Ted Wight's St. Louis Style

Pumpkin Dessert

For those of you who know how to make dump cake, this is a similar pumpkin version.  You will find it a definite crowd pleaser!  Thank you Amy K for giving me this recipe many years ago.

Filling:

3 large eggs

2 large cans of pumpkin

1 1/2 cups of sugar

1 can evaporated milk (12-13 oz size)

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

Mix and pour into a 9 x 13 greased pan

Topping:

 

1 package of yellow cake mix

3/4 cup of butter

1- 1.5 cups of pecan pieces

Lay the toppings in this order: dry cake mix, nuts and then butter

Bake 50- 60 min @ 350 degrees

Serve with Whipped Cream

White Cosmo Jello Shots

At an Oscar party I attended, someone brought these treats for the guests. What a fun and elegant idea!

The Magic Pan- Vintage Plaza Frontenac

Do you remember when Plaza Frontenac first opened and The Magic Pan. It was the place to go!  I remember taking dates there for dances in high-school. The Chicken Crepe was the thing to get. I found the recipe in an old book- Gateway Gourmet. I think I will try to make these soon!

Ham Sammies

If you want a crowd pleaser for your next party, make these! Nothing is better than a hot, cheesy sandwich!

http://tastykitchen.com/recipes/main-courses/oven-ham-sammies/

Icebox Cake

One of the simplest and yummiest dessert you can make is Icebox Cake.  The only hassle is that you need to make it 24 hrs in advance.  Think of it as the ultimate cookie and creams dessert.

To make it, pick up chocolate wafers in the cookie lane. Not Orios.  There are just plain wafers.  Whip up a lot of heavy cream....like a quart.  I did not sweeten the cream, though just added a little real vanilla. Then you just layer the cookies in a row and put a nice spoonful of cream in-between each cookie. Keep going until you have used all of the cookies. Finally cover the cookie roll with the rest of the cream. The next day I whip up some more cream, flavor it with vanilla and a little sugar and add a fresh frosting to the log.  Yum!

  

 

Rum Raisin Apple Pie

I clipped this recipe from Gourmet back in 2006 and finally came around to making it today. I even made my own crust! Fourteen people at my mother's for Thanksgiving tonight. I made the desserts and went a little overboard.  I bought a chocolate chip pecan pie from Straub's. In addition to the apple pie....I also made the Bread Pudding I featured earlier in the week and a pumpkin pie. Something for everyone!

Rum Raisin Apple Pie

Serves8 to 10

• Active time:35 min
• Start to finish:4 1/4 hr (includes making pastry and cooling pie)

November 2006

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It’s a showstopper when paired with lightly sweetened whipped cream.

• 3 tablespoons dark rum
• 1/3 cup raisins
• 2/3 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 6 medium apples, ranging from sweet to tart (2 1/2 lb)
• Pastry dough for a double-crust pie
• 1 tablespoon unsalted butter, cut into small pieces
• 2 teaspoons milk
• 1 tablespoon sanding sugar

• Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
• Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
• Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.
• Roll out larger piece of dough into a 13-inch round (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
• Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with pastry round. Trim pastry flush with edge of pie plate using kitchen shears, then press edges together and crimp decoratively.
• Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

Cooks’ notes:

• To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you’ll need 6 apples total).
• Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
• Pie can be made 8 hours ahead and kept, uncovered, at room temperature.

Recipe by Lillian Chou

 

Pecan, Bourbon and Butterscotch Bread Pudding

I had this dessert a couple of days ago and it was soooo good!  I may make it for Thanksgiving.

