Wednesday, October 5, 2011

Spider Eggs for Halloween



You will soon learn that I love the holidays.  ALL of them!  Give me a reason to dress-up, decorate and make fun food, and I am all in!  I am the one that goes to the Renaissance Festivals dressed up…I know you all have friends that do this and you laugh.  LOL

The year before this I was Martha Stewart in a jailbird costume and this year (2006)  I was a pregnant lady…REALLY, I was pregnant…LOL  Payback I guess…LOL


I guess it's the actress in me that never got a chance to shine.  I am a kid at heart and find that holidays make me happy and they remind me of the fun things that I did as a kid.  Over the years my family and I have hosted some very fun and large Halloween parties at our home.

 2008 I was a witch…my favorite costume!

Our fondest memory is the year we turned out basement into a haunted house and had kids from all over standing in line to go through….lots of fun!  The coolest part was my oldest daughter and her friends decorated and hosted the event for my son and his friends.

2009 I went as a fortune teller.   2010 I guess I went as a storm chaser.  We were in our trailer at the time and we had a huge tornado warning and thunderstorm. FUN TIMES, not!

I know these spiders are common to make but the kids still get a kick out of seeing them every year.



 Recipe:  Deviled Eggs with Spiders

1 can of large pitted black olives
6-8 eggs
1/4 cup mayonnaise
1 tsp. mustard
1/4 tsp. apple cider vinegar

Boil or steam your eggs like usual.  Peel the eggs and slice in half.  Remove the yolk and add this to a bowl with mayo, mustard, and vinegar.  This is all based on your taste buds.  I have given you the minimum measurements and you will have to taste your mix to see if it is where you like it.  I like ours tart with vinegar so I would naturally add more vinegar.  If it's not enough to fill your egg whites, then add more mayo and mustard to stretch your filling.

Once your filling is made, then place the filling in a piping bag or plastic baggie and fill each egg white.

Take an olive and slice in half.  If you want to use one olive per egg then you will need to be careful how you slice it.  It is possible but personally, it's a bit tedious.  I usually just cut them in half and then use another olive to make the legs.  Using a sharp knife cut slim slices from the olive half.

Easy peasy if you ask me and the kids love them!  Ok, so do the adults…LOL







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Tuesday, October 4, 2011

Pumpkin Cheesecake with a Gingersnap Crust



Yesterday was a fun day for my daughter and I.  Her preschool had their first field trip and it was to the pumpkin patch and farm.  She was so excited to see the animals but what she wanted the most, was a pumpkin.  She had it set in her mind that she was going to make a pumpkin pie.


While at the farm, we saw a piggy race, she milked a cow, went on a hayride, was chased by a chicken and picked out her pumpkin.  She talked about the pumpkin and "her pie" all the way home.

You know how it is when you get home after being gone for a few hours, you just want to sit and gather your thoughts for a minute;  NOT my child.   We had only been in the front door a few minutes and she was already planning out her next move.

I think she thought I had a magic wand and this pie would just appear.  She was so sad to find out that I had to actually make a crust, cook the pumpkin and then it had to sit in the fridge for a few hours.   I sometimes wish I had that wand too.

So yesterday was spent making this special pie (cheesecake) for her.  I will be honest and admit that I have not yet found the perfect gluten-free pie crust.  With this in mind, I was a bit nervous at ruining this special event for her.  I remembered that I had bought some gluten-free ginger snaps to make something fun with.  This would be the perfect thing to use those in.



I had to really stretch my brain and think if the ingredients in the cookie would work as a pie crust.  I was not convinced, but, they would work beautifully in a cheesecake.  I started pulling everything out that I thought would make a good crust and whipped it up…it turned out great! 

I then found a cheesecake recipe I liked and started the process of making the cheesecake.  I had to break it to Isabella that the pie (cheesecake) would be ready tomorrow or today (Monday).  I honestly think that I can fool a 4yo into believing that what she is having is pumpkin pie...terrible, I know!!   We shall see…LOL


I could not let this amazing recipe go to the "ball" undressed (so to speak)  she needed adornments and some bling.  What better way to do this than with some homemade caramel sauce and brown sugar whipped cream.  HELLO, sweet thing…YES!  It was really good, and yes I did have this for breakfast this morning…yummilicious to the extreme.  I am not quite sure how to tell if your cheesecake is a girl or a boy, but this one just spoke to me and she is all GIRL just like my 4 yo who will love her "pie".





