Administrativia

For the crust: 2 cups vanilla wafer crumbs (about 60 wafers) 1/3 cup cocoa 1/2 cup powdered sugar 1/2 cup (1 stick) butter, melted For the cheesecake: 3 packages (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 3 eggs 2 teaspoons vanilla extract 4 sections (1/2 oz. each) baking chocolate, melted Preheat oven to 300°F. Stir together 2 cups vanilla wafer crumbs, cocoa and powdered sugar in medium bowl. Stir in the melted butter until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With a knife, swirl gently through batter to marble. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars.

For those that followed my adventures in travel last week via Twitter, I took most of the weekend off to catch up on rest... 15+ hours en route home wiped me completely out. Regular posting will recommence starting with tomorrow's dessert recipe.

I'm in NYC to attend the Human Rights Campaign's Corporate Equality Index Awards tomorrow. It's always quite an adventure making the trek from the airport to your hotel in the city... I was glad to have my iPhone and GPS directions to be able to direct the cabby to my hotel. (I'm staying at the Essex House off of Central Park. Very nice room, although it's only got an interior view. I just couldn't see adding another $300/night for a city-view.) My only grumble on this trip has nothing to do with the trip, but with iTunes. The latest update screwed up my libraries and sych profiles... and even though I partially restored them, none of the movies I had selected for this trip didn't sych... which I didn't see until on the plane. meh.

Sometimes the simplest recipes are the best... 3 cups milk 3 tablespoons butter 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup packed brown sugar 3 tablespoons rum or rum extract 1/2 cup raisins 7 (1/2-inch) slices french or brioche bread, cubed or torn 4 eggs, beaten Preheat oven to 350°F. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves. Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for about 30 minutes to let the bread absorbs the milk. Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

2 pounds Yukon gold potatoes, quartered Pinch salt, for water 1 tablespoon butter 2 cloves garlic, minced 1 small onion, halved and thinly sliced 1 teaspoon brown mustard powder 4 cups baby spinach 1 large tomato, diced In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the mustard powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

In most Spanish-speaking parts of the world, "tortilla" refers to an egg dish -- not the corn or flour "tortillas" from Mexico. This dish can be served for breakfast, brunch or just about anytime. 1/4 cup extra-virgin olive oil or canola oil 1 medium yellow onion, sliced 1 red pepper, roughly chopped 1 (7-ounce) package pre-cooked chorizo, thinly sliced 1/2 pound red potatoes, cubed, boiled until tender and drained 1 garlic clove, minced 3 tablespoons chopped cilantro leaves 1 teaspoon salt, plus 1 pinch 1/2 teaspoon freshly ground black pepper 12 eggs Preheat oven to 450°F. Heat oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper. In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. S

Check out this video on YouTube: http://www.youtube.com/watch?v=ml5uolY9rFI Sent from my iPhone

h/t Box Turtle Bulletin: http://www.boxturtlebulletin.com/2009/03/14/9827

Holidays or not, there always seemed to be a tin of peanut brittle around -- you could call it the Methodist version of pralines. 2 cups sugar 1 cup white syrup (Karo) 1/2 cup water 2 cups raw spanish peanuts 2 tablespoons butter 2 teaspoons baking soda 1 teaspoon vanilla Cook the sugar, syrup and water to soft ball stage. (See below) Add peanuts and cook to 300° F. Set off stove, add butter & soda. Add vanilla and stir well. Pour onto two well-greased cookie sheets -- stretching as soon as it cools slightly. When cooled, break into pieces and serve. Candy-making Stages: Thread - begins at 230° The syrup will make a 2" thread when dropped from a spoon. Soft Ball - begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers. Firm Ball - begins at 244° The ball will hold its shape and flatten only when pressed. Hard Ball - begins at 250° The ball is more rigid but still pliable. Soft Crack - begins at 270° Wh

Since there was much sturm & drang from the wingnuts over Mrs. Obama's visit to a homeless shelter that only serves healthy foods (like mushroom risotto), I thought I'd post this version... it's probably not the same recipe, but it certainly worked for our family growing up... 2-3 tablespoons olive or vegetable oil 1 small onion, finely chopped 1 small carrot, chopped 1 cup uncooked regular long-grain white rice 1 can Cream of Mushroom Soup 1 3/4 cups chicken stock or broth 1/8 tsp. ground black pepper 1/2 cup frozen peas In a large skillet, heat oil then add onion, carrot and rice. Cook and stir until rice is browned. Add soup, broth and pepper. Bring to a boil. Cover and cook over low heat 15 min. Add peas, then cover and cook another 5 minutes or until rice is done.

