Cheesy Potato Casserole

Cooking time: 14 minutes
No. of Servings: 6

Ingredients:

1 bag Steam n Mash Cut Russet Potatoes
1 can condensed cream of chicken soup
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided
Salt and pepper to taste


Directions:

Stir 1 cup of the cheddar cheese and cream of chicken soup together,
adding salt and pepper to taste.

Mix cheese mixture with frozen potatoes
and onion in a microwave safe casserole dish.

Microwave for 12 minutes;
stirring half-way through.

Top with shredded cheese and heat an
additional 30 seconds.

Salsa

Quick and Easy Salsa
Makes 3 cups

3 red tomatoes (about 1 1/2 pounds), seeded, chopped and drained of some
juice
1 medium green bell pepper, chopped
1 jalapeño pepper, minced (add to taste)
1/2 cup chopped red onion
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

Combine all ingredients in medium bowl and mix gently.

Cover and refrigerate up to 8 hours before serving.

Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done
perfectly you can end up with a burned or grainy mess and ruin
whatever you are baking. Below are 3 methods for melting chocolate,
each can be successful in it's own way and you need only pick a method
that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to
be very diligent about watching it. It's easy to get caught up in your
other baking chores and not realize that you have overheated it until
it is too late. To melt chocolate in the oven, heat the oven to 110
degrees. Chop the chocolate and place in a dish inside the oven. Keep
the door open and check regularly. It will take about an hour to melt
thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler
pot. The bottom pot has about an inch of water in it and the top pot
is a bit smaller and rests on the bottom pot. The water should be
heated to just below a simmer. Chop the chocolate and put it in the
top pot. The chocolate should be stirred until melted and you must be
very careful not to get any water mixed in with the chocolate as this
will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the
most disastrous method as a couple of seconds of overheating can ruin
the chocolate. Chop the chocolate and put it in a microwave safe bowl.
Heat on 50% for 1 to 4 minutes - the amount of time needed will depend
on the amount of chocolate you are melting so you will have to watch
the chocolate the whole time. When you see that it is turning shiny
and before it is fully melted, remove it from the oven and stir until
it melts fully.


About the author:
Lee Dobbins is editor of www.online-gourmet-foods.com where you can
learn more about gourmet food and find out more about gourmet chocolate.

S'mores Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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