice
6 flour tortillas, (7 to 8 inches in diameter)
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/3 cup caramel, chocolate or butterscotch topping

Heat oven to 450ºF. Grease cookie sheet.

Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.

Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.

Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.

Seven-Layer Bean Dip

1 can (16 oz) Old El Paso® refried beans
1 package (1 oz) Old El Paso® taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup Old El Paso® salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Pineapple Limade

1 cup sugar
6 cups pineapple juice, chilled
1 cup lime juice
2 liters sparkling water, chilled
Lime slice, if desired

Mix sugar and juices in large plastic or glass pitcher. Pour half of mixture into another pitcher. Just before serving, stir sparkling water into juice mixture. Serve over ice. Garnish with lime slices.

Mexican Chicken Pizza with Cornmeal Crust

1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Steamy Hot Chocolate

1 quart milk
1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream, for serving

In a medium saucepan over medium heat, combine milk, chocolate chips, and cocoa powder. Cook, whisking, until chocolate chips melt and cocoa powder dissolves. Stir in vanilla and salt. Remove from heat. Ladle into mugs and top with whipped cream and marshmallows.

Candy-Cane Marshmallows

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Rigatoni with Tomatoes and Mozzerella

This recipe is one of Matthew's favorites and I just made it for my parents at Lake Powell a couple of weeks ago and it was a hit so I thought I would share it. It's from Martha Stewart Everyday Food June 2004.

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

My interpretation:
Grape or cherry tomatoes are usually more flavorful than plum tomatoes so use those if you can. I don't bother using fresh garlic since it is so easy to substitute garlic powder--then you don't have to worry about dirtying another pan. You can eat it hot or cold but I think it's yummy to mix everything in with the warm pasta and serve immediately.

Outrageous Chocolate Cookies

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes 2 dozen. Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Photo courtesy of marthastewart.com

Yucatan Lime Soup (Sopa de Lima)

This soup is served everywhere in the Yucatan but the Mexican version is much simpler: a little chicken broth, some lime juice, 3 or 4 pieces of chicken, a sliced up lime and some tortilla strips. We liked that soup but Emeril Lagasse's recipe is excellent.

This recipe is good for a cold day, although everywhere we ate it in Mexico it was at least 90 degrees outside (and inside; no A/C). I forgo frying my own tortilla strips up and use cheap tortilla chips from the store. The result is equally good.

Don't feel bad about mixing up a batch of "Emeril's Essence" creole seasoning either. We used it on foil dinners last summer and they were some of the best we've ever had.

Yucatan Lime Soup
1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you want printable version of all of this click here.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Saucy Little Meatloaves

I just made these last night and I would have taken a picture but we already ate all of them! This is a recipe that I got from my Aunt Carolyn. My dad says it's the way his mom has always made meatloaf and it's Matthew's and my favorite. It is super easy and tastes great!

1 1/2 lbs. ground beef
3/4 c. Quaker Oats
1 1/2 tsp. salt
1/4 c. diced onion
1 egg, beaten
3/4 c. milk
1/4 tsp. pepper

For meat loaves, combine all ingredients thoroughly. Shape into 6 individual meat loaves in shallow baking pan.

1/3 c. catsup
1 tbsp. brown sugar
1 tbsp. prepared mustard

Combine all ingredients; spread over top of each loaf. Bake 350 degrees about 35 minutes.

*You can also top them with sharp cheddar cheese. It's kind of like a cheeseburger then, but it still tastes great.

Raspberry Cream Cheese Brownies

I got this recipe from Cooking Light magazine and they are pretty yummy. It's a cake-like brownie so don't expect the dense, gooey type. I thinned out the raspberry jam with some water so it would spoon on a little better and they turned out looking just like the picture.

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Chocolate Pudding Pie

Chocolate pudding pie is a tradition in my family. We usually do the Jello version but I came across this recipe from Williams- Sonoma's website before Thanksgiving and I am convinced that it is worth the little bit of extra work. You can use chocolate chips if you don't have your block of Ghirardelli lying around. I also put it in a regular pie crust (not shown in the picture) because that's how my mom always made it. I am sure it is good with the Oreo cookie crust too though.

