an excuse to eat yummies for dinner

There is not much I like less than professional sports (with the exception of baseball -- go Reds!), except maybe the hype that comes with, but I share my hearth and home with three big men-boys and a man-husband, so today is a big day.

I will find a quiet corner to knit or sew and watch Tess of the Durbervilles, or an old musical with my sweet girl, Faith, but only after I prepare a table full of tasty yummies for the guys to enjoy while they watch football commercials.

Just in case you are still looking for a yummy recipe or two, I am sharing what my guys will be enjoying this evening:

Kansas City Chicken Wings

Muffaletto 

(I don't usually use a recipe, but mine is similar to Lidia's using olive salad number 2)

Bacon Jalapeno Cheese Ball and crackers

Warm Black Bean Dip and chips

Gooey Chocolate Skillet Cake and vanilla ice cream

Rich Chocolate Cake and Sweet Vanilla Buttercream

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My brother was in town from Maryland for his birthday this year. We usually don't see each other on our birthdays -- mine is just two days after his -- one year and two days apart, but this year he was in town for my grandma's 95th birthday party, the same day as my birthday -- we have a lot of late June birthdays in my family.

My brother asks every year for a chocolate cake with white frosting and this year I was able to oblige him. I made my favorite dark chocolate cake and a variation of my favorite vanilla buttercream frosting -- a wonderful combination. I split my cake batter up into three pans for a super tall cake -- makes for great presentation. I piped a pretty edge around the top and bottom, shaved some Lindt dark chocolate on top and studded the bottom edge with dark chocolate covered espresso beads. It was a sight to behold if I do say so myself. ;-) Fortunately it tasted just as good as it looked.

My house was nice and cool so the cake sat on the dining room table awaiting the singing of the birthday song, but if it's at all warm in your house you will want to make room on a refrigerator shelf -- this buttercream frosting is very soft and will not hold up to heat.

 

Deep Dark Chocolate Cake

2 c. sugar
1¾ c. flour
¾ c. cocoa
1½ t. baking soda
1½ t. baking powder
1 t. salt
2 eggs
1 cup milk
3/4 cup oil
2 t. vanilla
1 cup boiling water

Heat oven to 350 degrees F.
Grease and flour two (or three) round 9” pans.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pans.
Bake for 30-35 minutes for two round pans about 20-25 for three (toothpick test).
Cool 10 minutes before removing from pans.
Cool completely before frosting.

Vanilla Buttercream Frosting

3 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 T. vanilla extract

milk as needed to make frosting of spreading consistency

2 oz dark chocolate for grating

dark-chocolate covered espresso beans or other decorative candy

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add all of the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, adding milk by the tablespoonful and scraping the bowl as needed until frosting is fluffy and spreadable.

Frost cake (using a crumb coat first because the chocolate crumbs will show on the white frosting). Using a grater, grate a layer of chocolate shavings over top of cake. Pipe a scallop around top and bottom edge if desired and stud bottom edge with coffee beans.

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Antipasto

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My favorite appetizer these days is the antipasto platter. Antipasto is the Italian dish that means "before the meal." Not antipasta -- before pasta -- but, before the meal -- pasto. The lovely thing about antipasto is you can use just about anything on the platter. I use several kinds of olives, at least one kind of spicy meat, usually fresh mozzarella, artichokes, pepperoncini, and often marinated mushrooms. If you or your guests are not olive people, or a spicy meat people, there is always something on an antipasto platter that suits your tastes. You can use fresh vegetables, marinated or not, nuts, roasted peppers -- really almost anything goes.

When I make an antipasto, I usually prepare the platter ahead of time (a couple hours), chill it well, and then dress it at the last minute. I use a mild white balsamic dressing, but some folks just drizzle it with olive oil -- whatever floats your boat. If you add artichokes and mushrooms to yours, marinate them in the dressing a few hours ahead of time and then add them when you dress the platter.

Below are approximate quantities for a platter that will feed 6 to 8 people.

