Preacher Cookies
February 8, 2010
Make a Valentine’s Day gift for someone you love with this simple recipe from
Happy Valentine’s Day!
PREACHER COOKIES
This teeth-chatteringly sweet, yet irresistible cross between a cookie and chocolate fudge goes by many names. My mom called her version “Preacher Cookies” because they could be whipped up quickly, and with common pantry staples, to serve when the preacher came a-calling unexpectedly. I don’t think preachers drop by unannounced anymore, but this simple recipe still provides almost instant gratification, making it the perfect recipe for cooking with kids. Let them line the cookie sheets with waxed paper, measure the ingredients, and put them in the pot. However, make sure an adult does the boiling and stirring part! Omit the coconut and just use 3 cups of oatmeal, if you prefer.
INGREDIENTS
(Makes about 2 dozen)
2 cups sugar
3 tablespoons unsweetened cocoa powder
½ cup milk
1 stick butter
1 teaspoon pure vanilla extract
2 cups uncooked old-fashioned oatmeal (not quick-cooking)
1 cup shredded sweetened coconut
DIRECTIONS
- Cover 2 large baking sheets with waxed paper. Combine the sugar, cocoa powder, milk, and butter in a medium sized heavy-bottomed saucepan. Cook over medium high heat, stirring occasionally, until the butter melts and the sugar dissolves. Bring to a full boil and boil for exactly 3 minutes.
- Remove from the heat and stir in the vanilla. Add the oatmeal and coconut and stir to combine.
- Working quickly, drop the mixture by tablespoonfuls onto the baking sheets. Let sit for about 10 minutes until the cookies become firm. (Cookies can be stored at a cool room temperature in a covered tin for up to 2 days.)
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2 Sweet & Savory Super Bowl Party Menus
January 30, 2010
Make all 17 of the recipes on these Super Bowl party menus, or just pick a few favorites like the Bacon & Caramelized Onion Dip with Oven Roasted Fries pictured above.
Wow your Super Bowl guests with delicious recipes and menus,
from Elizabeth W. Gift Baskets.
Party On!
Since I blog about party recipes and celebration tips, I thought it would be fun to pull together a couple of Super Bowl menus using Shindig411 recipes. All the recipes in the following menus can be found in this blog and are linked for your convenience.
Of course, you don’t have to make every item on the menu. I just happen to prefer cooking to watching the game. My idea of a fun Super Bowl is hanging out in the kitchen cooking, sipping wine and chatting with other guests who share my preference. If you do decide to make everything, you’ll be surprised at how many dishes can be made ahead of time. I’ve listed the make-aheads at the end of each menu.
SKINS & SLIDERS MENU
KICK-OFF
Cayenne-Cheddar Cocktail Cookies
Almond-Coconut Chicken Bites with Dipping Sauce
Pizza Dip with Warm Breadsticks
Crudites
HALF TIME
Sweet & Spicy Barbeque Sliders
Potato Skins with Assorted Toppings
Cole Slaw
FINAL QUARTER
Vanilla Ice Cream
Drink Suggestions:
Amber Ale
Pinot Grigio
Cabernet Sauvignon
The following menu items can be made ahead of time so you don’t have so much to do on game day.
Cayenne-Cheddar Cocktail Cookies – Make up to a day ahead and store at room temperature in a tightly covered tin.
Pizza Dip with Warm Breadsticks – Mix the dip ingredients and transfer to a baking dish up to a day ahead. Store covered in the refrigerator. Bake just before serving.
Sweet & Spicy Barbeque Sliders – Make the barbeque up to 3 days ahead and store covered in the refrigerator or freeze up to 3 months. Spoon reheated barbeque on small, soft rolls just before serving.
Pimento Cheese Canapes – Make the pimento cheese spread up to 2 days ahead and store covered in the refrigerator.
Cole Slaw – Buy prepared cole slaw from the deli or grocery and store in refrigerator until serving time.
Banana Cupcakes – Make the cupcakes up to a day ahead and store at room temperature in a covered container or freeze up to 2 months. Frost on the day of the party.
