Chicken & Chocolate…A Monkbot Smorgasbord


Here it is folks…the official food post.

Come here to swap recipes…share thoughts about food…obsess about chocolate…whatever.

I know, I know…it probably should be Chicken and Waffles. But I’m here to keep it real for my peeps…and we don’t give a flying flip about waffles. We’re (apparently) about the chocolate here.

So…since Monkbots don’t conform to other group idiosyncrasies…it’s Chicken and Chocolate time!

Look for a permanent link to this page on the right-hand side of the page.

And, as always, keep it clean.


91 Responses to “Chicken & Chocolate…A Monkbot Smorgasbord”

  1. bamaborntxbred Says:

    I’m eating the tiny M&M’s right now. They sure are cute.

  2. leejolem Says:

    Yay for Shelley, chicken and chocolate and a yummy pic of El Supremo Monkbot eating BBQ. I’ve never seen that pic, but he is adorable as always.

    HC4S got me hooked on Lindt truffles–the white chocolate variety is especially good. The insides are some kind of magic, voodoo stuff that melts in your mouth.

    Bama, I lurve M&M’s. Not a big fan of the minis. I like the regular heated in the microwave for about 20 secs. I know, weird!

  3. bamaborntxbred Says:

    Well, I’m only eating the mini’s b/c they were a gift!

    I LOVE Lindor Lindt truffles! Especially the white chocolate!! Yummy! Yummy!

  4. Ridearoundsally Says:

    Ok so I tasted this really cool thing last week, one of these things you look at and go ewww but when you taste its like mmmmmmm It was chocolate dipped chips. They had took those salted rippled chips and dipped them in milk chocolate… two fav snacks rolled into charity were selling them for profits..I think I bought them all!! Dont knock them till you try them..they are amazing!!!! There is nothing I can think of better…oh wait..there is..chocolate dipped Taylor..mmmmmmmmmmmmmmmmmmmm

  5. ridearoundsally Says:

    OMG Lee..nice to know Im not the only weirdo that loves melted chocolate..I leave candy bars and M & Ms in the sun to melt before I eat them..mmmmmmmmm not a problem here in Houston… Microwave no necessito!

  6. bamaborntxbred Says:

    Chocolate dipped potato chips sound wonderful!

    I’m hungry…I’m also dieting…so, sad….


  7. leejolem Says:

    Hey, I like chocolate covered pretzels, so why not potato chips? Who thought up that evil sweet/savory fat laden treat? Evil genius!

  8. jenfera Says:

    Speaking of chocolate covered pretzels, I made some last week. Making soft pretzels from scratch was fun and way easier than I thought it would be.

  9. Hatson Says:

    I am a big fan of Harry and David’s Truffles. Now we are talking serious chocolate! Of course I am someone who thinks the chocolate dipped cone at the DQ is fabulous! What would be a Southern chocolate dessert? A chocolate chess pie? Just wondering. This is making me hungry. LOL

  10. shelley Says:

    hits sally with a wet fish πŸ™‚

    remember folks…keep it clean.

    no food on taylor or any another person.


  11. ridearoundsally Says:

    I humbly beg for forgiveness.. I realised after I posted it…and thought crappp here comes the wet fish again!!!.. apologies to all I offended.
    Sally x

  12. leejolem Says:

    Come out, come out wherever you are little Monkbots across the ocean. Claire and Rowan, the chocolate thread has arrived. No limit to our revolutionary plans.

    Sally, I often have to sit on my hands to keep from writing the things that I’m thinking–don’t worry we’ve all been there. πŸ™‚

  13. shelley Says:

    no sweat, sally. i’m here to talk you down from that proverbial coffee table whenever you need it! πŸ˜‰

    okay…hatson, there is such a thing as chocolate chess pie…but i’m a traditionalist when it comes to chess pie. i like it plain.

    y’all are all killing me with talk of fine chocolate and truffles and chi=chi and la la.

    give me a pint of Bluebell Cookies ‘n’ Cream ice cream and a bottle of chocolate Magic Shell and I’m content for hours.

  14. Hatson Says:

    Magic Shell is just that, Magic. I attempted to take the high road and show a little more sophisticated palate, but you are so right. I was given magic shell in a beautiful package for Valentine’s Day. You guys are great.

  15. chocolate covered claire Says:

    Ah, so here it is. The official food thread. Lee! I am soooo addicted to those damn Creme Eggs!! I had to physically walk away from the chocolate display in my local supermarket earlier today. Temp-TAY-shun!!! (pun not intended, but a happy coincidence nonetheless!!)

    So, who’s gonna be the first to post a recipe?? I’m working on a healthy carrot and parsnip soup combo as we speak. Yum-tastic!! (…she says, trying to pry her fingers away from the mountain of chocolate-related recipes she has accumulated…)

    Uhh – guys, for the benefit of us foreigners, what’s Magic Shell??

