Traditional Mole Sauce recipe

Traditional Mole Sauce recipe

A nice version of the traditional Mexican sauce that is good on a variety of dishes.

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped


  • Heat oil in a large saucepan over medium low heat
  • Add onion, garlic, oregano, cumin and cinnamon.
  • Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
  • Mix in chili powder and flour, stir for 3 minutes.
  • Gradually whisk in chicken broth.
  • Increase heat to medium high.
  • Boil until reduced, about 35 minutes, stirring occasionally.
  • Remove from heat.
  • Whisk in chocolate; season with salt and pepper, if desired.
  • Options:

    Double the amount of chili powder
    Use a good quality dark chocolate. Sweeter chocolates like Hershey will throw the taste of the recipe off
    Substitute vegetable broth for the chicken broth for a vegetarian version

    Taco Soup Recipe

    Taco Soup Recipe

    Serves 8.

    This is a very basic and easy recipe

    2 lbs. Ground meat, browned and drained
    2-11oz. cans of corn
    2-11oz. cans of beans (Red or Kidney)
    2-15oz. cans of diced tomatoes
    2-15oz. cans of tomato sauce
    2 pkgs. Taco seasoning
    1/2 cup minced onions
    Shredded cheese
    Sour Cream
    Avocados, mashed
    Tortilla Chips

    Put all ingredients except last four, in a large pot, cook until hot throughout. Simmer for at least 1/2 hour. Serve warm with the cheese, sour cream, avocados, and tortilla chips. Can be divided into quart sized bags and frozen for up to 6 months.

    Best Peach Cobbler Ever Made

    Best Peach Cobbler Ever Made

    Really? I mean really?

    Yes. Really.

    1 (29 ounce) can sliced peaches
    2 tablespoons butter, melted
    1 pinch ground cinnamon
    1 pinch ground nutmeg
    1 tablespoon cornstarch
    1/2 cup water
    1 cup milk
    1 cup white sugar
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 pinch salt
    1/2 cup butter
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg

    Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine
    sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and
    a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture;
    set aside.

    In another bowl, combine milk, sugar, flour, baking powder and salt. Beat
    until smooth – mixture will be thin.

    Melt 1/2 cup butter in a 9×13 inch pan. Pour batter over melted butter. Spoon
    peaches over batter. Sprinkle top with additional cinnamon and nutmeg.

    Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

    Serving Suggestions
    Warm with:
    – Ice Cream
    – Whip Cream

    Farmhouse Cheddar and Irish Stout Fondue with New Potatoes

    Farmhouse Cheddar and Irish Stout Fondue with New Potatoes
    By jgreghenry Published January 20, 2010
    This decidedly Irish take on the classic Swiss fondue is a fun and easy party appetizer.
    Prep time: 20 minutes Cook time: 1 hour

    2 c 1- to 1 1/2-inch-diameter new or red-skinned potatoes, halved
    1 lb farmhouse cheddar cheese, grated
    2.5 T all-purpose flour
    0.75 c (or more) irish stout (such as guinness)
    6 T frozen apple juice concentrate, thawed
    1 T colman’s english mustard

    Boil the new potatoes in salted water until just cooked through. They should remain quite firm and hold their shape. About 4 minutes.

    Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly in a zig zag motion (to keep the cheese from balling up), until cheese is melted and smooth. Thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl set over a flame.

    Serve warm with the new potatoes for dipping.

    Simple Chocolate Chip Cookie Recipe

    Simple Chocolate Chip Cookie Recipe

    This is my absolutely favorite Chocolate Chip Cookie recipe. I try not to make these very often because I’ll eat the entire batch in one go.

    Yield: Makes 32 cookies

    • 1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
    • 1/2 cup firmly packed brown sugar
    • 1/3 cup granulated sugar
    • 1/2 teaspoon vanilla
    • 1 cup all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup semisweet chocolate chips (6 oz.)
    • 1/2 cup chopped pecans (optional)

    1. In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
    2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
    3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
    4. Bake in a 300° oven until edges of cookies are browned, but an area about 1-inch wide in the center is still pale, about 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
    5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

    None. These are perfect the way they are!