CHOCOLATE-PECAN ICE CREAM CUPS

I tried this recipe for the first time, this week, and it has a LOT of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a GOOD fudge. They are super simple to make and fun to have on hand in the freezer.

 2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.

 
NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

 

FIVE STAR CHOCOLATE FUDGE GLAZE

Once you try this very simple, chocolate fudge glaze, you will be sold on it. I use it for a wide variety of things because it just takes a minute to whip up, it is delicious and provides a thick shiny glaze. I pour it on brownies while they are still hot & in the pan. You can dip cupcakes or cookies into it or pour it over a cake. It is thick, sweet, super smooth and even stays shiny after it dries (very pretty). I hope you try it. If you find some new, unique use for this glaze, please let me know. Sorry about todays poor photo quality, these photos were taken in a hurry.
½ cup light corn syrup (like Karo)
5 tablespoons water
5 tablespoons butter

Bring these three ingredients to a full boil, and boil for 20 seconds. Remove from heat and add: 12 ounce bag of semi-sweet chocolate chips.

Stir until melted and smooth. Cool to room temperature before you use it.

NOTE: I have not tried it, but I do not see any reason that you could not use ANY flavor baking chips for this recipe...I believe white chocolate would be very pretty.

NOTE: This glaze does not dry to the touch until the next day, so I wouldn't use this on anything that you have to pack for shipping.

LEMON MERINGUE BITES

I am a new convert for the little pre-made phyllo cups made by Athens (found in the frozen foods section). I have found many sweet and savory uses for the little time savers.

These sweet little beauties went together in (literally) minutes, thanks to the phyllo cups.
This filling recipe will fill two packages of phyllo cups and since they are so small, they chill quickly and will be ready to serve in short order. Two packages sounds like a lot of lemon pies, but it really isn't (the filling recipe was originally for an 8" pie). Hubby ate four of these after a big meal, so keep that in mind.
2 packages of phyllo cups

LEMON FILLING
1 cup white sugar
¼ cup corn starch
1 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice
½ teaspoon fresh lemon zest
2 drops yellow food color (optional)

MERINGUE TOPPING
2 egg whites
¼ teaspoon cream of tartar
¼ cup white sugar
½ teaspoon vanilla extract

For filling, mix sugar, cornstarch and water in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil and stir for one minute. Stir half of this mixture into the beaten egg yolks (whisking like crazy to keep the mixture moving). After well mixed, pour the whole thing back into the original pan and boil (and stir) for one more minute. Remove from heat and stir in the lemon juice, lemon zest and butter. Spoon hot lemon mixture into phyllo cups.
For the meringue topping, beat (with electric mixer) the egg whites and cream of tartar until foamy then sprinkle in the sugar, a little at a time, while you are beating; add the vanilla and continue to beat until stiff peaks form when you lift the beaters out of the bowl.
Top the hot lemon filling with a spoonful of meringue. Bake in a 400F oven for about 10 minutes or until the meringue becomes golden and shiny (watch carefully). Cool on the counter until they are room temperature THEN put them in the fridge to chill. NOTE: Be careful when you separate the eggs; even just a speck of yolk in the egg whites will stop them from whipping correctly. Also, make sure you do NOT whip the egg whites in anything plastic. Any traces of grease or oil in the bowl or on the beaters will stop your egg whites from whipping properly.
Thank you all for your well wishes, regarding our cat Tabitha. She is walking around today and even has found her kitty voice again!! Thanks to lots of "ear licks" from our dog Chloe, Tabitha is well on her way to a full recovery.

GREEN CHILE PORK LOIN ROAST

We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese) for a great leftover transformation (it is one of those recipes that tastes even better on day two).


4 pound boneless pork loin roast
2 tablespoons vegetable oil
7 ounce can of Ortega fire roasted green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon dry red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder (not salt)
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon brown sugar
1 Reynolds roasting bag + 1 tablespoon flour
Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan (set aside).

Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag and put half of the green chiles on top of the roast and the other half under the roast.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you could not use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you took cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you don't care for pork done this way, figure 20 minutes per pound.

THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!!

