Satin Chocolate-Mint Sauce

Food Network

2 Ounces Unsweetened Chocolate
4 1/2 Ounces Semisweet Chocolate
1/4 Cup Light Corn Syrup
1/3 Cup Hot Water
1 Teaspoon Mint Extract

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny.

(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Serving Suggestions: Ice Cream, Molten Cake

Fresh Salsa

4 Tomatoes, diced
1/2 Cup Onions, diced
1/2 Cup Celery, diced
1/4 Cup Red Bell Peppers, diced
1/4 Cup Green Bell Peppers, diced
1/4 Cup Olive Oil
2 Tablespoons Green Chilies (part of a can)
2 Tablespoons Red Wine Vinegar
1 Tablespoon Mustard Seed
1 Teaspoon Cumin
1 Teaspoon Salt
1 Dash Pepper

Place tomatoes, celery and bell pepper in a big bowl. Add oil, chilies, vinegar and spices. Stir until combine.

Rosemary Pork Chops

Gourmet December 2007

3 Cloves Garlic
2 Teaspoons Rosemary, coarsely chopped
3 Tablespoons Olive Oil
4 Bone-in Pork Sirloin Chops, 1/2" thick

Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary,oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.

Broil chops on a broiler pan about 4 inches from heat, turning once until just cooked through, about 8 minutes total. Let stand 5 minutes.

Reese's Type Bars

2 Cups Peanut Butter
1/2 Cup Butter, melted
3 1/2 Cups Powdered Sugar
6 Tablespoons Brown Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
12 ounces Chocolate Chips
4 Tablespoons Oil

Combine all, except chocolate chips and oil with 4 Tablespoons. Mix everything else in a bowl. Beating until well blended and mixture forms a ball. Pat in to 9x 13 pan, smoothing top.

Melt and blend chocolate chips and oil together. Spread smoothly over peanut butter mixture. Cut into squares when cooled

Raspberry Vinaigrette

Teton Grille













2 Tablespoons Red Wine Vinegar
1 Cup Raspberries
1/4 Cup Sugar
1 Tablespoon Dijon Mustard
1/2 Cup Oil

Mix Berries, Vinegar, Sugar, And Mustard together. Add oil whisking briskly.

Raspberry Balsamic Glaze

Gourmet Cookbook

2/3 Cup Raspberry Jam, seedless
2 Cups Balsamic Vinegar

Combine jam and vinegar in a small saucepan and simmer briskly, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 8 minutes.

Let cool to room temperature. Glaze will thicken slightly as it cools.

Pumpkin Pie

Libby's 100% Pure Pumpkin

1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
4 Eggs
29 Ounces Pumpkin
24 Ounces Evaporated Milk



Preheat oven to 425 for 15 minutes then reduce temperature to 350. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.