Featuring:
Mint Chocolate Brownie
Yield: 16
8 tablespoons (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties
Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat; Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not over mix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
Recipe and Image: Everyday Food, December 2006
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New England Clam Chowder
Yield: 6-8 servings
1/3 cup cubed salt pork*
4 tablespoons butter
1 large onion, finely chopped
4 ribs celery, finely chopped
1 tablespoon chopped garlic
8 tablespoons all-purpose flour
3 cups chopped clams, with their juices
3 to 4 chef potatoes, peeled and diced
10 ounces clam juice
3 cups milk or half-and-half
1 teaspoon celery salt
5 dashes hot sauce
Salt and pepper
Chopped parsley leaves, for garnish
Slowly cook salt pork in a skillet until fat is rendered; strain off fat drippings. Pour fat drippings and butter into a large stockpot; cook over low heat until butter is melted. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add chopped clams, diced potatoes, clam juice and milk; bring to a boil. Simmer and stir for 15 to 20 minutes. When stirring, flavor with celery salt and hot sauce. Season, to taste, with salt and pepper. Remove from heat and allow to cool slightly. Serve, garnished with chopped parsley.
Recipe: Foodnetwork.com
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Spaghetti & Meatballs
Yield: 4 servings
1 Medium Onion, grated (1 cup)
4 teaspoons Italian Seasoning
1/4 cup grated Parmesan Cheese,
plus more for serving (optional)
1/4 cup Plain Dried Breadcrumbs
1 Large Egg
Salt & Ground Pepper (to taste)
1 lb Ground Beef Sirloin
1 tablespoon Olive Oil
1 Medium Carrot, grated
1 Can (28oz) crushed tomatoes in puree
1 Can (15oz) Tomato Sauce
12 oz Spaghetti
Heat broiler with rack 4 inches from heat source. In medium bowl, mix 1/4 cup onion, 2 tsp Italian seasoning, Parmesan, breadcrumbs, egg, 1 tsp coarse salt, and 1/2 tsp pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on rimmed baking sheet, and broil until lightly browned, 10-12 mins.
Bring large pot of salted water to boil. Heat oil in large saucepan over medium.and add carrot, 2 tsps Italian seasoning; salt and pepper. Cook until vegetables are tender, 3-4 mins. Add crushed tomatoes and tomato sauce; bring to boil. Reduce to a simmer; add meatballs. Cook, stirring occasionally, until sauce has thickened, 20-25 mins.
10 Mins before meatballs are cooked, add pasta to boiling water; cook until al dente. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan, if desired.
Recipe and Image: Everyday Food, September 2006
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Easter Kisses & 
Peanut Butter Cup Pie
Yield: 8 servings
20 Reese's Peanut Butter Cups Miniatures, unwrapped
50 Hershey's Kisses Milk Chocolates, unwrapped
1 large tub (12 oz.) frozen non-dairy whipped topping, thawed
1 packaged graham cracker crumb crust (6 oz.)
Additional Reese's Peanut Butter Cups Miniatures or Hershey's Kisses Brand Milk Chocolates (optional)
Hershey's Candy-Coated Milk Chocolate Eggs (optional)
Chop each peanut butter cup into 6 pieces; set aside. Microwave 50 chocolates in medium microwave-safe bowl on medium (50%) 1 minute or just until chocolate is melted when stirred; stir in 3-1/2 cups whipped topping until blended.
Spread half of chocolate mixture into crust; sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
Spread with remaining whipped topping just before serving. Garnish each serving with additional candies, if desired.
Recipe and Image: Hershey’s. Easter Recipes
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Shepherd's Pie
Yield: 4 servings
1 1/3 cups instant mashed potato buds
1 2/3 cups milk
2 Tblsp butter or margarine
1 tsp salt, divided
1 Lb ground beef
1/4 tsp black pepper
1 jar (12ox) beef gravy
1 package (10oz) frozen mixed vegetables, thawed and drained
3/4 cup grated parmesan cheese
Preheat broiler. Prepare 4 servings of mashed potatoes according to package directions using milk, butter or margarine, and 1/2 teaspoon salt. While mashed potatoes are cooking, brown meat in medium broilerproof skillet over medium high heat, stirring to separate meat. Drain drippings. Sprinkle meat with remaining 1/2 teaspoon salt and pepper. Add gravy and vegetables. Mix well. Cook over medium-low heat 5 minutes or until hot. Spoon prepared potatoes around outside edge of skillet, leaving 3-inch circle in center. Sprinkle cheese evenly over potatoes. Broil 4 to 5 minutes or until cheese is golden brown and meat mixture is bubbly.
Recipe and Image: Best Recipes: Irish. 3/16/04
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Buttermilk French Toast 
with Warm Berry Compote
Yield: 5 servings
4 Large eggs
1 Cup buttermilk
1/4 tsp. Cinnamon
Freshly grated nutmeg
Pinch of salt
1/2 Cup sugar
1 Loaf French bread
Butter or vegetable oil for frying
Combine eggs, buttermilk, cinnamon, nutmeg, salt, and sugar in medium bowl. Whisk together until thoroughly combined.
Cut bread on an angle into 3/4" thick slices. Soak in egg mixture.
Chill, covered, on baking sheet for 1 hour.
In large frying pan over medium heat, heat a small amount of butter or vegetable oil. Cook slices in batches until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve. Serve with butter and Warm Berry Compote. (see recipe below)
Warm Berry Compote
1 tsp. Unsalted butter
1/4 Cup cugar
1 Tblsp. Fresh orange juice, strained
1/4 Pint each fresh blueberries (washed and picked over), raspberries and blackberries,
1/2 Pint fresh strawberries (washed, hulled and cut in half)
In a medium saute pan over medium heat, melt butter. Add sugar and orange juice; cook until sugar begins to dissolve, about 2 mins. Add blueberries and cook until they begin to release juice, about 1 min. Add raspberries, blackberries, and strawberries and cook until soft and ready to burst, about 2 minutes, depending on ripeness. Shake pan gently or use rubber spatula to stir carefully (do not crush berries). Serve immediately.
Recipe: Special Occasions, The Best of Martha Stuart Living
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