Suddenly *Not So* Single Journey

Some Thanksgiving advice…

Tuesday, November 23rd, 2010

I guess I have always taken holiday meals for granted.  It seems like I have spent my entire life entertaining and preparing meals for large numbers of people.  And mostly, I have.  I was always active in my church growing up.  And that meant preparing meals for an entire congregation of sometimes hundreds.  I helped out with our holiday parties.  For me, entertaining large numbers of people has become second nature.  It doesn’t mean that I don’t get a little stressed, but mostly, I hold it together.  I’m not completely baffled or paralyzed with fear at the thought of cooking for large numbers.

And that’s why when Rachel announced that Ashley was coming, I didn’t flinch.  And that’s why when Dad hinted that having the meal on Sunday instead of Saturday might be superior; I didn’t even hesitate to move the day.  And when we looked around the house and S panicked over where everyone would I eat, I simply pointed out that we would make it work.  We always do.

Yet lately, I have had friends and blog family contacting me about how to prepare a Thanksgiving dinner.  And it occurred to me that not everyone has years of experience to rely on.  And not everyone has skilled family and friends to chip in and help.  And not everyone can overcome their fears to make it a special and relaxing day.

While I can’t attest to how everyone makes these huge meals possible, I know what works for me.  Hope this helps.

• Start with a menu.  I like to have a combination of hot and cold sides.  I never consider calories or nutritional value.  It all evens out.  It’s a holiday.  We’re supposed to relax and be a little decadent.  That’s why even my vegetables are rich and tasty.  Try the Broccoli Casserole.
• Make a shopping list. At the same time, realize that it doesn’t matter.  You will go and the store will be out of something.  Or, you will think you have more of something than you actually have.  You will have to go back.  Many times.  Embrace it.  No worries.
• Plan ahead. I make sure that I can cook over the course of a few days.  It is far less overwhelming that way.  I make applesauce in advance.  I cut bread for stuffing DAYS in advance.  I bake bread over the course of a few days.  (Some comes from a bread machine, others are sweet breads.  Don’t get too excited.  I’m not that good.)  Oh, but the Pistachio Bread was a hit.
• Have an idea of when you want to eat. And then realize that it could be anywhere from half an hour to an hour difference.  Don’t sweat it.  If people are around to socialize all day, like they were when I was growing up, we have nuts lying around or other nibblies.  No one is going to starve.  And after they eat your amazing meal, no one is going to remember they were ever hungry.
• Envision your perfect meal. And then accept that it is probably not going to happen.  The other day, my greasy fingers dropped a glass dish on the rolls.  That’s why they were smushed.  And I took a deep breath and laughed.  It doesn’t matter.  Your turkey may be a bit dry.  That’s why there’s gravy.  Your rolls may be flat or burned or both.  That’s why there’s butter.  Go with it.  The only perfect meals are on television and in magazines.  And I have it on good authority that they aren’t even real!  So forget about holding yourself to that standard.
• Have fun. Nothing is worth being miserable over.  If making a huge meal and entertaining a lot of friends and family is too much stress, it isn’t worth it.  Holidays are meant to be fun and memorable, shared with those we love.  It’s not about being perfect.  Although I have to admit, those we love tend to be very forgiving.

Now, a stuffing recipe, for those of you who may need one…

Saharja, I hope this helps!

And for the record, this recipe comes from Better Homes and Gardens New Cook Book:

Old-Fashioned Bread Stuffing

1c. finely chopped celery

1/2c. chopped onion

1/2c. butter

1 tsp. poultry seasoning

8c. dry bread cubes (16 slices of bread)

3/4 to 1c. chicken broth

In a small saucepan, cook celery, onion, and butter until tender, but not brown.  Remove from heat.  Stir in poultry seasoning, 1/4 tsp. pepper and 1/2 tsp. salt.

Place dry bread crumbs in a bowl.  Add onion mixture.  Drizzle with broth.  Toss lightly.  Bread should be moist.

Use to stuff one 8-10 pound turkey.  Makes 8-10 servings.  And that’s why I usually double it.

Don’t worry if it doesn’t all fit in the turkey, I put the rest in a casserole dish and heat for 30 minutes or so at 350 degrees.  Very tasty.

