Chocolate Mousse Cups

One word. EASY! Make these when you want to make people think you're a food genius. They will not only love them, they will love you for making them!

4-6 Servings

1- 12ozbag semi sweet chocolate chips. *I use Ghiradelli.
1 Cup heavy cream, heated to the point of boiling. *I use microwave
1-Lg. egg
1 teaspoon vanilla

Pour all in blender or large bowl and hit blend or whisk like the devil.

Mixture will become dark brown and glossy. Pour into bowls or fancy glasses. Top with fresh berries or real whip cream (recipe below).

Enjoy!

Real Whip Cream (Once you have this you will never buy store bought again)

1 Cup Heavy Whipping cream
Two Tablespoons powdered sugar
1/2 teaspoon vanilla.

Pour all in mixer or use hand mixer and blend until stiff peaks hold form.

Totally yummy!

What's Cooking Resurrected in 2012!

"Life is what happens when you're busy making other plans."

No idea who said that but it rings true. After disbanding What's Cooking New Mexico on 770 KKOB I never thought I'd get another food show opportunity but guess what! I did!

KALB News Channel 5 has asked me to be a repeat guest on their news show, "Jambalaya" on Thursday mornings. Not only do I get to cook... I get to do it on TV!

So the blog continues... with a new name of course.

I'm pleased to announce, "What's Cooking LA" will continue!

Blog in for new recipes and good food.

The fun continues!

M.

Crab Bites

20 Mushrooms, big enough to stuff, cleaned with stems removed. *Should have a hollowed out spot for filling.
1 lb thick cut peppered bacon cut in half.
8 oz (1 brick) cream cheese
1 can of crab meat, drained.
1/2 cup sharp cheddar cheese
1 fresh jalapeno, diced
2 cloves garlic, minced
toothpicks

Mix cream cheese, cheddar, jalapeno, garlic and crab. Fill mushrooms with a teaspoon filling. Wrap with 1 half strip of bacon and secure with toothpick.

Bake in 375 degree oven for 20 minutes, turning once to crisp bacon.
Serve hot or room temperature (if they make it that long).