13 September 2009 Chocolate Walnut Crumb Bar

Chocolate Walnut Crumb Bar

September 13, 2009 By

These Chocolate Walnut Crumb Bars are the bomb. They’re perfect for summer parties, hostess gift or to bring to potlucks. The bars are rich with a shortbread-like crust and a rich, chewy, chocolate center. They can easily be made the day before you need to serve them as they keep well covered in foil at room temperature. 

This simple recipe requires no eggs, which is oftentimes an ingredient I don’t keep on hand. Don’t want nuts in the recipe, simply skip them, the bars are delectable without them.  

Shortcut: Chocolate chips and condensed milk can be microwaved for 2 minutes instead of cooked on the stovetop.

Chocolate Crumb Bars

Ingredients:

  • 1 cup ( 2 sticks ) butter, softened
  • 2 cups flour
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  • 1 ¼ cups ( 14-ounce can ) condensed milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
Chocolate Crumb Bars
Shortbread Crust
Chocolate Layer
Baked Bars

Directions:

  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes. 
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute – don’t overmix. 
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13′ x 9′ x 2′ pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.

Makes 2 dozen bars.

Chocolate Walnut Crumb Bars
Serves 24
This simple recipe can be prepared as a last minute dessert, hostess gift or party treat.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup ( 2 sticks ) butter, softened
  2. 2 cups flour
  3. ½ cup sugar
  4. ¼ tsp. salt
  5. 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  6. 1 ¼ cups ( 14-ounce can ) condensed milk
  7. 1 tsp. vanilla
  8. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes.
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute - don't overmix.
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13' x 9' x 2' pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.
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Filed Under: Chocolate, Desserts Tagged With: , ,

Grilled Salmon in Grape Leaves

September 12, 2009 By

Grilled Salmon in Grape Leaf

  • 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
  • 2 Salmon filet, 8 oz each
  • 2 Teaspoons, red wine vinegar
  • 2 Tablespoons, vegetable oil
  • 1 Teaspoon, lemon juice
  • 2 Slices of lemon, cut in halves
  • 1/2 Teaspoon, garlic salt
  • Salt & pepper
  • Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Filed Under: Entrees, Fish Tagged With: , , ,

Linguini with Crab and Two-Cheese Sauce

August 19, 2009 By
  • 1 small pkg. flake-style imitation crabmeat
  • 6 ounces linguini
  • 2 large minced garlic cloves
  • 1 tsp. dried oregano
  • 2 tbs. butter
  • 1 medium tomato, chopped
  • ½ cup whipping cream
  • ½ cup sliced green onions
  • ½ cup Swiss cheese
  • ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , ,

Linguini with White Clam Sauce

August 19, 2009 By
  • 1/3 cup bread crumbs
  • 48 little neck clams in the shell
  • 1/3 cup olive oil
  • 3 cloves garlic, crushed
  • pinch hot pepper flakes
  • 1/3 cup white wine
  • 1 tbs. chopped parsley
  • 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With:
19 August 2009 Quebec Meat Sauce a la Laetitia

Quebec Meat Sauce a la Laetitia

August 19, 2009 By

Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly.

This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others.

I suggest this Bolognese sauce recipe be doubled as it freezes very well and makes weeknight meals a breeze.

Love a Big Sauce Pot!

Ingredients:

  • ¼ cup vegetable oil
  • 1 large onion, diced
  • 8 ounces celery, diced
  • 2 large garlic cloves, minced
  • ¾ pound ground pork
  • ¾ pound ground beef
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. each chili powder, salt and pepper
  • 1 bay leaf
  • ¼ tsp. cloves
  • 1 Tbsp. granulated sugar
  • 1 20-ounce can tomato juice
  • 1 28-ounce can Italian-style tomatoes, chopped
  • 2 6-ounce cans of tomato paste
Pantry Ingredients
Meat and Veggies Cooking
Sauce Simmering

Directions:

In a large saucepan over medium-high heat, warm the oil. Add the onion and celery and sauté for 5 minutes. Add garlic and sauté another minute. Add meats and sauté until completely cooked, 5-7 minutes. Add spices and sugar and cook 1 minute. Add tomato juice, Italian-style tomatoes and the tomato paste and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours. Season again with salt, pepper and sugar as needed.