***And if you need further tips, don’t hesitate to let me know!

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Meals made simple…

Monday, December 28th, 2009

Okay, so even though we had this amazing feast that we can snack off of for days…we get tired of eating the same foods over and over and over again.  So, while the food has held out, our interest in the food has waned.  Amazingly enough, it seems to pick right back up as soon as we take a break.  With that in mind, let me share with you some of our favorite easy break meals.  I like to post recipes that I think you will enjoy, that will make your life easier, that will make your belly happy.  And these meals will do just that.

English Muffin Pizzas

• English muffins
• cottage cheese
• pizza sauce (we use Ragu)
• shredded Italian cheese
• pizza seasoning
• toppings of your choice (like pepperoni and mushrooms)

Split the English muffins and toast either in the toaster or under the broiler.  Once toasted, spread a scoop of cottage cheese on each muffin.  Top the cottage cheese with pizza sauce.  Next add the toppings of your choice.  (Pepperoni can go either on top of under the cheese.)  Top with cheese.  Sprinkle with pizza seasoning.  Place back under the broiler until the cheese has melted.

Okay, the second recipe came off an ad for Pillsbury Crescent Rolls.

I considered doing a cut and paste with the recipe, but decided to simply give you the link above.  The website has a ton of other really great recipes to enjoy.  Peruse at your leisure.  I’m sure you’ll find others that your family will enjoy.  THe link above goes straight to the Ham and Cheese Roll Ups recipe.  And I thought that since some of you may be struggling to rid yourself of excess ham following the holiday, it might come in handy.  It sure is a fan favorite around our place.

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Nog, nosh, and laughter

Sunday, December 20th, 2009

Yes, that’s my Christmas bush being overshadowed in every way by Kimberly’s present.  It won best in show.  Trust me when I say that the picture doesn’t do it justice.

So, I’m guessing that you want to hear all about my wild and crazy night with the girls, my Bubble Buddies.  Well, to begin with…there was food and nog.  (Keep reading for the recipe.)  I had picked up some Garlic and Herb Boursin, which when paired with Tomato Basil Wheat Thins is one of my favorites snacks.  And I’m sure since you hear about it so often that you may begin to wonder if it is a paid endorsement.  Alas no, but I’m willing to change that if they are.  In addition to making the nog, I also made some Magic Cookie Bars.  As always, the secret ingredient…was love.

Laura went all out.  She brought all beef wieners wrapped in filo dough.  And she brought goat cheese and figs wrapped in filo dough.  And she brought a crab dip and these amazing wafers.  Yum to all of it.  (Okay, my love of cheese and goat cheese in particular made the figtastic combination a standout.)

Laura and I visited and wrapped and noshed for about an hour before Kimberly arrived.  It was fun.  We compared notes, caught up on each other’s life, like how I had decided against doing the Martha Stewart show on blogging in January and how Ed had bought her a Roomba.  I hate talking to people who know me sometimes because I feel like I might be a bit repetitious to them if they are reading the blog.  Sometimes, Laura does.  Only lately she hasn’t had time.

Laura: What do I need to read you for?  I talk to you.  Reading is for people who don’t know you.

Okay.  I understood that reasoning.  She made a valid point.

Then Kimberly arrived.  She walked right in with her big basket of presents, dumped her stuff, and proceeded to commence eating and wrapping.

me: Hey!  You didn’t admire my Christmas bush.

Kimberly: I saw it online.  What do I have to see it in person for?

Really?  So one wants to talk and won’t read me, one reads me and thinks she’s off the hook.  Ha!

Well, Laura and I quickly tired of wrapping presents.  Sorry, kids.  I may just tape the store bags shut…nah! (FIne, I’ll throw a bow on the bag, too.  And that’s my final offer…) We were a tad distracted by Kimberly.  She wrapped…like a professional.  And every time we commented she would say…

Kimberly: I love to wrap!

No, she didn’t just tape the package together to the best of her ability.  There were creases and folds, matching ribbon, not bows, and tags that matched the paper.  It was a bit intimidating.  So, we hoped she’d pace herself and have the time and energy to wrap ours.  Sorry, kids.  Once again, you will recognize my handiwork.  Apparently love can only take you so far.  (The same is true for my really cool wrapping paper cutter.  The gadgets only do so much, I still needed skill.)

Laura has graciously offered to play yenta for me, which by the way, has nothing to do with Barbra Streisand and her movie Yentl.

Laura: I have set lots of people up.  And now they’re happily married.

me: To each other?

Laura: Yes, to each other!  Now what kind of man do you want?

me:  Hmmm.  I seem to be better at finding the kind of man that I don’t want.