For the filling:
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust, made with chocolate cookies (or pie pastry like I use)

For the topping:
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

Directions:

To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Cool 'n' Easy Strawberry Pie

Gotta love that name, right? This one was a big hit with my husband's family on Easter. I used a Oreo cookie crust rather than a graham cracker crust like it says. I also doubled the recipe for our large group and made it in a 9x13 Pyrex dish with the crust just on the bottom and it worked well. It sets up nicely so you can cut it into squares. This recipe is from the Jello website. They have lots of yummy looking dessert recipes ending in "pie."

2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Flavor Gelatin
Ice cubes
1 tub (8 oz.) Whipped Topping, thawed (Lite tastes fine)
1 cup chopped, fresh strawberries
1 graham cracker (or Oreo) crumb crust
1 cup sliced, fresh strawberries

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

Photo is from jello.com

Mrs. Fields Double Rich Chocolate Cookies

This is the recipe from the official Mrs. Fields Best Cookie Book Ever and my cousin and I both showed up to the family reunion last summer with these cookies so you know--two of us can't be wrong! They are supposed to be soft so don't over bake them.

2 1/2 c Flour
1/2 tsp Soda
1/4 tsp Salt
1/2 c Unsweetened cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 tsp Vanilla
2 c Semi-sweet chocolate chips

Preheat oven to 300*F.

In a medium bowl combine flour, soda, salt and cocoa powder. Mix well and set aside.

In large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.

Drop dough by rounded tablespoons onto ungreased baking sheets 1 1/2 inches apart. Bake for 18-22 minutes. Immediately transfer cookies to a cool surface.

Chicken Enchiladas

I made this the other night because we happened to have everything on hand and it was delicious. I substituted a can of Great Value (Wal-Mart generic) Red Sauce in place of the taco sauce and it tasted even better I think. I like all of the fresh toppings in this recipe from Southern Living Magazine.

3 cups shredded cooked chicken (just boil it and shred with two forks)
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained 1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce (I used 1 10 oz can of red sauce)

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Creamy Roasted Pepper Soup

4 red peppers
4 yellow peppers
1/4 c butter
1 onion
4 cloves garlic
32 oz chicken broth
8 oz tomato sauce
2 c whipping cream
2 Tbsp cilantro
1 Tbsp lime juice
1 tsp pepper
1/4 tsp salt

Broil peppers, skin side up, for 8-10 mins. Place in a ziploc bag and set for 10 mins. Peel skin and chop. Cook onion and garlic in butter. Add peppers, broth, and sauce and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup; stir in other ingredients. Simmer 10 mins more.

Orange Kissed Chocolate Brownies

4 eggs
2 cups sugar
1-1/4 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 cup butter, melted
1/4 cup butter, softened
1 teaspoon finely shredded orange peel
3-1/2 cups powdered sugar
2 to 3 tablespoons orange juice
4 ounces semisweet chocolate
1/2 cup butter
2 tablespoons light-color corn syrup

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly grease foil. Set aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl, whisk together flour and cocoa powder. Add flour mixture to egg mixture, beating just until smooth. Using a wooden spoon, stir in the melted butter until combined. Spread batter evenly in prepared pan.

2. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack.

3. Meanwhile, for frosting: In a large bowl, combine the 1/4 cup butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make a frosting of spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes.

4. Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; stir in corn syrup. Cool for 15 minutes.

5. Slowly pour melted chocolate mixture over the frosted brownies. Tilt pan gently to spread chocolate over the whole top. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 32 bars.

6. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months. To serve, thaw bars if frozen. Let refrigerated bars stand at room temperature about 15 minutes before serving.

