...And yet another Common Meal!!!!

This week’s common Meal!

Greetings my LADIES! I hope that each of you have had a wonderful and blessed weekend! I just arrived back to Atlanta after a fantastic week with my family and Living Proof co-workers in Houston. We had such a blast. Apparently I lost my mind and volunteered to cook lunch for everyone at the Ministry on Friday. I had no idea how much time and energy it would take to cook for twelve people and realized I had been overly-ambitious when I was still up at 1:00 a.m. on Friday morning. Well, I persevered and we ended up having one of the funniest and most enjoyable lunches I have ever had at Living Proof. This really had very little to do with the quality of the food but everything to do with the magic that happens when a bunch of women gather around a table crowded with food. Funny women are absolutely my favorite people in the world. One of my co-workers, Susan Kirby, is seriously one of the most interesting and hilarious people I know. She is over thirty-years older than I am and I honestly would rather have a conversation with her than most women my age. I hope this week’s recipes spark as much fun and honest conversation as ours did at Living Proof this past week.

This week’s main dish is going to be taken from the “No Other Gods” workbook on pages 160-161 (read all of pages 160 & 161). The recipe looks awesome by the way and I am also planning on making it for my really good-looking husband sometime soon. Kelly Minter calls the recipe “Cathy Lorenzo’s Authentic Italian, Ridiculous, Over-the-Top-Will-Make-You-Cry Chicken Cutlets” (see page 160) along with “Mom’s Sauce” on page 161. Can’t wait to see how it comes out! My guess is this authentic Italian sauce will leave your house smelling divine!

I am including two desserts for you to choose from. Obviously the cake is more intense than the take-it-and-go bars but both recipes are very good.

Peanut-Butterscotch Crunch Bars (makes 16 bars)

These no-bake-bars are wonderful! They are glorified Rice-Krispy treat sort-of bars, if you know what I mean. I got this recipe from a ridiculously good cook-book called “The Summertime Anytime Cookbook” by Dana Slatkin. I sent these with Colin to work and they delivered a serious blessing.

1/2 cup sugar
1 cup light corn syrup
1 cup smooth, salted peanut butter
6 cups Special K cereal
1 cup milk chocolate or semisweet chocolate chips
1 cup butterscotch chips

1. Lightly grease a 9x12 inch baking dish.

2. In a large saucepan over low heat, dissolve the sugar into the corn syrup, being careful not to let the mixture boil.

3. Dissolve the peanut butter into the sugar mixture, turn off the flame, add the crushed cereal, and mix well.

4. Spread the cereal mixture evenly into the prepared baking dish.

5. Over a double boiler or in a microwave, melt the chocolate and butterscotch chips together. Spread the topping over the cereal mixture and let it stand at room temperature until firm, about 1 hour. Cut into 2x3 inch bars.

Melissa’s Notes: Cut the bars with a very hot knife and then store them in an airtight container and they will keep beautifully for up to 1 week.

Swiss Chocolate Cake

This recipe is very important to me because a woman very dear to me made this and it was the first and the last chocolate cake that I have ever liked. This is a chocolate cake recipe designed even for white- cake-only-lovers.

For the Cake:
1 Swiss Chocolate Cake Mix (if you cannot find Swiss Chocolate use any choc. Cake mix)
1 small box instant vanilla pudding mix
3 eggs
1 ½ Cup Milk
1 cup Vegetable Oil

Mix chocolate cake mix with pudding and eggs; add milk and oil. Bake in 3 round cake pans at 350 degrees for 25 – 30 minutes. Cool layers thoroughly before icing. (I take a bread knife and split the layers to make 6 thin layers but you can do a 3-layer cake if you would rather)

For the Swiss Chocolate Icing:
8 oz. Cream cheese, softened
1 cup Powdered Sugar
12 0z. Carton cool whip topping, thawed
½ cup Finely Chopped pecans
2 Regular sized Hershey bars, grated

Cream sugar and cream cheese together until smooth. Add Cool Whip, pecans and Hershey bars. Spread icing between each layer and on top only. Chill until you are ready to serve.

Melissa Notes: I like to ice the cake really thin so that I can ice the whole cake but if you don’t have enough icing to do ice the entire cake then just ice the top and let the brown layers show through. I think it is prettier to ice the whole cake, but either way, your taste-buds will be pleased with you.

P.S. Since I REALLY love you, I cannot help but to include those of you who are meeting for brunch. So, here is a fun brunch recipe!

My Favorite Hash Brown Quiche (adapted quite a bit from “Stop and Smell the Rosemary” cookbook)
Serves 6 to 8

24 ounces frozen uncooked shredded hash browns, thawed
5 1/3 tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup half and half
½ teaspoon seasoned salt
4 ounces PepperJack cheese, shredded (1 cup)
4 ounces Gruyere cheese, shredded (1 cup)
1 Large Shallot, finely diced
1 cup diced ham
Fresh or dried parsley for garnish

Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.

P.P.S. I am attempting to find an awesome Chicken Salad recipe. I LOVE Chicken Salad and I am always making new recipes to find the best one. So, if you have an outstanding recipe for Chicken Salad, don’t be shy and selfish with it, post it on your reply!!!

Much LOVE,
Melissa

Oh and I wanted to add the most recent picture of The Fitzpatricks. Five great months of marriage and counting....