Hearty Beef Tomato Sauce

Ingredients:
1 Tbsp. oil
1 small sweet onion chopped
2 Tbsp. garlic minced
1-2 Bell Pepper diced, orange, red or yellow (***optional)
1 lb. 97% lean ground beef
4 slices of Prosciutto sliced into small pieces
3 diced tomatoes (or 1 (14.5 oz.) can diced tomatoes with garlic and green pepper)
1 small jar tomato sauce of your choosing (or marina sauce)
1/3 cup grated Parmesan

Directions:
Place the oil in a large skillet.  Heat the oil on medium to medium-high heat.  Add the onion, garlic and the bell pepper (optional) and cook until tender for 5 minutes, stirring often.  Add the ground beef and Prosciutto and cook over medium heat until the ground beef is browned and cooked through.  Add remaining ingredients and simmer for at least 20 minutes.  Serve over Cheesy Bread or pasta of your choosing.  If you love cheese, top with some shredded mozzarella.  Serves 8.

***My all-time favorite Tomato Sauce is Ragu Robusto Parmesan & Romano...it's amazing!

Hearty Sausage Tomato Sauce

Ingredients:
1 package Low Fat Pork Jimmy Dean Breakfast Sausage
1 small sweet onion chopped
2 Tbsp. garlic minced
3 diced tomatoes (or 1 (14.5 oz.) can diced tomatoes with garlic and green pepper)
1 small jar tomato sauce of your choosing (or marina sauce)
1-2 Bell Peppers diced, red orange or yellow (***optional)
1/3 cup grated Parmesan

Directions:
Break the sausage apart and cook the sausage over medium to medium-high heat in large skillet until almost cooked through.  Add the onion, garlic and the bell pepper (optional) and cook until tender for 5 minutes, stirring often.  Add remaining ingredients and simmer over medium-low for at least 20 minutes.  Serve over Cheesy Bread or pasta of your choosing.  If you love cheese, top with some shredded mozzarella.  Serves 8.

***My all-time favorite Tomato Sauce is Ragu Robusto Parmesan & Romano...it's amazing!

Sloppy Joes

From my youth.  What can I say, like mac'n'cheese this is a delicious childhood favorite.  Recipe courtesy of my Mom.

Ingredients:
Grandma's Best Barbecue Sauce
1 1/2 lbs. 90% Lean Ground Beef
6-8 Hamburger Sized Buns of your choosing (I love Seasame Buns)

Directions:
In a large skillet cook beef over medium heat until cooked through.  Add Grandma's Barbecue Sauce.  Turn to low and simmer covered for 30 minutes.  Serve hot on your favorite buns.  Serves 6-8.

Grandma's Best Barbecue Sauce Ever

My Grandma makes the most amazing Barbecue sauce ever.  This is her recipe for the barbecue sauce I grew up with.  It is a little sweet, a little spicy and has just the right zip.  It is good on almost anything.  Fair warning, you may need to double the recipe as it is delicious and does not make a ton.

Ingredients:
2 Tbsp. butter
1 medium Vidalia onion finely minced
1/2 cup celery finely minced
2 Tbsp. vinegar
3 Tbsp. brown sugar
1 cup ketchup
1 Tbsp. Worcestershire Sauce
1 tsp. dry mustard
1/2 cup hot water
1 tsp. salt
1/8 tsp. red pepper (red pepper flakes also work)
1/8 tsp. black pepper

Directions:
Melt butter in a medium sauce pan over medium heat.  Add onions and celery and saute until tender, about 5 minutes.  Add all remaining ingredients, excepting salt and peppers.  Simmer on low heat for about 30 minutes.  Add salt and peppers for the last 5 minutes of cooking.  If the sauce is too thick, add water until desired consistency is achieved.  Can add more red or black pepper to taste if like sauce spicier.

Serving Suggestions:

Cover "Tastes Like Fried" Baked Chicken Breasts with sauce after baking and prior to serving for an extra special Dinner.

