When Graphic Artists Get Bored

This is so great! The art of illusion, imagination and "what were they thinking"!

Video: Watch How Chocolate Molds are Created and Chocolates Manufactured

From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...




how chocolate is made, food video

4 Videos: More Funny Speakers at Kennedys Wake

Senator John Kerry, the junior senator from Massachusetts, recalls Kennedy's booming personality that was like a force of nature. He also recounts how Kennedy never left his side during the 2004 presidential campaign.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Senator John McCain, R-Arizona, recounts his funny and downright annoying experiences with Kennedy. He also declared just how much he loved Ted and how much he misses him already. McCain was so overcome with emotion that after his speech he abruptly left the stage with welling tears in his eyes. Truly that was a close relationship in spite of political wrangling.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Governor Deval L. Patrick, Massachusets, recalls his time with Kennedy and his impressions of him:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Senator Chris Dodd, D-Connecticut, recalls how Kennedy, who was more ill than Dodd, called Dodd to see how he was doing. That really touched Dodd's heart. They, too, were life long friends.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Joseph P. Kennedy II, talks about his favorite uncle who helped father him and his siblings after his father, Robert, was also assassinated on the presidential trail in 1968. You really have to ask yourself "What is wrong with the Republicans who are willing to kill politicians in this great country called America? Who are these people who are so willing to kill a fellow American?":

Visit msnbc.com for Breaking News, World News, and News about the Economy

4 Videos: Funny Speakers at Kennedys Irish Wake

From Denny: The highlight of dreary funerals is when people get to tell the funny stories about you and Kennedy was no exception. In fact he wanted people to tell their opinions and observations about him if only to prove just how human he really was in life. Kennedy's life was an exercise in trials, sorrows, screw-ups and redemption. He was an inspiration to many of us who think our screw-ups are beyond redemption and our sorrows too great to heal. Listen to several relatives and, most of all, even his Republican friends talk about their relationships with the beloved, and often annoying, Ted Kennedy. He was fun to the end.

Caroline Kennedy whom he fathered after the assassination of her father President John F. Kennedy:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Close friend Vice President Joe Biden whom Ted mentored in the Senate when Biden was very young and "very green" when it came to real world politics - and suggested as Vice President for Obama:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Former Senator John Culver, D-Iowa, a best friend from college who played football with Ted, brought the house down with his recounting of a harrowing sailing experience with Ted:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Senator Orrin Hatch, R-Utah, a close friend of Ted's for over 30 years in the Senate and the two were like oil and water, never mixing well, yet a real love fest that lasted in spite of political differences:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Funny Ted Kennedy Quote

Ted Kennedy, middle, with brothers Bobby and John photo by BL1961 @ flickr - thanks for releasing this into Creative Commons, much appreciated!

With his usual Irish self-deprecating humor he said to his son and nephew one day as they were serving in Congress with him, making it three Kennedys in national politics: "When I hear someone complain, 'Who does that damn Kennedy think he is?' Well, now I know there's only a one in three chance they are actually talking about me!"

Ah, nothing like the ironic truth spoken with a twinkle in your Irish eye, Ted. God Bless.

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Video: Chef Jacques Torres Shows How to Make Easy Quick Chocolate Lollipops

From Denny: Here's a simple quick recipe that would be great for holiday gift-giving! Famous chef Jacques Torres shows us how to make our very own chocolate lollipops. Listen, kids, move over, the adults will make a stampede into the kitchen for these goodies! :)




food video, chocolate video, Jacques Torres, chocolate candy

Recipe: Faster Easy Chocolate Dipped Donuts

From Denny: OK, on the weekend (or any day for that matter...) there is nothing like a fresh hot donut dripping and overflowing with chocolate ganache or a simple chocolate icing like she does here. Neither one of you wants to go to the trouble to get dressed, get in the car and go around the corner to the local donut shop. What's your alternative? Paula Deen already thought of that one and has your easy answer. Make them with a good canned biscuit brand! :) (Chocolate makes everything taste better.)

Chocolate-Dippy Doughnuts

Cook Time: 10 min
Level: Easy
Yield: 10 to 12 servings

Ingredients:

Peanut oil

1 can store-bought biscuits

1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)

1/2-ounce (1/2 square) unsweetened chocolate

1 stick unsalted butter

3 cups confectioners' sugar

1 1/2 cups evaporated milk

1 1/2 teaspoons vanilla extract

Directions:

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Recipes: Easy Fast Pizzas for Labor Day or Football Tailgating!