Antipasto

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1/2 pound salami and or spicy ham (Cappacola) or prosciutto

1/2 pound fresh mozzarella cheese, cubed or sliced in strips

1 jar green olives, drained

1 jar kalamata or other black olives, drained

1 can quartered artichokes, drained and marinated in 3 T. dressing

6 oz. button mushrooms, trimmed and cleaned and marinated in 1/3 cup dressing
small jar pepperoncini, drained

small head bib leaf lettuce, washed

Dressing:

1/2 c. white balsamic vinegar
1/2 c. extra virgin olive oil
3 cloves garlic, minced

2 t. sugar
1/2 t. salt
1/8 t. pepper

Arrange lettuce leaves on a large platter. 

Arrange olives and pepperoncini on top of lettuce in piles, leaving room for artichokes and mushrooms. Roll meat and arrange between piles of olives and peppers (if you are not serving immediately, it helps to skewer several meat rolls together with toothpicks and leave them that way until serving time). Top with chunks or sticks of cheese. Cover and chill until serving time.

Mix dressing ingredients in a lidded jar (shake vigorously) and chill until serving time (if you are serving artichokes and mushrooms, use dressing to marinate, reserving the leftover dressing).

At serving time, add artichokes and mushrooms to platter. Drizzle platter with leftover marinade as well as that which remains in the jar.

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Vanilla Cupcakes and Vanilla Buttercream Fosting

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For the big 25/50 party we hosted a couple of weekends ago, I made many, many desserts and froze them because I knew with Thanksgiving just two days before the party that my party baking time would be limited. I had not ever frozen whole cakes, or even cupcakes, so it was quite an experiment for me, and fortunately all turned out well.

The first experiment was on these cupcakes. I baked them, wrapped them and froze them and then the next day took one out, thawed it and tasted it. They were fabulous - nothing was lost in the freeze and thaw. I frosted them after they thawed, however, because I knew the frosting would not do well in the thaw.

The recipe for these cupcakes came from the Brown-Eyed Baker and they were so good I don't know if I'll ever use another recipe for vanilla cupcakes. The frosting especially was really rich and tasty. Yum! They are very high in butter content, however, so eat in moderation!

Vanilla Cupcakes with Vanilla Buttercream Frosting

makes 12

1½ cups all-purpose flour
1 cup granulated sugar
1½ t. baking powder
½ t. table salt
8T.  unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ t. vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Fill cupcakes tins a little more than halfway (do not overfill -- leave a little bit of batter out rather than overfill). Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 T. vanilla extract

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

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Source: Brown-eyed Baker

Jalapeno Popper Dip

During college football season, every Saturday presents an opportunity for a yummy appetizer-style meal. I don't do this "tailgate party" every weekend, but a couple weekends a year -- usually when the Ohio State Buckeyes play a night game -- I have fun with dinner. The kids, of course, love it when we have munchies for supper, even though it makes more work for the cook.

A few weeks ago the dinner menu was appetizers and this new-to-us appetizer was on the menu. It was a huge hit, especially with the "boys" -- my husband included. It was very easy to throw together and it really only calls for small handful of ingredients. The recipe came from allrecipes and I altered the recipe to bake it in the oven -- I like a browned top on a dip like this.

We enjoyed it with tortilla chips and Asiago bread slices toasted in the oven (I used the Demi loaf which is small in diameter and made perfect little toasts).

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
4 oz. can chopped green chilies, drained
2 oz. canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Heat oven to 375 degrees.

Stir together cream cheese and mayonnaise in a large bowl until smooth (I used the Kitchen Aid). Stir in green chilies and jalapeno peppers. Pour mixture into an oven-proof serving dish, and sprinkle with Parmesan cheese.

Bake for 20 to 25 minutes or until bubbly.

Serve with tortilla chips, crackers or toasted bread.

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Source: adapted from allrecipes

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Party Fare

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In a few weeks Doug and I will celebrate our 25th Anniversary and Doug will celebrate his 50th birthday -- both events in the same week! How can you not celebrate those events with a bash? We're putting together some lists and trying to figure out what we can serve our family and friends. I threw out a couple of suggestions to Doug and he said o.k. to all, but when I suggested I let my blog readers decide, he said that sounded like a great idea. So over on my sidebar at the top, there's a poll. You can vote on one of the suggestions, or make your own suggestion, either in the com box or email me. I'm anxious to see what you might like. And by the way...you're all invited! ;-)

