The Return of Sunday Funday

Sunday Funday is back!  During the Spring and Summer months our friends Eric and Erica Lesperance come over each Sunday for a lot of good food and a little bit of TV.  First we re-watch the previous season of True Blood and then beginning in June we watch each new Episode as it comes out.   We started early this year so that we could watch some of the Playoffs as well. 

Good News: The Celtics can beat the Hawks.  We have the talent.  Yes, Allen is hurt and Garnett is really, really old, but Pierce is still solid and what was considered our second string has been producing big time.  Bass, Bradley, Dooling and Daniels have been clutch. 

Bad News: Rondo is still acting like a spoiled child.  Bumping the ref?!?!  Really?  How old are you again? This reminds me of something I would see in AABL elementary school basketball.  Not Professional Ball.  Not College Ball. Not even High School Ball.  His continued antics are downright embarrassing.  As far as I am concerned, trade him. Bradley has the talent and doesn’t seem to have the Diva attitude.  

More good news: Lebron was caught acting... again.  This was one of the most ridiculous flops I have seen in awhile.  And as I root for the Celtics and love Paul Pierce, I have obviously seen my share of flops.  This latest incident is a great example of why he went from being considered to be one of the best players in the league to being only the second best player on his team. (Thank you Totalprosports for taking a great picture.)

This year I made a Sunday Funday Jar to help us with our weekly themes.  Anyone who has previously read my blog knows that I loooovvvveee themed dinner parties.  Here is the catch: I don’t love having to come up with a new theme every week.  With a little bit of Elmers Glue, Water,  and Blue and Green food coloring I made this sweet “Idea Jar.”  This Sunday Erica and I spent time coming up with themes and filling the Jar.  At the end of each Sunday, we will pick a theme for the following week.  

We started the day with some Texas Caviar.  I was given this recipe by my friend Jess Ciola (Soon to be Jess Kuchar) about a year ago, who had gotten it from her Mother.  I don’t know if Mrs. Ciola made this up or if it came from a cookbook, but it’s a delicious alternative to Salsa and Chips.


Texas Caviar

Ingredients:
1 Can Black Eyed Peas
1 Can Black Beans
2 Cans (small) Sliced Olives
1 Can Shoepeg Corn
1 Jar Pimento (small)
1 Jar Jalapenos (depending on heat level), chopped
1 Red Onion, large, chopped
3 Stalks Celery, chopped
¼ Cup Olive Oil
½ Cup Apple Cider Vinegar
½ Cup Sugar

Directions:
1. Warm Olive Oil, Vinegar and Sugar in a small pan.
2. Meanwhile rinse all canned products and combine in a medium bowl.  Add vegetables and sauce, combine and let sit overnight.

For the Main Course we had Pork Ribs and Erica’s Macaroni Salad.  I have made the Ribs before, if you don’t remember, click here: http://thesporksreport.blogspot.com/2011/10/week-7-baby-back-ribs-and-pumpkin-mania.html
I have no idea what Erica put into her Pasta salad so I have included a recipe for Baked Stuffed Potatoes which Dan and I had on Monday night with the leftover Ribs. 

Baked Stuffed Potatoes

Ingredients:
3 Russet Potatoes, scrubbed
2 Tbsp Unsalted Butter
2 Green Onions
6 Slices Bacon, Cooked and Crumbled
3 Tbsp Sour Cream
¾ Cup Shredded Cheese (I prefer the Monterey Jack / Cheddar Combo)
Salt and Pepper

Directions:
1. Bake Potatoes.
2. Slice each potato in half and use a spoon to remove the innards.  
3. Combine the innards with Butter, Green Onion, Bacon, Sour Cream, Shredded Cheese and Salt and Pepper.
4. Stuff the Potatoes with mixture and bake for 20 minutes at 400 degrees.
5. Serve with Garnish of choice.  My good friend Erica Lesperance introduced us to the idea of garnishing the potatoes with Dill Pickle Slices and Jalapeno Slices a few years ago and it has become our favorite way to eat them.  

Next Week’s Theme: Picnic Foods!  

Happy Cooking!

AFC Championship Yuppies

As I was watching the Patriots game this weekend I looked around and noticed a few things.  All 9 of us were drinking bottled Micro-brews, eating Farm Raised Fish, wearing clothing from The GAP, giving High Fives, and playing with our 3 dogs whose combined weight is less than 50 lbs.

