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Taco Asada Salad

Pretty basic--romaine, steam your broccoli for just a few minutes so it's still crunchy but easier for your body to get the most out of it, add sliced bell peppers and cucumber and and and....  For the meat, season with fajita seasoning and grill or broil then slice thin.  Top with salsa--no other dressing needed! Add tortilla chips on the bottom for a satisfying crunch.  (Great way to use up the broken ones!)


Chocolate-Covered Cherry Bars
(from Cookies!, ISBN:  2-89429-823-4)

Bake the base--basically it's chocolate shortbread....  Then make the "fondant" which is basically buttercream frosting and spread it on the cooled base.

See?  :)  You might want to freeze the base for a cleaner fondant.  Also--might want to go easy on the fondant--it makes the bars even sweeter.  Next time I'll probably go half the fondant.

Now you place the cherries on--maraschino, drained really well.  My  SIL said more! so next time I'll use the amount called for...  I scored the fondant before placing the cherries so they would be even.

Melt the chips with the shortening for the coating.  I used half milk and half semi-sweet because I decided to double the recipe but only had half of the semisweet.


Heat slowly until smooth and glossy.

This seemed like it wouldn't work and I wouldn't have enough of the chocolate but in the end, it worked just right.  Patience, Grasshopper!  :)

 Messy, messy, messy!  Carefully smooth the chocolate over the fondant, between and over the cherries, and trust that it'll work. 

See?  Except for the un-tidy sides, they're beautiful!  :)  Obviously, you can copy The Barefoot Contessa and place wax paper between the sides and the bars then frost then remove the paper and have nice, tidy sides.  If you're serving them on a pretty plate then that isn't even necessary--just have at it! 
These are super yummy and need coffee or milk to genuinely enjoy them, but they're quite easy and worth the effort.

Recipe (makes half the size shown):

1 c all purpose flour
1/2 c butter or margarine, softened
1/4 c granulated sugar
2 tbsp unsweetened cocoa

Heat oven to 350'.  In medium mixing bowl, combine flour, 1/2 c butter, sugar,and cocoa.  Beat at low speed of mixer until soft dough forms.  Press mixture evenly into ungreased 8x8 inch baking dish.  Bake for 15-18 minutes, or until set.  Cool completely.

2 c powdered sugar
2 tbsp half and half or milk
1/4 tsp almond extract

In second mixing bowl, combine fondant ingredients.  Beat at low speed until smooth.  Carefully spread over base.

Arrange 36 maraschino cherries, well drained, over fondant in six rows of six.

Chocolate coating:

1 c semisweet chocolate chips
1 tsp vegetable shortening

Place chips and shortening in heavy-bottomed pan and melt slowly over low heat, stirring until smooth and glossy.  Spoon over and between cherries, spreading to cover the fondant.  Chill until set before cutting--store in refrigerator.

1 comment:

Kim said...

The Taco salad looks really yummy and a great summer dinner. I can vouch for the Chocolate-Covered Cherry Bars they are absolutely devine. I think they would be amazing with Port!!!