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Chocolate Covered Strawberries
Ingredients
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milk chocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry
Directions
Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray. Cover and refrigerate approximately 1 hour, or until coating is firm. For best results, eat within 24 hours. |
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Angel Hair Chicken Pasta
Ingredients
3 skinless, boneless chicken breast halves
2 tablespoons butter
1/2 of a .7 ounce package of dry Italian-style salad dressing mix
1/4 cup white wine
1/2 can of condensed golden mushroom soup
2 ounces cream cheese with chives
1 (8 ounce) package of angel hair pasta
Directions
In large saucepan, melt butter over low heat. Add package of dressing. Blend in wine and mushroom soup. Blend in cream cheese and stir until smooth. Heat gently. Arrange chicken breasts in a baking dish and pour sauce over. Bake in preheated oven at 325 for 60 minutes. When the chicken is near done, boil the pasta in salt water and the drain well. Serve the chicken on top of warm angel hair pasta. |
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Chocolate Mousse
Ingredients
3 egg yolks
6 squares (6oz) semisweet chocolate
1/3 cup water
1 cup heavy cream
3 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Semisweet chocolate shavings for garnish
In a small bowl, lightly beat the egg yolks. In a saucepan, melt the chocolate with water, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks, then pour mixture back into the pan with the remaining chocolate. Cook over low heat, stirring until thickened, about 1 minute. Transfer to a new bowl and let cool for 15 minutes. Meanwhile, mix the cream, sugar, and vanilla with a mixer on high speed until soft peaks form. Transfer 1/2 cup of mixture to a small bowl and refigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate until firm (approx. 2 hours). Spoon refrigerated cream mixture onto mousse before serving and add chocolate shavings as garnish. |
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Creamy Pesto Shrimp Linguine
Ingredients
1 pound linguine pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grate Parmesan cheese
1/3 cup pesto
1 pound large shrimp - peeled and deveined
Directions
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over hot linguine. |
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