We are Yuppies.   

I don’t know when this happened.  I think I am going to have to blame Gisele again.  Without her, Brady never would have been the spokes-model for Uggs.  And with a role model like that, how could we NOT be Yuppies?  The only thing I have going for me is the fact that we don’t own a hybrid.  … yet. 

Despite his shoddy performance last night, in 2 weeks Brady will join John Elway as the only other QB to take his team to the Superbowl 5 times.  He ended up throwing 22 for 36 with 2 interceptions and no touchdowns.  Not the performance I was hoping for, but a win is a win and his 239 yards moved him past Elway into 4th place on the all time post season passing list. Gronk injured his ankle in the third quarter, but returned to the game and was seen wearing a walking cast during the celebration.  The Patriots say he will be ready for the Superbowl, but if I were Bernard Pollard I would still watch out.  Gronk looked PISSED as he hobbled off the field.  Yeah... That look is for you, Pollard!

As people were arriving we set out a plate of Cheese and Crackers and some Spinach and Artichoke Dip.  Then we moved on to the Baltimore based food.  For those of you who don’t know, I can’t eat Shellfish.  So instead of having Maryland Crab Cakes, I made Baltimore Tilapia Cakes with Dill Sauce, Chesapeake Bay Chicken Salad Cucumber Cups and Stuffed “Shells.”  Okay, making “Shells” was stretching it a bit, but it’s my party and I’ll be corny if I want too.  My friend Stephanie McDonald brought a platter of amazing Brown Bottom Cupcakes that she made from scratch for dessert.  

Mini Tilapia Cakes
You can find the original recipe I used as a base here: http://mizhelenscountrycottage.blogspot.com/2011/02/whats-for-dinner-next-week-baked.html

Ingredients:
¾ - 1 Lb Tilapia
3 Scallions, diced
¼ Cup Bell Pepper, diced
¼ Cup Celery, diced
2 Eggs, beaten
1 Cup Cheese and Garlic Croutons, processed
1 ½ teaspoon Salt
1 teaspoon Pepper
⅛ teaspoon Cayenne Powder
1 teaspoon dried Basil
Pinch Crushed Rosemary
½ teaspoon Old Bay
½ Cup Mayonnaise
½ Cup Sour Cream
1 Tablespoon Dill Weed
1 teaspoon Beau Monde
½ teaspoon Onion Powder

Directions:
1. Combine Sour Cream, Mayonnaise, Dill, Beau Monde and Onion Powder.  Mix well and chill for 1 hour.
2. Combine the Croutons, Rosemary, Cayenne, Basil, and Old Bay in a food processor and grind until they become breadcrumbs.  Set aside.
3. Combine Fish, Salt and Pepper in a food processor.  Pulse until fish is well processed.  Remove and set in a large bowl.  
4. Add Crouton mixture and vegetables to fish mixture.  Stir together.  Add Beaten Eggs and stir to combine.
5. Form patties 1 ½ inches in diameter.  Cook at 400 for 7 minutes per side.  Serve with chilled dill sauce.

Chesapeake Bay Cucumber Cups

Ingredients:
1 English Cucumber
1 Cooked Chicken Breast
1 Tbsp Mayonnaise
¼ teaspoon Celery Seed
⅛ teaspoon Pepper
⅛ teaspoon Seasoned Salt
½ teaspoon Lemon Juice
½ teaspoon Dijon
½ teaspoon Old Bay

Directions:
1. Combine Chicken, Mayonnaise, Celery Seed, Salt, Lemon Juice, Dijon and Old Bay.  Mix well and chill.
2. Peel the Cucumber and cut into 1” slices.  Scoop out the centers almost all the way.  Fill with Chicken Mixture and serve.


