Sunday, May 15, 2011

Keesh's Creations: Tipsy Tiramisu

   8      oz            mascarpone cheese
   1 1/2  cup           confectioners sugar
   3      cup           whipping cream
   2 1/2  cup           espresso coffee, hot
   4      Tbs           Kahlua liqueur
     1/4  cup           cocoa powder
   4      Tbs           Tres Leche liqueur
   1      pkg           ladyfinger cookies

1. Prepare the espresso, place in a long shallow dish good for dipping.

2. Mix the mascarpone cheese, 1 1/2 cup whipping cream, confectioners sugar
and Kahlua

3. In a separate bowl, whip up 1 1/2  whipping cream until peaks form, fold
this into the cheese mixture.

4. Pour the espresso into dipping dish, add Tres Leche.  Dip ladyfinger into
the espresso for about 1 second on each side. Line in order in rectangular

5. Layer ladyfingers, cheese mixture and dust with cocoa powder using a
sifter to keep the dust in a fine layer.  Repeat.

Nutrition (calculated from recipe ingredients)
 Calories: 357
 Calories From Fat: 331
 Total Fat: 37.4g
 Cholesterol: 129mg
 Sodium: 57.1mg
 Potassium: 216.7mg
 Carbohydrates: 4.5g
 Fiber: <1g
 Sugar: <1g
 Protein: 3.2g

Cooking Tip: Garnish with shaved chocolate ribbons.

Cooking Tip: Use vanilla rum instead of Tres Leche liqueur.

Cooking Tip: Be mindful of your guests sensitive to liquor as you prepare
this dish.

Recipe Author: Rakisha Scott

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Thursday, May 12, 2011

Keesh's Creations: Zesty Garlic Rosemary Sausage Sauce

My girls make the funky face when I tell them that we're having spaghetti for dinner.  I guess I can understand...what's so exciting about noodles covered with sauce?  Jarred sauces are good for those super busy days when I just need to make sure the kids have something to stuff in their bellies and I can check 'cook dinner' off of my to do list, but tonight I had a few extra minutes so decided to put a little pizazz in the spaghetti.  

                    Zesty Garlic Rosemary Sausage Sauce
                        1 16 oz package Garlic and Rosemary sausage
                        1 large sweet onion
                        3-4 Tbs minced garlic
                        6-8 Campari tomatoes
                        1 8 oz jar roasted red peppers
                        3 Tbs Italian seasoning
                        bunch fresh parsley, chopped
                        1 can Campbells Zesty Tomato bisque
                        Spaghetti or other long pasta shape
                        Olive oil-flavored nonstick cooking spray, as needed

1. Cook sausage on both sides, browning well to produce some caramelization.
Then remove from pan.

2. Slice onions and roasted red peppers into strips and chop tomatoes.  Add
to pan and cook in sausage juices, add garlic. Simmer and brown.

3. Add tomato soup and Italian seasoning. Simmer for 15 minutes then top off
with fresh parsley.

4. Serve over spaghetti.

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