Brownie Cookies – Make up to 2 days ahead and store at room temperature in a tightly covered tin. Or, make dough up to 2 months ahead, shape into a log and freeze. (Thaw slightly before slicing and baking.)
NACHO NOSHING MENU
KICK-OFF
Bacon & Caramelized Onion Dip with Oven Roasted Fries
Picadillo Empanaditas (mini empanadas)
Pepperoni Popcorn with Roasted Wasabi Edamame
Crudites
HALF TIME
Green Salad with Sliced Avocado & Orange Segments
Chips & Salsa
FINAL QUARTER
Warm Chocolate-Strawberry Stuffed Breadsticks
Mango Sorbet
Drink Suggestions:
Mexican Beer
Chardonnay
Pinot Noir
The following menu items can be made ahead of time so you don’t have so much to do on game day.
Bacon & Caramelized Onion Dip with Oven Roasted Fries – Make the dip up to 2 days ahead and store in the refrigerator. Bring to room temperature and stir before serving.
Picadillo Empanaditas – Assemble unbaked empanaditas up to 3 months ahead and freeze. Bake just before serving. (Do not thaw before baking.)
Mile High Quesidilla Pie – Prepare fillings for the pie a day ahead and store in the refrigerator. Assemble and bake the pie just before serving.
Super Bowl Super Nachos – Make the giant nacho chips up to 3 days ahead and store at room temperature in a tightly covered tin. Prepare refried beans up to 3 days ahead and store covered in the refrigerator, or freeze up to 3 months.
Polenta Bites – Make the polenta up to 2 days ahead and store in the refrigerator. Or, use storebought polenta logs.
Coconut-Pecan Blondies – Make up to 2 days ahead and store at room temperature in a tightly covered tin or freeze up to 3 months.
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Sweet & Spicy Super Bowl Barbeque
January 30, 2010
Thrill the meat lovers at your party with this sensational Q recipe,
compliments of Elizabeth W. Gift Baskets!
If you only make one of my recipes for Super Bowl, this is the one to make! It’s great rolled into flour tortillas or stuffed into small soft rolls to make sliders. As far as I know, the original version was developed by my friend, Marcia Keisel many years ago in the test kitchen of Food & Wine magazine. I may have tweaked it here and there, but it remains my all time favorite pulled pork recipe. (Actually, I usually make it with beef.) Either way, I guarantee you can’t go wrong with this dish.
SWEET & SPICY BARBECUE
This recipe serves 4, but can easily be doubled. It freezes beautifully, so it’s a great make-ahead party dish.
Ingredients
1/4 cup plus 2 tablespoons dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon each paprika, ground coriander and salt
1/4 teaspoon black pepper
1-1/2 pounds boneless pork shoulder or stew beef , cut into 2-inch cubes
2 bay leaves
Directions
1. Preheat oven to 325 degrees. Whisk together the molasses, vinegar, tomato paste and spices. Place the meat cubes in a large, shallow, non-aluminum baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until the meat is very tender, about 1-1/2 to 2 hours.
2. Remove the meat from the sauce and shred it with a knife or two forks. Return the shredded meat to the baking dish and mix with the sauce. Serve warm or at room temperature in buns, on slices of baguette, or rolled into flour tortillas.
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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.
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Easy Baked Ziti
January 20, 2010
Here’s an easy pasta recipe for casual entertaining,
compliments of Elizabeth W. Gift Baskets.
BAKED ZITI
Your dinner guests will think you’ve been cooking all day when you serve up this hearty pasta made with “Kinda Homemade Marinara Sauce.” Adding a little red wine and fresh garlic to jazz up jarred sauce saves time and fills the house with tantalizing made-from-scratch aromas. I keep my pantry stocked with dried ziti and jars of sauce (I prefer Ragu Old World Style Traditional because it has less added salt) so I’ll always have a go-to dish to make when unexpected guests end up staying for dinner. Add a crisp green salad, a loaf of crusty bread, and a bottle of red and you’ve got a meal!