  16. Hatson Says:

    Magic Shell is an ice cream topping made by Smucker’s. When you pour it on ice cream it magically freezes and creates a chocolate hardened shell(hence the term magic shell) Here it is sold near other toppings. I would be happy to send you some to try!! Gee, am I an enabler???? By the way, I have never cooked a parsnip in anything. I will check it out!

  17. ridearoundsally Says:

    Claire… they sell it in Asda! Next to the ice cream have to try it! The mars bar one is excellente! FIY I live in Houston but Im a scot.
    Sal x

  18. Anonymous Says:

    I don’t post often…but I read this blog everyday. I enjoy Shelley’s writing and video and all the comments of her great friends.

    I was born in the boothill of Missouri, but have lived in Michigan since I was 4. And right now I have sauerkraut & wieners in the crockpot.

    Mashed potatoes and macaroni with stewed tomatoes (and I like some thick tomato sauce also) make nice accents on one’s plate with the kraut & hotdogs. I can’t say if that combination is ‘southern’…but many of the things I cook or eat come from my southern family background. ~~~Leroy’s Sharon

  19. Rowan Says:

    Sally – I remember buying a topping with those hardening properties called Ice Magic. Haven’t thought of it for years! You guys are a bad influence…hee hee.

    Well, Claire, as for the you know whats, I bought a pack of eight on Thursday, late shopping with my little girl, who asked for – like – one of them. One little fondant-filled choccy swoonfest. Guess who ate the other seven? They also come in real eggy boxes, numbering a dozen. Is this Cadbury’s take on “The Big One” for which we campaign?

    3 HAIKU on buying multiple Creme Eggs.

    One I did not buy.
    Selling them in packs of eight
    Ensnares the greedy.

    More I could have bought.
    They sell them in packs of twelve –
    I feel virtuous!

    Am now distilling
    Tomorrow’s rebound hunger
    In my pancreas.

    Not that creme eggs are done any justice by the austere 3 line 5/7/5/ syllable format…but I am trying to cut back on adjectives which would have me calling a taxi and going to buy more YUMMY CREME EGGS ( THWACK! Slaps self back into yogurt mode.)

    Have been good today, tho. πŸ˜€ Yogurt and toast with Marmite and cottage cheese. Any other Marmite lovers out there?

    Anon – your crock pot meal sounds absolutely delicious!

  20. HicksChick4Soul Says:

    Mmmmm….Magic Shell…I just discovered that we had some in our pantry yesterday…too bad you can’t eat it plain–would that be to barbaric (or once again however you spell it)?

  21. suzi-q Says:

    EASY and almost HEALTHY (use canola oil:)
    6 Tblspns cocoa
    2 sups sugar
    2 cups self-rising flour
    1 cup canola oil (vegetable oil)
    1 tsp vanilla
    3 eggs
    Mix all in one bowl, pour and spread into 9×13 baking dish sprayed with (don’t tell shell) Crisco baking spray with Pillsbury flour (easier than wiping with crisco and dusting with flour) Then bake at 350 degrees for about 30-35 minutes (knife must come out clean) And eat’m up with vanilla ice cream.

  22. suzi-q Says:

    that’s 2 cups of sugar, of course you could eat them for SUPper if you wanted to:)

  23. Chaos Says:

    OK, here is one for you guys, it is off the chocolate topic, but food none the less. It is also one of those “don’t knock it ’til ya try it” foods.

    I was visiting a friend in Northern Wisconsin. We went out for pints and pizza. They ordered the pizza without me really paying attention and when it came…I had no idea what it even was. I tried it and just about died from pure tastebud satisfaction! I want to kiss the person that had the idea of putting Sauerkraut on a PIZZA! I often crave it…and I’m not pregnant!

  24. Shrewspeaks Says:

    Chaos…Good to see ya again…I love extra cold cheese on my pizza. Sauerkraut is a new one on me.

    Chocolate………………….Sorry got lost for a moment there.

    But my all time favorite and I am looking for a good recipe is Sticky Toffee Pudding. Anyone have that?

    PS- could we PLEASE for the love of MonkBot, stop refereing to peanut butter? Thank you.

  25. Hatson Says:

    What is marmite? Is it marmalade? These regional differences are fun. Now,about sauerkraut on a pizza….. not so sure.

  26. rowan Says:

    Hatson – Marmite is a savoury spread, brilliant on toast. It can be added to soups and stews, if you are a person who cooks, but I love it under cheese or baked beans on toast. It has a unique flavour. Think it is a sort of yeast extract, but that sounds horrible and Marmite is the biz. It has celery extract, other mysterious vegetable extracts and loads of vitamins. In fact, Marmite may well be my only source of vitamins, cos I don’t imagine Creme Eggs contain many!

    The ingredients are listed on the drop down nutrition menu on the “eat Marmite” link. There are some funny adverts to watch on the official site too. As it inspires strong feelings for or against, the manufacturer advertises Marmite with the jingle, “You eithjer love it or hate it!” Seemingly – well, according to the site, anyway, 25% of British people take it with them on holiday.:)

  27. texan Says:

    Dear Cajun Division…

    I would LOVE a good seafood gumbo recipe! I have never made it because for something this important, I like the recipes to have someone’s stamp of approval.

    I can live without chocolate, but neva without seafood!

    One of my faves of the year has been ….

    Blackened Scallops ( just toss scallops in blackening seasoning and grill) Serve on Tortilla Chips with Guacomole…. margarita optional for some (not me!)

  28. double d Says:

    Texan — Just for you…SEAFOOD GUMBO from an authentic Cajun….

    1st you need a Roux. Not sure if you can get Kary’s or Savoie’s Roux in the jar where you are, but if you can get a jar. Or, get Tony Chachere’s Instant Roux mix and follow the directions on making a Roux. If you can’t find either of those, then you’ll have to make one. A bit more complicated and requires your undivided attention, but still not rocket science.

    2/3 cup of vegetable oil
    1 cup of flour

    Mix in a skillet on medium-high heat, preferably cast iron and preferably gas hear. Stir constantly until the mixture becomes the color of Taylor’s brown jacket (Hershey bar color).

    Gumbo ingredients:

    1 big onion, chopped
    1/2 bell pepper, chopped
    1 rib of celery, chopped
    2 tablespoons of chopped garlic
    2 quarts of COLD water
    Tony Chachere’s Seasoning
    3 lbs. of shrimp, peeled (I use the large–jumbo are too chewy)
    3 dozen or 3 quarts of oysters (usually can find in the seafood section in quarts)
    Oyster Juice from Oysters
    2 lbs of lump CLAW Crabmeat (Can add actual crab claws for “character” and flavoring)
    Onion Tops
    Parsley, chopped

    Season peeled Shrimp with generous helping of Tony Chachere’s seasoning and salt.

    Add the cold water and Oyster juice and stir. Add Roux, onions, bell pepper, celery, and garlic. Bring to a boil and then lower the heat and simmer for about 45 minutes.

    Add Tony Chachere’s and Salt to taste.

    Add shrimp, then bring back to a boil and lower heat again and simmer for about 30 minutes.

    Add oysters and crab meat and cook at same tempature for 10 minutes.

    Add chopped onion tops and parsley just before serving. Serve over rice.

    C’est Bon. Enjoy.

  29. double d Says:

    Just for an added bonus, here’s a VERY EASY Crawfish Etoufee’ Recipe

    2 lbs of Crawfish Tails
    1 can of Campbell’s Cream of Shrimp Soup
    1 bag of Seasoning Mix (Onion, Bell Pepper, Celery)
    2 large tablespoons of chopped Garlic
    3/4 cup of butter or margarine
    Tony Chachere’s Seasoning

    In sauce pan, brown seasoning mix and garlic in butter until soft and transparent.

    Add Soup (mixed with milk per the can directions).

    Season to taste with Tony’s and salt. Add Crawfish Tails and simmer for 15 minutes.

    Serve over rice.

  30. texan Says:


    I will love ya foreva and eva and eva and eva! Etoufee is one of my all time favorites! What a bonus!

    Can’t wait to try this! YUM!

  31. shelley Says:

    Suzi-q and Double D…thanks for sharing actual recipes.

    I’ve made those brownies…they are very easy and VERY yummy.

    DD…it’s so funny that you posted the gumbo (brown roux rules) recipe today…I was just asking my folks if they had my grandma’s recipe for Easter Gumbo.

    this is perfect.

    Okay…let me say…I hate sourkraut. Absolutely can’t stand it.

    So the idea of putting it on pizza flips my lid…and not in a good way.

    However, in Biloxi (where i grew up) all the Pizza Huts keep squeeze bottles of French dressing on the table because that’s what we do on the Mississippi Coast…French dressing on pizza. Deliscious.

  32. texan Says:


    Can you ‘splain…

    “1 bag of Seasoning Mix (Onion, Bell Pepper, Celery)”

  33. double d Says:

    Tex — usually in the frozen food section, where the veggies are there’s a mix of onions, bell pepper and celery called “Seasoning Blend”, I believe.

    I get mine at Winn Dixie…Southern Home or Pictasweet brands. If you can’t find it, use 1 large onion chopped, 1/2 bell pepper chopped and 2 stalks of celery chopped.

  34. texan Says:

    wayne newton baby!

