Homemade Alfredo

1/4 cup butter
1 minced clove garlic
1 cup heavy cream
1/2 Tbsp cornstarch
1 1/2 - 2 cups freshly shredded Parmesan Cheese

Melt butter and add garlic stirring over medium-high heat.  Add  cornstarch to cream.  Pour into butter garlic mix and simmer for 5 minutes.  Whisk in cheese until melted.

Original recipe called for no cornstarch but I like my alfredo to be a little bit thick so I added the cornstarch.

Shown with sugar snap peas and mushrooms.  YUMMMMMMM!!!  Try not to eat the whole thing in one sitting.

Chocolate Cream Pie

1 9" chocolate cookie crust:
Emeril says this is the way to make the crust.  Personally I would cut the recipe by 1/2 as I didn't get the mixture to press down very much.  Your choice.


Graham crackers crushed to yield 2 cups
Oreo cookies minus innerds crushed to yield 1 1/2 cups
1/4 cup sugar
1 stick unsalted butter, melted
Preheat oven to 375

In bowl of blender or food processor process the graham crackers and Oreos to make crumbs.


In a bowl mix together cookie crumbs, sugar, and butter with your hands.  Press mixture evenly into a 9 inch pie pan. Compress.  Bake for 15 minutes.


Cool completely before filling.






Chocolate Pudding Filling & Whipped Cream Topping:

1 plus 2 Tbsp sugar
3/4 cup heavy cream; plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 Tbsp cornstarch
4 egg yolks
4 oz good quality semisweet chocolate, finely chopped
1 Tbsp butter
3/4 tsp vanilla extract
3 Tbsp powdered sugar


In small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, and cornstarch. Whisk until smooth.  Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes.  Continue to cook at a low boil for an additional 5 minutes, whisking constantly.


In a mixing bowl, beat the egg yolks lightly.  Pour 1/2 cup of hot mixture into the egg yolks and whisk thoroughly.  Pour the egg yolk mixture into the saucepan and whisk over heat until thoroughly combined and very thick, 1-2 minutes.  Pour the mixture into a mixing bowl, and whisk in the chocolate, butter, and vanilla.  Continue whisking until thoroughly combined (mixture will be very thick).  Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.


Place 1 3/4 cup heavy cream in chilled mixing bowl and add the powered sugar.  Beat until stiff peaks form.  Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.  Refrigerate remaining whipped cream until you are ready to serve pie.


Invite friends or avoid contact and devour the whole pie yourself!

Hot Spinach Artichoke Dip

2 (8oz) package cream cheese

1/2 cup mayonnaise

1/2 cup fresh grated Parmesan cheese

1/2 cup fresh grated Romano cheese

2 cloves garlic, peeled and minced

1/2 tsp garlic salt

1 tsp Mrs. Dash tomato, basil, garlic

2 (14 oz) can artichoke hearts (drained and chopped)

1 cup frozen chopped spinach (thawed and drained)

1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Lightly grease casserole dish

In large bowl, mix together first 7 ingredients (cream cheese, mayo, Parmesan, Romano, garlic, garlic salt, and Mrs. Dash).  Gently stir in artichoke hearts and spinach.

Transfer to casserole dish. Top with mozzarella cheese.  Bake for 25 minutes, until bubbly and lightly browned.

Great as a dip. Great on it's own.  Great when mixed with rice.  It's just plain great.  

Enjoy!