Recipe:  Gingersnap Crust


2 cups of Gingersnap Cookies ( I used  a gluten-free version that I found at Whole Foods)
1/2 cup of flour ( For gluten-free, use 1/4 cup tapioca starch and a 1/4 cup white rice flour)
1/2 tsp. salt
1 T. sugar (optional)
2 T. Crisco
4 T. Butter, cold and sliced
1/4 cup ice-cold water

Crush your cookies in a small bag using a rolling pin.  You want your gingersnaps to be very fine crumbs.

In a bowl,  combine flour, salt, gingersnaps, and sugar.

Add the Crisco and butter.  Using your favorite method, cut Crisco/butter into the flour mix.  I like to use a pastry knife.  You can also use two knives or a food processor.

You should have a crumbly mixture.  Add your water and mix.  Do not over mix.

Place the ball of dough on to a piece of plastic wrap and place in the fridge.  It is not necessary to fridge for very long, but it does help the dough to not be overly sticky when pushing it into your spring foam pan.

When ready to use remove crust from wrapper and push into the bottom of a 10-inch springform pan.  I went up the sides of the walls about 1.5 inches.

Bake this crust for 8 minutes at 350 degrees.  Remove from the oven and add filling below.

Recipe:  Pumpkin Cheesecake Filling

3 (8 ounce) packages cream cheese, room temperature
1 cup of sugar
1 cup canned pumpkin puree or fresh pumpkin
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

I used fresh pumpkin for my filling. This is a very easy thing to make. Cut and clean your pumpkin. In a large pot, place a steaming basket. Add 2 inches of water. Place your cut pumpkin into the basket and set your heat to medium-high. The pumpkin should be ready in 15-20 minutes. Scrape the pumpkin away from the outer shell. My small pumpkin provided 3 cups of pumpkin puree. You can freeze the extra or use it in other recipes.

In a large bowl, combine cream cheese and sugar and beat on high for a few minutes until creamy. Add the remaining ingredients and beat until smooth.

Add this filling to the prepared crust above. Return to the oven and bake for 1 hour 5 minutes. The center should not jiggle when shaken and the edges should start to crack slightly.

Remove cake and let cool on the counter for 20 minutes. Place cake in the fridge for at least 6 hours. Serve with warm caramel sauce and brown sugar whipped cream.







Recipe:  Caramel Sauce
adapted from Alice Tea Cup

Caramel glaze:

1 stick (4 oz) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt
1/4 cup heavy cream

Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.


Recipe: Brown Sugar Whipped Cream 


2 cups of heavy whipping cream
1 tsp of vanilla
2 T. brown sugar


In a medium-size bowl add the above ingredients.  With egg beaters, whip until thick.  I love the color the brown sugar gives the whipping cream, especially for this time of year.


Written by Sherron Watson



Thursday, September 29, 2011

Broccoli Cheddar Bites


I started off my "working" career in the restaurant business. My Mom owned a restaurant in a very small town named Kernville in California. You may have heard of the Kern River, it is quite famous for kayakers, the windy road to the valley and its a beautiful drive.

I remember starting off washing dishes, then waitressing and then doing a little bit of cooking. I was very young, maybe 9 when I started. We moved and my Mom bought another restaurant, and then another and so on. She always had a key to a restaurant for as long as I could remember.

It was definitely a family affair. We all worked there: my Mom, my Sisters, my cousins, my Grandparents...you know the kind of place. One minute we were friends and family and the next you could hear us yelling in the background because someone forgot the right toast.

We loved it, we tired of it, we worked ourselves to the bone, we loved it some more and then we promised ourselves we would never work in a restaurant again...LOL AND start all over the next day with the same zeal and statements.

It's hard work. You never have a holiday off. Yet, this is the only thing you know. You miss it when you are away. You miss the people, our "regulars" became family. We knew everything about them...the good, the bad, the happy and the sad. In many cases, we were the only family.  They remembered our birthdays and we never forgot theirs.

I love the restaurant business but I know that I never want to own a restaurant. It's just too much work, When I left high school, got married and moved to Austin, TX I needed a part-time job. Oh, I tried the office thing...boring! I tried the stay at home thing....boring! YEP, you guessed it...I found a part-time job waiting tables and I felt like I had returned home. In a few short years, I was approached by a manager. I agreed and it was fun while it lasted. I did not have kids then and my hubby was in the military. He was gone a lot and so this kept me very, very busy. Some weeks we worked 80+ hours. It was crazy! It was fun! Bennigan's had a great menu and you may have remembered me talking about this before with the Monte Cristo Sandwiches.


This recipe is one that I found on the internet. Bennigan's used to sell these delicious Broccoli Bites. I tend to dwell on things for years and it never occurred to me until the other day to google for the recipe. I found this posting and had to try them and they were really good. In fact, I made a small batch (to test the recipe) and the next day made a double batch. YUM!