  35. claire Says:

    Dagnabbit suzi-q, you had to go and post a brownie recipe, didn’t ya! I’m gonna have to make them… πŸ™‚

    Question: does it have to be cocoa? I have some drinking chocolate powder lurking in the cupboard that I could use up in this recipe, but would cocoa give a more chocolatey taste…? The chocolate powder(Cadbury’s, naturally!!) is only 25% cocoa solids.

  36. shelley Says:

    claire…allow me to speak for suzi-q.

    yes…it has to be cocoa. πŸ™‚

  37. claire Says:

    Then cocoa it shall be, Shelley!! πŸ™‚

    *dons coat and hat to brave the elements to buy cocoa powder and eggs.*

  38. rowan Says:

    Yay Claire! Hunting down ingredients in the pouring rain – you make me proud – and a little jellis! Am goin to make them too, they sound da bomb!
    Thanks Susi Q!

  39. wompuss Says:

    Speakin of Chicken and Chocolate:
    Quick Chicken Mole
    Recipe courtesy Paula Deen

    2 tablespoons olive oil
    1 onion, chopped
    3 cloves garlic, chopped
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon ground cinnamon
    1 can diced tomatoes, drained
    1 bell pepper, chopped
    2 chipotle peppers, roughly chopped
    1 (10-ounce) can chicken broth
    2 tablespoons peanut butter
    2 ounces bittersweet chocolate, chopped
    1 (5-pound) chicken, cut into 8 pieces
    Toasted pepitas (pumpkin seeds), for garnish
    White rice, for serving
    Preheat oven to 350 degrees F.
    Heat oil in a sautΓ© pan over medium heat. Add onion and sautΓ© until translucent. Add garlic and spices and continue to sautΓ© to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
    Sear the chicken in a heavy bottomed hot sautΓ© pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

  40. jenfera Says:

    Here’s an easy fish recipe. I have been using Alaskan pollock fillets that I buy frozen at my grocery store, but any mild white fish would work.

    Fillet Provencale

    2 small onions, sliced
    2 tbsp butter
    1 clove garlic, finely chopped
    1 can 16 oz stewed tomatoes, chopped (sometimes I buy the pre-seasoned ones)
    1 can 4.5 oz sliced mushrooms, drained
    1/8 tsp basil
    6 fish fillets
    salt, pepper

    In a 12 x 8 dish (I use my large oval corningware casserole dish), combine onion, butter & garlic.
    Cook covered with plastic wrap in microwave on high for 3 to 3-1/2 minutes.
    Stir in tomatoes, mushrooms and basil
    Cook covered on high for 3 minutes, then on medium for 3 to 4 minutes.
    Meanwhile, season fish with salt & pepper. Roll up and arrange seam side down in sauce mixture.
    Spoon sauce over fish.
    Cook covered on high for 5 to 6 minutes or until fish is done.
    Let stand, covered for 5 minutes before serving.

  41. jenfera Says:

    Another fish recipe. My husband isn’t much of a salmon fan if I grill it or anything like that, but he likes this, and the salmon is canned! Go figure. It does actually taste strangely fresh. It’s actually a Weight Watchers recipe, but he doesn’t know that.
    Salmon Croquettes


    One 14 3/4-ounce can pink salmon, drained
    1 celery stalk, minced
    4 scallions, thinly sliced
    1 egg
    1 tablespoon snipped dill
    1/2 cup wheat germ (I never buy wheat germ, so I use bread crumbs instead.)
    1 tablespoon olive oil
    4 cups mixed salad greens
    1/2 lemon, cut into wedges

    POINTS value per serving: 4


    1. Place salmon in a medium bowl; pick out and discard skin (leave bones in), then mash with a fork. Add celery, scallions, egg, and dill; mix well. Form into 12 log-shaped croquettes. Place the wheat germ on a sheet of wax paper; roll the croquettes in the wheat germ.

    2. In a large nonstick skillet, heat oil. Gently add croquettes; cook until lightly golden, 3-4 minutes on each side. Serve on salad greens, with lemon on the side.

    Per serving: 165 calories, 8 g fat, 1 g fiber

  42. texan Says:

    keep ’em coming y’all I am taking notes! These all sound great!

  43. texan Says:

    I just tried this recipe last night. My family liked it…

    Spicy Honey-Brushed Chicken Thighs
    (Cooking Light March 2007)
    19 min prep time

    2 tsps garlic powder
    2 tsps chili powder
    1 tsp salt
    1 tsp ground cumin
    1 tsp paprika
    1/2 tsp ground red pepper
    8 skinless boneless chicken thighs
    Cooking Spray
    6 Tablespoons honey
    2 teaspoons cider vinegar

    1) Preheat broiler.
    2) Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
    Place chicken on a broiler pan coated with cooking spray.
    Broil chicken 5 minutes each side.
    3) Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven and brush with the honey mixture. Broil 1 minute. Flip chicken and brush the other side with honey. Broil 1 minute or until chicken is done.

