November 2007 recipes

Hearty Garlic and Snap Pea Soup



4 cloves garlic, chopped
2 T olive oil
1/4 C chopped onion
1 lb. golden potatoes, quartered
28 oz chicken broth
1 3/4 C water
1 1/2 C sugar snap peas, trimmed
1/2 t salt
1/4 t pepper



In large saucepan, cook garlic in hot oil for 1 minute. Add onions and cook until tender. Add potatoes, chicken broth and water. Cook, covered 15 min. or until tender. Cool slightly. Puree soup in batches, Return to pan and add peas. Simmer, uncovered, for 3 minutes.



Carmelized Carrots
Better Homes and Gardens



2 T olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 t salt
4 cloves garlic, thinly sliced
2/3 C whipping cream
1/8 t cayenne pepper
snipped Italian parsley



In extra-large skillet, cook carrots, cut side down, in hot oil. Sprinkle with salt. Cook, covered, for 10 min. Uncover. Turn carrots and add garlic. Cover and continue cooking for 10 min.more or until tender and golden brown. During cooking, gently shake pan occasionally to prevent sticking. Transfer to serving plate and keep warm. Add cream and cayenne to skillet. Bring to a boil. Reduce heat; boil gently, uncovered, for 2 to 4 min. or till slightly thickened. Pour over carrots; garnish, and serve.



Mississippi Mud Cookies
Southern Living



1 C semisweet chocolate morsels
1/2 C butter, softened
1 C sugar
2 lg. eggs
1 t vanilla
1 1/2 C flour
1 t baking powder
1/2 t salt
1 C chopped pecans
1/2 C milk chocolate morsels
1 C plus 2 T mini marshmallows



Microwave semisweet morsels on high 1 min. or till smooth, stirring every 30 sec.

Beat butter and sugar at med. speed until creamy; add eggs, vanilla, and melted chocolate.


Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in pecans and milk chocolate morsels.


Drop by heaping tablespoons onto cookie sheet. Press 3 marshmallows into each. Bake at 350 for 10-12 min. Cool on wire racks.