Just Keep the Dish

Crockpot Reuben Dip

2010-09-14T09:52:00.000-04:00

An excellent choice for the Reuben lovers on your list, this snack sized portion of the classic Reuben casserole recipe comes with a little twist...cream cheese! I made this dip many times and have received rave reviews. You can too...so simple and easy!

Ingredients:
1/2 pound of deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed, well drained, and coarsely chopped
1 8-oz. size cream cheese (can use low fat), softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing

Directions:
Mix all ingredients in 1-1/2 - 3 quart crockpot. Cover crockpot and cook on LOW for 4 hours. Stir to combine and scrape down sides. Dip will hold for 2 hours on LOW. Serve with party rye bread slices, pretzels, toasted beer bread, or French bread cubes.

Make it a Gift:One of my favorite ways to give a prepared warm dip is in a mini crock pot. The can easily be found at your local Walmart, Big Lots, or online here...especially just prior to the holidays. Look out for themed crock pots as well. I purchased one that was shaped like a football and gave it to the hostess at one of our many Steeler parties. I believe it was only $12! Here is one I found online for around $15

Good luck and happy sharing!

Chilled Broccoli, Cheddar and Bacon Salad

2010-06-27T19:04:00.001-04:00

With the 4th of July picnics and potlucks just around the corner (um...NEXT WEEK!) here is my favorite tried and true summer salad that always gets rave reviews. In addition to the mild cheddar cheese, I always add a handful or two of sharp white cheddar. Just a personal preference...you really can't mess this on up! Happy fireworks everyone! Enjoy!

Ingredients

6 cups fresh broccoli florets
1 1/2 cups shredded Cheddar cheese
1/3 cup chopped onion
1 1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled

Directions

1.In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon.

Make it a Gift: Tell the hostess to "just keep the dish"...purchase a picnic fare cookbook and a unique tupperware-like (travel friendly container). I love these stars and stripes bowls!!! One for you, two for me!

Jo Ann's World's Best Summer Chicken Salad

2010-06-27T08:30:00.000-04:00

I was very fortunate to grow up in a family that celebrated food. And my mother is one of the most famous short order cooks in our family. At 75, she's still "cookin'" in more ways than one! This recipe is a twist on the traditional chicken salad recipe and can be served on a sandwich, atop of a mixed greens salad or on crackers as an appetizer...and of course, super easy! Thanks, mom!

Ingredients:
1 1/2 cups of finely chopped cooked chicken (use canned to save time)
2/3 cup crushed pineapple, drained

1/4 cup chopped green pepper or celery

1/3 cup mayo (Do not use salad dressing or miracle whip! My mother insists that you only use Helman's and I have to agree.)

A pinch of salt and pepper to taste

Directions: Mix them all together! That simple! Chill at least 1/2 hour before serving. Garnish with fresh parsley, red grapes, or strawberries. Enjoy!

Do you have a family favorite recipe that you would like to share? Open up the vault and send them with your story. Share your family food memories with us by commenting below! Can't wait to try them!

Think Spring with an Iced Mocha Latte

2010-04-05T15:05:00.000-04:00

The weather here is Southwestern Pennsylvania has been truly amazing over the last week with temps in the high 70's- low 80's for the past five days or so. This screams "spring" to me! So it's time to put the hot chocolate back in the pantry and save it for a chilly evening by the fire pit. Here's a simple and yummy afternoon recipe that will wet your whistle and give you a caffeine boost, too!

Ingredients
1 teaspoon of instant coffee granules (can use decaf, but where's the fun in that ?)
1/4 cup boiling water
1 cup milk (can use low fat, skim or soy to reduce the calories and fat)
4 1/2 teaspoons of chocolate syrup (I only use Hershey's)
1/2 cup of crushed ice

Directions
Step One
In a small bowl, dissolve instant coffee in the 1/4 cup of water. Pour into ice cube tray and freeze.

Step Two
In a blender, combine milk, chocolate syrup and coffee ice cubes; cover and process until smooth. Add crushed ice; blend. Serve immediately.

Optional
Top with your favorite whipped toping, crushed peanuts, or more chocolate syrup.
Makes two servings. Enjoy!

Heavenly Beef Brisket

2010-03-28T16:23:00.001-04:00

Cooking beef is definitely not my expertise, but my friend Rickey Gold sends this recipe for beef brisket with enough detail that I just may give it a whirl! Rickey notes that you may leave out the potatoes if you are serving this dish for Passover :) Here we go!

Tips
Buy “first cut” beef brisket.
6 lbs. feeds approximately 8-9 people.
Figure 1 hr/lb in 325 degree oven

Ingredients6 large carrots, sliced
3 large baking potatoes, peeled and cut into quarters
1 bottle chili sauce
1/2 cup barbecue sauce
1 pkg Lipton Onion Soup mix
salt, pepper

Directions
-Preheat oven to 325.
-Put carrots and potatoes into roasting pan.
-Season with salt and pepper to taste.
-Place brisket on top of vegetables.
-Mix 1-1/2 cups water with Lipton Onion Soup mix and pour over brisket.
-Roast uncovered for about an hour to brown, basting a few times.
-After one hour, pour bottle of chili sauce over top and continue to roast but cover with foil.
-Uncover and baste with gravy from bottom of pan once or twice. At end of hour, baste again.
-Pour barbecue sauce over top and recover.
-Continue to roast until done (for 6 lbs, that means approximately 4 more hours), basting periodically.
-Let cool slightly before slicing.

Important Tip from Rickey:"Make sure to slice on the diagonal or the meat will be tough and stringy.
I've thrown out a few before I learned how to do this!"

Make it a Gift
Taking your famous brisket to a dinner party? Why not pre-slice and arrange on a lovely decorative platter? Here is a beautiful serving platter that I found online...On sale now for $29.99!

Pfaltzgraff Serving Platter

Enjoy and Happy Sharing!

Featured Find: Jed's Best

2010-03-11T09:46:00.001-05:00

With spring right around the corner, I wanted to take a minute and tell you about a supper yummy and unique gift idea that would be a perfect addition or substitution even, to the traditional Easter basket....Jed's Best Blondies. Heaven in a handfull...haha! But so true!

Jed's Blondies are all natural and LOADED with all the fresh ingredients you would find in a tradional brownie, but these specialty brownies are golden. The bits of cranberry really sealed the deal for me. So rich and hearty that I could only eat half...these blondies are huge! I can't wait to place an order and have my friends over around the campfire snacking on these. I don't think I could ever match this recipe from my own kitchen! Why mess with perfection! Check out Jed's Blondies at http://www.jedsbest.com/. In the meantime, do you have a blondie brownie recipe you would like to share? Please do!

Disclosure: Jed's Best Blondies were sent to me to sample and review free of charge.

Low Fat Jalapeno Popper Spread Recipe

2010-02-09T18:44:00.002-05:00

Try and say that three times...haha! But in the words of my husband, "this recipe is a masterpiece...perfect as is!" I found the full fat recipe and decides to try my own low fat version. It's a hit! I made this tonight for our weekly "LOST" party. I don't think it's going to last very long! If you decide to make this, feel free to substitute and make the recipe your own. It's pretty much fail...just the way we like it! Enjoy!

Ingredients

2 (8 ounce) packages fat free cream cheese, softened

1 cup light mayonnaise

1 (4 ounce) can chopped green chilies, drained

One 8oz jar jalapeno peppers, drained

1 cup grated Parmesan cheese

1/4 cup fat free cheddar cheese

Directions

Preheat Oven to 375 Degrees

1.Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a square baking dish, and sprinkle with Parmesan, then cheddar cheese.

2. Bake uncovered for approximately 25 minutes or microwave on high until hot, about 3 minutes.

3. Serve with crackers, nacho or pita chips.

Make it a Gift: Give this fantastic dip to the hostess in a travel friendly small square baking dish with lid. The whole family will love it!

How to Stretch a Can of Chili

2010-02-05T16:02:00.001-05:00

Don't ask me why, but today I was craving a nice hot bowl of chili. Maybe it's the 12 inches of snow piling up outside, or I am just craving warmth, but when I get a craving, it's best to just go with it and get in the kitchen. Since I was feeling a bit too lazy to head out to the grocery store (crazy nutty people are out in droves today stocking up for armegedon!) I searched my pantry and came up with one small can of chili. Hmmm...hubby will be home in a few hours and will probably want some, too...what to do?

Truth is, I love situations like this. It gives me the opportunity to be creative and put my Food Network skills to the test. You know...let's see if any of those hours of instructions by the best chef's in the world have sunken in. Whoo hoo...it's go time!

My first thought was to add a full can of water to double the liquid. I did this and guess what? You won't be too surprised...too watered down. So now what? I go to the fridge and find 1/2 of a jar of mild salsa. Oh yeah...pour that in. Stir it up, heat it up, give it a quick taste. Pretty darn good!

But what about those wilting veggies in my crisper? OK...so I chopped up one lonely stalk of celery, a single hot pepper and what was left from a giant red pepper...oh, and remnants of a red onion. All in all I added about a cup of freshly chopped veggies to the potion. Stir it up, heat it up, give it a quick taste. Even better! I've decided to stop while I am ahead...LOL!

What do you think? Do you have any tricks of your own? Do you have something that would be a nice addition, too? Snowy days are perfect for experimenting in the kitchen aren't they? Nothing like a little comfort food cuisine to heat up the kitchen! I hope everyone likes this idea as much as I do! Please share your ideas in the comments below. Can't wait to hear them!

Dorothy’s Tombstone Granola Recipe

2010-01-27T06:49:00.000-05:00

Receiving great recipes in my inbox each day has literally been a treat! It never ceases to amaze me how many wonderful people are anxious to share their prized recipes with all of you. Sometimes, with a little persistence, I am able to squeeze one "out of the vault"...meaning that people decide to make their best recipes public, no longer the family secret that everyone wants to get their hands on. I laugh because my own mother guards certain recipes. She has made it clear which ones are "off-limits". But I have confidence that in time and the continued success of this blog that she will share some of her best with you...Thank you Dorothy for sharing yours and thank you Leslie for the introduction!

Dorothy writes: (“tombstone” because I want it carved on my tombstone that I made the best granola! )This recipe is sooooo forgiving: you can just use whole oats although it is more interesting with a variety of flakes. But you can go with one nut or several, one dried fruit or several. Just keep the basic proportions the same. Enjoy."

Ingredients:
3 cups whole oats
3 cups five-grain flakes (sold in the health-food section)
2.5 cups chopped cashews and/or pecans
One quarter cup pumpkin or sunflower seeds
One quarter cup dried coconut
One half cup honey
One quarter cup brown sugar
One third cup canola or safflower oil
One third cup water
One tsp. vanilla
One tsp salt
One cup raisins and dried cherries

Directions:
-Preheat oven to 325.
-Put the first five ingredients in a long bake pan—around 16 by 8.
-Measure the oil and water in the same cup.
-Pour on the dry ingredients.
-Then measure the honey in the oil/water cup and pour over the dry ingredients—it will slide on out.
-Add the vanilla and salt and stir with a wooden spoon until the wet and dry are roughly together.
-Put in the preheated over for 20 minutes. Stir.
-Replace for another 20 minutes.
-Stir and replace for another 10 until deep brown.
-Add the dried fruit while the grains are still hot.
-Let cool, stirring occasionally so it doesn’t stick to the pan.

Submitted and posted with gracious permission by Dorothy Foltz-Gray, Co-author, Food Cures (Reader's Digest Health Publishing, September 2007) Author, Alternative Treatments for Arthritis (Arthritis Foundation, 2005)

Make it a Gift: This is an easy one! Fill mason jars or other air-tight pretty containers with the granola and give to friends, family, or children as an alternative to sugary treats and candies this holiday. Use as a tabletop favor by filling into small plastic bags and placing inside a funky small bowl or giant coffee mug. Leslie shared a great idea in a previous post that explains how to make party favors for the little ones with plastic bags and tissue paper...how easy is that?

If and when you make this, please send your feedback and comments. I would like to let Dorothy know what you thought of her famous Granola recipe!

Dorothy Foltz-Gray, Co-author, Food Cures (Reader's Digest Health Publishing, September 2007) Author, Alternative Treatments for Arthritis (Arthritis Foundation, 2005)

Southwestern Black Bean Soup: Fast and Fabulous!

2010-01-07T18:10:00.000-05:00

Thanks to my friend Anne who shared this recipe with me and I just couldn't wait to make it. I have to tell you that it is fabulous! And only 2 weight watchers points for one cup!

Anne writes: "This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day."

Ingredients:

1 1/2 tsp canola oil

1 sm onion chopped

1 tbs chili powder

1 tsp ground cumin

2 cans (15 oz) black beans, drained and rinsed

3 cups water

1/2 cup Salsa (natural, without sugar or MSG)

1/4 tsp salt

1 tbs lime juice
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften,
2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from teh heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with lf or ff sour cream and cilantro, if desired.

Servings: 4

Thanks so much for sharing, Anne! We enjoyed two large bowls for dinner this evening with a side of nacho chips and guacamole....YUM!!!

Holiday Baking Tips and Short-Cuts

2009-12-19T14:47:00.000-05:00

Holiday baking can be stressful. Here are a few tips that I've learned along way to speed up the process and make clean up a snap. Thanks to my grandmother, mother, and plain old trial and error for the discovery of these following short-cuts.