Find the recipe HERE

Butterscotch sauce:

• 1 cup (packed) light brown sugar
• 1/2 cup light corn syrup
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/2 cup heavy cream
• 1 tablespoon bourbon (optional)

Pudding:

• 1 pound day-old rustic white bread, crusts removed, cut into 1/2" cubes (12 cups) (I used Challah bread and just tore it into little pieces and did not remove the crust.)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tablespoons plus 1 1/2 cups sugar
• 5 large eggs
• 4 cups heavy cream
• 1 1/2 tablespoons poppy seeds
• Pinch of kosher salt
• 3 tablespoons bourbon
• 1/2 vanilla bean, split lengthwise
• 2 cups pecan pieces

For butterscotch sauce:
Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

For pudding:
Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2" glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.

Homecoming Dinner w/Grandma Selma's Brisket

Last night I hosted a pre-Homecoming Dance for my son. He is a Senior and my other son is a Freshman in college.  I am almost an empty nester. I clipped the recipe for Grandma Selma's Brisket from Food and Wine a while ago...it is a crowd pleaser...at least these 17 year olds liked it! Dessert was apple pie from Straub's with their perfect Cinnamon Ice Cream!

Green Chili and Rice Casserole

This week I had dinner with a friend to see some new art exhibition space in Edwardsville for a show.  We were invited to dinner at a local artist's home. His wife is an exceptional cook and served up some delightful dishes. One that I particularly liked and want to share with you is Green Chili and Rice Casserole....easy and a guaranteed crowd-pleaser!

GREEN CHILI AND RICE CASSEROLE
Read more about it at www.cooks.com/rec/view/0,1750,156188-253198,00.html Content Copyright © 2011 Cooks.com - All rights reserved.   2 c. rice, cooked 1 pkg. Monterey Jack cheese, grated 2 cans green chilies, chopped 1 med. carton sour cream Mix all above ingredients well and pour into a lightly greased casserole dish. Sprinkle with paprika and bake at 350 degrees until bubbly.

 

Ricotta Cheese w/ honey & truffle oil

A friend of mine introduced me to this yummy appetizer. Simple and easy...though almost mysterious tasting. Take a container of ricotta cheese and add a tablespoon of honey. Mix it together. Add a few drops of truffle oil to taste. I think I added about 8 dashes. Serve with wheat bread.

I hear you can use truffle honey, though I could not find it. Truffle oil I found at Straub's

Use just wheat bread .... Not mixed grain.

Dips!

Try these two easy dips that were crowd-pleasers for Easter!

Hot Garlic Parmesan Dip

• 12 Pealed Garlic cloves
• 1 Can of Chicken Broth
• 2 packages of 8 oz Cream Cheese
• 1 Can of Mushroom Soup
• 2 Egg Yolks
• 1 Cup of Grated Parmesan Cheese

Preheat the oven to 350 degrees. In a sauce pan over medium heat combine the garlic cloves and chicken broth. Bring to a boil until the garlic is soft.

Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork.

Cool and reduce the chicken broth to a glaze. Remove from heat and set aside to cool.

In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic chicken glaze, mashed garlic, egg yolks and stir until blended. Put in a baking dish and bake uncovered 45-50 minutes until brown. Serve with bread sticks or chips.

 

This one is really easy! 

Wasabi Tobiko- Chive Dip with Chips

....well actually is may not be that easy....I have been making this dish with just wasabi for a while and just googled wasabi tobiko. It seems it is green fish roe infused with wasabi. I need to try this version and try to find Wasabi Tobiko

Oh well, here is what I make:

• Sour Cream- one pint
• Chives- half a cup chopped
• Wasabi...to taste

Mix this together and serve with a nice kettle chip.

Farm-raised Chicken and Eggs

The other evening my sons and I feasted on a dinner featuring a farm-raised chicken from one of son's friend's farm and eggs given to me by one of my clients. Notice that in the egg carton their are larger eggs next to the brown chicken eggs. Those are ducks eggs....I have not had the nerve to try them yet...though soon! Farm fresh eggs from free-range birds really are different and better. The most noticeable difference is the shells are thicker and the yolks are a bright yellow. I used the eggs to make hollandaise for some Spring asparagus.

Thank you Grimm and Jen!

