• Chocolate-covered Delights.  The real name for these luscious cookies is uncertain, but they are delightful, so this one will do.  Melt a 12-ounce bag of semisweet chocolate chips and a 12 ounce bag of caramel or butterscotch chips together in a microwave-safe bowl for two minutes or so (the chips should be melted, but do not burn): stir thoroughly.  Immediately add a 6-ounce can of La Choy Chow Mein noodles and 8 to 10 ounces of cocktail peanuts.  Mix all the ingredients together.  Line a large baking sheet or other flat pan with wax paper and spoon 1 ½ to 2 inch dollops of the mixture onto the paper (the cookies will appear almost spider-like because of the noodle pieces protruding).  Refrigerate until hardened and eat!  NOTE:  These cookies can be frozen if you wish to make them ahead of time.  Other ingredients such as shredded coconut or raisins can also be added for variety.  White chocolate chips can be substituted for the semisweet chocolate chips, as well.  *Keep the cookies refrigerated until ready to use, as the chocolate may become too soft at room temperature.
• Chocolate Pecan Pie.  In a large bowl, combine 1 ¼ cup of dark corn syrup, 2 large eggs, ¾ cup of sugar, 2 to 3 tablespoons of butter, 1 teaspoon of vanilla, and ½ cup of semisweet chocolate chips: blend thoroughly.  Add 8 ounces of pecans.  Place the mixture in a 9 inch, unbaked pie crust (store-bought or homemade).  Cook in a preheated 350 degree oven for 45 to 50 minutes.  Let cool before serving.  NOTE:  You may need to loosely cover with foil about halfway through baking to prevent crust sides from becoming too brown.
• White Cake with Strawberries and Cream.  Not crazy about chocolate?  How about a deviation from the tried-and-true.  Bake a white (or yellow) cake mix according to directions in a 9 by 13 pan.  When done, poke holes on the top and let cool.  In the meantime, mix 2 packages of instant vanilla pudding with 3 cups of milk.  Beat until thickened.  Add 8 ounces of Cool Whip (or real whipped cream) and blend: set aside.  Pour 8 to 10 ounces of frozen sliced strawberries with juices (thaw first) over the cake and spread evenly, allowing the liquid to seep into the cake.  Evenly distribute the pudding/cream mixture over the thawed berries.  Top with fresh halved strawberries (round side up).  NOTE:  If making your own whipped cream, beat 1 cup of whipping cream with 1 teaspoon of vanilla.  Add 1 to 2 tablespoons of Confectioners Sugar and beat until peaks form (do not over beat).  Proceed with above directions.

The holidays are wonderful for many reasons: one being food.  So, as we enter this glorious season with celebrations, thanks, reflections, and culinary delights, let’s not forget how sweet this time can be!

During the holidays, our time is often ruled by cooking.  Sometimes we stay loyal to recipes we know, and sometimes we experiment with our culinary imagination.  The meal below is an interesting combination of both.  It castes the proverbial “pasta” as the main star, but it also depicts a slightly different gastronomic aura in the subtle yet tasty sauce. The end result?  A pleasurable diversion from the tried-and-true.  An added bonus?  The sauce takes under 30 minutes to prepare.

Mezzi Rigatoni in a Creamy Tomato Liqueur Sauce

2 10-ounce packages of sliced Baby Bella mushrooms (the mushrooms should be Baby Bella, not white)

2/3 can of Hunt’s 6-ounce basil, garlic, and oregano tomato paste

8 to 12-ounces of Barilla Mezzi Rigatoni

¾ cup of half and half cream

1 teaspoon (or more) of Sugar Maple Liqueur (or another sweet, mild, pleasant-tasting liqueur)

Salt and pepper to taste (more salt than pepper)

Several sprigs of fresh parsley

Extra-virgin olive oil for coating

Medium heat.

Coat a 10″ skillet with olive oil.  Add the mushrooms, salt, and pepper.  Stir until the juices from the mushrooms seep out and bathe the pan.  Taste the liquid; it should be somewhat salty (but not overly so).  Add more salt if the flavor is bland.  When it appears the liquid is beginning to reduce, add the tomato paste and stir for two to three minutes.  The sauce will thicken.  Pour in the half and half and add the parsley: keep stirring (maybe three or four minutes).  The consistency should now be creamy (but not remarkably thick).  If it is, then add a little more half and half until a thinner creamy consistency is achieved.  Add the teaspoon of maple syrup liqueur and taste.  The sauce will have a pleasant, slight sweetness.  If it does not, then add more liqueur in very small amounts (maybe ¼ teaspoon at a time) until a delicate sweetness is achieved.  Spoon the cooked (al dente) rigatoni onto a plate and top with the cream sauce.  Buon Appetito!

NOTE:  This recipe makes about four servings as an entree.  For a crowd-sized meal to complement other offerings, make the entire box of pasta (16-ounces), the entire 6-ounce can of tomato paste, and one cup of cream.  You will also need to add a little more liqueur to attain the slight sweetness (go slowly).  Place the cooked rigatoni (coated with olive oil so it does not stick) in a generous bowl and pour the sauce on top.  Mix the sauce and pasta together so that all the rigatoni is coated.