Chocolate Delight, Chocolate Majesty or Chocolate Sin

This is an old southern desert made with a pecan shortbread crust. It's  is easy to make and kids of all ages love it.

4 Layers:

 Layer 1 --- Combine 1 cup of all purpose flour, 1/2 cup softened butter and 1 cup of chopped pecans.

Press into the bottom of a 13 by 9 inch dish and bake at 325 degrees for 25 minutes. Cool completely.

Layer 2 --- Mix 8 ounces of cream cheese and 1 cup of powdered sugar with an electric mixer until smooth. Fold in 8 ounces of Cool Whip until combined. Spread mixture on the crust.

Layer 2 --- Mix 2 boxes ( approximately 4 oz each ) of chocolate pudding with 3 cups of milk until thick. Spread on the cream cheese layer.

Layer 4 ---Spread remaining 8 ounces of cool whip onto chocolate layer and then sprinkle with 1/4 cup chopped pecans

Grilled Pork Chops with Sautéed Apples, Onion Rings and Mustard Greens

I watched Elizabeth Falkner on "The Best Thing I Ever Made - Grilled". Her recipe was Grilled Pork Chops with Sautéed Apples, Onion Rings and Mustard Greens. I have to admit that I am not a big pork chops fan because  unless you brine the chops they always seem to be tough. So when I watched her recipe and she swore you could get the same effect as a brined chop with a nice dry rub I had to try her method. A bone in chop with applesauce is wonderfully delicious if done right.

The verdict - Love this dish. However be warned knowing how to make onion rings that taste like this is dangerous to your waistline ....omg who knew you could make these at home !  I will be making this recipe again very soon.

These chops would also be delicious with the apples Tyler Florence makes with his double thick pork chops.

Ingredients
Chops:
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton
4 whole cloves
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each)
Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise
1 tablespoon unsalted butter
2 tablespoons brandy
Salt
Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving
To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.

Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).

Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.

To cook the sauteed apples: In a medium sauté pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Sauté, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.

To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.

Serve the pork chops with the sauteed apples, onion rings and mustard greens.

Berry Cookie Cobbler

I'm not a big Sandra Lee follower but I discovered this recipe of hers years ago. Its easy and delicious.

Ingredients

• 2 bags  (12 ounces each) frozen mixed berries, thawed
• 1 container (21-ounce) apple pie filling
• 1/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 roll (18-ounce) prepared sugar cookie dough
• Vanilla ice cream 

Directions

Preheat oven to 350 degrees

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Tomato Feta Pasta Salad- Ina Garten

This is my go to pasta recipe for summer. Ina Garten never disappoints.

·         1/2 pound fusilli (spirals) pasta

·         kosher salt

·         Good olive oil

·         1 pound ripe tomatoes, medium-diced

·         3/4 cup good black olives, such as kalamata, pitted and diced

·         1 pound good feta cheese,  medium-diced

·         6 sun dried tomatoes in oil, drained and chopped

·          

For the dressing:

·         5 sun-dried tomatoes in oil, drained

·         2 tablespoons red wine vinegar

·         6 tablespoons good olive oil

·         1 garlic clove , diced

·         1 teaspoon capers, drained

·         1 teaspoon kosher salt

·         3/4 teaspoon freshly ground black pepper

·          

·         1 cup freshly grated Parmesan

·         1 cup packed flat leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Mocha Ice Cream Cake

·        

( very frozen)

·         26 chocolate wafer cookies (about 6 ounces), broken into pieces

·         3 tablespoons unsalted butter, melted

·         2 quarts coffee ice cream, slightly softened

·         1/3 cup chocolate-covered coffee beans

·         2 1/4 cups chilled whipping cream

·         1/2 teaspoon vanilla extract

·         1 cup plus 2 tablespoons powdered sugar

·         1/2 cup plus 1 tablespoon unsweetened cocoa powder

Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.

Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.

Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

I doubled the cookie crust on this. Perfect for the hot weather and easy to make.

Strawberry Cheesecake

This red, white and blue cheesecake is perfect for memorial day or July 4th. It both looks and tastes amazing!

For the cake base I used Tyler Florence's cheesecake recipe:

Ingredients

Crust:

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

 Directions

Preheat the oven to 325 degrees F.

 In a mixing bowl, combine the  crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

 Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

 For the Filling:

 In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

 Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Note : Use heavy duty aluminum foil to wrap the pan. I wrap the pan once with foil and then I take a second piece of foil, set the  wrapped cake pan on it and just push it up loosely around the sides. Using this method I don't get soggy crusts.

 Then I added berries and a glaze to the cake.

 Arrange strawberries on cake pointed ends up, and blueberries as shown .

A glaze can be made in a number of ways, either you make a homemade glaze from cooked down fresh strawberries with a little sugar and some cornstarch to thicken the mixture or you use a prepared berry mixture that you boil and thicken with a little cornstarch if necessary. Which ever method you use the mixture should be strained with a fine mesh strainer and the solids discarded.

I had an open jar of Sarabeth's Strawberry Raspberry Spreadable Fruit ( about 3/4 full). I boiled the mixture in a sauce pan and then added a little cornstarch to thicken it. I strained the fruit mixture, let it cool and then brushed the berries with it  and then applied the rest to the cake itself. Sarabeth's is not inexpensive so use what you have or make your own. The raspberry  did add a wonderful taste to this cake though.

This cake is out of this world. Incredible! It actually tastes better than it looks!

Pumpkin Bread

Pumpkin Bread

3½ cups sifted flour

3 cups sugar

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1½ tsp. salt

4 eggs beaten

1 cup oil

2/3 cup water

2 cups canned pumpkin

Walnut halves

Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients. Turn into 2 greased loaf pans and top with a few walnut halves. Bake at 350 degrees for 1 hour or until cake tester inserted in center comes out clean. Cool before slicing.  Makes  2  loaves.

Adapted from the Monastery of the Angels pumpkin bread