National Chocolate Mint Day - February 19th

did you know???
February 19th is National Chocolate Mint Day
here's a recipe to help you celebrate... ENJOY!!

Chocolate Mint Dessert

Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups (16-oz. can) Chocolate Syrup
Mint Cream Center (recipe follows)
Chocolate Glaze (recipe follows)

Directions: 1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread Mint Cream Center on cake. Cover; refrigerate. Pour

Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

Mint Cream Center: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (or 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

Chocolate Glaze: Melt 6 tablespoons butter or margarine and 1 cup Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

Chocolate Mint Triangles: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

Double Chocolate Mint Dessert: Mint Chocolate Chips may be substituted for Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfChocMintDessert

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Crab Stuffed Flounder Day - February 18th

did you know???
February 18th is National Crab Stuffed Flounder Day
here's a recipe to help you celebrate... ENJOY!!

Crab Stuffed Flounder:

8 tablespoons (1 stick) unsalted butter
1 rib celery, finely diced
1 small onion, finely diced
1/4 cup fresh parsley, minced
5 ounces jumbo lump crabmeat, picked through for any shells or cartilage
1/2 cup plain bread crumbs
1 tablespoon lemon juice
Coarse salt and freshly ground pepper
6 flounder fillets (about 2 pounds total)
1/4 teaspoon paprika Lemon wedges, optional

1. Heat oven to 400°F
2. Coat the bottom of a 9-inch x 13-inch baking dish with 2 tablespoons of butter
3. Using a large sauté pan, melt 4 tablespoons butter over medium heat
4. Add celery and onion and cook, stirring until vegetables are tender, about 5 minutes
5. Remove from the heat
6. Add parsley, crabmeat, bread crumbs and lemon juice
7. Season with salt and pepper
8. Divide crabmeat mixture evenly over fillets
9. Starting at the narrow end, roll each fillet jelly roll-style, secure with a toothpick
10.Place the rolls seam side down in the baking dish
11.Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika
12.Bake until fish flakes easily with a fork, about 18-20 minutes
13.Garnish with lemon wedges, serve immediately

Serves 6

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