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Pizza Rolls

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Lunch is such an issue in my house. My picky children just don't like to eat the same thing all the time. I could eat peanut butter and jelly every day. They balk if I serve the same thing two weeks in a row. Most of the time I just ignore their complaints, but once in a great while I create something new, and to their liking. These pizza rolls were created to shush them. They are just like cinnamon rolls, but with pizza toppings inside instead of cinnamon and sugar. They are really yummy. I used pepperoni and cheese, but you could use cooked sausage, or veggies, or make it into something else entirely -- like corned beef, Swiss and sauerkraut, or ham and Swiss with Dijon mayo -- the possibilities are endless. They would be great to serve at a party or for a ball game on the television.

Pizza Rolls
serves 6

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1 cup warm water
2 t. yeast (or one package)
2 T. sugar
2 T. olive oil
1 t. salt
3 - 3 1/2 cups flour (amount needed depends on brand of flour and humidity)

6 oz. package sliced pepperoni
8 oz. package shredded pizza cheese (or mozzarella)
14 can pizza sauce, or 2 cups homemade

Combine water, yeast and sugar in a large mixing bowl. Add 1 c. flour, oil and salt and mix with dough hook until dough forms (or if mixing by hand, with a spoon). Add flour, 1/4 c. at a time, kneading at low speed until a smooth elastic dough forms,
about 5 minutes, in mixer (or if kneading by hand, turn onto floured surface
and knead until smooth and elastic). Place in a greased bowl, turning once. Cover and let rise about one hour, until doubled. Punch down. Roll dough out into a rectangle 24 inches long and about 10 inches wide on a lightly floured surface.

Spread with about 2/3 cup sauce. Place pepperoni and cheese in bowl of food processor and pulse until chopped finely (but not pureed -- see picture of mixture). Spread pepperoni mixture over sauce. Roll up from long side and pinch edges to seal.



Cut in half and then cut each half in half. Cut each quarter into three pieces for a total of twelve rolls. Place rolls in a greased 13 x 9 pan. Cover with a tea towel and let rise in a warm place for about 30 minutes. Heat the oven to 425 degrees F. and when preheated, bake for 20 to 30 minutes, until rolls are golden brown and when poked in the middle look completely baked.

Let cool for 10 minutes or so and serve with leftover sauce warmed up.

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Old-Fashioned Layered Salad

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This past weekend I made this salad for my mom's birthday party. I really don't know why I chose this salad -- I've probably only made it once before in my life. But, I had a hankering, and it was so very good, and so well-received, I'll surely be making it again soon. It's not the kind of salad you throw together for a weeknight dinner -- it took a ridiculously long time to make. But, it's wonderful for a special occasion or to take to a pot luck.

Though this salad is known in some cookbooks as Seven-Layered Salad, I had more than seven layers, and I really only put in what I like, and what I had on hand. I would have added bacon for another crowd, but my niece is a vegetarian and I didn't want to eliminate salad from the menu for her (if it was for us I would add bacon, however). I also did not add celery, which is on most seven layer salads, but my people, they have issues with celery. So, I say use what you like, with lettuce being a requirement, and (I think) peas and onions. The dressing was yummy -- just very slightly herby. You can stick with plain mayo if that's what your people like. Or, if you like something zippier, add a teaspoon or so of Dijon mustard.

Layered Salad
serves 12 - 15 -- you need a really big bowl

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1 head lettuce, washed and chopped in bite-size pieces (I used half head green leaf and half head iceberg)
1/2 cup minced parsley
1/2 red onion, sliced very thinly (2 mm blade on the food processor if you're using one)
3 medium carrots, peeled and shredded
2 cups chopped cauliflower
1 red pepper, sliced thinly and cut into 1-inch pieces
1 1/2 cups green peas, thawed and blotted dry
1 1/2 cups sharp cheddar cheese, shredded
dressing (below)
2 eggs, hard-boiled and sliced

Dressing

1 1/2 cups mayonnaise (I used low-fat)
1/2 cup sour cream (I used low-fat)
1 t. dried dill weed
3/4 t. dried basil
1/2 t. salt
1/4 t. pepper

With a whisk, mix together dressing ingredients.