Clean up as you go! My mother taught me this very valuable lesson at a very early age. If you are baking in bulk, this is most certainly something that you will want to do to keep your sink and countertops clean. At the very least, wash up the utensils and bowls that you use and move your baking ingredients to a convenient location where you can get your hands on them easily. Trust me...this will speed up your process in the long run!

Use parchment paper or pre-greased aluminum foil (when your recipe calls for it!) to line your baking pans and cookie sheets. This will also speed up the clean-up process and prevent your goodies from sticking. I like to buy the sheets of parchment because they are easy to re-use over and over when you are cooking many batches of cookies in one day.

Invest in springform pans of all shapes and sizes. Don't fear them--they are your friend! Use them for brownies, cakes, sweet breads and bar cookies. You'll never struggle getting the first brownie out of the pan or fussing with diffult formed pans that won't release!

Use ice cream scoops when making drop cookies. You can get them in various sizes and they really speed up the preparation process. But even better, using one ensures all of your cookies are pretty much the same size and will bake evenly.

Go with tried and true! If you are new to baking and don't know where to begin, start with recipes that have received great reviews on popular websites (like this one!) including recipeczar.com, allrecipes.com, pauladeen.com or foodtv.com. Have fun and enjoy your new adventure in baking!

Here are some baking essentials that will make you time in the kitchen a lot less stressful. And they also make great gifts, too! Don't forget the "Gift of Three!"

Grandma's Cherry Squares

2009-12-13T13:57:00.001-05:00

My father paid us an unexpected visit this morning. We had an ice storm here in Pittsburgh this morning and stopped to check in to see if we needed anything. I did need to hit up the grocery store so I bundled up and off we went. For some reason we got to talking about Christmas cookies--you know the ones you had every single year for the holiday and only on the holiday? The following recipe was one of our family favorites. I decided to bake them today in tribute to my grandmother, Mary Melnick. I hope you enjoy them as much as we do!

Ingredients:
1 boxed yellow or white cake mix
1 can of cherry pie filling (I used the lite)
1/4 cup of powdered sugar

Instructions:
Preheat oven to 350
Prepare the cake mix according the box instructions
Spread batter evenly into a 18x13 lightly greased (or sprayed) jellyroll pan (it will be thin, but don't worry)
Score the batter with a butter knife or pizza cutter into 12 squares
Drop one tablespoon of cherry filling into the center of each square

Bake for 30-35 minutes until edges are brown and toothpick comes out clean.
Cool in ban on a cooling rack for 10-15 minutes.

They will look something like abstract art. They are not supposed to be perfect :)
Once they are cool, cut with a sharp knife into squares.
Keep in the fridge for up to one week.
Dust with powdered sugar prior to serving. They will look like this...

TA-DA!!!

Make it a Gift: These cookies really should be kept in the jellyroll pan if you plan on taking them on the go. Here is a high quality jellyroll pan set that I found on Amazon that should fit the bill...and make a nice gift as well! One for you and one for the hostess! Currently $24.99 for a set of two!

Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2

Happy GIVING!

A Must Have for Simple Entertaining

2009-12-11T21:05:00.000-05:00

I can't believe that I am sharing this secret. But I feel I must because plain old cream cheese has saved me on more than one occasion. For unexpected guests or a late night snack, with a block of cream cheese on hand, you can make virtually anything right from your own pantry. AND, it won't look like you just threw it together!

For super easy snacks, just add one softened block of your favorite cream cheese to one of the following essentials that are buried in the back of your cupboard and nuke in the microwave until heated through for about 2 minutes!

Shrimp, Tuna or Salmon: Add a can of drained tuna, a spash of lemon juice, a pinch of salt, and about a teaspoon of dried dill and you have a wonderful spread for crackers. Serve warm or cold...it's super yummy!

Red Peppers and/or Marinated Artichokes: Drain and chop a jar of your favorite peppers in oil or italian artichokes (I use both!). Add 1/2 cup of mayonaise and mix all ingredients with a spoon until blended. For extra zing, add about 1/2 cup of your favorite grated parmeasean or romano cheese. Microwave or heat in a 350 degree oven for 30 minutes until bubbly...FABULOUS!

Salsa, Chili, or Refried Beans: Add any of these three to a brick of cream cheese and you have a quick and satifying snack ready in just minutes! Microwave or heat in a 350 degree oven for 30 minutes until bubbly. Top with shredded cheddar or monteray jack cheese for a nice final touch! Serve with homemade tortilla chips made from scratch...you know you have some in your fridge!

What is your favorite secret recipe? Please share your comments or submit your recipe for all to see! Happy Sharing!

Red, White and Blue Ravioli

2009-12-09T16:32:00.004-05:00

OK...this recipe was a total accident. I found some won-ton wrappers in the fridge and was in the mood to experiment. Someone suggested that these wrappers can also be used to make ravioli and other stuffed appetizers, so today I was up for the challenge. So I ran to the store, picked up some meatloaf mix and said a quick prayer. The results were amazing and easy! A little time at first to get the hang of putting them together at first, but by the time I was 1/2 through, I was a pro...thanks, Granny :)

Ingredients
On package of refrigerated square won-ton skins
1.5 lbs of ground meatloaf mix (Beef, pork, and veal)
2 T of Tastefully Simple dry spinach mix (you can use fresh or frozen, chopped. Probably about 1/4 of a cup)
1/4 cup grated Romano Cheese
1/4 t of black pepper
1 jar of your favorite pasta sauce

Directions:
Preheat oven to 350
Mix all ingredients (except for won-tons and pasta sauce) using your hands. Get in there and blend the mix well.

Assemble and prep each ravioli as follows:
-Place one won-ton on a lightly sprayed cookie sheet
-Brush with water to cover the base of the ravioli
-Add approximately 1 tablespoon of meat mixture to the center
-Flatten out the mixture with the back of your spoon
-Brush another won-ton with water and place face down onto the ravioli base (wet/wet)
-Press around the edges firmly with a fork, juice glass, or ravioli maker
-Repeat this process 12 times for 12 large ravioli
-Refrigerate remaining won-tons for future use
-Bake for 30 minutes until crisp
-Remove from oven and transfer with a spatula into a large baking dish
-Drizzle with your favorite pasta sauce and shredded cheese (I used blue cheese...hence the name of the recipe !)
-Cover with foil and put back into the over for 10 minutes or until heated through and cheese has melted. Oh my gosh...so good!

TIP: You will have enough mixture left over to make at least 12 more raviolis, meatballs, or a small meatloaf. If making a meatloaf, form into a loaf and bake for 45 minutes while your raviolis are baking...just remember to add approximately 15 onto the timer after the ravioli are done baking.

Want to serve this as an appetizer? Take directly off of the cookie sheet, brush with olive oil and sprinkle on your favorite Italian Seasoning. Serve on a platter with your favorite pasta sauce as the dipper! Enjoy!

Magic Cookie Bar Recipe

2009-12-06T12:41:00.006-05:00

So easy, so yummy and always on my mother's famous cookie trays at Christmas time. This is a no fail and fast solution for a quick gift or late night chocolate craving. Enjoy!

Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped pecans or sliced almonds (my favorite!)

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Variations from the Eagle Brand Website

7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.

Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Tip from Jennifer: If you plan on making bar cookies or brownies for the holiday season, consider purchasing one or more 9x13 Springform pans. They are amazing and you never have to struggle getting the cookies out of the pan! Here is the one I have been using for years:

Kaiser Bakeware Noblesse Rectangular 9-by-13-Inch Springform Pan
Currently $36.00

Photo courtesy of allrecipes user rorobeans

Primanti Brothers Sandwich Recipe

2009-12-04T14:59:00.002-05:00

I am a proud Pittsburgher! And one of our treasured institutions is Primanti Brothers, otherwise known as the best "samwich" in the city. If you can't make it out here to Steeler Country, take a looksee at the video, wipe your chin, and head on out to the grocery store! You can make a great knock-off in your own kitchen. But be sure to hit up the real thing in the Strip District should you ever venture to Pittsburgh. You won't be sorry!

And now for the recipe:

Ingredients:
For the slaw
1 medium size head of green cabbage, shredded or finely chopped (about 6 cups)
1/2 cup sugar
1 to 2 teaspoons kosher salt
1/4 teaspoon celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Freshly ground black pepper

For the fries
6 to 8 large (4 to 5 pounds) russet potatoes, washed well
8 cups vegetable oil, for frying
Kosher salt

For the meat and cheese
3 tablespoons unsalted butter
2 pounds spicy, thinly sliced capicola ham
8 thin slices provolone cheese (about 5 ounces)

For assembly
4 vine-ripened tomatoes, cut into 16 thin slices
16 large slices of soft Italian bread (18 ounces total)
Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Recipe Source:
Adapted from a Primanti Bros. recipe by Washington Post food writer Scott Reitz.

Get Shop Smart GIVE MORE for Only $1.99!!!

2009-12-03T17:34:00.001-05:00

From now through December 25th, Shop Smart GIVE MORE will be available for immediate download with 51% of all proceeds going to the Mario Lemieux Foundation in support of "Make Room for Kids." That's right...one dollar from each download will be donated to help Ginny Montanez (a.k.a. Pitt Girl) raise money for a state of the art game room at Children's Hospital of Pittsburgh.

Get Shop Smart GIVE MORE in PDF for Only $1.99 and help the kids!

The goal? 10k
Raised to date: 6.5kish

Let's do this for the kids!

Ginny explains-- "That will be enough to buy some sweet LCD TVs, awesome gaming systems, awesome mind-numbing, addictive, forget-you’re-sick-for-a-while games, computers, computer games, AND even a bit left over to purchase some hand-held gaming systems for those children too sick to or unable to leave their beds. We’ll bring the games to THEM!"

Very cool, indeed!~ Let's help make this dream a reality. What are you waiting for? Download your copy right now! Not only will you helping a great cause, you will be helping yourself at the same time? Shop Smart GIVE MORE is loaded with advice and strategies that will help you stretch your budget and enable you to give more to people and causes you are passionate about. Is this a match made in heaven or what? Click below to get your instant download if you haven't already!

Care to make a larger donation? CLICK HERE to donate directly to the cause.

PS...I was an intern for CHP's Employee Assistance Program in the spring of 1993. My office was next door to the Gift Shop. At that point in time, the gift shop was the "go-to" place for fun and excitement. I am so excited and honored to be part of this fundraising initiative...the kids really deserve a fabulous game room! Play is good for the heart and soul!

Buffalo Chicken Dip

2009-12-02T02:52:00.000-05:00

Love chicken wings but hate the mess? Dip away into this luscious recipe that is a staple in our home and a crowd favorite all year long. The recipe is very easy, forgiving, and economical if you choose to use fresh chicken that you have on hand (or in the freezer) instead of the canned that can be expensive. I have also substituted with Ranch dressing and mozzarella cheese and it was fantastic as well! The recipe is as follows:

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans of chunk chicken breast in water, drained
Assorted fresh vegetables or crackers

Directions:
_ Heat the oven to 350 degrees
_ Stir the cream cheese in a 9-inch deep dish pie plate or 8x8 baking pan until it's smooth.
_ Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
_ Bake for 20 minutes or until the chicken mixture is hot and bubbly.
_ Stir before serving. Serve with the vegetables and crackers for dipping.

If taking this dish to a party, you may want to double the recipe...it will be gone in no time! Enjoy and happy sharing!

Fast and Easy Cranberry Meatballs

2009-11-30T21:12:00.005-05:00

The holiday entertaining season is here! And everyone should have a few essential ingredients in their freezer to prepare for last minute gifts or to take along on your upcoming holiday visit. Always add your favorite frozen meatballs to the list! Or make and freeze for future nibbling. This recipe is always a hit in our home. So simple it's silly, but oh so good!

Ingredients•1 bag frozen prepared meatballs
•1 bottle (14 ounces) Heinz ketchup
•1 bottle (12 ounces) Heinz chili sauce (found next to ketchup in the grocery store)
•1 small can or jar (approximately 8oz) of prepared cranberry sauce

Preparation:
Put meatballs in slow cooker. Mix remaining ingredients together in a bowl with a spoon, then pour over the meatballs in the crockpot. Heat on low until thoroughly heated through about 3 hours. Stir once per hour to keep ingredients blended and heated thoroughly.

Serve with toothpicks or spoon into a large casserole dish for a wonderful side dish! Enjoy!

Make it a gift: Take this prepared recipe along with a holiday themed cookbook. Here are a few options that I found on Amazon that fit the theme!

Maxi-Matic Elite Cuisine Slow Cooker
Currently $14.99

Betty Crocker Christmas Cookbook
Currently $17.13

Happy Giving!
Photo courtesy of www.schwans.com

Asiago Cheese Dip

2009-11-21T02:19:00.001-05:00

The perfect compliment to your favorite beer bread recipe or store bought crusty bread...I double the recipe to have extra on hand for evening snacking :)

3 tablespoons chopped sun-dried tomatoes or red peppers (not oil-packed)
1 cup water
1 package (3 oz) cream cheese, softened
1/2 cup finely shredded Asiago cheese (2 oz)
3/4 cup sour cream
1/4 cup thinly sliced green onions (4 medium)
1/4 grated romano cheese

In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.

In a microwavable ceramic dish, mix tomatoes, Asiago cheese, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.

Remove from microwave. Sprinkle with Romano cheese and place under the broiler for approximately 3 minutes or until golden brown. Serve and enjoy!

