French Quarter Dip

This delicious dip is interesting with a nice contrast of flavors and textures. It is both sweet and savory, creamy and crunchy. A party-perfect dip. We enjoyed it tonight as a part of our New Year's Eve get-together.

This is very easy to prepare. Toasting the pecans is not a must if you're in a hurry.

Give it a try.

YOU WILL NEED:

1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted

Assorted crackers


Directions 
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving dish. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans.  Cool slightly. Spoon over cheese mixture. Serve with crackers. 

Makes about 8-10 servings.

Enjoy~Everything in Moderation

A couple of DELICIOUS Ham Leftovers Recipes

I hope everyone enjoyed their Christmas celebration and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!

Here are links to a couple of my previous posts that are perfect for using your ham leftovers.

Both received rave reviews from my bunch!

The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe). This is delicious and not heavy - especially good after all the heavy holiday meals. (It is photographed above.)


The next is a simple throw together, Ham/veggie Casserole.



A simple but tasty recipe for mixing up those ham leftovers.

ENJOY~ Everything in Moderation

Crissy's Sausage Bread (a re-post)

My friend Crissy shared this delicious recipe after I devoured my portion in the teacher's lounge during the holidays. She was kind enough to give me some extra AND the recipe to share on my blog.

Perfect for breakfast or brunch, and is pretty much a meal in itself, rather than just "bread". This is a perfect holiday breakfast for all to enjoy.

You must give it a try.

SAUSAGE BREAD (makes 2 loaves)

YOU WILL NEED:

Frozen bread dough

6 oz. Shredded/grated Parmesan cheese
2 eggs, beaten
1 green pepper, chopped
1 pkg. sausage, browned and drained (hot or spicy sausage- depending on your taste)


Take bread dough out of the freezer the night before and let rise (cover with wax paper). The next morning, flatten dough and mix filling ingredients. Spread filling down the center. Lift sides and roll down (so no filling comes out of sides) and seal. Bake at 350 degrees for 30 minutes.

When done, remove from oven and butter top.

Devil's Food Cake Mix Cookies (a re-post)

Simple and so good- these are great to add to your cookie sampler platter for Christmas.

It's always good to have a box of cake mix handy for those unexpected times when cookies are needed.

I make them with and without nuts, with and without powdered sugar--and they're always a hit.


1 box devil's food cake mix
2 eggs, slightly beaten
1 tbsp. water
1/2 c. vegetable shortening (I don't ever cook with shortening, except when an old recipe of mine calls for it and I don't want to change a thing.)
1/2 c. chopped nuts *optional
Powdered sugar
Heat oven to 375 degrees. Mix cake mix, eggs, water and shortening until well blended. Stir in nuts. Shape into small balls, then roll in powdered sugar. Place on greased cookie sheet. Bake for 8-10 minutes. You may do a second dusting in powdered sugar after they are baked and cooled for a whiter cookie.

 Makes about 48 cookies.

Italian Pizelle Christmas Cookies. (A repost)

Growing up Italian. It doesn't get any better. In my family, my grandmother would bring us a tray each Christmas filled with her specialties . There was always a nut bread, fruitcake, homemade crescent rolls, and Pizelle cookies.

Pizelles are actually not as fattening as most cookie recipes. They are beautiful, crispy, and on the lighter-tasting side.


Grandma's were always anise-flavored, but vanilla is another popular flavor.

The beautiful design is created from a  Pizelle cookie maker.











You will need:
6 eggs
1 cup butter
1 1/2 cup sugar
5 cups flour
5 tsp. baking powder
1/2 tsp. anise oil (or pure vanilla extract)


Beat eggs and sugar well. Add melted cooled butter. Add anise oil, then dry ingredients. Mix well with a mixer on med. speed. till smooth.With floured hands, roll dough in ball (2-3 heaping teaspoonfuls). Place dough slightly off center - just a tiny bit back- close lid and cook for about one minute.

*It is okay to open the lid to see if they are done- it will not affect the cookie to check a few times.




They should be slightly golden brown.



They lift very easily off the griddle with spatula.



Cool on a flat surface, then begin stacking them.








These are delicious served just as they are.

They are also great sprinkled with powdered sugar (especially at Christmas time- they'll look like a big snowflake cookie!)

You can also shape them to make a waffle cone for ice cream, but you need the proper form for this. You can form it to the bottom of a cup if let it cool in the cup, then it will be a perfect cup to fill with ice cream, drizzled with chocolate...yummmmm.


Enjoy~ Everything in Moderation

Lisa's Asparagus Rolls (a popular re-post)

I presented a New Year's Eve presentation on our local morning news program in the past and I featured a recipe shared with me by my facebook friend, Lisa Laird.  Lisa told me this was her most requested recipe that she takes often to parties, potlucks, etc.