My only recommendation is that if you double the recipe, double everything…especially cheese. If the cheese is off then your bites will be dry and not cheesy.  We loved these little morsels of heaven…ENJOY!

Recipe: Bennigan's Broccoli Bites

 I found this recipe on Food.com and it's a keeper.  I try to put all of my notes in red.

About This Recipe, from the author (unknown)

"If you've ever been to Bennigan's, you may have enjoyed this wonderful appetizer. We go there quite often for them. They're basically a blend of broccoli, cheeses, bacon, and onion rolled in bread crumbs and deep-fried. They are then dipped in a special honey-mustard sauce. This is a copycat recipe from the website Recipe Goldmine and it's right on the money! They're very easy to make and if you want to WOW your party guests with something deliciously different, by gosh- that'll do it!"

Ingredients

Broccoli Bites

3 eggs
6 ounces shredded Colby cheese
6 ounces shredded Monterey jack cheese
1 (16 ounces) boxes frozen chopped broccoli, thawed, drained, and dried (I used fresh.  I just steamed it and cut it very finely and it worked great.)
2 1/2 ounces Hormel real bacon bits ( I fried up my own bacon and chopped it into small pieces.)
1/2 ounce diced yellow onions
1-ounce all-purpose flour (For GF, I used brown rice flour)
Italian breadcrumbs, as needed (For GF, I used Glutino Crackers, finely crushed)
Honey-Mustard Dipping Sauce

3/4 cup sour cream
1/3 cup hellman mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice, plus
1 teaspoon lemon juice

Directions
Drain thawed broccoli by pressing through a strainer.
Dry well with paper towels.
In a mixing bowl, beat eggs with a whisk until well-blended.
In a large plastic container, place all ingredients except bread crumbs.
Add beaten eggs.
Stir together with a spatula until thoroughly combined.

Refrigerate for 1 hour{This will bind the mixture together}. ( I tried to skip this part and it worked but it was very difficult for them to stay together.  If you have the time, I would strongly recommend this step.)


Meanwhile, make the dipping sauce.
In a medium bowl, combine sour cream, mayonnaise, and Dijon mustard.
With a whisk, blend the mixture thoroughly.
Slowly pour in honey and lemon juice and continue mixing until smooth.
Cover and refrigerate until ready to use.
Heat about 4 cups of oil in a deep fryer or deep pan at 350°F.
Pour bread crumbs into a shallow pan.
Remove mixture from fridge and form portions into 1 inch balls and coat well with bread crumbs.


Place Broccoli Bites into fry basket or pan.
Make sure they do not stick together.
Fry one minute, then remove and place on paper-towel lined plate to absorb excess oil.
Serve hot with Honey-Mustard Dipping sauce.

Note; These are best kept warm so you may want to use a chafing dish or even a slow cooker set on"low" for serving.

Friday, September 23, 2011

Peanut Butter Nanaimo Bars


Two weeks ago someone posted that they were making Nanaimo bars and this instantly sent me in search of what this could possibly be.  I found several recipes for this yummy treat and then I found a peanut butter version, well...the original was pushed aside for the peanut butter and the rest is history.


They were absolutely amazing!  My family and I ate the whole recipe in one sitting, which is not hard to do because once you start you cannot stop.




So what is this and where does it come from?  Here is a brief explanation.


Nanaimo (play /nəˈnaɪmoÊŠ/) (Canada 2006 Census population 78,692) is a city on Vancouver Island in British ColumbiaCanada. It has been dubbed the "Bathtub Racing Capital of the World" and "Harbour City". Nanaimo is also sometimes referred to as the "Hub City" because of its central location on Vancouver Island and due to the layout of the downtown streets which form a "hub" pattern. It is also fondly known as the "Hub, Tub, and Pub City" because of its association with the bathtub racing and the numerous "watering holes" in Old Nanaimo.




So HOW do you pronounce it?  I found some interpretations while trying to figure it out...it's still a mystery to me..LOL


Nah-nye-moe


Nuh-nye-moe 


nan-ah-IM-m-o


I can tell you this, I will keep making this yummy treat regardless of the pronunciation...LOL 


I made my own gluten free graham crackers and they were awesome used in this recipe.  You can sometimes find GF graham crackers at Whole Foods or some specialty shops.  I will post the recipe and pictures I used next week but if you cannot wait until then to make these, use google and you will find several recipes posted.


Recipe: Peanut Butter Nanaimo Bars


This recipe was found on the Food Network website. I put my personal notes in red.


