Recipe Group Recipes- April 2011

Rocky Road Brownies Prepared by: Liz Valdivieso

STEP ONE: The Brownie                                                 

1/2 cup butter, melted

1 ounces unsweetened chocolate, melted                            

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking powder

1 cup flour

1/2 cup nuts, chopped, optional

Directions for Step One: Preheat oven to 350. Grease and flour 9”x13” pan. Blend Step One ingredients together and spread in bottom of pan. 

                                                                                                 

STEP TWO: The Filling                                                    

6 ounces cream cheese, softened                                     

1/2 cup sugar

2 Tablespoons flour

1/4 cup butter, softened

1 egg

1/2 teaspoon vanilla

1/4 cup nuts, chopped, optional                                                                  

6 ounces semi-sweet chocolate chips

2 cups marshmallows

Directions for Step Two: Blend Step Two ingredients and pour over UNCOOKED brownie mixture, followed by sprinkling nuts and chocolate chips over filling. Bake 25-30 minutes. Remove from oven and evenly distribute marshmallows over entire surface. Return to oven and bake 2 more minutes. 

                                                                                                 

STEP THREE: The Frosting                                             

2 ounces cream cheese, softened

1/4 cup butter, softened                                                 

1 ounce unsweetened chocolate, melted                             

1/4 cup milk

3/4 cup powdered sugar                                                   

1 teaspoon vanilla

Directions for Step Three: Have frosting ready to pour over marshmallow top as soon as it comes out of oven second time. Let set for 1 hour in refrigerator. Cut into bars.

Shrimp Cocktail Prepared by: Amy Heil

32 shrimp- 21-25/lb (I prefer the smaller size, about 50-60/lb)

1/4 c kosher salt

1 c cold water

1/4 c sugar

2 c ice

1 tbsp olive oil

Old bay seasoning- to taste

Make brine- combine salt, water, sugar, and ice.  Put thawed shrimp in the brine.  Place this in the fridge for 20-25 mins.

Preheat broiler pan for 5 mins.

Drain shrimp and rinse in cold water.  Dry on paper towels.

Combine oil and Old Bay.  Toss the shrimp in this mixture until coated.

Place seasoned shrimp on the hot broiler pan.  Broil 2 mins, turn them over, broil another minute.

Transfer the cooked shrimp to a cold cookie sheet.  Refrigerate until time to serve.

"CREAM PUFFS" Prepared by: Lacey Auger

1 sheet frozen puff pastry, thawed

1 c cold milk

1 pkg (4 serving size) Jell-O vanilla flavor instant pudding

1/2 c thawed whipped topping

1 square semi-sweet baking chocolate, melted

Preheat oven to 400. Unfold pastry on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 circles with 3 inch cookie cutter or rim of glass. Place on ungreased cookie sheet. Bake 10 minutes. Remove to wire racks; cool completely.

Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended.  Gently stir in whipped topping. Cover. Refrigerate 15 minutes.

Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate. Serve immediately or cover and refrigerate until ready to serve. 

Makes 9 servings, 1 "cream puff" each.

Dijon-crusted Chicken Breasts Prepared by: Susan Shaw

(from Taste of Home Magazine)

1/3 cup dry bread crumbs

1 TB grated Parmesan cheese

1 tsp. Italian seasoning

1/2 tsp. dried thyme

1/4 tsp salt

1/4 tsp pepper

4 boneless skinless chicken breast halves

2 TB Dijon mustard

1 tsp olive oil

1 tsp butter or margarine

Place the first six ingredients in shallow bowl. Brush chicken with mustard; roll in crumb mixture.

In a large nonstick skillet, cook chicken in oil and butter over medium heat for 5-6 mins on each side or until juices run clear.