Rocky Mountain Recipes 4-16-12 |

Rocky Mountain Recipes 4-16-12

Chocolate Mousse
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Sharon Raasch • Imperial, Neb.

2 Italian Sausage Links

1/4 c. Water

1 Green Pepper, cut into strips

1 Onion, halved and thinly sliced

1 Tbsp. Olive Oil

1 c. Spaghetti Sauce

1/4 t. Dried Basil

2 Brat Buns, Split and Toasted

2 Tbsp. Italian Cheese Blend, shredded

Put sausages and water in a skillet and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook 5 to 10 minutes longer or until meat is no longer pink. Drain. Remove sausages and keep warm. In the same skillet, saute the pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil and heat through. Serve sausages on buns with sauce and cheese. Serves 2.

Iola Egle • Bella Vista, Ark.

4 strips Bacon, cut into 1/4-inch pieces

1 Sweet Onion

2 Celery Ribs

1 Red Bell Pepper

4 Garlic Cloves

1-1/2 lbs. Lean Ground Beef

3/4 c. Ketchup

1/4 c. Worcestershire Sauce

Salt and Pepper, to taste

4 Sesame Seeded Buns

Finely chop onion, celery, red bell pepper and garlic cloves. Cook the bacon in a large skillet over medium heat for about 5 minutes. Add onion, celery, bell pepper and garlic. Cook until the vegetables are softened, about 8 minutes. Push to the side of the skillet. Increase the heat to high, add the ground beef and cook, stirring to break up any chunks until cooked through, about 8 minutes. Stir in the ketchup and Worcestershire sauce. Cook until thickened.

Chris Bryant • Johnson City, Tenn.

1 c. Cheese, grated

1/4 c. Butter, softened

1/2 c. All-purpose Flour

1/4 t. Salt

1/2 t. Paprika

24 Large Stuffed Olives

About 24 hours before serving, blend cheese and butter. Stir in dry ingredients and mix well. Wrap olives in about 1 teaspoon of dough, covering each olive completely. Place on ungreased cookie sheet and refrigerate. About 1/2 hour before serving, bake puffs in a 400 degree oven for 10 to 14 minutes.

Patty Spellman • Yuma, Colo.

2 oz. Unsweetened Chocolate

2 c. Milk

1 c. Sugar

4 Tbsp. All-purpose Flour

2 Eggs

1/2 t. Almond Extract or 1 t. Vanilla Extract

Pinch of Salt

1/2 c. Almonds, sliced

Sweetened Whipped Cream

In a medium saucepan, melt the chocolate over low heat, stirring constantly once the melting begins. Add the milk and continue to heat, stirring well to blend. In a bowl, whisk together sugar, eggs, flour, almond extract and salt. Add to the hot milk mixture. Continue to cook over medium heat, stirring constantly until pudding thickens. Serve warm or cold in custard cups. Top each serving with a tablespoon of sliced almonds and whipped cream.

Sandy Walker • Papillion, Neb.

1/3 c. Sugar

4-1/2 t. Cornstarch

1/4 t. Salt

1-1/2 c. Milk

1/2 c. Half & Half Cream

1/2 c. Creamy Peanut Butter

1 t. Vanilla Extract

Whip Cream

In a saucepan, combine sugar, cornstarch, salt, milk and cream. Stirring, bring to boil for 2 minutes. Remove from heat and stir in vanilla and peanut butter. Pour into serving dishes. Refrigerate for 3 hours. Serve with whipped cream for garnish.

Marlene Maurer • Lakewood, Colo.

1 c. Sugar

1 c. Karo Syrup

1 c. Peanut Butter

1 bag Fritos

Bring sugar and Karo syrup to a boil. Remove from heat. Blend in 1 cup of peanut butter. Pour over Fritos on greased cookie sheet. Cool and enjoy.

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