Stuffed Shells

Ingredients:
1 Lb Ground Sweet Italian Sausage
1 Box (16 oz) Jumbo Pasta Shells
2 Cups Cottage Cheese
2 Cups Ricotta
12 oz Shredded Mozzarella
½ Cup Grated Parmesan
2 Eggs, lightly beaten
1 teaspoon Garlic Powder
½ teaspoon fresh Black Pepper
1 teaspoon Dried Parsley
2-3 Tablespoons fresh Basil
2 - 3 Cups Red Sauce
¼ Cup Grated Parmesan

Directions:
1. Cook Shells until 2 minutes before approximate time on box.  Plunge in cold water to stop the cooking process.  Let dry.
2. In a large skillet, saute Sausage until done, drain and set aside.
3. In a Food Processor, combine Cottage Cheese, Ricotta, ¾ of Mozzarella, ½ Cup Parmesan, Garlic Powder, Black Pepper, Parsley and Basil.  Process until just blended, but not liquefied. Move to a large bowl and stir in egg.  Add Sausage. Place mixture in a baggie with a corner cut out.
4. Spread a thin layer of sauce in a 9x11 pan.  Place shells opening side up and fill with cheese mixture.  Drizzle with sauce then sprinkle with leftover Mozzarella and Parmesan.  Bake 20 minutes with a foil cover and 20 minutes without.

The Next Sporks Report will be in 2 weeks after the Superbowl.  It will be a combined NE/NY spread so please let me know if there are any requests!

Happy Cooking!

Week 16 and 17: Buffalo Wings, Beef on Weck and Mini Cheesecakes

There was no post last week due to the Holiday.  Dan and I had family Holiday celebrations in Burlington Vermont, Worcester Massachusetts and Nashua New Hampshire over the course of a 2 day period.  I could have taken the time to make food for Football Sunday, but ask yourself, are the Dolphins really worth it? 

 

The Patriots won despite my lack of food and their lack of first half motivation.  Although, I am not sure that topping Miami by 3 points counts as “winning” in my book. It’s more like, “not losing.”  The Pats went down 17-0 in the first half but then scored on their next 5 possessions to win 24-27 and clinch the Playoff Bye.  Brady went 27 for 46 and consequently had to run in two separate 1 yard TD’s since he couldn’t seem to throw the ball. 

Before our Holiday driving schedule was set in stone the plan had been to make Cuban Sandwiches for the game.  I did not get around to it, but for those of you who crave multiple forms of pork at once, here is a link to one of my fave Cuban Recipes.  http://www.food.com/recipe/famous-miami-cuban-sandwich-320914

The Patriots started their game against the Bills in the same awful manner that they had started the Miami game.  The Pats went  down 21-0 with 48 seconds to go in the first quarter.  Luckily for Patriots Nation - I was on my game this week.  BJGE scored the first Pats TD in the second quarter at exactly the same moment that I started bringing out platters of food.  Coincidence?  I think not.  

Brady went 23 for 35 and spread the ball around with BJGE, Hernandez and Gronkowski all earning TD’s.  The Patriots ended up winning 21 to 49 and clinching the #1 Seed for the fourth time.  One of the best throws of the entire game belongs to Hoyer for his game ending 22 yard pass to Gronkowski which earned Gronk the Single Season TE Receiving Record.  

I hope you will all take the time to write to David Daniels over at BleacherReport.com regarding his whiny article calling Belichick “classless” for allowing his players the chance to break records.  Maybe Daniels went to one of those schools where everyone gets a trophy just for participating.  Here a link to help you out: http://bleacherreport.com/articles/1005861-bill-belichicks-classless-move-nets-rob-gronkowski-nfl-record

We started with platters of Baked Buffalo Wings, Crackers, Cheese, Veggies and a homemade Dill Dip.  

Baked Buffalo Wings

Ingredients:
¾ Cup all-purpose flour
½ teaspoon Cayenne
½ teaspoon Garlic Powder
½ teaspoon Salt
20 Chicken Wings
½ Cup melted Butter
½ Cup Hot Pepper Sauce (such as Frank's RedHot®)

Directions:
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Mix the flour, cayenne pepper, garlic powder, and salt in a large ziploc bag and mix. Add the chicken wings, seal, and toss until well coated. Place the wings onto the prepared baking sheet, and place into the refrigerator for at least 1 hour.
2. Preheat oven to 400 degrees.
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly

Next we had the famous Buffalo Sandwich, Beef on Weck.  I gotta say, it’s not my favorite.  I am not sure why they are even famous for it.  It’s just a Roast Beef sandwich with Horseradish and Caraway Seeds.  