I've tried, literally, dozens of banana bread recipes, over the years, and this one is, by far, the BEST I've ever eaten. It is quick and easy (one bowl); it is moist from the 2 cups of mashed bananas and some crushed pineapple, it is sweet from brown sugar and has just a hint of cinnamon and coconut extract. You have to try this one!!

 In a large bowl, whisk together:
3 large eggs
1¼ cup canola oil
2 teaspoons vanilla extract
1 teaspoon coconut extract (don't leave out)
2 cups of ripe mashed bananas
1 (8 ounce) can crushed pineapple drained
2/3 cup brown sugar, packed
1 cup white sugar

After it is well mixed, stir in:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ teaspoon ground cinnamon
1 cup chopped pecans

Mix well with wooden spoon and pour into two greased 8" x 4" x 2" loaf pans. Bake at 350F for 60 minutes or until toothpick tests clean. Cool in pan for 20 minutes before removing to wire rack. Wrap hot banana bread in plastic wrap and let it cool.

 Hubby loves this bread toasted and slathered with butter!!

STUFFED MUSHROOMS

I made this recipe, for the first time, on Christmas Eve and they were a big hit. I put the recipe together, early in the day and just popped them in the oven for 25 minutes just before dinner. Super simple and absolutely delicious.

12 whole (large) fresh mushrooms

Clean mushrooms and carefully break off stems and reserve. Using a melon baller, scoop the rest of the stem and gills out, making a nice big pocket in the mushroom.

1 tablespoon canola oil

1 large clove garlic minced (more if you like)

(1) 8 ounce package cream cheese, softened

¼ cup grated Parmesan cheese (not powdered kind)

¼ teaspoon black pepper

¼ teaspoon onion powder

¼ teaspoon ground cayenne pepper

Trim off any hardened parts of the mushroom stems and chop the good part of the stems (and gill trimmings) very fine, using a food processor.

Saute the finely chopped stems and pieces in canola oil until all moisture has evaporated (add the garlic to the pan about half way through this step so you don't burn it). Set this aside to cool a little.

When the mushroom-garlic mixture has cooled, mix in the cream cheese, Parmesan, black pepper, onion powder and cayenne pepper; mix very well (it will be very thick). Fill the mushroom caps generously, piling it high on each cap. Place the stuffed mushrooms on a lightly sprayed baking dish (don't let them touch each other) and bake at 350 for 20-30 minutes depending on how large your mushrooms are. Let them sit for a few minutes before serving.

NOTE: I made a double batch (24) of 2½" wide mushrooms (as a side dish) and served it to 8 adults and had no leftovers...so make plenty...they are really good.

 

ROASTED BRUSSEL SPROUTS with BACON

As a child, most of the vegetables my mother prepared were from a can or frozen pouch. "Fancy" at our house was canned cream corn. Being British, she did serve us brussel sprouts, cauliflower and cabbage, but they were always boiled for a long time.

In all fairness, I have to admit that I copied moms method of overcooking vegetables for many years. Recently, I discover roasting fresh vegetables in the oven. The texture difference is excellent and the vegetable flavor is intense. It is such an easy method of cooking, I can't believe it took me so long to try it!!


The measurements in this recipe are totally flexible; it is more of a roasting description than a recipe. If you are preparing more than 2 pounds of brussel sprouts, just increase the amount of bacon and onion a little; the roasting time will remain the same.

2 pounds of fresh brussel sprouts
½ cup chopped onion
6 slices of bacon fried and crumbled
salt and pepper

Wash brussel sprouts and drain well. Cut off the hard stem and peel off the outside layer of leaves. Cut them in half and set aside.

Fry bacon until crisp and remove from pan and drain well. Remove all but 2 tablespoons of bacon grease from the frying pan. Saute the chopped onion in the reserved bacon grease and use the moisture from the onion to deglaze the bacon bits from the bottom of the pan. Cook the onion until it just starts to turn transparent.

Put prepared brussel sprouts and crumbled bacon back into the pan (with the onion) and toss to coat the sprouts evenly with bacon grease, add salt and pepper.

Place everything in a 9x13 baking dish and roast uncovered, at 400F for 25-30 minutes.