Haystacks

     Remember that tip about buying chocolate candy on sale after a holiday for baking? I just used my Easter chocolate to make these Haystacks for a friend who is taking care of Baby Jack, our dog.

     I made them by melting the chocolate with a bit of peanut butter, adding Chow Mein Noodles, Cheerios and peanuts.  Then, dropped them by the tablespoon-full amounts onto a cookie sheet to firm up. 

     I don't have measurements because it just depends on how much chocolate you have to use. One tip I do have is that for the mound of dry ingredients, the chocolate really goes a long way. Just keep adding a little of each until you've used up all the melted chocolate mixture.

Exciting News!

http://www.cookprostore.com now offers gourmet foods through a link on the home page. Check it out by going to the homepage and clicking on the banner at the right. You'll see everything from smoked salmon, imported chocolates, cheeses, oils, imported butters, caviar to truffles and MORE!

What is So Great About Hard Anodized Aluminum Cookware?

     The Cookware you choose should be a reflection of how you cook, aspire to cook, and your budget. If you spend a lot of time in the kitchen, and love to cook, you probably want to invest more into a cookware set. If you are a busy person who occasionally entertains, you may or may not want to invest in a high end cookware set. There is a type of cookware for every lifestyle and cooking interest.

     That said, this article will focus on Hard Anodized Aluminum Cookware, with other articles focusing on stainless steel, cast iron, etc. coming in the future.  Keep in mind, if you have an opportunity to borrow a piece of friend's cookware to try, or ask your friends for their opinions about the cookware they use, it will help you greatly in determining which type of cookware suits you.  Also, consider purchasing one piece of cookware to test before you purchase an entire set, if the investment isn't too great.
   
     Hard Anodized Aluminum Cookware is one of the best and most popular types of cookware for several reasons. For professional and home chefs, the primary benefit of using this type of cookware is the even heat distribution it offers. You'll find no hot spots on the surface of Hard Anodized Aluminum. This is very important in that the food you are cooking  will cook at the same rate regardless where it is positioned in the pan or pot.
  
     A characteristic of Hard Anodized Aluminum is that it has an extremely smooth, virtually non-porous surface.  The great thing about this is that food doesn't stick as easily as it will on other types of cookware with a more porous surface. Another benefit to this is easier clean up.

     Hard Anodized Aluminum Cookware is very strong.  In fact, it is harder than stainless steel.  It resists abrasion and offers incredible durability for a long life.  It is not unusual for an owner to have this cookware for 20 or more years, and remain completely satisfied with its performance and durability.

     Another benefit of this cookware is that it withstands very high temperatures, so that no transformation in the products occur. Again, Hard Anodized Aluminum is very, very durable. In fact, it's difficult to damage it.   

     There are even new Hard Anodized Aluminum Cookware sets that are available with a non-stick interior, which means very easy clean up and less fat required to cook food.  So, not only will this cookware offer superior performance and durability, sets with nonstick surfaces makes your cooking experience even more pleasant.

     Professionals depend on the reliability of Hard Anodized Aluminum Cookware, and it is a very popular choice with chefs at all skill levels.  So, if you are interested in cooking with the same cookware many pros use, Hard Anodized Aluminum is a great choice.  Add the non-stick feature to this top performer, and you have the best of both worlds.

     You will find a selection of Hard Anodized Aluminum Cookware at http://www.cookprostore.com/rachael-ray-10-pc-hard-anodized-non-stick-cookware. And, if you make a purchase, we will include a free cookbook ($19.95) value with your order, while supplies last.

Creamy Milk Chocolate Pie

     For some reason, I've never been a chocolate cheesecake fan.  I love chocolate in probably everything else imaginable, but typically find chocolate almost clashes with the cream cheese in chocolate cheesecake.

     Anyway, I knew there were some redeeming qualities because so many people love it.  So, I began to think that maybe the ratio of cream cheese to chocolate was too high.  Certainly, there couldn't be too much chocolate.  I don't know if that's even possible.  So, I experimented a bit and found what I think is the perfect combination.

     This pie is great any time of the year; but, because it's frozen, I think more of making it in the summer.  It's really simple and extra creamy.  We make it for our beach condo vacation meals because it's so easy and everyone loves it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, I suggest you omit the sugar from the recipe. I hope you enjoy it, too.

Milk Chocolate Pie

8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Pie Shell, baked and cooled
Chocolate Curls (Optional)

Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Whip cream and set aside in refrigerator.

In a bowl, beat sugar into cream cheese.  Add remaining milk and chocolate mixture and beat until smooth.

Fold about 1/2 cup of the whipped cream into the chocolate mixture to lighten.  Then, fold the chocolate mixture into the rest of the whipped cream until completely mixed. Be careful to fold the mixtures together and not stir, or you will lose the air whipped into the cream.

Spoon into the cooled pie shell. Top with chocolate curls. Freeze at least 3 hours. Allow to stand at room temperature for 15 minutes - or until you can easily cut slices to serve.

The Best Marinara Sauce

     I have tweaked this sauce recipe for years, and like the current version really well.  Use fresh herbs, if available.


1 Medium Onion, chopped fine
1 Stalk Celery, chopped fine
2 Carrots, chopped fine
2 Cloves Garlic, chopped fine or put through a garlic press
1 28 oz. Can Crushed Tomatoes
1 16 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
3/4 C. Red Wine
1 t. Basil
1/2 t. Oregano
1/2 t. Crushed Fennel Seed
1 t. sugar
2 T. Milk
1 t. Sea Salt
1/2 t. crushed Black Pepper

In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.

Add the wine and allow to simmer until reduced until liquid is gone. 

Add the tomatoes, tomato sauce and tomato paste, stirring to blend. 

Add the remaining ingredients and mix well.

Mix in about 2 cups of water. 

Let simmer for 1 to 2 hours until flavors blend and sauce thickens.

Pour over cooked pasta and serve with Parmesan Cheese.