Easy double-crusted meaty filling pizza!

From Denny: Just finished watching this Casino Night episode on Semi-Homemade Cooking with Sandra Lee on the Food Network and let me tell you the woman knows how to take shortcuts and still make it tasty and easy!

Meaty Stuffed Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients:

2 (6.5-ounce) packages pizza crust mix (recommended: Betty Crocker)

2 teaspoons Italian seasoning (recommended: McCormick's)

1 cup hot water

For the Filling:

1 tablespoon oil

1/2 pound lean ground beef

1/2 pound hot Italian sausage, casings removed

1 (2.5-ounce) jar sliced mushrooms, drained (recommended: Green Giant)

1 (2.25-ounce) can sliced black olives, drained (recommended: Early California)

2 1/2 cups marinara sauce, divided (recommended: Prego)

2 cups shredded mozzarella cheese (recommended: Kraft)

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

For the dough:

In a large mixing bowl, combine pizza crust mixes, Italian seasoning, and hot water. Stir about 20 times until a ball forms. Split ball in half and cover each with plastic wrap; set aside.

For the filling:

In a large frying pan over medium-high heat, add the oil and cook ground beef and sausage, stirring frequently to break up clumps. Cook until no longer pink but not totally cooked through, about 4 minutes. Remove from heat and stir in mushrooms, olives, cheese and 1 cup of the marinara sauce; set aside.

Unwrap dough and put onto 2 parchment lined baking sheets sprinkled with cornmeal. Press out into 2 (12-inch) circles about 1/4-thick; pinch together any holes. Spoon the meat mixture into center of each dough round. Slide the second dough circle off the parchment to top the meat mixture. Crimp the edges together. Gently pat entire surface of pizza until flat. Slide pizza onto hot oiled grill. Cook, covered, for about 5 to 6 minutes per side.

Warm the remaining marinara sauce in the microwave. Spoon some sauce on the plate and serve a hot slice of pizza on top.

Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Prepare stuffed pizza as directed. Place on prepared baking sheet and bake in preheated oven for 20 to 25 minutes or until golden brown.

***



Chicken Caesar Pizza

This chicken pizza idea was so fast using chicken tenders that she quickly doused in caesar salad dressing and then straight into the saute pan. Nothing could be faster. What this woman can do with just one bottle of salad dressing. :) She even used the dressing to brush on the baked pizza shell before applying the cheese and then the cooked chicken tenders. The salad is applied after all is baked and the cheese delightfully melted.

Chicken Caesar Salad Pizza


Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients:

3/4 pound chicken tenders

1/2 cup Caesar salad dressing, plus 2 tablespoons (recommended: Wishbone)

1 (12-inch) thin pizza crust (recommended: Boboli)

1 3/4 cups shredded mozzarella and asiago cheese (recommended: Sargento)

1/4 cup shredded Parmesan (recommended: Kraft)

Directions

For Salad Topping:

4 cups hearts of romaine, shredded (recommended: Ready Pac)

1 tablespoon lemon juice (recommended: ReaLemon)

1/4 cup Caesar salad dressing (recommended: Wishbone)

1/4 cup shredded Parmesan (recommended: Kraft)

1 cup seasoned croutons (recommended: Marie Callender's)

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.

Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.

Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.

For the topping:

While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.

Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.

Preheat oven to 450 degrees F. Complete step 2 as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute chicken strips for 4 to 6 minutes or until cooked through. Remove chicken from pan; place on top of pizza. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and begun to bubble. Complete pizza as directed.

***

Grilled Fruit Pizza

Then for dessert is this awesome, easy recipe that is so delicious!
I'll have to wing this one from memory as it wasn't available on the site. It's too easy.

Get a pizza dough from the can, flatten out on a baking sheet. Brush with some honey and water mixture. Bake according to directions on the can for the dough.

Then take 1 stick of butter, some (about 8 oz.) cream cheese and powdered sugar to get a thick creamy spread and lather up the pizza bread. Then sprinkle with mixed berries of strawberries, blueberries and raspberries. You can use fresh or do like Sandra did and thaw out frozen ones, drained and then placed on top. The thick spread holds them in place and the heavy pizza bread is strong enough to hold all those berries and spread! Delicious!