Nothing beats a bowl of hot tomato soup with grilled cheese sandwiches. This recipe takes the old standby up a notch. For the soup: 1 tablespoon olive oil 1 onion, chopped 2 carrots, peeled and chopped 3 cloves garlic, chopped 2 (14 ounce) cans Italian style diced tomatoes, undrained 2 cups chicken broth or stock pinch of red pepper flakes 1 teaspoon balsamic or red wine vinegar 1 teaspoon honey 4 ounces cream cheese or 1/2 cup half & half chopped fresh basil or parsley for serving In a large pot, heat oil over medium high heat. Add onion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. Transfer to blender and blend, or use an immersion blender directly in the pot.* Return to pot, and add cream cheese (or half & half). Simmer on low

1 cup sugar 1 cup brown sugar 1 cup vegetable shortening 2 eggs, well beaten 1/2 teaspoon baking soda 1 cup crushed pineapple 2 teaspoons baking powder 3 cups flour 1 cup chopped pecans (optional) Preheat oven to 350°F. Cream sugars and shortening. Beat in eggs. Add sifted dry ingredients alternating with pineapple. Stir in pecans. Drop by teaspoon on greased cookie sheet (or parchment). Bake for 12-15 minutes.

I've spent the last few days working at the Houston Livestock Show & Rodeo ... lots of fun and lots of people.

Note: this recipe calls for cubed honey baked ham, but you can substitute left-over BBQ pork or chicken. You an also add whatever other vegetables suit your taste or are in the crisper. 2 large eggs, beaten 3 tablespoons peanut oil (or corn oil) 3 1/2 cups cold cooked rice (basmatti or brown) 1/2 cup cubed honey baked ham 1/2 cup finely diced carrot 1/4 cup chopped green scallions 1 cup bean sprouts Heat a large skillet (or wok if you have one) and add oil to coat. Add rice & toss briskly to coat and separate the grains. Make a well in the middle of the skillet -- pour in eggs and scramble. As the eggs cook and harden, break them up and mix with the rice. Toss in the ham, carrots, scallions and bean sprouts. Reduce the heat and stir until everything is hot. Nutrition Data: (Servings = 6) Calories = 184.4 Total Fat = 3.7 g / Saturated Fat =1.1 g Cholesterol = 77.7 mg Sodium = 206.2 mg Total Carbohydrate = 29.4 g / Fiber = 2.8 g Protein = 8.1 g

1/2 cup chopped onion 1/4 cup butter 1 teaspoon salt 1 pound lean ground beef 2 tablespoons flour 1 teaspoon pepper 1 can cream of chicken soup 1 cup sour cream Rice or Egg Noodles Saute the onion in butter over medium heat until onion is transparent. Add the ground beef and brown. Add flour, salt, pepper and soup and cook for 5 minutes. Add sour cream and simmer for 15 additional minutes. Serve over rice or egg noodles.

The Daily Show With Jon Stewart M - Th 11p / 10c CNBC Gives Financial Advice Daily Show Full Episodes Important Things With Demetri Martin Political Humor Joke of the Day

I don't want to sound callous about the economic downturn and pain that it is definitely causing a great number of people, but some thoughts do come to mind as the cable noise machines start trotting out "personal interest" stories about folks in dire straights. Noone wants to be the one to ask the pertinent questions -- except maybe Suze Orman -- about how they got to where they are. Clearly, some people -- many, in fact -- have lived on credit for too long... and far outside what their REAL income should have allowed. It's a consumerism-driven trend that's been building for decades. (The same thing happened from 1899-1929, with similar results.) But enough of the grumbling. Here's the silver lining (at least for me): I estimate that my 401K will be worth 20% more in 15 years as I get ready to retire than if this downturn hadn't happened. Why? Because my contributions are going mostly to stock purchases -- stocks, like Chevron, that were trading at $90

From Brad Z -- fellow Facebooker and foodie -- 3 cups sifted flour 1 teaspoon soda 1/4 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup chopped pecans 1 cup raisins or chopped dates, optional 1 cup butter 1 1/2 cups sugar 3 eggs, beaten 1 cup blackberry jam 1 cup buttermilk Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread a buttercream or cream cheese icing between layers and over cake.

Sometimes parody can't compete. Sex and the City, Season 6: "A Woman's Right to Shoes" Charlotte : We have a tea bag situation. Samantha : Oh honey, I totally understand. Just breathe through your nose.

1 stick butter, melted 1 can cream of chicken soup 1 cup sour cream 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup diced onion 4 medium potatoes, peeled & grated (about 4 cups) 3/4 cup cheddar cheese 2 cups crushed corn flakes 1/4 cup melted butter Preheat oven to 350F. Mix all ingredients except cheese, corn flakes and 1/4 cup melted butter together; spread in a 13x9 baking dish. Sprinkle cheese across the top. Mix corn flakes & melted butter and top casserole. Bake for 30-40 minutes covered, plus 10-15 minutes uncovered. Serves 8. Nutrition Data Calories = 379 Fat = 26.2g / Saturated Fat = 15.6g Cholesterol = 65.6g Sodium = 687.6g Carbohydrate = 30.1g / Fiber = 2.5g Protein = 7.4g Note: Reduce the fat & cholesterol by substituting margarine. Saturated Fat = 9.3g / Cholesterol = 26.8g