Sloppy Joes

Use sauce to baste chicken thighs, breasts or wings before baking or grilling.

Barbecue Mini Hot Dogs Appetizer

Sauce for Burgers

Sauce for Ribs - baste ribs in sauce and then cook ribs until done on grill or in oven.

Cranberry Double Chocolate Shortbread Cookies

One of many little twists on my classic Chocolate Chip Shortbread Cookies.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
1/3 cup each of semi-sweet chocolate chips, white chocolate chips and dried cranberries
1/3 cup chopped nuts (optional)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips, white chocolate chips, cranberries and nuts (if desired) and mix until just incorporated.  Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

"Tastes Like Fried" Baked Chicken Breasts

Ingredients:
4 Chicken breast butterflied and then cut in half (i.e. cut in half to make 8 thinner pieces)
Salt and pepper
Flour for dredging (about 1 cup)
1 egg beaten
1/2 cup skim milk
1/2 cup melted butter
About 4 cups Rice Krispies

Directions:
Preheat oven to 350 degrees.

Put butter in a 13 by 9 inch baking dish and put in oven until just melted, remove from oven and set aside.

Salt and Pepper each chicken piece.  Dredge each piece of chicken in flour.  Mix together, milk, egg and melted butter from pan in a medium sized bowl.  Reserve baking dish with butter remnants.

Place Rice Krispies in a second medium sized bowl.  Dip chicken pieces in milk mixture to coat, then dip directly into Rice Krispies until well coated.  Return to 13 by 9 inch baking dish.  Repeat for each piece of chicken.  Place chicken in baking dish  is one layer, do not overlap chicken.

Bake uncovered for 35 minutes or until chicken is done.  Serve hot, enjoy!  Great with Honey Mustard Sauce or Homemade BBQ sauce.

Phenomenal Summertime Squash Casserole for a Homestyle Labor Day Feast

I had a group of girlfriends over for Labor Day and I felt like making some classic homestyle dishes.  I served "Tastes Like Fried" Baked Chicken with Homemade Barbecue Sauce, Green Bean Casserole, Squash Casserole, Beer Bread, Cornbread, and Cinnamon Melt-Away Muffins.  After a busy weekend this hearty meal definitely helped me to slow down a little.

This Squash Casserole is one I have perfected over time and I think I finally have it just right.   It is great as a side dish for dinner or perfect as a breakfast or brunch casserole too. I hope you enjoy it!

Ingredients:

3 medium or 2 large zucchini diced

3 medium yellow or 2 large yellow squash diced

1/2 cup water
1/2 tsp. salt
4 Tbsp. butter
1 medium Vidalia (or Candy) Onion diced finely
1 stalk of celery diced finely
5-8 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)
4 slices American Cheese
1 cup shredded sharp cheddar cheese
2 eggs beaten
1 1/2 cup skim milk
1/2 tsp. pepper
12-16 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)

Directions:

Preheat oven to 350 degrees.

Add zucchini, yellow squash, water and salt to medium sauce pan and cook over medium high heat.  Cook covered until squash is tender and most of the water is gone (about 8-10 minutes).  Check moisture level and stir every minute or so to ensure squash doesn't burn.  Transfer squash to mesh colander (with pin sized wholes only; cannot use a colander with large wholes or will lose your squash!) and drain off excess liquid.  Pour zucchini back into sauce pan and set aside.

Melt 2 Tbsp. butter in a medium saute pan.  Add onion and celery.  Cook over medium heat until tender; about 5-8 minutes.  Add to drained zucchini in sauce pan making sure to add butter from pan as well.    Reserve saute pan for later.

Add 4 slices of american cheese and 1/2 cup shredded cheddar to zucchini mixture and stir until cheese is melted and incorporated.  Add 5-8 crumbled crackers, depending on size of crackers.  Add 1 1/2 cups milk, 2 eggs, and pepper.  Stir until well blended.

Grease 1.5 quart baking dish.  Pour zucchini mixture into baking dish.  Bake in prepared pan for 35 minutes or until almost set (toothpick inserted in center comes out clean).