Note: As to the spread, if you want fewer calories and oil you could substitute that butter for no fat or low fat sour cream and no fat cream cheese. You might have to thin a bit with a little milk to get your spreadability (it looks like thick Greek yogurt).

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

How Senator Ted Kennedy Affected Your Life in America

From Denny: Did you know that Ted Kennedy passed over 300 bills during his tenure in the Senate? He also co-authored another 550!

“Ted Kennedy changed the circumstances of tens of millions of Americans,” VP Biden.

How did he affect our lives today? How does that translate into your everyday life that this generation may take for granted was always there?

Here are just a few examples that make life easier for so many to live well:

Wheelchair ramps: wheelchair access in public places; those are thanks to Ted Kennedy.

Minimum wage: you earn more thanks to Kennedy

Children’s Health Insurance: he went to bat for the most vulnerable members of our society – children

Kennedy was the driving force behind COBRA - for people in need of health insurance when just fired from a job.

He developed personal relationships with people like a 6 year old child suffering from diabetes who could have benefited from stem cell research. He didn’t just use her in front of the cameras for politics. She first wrote him a letter asking for his help on pushing for stem cell research; he read that letter on the Senate floor. For years he privately corresponded with Lauren Stanford, thanking her for her help and encouraging her in her fight with juvenile diabetes. The public never knew about that.

Christi Coombs, September 11th widow: Kennedy wrote her every year on the anniversary of her husband’s death. She recognized he truly did know what loss she was feeling as he had experienced so much loss in his life. The public never knew about that either.



Ted Kennedy at the Democratic Convention in 2008 - Photo (Mike Segar / Reuters)

Senator Kennedy, kicks off the Democratic Party's national convention Aug. 25, 2008, his was a performance that galvanized the audience, producing a roaring frenzy. The crowd cheered, then wiped away tears for several minutes, then cheered again. They knew Ted was thhe last living Kennedy brother.

He smiled and declared loudly, "My fellow Americans, it is so wonderful to be here." He was alluding to news reports hinting his doctors were hesitant to allow him to travel to the Denver convention.

The Senator continued, "Nothing, nothing is going to keep me away from this special gathering tonight. I have come here tonight to stand with you, to change America, to restore its future, to rise to our best ideals and to elect Barack Obama President of the United States."

Take a look at his long list of accomplishments that affect our lives to the postive!

The Civil Rights Act of 1964
The Voting Rights Act of 1965
The Americans with Disabilities Act
The American Recovery and Reinvestment Act
The Family and Medical Leave Act
The Fair Housing Act
No Child Left Behind Act
AMBER Alert Notification Systems Funding
The Lilly Ledbetter Fair Pay Act
The Health Insurance Portability and Accountability Act
The Meals on Wheels Act (elderly)
The Economic Opportunity Act
The Occupational Health and Safety Act
The National Community Health Center Program
The Elementary and Secondary Education Act
The Bilingual Education Act
The Older American Community Service Employment Act
The Low Income Heating Energy Assistance Program
Women, Infants and Children (WIC) Nutrition Program
Title IX of the Education Amendments (female athletes)
Individuals with Disabilities Education
Civil Rights Commission Act Amendments
Civil Rights for Institutionalized Persons Act
Comprehensive Crime Control Act
1985 Anti-Apartheid Act
Employment Opportunities for Disabled Americans Act
The Handicapped Children’s Protection Act
The Fair Housing Act Amendments
The National Military Child Care Act
The 1980 Refuge Act
The Job Training Partnership Act
The Civil Rights Act of 1991
Summer Jobs for Youth Program
The Mammography Quality Standards Act
The National and Community Service Trust Act (created AmeriCorps)
The School-to-Work Opportunities Act
Low Income Home Energy Assistance Program
Children’s Health Insurance Program
Work Incentives Improvement Act
The Minority Health and Disparities Research and Education Act
2002 Bioterrorism Preparedness Act
The Pediatric Graduate Medical Education Act
Enhanced Border Security and Visa Reform Act
The Project Bioshield Act
The Family Opportunity Act
The Ryan White Care Act (for AIDS patients)
The Higher Education Opportunity Act
The Genetic Information Nondiscrimination Act



In honor of Ted Kennedy, President Obama signed a $5.7 billion national service bill April 21, 2009.

