Lemon Mascarpone-Stuffed Dates

I'm neither a cook nor a foodie but I was trolling the internet today for totally unrelated reasons and came across this little recipe for Denver chef Jennifer Jasinski's lemon mascarpone-stuffed dates and, for some reason, it just got my taste buds all worked up in a frenzy. Maybe it's my new Three Months to PrideFest Diet where I eat nothing but egg whites, protein shakes, vegetables and boiled chicken breasts. Yeah, that's probably it.

Anyway, as a decadent bar snack for her Larimer Square restaurant Rioja, chef Jennifer Jasinski stuffs Medjool dates with silky lemon-spiked mascarpone cheese, then wraps them in salty cured ham before cooking until they're crisp.

Get the recipe here.

In the interest of full disclosure, I have to admit that I couldn't find a picture of Jasinski's particular dates so the photo above is just of some random mascarpone dates.

Valentines Day Recipe: Red Velvet Cupcakes

Or, as my friend Todders from Louisiana would say, "ray-yud vey-yul-ve-yut."


Ingredients:

* 3 eggs
* 3/4 cup butter
* 3 cups all-purpose flour
* 2 tsp. unsweetened cocoa powder
* 2-1/4 cups sugar
* 1-1/2 tsp. vanilla
* 1 1-oz. bottle red food coloring (2 Tbsp.)
* 1-1/2 cups buttermilk
* 1-1/2 tsp. baking soda
* 1-1/2 tsp. vinegar
* Small chocolate heart-shaped cookies (optional)
* Powdered sugar (optional)

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

- via BHG

Ruby Ann Boxcar's Momma's Green Pea Salad

Ruby Ann Boxcar, Queen of Trailer Park Cuisine, will be on our special Thanksgiving edition of Out Loud on 760AM this Sunday so in her honor and in the spirit of Thanksgiving I'll be posting one of her special recipes every day until Turkey Day. Here's what she has to say about her Momma's Green Pea Salad from Ruby Ann's Down Home Trailer Park BBQin' Cookbook:

"My sister used to torment me when I was a little girl by stickin' peas in her nose and shootin' 'em at me. After a while I got to wheres I could catch 'em with my mouth. I just love peas."

1 (17-oz) can green peas, drained
3 eggs, hard-boiled and chopped up
1/2 sweet pickle, chopped
1/2 cup pimiento, chopped
1/2 cup mayo
1/4 cup Velveeta, shredded
1/4 teaspoon celery seeds

Put everything in a great big bowl and stir, makin' sure to mix well. Cover and put in the fridge so it can chill.

Ruby Ann Boxcar's Chocolate Peanut Butter Fudge

VELVEETA CHOCOLATE PEANUT BUTTER FUDGE
2 pounds powdered sugar
½ cup cocoa
1/2 pound Velveeta cheese
1 cup butter
½ cup evaporated milk
1 tablespoon vanilla
1 cup peanut butter

Combine the powdered sugar and cocoa in a bowl.
Mix well. Set aside.

Put the cheese and butter in a microwave safe bowl
and melt in the microwave. Stir and add the next two
ingredients. Add the peanut butter mix well, add it to the sugar cocoa mix. Stir until the sugar disappears. Spread into a greased pan and refrigerate until it sets. It will still be soft.