Savory Hostess Gift Under $20

2009-11-15T14:23:00.007-05:00

First of all, please excuse the picture quality! My camera battery is dead and wanted to get a shot of this before I actually give this gift tonight! Using the "Gift of Three" strategy, I put together this little gift basket from my stash of goodies in my gift giving pantry. I have been stashing premade edible gifts and mixes in the event an unexpected party comes up and I just don't have the time to make something. Here is a super gift that I put together for a grand total of $16.79.

The basket includes:
Gourmet Olive Oil for $6.99
Tastefully Simple Tuscan Sundried Tomatoe Dip Mix for $8.99
A mini-loaf of Italian bread (it's fresh...I picked that up today!) for $.79
Metal gift basket: Free. I recycled it :)

My guess it that we'll probably tear into the basket tonight because it has everything you need for a fun appetizer. Who doesn't love fresh bread and a savory dip? It's all here! Of course you can save even more money if you whip up a dried dip mix (recipe here) and loaf of bread yourself, but we all know that sometimes this just isn't practical. But if you plan ahead, the only out of pocket cost could be the olive oil...it's your choice!

For more "Gift of Three" gift ideas, please download your free copy of Giveology today!

Fantastic Crab Dip

2009-11-14T18:55:00.004-05:00

Thank you to my friend Camera Bartolotta for sharing a fast and easy family favorite that is absolutely perfect for holiday entertaining.

Ingredients:
1 stick butter
1 8oz pk cream cheese
1 can LUMP crab meat
1 tiny jar pimentos.

Directions:
Melt butter and cream cheese ,slowly, in saute pan, whisking to blend. Stir in pimentos then gently fold in crab meat. That's it. Keep warm and serve with Trisket crackers and keep arms and hands out of the way! Amazing stuff!

Make it a Gift: This elegant dip would look beautiful in this crystal chip and dip tray. The hostess will be thrilled when you tell her to "Just keep the dish!"

Godinger Dublin 11-3/4-Inch Crystal Chip and Dip $24.99 at Amazon.com

Giveology: A Gift Giving Survival Guide

2009-11-10T14:40:00.002-05:00

I am so proud of this edition of Giveology. I am looking at it right now and am filled with such gratitude that I can hardly breathe! It took three long months to complete but the final results are amazing...I don't think you can find this kind of money saving and gift giving advice anywhere. Giveology really does have it all! And what did I do to earn the trust of my four fabulous contributors? Stevie, Aly, Kim and Julia...thank you for allowing me to share your voice and expert knowledge with the world. I am simply honored and humbled beyond belief. To my friends, supporters and unofficial editing team, THANK YOU! Expect a special thank you gift when you least expect it :) And praise the Lord for granting me with the patience, knowledge and resources that I needed to get this important publication out into the hands of the folks who need it the most. My prayers have been answered...AGAIN!

If you haven't checked it out yet, you can view your free copy of Giveology by clicking here. I am very anxious to hear your feedback and hope that you will share it among your friends and networks. This is great stuff and it needs to be shared! As always, thank you for visiting and being such an inspiration to me! God Bless and Happy Giving!

Guiness Cheese Spread

2009-11-08T22:25:00.002-05:00

Cheese...great beer...what's not to love? The following is my favorite recipe for a fast and easy appetizer that can be made for entertaining guests or noshing at home. Enjoy!

Ingredients
4 tablespoons unsalted butter
1 onion finely chopped
1 clove garlic, chopped
2 ounces Guinness stout
6 ounces grated sharp Cheddar
2 ounces cream cheese, at room temperature
1/2 teaspoon paprika
Salt and pepper
2 tablespoons chopped parsley
Assorted crackers and crudités

Preparation
In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool.

Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Sprinkle with parsley and serve with crackers and crudités.

*photo courtesy of recipeczar

Gourmet Goodies for Less: Play Along with Me!

2009-10-29T17:46:00.005-04:00

This post is for the folks who would love to give the gift of food, but just don't have the time (or inclination) to hit the kitchen running. Last evening, I particpated in a private event where I conducted a gift giving workshop for over 100 ladies in attendance. Because I had eight specialty vendors in attendance, I was inspired to begin my holiday menu planning early and share a few gift giving tips with you today. The picture above is a snapshot of over 25 gourmet items that I was able to find at two local discount department stores in my area. Big Lots and Gabriel Brothers are currently stocking the shelves with goodies for the holiday! Everything you see came in at under $50 and purchased in less than one hour. How's that for saving time and money in the kitchen? Along with my usual baking, I will also give some pre-made mixes and specialty items to friends and relatives who are not afraid to put on the apron and whip up something on their own :) Take a good look at the items? Do any specific gift themes jump out at you??? Tell me what you see and how you would give some of the items in the picture! I case you can't see every item clearly, we have:

Gourmet Olive Oil and Vinegar

Double Chocolate Flavored Coffee

Gourmet Barbecue Sauces and Marinades

Gourmet Capers and Pesto

Champagne Mustard

Roasted Red and Yellow Peppers

Gourmet Chocolate Dipping Sauces

Mini Tuscan Flat Bread Crackers

Silicone Loaf Baking Pan

Aluminium Snowflake Bucket

Gourmet Salad Dressing

Italian Herbs

Mrs. Fields Gourmet Chocolates

By the way, the most expensive things were only $5 each...the coffee and Mrs. Fields Chocolates. How's that for a bargain? Can't wait to hear your ideas!

Beer Cheese Fondue

2009-10-20T08:20:00.001-04:00

Beer and cheese...what's not to like? Following is a super simple recipe that I try to keep on hand for unexpected company or planned get together with friends...always a huge hit!

Ingredients:
1/4 cup chopped onion
1 tablespoon of butter
4 tablespoons of whole milk or half and half
1 teaspoon of minced garlic (can be omitted)
1 cup of beer
1 tablespoon of flour
4 cups of shredded sharp cheddar cheese
1/4 cup of crumbled blue cheese (optional)

Directions:
-Saute onion and garlic with butter in a medium saucepan until tender.
-Stir in beer and bring to a boil
-Reduce heat to medium-low
-Stir in cheeses and flour one handful at a time until melted, stirring constantly
-Stir in milk
*If the fondue is too thick, thin down with more beer (LOL!) or milk
Transfer to dipping bowl or fondue pot and enjoy with your favorite beer bread recipe, sourdough bread chunks or favorite dippers.

Make it a Gift: Fondue warmers with the little candle in the bottom are OK in a pinch, but can scorch your fondue if not careful. Below is an electric fondue pot that allows you to regulate the heat and keep the party going all night long without worry! Under $40 right now at Amazon.com!
Rival FD300D 3-Quart Fondue Pot

Coffee Ice Cream Topping

2009-10-09T14:25:00.009-04:00

Submitted by my friend Barbara Hranilovich, here is a fast and delicious topping for your favorite ice cream, gelato or pound cake. I can't wait to try this. Sounds super yummy!

Barbara says..."Nice with coffee ice cream, on cake or on a big spoon. This makes just a little, but you can double, triple..."

2 T unsalted butter
2 T sugar
2 T brown sugar

Melt slowly over medium-low heat till smooth. Test by rubbing between your fingers. Remove from heat and add the following:

1 t vanilla
1 t instant coffee or espresso
2T half and half

Heat on low until smooth and thickened - about 2 minutes. Pour over you favorite sweet treat and enjoy!

Make it a Gift: Bring this recipe to your next dinner party along with a freshly baked pound cake and tub of your favorite coffee flavored ice cream. Traveling? Take along a pound of your favorite gourment coffee or chocolate covered coffee beans to round off the coffee theme. I love these sassy ice cream bowls that I found on Amazon:

Set of 4 Ice Cream Bowls

Currently $17.95!

Creative Taters Make Wonderful Gifts!

2009-09-16T16:44:00.000-04:00

Yesterday I made a wonderful baked ziti for dinner. For fun, I decided to stir in about 1/2 of a small container of ricotta cheese and some fresh basil from the garden. Turns out, that was a fantastic idea! So today I see that 1/2 empty container or ricotta and wonder how I can use the remainder in tonight's dinner of mesquite chicken and scalloped potatoes. The lightbulb went off and during tater prep I stirred the remaining cheese into the liquid mixture before adding the potatoes. Can I just tell you this was an awesome addition to the boxed mix? Well, I will anyway--it was FABULOUS! So that got me thinking. Because whipping up the boxed scalloped potatoes is both easy and affordable, I wondered what other additions that could be tossed in to make dinner a little more special. Here are a few things right off the top of my head. I would love to hear your ideas as well! The amount you add will depend on your taste and sense of adventure. But as a guideline, I would start with about 1/2 cup per one box recipe.

Crumbled bacon bits
Extra sharp cheddar cheese
Chopped fresh parsley
Cubed turkey, chicken or ham (raid the leftovers and throw them in!)
Chopped cook veggies like broccoli, cauliflower, and carrots (sneak in those veggies for the kiddos!)
Or a unique combination of any of the above. I'm thinking cubed chicken, broccoli and bacon bits would be really yummy.

Play around and experiment at home before you take your new signature dish to your next party or potluck. I'll be very curious to see what you all come up with. Please share!

Make it a Gift: Once you have mastered the recipe, find a great serving dish that will transport easily. Here's an affordable one that I just found on Amazon for $14.99 plus shipping:
CorningWare Creations 2-Quart Covered Oval Casserole, Onyx

Holiday Baking Alert!

2009-09-10T15:45:00.000-04:00

If you plan on baking this holiday season, keep your eyes open for some really great sales! Today I found a great sale on my favorite Ghirardelli Brownie Mixes at Aldi. Only $1.99 each for a 20oz box! In my experience, I find it very easy and convenient to purchase pre-mixed confections for cookies, cakes and brownies because they are so very easy to jazz up with your own personal touches. Be sure to read the box or visit the manufacturers website for more creative ways to turn that boxed mix into your own masterpiece that you will be so proud to give as a gift this year!

Here are a few of my secret ingredients that I add to the tradtional boxed baking mix either as a topping or in addition to the batter:

Baking chips: white, milk chocolate, or butterscotch
Crushed toffee pieces
Coconut or other dried fruits such as apricots, cranberries or crushed banana chips
Sliced almonds, chopped pecans, or walnuts
Mini-candies like M&M's, colorful sprinkles or edible glitter

Make it a gift: Do you know someone who loves to experiment in the kitchen but is far too busy to make everything from scratch? Check out these cookbooks that would make a fablulous addition to your gift of food with a twist!

101 More Things to do with a Cake Mix

101 Things to Do with a Casserole

How do you jazz up your favorite baking mix? Any secrets that you would like to share???

Pineapple Zucchini Bread

2009-08-24T09:10:00.007-04:00

Just in time for the zucchini harvest, this recipe comes from my mother, Jo Ann. She is the baker in the family and always has a "winner" to share with me, which I always look forward to sharing with you! This recipe is simply fabulous! Calling it "bread" is really a disservice...it's more like a cake! So moist and sweet, it won't last long! I imagine this batter could also be made in muffin cups or regular cake pan...just adjust the cooking time accordingly!

Ingredients
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (squeezed dry in paper towel)
8 ounces crushed pineapple (drained)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts

Directions

* Beat the eggs, oil, sugar and vanilla until light and fluffy.
* Stir in zucchini and pineapple.
* Combine dry ingredients and add to batter.
* Pour in nuts and stir.
* Pour batter into 2 well-greased loaf pans.
* Bake at 350°F for 1 hour or until firm.
* Cool in pan for 10 minutes.
* Freezes beautifully.

Make it a Gift: Deliver this sweet treat in the loaf pan or muffin tin that you baked it in! Just be sure to let the cake cool off completely before you get fancy with any wrapping :) Here are two beautiful and affordable examples that I found online...

Paula Deen 9 Inch x 5 Inch Stoneware Loaf Pan, Green $14.99

And here is a splurge! For the entertainer on your list that already has everything, check out this springform loaf pan! How cool is this? At bit pricey at $45 but would make a lovely housewarming or birthday gift for the baker on your list!

Kaiser Bakeware LaForme Plus 12 Inch x 5 Inch Loaf-Springform-pan
$45.00

Reader Recipe: Franklin Inn Southwest Dressing

2009-08-11T13:00:00.000-04:00

Thank you to Wendy Cibula from the Franklin Inn Mexican Restaurant for submitting her favorite recipe! Wendy writes:

"This Cilantro Jalapeno Vinaigrette was created by my father-in-law, Hank Cibula. This is the signature salad dressing at the Franklin Inn Mexican Restaurant. Whenever I show up to a church potluck with a salad I take along this salad dressing and receive rave reviews even from those initially afraid to give it a try. It tastes good on everything. Toss it in a salad, dip your favorite veggies in it, or use it as a marinade on grilled chicken for your spring grilling. It's one of my favorites because it is so simple to make, people enjoy it, and I get soooo many compliments on it. Folks love it and I love the look of tasty delight on their faces when I share it."

Here is what you'll need:
1 cup red wine vinegar
3 medium-size jalapeno peppers, stemmed and cut up (seeds included)
1 large bunch fresh cilantro with stems, ends trimmed
1 tablespoon granulated sugar
1 1/4 teaspoons salt
2 1/2 cups extra-virgin olive oil
For extra heat, add more jalapeno

Directions: In a blender or food processor fitted with the metal blade, place the red wine vinegar, jalapenos and cilantro. Blend until pureed. Add the sugar, salt and olive oil. Blend until emulsified. Enjoy!