While casserole is baking, melt 2 Tbsp. of butter in reserved saute pan.  Add 12-16 crumbled crackers.  Saute over medium heat for 2-3 minutes.  After casserole has cooked 35 minutes, spread cracker topping evenly over casserole.  Then evenly cover with 1/2 cup of shredded cheddar.  Bake for 5 more minutes.  Serve hot!

Summertime Peach Cobbler Bars for the UVA Tailgate

Crust:

1 package Betty Crocker Sugar Cookie Mix

1 stick melted Butter

1 tsp. cinnamon

Fruit Spread:

5 medium peaches peeled and sliced

1 Tbsp. corn starch

1 tsp. vanilla

Cobbler Topping:

1 stick butter

1 cup brown sugar

1 cup flour

1 tsp. cinnamon

Directions:

Preheat oven to 350 degrees.  Prepare a 13 by 18 inch jelly roll pan by spraying with non-stick cooking spray.

In medium bowl mix together sugar cookie mix and 1 tsp. cinnamon.  Add 1 stick melted butter and stir until combined.  Press evenly into prepared jelly roll pan to cover.

Mix together peaches, vanilla and corn starch in medium bowl.  Spread evenly over crust.

Place butter, flour, brown sugar and 1 tsp. cinnamon into medium bowl.  Blend together until mixture is small crumbles with a pastry cutter.  Evenly spoon over peach layer.

Bake for 25 minutes or until done.  Best served warm, but also can be served later.  Refrigerate any leftovers.  Great on their own or with fresh whipped cream, ice cream and a sprig of fresh mint.  Enjoy!

.

Black bean, Tomato and Corn Salad

Great side for a Summer BBQ.

Ingredients:

1 (12 oz.) bag frozen corn

1 can (15 oz.) black beans rinsed & drained

1 green bell pepper, diced

1 red, orange or yellow bell pepper, diced

1 small onion (red, Vidalia or candy), diced

1 pint cherry or grape tomatoes, cut in half

1 Tbsp. garlic, minced

2 Tbsp. fresh cilantro, chopped

1 ½ Tbsp. lemon juice

1 Tbsp. olive oil

1 tsp. chili powder

1 tsp. salt

1 shake of ground cumin

More salt, if necessary, to taste

Directions:

Add all ingredients to a large bowl, mix well to incorporate.  Add more salt to taste if necessary.  Let marinate in refrigerator at least 30 minutes and up to 12 hours before serving.  Enjoy!

Summertime Chicken Piccata

Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt, to taste

Pepper, to taste
Flour, about 1 cup
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

½ cup wine
3 Tbsp. cup lemon juice
3 Tbsp. garlic minced

½ cup chicken stock

¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped

½ package angel hair pasta

Directions:

Preheat oven to 350 degrees.

Season chicken on both sides with salt and pepper. Dredge chicken in flour and set aside.

In a large skillet over medium high heat, melt 2 Tbsp. of butter with 1 Tbsp. olive oil. When heated, add 2 pieces of chicken and cook for 3 minutes on each side. Remove and transfer to 13 by 9 inch baking dish (do not overlap pieces). Add 2 remaining 2 Tbsp. butter and 1 Tbsp. olive oil. When butter and oil are heated, add the other 2 pieces of chicken and brown both sides in for 3 minutes each. Remove pan from heat and add chicken to the baking dish.  Place in preheated oven for 20 minutes or until chicken is cooked through.  Reserve the oil/butter in the skillet.

Boil your pasta according to the directions on the package.  I recommend adding some salt and olive oil to your water.  This will make the water boil faster, keep the pasta from sticking, and give your pasta a little flavor.  Try to time it so that the pasta is done when chicken is done in the oven.

While chicken is cooking, add wine, lemon juice and garlic to oil/butter mixture remaining in skillet and cook on medium high until wine mixture is reduced to about half (about 7 minutes).  Add stock and capers.  Bring to a boil.  Simmer for about 5 minutes.  Add 1 Tbsp. butter and.  Turn off and set aside.

