Candy Corn

Candy Corn Drink

Sweet! Half the fun of this kid-friendly party drink is how cool it looks served in clear glass. The other half of the fun? The citrusy flavor combination is a thirst-quenching  party pleaser. Layers of mango-sweetened gelatin, bubble-filled orange drink, and honey-infused whipped cream imitate the classic Halloween candy's colorful stripes.
Editor's Tip: Layer the mixtures in tall individual clear glasses if you'd rather show off the colors in individual servings.

Blood Red Cherry Punch

Make some Blood-Red Cherry Punch, then give your punch bowl a gory look. Stir 1/4 cup light corn syrup with 1 teaspoon molasses and 1/2 teaspoon red food coloring in a small bowl. Dip your finger into the mixture and run it along the rim of the punch bowl; continue until the rim is coated and the mixture drips down the sides. - See more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html#sthash.u6o3uYFS.dpuf

Read more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html?oc=linkback

Shop my AVON store!

Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click

How to make a starbucks cotton Candy Frap.

Big Dish O' Nachos

 

Total Time: 40 min
Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Easy

 

Ingredients

2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping

Directions

Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.

Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.

Cheese Sauce

Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.

Guacamole

Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

Read more at: http://www.foodnetwork.com/recipes/big-dish-o-nachos-recipe/index.html?oc=linkback

Holy Garlicky Guacamole!

Total Time: 10 min
Prep: 10 min

Yield: 4 servings

Level: Easy

 

Ingredients

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

(foodnetwork.com)

Summer Burrito

Ingredients

• Two 8-ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 3 limes, juiced
• 2 red bell peppers, halved and cored
• 2 green bell peppers, halved and cored
• 1 medium-size onion, peeled
• 4 large flour tortillas
• 1 Anaheim chile, seeded and minced
• 2 cups shredded romaine lettuce
• 2 ounces farmer or hoop cheese
• 1/4 cup loosely packed cilantro leaves
• 2 very ripe tomatoes, coarsely chopped

Directions

1. Season chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit 15 minutes. Meanwhile, julienne peppers and onion.
   
2. Prepare a stove top griddle or an outdoor grill. Remove chicken from lime juice; discard the juice. Grill chicken 5 minutes per side, or until juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear chicken into thin strips.
   
3. Lay tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.
   
   (Wholeliving.com)
   

Hearty Garlic Greens

Ingredients

• 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, sliced paper-thin
• 1 pound spinach
• 1/4 to 1/2 teaspoon red pepper flakes

Directions

1. Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
   
2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
   
3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
   

Cook's Note

Blanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant.

(Wholeliving.com)

Roasted Cabbage.

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.



I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderfull in the oven or the microwave!

Umami Review

I decided to have a tourist day and go down to Hollywood/Los Angeles area and just look around. I ended up in Los Felis and found a burger place there called Umami. It is a small place with a small bar area and a fairly decent sized dining area.

It is for sure a hole in the wall place that if you walked by you wouldn't know that the place was there unless you were really looking for it. Which makes it nice when you have been walking around and just want to relax and enjoy your food with out wanting to punch someone in the face. The seating is interesting. Went during the lunch "rush" and there were only three other tables occupied and about 4 seats taken in the bar. Walked into the place and one of the employees said to sit anywhere in the place and that someone would be there to help.

Ordered The Hatchet burger. I am a lover of spicy food so this was right my alley. Four types of green chiles and house cheese. It was like eating a piece of Heaven it was so amazing. Service was rather slow at times. By the time that we were finally ready to leave was when they finally came around to refill my glass of water.

Over all 4/5 stars for this place. Gave the food four stars and only knocked off a star because they were kinda slow in service. 

Odd and interesting facts.

• Celery has negative calories.  It takes more calories to eat a piece of celery than the celery has in it to begin with.

• Honey is believed to be the only food that does not spoil.  Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found to still be edible.

• Cheese closes the stomach and should always be served at the end of a meal.

• Peanuts are salted in the shell by boiling them in a heavily salted solution, then allowing them to dry.

• The canning process for herring was developed in Sardinia, which is why canned herrings are better known as sardines.

• A quarter of raw potato placed in each shoe at night will keep the leather soft and the shoes smelling fresh and clean.

