Common Cuisine |

I actually cheated a little on this and used a box brownie mix for the chocolate layer. Made it in a 9 x 13 pan, and cut it into 48 very rich little squares. It was plenty good; but I have a feeling it would be more like fudge if you followed the given recipe.

Chocolate Layer:

• 1 C (2 Sticks) Butter
• 4 (1 oz) squares unsweetened baking chocolate
• 2 C sugar
• 4 eggs
• 1 C flour

Peanut Butter Layer:

• 1 C creamy peanut butter
• ½ C (1 stick) butter, melted
• 3 C powdered sugar
• 1/3 C milk

Drizzle Layer:

• 1/3 C semi-sweet chocolate chips
• 1 tsp vegetable shortening

Heat oven to 350.

Melt 1 C butter and baking chocolate in small saucepan over low heat, stirring constantly, until smooth. Set aside.

Combine sugar and eggs in large mixer bowl; beat until thick and lemon-colored. Add flour and melted chocolate mixture; beat until well mixed. Pour into 15″ x 10″ x 1″ jelly-roll pan.

Bake 24 to 28 minutes until brownie is set. Cool completely.

Combine peanut butter and ½ cup butter in medium mixer bowl and beat, scraping bowl often, until creamy. Add powdered sugar and milk; reduce speed to low. Beat until well mixed. Spread over cooled brownie layer. Cover; refrigerate until firm.

Melt drizzle ingredients in small saucepan over low heat, stirring constantly, until smooth. Drizzle mixture over peanut butter layer.

Refrigerate until chocolate is set. Cut into bars. Store refrigerated.

Makes 60 small, very rich bars.

This is one of my all-time favorite party foods. For some reason, though, I always forget to buy the chips. Make sure you don’t do the same!

• 1 can bean dip, refried beans, or pureed black beans
• 1 avocado, diced* (or mashed in a bowl with a fork)
• 1 cup sour cream, with 2 tsp taco seasoning mix (1/2 packet) stirred in
• 1 1/2 cups shredded Cheddar and/or Monterey Jack cheese
• 2 med chopped tomatoes
• 2 green onions, chopped
• 1 4 oz can sliced black olives
• 1 bag corn chips

In a shallow dish (a pie plate will work well), layer above ingredients (except chips) in the order given. For best effect use a clear glass dish. Serve with chips.

*To dice an avocado, cut it in half and remove the pit. Slice into the flesh, not through the skin, making a grid pattern. Scoop out the flesh with a spoon.

This works with chicken, pork, or salmon. This is one of my favorites with pork tenderloin. Wow does it get rave reviews! I think the secret is the fresh ginger.

• 1 tsp sesame oil + 1 Tbsp vegetable oil
• 2 Tbsp Orange Juice (optional)
• 1 green onion, sliced thin
• ¼ cup soy sauce
• 1 Tbsp freshly grated ginger
• 1 Tbsp honey
• 1 Tbsp sesame seeds
• 2 cloves minced garlic

Combine all ingredients, pour over the meat, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill meat (5 minutes per side for salmon, 10 for chicken, 20 for 1 lb pork tenderloin), basting with marinade.

Homemade applesauce is easy, and does not even require a recipe.

To make a lot:
Core and quarter as many apples as you can fit into the biggest pot you have. Skins are ok. Put about ½ cup water in the bottom of the pot. Cover and cook on medium-low heat for about half an hour, until the apples get soft. Then put apples into a food processor or blender in batches until they are all pureed. Sprinkle a little cinnamon, a little less of nutmeg, and then add a couple tablespoons or so of sugar if you think it needs it, to taste. Eat up!

To make a little:
Core and quarter several apples (4 to 8). Core and quarter, don’t peel. Put a little water in the bottom of a medium sized pot. Cover and cook on medium-low for about half an hour, until soft. Puree, add spices as above, and serve warm or chilled.

To make it pink:
After pureeing, put applesauce back into the pot and bring to a simmer. Stir in a handful of cinnamon “red-hots” candy pieces. Simmer and stir until candy dissolves into applesauce. No other flavoring needed. Serve warm.

To make it exotic:
When adding spices, stir in about a half-teaspoon of vanilla.

To keep it from getting brown:
Crush a chewable vitamin C tablet, dissolve it in a tablespoon of hot water, and stir it into the sauce.