Do I hear an Amen? I think one of the best culinary marriages ever is chocolate and marshmallow. Here, it comes together

in a rich and quite easy crowd-size dessert.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

MISSISSIPPI MUD CAKE

My poor beleagued cousin was put in the position of choosing the best between this cake and that of a woman he was [pun intended] sweet on.

With the conflict clearly evident on his face, he finally opted for . . . this one!!!

2 c sugar  ♥  1 c shortening  ♥  4 eggs  ♥  1 1/2 c flour  ♥  1/3 cup cocoa  ♥  1/4 t salt  ♥  3 t vanilla  ♥  1 c chopped nuts  ♥  1/2 lb minature marshmallows

 ♥  Frosting: combine 2 sticks butter, 1/2 c cocoa, 1 box conf sugar, 1/2 c evap milk, 1 t vanilla, 1 c chopped nuts 

Heat oven to 350. Treat a 9 x 13 pan with baking spray. Cream sugar and shortening. Beat in eggs. Sift flour, cocoa and salt and add to mixture. Stir in vanilla and nuts. Pour into prepared pan and bake for 35 minutes. 

Remove from oven and evenly sprinkle on marshmallows. Bake an additional 5 minutes. Remove and spread with frosting. Let stand 2-3 hours before serving.

Love chocolate? How about awesome celeb pastry chef Megan Romano’s recipe-rich, picture-rich ”It’s a Sweet Life”!

Amazon page

* * *

Next time: Ham & Eggs Appetizer

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Leave it to the master of the grill to re-imagine the big fave of all outdoors – and make it at once healthier and more decadent. Hello, summer & seasonal holidays . . .

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

BOBBY FLAY’S TURKEY BURGERS

WITH AVOCADO MAYONNAISE

Serves 4 

I doubt anyone knows grilling better than Chef Flay, and that artistry can come into your kitchen via his cookbooks, including “Grilling for Life,” the one that housed this yummer & other ”healthier ideas for big flavor from the fire.”

1 1/2 lbs ground turkey, 99% lean  ♥  2 T canola oil  ♥ 1/2 t kosher salt  ♥  1/2 t freshly ground black pepper  ♥  4 slices Monterey Jack cheese, 1/2 oz ea.

♥  For avocado mayo, blend in a processor till smooth: 1/2 ripe Hass avocado peeled & chopped, 1/4 c mayo, 1 T fresh lime juice, 2 cloves garlic chopped, 1/2 t ground cumin, 1/4 t ea kosher salt & freshly ground black pepper

♥ For relish, combine and let sit at room temp for 30 min to 4 hours before serving: 2 poblano chiles [grilled, peeled, seeded, finely chopped], 1 lg or 2 med dill pickles finely chopped, 1 sm red onion finely chopped, 1/4 c fresh lime juice, 1 T honey, 1/4 t salt, 2 T finely chopped cilantro, 1/4 t black pepper

Heat your grill to high. Shape the turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper.

Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side [see note]. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a cutting board and let rest for 5 minutes.

Top each burger with 1 tablespoons of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired. 

Note: Remove burgers from heat at 150-155 degrees, serving temp after resting 160 degrees, USDA recommends 170 degrees

* * *

Links . . .  bobbyflay.com   Amazon page 

 Celebrity Chef Gift Store

* * *

Next week: Mississippi Mud Cake

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

With the Run for the Roses just around the calendar corner, here is yet another Derby classic,

and how sweet it is . . .

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

DERBY PIE

Makes 1 pie

We can thank comedy-magician, and Kentucky native, Mac King for this prep. And audiences at Harrah’s Las Vegas thank him for some of the biggest and best laughs and gasps ever, every Tues-Sat at 1p & 3p. Tix $32.95. 

1 cup sugar  ♥  1/2 cup flour  ♥  2 eggs, well beaten  ♥  1 stick margarine, melted  ♥  1 cup semi-sweet chocolate chips  ♥  1 t vanilla  ♥  1 unbaked pie shell

Mix first six ingredients and pour into unbaked pie shell. Bake at 350 degrees for 35-45 min. Let cool. Serve warm or cold with whipped cream or ice cream. 

Note . . . I did use butter instead of margarine and it was just fine. This is just so rich and good.

* * *

Links . . .  mackingshow.com   kentuckyderby.com

Celebrity Chef Gift Store

* * *

On Spring hiatus now – and when we return, “Love Food Recipes” expands to Tuesdays & Thursdays.

See you on May 15 right back here.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

The classic Derby dish, created in the 1920s in the kitchens of the Brown Hotel in Louisville, here takes a clubhouse turn

and rolls to a fine finish

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

HOT BROWN ROLL-UPS

Makes 8 

 There are a number of variations on the original, some using ham instead of bacon or gravy instead of cheese sauce, some adding in other stuff.