• Pineapples are classified as berries.

• Milk is actually considered to be a food and not a beverage.

• The table fork was introduced into England in 1601. Until then people would eat with their knives, spoons or fingers. When Queen Elizabeth first used a fork, the clergy went ballistic. They felt it was an insult to God not to touch meat with one’s fingers.

• The Mai Tai cocktail was created in 1945 by Victor Bergeron, the genius of rum, also known as Trader Vic. The drink got its name when he served it to two friends from Tahiti, who exclaimed “Maitai roa ae!,” which in Tahitian means “Out of this world – the best!”

• Before Columbus, Europe had never tasted cord, potatoes, tomatoes, red peppers, sweet potatoes, tapioca, chocolate, pumpkins, squash, coconuts, pineapples, strawberries, and much more.  Why?  All these food items are native to America.

• The cashew nut in its natural state contains poisonous oil.  Roasting removes the oil and makes the nuts safe to eat.

• Although explorers brought potatoes back from the New World in the early 1500s, Europeans were afraid to eat them for fear that the spuds would give them leprosy.  It wasn’t until Louis XVI, who was looking for a cheap food source for his starving subjects, served them at the royal table that people were convinced potatoes were safe to eat.

• In the Middle Ages, chicken soup was believed to be an aphrodisiac.

• There is no alcohol left in food that’s cooked with wine.  The alcohol evaporates at 172 degrees Fahrenheit.

• Cabbage is 91% water.

• The strawberry is the only agricultural product that bears its seeds on the outside.

• It takes, on average, 345 squirts from a cow’s udder to yield one gallon of milk.

• Ever wonder how Swiss cheese is made? As the cheese ferments, a bacterial action generates gas. As the gas is liberated, it bubbles through the cheese, leaving all those holes.

• Cheese is the oldest of all man-made foods.

• The white part of an egg is called the glair

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Apple stuffed french toast.

• Prep: 20 min. + chilling Bake: 35 min.
• Yield: 6 Servings

203555

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons light corn syrup
• 1 cup chopped pecans
• 12 slices Italian bread (1/2 inch thick)
• 2 large tart apples, peeled and thinly sliced
• 6 eggs
• 1-1/2 cups milk
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• CARAMEL SAUCE:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 1 tablespoon light corn syrup

Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13-in. x 9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
• In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
• In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings.

After-Holiday Ham on biscuits

• Prep/Total Time: 30 min.
• Yield: 10 Servings

201030

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Cinnamon Roll Bunnies

• Prep/Total Time: 30 min.
• Yield: 4 Servings

201030

Ingredients

• 1 tube (12.4 ounces) refrigerated cinnamon roll dough
• 12 M&M's miniature baking bits
• 4 pink jelly beans
• 24 pieces black shoestring licorice (1 inch)
• 1 drop red food coloring
• Brown decorating gel or color of your choice

Directions

• Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
• Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
• Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel. Yield: 4 servings.

Bunny Biscuits Recipe.

• Prep/Total Time: 20 min.
• Yield: 5 Servings

101020

Ingredients

• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 10 raisins
• 20 slivered almonds
• 1 tube pink decorating icing
• 5 red-hot candies or red candied cherries

Directions

• Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers.
• Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses. Yield: 5 servings.

Quinoa Fruit Salad

1 cup quinoa (I used Red Quinoa) ** (what can be used for a substitut for Quinoa--Small grained rice or couscous are close)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional
Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Smothered Chicken

3 to 4 lbs. chicken

1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. chicken noodle soup mix
10-3/4 oz. can cream of mushroom soup
12-oz. can evaporated milk
1 t. poultry seasoning
dried parsley to taste


Dredge chicken pieces in flour;
sprinkle with salt and pepper.
Melt margarine in a large skillet over medium heat.
Fry chicken until golden on both sides;
transfer to a greased 13”x9” baking pan.
Sprinkle with soup mix;

pour mushroom soup over top.

Combine evaporated milk, seasoning and parsley
in a small saucepan over medium heat;
heat through without boiling. Pour over chicken.

Bake, uncovered, at 350 degrees for 30 minutes,
(after 15 minutes, I spooned the juices over the chicken)
or until juices run clear. Serves 4.

