ChocolateTruffle Cake

We are having a BBQ with some friends tonight. I was asked to bring the dessert. I finally decided to make this cake. It looks really yummy. I hope it tastes good too! The recipe came from the Better Homes and Gardens Cookbook. I didn't have any pecans, so I used walnut, and I didn't toast them - it's already too hot for the oven. And I used semi-sweet chocolate chips (2 2/3 cups).

1 c. pecans, toasted and coarsely ground
1 c. graham cracker crumbs
1/4 c. butter melted
2 Tbsp. sugar
2 8 oz pkg semi-sweet chocolate, cut up
1 c. whipping cream
6 beaten eggs
3/4 c. sugar
1/3 c. all purpose flour
Whipped cream (optional)

For crust, combine pecans, cracker crumbs, melted butter and the 2 Tbsp sugar. Press onto bottom and about 1 1/2 inches up the side of a 9-inch springform pan. Set aside
In a large saucepan cook and stir chocolate and whipping cream, over low heat till the chocolate melts. Transfer to a medium mixing bowl (I left it in the pan). Set aside.
In a large mixing bowl combine eggs, the 3/4 c sugar and flour; beat 10 minutes, or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
Bake cake at 325 F for about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan for 20 minutes on wire rack. Remove sides of pan. cool for 4 hours. If desires, serve with whipped cream. Cover any leftovers and store in the refrigerator.

Penne Primavera

I have used this recipe several times. I'm surprised I haven't posted it. It's a great summertime recipe. The only change is that I add the garlic to the vegetables after they are sauteed. Yes, you really do use only 2 cups of broth! After you put the lid on the skillet it will cook into the pasta, and there will be a tiny bit left in the pan when it is done.

Penne Primavera

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 2 cups vegetable broth
• 1 (8 ounce) package penne pasta
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese

1. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
2. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
3. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

zucchini muffins with caramel frosting

Originally these were zucchini cupcakes, but really they are the consistency of muffins, but with frosting. I think they are great by themselves, but the frosting is good too. I changed the frosting a lot. There was way too much butter and not enough powdered sugar. As is it would be a glaze, not a frosting. So the recipe reflects my changes. I got the recipe from my MIL's neighborhood cookbook, submitted by Jennifer G*

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 tsp. ground cloves
1 1/2 c. shredded zucchini

Caramel frosting
1/2 c. brown sugar
1/2 c. butter or margarine
2 Tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

In mixing bowl, beat eggs, sugar, oil and orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill paper lined muffin cups 2/3 full. Bake at 350 F for 20 to 25 minutes or until muffins are done. Cool for 10 minutes before removing from muffin pan to wire racks.

For frosting combine brown sugar, butter and milk in saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reached desired spreading consistency. Frost muffins.

Mexican Rice

I found this in my MIL's new neighborhood cookbook. Submitted by Jackie M* I did it as written and it turned out great. The lid wasn't on very tight, so it didn't cook very well. I had to cook it a little longer, and it was perfect. I added some sour cream to it, and I loved it.

3 Tbsp vegetable oil
1 c. uncooked white rice
1 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 c. chopped onion
1/4 c. tomato sauce
1/4 c. salsa
2 c. strong chicken broth

Heat oil in large sauce pan over medium heat and add rice. Cook, stirring constantly, until puffed and lightly golden. While rice is cooking, sprinkle with garlic salt, cumin and chili powder. Stir in onion and cook until tender. Stir in tomato sauce, salsa, and chicken broth; bring to a boil. Reduce heat to low; cover and simmer for 20 to 25 minutes. Fluff with fork. If you like spice, add extra cumin and chili powder, and use hot salsa.

Brownies with Chocolate Mint Frosting

I got this recipe from my MIL. She uses the frosting for both Texas Sheet Cake and brownies. We made this for a play group outing and then while I was with my family in CA. I added the chocolate chips and mint extract to the brownies. It kind of reminds me of the BYU mint brownies.

1 brownie mix (plus required ingredients - usually water, oil and eggs)
1 c. semi-sweet chocolate chips
1/2 tsp. mint extract

Mix brownies according to package directions, then add chocolate chips and mint extract. Bake according to package directions for a 9x13 pan. Let cool completely.

Mint filling
1/2 c. butter
2 c. powdered sugar
1/2 tsp. mint extract
1 Tbsp.water
1 tsp. vanilla
3 drops green food coloring
Beat together butter and powdered sugar until smooth. Add remaining ingredients and beat until smooth and spreadable. Spread over cooled brownies. Refrigerate until set.

Chocolate topping
1 12 oz pkg. semi-sweet chocolate chips
9 Tbsp. butter
Melt chocolate chips and butter in saucepan over low heat, stirring constantly. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill in fridge until set. Cut into squares - enjoy!

Strawberry Rhubarb Pie

I got this recipe from my SIL Amy. I used the crust here, but I think I prefer this crust. I didn't have enough rhubarb, but it turned out fine with only 2 1/2 cups of rhubarb. I totally forgot about the glaze! And I only refrigerated the crust for about 20 minutes. Very yummy!

Strawberry Rhubarb Pie

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust: Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. Transfer pie to rack and cool completely. (We ate it soon after taking it out of the oven. Warm with vanilla ice cream - yum! But it wasn't set until after it cooled)

Polenta with Italian vegetables

I got this recipe from my Better Crocker Quick & Easy Cookbook. It was so yummy. Amy loved the polenta. It called for shredded Swiss cheese, but I didn't have any, so I used mozzarella instead. My can of artichoke hearts was 12.4 oz. And it was a big zucchini, so I chopped it instead of slicing it.

1 c. corn meal
3/4 c. cold water
2 1/2 c. boiling water
1/2 tsp. salt
2/3 c. shredded Swiss cheese
2 tsp. olive or vegetable oil
2 medium zucchini or yellow squash, sliced (4 cups)
1 medium red bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 c. chopped fresh or 1 Tbsp dried leaves
1 can (about 14 oz) artichoke hearts, drained

Beat cornmeal and cold water in 2-qt saucepan with wire whisk. Stir in boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in cheese until smooth; keep polenta warm

Heat oil in 10-inch skillet over medium-high heat. Cook zucchini, bell pepper, onion and garlic in oil about 5 minutes, stirring occasionally, until vegetable are crisp-tender. Stir in basil and artichoke hearts. Serve vegetable mixture over polenta.

Parmesan Pork Tenderloin

Since we received some great zucchini from my sister Becca, I had to find some great zucchini recipes. I liked this one. I used some boneless pork loin chops, I flattened them a bit, but they were still pretty thick, so I cooked them a little longer than in the directions. I also didn't have a red bell pepper, but I did have some frozen pepper strips, they worked fine. I thought it tasted great, and it was pretty easy too. Although if you really had 12 pieces of pork I think you might need more coating.

Parmesan Pork Tenderloin

• 1 pound pork tenderloin
• 3 tablespoons fine dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 small zucchini or summer squash, thinly sliced

1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
2. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.