Flourless Chocolate Cake

A Christmas tradition and so, SO good.

Ingredients:
9 oz. butter (2 sticks, plus 2 T.)
8 oz. bittersweet chocolate
1 1/2 oz. unsweetened chocolate
6 eggs, separated
1 C. plus 2 T. sugar
1/8 t. salt
1/3 c. cake flour (I've used almond flour instead as a gluten-free alternative)
1 c. toasted hazelnuts, chopped (optional)

Directions:
Preheat oven to 325.  Combine chocolate and butter and melt.  Stir until smooth and set aside to cool.
Meanwhile, whisk together egg yolks, sugar and salt.  Add melted chocolate and butter mixture and stir until smooth.
Sift flour ino this mixtur and stir until incorporated.
Fold in the hazelnuts.
Whisk the egg whites to stiff peaks and fold into chocolate mixture.
Pour batter into prepared 9" spring form pan.  (spray with cooking spray and line the bottom with parchment paper) and bake 45 min - 1 hour.  The top will have a few cracks when it's done.
Serve with fresh whipped cream an berries.  For extra fanciness, sprinkle the top of the cake with powdered sugar and finely chopped chocolate.

Broccoli Cheese Soup

from thepioneerwoman.com

Ingredients:
1 whole onion, diced
1/2 cup butter
1/3 cup flour
4 cups milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg (I usually substitute garlic.)
3 cups grated cheese
small dash of salt to taste
black pepper
chicken broth if needed for thinning

Directions:

Melt butter in a pot over medium heat, then add the onions.  Cook onions for 3-4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for a minute or so, then pour in milk and half-and-half.  Add nutmeg (garlic), then add broccoli, salt and pepper.

Cover and reduce heat to low.  Simmer for 20-30 minutes or until broccoli is tender.  Stir in cheese and allow to melt.

Taste seasonings and adjust is needed.  I usually use my immersion blender to puree completely.

Corn Fritters

This is an old family favorite from when I was growing up.  We always looked forward to the Monday after Easter because we knew we'd be having leftover ham and corn fritters drizzled with syrup.   So good!

Ingredients:
2 eggs, separated
1/2 c. milk
1 1/3 c. flour
2 t. baking powder
3/4 t. salt
1/4 t. paprika
1 can corn, drained (about 1 cup)

Beat 2 egg yolks until light.  Add milk, flour, baking powder, salt, paprika and corn.  Beat 2 egg whites until stiff and fold into batter.  Heat oil in a heavy skillet.  Drop spoonful of batter into hot oil.  Fry each side until golden brown.  Serve with leftover ham with syrup.

Brownies

from Hershey's

Ingredients:

1 cup butter
2 cups sugar
2 t. vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 t. baking powder
1/4 t. salt

Directions:

Preheat oven to 350.  Grease a 13x9 pan.  Melt the butter.  Stir in sugar and vanilla.  Add eggs one at a time, beating well with spoon after each addition.  Add cocoa.  Beat until well blended.  Add flour, baking powder and salt.  Beat well.  Pour batter in pan.  Bake 30-35 minutes or until brownies begin to pull away from the sides.  Cool completely on wire rack.

Ham 'n' Cheese Quiche

from Taste of Home

Ingredients:

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Line unpricked pastry shells with a double thickness of foil.  Bake at 400 for 5 minutes.  Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.

To use frozen quiche:  Completely thaw in the refrigerator.  Remorve from the refrigerator 30 minutes before baking as directed.  Yield:  2 quiches (6 servings each).

Banana Bread

1/2 c. shortening or butter
1 c. sugar
3 crushed bananas
2 eggs
1 t. vanilla
2 c. flour
1 T. corn starch
1 t. baking soda
1 t. salt

Cream butter, sugar and bananas together. Add eggs and vanilla and beat until creamy. Mix dry ingredients together and add to mixture. Mix well and put in greased and floured bread pan. Bake 1 hour at 350 degrees or until center is cooked.

Taco Soup

This recipe comes from the McCombs' Family. It's a new favorite in our house!

Combine:
1-32 oz can kidney beans
1 can whole kernal corn
1-32 oz can tomatoes
1 can tomato soup
1 can vegetable soup
5 or 6 garlic cloves, crushed

Then add:
1/4 cup salsa
1 3/4 cups water
1 package taco seasoning
1 T. chili powder

Brown 1 pound of ground beef with 1 onion. Drain off grease. Add all ingredients to crockpot. Stir together and cook on low until hot. Serve over corn chips and top with shredded cheese and sour cream.