Beef on Weck

Ingredients:
¼ Cup Coarse Salt
¼ Cup whole Caraway Seeds
¾ teaspoon cornstarch
2 Tablespoon Warm Water
¼ Cup Boiling Water
12 Kaiser Rolls
5 Lbs. Rump Roast
2 Tablespoons Minced Garlic
2 Tablespoons Kosher Salt
2 Tablespoons fresh cracked Black Pepper
1 Onion, finely chopped
1 Carrot, finely chopped
1 Piece of Celery, finely chopped
2 Cups Beef Stock
1 Cup extra hot Horseradish

Directions:
1. Preheat oven to 350 degrees. Combine the salt and caraway seeds in a small bowl. Dissolve cornstarch in warm water. Put cornstarch mixture a small saucepan, then stir in the boiling water. Return the mixture to a boil and cook, stirring over medium-high heat for about 5 minutes, until it is thick enough to coat a spoon. Remove from the heat and let cool. Place rolls in a baking sheet. Brush the top of each roll with cornstarch mixture, and then sprinkle rolls with salt and caraway seeds. Bake for 4 to 5 minutes or until the tops of the rolls are dry. Makes 12 buns.
2. Preheat oven to 375 degrees. Rub meat with garlic, salt and black pepper. Place chopped vegetables in a roasting pan. Place meat on rack in pan. Roast until internal temperature reaches 122 degrees, about 1 hour. Set meat aside. Deglaze pan with beef stock, remove grease and fat that floats to the top, and then simmer stock on stove top for 10 minutes. Strain out vegetables and reserve au jus. Slice beef thin, and then dip into it the au jus, and pile high on kummelweck buns. Slather with horseradish.

We finished the meal with Mini NY Cheesecakes, YUM!

Mini Cheesecakes

Ingredients:
½ Cup Graham Cracker Crumbs
1 Tablespoon White Sugar
1 Tablespoon Butter, melted
1 Pkg Cream Cheese, softened (8 ounces)
1 Tablespoon Sour Cream
⅓ Cup White Sugar
1 teaspoon Grated Lemon Zest
1 ½ teaspoons Lemon Juice
¼ teaspoon Vanilla Extract
1 Egg

Directions:
1. Preheat oven to 325 and grease 6 muffin cups.  
2. Mix together Graham Crackers, 1 Tablespoon Sugar and Butter.  Press into the bottom of the muffin cups. Bake 10 minutes.
3. Cream together Cream Cheese, Sour Cream, Sugar, Lemon Juice, Zest and Vanilla.  Add Egg.
4. Pour evenly into cups and bake 25 minutes.
5. Cool and chill until ready to serve.

Happy Cooking!

Week 15: Hummus, Mile High Tarts and John Elway Soup

Thar Te-Blows! 

I can’t explain how excited I was to watch this match-up.  At some point this week’s game became less about the Patriots winning and more about Tebow losing.  This is directly related to this week’s SI cover and Pastor Hanson’s quotes about God being responsible for the current Denver winning streak. My favorite being:

“It’s not luck.  Luck isn’t winning 6 games in a row.  It’s favor. God’s favor.”

Uh-huh.  At the time, a good portion of the United States believed him.  But not New England fans.  It had nothing to do with how pious Tim Tebow is.  It had nothing to do with his level of faith or commitment to religion. It was much simpler.  New England fans knew the one truth the rest of the country was missing.

Not even God himself dares to mess with The Hooded One. 

The Patriots ended up whooping the Broncos 41 to 23 as they clinched a playoff berth and the AFC East Title.  Brady looked great with 320 yards, 2 TD’s and a serious Gronk-esque Spike.  Hernandez ruled the TE spot this week with 129 yards and a TD and Gronk chipped in for another 4 receptions for 53 yards.

In addition to the Patriots winning, the Packers lost.  No offense to Aaron Rodgers, the kid is cute as hell, but “NAH NAH NA NAH NAH.”  No undefeated season for you!  To round out the good news weekend, the Celtics won, CERN found traces of the Higgs Bosom  and adulterer Kobe Bryant was served divorce papers. (About stinkin’ time Vanessa!)

We started the game with some homemade Lemon and Garlic Hummus.  Once you have tried fresh hummus and realize how easy it is to make you won’t be purchasing any more Sabra. Okay, maybe the Supremely Spicy one.  I used this recipe for the hummus http://www.therecipediva.com/recipe/Simple-Hummus-10688, only adding more lemon as a personal preference.  

