Hot Fudge Ice Cream Bar Dessert

hot-fudgeIngredients
(16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Directions
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. Recipe: ohsoshabbybydebbie.com

A Day in the Life: Steamboat Mud Season

Spring on Emerald Mountain

Steamboat’s “Mud Season” for locals often brings a time of much-needed peace.  The bustle of the ski season is past (for now), and those with seasonal or tourism-related jobs get a bit of a break.  What’s it like for a typical Steamboat “Local” during this time? We can’t speak for everyone, but we’d wager it often goes a bit like this:

6:45am: Alarm goes off!  Mental note: De-program your alarm.  But for now, you hit the snooze and roll over (no work today!).

8:30am: Eyes open.  You should probably think about getting up.

9:16am: You finally do get up.

9:45am: You’re showered, dressed, and hungry!  Head to Winona’s – hey, cash is low, but they have great Mud Season specials.

11:00am:  The day is all yours, and now you have the energy to do something.  Town is empty, so…how about a hike?

11:25am: You park at Emerald, hiking gear on.  An hour on the trails (they’re empty, a bit muddy, but a good workout!) and you’re sweating.  Sure, you skied all season, but that didn’t provide a lot of cardio!

1:00pm: Nap time.

3:00pm: Hunger. Winona’s leftovers!

4:02pm:  You’re feeling s bit of boredom creeping in.  Who to call, what to do?

4:40: After a phone call to a few pals, you’re happy-hour bound! What better than an evening at your favorite spot, with good friends, for some half-price drinks and apps (they count as dinner, right?).

7:10pm: Home. You let out Fido, fill up his dish, and are ready for some TV.

9:55pm: Lights out!  You decide to call it a night, to be ready for an early morning ride.

A Spring Menu, Winona’s Style!

Get outside and celebrate spring!

Spring is in the air, which inevitably brings the gathering of family and friends, whether to celebrate  Easter, the first time eating outside after the long winter, or simply the sight of green grass!

Below is a fresh, inspired spring menu, Winona’s Style: That is, delicious, simple, and fabulous to eat!  It’s perfect for an Easter dinner or restive spring meal.  So dig out your apron and get cooking!

Smashed Peas With Mint Bruschetta (Real Simple)
Serves 4-6

Ingredients

  • 1/2 baguette
  • 1 10-ounce package frozen peas, thawed
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they’re golden brown (about 1 1/2 minutes per side).
  2. Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper.
  3. Spread the mixture on the rounds. Garnish the bruschetta with fresh mint leaves, if desired.

Salmon with Brown Sugar & Mustard Glaze (Martha Stewart)
Serves 6-8

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 1/4 cup red-wine vinegar
  • 1/4 cup whole-grain mustard
  • 1/4 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
  • 1 bunch watercress (about 3/4 pound), thick stems trimmed
  • 1 lemon, cut into wedges, for serving

Directions

  1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
  2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

Strawberry & Asparagus Salad (Food Network)
Serves 4-6

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • 2 cups (1-inch pieces) fresh asparagus
  • 8 cups arugula
  • 2 cups sliced fresh strawberries

Directions

In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.

Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.

Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Mashed New Potatoes with Fresh Mint (Food Network)
Serves 6

Ingredients

  • 2 pounds red new potatoes, scrubbed
  • 1/4 cup chopped fresh mint leaves
  • 1/2 cup (1 stick) unsalted butter, cut in chunks
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.

Lemon Cloud with Strawberry-Mint Compote (Cooking Light)
Serves 6

Cloud:

  • Cooking spray
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon grated lemon rind
  • 6 tablespoons fresh lemon juice
  • 2 large egg yolks
  • 4 large egg whites
  • Dash of salt

Compote:

  • 2 cups quartered small strawberries
  • 2 tablespoons sugar
  • 1 to 2 tablespoons chopped fresh mint

Preparation

  1. To prepare cloud, preheat oven to 350°.
  2. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.
  3. Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.
  4. Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.
  5. To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.