Farmer Panache - An abundant harvest

Happy Friday! TGIF! I can't believe another week is almost over! Oh, the plans I had for blogging this week! Well, sometimes things just don't work out like you plan, right? I've spent most of the week helping Mom and Dad get settled, choose a new bank, a new pharmacy, find boxes with important papers or items, and so on. Thank God we're almost done!

While I was away Mr. Panache was busy playing in the dirt. I came home to a wonderful little plot we call a "garden" which was teeming with baby vegetables. Our first crop of cucumbers were harvested this week. I was amazed at how many we took in from our "first fruits". Of course, we are rather proud of our little garden. It's the first time we've ever planted one. Like a proud mama, I thought I would share some pictures of our little ones. :-)

I love, Love, LOVE cucumbers! We eat them fresh - sliced with a little salt and cracked black pepper. We eat them as Quick Pickles - a recipe that my Mom gave us. I eat them as Cucumber Sandwiches with cream cheese and garlic, onion and dill. Of course, we eat them in salads - every salad!
Our neighbors didn't raise a garden this year but they are receiving benefits from living next door. We have so many cucumbers that we can't use them all. It's kind of neat to be able to share. I can remember when I was a little girl going to my Grandpa Lucas' house during the summer - we would ALWAYS go home with arm-loads of fresh veggies and fruits and plenty of canned goods to last for months.

I really like the whole thought of organic fruits and vegetables. No pesticides or funky chemicals have been used and they have been cared for and nurtured daily by Mr. Panache himself. We also planted greenbeans, tomatoes, corn, watermelon and banana peppers. We picked our first "mess" of greenbeans yesterday and while our tomatoes have not yet ripened, we've had some good old down-home Fried Green Tomatoes. Although, I had a little difficulty not thinking about the movie and the infamous BBQ dinner served - yuck! I hope to share more pictures with you as our garden comes in along with some new Country-style recipes that would even make Paula Deen proud!

If you have any special cucumber recipes, I would love to hear about them. Truly, we have an abundant harvest and I'm game to try something new with them.

~~~~~~~~~

Thanks to everyone who dropped by to welcome me back. I've missed you all and plan to make my round of visits later today and tomorrow. I have so much to catch up on! :-)

Oh, and thanks for the "tips" for helping my parents make this big transition!

Until I see you again,

Happy Homemaking!

~Alisa

The Cook's Corner - Blueberry Chicken Salad

Welcome to the Cook's Corner!

It's been a while since I've shared a recipe with you so today I will share a brand new recipe from my cooking club. During the hot, lazy days of summer I like to eat cool, crisp salads. I can salad everyday! The key to not getting bored with "rabbit food" as my husband calls it, is to mix it up and try different variations. There's an old saying about eating a "rainbow" in your diet. The more colorful your fruits and veggies are the more nutrients, expecially antioxidents, that you are consuming. Of course with all the health awareness about antioxidents we all need to get more of this healthy, disease fighting nutrient.

Today's recipe is BLUEBERRY CHICKEN SALAD.

Let's take a look: This recipe can punch up the creamy goodness of the ordinary chicken salad by adding a sweet-tart burst from fresh blueberries. Here's what you will need -

Blueberry Chicken Salad

1/2 cup light mayo - I use Hellman's.

3 tablespoons light sour cream - I use Breakstone's

1 tablespoon minced fresh ginger

1 tablespoon lemon juice - squeezed fresh

2 teaspoons grated lemon peel

1/4 teaspoon salt

3 cups shredded rotisserie chicken (or you could use boneless, skinless chicken breasts grilled)

1/2 cup sliced water chestnuts (love the crunchiness they add!)

1/2 cup sliced green onions

1/2 cup diced celery

2 cups blueberries (rinsed and dried very well)

4 cups of torn tender salad greens (I like to use Bibb or Butter Leaf)

1/2 cup sliced almonds, toasted

Directions:

Combine the first six (6) ingredients in a large bowl. This forms your dressing.

Stir in chicken, water chestnuts, green onions and celery.

Gently fold in blueberries (make sure you have dried your berries very well, otherwise they will water-down your dressing mix and make it runny)

Serve over salad greens. Top with toasted almonds.

This salad is so yummy! Rich in protein, low in carbs! Cool and crisp - the perfect summer salad. I hope you enjoy it! Until I see you again,

Happy Cooking!