Drizzled Party Popcorn

Ingredients
8 cups popped popcorn
1/2 cup HERSHEY'S Milk Chocolate Chips
2 teaspoons shortening (do not use butter, margarine, spread or oil), divided
1/2 cup REESE'S Peanut Butter Chips

Directions

1.) Line cookie sheet or jelly-roll pan with wax paper. Spread popcorn in thin layer on prepared pan.

2.) Place milk chocolate chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.

3.) Place peanut butter chips and remaining 1 teaspoon shortening in separate microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.

4.) Allow drizzles to set up at room temperature or refrigerate about 10 minutes or until firm. Break popcorn into pieces. About 8 cups popcorn. Popcorn is best eaten the same day as prepared, cups popcorn. Popcorn is best eaten the same day as prepared, but can be stored in airtight container.

Note: Recipe amounts can be changed to match your personal preference.

Recipe from Hershey’s Kitchen

Chocolate Fruit Dip.

Ingredients

•1-1/2 cups plain yogurt
•2 tablespoons fat-free milk
•10 miniature marshmallows
•2 tablespoons semisweet chocolate chips
•Assorted fresh fruit

Directions
•Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
• In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature.
• Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.

Nutritional Facts 1/4 cup (calculated without fruit) equals 88 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

7Up Biscuits

Ingredients

2 cups baking mix 
½ cup sour cream
½ cup 7-Up or other lemon lime soda
3 Tbsp butter, melted

Instructions

In a bowl, combine the baking mix and sour cream. Add the 7-Up and combine. The dough will be very tender.

Sprinkle some additional baking mix on your working surface and shape dough into a 9 inch square.

Cut dough into 9 squares. I like to use my pizza cutter to do this.

Pour 2 of the Tbsp of melted butter into a 9 inch square baking dish. Be sure the butter coats the bottom of the pan.

Bake at 450 degrees for 10-15 minutes until golden. Brush tops of biscuits with remaining melted butter. Serves 9

Spiced Pumpkin Mousse Parfaits

1 8oz block cream cheese softened
1 15oz can of pumpkin puree
1 box vanilla instant pudding (4 serving size)
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup heavy whipping cream very cold
1/3 cup powdered sugar
20 ginger snaps coarsely crushed (plus 8 whole gingersnaps for garnish)

In a medium sized bowl, beat cream cheese with an electric hand mixer for 1 minute. Add pumpkin, pie spice (or cinnamon) and powdered vanilla pudding mix. Beat until smooth and fluffy. Set aside. In a separate, chilled bowl, beat whipping cream until frothy. Add powdered sugar and beat to stiff peaks. In 8 clear glasses, put a layer of pumpkin mixture, a few crushed ginger snaps and a layer of whipped cream. Continue layering, finishing with a dollop of whipped cream and a whole cookie on top. Serve immediately or refrigerate for up to 3 hours before serving.

Cinnamon Roll Bundt Cake

Ingredients
1 yellow cake mix
1/4 c sugar
1 Tbsp cinnamon
2 bx 3.4 oz instant vanilla pudding
1 c sour cream
1/2 c oil
4 eggs
3/4 c chopped nuts
1/2 c brown sugar
1/2 c chopped nuts
1 Tbsp cinnamon
1/2 c cream cheese frosting (i bought pre-made frosting on the cake aisle)
..
Directions
1
Mix together the cake mix (, the pudding, sour cream, oil and eggs. Add 3/4 cup of chopped nuts. In small bowl, combine 1/4 c sugar and 1 Tbsp cinnamon. Fold into cake batter; avoid overmixing. Mixture will be thick.
2
In small bowl, mix brown sugar, 1/2 cup chopped nuts and cinnamon.
3
Put 1/2 of the cake mixture into a bundt pan. On top of the cake batter, sprinkle the brown sugar mixture.
4
Put remaining cake batter in the bundt pan on top of the brown sugar.
5
Bake at 350 for 55 minutes.
6
Let cool in pan for short time (about 10 minutes) and then invert onto serving platter. (I tend to make sure the cake is loosened from the sides of the pan using a soft spatula before doing "the flip.")
7
Take about 1/4 - 1/2 cup of cream cheese frosting from container and put into microwave safe bowl. Heat for about 30 -45 seconds, or until the frosting is melted.
8
Drizzle melted frosting over the cake.
9
NOTE: You may use the Decadent Supreme Cinnamon Cake Mix that is now available and eliminate the yellow cake mix and the cinnamon-sugar add-in to the batter. I adjusted this recipe to use a yellow cake mix because the Decadent Supreme mixes are not easily found in all grocery store locations.

Marshmallow Peep martini

1-1/2 ounces fluffed marshmallow vodka
1/2 ounce vanilla syrup, plus extra for rim
1 ounce cream
Sugar
Directions:

Pour a small amount of vanilla syrup onto one plate and sprinkle sugar onto another plate. Dip rim of glass in syrup and then into sugar to coat.
Put vodka, syrup and cream in a cocktail shaker with ice.
Shake.
Strain into glass.

Homemade Baked Egg Rolls

These egg rolls are crazy-easy to make, and definitely a crowd pleaser.

You’ll need:

egg roll wrappers
a bag of cole slaw mix
a can of mushrooms
1 tsp garlic, minced
1/4 tsp ground ginger
a splash of soy sauce
salt and pepper
cooking spray or olive oil in a mister (I use olive oil in a mister)

Optional:

mung bean sprouts
can of tiny cooked shrimp
anything else you think would be good inside of the egg rolls

homemade egg rolls

1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.

homemade egg rolls

2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.

homemade egg rolls

3. Splash in some soy sauce.

homemade egg rolls

4. Add the garlic. I used a HEAPING teaspoon but I like garlic.

homemade egg rolls

5. And sprinkle in the ginger.

homemade egg rolls

6. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid as no one likes a soggy egg roll.

homemade egg rolls

7. Then combine the cole slaw mix with the rest of the ingredients.

homemade egg rolls

8. Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.)

homemade egg rolls

9.Fold in two of the corners.

homemade egg rolls

10. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.

homemade egg rolls

11. It helps if you sort of tuck it as you are rolling.

homemade egg rolls

12. Voila!

homemade egg rolls

13. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.

homemade egg rolls

14. Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

homemade egg rolls

15. Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce?).

Wonder cake

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes

50 awesome super bowl dishes

1. Chunky Guacamole Finely chop 1 small white onion and 1 serrano chile. Mix with 1 cup torn cilantro, 3 diced avocados, the juice of 2 limes and salt to taste.
2. Chipotle Guacamole Mash 3 avocados with 1/4 cup minced red onion, 1 tablespoon minced chipotles in adobo sauce, the juice of 1 lime and salt to taste.
3. Tropical Guacamole Make Chipotle Guacamole (No. 2), replacing the chipotles with minced jalapenos. Add 1/4 cup each chopped mango and pineapple and 2 tablespoons chopped cilantro.
4. Lima Bean Guacamole Cook 10 ounces frozen lima beans in salted water until tender; drain and rinse. Pulse in a food processor with 1 avocado, 1/2 chopped small white onion, the juice of 2 limes, 1 serrano chile, 1/2 cup torn cilantro, and salt to taste. Fold in 1 chopped tomato.
5. Garlic-Herb Dip Halve 3 heads garlic crosswise. Drizzle with olive oil, wrap in foil and roast at 400 degrees F, 40 minutes. Squeeze out the pulp; mix with 1 cup mayonnaise, 1 teaspoon each lemon zest and juice, and chopped sage and parsley to taste. Season with salt.
6. Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.
7. Blue Cheese Dip Mix 4 ounces crumbled blue cheese, 1/2 cup each mayonnaise and sour cream, 1/4 cup buttermilk and some minced chives.

8. Thai Crab Dip Make Hot Crab Dip (No. 6), replacing the lemon juice with lime juice and the parsley with cilantro. Use Sriracha for the hot sauce.
9. Buffalo Dip Make Blue Cheese Dip (No. 7), adding 2 tablespoons hot sauce and 1/2 cup finely chopped celery, and replacing the chives with minced celery leaves.
10. Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
11. Bacon-Jalapeno Dip Mix 8 ounces cream cheese, 2 cups shredded cheddar, 1/2 cup sour cream, 1/4 cup milk, 4 slices chopped cooked bacon, 1 tablespoon bacon drippings, 1 teaspoon white wine vinegar and 2 thinly sliced jalapenos. Spread in a baking dish; top with buttered breadcrumbs (preferably panko). Bake at 350 degrees F until golden and bubbly, 30 minutes.

12. Queso Dip Cook 1 tablespoon each butter and flour in a saucepan over medium heat, stirring, 1 minute. Stir in 1/2 pound shredded cheddar and 1/4 cup each cream cheese, milk and jarred salsa until smooth.
13. Meaty Queso Dip Make Queso Dip (No. 12); stir in 1/4 pound cooked ground beef.
14. Veggie Dip Combine 1/4 cup each finely chopped red and yellow bell pepper, celery, zucchini and scallions. Mix 8 ounces softened cream cheese with 3 tablespoons milk. Stir into the vegetables; season with salt and pepper.
15. Smoked Salmon Dip Make Veggie Dip (No. 14); add 4 ounces chopped smoked salmon and 2 tablespoons each capers and finely chopped dill.

16. Onion Dip Cook 2 thinly sliced onions in vegetable oil in a skillet over medium heat until golden, 35 minutes. Cool, chop and mix with 1 cup sour cream, 4 chopped scallions and salt to taste.
17. Bacon-Onion Dip Make Onion Dip (No. 16). Stir in 6 slices crumbled cooked bacon.
18. Tomatillo Salsa Broil 1 pound husked tomatillos, 1/2 white onion and 1/2 jalapeno until charred and soft; cool. Puree with 1/2 cup cilantro and 1 avocado. Season with salt.
19. Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil.
20. Lime Chip Mix Toss 8 cups mixed potato chips, corn chips and cheese puffs with the juice of 1 lime, the zest of 6 limes, and 1 teaspoon each paprika, garlic powder and cayenne. Bake at 350 degrees F, 5 minutes

21. Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

22. Chesapeake Snack Mix Toss 5 cups potato chips, 2 cups each oyster crackers, fish-shaped cheese crackers and pretzel sticks, 1/2 stick melted butter and 1 tablespoon Old Bay Seasoning. Bake at 350 degrees F, 25 minutes, stirring once.

23. Buttery Herbed Nuts Mix 3 tablespoons melted butter with 1 tablespoon each minced parsley, sage, rosemary and thyme, and 2 teaspoons salt. Toss with 3 cups unsalted mixed nuts. Bake at 325 degrees F, 25 minutes, stirring once.
24. Pizza Snack Mix Bake 1/4 pound sliced pepperoni at 350 degrees F, 15 minutes; drain on paper towels. Toss 2 cups each pita chips and cheese crackers, 2 tablespoons olive oil and 2 teaspoons each minced parsley, oregano and basil. Bake 10 minutes. Stir in the pepperoni.
25. Asian Snack Mix Combine 1 cup each sesame sticks, wasabi peas, crisp rice cereal and peanuts. Toss with 1/2 stick melted butter, 1 tablespoon each soy sauce and sesame seeds, 2 teaspoons brown sugar, and 1/2 teaspoon each red pepper flakes and salt. Bake at 350 degrees F, 20 minutes, stirring once. Toss with 5 cups vegetable chips.
26. Curry Snack Mix Toss 4 cups crisp rice cereal, 2 cups puffed rice, 1 1/2 cups cashews, 1 cup coconut flakes, 1/2 stick melted butter, 2 teaspoons brown sugar, 1 teaspoon curry powder, 1 large pinch cayenne and 1/2 teaspoon salt. Bake at 350 degrees F, 20 minutes. Toss with 1 cup chopped dried mango.
27. Beer-Bacon Nuts Boil 1/3 cup beer, 1 cup brown sugar, 6 slices chopped bacon, 1 tablespoon salt and 1 pinch cayenne until the beer evaporates, 8 minutes. Mix in 1 1/2 cups corn nuts and 1 cup each almonds and peanuts. Bake at 350 degrees F, 15 minutes, stirring occasionally.
28. Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.
29. Cinnamon Kettle Corn Make Kettle Corn (No. 28), adding 1 teaspoon cinnamon with the sugar.
30. Spicy Chickpea Mix Drain and rinse 1 can chickpeas; toss in olive oil and bake at 350 degrees F, 20 minutes. Mix with 1 tablespoon chile paste, 2 cups pita chips, 1 cup sesame sticks and 1 tablespoon olive oil. Bake 10 minutes, stirring.