And I explained that these days it was a game of process of elimination.  I wanted a man I could talk to.  Couldn’t with J.  Could with Sam.  And then I started breaking down the other basics.  Not an alcoholic.  Preferred non-smoker.  Financially stable.  (I can’t take care of one more person on what I make…)  Live on his own, not mom’s couch.  The reality is that maybe while I know intrinsically what I want, I may not be able to adequately express it at the moment.  I seem to be finding guys that SEEM okay initially, but after a few emails, or chats, or phone calls, or even a few minutes into the date…I know it’s not going to work.  Ah…elimidating at its finest.

So, maybe if I let Laura have at it, she’ll have more luck at this than I will.  She was pondering it for a while.  She claims that I’ll be on the note section of her next bills for the landscaping business.  (Not that this seems very scientific or superior to Craigslist to me…)  If nothing else, it gives me something to write about.

The night grew later and I could feel us fading fast.  We needed…sugar.  So, like the hostess I am, I pulled out the Magic Cookie Bars.  They were a pain to get out of the pan.  When I finally managed to free some and plop them rather unceremoniously on Laura’s plate, she looked at me.

Laura: And this you thought you might serve to Martha?

We were rolling on the floor laughing.  There was some choking on the bars.  And then there was some soda nearly shooting out of nostrils.  It was officially a party.

Laura looked at me.

Laura: You may write about this.

Kimberly: Good luck stopping her.

Laura: I just don’t like my name being out there.

me, inspired by Mir: I could call you notLaura.

Kimberly: She could call you the First Lady of the Bubble.

me: Only I’d shorten it to FLOB.

There was much giggling.

Laura: I don’t want to be referred to as Flob.

She looked at me.

Laura: There better be a ‘p’ ‘h’ in there.

me: Okay, we could call you Phat Flob.

For some reason, Laura liked that idea even less.  So, I guess we’ll just stick with ‘Laura’ for now.  And I sent everyone home with cookie bars which left them complaining that they all would be phat flobs if they ate all that.  There was still some nog left…probably because Kimberly didn’t drink any!

Here’s the recipe.  Hope YOU like it…

Egg Nog

• 1 dozen egg yolks
• 1 cup sugar
• 4 cups whole milk
• 1 Tbl vanilla

Combine egg yolks and sugar in a bowl.  Mix well with wooden spoon.  Set aside.

Pour milk into saucepan.   Cook over medium heat while stirring.  When the milk begins to simmer, spoon two or three ladles of milk into the egg mixture and stir constantly.  This is tempering the mixture and will prevent curdling  of eggs.

Return the yolk mixture to the saucepan and stir over low heat.  The mixture will thicken as the temperature rises.  Shoot for around 160 degrees.  The mixture should be thick enough for a finger streak to be visible on the back of the wooden spoon.

Cool in an ice bath.  (I’m lazy and usually just stick it in the fridge.)  Strain when cooled.  Add vanilla.

Makes approximately 2 quarts.

Enjoy!

Posted in Reflections, recipes | 8 Comments »

Let the baking begin!

Monday, December 14th, 2009

Yeah, so Kimberly has never baked cookies before.  And I think I told you about the funny calls I was fielding from her Friday as she purchased ingredients for our cookie party yesterday.  So, I was prepared for it be a long long day.  I wasn’t disappointed.  We baked for just shy of five hours.  I was spent…like the idea of even opening a can of something to eat was too  much work, or even opening the pantry door for that matter.

See, people don’t know how much baking can take out of you, all the ingredients to haul out, measure, mix, and put away.  All the items to wash, many by hand, so that it doesn’t look like a bomb went off in the kitchen.  (And somehow baking always spills over into the dining room.)  And before you know it, you’re neck deep in cookie dough and some kid wants to know when dinner is.  Luckily, if you have been at the baking for a while, you can usually distract them with a cookie.  At least, that’s what I always do.  Have a cookie.

So, this was my trial run on a few new cookie recipes that Jennie gave me.  I was tired of baking the same ones year after year.  Don’t get me wrong, they are the same old recipes because they are tried and true and a fan favorite, but I can only eat so many Hershey kiss cookies, so many M&M cookies, so much fudge.  (Okay, the scratch complaint on the fudge.  We will ALWAYS have fudge.  With God as my witness, there will be fudge!)

But I like to try new things.  Honestly, much of my life is based on that very premise.  And I’ve noticed that if I’m ever in danger of my life getting mundane, I do have a gift for inadvertently spicing it up.  Call it fate conspiring to give me fodder.  Call it Karma kicking my posterior.  Call it destiny…call it what you will.  My life is rarely dull.  Did you hear that?  That’s the sound of nobody trying to contradict that statement.  See?

Well, we found a new favorite cookie.  I will be making it and variations of it for years to come.  I want to die with one in my mouth and three in my belly.  (With that determination, I’m sure there will be plenty still sticking to my thighs…)  Introducing…

Cherry Blossoms

1 c. powdered sugar
1 c. butter-softened
2 t. maraschino cherry liquid
1/2 t. almond extract
3-4 drops red food coloring
2 1/2 c. sifted flour
1/2 t. salt
1/2 c. maraschino cherries drained and chopped
48 Hershey Kisses

Blend first 5 ingredients.  Add flour and salt.  Stir in cherries.  Refrigerate for at least 1 hour.  Make into 1 inch balls place 2 inches apart on greased cookie sheet.  Bake at 350 for 10-12 min.  Place a Kiss on each cookie as soon as they come out of the oven.

Now, here’s why it took so long to make all the cookies.  They both had to be refrigerated before making.  We followed the directions exactly.  The results were spectacular.  And you should know that the dough was crumbly for the Cherry Blossoms.  Also…here’s the thing…who say’s the kisses have to be milk chocolate?  I’m going to make some with dark chocolate.  Kimberly wants some with white chocolate.  (Yes, I still argued that white chocolate isn’t actually chocolate, but then I realized that it meant more for me so…to each his own.  Mwah ha ha!)

And the second best, my new second favorite, and it’s a close second…

Hidden Kiss Cookies

1 c. softened butter
1/2 c. sugar
1 tsp. vanilla
2 c. sifted flour
1 c. walnuts (finely chopped)
Hershey Kisses
confectioner’s sugar

On medium speed beat butter, sugar and vanilla until light and fluffy.  Add flour and nuts and beat on low till well blended.  Chill dough in fridge.  For each kiss – take 1 tblsp. dough and shape in a ball around the kiss.  Bake at 375 for 12 minutes or until set (not brown).  Roll in confectioner’s sugar after the cookies have cooled slightly.

Please note, we made ours without nuts and they were still stupid good.  In fact, we both had foodgasms.  Twice.  Mine involved closed eyes and happy eating noises, but hers…well, think more When Harry Met Sally and the diner scene.  You definitely want to have what we were having.

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Guilt: the great motivator…

Wednesday, December 2nd, 2009

By the end of last week, my kids were up in arms, complaining about the quality of our meals.  Food is VERY important to us.  Eating well and having variety in our foods is of the utmost importance.  And so while I focused a lot in the week leading up to my early Thanksgiving on all the baking I did, I may have glossed over the actual meals we were consuming.

Let’s see…I believe there was fish stick night.  Oh, and we ate frozen pizza.  In my defense, it was Palermo’s.  And there were hamburgers and hot dogs.  I even remember baking some fries and making macaroni and cheese.  All really…mediocre meals at best.  No offense to anyone, but let’s be honest.  These are the kind of rushed meals that single/busy/overbooked parents get caught up in making.  These are meals of convenience, but aren’t necessarily nutritious.  And my kids aren’t used to it and can only tolerate so much of it.

Thanksgiving was great, but we followed it with three days of leftovers before they went and had another Thanksgiving followed by more leftovers.  So, when Rachel made a request that we start cooking again…  (And by we, she meant me.)  I had to oblige her.  Admittedly, I was pretty sick of eating that crap, too.

So Sunday we left the kitties to their own devices.  (I was picturing cat fight club, but shhhh we can’t talk about it!)  And we went to the library and rented movies and stopped at The Teeter.  And there, we made a discovery that changed the course of our meals for the week. In fact, due to this amazing find…I have been inspired to cook EVERY NIGHT THIS WEEK.

Cue choir of angels…now.

The best kept secret at the grocery store can be found in the spice section.  McCormick makes Recipe Inspirations which are these pre-measured spices and recipe cards.  Six different varieties.  All better than the standard prepackaged fare.  And they have nutrition information.  (If that’s your thing…)  We tried the Rosemary Roasted Chicken with Potatoes on Sunday.  All I needed besides the card was a few staples from home…like chicken, potatoes, and olive oil.  So easy I almost felt guilty taking credit for cooking.  And then I remembered that no one else would have fed us otherwise…and I thrust my shoulders back and proudly served the meal.

