Mocha Truffles

Posted on March 15, 2014 by | Leave a comment

2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating

In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.

Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Cold Corn Dip

Posted on March 15, 2014 by | Leave a comment

1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded

Mix and chill. Great dip for Fritos, veggies, etc.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian

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Broccoli Salad

Posted on March 15, 2014 by | Leave a comment

Dressing
1/2 c mayonnaise
1/4 c sugar
1 Tbsp apple cider vinegar

Salad
1/2 c raisins
1/2 lb bacon, fried and crumbled
1 1/2 c sunflower seeds
1 bunch broccoli, chopped
1/2 c minced onion

Mix all dressing ingredients. Refrigerate, and let stand overnight. Right before serving, toss with remaining ingredients.

Notes: This is very unusual and good.

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Posted in Cookbook V2, Courtney and Brian, Salads

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Big Cookie

Posted on March 15, 2014 by | Leave a comment

1 box cake mix, any kind
1 egg
1/3 c water
1/4 c oil
1 c chocolate, peanut butter, butterscotch, etc chips.

Combine first four ingredients and mix with a wooden spoon. Stir in chocolate chips. Spread evenly on greased pizza pan. Bake at 350 for twenty minutes. Do not overbake.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Chocolate Chip Cinnamon Biscotti

Posted on March 15, 2014 by | Leave a comment

1/3 c butter
1/2 c brown sugar
1/2 c sugar
1 T instant coffee
2 large eggs
2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t ground cinnamon
1 c chopped walnuts
1 c chocolate chips

Combine first four ingredients. Mix in remaining ingredients, divide dough in half. Shape each piece of dough into a 10″x2″ log. Bake on a lightly greased sheet for 25 minutes at 350.

Cool completely. Saw each log diagonally into 1/2″ slices. Put back on cookie sheet and bake for 10 minutes at 350. Turn over and bake additional ten minutes. Store in airtight container.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Desserts, Jeanne and Tim's Recipes

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Uncle Frank’s Dry Martini

Posted on March 15, 2014 by | Leave a comment

2 oz Bombay Sapphire gin
Lemon rind
Dry vermouth

Freeze glass and gin. Cut wedge from lemon rind. Mist glass with dry vermouth. Pour in gin. Twist lemon rind, drop into gin. Enjoy.

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Posted in Beverages, Carol and Bruce's Recipes, Cookbook V2

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White Clam Chowder

Posted on March 15, 2014 by | Leave a comment

3 sticks butter
Onions
Celery
3-4 large potatoes, boiled
50 oz canned chopped clams
50 oz canned clam juice
1 c mashed potato flakes
1 quart half and half
Black pepper
Hot sauce

Melt butter. Sauté onions and celery in butter until translucent. Dice potatoes and add to kettle. Add in chopped clams and clam juice. Heat until ready to boil. Turn off the fire and thicken with potatoes flakes. Stir and let sit for five minutes, then add more flakes so the mixture is very thick. Boil half and half in the microwave and add until the chowder is at the thickness that you like. Spice with black pepper and tobasco as desired.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Japanese Pickles

Posted on March 15, 2014 by | Leave a comment

2 large cucumbers, sliced thin
1/3 c rice vinegar
4 t sugar
1 t salt
2 slices ginger root, chopped fine

Combine all ingredients. Chill cucumbers in marinade one hour or more. If using plain white vinegar, dilute with water.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Sides

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Deep Fried Seafood

Posted on March 15, 2014 by | Leave a comment

Flour
1 egg
2 Tbsp half and half
Cracker meal

Beat together the egg and half and half. Dredge the meat lightly in flour, then dip in the egg mixture. Drop into a bag of cracker meal to coat, shake off excess. Fry clams or oysters for about two minutes, crabs or fish until golden brown.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Entrees

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Date Cake

Posted on March 15, 2014 by | Leave a comment

2 pkg dry yeast
¾ c + 3 T sugar
¼ t salt
¾ c butter
3 eggs, separated
2 ¾ c flour
1 pkg pitted dates, chopped
1 c chopped nuts

Dissolve yeast in ½ c warm water. Add 3 Tbsp sugar, salt, butter, egg yolks, and 1 c flour. Beat until blended. Stir in remaining flour and mix well. Cover tightly, refrigerate 2 hours.

Make meringue with egg whites and ¾ c sugar.

Divide dough in half, roll into rectangles. Spread with meringue, sprinkle with dates and nuts, and roll up as for jelly rolls. Seal edges and ends tightly.

Place on baking sheets, curving to form U-shapes. Let rise in a warm place 1 hour or until light to touch. Bake at 350 for 25 to 30 minutes. Remove from oven, cool, frost with powder sugar maple icing if desired.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2

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