8 Servings.

Filed Under: Beef, Canadian, Entrees, Italian Tagged With: , ,

Everyday Seafood Lasagna Roll Ups

August 18, 2009 By
  • 6 lasagna noodles
  • 1 can (15 ounces) Italian-style tomato sauce

Filling:

  • 1 pkg. imitation crab flakes
  • 1 cup cottage cheese, drained
  • ¼ cup parmesan
  • 1 egg
  • 1 tbs. parsley
  • ¼ tsp. onion powder

Cook noodles as directed on package.  Rinse in cold water; drain well.  Combine filling ingredients with fork.  Spread 1/3 cup filling on each noodle.  Roll tightly; place seam-side down in a 9-inch baking pan.  Pour sauce over rollups.  Bake covered at 375 F for 30 minutes.  Garnish with grated cheese.

6 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , ,

Prime Rib with Cabernet Jus

August 18, 2009 By
  • 2-750 ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves, peeled
  • 1 large shallot, peeled, halved
  • 2 bay leaves
  • 3 tsp. dried thyme
  • 1 6-pound boneless prime rib beef roast
  • 4 large garlic cloves, pressed

Combine first 6 ingredients and 1 tsp. thyme in a large nonaluminum saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Preheat oven to 450 F.  Place beef, fat side up, in heavy 13x9x2-inch baking pan.  Rub beef all over with pressed garlic and remaining 2 tsp. thyme.  Season with salt and pepper.  Roast 1 hour.  Tent beef with foil.  Continue roasting until meat thermometer inserted in center registers 118 F for rare, about 35 minutes.  Transfer to platter and let stand 20 minutes.

Pour all of the fat from the roasting pan.  Place pan over medium-high heat.  Add Cabernet mixture to the pan and bring to a boil, scrapping up any brown bits.  Season with salt and pepper.  Pour jus into a sauce boat.  Carve beef and serve.

8 Servings.

Filed Under: Beef, Entrees Tagged With: , , , ,

Easy Pot Roast

August 18, 2009 By
  • 1-2 lb. beef chuck underblade roast
  • 1 pkg. Lipton onion soup mix ( dry )
  • 3 carrots halved and cut into 3 sections
  • 6 potatoes cut into chunks
  • 1 jar pearl onions not marinated
  • 2 stalks celery cut into 3 sections
  • salt & pepper to taste

Preheat oven to 275 F.  Place roast in a 9”x13”x2” pan.  Sprinkle onion soup mix over the roast, rubbing the mix into the meat.  Salt and pepper to taste.  Cover pan with aluminum foil and bake for 4 hours.  After the 4 hours, uncover roast and add all vegetables.  Recover with foil and bake another 2 hours.

3-4 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,

Parslied Chicken Wellington

August 18, 2009 By
  • 2 Tbs. butter
  • 4 skinless, boneless chicken breast halves
  • 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet)
  • 1 egg, beaten
  • 1 Tbs. water
  • 4 ounces herbed cream cheese spread
  • 1/4 cup parsley

In medium skillet over medium-high heat, heat butter.  Season chicken with salt and pepper.  Add chicken and cook until browned.  Remove chicken from skillet.  Cover and refrigerate 15 minutes.

Thaw pastry sheet at room temperature 30 minutes.  Mix egg and water and set aside.  Preheat oven to 400 F.

Unfold pastry unto a slightly floured surface.  Roll into a 14-inch square and cut into 4(7inch) squares.  Spread about 2 Tbs. of the cheese spread in the center of the squares.  Sprinkle with 1 Tbs. parsley and top with cooked chicken.  Brush edges of the square with egg mixture.  Fold each corner to center on top of chicken and seal edges.  Place seam-side down on baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.

4 Servings.

Filed Under: Chicken, Entrees, French Tagged With: ,

Penne a La Vodka

August 18, 2009 By
  • 1 Tbs. chopped garlic
  • 2 Tbs. olive oil
  • 4 cups diced tomatoes (2-28 ounce cans plum)
  • 3/4 cup vodka
  • 2 Tbs. fish stock
  • 1/2 cup heavy cream
  • 1 Tbs. butter
  • 2 tsp. tarragon
  • 6-8 ounces penne
  • 3/4 cup romano cheese
  • salt and pepper

In large skillet over medium-high heat, sauté garlic in olive oil about 30 seconds.  Add tomatoes and bring to boil.  Add stock, cream, butter, vodka and tarragon.  Return to a boil and cook until mixture is reduced by half, 5-8 minutes.  Remove from heat and set aside.  Cook pasta according to package directions, drain and divide between two plates.  Stir romano into sauce.  Pour over hot pasta.

2 Servings.

Filed Under: Entrees, Italian, Pasta Tagged With: ,
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