Party Finger Food...can be dinner some days..lol

 

 

 

 

 

Antipasto Kabobs

The best thing about this recipe is you can do whatever you want, it's simple to put together and its a crowd pleaser.

Ingredients (choose to your liking)

Tortellini*
Balsamic vinaigrette (or other italian dressing)*
Mozzarella balls (or small cute pieces)*
Cherry Tomatoes*
Pepperoni
Basil*
Salami*
Olives
 
Directions
1. Cook tortellini as directed on box. When finished cooking, drain and then toss with dressing and let marinade for at least 30 minutes.
2. Place items of your liking on kabobs and then refrigerate until its time to serve!   *as seen in picture

Basil and Goat Cheese Bites

This recipe doesn't have exact measurements, just "guesstimates" and is a good outline for making your own creation

Baguette or French Bread
Olive Oil
Fresh Basil
Goat Cheese

Directions
1. Preheat oven to 350 degrees.
2. Thinly slice your bread and drizzle a little oil over each slice.
3. Spinkle some freshly chopped basil and then some crumbled goat cheese over each slice.
4. Bake for 5-10 depending on your preference for the crunchyness of the bread.

Quick Beef & Cheese Calzones

(these make great party food...like little hand pies..filled with YUM)

1 10-ounce can refrigerated pizza crust dough
1/3 pound thinly sliced cooked roast beef or ham
2 medium green onions, sliced (2 tablespoons)
1 4-ounce can mushroom pieces and stems, drained
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Cheddar cheese (1 ounce)
Dijon mustard

Heat oven to 350 degrees. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge.

Fold crust over filling; fold edge up and seal with fork. Cut slits in top. Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.

Another variation on the same theme

 

 

 

Easy Italian Calzone

 

1 can (11oz.) refrigerated thin-crust pizza dough

8 oz. ground Italian Sausage
1/2 c. pizza sauce
1 tsp. Italian seasoning
1/2 c. Green Pepper, chopped
1/2 c. Red Pepper, chopped
1/2 c. Red Onion, diced
4 oz. can Black Olives, sliced
1 c. Pizza Cheese, shredded

 

Place sausage, peppers, and onion in a large skillet, saute until meat is no longer pink and vegetables are crisp-tender. Take the pizza dough our and spread it to fit cookie sheet. Cut into 4 large rectangles. Mix the pizza sauce and Italian herb mix with the meat/veggie mixture. Divide the mixture amongst each dough rectangle, top each with 1/4 of the slice black olives and 1/4 c. of the shredded cheese. Seal them shut and bake at 425 degrees for 12 minutes.

 

 

 

Mexican Layer Dip
29 oz. can refried beans (or make your own!)
8 oz. sour cream
8 oz. jar hot salsa
8 oz. avacado chip dip
4 oz. can diced green chilies
1 c. taco sauce
4-6 green onions, diced
4 oz. black olives, sliced
6-8 oz. sharp shredded cheddar (always so much more delicious when you buy it in block form and shred it yourself!)
2 Roma Tomatoes, diced

 Layer the first 6 ingredients in a 9 x 13 inch baking dish
 Sprinkle on the shredded cheese, onion, black olives, & tomatoes.
Serve with tortilla chips and enjoy!

Little Smokies Wienies

3 lb. Little Smokies
1 3/4 c. BBQ sauce
1 3/4 c. Grape Jelly

Combine the BBQ sauce and grape jelly in a small slow cooker. Stir in the little smokies. Cook on low for at least 2 hours, or until the smokies are nice and hot.

*Note: I bought this big bag of Smokies at Costco. You can easily half this recipe with a smaller bag like those sold at the grocery store. You can make this recipe with hot dogs cut into thirds.

