Gratin of Culiflower with Gruyere

1 medium head of cauliflower, trimmed and cut into florets
1/2 tsp kosher salt, divided
2 tsp butter
1/3 cup breadcrumbs
1/2 cup gruyere cheese (2 ounces)
2 tbl fresh chives
1/2 cup finely chopped onion
1 clove garlic, minced
3 TBL all-purpose flour
2 cups 2% milk
3 TBl chopped parsley
1/4 tsp freshly ground black pepper

Prehat oven to 400
Place cauliflower in a 2 quart broiler safe baking pain lightly coated with cooking spray; coat cauliflower with cooking spray.  Sprinkle with 1/4 tsp salt; toss.  Bake at 400 for 30 minutes until tender.  Cool 5 minutes.

Preheat Broiler

Melt buttern in a saucepan over medium heat.  Remove from heat.  Stir in breadcrumbs.  Stir in 1/4 cup cheese and chives.  Set cheese mixture aside.

Heat medium saucepan over medium-high heat.  Add onion to pan; saute to tender, stir frequently.  Add garlic, saute 1 minute.  Add flour; cook 1 minute, stirring constantly.  Gradually add milk, stirring with a whisk; bring to boil  Cook 3 minutes or until thick, stirring constantly.  Remove from heat; stir in remaining 1/4 tsp salt, parsely and pepper.  Pour milk mixture over cauliflower mixture.  Toss.  Top evenly with cheese mixture.  Broil 3 minutes or until golden brown and thoroughly heated.

Hot Chocolate Fudge Cakes

3/4 cup all-purpose flour
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp backing powder
1/4 tsp salt
1/4 cup unsalted butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
3 eggs or 1 cup egg substitute
1 /2 tsp vanilla
1 - 2.6 ounce bar of dark chocolate
2 Tbl powdered sugar

Preheat over to 350

Sift together flour, cocoa, espresso powder, baking powder and salt.  Place butter in a large bowl, beat with a mixer at medium speed 1 minute.  Add granulated and brown sugars, continue beating until well blended (about 5 minutes)  Add egss and vanilla, beating until well blended.  Fold flour mixture into sugar mixture; fold in chocolate.  Divide batter evenly among 10-4 oz remekins: arrange ramekins on a jelly roll pan.  Cover and refridgerate 4 hours or up to 2 days.  Bake uncovered for 20 minutes until cakes are puffy and slight crusty on top.  Sprinkle with powdered sugar; serve immediately.

Red pepper hummus

2 large cloves of garlic
1 -15 oz can of garbanzo beans
1/2 cup tahini (sesame seed paste)
1/2 cup of lemon juice
1/2 cup chopped, drained roasted red peppers.

With food processor running, drop garlic through feed tuve and mince.  Scrape sides down.  Add chickpeas, tahini and lemon juice: process until mixture is smooth.  Add roasted peoppers.  Season with salt and pepper.

Can be made 1 day ahead.  Cover and chill, bring to room temperature before serving.

Kelsey's Sugar Cookies

1 cup butter
1 1/2 cup of sugar
3 eggs
1 tsp baking soda
4 cups flour
1 tsp vanilla
1/4 tsp
1 tspp salt

Mix butter and sugar until creamy.  Beat eggs and add to sugar/butter mixture, add vanilla. Blend soda to flour, add flour to mixture to butter/sugar mix.  Roll thin and cut into shapes.  Sprinkle with granulated sugar.

Bake at 400 for 10 minutes.

-from Kevin's grandma, Dee Dee