Fudge Pie

I tried this one yesterday. So easy and so good.


Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever


2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream

**I used 2 ounces of semisweet chocolate chips.

Three Chocolate Cookies

As promised....I just pasted it from the Food Network website.

Three Chocolate Cookies
Recipes courtesy Paula Deen
See this recipe on air Friday Mar. 23 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Chocolate Fever


1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Spicy Chicken Cigars

This came from one of the Rachael Ray books. It was easy and the kids really ate it up. It was meant to be an appetizer, but we had it for a main dish with the grits casserole.


Spicy Chicken Cigars

1 pound ground chicken (I used ground turkey because I couldn't find chicken)
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning, like Montreal steak seasoning
2 tablespoons dried parsley
4 sheets phyllo dough
4 tablespoons butter, melted

Preheat oven to 425. In a large bowl, mix chicken with spices. Place a sheet of phyllo dough on a nonstick cookie sheet and brush with butter. Top with a second sheet. Take half of the chicken and form a one inch thick log the length of the long side of the dough. Roll log in phyllo tightly. Repeat with remaining chicken and phyllo. Cut each log into three cigars and brush with remaining butter. Bake 12- 15 minutes until golden.

Grits Casserole with Cheese and Chiles

I LOVE grits! I try just about every recipe I find that includes them. I got this one from the New American Heart Association Cookbook and was skeptical because I love my grits dripping with butter, but it is just as good as my sister's recipe that calls for tons of butter, cheese, and salt.

Grits Casserole with Cheese and Chiles

2 cups chicken broth
2 cups water
1 cup uncooked grits
1/2 cup fat free milk
1/4 cup reduced fat grated Parmesan
1/2 teaspoon chili powder
2 slices reduced fat Swiss cheese, diced (2 oz)
2 tablespoons canned chopped green chiles, drained
1 tablespoon light margarine
2 medium cloves garlic or 1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

Preheat oven to 375. Lightly spray a 13x9x2 pan with cooking spray. Set aside. In a large saucepan, bring broth and water to a boil over medium high heat. Gradually whisk in grits. Reduce heat to low and cook, covered, five minutes, whisking occasionally. Remove pan from heat. Stir in milk, Parmesan, and Swiss cheeses, chiles, margarine, garlic, salt, and pepper. Stir some hot grits mixture into beaten eggs and add eggs to pan, stirring well. Pour into baking pan, smooting top with spatula. Sprinkle with chili powder. Bake, uncovered, for 45 minutes. Remove from oven and let cool for 5-10 minutes.

**Okay...if you make the recipe with all the fat free stuff, it said the dish contained only 2g of fat. I used 2% percent milk and the real stuff cheeses. I don't know what that made the fat content after that.

Freezer Slaw

I make this frequently because my husband WILL NOT eat anything white, therefore I no longer make the "other" kinds of cole slaw. I am sure without the mayo it has to be a little bit healthier, right?

Oh, and I half the recipe and it makes plenty for us.


Freezer Slaw

1 1/2 cups sugar
1 cup cider vinegar
3 (10 oz) packages shredded cabbage slaw (like the Dole cole slaw mix)
1 large carrot, shredded
1 small green pepper, diced
1 teaspoon celery salt
1 teaspoon mustard seeds

Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool. Combine cabbage, carrot, and next three ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy duty zip top plastic bag; seal and freeze up to three months. Thaw in refrigerator before serving.

**I use the bagged shredded carrots and the frozen chopped green pepper most of the time.