In a large, glass bowl, layer ingredients in any order with lettuce first and dressing last. Substitute toppings according to individual taste. Some alternate suggestions are: sliced celery, green pepper, sliced olives, green onions, Parmesan cheese, cooked crumbled bacon, finely diced ham

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Mac 'n' Cheese with Veggies

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This quick recipe for macaroni and cheese is a lovely compromise between artery-clogging comfort food and healthy eats. I made it a few weeks ago, adding a cup of diced ham for extra flavor and protein, and it was a really delicious, healthy main dish. Paired with some whole wheat bread and fresh fruit, it was a very comforting, satisfying meal.

The original recipe, from Women Heart's All Heart Family Cookbook, did not call for the ham. I noticed, however, when I was making another recipe recently, that some ham steaks are very low in fat. I buy Bob Evans brand and there are only 2 grams of fat per (thick) slice, so the addition of two slices, diced, did not add much fat at all. It did add lots of flavor and texture, however. The recipe would also be very good without ham, for a meatless Friday.

The only other change I would make in the future has to do with the onion. Please tell me your kids balk at onion. Ugh. My kids (all but the youngest who eats almost anything) said they really liked this macaroni and cheese, but wished there wasn't so much onion. I did not think it was too much onion, but in the future, I will cut back to half an onion, and minced it finely. Also, if you have onion detectives, make sure the onion is very soft before adding the milk. The recipe as printed below is also adjusted for quantity, which originally served 4.

Mac 'n' Cheese with Veggies
serves 6

12 ounces shells or elbow pasta

3 c. mixed vegetables such as broccoli or cauliflower florets, sliced carrots, chopped bell pepper (I used cauliflower, carrot coins, and red bell pepper)

2 c. fat-free or low-fat milk

3 T. cornstarch

2 T. extra-virgin olive oil

1/2 medium onion, minced

1 1/2 cup (6 ounces) shredded reduced-fat Cheddar cheese

3 ounces reduced-fat cream cheese

1 c. diced ham (optional)

salt and pepper to taste

Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.

Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until onion is soft (but not brown). Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese and ham (if using). Stir until melted. Pour over the pasta mixture and toss to coat well. Taste and salt and pepper as needed.

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Source: adapted from Women Heart's All Heart Family Cookbook
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Cream Puffs

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In my neck of the woods there's a placed called Schmidt's -- an "olde" style German restaurant, which originated in our German Village area, that serves sausages, German potato salad, and other traditional German dishes, and, for dessert, Cream Puffs. Frankly, I thought Cream Puffs were more of French origin, but maybe on the borders of Germany and France traditional dishes cross over. Irregardless, Schmidt's is probably most well-known for their Cream Puffs -- delicate little shells filled with a thick, tasty whipped cream.

I don't eat at Schmidt's very often (in fact, I can't remember the last time), but my family requests their little Cream Puffs at home. (My high schooler recently requested them for his birthday.) A few years ago I set out to make a copy of the real deal, and I think these are pretty close. I don't think Schmidt's has ever published their "secret recipe" so it's as close as I can get. The recipe is not a complicated thing, but does require a little bit of old-fashioned work.

The "puff" part of the recipe comes from the green Martha Stewart cookbook -- it's just a basic cream puff. The filling is my own creation. Yes, it has instant pudding in it, but I'm not looking for an authentic cream puff, just a copy of the one my family loves.

Schmidt's Cream Puffs

makes about 25 (2-inch) puffs

Pate a Choux

1 c. water
1/2 c. unsalted butter, cut in small pieces
1/2 t. salt
1/2 t. sugar
1 c. all-purpose flour
4 large eggs


Filling

3 c. cold, heavy, whipping cream
3 T. instant vanilla pudding
1 t. vanilla extract
1/2 c. powdered sugar, plus extra for sprinkling




Combine water and butter in a small heavy saucepan and bring to a boil.

When the butter has melted, stir in the salt and the sugar. Remove from heat and stir in the flour, stirring until smooth.

Place the saucepan over high heat and cook, stirring continuously until a smooth mass forms and the bottom of the pan is coated with a thin film (this indicates the flour is cooked).

Transfer the mixture to a mixing bowl and let it cool slightly. Add the eggs, one at a time, beating the batter until very smooth.

(Before batter is smooth)

(after)


(At this point the batter can rest, covered, at room temp. for an hour or two.)