    Yield: 4 servings (serving size: 2 chicken thighs)

    Calories 321 , Fat 11g, Protein 28g, Carb 27.9g, Sodium 676 mg

  44. Shrewspeaks Says:

    Okay…dead easy FISH

    Any white fish (Sole, Tilapia, Orange Rough, Flounder Cod, scrod, etc)

    Preheat oven to 350 degrees
    put fish on foil lined sheet
    pat with butter or rub with Extra,Extra virgin Olive Oil (butter is better)
    Sprinkle with dried minced onions (found in spice isle)
    Sprinkle with good hungarian Paprika (I love Szeged)

    Bake for 20 minutes or until fish flakes easily with a fork.

    Dead easy and really tasty

  45. Mind Doc Says:

    Alright — from the Southwest. Fairly quick and a nice crockpot recipe.


    One pork roast (if you can find a FRESH ham, that is good, but any nice, lean roast will do)

    One can of Herdez Salsa Casera (seven ounce can for a small roast, the fourteen ounce jar for a big one or two little ones)
    One sliced onion
    The juice of two limes (four if making a big batch)
    One bunch of fresh cilantro, rinsed and chopped (avoid the stems)
    1 tablespoon of minced garlic (add more if making a big batch)

    Warmed flour tortillas
    Canned black beans, drained
    Sour cream (fat free or regular)

    Put the roast in the crockpot, mix together the salsa, lime juice, and garlic. Slather it on the roast. Add onion slices and fresh cilantro. Cook on low all day until the pork shreds easily.

    Serve on tortillas with sour cream and black beans. Very yummy. I make the double batch and have them for leftovers all week. You can use beef, like a pot roast, but we prefer the pork.

  46. Mind Doc Says:

    oh, and I did try marmite. I liked it a lot, as it is nice and salty. It has a strong yeasty smell and I was scared that I would reek from it.

  47. shrewspeaks Says:

    Mind Doc you are a brave woman

  48. leejolem Says:

    Is Marmite like Veggimite? (remember from the Men Down Under?)

    I’m too brain dead to contribute a recipe. I’ll have to think on it and comment later. Most of my recipes I make up and they vary from time to time, so I’ll have to figure out how to make them make sense to you guys.

    Rowan, loved the haikus. Genius!!!

  49. Libby Says:

    I am loving the recipes !! Here is my seafood contribution. It is somewhat figure friendly.

    Pan-seared Moroccan Salmon

    4 tablespoons finely chopped fresh cilantro leaves
    2 teaspoon paprika
    2 teaspoon fresh-squeezed lemon juice
    1 tablespoon freshly minced garlic
    1 teaspoon extra-virgin olive oil
    1/2 teaspoon ground cumin
    1 pinch dried red chili pepper, crushed, or to taste
    1 pinch salt
    1 pound salmon fillets (skinless)
    Olive oil spray
    Serves 3
    In a medium bowl, combine all ingredients except the salmon. Stir to create a paste.

    Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes to 2 hours.

    Preheat a 10-inch nonstick pan over medium-high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside reaches desired firmness.

    Nutritional Info
    Calories: 293
    Saturated Fat: 2g
    Calcium: 28mg
    Sodium: 88mg
    Fiber: 0g
    Total Carbs: 2g
    Protein: 39g
    Total Fat: 14g
    Cholesterol: 110mg

  50. Rowan Says:

    Oooh, fab recipes! Have no excuse now, not to learn to cook! I would need to have you all round for dinner, to save me eating everything myself!

    Leejolem – thanks!:) Marmite is a little like vegemite, but stronger, more flavoursome, more piquant. Vegemite is okay if there’s nothing else on the shelf, but it is a bit like buying carob instead of choccy….just sayin!

    Can you get it in the US?

  51. suzi-q Says:

    Y’all are so welcome for the brownie recipe and now the peace de resistance:)
    Crawfish Bisque (do not have your cholesterol checked the day after eating:)
    one stick of salted butter to saute a bunch of green onions (make them sweat) add a can of young niblet corn and continue saute-ing:) Add whatever crawfish (peeled from the crawfish boil the day before-kept in refrigerator) Usually our family stops short of eating the fifty pounds Dad buys by about a pound. Continue saute-ing with peeled crawfish, sprinkle heartily with Tony Chachere’s Creole Seasoning then begin to add 1/2 and 1/2 cream, alternating with milk (I have used whole milk, 2%,1% and skim, but it takes more 1/2 and 1/2 cream:) Once you have filled the pot (a big one) be sure to add to taste Zatarain’s concentrated Shrimp and Crab Boil (this is very hot and spicy, but remember that you have a lot of milk products to line your stomach:) so add and enjoy but do so dribble by dribble!!! Keep a supply of fresh french bread (Desporte’s if you can get it) to soak in the bisque for a delightful meal.