Make it a Gift: Search your favorite discount department store for decorative cruets that you give along with the salad dressing. Remember...leave the dish! Here's a beautiful and affordable idea...

Norpro Grape/Oil/Vinegar Cruet available online for only $15.95. Don't forget to search for those secret coupon codes, too for additional dollars off and/or free shipping. My favorite resource for these codes is http://www.ratherbeshopping.com/. Tell my friend Kyle that I sent ya!

Delish Grilled Peaches

2009-08-10T10:51:00.003-04:00

Last week my husband got the bright idea to purchase a mini charcoal grill for the backyard bbq season. I thought he was silly to do so, but since he agreed to maintain the contraption, I couldn't say no. I am so glad that he bought that little grill! I had forgotten how fabulous a steak, pork chop, or chicken breast (we've had all three!) can taste when cooked on good old fashioned charcoal! There's just something about that smokey taste that a gas grill can't seem to capture! Which leads me to this post and recipe to follow :)

I bought a large bag of peaches last week and they finally ripened and were ready to eat! One large bite was all it took to realize they were just awful. What to do? With the grill still hot (the coals stay hot for about 8 hours!) I decided to try and salvage those poor little peaches into something that we could enjoy. So I cut them in half, removed the pits, and placed them in a shallow disposable aluminum baking pan. I went to the cupboard and pulled out a few spices and some brown sugar. Threw the pan on the grill, closed the lid, and let them cook on the hot coals for about 10 minutes. PURE HEAVEN!!! Talk about warm, sticky and sweet goodness! Try it with your favorite fruit and let me know how you like it!

Summer Sangria

2009-08-08T12:08:00.000-04:00

I remember the first time I had my first glass of Sangria. My internship supervisor, also a major foodie, took me out to celebrate a job well done at one of the best restaurants in Pittsburgh...Mallorca! We scheduled a late lunch and dined outside on the stione patio noshing on the best Paella and Sangria that I have ever tasted. I've been hooked on Spanish cuisine and cocktails, in a good way, ever since!

Because Sangria is the simplest of the two, let's start out with a very simple recipe submitted by Chef Eduardo Balaguer, author of the new ebook "Spanish Cuisine One Region at a Time" that contains his famous yet customizeable Paella recipe, insider secrets, and fun food facts. Purchase your copy of Chef Balaguer's ebook for only $5.95 by clicking here!

Red Sangria
Prepared by Barcelona Chef Eduardo Balaguer to accompany his favorite Paella recipe.
Serves 4

Ingredients:
1 bottle of red Tempranillo or similar dry and fruity wine (a nice shiraz would do nicely)
2 peaches, apricots or other stone fruits, pitted and cut into quarters or eighths
1/2 cup grapes halved
2 Tbsp fine sugar
1 1/2 cups sparkling water
Sprig of mint

Directions:
Combine wine, fruit and sugar. Refrigerate overnight. Just before serving add sparkling water, pour over ice and garnish with the mint. Enjoy!

Make it a Gift: Take this to your next dinner party or backyard barbeque in a beautiful glass pitcher and matching serving glasses. Now that's a gift with class! Here is a fabulous set of three decorative pitchers that I found online for under $20!

3-pc. Glass Pitcher Set

About the Chef:
Originally from Barcelona, Spain, Chef Eduardo Balaguer, author of Spanish Cuisine One Region at a Time: Catalonia (www.folkheartpress.com) started Venga Paella Catering in 2006 in order to continue his centuries’ old family tradition of bringing people together with food. In 2003 he spent time in Spain working at Casa Balaguer, his family’s traditional paella restaurant in Valencia, and traveled throughout Catalonia exploring the regional foods and wines.

In 2007 he completed the Culinary Institute of America’s Certified Wine Professional Foundation Level course. Today, Eduardo combines his passion for cooking and wine to create fresh, organic and seasonal paellas the way they were meant to be. Eduardo is a strong proponent of the Slow Food movement and wishes to bring that home to everyone.

Joan Stewart's Famous Tomato Pie Recipe

2009-08-03T19:46:00.004-04:00

I just love to watch my grocery bills plummet during the summer months! My husband and I really enjoy tending to our little garden box and finding new recipes to create with our harvest! I don't know about you, but I'm so ready for some fresh tomatoes! Just give me two slices of fresh Italian bread and a nice red tomato and I am in heaven! But the only problem with a tomato harvest is what to do when they all ripen at the same time? Yes you can make sauce and salsa, but here is another savory alternative. According to my friend and cyber-mentor Joan Stewart of Publicity Hound fame, "It'll get rave reviews at a potluck!" I can't wait to try this! Thanks, Joan!

The Publicity Hound’s Tomato Pie
1 regular or deep-dish pie crust in tin (In frozen food section)
6 or 7 tomatoes, sliced, with skins on or off (I prefer skin removed)
1/2 cup fresh basil
oregano
salt and pepper
onion powder
dill1 cup mayo
1 cup sharp cheddar cheese, shredded

Directions:
*Let pie crust defrost for about 15 minutes. Prick bottom of crust with a fork. Bake in oven for 10 minutes at 400 degrees.
*Remove from oven. Place one layer of tomatoes on bottom of crust. Sprinkle with onion powder, oregano, and salt and pepper. Cover with a layer of fresh basil.
*Repeat until you’ve used all the tomatoes, and make sure tomatoes (not basil) are on the top. I usually end up with 3 layers in a deep-dish pie crust, or 2 to 3 layers in a regular crust.
*Mix the mayo and shredded cheese in a bowl and spread on top of the pie, like icing. Sprinkle dill on top.
*Bake in 350-degree oven for 30 minutes. Remove and let cool for about 20-30 minutes before eating so it isn’t runny.

Tips from Joan: You can use any kind of tomatoes. I like Romas because they aren’t as watery. I’ll bet orange and yellow tomatoes would be fabulous, too. Prepared pesto can also be substituted for fresh basil if you have that on hand!

Make it a Gift: Select a decorative pie plate to take along to your next potluck or ladies brunch! Here is a gift set that I found on Amazon for under $20! And don't forget to copy the recipe before you depart for the party...you know they are going to ask for it!

Do you have a money saving recipe that's fresh from your garden? Please share in the comments below!

Upscale Entertaining on a Dime...Literally!

2009-08-01T14:31:00.004-04:00

Saturdays morning garage sales are one of my favorite recreational activities during the summer. You really never know what you may find! Today I hit the jackpot at our local church's annual Junque Sale. The pictures above (sorry for the poor quality!) are before and after shots of a pair of lovely sterling silver champagne goblets that were a steal for only 12.5 cents a piece! You see, I arrived after 1pm and they already marked everything down to 1/2 off....the timing was an accident, I swear!

I'm sure you have seen similar tarnished items at your local church sales and goodwill stores thinking it would be way too much work to clean them, but let me tell you that it's fast and easy! My secret...Tarnex! I wear a lot of silver jewelry and always keep a bottle or two in the house for quick cleaning jobs.

So how does this relate to entertaining? Think outside of the box...think multi-purpose! These goblets would be perfect for serving an appetizer, dessert or after dinner mints. Display them on your coffee table with mixed nuts or chocolate truffles. Or use them as favors for your guests. They can take them home with them and use them however they want! All for under thirteen cents each...not bad :)

Have you found a treasure that you only paid pennies for? Please share you story in the comments below!

Your Twist on Corn on the Cob

2009-07-19T19:19:00.003-04:00

Ummm...corn on the cob! It's finally in season here in Southwestern, PA and I have the water boiling as we speak! Just for fun I posted a poll on facebook asking how my friends like to prepare the traditional classic. I was quite excited and surprised by the response! I can't wait to try some of these recipe variations and techniques myself! Enjoy!

Chris J:
We did ours over the campfire while we were camping! Mmmmmmmmmmmmmmmm!

Ken M: In the husk, grilled until done - then finished off on the fire just a few more minutes. Then seasoned to taste - but nothing overboard..... IT"S CORN ON THE COB!!

Sam S:
...big pot, salt, pepper, butter, and "Old Bay" seasoning, marinate on low heat for about 30 min.'s, then either turn up the heat and boil, or throw those jokers on a heated grill. I boil mine. I call it "crack on the cob". You will be addicted, if you do it correctly. Usually, my mom is the only one who ever gets my secret recipes.

Julie P:
I am usually all for adding things for flavor but when it comes to corn on the cob: I cook it in hot water and eat as is. Delish!!

Anne T:
I rub mine with a fresh lime quarter and sprinkle with some Old Bay Seasoning....yummm!

Brian H:
I add a little sugar to the water but otherwise I'm traditional.

Jennifer Melnick Carota
I read that some folks add milk and brown sugar to the water, but I think that's overkill...a great ear of corn doesn't need all that sweetness. I like adding spices and rubs after cooking...just me, though J

Mona Z:
I always do mine in the microwave - before shucking. They come out perfectly steamed and the silk falls right off. Then just butter, salt, and pepper. YUM!!

Diane K:
I love the lime and Old Bay idea. I'll tell you how I do corn on the cob, all the foodies should hold onto their chairs though. Typically, it's just me eating one ear at a time so I take a little shortcut. I shuck it, wrap a damp paper towel around it and microwave it for 3 minutes. Then I spray it with a little I Can't Believe it's Not Butter and put ground sea salt and pepper on it. If I really need a shortcut, I just throw the ear in the microwave and shuck it after it cools a little. Easy and tasty!Butter and put ground sea salt and ground fresh pepper on it. If I really need a shortcut, I just throw the ear in the microwave and shuck it after it cools a little. Easy and tasty!

How do you like your corn on the cob? Any secrets that you would like to share! Can't wait to hear your response!

Transform Your Leftovers

2009-07-14T14:26:00.004-04:00

Clean out your refrigerator lately? Do you dread it? I love it...it's often when I feel most inspired! What I used to see as needless waste, I now see as the new raw materials for my newest creation...and the artistry begins! Here are a few ways that I reduce waste and create some fun and affordable dishes that look like I've spent hours in the kitchen...shhh...they are my secret!

Salad Dressing: Nearly empty bottles of salad dressing have many possibilities! Combine two or more vinegar based dressings to create one new flavor and microwave before serving. Top off a beautiful salad with the warm dressing for an elegant wilted salad. For creamy dressings, add approximately 2 Tablespoons of milk to the bottle and shake. Drizzle over steaks or poultry for extra zing!

Garlic Bread: This is a no-brainer! Reheat or toast the bread and cut into cubes. Use as croutons (see salad above!) or grind up for breadcrumbs. Store in the fridge in an airtight container for up to one week.

Jelly or Jam: I can't remember when I discovered this, but try this and you'll never buy ice cream topping again! Simply microwave the jelly, jam or preserves at 30 second intervals, stirring in between until warm and smooth. Add this scrumptious topping to ice cream, pound cake, CHEESECAKE or waffles for an elegant twist. If you have fresh fruit on hand, mix up what you have left and serve it on angel food cake, a drizzle of the warmed preserves and whipped cream...YUM!

Cooked Veggies: Get out your crockpot and throw them all in with a can or two of your favorite chili or beef stew. Perhaps you have some of your own in the freezer? Simmer on low for approximately 2 hours until steamy! Top off the chili or stew with the leftover shredded cheese you have in your cheese drawer!

Raw Veggies: Don't have enough for a healthy snack tray? Slice what you have and use as additional pizza toppings! Or saute on the stove with olive oil and serve with rice or a baked potato!

Cooked Meats, Poultry and Fish: Not enough for a second meal? Stretch one steak into two servings by making a pasta dish or rice casserole from the leftovers. Try recipe sites like recipeczarr.com for a great selection of free and creative recipes!

YOUR IDEA HERE: Please share how you creatively use your leftovers in the comment section below!!!

Summer Fresh Basil Pesto

2009-07-12T11:23:00.006-04:00

A favorite money saving tip of mine has always been to grow your own fresh herbs. Here in Pennsylvania, we only have a small window of time to take advantage of our little garden plot that sits conveniently behind our house. I woke up this morning to find our Basil plants quite overgrown...the perfect opportunity to make some fresh Basil Pesto! My facebook friends encouraged me to post the recipe that I adapted from the food network website. Here is the Carota version...

Ingredients:
3 cups of fresh Basil (or three generous handfuls!)
3 cloves of fresh garlic
1/2 cup Pine Nuts (walnuts can be substituted, but pine nuts are best)
3/4 cup of grated Romano cheese (do NOT use the stuff in the shaker containers!)
1 Tablespoon of salt
1 Tablespoon of pepper
2/3 cup of Extra Virgin Olive Oil (use the good stuff for this recipe...don't skimp here!)

*Note: if using the pesto to make a spread for sandwiches or foccacia bread, reduce oil to 1/3 cup*

Directions:

Combine the basil, garlic, pine nuts, cheese, salt and pepper and pulse until coarsely chopped. Scrape down the sides. Pulse again.

Add oil and pulse until fully blended and/or reaches desired consistency.

*Note: If freezing, do not add the cheese to this recipe. Simply freeze the pesto in a plastic container or ice cube tray. Thaw and add cheese prior to serving!*

A tip from the cook: Add a spoonful of your fresh pesto to 1/2 cup of your favorite ranch dressing for a summer version bursting with fresh flavor! Enjoy!

Rachael Ray's Doctored Up Baked Beans

2009-07-08T10:20:00.008-04:00

Admit it...you have cans of prepared baked beans in your pantry! But company is coming over and you'd like to make the impromptu cook-out a bit more special. Rachael Ray's recipe for semi-homemade baked beans is a winner in my book! My friend Barbara recommends dredging your bacon in honey mustard and then sprinkling with brown sugar prior to broiling...sounds like heaven to me!

Ingredients:

1/4 cup dark brown sugar
8 slices sliced black pepper bacon
2 cans baked beans (15-ounces each)
A few dashes hot sauce (more if you like things spicy)
4-5 scallions, sliced

Directions:

Sprinkle the brown sugar on each slice of bacon to generously coat each strip.

Arrange the coated bacon strips on a baking sheet and bake until golden brown and crispy, 12-15 minutes.

Let cool and crumble up.

Place a medium pot over medium-high heat with the baked beans and hot sauce. Heat the beans through, add the scallions and portion onto dinner plates topped with the crumbled bacon.

*If you cannot find black pepper bacon, buy regular bacon and generously coat it with freshly ground black pepper before topping it with the brown sugar. ( If I am really pinched for time I will use real bacon bacon bits that can be found in a jar at your local grocery store. I always keep them on hand...just in case! )

Make it a Gift: Take this recipe to your next picnic in this snazzy and picnic ready casserole dish....and how about a Rachael Ray's Express Lane Meals Cookbook for good measure?

The Best Hot Dog?

2009-07-04T10:47:00.006-04:00

In the spirit of the 4th of July, nothing says holiday picnic like the infamous hot dog. Love them or hate them, we all share great memories around this American institution but with various cultural preferences and unique twists to the traditional. Just for fun, I wondered how everyone liked their "dogs"...so I asked my friends on facebook how they would be dressing their hot dogs during picnic season and here are the creative and responses that I received. Thanks to local celebs Rick Sebak and Dave Hallawell for chiming into the conversation...their word is church! Check out our fun little discussion....

Ryan C. at 5:49pm July 3
Funny you should ask, there is a Northwest tradition of cream cheese on dogs and it surprisingly good! If you ever make it to Seattle I treat you to one!

*****

Lynn D. at 5:50pm July 3
ketchup, mustard, onion, and a few potato chips *i know gross* And they have to be Nathans or all beef Ball Park.

*****

Jennifer K. at 5:52pm July 3
Per Flo's in York, ME: mayo, BBQ sauce and celery salt.

*****

DC H. at 5:57pm July 3
Nathan's or Hebrew National hot dogs with Heinz ketchup, yellow and spicy mustard, fresh onion, and a bit of hot sauce if desired. I like Sheetz hot dogs with everything including nacho cheese. GetGo sells Nathan's dogs now. I also like hot dogs from Shorty's in Washington, Bert's Dog House in Burgettstown, The Original in Oakland, and Brighton Hot Dog Shop in North Hills.

*****

Brian H. at 6:07pm July 3
When I did eat hot dogs I would go to Sheetz and get 6 hotdogs with Ketchup, Mustard and Chili....boy, I miss them!

*****
Jacque B. at 6:38pm July 3
I love a chicken hotdog with turkey chili and low fat cheddar cheese on it all on a whole wheat bun, with a Clausen dill pickle on the side of course! I know all low fat, but none the less still very yummy!

*****

Tammy F. at 6:10pm July 3
It's gotta be a Nathan's Hot dog with mustard and relish!!!!

Eric S. at 6:22pm July 3
Authentic Chicago Dogs (w/ EVERYTHING)! Or Chili & Cheese!

*****

Davee S. at 7:27pm July 3
Zwiegle red pop open hard skinned dogs with zwiegle hot dog sauce on them. Those are the best. Hubby from Rochester NY taught me that!

*****

Bryan B. at 7:56pm July 3
This is gonna sound gross, but it is actually very yummy. Cream cheese and ketchup. Had it by accident, never would have asked for it. But now I do.

*****

Shannon I. at 7:58pm July 3
Sauerkraut and yellow mustard!!!!!!

*****

Sam S. at 9:04pm July 3
...jalepen~os ( sorry-I can't find an n-yay on this keyboard )

*****

Joy M-D. at 9:34pm July 3
If you put ketchup on a hot dog here in Kansas, people will be utterly skeeved. NOT that I let that bother me or anything, but prepare yourself for an ear chewing if you're in my current neck of the woods...

*****

Rick Sebak at 9:56pm July 3
Hmm. At the O: mustard pickles onions. At Jim's Hot Dogs in West Mifflin: grilled sauerkraut (superb!) onions and special sauce. In the southern states: mustard, chili, slaw. Actually, Fiddles in Brownsville, PA, has a pretty good chili-slaw dog too.

*****

Dave Hallewell at 10:57pm July 3
Love the "Chicago" dog! (Watch Sebak's "Hot Dog Program" for the real deal!) D'z in Regent Square has a good version complete w/ neon relish, sport peppers & poppy seed bun. (also get the cheese fries!)

*****

Sherri G. at 11:12pm July 3
Extra kraut!

*****

Tammy F. at 12:04am July 4
I feel so boring. I used to LOVE the DQ footlong hot dogs. The one in Carnegie had the BEST mustard and the onions were chopped so fine.

*****

Wow...that's some food for thought! Can't wait to try out some of these combo's today at our annual backyard picnic!

Did we miss your favorite? Please comment below and share your favorite fixin's!

Paula Deen's Secret Lady's House Seasoning Recipe

2009-07-01T08:27:00.004-04:00

I recently subscribed to Paula Deen's monthly magazine and can't rave enough about the wonderful recipes that you can just tell that she puts her whole heart into. I have yet to make one of her recipes that I did not like, or should I say love! Many of her recipes call for her "Lady's House Seasoning" which can also be made at home and stored in your pantry, saving you time and money! Here is the super simple recipe!

Ingredients

1 Cup of Salt
1/4 Cup of Black Pepper
1/4 Cup of Garlic Powder

Directions: Mix all ingredients together and store in in airtight container!

Make it a Gift: Make a double batch of this recipe and keep on hand for last minute hostess gifts. Fill a glass jar with the mix and tie a ribbon around the neck of the jar with the secret recipe attached. Don't forget to bring along a Paula Deen inspired dish that you made yourself from one of your favorite cookbooks that you will give as a gift as well. Here is one of my faves!

Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life

Check out my Amazon Store for more great cookbooks and great gift ideas!

Mandarin Chicken Bites

2009-06-23T19:16:00.006-04:00

Looking for a unique appetizer to take to your next picnic or cocktail party? Look no farther...these little nibblers are sure to please and are kid friendly, too! This fast and easy recipe was originally found in "Taste of Home" magazine..one of my favorites for myself and to give as a gift, too! Enjoy and be sure to tell us how you like it after you make it and share it!

Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
2/3 cup orange marmalade
1/2 teaspoon dried tarragon

Directions: In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks. Yield: 12-15 servings.

Make it a Gift: Take this elegant dish to your next party in style. I just love this copper hammered serving dish...may have to buy one for myself...so chic and affordable at only $24.99

Transporting the Gift of Food

2009-06-13T14:49:00.005-04:00

Here is a super slick way to transport the gift of food to your next party or special occasion. There is nothing I hate more than traveling to the destination only to find a fine mess all over the back seat, or worse, on my lap! What I like to do is to keep an assortment of plastic containers (ziplock are indeed my favorite) in various shapes and sizes that can fit into whatever serving dish that I am planning to give. Here is a recent example of how I used this technique for a dinner party with a fondue theme...of course I added the bread basket to go with the fondue set!

Here is the fondue dish with tea-light burner that the hostess can keep! A bargain for only $6.99!

And this is what is really inside...I am so sneaky!

Since this is a bit heavy, I will put this into a medium sized cardboard box filled with packing straw of shredded paper for extra support. Maybe throw in a bottle of white wine to round off the gift. What do you think?

Shop or Save?

2009-06-13T14:09:00.004-04:00

Yes...I am a very savvy shopper. I dare not call myself frugal because I am not. I spend wisely on the necessary essentials so that I may splurge or indulge in little luxuries like a great bottle of wine, a nice dinner out with my husband, a Caribbean vacation, a handsome charitable donation to my favorite cause or a fabulous pair of pumps that may not be on sale. In the past I was quite extravagant with my spending and I was forced to learn these savvy shopping skills after a serious bout with credit card debt. And I haven't looked back since. Over the years I just keep getting better and better at it...and it has become a joy to share all that I learn with you, especially through this blog. And I absolutely love hearing from you and building our community one recipe at a time!

So... with the economy in the fragile state that is, I am wondering how all of you are coping. Are you shopping or saving? Have you changed how you shop for things or perhaps cutting down on trips to the grocery store? Are you making frugal recipes that cost only pennies per family member? Please tell me...share with our community! We would love to hear how you are doing and how your spending habits have been affected. Share you story, savvy shopping tips, and reflections about the economy below....and be sure to submit a frugal recipe if you have one by clicking HERE!

PS...I now have a vanity URL for facebook and would love to connect with you there! I spend a lot of time there and have great fun with my friends from that community. I hope to see you there! www.facebook.com/jmcarota

Cinnamon Honey Butter Recipe

2009-06-09T10:21:00.004-04:00

This recipe is so versatile that you'll want to make extra and keep in your fridge at all times! A super simple recipe, use this mixture as a spread or for frying your favorite french toast, fresh bananas, or apples...of course you must then top it off with a dollop of premium ice cream :) This would also make a great spread on your favorite toast, muffin or bagel to make the average morning just a bit more special!

Ingredients:
2 cups butter softened
3/4 cup honey
3 tablespoons cinnamon

Directions:
Stir all ingredients in a medium sized bowl with a wooden spoon. Transfer to jars or jam pot and refrigerate and take as a gift to your next brunch or special occasion luncheon!

Make it a Gift:

This vintage jam server would make a perfect bridal shower or housewarming gift, don't you think? $59.99 at Cooking.com...

Towle Vintage Condiment and Jam Server with Spoons by Towle

Brian's Bourbon Salmon Recipe

2009-06-07T16:50:00.004-04:00

Submitted by my great friend and avid grill-master, Dr. Brian Haschets is no stranger to great food! Today he shares one of his favorite recipes for a grilled salmon fillet that will knock your socks off! Enjoy!

Ingredients

1/4 cup pineapple juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon Kentucky bourbon

1/4 teaspoon cracked black pepper

1/8 teaspoon garlic powder

1/3 cup vegetable oil

1 large salmon fillet, skin removed

Directions

Combine all ingredients except the oil and salmon fillet.

Stir to dissolve brown sugar.

Add oil and stir more.

Add Salmon and let marinate for an hour or two before grilling.

Note from the Chef:

"I marinated Salmon for 2 hrs and then cooked on a George Foreman Grill for 4-5minutes. Took remaining Marinade and reduced in a pot to thicken and used as a sauce......was great.....earned me points! Could cook on a regular grill I suppose but marinated salmon falls apart easily....could get messy....may have to get creative in cooking if you don't have a little grill."

Note from Jennifer:

No Foreman Grill? Try a grilling basket that can usually be found at your local dollar store to grill delicate meats, fish and veggies with ease! Just be sure to use a potholder when flipping the basket...the metal handle gets VERY hot!

Paula Deen's Gooey Butter Cake

2009-05-06T08:26:00.004-04:00

This recipe is so easy and delicious! If you haven't tried it yet, take my word for it...it's to die for! This recipe is very rich and very filling, so be forewarned! When making this recipe I use my handy dandy 9x13 springform pan so that I may cut into small squares and remove easily for serving. If you don't have one, that's OK. Just line your pan with parchment paper or greased aluminum foil and lift out after baking. Be sure to let cool completely before cutting...chilling for about 30 minutes won't hurt either! Here is the recipe!

Ingredients

Cake:
1 18 1/4-ounce package yellow cake mix (I have also used chocolate, and it's wonderful!)
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese,softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions
* Preheat oven to 350 degrees F.
* Combine the cake mix, egg, and butter and mix well with an electric mixer.
* Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
* Prepare Filling
* In a large bowl, beat the cream cheese until smooth.
* Add the eggs, vanilla, and butter and beat together.
* Add the powdered sugar and mix well.
* Spread over cake batter and bake for 40 to 50 minutes.
* Make sure not to over bake as the center should be a little gooey.
Yield: 6 to 8 servings

Make it a Gift: Deliver this luscious recipe to your next get together in a brand new springform pan. This is the one that I have and it's wonderful. I found mine on clearance for about $10 at our local Ollie's Bargain Outlet a few years ago and it's still going strong!

Add a magazine subscription! Go out and buy your favorite foodie magazine and buy the hostess a subscription to go with the dish! Gee, I wonder which one we should choose....

Sliders Anyone?

2009-05-04T17:47:00.000-04:00

I found this recipe on the Rachel Ray website after I realized that our grill was in need of new gas tank! Here's a quick and easy recipe for "sliders"...or mini-burgers that can be made right on your stove top and broiled to perfection. Serve as a side to a hearty salad, or finger food for you next cocktail party. Double the recipe for a larger crowd!

Ingredients:
1 1/2 pounds ground beef
1 tablespoon chopped fresh dill
1 tablespoon chopped flat-leaf parsley
1 large shallot, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
Dijon mustard
12 soft dinner rolls, such as potato rolls, split
1/2 pound white cheddar cheese, shredded
3 plum tomatoes, sliced

Directions:
1. Preheat the broiler. In a bowl, combine the ground beef, dill, parsley, shallot, salt and pepper; form into 12 patties.

2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat; add 6 patties and cook for 2 minutes, then flip and cook for 1 1/2 minutes more for medium-rare. Repeat with the remaining olive oil and patties.

3. Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with the tomato slices and roll tops. Enjoy!

Unique Gift for Some Glam in the Kitchen

2009-05-01T13:24:00.006-04:00

What better gift to with the gift of food than a kitchy apron? I stumbled upon this website today and instantly fell in love with their designs. Not only do they sell aprons, but many other kitchen, baby, and lifestyle products that just scream unique and practical. Of course the aprons are my favorite and start around $36 for the full coverage designs. This is definitely a gift that will make the avid cook smile from ear to ear! Take a look at some of my other favorites!

Hip Aprons Starting at $29.60

Bibs for Baby Starting at $19.60

A Reversible Apron for Dad starting at $42.99

And guess what? They are all on sale! Get $10 off your order by using the code FREESHIP at checkout. Gotta love it! Visit Kitchin Glam now to see all of their hot designs for 2009!

Double Chocolate Oreo Truffles

2009-04-29T19:29:00.003-04:00

Every now and then I like to treat my family to a sweet treat that doesn't come out of box or plastic container. When I found this recipe, I just had to try it. Who doesn't like an Oreo cookie? Try this recipe and you'll never look at the famous cream wafer cookie the same ever again. You can always use the store brand chocolate wafer cookies to save a few pennies. Next time I am going to try this recipe with mint Oreo's...a perfect after dinner treat!

Ingredients
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Semi-Sweet Chocolate, melted

Directions:
MIX 3 cups of the cookie crumbs and the cream cheese until well blended
Shape into 42 (1-inch) balls.

DIP balls in melted chocolate using a fork
Tap off extra choclate by striking fork gently along the inside of the bowl after dipping
Place truffles on waxed paper-covered baking sheet
Sprinkle with remaining cookie crumbs or chocolate sprinkles

REFRIGERATE 1 hour or until firm
Store any leftover truffles in tightly covered container in refrigerator

Make it a Gift: Fill a medium sized decorative tin or large mason jar with at least one dozen of the truffles. Attach the truffle recipe and a one inch cookie scoop to the container by securing with raffia ribbon or your favorite wrapping twine. Here is an example of a cookie scoop that I found online...you may want to purchase one for yourself, too. Perfectly shaped and uniform cookies and truffles every time!

OXO 1.5-Tbsp. Good Grips Cookie Scoop, Black

The "Secret" Mrs. Fields Chocolate Chip Cookie Recipe

2009-04-24T08:36:00.004-04:00

MMM...cookie dough! For a sweet treat this weekend, you may want to try this copy-cat recipe for Mrs. Fields chocolate chip cookies. They have a ton of ingredients, but they are sooooo good! This recipe makes a very large batch, so I usually bake half and freeze the other half of the cookie to dough for future chocolate fixes. Here is what you are going to need...

Ingredients:
2 cups of softened butter
2 cups of white sugar
2 cups of brown sugar
4 eggs
2 teaspoons of vanilla
4 cups of flour
5 cups of oatmeal
8 oz of shredded semi-sweet chocolate
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
24 oz of chocolate chips

Directions:
-Preheat oven to 375 degrees
-Mix butter, sugars, eggs and vanilla on medium speed until fluffy.
-In a separate bowl, mix all dry ingredients, adding chocolate last, with a wooden spoon until well mixed.
-Add dry mix one cup at a time to creamed mixture. Mix on low medium/low speed until well blended.
-Drop one inch balls onto cookie sheet with a melon-baller or small scoop at least 2 inches apart.
-Bake for 8-10 minutes until lightly brown on the bottom.
-Cool on baking racks and enjoy!

These are the best chocolate chip cookies I have ever eaten. They are the perfect take-along to any picnic, party, or brunch any time of the year! The gift of chocolate is always timeless!

Make it a gift: Make a cookie platter with your favorite cookies and candies. Wrap the platter with a clear gift basket bag (like you would a gift basket), tie at the top with raffia ribbon and attach your cookie recipe, a wooden spoon, and a bag of chocolate chips! Check out this beautiful serving dish...they say it's for fish, but who cares? It's the perfect size for a mountain of cookies! And it's only $17.95...

Mamma Ro 11.5x6-in. Classic Series Rectangular Fish/Serving Platter, Red

Enjoy and Happy Sharing!

Got Ranch?

2009-04-19T17:55:00.003-04:00

I don't know many people who don't like Ranch dressing. It is so versatile and can be used as the base for many dips, spreads, and of course salad dressing. Here is a great recipe for a traditional Ranch dressing that you can use "as is" or jazz up with some tips following this recipe.

Ingredients:

3/4 cup mayonnaise

1/2 cup buttermilk

2 tablespoons dried parsley

1/2 teaspoon minced dried onion1 clove garlic -- minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons Parmesan cheese

Directions:

Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using.

Tips:

Add the following to your homemade version or favorite store bought variety for a creative twist...

* For a Mexican twist, add 2 tablespoons of taco sauce or mild salsa and add to your favorite taco salad recipe or veggie tray!

* For a southern twist, add 2 tablespoons of your favorite BBQ sauce. Use as a yummy hamburger topping or as a fantastic dressing for your favorite grilled chicken salad recipe.

* For a spicy kick, add 1-2 tablespoons (to taste) of your favorite hot sauce. Use as great dip for chicken nibblers, tenders, or grilled steak salad.

Make it a Gift: Bottle up your favorite variations, make labels on your computer and take to your next dinner party!

What else could we add? Please share your suggestions below!

King Ranch Chicken Casserole

2009-04-14T08:51:00.003-04:00

Just in case you are looking for a change of pace from the holiday ham left-overs, here is one of my favorite casserole recipes that is also a crowd pleaser! Perfect for a pot-lock or picnic, assemble the night before and pop in the oven the day of and you are good to go! There are many variations of this recipe, but this one is my favorite. Enjoy!

Ingredients

1/4 cup butter or margarine
1 medium green pepper, chopped
1 medium onion, chopped
10 3/4 ounces low-fat cream of mushroom soup
10 3/4 ounces low-fat cream of chicken soup
14 1/2 ounces ro-tel tomatoes and green chili's
2 cups cooked chicken, cubed
12 corn tortillas
2 cups low-fat cheddar cheese, shredded

Directions

* Tear the corn tortillas into bite sized pieces and set aside.
* In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
* Add soups, tomatoes (with green chilies) and chicken, stirring until well blended.
* Spray a 9x13 baking dish with nonstick cooking spray.
* Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
* Bake 40 minutes at 325 or until hot and bubbling.

Make it a Gift: Take this casserole to you next dinner party in a beautiful baking dish or travel tote. Throw in the Ultimate Casserole Cookbook to top off the Gift of Three for only $12.95!

Ultimate Casserole Cookbook

Have you tried this recipe? How do you tweak it to make it even better? Please share you comments below! Enjoy and Happy Sharing!

Kielbasa Dip

2009-04-11T20:47:00.007-04:00

Waste not, want not! I learned lots of little tricks like this from my Grandmother, Rose. She was a whirlwind in the kitchen and used every bit of food she could find in her pantry, fridge, or garden. The woman could make something out of nothing, and it would be fabulous! Although this recipe did not come from "Granny" it was inspired by her frugality in the kitchen. An Easter tradition in our home is kielbasa (kolbassi in Pittsburgh!) made a thousand different ways. Any left-over kielbasa will do for this creamy dip...I think you are going to love it!

Ingredients:
1 package (8 ounces) cream cheese
1/2 cup sour cream
1/3 cup milk
1 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
8 ounces fully cooked kielbasa or Polish sausage, finely chopped
1/2 cup sliced green onions, divided
1/4 cup grated Parmesan cheese
Assorted crackers or raw vegetables
Tip: *Can use low-fat and skim substitutes

Directions:
In a 1-1/2-qt. microwave-safe bowl, heat cream cheese, uncovered, on high for 45 seconds. Stir in the sour cream, milk, mayonnaise and Worcestershire sauce. Add the kielbasa, 1/4 cup of onions and Parmesan cheese; mix well. Microwave, uncovered, on high for 2-3 minutes or until heated through, stirring once. Sprinkle with remaining onions. Serve with crackers or vegetables. Store in the refrigerator.
Yield: about 3 cups.

Enjoy and happy sharing!

Make it a Gift: Nothing goes with Kielbasa like a nice cold one! Pick up your favorite regional brew or sample one of Pittsburgh's most popular...

And the Winner is....

2009-04-11T14:06:00.002-04:00

Congratulations to Diane K. from Bentleyville, PA for winning the $25 Starbuck's Gift Card! That contest was so much fun and the ideas that everyone shared were FABULOUS. If you are just tuning in, last week we posted a contest where readers were encouraged to submit their favorite ideas and tips for giving the gift of food. You ladies are really creative and thank you for sharing. Here is the link to the post and be sure to read the comments...some really great and affordable ideas! http://www.justkeepthedish.com/2009/04/how-to-enhance-gift-of-food.html

Let's do this again, soon! And thanks again to everyone who participated! Enjoy your holiday and happy sharing!

Friday Happy Hour: The Mojito Martini

2009-04-10T09:45:00.002-04:00

If you can't be in the Caribbean, bring the Caribbean to you! This elegant recipe is super easy and will make quite an impression on your dinner guests this holiday weekend. Let the fun begin...

Makes 1 Mojito Martini (double, triple or quadruple as necessary!)

Ingredients

3oz light rum

A handful of fresh mint leaves

2 oz of lime juice (fresh is preferred but bottled is OK)

1 tablespoon of sugar

Directions

Wet the rim of a cocktail glass and press down in sugar to get it on the rim. Put mint leaves, remaining sugar, and lime juice in a cocktail shaker. Mash ("muddle") the mint with spoon. Add light rum and ice. Shake, strain, pour. If it's too tart, add more sugar to the shaker.

Make it a Gift:

Bring a basket or large metal bucket filled with a bottle of light rum, bottle of lime juice, fresh mint leaves and decorative sugars to rim the glass. Be sure to include a stunning set of martini glasses for the host and hostess as well! Check these out! Fabulous and only $6.95 each

Fortessa 2-oz. Temptationz Tini Martini Taster

The Fast and Affordable: Gourmet Hummus at Home

2009-04-08T20:05:00.003-04:00

Nothing frustrates me more than seeing the price of hummus in the grocery stores. For the price you pay for the ready to eat varieties, you can have four times the amount (and more flavor) if you make it yourself! This is when the food processor becomes your best friend. Keep it hand and accessible and I guarantee you will use it for much more than chopping and pulsing.
This recipe is very versatile and always makes a great alternative for the folks who are watching their waistline. I will cover some basic variations at the end, but here is the bare bones recipe!

Ingredients:
-1 16 oz can of white kidney beans, rinsed and drained
-1 garlic clove, minced (about 1 Tablespoon from the jar) * Can be omitted!
-1 tablespoon olive oil
-1 lemon, juiced
1 teaspoon hot sauce
-1/2 teaspoon ground cumin
-1/2 teaspoon of salt

Directions
In the bowl of a food processor, combine the ingredients and pulse until smooth. Refrigerate until ready to serve. Garnish with chopped chives.

Variations: Fold in any of the following after you have put together the basic recipe...
-Chopped roasted red peppers
-Chopped sun-dried tomatoes in oil
-Chopped black or green olives
??? What would you throw in to make it your own?

Serve with crisp carrot sticks or toasted pita triangles. I have been known to eat it with a spoon from time to time :) Enjoy!

Make it Gift: Make three different varieties and take to your next party on a beautiful chip and dip tray. One that has three dividers would be ideal like this one I just found online...

Lenox 16-in. Tuscany Classic Serving Tray With Bowls

Enjoy and happy sharing!

Sesame Feta Appetizer

2009-04-07T13:36:00.003-04:00

Feta cheese is one of my a favorite cheeses to garnish everyday meals to give a boring recipe a bit more zing! I normally purchase the crumbled variety and sprinkle it on salads, chicken, or steaks right after they come off of the grill...instant gourmet! But my friend Barbara Hranilovich sends this unique recipe that puts the feta "front and center" as the main ingredient to this hearty and creative appetizer. It just sounds so fabulous! I will be trying this one very soon! Let the recipe begin!

Sesame Feta Appetizer
Adapted from Deborah Madison's

Ingredients and Directions:
-8-ounce block of Feta - cut into two 1/2" slabs.
(If too salty, soak 20 minutes in cold water)
-Spoon 1 1/2 T each of butter and olive oil in a wide skillet
-Toss in two bay leaves
-Heat over medium till you can smell the bay
-Add the feta slabs
-Season with pepper and let heat till soft and starting to bubble
-Carefully turn over and cook one more minute
-3 T fresh lemon juice - add to skillet
-Move Feta, along with tasty crusty bits, to a serving plate
-Sprinkle lightly with ground oregano or marjoram (or 2 t fresh, chopped)
-Sprinkle with 1 T toasted sesame seeds
-Serve with fresh bread as appetizer or with a salad

Per Barbara, "I can eat 1/2 recipe by myself"....I have a hunch that I, too will be able to relate to her statement!