The bipartisan Edward M. Kennedy Serve America Act strives to open up new service opportunities for millions of Americans, tripling the size of the AmeriCorps service program over the next eight years.

"I'm asking you to stand up and play your part," said the president. Kennedy championed the legislation with Sen. Orrin Hatch, R-Utah. Photo (SAUL LOEB/AFP/Getty Images)


Senator "Ted" Kennedy changed history in America. He fought against racism and sexism. He championed the poor for equal opportunities for jobs, homes and being able to go to college.

Too many middle class Republican families who foolishly denounce Ted Kennedy do so without full knowledge of how he has benefited their lives. They have been the direct beneficiaries of his humanity.

Among many fights for the middle class, it was Ted Kennedy who fought hard to provide college grant money to middle income families, not just the poor. This generation owes a lot of their successful lifestyle to his endeavors to make America a better country and a better society. Let not his humanity fall on deaf ears to the next generation...


Barack Obama, Senator Ted Kennedy, Democrats, diabetes, Politics, September 11th, America

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

Video: Learn How to Make Professional Chocolates by Hand

From Denny: Before there were automated machines to make chocolate in factories check out how they still do it by hand for mass production in The Netherlands: impressive and so tasty looking! Good thing they don't have "smell-a-vision" like chef Emeril Lagasse chuckles or we would all be on the first plane to this chocolate factory. They also give lessons to people so they can learn how to do these awesome chocolates as professional as a big company.




how to make chocolates, The Netherlands, food video

Recipe: Lime Pie with a Twist - White Chocolate!

See how tiny these key limes are? Intensely flavored and tart! Image by m kasahara via Flickr

From Denny: In the heat of this summer (which it seems you have heard me endlessly whining about - grin) and to be enjoyed after a good garlicky seafood dish is a citrus flavor to cut the oils, salt and heat.

We adore Key Lime Pie here in Louisiana! Louisianians often visit the Florida beaches and golf courses where we were introduced to such a sweet treat as to what they like to create with Key Limes! (We also love their soft shell crabs - yum!) Here is another twist on the classic recipe by using white chocolate.

Easy Key Lime Pie with a Twist

Yield: one (9-inch) pie

Ingredients:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon Breakstone's sour cream (you can use another full fat brand)

1 teaspoon grated Key Lime rind (these things are tiny to grip; if you have a microplane it's easier to grate them)

1/3 cup fresh Key lime juice (these tiny little limes are awesome!)

1 (9-inch) pre-baked chocolate graham cracker crust (I prefer a chocolate crust as I find the plain just a little too bland but you can choose whatever you enjoy!)

Garnish: lime slices

Directions:

Over low heat in a medium saucepan you want to combine the white chocolate morsels and the whipping cream.

Cook 5 minutes or until white chocolate melts; stir constantly. Remove from heat and now add the sour cream, lime rind and juice; stir well. Note: The reason you remove it from the heat is that you don't want the sour cream to separate or the white chocolate to seize up on you.

Note: Variation - Before you pour this mixture into the crust you can add some zing with another variation: spread a thin layer of sour cream on the bottom of the crust. You could also spread a thin layer of melted semi-sweet chocolate here too! I've even placed finely chopped butter-roasted pecans here.

If you want to just proceed with the basic recipe and skip the variations, go ahead and pour the sour cream-lime mixture into crust. Cover and chill at least 8 hours. Garnish, if desired with more whipped cream, finely chopped butter-roasted pecans and lime slices for beautiful presentation! Dare I say it? Lip-smacking good! :)

Feel free to subscribe to Comfort Food From Louisiana just click on the orange feed icon next to the feed count right hand side at the top of the page! Thanks for visiting!

Funny Illusion Photo: The Art of Hiding Well

From Denny: This funny photo showed up on Digg yesterday so I'm passing it forward for the rest of the world to enjoy! This is truly the art of hiding well. Look closely... Don't you just love the art of illusion? Especially when it is right in front of you and in real life! :)

Quote: "This demonstrates the value of not being seen." - British comedian John Cleese


odd photos, funny photos, Digg, animals, pets, humor, dogs, monkeys

Recipe: Fast Easy Chocolate Truffle Pie

From Denny: Bakers Chocolate of Kraft Foods often posts very easy simple and fast recipes and this one is no exception. This pie would be an awesome addition to the holiday table and it's never too soon to start thinking about and planning ahead for the holidays. Who wants to be stressed at the last minute trying to rack your brain for a new recipe to excite the crowd and you just don't have a lot of time to find the recipe let alone bake it? Recipes like this one are real life savers! :)

Chocolate Truffle Pie

From: Bakers Chocolate

Serves: 10

Prep Time: 15 min

Total Time: 50 min

Ingredients:

1-1/4 package (10 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup whipping cream

4 large eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed COOL WHIP Whipped Topping (or real whipped cream)

Directions:

HEAT oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool.

