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before you begin
08 May 2008 @ 07:23 pm
Red Velvet Cake Balls  
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Tip: only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.
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before you begin
22 March 2008 @ 02:48 am
Mixed Drink Recipes for the Desperate and Resourceful  

Swamp Zombie (makes 1 blenderful)

Are your mixed drinks running on fumes? Here's a way to perk up the dregs from various liquor bottles into a blender full of minty joy: Pour 1 can defrosted frozen limeade, 1 can of water, 4-6 ounces of mixed booze (gin, tequila,vodka, rum and/or whiskey), 1 handful of mint leaves stolen from your neighbor's yard, and 3 cups crushed ice. Blend and serve with a straw.



Re-Upped Soldier (makes 1)

In these days of reuse and recycle, it pains us to even throw out half-drunk cans of beer. Be green and mix yourself a cocktail. Fill lager glass halfway with leftover beer (it's OK to mix lagers, bitters, wheats and PBR), then top with cold ginger ale. Squirt a few drops of lime juice over the top and stir. (Optional: Garnish with leftover lime wedge recycled from recent body shot.)



Mary Campbell (makes 2 drinks)

Here's a Bloody Mary for when you're fresh outta Clamato and a trip to the store seems impossibly ambitious. In a tall glass half-filled with ice cubes, stir together 1 can Campbell's tomato soup, 1 cup water, 2 to 3 ounces vodka (use the cheapest you've got), a few hits of tabasco (Taco Bell hot sauce packets work here, too), black pepper, celery, and horseradish if you've got it (which you probably don't).



Thirsty Cougar (makes 1)

Warmer than an over-nighter with your favorite MILF. In a coffee mug, stir together 1/2 can Coca Cola, 1shot vodka and 1/2 shot cherry brandy. Microwave on high for 30seconds; remove and taste. If it's still not toasty, microwave an additional few seconds. Float a lemon twist on top.



Howler Monkey (makes 1)

It's unlikely that you didn't finish that bottle of red wine last night. But just in case, here's what to do with the leftover vino: Fill a large wine glass halfway with ice cubes. Stir in 1/2 glass wine and 1 shot gin. Top with orange soda. Optional: Garnish with skewered Mandarin orange sections.



Tropical Otter (makes 1)

Just because you're of drinking age doesn't mean you should give up Otter Pops. Booze 'em up instead. In a cocktail shaker half-filled with ice cubes, combine juice from 1 can pineapple rings, contents of 1 melted Otter Pop sleeve, and 2 ounces white rum or vodka. Shake vigorously for 30 seconds, then strain into cocktail glass. Garnish with pineapple ring.



Instant Iced Irish (makes 1)

Thought you'd never have a use for Folgers? Think again. (This drink can also be made with that day-old joe still sitting there in the Mister Coffee on your counter.) Mix together 1 cup of instant coffee, according to package directions. Fill a tall glass half way with crushed ice. Add coffee and 1 shot whiskey. Top with ReddiWip.





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before you begin
16 November 2007 @ 02:38 pm
'Better Than Olive Garden' Alfredo Sauce  
The name of this recipe? Trufax, folks. It's really yummy. I (purposely!) switched the amounts of parmesan and mozzarella. Next time I'm leaving out a tablespoon of butter and adding a tablespoon of sour cream. (I got that tip from someone at recipezaar.com.)



1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer, stirring often.
3. Add the parmesian cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
4. When sauce has thickend add the mozzarella cheese and stir frequently until smooth.
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21 May 2007 @ 02:13 am
Roasted Cauliflower Popcorn  
4-inch segment of a thin day-old baguette
1 medium head of cauliflower, washed
extra-virgin olive oil
scant 1/2 teaspoon salt
2 cloves garlic, minced
1 fresh red chile pepper, minced

Preheat oven to 400 degrees and place racks in the middle.

Give the baguette a spin in a food processor until you have textured, not-too-fine bread crumbs.

