Rich and Decadent Chocolate Molten Lava Cakes

Oh Boy!
Warm, rich, chocolatey, gooey, and did I mention decadent?
You could seriously hurt yourself on these things.



I have a friend who is finishing up cooking school, and I stopped by her house to visit last night. She told me about the molten lava cakes she’d made earlier that day and showed me the recipe.

I’ve been wanting to try these for a while, and had even just bought ramekins for them.  I was thrilled to have her share her recipe with me - definitely tried and tested!

These are so easy that I was able to memorize the essentials since I didn't write it down.  My family LOVED them.  And the best part is that they are simple, quick and easy, yet they seem so elegant, and like you've been slaving in the kitchen.

Just remember 6, 6, ¼, 2, 1.  That’s it.

Chocolate Molten Lava Cakes - 4 servings

6 oz chocolate squares (the higher percentage of cocoa butter, the better) 

6 T. unsalted butter

¼  C. sugar

2 Eggs – lightly beaten

1 T. flour

Place chocolate, butter and sugar in a double boiler, and allow to melt.  Once chocolate and butter have melted, stir until thoroughly mixed. 

Remove from double boiler – allow a few minutes to cool, then beat eggs into chocolate mixture – taking care to mix quickly so that the eggs don’t cook. 

Add flour, and spoon batter into 4 ramekins that have been sprayed with a cooking spray. 

Bake in 400* oven for 12-14 minutes depending on your oven (mine took 14, but my friend said 12).  If they over cook, the molten lava center will be cooked and it will turn into a small cake or large brownie.  Time may be adjusted for desired thickness of lava.  Less time = more liquid, more time = less liquid center.  

You can see in the following photo that the center doesn't look 'quite set'.  

Remove from oven and allow to cool for 5 minutes.

Invert onto serving dish and serve immediately. 

Sprinkle with powdered sugar, or serve with a chocolate sauce, ganache, or fresh raspberries/fruit.

Tostadas

I made these for dinner tonight and was amazed when my kids commented that this is one of their favorite meals!  Who knew?  This is probably one of the quickest dinners ever. 

My friend Berta served these to us years ago and it has become one of our staples - especially on busy evenings.
The base of the tostada looks like this:

You can find various brands, but they are pre-cooked and very crunchy and delicious - my kids even love to just snack on them.  You can generally find them near the tortillas in any grocery store.

This is my favorite cheese for these - you can find it at Walmart, Costco and most grocery stores.  It crumbles really nicely and is rather mild.


Tostadas
Refried beans or canned pinto beans
Queso fresco
Chopped onion, tomatoes, olives, cilantro, lettuce - all to taste

If using canned pinto beans, drain half of the liquid.  Heat a large pan, and add 2 T. olive oil.  Once hot, add beans and heat.  As the beans heat, use a potato masher or the bottom of a cup and smash all of the beans until they are smooth and spreadable - here's a link.   If using canned refried beans, simply spread a layer over the tostada.
Sprinkle with crumbled cheese, olives, tomatoes, onions, lettuce.
Optional :Top with sour cream and hot sauce to taste. 

Chocolate Chip Cookie Cheesecake Bars

I stumbled across this recipe on Pinterest., and it looked pretty tasty.  I couldn't wait to try it.
The recipe I stumbled across however, called for refrigerated cookie dough - blech!  that makes me shudder.
I wanted to see how this would turn out using my own chocolate chip cookie dough recipe.


It got some pretty hearty reviews from my home.
Here's the recipe with a few tweaks (and real chocolate chip cookie dough)

In a Mixer Combine: 

2.5 C Brown Sugar
¾ C Butter Flavor Crisco (I use the cubes)

3/4 C. Butter
4 TBSP Milk
2 TBSP Vanilla extract
Mix ingredients
Add:
2 Eggs and mix again
In a Separate Bowl combine:
3.5 C Flour
2 tsp salt
1.5 tsp baking soda

Slowly add dry ingredients to wet ingredients and mix
Add 2-3 c. chocolate chips (more is better!)