WHISK in eggs, sugar and flour. Pour into greased 9-inch pie plate.

BAKE 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with COOL WHIP.

Kraft Kitchen Tips for this recipe:


Size-Wise

A portion of this special-occasion dessert is all that is needed to provide big chocolate flavor.

Special Extra

To add a decorative powdered sugar garnish, place stencil on top of cooled pie. Use wire mesh sifter to sprinkle powdered sugar evenly over stencil. Carefully remove stencil to reveal the show-stopping garnish on pie.

Make Ahead

Cover cooled pie and freeze up to 1 week. Thaw in refrigerator before serving.

***

Thanks for visiting, everyone! Have a great day!


Kraft Foods, Bakers Chocolate, chocolate pie, truffles, easy recipes, holiday food, holiday recipes, fast recipes, simple recipes, home, baking

2 Recipes: Easy Awesome Chicken Fricasse

Photo by Heather McClelland @ 2theadvocate.com

From Denny: Chicken fricassee, for the uninitiated, is just chicken stew. What makes this favorite comfort food so wonderful is the cooking time that allows all the flavors to meld together into one delicious dish! One reason we enjoy these comfort foods is that the longer foods cook to blend these spices and flavors it actually becomes easier to digest. So, it tastes good AND your stomach thanks you! :)

What is the definition of "fricassee"? Fricassee is all about that beautiful combination of meat and vegetables simmering together in happy harmony in some type of liquid, like just plain water or chicken stock. Long and slow cooking is how it used to be done before society sped up and the recipes had to speed up with it or be lost forever so people have invented shortcuts for wonderful recipes like this.

Shortcuts to save time are using chicken pieces already cut up from the grocery store instead of taking the time to cut up a whole chicken on your own which can use up a good 30 minutes just for that operation.

Available are good jarred or powdered in a package roux products so you don't have to take the time to make your own roux, standing over the stove for another 30 to 45 minutes for that step. Of course, around here a lot of Louisiana people just make up a large amount of roux and then stash it in the refrigerator, pulling out a little at a time as they need it for a dish.

You can also save time by purchasing seasoning vegetables already diced or cut up for you in packages at the produce department of your grocery store, shaving another 30 minutes off this old-fashioned recipe.

Chicken stew (fricassee) is served over rice in this state rather than in a bowl like a soup, gumbo or stew. Then side dishes are added like spring green peas, potato salad or fresh sliced beets, sometimes pickled beets.

Recipes

Chicken Fricassee

From: “Pointe Coupee Kitchen Capers” - To benefit the American Cancer Society in 1970 this recipe booklet was compiled for the Pointe Coupee Antique Show. People still make this simple favorite recipe exactly the same to this day.

Serves: 10

Ingredients:

1 large hen or chicken, cut up and skin removed

1/2 cup vegetable oil (today we use canola oil)

1/2 cup flour

2 small to medium onions, chopped (we like sweet or purple onions)

1/2 small bell pepper, chopped

3 ribs celery, chopped

Salt, black pepper and cayenne pepper, to taste
(Today we use prepared Cajun seasoning in place of these spices)

2 (4 ounces each) cans sliced mushrooms (or equivalent of fresh)

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped or sliced green onions

Cooked rice


Directions:

1. Prepare hen or chicken.

2. Use prepared roux in a jar or powdered in a package or you can make up your own roux fresh for this dish. To make your own roux: In large, heavy pot, make roux with oil and flour. Stir until it is a dark chocolate brown (about 30 minutes). Add onions, bell pepper, celery. Cook until vegetables are tender.

