The weather has been crazy everywhere hasn’t it? It is raining here today with threats of severe thunderstorms. Ugh! Time to try some new recipes! I have to admit this may kill me because I am doing the Shaklee 180 diet so I can’t make some of this right now or I would eat it!
Like this one for example – let’s get it out of the way…….
- 1-1/2 cups chocolate wafer crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 2 cups (12 ounces) semisweet chocolate chips
- 6 egg yolks
- 1-3/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- CHOCOLATE BUTTERCREAM FROSTING:
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 3 tablespoons baking cocoa
- 3 to 4 tablespoons 2% milk
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
- In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
- Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert. Yield: 16 servings.
Now let’s try something a little more healthful:
- 5 cups cubed cooked chicken (about 3 whole breasts)
- 2 cups green grape halves
- 1 cup snow peas
- 2 cups packed torn spinach
- 2-1/2 cups sliced celery
- 7 ounces spiral pasta or elbow macaroni, cooked and drained
- 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
- 1/2 large cucumber, sliced
- 3 green onions with tops, sliced
- Large spinach leaves, optional
- Oranges slices, optional
- 1/2 cup canola oil
- 1/4 cup sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried minced onion
- 1 teaspoon lemon juice
- 2 tablespoons minced fresh parsley
- In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate.
- Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 eggs
- 2-1/4 pounds walleye, perch or pike fillets
- 1-1/2 cups mashed potato flakes
- 1/3 cup vegetable oil
- Tartar sauce and lemon wedges, optional
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes.
- In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired. Yield: 4 servings.