This is the perfect holiday recipe to take to any party and to serve as a light appetizer at your Christmas or  New Year's Eve celebration.

I prepared it the other night for my man and he gave it two thumbs up. I've taken it to Christmas parties and it also received a lot of compliments and I had many recipes requests.

Here's what you will need:

ASPARAGUS ROLLS

1 bunch of fresh asparagus (thin)
1 block of cream cheese or a small tube of Garlic flavored Cream Cheese
1/2 pound thinly sliced deli salami
sea salt
pepper
Parmesan cheese

1. Take one asparagus and bend it, it will snap where it needs to be cut off. Cut the remaining spears in the same place.

2. In a pot of boiling water plunge the asparagus for 1 min (longer if thinker asparagus is used)

3. Immediately place the asparagus into a bowl of ice water to shock it, which stops the cooking process and keeps it bright green

4. Dry the asparagus with a paper towel and season with salt, pepper and Parmesan cheese

5. Take a slice of the Salami and spread a thin layer of cream cheese over it



6. Take about 3 asparagus spears and wrap the salami/cream cheese around the spear.

Stack on a platter, chill 15-30 min and serve.
You can also sprinkle the Parmesan cheese on top.

Enjoy~ Everything in Moderation

Semi-Homemade Cinnamon Rolls (a re-post)

As if you can't tell from the photo, this is one of the MOST DELICIOUS treats I've ever tasted! You will be SHOCKED at the taste, the texture and presentation--it truly tastes like a "from-scratch" recipe...and all it needed was a little help from a friend!

My friend Gail shared this recipe with me years ago at Christmastime. She brought the warm pan, fresh from the oven to my home for me to serve to my family for Christmas Eve breakfast.

It was a special time for us. My middle son had just graduated from boot camp and was home on leave. And Gail herself had just learned she had breast cancer but was still going about her business, doing what she does best...cooking up mouth-watering recipes.

*UPDATE: This was 6 years ago and she is cancer-free! HALLELUJAH!

We share a love of food, and feeding those we love, along with many other interests including writing. Gail and her husband, Michael are the publishers of GOOD LIVING IN SOUTHERN ILLINOIS and GOOD LIVING IN WEST FRANKFORT magazines, and they have published some of my articles in those magazines.

This is good anytime of year but it makes a nice warm gift at Christmastime. It is perfect for a nice brunch or breakfast.

Give it a try!

YOU WILL NEED:

1 frozen Bag of Rhodes cinnamon rolls (12)
3/4 cups nuts-broken
*take out the 2 bags of cream cheese icing that comes with rolls (to use in another recipe later)

Spray a 9x13 pan with Pam.

Melt 1 stick butter and 1 cup to 1 1/4 cup light brown sugar. Melt in saucepan until it bubbles. Then add broken nuts.

Pour over bottom of a 13x9 pan. Take slices of rolls and lay flat in pan.
Let rise (about 3 hours if frozen-till they meet together)

Bake at 350 degrees till golden on top (20-25 min.)

Run knife around sides, flip upside down.

Serve warm.

Take a bow.

THANK YOU, GAIL!

Enjoy~Everything in Moderation

Red Velvet Raspberry Tiramisu Trifle

This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation

Broken Glass Candy

• I made this candy for my granddaughter's second birthday party which was a "FROZEN" themed party. I thought it turned out beautifully. 
• Glass candy is easy to make. I made it for the first time when I was in seventh grade. It's delicious and lasts a long time so it is a great choice for gift-giving. You can use any  oil flavor/color combo. I used peppermint oil and you have to be careful not to inhale too much of those "fumes" as you are stirring, or get it into your eyes.
• Be sure to use flavored OILS, not extracts. The oils are located in the baking section of your favorite supermarket. I found that Wal-Mart had a wide selection of flavors to choose from.
• Other popular combos are red/cinnamon, green/apple, blue or clear/spearmint, but the choice is yours.
• This would also be a good traditional candy to make as a family each year.
• Store them in an air-tight container (a tin or glass jar with lid).
• 2 cups sugar
• 1 cup water
• 1/2 cup corn syrup
• 1 teaspoon peppermint oil flavoring (or your choice)
• aqua blue food coloring (or your choice)
• powdered sugar
• 
  
• In a sauce pot over medium heat, add the water, sugar and corn syrup and bring to a boil. Cook, stirring continuously until the mixture has reached 300°F.
• Remove the pot from the heat and working quickly mixing in the blue food coloring and peppermint oil flavoring, stirring until fully combined. Add the amount of food coloring depending on desired colored.  More food coloring will lead to a darker blue candy.
• Pour the sugar mixture onto a silicone lined baking sheet OR a foil covered cookie sheer that has been sprayed with a non-stick coating. Once the candy has fully cooled, break up the candy into pieces using a meat mallet.
• To serve, dust half the pieces of candy with powdered sugar.