Lemon and Garlic Hummus

Ingredients:
30 Ounces Chickpeas, drained and rinsed
½ Cup Extra Virgin Olive Oil
1 ½ Lemons, juiced
2 Tablespoons Fresh Parsley, chopped
2 Cloves Garlic, peeled
1 ½ teaspoons Salt
½ teaspoon Toasted Sesame Oil
½ teaspoon Cumin
15 Grinds Black Pepper
¼ Cup Water
Paprika, Extra EVOO and Extra Parsley for Garnish

Directions:
1. Combine all ingredients except garnishes in a blender of food processor.  Blend until smooth.  


Denver Omelets were the most obvious famous food to make for the Broncos game. These are traditionally filled with Ham, Onion and Bell Pepper.  Dan and I subbed bacon for ham, added Gruyere and spiced it up a bit for OB Mile High Tartlets.

Mile High Tartlets

Ingredients:
1 Pkg Frozen Phyllo Cups (15)
4 Strips Bacon, cooked, drained and crumbled
¼ Cup Green Pepper, minced
⅓ Cup Green Onion, diced
2 Ounces Gruyere, shredded
⅓ Cup Cream
1 Egg Yolk
⅛ teaspoon Seasoned Salt
⅛ teaspoon Black Pepper
⅛ teaspoon Garlic Powder
⅛ teaspoon Celery Salt

Directions:
1. Preheat oven to 400 and place Phyllo Cups on a parchment lined pan.
2. In a small bowl, combine Bacon, Green Onion, Green Pepper and Gruyere.  Place a pinch of mixture in each Phyllo Cup so they are full, but not overflowing.  
3. In a separate bowl combine remaining ingredients.  Place a teaspoon of each mixture into the Phyllo cups with the Bacon Mixture and bake 10-15 minutes.  (Add more of cream mixture to each cup before baking if they are not full) Serve immediately.

As the perfect ending to a perfect game we had John Elway Hamburger Soup.  The original recipe was published in an NFL cookbook but I used the one below as a reference.  You will notice that Dan and I added some Hot Italian Sausage and Celery seed, but other than that we stuck to the recipe.  http://www.food.com/recipe/john-elways-hamburger-soup-206457

John Elway Hamburger Soup

Ingredients:
1.5 Lbs Ground Beef
1 Lb Hot Italian Sausage
2 Tablespoons Butter
1 Large Onion, chopped
1 Clove Garlic, minced
6 Cups Beef Broth
1 Cup Red Wine
1 Can Tomato Sauce (15 oz)
1 Can Diced Tomatoes with Green Chilis (15 0z)
1 Cup Potato, diced
1 Cup Carrot, diced
1 Cup Celery, diced
1 Cup Frozen French Style Green Beans
1 Tablespoon Dried Parsley Flakes
½ Tablespoon Dried Basil
½ Tablespoon Celery Seed
Salt and Pepper

Directions:
1. In a large skillet, brown Hamburger and Sausage.  Drain.
2. In a separate large skillet saute Onions and Garlic in Butter.  When Onions are translucent, add Beef mixture.  Cook 2-3 minutes.
3. Add the remaining ingredients and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Happy Cooking!

Week 14: Sweet Onion Tarts, Weasel Stew and Fruit and Phyllo Sandwiches.

The Patriots beat the Redskins 34 to 27, bringing their record to 10-3.  Although there were several records set, I never really got into the game.  

Perhaps it was because I was at a baby shower.  

That’s right, a baby shower.  I was shocked to learn that not all females consider relevant athletic match ups before planning social engagements.  Not only that, but I was the only one there who was sneaking peeks at their phone to watch the ESPN gamecast!  Not that the baby clothes and toys weren’t cute.  I love baby booties.....but I love the Patriots more.  Luckily, the Mom-to-Be set a rapid present-opening pace and I was able to get in a good 2 to 3 hours of baby envy and catch the second half of the game. 

Check out these handmade wool shoes, they are too cute! They are by Etsy user pink2blue, found here: http://www.etsy.com/people/pink2blue

Back to those records.  As previously discussed, the single-season TD reception by a TE record that Gronk had shared with Gates and Davis now belongs to him alone. Welker had 7 receptions to reach 100 this season and his 4th season in a row with 100+ receptions.  The Patriots won in Washington for the first time ever, and Rex Grossman apparently threw his 4th interception in the Red Zone this year which ties him for the league lead in that category.  (ESPN Stats & Information) 

I have to be honest, as of last week I still wasn’t sure what I was going to make for the Washington Game.  I knew they were known for Sweet Onions, but just about everything else revolved around Shellfish, which is strictly forbidden at ChezOB.  To start we had Sweet Onion and Tomato Tarts.

