Hot Artichoke and Roasted Pepper Dip
Prep: 12 minutes Cook: 20 minutes
1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onion
2 tsp. margarine or butter
1 14-oz. can artichoke hearts, drained and coarsely chopped
1 cup grated Parmesan cheese
1 cup mayonnaise, salad dressing or light mayonnaise dressing (Do not make
with fat-free mayonnaise dressing or fat-free salad dressing. Dip will not
set.
1 7-oz. jar roasted red sweet peppers, drained and coarsely chopped
1/8 tsp. ground pepper
2 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. snipped parsley
Assorted vegetable dippers, flat breads, or assorted crackers
If serving dip immediately, preheat oven to 350 degrees. In a medium
skillet cook sliced leek in hot margarine or butter until tender but not
brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan
cheese, mayonnaise or salad dressing, roasted red peppers, and pepper.
Transfer to an 8-inch quiche dish or 9-inch pie plate, spreading evenly.
Sprinkle with the 2 tablespoons Parmesan cheese and the parsley. If desired,
cover and chill for up to 24 hours before baking.
To serve, bake, uncovered, for 20 minutes or until heated through. Or
micro-cook on medium-high power for 6 to 8 minutes or until heated through,
turning dish halfway through the cooking time.
Serve with assorted cut-up raw vegetable dipping sticks, crackers, or even
flat breads and bagel crisps. Makes about 3 1/2 cups.
Mississippi Mud Cake
Cake:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 cup sugar
3. oz. unsweetened chocolate,chopped, melted
1/4 cup whipping cream
2 teaspoons vanilla extract
6 large eggs, room temperature
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups mini marshmallows
2 cups coarsely chopped toasted pecans (about 7 oz.)
Frosting:
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into pieces
5 oz. unsweetened chocolate, chopped
2 oz. bittersweet (not unsweetened( chocolate, chopped
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
For Cake: Preheat oven to 350 degrees F. Line two 9-inch square cake pans
with 2-inch-high sides with foil, extending foil over sides. Butter and flour
foil. Using electric mixer, cream butter and both sugars in large bowl until
fluffy. Beat in melted chocolate, cream and vanilla. Add eggs 1 at a time,
beating well after each addition. Sift flour, cocoa, baking soda and salt
into medium bowl. Stir dry ingredients into batter, which will be very
thick. Divide batter between prepared pans, spread evenly. Bake until tester
inserted into centers comes out clean, about 20 minutes. Remove from oven.
Sprinkle 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake just
until marshmallows begin to melt, about 6 minutes. Transfer to racks. Cool
cakes completely in pans.
For Frosting: Combine sugar and cream in heavy medium saucepan. Stir over
medium heat until sugar dissolves. Cook without stirring until candy
thermometer registers 220 degrees F, about 8 minutes. Remove from heat and
whisk in remaining ingredients. Whisk until all chocolate melts and frosting
is smooth. Refrigerate frosting until spreadable, about 1 hour 15 minutes.
Using foil as aid, lift cakes from pans. Remove foil. Place 1 cake layer on
plate, marshmallow side up. Spread 1 1/2 cups frosting over. Top with second
cake layer, marshmallow side up. Spread remaining frosting in waves on sides
(not top) of cake. (Can be prepared 1 day ahead. Cover with cake dome and
chill. Bring to room temperature before serving.)