Then on Monday, after working all day and picking up Rachel after her last day of Driver’s Ed, I made another one.  This time, we ate Apple and Sage Pork Chops.  It was incredible.  The kids barely spoke the entire meal, other than the standard happy eating noises.  Success!  Again!  And while we are looking forward to our third McCormick meal this week tonight, Spanish Chicken Skillet, last night I made a family recipe.

Here’s the good part.  I’m going to share it with you.  I’d never made it before, which baffles my mother.  How’d I get to be 37 and never make meat loaf?  Just lucky, I guess.  (Actually, she nailed it when she suggested I usually make more elaborate meals.  I’m something of a food snob.)

So, here’s the recipe.  I doubled it.  And given how excited the kids were, I might next time want to triple it.  Meat Loaf.  Who knew?

MOM'S MEATLOAF

Velma Gay

1 ¼ lbs. Ground beef
1 egg
¼ cup milk
¼ cup catsup
4 saltines, crushed
1 tsp. salt
dash of pepper
1 small onion, cut fine (Mom uses onion powder)

Combine all, and mix. Place in loaf pan and bake 1 hour in 350 degree oven.
Recipe doubles well.

PIQUANT SAUCE FOR MEAT LOAF

Kathy Rennie

3 Tbsp. brown sugar
¼ cup catsup
¼ tsp. nutmeg
1 tsp. dry mustard.

Place on top of meatloaf during the last 10 minutes of baking.

ENJOY!!

PS.  This picture is NOT my grandmother’s meat loaf.  My meat loaf had a bad dismount off the spatula onto the cutting board while in transit from the casserole dish.  Lesson learned.  Luckily it tasted waaaay better than it looked.

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And the bellies were happy…

Monday, November 23rd, 2009

Well, our Thanksgiving morning was dark and ugly, which was rather perfect.  I had been warned previously that Ed was planning on working unless weather prevented it.

me: Yes! We get Ed.

(Admittedly, I didn’t do that happy dance until much later in the day.)  In all honesty, I kind of rolled out of bed, not a big drop since I’m already on the floor.  And then I headed out to the kitchen and forced my eyes open wide enough to work with knives.  Yup, I had to mince celery and onions for stuffing.

Soon, Rachel came out and kept me company while I worked.  And there was the little meltdown I had when I discussed the distinct possibility of me winding up in an early grave if things continued the way they were.  So, yeah, other than that all was running smoothly.  There was the occasional snafoo, like the realization that I had to run out and purchase a casserole dish if I was going to make everything on the menu.  (No straying from the plan no matter how spontaneous I am…)

Noon found me at Target.  I had my second loaf of bread baking in the bread machine and the bird was roasting nicely.  The only things left to do: make the sour cream mashed potatoes, throw a broccoli casserole in the oven, and try not to ruin the gravy.  So, I had the casserole dish in hand, and some disposable plates for dessert…

Target employee: Are you all ready for Thanksgiving?

And I know they are just supposed to be making conversation, but she asked.

me: I’d better be.  We’re having it today.

Target employee: What time?

me: One.

And I saw her glance conspicuously at the clock.  And then back at me.  She studied me a moment, marveling at my calm exterior.  And I laughed.

What did I have to be stressed about?  I know my Bubble family.  They would show up a little later than anticipated.  They would laugh and joke with me, not mind one bit if I was running a few minutes past schedule.  And there’s a lot of comfort in that…knowing there’s no pressure.  Ahhh.

Soon I returned to the apartment where I pulled the bird out of the oven.  Rachel and I joked over the miracle that is a Butterball turkey.

me: So, do you think they feed them buttered grain from birth?

Rachel made some muttered response while filling her mouth with strips of stolen poultry.

Then everyone arrived.  The teens sat at the counter.  The four youngest had the table.  And the adults gathered around the coffee table and the football.  Ed and Jay rigged the television while we finished the meal preparations.  Everyone has a role.

It’s a different Thanksgiving from last year.  It keeps getting bigger.  More people.  More love. More food.  More joy.  More happiness.

And after the clean up was completed from the meal, there was dessert.  It was perfect.  Three kinds of pie.  Spray whip cream.  All served on disposable plates.  Yay!

As they were leaving, Laura and I had a moment.

Laura: I don’t know what you were worried about.  You could have fit six more people in here.

And I laughed.  It seemed plenty crowded.

me: Nope.  I used every last plate that I had. It’s a good thing you stopped with Bailey.  I couldn’t have fed one more person.