3. Add chicken and mushrooms (with liquid), salt and pepper to taste. Stir until chicken is coated with roux. Cook over medium heat for about 5-7 minutes then cover and reduce heat to low. Cook for about 2-2-1/2 hours for a hen or until meat is very tender. A fryer chicken like what most grocery stores carry will only take about an hour to cook. You could also place this in a slow cooker while you are away at work, coming home to some awesome smells from your kitchen! Check your slow cooker's directions to know how much time to allow for the cooking.

4. Check occasionally to be sure chicken is not sticking, but as the chicken cooks, the meat will throw off its juices forming the gravy. If you want more or if the gravy is too thick, add more water.

5. Right before serving, add fresh minced parsley and sliced green onions.

*****

From Denny: Here's a really easy even faster version of this chicken stew for busy moms on the go! Her 3 boys enjoy this dish so much it is the most requested one she does for them.

Jessica Cuba’s Quick Chicken Stew

From: Jessica Cuba

Serves: 6

Ingredients:

1 chicken, cut up, or chicken pieces to the equivalent

2-2-1/2 pounds chicken thighs

Salt and pepper to your taste

1 large onion, chopped

Olive oil

1 (10-3/4 ounce) can cream of mushroom soup

2 Tablespoons Tony’s (Tony Chachere's brand) powdered roux

Water

2 (4 ounce) cans sliced mushrooms

Cooked rice

Directions:

1. Wash and dry chicken. Remove skin. Season with salt and pepper; set aside.

2. Meanwhile in large skillet or pot, sauté onions in olive oil on medium heat until onions are soft.

3. Add cream of mushroom soup and then add 2 tablespoons dry roux to 1 can of water. Add chicken and mushrooms to soup mixture.

4. Cook for about 1 hour or until chicken is falling off the bones. Serve over hot cooked rice.

***** And a side dish to serve with your awesome chicken fricasse!

Simple Pickled Beets

From: Rose Lorio

Serves: 4 to 6

Ingredients:

2 (15-oz. cans) sliced or whole beets; remove about half of the juice from cans

2-4 Tablespoons olive oil

1/3-1/2 cup white vinegar

1/2 to 1 thinly sliced small onion, white or red

1 teaspoons of sugar

Salt and black pepper, to taste

Directions:

1. If using whole beets, quarter or slice them.

2. Empty beets into a glass bowl. Discard about half of the beet juice from the can.

3. Add olive oil, vinegar, sugar, salt and pepper. Stir to coat. Allow to marinate for about 2 hours before serving. Every now and
then stir beets around in juice.

4. Taste and if necessary add another pinch of sugar. After serving, refrigerate leftovers.

*****

Thanks for visiting, everyone!


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Recipe: Fast Easy Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

Video: Watch How Chocolate Molds are Created and Chocolates Manufactured

From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...




how chocolate is made, food video

Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet

From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipes: Interesting Recipes with Figs!

Photo of Mediterranean Fig and Radicchio Salad @ 2theadvocate.com


From Denny: Usually, figs are not my biggest interest but I have to admit that they way they use them in recipes in Louisiana have peaked my interest considerably. The South does have a way with food!

These recipes were featured in our local newspaper's food section this week and they all looked so good I thought I'd park them all here today.

Figs are a great source of fiber, those all important must-have antioxidants, build and maintain strong bones calcium, iron to keep you from feeling tired, potassium and magnesium!

Check out what the first-century Roman writer and naturalist Pliny the Elder wrote that “figs are restorative, they increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” Sign me up on that program! Who said I was lukewarm on figs? You must be mistaken... :) I wonder if eating figs for your health will become a raging trend like Twitter? Hmmmm... time will tell about this "super" fruit!

The food writers over at 2theadvocate.com advise about figs: "When you buy fresh figs, treat them carefully because they are very perishable. The fig skin is fragile and scars easily. If the skin on some figs is scarred from coming in contact with the tree’s leaves while the fruit is growing, don’t worry. Such marks don’t affect the flavor or nutritional value of the fig.

Fresh figs should be kept refrigerated until ready to eat. Dry figs (unrinsed) will keep in the refrigerator uncovered for five to seven days, but no longer.

If you are freezing the figs, they can be rinsed, patted dry and frozen in a plastic freezer bag for up to six months.

Some people prefer to peel figs before eating. Others, say, “Why bother?”

Whichever style suits the palate, now is the time to turn over a new leaf — a fig leaf, naturally — and try figs fresh, out of hand, or preserved and find out if Pliny the Elder was right."