~Alisa

The Cook's Corner on a Snowy Day

Welcome to The Cook's Corner and another Simple Supper recipe. I am also participating in Outdoor Wednesday hosted by Susan at (A Southern Dreamer). Today we woke up to a snowy, cold day here in my corner of NC. The kids are ecstatic because once again school has been closed! I had just replaced my evergreen wreath with a Red Rose and Hydrangea wreath for Valentine's Day and the snow added it's own white sparkly decoration. Pretty but cold! Of course my little one didn't waste any time getting suited up for some fun.

Look at those rosy cheeks! Hot Chocolate by the fireplace and a warm shower when he comes in will be the ticket for warding off those winter chills.

I have a Holly Berry bush beside my front entry. I am not sure the exact type, it does not have the pointy, prickly leaves like the holly you see at Christmastime. I thought it was so pretty dusted with snow. I use clippings of this bush in flower arrangements during the winter. It really makes a pretty accent to roses, hot-house tulips and mums.

I wanted to share my Grandmother's Chicken and Dumplings recipe with you. Unfortunately, I've got my photos backwards :-(

Here's the ingredients:
3 - 3 1/2 pounds of Bone-in Chicken Breasts
2 Quarts water (enough to cover your chicken)
2 to 3 stalks of celery, coarsely chopped
1 whole onion, quartered
Salt and pepper to taste (for broth)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
1/2 cup butter, softened (1 stick)
Bonus Item:
1 can Campbell's Cream of Chicken Soup

Directions:
Place chicken, water, celery and onion in large Dutch Oven or stock pot.
Bring to a boil; cover and reduce heat. Simmer for approximately one hour. Salt and pepper to taste. Once chicken is tender and "falling off the bone", remove from heat. Remove chicken and let cool. De-bone and set aside. Remove celery and onion. If you like you can puree the vegetables and return them to the stock.
Set meat aside and remove 3/4 cup of the chicken stock. Leave remaining broth in the pan.
For the Dumplings:
Combine flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse meal. Add the reserved 3/4 cup chicken broth; stir with a fork until dry ingredients are moistened. If the batter is a little dry, add 1-2 tablespoon of water until "doughy". Next, return broth to heat and bring to a boil. Gently drop teaspoonfuls of your dumpling batter into the boiling broth. Stir gently after each addition. Reduce the heat to low; cover and cook 8 to 10 minutes. Then stir in chicken pieces and if desired 1 can of Cream of Chicken soup. The soup adds more delicious creaminess to the broth. Be careful not to get your heat to high. The dumplings will stick to the bottom of your pan. Stir often but gently.
Saturday night I made a big pot of Chicken and Dumplings and biscuits. Can you say comfort food? My Good Ole' Southern-boy husband was in "Hog-Heaven".

Here's a shot of my house this morning. There's only about 2 inches of snow out there but underneath it is a layer of ice. Last night it started raining, then it turned to ice, then the snow came in the wee-hours of the morning. Burr!

Even poor Leo looks cold.

The snow has completely covered the planter beds. My little daffodils and tulips that have already pushed through the earth have been hidden beneath a blanket of white.

Our Magnolia tree stands at the end of our drive. There is something enchanting about those glossy green and brown leaves covered with snow.

Tomorrow is TABLESCAPE THURSDAY. Be sure to stop back by to take a peek at my table. Can you say "Breakfast at Tiffany's"? or "Diamonds are a girl's best friend"? Until then,

Happy Cooking!

~Alisa

The Cook's Corner - Choctails & Jewelry

Welcome to The Cook's Corner! I wanted to share some delicious, quick and easy dessert recipes today. I am preparing for a "Choctails & Jewelry" party on Friday night and thought I would get some of my "do ahead" items off my list today. I also want to do a run through with my decorations. My very good friend Jerrie opened her own jewelry business last fall with Premier Designs Jewelry. You may not be familiar with it but it is high quality fashion jewelry. Many of the pieces remind me of Brighton Jewelry and the prices are similar. So I scheduled Jerrie to come on Friday night and present her lovely jewelry to a group of my friends while us girls celebrate Valentine's Day just a little early. The party is at 7pm and since most of the girls will have had dinner by then, my theme is "Choctails". Everything on my menu will be CHOCOLATE! I have 4 recipes to share. The first one comes from my Easy to Bake, Easy to Make cards.