Enjoy~ Everything in Moderation

Saucy Wieners (a re-post)

This is one of the fastest going appetizers I have ever brought to a party, and I've been making it for many years. I have also used it with meatballs with the same plate-licking results!

YOU WILL NEED:
2 pkg.s Lil Smokies
1 1/2 c. ketchup
1/2 cup brown sugar
 *The original recipe called for 1/8-1/4 cup bourbon. You won't miss it if you choose to leave it out.

Mix altogether.

Cook the Little Smokies,  until browned and heated through in a skillet.

Place wieners (and fat from skillet ) into a crock pot and pour sauce over and mix well. Keep warm in crockpot.


And here's another one to try with the same sauce:




* You may also add your favorite meatball recipe OR brown 1 bag of frozen in the skillet and serve the same way. Or mix meatballs and wieners together after browning and pour sauce over.  It's always a hit.

2-Layer Peppermint Bark

Ahhhh... the refreshing taste of peppermint with the  creamy sweetness of milk and white chocolate, against the crunch of candy canes pieces and the ease of NO BAKING makes this a popular treat to add to your Christmas recipe must-make list.

This is not an overly sweet concoction. A mouthful of creamy/crunchy, smooth sweetness awaits you.
It would be considered a beginner level recipe, however, it will taste like something much more advanced. And looks so pretty in a holiday tin that is ready for gift giving.

This recipe is a bit pricey to make, but it does make a large batch. You can also cut the recipe in half to fill a cookie tin to save some money or if you don't need to have so many of these laying around calling your name, because I'm telling you now, they will be calling, and calling and calling it!

I made this recipe using GHIRARDELLI Milk and White chocolate chips and BRACH'S Candy canes. These brands are on the higher quality end which makes for a higher quality taste. I haven't tried them with off or store brands yet to compare. But I will tell you this-- you can get away with off-brands for chocolate chips when you are drizzling, or when the chocolate is not the main player in a recipe. But when the chocolate is basically 99% of what you are putting together, I say make it the best you can afford.

Ghirardelli chocolate chips were on sale at Kroger, so that brought the cost down a bit. I purchased a large Brach's candy cane at the Dollar Tree and crushed it myself in a plastic freezer bag and a mallet.

I also purchased some peppermint extract since I didn't have any on hand, but only a small amount is needed in this recipe so the bottle will last a long while.

For this recipe you will need:

2 (11-12 oz.) pkg. Milk chocolate chips
2 (11-12 oz.) pkg. White chocolate chips
2 tsp. Peppermint extract
8  small candy canes, crushed and divided (I used two large, thick candy canes)

Line a jelly roll pan (or extra large cookie sheet) with non-stick foil or parchment paper. Set aside.
Melt chocolate chips in the microwave (at 30-second intervals, stirring after each) *I prefer to use a double boiler to melt my chocolates.

Stir in the peppermint extract. Spread mixture evenly into bottom of the pan. Chill 3o minutes.

Melt white chocolate chips and stir in 1/4 cup crushed peppermint. Spread mixture on top of milk chocolate mixture. Then sprinkle remaining peppermint pieces, pressing slightly so they will stay in place.

I drizzled a bit of the milk chocolate on top at the end.

Chill 1 hour.

Remove from fridge and break into pieces with your hands.

Store in an air-tight container.

To give as gifts, they can be placed in a nice Christmas tin, or a plastic bag tied with a candy cane.

Enjoy~ Everything in Moderation

Vanilla Coffee Punch (a re-post)

Several years ago, I was asked to make a "nice punch" to serve with gourmet cookies for the guests that would be touring the administrative offices of a new facility in the area. They didn't want a "kiddie punch", but something more sophisticated. This was the recipe that came to mind. I found it at TASTE OF HOME.

It is coffee-flavored with a smooth vanilla touch,  creamy and not too sweet. It has an elegant look. This is DELICIOUS--even if you're not one that loves a cold coffee flavor. Many of the guests were giving it rave reviews! It was being compared to drinks at STARBUCKS, and it also reminds me a bit of my favorite drink at Dairy Queen, a MOO-LATTE (but fancier).

Honestly, I have never received so many compliments on a punch, and so many recipe requests.

You must give it a try.

YOU WILL NEED:

* 4 cups brewed vanilla-flavored coffee, cooled
* 1 can (12 ounces) evaporated milk
* 1/2 cup sugar
* 1/2 gallon vanilla ice cream, softened
* Ground cinnamon

Directions

* In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.
Serves 13

Enjoy~Everything in Moderation