A Foodie's Fave Recipes

1/2 cup blackberry port 3 squares dark chocolate 1/4 cup condensed milk 1/4 cup margarine/butter 3/4 cup sour cream 1 tbsp honey In a small saucepan, simmer the port, reducing it on low heat to roughly half the volume. About 20 minutes. In a glass bowl placed over pot of simmering water, place chocolate squares and stirring constantly melt over low heat.  Remove bowl from pot and set aside. In a small saucepan, melt margarine, then add sour cream, condensed milk and honey.  Stir over low heat combining with a whisk.  Heat for ten minutes. Remove from heat.  Add sour cream mixture to chocolate and whisk together.  Then add reduced port and whisk until well blended.  Pour over favorite dessert, such as white chocolate/dark chocolate swirl cheesecake.  Refrigerate for at least 1 hour before serving.

This was just an off the cuff idea I had for yesterdays complement to the spaghetti dinner I made for the kids.  They loved it, so with that kind of review, I'm happy to pass it on. 10 inch cheese tortillas ricotta cheese garlic hummus medium hot salsa Spread ricotta cheese across the entire tortilla.  Then spread hummus across the ricotta.  In the center of the tortilla, leave about 2 tablespoons of the salsa in a line across the center.  Roll the tortilla up, keeping the mixture inside.  Place on a cookie sheet and bake in the oven at 350 for about 15 to 20 minutes.