Add 1/2 - 1 C butterscotch chips (optional)

Add 1 C. chopped nuts (optional)

Spray a 11 x 15" pan with cooking spray, and spread half of the cookie dough into the bottom of the pan.  

Cover with cheesecake filling

Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed.

Spread over half of the cookie dough, then cover cheesecake filling with the remaining cookie dough.  Bake at 350* for 40 minutes or until center is done. 

Cool, then refrigerate. 

Cut into slices when well chilled.  

Homemade Ravioli, Filling, and Red Pepper Garlic Alfredo Sauce

My kids love ravioli and tortellini, so with the kids on spring break, we decided to try our hand at making our own.  We made a basic pasta dough, and then came up with our own filling.


Dough

• 3 cups unbleached white flour
• ½ teaspoon salt
• 2 eggs
• ½ cup water
  Place flour and salt in a bowl and make a well in the center of the flour.Add 2 lightly beaten eggs, and begin to mix.  Add enough water to make a stiff dough.  While this recipe only calls for 1/2 c. water, I ended up putting almost 2.5 c. of water into mine.  So, depending on your humidity and altitude, you may need more or less. 
  Knead until smooth and mixed and place in a ziploc bag, or cover with plastic, and let sit for 30 minutes. 
  Working in sections, roll out dough (or use a pasta maker) into very thin sections. Fill with 1 tsp. filling.Using a pizza slicer, slice into sections.Fold dough over filling and seal the edges. Seal edges again with fork tines.  Edges may be moistened with milk or water if desired prior to sealing. 

Allow to dry for one hour.
Heat salted water to a boil.
Add raviolis, and cook until they float to the top; approximately 2-3 minutes.

Serve with an Alfredo sauce, marinara, or toss with clarified butter.

Sausage & Ricotta Ravioli Filling


1 c. sausage, browned, drained and crumbled
1 c. ricotta
2 eggs lightly beaten
1/2 c. red peppers finely diced
1 garlic clove - finely diced
2 T. green onions, finely chopped

Mix together and fill raviolis with 1 tsp.


Red Pepper & Garlic Alfredo Sauce

Melt 2 T. butter in skillet
Add 1/2 c. chopped red pepper and 1.5 t. finely chopped garlic.
Cook for 2-3 minutes, stirring.
Add 1/4 c. flour and mix until peppers and garlic are coated.
Slowly add 1-2 c. milk, stirring constantly as a roux forms.
Add 1/4-1/2 c. parmesean cheese.
Add milk to thin if necessary.
Add 1/2 t. ground nutmeg.

Spoon over cooked ravioli and garnish with fresh red peppers and sliced green onions.

Panoramic Easter Eggs

My mom made these for us as kids and we loved them (but hated that we couldn't eat them)

My kids and their cousins made these last year and we had so much fun.  

This year I had to hunt for the recipe again, so here it is.  

The molds can be found in hobby or craft stores.

Sugar eggs
3.5 c. white sugar
1/2 c. powdered sugar
1 egg white

Whisk egg white in medium bowl until frothy.  If coloring is desired, add at this time.  As large amounts of sugar will be added, make colors more intense as the sugar will dilute the color.

Whisk sugars together in another bowl until well mixed.  Add to egg white mixture.
Continue to stir as sugar will gradually begin to dampen.  Mixture should be moist like damp sand, and should clump if squeezed in a hand.

Firmly pack sugar into egg mold making sure there are no air pockets or cracks.

Using knife or spatula, level top and remove excess sugar.

Place a plate or cookie sheet over molds, and invert.

Remove egg mold, and allow to dry for 1-2 hours at room temperature or place in 200* oven for 25 - 30 minutes.  If oven method is used, allow to cool.

Gently scrape a hollow into the eggs - solely leaving the outer shell - approx. 1/4 ".

Using royal icing as glue, add colored coconut for grass, and candies and small animal figurines.

After completing inner scene, using royal icing, glue sides together and decorate as desired. 