Valentine Heart Cake

1 package white chocolate cake mix or cherry chip

1/2 cup sugar

2 tablespoons water

2 large egg whites

1 jar marshmallow creme

1-2 tablespoons heart-shaped cake decors

• Preheat oven to 350 degrees. Line one 9-inch square cake pan and one 9-inch round cake pan with parchment paper or waxed paper. I use parchment paper.
• Prepare cake mix according to package directions. Pour batter into prepared pans. Bake until a toothpick inserted in centers of cakes comes out clean, about 25-30 minutes. Cool on wire racks.
• Mix sugar, water, and egg whites in a 2-quart heavy saucepan. Cook over medium-high heat, beating continuously with an electric mixer on high speed until soft peaks form, about 2-3 minutes. Remove from heat, add marshmallow creme; beat mixture on high speed until stiff peaks form, about 2 minutes longer.
• Remove cakes from pans and remove paper liners. Place square cake on serving platter. Cut round cake in half.
• Place round cake halves against 2 adjacent sides of square cake to form heart shape. Spread top and sides with marshmallow creme frosting and decorate with heart-shaped decors as desired.

My next recipe was found in Women's World magazine a couple of weeks ago.

Cherry Cheesecake Brownie Bars

1 tube refrigerated triple chocolate chunk brownie batter

2 packages cream cheese, room temperature

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 can, 21 oz., cherry pie filling

• Preheat oven to 350 degrees.
• Line 9" square baking pan with foil, leaving 2" overhang; coat with cooking spray.
• Spread tube of brownie batter in pan. Bake 25 minutes or until toothpick inserted in center comes out clean.
• Beat cream cheese, sugar, eggs and vanilla extract until fluffy.
• Spread over brownie. Bake 20 minutes or until cream cheese topping is set.
• Cool on rack for 30 minutes. Refrigerate until chilled, about 1-2 hours. Use foil to help lift from pan. Just before serving cut into bars and then top with cherry pie filling. I use about a tablespoon of cherry pie filling per bar. Garnish with white and dark chocolate curls.

The next recipe I plan to use came out of Southern Living magazine a couple of years ago during the Christmas holiday season. This is easy-peazy and tastes oh so good!

Chocolate Passion Bowl

3 cups cold milk

2 packages Jell-O Chocolate Flavor Instant Pudding

1 tub French Vanilla Whipped Topping, thawed and divided. Such as Cool Whip brand.

1 baked 9-inch square brownie layer, cooled and cut into 1-inch cubes

2 cups fresh raspberries

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
• Place half of brownie cubes in 2-quart serving bowl or trifle bowl, top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layer.
• Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

I scanned the picture from the magazine. Doesn't this look like just the perfect dessert for Valentine's Day? Red, White and Chocolate!

Back in 2005, I was in a Williams-Sonoma and found these little heart-shaped silicon molds. They are perfect for making individual cupcakes, muffins or Valentine treats. I think I will make little heart-shaped Chocolate Lava cakes using this mold. For the beverage I plan to make an Iced Mocha Punch. The recipe is super easy and you can make it ahead of time and let it chill in the fridge until the day of your party.

Iced Mocha Punch

3 cups strong coffee

1 1/2 cup chocolate syrup

1 gallon 2% milk

1/2 cup sugar

1 tablespoon vanilla extract

1 gallon French Vanilla ice cream

Blend coffee, chocolate syrup, milk, sugar and vanilla extract together. Chill until ready to serve. Then, scoop softened ice cream into punch bowl and pour mocha mixture over it. Carefully fold mixture together. This makes about 50 punch cup servings. I am really excited about using my Grandmother's milk glass punch bowl and cups.

While I was at W-S, I also found these adorable pancake molds. The heart with the arrow through it makes a great cookie cutter too! The cookies are rather large using this, about the size of two regular sized Chocolate Chip cookies.

I decided I would do a run through of my decorations for Friday night. I had these two red, pink and white striped runners and decided to crisscross them along my island. I found these at TJMaxx a few years ago. About the only time I use them is at Valentine's Day. When decorating for Valentine's you really don't have to worry about matching your room's decor. It's more about setting a festive and fun atmosphere that reflects that special occasion.

