Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette

Fine Cooking

7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
Kosher salt
3 Tbs. sherry vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. Dijon mustard
Freshly ground black pepper
6 oz. baby arugula
1/3 cup slivered almonds, toasted
Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet. Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined. In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.

Cheese Grits

Most importantly, do not buy “quick” grits. My all time favorite is Aunt Jemima Old Fashion Grits, but they are next to impossible to find. I now usually use Organic corn grits. They are not quite as smooth but are delicious and probably healthier (if you can use that term in a recipe like this!)

Cooked Grits, 12 servings

Ingredients:
2 cups grits
½ stick of butter
1 Tbs. or 4 dashes of Lea & Perrins Worcestershire sauce
1 tsp. or 4 dashes of Tabasco
1 tsp. garlic salt
½ tsp white pepper
1 lb. Velveeta Cheese, cubed
8 oz. Grated Sharp Cheddar Cheese

Cook the grits in a large sauce pan as directed, using slightly less water (1/8 cup) so they are a little thicker. Be sure to pour the grits slowly into the boiling water to avoid clumping and stir rapidly for appx. 1 minute, until a fine mixture. Once the water is absorbed and the mixture is thick, add butter, Lea & Perrins, Tabasco, garlic salt, white pepper and stir. Add Velveeta stirring constantly so they are creamy. Once the Velveeta melted and thoroughly mixed in grits, add the sharp cheddar cheese. Of course, you must taste and adjust to your liking by adding more seasoning or cheese. You can also add a can of chopped green chilies or jalapenos for a spicier flare.

Spray a baking dish with Pam and pour in the grits mixture. Once it cools, cover with foil. Bake at 350 for 35 minutes . Remove the foil for another 5-10 minutes or until bubbly. Serves 12 .

Cameo Cake
Southern Living

1 ½ cups butter
¾ cup water
1 bar (4 ounces) white chocolate, broken into pieces
1 ½ cups buttermilk
4 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour, divided use
1 cup chopped pecans, toasted
2 ¼ cups sugar
1 ½ teaspoons baking soda
White chocolate cream cheese frosting (recipe follows)
Garnishes: crystallized violas with leaves, shaved white chocolate, or toasted chopped pecans

Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside.

Combine ½ cup flour and pecans, stirring to coat. Set aside.Combine remaining 3 cups flour, sugar and soda in a large mixing bowl; gradually stir in white chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour into 3 greased and floured 9-inch cake pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

Spread white chocolate cream cheese frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

White chocolate cream cheese frosting
Makes about 5 cups

1 bar (4 ounces) white chocolate
1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1/3 cup butter, softened
6 ½ cups sifted powdered sugar
1 ¼ teaspoons vanilla extract

Melt white chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat; cool 10 minutes, stirring occasionally.Beat cream cheese and butter at medium heat with an electric mixer until creamy. Gradually add white chocolate, beating constantly until blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla.

1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture and mix on medium-low speed, just until combined.  Do not over mix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Set aside to cool, cut into bars and serve.