Our version rounds up most of the traditional ingredients, but plays out in a way that’s easy for the host, a treat for the guests, and colorful as a Derby hat

Two 14.5 oz cans petite diced tomatoes  ♥  Salt & Pepper  ♥  8 soft taco-size flour tortillas  ♥  1 c Ranch dressing  ♥  1 c grated Romano cheese  [or parm/rom mix]  ♥  1 cup chopped parsley  ♥  1 lb shaved deli turkey  ♥  1 lb bacon, fried, crumbled  ♥   2 cups [8 oz] shredded white cheddar  ♥  Paprika  

Preheat oven to 350. Treat a 9 x 13 baking dish with non-stick spray, then pour in tomatoes with their juice and sprinkle with salt & pepper to taste. 

Lay out the tortillas [lining the counter with Press n Seal makes a great platform for this]. Leave a small margin at the top as you layer the ingredients. First, in order, a tablespoon each of Ranch, Romano, and parsley. Then divide the turkey and bacon equally among the tortillas. Roll up from the bottom and place in the prepared pan seam side down.

When all 8 are in the pan, cover with the remaining Ranch and then remaining Romano, then all of the cheddar. Sprinkle generously with paprika. Bake for 30 min. Top each serving with some of the tomatoes from underneath, and a nice shower of parsley. I like this with sweet potato fries and a simple green salad.

Notes . . . easier to remove from the pan if you cut through all the rolls horizontally and serve two side by side halves rather than trying to wrangle out one whole roll . . . best to take any leftovers off the tomatoes so the tortillas don’t get soggy . . . also good for brunch with scrambled eggs 

 * * *

Links . . .   Brown Hotel’s original   kentuckyderby.com 

Celebrity Chef Gift Store

* * *

Next week: Derby Pie

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

This celeb chef recipe is like spring in a glass, and even better you can eat and drink from this very same vessel

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

ERIC RIPERT’S OYSTER SANGRITA

Serves 4 

Here’s another winner from the cookbook, “Avec Eric,” by Chef Ripert, ec of Le Bernardin in NYC.

And he’s also in the news now because of plans to merge his celebrated cooking with the pop-up trend, resulting in a Ripert-helmed bbq restaurant taking up residence outside The Ritz-Carlton, Washington DC, April 27-June 29.

1/2 c fresh oj  ♥  1/4 c fresh lime juice  ♥  1/4 c fresh lemon juice  ♥  1/2 c tomato juice  ♥  1/4 kosher salt  ♥  2 T sugar  ♥  1 t chile powder  ♥  1/4 t cayenne pepper  ♥  1/2 t smoked paprika, divided  ♥  1/2 lime  ♥  8 oysters, shucked, reserving the liquor  ♥  4 oz tequila  

In a medium pitcher, stir together the juices and refrigerate until cold. In a shallow dish, mix salt, sugar, chile powder, cayenne, and 1/4 t of the paprika. Wet the rims of 4 cocktail glasses with the lime. Lightly dip the wet rim in the spiced salt mixture.

Place two oysters in each glass, dividing the oyster liquor equally among the glasses. Lightly sprinkle the oysters with a pinch of the remaining paprika. Pour 1 oz tequila into each glass and top with the orange juice mixture. Serve immediately.

* * *

Links . . .     aveceric.com     Amazon page    ritzcarlton.com

Celebrity Chef Gift Store

* * *

Next week: Hot Brown Roll-Ups

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

I call these potatoes “magic” because, bring them to the table and . . . Poof!!! They just disappear.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

MAGIC TATERS

Serves 6 

I’ve had this recipe so long I no longer recall its origin, but I sure do thank the fine cook that created it. It’s the kind of dish that typically prompts a chorus of “oh this is so good.”

6 medium potatoes, baked, peeled, sliced  ♥  10 3/4 oz can cream of chicken soup  ♥  2 cups shredded cheddar, divided  ♥  1 cup sour cream  ♥  Pepper, optional or to taste  ♥  Butter

Preheat oven to 350. Scatter potato slices into a generously buttered 13 x 9 baking dish. Heat soup with 1 cup of the cheese over low heat, stirring often until cheese is melted. Remove from heat and add sour cream & pepper if using. Gently fold into potatoes. Top with remaining cup of cheese. Bake until heated through, about 30 min.

NOTE: Usually I’m a fan of the idea that if some cheese is good, more is better – but you don’t want to add extra into this sauce as it will end up too thick rather than nicely creamy. But more on top? Go for it if you want!

* * *

Links . . . Celebrity Chef Gift Store

* * *

Next week: Eric Ripert’s Oyster Sangrita

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

To me, not much can improve on the perfection of chocolate but if anything might, my vote goes to hazelnut. The result of that combo here, a soft rich fudge, reminds me of a favorite confection I used to enjoy in Chicago called French Cremes.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

“TWO” GOOD FUDGE

Serves  . . . you!  [OK, share if you want] 

The credit for two-ingredient fudge goes directly to Nancy Rogers’ free online newsletter “Everyday Recipes,” where the savvy NancyLand readers/contributors originated and then creatively varied the idea of combining any bag of chips with any can of frosting. This version uses the same technique but substitutes hazelnut spread for the frosting.