Chocolate Souffle Cookies

6 oz. semisweet chocolate, chopped
2 egg whites at room temperature
1/8 tsp cream of tarter
1/2 tsp vanilla
1/4 c sugar
3/4 c walnuts

Preheat oven to 350 degrees. Melt chocolate; set aside. Fit mixer with whisk attachment and beat egg whites with cream of tarter to soft peaks. Beat while gradually adding vanilla and sugar until peaks hold shape. Pour in nuts and chocolate. Fold in mixture with a spatula until color is just uniform. Drop by teaspoons on a sheet. Bake until shiny and cracked, 10-12 minutes. Cool on a rack.

Pumpkin Corn Chowder

If you've never had pumpkin soup, it's like tomato soup but with pumpkin taste and this one has corn. Matthew and I like to have it with grilled cheese sandwiches. This recipe is super quick. I used 1 cup of evap milk and 1 cup of milk in place of the 2 cups half and half and added 2 Tbsp of flour to the onion/garlic/corn mixture for thickening. Top it with a little fresh parsley for a garnish.

2 tablespoons butter or margarine
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.

Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.

Rachael Ray's Pumpkin and Black Bean Soup

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Stuffing-Topped Chicken

2 tablespoons extra-virgin olive oil, divided
¾ cup chopped celery
1 tablespoon chopped shallot
5 slices whole-wheat country bread, cut into ¼-inch cubes
½ teaspoon salt-free poultry seasoning (see Shopping Tip)
1 ½ cups reduced-sodium chicken broth, divided
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 tablespoons all-purpose flour, divided
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 ½ cups quartered mushrooms (6 ounces)
⅓ cup dry white wine or dry sherry

Position rack in upper third of oven; preheat broiler.

Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.

Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.

Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.

Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

Shopping tip: Look for “salt-free” poultry seasoning near other spice mixes. If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.

Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

Stuffing-Topped Chicken Ingredients Cont.

Stuffing-Topped Chicken Instructions Cont.

Rachael Ray's Spaghetti and Meatballs

This sauce turns out a little on the thin side but I really like it that way. Matthew doesn't so much so you'll have to decide for yourself. The meatballs are great.

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Giada's Marinara Sauce

I made this the other night with Rachael Ray's meatballs in it and it was tasty. I added a little bit of red pepper flakes to spice it up too. It has a nice sweet flavor.

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Rosemary Bread

I usually make this in the bread machine on the dough setting and then plop the dough out onto a greased cookie sheet and bake it into a roundish loaf (not like what's pictured here). The flavor of this bread is similar to Macaroni Grill's bread although I am not going to claim that it is just like it--the texture is a little different. But since this is made in the bread machine it's super easy and a nice complement to an Italian dish.

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Chex Muddy Buddies

These are one of my all-time favorite snacks. I can sit down and eat a whole batch almost!!! Matthew doesn't think they are as great as I do so it always works out well for me when I make them :)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Honey-Oat Pan Rolls

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg

In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen.

Sensational Spiced Salmon

2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon peel
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)

Combine the first six ingredients; rub over salmon. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
FROSTING:
1/2 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.

For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator. Yield: 18 servings.

Spicy Peanut Chicken Kabobs

1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce.

If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until no longer pink, turning once. Brush with reserved sauce before serving. Yield: 8 appetizers.

Shrimp and Black Bean Soup

1 large onion, chopped
1 Tbsp olive oil
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 c frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes and green chilies, undrained
4 1/2 tsp chili powder
1 tsp sugar
1/2 tsp salt
1 lb. uncooked medium shrimp, peeled and deveined
1/4 minced parsley

In a Dutch oven, saute onion in oil for 3/4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring for 20 minutes.

Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Chocolate-Covered Strawberries Cake

2/3 c butter, softened
1 1/2 c sugar, divided
1 tsp vanilla
2 1/2 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c milk
4 egg whites
1 cup sliced fresh strawberries

Frosting:
7 1/2 c confectioners' sugar
1 1 /2 c baking cocoa
3/4 c butter, softened
1 c milk
2 tsp vanilla
1/2 c sliced fresh strawberries
8 whole fresh strawberries

In a large mixing bowl, cream butter and 1 1/4 c sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing bowl, beat egg whites on med speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip while strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

Indonesian Pasta

1/2 c chicken broth
2 jalapeno peppers, seeded and chopped
2 Tbsp soy sauce
1 Tbsp peanut butter
1 Tbsp dried minced onion
1 Tbsp lemon juice
1/4 tsp brown sugar
18 fresh cut asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp olive oil
6 oz uncooked angel hair pasta
1/2 c sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm. In a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Meanwhile, cook pasta according to package directions. Add green onions to the asparagus mixture; saute for 2-3 minutes or until vegetables are crisp-tender. Drain pasta; toss with vegetable mixture and reserved sauce.

Cheddar Cornmeal Biscuts with Chives

1 1/2 c flour
1/2 cornmeal
1 T baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 c shredded extra-sharp Cheddar cheese
2 Tbsp cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 c finely chopped fresh chives
1 Tbsp honey
3-5 Tbsp low-fat milk

Preheat oven to 400 degrees.

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

Add sour cream, chives and honey and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don't over mix.

On a lightly floured surface, lightly pat the dough into a rectangle about 9x5" and just over 1/2" thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.

Bake the biscuits until lightly browned on top, 14 to 16 minutes.

Carmels

These are the ones Debbie Hoopes made!

2 c sugar
1 ¼ c karo syrup
2 c cream
½ c whole milk
¼ t salt
1 t vanilla

Cook in heavy pan over medium heat until about 234 degrees on candy thermometer – about 2 hours. Pour into a buttered square pan. You do not have to stir the whole time it’s cooking. Let set 24 hours. Cut and wrap. Do not substitute ingredients.

Quick Buttermilk Sweet Dough for Cinnamon Rolls

2 pkg active dry yeast
½ c warm water
1 ¼ c buttermilk
2 eggs
5 ½ to 6 c flour
½ c butter softened
½ c sugar
2 t baking powder
2 t salt
¼ to ½ c melted butter
Cinnamon and sugar mixture

Dissolve yeast in warm water (add 2 T sugar to aid rising), let rise 10 mins. Add buttermilk, eggs, 2 ½ cups flour, ½ cup butter or marg, sugar, baking powder and salt. Blend ½ minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scarping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky) Turn dough onto well floured board. Knead 5 mins or 200 turns. Shape dough rolling into rectangle, spread with butter (melted), sprinkle on cinnamon-sugar mixture (also chopped nuts). Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch to make roll even. Cut roll into 15 slices or so. Place slightly aprt in greased baking pan (9x13 inches). Let rise until double, about 1 hour. Bake 25-30 mins at 375 degrees. Drizzle with powdered sugar icing or melt ½ c brown sugar, packed; and ½ c pecan halves or chopped nuts, over butter roll, slice and put in cinnamon rolls. Bake. Immediately turn pan upside down on a large tray. Let pan remain so butter mixture can drizzle down over rolls.

Banana Nut Bread

2 c flour
1 t soda
¼ to ½ t salt
½ c butter
1 c sugar
2 eggs
1 t vanilla
3 large bananas, mashed (or 4 small ones)
1 c chopped nuts

Measure and sift together flour, soda, salt. Cream margerine, add eggs, vanilla and stir until mixxed. Stir in bananas. Fold in dry ingredients and nuts. Place in well-greased loaf pan or 8” square pan. Bake 350 degrees for 55 to 60 mins.

Corn Bread

¾ c corn meal
1 c flour
1/3 c sugar
3 t baking powder
¾ t salt
1 c milk
1 egg beaten
2 T shortening

Sift together dry ingredients. Mix in milk, egg and shortening. Bake in buttered 8 inch pan for 15-20 mins at 425 degrees.

