But what about accompaniments?  Sometimes side dishes are an egalitarian topic.  And desserts?  Typically, they tend to be democratic, as well.  So,here are some thoughts.

Carrot Casserole

24 to 36 ounces of baby carrots (e.g., two bags), ¼ cup flour, a couple of shakes of black pepper, ½ cup of butter, 1 teaspoon salt, 1 cup milk, 2 tablespoons of dried onion, 8 ounces of shredded cheddar cheese (not sharp).

Steam the carrots until they are cooked but firm.  In a separate saucepan, melt the butter and mix the flour until it is completely dissolved.  Add remaining ingredients to the saucepan except cheddar cheese and blend for two to three minutes.  In a decorative casserole dish, place the carrots at the bottom, the shredded cheese over the carrots, and the sauce on top.  Bake at 350 degrees for 20 to 25 minutes.

Carrots Tossed in Butter

A simpler carrot recipe?  Steam two pounds of baby carrots until cooked but firm.  In a frying pan, melt one stick of butter or margarine on medium heat.  Add two teaspoons of brown sugar to the butter and blend.  (Optional—add ¼ cup of sliced almonds and slightly brown in the butter mixture).  Add carrots to the pan and toss until heated throughout.  Transfer to a pretty serving bowl.  Sprinkle fresh or dried Italian parsley to garnish.  NOTE: Green beans can be substituted for the carrots.  If doing so, use cracked black pepper instead of parsley to garnish.

Did we save the best for last?  Well, that depends upon taste.

Death by Chocolate, Heath Bar Trifle, etc. (This dessert goes by different names and has a few variations).

Ghirardelli dark chocolate brownie mix cooked according to directions, 3 chocolate mousse packages cooked according to directions, 6 frozen chocolate toffee bars thawed and crushed or 1 package of Heath Bar bits, 12-ounce thawed frozen whipped topping or your own homemade whipped cream.

Crush brownies into small pieces and place half on the bottom of a trifle bowl.  Pour half of the mousse on top of the brownies, half of the toffee bits on top of the mousse, and half of the whipped topping on top of the bits.  Repeat the process with the remaining ingredients (whipped topping should be on top).  Refrigerate until ready to serve.

Chocolate-covered Strawberries.

30 strawberries with stems on.  One 12-ounce package of semisweet chocolate chips (Ghirardelli are wonderful!).  1/3 cup of half and half.  Optional—½ half teaspoon of liqueur (any kind you like).

Wash the strawberries and thoroughly dry.  Let sit at room temperature for a bit.  Melt chocolate chips in a double boiler (do not burn).  Add half and half and blend thoroughly.  Add liqueur (if using).  Remove melted chocolate from heat.  Holding by the stem, dip each strawberry into the chocolate mixture so that ¾ of the strawberry is coated with chocolate.  Place on a baking sheet lined with wax paper.  Repeat the process until all strawberries are coated.  NOTE:  If chocolate begins to thicken as you go along, you may have to reheat for a bit.  Refrigerate until hardened and indulge!

The above recipes are suitable for any time.  However, they are especially yummy on special occasions.

A very Holy week is approaching for many people.  Peace and God bless.

• 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!

Sautéed Portobello Mushrooms.  Carefully wash about 5 or 6 large mushrooms and cut grainy tips off the stems: remove any blemishes.  Slice about 1/3 inch thick.  Coat a 10 to 12 inch skillet with Extra-virgin olive oil and add the mushrooms.  Sauté on medium heat turning frequently.  Sprinkle salt and a small amount of pepper onto the mushrooms; this is one dish that actually tastes pleasant with an extra measure of salt, but don’t overdo it.  (NOTE: If you suffer from high blood pressure or are on a sodium-restricted diet, then forego the salt and add a splash or two of balsamic vinegar).  Add a few sprigs of fresh parsley and continue turning.  Cook until the mushroom juices have evaporated and the mushrooms appear slightly brown.  Transfer to a decorative dish and drizzle the remaining pan olive oil over the mushrooms.

Breaded Bread With Capers.  Slice a thin French bread stick (about 1/2 inch thick).  Beat two eggs in a bowl with a tablespoon of water and dip the slices first in the egg mixture and then in a dish with unbleached flour and a couple of sprinkles of salt and pepper.  Fry the bread slices in a skillet with EV olive oil until both sides are slightly golden in appearance (do not burn).  Transfer the fried slices to a baking dish.  Spoon at least five capers on top of each slice, along with a little caper juice.  Bake at 350° for ten minutes and serve warm.  NOTE:  For an interesting variation, you can also add a small amount of sprinkled parmesan or Romano cheese before frying.

Easy Baked Ziti.  This dish is relatively simple and goes a long way, but the sauce takes a while to cook (use jarred sauce if you have time constraints).  Sauce: Slice an onion and sauté in EV olive oil until translucent. Add a 28-ounce can of whole tomatoes (Pastene San Marzano are excellent).  Add one 6-ounce can of Hunt’s Basil, Garlic, Oregano tomato paste and one 6-ounce can of Contadina Roasted Garlic tomato paste.  Fill the large tomato can halfway with water and add to the saucepan.  Fill each tomato paste can with water twice and add (stir thoroughly).  Cook on high heat and continue to stir.  When the sauce comes to a boil (it will fairly quickly) reduce heat to low and cover (the cover should be somewhat askew).  Simmer for two and a half to three hours, making sure to stir to the bottom about every twenty minutes.  *The sauce should be slightly bubbly as it cooks; if it is not, slightly turn up the heat until small bubbles appear.  NOTE: (You may need to periodically add small amounts of water, typically in ¼ cup increments.  Do this when to the mixture looks thick and the taste is somewhat tart (the added water evens the flavors).  Ziti Dish.  When the sauce is done, mix a large tub of good-quality, whole milk ricotta in a sizable bowl with two beaten eggs, a little garlic powder, and several sprigs of sliced fresh parsley: set aside.  Cook one pound of ziti, penne, or rigatoni (al dente) and toss with a little EV olive oil (to prevent sticking).  Coat the bottom of a large baking dish with sauce.  Evenly disperse the cooked pasta, a 12-ounce bag of shredded mozzarella, and the ricotta mixture.  Top with a few ladlefuls of sauce and bake at 350° for 30 minutes (or until hot).  Make sure the remainder of the sauce is readily available if additional sauce is desired.  (This dish can be prepared and refrigerated one day ahead of time.  If going this route, you will likely need to bake an additional 10 to 15 minutes).  NOTE:  Leftover sauce freezes quite nicely for a month or two in an airtight container.  In January or February, you can have another tasty meal!

Buon Appetito!