Recipes our family loves

Chipotle Salsa

I’d say this makes about 1/2 gallon of salsa – make sure you have Tupperware.

Chocolate and Sea Salt Fig Lollipops

Ingredients 1 cup bittersweet chocolate baking wafers, such as Guittard, or bittersweet chocolate chips 4 teaspoons extra-virgin olive oil 12 figs, preferably a mix of green and black varieties (See “6 Figs to Try,” below), stems trimmed 1 teaspoon flaked sea salt, such as Jacobsen Directions Line a baking sheet with parchment paper and set aside.

Chocolate Chip Cookies

Ingredients 2 sticks butter 1 cup packed golden brown sugar 1/2 cup granulated sugar 1 tsp salt 2 tsp vanilla extract 2 large eggs 1 tsp baking soda 2 1/4 cups all-purpose flour 12 oz (1 package) Semi-sweet chocolate chips Directions In large mixing bowl, mix butter until creamy.

Chocolate Mousse

Ingredients 1/2 cup semisweet or mint-flavored chocolate pieces (2oz) 1/4 cup sugar 2 tablespoons water 2 egg yolks 1/2 tsp vanilla 2 egg whites 1/8 tsp cream of tartar 2 tbsp sugar 1/2 cup whipping cream chocolate curls Directions In a heavy medium saucepan combine chocolate pieces, sugar, and water.

Chocolate Mousse II

Ingredients 1 ½ cups heavy cream ½ cup granulated sugar 12 ounces dark chocolate, roughly chopped 4 large eggs, at room temperature ¼ cup strong (brewed) espresso (or very strongly brewed coffee) ¼ cup light or dark rum (or Marsala or brandy) 1 teaspoon vanilla extract ½ teaspoon kosher salt Directions In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes.

Cinnamon Rolls

Ingredients Rolls 1 cup milk 1/2 cup butter 1 cup water 1 tablespoon active dry yeast 1 cup white sugar 1 teaspoon salt 2 eggs 6 cups all-purpose flour Cinnamon Mixture 2 teaspoons ground cinnamon 2 cups dark brown sugar 1/2 cup butter, softened Frosting 2 cups confectioners’ sugar 1 (3 ounce) package cream cheese, softened 1 tablespoon butter, softened 1/2 teaspoon vanilla extract 3 tablespoons milk Directions Warm the milk in a small saucepan until it bubbles, then remove from heat.

Clam Chowder

Ingredients 2 cups diced potato - use frozen “Potatoes O’Brien” 1/2 cup chopped celery 1/4 tsp salt 1 cup water 1 can manhattan -style clam chowder (can substitute other cream soup (mushroom,celery) and add about 1/4 cup of V8) 1 can (7 1/2 oz) clams, minced, drained 3 Tbsp wine 1/2 cup sour cream 2 Tbsp minced parsley 1 cup milk Directions In a large saucepan, combine potato, onion, celery, salt, and water Cook covered till potatoes are tender, about 10 min.