Food!

For current events, check out hubby's blog.

In other news, I've found a great food blog :)
Slashfood
and
The Barmy Baker

Simple Spinach Dip.....and Hamsters

1 block (8 oz.) of cream cheese
2 - 3 cups grated cheese (cheddar/mozzarella mix or marble. Adding some havarti is also good)
1 frozen box of chopped spinach, defrosted, squeezed, and drained
1 large tomato, cubed
(1 small onion, chopped finely)
(1 green onion, chopped)
(1 small green and or red pepper, chopped finely)
Tortilla chips, crusty bread, or both to dip with.

In a microwave safe bowl mix all the cheeses and the spinach. (You may want some reserved cheddar or marble cheese to melt over the top). Stir as well as you can and heat in the microwave for about 3 minutes. Remove and stir. Microwave again for another 3 minutes or until all the cheese is melted. Stir once more. Melt cheese over the top if you wish.

Sprinkle the tomato (onion and pepper) over the top and eat with chips or bread.

It is also nice to hollow out a loaf of crusty Italian bread and scoop the dip into the bread bowl. Use the insides of the bread to scoop the dip and eat the bowl when you are done.

I hadn't posted a recipe in a while, so I though I would.
Also, a very amusing hamster game.

Crockpot Gingered Beef

2 lb round roast, trimmed
2 tbsp vegetable oil for frying
2 onions, sliced
1 cup dry red wine
1/2 cup ketchup
6 tbsp brown sugar
3 tbsp white vinegar
1/2 tsp powdered ginger (2 tsp fresh)
4 cloves garlic, pressed
1/2 cup beef broth
Salt and pepper to taste

Heat oil in a frying pan and brown the roast on all sides. Place onions in the bottom of the crock pot and place the roast on top. Mix the remaining ingredients and pour them over the roast. Cover and cook on low for 6-8 hours or until tender (meat can be shredded with a fork). Remove the roast and pour the cooking juices into a sauce pan and simmer on the stove with the lid off until they are reduced (about 10 minutes) and serve over the beef.

Ann's French Silk Chocolate Pie

1/2 cup butter
3/4 cup white sugar
2 oz semi-sweet chocolate, melted
1 tsp vanilla
2 eggs
1 pie crust

Cream the butter and sugar together. Blend in the melted chocolate and vanilla. Add eggs one at a time, beating 5 minutes after each addition at medium speed with an electric mixer.

Turn out into an 8 inch pie shell and chill for 1-2 hours.

Serve topped with whipped cream and walnuts, pecans, or almonds.

Bow Tie Pasta Piquant

2 medium tomatoes, diced
2 tbsp red wine vinegar
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup butter
1 clove garlic, minced
1 1/2 cups fresh bread crumbs
8 ounces bow tie pasta
2 cups shredded green cabbage
1/2 cup blanched slivered almonds, toasted

Toss together tomatoes, vinegar and basil. Set aside.

Stir together olive oil, butter and garlic in a skillet over medium heat. Cook until bubbly. Stir in bread crumbs. Cook, stirring constantly, until crumbs are golden brown. Remove from heat.

Cook pasta in a large pot of boiling water according to package directions. Stir in shredded cabbage during last minute of cooking. Drain. Toss pasta and cabbage with tomato mixture; then toss with bread crumb mixture and almonds. Serve at once.

Serves 6

Bekki's Chocolate Mint Truffle Cookies

4 oz unsweetened chocolate, chopped
3 oz semisweet chocolate, chopped
3/4 cup butter
1 1/2 cups granulated sugar
3 eggs
1/2 tsp mint extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup mini chocolate chips
1/3 cup crushed red & white peppermint candy

In heavy saucepan, melt first 2 amounts of chocolate and butter. Remove from heat. Vigorously whisk in sugar. Whisk in eggs, 1 at a time. Whisk in mint extract.

In another bowl, whisk flour with baking powder. Stir in chocolate mixture. Stir in chocolate chips. Cover and refrigerate 2 hours.

Roll dough into 1" balls. Place 2" apart, on parchment lined or greased baking sheet. Bake in top and bottom thirds of the oven at 350°F until slightly firm to the touch (8 minutes).

Remove from oven, sprinkle each cookie with tsp of chopped candy. Let cool on pan for 5 minutes, transfer to rack and cool completely.