Add sauce to pasta and mix well to incorporate.  Plate by placing some of the pasta and sauce on a plate or in a bowl, then place one piece of chicken over pasta.  Serves 4.  Enjoy!

***This recipe can easily be doubled.

Best Cornbread ever

This cornbread is delicious! As an added bonus, you do all your mixing and baking in the same 13 by 9 inch pan, so less mess to clean up.  Enjoy!

Ingredients:
2 sticks of butter
1 1/3 cup sugar
2 eggs beatebn
2 cups buttermilk
1 tsp. baking soda
1/2 tsp. salt
2 cups corn meal
2 cups flour
1 cup sour sour cream
1 can of corn drained
1 can of green chiles (optional)
1 1/2 cups cheddar cheese (optional)

Directions:
Preheat over to 350 degrees.  In a 13 by 9 inch baking dish melt butter in oven.  When, just melted remove from oven.  Stir in sugar until blended.  Add eggs and blend well.  Add buttermilk and baking soda at the same time, stir until well blended.  Add salt, corn meal, flour, sour cream, corn (drained), green chiles (if desired), and cheese (if desired).  Mix until well blended.  Bake in preheated oven for about 40 minutes or until toothpick in center comes out clean.

Bacon Bell Pepper Quiche

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1 cup frozen bell pepper trio (green/red/yellow peppers) or fresh works too
6 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

If peppers are frozen, let thaw and drain off any excess liquid.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with peppers.   Sprinkle bacon evenly over peppers.  In a medium bowl beat the eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon and peppers.  Bake at 350 degrees for 40-50 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!

Chocolate Peanut Butter Pie

D-E-L-I-C-I-O-U-S...and super simple to make.

Ingredients:

Chocolate Graham Cracker Crust (you can also use a pre-made crust):
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:
1 (8 oz.) brick lowfat cream cheese softened
3/4 cup creamy peanut butter
1/2 cup powder sugar
1 tsp. vanilla
1 (8 oz.) light cool whip

Directions:

Preheat oven to 350 degrees.  Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted.  Add butter, graham cracker crumbs and sugar to pie pan.  Mix until well blended.  Press into sides and bottom of pie dish being careful not to burn your fingers.  You can choose to bake the crust for a slightly crispier texture or simply use the crust as is.  Optional:  Bake at 350 degrees for 6 minutes.  Let cool.  

You may also use a pre-made pie crust instead.  Again, if you want a crispier crust, you can bake the pie crust at 350 degrees for 6 minutes.  Make sure to completely cool the pie crust.

When the pie crust is completely cooled:  In a medium bowl, mix softened cream cheese with peanut butter until well blended.  Add powder sugar and vanilla and mix until well blended.  Fold in the cool whip until well incorporated.  Fold in the cool whip in until most of the small chucks of cream cheese mixture disappear.  Pour into prepared cooled pie crust and smooth top with a spatula.  Cover and refrigerate for at least 2 hours or up to 24 hours before serving.  Enjoy!

May top with crumbled Reese's, chocolate sauce, whipped cream, or any combo thereof!

Quick and Easy Summer Chocolate Malbec Spice Cupcakes

These cupcakes are the perfect combination of chocolate and wine, two of my favorite things.  These cupcakes are very moist and are delicious with or without frosting.  Bonus!  This means less work for you, enjoy!

Ingredients:
1 package Chocolate Cake Mix (any type including German Chocolate)
3/4 cup red wine (Malbec adds some spice, but any red wine will work)
1 stick butter
5.25 ounces (about 3/4 cup) Chocolate (milk, dark or semi-sweet to your preference)
1 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs beaten
1 tsp. vanilla

Directions:

Preheat oven to 425 degrees.

In small saucepan melt chocolate and butter together over medium heat until both are just melted.

Pour cake mix until medium mixing bowl, add melted chocolate mixture, wine, cinnamon, ginger, eggs and vanilla.  Stir until combined.