If you are lucky enough to know someone with a fig tree or can get your hands on a lot of this short season fruit, then by all means, can up some of the crop to enjoy all year long!

Johnny Wilbert’s Fig Preserves

From: John W. “Johnny” Wilbert Jr. of Plaquemine
Yield: about 7 half-pints

Ingredients:

2 quarts fresh figs

1 quart raw sugar or light brown sugar if raw sugar is unavailable

1 lemon, sliced thin

Directions:

1. Wash figs gently. Cut stems, leaving ø inch of stem on each fig to prevent breaking up.

2. Place figs, sugar and lemon slices in a 4-quart casserole dish. Cover with lid.

3. Microwave on full power for 55 minutes, stirring gently after the first 20 minutes, the second 20 minutes and then 10 minutes later. Stir again after the final 5 minutes of cooking.

4. Cool until you can handle the figs. These can be ladled into prepared canning jars immediately or frozen to process later.

5. To preserve, wash canning jars in the dishwasher. Then boil jars in a large pot for 15 minutes. Wash the jar lids and rings and bring to a boil in another large pot of water.

6. Once canning jars are sterilized, fill the jars with the cooked figs and juice to within 1/4 inch to 3/8 inch from the top of each jar. With a clean paper towel, wash the top and rim of each jar to remove any figs or fig syrup that could prevent the jar from sealing. Place a lid and ring on each jar.

7. Put the filled, capped jars in a large kettle and completely cover with water. Boil jars for another 15 minutes to process.

8. Remove from water and place on paper towel-covered counter. Cool. Lids will make a pinging sound as they seal. Check seals to make sure they are tight before storing jars in a cool, dry place.

Now here are two salad recipes to enjoy! Remember: fruits and veggies like tomatoes, cucumbers and lettuces all work to cool your liver - and when you cool your liver in this heat you end up cooling down your body. Tastes good AND you feel better in 100 degree heat! Though these recipes don't call for it I often add these coolers to beat the heat when making salads.

Fig and Spinach Salad

From: Tommy Simmons, food writer and food section editor @ 2theadvocate.com
Serves: 4

Ingredients:

1/2 cup extra virgin olive oil

1/4 cup Steen’s cane vinegar

1 Tablespoon Zatarain’s Creole mustard

2 teaspoon light brown sugar

1/4 teaspoon salt

1 bag fresh spinach leaves, stems removed

4 ounces crumbled feta or blue cheese, depending on taste preference

1/2 cup toasted and chopped pecans

8 to 10 fresh figs, rinsed, dried and sliced, plus 2 sliced figs for garnish

Mint sprigs for garnish, if desired

Directions:

1. In a jar, combine olive oil, cane vinegar, Creole mustard, brown sugar and salt. Shake well to mix.

2. In large salad bowl, toss spinach leaves, crumbled cheese, pecans and sliced figs. Drizzle with enough dressing to coat and toss gently.

3. Garnish with additional figs and a few mint leaves, if desired.

Testing note: I’ve also thrown in five or six sliced green grapes on occasion.

Mediterranean Fig & Radicchio Salad


From: Royal Rose Radicchio Web site, http://www.radicchio.com
Serves: 6 to 8

Ingredients:

2 Tablespoons balsamic vinegar (or cane vinegar)

2 teaspoons honey

1/3 cup olive oil

Salt and pepper, to taste

1 head radicchio, torn

1 head frisée, torn

6 to 8 fresh figs, cut in halves

1/2 cup kalamata olives, chopped

1/4 loaf crusty French bread, torn into pieces

1 roll creamy goat cheese, such as Montrachet

Directions:

1. In small bowl, whisk together vinegar, honey and oil. Season with salt and pepper.

2. In large bowl, toss radicchio and frisée, then arrange on individual plates.

3. Top with figs, olives, torn bread pieces and bits of goat cheese.

4. Drizzle with dressing and serve.

Testing note: If you can’t find individual heads of radicchio and frisée in the produce department, substitute a lettuce mix that contains radicchio and frisée.



figs, Fruits and Vegetables, Twitter, Pliny the Elder, salads, canning

Video and Recipe: Fried Shrimp with Crab Etouffee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Video: Vertical Lasagna On a Budget

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

Video: Fast and Easy Jamaican Jerk Steak

From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


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