Ham and Cheese Sliders
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese (I sometimes do half Swiss, half sharp cheddar & both are delicious)
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce
1 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread lightly onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

 In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

 ** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

18 days till Christmas...EAT THIS!! Parmesean Fish Sticks

  Holy COW!!!  18 days till Christmas!!!  Are we there yet??? Still no cards bought, no presents bought, no wrapping paper, no tree, no lights....am I stressed???  How much wine do we have??? (hopefully no on has noticed no post yesterday... my laptop needed a time out... so it froze... for HOURS...I was in high PANIC mode... but the tech gods looked down on me and took pity..it unfroze, I did a system restore...and other stuff I had no idea I was doing... and VOILA!!!  I'm back.......   

 

 

 

Salmon Fish Sticks

 

1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned

1/2 cup all-purpose flour

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

3 egg whites

1 cup grated Parmesan

1 cup seasoned bread crumbs

Olive Oil for drizzling

 

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

 

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Note: you can pan fry the fish in olive oil or vegetable oil, for about 1 minute per side. Also, you can substitute with Tilapia or Cod, for milder tasting fish.

 

Note: The fish sticks can be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette .

 

serve with some nice risotto

 

While fish is cooking make Risotto

 

The Rules of Risotto

 

Arborio rice is traditionally used for risotto because of its high starch content, which produces the creamy texture of the dish. Regular short-grain and medium-grain rice may be substituted in a pinch, but for best results always look for imported Italian Arborio. (Check the rice aisle in your local supermarket; Arborio is often sold with other specialty rices.) Do not rinse risotto rice before cooking because you’ll wash off the starch.

 

 

Portobello-Spinach Risotto

 

1/2 cup finely chopped sweet onion

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

1 cup uncooked Arborio rice (short-grain)

2 3/4 cups low-sodium chicken broth

1/4 cup dry white wine

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup low-sodium chicken broth

Salt and pepper to taste

1 (8-oz.) package sliced baby portobello mushrooms

1 tablespoon olive oil

3 cups firmly packed fresh spinach

 

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

 

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.
3. Meanwhile, sauté portobello mushrooms in hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto. Serve immediately.
Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application


or easier still...some store bought coleslaw!!!

Bacon Wrapped Party Food.. woot!!!

YAY Bacon..again!!!

 Doug says at least double the bacon in all these recipes.. whateva... canadian, bacon man!!

Bacon-Wrapped Hot Dog Bites


Guaranteed to be a crowd pleaser at your next cocktail party, these bacon-wrapped dogs are made with sugar and spice and everything nice.


9 slices OSCAR MAYER Bacon, cut in half
6 OSCAR MAYER Wieners, cut into thirds
1/3 cup packed brown sugar
1/4 tsp. ground red pepper (cayenne)

 HEAT oven to 400ºF.

WRAP 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
PLACE, seam-sides down, in foil-lined rimmed baking sheet.
BAKE 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.

Easy Cleanup
Since the brown sugar glaze is sticky, lining the pan with foil makes cleanup a snap!

HINT...
Go heavy on the brown sugar and use thick cut bacon. You can use the same recipe with cut up chicken. Just cook it a little longer so the chicken is cooked through.

Bacon-Wrapped Potato Bites


12 slices OSCAR MAYER Bacon, cut crosswise in half
24 frozen bite-size seasoned potato nuggets
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. ketchup

HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.
SERVE nuggets with mayo mixture.

Substitute
Substitute chili sauce for the ketchup.

Cut slices of cheese into three's. Wrap one around each potato nugget, then wrap bacon around that. Broil. Delicious!!

Add a jalapeno slice on the tator tot then wrap the bacon around and sprinkle shredded cheddar cheese on them.

Bacon wrapped Chicken Bites


3 Tbsp. GREY POUPON Savory Honey Mustard, divided
2 Tbsp. Worcestershire sauce 1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2 tsp. chopped fresh parsley

MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.

Make Ahead
Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed.

Substitute
Prepare using Monterey Jack Cheese.

