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Recipe of the Week

Flourless Chocolate Cake with Whipped Cream and Raspberries

Flourless Chocolate Cake with Whipped Cream and Raspberries

Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes Whenever I need the perfect end for a celebratory meal.






Artichoke Heart and Red Pepper Bites

These appetizers are simple Something That We Have always on hand for surprise guests. Extremely They freeze well, are very easy to make, and are always Popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat!

6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 cloves minced garlic
4 eggs
2 cups shredded Cheddar cheese
1 / 4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, Reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke Hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool Slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the Remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerated for up to 2 days, or freeze for up to a month. Serve cold, at room temperature or gently reheated in a 300 degree oven for 5-10 minutes.

Makes 60 bites.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour