29 October, 2011

Mummy Cake | Delish


Mummy Cake ingredients
Makes 12 servings
For cake:
1 (1-LB) frozen pound cake, removed from carton
1 (16-oz) tub dark-chocolate frosting
Black gel or paste food coloring
1 (10.75-oz) frozen pound cake, removed from carton
1 (16-oz) tub vanilla frosting
1 cup raspberry jam

For garnish:
Chocolate wafer cookie crumbs
Candy-bone sprinkles
Toy insects

22 October, 2011

Table: Easy Placecards

These placecards are appropriate for all seasons.

For lovely color combination on your table, mix fruit colors. Double-side adhesive tape holds the first banners in place; the second are tied with embroidery floss or ribbon.

Shown: pears, pomegranates and oranges








You might like:

Halloween Caramel Apple Inspirations

Photo and template via NoBiggie.net

Photo and recipe via Southern Living

Photo and tutorial on Divine Dinner Party




Available on Amazon

21 October, 2011

Eggplant and Yogurt Dip | The New York Times Cook Book Revised Edition


Eggplant and Yogurt Dip ingredients
Makes 1.25 cups
Dip
4 (1/2-inch-thick) slices of eggplant, with skin left on
3 Tbsp olive oil
1 cup yogurt, well drained
1 garlic clove, finely chopped
2 tsp lemon juice
1 tsp finely chopped mint

For serving
Pita bread or
Melba Toast

Eggplant and Yogurt Dip Directions
Preheat oven to 425 F.

Arrange the eggplant slices on a baking sheet and brush the tops on one side with 2 Tbsp of the oil. Place in the oven and bake 15 minutes.

Using a wide spatula or pancake turner, turn the slices and return the baking sheet to the oven. Bake 5 minutes longer. Remove and let cool.

Pull away and discard the outer skin from the eggplant slices. The slices will be quite soft and there should be about 1 cup of pulp.

Put the eggplant into the container of a food processor, or blender. Add the yogurt and the remaining 1 Tbsp of oil, lemon juice and mint. Blend thoroughly.

Serve with pita bread or on melba toast.


Eggplant and Yogurt Dip Notes


Page Last Modified 14 July 2016

20 October, 2011

Menu: Thanksgiving Dinner 1996


Dinner Menu for 6


Red Oval Farms Stoned Wheat Thins and Granny Smith apple slices

Diablo Pecans

Clos Pegase California Chardonnay


Seafood Gumbo with White Rice

Roast Turkey and Onions with Cornbread Dressing




Macaroni and Cheese


Relish Tray of pimiento-stuffed green olives, black olives, gherkins,
Marinated Mushrooms, and fresh carrot and celery slices

Choice of Sparkling White Grape Punch or Champagne



Pumpkin Pie

Commercial Key Lime Pie

Commercial Coconut Cake


Coffee - Liqueurs

Tray of decorated To Go dessert boxes with
Banana Bread, Cranberry BreadPumpkin Bread
Chocolate Brownies, Lemon Bars




Page Last Modified 15 September 2015

Ghost Cookies

Nutter Butter Cookies, white melting chocolate, mini-chocolate chips and sprinkles



18 October, 2011

Chicken Chili | Barefoot Contessa Parties!


Barefoot Contessa's
Chicken Chili ingredients
Serves 12 
8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes, or to taste
1/2 tsp cayenne pepper, or to taste
4 tsp kosher salt, plus more for chicken
4 (28-oz) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving: 
Chopped onions
Corn chips
Grated cheddar
Sour cream

Zombie Cupcakes | Cute Food For Kids

Photo and tutorial on Cute Food For Kids


16 October, 2011

Shrimp Casserole | Charleston Receipts Repeats


Shrimp Casserole ingredients
Makes 6 servings
1/2 cup butter
1/2 cup celery, finely chopped
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 LB raw shrimp, peeled
1 (10.75-oz) can cream of shrimp soup
1 cup herb stuffing
1 cup cooked rice
Salt and pepper, to taste

14 October, 2011

Chicken Bacon Ranch Cheese Ball | Classic Gourmet




Chicken Bacon Ranch Cheese Ball ingredients
Makes 1
Spread
1 (6-oz) pkg cream cheese
1 packet dry Ranch Dressing mix
1 cup shredded cheese
1 small can chicken, drained
1 small bag real bacon bits

For serving
Crackers



Directions
In a medium bowl, combine all of the spread ingredients. Shape into ball and roll in bacon bits. Serve with crackers.


Crye-Leike, Realtors, Classic Gourmet (Fundcraft Publishing, Inc, 2009), 14.