Cuban Sandwiches

So, remember that I live in Florida now.
My friend Fidel who is Cuban (seriously) served these to us a while back, and taught me how to make amazing Cuban Sandwiches (which I think is a big thing here).  

1 loaf cuban bread (looks like a long baguette, or long and skinny french bread)

2 eight oz. packages deli sliced swiss or baby swiss cheese

1-2 lbs deli sliced serrano ham (which can be substituted if it can't be found)

Bread and butter pickle slices

2 c. shredded pork

Butter

Mustard

Slice bread in half, and butter the insides well. 

Drizzle mustard on both sides of the bread, then working on one side, spread shredded pork. 

Layer pork with slices of ham (in a triangle layered fashion).

Layer ham with cheese slices (placed in opposite direction). 

Layer cheese slices with pickles in opposing direction.

Close sandwich, and butter the outsides of the bread. 

Cut in half, and heat in a panini press until cheese begins to melt. 

If a panini press is not available, heat on a griddle, pushing down with a spatula as this is a flattened style sandwich. 

Serve immediately. 

My friend Fidel used to own a restaurant and says that the secret to these is NO mayo.  Most places use mayo, but he says the mayo kills the sandwich.   Buen provecho!

Easter Egg Cake

Looking for a festive cake for Easter?
My kids needed to take a treat to a meeting today, and my youngest daughter decided she'd make a cake, and that she wanted to do a basket weave for the frosting.
A bit ambitious, but I let her go for it.
My oldest daughter had a brainstorm for the top of the cake, and here's what we came up with


2 round cakes - any flavor will do.
Crumb coat frost them to seal in all of those little crumbs.
Basket weave the sides.
Place colored plastic eggs and Easter egg candies on top - secure with frosting if needed.
Pipe and fill in the spaces with frosting grass.

For the basket handle, we were a little stumped. We bought a real basket and tried to use it's handle, but it actually was too wide, and broke the cake apart (we even soaked it). After repairs, as we milled around trying to figure out what we could use, I realized that we have some sheets of beeswax that we used for making candles at a birthday party last year.
We rolled the beeswax into a basket handle and added a ribbon.

Breakfast Casserole

We had a Relief Society (a religious women's organization) conference this past weekend, and I was asked to make 4 breakfast casseroles.

They gave me the ingredients, the pans, and the recipe.  I wasn't sure what to expect and couldn't decide whether or not I would like the final outcome.  I was surprised at how much I liked it - and several people asked for the recipe afterwards as well.   This is a perfect make ahead, feed a crowd type of meal that's sure to please.

2 lb. bag of frozen hash-browns (diced not shredded)
1 lb. ham - cubed (lunch meat style works fine as well)
6 eggs
2 c. milk (divided)
1 can cream of mushroom soup
8 oz. shredded cheddar cheese

Cook and drain hash browns.
Cube ham and place in bottom of a 9x13" pan.
Cover ham with hash browns.
Mix 6 eggs, and 1 c. milk and pour over hash brown and ham.
Cover and refrigerate overnight.
Mix 1 c. milk and cream of mushroom soup, and pour over casserole.

Cover with foil and bake at 350* for 30 minutes.
Remove from oven and sprinkle with shredded cheese.
Bake an additional 30 minutes uncovered.

Cantalope Smoothie

I first had this treat living in Guatemala.  Totally refreshing and cool, for a hot day. 
2 c. cantaloupe chunks - (peeled and seeded).
2 c. ice
Sugar to taste
Water as needed

Place ice in blender, then add cantaloupe.
Cover, and blend until smooth.
Add sugar to taste, and water if consistency is too thick.
Serve immediately.

Easy Buttery Rolls

I first made these for Thanksgiving, and my family loved them.
I thought I'd try them again today, and I've already eaten 2! They really are easy, and are oh, so tasty.