Bacon and Tomato Cups

Last night I was at an Oscar party and enjoyed these delectable appetizers.  Yum!

• 8-10 slices bacon (cooked and crumbled)
• 1/2 small onion -chopped (can use green onion)
• 2-3 roma tomatoes
• 3/4 cup shredded swiss cheese
• 1/2 cup mayonnaise
• 1 tsp basil
• 1 can grands flaky biscuits (each biscuit should be separated into 3 layers)

 

Mix the first 6 ingredients.  Spray mini muffin pans with Pam.  Separate biscuit into 3 layers. Place once biscuit piece into cup. Fill with bacon mixture. Bake 10 minutes til puffed and golden at 375 degrees.  Let set for 5 min then remove from pan and serve.  Makes 24 cups.

(Thank you Shannon for the recipe!)

Turkey Frittata

What do you do with a dozen broken eggs....Turkey Frittata! I was at the store yesterday and had the eggs precariously perched on top of my canvas grocery bag. The checkout lady asked if that was a good place to put them.....I said "they will be fine". Of course I took a phone call when getting in my car and there they went on the ground. I couldn't try to return them...so I thought....it is frittata for dinner. Without a recipe, my frittata turned out to be delicious.

Here is the recipe:

• 1 lb of ground turkey
• 1 green pepper chopped into larger chunks
• 1 small red onion chopped
• 2 cups of loose leaf fresh spinach
• 1 dozen eggs
• 6 slices of pepper jack cheese
• 1/2 cup if parmesan cheese
• 1/2 cups of seasoned bread crumbs
• Seasoning salt and pepper
• 4 tablespoons of olive oil

Heat the oven to 350 degrees. Simmer the ground turkey in 2 tablespoons of oil oil. Cut the green pepper into large chunks and simmer in 2 tablespoons of oil oil with the chopped red onion. Oil a casserole dish. Spread breadcrumbs on the bottom. Add the uncooked spinach. Add Parmesan cheese. Add cooked ground turkey. Add seasoning salt and pepper to taste. Add green pepper and onion. Layer the 6 pieces of pepper jack cheese to the top. Scramble the eggs and pour them into the casserole dish. Cook for 30 minutes. Enjoy!

Spinach Delectable Casserole

This recipe is from my mother and will become one of your favorites!

4 packages of chopped, frozen spinach

1/2 cup of melted salted butter

2 packages of real cream cheese (8 oz)

1 can of artichokes, drained and quartered

1 small can of water chestnuts, drained and thinly sliced

1 1/2 teaspoons onion powder

Salt and pepper to taste

Seasoned bread crumbs

1/3 cup of grated Parmesan cheese

 

Cook spinach in boiling salted water until defrosted. Drain well and squeeze out the excell moisture. Add butter, cream cheese, artichokes, water, chestnuts, onion powder, salt and pepper to spinach and mix thoroughly. Place mixture in a greased casserole dish. Cover with seasoned bread crumbs and Parmesan cheese. Bake in a preheated 350 degree oven for 30-40 minutes until very hot.

Roasted-Cauliflower and Sesame Spread

Last night I made this yummy dip that is a must-repeat! I found it in Food and Wine.

Ingredients

1. 1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
2. 1/4 cup vegetable oil
3. 1 1/2 tablespoons minced fresh ginger
4. 1 1/2 teaspoons ground coriander
5. Kosher salt
6. 3 tablespoons tahini (sesame) paste
7. 3 tablespoons fresh lemon juice
8. 3 tablespoons chopped cilantro
9. Sesame seeds
10. Pita bread or chips, for serving

Directions

1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.

Make Ahead

The sesame-cauliflower spread can be refrigerated overnight.

 

Yule Log

Two years ago I attempted my first Yule Log for Christmas Dinner. I think the first rule of baking is follow the directions. Well on my first attempt I bought Betty Crocker cake mix and thought I could roll it into a log. The cake did not roll, though crumbled and looked more like a slab of bark than a log.