Not only is Barbara an artist in the kitchen, she is an artist by trade. From custom illustrations (see her Etsy widget in the right sidebar of this blog) to pottery, prints, and patented Beverage CADDi (as seen on Rachael Ray)...her new endeavor in writing, "E is for Enterprenuer" just adds another interesting layer to her amazing achievements. To learn more, please visit Barbara at www.hranilovich.com and learn all about her ventures, and ADventures and tickle your senses with her lovely work!

Thank you, Barbara and Happy Sharing!

How to Enhance the Gift of Food: Win a Starbuck's Gift Card!

2009-04-04T14:39:00.005-04:00

Because I give the gift of food so frequently, I encourage you to keep your eyes open while you shop the clearance for racks for the following food related gifts that can give your gift of food a bit more zing...or as I call it, the "wow" factor! Here's what to keep your eyes open for:

Off season kitchen essentials such as holiday themed kitchen towels that can be used to wrap a loaf of homemade baked bread, to cover and transport a freshly baked pie (thank you Barbara for this tip!) or serve as an extra addition to your foodie gift basket that you plan to give in the future.
Recipe cards, albums, and organizers. Be sure to include the recipe of the food gift that you are giving for an added touch!
Clearance cookbooks that match the theme of the food gift that you are giving. Shop your favorite discount department stores like TJ Maxx and Marshall's for a great collection of themed cookbooks! If you live near southwestern, Pennsylvania, Ollie's Bargain Outlet is the obvious and most economical choice.

What other small gifts could compliment the gift of food? If you haven't viewed my new video, "The Gift of Three" please watch and come back with your suggestions.

How would you jazz up your favorite food gift and make truly a gift to remember? Share your comments below and I will randomly pick a winner (i.e. throw names in hat and let the hubby pick the winner) from those who comment before the deadline of Friday, April 10th at 12pm Eastern. Good luck and please tell your friends! Let's have some fun with this!

Cola-Baked Ham With Cherry-Orange Glaze

2009-04-04T10:04:00.004-04:00

Submitted by one of our loyal readers, Maureen Ciarolla sends this timely and yummy twist on the traditional baked ham recipe. Maureen writes: "Here is a great Ham recipe and I am not a fan of ham but my I really like it and my family (ham lovers) loved it!" Maureen is well known in the Pittsburgh region as owner of Envy White Smile and an active member and leader among various women's advocacy groups throughout Southwestern Pennsylvania. Need a quick and painless way to brighten your smile...contact Maureen! Now, onto the recipe...

Ingredients:

One 12- to 15-pound fully cooked bone-in ham

1 teaspoon ground allspice

One 2-liter bottle cola

3/4 cup cherry preserves or jelly

1/4 cup fresh orange juice

2 tablespoons Grand Marnier or other orange-flavored liqueur

Directions:

Preheat the oven to 325ºF.Trim the rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a crosshatch diamond pattern. Place the ham in a large roasting pan and sprinkle on all sides with the allspice. Pour the cola into the pan and bake uncovered for 1 hour and 15 minutes, basting every 15 minutes with the pan juices.In a medium saucepan, combine the cherry preserves, orange juice, and Grand Marnier and cook over medium heat, stirring, until the preserves are dissolved, about 2 minutes.Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 10 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140ºF, 15 to 30 minutes.Remove the ham from the oven and let rest for 30 minutes to 1 hour before slicing. Arrange the sliced ham on a platter and serve warm. Makes 12 servings. Enjoy and Happy Sharing!

Next week we are going to have a lot of fun sharing recipes for the holiday as well as ways to use all of the leftover ham! If you have a great ham recipe, please send it in! I look forward to posting and sharing with all of you!

Make it a Gift:

Oneida 16x12x3-in. Nonstick Roasting Pan with Rack

Baked Stuffed Shrimp

2009-04-03T13:47:00.006-04:00

I didn't make this yet, but it received rave reviews online and sounds simple enough. It seems that the crab meat stuffing could also be used to stuff other mild fish like flounder, tilapia (my favorite) or sole. If you make this one, please let me know your review!

Ingredients
1 sleeve of Ritz crackers
4 Tbs butter
1/3c chopped scallions,both green and white
1/2c diced celery
2 to 3 tsp minced garlic
1-2 Tbs white wine
1/8 tsp Old Bay Seasoning
1 Tbs fresh lemon juice
1-2 Tbs chopped fresh parsley
8oz canned lump crab meat
salt and pepper to taste
1 lg. egg beaten
16 jumbo shrimp (about 2 lbs, peeled and deveined)

Directions
Preheat oven to 400.
1. Place crackers in a plastic bag and crumble with hands or rolling pin. Put them in a large mixing bowl,and set aside.
2. In large skillet,,melt 2 Tbs butter over med heat and cook scallions,celery and garlic for 5 minutes or till cooked through but still slightly translucent.
3. Toss with crackers.
4. Stir in the wine,Old Bay,lemon juice,parsley and crab meat.
5. Season with salt and pepper and mix in the egg.
6. Place the shrimp in a large buttered pan,such as a jelly roll pan. c
7. Cover each shrimp with about 3 Tbs. of the crab meat.
8. Dot the crab meat with the remaining 2 Tbs. of butter.
9. Bake 15 minutes or till shrimp and crab meat are cooked through.
Hint
You can use leftover crab meat topping to make crab cakes, add chopped red peppers to taste. Form into cakes, dust with flour and saute in olive oil or butter till cooked through!

This one sounds like a winner! Enjoy and happy sharing!

Everyday Gourmet: Blue Cheese Butter Recipe

2009-04-01T08:52:00.004-04:00

This is probably one of the most versatile recipe butters that I have found and liked on a variety of things. Having guests over for dinner? Go the extra mile and whip up this simple recipe to serve with steaks, beef, or as a spread to enhance your favorite garlic bread recipe. Sometimes I cheat...I use the frozen stuff and prior to putting in the oven I spread a little of this butter on top...wow...it's amazing! Here's the recipe:

Ingredients:
2 sticks of unsalted butter, cubed and softened
1/2 lb crumbled bleu cheese (about 2 containers if purchasing it in the plastic tubs)
1/2 cup chives, chopped or 1/4 cup dried (no chives? use about 1/4 cup of finely chopped onion)
1/4 teaspoon of salt (can be omitted if you like, the blue cheese is salty enough!)

Directions: Place all ingredients in the bowl of a food processor and pulse until well incorporated. Using a spatula, place the butter into a storage container. Scoop 1-2 tbs. of butter on steaks prior to removing from grill or serve on the side. Keep remaining butter in the refrigerator for future use.

This is a great recipe that will help you build some confidence trying new ingredients and techniques that you may have feared to try in the past. If you are interested in learning how to cook in comfort of your home, I highly recommend that you check out "Meet Me In The Kitchen." Tonight the folks at Bella Sera will be launching their new cooking webcast series that will teach you all the basics you will need to know to cook with confidence. Classes are hosted every Wednesday and you can tune in live for only $19.95. I will be attending the pasta making class tonight and can't wait! If you choose to register, please make sure you complete the payment process in it's entirity. If you didn't get the passwords, you didn't finish the registration process yet! Good luck and have lots of fun with this! I know I am!

Gift Idea: Do you know someone who is looking to refine their skills in the kitchen but don't want to break your budget? Check out this cute little 3 cup mini food processor that is just the right size for small jobs like chopping onions, herbs, or blending sauces without dragging out the big one!

Good luck and happy sharing!

Oh So Easy Shortbread

2009-03-31T13:52:00.003-04:00

I can't take for credit for this recipe, although I wish I had the mad baking skills of my friend Tiffany. Owner and chief shortbread maker at http://www.shortbreadcity.com/, you folks are in for a real treat! If you live near Pittsburgh, I highly recommend that you sample and order any or all of her artful pastries. The iced shortbread cookies and orange/butterscotch scones are to die for! Here's just a taste of what Tiffany has to offer. She writes, "This is very easy and versatile. The cookies are delicious as is, with coffee or tea. You can decorate them, if you like. "

Ingredients
3/4 lb softened unsalted butter1 cup confectioner's sugar
1 t vanilla extract
1/2 t salt
3 cups all purpose flour

Directions
1. Cream butter, sugar, and vanilla.
2. Sift flour and sugar together (just whisk it in a bowl--EASY!)
3. Gradually add flour to butter mixture until a soft dough forms.
4. Shape the dough into a disc (chills faster), and wrap in wax paper or plastic.
5. Chill dough for about 45 minutes (in the meantime, preheat your oven to 325 degrees), then roll out to 1/4 inch thickness on a well floured surface (No rolling pin? Use a wine bottle.)
6. Cut out shapes as desired,(Don't have cookie cutters? Use a floured glass to make basic round cookies.) Do NOT grease your sheet pan.
7. Bake cookies for 30 min. in the center of your oven. If your dough got too warm and soft on the pan before you could bake it, put the entire pan of raw cookies in the freezer for about 5 minutes. Then your cookies won't be misshapen.
8. Once your cookies have cooled, remove and enjoy. Dust with additional powdered sugar, if you like.
Shortbread is very delicate when it's hot, so be patient!*

Simple additions:
Add 1 T fine citrus zest of your choice, plus swap 1/2 of the vanilla for lemon extract.Swap 1/2 cup of the flour for an equal amount of FINELY ground almonds, and swap 1/2 of the vanilla for almond extract.

Gift Idea: Package cookies in containers or tins that seal tightly like Tupperware or metal decorative tins (my favorite) so that the cookies can remain crisp for days. Tie a rough raffia bow around the tin and attach the recipe to the bow. Place in a gift bag with an assortment of herbal teas, gourmet fruit preserves or a pound of freshly ground coffee. Throw in a decorative cookie plate or coffee mug for good measure!

Baked Tortillas Recipe

2009-03-31T02:09:00.003-04:00

Ever wonder what to do with the left-over tortillas that are sitting in your fridge? Don't let them get old and stale! This super easy dipper solution is a must try for you...and it only takes about 20 minutes of your time. There's nothing like fresh warm tortilla chips! Now you can do this easily and healthfully at home with very little effort!

Ingredients
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil or a bottle of your spray oil (I love olive oil)
Fine salt

Directions
Preheat the oven to 350 degrees F.

* Brush or spray both sides of the tortillas with the oil.
* Stack the tortillas and cut the pile into sixths to make chips.
* Spread the chips out in a single layer on two large baking sheets and season with salt.
* Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve with your favorite salsa, bean dip or favorite artichoke dip!

Make it a Gift: Find a beautiful chip and dip platter and fill it up with the homemade chips and your favorite dip! Right now the folks over at Chef's Catalogue are having a huge clearance sale until April 6th...search their clearance items for a great bargain on a chip and dip platter!

Timesavers Sure to Impress

2009-03-30T20:14:00.006-04:00

If you haven't had the opportunity to visit appetizerstogo, I highly recommend that you do so! Not only will they ship gourmet appetizers to your front door (if you're feeling kinda lazy or in a pinch for time), the site is a wonderful source of inspiration for unique appetizer ideas that you can recreate in your own kitchen, thanks to the all famous google or swagbucks search (earn gift cards for surfing the internet...very cool!). Check out some of these appetizers created by celebrity chefs. Yes, they are a bit pricey but sometimes you can't put a dollar value on the time and effort (and embarrassment of a flop! ) of a gourmet recipe that only requires preheating the oven! Warning, you may wish to grab a snack first :) Click the pic to go directly to the website for more info!

Caramelized Onion and Brie Oprah’s O’List pick

Sirloin Gorgonzola Skewers Featured in Fancy Food and Culinary Magazine

Mama Mancini Meatballs as seen on NJ News

Citrus Infused Jumbo Lump Crabcakes

Gift Idea
Can't make the dinner party? Send this gift ahead of time if the party host will be cooking at home. Who wouldn't love a gift that will save them time in the kitchen? I would be eternally grateful...hint, hint! And right now, you can receive 20% off your entire order when you use the coupon code APP20 at checkout. Enjoy and happy sharing!

TJ Maxx Food Gift Shopping Spree

2009-03-30T11:36:00.004-04:00

I had so much fun making this video! I can't wait to go back and do it again! Here are some of my favorite finds during my recent shopping spree at TJ Maxx. Because the food gifts are gourmet, don't hesitate to give them if you don't have the time to cook them up yourself! Just rember the rule of "Giving in 3's" One high quality gift found on the clearance rack, one gift of food, and another small gift from your gift closet or local dollar store to compliment the gift! It's really that simple if you choose a theme and give in three's...and you'll never look like a cheapskate! Enjoy!

Bacon Wrapped Water Chestnuts

2009-03-29T12:58:00.006-04:00

These are always a huge hit when I make these for the holiday. But make every day a holiday and whip up a batch of these...you won't be dissapointed! Let the fun begin!

Ingredients:
1 pound sliced bacon
2 cans (8 ounces each) whole water chestnuts, drained
1/2 cup Dark Brown Sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions: Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Yield: about 2-1/2 dozen.

Tips: Rather than fry the bacon in advance (and dirty another pan) I wrap the chestnuts in the raw bacon, then broil for about 15 minutes until crisp. (You can also get the kids involved and make the wraps the night before and toss in the fridge for next day baking.) Carefully drain the bacon grease from the baking dish, then pour the sauce mixture over the bacon. Reduce oven temperature to 350 and cook an additional 15-20 minutes until hot and bubbly.

Enjoy and Happy Sharing! They will not last long!

