Black Tie Mousse Cake

This is exactly like Olive Garden's! Don't be scared by all the steps, they are very simple! Try it!


1st Layer- dense chocolate cake

1/2 box Devils food cake mix (put half in ziplock bag)
1/2 small box dark chocolate jello pudding mix
1/2c + 2 Tbsp cups water
1 eggs
1/4 cup vegetable oil

Second Layer Dark Cream Cheese Mousse

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

6 ounces semi-sweet chocolate chips (1/2 bag) (use Guittard or Ghirradelli)
4 ounces cream cheese, cubed

3/4 cup heavy cream

1/2 teaspoon sugar

Third Layer Italian Custard Mousse

3 egg yolks
1/4 cup sugar

3 tablespoons flour, sifted

1 teaspoon unflavored gelatin

1 3/4 cups heavy cream

1 teaspoon vanilla

Fourth Layer Dark Chocolate Ganache

1 1/2 cups heavy cream

2 tablespoons butter

18 ounces semisweet chocolate, chopped
1 bag Mini semi-sweet choc. Chips for around edge

1.Cake.
Bake according to package directions using 1 9" round cake pan. When cake is cool, remove from pan and make a collar around it out of wax paper about 4 inches taller than the cake. (or put in springform pan lined with wax paper)

2. Second Layer: Dark Cream Cheese Mousse.
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for one minute then add boiling water. Stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold this into the remaining cream. Once you have completed, spread onto cake and refrigerate.

3.Third Layer:Italian Custard Mousse.
Beat egg yolks until pale. Add sugar, flour and gelatin, beating until mixed. Bring cream and vanilla to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly and pour on top of chocolate mousse. Freeze while getting the icing ready.

4. Fourth Layer: Dark Chocolate Ganache.
Bring butter and cream to a boil. Pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool to slightly warmer than room temperature until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache over top of cake and spread it evenly across top and sides. While the ganache is still wet, cover sides of cake with mini chocolate chips. Refrigerate. Let remaining ganache cool and pipe through decorating bag onto cake with star or shell tip around top and bottom edge.

Peanut Butter Crispy Bars

Gooey, Peanut-buttery, rice crispy treat with chocolate on top!!!!


1 C. light karo syrup
1 C. sugar
1 C. Peanut Butter
6 C. rice crispies

1/2 C. chocolate chips for topping

In sauce pan, bring to boil karo syrup and sugar. Boil for 1 minute, just long enough to disolve sugar (any longer will make the bars too hard). Remove from heat and stir in peanut butter. Mix in Rice Crispies, and spread in buttered or sprayed 9 x 13 pan. Sprinkle chocolate chips over top and let sit until chocolate is melted. Spread over bars and cut while still warm.

submitted by Erin Taylor

Broccoli Slaw Salad

I got this recipe from the Food Network, and it's quickly becoming a favorite at family parties. This recipe makes enough for about 15 people, so just cut everything in half if you're serving fewer.

2 3-oz. bags Oriental flavor ramen
5-6 Tablespoons butter
1/4 cup slivered almonds
2 12-oz. bags broccoli cole slaw (in produce section at grocery store near pre-chopped veggies and packaged salad mixes)
1 cup chopped green onions
sesame seeds for garnish

Dressing:
3/4 cup canola oil
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 Oriental ramen seasoning packets
1/8 tsp. pepper

Melt butter in a medium skillet over low to medium heat. Crush ramen noodles into small bite-size pieces (a rolling pin and a Ziploc work well). Saute almonds and crushed noodles until golden brown; remove from heat. Meanwhile, whisk dressing ingredients together. In a large salad bowl, combine broccoli cole slaw mix, green onions, and the almond/noodle mixture. Right before serving, pour dressing over the top and toss to coat. Garnish with sesame seeds.

Summer Citrus Salad

Okay, okay, so it's not summer yet...but it's almost Memorial Day weekend (even though it will probably be rainy). At any rate, this is a refreshing alternative to a basic tossed salad.

1 sack pre-washed chopped romaine hearts
1/4 to 1/2 cup slivered almonds, toasted
1/2 red onion, chopped or sliced thinly
orange or grapefruit segments (or cheat and drain a can of mandarin orange segments)
1/2 cup crumbled feta cheese

Dressing:
1 rounded Tbs. orange marmalade (on jam aisle at the grocery store)
1/4 cup orange juice
2 Tbs. balsamic vinegar
1/2 tsp. finely chopped rosemary
1/4 tsp. crushed red pepper flakes
salt
pepper

Whisk these ingredients together, then drizzle in approximately 1/4-1/3 cup olive oil while whisking.
Publish Post
Enjoy!

Thank You Thank You

I just thought I would post a BIG thank you to everyone who contributes to this recipe blog (especially Hillary - our most regular recipe sharer - I hope you keep it up)! I have been loving trying all of these new recipes and my family is thrilled! Iam feeling like a big slacker because I haven't been posting much, so watch for more from me coming soon!

I also wanted to mention that this is an open blog - please feel free to share the address with friends and family who may want to contribute! I love all the fun recipes and I am sure you do too, so the more the merrier (new contributors can use the guest log in or send me an email to be added as an author - even if I don't know them)!

Strawberry Angel Food Salad

This might have "salad" in the title, but it's really more of a yummy dessert. To make it a bit healthier, I use fat free and sugar free ingredients where I can, but feel free to use the regular stuff.

1 small box sugar-free strawberry Jell-o
1 small container (about 6 oz. I think) frozen sliced strawberries, defrosted
1 angel food cake ring
1 1/4 cups boiling water
1 container fat free Cool Whip
dash salt
fresh strawberries for garnish

Dissolve Jell-o in boiling water. Add in sliced strawberries and a dash of salt. Cool in fridge until syrupy and slightly thickened (maybe about 1/2 hour or so). Meanwhile break or dice angel food cake into bite size pieces. When you're nearly read to serve, combine 3/4 of the container of Cool Whip with the strawberry mixture. In a serving bowl, layer angel food cake cubes/pieces with strawberry mixture in 4 total layers. Stir to combine. Garnish with the remaining Cool Whip and fresh strawberries.

Breadsticks

This recipe is so easy, it's practically a joke! My family loves these with soups or salads.

2 loaves Rhodes bread dough, defrosted
5-6 Tbs. butter
grated parmesan cheese
McCormick's Garlic Bread Sprinkle
McCormick's Salad Supreme seasoning

Slice each loaf into 10-12 equal slices. Roll each slice into a long, skinny rope. Meanwhile, melt butter in a wide, shallow pan (I seriously use a pie tin placed right on the burner). Sprinkle butter mixture with 1/2 tsp. or more of Garlic Bread Sprinkle. Prep baking sheets with parchment paper or nonstick foil (easy clean-up).

From here you have a few choices: for less fattening breadsticks, place ropes on baking sheets and use a pastry brush to lightly apply butter to each rope. For more fattening breadsticks, the way my mom made them, dip each rope in butter mixture so it's thoroughly coated. Sprinkle ropes while butter is wet with either parmesan cheese or Salad Supreme (kids love doing this, though it can get a little messy). Let the breadsticks rise for approximately 1 hour (though sometimes I don't have time for this and it works out fine--the breadsticks are just more dense). Bake for 10 minutes at 375. Serves a crowd!