1.5 c. milk
3/4 c. + 1 T. sugar
1/2 c. butter
1 egg
1 T. salt
2 T. yeast
2 c. warm water
9-10 c. flour

Dissolve 2 T. yeast and 1 T. sugar in 2 c. warm water.  Set aside to proof.
Meanwhile, in a microwave safe bowl, melt butter.  Add milk and 3/4 c. sugar and heat for 1.5 minutes.
Place in mixer, and add 1 T. salt to milk mixture, then slowly add 1 beaten egg - beating quickly so that it doesn't cook.
Add 2 c. flour to continue to cool it back down, and then add yeast mixture and mix.
Continue to add an additional 7-8 cups of flour until dough is dense and sticky.

Cover bowl with plastic wrap and leave in a warm place to rise (approximately 1 hour) until doubled.

Cover working space with flour, and divide dough into 4 even balls.
Working with one ball at a time, using a rolling pin, roll the dough into a circle on a floured counter.
Spread with soft butter from edge to edge (optional)
Cut the dough into quarters using a pizza cutter.
Cut each quarter into 3 pieces.
Roll each triangle starting with the wide end.
Tuck the tail of the triangle under the roll and place on a cookie sheet that has been sprayed with cooking spray/oil.  Approximately 3 rows of 8 should fit on one cookie sheet (2 balls of dough).
Place pans in warm area and allow to rise until they are touching and full in size (30-45 minutes).

Bake at 350* for 10-15 minutes, until golden brown.
Remove from oven and immediately run a stick of butter over the tops for a butter glaze.

Happy Valentines Day

Happy Valentines Day!
Sugar cookies
Treats for our friends


Breakfast
Valentines Pancakes

Crudites - Fruit and veggie garnishes,

I got to help cater for my friend's business' grand opening yesterday.
Because it is a diet center, we had lots (and lots) of fruits and veggies.  
I had a tough time finding a source for these online.
Perfect for that fancy Valentines Day dinner!

For the fruit, we did fruit shish-ka-bobs with strawberries, pineapple, and kiwis threaded onto a stick, and presented on a pineapple.
We hollowed out mini-melons, cut a zig-zagged edge, and served watermelon balls in one watermelon bowl, and cantaloupe pieces (in the shape of hearts) in another.

For the veggies, we loaded curly celery sticks, carrot sticks, curls and jewels/pinwheels, broccoli, cauliflower, red, yellow, & orange pepper slices into see through glasses, and slid a cucumber onto the edge (margarita style).  Next time, I would place a dallop of ranch dressing in the bottom of the glass, but since this was for a diet center, we left the dressing as 'optional'.
Love love loved how they turned out.  So colorful and flavorful!

Curly celery (or green onions/scallions) - this was so fun to make!  And I loved the result.  It was interesting to eat though - since each sliver was curled in a distinct direction.  








Wash and trim celery
Cut into 3 inch increments
Starting approx. .5 inches from the narrowest end, cut down center.
Continue to cut slivers on both sides of the center cut.
(If celery is thick, you may want to cut the slivers in half going the other direction as well to make thinner slivers - carefully.)
Place in ice water, and refrigerate until ends curl...approx. 30-60 minutes.  The longer they stay in the ice water, the curlier they get.  Ours turned into really fun little octopus like creations.  They added great visual texture and we placed them upside down - hanging out of the glasses.

Carrot Jewels or pinwheels

After peeling a carrot, carefully cut lengthwise from tip to bottom on an angle, applying only enough pressure to cut to the heart rather than completely through the carrot.  Repeat, making a V shaped cut, and gently remove the V from the carrot.  Repeat 2-3 times, then slice into .25 or .5 inch bite sized chunks.

Carrot Curls

After peeling carrots, using carrot/potato peeler, cut long thin carrot strips. 

Gently roll into a curl, and secure with a toothpick. 

Place in ice cold water and allow to soak for several hours. 

Curls may also be wound around a skewer and allowed to soak.  

Remove toothpick (or from skewer) before serving. 

Curly carrot sticks (sorry the photo doesn't do justice)

After peeling carrots, slice into thin carrot sticks.
Place in ice cold water and refrigerate for several hours.
Carrot sticks will begin to curl.  The longer they soak - the curlier they will become.