 

This year I found a recipe on Cooks.com and followed itexactly.  Look how nice they turned out! My only advice for this recipe is make sure you use REAL vanilla extract. I also used Ghirardelli's semi-sweet chocolate bars. Also when you are making the egg custard, do it in a double-boiler and don't rush...you do not want the egg to cook too quickly. That is chocolate mousse in the bowl next to it....I had extra cream, chocolate and eggs and through a dab of mousse on the plate would make it extra yummy.

 

Lemon Layer Cake with Raspberry Curd & Whipped Cream

My son turned 18 over the weekend. Friday night one of his friends planned a surprise party at my house.  It was a little surprise to me also finding out about it on Thursday. The kids were due at 5 PM and someone was supposed to distract my son and get him out of the house. I got home at 4:45 PM with the supplies to make dinner and a cake. When I went through the dark house to turn on all of the lights, I was surprised to find my son in his bed napping! I quickly kicked him out of the house. For some reason he did not seem it odd that I was kicking him out of the house. He was still surprised when he got back at 6:30 PM. to find 16 friends to greet him! It was a lot of fun and he appreciated it.

Birthdays seem to go on for a while in our family. On Sunday, I had the family over to celebrate his birthday. He asked for a cake that was lemony and made with raspberries.  I found a wonderful recipe HERE. It was very yummy!

Seafood Mold Picante

Tis' the Season for cooking and today you get another winning recipe.  I think I got this one my ex-sister-in-law a while ago. So good....I just had a little that was left over from last night for breakfast!

1 envelope unflavored gelatin

1/4 cup of warm water

1 cup of Picante salsa- mild

3 ounces of cream cheese

1/4 cup of chopped celery

2 tablespoons of chopped green pepper

2 dashes of hot pepper sauce

6 ounces of canned crab...or freshly pulled

1 pound of shrimp, cooked, stemmed, deveined and chopped (chunky...not in the blender)

1 cup of real mayonaise...not Miracle Whip

1/4 cup of chopped onion (I used a white onion, though the recipe did not specify. I think green onions would be good also)

Dissolve gelatin in water. heat picante sauce to a boil. Add gelatin and stir well. Add cream cheese and whisk until smooth. Cool. Add onion, celery, peppers, hot sauce, crab, shrimp.  Fold in mayonnaise. Pour into a lightly oiled mold and chill until firm. Serve with water crackers or tortilla chips.

Monkey Bread

If you have never made Monkey Bread for your family and friends, you are missing a guaranteed crowd pleaser.  This is perfect for a Holiday Brunch or Christmas morning.  Easy...yummy...and sticky!

Recipe found:  HERE

 

MONKEY BREAD

Read more about it at www.cooks.com/rec/view/0,164,133185-255198,00.html Content Copyright © 2010 Cooks.com - All rights reserved.   4 cans refrigerator biscuits (about 40) 1 1/2 tablespoons cinnamon 1/2 cup butter 1 cup white sugar 1 cup brown sugar, packed 1/2 cup pecans, raisins and/or coconut, if desired Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve. Submitted by: Belle

 

Hot Olive and Artichoke Dip

Here is a recipe I just found on one of my favorite cooking blogs:  The Pioneer Woman Cooks.  I am going to try it for Thanksgiving.

Prep Time 10 Minutes Cook Time 25 Minutes

Servings 6

Difficulty Easy

Ingredients

• 1 can Artichoke Hearts (14 Oz. Can)
• 10 whole Black Olives
• 8 ounces, weight Cream Cheese (1 Pack)
• 1 cup (Real) Mayonnaise
• 1 whole Egg
• ¼ cups Red Onion, Diced
• ¼ cups Grated Parmesan Cheese
• 3 dashes Worcestershire Sauce
• Salt and Pepper, to taste
• Cayenne Pepper (for Spice)

Preparation Instructions

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.

Serve with Stacy’s Simply Naked chips.

Delicious!