  52. jenfera Says:

    By request, here’s the link to the recipe for Double Chocolate Cupcakes with Ricotta, Bourbon & Orange.

    I didn’t have any orange flower water (who has orange flower water?) so I substituted a splash of OJ. The orange zest smelled great when I was making it, but it didn’t taste very strong in the cupcake. I would probably add more next time.

  53. Shelley Says:

    Thanks for that, Jen.


  54. texan Says:

    hey Libby…I made that it was wonderful…keep ’em coming!

    jenfera.. i wonder if some orange extract might do the trick???? those sound great!

  55. jenfera Says:

    Good idea, texan! That would definitely make it more orange-y.

  56. Claire Says:

    God these sound gorgeous. Must-not-make….must-resist…..Gah!

  57. Dr. Bob Says:

    Jenfera is eeevvvillll.

    (what about dried orange bits? would that work?)

    *ducks to avoid hurled muffin pan*

  58. texan Says:

    Here is one I love to make for Easter…

    Fresh Strawberry Pie

    1) Baked Pie Shell

    2) Pie shell “icing”

    6 oz cream cheese (zingerman’s if you have a source, but any will do fine)
    1Tbs milk
    1/2 tsp almond flavoring
    powered sugar (to taste)

    Blend these ingredients until smooth, spread on cool baked pie shell.

    3) Fresh Strawberries
    Fill pie shell with fresh berries! Load it up! The more the merrier!

    4) Glaze
    2 pints strawberrries sliced
    1 1/2 C sugar
    3-4 Tbs cornstarch
    1/4 cup COLD water
    1/2 tsp red food color

    Combine berries and sugar. Blend cornstarch with the water. Cook all over medium heat and reduce until clear in is thick and clear. The glaze should be thick and gooey, perhaps like thick honey. Add food color. Pour over pie and chill.

    We like it with homemade whipped cream flavored with vanilla. (1/2 pint whipping cream, powdered sugar to taste, 1 tsp vanilla) I put my beaters and metal bowl in the freezer so they are ice cold when I start.

  59. jenfera Says:

    Dr. Bob, dried orange bits sound dandy to me. No muffin tin flinging required. Maybe mixed them up into the ricotta mixture. Mmmmmm.

    Texan, that pie sounds awesome! I must save that recipe for June when the native strawberries come out around here.

    Did I know that Cadbury Cream Eggs came in different flavors? Did I block it out to save myself? Because when I saw them in CVS today it was like a revelation. I bought 2 regular, 2 orange, and 2 caramel. I just ate an orange one. Me likey!!

  60. leejolem Says:

    Suzi-q, that sounds so yummy. I’m not sure where to buy crawfish here in Indy. Maybe Trader Joes? I’m definitely going to try it. Yummy!!!!!!!!

  61. texan Says:

    jenfera…looking for a killer pizza dough recipe. i know you have one……. πŸ™‚

  62. jenfera Says:

    Eeeeeek! seems to be down at the moment. That’s where I got the recipe. Emeril’s New York style thin crust pizza. I’ll be keeping tabs on this dire situation.

  63. jenfera Says:

    Phew, it’s back today. I made this pizza crust last weekend. It has a very authentic pizza parlor taste and texture. It was a little weird to make. The lard and water never made a paste for me, it just slopped around really disgustingly in the mixer bowl. But it all worked out okay in the end!,,FOOD_9936_33036,00.html?rsrc=search

  64. texan Says:

    muchos gracias jenfera….fearing that lard!

  65. jenfera Says:

    Fear not lard! I finally had a chance to write it up for my blog. The lard is worth it.

  66. leejolem Says:

    Jenfera, I just checked out your blog. Way Kewl!! Is your link to Chicken and Waffles’ blog the “chicken and waffles” that posted at GC. Her blog is great too. What a bunch of talented gals.

  67. jenfera Says:

    Aww, thanks leejolem! Thanks for checking it out.

    Yes! That Chicken & Waffles is the one and the same. Her blog is great, and she occasionally writes some very cool food poetry. There was an ode to cheese a couple months ago! Gotta love that.

  68. texan Says:

    yes girls… i check this page regularly for new recipes. so if you are tempted to post..bring it ON sugah! your site, could not post there for some reason.

  69. jenfera Says:

    Texan, I keep checking here too! I don’t have a recipe today, but I wanted to say thanks for checking out my blog. I don’t really have any control over the comments because I don’t own the site. I know some people have had trouble commenting there. They are supposed to be shifting the blogs to a new format soon, hopefully it will be easier then.

  70. jenfera Says:

    Special for ivoryhut – my favorite banana bread recipe.

    But hey, everyone, this is some gooooood banana bread. You should check it out too!