I purchased a bunch of Pink Gerbera Daisies and Red Tulips from the market this morning. Remember my Grandmother's milk glass from a few blogs back? Well, I decided to use the collection of bud vases and place single stems in each one then cluster them in the center.

Since there is only going to be 10 of us on Friday night, I really wanted to use real plates and napkins. I pulled out 10 cherry red satin napkins and placed Pink Gerbera Daisy napkin rings on each one. I used 5 of the napkins to form a cluster on either end of the island. I found the napkin rings at Bed, Bath and Beyond for 99 cents each a few years ago.

The heart-shaped topiary is from Marshalls. This was another find from a few years ago. The topiary is made with fuchsia and red rose buds. It really adds a touch of whimsy and Valentine's Day flair to the centerpiece.

So pretty and girlie!

Now all I have to do is prepare my desserts and fill my silver serving platters. I should have the paramedics standing by just in case we truly have a "death by chocolate"!

I will take plenty of pictures and share them with you on Saturday. Until then,

Happy Entertaining!

~Alisa

Tablescape Tuesday - Asian Elegance

Welcome to another TABLESCAPE TUESDAY! Today's table is called Asian Elegance and I will also share my recipe for Warm Chinese Chicken Salad at the end of this post. I've been away for a long weekend visiting my parents in West Virginia. My parents are preparing to retire this year and move here to North Carolina. This is an exciting time for them. A new chapter in their lives and I'm excited to be able to share it with them. So that is why you haven't seen a post for the last four days. Now, let's take a look at the table. I've set the table in my sunroom today. The table is a double-drop leaf table I inherited from my dear Aunt Velma when she passed away in 2005. The table is maple but today I am using an ivory damask tablecloth. I then used a yellow hem stitched linen placemat under a teak wood placemat to add depth and texture.
I was inspired to do an Asian themed table today because of these lovely green square plates. I found these at my local HomeGoods store last fall. They were on markdown and only had two left. I've been using them as display plates. Next I layered on a decorative salad plate. I love the way the colors work together.


In order to continue the Asian theme I pulled out some decorative pagodas as centerpiece accessories. The largest one holds a candle. I also used an Orchid as my floral accent.

So many Asian inspired scenes incorporate birds so I pulled out a set of sparrow figurines I purchased at Kirkland's a few years ago and placed them along my tablerunner. I also have a set of Sparrow napkin rings. They are made of iron and painted a soft white and have been heavily distressed. The picture below shows a close up of both.

The napkin I chose to use today is a linen fruit and floral print. The background is a very soft yellow with cherry blossoms, grapes, pomegranates and roses. Anybody ready for Spring? I'm getting excited! When I cam home yesterday I noticed that some of my bulbs have already shot through the earth and are showing the first signs of green.

Here is just a clean shot of the dinner plate. I would love to find at least four more of these. I found the same pattern in red a few weeks ago.

Now for a SIMPLE SUPPER my Warm Chinese Chicken Salad is just the thing. Serve with an assortment of whole grain crackers or toasted sesame breadsticks and you've got a very satisfying meal.

WARM CHINESE CHICKEN SALAD

1/4 cup cider vinegar

2 tablespoons walnut oil

2 tablespoons vegetable oil

2 tablespoons chicken broth

1 teaspoon dried whole tarragon

1/2 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

2 cups torn Chinese cabbage

2 cups torn romaine lettuce

2/3 cup chopped walnuts, toasted

3 cups coarsely chopped cooked chicken

1 1/2 cups halved seedless red grapes

Combine the first 9 ingredients in a small bowl, stirring well. Toss cabbage and lettuce with half of dressing mixture in a large shallow bowl. Sprinkle walnuts over cabbage and lettuce mixture.

Next, combine chicken and 3 tablespoons remaining dressing mixture in a skillet over medium heat. Cook, stirring occasionally, until chicken is thoroughly heated. Toss hot chicken mixture and grape halves with cabbage mixture. Serve salad warm with remaining salad dressing. Makes 4 servings. The tangy dressing gives the warm chicken a delicious Oriental flavor. You can also substitute the grapes with Mandarin Orange slices. I've done this when I didn't have any grapes on hand. It works equally well with the flavors of the dressing. Enjoy!