Preheat oven to 425 degrees F. Lightly butter two baking sheets, or line with parchment (I use cooking spray).

Place the pate in a pastry bag fitted with a plain round 1/2-inch tip (I only had a star tip, thus the ridges on the puffs -- it's all good), and pipe onto the baking sheets forming rounds (I made mine about 1-1/2 inches wide by 1 inch high -- you can make yours bigger or smaller, just adjust baking time if you do). I got involved here and forgot to take pictures, sorry.

NOTE: You do not have to have a pastry bag and tips to make cream puffs. You can also scoop the batter onto the sheets with two spoons -- one to scoop and one to scrape off the other spoon.

Martha says to lightly brush each puff with an egg glaze, but I skip that step -- they are pretty enough without it.You can do it if you want.

Bake at 425 degrees for 10 minutes, reduce oven to 375 degrees F. and continue baking until puffs are golden brown, about 10 to 15 minutes more. Lower the oven to 325 degrees F. and bake until puffs are firm and inside is not sticky, about 5 - 10 minutes (I usually just bake them until they are a deep golden brown and it usually does not take as long as recipe states).

Cool on a wire rack.




Pour whipping cream into bowl of mixer. Begin whipping on low, slowly increasing to high. Slowly sprinkle in pudding mix and powdered sugar as you increase speed. Add vanilla, and whip until cream is firm and holds peaks.

Cut cream puffs in half and fill with a large scoop of whipping cream. Dust with powdered sugar. Chill until ready to serve.


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Spuds

I discovered this recipe a few years ago, and it has truly been a favorite in this house of potato-lovers. Who can resist restaurant-style Potato Skins -- crunchy, cheesy, dipped in cool, tangy sour cream? The problem with real restaurant skins is that they are so high in fat that the high caloric content outweigh any good done by eating the fiber- and vitamin-rich skins of the potato.

The good thing about homemade skins is you can control those fat issues and still have a really super-good spud. The original recipe called for lots of bacon and cheddar cheese, as well as full-fat sour cream, so while not deep-fried they were still not very healthy. Since I started making them I've paired down the animal fats so that, while not technically a low-fat food, they are much more tolerable in the fat department. Use low-fat cheddar to further reduce fat, and even turkey bacon. I stick to sharp cheddar and use less (which you can get away with when using a sharp cheese) and just enough bacon for flavor. I also often use a French onion dip (mixed with a few tablespoons of plain yogurt) instead of low fat sour cream (although low fat sour cream is always good) because the added onion flavor in the dip is yummy.

Potato Skins

serves 6

6 medium baking potatoes, scrubbed and baked until done
3 T. vegetable oil
1 T. grated Parmesan cheese
1/2 t. salt
1/4 t. garlic powder
1/4 t. paprika
1/8 t. pepper
3 slices bacon, cooked and crumble
1 c. shredded sharp cheddar cheese
4 green onions, sliced

1/2 cup low fat sour cream (or French onion dip)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch thick shell. Spray a baking sheet with cooking spray and place potato skins on cut-side down.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so. Sprinkle bacon and cheddar evenly inside of skins.Bake 2 minutes longer or until cheese is melted. Top with green onions, and serve with sour cream.

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What are you doin' New Year's Eve?

If you're in central Ohio, be sure to stop by. There will be lots of food and drinks and plenty of fireworks at midnight.



I'm not offering my usual over-the-top spread, since my mom and my brothers are bringing a few munchy items, but I am making a few favorite treats.

Cowboy Caviar and chips

Guacamole (Green Pea variety or Original, I haven't decided) and blue corn chips

Awesome Spinach and Crab Dip and sliced, toasted baguettes

Tuscan Hummus and toasted pitas

Spicy Nuts

Caramel Puff Corn

Christmas Menus

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As we put the finishing touches on the Christmas tree last night, my high school boy reminded me that it was one week until Christmas Eve. Aaaaaaah! I've not started baking cookies yet and I've hardly given menus a thought. As I fell asleep last night (which took about 30 seconds after the lights went out), I tried to think about menus, but I was just too tired. This morning, I put some ideas together and I think I have a couple good menus -- we host Christmas Eve dinner for my family, and Doug's parents for Christmas Day dinner. They are very different menus, and I've kept ease of preparation in mind so I don't overdo it.

For Christmas Eve we usually have Italian. Everyone likes it, including all the kids, so it's easy to make sure everyone has something they like. My niece is vegetarian, and I have to avoid tomatoes, so I'm addinng a Roasted Vegetable Lasagna to a typical Italian line-up. The sauce for the lasagna is a creamy mushroom sauce and sounds really yummy. I don't normally try new recipes for company, but we'll have the ziti to fall back on if the lasagna isn't great -- but I think it will be good.

Christmas day will be filled with all sorts of yummy foods that the kids asked for. We like to have munchies during the afternoon because we'll have brunch when we return home from Mass. Dinner is beef, per my husband's request.

Christmas Eve

Baked Ziti (this recipe sans sausage)

Roasted Vegetable Lasagna

Italian Sausages, spicy and mild, cooked in sauce

Bread (a variety from Panera)

CPK's White Balsamic Provencal Salad

Christmas Cookies





Christmas Day

Brunch

Country Grits and Sausage Casserole

Cheese Braids

Sweetened Strawberries


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Munchies

Spicy Nuts

White Bean Dip and crudites

Hot Crab Dip and crackers

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Dinner

Roasted Beef Tenderloin with Caramelized Onions, Sauteed Mushrooms, and Blue Cheese Butter

Roasted Asparagus
(this recipe sans sesame seeds)

Rosemary Pan-Roasted Potatoes
(this recipe, skipping the chicken steps)

Bread (from Panera)

Tricolore Salad

Buche de Noel


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Beef Barbecue

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This recipe is the only recipe that I have from my grandmother, my father's mother. Most of my memories of my grandmother are of her infirm -- with a bad back, perpetually stooped over or sitting on a heating pad. I have very few memories of her in the kitchen, but I do remember that she made me Peanut Butter and Marshmallow Fluff sandwiches, and I do remember this Barbecue recipe.

Unlike most Barbecued Beef, made from a big meaty chuck roast, this recipe starts with ground beef (and so it's very budget friendly). It's a little like Sloppy Joe, but sweeter and with a hint of cloves. It's a great recipe for a crowd, because you can double or triple it -- just use a big pot. My grandmother and my mother always served it with cole slaw -- right on top of the meat, and so that's the way I serve it, also. I made a big pot on Saturday after Thanksgiving, and it was very popular! I always make a pot between Christmas and New Year's as well -- there are always many mouths to feed! This recipe couldn't be easier, so you can mix up a batch and enjoy the smells while you visit with your guests.

Grandmother's Barbecue

2 lbs. ground beef
1 onion, chopped
¼ t. garlic powder
8 oz. can tomato sauce
1/2 c. brown sugar (more or less, to taste)
1 c. water
¼ bottle ketchup (vague, I know, it's about a big cup)
2 t. mustard
2 T. Worcestershire
pinch of cloves
(big or little pinch -- to taste; start with a little and add more if you like it)

Brown beef with onion and garlic powder. Add remaining ingredients and simmer two hours. Serve on buns with Cabbage Slaw.

Menu Suggestions: In the winter I like to serve this with Scalloped Potatoes and a creamy salad like this Waldorf Salad. In the summer I serve it with Potato Salad and fresh fruit.

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Kansas City Hot Wings

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Sunday night we had "fun night" for dinner, as my kids are known to call it. That pretty much means no cooked veggies with dinner, and usually it means you can eat with your fingers.

These chicken wings are a big hit at my house. I do not eat wings, so I can't give you my personal opinion, but they are all thumbs up if you count me out. I do give them a thumbs up for prep, though. When I make traditional hot wings, Buffalo style, I deep fry them and then toss them in the sauce. They are a big pain and they smell up the house. These however, cook in the oven, and if you line your pans with foil, the big pain level is tolerable. I use fresh wings, because they are much meatier than the variety that are sold in freezer bags. It's a bit of a hassle cutting the wings into pieces, but my honey sharpened my knife and did them for me this past Sunday. It was his payment, I suppose. This recipe came from one of my favorite cookbooks, Don't Panic, Dinner's in the Freezer.