Parsley Root and Potato Puree

This year we are assembling at the Old School House out at our farm in Pike County for Thanksgiving.  Everyone will be there....so it could be a mob of 25 people.  My cousins even have their ex-husbands traveling in from out of town.  I think that is such a nice gesture and will make it that much more special for their children and us!  Maybe next year I will invite my ex-wife. My job for Thanksgiving this year is an appetizer and a potato dish.  I was looking at all of these complex potato dishes loaded with all sorts of yummy things like bacon, onion straws, etc. I think I am going to go back to my standard recipe I found in Garden Design magazine in 2002. It really is yummy and sophisticated in a simple way.  Who knows what the family will get for an appetizer. If this U City house I have been working on does not close this Wednesday....it may be chips and salsa.

(Dear Readers...I just realized that I have provided a recipe to you that is a big no no....it included an ingredient almost impossible to find...parsley root.  I have used parsnips instead.  Not the same thing, though still delicious.  Trust me.  ***Update....Schnuck's at Ladue Crossings has parsley root....Trader Joe's and Whole Foods does not.****)

 

Pioneer Woman Cookbook

My sister-in-law turned my onto the blog, The Pioneer Woman.  I have loved her recipes and have shared them on my blog.  She has a bestselling book out called, The Pioneer Woman Cooks, and I just got my copy at Barnes and Noble.  It features dishes designed to satisfy the hunger of hardworking ranchers.  These are the kind of recipes that you make when you are taking something to someone's house and want people to rave about dish....who cares about calories or fat in that situation.

Blueberry Crumb Cake

My sister-in-law turned me onto The Pioneer Woman blog a few months ago.  She has a perfect blog.  Her photography is amazing and it motivated me to buy a new camera.....I still need to read the manual so I can take pictures on some of the other modes than automatic.  Her recipes are simple and yummy.  Once I put in a kitchen that can be photographed....you may get more cooking out of me....though with two sons entering college soon....you may have to wait 5-6 years. Here is her recipe for Blueberry Crumb Cake.

Recipes from Al Baker's

If you are in your 40s or older, you have been to or heard about Al Baker's.  Once located on the land where the shuttered Linens and Things is near the Galleria.  It was the swinging place to go and be seen!

Here are some recipes you can  try at home to bring back memories!

Red Cabbage Restaurant- Puerto Vallerta

Last night we made it to a delightful restaurant in the outskirts of Puerto Vallerta called Red Cabbage.  This restaurant is famous for their authentic Mexican dishes. I have heard about mole sauce and had some "low-rent" versions, though after my Pollo Mole Poblano last night I know what the fuss is about....yummy....perfect!

Red Cabbage is also famous for this dish...Chiles En Nogada

 

 
  
  

Mango Salsa with Sweet Potato and Plantain Chips

I love the colors of this dish that I enjoyed on the beach yesterday.  I think I could duplicate the salsa, though the fresh chips may be hard.

Oyster Brie Soup

Busch's Grove has the yummiest Oyster Brie soup.  You have to go by and try some...though it is often sold out.  If you want to try it at home, try this recipe from Cooks.com.  I think Busch's Grove has artichoke in theirs and blends it so the oysters are not whole.

OYSTER AND BRIE SOUP

3 dozen oysters in their liquor 4 c. cold water 1 c. unsalted butter 1/2 c. flour 1 c. coarsely chopped onion 1/2 c. coarsely chopped celery 1 tsp. white pepper 1/2 tsp. cayenne 1 lb. brie, cut up, rind on 2 c. whipping cream Combine oysters and water, stir and refrigerate at least 1 hour. When ready to use, strain and reserve oysters and water. In large skillet, melt butter. Add flour and whisk until smooth. Add onions and celery; saute 3 minutes. Add peppers; saute 2 minutes more; set aside. In 4 quart pan, boil oyster water; stir in vegetable mixture. With heat high, add cheese, cook until cheese starts to melt, about 2 minutes. Lower heat; simmer 4 minutes, stirring constantly. Strain soup and return to pot. Turn heat to high for 1 minute, stir constantly. Stir in cream, cook close to boil for 2 minutes. Turn off heat, add oysters. Let oysters plump for 3 minutes. Serve immediately.