For more tablescape inspiration visit Susan at http://betweennapsontheporch.blogspot.com

The Powder Room project is almost ready for the reveal. I should be posting pictures on Thursday or Saturday. It really is turning out beautifully. See you tomorrow with a special Cook's Corner featuring "DEATH BY CHOCOLATE". Friday night I am hosting a group of ladies for a "Choctails" party so I thought I would get a jump on my desserts. Until then,

Happy Decorating!

~Alisa

The Cook's Corner

Welcome to my kitchen! It's rainy and windy here in my part of

North Carolina today. Just perfect weather to put something hearty and delicious in the crockpot and let it simmer all day.

My mother-in-law, Ann, is a WONDERFUL cook!!!!

I was so fortunate many years back when she assembled ALL of her

personal recipes and favorites and entrusted them to me in a family cookbook.

Today I want to share a SIMPLE SUPPER.

With her permission, here is her recipe for quick and easy

CLASSIC CHILI.

I like to use my crockpot for this recipe but if you are in a hurry

you can prepare this recipe in a Dutch Oven on the stove top.

I will give instructions for both.

Let's take a look at the recipe and ingredients:

CLASSIC CHILI

Makes 8 Servings

1/2 cup Green pepper, chopped

2 medium Onions, about 1 cup, chopped

1 stalk Celery, about 1/2 cup, chopped

1 1/2 pounds, Lean Ground Beef

1 teaspoon Fresh Garlic, finely chopped or minced

3 cans Diced Tomatoes with Green Chilies, undrained

2 cans Kidney Beans, 15-oz., undrained

2 tablespoons Chili Powder

1 tablespoon Worcestershire sauce

1 1/2 teaspoon dried Oregano

1 1/2 teaspoons ground Cumin

1 teaspoon Seasoned Salt

1 teaspoon Sugar

1/4 teaspoon Black Pepper

1/4 teaspoon ground Cayenne Pepper

Step 1. Cook green pepper, onions, celery, garlic and ground beef

in a Dutch Oven or skillet over medium heat,

stirring occasionally, until meat is browned. About 10-12 minutes.

Drain off fat.

At this point I transfer the beef mixture to my crockpot.

If you are using the stove top method

you will leave the mixture in your Dutch Oven.

Step 2. Next, add in all remaining ingredients. For your crockpot, mix well

and cook on high for 5 hours or cook on low for 8 hours.

For the stove top method, continue

cooking until the mixture comes to a full boil. About 5-8 minutes. Reduce

heat to low and simmer until flavors are well blended, about 40 minutes.

I really like to cook this chili for the full 8 hours in my crockpot.

It just releases all the flavor in the spices and vegetables and makes

for a very tasty and satisfying meal.

I usually serve steaming hot bowls of Chili with

Creamy Peanut Butter sandwiches (that's a hit with the boys) or thick slices of

warm 12-Grain Bread. Of course Iced Tea completes

my simple supper.

I hope you enjoy this quick and easy recipe. It's nice to put

supper in the crockpot after the kids leave for school and not have to think

about it all day. My friend Marsha does not eat red meat, so I have made

this with Ground Turkey and it turns out equally delicious.

I have also used this recipe and omitted the Ground Meat for

a fully vegetarian dish.

Tomorrow I hope to post a new feature called

"From Junk to Gems".

I found an adorable Cherub on the trash heap that just needed to be rescued.

Come back to see the transformation.

Until then,

Happy Cooking!

~Alisa

The Cook's Corner

Welcome to my kitchen! Today I am getting ready for a New Year's Eve buffet.

Now I wouldn't call myself a gourmet chef but I do love to cook.

I am a huge fanof Sandra Lee (Semi-Homemade Cooking)

and if I can save time and still end up with a

wonderful dish, then I'm all for it! Next to interior decorating, cooking is one of my favorite past-times. I love to try new foods and enjoy making up my own dishes. Sometimes they turn out great, other times not so good.

Watch my blog for THE COOK'S CORNER on Wednesdays where I will share some of my favorite recipes as well as new creations.

Yesterday I promised to share with you my menu and some of the recipes

I will feature tonight.