Page Last Updated 5 April 2015

13 October, 2011

Chicken Gumbo Ya Ya | Campbell's® Soup


Chicken Gumbo Ya Ya ingredients
Makes 8 servings (about 1 1/3 cup each)
1/4 cup all-purpose flour
1 tsp dried thyme leaves, crushed
14 skinless, boneless chicken thighs (about 1-3/4 LBS), cut into 1-inch pieces
2 Tbsp vegetable oil
1 (16-oz) pkg smoked sausage, cut into 1-inch pieces
1 (10.75-oz) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 (10.5-oz) can Campbell's® Condensed Chicken Broth
1 (14.5-oz) can diced tomatoes
2 tsp hot pepper sauce
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
3 stalks celery, sliced (about 1-1/2 cups)
2 bay leaves
1 (10-oz) pkg frozen cut okra, thawed

For serving:
Hot cooked rice (optional)

For variation(s):
1/2-LB cooked medium shrimp

Jalapeño Four-Cheese Sauce


Jalapeño Four-Cheese Sauce ingredients
1/2 cup Carnation Pet Milk
1 Tbsp cracked black pepper
1 tsp granulated garlic
1 (7-oz) can diced jalapeño peppers, undrained 
2 Tbsp liquid from La Victoria Hot Sliced Nacho Jalapeños
1 tsp McCormick Chicken Base
1 (8-oz) pkg cream cheese
1 tsp ready-to-use minced garlic
1 tsp basil leaves
2 cups shredded Parmigiano-Reggiano cheese
2 cups Feta cheese crumbles
1 cup shredded Monterey Jack cheese
1/2 cup? Colby cheese
1/4 cup Chardonnay
6 cups 2-Day Nina Tomato Sauce, pureed

11 October, 2011

Banana Mash Mask | Dr Oz

Smooth-out wrinkles with this Banana Mash Mask from The Dr. Oz Show.


Banana Mash Mask
1/4 banana
1 tsp honey
1/4 cup yogurt

Notes:

Directions
Mash 1/4 banana and combine with a teaspoon of honey and 1/4 cup of yogurt. Spread over face and let sit for 15 minutes. Rinse with cold water and gently pat dry.


View Dr. Oz.

Lemon Brandy Mask | Dr Oz

Exfoliate and brighten your face (read reduce appearance of lines and wrinkles) with this Lemon Brandy Mask from The Dr. Oz Show.



Lemon Brandy Mask ingredients
1 cup milk
2 tsp lemon juice
1 tbsp brandy

Notes:

Directions
Combine ingredients and apply to face. Let dry completely and rise clean.


View Dr. Oz.

10 October, 2011

DIY: Cake Bunting (photos & links)

Oh, the possibilities!



DIY Cake Bunting: No Sew! | Intimate Weddings

Above:  Complementary fabrics - 2 (4- x 10-inch) strips for plain and striped fabric;  
1 (4- x 11-inch) strip for pattern; String or baker’s twine, Wonder Under, Iron, 
Darning needle or safety pin, 2 bamboo skewers or 2 dowels, Pencil



100 Layer Cake
Sold by Potter+Butlerbanner spans about 7-inches from end to end and is about 9-inches tall. Tissue/crepe poms adorn two natural bamboo skewers. Thick card stock sashes each feature a single letter in the message.



Above:  Garland has seven (1.5-inch) double-sided crepe/tissue poms strung side by side on bakers twine and secured on each end to food-safe natural bamboo skewers. The cake garland spans about 7-inches, stands about 8.5-inches tall, and is "pretty from all sides." Choice of  color - or up to three.




Above two:  Gold letters, Metallic Thread, Straws, Printed or Vintage paper





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DIY: Cake Toppers

Blueberry Vinegar


  • Blueberry Vinegar 1

As a serving suggestion, add this vinegar to olive oil and dress a salad of  pears, Gorgonzola, walnuts, and mixed greens.



Blueberry Vinegar 1 ingredients
Makes 20-oz
1/2 cup canned blueberries
1.5 cups white wine vinegar 
1/4 cup reserved blueberry syrup

09 October, 2011

Savannah-Style Crab Soup | Cooking Light


Savannah-Style Crab Soup ingredients
Makes 9 servings (1-cup each)
1/2 cup all-purpose flour
1 Tbsp butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Pasta & Legumes recipes

  • Macaroni and Beans (Pasta E Fagioli)
  • Spaghetti with Lima Beans




Pasta E Fagioli
Makes 8 servings
1-LB dried navy beans or other small white beans
1 beef bone
1/4 cup olive oil
2 garlic cloves, peeled
1 Tbsp chopped basil
2 tsp salt
1/2 tsp freshly ground pepper
1 cup beef stock
3 tomatoes, peeled and chopped
1-LB medium macaroni

For garnish:
2 Tbsp minced parsley
Grated Parmesan cheese

07 October, 2011

Chicken and Herb White Pizza | Cooking Light

Refrigerated fresh pizza dough and rotisserie chicken breasts keep total prep time to 40 minutes.


