Potato Skins
January 29, 2010
Super easy, super delicious Super Bowl recipes,
compliments of Elizabeth W. Gift Baskets.
Go Saints!
POTATO SKINS
It’s hard to believe, given my love for all things potato, but this is the first time I’ve ever made Potato Skins. I’ve had them at bars, but just never thought of making them myself until I read an article about them in Food Network magazine. Now I think about them way too much – forever contemplating the endless array of toppings for which the skin itself becomes a blank palette.
I haven’t given measurements for this recipe because your choice and amount of toppings depends on your own personal preference. Figure on about ¾ of a potato per person and unleash your creativity. Use the topping suggestions pictured above as a springboard for your own creations.
Pierce large baking potatoes with a fork and bake (without wrapping in foil) at 350 degrees for about an hour, until cooked through. Let cool. Cut each baked potato lengthwise into quarters. Use a teaspoon to scoop out the flesh of each quarter, leaving about a ¼ inch shell. Brush each quarter all over with melted butter or olive oil and season with salt and pepper. Arrange, skin side up, on a baking sheet. Bake at 400 degrees for about 15 minutes. Flip over and top with your choice of cheese. Return to oven until the cheese melts, about 1 minute. Add your choice of toppings and arrange on a platter. Serve immediately.
Topping combinations pictured above:
Cheddar cheese, apple butter & crumbled crisp bacon.
Jack cheese, warm refried beans, salsa & sour cream.
Provolone cheese, salsa & scallions.
Cheddar cheese, sour cream & crumbled bacon.
Swiss cheese, red & yellow pepper slices, pickled Jalapenos and scallions.
Other topping suggestions:
Guacamole and goat cheese.
Swiss cheese, strips of sliced deli ham & honey mustard.
Cheddar cheese & caramelized onions.
Mozzarella cheese, ricotta cheese, halved grape tomatoes & chopped basil.
Chunky blue cheese dressing, shredded chicken & hot sauce.
Cheddar cheese, chili with beans, sour cream & chopped onions.
Provolone, salami, & assorted chopped olives.
Pizza Dip & Wings
January 27, 2010
Impress your Super Bowl guests with these deliciously easy recipes,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
PIZZA DIP
Two words. Crowd. Pleaser. I recently had a party with a guest list that included a fair number of teenagers. I thought they’d like this. And they did; on the rare occasions when they could push their way through the wall of gnarling, gnashing adults that were wolfing the stuff down like there was no tomorrow!
Ironically I found the inspiration for this rich, indulgent dip in a magazine in a cardiologist’s office! I had to leave before I could copy it all down so I had to improvise, but the result is a winner. I don’t think your cardiologist would recommend it, but if you only have it on special occasions, like Super Bowl parties, it shouldn’t kill you. (My words. Not the cardiologist’s.)
INGREDIENTS
(Serves 10 to 12)
12 ounces (1 ½ 8-ounce bars) cream cheese, softened
¾ cup lite mayonnaise
1 ½ cups shredded mozzarella
8 ounces pepperoni slices, quartered or coarsely chopped
2 large plum tomatoes
12 black olives, chopped
1 clove garlic, finely chopped
DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients and mix well. Scrape mixture into a deep dish glass pie plate or medium sized baking dish. Bake for 20 to 25 minutes or until hot and bubbly. Serve with warm soft breadsticks, focaccia fingers, or sliced baguette.
Note: When I made this for the photograph, I was in a rush and opted for storebought canned breadstick dough. It’s precut and all you do is twist the dough strips and bake. (I added a sprinkling of kosher salt.) The breadsticks were surprisingly good. Who knew? You can find canned breadstick dough in the refrigerated case at the grocery store.
Another Note: A dear friend of mine keeps asking for a Super Bowl “wings” recipe. The truth is, I am just not a wings person. However I’ve done a little research and this Paula Deen recipe from Food Network magazine looks pretty good to me. Give it a try, Richard!
PAULA DEEN’S UNCLE BUBBA’S WINGS
INGREDIENTS
(Makes 3 pounds wings)
For the Wings:
1 1/2 cups hot sauce
1 1/2 tablespoons Cajun seasoning
1/2 tablespoon cayenne pepper
3/4 tablespoon garlic powder
3 pounds chicken wings
Peanut oil, for frying
For the Sauces:
1 stick salted butter, softened
1/2 cup hot sauce
1 cup sweet Asian chili sauce
1 tablespoon soy sauce
DIRECTIONS
Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350 degrees F. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches (the oil may splatter) and cook until crisp, about 10 minutes.
Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.
Molasses Bran Muffins
January 5, 2010
Happy New Year and welcome to my new subscribers! Serve your brunch guests
super-healthy, super-delicious bran muffins with this recipe,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
MOLASSES BRAN MUFFINS
Since this is a blog about party food, I don’t get to share a lot of my super-healthy recipes with you. However, this week I was faced with hosting a ladies brunch and, knowing that all those “get healthy” resolutions were fresh in everyone’s mind, I turned to an old favorite. A while back, I adapted this recipe from one on the back of the bag of bran in an effort to get more fiber into my diet, and to create a Weight Watchers-friendly muffin recipe. (Only 1 point per muffin for those of you who are doing WW!)
This muffin is dense, very low fat, spicy with cinnamon, and just sweet enough. It’s become one of my favorites. However, as my friend Patsy would say, “it’s rather earnest.” If you feel the need to jazz it up a little, add a handful of raisins and chopped walnuts to the batter. Or, slather the warm muffins with cream cheese, sweet butter, apple butter or a slab of cheese. Now we’re talkin’!
INGREDIENTS
(Makes 12 muffins)
Note: For these to be 1 point each on Weight Watchers, you’ll need to make 14 muffins.
1 cup unprocessed wheat bran, such as Bob’s Red Mill
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup skim milk
½ cup molasses
¾ cup unsweetened applesauce
1 tablespoon canola oil
3 egg whites, lightly beaten
DIRECTIONS
- Preheat oven to 400 degrees. Lightly spray a 12-cup nonstick muffin tin with cooking spray. Combine the wheat bran, flour, baking soda, baking powder, cinnamon, ginger and nutmeg in a large mixing bowl.
- In a separate bowl, whisk together the milk, molasses, applesauce, oil and egg whites. Add to the dry ingredients and stir until just moistened.
- Spoon batter into the prepared muffin tin and bake for 15 to 18 minutes. Cool muffins for about 5 minutes in the pan, then remove them to a wire rack.
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Craft a Holiday Paper Star Ornament
December 7, 2009
Get the whole family involved in this charming holiday craft project,
compliments of Elizabeth W. Gift Baskets.
Happy Holidays!
3-D PAPER STARS
These delicate stars are far simpler to make than they appear. Hang them on your Christmas tree or decorate the party room with them by hanging several at varying lengths from a chandelier, doorframe or light fixture. For a variation, cut bell shapes from holiday sheet music and assemble in the same way as the stars.
You’ll Need:
Star cookie cutter or stencil
Art paper in holiday tones
Scissors
Stapler
Squirt-out glitter glue or puffy paint, (optional)
Assorted thin ribbons
Craft glue
1. Use cookie cutter or stencil to trace around and cut out three identical stars from the art paper. With point at top, fold two stars in half vertically.
2. Place folded stars on either side of remaining (flat) star and staple together along vertical fold with a single staple. Decorate with glitter glue and/or paint, if using; let dry. Cut ribbons for hanging stars and attach with a dot of craft glue.
OUR “HOLIDAY STRIPES” BASKET IS THE PERFECT GIFT FOR THE SWEET TOOTH ON YOUR LIST!
Baba Ghanouj (Roasted Eggplant Dip)
November 30, 2009
Here’s another holiday party recipe,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
BABA GHANOUJ
Let’s face it. This creamy Middle Eastern eggplant dip is just not very pretty to look at. But it’s too delicious to let that keep you from serving it. My strategy is to garnish it with something green and serve it in small portions, surrounded by pretty tidbits. Here, I’ve given each guest a little individual cutting board (found them at a yard sale!) with a small bowl of Baba Ghanouj, a small knife, a wedge of aged Manchego, a few olives and a handful of smoked almonds. Pass warm pita or crackers.
INGREDIENTS
1 large eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
juice of ½ lemon
1/3 cup tahini
½ teaspoon ground cumin
1 large clove garlic, peeled and smashed
DIRECTIONS
- Heat the oven to 450 degrees. Place the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil, the pepper and half of the salt. Arrange the cubes in a single layer and roast, stirring occasionally, until soft and golden, about 15 minutes. Let cool.
- Put the cooled eggplant, lemon juice, tahini, cumin, garlic, and the rest of the salt in a blender or food processor and puree until smooth. Serve with crackers or warm pita.
OUR “BLACK & WHITE DELIGHT” BASKET IS THE PERFECT ALL OCCASION HOLIDAY GIFT!
