 Radish Rosettes

Unfortunately, these were the only two radishes that came home with me, and I didn't get pictures of the others. 

Slice off the root of the radish, and also the top.  

With a paring knife, gently cut down at an angle, starting about 1/4th inch down from the top of the radish.  Cut until bottom is almost reached, but don't cut all the way through.  

Gently repeat this process, making cross cuts - cutting on the angles above the previous cuts.  Continue as desired. 

Place radish rosettes into ice water and refrigerate over night, or for at least 8 hours to allow them to 'bloom'. 

Mexican Lasagna

This is similar to a tamale pie.  

The crust is made from maseca torilla mix which is also used for tamales and can be found in the hispanic section or flour section of your grocery store (also carried by Walmart).

The addition of creamed corn brings a moistness to the crust, and the hearty beans and beef are covered in a red enchilada sauce, while layers of corn, sour cream, crushed tortillas chips and cheese are baked into this tex mex casserole. 

Tamale crust
2 c. maseca tortilla mix +/-
1 can corn
2 t. butter
1 t. salt
1 chicken bouillon cube
1 c. milk

Toppings
1 lb ground beef or turkey
1 can kidney beans (undrained)
1 can red enchilada sauce
1/2 c. chopped onion
1 can corn
1.5 c. sour cream
1.5 c. crushed tortilla chips
1 c. grated cheese (cheddar, jack, monterey jack - whatever is on hand)
cumin and chili powder to taste

Blend corn, then blend in add butter, salt, bouillon and milk.
In a large mixing bowl, mix masa harina tortilla mix along with corn/milk mixture.  Continue to add additional masa if necessary until mixture becomes thick and becomes easy to mold.
Spray a 9x13 cooking pan with cooking spray and pat masa mixture into pan, lining bottom and sides.

In a frying pan, cook burger and onions.  Once browned, drain grease and add kidney beans, enchilada sauce and 1 t. cumin and 1 t. chili powder (optional).

Place in pan, over the masa mixture.
Cover with a layer of sour cream, corn, crushed tortilla chips, and top with a layer of cheese.

Bake at 350* for 30 minutes.
Serve with fresh salsa or pico de gallo.

Teriyaki Chicken

I've been working on coming up with new recipes that my family enjoys. I had no idea that teriyaki sauce was so simple!

1 c. soy sauce
1 c. brown sugar
1/2 t. garlic powder
1/2 c. chopped onion
1.5 T. coarsely shopped or shredded fresh ginger
1-2 fresh garlic cloves
2-3 c. chopped chicken, turkey or tofu

Mix soy sauce, brown sugar and garlic powder thoroughly, and set aside.
Heat 2 t. oil in wok, or frying pan.
Add onions and cook for 2-3 minutes, add garlic and ginger and cook for 1 minute.
Add chicken, and cook for 3 minutes, stirring occasionally.
Add teriyaki sauce.
Bring to a boil.
Lower heat and allow to simmer for 15 minutes without a lid.
If a thicker sauce is desired, thicken with 2 t. cornstarch mixed with water, then slowly added to teriyaki mixture.
Serve over rice.

Spinach Pesto Pasta with Ground Turkey Meatballs

My family really enjoyed this recipe I stumbled across.
Instead of the traditional basil and pine nut pesto, this one is made from spinach and walnuts - along with my all time favorite (manchego) cheese.

Spinach Pesto
2 cups fresh baby spinach leaves
2-3 garlic cloves
1/4 c. toasted walnuts (you can microwave them on a ceramic plate for 2-3 minutes)
1/4 c. grated manchego cheese (found at Costco, but parmesan cheese can be substituted)
1/8 t. salt
olive oil
freshly ground pepper

With a knife, roughly chop garlic and place in a food processor.  Add the walnuts and pulse a few times.
Coarsely chop the spinach, and add to processor and pulse a few times.
Slowly drizzle in the olive oil until the mixture comes together.
Remove the pesto from the food processor and add the cheese, salt and pepper to taste, and stir to combine.