Tropical Surf & Turf

12 slices OSCAR MAYER Selects Smoked Uncured Bacon, cut crosswise in half
6 large sea scallops (1/2 lb.)
12 fresh pineapple chunks (1 inch)

HEAT oven to 400ºF.
PAT scallops and pineapple dry with paper towels. Cut each scallop in half.
WRAP each scallop and pineapple chunk with bacon piece; secure with wooden toothpicks. Place on rack of broiler pan.
BAKE 25 min. or until scallops are opaque and bacon is done.

Serving Suggestion
Serve with fresh lime wedges. Or drizzle with fresh lime juice just before serving.

Shortcut
To save time, purchase cored fresh pineapple in the produce section of your grocery store. Then, use it to prepare this quick and easy recipe.

Balsamic-Laced Bacon "Bruschetta"


4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon 1 tsp. balsamic vinegar
16 small fresh basil leaves
16 pieces KRAFT Shaved Parmesan Cheese
6 cherry tomatoes, sliced

HEAT oven to 400ºF.
PLACE bacon in single layer on rack of broiler pan. Bake 15 min. or until crisp. Cool completely.
BRUSH bacon lightly with vinegar; cut each slice into 4 pieces.
TOP each bacon piece with basil, cheese and tomato.

Note
If the basil leaves are large, use kitchen shears or a sharp knife to cut them into smaller pieces.

Substitute
Prepare with a block of Parmesan Cheese, using a potato peeler to easily shave the cheese.

Food Facts
Balsamic vinegar gets its dark color by being aged in barrels. Aged balsamic vinegar is deeper and richer in flavor than regular balsamic vinegar, making it worth the higher price.

Cheese 'n Bacon Stuffed Mushrooms

12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove garlic, minced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. chopped fresh parsley

HEAT oven to 350°F.
REMOVE stems from mushrooms; discard or reserve for another use.
MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
BAKE 18 to 20 min. or until heated through.

Variation
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

Don't throw away the mushroom stems, chop them up. After you cook the bacon, use some of the grease and saute the stems, garlic and 1/4 cup of chopped onion until the onion is translucent. Mix it into the cream cheese and skip the parsley. Stuff the mushrooms with the mixture and dip in the shredded cheddar cheese so it sticks to the top. Bake them at 350°F for 25 minutes.

For a real special treat, freeze the mushrooms for about an hour. Take them out of the freezer and dip them in a good batter and deep fry them until golden brown. Make sure not to overcook them or the cheese will melt out. Drain and enjoy.

Jalapeño Poppers

Our sports-bar-worthy appetizer looks complicated, but trust me: These are as easy to make as they are to pop in your mouth. You'll love this spicy, crispy starter.


24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 RITZ Crackers, finely crushed (about 1-2/3 cups)
 2 cups oil

CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
HEAT oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

Variation
To serve as stuffed jalapeno halves instead of the stuffed whole peppers, cut peppers lengthwise in half; scrape out seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cook time to 1 to 2 min. or until golden brown.

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.

Leave the bacon out of the filling and wrap the stuffed jalapeno halves with it - 1/2 piece around each pepper half. Then, instead of frying them, bake them @ 400 for about 30 minutes.





Bacon-Wrapped Jalapeño Poppers

12 jalapeño peppers
1 package (8 oz.) cream cheese
1/2 cup shredded cheddar cheese
1 tsp. fresh cilantro, minced
Pinch Salt and pepper
1 lb. sliced bacon
24 toothpicks

Soak toothpicks in cold water. The longer the better but at least 1 hour. Cut a slice lengthwise in the jalapeño to make enough space to remove seeds. Make sure not to split the pepper all the way through when you do this. Remove seeds and ribs and wash jalapeño with cold water. It's a good idea to wear gloves during this step, especially if you have sensitive skin.

PAIRS well with a glass of Merlot.

 Please drink responsibly.

CHRISTMAS COOKIES.. Candy Cane & Oreo Cookies Cookies

Christmas Cookies... I have no idea what to call these..but they are good in a cookies and cream, peppermint candy sort of way..enjoy!!!

Candy Cane Chocolate Cookie Cookies
(hey don't like the name I picked..YOU name them!!)


2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter room temp
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
14 crushed Oreos
7 small candy canes crushed
Directionspreheat oven to 375 degrees
1. In a separate bowl mix together the flour, baking soda and salt.
2. In a big bowl blend together butter, both sugars, and vanilla extract until creamy. Then add in one egg at a time, making sure each one gets blended in. Gradually add in sugar.
3. Once everything is blended together, fold in the oreos and candy canes. Once everything is mixed put in refrigerator for about 30-45 minutes for the dough to harden up (optional, I have cooked it right after making too)
4. Using a spoon/tablespoon/cookie scoop but balls on a baking sheet about an 1-1/2 inches apart and then sprinkle sea salt on top of each one. Bake 8-10 minutes, just until the edges brown.
5. Let cool on pans for a few minutes before transferring to a baking sheet.

20 days till Christmas.. Eat this..pizza turnover (calzone)

HOLY COW !! 20 days till christmas!!!

How is it going? Presents bought??  House decorated?? Cards mailed?? Nah, me neither..lol... but eat well anyways

 

 

 

 

 

PIZZA TURNOVERS /Calzones

1 lb. ground beef
1 lb. sausage meat
1 onion (chopped)
1 green pepper (chopped)
1 lg. can tomato sauce
2 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1 tsp. salt and pepper
8 oz. pack shredded Mozzarella cheese
2 tubes Texas style refrigerator biscuits (12 oz Pizza Dough 7" circles, or crescent roll, rolled to 1/4" thick)

olive oil

    In a large skillet, cook sausage meat, ground beef, onion, pepper and seasonings until meat is done. Remove from heat. Drain off grease and stir in tomato sauce; set aside.On lightly floured wax paper, roll out biscuits into 6 inch circles. Stir cheese into meat mixture. Place 3-4 tablespoons mixture in center of each circle, fold over and seal edges by pressing with fork tines.    Cover bottom of clean skillet with cooking oil. Heat to medium hot. Lightly brown each side of turnover, adding oil as necessary.


serve with:

Caesar Salad

    This may seem like a lot of work but it can all be done while your turnovers are cooking... it is worth the extra effort..

History of the Caesar Salad

 

This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with table side presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons.
For those of you who are not fans of anchovies (I am NOT a fan of anchovies), you may be interested in knowing the original recipe for this salad did not include them. So when the waiter asks if you want anchovies on your Caesar Salad, tell him, " No, I prefer Chef Cardini's original recipe."

What About Those Raw Eggs?

 

Although some recipes use a raw egg, a coddled egg will give the dressing a smoother, creamier texture. How does the Reluctant Gourmet coddle an egg? Easy, bring a small pot of water to fast boil and gently place the egg into it and cook for 45 seconds.
You can buy a variety of bottled Caesar Salad dressings in your grocery store even one that has an photo of Chef Cardini on it, but none are as good as making it yourself.

The recipe below is not Cardini's original recipe but one that was from a chef in New York City. You can also buy a variety of commercial croutons, but I highly recommend making your own. It's easy and the taste is far better than any crouton you can purchase. You can store the croutons in an airtight container in the refrigerator for up to one day.



Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

For the Croutons:

2 large garlic cloves

Pinch of salt

3 tablespoons virgin olive oil

2 cups French baguette slices cut up into 1/2 inch cubes (any bread works too)

For the Salad:

1 large egg

1 teaspoon Worcestershire sauce

3 tablespoons fresh lemon juice

1 medium garlic clove, crushed

1 pinch salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons anchovy paste or 4 flat anchovies (optional)

1 teaspoon capers

1 teaspoon Dijon mustard

1/3 cup virgin olive oil

2 medium heads of romaine lettuce -- outer leaves removed

1/3 cup Parmesan cheese -- grated

How To Make At Home:

For the Croutons
Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

For the salad
Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.
Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

If you need a wine to pair with a meat pizza, you could try a Zinfandel to go with it.

Zinfandel

(ZIHN-fuhn-dehl): A red wine with jammy fruit like blackberry is a match.

 

CHRISTMAS COOKIES .. 21 Days till Christmas..Mini Passion Bites

 

HOLY COW..21 Days till Christmas

 

 

Christmas Cookies

Mini Passion Bites

 

These cookies are called Passion Bites for a bunch of various reasons I am betting.. bittersweet chocolate, milk chocolate, cocoa and passion fruit... and I am betting these tiny bits of ecstacy cause waves of delight... wonders aloud what else you can spread this creamy, chocolate-y, passion fruit-y filling on..

 

These are Mini Chocolate Passion Fruit Whoopie Pies, with a rich, brownie-like cookie sandwiching a sweet, tangy passion fruit filling. The combination is delicious and unexpected, as passion fruit and chocolate isn’t a combination that you find all that often. The other reason is that these mini whoopie pies are downright delicious. The brownies are fudgy and have a great chocolate flavor, and the filling is a perfect contrast.

 

 

 

The cookies here are tender and have a fantastic chocolate flavor because they are essentially brownies, and not as cake-like as the cookies for some other whoopie pies are. The filling is a sweet-tart passion fruit frosting made with cream cheese, butter, confectioners’ sugar and passion fruit puree. You can find passion fruit puree frozen in some specialty markets (and you can always use a fresh passion fruit), but many markets carry passion fruit juice or passion fruit puree in cans in a specialty aisle. It is worth tracking down – and this would make a great frosting for all kinds of other cakes and cupcakes, too.

The original recipe calls for baking the whoopie pies in a mini whoopie pie pan. This is great if you have one and makes the process very easy, but if you don’t have one, I strongly recommend piping your batter onto a parchment-lined baking sheet instead. The batter is thick, but thin enough to pipe easily, and it is much easier to get round (and similarly sized) dollops of batter onto your baking sheet when piping then by trying to “drop” the batter with a spoon. You can use a piping bag or a large ziploc bag with the corner snipped off, as both will do the trick. I have written the piping directions into the recipe below, but feel free to use a mini whoopie pie pan if you have one.

These brownie whoopie pies would actually be very good with all kinds of filling, so once you’ve tried the passion fruit version here, you can experiment with other flavors like vanilla, chocolate mint or even lemon. I also recommend substituting the milk chocolate for all dark chocolate if you are a dark chocolate fan, as you will get the same good results with a slightly more intense chocolate flavor that way (I also used dark chocolate in my drizzle on top of the cookies). If you can’t get your hands on Ghiradelli chocolate, be sure to choose another high quality chocolate to work with when making this recipe.

 

 

Cookies
3 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
3 ounces Ghirardelli Milk Chocolate Chips
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup all purpose flour
1/4 cup Ghirardelli Unsweetened Cocoa Powder
1/2 tsp baking powder
1/2 tsp salt

 

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tablespoons passion fruit puree
3 ounces Ghirardelli Milk Chocolate Chips

 

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the bittersweet chocolate chips and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs and vanilla until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.
Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in passion fruit puree. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.
Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of passion fruit over the tops of the whoopie pies.
Melt remaining 3-oz of milk chocolate and drizzle over the whoopie pies, as well.
Makes about 36 mini whoopie pies.

21 days till Christmas.. Eat This..Sloppy Joes and Chips

 

 

HOLY COW!!!!!!  It's 21 days till Christmas...a mere 3 weeks!!!  Holy

Cow!!  So keep calm and carry on, my little foodies... I love Sloppy Joes...memories of school lunches, where I had my first Sloppy Joe... delight of my first meat eating orgy!!

FAST & EASY SLOPPY JOES

1 lb ground beef
1/4 cup diced onion
4 oz tomato sauce
2 oz tomato paste
2 tbsp balsamic vinegar
salt and pepper, to taste

Brown the ground beef with the onions. Drain the beef then add the rest of the ingredients, mixing well. Simmer for 10-15 minutes until thickened.Cooks Note: Serve on butter toasted buns. Any leftover may be served next day with elbow macaroni.


My favorite way to eat this is on a baked potato.. cook the potato in the microwave, split it open and heap as much as you want on.


I am so lazy..when I make sandwiches, I serve with potato chips...

Plop on the top of the bun and serve it up with a big bunch of kettle cooked potato chips. The crunch is essential!

Oh, and if you’re feeling particularly naughty…you can melt a slice of cheese over the top.


serve with

Merlot
Jammy, earthy red wine

dessert ..serve with:

ice cream sandwiches from chocolate chip cookies and ice cream

Make Double Butter Pecan Ice Cream Sandwiches by pairing storebought butter pecan ice cream with vanilla cookies of your. It’s a double whammy of one of ice cream’s most indulgent flavors. Bake thin cookies so that your sandwiches will be more streamlined.

Make Two Tone Ice Cream Cookie Sandwiches by filling pairs of homemade chocolate chip cookies with half a scoop of vanilla ice cream and half a scoop of chocolate. Eat right up the middle to get a combination of both flavors, or eat one side before the other to get two different desserts in one!

These Oatmeal Cookie Ice Cream Sandwiches are made with lower fat (but still just as delicious) cookies and showcase how you can make an indulgent treat a little lighter by baking the cookies yourself. I like raisins for a classic oatmeal cookie feel, but chocolate chips can be a great alternative.

Try S’mores Ice Cream Sandwiches by sandwiching homemade Marshmallow Ice Cream and chocolate sauce between two graham crackers. Grahams soften nicely when they’re paired with ice cream, so you get the flavor in a sandwich that is easy to eat. I recommend chocolate sauce because it is easier to pair with ice cream than melted chocolate is.

Pizalle Ice Cream Sandwiches..use store bought pizzales and neopolitan ice cream (3 flavors...chocolate, strawberry and vanilla)

 

 

 

CHRISTMAS COOKIES.. 22 days till Christmas.. Peppermint Meltaways

As my gift to you...I will post a Christmas Cookie recipe every day for you..from now till December 23rd..that should be 20... bake some and enjoy, bake some and give as gifts...just bake some...and remember I am sending you the secret ingredient.. Christmas Love!!!

Peppermint Meltaways

Cookies:

• 1/2 c. powdered sugar
• 1 c. butter, softened
• 1/2 tsp. peppermint extract
• 1 1/4 c. flour
• 1/2 c. cornstarch

Glaze:

• 1 1/2 c. powdered sugar
• 2 Tbls. butter, softened
• 1-2 Tbls. milk
• 1/4 t. peppermint extract
• 2-3 drops red food coloring
• Crushed candy canes

Directions:

1. In a large bowl combine sugar, butter and extract. Beat at medium speed until well mixed. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover and refrigerate until firm.
2. Heat oven to 350 degrees. Shape rounded teaspoonfuls of dough into 1″ balls. Place 2 inches apart on cookie sheets.
3. Bake for 12-15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
4. For glaze: In small bowl, combine powdered sugar, butter and peppermint extract. Gradually add enough milk for desired glazing consistency. Stir in food coloring as desired. Drizzle over cookies. Immediately sprinkle with crushed candy.

Copy Cat Recipes.. Crackerbarrel

Ok,  so you all know I like Cracker Barrel Restautants..no need to go into that all over again...but you can make the deliciousness at home.... not as much fun as going out, but definitely cheaper... and maybe better?

Cracker Barrel Old Country Store Biscuits

Freshly baked biscuits right out of the oven are hard to beat. Cracker Barrel makes some of the most delicious biscuits around.

2 and 1/4 cups Bisquick

2/3 cup buttermilk

1 teaspoon sugar

1 tablespoon melted butter

Instructions

Preheat oven to 450 degrees. Mix first three ingredients together; add melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll out until 1/2 inch thick, and place in an ungreased 8x8 inch cake pan. Place biscuits next to each other. When the you have placed all of them in there, flatten them slightly. Bake for 8 to 10 minutes.

To make like Popeye's Biscuits or KFC Biscuits, prepare the same way but brush melted butter on top when they are placed in the oven and when you take the biscuits out of the oven.

Cracker Barrel Macaroni and Cheese

1 can (14.5 oz.)  chicken broth

1 cup water

2 cups elbow macaroni, uncooked

3 Tbsp. butter or margarine

2 Tbsp. flour

1 tsp. dry mustard

1-1/2 cups milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, divided

 

HEAT oven to 350°F.
BRING broth and water to boil in medium saucepan. Add macaroni; cook 6 min. or just until tender. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and mustard; cook and stir 2 min. or until bubbly. Gradually stir in milk. Blend in sour cream. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Gradually stir in 1-1/2 cups cheese; cook and stir 3 to 5 min. or until melted.
DRAIN macaroni. Add to cheese sauce; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese.
BAKE 20 min. or until heated through.

Cracker Barrel the Old Country Store Green Beans

No one cooks up a home cooked meal like the Cracker Barrel the Old Country Store. The green beans are a side dish not to be missed. These beans have a wonderful smokey flavor with the bacon. 

1/4 pound sliced bacon

3 cans (14 and 1/2 oz.) whole green beans--do not drain liquid

1/4 of a medium sized onion, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Instructions

In a two quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar, and pepper and mix well. Place onion on top of green beans; cover with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
Cooking the green beans for 45 minutes on a very low simmer will blend the flavors. I must say, we love a variety of vegetables at every meal, but green beans can be on my plate several times a week.

Cracker Barrel Old Country Store Baby Carrots

Cracker Barrel Baby Carrots – talk about yummy. You can make sweet-tasting Cracker Barrel Baby Carrots at home. These are a favorite of many. Cracker Barrel Baby Carrots are the perfect side dish for any meal.

2 pounds fresh baby carrots

1 teaspoon salt

1 tablespoon brown sugar

2 tablespoons margarine/butter

Instructions

Rinse carrots and place in a two-quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid, place on medium-heat and bring to a boil. Turn heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.
When carrots start to become tender, pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed.
Serve carrots alongside your favorite entree. The kids will enjoy the little baby carrots. For a little flair, add a dash of nutmeg.

Cracker Barrel Old Country Store Mashed Potatoes

Cracker Barrel mashed potatoes are some of the best tasting homestyle mashed potatoes you can get in a restaurant. Have you ever wondered what the secrets to the Cracker Barrel Mashed Potatoes might be? I suggest baking the potatoes to make the Cracker Barrel Mashed Potatoes, as the roasting gives these mashed potatoes a really hearty flavor.

6 medium russet potatoes

4 tablespoons butter

1/4 to 1/2 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

Wash potatoes thoroughly, cut into uniform pieces, and drop into salted, boiling water. Cook potatoes until they are fork-tender. Take potatoes out of boiling water and drain. Peel most of the potatoes; make sure you leave about one fifth of each not peeled. Place potatoes into a bowl with the other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take out all of the lumps. Transfer the whipped potatoes to a serving dish, and serve the mashed potatoes.

 

 
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hash Brown Casserole is a favorite recipe of many people who go to the Cracker Barrel. They often go just for the Cracker Barrel Hash Brown Casserole. The Cracker Barrel Hash Brown Casserole is rich with cheese, a touch of sour cream, onions and more. You don’t have to leave home to have a taste of the Cracker Barrel Hash Brown Casserole, a special breakfast treat. I really like this recipe for lunch or dinner. I cant go to the Cracker Barrel without ordering some of the Cracker Barrel Hash Brown Casserole.

