EASY CHOCOLATE CREAM-FILLED TORTE

1 Frozen pound cake (10 3/4 oz.), thawed
1/2 cup Powdered sugar
1/4 cup Cocoa
1 cup (1/2 pint) Cold whipping cream
1 tsp. Vanilla extract
CHOCOLATE GLAZE (2 recipes follow)
Optional:
Garnish Sliced almonds

Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in medium bowl. Add whipping cream and vanilla; beat until stiff.

Place bottom cake layer on serving platter. Spread 1/3 of the shipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream mixture and cake until all have been used.

Prepare Chocolate Glaze.
Spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until read to serve. Cover. Refrigerate leftover torte.

Yield: 8 to 10 servings
CHOCOLATE GLAZE
2 Tbl. Butter or margarine
2 Tbl. Cocoa
2 Tbl. Water
1 cup Powdered sugar
1/4 to 1/2 tsp. Almond extract

Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remover from heat. Gradually add powdered sugar and almond extract, eating with whisk until smooth.

Prep Time: 20 minutes Chill time: 30 minutes Yield: 1/2 cup Glaze

ONE BOWL EASY CHOCOLATE GLAZE
1 tub (8oz.) Frozen whipped topping
6 squares Semi-sweet baking chocolate

Microwave frozen whipped topping and chocolate in medium microwaveable bowl on HIGH 1 minute. Stir. Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.

Yield: 1 1/2 cups or 12 servings 2 Tbl. each
Store leftover glaze in refrigerator. Just before serving, microwave on HIGH 1 to 2 minutes or until glaze is softened.

Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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EASY CHOCOLATE CREAM-FILLED TORTE Yum

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1/2 lb. Ground beef
1/2 cup Uncooked elbow macaroni (2 oz.)
1/4 cup Chopped onion
1/4 cup Chopped green pepper
1/2 clove Garlic, minced
1/4 cup Vegetable oil
1 can (12 oz.) Tomato juice (about 1 2/3 cups)
3/4 tsp. Salt
1/8 tsp. Pepper
1 tsp. Worcestershire sauce

Saute beef, macaroni, onoin, green pepper, and garlic in hot oil until macaroni turns slightly yellow. Drain off excess fat. Add tomato juice and seasonings; bring to boil. cover and simmer 20 minutes. Uncover and simmer for several more minutes or until sauce is reduced to desired consistency.

Yield: 2 servings

Starting in January 2007, I will be teaching cooking and beginning sewing classes and soap making in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Macroni Beef Saute Yum

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LEMONY CHEESE CAKE BARS

1 pkg. Refrigerated crescent dinner rolls
2 pkgs (8 oz. oz.) Cream cheese (room temperature)
3 Tbl. Lemon juice (fresh or concentrated)
1 tsp. Vanilla flavoring
3/4 cup Sugar
3 Eggs

Equipment:
Medium -to-large-size mixing bowl
Mixing spoon or electric mixer
Measuring cup (3/4 cup)
Spatula to clean bowl
Tablespoon measure
Teaspoon measure
8×12 inch shallow baking dish
Knife

1. Preheat oven to 350?degrees F.

2. Put the cream cheese in the mixing bowl and let soften for 1/2 hour (if not at room temperature). Or, soften in the microwave for 1 minute.

3. Add 3 Tablespoons lemon juice, 1 teaspoon vanilla flavoring, 3/4-cup sugar and 3 eggs to the softened cream cheese.

4. Mix well with a large spoon or electric mixer until blended. (Small lumps are okay.)

5. Open package of rolls according to directions. Unroll dough and spread out pieces in the baking dish so they touch and form a large rectangle.

6. With your fingers, press dough edges together until the bottom of the baking dish is covered.

7. Pour the cream cheese mixture over the dough to edges.

8. Bake in the oven for 30 minutes. Remove, let cool, then refrigerate before cutting into bars. Store covered in the refrigerator.

TIP: Make ordinary bars less ordinary by cutting them at an angle and creating diamond-shaped or triangle- shaped pieces.

Yield: Depends on size of cookies when cut
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Lemony Cheese Cake Bars Yum

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ZESTY LEMON POTATOES

Prep/Total Time: 20 minutes

4 SERVINGS ONE SERVING TWO SERVINGS
4 medium 1 medium 2 medium Red potatoes, cut into 1/2 inch cubes
4 tsp. 1 teaspoon 2 teaspoons Minced fresh parsley
4 tsp. 1 teaspoon 2 teaspoons Olive oil
2 tsp. 1/2 teaspoon 1 teaspoon Lemon juice
1 tsp. 1/4 teaspoon 1/2 teaspoon Grated lemon peel
1/2 tsp. 1/8 teaspoon 1/4 teaspoon Salt
1/4 tsp. Smidgeon 1/8 teaspoon Pepper

Place potatoes in saucepan and almost cover with water. Bring to a boil; cook until tender.

Combine the remaining ingredients.

Drain potatoes; add lemon mixture and toss to coat.

Yield: 1 or 2 servings Class 4 servings

Nutritional analysis: One serving: 2/3 cup equals 114 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat

Starting in January 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Zesty Lemon Potatoes Yum

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