I literally had eleven plates.

According to my friends, the applesauce was a hit.  And so was the stuffing.  And the broccoli casserole.  And pretty much everything. Yay!  (The electric oven is really giving me fits.  I’m used to cooking with gas.)

For those of you who need help with an easy dessert for your big day…here’s the recipe for Chocolate Pie that I’ve been using for YEARS.

Chocolate Pie

*graham cracker crust

*Jell-o cook chocolate pudding (large box)

*2 1/2 c. milk

*1/2 c. semi-sweet chocolate morsels

In a saucepan, add milk, pudding, and morsels.  Cook over medium heat stirring CONSTANTLY until bubbly.  Pour into pie shell.

That’s it.  Really.  Okay, I garnish with Redi-whip.  There.

Enjoy!

Oh, may your table be filled with friends and family.  May your hearts be filled with love.  And may your bellies be happy.

Posted in Reflections, recipes | 18 Comments »

Hole in One

Monday, September 21st, 2009

Okay.  I’m home with a sick kid.  And in my effort to temp his palate and get him to eat himself well, I’m fixing a family favorite.  When I was sick, my mother used to  make me poached egg on toast.  It’s good.  It worked.  It was also time consuming.  I have no idea how she did it.  Anyway, here’s the version that I make my kids that you might enjoy.  It’s so much faster and they love it.

Hole in One

• butter, softened
• bread, 1 slice per serving
• egg, 1 per serving

Take one slice of bread and rip out a portion of the center to create a hole slightly larger than an egg yolk.  (Eat the center, or discard.  I usually need the fuel to cook.  )  Butter the bread on both sides.  Place the bread in a heated skillet, medium low heat.  Crack the egg into the hole of the bread.  Flip the bread when the egg is partially cooked and the bread is golden brown.  Cook other side until bread and egg are cooked to your liking.

This morning I served it with ham steak and an orange to rave reviews.  The boy is looking much perkier.

Enjoy!

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Potacos

Friday, August 28th, 2009

So, this recipe was a product of my diets.  See, I went through this taco/fajita phase.  They are…mostly good for  you.  At the same time, let’s face it, there is such as thing as too many tortillas.

In the effort to consume a good carb instead, we modified the recipe I had developed and slapped the whole combination on a backed potato, hence the name.  Potaco night is a big deal in my house.  The kids love it.  Try it and let me know!

Potacos

1 bottle Rose’s Sweetened Lime Juice

minced garlic (several cloves, or a heaping table spoon from the jar)

boneless skinless chicken breasts, pounded thin (great way to release some tension!)

potatoes, one per person, cleaned

lettuce, shredded

shredded cheese (your choice, we usually use a Mexican blend)

sour cream (optional)

Taco Sauce

two or more onions, sectioned into six

olive oil

Place pounded chicken in 13×9 baking dish, add entire bottle of Rose’s and the garlic.  Leave to marinate for 30 minutes.

Place potatoes in oven to bake for 45 minutes in the oven at 400 degrees.  (They can be microwaved, but may come out a bit…spongy?)

In a skillet, pour several tablespoons of olive oil that has been heating over medium heat.  Add onions, separating into individual pieces as they go into skillet.  Saute until carmelized, stirring occasionally.  They will be brown and soft, but very yummy.  Remove onions to covered serving dish.

Using the same skillet, add marinated chicken.  (I can usually fit three breasts at a time in my pan.)  Don’t flip until golden brown.  Remove when done, usually fifteen to twenty minutes.  Remove chicken and slice into strips on cutting board.

Take the potatoes out of the oven.  Place them on idividual plates.  Slice in half (or smaller sections) before loading.

I usually lay out all the toppings and let the kids prepare their own potaco buffet style.  Enjoy!

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Rachel’s Recipe…

Tuesday, August 25th, 2009

Well, I told everyone on Friday that Rachel had become this great chef.  It’s time we benefit from her expertise, so we’re going to partake of her favorite dessert tonight.  I asked her to come up with a nice create name for it.  Please enjoy…

The Vegan Can Suck It Mousse

(Yes, Justin, she means you!)

4 egg yolks
¼ cups sugar
1 cup whipping (heavy) cream
1 ¼ cups semisweet chocolate chips
1 cup whipping (heavy) cream

1. Beat egg yolks in small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually beat in sugar
2. Heat 1 cup whipping cream in saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil!). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
3. Beat 1 cup whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

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