For the Love of Popcorn

2009-03-28T20:06:00.008-04:00

Weekends are definitely for popcorn. Everyone, even picky eaters have a hard time resisting it! Here are some fabulous spice combinations that will jazz up your favorite microwave popcorn recipe into one that won't soon be forgotten. After the popcorn is done popping, just dump the seasonings into the bag and shake...it doesn't get easier than that! Using air popped? Melt 1/3 cup of butter or use your favorite oil and mix in the spice mixture. Poor and toss over the popcorn in a large bowl...even that was easy!

Here are some of my favorite spice combinations:

Herbed Popcorn: 1 teaspoon each dried sage, fennel, marjoram, thyme, basil, summer savory, and rosemary, and 2 teaspoons minced garlic

Tex-Mex Popcorn: 1 tablespoon each cumin and chili powder. Sprinkle with Parmesan cheese, if desired.

Pizza Popcorn: 2 teaspoons Italian seasoning, 1 teaspoon paprika, and 1/8 teaspoon pepper. Sprinkle with 1/4 cup Parmesan cheese.

Here are a couple of hot and spicy seasoning recipes:

Hot Pepper Popcorn:

1 teaspoon Cayenne pepper, 1/4 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon paprika

Hot Mustard Popcorn: 1 1/2 teaspoons dry mustard, 1/4 teaspoon cayenne, 1/4 teaspoon pepper, 1 teaspoon thyme

Your Idea? Comment below and share your favorite spice combo! A good friend of mine recommends a handful of m&m's...I must agree that the sweet and salty thing is really amazing!

Make it a gift: Seal up your favorite popcorn spices in glass shakers and pair them up with a box or two of microwave or jarred popcorn and a favorite movie. Check out these awesome multipurpose containers I found online...

Tablecraft Shaker, Cheese Perforated Top 6 oz., Each Only $1.08 each!

Enjoy and Happy Sharing!

Weekend Splurge: Stawberry Fruit Dip

2009-03-27T18:26:00.000-04:00

Submitted by my friend Michelle Dehosse, this luscious treat is super fast, super easy and super addictive! I just whipped up a batch this evening and even took my own picture! Sad to say that the bowl is clean, washed and put away already...the dip didn't last very long :)

Michelle writes:

"In June we go over to Triple B Farms pick a TON of strawberries and I mix up this dip. It is great with strawberries, cantaloupe, bananas, watermelon."

Ingredients:

1 small jar of marshmallow fluff.

1 tub of strawberry cream cheese (leave sit out and warm up so it is easy to mix)

Directions:
Combine the two, that’s it!

Now that's my kinda recipe...that's how I like to roll. If you are in need of custom designed products please visit Michelle's website at http://www.sparklesbyshell.com/. Michelle specializes in custom rhinestone, embroidered and vinyl clothing, accessories, wall and car monograms and more. She really does do beautiful and creative work! Check her out!

Enjoy and happy giving!

Chocolate Chip Cheeseball Recipe

2009-03-26T14:46:00.003-04:00

Photo by Jean Crawford Evans

This is one of my favorite and most popular dessert recipes to date! I can't tell you how many times I have given out this recipe after bringing it to a party or having a little on hand for guests at home. If you like chocolate chip cookie dough, you are going to love this! If you don't have the mini-chips, go ahead and use what you have. You can even use chopped hershey bars if you like :) Let the drooling begin!

Ingredients:
* 1 pkg. 8oz. cream cheese (for a healthier version you can use low-fat)
* 1/2 cup butter
* 1/4 tsp. vanilla
* 2 Tbs. brown sugar
* 3/4 cup confectioners sugar
* 3/4 cup mini chocolate chips
* 3/4 cup finely chopped pecans (optional...I usually leave them out)

Directions:

Bring cream cheese to room temperature or microwave on 50% power for approximately one minute to soften. Beat cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Spoon batter into your favorite serving dish and sprinkle with pecans (if you are using them, if not, just sprinkle a few chips on top for a lovely presentation). You can also form into a ball by chilling the cheese ball for 15 minutes in the fridge before gently forming into a ball and rolling in pecans and/or chocolate chips.

Serve with assorted graham crackers (I vote for cinnamon), vanilla wafers, or strawberries!

Experiment and have fun! You really can't mess this one up even if you tried! Let me know how you like it! Enjoy and happy sharing!

Roasted Red Peppers Recipe

2009-03-26T08:32:00.001-04:00

Everyone is in for a big treat today. My friend Mindi from www.momsneedtoknow.com has submitted this recipe with great enthusiasm! Mindi writes, "These are so easy and no matter how many I make, I wish I had made more! People just go nuts for them!" She also notes that these are much cheaper and sooooo much better than the ones you buy in the jar! Let's give it a try!

4 Red Peppers
4 Cloves of Garlic (you can cut this in half if you're not a garlic freak like me)

Directions:

* Wash the peppers and pat dry.
* Place the peppers on the grill over medium flame. Turn frequently using your hands or a wooden spoon to “nudge them” (using tongs may cause them to break apart). Continue cooking, turning every few minutes until they are mostly black
+ Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool (this creates much less mess than the traditional paper bag method)
* Remove Saran Wrap. Do not drain out the juice in the bowl….you want to keep that!
* Gently pull the stem out of a pepper (and hope that most of the seeds come out). Open the pepper up and with your fingers brush out any remaining seeds as well as the membrane (that part that is white inside it when it is uncooked)
* Chop to your liking (small for hors d’oeuvres, larger for sandwiches).
* Put the chopped peppers in another bowl and add minced garlic. Add the reserved juices and some olive oil. Refrigerate at least 5 hours (preferably overnight).
* If serving as an hors d’oeuvres, serve with baguette slices
* Refrigerate any unused portion for up to 2 weeks

A note about the garlic: this is one of those recipes where the flavors get stronger the longer it sits. If you don’t use it all up within the first day or two, you might want to remove the garlic cloves so that the garlic flavor doesn’t become overpowering

A note about refrigerating this recipe: You may notice a white film (or the entire thing may solidify) after it has been in the refrigerator. This DOES NOT mean that it went bad. It’s just what happens when olive oil gets cold. Just let it sit on the counter and allow it to come to room temperature!

Thank you so much for sharing, Mindi! And for those of you looking to save money groceries, Mindi's website is a must read! Go visit her today and tell her I sent ya! Momsneedtoknow

Hugo's Healthy Crab Dip

2009-03-25T10:09:00.000-04:00

This recipe comes my friend Aileen McCabe-Maucher and her husband Hugo. Authors of "The Inner Peace Diet," this dynamic duo has graciously agreed to share one of their favorite no-guilt party foods! Here is the recipe for Hugo's Healthy Crab Dip with my commentary in parentheses :)

Serves 8: Preheat oven to 350 Degrees

*8 oz of fat free cream cheese
*2 tablespoons of skim or soy milk
*1 cup jumbo lump crab meat or immitation crab (I am partial to the real stuff!)
*2 tablespoons of finely chopped scallions *2 teaspoons of creamy style horseradish
*salt and pepper to taste
*1 cup of finely chopped walnuts (optional for those with nut allergies)

1. In a large bowl, beat together cream cheese and milk. Gradually add crab, scallions, horseradish, and 1/2 cup walnuts (optional)
2. Salt and pepper to taste. Stir well and place dip in baking dish. Sprinkle 1/2 cup walnuts on top of dip (optional)
3. Bake for 20 minutes or until crab dip is heated through. Serve immediately with veggies strips and whole wheat crackers. Enjoy! Be sure to visit their website and blog for more healthy and inspiring recipies at http://www.theinnerpeacediet.blogspot.com/

Make it a Gift: Purchase a beautiful baking dish from your favorite discount department store or the clearance section from Cooking.com. The hostess will be so thankful for not having to return the dish! Add a bottle of white wine (Sauvignon Blanc is an affordable and versitile choice) and you have the perfect gift of three!

Happy Sharing!

Tips for Baking and Serving Beer Breads

2009-03-24T21:13:00.000-04:00

While spending a lot of time experimenting in my kitchen this week, I wanted to share a few tips to make you yeast-free or quick bread baking a bit yummier. If you do not like the heaviness of the beer bread, I have found that slicing in very thin (about 1/2 inch) slices and then toasting it for about 5 minutes really makes a big difference! This will also serve as a wonderful scoop or platform for you favorite dip, spread, or layered appetizer. For example, toast the bread and cut each piece in half like you would a sandwich. Spread both halves with your favorite cheedar or port wine cheese spread. Add a thin slice of a granny smith apple or tart pear from your tree. Presto...instant gourmet finger sandwich that might not make it to the serving platter :) Cheese spread recipies will be coming soon. In the mean time, check out the selection at igourmet...the choices are endless!

Happy Sharing

Italian Butter Appetizer

2009-03-23T20:51:00.000-04:00

This recipe is so quick and easy (not to mention fabulous) that it's almost embarassing. I can almost gaurantee that you have most of the ingredients in your pantry. This quickie recipe is perfect served as an appetizer or with your main course. You will feel like you are eating at one of those swanky Italian restaurants without spending a dime! Here's what you need:

* 1 tablespoon crushed red pepper flakes
* 1 tablespoon ground black pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried rosemary
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1 tablespoon garlic powder
* 1 tablespoon minced garlic (or one clove finely chopped)
* 1 teaspoon salt

-Mix dry ingredients in a small mixing or cereal bowl
-Sprinkle 2 tablespoons of herb mixture onto a small bowl with 1 tablespoon of water

-Microwave on high for one minute to release flavors (this is very important!)

-Spoon warmed herb mix onto a flat serving plate or shallow bowl.

-Pour a thin layer of olive oil on top (about 1/4 cup), sprinkle with a bit of Parm or Romano and serve with your favorite crusty bread! (Crusty Italian is my absolute favorite...but it must be fresh!)

Gift Idea

-Store remaining mixture in an air-tight container or seperate into various sized cheese shakers (you can buy them at your local dollar store) or small mason jars that you have in your pantry and you have a perfect gift! Your gift basket could contain the dry Italian Butter Mix in a decorative shaker, a fine bottle of EVOO and a mini-loaf of Italian bread.

Need help choosing the perfect olive oil?

Try these infused oils that are already made for you!

Enjoy and happy sharring! Let me know how you like it!

Beer Margarita Recipe

2009-03-23T12:46:00.001-04:00

I found this wonderful recipe on the Rachael Ray website that just screams SPRING! Here's a simple twist on the classic margarita recipe that sure to be a hit at your next dinner party or spring barbecue! So simple:

* Four 12-ounce bottles cold light-flavored beer (Corona, Dos Equis, or pale ale)
* 1 cup (8 ounces) tequila (We are fans of Petrone)
* One 12-ounce can frozen limeade concentrate, thawed
* Lime wedges
* Kosher salt, for rimming glasses

In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.

Cheesy Beer Bread Recipe

2009-03-22T11:17:00.001-04:00

This is one of my favorite beer bread recipes that I have tried. It tastes very similar to the beer bread served at our local Rock Bottom Brewery. I will have to research and post the recipe for the Asiago Cheese Dip recipe later....YUM! Here is the beer bread recipe:

Preheat oven to 300 degrees. Lightly grease a standard loaf pan with your favorite non-stick cooking oil, spray or butter. Stir (do not sift!) the following dry ingredients:
* 2 1/2 cups flour
* 4 tablespoons sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon of salt

Gently stir in the following fresh ingredients:
* 1/2 cup of shredded cheddar cheese (I like to use extra sharp)
* 2 small green onions, chopped
* 1/4 cup of finely chopped jalapenos (can substitute red peppers if you like)

Add 2/3 of a bottle of pale ale or light beer. Dough will be thick and lumpy. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices. When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes 1 loaf. Enjoy!

(For a lighter bread, add the remaining beer but you may need to extend the baking time by 5-10 minutes)

Classic Beer Bread Gift Idea

2009-03-21T18:36:00.000-04:00

Be the hit of your next dinner party and bring your favorite beer bread loaf (or two!) with you! A jar full of the dry ingredients makes a great hostess gift to give along with warm fresh loaf that can be served as a pre-party appetizer. Jazz up the jar a bit with decorative ribbon and a recipe card with the beer bread recipe. Place the fresh bear bread loaf and jar of dry mix in a little basket of gift bag with a bottle of beer and you have a unique and yummy gift that won't soon be forgotten! Enjoy!

Basic Beer Bread Recipe

2009-03-21T17:25:00.001-04:00

After trying many different recipies, this recipe is by far the easiest and most versatile. Depending upon your taste, choose 12oz of a beer of your choice. Light beer will result in a lighter bread, whereas a dark beer or lager will result in a heavier, more dense bread.

Preheat oven to 375 degrees. Spray a standard sized loaf pan with your favorite non-stick cooking spray or grease with butter (my favorite!) In a large bowl, mix the following dry ingredients together with a wooden spoon:
* 3 cups of all-purpose or self-rising flour
* 1 Tablespoon of baking powder
* 1 Tablespoon of sugar
* 1 Teaspoon of salt
Add 12oz (usually one bottle) of your favorite beer to the dry mix
Stir gently until dough forms into a ball. If dough is too stiff, add 1/4 water. Do not overmix!
Place into loaf pan
Optional: Brush the top of the beer bread dough with 1/4 cup of melted butter prior to baking
Bake for 45-50 minutes at 375 or until toothpick pierced in the center comes out clean.
Cool on a wire rack for 15 minutes and remove from pan. Cool an additional 10 minutes.
Cut and serve with your favorite cheese spread, dip, or hearty soup. This bread also tastes wonderful toasted with cream cheese! Enjoy!