So let's take a look at the menu:

• Beef Tenderloin with Horseradish Spread
• Cocktail rolls
• Royal Seafood Casserole
• Strawberry-Romaine Salad
• Assorted fresh vegetables with Creamy Dill Dip
• Double Cheese Wafers
• Cool Mocha Pie in Pecan Crust

Most of these items are easy to prepare and can be fixed ahead of time and stored in the refrigerator for a day or two. The beef tenderloin is sliced very thin and makes a wonderful little sandwich when served on a cocktail roll with horseradish spread.

The seafood casserole is absolutely delicious if you like and can eat shrimp. Fortunately, I do not have any shell fish allergies so shrimp is one of my favorites!

The Mocha Pie is heavenly. If you don't try any of the other recipes, you should try this one.

Happy Cooking! And may you have a Happy & Safe New Year's Eve!

BEEF TENDERLOIN with HORSERADISH SPREAD

1. 3/4 cup vegetable oil
2. 1/2 cup soy sauce
3. 1/2 cup firmly packed brown sugar
4. 1/4 cup red wine vinegar
5. 2 cloves garlic, crushed
6. 2 teaspoons ground ginger
7. 1/2 teaspoon ground coriander
8. 1 (5 to 6 pound) beef tenderloin, trimmed
9. 2 teaspoons cracked black pepper

Combine first 7 ingredients; stir well. Place tenderloin in a large shallow dish; add marinade. Cover; refrigerate up to 8 hours, turning occasionally. Remove tenderloin from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place tenderloin on a rack in a roasting pan; sprinkle with pepper. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 30 minutes. Reduce heat to 375 degrees, bake 25 min. or until the thermometer registers 140 degrees for rare or 160 degrees for medium, basting frequently with marinade. Cool.

To serve, thinly slice tenderloin across grain. Serve warm or cold with cocktail rolls and Horseradish Spread. Garnish if desired. I like to lay the meat out on a serving platter arranging in an "S" formation. Then tuck curly leaf lettuce around the edges for added color and to "pretty-up" the platter. I usually purchase a prepared horseradish spread and chill it a few hours before serving.

Royal Seafood Casserole

1. 6 cups water
2. 1 1/2 pounds of cooked, peeled and deveined shrimp (You can buy these in your local fish market or grocer's fresh seafood department)
3. 1/2 package thin spaghetti or vermicelli
4. 1/3 cup butter
5. 1/3 cup flour
6. 2/3 cup chicken broth
7. 2/3 cup whipping cream
8. 3/4 cup shredded Swiss cheese
9. 2 1/2 tablespoons dry cooking sherry
10. 1/2 teaspoon salt
11. 1/8 teaspoon ground white pepper
12. 1 (4-oz) jar diced pimiento, drained
13. 2 tablespoons grated Parmesan cheese
14. 2 tablespoons slivered almonds
15. Chopped fresh parsley for garnish

Cook thin spaghetti or vermicelli according to package directions; drain well, set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt, and pepper stirring until cheese melts. Remove from heat; add shrimp, thin spaghetti or vermicelli and pimiento, stirring gently. Spoon mixture into a lightly greased2-quart casserole dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees for 20 minutes or until thoroughly heated. Broil 6 inches from heat for 6 minutes or until top is lightly browned. Garnish with fresh chopped parsley if desired.

Cool Mocha Pie in Pecan Crust

1. 6 (1-oz) squares semisweet chocolate
2. 1/2 teaspoon instant coffee granules
3. 2 eggs, beaten
4. 3 tablespoons Kahlua or other coffee-flavored liqueur
5. 1/4 cup sifted powdered sugar
6. 3/4 cup whipping cream, whipped
7. 1 teaspoon vanilla extract

Place chocolate squares and coffee granules in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 tablespoons of Kahlua and powered sugar. Cook, stirring constantly, until mixture reaches 165 degrees on a candy thermometer. Cool to room temperature. Fold whipped cream into chocolate mixture. Stir in vanilla. Spoon mixture into Pecan Crust (see recipe below).

Just before serving top each slice with a spoonful of whipped cream and chocolate curls.

Pecan Crust

1. 1 3/4 cups finely chooped pecans
2. 1/3 cup firmly packed brown sugar
3. 3 tablespoons butter, melted
4. 2 teaspoons Kahlua or other coffee-flavored liqueur

Combine all ingredients, stirring well. Firmly press mixture evenly over bottom and up sides of a 9-inch pieplate. Bake at 350 degrees for 10-12 minutes. Press sides of crust with the back of a spoon to flatten. Cool.