Hard Shell Chocolate Fun!

Who doesn't love ice cream dipped in chocolate like you get at the Foster Freeze? I love those! I missed them until now. Try this at your next chocolate craving. So easy too! YUMMMMY!

Ingredients:

1 1/4 cup  Semi-Sweet chocolate chips (I used Trader Joe's)

   1/2 cup  Organic Coconut oil

Directions:

1. Place both in a microwave safe bowl and melt for one minute or use the melt button until melted. Let it stand for a couple of minutes then stir until smooth.

2. Surprisingly it will appear runny. Simply pour over ice cream. Otherwise, put in a squeezable bottle that you can microwave for easy application to the ice cream.  When cool store in fridge. Or use immediately.

*To use from fridge, open cap and reheat for 30 seconds. If it isn't runny enough use 15 second intervals after. Pour over ice cream and enjoy. Use a pad on your hand when squeezing the container  the shell mixture...it will be hot.

* Or  if you want to indulge just for yourself, one serving, use about 2-3 tablespoons of chocolate chips and 1 tablespoon of coconut oil at 50%, stir until combined and serve over ice cream of choice. Or don't have coconut oil and still have the craving? Use 4 oz of Chocolate Chips and 3 Tablespoons butter. Make it even better by double dipping.

Source: Can't tell ya except that there were 3 different sources/notes lost, try http://www.copykat.com/ for one source. I will update if I find the others.

French Dressing

This is a lovely French Dressing that has been improved thanks to The Silver Palate Girls. Great on a chef's salad or a Reuben sandwich. Also on french fries and hamburgers says my son.

Ingredients:

• 2      farm fresh eggs (organic if possible)
• 1/2  cup red wine vinegar
• 1/3 cup granulated superfine sugar
• 1      tablespoon prepared Dijon-style mustard
• 1/2 teaspoon sea salt
• 1      teaspoon imported sweet paprika (I used Hungarian)
• 1      cup vegetable oil of choice
  

Directions:

1. Combine eggs, vinegar, sugar, mustard, salt, and paprika in the bowl of a food processor fitted with a steel blade.
   
2. Process for 2 minutes, or until sugar is dissolved.
   
3. With the motor running, dribble in the oil in a slow steady stream.
   
4.  When all the oil is incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning if necessary.
   
5. Transfer to a storage container, cover, and refrigerate.

          * About 2 cups

Source: The Silver Palate Cookbook/Adaption by Olinda

Poppy-Seed Dressing

This salad dressing is soooo good on fruit salads, spinach salad with purple onion, hard cooked egg, crisp  crumbled bacon and GF croutons sauted  in butter and garlic.

Ingredients:

• 1 egg
• 1/4 cup granulated superfine sugar
• 1 Tablespoon prepared Dijon style mustard
• 2/3 cup red wine vinegar
• 1/2 teaspoon sea salt
• 3 tablespoons grated fresh yellow onion plus any juice from the grating
• 2 cups corn oil (or oil of choice)
• 3 tablespoons poppy seeds

Directions:

1. Combine egg, sugar, mustard, vinegar, salt, grated onion and juice in the bowl of a food processor fitted with a steel blade.
   
2. Process for 1 minute. With the motor running, pour in the oil in a slow, steady stream.
   
3. When all the oil is incorporated, shut off the motor, taste and correct seasoning.
   
4. Transfer mixture to a bowl, stir in poppy seeds and refrigerate, covered, until ready to use.
   
   * About 1 quart

Source: The Silver Palate Cookbook