Kansas City Hot Wings

4 lb. chicken wings (separated into two large pieces, discarding tip)
⅓ cup cider vinegar
1 T. Tabasco sauce
1 cup Kraft Original Barbeque Sauce


Preheat oven to 400 degrees.
Rinse chicken with water and pat dry with paper towels.
Mix together vinegar, Tabasco and Barbeque sauce.
Place chicken wings on baking sheets (cover sheets with foil for easy clean up).
Baste with sauce on one side.
Bake for 15 minutes.
Turn and baste on other side.
Bake for 15 minutes.
Set oven to broil and raise height of rack for broiling.
Turn wings and baste, repeating every 5 minutes for 15-20 minutes
until wings are crispy and cooked through.

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Supreme Chocolate Cheesecake

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I promised you a story about this chocolate cheesecake which I made last week for my Joshua's 17th birthday. He asked for a chocolate cheesecake, and this recipe is really a very decadent, but easy cheesecake. It doesn't take long to put together, and, under normal circumstances, is a very pretty, celebration dessert.

I did well on Thursday, starting my cheesecake in the morning, so it would have all day to chill before I frosted it. Unlike most cheesecakes, this one has a frosting, although I have made it unfrosted or glazed with a simple ganache also.

After I picked up the birthday boy from school, I made the frosting, frosted the cake and grated some milk chocolate over the top. Pleased with the outcome, I took pictures for you, my friend, and then wrapped and carried the cheesecake downstairs to put it in the basement refrigerator. I am always very careful walking down the steps with food and have never fallen, and, though you probably think I'm going to tell you I fell, I did not fall, at least not on the stairs. As I stepped down the last step and turned toward the utility room where the refrigerator is, I did fall, right over a huge box of books that the kids had moved while they were playing ball (in the winter, in Ohio, you play soccer in the basement -- I think that's why homes in the north have basements). With the cake plate in front of me, I didn't see the box and I fell right over it with the cake plate and the cheesecake landing on the floor in front of me. I won't mention the damage the fall did to my already-hurting back, but I will tell you that the cake plate broke (it was a pretty Lenox one too!) and the cheesecake, which fell into the shards of porcelain, was inedible.

Ach! I don't even have to tell you that I cried. Yes, I did. And when I calmed down (I thought I had) and called my husband at work, he thought something horrible had happened. I'm not very good at disguising my emotions, apparently. Good man that he is, he stopped for an ice cream cake on the way home. And birthday boy got his chocolate cheesecake yesterday, when I made another. These pictures, however, are from the original.

Supreme Chocolate Cheesecake

16 Oreos, crushed
¼ cup butter, melted
3 - 8 oz cream cheese, softened
14 oz condensed milk
3 eggs
12 oz choc. chips, melted
2 t vanilla
⅓ cup butter
½ cup powdered sugar
6 oz choc. chips, melted and cooled to room temp.
2 T Grand Marnier



Combine crumbs and margarine; press into 9” springform pan.


One of my favorite kitchen appliances,
this mini Cuisinart does the crumbs and then blends the butter in seconds.



Combine cream cheese and milk; beat until blended.

Really blend the cheese and milk well.
Once you add the eggs you don't want to whip it too long.
Whipping too much air into cheesecake batter after you add the eggs,
can cause the top to crack right down the middle.



Add eggs, one at a time.

I always crack my eggs into a small bowl.
If you crack the egg right into the batter while it's whipping,
you take a chance in getting eggshell in the batter,
and if you accidentally get a bad egg, you've ruined the entire batch.



Blend in chocolate and vanilla.
Pour into crust and bake at 300 for 1 hour and 10 minutes.


Ready to pop into the oven.


Just out of the oven.


Loosen cake from rim; cool before removing rim.
Cool completely before frosting.

Beat margarine and sugar until fluffy.
Add chocolate and Grand Marnier; blend.
Frost top and sides of cheesecake.


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Happy Birthdays

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I've been a lousy blog host this week and I apologize. I completely wrenched my back last weekend and I've been in pain all week. I tell ya, there is nothing like back pain to put pain in perspective. Though I managed to get a dinner on the table there was nothing fancy going on in the kitchen -- we ate to live last week, and nothin' extra.

