I made this cookies last weekend.  I ate almost the whole batch.  Some of the  dough I added cayenne.  I actually liked them better with the cayenne.  A very bad cookies !!!!!  Can not stop eating them.  I froze mine and they where really good eating them frozen.  I got the recipe from       http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095      but I changed it!!!!!

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter

• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
•  1/2 - 1 c. dried cranberries
• 1 cup walnuts, toasted, chopped
•  cayenne to desired hotness (optional ) 

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then cranberries and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by  a couple of tablespoons onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 9 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Barbacued Turkey Breast or Fish

Can you believe it  !!!!!   My bulbs are already blooming and it is November.  I thought they where suppose to wait till Spring.  They sure are pretty and I am enjoying them.  Must be the milder climate.  We are having barbecued fish tonight.  I am making a marinate that we originally used for Turkey Breast.  It is also a great marinate for fish.  When you make it with Turkey marinate it overnight.  Fish just a couple of hours.  It is awesome.    We used to live in Ephraim Utah. Turkey capital!!!! The Foster Farms plant was close by and we would buy and eat  lots of turkey.   When the turkey dust would fly in the summer it was time to leave. Not pleasant.  This is where this recipe came from.  With so many turkeys in the area, this was the recipe that they where famous for.   We found that we really like it on fish to.   

1 c. soy sauce

 1 c. oil

1/2 t. horseradish ( I always add more)

 1/2 -1 t. garlic powder

2 c. sprite -

Mix together the oil, soy sauce, , horseradish and garlic.  Then add the sprite last.  pour over the meat!  Marinate Turkey  Breast, fish or chicken a couple of hours.  Turkey is better if marinated overnight.   Barbecue till done.

Chili Rellenos Casserole

This is a great view of the valley with fog setting in.  Love it!!!  We had wonderful company this weekend and  had Mexican food.  The chili rellenos was wonderful..Hope you all enjoy!!!!!  My mother-in-law made it for my wedding reception in Palm Springs 31 years ago.  I have made this recipe ever since. 

1  27 oz. can Green Chilies.  


Split chilies and cover bottom of casserole dish with 1/2  of the chilies.   (11 1/2 x 7 1/2 dish.)

 Top with 1 pound sharp cheddar cheese.  Thickly cut. 

Add another layer of chilies  using the rest of the chilies

 Top with 1 pound of Monterey  Jack cheese  thickly cut. 

 Beat 4 eggs whites till stiff

 In another bowl beat 4 egg yolk

 Add 1 lrg can evaporated milk

 2 T. flour

1/4 t. salt   (to taste)

 1/4 - 1/2 t. pepper ( to taste)

Fold egg whites into yolk mixture.

Pour over chilies and cheese

 Bake 45 min.    325

Butternut Squash and Black Bean Chili with Polenta (Cornmeal) Crust

I found this recipe and decided to try it.  I am a polenta fan.  I double the recipe for the polenta.  I would recoment doubling it unless you have never tried polenta.  I also add more cheese than it calls for.    The chili, I added chili powder and cayenne till I liked the taste.  The coffee granules give it a real earthy flavor.  The original recipe called for  2 T.  I thought 1 T.  would be better.  I also thought that some corn would be good in it.  I also added some carrots. I think it is like a Mole with the chocolate.   Weird I know but it was really different and I enjoyed it a lot.  My son had it for 3 dinners and he loved it. It made a lot.  Doubled the recipe for the Polenta and there was enough for all of the chili.  I was going to have some more tonight but he ate it all.    All well, I will find something else.  I am going to try another polenta recipe.  yum!!!!!




Polenta

1 c. cornmeal
3 c. water
1/2 c. sour cream
 1/2 c. Monterey Jack Cheese
1 1/2 t. salt

 Place water and 1 1/2 t. salt in a heavy bottomed sauce pan bring to a boil   Whisk in the cornmeal.  Bring to a boil.  turn down to a simmer and cook till thick stirring often.    ( it is important so it does not burn or clump up.)  continue to cook over low heat stirring often.  The longer you cook the creamier it will be.  Add sour cream and salt as needed.  Cover the pot and hold till ready to serve.

 Chili Ingredients

 3 c. rinsed canned black beans
 3 lbs butternut squash cubed  1/2 x 1/2
 1 T. instant coffee granules
 2 T. cocoa powder
 1-2 T. sugar
 5 c. chicken stack
 4 T. Chili power
1 T. cumin
2 onions diced
 1/2 c. tomato paste
1/4 - 1/2 t. cayenne  (depends on how hot you like it)

 Cook onions with oil and a large sauce pan.  Add squash, coffee, chocolate, chicken stock, chili powder, cumin and tomato paste.  bring to a boil.  Add beans and turn down to a simmer, stirring often and cook till thick and the squash is soft.  Salt to taste and serve in a bowl lined with the polenta