Meat Balls in Sugo Di Carne

1 lb. ground beef
2 T olive oil
2 T flour
½ c finely chopped mushrooms
¼ c finely chopped onions
2 T tomato paste
1 c beef broth
1 t salt
1/4 t black pepper

By hand, roll beef in 15 balls, about 1 inch diameter. In cast iron or other heavy skillet, heat olive oil over medium heat. Dust meat balls with flour and brown in the hot oil on all sides, about 5 mins. Remove meat balls an d drain off most of fat. Add mushrooms and onion to pan, saute 2-3 mins. Mix tomato paste and broth and add to skillet. Season with salt and pepper and mix well. Put meat balls back in skillet and simmer gently 15 mins. Keep hot until ready to serve with fettuccini.

Fettuccini Alfredo

1 t salt
2 c ½” egg noodles
4 T butter
½ c cream or half and half
1 egg
½ c grated fresh parmesan
½ t black pepper

Bring 3 qt water with salt added to full boil in kettle. Add noodles and boil exactly 8 mins, then remove from heat and pour into colander to drain. Melt butter over low heat in medium skillet. As soon as butter is melted, add drained noodles to skillet, then stir in the cream. Remove from heat, beat egg separately in small bowl, then stir into noodles, add Parmesan cheese by sprinkling over surface of noodles and stirring. Cover skillet and allow noodles to heat through without boiling. Just before serving, sprinkle again with cheese and with pepper.

Spice Cider

2 qt cider
½ c brown sugar
1 T whole cloves
1 T whole allspice
2 sticks cinnamon

Simmer 1 hour and serve. (May add orange juice.)

Rice Pudding

1/ 2 c rice
3 c milk
½ c raisins
¼ c butter
3 eggs, beaten
1 c sugar
1 t vanilla
½ t salt
Nutmeg or cinnamon

Combine rice with 2 cups milk in double boiler. Cook until tender, add raisins and butter. Combine eggs, sugar, vanilla and salt and remaining milk. Stir into rice mixture, pour into baking dish, buttered. Sprinkle with cinnamon, bake uncovered at 350 degrees for 20-30 mins.

Apple Crisp

Place in greased pan 8 cups sliced apples. Mix together with fork until crumbly and sprinkle over the apples:

3 c flour
1 ½ to 2 c sugar
3 t baking powder
1 t salt
3 unbeaten eggs

Pour over all, 1 cup melted and cooled shortening. Sprinkle with 1 ½ teaspoons cinnamon. Bake 30-40 mins at 350 degrees. Serve warm with whipped cream.

Peach Cobbler

3 c peaches
2/3 c sugar
2 T flour
½ tsp cinnamon
2 T butter
1 c flour
2 T sugar
1 ½ t baking powder
¼ t salt
1/3 c oil
3 T milk
1 egg

Mix together 2/3 c sugar, 2 T flour and cinnamon. Sprinkle on fruit. Put in 9 inch cake pan, dot with 2 tablespoons butter. Mix flour, sugar, baking powder, salt, oil, milk and egg. Put on top of fruit. Bake at 350 degrees for 24-30 mins.

Snickerdoodles

1 c shortening
1 ½ c sugar
2 eggs
3 ¼ c flour
2 t cream of tarter
1 t soda
¼ t salt
2 T sugar
2 t cinnamon

Heat oven to 400 degrees. Mix shortening, sugar and eggs thoroughly. Mix flour, cream of tarter, soda and salt; stir in. Form into balls the size of walnuts. Roll balls in sugar-cinnamon mixture. Place about 2 inches apart on ungreased baking sheet. Bake 8-10 mins. Makes about 6 dozen.

Cocoa Drop Cookies

1 ½ c soft butter
2 c granulated sugar
2 egg
1/3 c cocoa
1 tsp soda
4 c flour
½ t salt

Roll teaspoon balls onto greased cookie sheet. Bake at 400 degrees for 8-10 mins. Frost while warm with chocolate frosting.

