Flourless Chocolate Cake

Just wrote about this delish cake recipe that Julie found.  Please check out my blog for the recipe!

A good ol' salad dressing

Since we were married, we have made and enjoyed this salad dressing every once in a while.  My mother-in-law said it was a Gas Company recipe.  It's a French dressing made with Campbell's Tomato Soup.

Anna's French Dressing

1 can tomato soup
1 teasp. salt
1 teasp. dry mustard
3/4 cup corn oil  ( I use cannola)
3/4 cup dark vinegar  (I use cider)
1-1/2 cups sugar
1 teasp. paprika
1 teasp. worcestershire sauce
2 Tablespoons onion soup mix or onion flakes

Mix in quart jar and refrigerate.  Shake before using.

Pepperoncini Beef Sandwiches

3 lb. chuck roast, fat trimmed
1 12 oz. jar whole pepperoncini peppers, with juice
1 C. water
2 beef boullion cubes (may substitute 1 cup beef broth for water and cubes)
2 cloves fresh garlic, minced
1 t. dried oregano

Cut roast in large cubes.
Put all ingredients in a large crockpot. Cook on low for 6-8 hours. Shred. Serve on kaiser rolls or Italian bread.
Makes spicy sandwiches! Use 1/2 jar peppers if you are afraid of the heat. We all enjoy it.

Spicy Smashed Chick Pea Dip

1 can organic chick peas, drained and rinsed
2 T. extra virgin olive oil (you need the flavor of extra virgin)
juice of 1/2 fresh lemon
1 clove fresh garlic, crushed
1/4 t. crushed red pepper flakes
sea salt
fesh ground black pepper

This mixture is kind of like hummus, but lemony and fresher tasting. Just put everything in a food processor and whip it until it's creamy. Not sure of a blender would work well. Serve with pita chips, warm pita bread or blue corn chips(my favorite). Yummy, healthy snack!

Fresh Pesto

Here's a little something that doesn't require much measuring.... just make sure one has fresh ingredients:

#1

Basil (I used some dried from the garden)

Olive oil

Parmesan cheese (grated)

Garlic cloves

Pine Nuts

2#

Have your taste tester make sure all the ingredients are fresh..

and then serve on good pasta and fresh tomatoes

( I usually make some, and freeze some too...--- with the frozen stuff, I dribble a little olive oil on top, so the top layer stays "green".)

ENJOY!