Trim the cauliflower. Get rid of the big stalks and stems and strive for uniform, bite-sized little florets. Little trees.

In a big bowl toss the cauliflower with a few generous tablespoons of olive oil and the salt. Toss until the cauliflower is well coated and then place it in a single layer on a rimmed baking sheet. You are going to bake for about 25-30 minutes total.

There will be some residual olive oil in the big bowl you used to toss the cauliflower. If not, add another tablespoon or two. Add the bread crumbs, garlic, and chiles. Mix.

After the cauliflower has been baking for about 15-20 minutes anything in contact with the pan should be nicely browned. Pull the pan out of the oven, rotate each piece of cauliflower so that another side will get some color, and then sprinkle the entire pan with the breadcrumb mixture. Return the pan to the oven and finish with another ten minutes or so. The cauliflower should be tender throughout and the breadcrumbs nicely toasted. Serve immediately, it really isn't half as delicious after it has been sitting on the counter getting cold.

If you want to work the popcorn angle, serve in little cups. Or I've even seen little, mini, paper popcorn containers at party stores. Kids seem more wiling try try good for you vegetables when you make them taste and smell really good and have some fun with the context.

Serves 4.
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21 May 2007 @ 02:11 am
Cheesy Potato Spoon Bread  
4 cups leftover mashed potatoes
1 cup all-purpose flour
3T soy margarine (I used butter)
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten, or 1 cup egg substitute
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded (I used a sharp white cheddar)
10 ounces fat-free cream cheese, softened

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. souffle dish or casserole.

2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.

Serves 6.
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21 May 2007 @ 02:08 am
Sweet Potato Pot Pies  
3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white

Preheat oven to 400 degrees.

In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.

In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.

Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).

Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.

Serves 4 as a main course.
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21 May 2007 @ 02:04 am
Ravioli Pasta Salad  
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
10 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1/2 cup pine nuts, toasted
fine grain sea salt
Parmesan cheese, for garnish

Prep all of your ingredients ahead of time - cut asparaus, wash spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness.

Drain everything into a large colander. Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.

Serves 4 to 6.
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21 May 2007 @ 02:02 am
Cauliflower Soup with Gorgonzola  
1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken stock (hs note: I used vegetable stock)
1 cup Gorgonzola cheese (hs note: I used 1/3 cup)
1/3 cup creme fraiche
parsley for garnish

Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.

Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.

Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.

Pick out the bay leaves and thyme stalks, then blend the soup until really smooth.

Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.

Ladle unto warm bowls, serve topped with chopped parsley.

Serves four.
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21 May 2007 @ 02:00 am
Rustic Potato Chowder  
8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups organic milk (low-fat is fine)
1 cup Gruyere cheese, grated
another 1 teaspoon salt
freshly ground pepper
fresh chives and/or chive flowers

Create the base: In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.

Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk and season: Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Makes about six big bowls.
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before you begin
21 May 2007 @ 01:57 am
Ginger Cupcakes w/ Ginger Cream Cheese Frosting  
Ginger Cupcakes

1 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup finely chopped candied ginger
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
3/4 cup milk

Preheat oven to 350 degrees F (180 degrees C).
Prepare a muffin pan with paper liners.

1. In a small bowl, mix together flour, ginger, baking powder and salt. Stir in candied ginger.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

3. Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.



Ginger Cream Cheese Frosting

Double this recipe if you like mounds of frosting on your cupcakes.

4 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
2 1/4 cups confectioner's (icing) sugar, sifted
1/4 cup finely chopped crystalIized ginger
1 tsp ground ginger
Pinch salt

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. With mixer on low speed, beat in confectioner's sugar, 1/2 cup (125 mL) at a time so that the sugar doesn't fly allover the place. Increase speed to medium-high, beating until light and fluffy. Add crystallized ginger, ground ginger and salt, beating until well mixed.

2. Spread frosting over cupcakes and refrigerate until ready to serve or for up to 8 hours.

Makes 12 cupcakes.
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