Pour until prepared cupcake cups.  I use cupcake liners.  Bake for 12-16 minutes or until cooked through.  Serve warm or let cool. If topping with desired frosting, make sure the cupcakes are cool first.  Makes 24 cupcakes.

Chocolate Chip Shortbread Cookies

In memory of a great lady, a twist off her wonderful recipe.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
3/4 cup chocolate chips (milk, semi-sweet or dark chocolate depending on your preference)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips and mix until just incorporated.   Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

For a variation see:  Cranberry Double Chocolate Shortbread Cookies

Chicken Enchiladas Casserole for a Sizzling Spring Night

Best served with Margaritas and good friends!  My good friend Clare and I perfected this recipe this month.  I have tried making enchiladas many times, but I think everything tastes better as a casserole...haha.  Maybe that's why my friends have dubbed me the Casserole Queen!

Ingredients:

1 package chicken breast thawed about 1 1/2- 2 lbs
21 small corn tortillas
2 + 2 Tbsp. Olive Oil
1 Large Onion diced
3 (4 oz.) cans diced green chilies
1 (16 oz.) Light sour cream
1/2 cup + 2 cups chicken broth
4 cups of Mexican Cheese
2 Tbsp. butter
2 Tbsp. Flour
1 + 1/2 tsp. Paprika
Salt and Pepper
Cilantro or Scallions or Salsa for garnish (optional)

Directions:

1.  Preheat oven to 350 degrees.  Fill a large skillet about half way with cold water.  Add 1 tsp. salt to the water and mix.  Add chicken to the water.  Cook on High for about 25 minutes or until chicken is cooked through.  Remove chicken from water, and set aside to cool.  Once cool, shred or chop chicken into small pieces.

2.  Heat about 1 Tbsp. oil in a skillet.  Lightly pan saute each corn tortilla for about 10 seconds on each side, and lay on paper towels to drain.  Add another 1 Tbsp. of oil about half way through.  There will be very little oil in the pan, that is fine.  Set Aside.

3.  In large saute pan heat 2 Tbsp. oil on medium-high heat and saute onion for a few minutes, add chilies and chicken.  Saute a few more minutes.  Add 1 tsp. paprika, 1/2 cup of chicken broth, half a cup of sour cream and 1/4 tsp. of salt.  Stir to combine and cook a few additional minutes.  Turn of heat and set aside.

4.  In a medium saute pan, melt butter.  Add small amounts of the flour and 2 cups of chicken broth alternatively, whisking together over medium-high heat until combined and not lumpy.   Turn heat down to low.  Add remaining sour cream, 2 cups of cheese, 1/2 tsp. paprika and 1/8 tsp. salt.  Cook until combined.

5.  Grease the bottom of 13 by 9 inch casserole dish with non-stick spray.  Cover the bottom of the pan with 7 of the tortillas.  Pour over 1/2 of the chicken mixture  Pour over 1/3 of the cheese sauce.  Evenly spread 1 cup of cheese over the sauce.  Cover with 7 more tortillas.  Pour over remaining chicken mixture and another 1/3 of the cheese sauce.  Evenly spread remaining cheese over the sauce.  cover with the remaining tortillas.  Cover with remaining cheese sauce.  Bake at 350 degrees for 40-45 minutes.  Let set for about 5 minutes prior to serving so slices come out clean.  Garnish as desired and serve hot.  Enjoy!

My Healthier (and Tastier) Green Bean Casserole for any Season

So, if you know me, you know I LOVE casseroles!  Especially for dinner parties.  They can be made ahead and incorporate all kinds of goodness into one dish.  One of my favorites to make as a side for dinner parties is Green Bean Casserole, because people love it.  Although, I will admit in my lazier college days sometimes green bean casserole was my dinner.  Here is my twist on a classic.

