• 1-1/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semisweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional

Directions

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
• In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
• Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberry halves if desired. Serve immediately. Yield: 10 servings.
• It keeps well even after 2-3 days in the frig. I do reheat it in the microwave for 30 seconds. That puffs it up a bit and makes it warm and creamy!

• 6 to 8 pounds pickling cucumbers
• 40 fresh dill sprigs
• 2 large onions, thinly sliced
• 5 garlic cloves, sliced
• 1 quart water
• 1 quart white vinegar
• 3/4 cup sugar
• 1/2 cup canning salt

Directions

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
• Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

2 T butter, melted

1 t chili powder

1/4 c parmesan cheese

1/4 t salt

1/8 t cayenne pepper

Heat oven to 425. Peel sweet potatoes and cut into 1/2 inch strips. Place melted butter into bowl and add sweet potatoes. Toss to coat. Mix together, then add to sweet potatoes and butter, chili powder, cheese, salt and cayenne. Toss well to coat sweet potatoes, arrange in single layer on 15x10x1 inch pan. Bake for 20 to 25 minutes, turning potatoes once, until golden brown. About 4 servings

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic and anchovies in oil until garlic is golden. Add sieved tomatoes, and cook 5 minutes. Stir in tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

1. Preheat an outdoor grill for medium-high heat.
2. Combine ground sirloin, onion, A-1, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
2. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, either with an immersion blender or in a regular blender.
Return to a simmer and stir in the cream and butter. Season to taste with salt and pepper. Heat, stirring until the butter is melted, do not boil.
About 4, 1 cup servings.

Preheat oven to 500 degrees
In a large bowl, mix tomatoes, 1/4 cup of olive oil, vinegar, garlic, salt and pepper to taste. Spread mixture out onto a non-reactive baking sheet. Roast in the oven until very dark in spots, 35 – 40 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions and a pinch of salt. Cook until onions are very soft, 8-10 min, stirring occasionally. Add the 2 cups of basil leaves and saute for about 1 minute.

Add the roasted tomato mixture and the water to the saucepan. Bring to a simmer and cook for 10 minutes. Season with salt and pepper to taste. Puree with an immersion blender. Mixture should be very smooth. Return mixture to a simmer.
Serve with croutons. Makes about 8, 1 cup servings.

* 3/4 cup white sugar
* 1/3 cup cider vinegar
* 1 tablespoon minced fresh ginger root
* 1 tablespoon garlic powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon dried red chile pepper
* 4 cups diced rhubarb
* 1/2 cup chopped red onion
* 1/3 cup golden raisins
*
* 1 1/2 pounds pork tenderloin
* 2 teaspoons ground cumin
* salt and pepper to taste
* 1 tablespoon olive oil
* 4 sprigs fresh cilantro, for garnish

DIRECTIONS:

1. To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
2. Preheat oven to 400 degrees F.
3. To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
4. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Boil the marinade for 3 min to use to baste the shrimp and apples while grilling.
   
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.