Sweet Onion and Tomato Tarts

Ingredients:
1 Sweet Onion, caramelized
½ Box Frozen Phyllo Pastry, thawed
2 Tomatoes, sliced
4-6 Slices Prosciutto, crisped and drained
2 oz Crumbled Herbed Feta

Directions:
1. Preheat oven to 400.  Unfold Phyllo and cut into 9 equal squares. Place squares on a parchment lined baking sheet.
2. Place 1 slice of tomato on each square.  Top with Onions, then Feta.  Bake 15 minutes.
3. Remove from Pan and sprinkle with crisped Prosciutto.

Somehow, the gods must have blessed me because I came across this hysterical article by Dave McKenna of the Washington City Paper.

http://www.washingtoncitypaper.com/articles/40063/the-cranky-redskins-fans-guide-to-dan-snyder

(Above picture by floppingout.com)

I've never felt so bad for Redskins fans.  They might be worse off than even Raiders fans.  As a main dish we went with Weasel Stew based on this excerpt:

Weasel Stew: Menu item at the Princess Restaurant in Frostburg, Md., conceived in 2000 after the Redskins broke their training-camp lease with the local college. Jack Kent Cooke and Maryland lawmakers had worked out a 10-year, $331,000-per-year deal, designed to bring tourist dollars to western Maryland, as part of the agreement that brought the Redskins to Prince George’s County. Shortly after buying the team, Snyder defaulted on the deal so he could hold training camp at Redskins Park, where he charged $10 admission and $10 parking. In 2001, Snyder paid the school $750,000 to settle the matter. The school used the money to establish an endowment named for Cooke.

I cannot recall where I got this recipe for Weasel (Beef) Stew, but it’s a ChezOB favorite.  I popped this in the crockpot before the Baby Shower and it was ready to eat when we came home.

Weasel Stew

Ingredients:

1.5 Lb Beef Stew Meat
3 Medium Potatoes, peeled and cubed
3 Cups Beef Broth
2 Canw (11 ½ oz) V8
2 Celery Ribs, Chopped
3 Medium Carrots, chopped
1 Medium Sweet Onion, chopped
3 Bay leaves
½ teaspoon Sea Salt
½ teaspoon dried Thyme
¾ teaspoon Chili Powder
½ teaspoon Pepper
2 Tablespoons Cornstarch
1 Tablespoon Cold Water
½ Cup Frozen Corn

½ Cup Frozen Peas  

Directions:

1. In a 3 quart slow cooker, combine first 12 ingredients.  Cover and cook on low for 7-8 hours or until meat is tender.  Discard Bay leaves.
2. In a small bowl, combine the cornstarch and water until smooth.  Stir into stew.  Add corn and peas.  Cover and cook on high for 30 minutes or until thickened.

For Dessert we used the other half of the Phyllo to make Fruit and Phyllo Sandwiches.  The idea came from another one of McKenna’s excerpts:

Vanilla: Flavor of ice cream that Snyder left to thaw in defensive coordinator Mike Nolan’s office TWICE in one season to let the coach know the owner felt his schemes were simplistic, or vanilla. John Feinstein wrote that Snyder’s second delivery, after a loss to Dallas, consisted of “three giant canisters of melting 31 Flavors ice cream” and a note that said “I do not like vanilla.”

Fruit and Phyllo Sandwiches

Ingredients:
Assorted Fruit, rinsed and macerated
½ Box Frozen Phyllo Puff Pastry, thawed
4 Scoops Vanilla Ice Cream
2 Tablespoons Chocolate Sauce, warmed

Directions:
1. Preheat oven to 400.  Unfold the Phyllo and slice into 6 equal pieces.  Place pieces on parchment lined paper and bake for 15-20 minutes.
2. Remove and slice each puff in half like you would a sub roll.
3. Place opened puff on a place and fill with 2 scoops of Ice Cream and 2 Tablespoons fruit.  Close puff drizzle with chocolate sauce.  Serve immediately.

Happy Cooking!