Chocolate Mousse Cake

I am pretty sure that this was both my sister's and my favorite cake growing up.  We always requested it.  My mom always felt uneasy about serving it due to the raw eggs.  Make sure to take out of freezer and let thaw a bit before serving.  It is divine!

Chocolate Mousse Cake

Mix 1 1/2 cups chocolate wafers with 1/3 cup melted butter.
Press into springform pan.
Bake at 325 for 10 minutes.

Separate 2 eggs. Beat whites until soft peaks form.
Beat in less than 1/4 cup sugar.

In another bowl, beat and mix 8 oz softened cream cheese.
Less than 1/4 cup sugar.
1 teaspoon vanilla.
Stir in 2 egg yolks.

Melt 6 oz chocolate chips in double boiler and add to cheese mixture.
Fold in egg whites.

Whip 1 cup heavy cream in cold bowl with cold beaters.
Add cream to mixture.
Fold in 3/4 cups chopped walnuts.
Add to springform, smooth, and freeze.

Chocolate Bundles Recipe

My mom used to make these with the 2nd puff pastry sheet when she would make the chicken in pastry.  This recipe is also from Pepperidge Farm.  Easy, looks pretty, and delicious!

Chocolate Bundles

Ingredients:
1 sheet Pepperidge Farm Frozen Puff Pastry
small package/6 oz semi sweet chocolate chips
1/4 cup chopped walnuts
Powdered Sugar

Directions:
Thaw pastry 30 minutes. Preheat oven to 425F.
Roll pastry to a 12 inch square on a lightly floured surface. Cut into four 6-inch squares.
Place 1/4 cup chocolate chips and 1 TB walnut in center of each square.
Bring pastry corners together just above the chocolate, twist and turn, then fan out corners.
Place on ungreased baking sheet.  Bake 10-15 minutes or until golden brown.  Let stand at least 10 minutes.
Sprinkle with powdered sugar and serve.

Esther's Chocolate Cookies

I can remember these cookies from when I was very little.  My mom made them every year.  I have a photocopy of the recipe which appears to be from a book of conglomerated recipes.  This one is from Nancy Hatcher.

Esther's Chocolate Cookies Recipe
1 large package chocolate bits (I use 12 oz semi sweet chocolate chips)
1 can Eagle Brand condensed milk
4 TB butter/margarine

Combine the above and put in double boiler until smooth.
Add:

1 cup sifted flour
1 cup nuts (walnuts/pecans)
1 tsp. vanilla

Drop by teaspoon on foil covered cookie sheet. Bake at 350 degrees for 7 minutes.  DO NOT OVERCOOK.  Let cool. Remove from pan.  Makes 5 dozen medium sized cookies.

Microwave Peanut Brittle Recipe

My mom started making this every Christmas after we moved to Sacramento.  I know she would especially make it for my Uncle Brian.  I use my silicone baking mat to pour it on because it makes clean up and breaking into pieces very easy. I also use a very large pyrex measuring cup in my microwave to heat it in.  I do not know the original source.

Microwave Peanut Brittle Recipe

Mix:
1 cup sugar
1/2 cup caro syrup
Microwave 4 minutes.

Add 1 cup peanuts
Microwave 3 minutes.

Add 1 tsp vanilla, 1 TB butter
Microwave 1 minute

Add 1 tsp baking soda, mix.

Spread on greased cookie sheet (or silpat mat!).

Herbed Chicken in Pastry

I love this meal.  My mom first made it for me and it quickly became my go-to meal for entertaining when I'm busy because it is easy, requires few ingredients, and looks impressive.  It is from Pepperidge Farm.

Herbed Chicken in Puff Pastry

Serves 4.

Ingredients:
4 boneless chicken breast halves
2 TB butter
1/2 pkg Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 TB water
1 container (4 oz) garlic and herb spreadable cheese (Alouette or Boursin)
1/4 cup chopped fresh parsley (I have left this out before and it still tastes great)

Directions:
Season chicken with salt and pepper.  Melt butter in skillet. Add chicken and cook until bronwed. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.  You can also bake the chicken.

Thaw pastry sheet at room temp 30 minutes.  Whisk egg and water. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surfae. Roll into 14" square and cut into 4 (7") squares.  Spread about 2 TB of the cheese spread in the center of each square. Sprinkle with 1 TB parsley and top with cooled chicken breast. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.  My mom would also often cut out stars or other design from the extra puff pastry and place on top for added design.

Bake 25 minutes or until golden.

Vidalia Onion Casserole

I remember a block party on Somerset Lane in Foster City when I was probably around 8 years old.  I asked my mom what she was going to bring and she said Onion Casserole.  I was so upset as I always looked forward to her food but this just sounded disgusting.  I tasted it and was so surprised that this was so tasty.  It was my first experience with cooked onions as well as Vidalia (sweet) onions.  This recipe is hand written and I cannot place the handwriting (not my mom's or grandma's) so I'm not sure of its origin.  It is simple and delicious.

Ingredients:
5 onions (Vidalia) chopped
1 stick oleo (I've used 1 stick of butter and it tastes great).
1 cup grated parmesan cheese.
20 Ritz crackers

Directions:
Saute onions in 1 stick oleo/butter. Cool.  Add 1 cup grated parmesan cheese, 14 crushed Ritz crackers and mix.  Place in a dish and crumble 6 more Ritz crackers on top.  Bake at 350 degrees for 30 minutes.

Potatoes O'Brien Casserole

This recipe has probably been the most requested of all of the brunch recipes.  My mom held a flight attendant brunch every Christmas.  I will try to scan some photos.  These potatoes are easy and delicious.  I'm not sure where the original recipe came from.  This was handwritten from what my mom verbally told me over the phone.

Potato Casserole in lower left

Potatoes O'Brien Casserole

In a large bowl combine the following:
2 packages of Shredded O'Brien potatoes (frozen shredded hashbrowns with onions and peppers)
8 oz. Sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 8oz. Package Tillamook medium shredded cheddar cheese

Pam a 9 x 13 casserole.
Bake 1 hour @ 350F