Ingredients

Cookie:

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 1/3 cup cocoa
  • 1 large egg, beaten
  • 1 3/4 cups graham cracker crumbs (I used GF Graham Cracker crumbs...see note above) 
  • 1 cup shredded sweetened coconut
  • 1/2 cup finely chopped blanched almonds (I also tried a batch with pecans and they tasted just as good)

Peanut Butter Filling:

  • 1/3 cup unsalted butter, softened
  • 1/3 cup peanut butter
  • 1/2 cup confectioners' sugar

Chocolate Glaze:

Directions

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. I used parchment paper and a circle cake pan and it works great too.
For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)



For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electricmixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offsetspatula. Freeze 30 minutes.
To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.






Written by Sherron Watson











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Wednesday, September 21, 2011

Hearty Italian Soup





This is a recipe that I married into.  My husband's Mom has made this as far back as I can remember, at least 24 years. I loved it then and I love it now.  The soup is so easy and quick to make.  It is perfect the next day.  


This soup is hearty, warm and a perfect blend of flavors.

Recipe: Italian Soup

I usually double this recipe for my family of 5...we love it for leftovers the next day.

Brown together:

1 lb sausage (use can mix and match types and flavors to create a dynamic flavor)
1 med green pepper, diced
1 med onion, diced

Add and bring to a boil:

1 (28 oz) can tomatoes
2 (8oz) cans tomato sauce
2 cups of water
3 cubes chicken bullion
¾ tsp salt

**If you don't have bullion,  you can use boxed or canned chicken broth (2 cups)

Add and let noodles cook:

¾ cup elbow macaroni (for GF I used Schar Fusilli Noodles)
Serve with :
shredded jack cheese or mozzarella cheese


Brown meat.  Sauté onion and pepper together; add to browned meat.  

Add remaining ingredients (except pasta, for gluten-free see note below) and bring to a boil, add macaroni and cook until macaroni is done about 20 minutes.  Serve with warm bread and shredded jack cheese or mozzarella cheese.

Gluten-Free Note:  I do not cook the noodles in the broth.  I find that some of the noodles will change the flavor of the soup.  I cook my GF noodles in a separate bowl until they are almost done, then I drain and add to soup to finish cooking.  This does make your soup a little bit runnier but the flavor is still amazing.

Written by Sherron Watson










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Tuesday, September 20, 2011

Coconut Shrimp and Mango Salsa


I find it odd that as an adult, the memories I have of living in the Philippines as a child, are all centered around food.  I remember the pig roast, the mango's, coconuts, sugar cane and slugs (although not a fruit..I will never forget the slugs...LOL).

Up to this day, I can still taste the flavor of the mangoes.  I find that the mango's in the states just don't have the same flavor.  I believe it's because they are not as fresh as what I was used to.  This has never deterred me from having a mango though.  I still love the juicy orange flesh.  




I bought a few mangos the other day and some shrimp.  I wanted to throw together a table that was bright and sunny.  That was a reflection of our summer here in Maryland.  I wanted the colors to be vibrant and fresh.  





To round out our bright and sunny dinner, we had: Sweet Potato Fries, Grilled Pineapple, Homemade Chips, and Mango Salsa and Coconut Shrimp.  Our table was very colorful and cheery.  This was perfect.  The next week our weather changed to Fall and so this was a celebration of summer, we just did not know it that night.


Coconut Shrimp


1 pound of shrimp
unsweetened shredded coconut
3 egg whites, beaten

Preheat oven to 350.

Your shrimp should be washed, shell removed to the tail and de-veined.   This process took me 15 minutes.

Add caption
In a bowl add your egg whites and beat until stiff peaks form.

In a separate bowl, add 1 cup of coconut at a time.  It's hard to say exactly how much you will use.  I bought 2 cups from Whole Foods and I had plenty.

Take a shrimp and coat it with the egg white then coat the egg white with the coconut.  I used my baking stone and lined the shrimp on this.


The shrimp needs to bake for 8 minutes on each side.  Turning the shrimp allows both sides to brown and cook.  The shrimp should be solid when touched to check for doneness.


 Recipe:  Mango Salsa

1 mango...very ripe, orange-skinned, cubed
1 slice of pineapple or a small can of tidbits
1/4 cup of red onion, finely chopped
1/2 cup of red bell pepper, finely chopped
2 T. cilantro, finely chopped

Take all of your ingredients and combine them in a bowl.  Mix well and serve with chips or over fish.


If you need help in cutting a mango, go here for two different techniques.

I also found this awesome recipe for another mango style dish at Natural Noshing for Mango Bean Salad.  YUM



Written by Sherron Watson

Donut Breakfast Casserole

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