  71. texan Says:

    Way to go Jenfera!

    I was just eyeing some past prime bananas. I had no idea you could freeze them and make banana bread later! My kitchen is closed for repairs. I will toss the bananas in the freezer and save them for a day when I can bake!

    I have another recipe for you all. It is a hit at my house anyway.. I am not sure if I have ever seen it written. It is one of those things you make from memory. Anyway, I will give it a shot

    Biscuit Cups

    1 roll – Refrigerated/canned biscuits ( not butter ones)
    1/2 pound reduced fat sausage ( you can substitute bacon)
    1-1/2 cups cheddar cheese
    2 eggs
    diced chile peppers, drained

    Preheat oven to 350.

    Cook sausage, drain, and chop coursely.

    Roll each biscuit into a flat circle.

    Line muffin tin cups with one biscuit per cup as if you were making a pie

    Whisk eggs and combine with sausage cheese and chile peppers. too much egg makes a mess, so careful!

    Fill cups with sausage mixture.

    Bake for 10 – 12 minutes

    Hope you like it. If not, send it to my kids! They will devour it!

  72. texan Says:

    oops…forgot to tell you all to lay a piece of foil over the top of those so they don’t get too brown. the foil should not be sealed, just tented

    you may remove it at the end to brown them up!

  73. c4tay Says:

    Shelley, enjoyed your video and love coming to read at your site. Gosh, I love this thread! Never saw it before. You all are making me so hungry, and you sound like such great cooks! I’m trying to diet too and am always interested in good “diet” meals and treats that are really good, but healthier, but these recipes all sound irresistable. Can’t wait to try them. Wish I had a good one to share with you tonight, but I will look for the one I’d like to share later. It was a prize-winner on Emeril’s pie contest a while back. It’s a blueberry pie with a crust that you mix up right in the pie pan without having to roll it out. It’s so good, too, and makes a really flaky crust. I think you would like it, and it’s so easy. Wish I could find it right now, but I’ll stop back to add it when I find it. My recipes need a bit of organizing right now because I have them all scattered about in piles on my table. I’ve been making a cookbook of family recipes for my neice who is getting married in May. It’s been a fun project, but it’s taken some time to collect them all from both sides of the new couple’s families.

  74. Shelley Says:

    Sorry it’s taken me so long to put this recipe up…but here is the recipe for my mom’s famous sour cream pound cake.

    Sue Powers’ Sour Cream Pound Cake

    1/2 lb of butter (2 sticks), softened
    3 cups granulated sugar
    1 cup sour cream
    5-6 eggs, separated
    3 cups all-purpose flour
    1/4 tsp baking soda
    1/4 tsp salt
    1 tsp vanilla
    1 tsp lemon extract
    1/4 tsp almond extract (can reduce to 1/8 tsp for less almond taste…which is what I do)

    Preheat oven to 300 degrees. Cream together butter and sugar thoroughly. Add egg yolks one at a time, beating after each addition. Add sour cream and flavorings. Mix well. Add 1 cup flour. Beat egg whites in separate bowl until they hold peaks then fold into sour cream mixture. Add remaining dry ingredients. Pour into a greased and floured Bundt pan and bake 1 to 1 1/2 hours (maybe even 2 depending on climate) in a pre-heated oven at 300 degrees. Let cool thoroughly before removing from pan. Good Stuff!!!

  75. jenfera Says:

    Mmmmm, sounds dandy, Shelley! Is there ever any frosting or icing involved?

  76. Shelley Says:

    nope…no icing. it’s yummy all by itself. i promise. πŸ˜‰

  77. texan Says:

    mmmmmmmmmmmmmmm πŸ™‚

  78. Claire Says:

    OK, silly question here. Can someone give me a precise measurement for a “cup”? We don’t use that measurement in Europe, it’s all “pounds” or “ounces” here. So what exactly constitutes a “cup”? Would my trusty mug that I fill with tea every day, do? Is is a specific measuring tool you guys have? Would me using a different sized cup affect cooking times?

    So many questions…….

  79. Shelley Says:

    1 US cup = 8 US fluid ounces

    we use measuring cups…i would NOT recommend a mug, as that will be too big. 8 oz is the standard.

  80. Claire Says:

    Shelley, my mug and I thank you. πŸ™‚

  81. texan Says:

    recipe withdrawal setting in! throw me a rope!

    into blue cheese lately. any ideas?

  82. jenfera Says:

    tex, you are forcing me to pimp my blog. Click on my name to see my latest post & recipe – Crab Cakes, baby!! Yum to the Um!

