Tuesday, April 03, 2007

And the winner is...

Bobby, who will get a cookbook simply for sharing a recipe on our blog. Whoever and wherever you are, Bobby, please call Barbara Cotter at 636-0194 or e-mail her at barb.cotter@gazette.com so we can set up a time for you to select your cookbook.

If you'd like to win your very own cookbook, go to the comments section below and share a recipe that uses one of our favorite ingredients, CHOCOLATE.

Here's Bobby's recipe for a good side dish to grill. "This is a colorful side dish, prepared on the grill that is both tasty and chock-full of vegetables," Bobby wrote. "If you prefer different vegetables go ahead and add them or replace something to your liking. I use the following ingredients because of the colors and flavors."

Vegetable Medley
3 medium sized Potatoes – cut into chunks
2 medium sized bell peppers (green, red, yellow, orange – whatever color(s) you prefer), cut into chunks
2-3 tablespoons butter or margarine
1 tablespoon minced garlic
4 little corn cobs
1 package mushrooms. quartered
Salt and pepper to taste
Aluminum foil

1. Preheat grill.
2. Wash and chop vegetables.
3. Take a large piece of aluminum foil, large enough to bundle all ingredients together. Place the butter or margarine throughout the foil to prevent the vegetables from sticking. Place potatoes, corn, bell peppers and mushrooms randomly along the foil. Sprinkle the minced garlic over all, add salt and pepper to taste. Wrap vegetables like a large burrito.
4. Place foil packet on grill over medium heat turning occasionally to prevent burning. Grill for 30 – 45 minutes or until potatoes are tender. Turn out vegetable medley into large serving bowl.

3 comments:

Anne said...

"Frozen Chocolate and Peanut Butter Mud Pie"

Crust:

2 C. crushed peanut butter cookies
1/4 C. crushed pecans
2 Tbls. sugar
4 Tbls. melted butter

In a deep pie dish, combine all the ingredients, press into the pan, and freeze for one hour.

Filling:

1 and 1/2 C. heavy whipping cream, whipped until stiff, and placed into a seperate bowl and set aside.

Beat Together:

First, beat 12 oz. of softened cream cheese until smooth.
3/4 C. sugar, blended into the cream cheese.
1 C. creamy peanut butter
1 Tbls. vanilla extract
1/2 of the reserved whipped cream, adding to the mixture.

Mix well, then add the other half of the whipped cream. Pour into the frozen crust, bringing it to the edges of the pie dish.

Topping:

3/4 C. chocolate chips
2 Tbls. heavy cream

Melt this slowly over a double-boiler. Drizzle this mixture with a spoon in a free-form design over the top of the pie. Lastly, sprinkle chopped peanuts over the top of the pie. Freeze again before serving.

"This easy frozen pie is a creamy, cool, sweet treat, that will please the pickiest of palettes, as the warm spring months approach us. It's sure to become a new family favorite."

Recipe by: Anne McKelvy

Cj said...

Chocolate Raspberry Tart

1 package(4-serving) Vanilla Pudding/Pie Filling

1 1/4 cups half and half or milk

1 Chocolate Crumb Crust (recipe follows) baked in 9inch tart pan and cooled

1 pint raspberries

2 squares semi sweet chocolate, melted

MICROWAVE pie filling mix and half and half in large bowl for three minutes and stir well. Microwave 3 more minutes and stir again. Microwave 1 more minute or until boiling. Cover surface with plastic wrap and refrigerate 4 hours.

Spoon filling into crust just before serving. Arrange raspberried on top of filling and drizzle with melted chocolate.

Chocolate Crumb Crust

3 squares semi sweet chocolate
3 tablespoons butter
1 cup graham cracker crumb

Heat oven to 375 F

Microwave chocolate and butter on high for 2 minutes. Stir until chocolate is completely melted.

Stir in crumbs. Press mixture into tart pan and up sides. Freeze 10 minutes and then bake 8 minutes. Cool completely.

Dawn said...

"The BEST Peanut Butter Cupsters"
1 c. butter melted
1 3/4 c. crushed graham cracker crumbs (approx. 1/2 package)
2 1/3 c. powder sugar
1 c. peanut butter
2 c. chocolate chips

Mix everything together except the chocolate chips and press into 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool, cut , and ENJOY.