INGREDIENTS
(Makes 6 to 8 servings)
1 pound dried ziti pasta
3 ¾ to 4 cups Kinda Homemade Marinara Sauce (recipe follows)
¾ cup freshly grated Parmesan, divided
1 pound mozzarella, preferably fresh, half cut into ½ – inch cubes and half thinly sliced
1 (15-ounce) tub of ricotta cheese
1 egg, lightly beaten
Salt & pepper to taste
DIRECTIONS
- Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish. Bring a large pot of generously salted water to boil. Add pasta and cook until al dente. Drain.
- Cover the bottom of the baking dish with a thin layer (about ¾ cup) of marinara sauce. In a large bowl (or the pasta cooking pot) toss together the cooked pasta, the rest of the sauce, ¼ cup of the Parmesan, and the cubed mozzarella pieces. Season with salt and pepper.
- Transfer the pasta mixture to the baking dish. Sprinkle with the rest of the Parmesan. Cover the top of the pasta with the mozzarella slices.
- Mix together the ricotta cheese and beaten egg; season with salt & pepper to taste. Stir until well combined. Spoon the ricotta in large dollops on top of the pasta, covering the surface. Bake for 30 to 35 minutes or until bubbly and hot. Let sit for 10 minutes before serving.
KINDA HOMEMADE MARINARA SAUCE
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 2 large cloves finely chopped garlic and a generous pinch of crushed red pepper. Saute for about 30 seconds. (Don’t let the garlic get brown.) Add 1/3 cup of red wine and let simmer until the alcohol burns off and the liquid is reduced by half, 5 to 8 minutes. Stir in 4 cups jarred red sauce. Cook until heated through, about 5 minutes. Remove from heat and season to taste with salt and pepper. Add fresh chopped herbs such as oregano or basil, if desired. Sauce can be made up to 4 days ahead and kept covered in the refrigerator.
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Coconut-Pecan Blondies
January 11, 2010
Wow your guests with this easy, make-ahead dessert recipe,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
COCONUT-PECAN BLONDIES
In my world, champagne goes with just about everything. Especially dessert. I love make-ahead desserts so all I have to worry about is pouring the champagne. Lately, I’ve been on a blondie kick thanks to snowy evenings curled up with Lauren Chattman’s “Mom’s Big Book of Baking.” She has a whole chapter on brownies and blondies. Now that’s my kind of fun! This recipe is adapted from a recipe in her book for ginger blondies. My Coconut-Pecan Blondies are rich, moist, chewy and perfectly delicious without the frosting. I’m just a lily-gilding kind of gal. You can find the frosting recipe below.
INGREDIENTS
(Makes 16 blondies)
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup dark brown sugar, packed
1 large egg
1 ½ teaspoons pure vanilla extract
1 cup sweetened flaked coconut
½ cup lightly toasted pecans, coarsely chopped
DIRECTIONS
- Preheat oven to 350 degrees. Generously butter an 8-inch nonstick square baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.
- Melt the butter in a medium saucepan over low heat. Remove it from the heat and stir in the brown sugar until dissolved. Whisk in the egg and vanilla. Stir in the flour mixture until just incorporated. Stir in the coconut and pecans.
- Using a spatula, spread the batter into the pan. Bake the blondies until they are just set in the center, 25 to 30 minutes. Let them cool completely on a wire rack. Cut into squares. Store in an airtight container up to 3 days.
CREAM CHEESE FROSTING
Using an electric mixer, beat one 8-ounce package of room-temperature cream cheese and ½ stick of room-temperature unsalted butter until light and fluffy. With mixer on low speed, beat in 1 cup confectioners’ sugar a few tablespoons at a time, scraping down bowl as necessary. Add ½ teaspoon pure vanilla extract; increase speed to high and beat until frosting is light and fluffy about 3 minutes. Use immediately, or refrigerate for up to 2 weeks. (You’ll have some left over.) Bring to room temperature before using. Makes about 1½ cups.
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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.
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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.
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