Peanut Blossoms

1 ¾ c flour
½ c sugar
½ c brown sugar
1 t soda
½ t salt
½ c shortening
½ c peanut butter
1 egg
2 T milk
1 t vanilla
48 milk choc kisses

In a large bowl, combine all ingredients except kisses. Blend well at low speed. Shape into balls, using rounded teaspoonful for each. Roll balls in additional sugar; place on ungreased cookie sheet. Bake 10-12 mins at 375 degrees. Remove from oven, top each cookie immediately with a candy kiss, pressing firmly so cookie cracks around edge. Makes 48 cookies.

Applesauce Cookies

1 c shortening
2 c brown sugar
3 eggs
2 c applesauce
2 t soda (added to applesauce)
4 c flour
½ t salt
½ t cloves
1 t nutmeg
1 ½ t cinnamon
2 c chopped nuts
Choc chips if desired

Mix ingredients together and drop by spoonfuls onto greased cookie sheet and bake at 400 degrees for 10-12 mins.

Philadelphia Cream Cheese Frosting

8 oz cream cheese, softened
3 c pwd sugar
½ c soft marg
2 t vanilla

Mix together, will be thick. Excellent on zucchini bread.

Rice Krispie Treats

¼ c marg
4 c mini marshmallows
5 c rice krispies

Melt marg in large glass bowl in microwave 1 min. Turn bowl around to cover insode edge of bowl. Add marshmallows and cook in microwave 1 min. Stir with a wooden spoon that has been covered with marg. After mixed well and all of marshmallows are dissolved, add rice krispies. Stir until mixed well. Pour into well-covered with marg 9x13 pan. Let set, cut and serve.

Double recipe for cookie sheet size.

Sugared Nuts

2 c sugar
½ c water
5 T white karo syrup
8 marshmallows
1 t vanilla
4 c nuts

Mix sugar, water and karo. Cook to 240 degrees. Add marshmallows and stir until dissolved. Add vanilla and nuts. Stir until it begins to sugar. Poor out on wax paper and separate with a fork.

Chex Party Mix

¼ c marg or butter
5 t Worcestershire sauce
1 ¼ t seasoned salt
¼ t garlic powder
2 2/3 c corn chex
2 2/3 c rice chex
2 2/3 c wheat chex
1 c mixed nuts
1 c pretzels

Melt marg in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 mins. Spread on absorbent paper to cool. Store in an airtight container. Makes 10 cups.

Banana Split Dessert

2 or 3 bananas, sliced
1 c chopped walnuts
½ c marg
1 c evap milk
1 pt whipping cream
½ gal Neapolitan ice cream
1 pkg choc chips
2 c powdered sugar
1 t vanilla
Vanilla wafers or graham cracker crumbs

Line a pan 15x11 with crumbs. Spread a layer of sliced bananas. Cover with ice cream. Cut in ½” slices. Sprinkle nuts over and freeze until firm. Melt marg and chips and all but 4 Tbs of sugar and milk. Cook over med heat stiring constantly utnil it thickens. Cool. Add vanilla and pour over frozen dessert. Whip cream, add sugar and pour over top. Put crumbs on top if desired. Store in freezer. Will keep for several weeks. Serves 25 or more.

Chocolate Sheet Cake and Frosting

3 c flour
2 c sugar
2 t soda
1/8 t salt
¼ c cocoa
¾ c oil
2 eggs
2 c boiling water
2 t vanilla

Cream sugar, oil, eggs and vanilla. Add dry ingredients alternating with water. Mix thoroughly. Spray 11x13 pan with Pam. Bake 350 degrees 25 mins (cupcakes 370 degrees 12 mins).

Frosting:
1 stick marg softened
3 c pwd sugar
4-5 T cream or evap milk
3 T cocoa
1 t vanilla

Melt marg add to sugar, cocoa and cream. Add vanilla and beat well. Add nuts. Spread on cake while warm.

Spice Bundt Cake

1 spice cake mix
1 can apple pie filling
¼ c oil
3 eggs

Mix on med speed 2 min. Pour into bundt pan. Bake 350 degrees for 60 mins.

