Archive for foodie at heart

Chocolate + Coffee = LOVE

Posted in Uncategorized with tags , on October 20, 2009 by Whit.

Beth shared some recipes today… so I thought I would too. These two recipes are both ridiculously easy and delicious. They’re always a big hit when we get together with friends.

Around Christmas every year, my mom makes a couple of frozen chocolate pies that I’ve always loved, ever since I was a kid. I took her recipe, adapted it, and named it, because I don’t think the pie even has a name. Another funny bit about this recipe: I always have to go through a drive through to get the coffee for it, and most of the time- they give it to me for free. The coffee doesn’t have to be fresh, you don’t need a lot of it, and it can be cold for all I care. I mean, really. We don’t even have a coffee maker at our house.

Frozen Chocolate Mocha Bars

2 Regular Size Bags of Shredded or Flake Coconut (or you can get by with 1 Large)
2 Giant Hershey’s with Almond (or without) Chocolate Bars
1 Large container of Cool Whip (or go Lite)
A leftover cup of coffee
1/2 stick of butter or margarine

Toast the coconut and melt the butter. Mix. Take a 9X13 casserole dish and smush the buttered, toasted coconut into the bottom to form a crust- Sometimes, I go up the sides… sometimes only the bottom. It’s all in how you feel. Put it in the freezer. Next, (in a microwave safe bowl) break up the chocolate bars into small pieces and add about a 1/4 cup of coffee (or more). Stick it in the microwave for 40 seconds, or until the chocolate starts to melt. Stir the coffee/chocolate mixture until it’s smooth. Then, stir in the entire container of cool whip. Spread the coffeed, choclated, cool whip onto the coconut crust. Make pretty designs in the cool whip with the spatula, fork, or the back of a spoon. Put it in the freezer… lick the bowl. Serve slightly thawed.

The next recipe is a Croptober Fest Favorite. I think we (10 of us) finished the entire punch bowl full within a few hours. A-MAZE-ING. And I can’t take credit for it either. This recipe is from Naomi (Na), my lovely Creative Memories addiction supporter.

Coffee Punch

2 oz instant coffee
1 cup sugar
2 cup boiling water

Mix together and chill overnight.

Then Add:

1 gallon milk
1/2 gallon chocolate ice cream
1/2 gallon vanilla  ice cream
2 cups whipped whipping cream (to top)

You could definitely buy that half-chocolate, half-vanilla gallon that Mayfield and Breyer’s make for the ice cream. Just thought of that…

Anyway, I hope you enjoy.


Something for Everyone

Posted in Uncategorized with tags on September 22, 2009 by Whit.

Tonight, I had planned to make a delicious chicken dish, but our plans changed, and well kid.the.first is currently eating waffles and eggs. So… tonight’s dinner got bumped to probably tomorrow, which is fine because it’s SO easy. SO- I’d like to share with you what we’re eating for dinner tomorrow night.

It doesn’t really have a name… but it’s really easy and turns out great everytime. It’s a great dish for dinner parties and get together’s because it has a flavor that makes everyone think you spent all day on it- and it generally turns out perfect every time! So… we’ll name it:

Easy Dinner Party Chicken

Enough Lean, White Meat Chicken for your Crew- Tenderloins or Breast
2 cans of Campbell’s Cream of Mushroom Soup
A Bottle of the Cheapest White Wine you can find
1/2 a stick of Butter
Lemon Pepper Seasoning

In a medium mixing bowl, combine the cream of mushroom soup and 2 “can-fulls” of white wine. (So the sauce is one part soup, one part wine.) Trim the fat and/or skin off the chicken breasts and place them in a baking dish. Pinch small chunks off the stick of butter and place them randomly around the baking dish. Pour the white wine/soup sauce over the chicken. It should almost totally (or completely) cover the chicken. Sprinkle the top of the sauce with lemon pepper seasoning and place in a 375 degree oven for about an hour or until the chicken is thoroughly cooked.

I serve this over egg noodles with generous amounts of sauce! It goes great with a cold, crisp salad with a tart vinaigrette and a crisp green vegetable, asparagus, or sugar snap peas.

Since I know many of you in blogland are of the herbivore persuasion… I thought I’d throw in a nice vegetarian dish as well. On Martha Stewart Radio- the station from which I won a prize- the vegetable of the week this week is eggplant. So, I thought I’d share one of my favorite ways to cook and serve eggplant.

Roasted Eggplant Caprese

1 Eggplant
Fresh Mozzarella
1 Big Round Tomato, although I daresay a roma could work as well- you’d just have to stagger
Fresh Basil
Balsamic Vinegar
Olive Oil
Kosher Salt
Fresh Ground Pepper

Slice your eggplant into rounds and coast with a mixture of one part olive oil and one part balsamic vinegar. Place on a cookie sheet and sprinkle with salt and pepper. Next, do the same with your tomatoes. Slice, coat, and place. Bake for 30ish minutes in a 350 degree oven or until the eggplant starts to get tender. Once the veggies are done, place a slice of eggplant on a plate. On top of the eggplant place a generous amount of fresh mozzarella. Place a fresh leaf of basil on top of the mozzarella and top with a tomato slice. (not unlike a sandwich).

Hint: Be careful when handling your basil not to cut it with a stainless knife or scissors… it will turn black. Just tear it if need be.

See…. something for everyone!