1 (2 pound) package frozen hash browns

8 ounces sour cream

1 can cream of chicken soup

1/2 cup margarine/butter

1/2 cup chopped onion

2 cups grated Colby cheese (personal note--I prefer sharp cheddar)

Instructions

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
One of the best things about the Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal. One thing is for certain: now you won't wonder how to make the Cracker Barrel Hash Brown casserole anymore!

Cracker Barrel Chicken Casserole

Crust

1 cup yellow cornmeal

1/3 cup flour

1 and 1/2 teaspoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoon vegetable oil

3/4 cup buttermilk

1 egg

Chicken Filling

2 and 1/2 cups cooked chicken breast (cut into bite-size pieces)

1/4 cup yellow onion, chopped

1/2 cup celery, sliced thin

1 teaspoon salt

1/4 teaspoon fresh ground pepper

1 can cream of chicken soup

1 and 3/4 cups chicken broth

2 tablespoons butter

Instructions

Crust
Mix all together in mixing bowl until smooth. Pour into greased 8x8 inch baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
In a sauce pan on medium-low heat, place butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in 2 and 1/2 quart buttered casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture (do not stir into chicken filling) and bake at 350 degrees for 35ñ40 minutes. The crumbs will turn a golden yellow.
Add a side order of country green beans or salad for a hearty meal.

Cracker Barrel Ham and Egg Casserole

There is nothing better than a leisurely breakfast. I love to have a hearty breakfast in the morning, but as I am not a morning person, making an elaborate breakfast for me is difficult. Here we have Cracker Barrel’s Ham and Egg Casserole, their recreation of a strata. This recipe is one that you can prepare the night before, perhaps while you are cooking dinner, and then pop into the refrigerator. The next morning, take it out and place it into a hot oven for about 30 minutes, and you have a hearty breakfast.
You may want to substitute the ham for another type of meat in your refrigerator, or you may even want to go meatless. This recipe can be made in a million different ways.

1/3 cup lean cooked diced ham†(country cured ham if available)

1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)

4 to 5 eggs, beaten (you want one cup of eggs)

1/4 cup evaporated milk

1/4 teaspoons salt

1/4 teaspoons ground black pepper

1/2 cup shredded mild cheddar cheese

 

Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours.
Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle

 

Cracker Barrel Carrot Cake

CAKE:

3/4 cup finely chopped English walnuts

2 cups finely shredded carrots

1 cup crushed pineapple (8 ounce can with juice)

1/2 cup finely shredded coconut

1/2 cup raisins that have been soaked in water until plump and then drained

1 and 1/4 cup vegetable oil

1 and 1/2 cup sugar

1/2 cup brown sugar

3 eggs

3 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons vanilla

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

CREAM CHEESE FROSTING:

1 8 ounce package cream cheese

1/2 cup or 1 stick of butter, room temperature

1 teaspoon vanilla

2 cups powdered sugar

1/2 cup chopped pecans for garnish

Instructions

Cake: Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 minutes. Test with toothpick for doneness. When cool, frost with cream cheese frosting.
Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until all has been blended well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

Yield: 24 servings...or about 8 if you like carrot cake


 

Cracker Barrel Coca Cola Cake

CAKE:

1 cup Coca-Cola

1/2 cup oil

1/2 cup or 1 stick margarine

3/4 cup mini marshallows

3 tablespoons of cocoa

2 cups sugar

2 cups all purpose flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

FROSTING:

1/2 cup or 1 stick of margarine

3 tablespoons cocoa

6 tablespoons cream or milk

1 teaspoon vanilla

1/2 to 1 cup chopped pecans

1 pound confectioners sugar

Instructions

Cake: In a sauce pan, bring Coca-Cola, oil, margarine, marshmallows and cocoa to a boil. Mix the sugar, flour and salt, pour into the boiling liquid and beat well. Add the eggs, buttermilk, baking soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan and bake at 350 degrees for 20-25 minutes.

Frosting: In a saucepan, combine the margarine, cocoa, and cream or milk and heat until the butter melts. Beat in the remaining ingredients. Spread on the hot cake. Cool and cut.
Yield: 24 servings