Chocolate Chip Oatmeal Cookies

1 ½ c sifted flour
1 tsp soda
1 tsp salt
1 c shortening
¾ c brown sugar
¾ c white sugar
1 t vanilla
2 eggs
1 t hot water
½ -1 c chopped nuts
2 c oatmeal

Sift flour, measure, add soda, salt and sift. Cream fat until fluffy. Add sugars, cream well. Beat in eggs, add hot water, add sifted ingredients. Add nuts, chocolate chips and oatmeal. Mix well. Add vanilla. Drop on greased cookie sheet. Bake at 350 degrees 10-12 mins.

Sour Cream Coffee Cake

1 c butter, softened
3 c sugar
6 eggs at room temp
¼ t salt
¼ t soda
3 c flour
1 c sour cream
1 t vanilla

Topping:
2 c chopped pecans
8 T dark brown sugar
4 t cinnamon

Cream butter and sugar, add eggs one at a time, beating after each. Sift dry ingredients 3 times, alternately add flour and sour cream beginning and ending with flour. Add vanilla. Grease bundt pan. Mix topping. Sprinkle small amount of topping on bottom. Add half of batter. Sprinkle more of the topping on batter and add the rest of the batter. Sprinkle remaining topping mixture on top. Bake 300 degrees 1 ½ hours. Don’t open oven door the first hour. Cool 15 mins and turn out on plate.

Chiffon Pumpkin Pie

1 ½ c milk
1 6oz jello instant vanilla pudding
1 c canned pumpkin
1 t pumpkin pie spice (or 1 tsp cinnamon, ½ t ginger, ¼ t nutmeg, ¼ t clove)
1 c whip cream or cool whip

Beat all ingredients on low speed until smooth. Put in already cooked pie shell. Chill for at least 3 hours.

Frog-Eyed Salad

¼ pd acini de pepe cooked until tender
1 egg
½ c sugar
¼ t salt
1 T flour
1 can 15 ¼oz pineapple juice drained, reserve juice
1 16oz can fruit cocktail drained, reserve juice
1 cup min marshmallows
1 8oz cool whip

Cook pepe as package directs, drain. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and 1 c of reserved juice. Over low heat, cook until thickened and bubbly.

In a large bowl, combine pepe with egg mixture. Cool over night. Stir in fruit, fold in cool whip and chill thoroughly.

Holiday Jello

2 pkg lime jello
1 pkg lemon jello
2 pkg cherry or orange jello
1 c crushed pineapple
½ lb marshmallows
1 (3oz) cream cheese
1 c whipping cream

Dissolve lime jello in 4 c hot water. Pour in large pot and set. Drain pineapple, set aside. Add enough water to pineapple juice to make 2 cups. Heat to boiling and stir in the lemon jello. Add marshmallows; let partially set. Mix cream cheese with pineapple; fold whip cream into lemon mixture. Then spread over green jello until firm. Dissolve cherry jello into 4 c hot water. Let partially set then put on other mixture.

Stuffed Mushrooms

80 med mushrooms
½ c marg or butter
8 oz cream cheese, softened
1 c grated parmesan cheese
5 T milk
½ t garlic pwd
2 T finely chopped chives or green onions

Wash and dry mushrooms. Melt butter, dip mushrooms in butter coating inside and out. Fill each mushroom with cheese mixture. Put on foil lined cookie sheet. Bake 350 degrees for 15 mins.

Easy Carmel Corn

1 can sweet and condensed milk
2 c brown sugar
1 c white karo syrup
1 cube butter

Bring to a boil and boil gently for 9 minutes or until it holds shape in cold water. Stir into corn (3-4 poppers full). Add 1 package whole pecans if desired.

German Chocolate Cake Frosting

¾ cup brown sugar
1 cube marg
¼ c evap milk
1 cup nuts
1 cup coconut

Melt the margarine, sugar and milk together. Stir in nuts and coconut.

