1 jar (13-oz) Nutella or other brand of hazelnut spread
1 carton (8-oz) frozen whipped topping, thawed
1 pkg (6.88-oz) bittersweet chocolate-dipped biscotti (or your favorite biscotti)
Being sure to have removed the foil wrap, microwave the Nutella, uncovered, on High for 30 seconds. Fold the Nutella into the thawed whipped topping in a large bowl; leave some chocolate streaks. Using a cake decorating piping bag or a plastic bag with a hole cut in the corner, pipe the mixture into 6 individual parfait serving dishes. Crush some biscotti and sprinkle over the tops for a crunch effect. Serve the remaining biscotti with the mousse.
Tuesday, October 18, 2011
Monday, October 17, 2011
CRANBERRY RELISH SALAD
Note: This is a quick to make salad. It does, however, need to refrigerate for several hours to firm up. It is a great salad to make a day ahead, making it perfect for the holidays.
1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce
In a large bowl, dissolve the gelatins and sugar in the boiling water. Add the soda, pineapple with the juice and the cranberry-orange sauce (relish). Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.
Yield: 12 servings.
1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce
In a large bowl, dissolve the gelatins and sugar in the boiling water. Add the soda, pineapple with the juice and the cranberry-orange sauce (relish). Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.
Yield: 12 servings.
Wednesday, April 21, 2010
CREAMY ZUCCHINI CELERY SOUP
3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes (may substitute chicken bouillon cubes)
1/2 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
Sour cream for garnish, optional
In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Garnish each bowl with sour cream before serving, if desired.
Yield: 6 servings.
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes (may substitute chicken bouillon cubes)
1/2 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
Sour cream for garnish, optional
In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Garnish each bowl with sour cream before serving, if desired.
Yield: 6 servings.
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