March 6, 2009
It’s Friday! Is anyone else happy about that, or is it just me? I’m giving you two great recipes today. One is a “bake” and one is a “cook”. Sort of. Both are delicious and quick.
I’m heading back up to Indiana on Sunday to speak at two classes at College Girl/College Guy’s school on Monday. One is for an E-Commerce class and the other is for a Computer Systems class. I did this last year and had a lot of fun doing it. (Plus, I get the added benefit of seeing my two favorite kids again!) I’ll be back in to Loopy on Wednesday, which means no blog on Monday. Feel free to email Susan (susan AT theloopyewe DOT com) or give us a call if you need anything while I’m gone. Thank goodness for the Elves – they’ll be here and will continue to get your orders out in a timely manner. They’re the best!
On to the recipes – The Cauliflower recipe is from Elves Anna and Mary. The Chocolate Chip Cookie Pie? Well, I told you’d I’d make it and let you know. And I’m letting you know. YUM!
1 large head cauliflower
4 tablespoons butter (divided)
2 tablespoons flour
2 heavy cups of whipping cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1/8 teaspoon nutmeg
6 ounces fontina, gruyere, or white cheddar cheese shredded
2 cups bread crumbs
Cut cauliflower into florets. Place in 9×13 microwave safe dish. Add 3 tablespoons of water. Cover loosely and microwave on high for 8-10 minutes., stirring halfway through, until crisp-tender. Drain and set aside.
Melt 2 tablespoons of butter and whisk in flour until smooth., Gradually whip in cream, salt, pepper, and nutmeg. Microwave on high for 4-6 minutes, whisking every 2 minutes, until thick and smooth. Stir in cheese until melted.
Put cauliflower in 9X13 greased pan and pour sauce over. Microwave remaining butter and toss with bread crumbs. Sprinkle over cauliflower. Bake at 400 degrees for about 15-20 minutes until lightly browned.
Note – you can make ahead and freeze, but just don’t add bread crumbs until just before baking.
Chocolate Chip Cookie Pie from Leigh Anne
1/4 lb. butter (1 stick), melted and cooled
1 cup sugar
1/2 cup flour
2 eggs, well beaten
1 tsp. vanilla
1 cup walnuts or pecans (I left these out)
1 cup semi-sweet chocolate chips
(0r use the mint flavored chips, for a different flav0r)
9″ unbaked pie shell
Mix all ingredients and pour into the pie shell. Bake at 350 degrees for 40-45 minutes. (Watch the top. If it starts to brown too quickly, put a piece of foil over it while it finishes baking.)
Serve warm with ice cream.
Thanks to Seanna Lea for posting about Smitten Kitchen in her blog comments from Wednesday. I’ve added that to my list of great recipe sites, too. Anyone have any others we all need to know about? Feel free to leave them in the comments.
Have a great weekend and get lots of knitting done!