Stir over hot pasta using a little pasta water to loosen the sauce slightly if needed.

Turkey Meatballs
1 lb. ground turkey meat
2 t. finely chopped garlic
1/4 c. finely chopped onion
1/4 c. finely chopped red or yellow bell pepper
1/2 c. chopped fresh spinach
1/4 c. grated manchego cheese
salt and black pepper to taste

Mix all ingredients and roll into golf sized balls.
Heat 1 T. olive oil in the bottom of a wok or frying pan.
Place meatballs in oil, and cook thoroughly.
Remove from heat and add to hot pasta and pesto sauce.


Here's a picture of manchego cheese - I get it from Costco.  It comes from Spain and it is my all-time favorite cheese - a small slice on a day when I need a treat.  It is absolutely amazing when paired with walnuts, and blueberries or pears.

Whiting - yes, that's a fish

Living in Florida now, we are having lots of new experiences.  

Like fishing in the ocean. 

Today we headed to the pier and spent some time angling - and my daughter and husband caught the only catch of the day (for us).  They came up with a fish called a Whiting.  

It was big enough to take home. 

We learned a couple of things first off. 

#1 - You can't debone or fillet a whiting like a trout.

#2 - We have no idea how to fillet a whiting (or anything other than a trout). We are going to need to find some help with that. 

I found a great recipe online and we cooked it up for dinner.  This was a really mild fish, and this recipe was Oh So Good! - Probably not the healthiest, but my husband (who doesn't like fish) really enjoyed it, and my daughter and I loved it, and I'll definitely use it again.  Next time I'll hope to have a few more fish! 

• 4 whiting fillets

• 3 tablespoons of lemon juice

• ½ cup parmesan cheese

• ¼ cup softened butter (unsalted)

• 3 tablespoons of mayonnaise

• 3 tablespoons of chopped onion

• 1 teaspoon of hot sauce (use more or less to your liking)

• A pinch of salt

Spray a non-stick baking pan with a butter flavored cooking spray. Place the fillets in the pan and brush them with the lemon juice. Pop them into the broiler for six minutes. While the fish is broiling, mix the remaining ingredients thoroughly. Once the timer goes off, spread the mixture onto the fish and broil for an additional three minutes until they are lightly browned.

Credit to http://www.gulf-shores-travel-guide.com/whiting-fishing.html for the recipe.  

Bûche de Noël (Yuletide log) with Meringue Mushrooms

Happy New Years!  

I sat down this morning - ready to get working in the kitchen on my annual Yuletide Log, and almost felt betrayed that I've never posted this recipe.  It just doesn't seem possible since this is such a tradition for our family and friends on New Year's Eve. .

I found this many years ago in a Betty Crocker's Best of Baking cookbook someone gave us for our wedding.  We call it the log because it looks just like a tree stump, complete with little meringue mushrooms.  Keep in mind that it takes some time to put together.  

The Log
3 eggs
1 c. sugar
1/3 c. water
1 t. vanilla
3/4 c. all purpose flour
1 t. baking powder
1/4 t. salt
1 c. heavy cream
2 T. sugar
1.5 t. cocoa powder
Chocolate Buttercream Frosting (below)
Meringue Mushrooms (below)

Heat oven to 375*.  Line jelly roll pan (15.5 x 10.5 x 1) with foil or waxed paper; grease.  Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored.
Pour eggs into large bowl; gradually beat in 1 c. sugar.
Beat in water and vanilla on low speed.  Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading batter to corners.

Bake 12 - 15 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
Carefully remove foil/waxed paper.
Trim off stiff edges of cake if necessary.
While hot, carefully roll cake and towel from narrow end.
Cool on a wire rack at least 30 minutes.