12 oz bag dark chocolate chips  ♥  13 oz. jar Nutella

Melt the chips until they can be stirred to a smooth consistency. Thorougly blend in the Nutella. Cover a cookie sheet with aluminum foil and treat with non-stick spray. Spread the mixture onto the foil, then cover lightly with another sheet of treated foil, and refrigerate to set. Serve at room temp.

* * *

Links . . .   NancyLand    Celebrity Chef Gift Store

* * *

Next week: Magic Taters

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

This carnival of flavors in a bowl will transport you to the islands and beyond, celeb chef-style

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

ERIC RIPERT’S SHRIMP IN COCONUT CURRY SAUCE

Serves 4 

Chef Ripert, ec of the iconic Le Bernardin, is also a co-founder of the Cayman Cookout, an event that brings together top chefs, wine pros, and devoted foodies each January on Grand Cayman Island for demos, dinners, and lots of schmoozing. This dish is from the Cayman Cookout section of his cookbook, “Avec Eric.”

2 T canola oil  ♥  1 shallot, thinly sliced  ♥  2 garlic cloves, thinly sliced  ♥  1 stalk lemongrass, thinly sliced  ♥  2 T thinly sliced fresh ginger  ♥  2 t Thai red curry paste  ♥  1 t Madrass curry powder  ♥  1/2 c chicken stock  ♥  1 c unsweetened coconut milk  ♥  fine sea salt and freshly ground black pepper  ♥  1 & 1/2 lbs large shrimp, peeled and deveined  ♥  1/4 c fresh lime juice  ♥  1/2 c fresh basil, julienned

Heat the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass, and ginger and saute until softened. Add the curry paste and powder and stir to combine. Add the stock and simmer for about 10 min, until lightly reduced. Add the coconut milk and simmer for 5 more min.

Remove from the heat and season with salt & pepper. Strain the sauce through a fine mesh sieve into another saucepan. Season the shrimp with salt & pepper and add to the sauce.

Bring to a simmer and cook  just until the shrimp start to turn opaque, about 5 min. Stir in the lime juice to taste. Ladle into bowls and garnish with basil. Serve immediately. [Chef suggests you can instead use sauteed fish or chicken]

aveceric.com     Amazon page

* * *

Next week: Maybe Easiest, Maybe Best Fudge Ever

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Not a rare malady, but rather a fun and flavor-laden take on an Italian classic, especially for pizza lovers

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

PIZZA BALLS

Serves 8 

This easy dish comes together

with all the best makings of a supreme pizza

19 oz, 5-link pkg Italian sausage, casing removed [or comparable bulk]  ♥  S&P  ♥  8 oz mozzarella, cut into 8 cubes  ♥  24 oz. mushroom marinara  ♥  1 t each oregano, basil, garlic powder  ♥  1/8 t red pepper flakes  ♥  1/2 green pepper, diced  ♥  1 small can sliced black olives, drained  ♥  parsley

Cut four of the links in half, and flatten each half into a very thin pattie. Sprinkle lightly with salt & pepper. Fold each around a mozzarella cube, meatball style. If some of the cheese insists poking out, patch with a bit from the 5th sausage. Roll around in a preheated non-stick skillet over medium flame until all are uniformly golden brown.

Meanwhile, combine the sauce and seasonings in another pan. Crumble in any remains of the 5th sausage. Simmer at low bubble. Add browned pizza balls. Cover and cook 50 min or until no pink inside. Add olives and green pepper and cook another 10 min. Don’t worry if there’s a little cheese leak.

Garnish with parsley. Can be snuggied next to pasta, or tucked into a hoagie roll, or treated as a main dish with potatoes and veggies.

* * *

Next week: Eric Rippert’s shrimp in coconut curry sauce

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Good just on a spoon [!], but chef Flay actually intends it for a salad of cooked white meat chicken, napa cabbage, romaine, carrots, snow peas, green onion and cilantro, garnished with chopped roasted peanuts and lime wedges

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

RED CHILE-PEANUT DRESSING

For 6 salads 

From Bobby Flay’s “Grilling for Life,” featuring “75 healthier ideas for big flavor from the fire.” He comments on this recipe, “The dressing has heat and smokiness from the chipotles and a deep nuttiness from both the peanut butter [be sure to use smooth] and the toasted sesame oil.”

3 T low-sodium soy sauce  ♥  3 T rice vinegar  ♥  1/4 c. low-sodium chicken stock  ♥  3 T smooth natural peanut butter  ♥  1 T light brown sugar  ♥  1 T grated fresh ginger  ♥  1 T chipotle puree [entire contents of canned chipotle in adobo whirled smooth in a blender or processor]  ♥  2 t toasted sesame oil  ♥  1/4 t freshly ground black pepper

Whisk together all the ingredients in a medium bowl. Will keep covered in the refrigerator for up to 2 days.

bobbyflay.com     Amazon page

Next week – Pizza Balls

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