Chicken and Herb White Pizza ingredients
Makes 6 servings (1 slice each)
1-LB refrigerated fresh pizza dough
Cooking spray
1 Tbsp butter
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 tsp freshly ground black pepper
3/4 cup 2% reduced-fat milk
1/2 cup (2-oz) grated fresh pecorino Romano cheese
1 Tbsp yellow cornmeal
1 1/2 cups shredded rotisserie chicken breast
1/4 cup diced red onion
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley

Crisp and Spicy Snack Mix | Cooking Light

Some of the ingredients are pretzel twists, Wheat Thins, and Cheez-Its.
   

Crisp & Spicy Snack Mix ingredients
Makes 4 cups
2 cups crisscross of corn and rice cereal (such as Crispix) 
1 cup tiny pretzel twists
1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
1 1/2 Tbsp butter, melted
1 Tbsp ginger stir-fry sauce (such as Lawry's)
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
Cooking spray

Hot Pretzel Sticks | Classic Gourmet

Hot Pretzel Sticks ingredients
2 large bags pretzel sticks
1 cup vegetable oil
1 packet dry Ranch Dressing mix
1 tsp cayenne pepper
1 tsp garlic salt

Notes:

Directions
Place pretzel sticks into a 2-gallon Ziploc bag.

Whisk together oil, Ranch mix, cayenne, garlic salt. Pour mixture over pretzel sticks and seal bag; set aside for 30 minutes, turning bag every 10 minutes.

Spread pretzel mixture on 1 or 2 baking sheets. Preheat oven to 200ºF; bake for 90 minutes, stirring occasionally.


This recipe is from Crye-Leike, Realtors, Classic Gourmet (Fundcraft Publishing, Inc, 2009), 14.
Last Updated July 5, 2012

Vegetable Broth | Cuisine à Latina


Vegetable Broth ingredients
Makes about 2 quarts
2 Tbsp extra-virgin olive oil
2 medium yellow onions, coarsely chopped
1 medium carrot, coarsely chopped
2 leeks (white and light green parts only), coarsely chopped
2 whole heads garlic, unpeeled and halved crosswise
1 medium parsnip, peeled and coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 cup fresh flat-leaf parsley, leaves only
1 tsp whole black peppercorns
6 sprigs fresh thyme
2 bay leaves
1 large tomato, cored and coarsely chopped
1 sprig rosemary
Salt



Notes:  View Michy's website.


Directions
Heat oil in a large pot over Medium-High heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, about eight to ten (8-10 minutes).

Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for ten (10) minutes.

Add ten (10) cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well and bring to a boil.

Then, reduce heat to Medium-Low; cover and simmer for forty-five (45) minutes.

Arrange a fine mesh sieve over a large bowl then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids.

Cool broth quickly by arranging the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate up to two (2) days. Alternately, freeze the cooled broth for up to two (2) months.


Adapted by O, The Oprah Magazine (March 2009) from Michelle Bernstein, Cuisine à Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen (Boston: Houghton Mifflin Harcourt, 2008), xx.

Page Last Updated 7 April 2015

06 October, 2011

Crock-Pot Carrot Soup

Fennel and dill lightly season the vegetable base of this soup; the color is beautiful!


Crock-Pot Carrot Soup ingredients
Makes 3 quarts
1 Italian sweet red onion, peeled and cut in 1/2-inch slices
8 carrots, scraped and sliced 1/2-inch thick
5 stalks celery, washed and sliced 1/2-inch thick
1 tsp minced garlic
1/2 tsp fennel seed
1/2 tsp dill weed
Coarse ground black pepper, to taste
4 cups water
1 tsp apple cider vinegar
1 cup grated Parmesan cheese (optional and see note below)

04 October, 2011

DIY: Halloween Chocolate Bar Covers

The first covers are from Woman's Day:


Skip To My Lou made these covers and designed the "Happy Halloween" label inside the bat.

For the Mummy, attach movable eyes to the wrapper, and use white crepe paper party streamer to wrap the candy bar (tape the end on back).











Page Last Updated 3 April 2015