*Easter Brunch photo courtesy of my little sister, Jennifer Hofmann 

Ingredients:

1 1/2 to 2 lbs FRESH green beans cleaned with the ends snapped off and snapped in half (in a bind you can use 4 (14.5 oz.)  cans of french style green beans with the water drained instead)

1 (14.75 oz.) can Cream of Mushroom Soup (large can)

1 tsp. black pepper

1 cup skim milk

1/2 plus 2/3+ cup french fried onions (generic works fine)

Directions:

Preheat oven to 350 degrees.  

Boil water in large pot.  Once water is rapidly boiling add green beans.  Cook for 2-4 minutes until slightly tender, do not overcook (you will be putting them in the oven too, and the less they cook the healthier for you they are).  Drain and set aside.  Skip this step if using canned beans.

Place the cream of mushroom soup, milk, pepper, and 1/2 cup french fried onions in a 13X9 inch pan (or other large casserole dish).  Stir to incorporate.  Add the beans and stir well to cover beans with sauce.  Cover dish with foil.  Bake for 30-40 minutes, until warmed through.  Remove from oven, uncover, add remaining french fried onions to cover (using more if necessary to cover or if you just really love french fried onions, like me).  Return to oven and bake uncovered for 5-10 minutes.  Serve Hot.  ENJOY!!!

Serves 8-12.

Cinnamon Sugar Mini Pretzels for a Hot and Humid Vacation to the Deep South

This is a delicious and super easy recipe for a fun snack.  Great for movie-watching, car trips or picnics.  I brought it on our most recent vacation to Hilton head Island and it was gone almost immediately.  You may want to make two batches ;) Enjoy!

Ingredients:

16 oz. package mini pretzels

2/3 cup sugar

1 stick butter melted

2 tsp. cinnamon

Directions:

Preheat oven to 300 degrees.  Mix melted butter, sugar and cinnamon in a large mixing bowl until blended.  Add pretzels and stir with a spatula until pretzels are well coated and there isn't a bunch of buttery goodness left on the bottom of the bowl.  Place an oven safe silicone non-stick sheet or parchment paper on the bottom of a jelly roll pan (cookie sheet sized).  Evenly spread the pretzels in the pan, making sure to get all the buttery mixture onto the pretzels.  Bake for 10 minutes, then mix the pretzels around and bake for 5 more minutes.  Let cool.  Store in an air-tight container.  Do not cover and store until fully cooled (or moisture from the heat will cause your pretzels to get soggy)!

Graham Cracker Crust

Great for pies!

Ingredients:

1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Directions:

Turn oven on to 350 degrees.  Place the butter in a pie dish and put in oven until butter is just melted.  Take out of oven, add sugar and graham cracker crumbs and mix with a fork until incorporated and moist.  Lightly press into bottom and sides of pan with fingers being careful not to burn yourself on the dish.   Bake at 350 degrees for 6- 8 minutes,  Set aside to cool.

***To make a chocolate graham cracker crust simply substitute chocolate graham cracker crumbs or oreo crumbs.

Summertime Dark Chocolate Peanut Butter Ice Cream

Heavenly and lower-fat...say no more

Ingredients:

2 1/2 plus 1/2 cup skim milk

1/3 cup cocoa powder

2/3 cup sugar

pinch of salt

3 Tbsp. cornstarch

3/4 cup chocolate pieces (preferably dark)

1/2 cup peanut butter

Directions:

In a medium saucepan on medium high heat cook 2 1/2 cups milk, sugar, salt and cocoa powder until milk is about to boil, about 5-10 minutes.  Mix 1/2 cup milk with the cornstarch until combined.  Add to heated milk-chocolate mixture, and cook until thick.  Turn off heat.  Add chocolate and stir until chocolate is melted.  Cool in refrigerator.  When completely cooled pour into ice cream maker and follow instructions of ice cream maker.  With my Cuisinart, I pour the mixture into the machine, and let churn 30 minutes.  Once ice cream is ready, barely stir in tablespoon fulls of peanut butter so there are large chucks within the mixture.  Place in freezer-safe container and cover tightly.  Let harden in freezer.  Prior to serving let sit out for about 5 to 10 minutes.