I'm feeling a bit of relief today and am hopeful that I will improve each day.

Peach had her birthday last week and Joshua has his birthday this week. So, in the middle we planned a joint party with the grandparents. Pizza was the plan but there was no way I could do homemade pizza with my backache. We ended up ordering chicken fingers and cole slaw, and one grandma brought potato salad, while the other brought a fruit salad. I managed a cake. It was all good and I was glad we went ahead and had the party.

Originally I was asked to make cupcakes (Peach placed the order). She wanted cupcakes that looked like ice cream sundaes. Cute concept, but at the last minute I realized we had only 2 cupcakes papers. I switched to a bundt cake pan and frosted it to look like an ice cram sundae. The kids were happy and the cake was tasty.



I used this recipe for the cake (it's just a doctored up cake mix, but it has a good taste and texture -- and it gets nice and high). Since it's a cupcake recipe -- just pour the batter into a greased and floured bundt pan and bake for 45 minutes. The recipe for the frosting was a standard decorator frosting*. I added a little extra milk so it would be really fluffy and creamy -- to look like whipped cream. To decorate with cherries, make sure you drain them on paper towels for about an hour so all the juice runs out before you put them on the cake. Add some chocolate jimmies and you have an ice cream sundae cake. We had the real ice cream on the side.

*The frosting was roughly, 4 T. butter, softened, and 4 T. Crisco, beaten together with 4 cups powdered sugar and 1 t. vanilla. Add enough milk (several tablespoons) to make a fluffy, soft and creamy frosting. If you go overboard on the milk just add some more powdered sugar to get the consistency you want.


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Go Check Out My Boy

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His grad pictures are on my other blog.

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Guess what I did...

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...this afternoon? Two desserts down, two to go.




These are my graduate's favorite cookie.

And I am so very grateful that my graduate's school colors are cardinal red, white, and black. I don't know what I would have done with something like brown and orange, or aquamarine and gray!

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Back to the Party

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I sort of got off track in the last week or so, in my preparation for our graduation party. Previously I posted an Asparagus Pasta Salad that I plan to serve, and this week I posted a Mexican Jumping Bean Salad that I will also serve. But, I've been having a heck of time coming up with the rest of the menu for my graduate's party. My grad asked for simple yellow cupcakes with buttercream frosting, so I know I'll make those along with a few other simple desserts for a buffet, but that leaves some big gaps in a meal.

We are not "big party" people. I'd have a one-on-one with our friends over a big bash any day. But, sometimes big bashes are called for. And the problem with big bashes is, not only having enough food, but having the right food. You can't serve food for 50 to 75 people that must be served at just a certain time or just a certain temperature. It has to be food that doesn't get soggy (tossed salads) when left for 30 minutes or longer, or food that spoils quickly.

I've been scouring my recipes for several weeks looking for food that's good, simple, and easy to serve a crowd, and I think I've settled on a menu. We're having a day-long bash, with the meal in the middle. I'll have snacks out all day, but shoot for an hour-or-so-long dinner period, with a dessert buffet afterward. I have no idea yet how many I'm serving. It could be a really big group or an intimate crowd. I'll be happy with both, and I think my menu can be adjusted for either.

Last night I hand-pressed 70 hamburgers, and bought 9 pounds of chicken to roast for BBQ chicken sandwiches. Several of the salads can be prepared, up to the dressing, a day or two ahead, so that will help me get some things out of the way before the party day. I can also bake all of the desserts a day or two ahead. I already have my biscotti in the freezer.

Many of these recipes I've already posted, so I'll link. Leave me a comment if you're planning a bash and we'll share tips!

Snacks

White Bean Dip and Veggie Chips
Cowboy Caviar and Tortilla Chips
Checca and bread
(the checca recipe is from CPK and the recipe can be found online here)


Dinner

Barbecued chicken (prepared like this pork recipe
and put in the crock pot)
Grilled burgers and toppings
Grilled hot dogs and toppings
Asparagus Pasta Salad
Au Gratin Potatoes
Cucumber Tomato Salad
Mexican Jumping Bean Slaw


Dessert

Frosted Sugar Cookies
Yellow cupcakes with buttercream frosting
Chocolate Chip Biscotti
Pumpkin Chocolate Chip Squares


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