31. Salty-Sweet Snack Mix Boil 1/2 cup dark corn syrup, 1 stick butter, 1 cup dark brown sugar, and 1 teaspoon each salt and vanilla, 1 minute. Add 1/2 teaspoon baking soda; toss with 3 cups each Chex cereal and oyster crackers, 2 cups mini pretzels and 1 cup nuts. Bake on 2 oiled baking sheets, 45 minutes, stirring occasionally.
32. Herb Snack Mix Make Salty-Sweet Snack Mix (No. 31), adding 2 tablespoons chopped rosemary and 1 teaspoon red pepper flakes.

33. Beer-Cheese Dip Pulse 1/2 pound cubed extra-sharp white cheddar in a food processor until finely chopped. Add 1/2 teaspoon mustard powder, a pinch each of salt and sugar, and 1/2 cup pilsner beer; process until smooth.
34. Harvest Snack Mix Toss 8 cups popcorn, 1 cup each pumpkin seeds and pecans, 1/2 stick melted butter, and 1/2 teaspoon each cinnamon and salt. Bake at 350 degrees F, 20 minutes; cool. Toss with 1 cup each dried cranberries, dried apples and chocolate-covered raisins.
35. Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.
36. Creole Shrimp Cocktail Mix 3/4 cup sour cream, 1/4 cup horseradish, 2 tablespoons each Creole mustard and chopped capers, and 1 teaspoon caper brine from the jar. Serve with chilled cooked shrimp.
37. Beef Sliders Form 1 pound ground beef into 12 patties, 3/4 inch thick. Sprinkle a skillet with kosher salt; cook the patties over high heat, 4 minutes per side. Put on mini buns.

38. Cheeseburger Sliders Make Beef Sliders (No. 37); melt a slice of cheddar cheese on each patty.
39. Onion Sliders Brown 1 sliced onion with 1 tablespoon each butter and chili powder, and salt to taste in a skillet over high heat until tender. Serve on Beef Sliders (No. 37).
40. Korean Sliders Marinate 1 pound skirt steak in 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon each grated ginger, mirin and sesame oil, and 4 each chopped garlic cloves and scallions, 2 hours. Sear in a hot buttered skillet, then thinly slice. Serve on 12 mini buns with mayonnaise and kimchi.

41. Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

42. Buffalo Chicken Sliders Warm 2 cups shredded rotisserie chicken with 1/4 cup each sour cream and hot sauce. Serve on 12 mini buns with celery and blue cheese.

43. Bratwurst Sliders Brown sliced bratwurst in an oiled skillet over medium-high heat. Mix mustard and mayonnaise; spread on mini onion rolls. Fill with the bratwurst and some sauerkraut.

44. Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.
45. Jerk Chicken Sliders Slice boneless chicken thighs into bite-size pieces and marinate in jerk spice paste, 1 hour; cook in an oiled skillet. Toss diced pineapple with some mayonnaise and chopped jalapeno. Serve the chicken and pineapple slaw on mini buns.
46. Turkey Sliders Mix 1 pound ground turkey, 1/2 grated onion, 1 grated garlic clove, a 1-inch piece grated ginger, 1/2 teaspoon each Worcestershire sauce and salt, and pepper to taste. Form into 12 patties. Cook in an oiled skillet over medium heat, about 6 minutes per side. Serve on mini buns with lettuce, mayonnaise and cranberry sauce.
47. Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.
48. Catfish Sliders Make Shrimp Sliders (No. 47), replacing the shrimp with 1 pound catfish fillets, cut into bite-size pieces.
49. Pulled Pork Sliders Toss 1 shredded carrot, 4 cups shredded cabbage, 1/4 cup mayonnaise, 1 tablespoon cider vinegar and 1/2 teaspoon each sugar and salt. Fill 12 mini buns with prepared pulled pork, pickles and the slaw.
50. Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

(foodnetwork.com)