Gingersnaps

These are the best, most fail-proof gingersnaps I've had. This recipe is from the 1950's edition of the Better Home's and Garden's Cookbook.

¾ c shortening
1 c brown sugar
¼ c molasses
1 egg
2 ¼ c flour
2 tsp soda
½ t salt
1 t ginger
1 t cinnamon
½ t cloves

Cream together first 4 ingredients till fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form in small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheets. Bake in 375 degree oven about 9-10 mins. Cool slightly; remove from pan.

Pumpkin Cookies

5 c flour
6 t baking powder
2 t salt
2 t nutmeg
2 t cinnamon
½ t ginger
½ t allspice
1 c shortening
2 2/3 c sugar
4 eggs
2 c pumpkin
2 t vanilla
2 t lemon
1 c nuts

Cream together sugar, shortening, eggs, pumpkin, vanilla and lemon. Sift together dry ingredients and add to mixture. Mix well. Add, if you desire, nuts. Bake for 12 minutes at 400 degrees. Makes about 8 dozen cookies.

Chocolate Chip Cookies

This is what I grew up on.

½ c softened butter or other shortening
1 egg
¼ c granulated sugar
½ c firmly packed brown sugar
1 tsp vanilla
1 ½ cup unsifted flour
½ tsp salt
½ cup chopped nuts (optional)
1 pkg semi sweet choc chips

Beat butter, egg, sugars and vanilla until light and fluffy. Add dry ingredients, blend well. Stir in nuts and chips. Drop from tsp onto and ungreased baking sheet. Bake 375 degrees for 8-10 mins.

Williams-Sonoma Chicken Noodle Soup

You will never go for Campbell's again after having this.

6 c chicken stock or prepared broth
1 skinless boneless whole chicken breast
1 yellow onion finely chopped
2 carrots peeled, halved lengthwise and thinly sliced
2 celery stalks thinly sliced
2 oz dried thin egg noodles
3 T finely chopped parsley
Freshly ground pepper

In a large sauce pan over med heat bring stock to a simmer. Add chicken and simmer just until tender and no trace of pink remains (8-10 mins). Remove chicken and let cool. Cut into 1” cubes. Set aside. Return chicken stock to a simmer over med heat, add onion, carrots and celery. Simmer till vegetables are slightly softened (10 mins).

Add cubed chicken, noodles, 2 T of parsley and pepper to taste. Simmer until noodles are tender. Ladle soup into bowls and sprinkle with remaining parsley.

Martha's Spiced Chocolate Bread Puddings

These individual desserts can be made in ovenproof ramekins, mugs or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes. Bread that has sat out at room temperature for two days works best, cut you can also use fresh bread that has been cubed and lightly toasted on a baking sheet in a 350-degree oven. Untried.

Unsalted butter, for cups
3 c heavy cream
2 c whole milk
2 cinnamon sticks
2 dried red hot chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 oz milk chocolate, finely chopped
6 oz bittersweet chocolate (preferably at least 61% cacao), finely chopped
6 large egg yolks
1/2 c plus 2 Tbsp granulated sugar
3/4 tsp salt
3 Tbsp bourbon
1 loaf challah or brioche (about 1 lb), preferably 2 days old, cut into 3/4" cubes
3 Tbsp coarse raw sugar
1/2 c sour cream
1 Tbsp confectioners' sugar
Ground cinnamon for garnish
Chocolate curls for garnish

1. Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles and vanilla bean and seeds to simmer over medium-high heat. Remove from heat, cover and let stand for 30 minutes.

2. Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.

3. Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.

4. Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.

5. Preheat oven to 350 degrees. Divide bread and custard among the prepared cups. Sprinkle generously with raw sugar.

6. Place cups in a roasting pan and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack and let cool for 15 minutes.

7. Just before serving, beat remaining 1 cup cream with the sour cream and confectioners sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream and garnish with ground Cinnamon and chocolate curls.