  83. Claire Says:

    Shelley – I finally got around to making suzi-q’s brownies, but I think I did something wrong! ::embarassed::

    I found a conversion table in a cookbook to convert cup measurements to grams. Only thing is, the conversion amount for sugar was twice that for flour! So, following the book’s guidelines, (slightly unsure) I ended up putting twice as much sugar as flour into the recipe!! The mixture wasn’t so much a batter, more like a dough. Anyway, I cooked it at 350 Farenheit (180 Celsius) for the recommended time. It wasn’t cooked, so I turned down the temp slightly and left it for almost another 15 minutes. By then I was left with something resembling a souffle!! Hard on the outside and completely gooey on the inside. I presume this had something to do with the sugar/flour ratio, as I’m usually quite good with cakey things…

    Li’l help?

  84. Shelley Says:


    Claire…if I remember correctly, the first time I made the brownies…I had to give them three tries to get them right.

    The “batter” really is thicker than you would think. I actually had to push it around the pan to spread it out evenly…so that’s normal.

    As far as converting cups to grams…I was worried about this when the subject was brought up. The U.S. cup measurement is a volume measurement not a weight measurement. A cup is equal to about the size of your fist or an apple. I would say, find a measuring tool that accommodates that size and use it to measure out both the sugar and flour…so they will be proportionate.

    The brownies end up less “cakey” and more chewy…truly. You are supposed to take them out of the oven when they are a little gooey…because the batter is so thick, as they cool, they will firm up. Though the appeal of them is that they remain chewy.

    I hope this helps.

  85. Claire Says:

    Thanks Shelley. Also the fact that I didn’t have the correct size tin, and used a small lasagne dish prolly didn’t help the cooking. And as for being gooey – Shelley, I could have eaten them with a straw, truly, they were practically liquid in the middle when I took them out of the oven.

    But you know what? I left the tin on the counter while I spent the day with friends, I just came back home and had a nibble at the remnants – and they’re yummy!!

    Go figure….

    Attempt numero dos next week, perhaps….

  86. Shelley Says:

    keep me posted! πŸ˜‰

  87. rowan Says:

    Jen – many thanks for the fab-tastic slice of four tier chocolate cake, complete with ganache topping testerday! Sounds tricky. Have not baked a cake for, um, ten years, but I do bake scones! Is the 4 tier cake a possibilty for an out of practice baker?

  88. jenfera Says:

    You’re welcome, Rowan! The 4-tier cake is especially easy for out of practice bakers. Here is my method:

    1. Open Phone book
    2. Dial local Italian bakery
    3. Order cake
    4. Pick up cake
    5. Slice & eat


  89. texan Says:


    I did check out your site and saw those AMAZING looking crab cakes! I must give that a whirl in the very near future. But while I am here, I wanted to share a great summer meal recipe I just found!

    Tomatillo Gazpacho with Grilled Seafood

    1 yellow bell pepper, finely chopped
    1 red bell pepper, finely chopped
    1/2 cup finely chopped red onion
    1 green, fresh jalapeno, seeded and finely chopped
    2 cups of chopped ripe tomatoes
    24 ounces of V8 vegetable juice cocktail
    1 cup quartered husked tomatillos
    4 garlic cloves
    juice of 1 lemon and 1 lime
    2 tsps Kosher salt
    1 tsp black pepper
    1 tsp ground cumin
    1/2 tsp red pepper flakes, or to taste
    3 Tbs chopped fresh cilantro
    2 Tbs olive oil
    1 – 2 pounds steamed or grilled shrimp, scallops, lobster whatever
    Avocado Creme Fraiche

    Place equal portions of the bell peppers, onion, jalapeno and tomatoes in 2 separate bowls. Pour contents of one bowl into food processor and add tomatillos, garlic. lemon juice, lime juice,salt,pepper, cumin, red pepper flakes. Process until pureed. Add V8. blend.

    Pour the puree over the other half of the veggies and add the cucumber, cilantro and olive oil. Chill, covered in the refrigerator.

    To serve, spoon the soup into bowls, top with fish and a dollop of Avocado Creme Fraiche. Serves 8.

    Avocado Creme Fraiche
    1 ripe avocado
    1/2 cup of creme fraiche or sour cream
    1 minced garlic clove
    1 tablespoon fresh lemon juice
    salt to taste

    Mash the avocado pulp with the remaining ingredients. Chill.

  90. jenfera Says:

    Thanks, texan!

    I have to admit to not being much of a cold soup person. I tried some sort of tomato based one last summer on a hot day and I felt like I was just eating salsa straight up out of the jar. Maybe I should try your recipe and see if changes my mind! The grilled seafood on top could certainly help!

  91. jenfera Says:

    Hi everyone –

    I just wanted to say that after Monkbot closes down…

    …you are all welcome to continue this conversation any time at my blog. Just click on my name. Feel free to jump in and comment on any post and share your recipes and food likes and dislikes. I’d love to see you all there.

    Oh, and Texan, I am making your strawberry pie this week! Look for a post on my blog soon. Thanks again!!

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