Courier Cookbook Wicked Wednesdays

The Courier Cookbook recently covered "Meatless Mondays" and "Taco Tuesdays" so today we will explore "Wicked Wednesdays." After those meatless, grilled, fresh vegetable offerings, it seemed time to indulge a bit on hump day. So relax and give yourself a treat for making it halfway through the week.

Next week, we will explore "Thirsty Thursdays" so be sure to send your best elixirs to editorial@lhvc.com.

BROCCOLI CHEESE RICE CASSEROLE

A true indulgen!ce! Except for the broccoli, there is little here that says "healthy." But the taste is worth it

Ingredients:

1 lb. fresh broccoli, cut small or 1 package frozen broccoli

3 cups cooked rice (I like Japanese but any kind works)

8 oz. Cheez Whiz

1-2 cups grated cheddar cheese

sliced fresh mushrooms

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 cup milk, split

1 small chopped onion

½ cup chopped celery

1 tsp. black pepper

salt to taste

Directions:

Preheat the oven to 350 degrees.

Cook the rice.

Cook the broccoli in the microwave, drain and chop.

Saute in a pot the onions, then add the celery, cook a few more minutes, then add the mushrooms and cook until soft.

Add the rest of the ingredients, rinsing the soup cans with the milk. Add more cheese if it seems too watery.

Put in a greased casserole.

Top with more cheese.

Bake at 350 degrees for 30 minutes.

MISSOURI MUD

This was a late night staple in high school. I was never sure what Missouri has to do with it but it is a delicious fudge cousin.

Ingredients:

2 cups sugar

¼ lb. butter

½ cup milk

3 Tbsp. cocoa

3 cups oats

1 tsp. vanilla

½ cup peanut butter

Directions:

Grease a 9x9" pan.

Place sugar, butter, milk and cocoa in a pot. Boil for 1 minute.

Turn the heat off. Add the vanilla, peanut butter and oats. Stir until melted.

Fill the greased pan with the mixture. Refrigerate until firm if you can wait.

HOT FUDGE

Submitted by Frieda Rickenbach

Not just an ice cream topper, hot fudge can be poured over cake, added to milk, or just eaten by the spoonful.

Ingredients:

2 squares unsweetened chocolate (or bittersweet or whatever sweetness level you have)

2 Tbsp. butter

⅔ cup sifted powdered sugar

Milk or cream as needed to thin

½ tsp. vanilla or amaretto or rum or brandy, as desired

Directions:

Melt butter and chocolate together. Stir until smooth.

Add powdered sugar slowly stirring until no lumps.

Add vanilla or amaretto or rum or brandy.

Mix well. Serve warm. Reheat if there are leftovers.

CREME BRULEE

Creme Brulee goes toward the top of the indulgence scale along with cheesecake, brownies, macaroni and cheese, and devil's food anything.

Ingredients:

1 quart heavy cream

1 vanilla bean, seeds removed or 2 tsp. vanilla

1/2 cup sugar plus ¼ cup sugar divided

7 large egg yolks

¼ tsp. salt

3 Tbsp. brown sugar

Kitchen torch or broiler

Directions:

Preheat oven to 325 degrees. Place empty ramekins in a 9x11" baking dish.

Bring cream, sugar, and salt to a boil. Remove from heat and add vanilla.

In a separate bowl, whisk the egg yolks until they start to lighten in color.

Slowly whisk in the cream until well blended.

Pour through a fine strainer.

Fill the ramekins.

Put the baking dish in the oven. Pour water in the baking pan until about halfway up the sides of the ramekins.

Bake for 35-45 minutes until set but still trembling in the center.

Remove from the oven and cool to room temperature.

Refrigerate until ready to eat.

Combine the ½ cup sugar and 3 Tbsp. brown sugar.

Blot any moisture off the top of each custard.

Rub together (so there are no lumps) the brown and white sugar combination and sprinkle on each custard.

Broil or (this is the fun part) use the kitchen torch to melt and slightly brown the sugar topping. Let sit for a couple of minutes before serving.