Beat whipping cream, 2 T. sugar and cocoa powder in chilled medium bowl until stiff.
Unroll cake; remove towel.  Spread whipped cream mixture over cake.
Roll up cake.
For tree stump, cut off a 2-inch diagonal slice from one end.  Attach stump to one long side using 1 T. frosting.  Frost with Chocolate Buttercream Frosting.  Make strokes in frosting to resemble tree bark, using tines of fork.
Garnish with Meringue Mushrooms.

Chocolate Buttercream Frosting
1/3 c. cocoa
1/3 c. margarine or butter, softened
2 c. powdered sugar
1.5 t. vanilla
1-2 T. hot water

Thoroughly mix cocoa and butter in medium bowl.
Beat in powdered sugar on low speed.
Stir in vanilla and hot water.
Beat until smooth and of spreading consistency.

Meringue Mushrooms
2 egg whites
1/4 t. cream of tartar
1/2 c. sugar
cocoa
Chocolate Decorator's Frosting (below)

Cover 2 cookie sheets with parchment paper or heavy brown paper.
Beat egg whites and cream of tartar in small bowl on medium speed until foamy.
Beat in sugar on high speed, 1 T. at a time; continue beating about 5 minutes or until stiff and glossy.  Do not underbeat.
Heat oven to 200*.  Place meringue in decorating bag with plain tip with 1/4 inch opening (#10 or #11).  Or place meringue in strong plastic bag, cut off a tiny tip from one corner of bag.
Peipe meringue in about 55 mushroom-cap shapes, each 1-1.25 inches in diameter, onto 1 cookie sheet.
Sift cocoa over mushroom caps.
Pipe about 55 3/4 inch upright cone shapes onto second cookie sheet for mushroom stems.
Bake both pans for 45-50 minutes or until firm.
Immediately turn mushroom caps upside down and make an indentation in bottom of each caps.  Brush off excess cocoa with soft bristled brush.
Cool.
Prepare Chocolate Decorator's Frosting.
To assemble mushrooms, spread small amount of frosting in indentation of each mushroom cap; insert peak end of stem into frosting.  Place upside down to dry.
Store uncovered at room temperature.

Chocolate Decorator's Frosting
1 oz. unsweetened chocolate
1 t. butter
1 c. powdered sugar
1 T. hot water
Heat chocolate and butter until melted; remove from heat.  Beat in powdered sugar and hot water until smooth and of spreading consistency.  If necessary, stir in additional hot water, 1 t. at a time.

Left over Holiday Turkey - Hawaiian Haystacks

What do rice, chicken/turkey, celery, raisins and Chinese noodles have in common?
I know - they seriously don't sound like they go together, but my family LOVES Hawaiian Haystacks.

I see it as an economical (and family friendly) way to yet again use some of those holiday left overs.  My kids see it as one of their favorite dinners.  Winner winner, chicken dinner.  (Sorry I couldn't resist there!)

1-2 c. chopped or shredded (bite size) cooked turkey or chicken
1/4 c. flour
1/4 c. butter
2-3 c. milk
1-2 chicken bouillon cubes (for taste if desired)
2 c. rice (or 4 c. cooked rice)

In medium sized pan, heat 1 quart (4 cups) of water to boiling.  Add 1 t. salt, and 2 t. butter.  Bring to a boil.
Add 2 c. rice and again bring to a boil.  Allow to boil for 1 minute, then cover with a lid, and reduce the heat to low, and allow to simmer for 20 minutes without disturbing.

In the meantime, heat 1/4 c. butter in medium sauce pan, and once melted, mix in flour to form a roux.  Allow to cook for a minute, then slowly add milk, mixing quickly to prevent the flour from clumping.  With milk, thin to a gravy like consistency.  Dissolve salt and bullion into this mixture to taste.

Add cooked chicken or turkey (leftovers) and heat thoroughly.

Serve chicken/turkey gravy over cooked rice and top with the following as desired:
Chopped celery, raisins, chopped almonds, pineapple, dried coconut, peas, finely chopped green onions, Chinese Chow Mein noodles, peanuts, mandarin oranges, pomegranate seeds, tomatoes - pretty much anything you'd like.  Great for picky kids, because they get to choose their toppings!