7 Layer Finger Jello

INGREDIENTS
4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk

PROCEDURE
Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes (and make sure your refrig is level!)

Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrig for 15 minutes.

Repeat for next three flavors. Let jello set. Cut and serve!


Thanks to http://foodlibrarian.blogspot.com.

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Brownie Roll-out Cookies

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 rounded tsp instant espresso powder
Icing
2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk food coloring of your choice

PROCEDURE
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Cream butter and sugar together for 1 minute. Gradually mix in eggs, vanilla, espresso powder and cocoa in mixer. Slowly add flour mixture, and mix until smooth.

Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked).

Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

For the icing:
Mix all ingredients together until desired consistency.
Add a couple drops of food coloring - until you get the desired color of frosting.

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Cherry Glazed Chocolate Torte

INGREDIENTS
1/2 cup (1 stick) butter or margarine, melted
1 cup granulated sugar 1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling, divided

PROCEDURE
Heat oven to 350°F. Grease bottom only of 9-inch springform pan.

Stir together butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

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Hot Chocolate Mug Cakes

Bake your favorite chocolate cake batter in individual mugs for a warming winter dessert.

INGREDIENTS
Cooking spray
Chocolate cake batter (get sample recipe here)
Marshmallow creme

PROCEDURE
Simply coat the insides of oven safe mugs with cooking spray, then fill the mugs halfway with chocolate cake batter. We used a mix for German chocolate cake, which is a lighter color than regular chocolate cake and looks more like hot cocoa.

Follow the cupcake baking instructions on the cake mix package. The cakes are done when a toothpick inserted into the center of one comes out clean or with just a few crumbs. Allow the cakes to cool for about 15 minutes.

Top each mug with a generous dollop of marshmallow creme and serve with a spoon. One cake mix makes enough batter for 12 of our mugs; if you want fewer than a dozen, bake the remaining batter in a small pan.

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Very Valentine Torte

Yield: 8

INGREDIENTS
Crust
1 1/2 cups chocolate cookie crumbs
1 tbsp sugar dash fine salt
1/4 cup unsalted butter, melted

First and second White Chocolate Mousse Layer
9 oz white chocolate, chopped
1/2 tsp gelatin powder
1/3 cup milk
3/4 cup whipping cream

Milk Chocolate Mousse Layer
10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Raspberry Cream
1 cup whipping cream
2 cup fresh raspberries
2 tbsp sugar

PROCEDURE
For crust, preheat oven to 350 °F and lightly grease an 8-inch springform pan (be sure pan is at least 3-inches tall). Combine all crust ingredients and press into bottom of pan. Bake for 10 minutes and cool completely. Line side of pan with a ring of parchment paper.

For first white chocolate layer melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse over cooled crust and chill for 1 hour before adding milk chocolate mousse layer.

For milk chocolate mousse, follow the same method as the white chocolate: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over white chocolate mousse layer and chill for at least 1 hour.

Repeat process with Second White Chocolate Layer and chill tart at least 6 hours or overnight.

For Raspberry Cream, whip cream to soft peaks and chill. Puree 1 cup raspberries with sugar, strain and fold into cream.

To assemble, warm outside of springform pan by wrapping in a warm towel. Carefully undo tart ring and place tart on platter. Dollop raspberry cream on tart and top with remaining 1 cup fresh berries.

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Lemon-Butter Green Beans with Pine nuts

Cook Time: 3 min
Level: Easy
Yield: 2 servings

INGREDIENTS
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper

PROCEDURE
Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Rack of Lamb with Caramelized Shallots and Thyme Crust

Cook Time: 40 min
Level: Easy
Yield: 2 servings

INGREDIENTS
1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

PROCEDURE
Preheat oven to 400 degrees F.

In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.

Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.

Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

Wine Suggestions: Penfold Shiraz Rosemount Shiraz

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

INGREDIENTS
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cups chopped celery
4 cloves garlic, smashed
3 bay leaves
1 cup distilled white vinegar
3 lemons, quartered and juiced
3/4 cup salt
2 tablespoons cayenne pepper
2 (1 1/4-pound) lobsters
8 cups mache or a chiffonade of mixed greens Cilantro-Avocado Dressing, recipe follows
1 1/2 cups halved teardrop tomatoes
1 1/2 cups diced hearts of palm
1 1/2 cups orange segments, white pith removed Fresh cilantro sprigs, for garnish

PROCEDURE
Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.

Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.

Cilantro-Avocado Dressing:
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade
1/2 cup packed cilantro leaves, blanched and drained
1 1/2 tablespoons orange juice
1/2 lime, zested
1 to 2 limes, juiced (4 to 5 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon green hot sauce, or to taste

Combine all ingredients in a food processor and process until smooth.

Yield: about 2 cups

Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Cook Time: 15 min
Level: Easy
Yield: 1 coeur, 2 servings

INGREDIENTS
4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish

PROCEDURE
In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.

To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.

Raspberry Coulis:
2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.

Yield: 2 cups

Simple Syrup:
1/2 cup sugar
1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.

Yield: about 3/4 cup syrup

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Recipe from foodnetwork.com

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Valentine's Day Chocolate Candy Hearts

You can sell 'em, give 'em away as gift or enjoy 'em for yourself and your loved ones. Here's a valentine chocolate recipe just for you!

MATERIALS and INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush

PROCEDURE

1. Put a handful of candy melts into an open zipper sandwich bag.
2. Microwave candy in bag for 30-40 seconds or until melted.
3. Cut one corner of the bag with scissors to squeeze melted candy through. Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
4. Gently squeeze chocolate out of bag and into the molds.
5. Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
6. Place in refrigerator until set.
7. Pop out of molds and serve.

DECORATING
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.

Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

QUICK TIPS

• Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
• You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
• Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.

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Valentine's Day Strawberry Pie

Planning for your Heart's Day treat? Here's a starter.

INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

PROCEDURE
1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

More Valentine's Day recipes coming up! Thanks to http://allrecipes.com/.

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