Medart's

I am not old enough to have gone to Medart's, though I remember my parents talking about it.  Well this is a ramble of a lot of thoughts....I love Mad Men and am catching up from the beginning.  Things were different in the 50's and 60's....food at restaurants was simpler....steak, shrimp, salads, oysters.  I found this old recipe book (published in 1954) at an estate sale and the only St. Louis place in it was Medart's. For you youngsters or non-St. Louis natives, Medart's is now the Cheshire Inn on Clayton Rd.

Hidden Valley Ranch's- Sausage Stars

If you want people to gobble up your next appetizers with gusto, try these diet busters!  My friend Donna's mother makes them every year for her Christmas Party...she did not have one this year, so I had to make them myself. I served them last night for a pre-Lady Gaga b-day party for artist, Charlie Houska. There was nothing left.

I was a little in a rush and just served the filling in a bowl with chips to dip.  The recipe was copied from HERE.

Ingredients

• 1 lb cooked crumbled sausage meat, casings removed (2 cups cooked)(Try the Bob Evans Sage)
• 1 1/2 cups sharp cheddar cheese, grated
• 1 1/2 cups monterey jack cheese
• 1 cup hidden valley original ranch salad dressing, prepared from mix(I used the bottle.)
• 1 (2 1/4 ounce) can sliced black olives
• 1/2 cup chopped sweet red pepper
• (I added 1 medium chopped yellow onion)
• (I also added some hot sauce to give it a kick)
• 1 (60 count) package wonton wrappers
• vegetable oil

Directions

1. 1

   Heat oven to 350 degrees F.

2. 2

   combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet Fill wraps with the sausage, cheese mixture bake for 5 minutes or until the cheese is bubbly& brown.

The Pioneer Woman Blog

My sister-in-law just turned me on to a new blog, The Pioneer Woman.  This sophisticated city girl moved out west to be with her cowboy. Her blog covers cooking, cowboy-life, home-schooling and much more.  I liked her recipe for Brie-stuffed Mushrooms.

Charlotte Russe

If you are trying to think of something to make for your Holiday Season dessert...how about my favorite, Charlotte Russe.

"Charlotte is a corruption of the Old English word charlyt meaning a "dish of custard." There is a lot of doubt surrounding the origins of the name "charlotte." Meat dishes that were known as charlets were popular in the 15th century.

It is said to have been invented by the French Chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander.

Other historians say that this sweet dish took its name from Queen Charlotte (1744-1818), wife of George III."

See the bottom of the post for my mother's recipe.

 

I am having a hard time reading her writing, though here it is:

Soak 1 packet of gelatin in 1/2 cup of cold milk

Mix 4 egg yolks with 1 cup of milk and 1/2 cup of sugar- cook over a double boiler or very low heat until it turns into a custard.

Melt the gelatin liquid in the microwave and add it to the custard.

Cool mixture in the refrigerator.

Whip one cup of whipping cream and fold it into the mixture

Whip the four eggs whites and fold these into the mixture

Add a little brandy or vanilla

Line a mold with lady fingers (I think you can make them or find them at Straub's) and pour the mixture in.

Refrigerate until thoroughly set and serve.

Curried Crab Dip

I found this recipe in Food and Wine magazine this month.  I made it for Thanksgiving and again for a party last night....it was a hit and easy to make.

Ingredients

1. 2 tablespoons unsalted butter
2. 1 sweet onion, finely chopped
3. 2 tablespoons minced fresh ginger
4. 2 teaspoons Madras curry powder
5. 3 tablespoons mango chutney (preferably Major Gray), chopped
6. 8 ounces cream cheese, softened
7. 1 cup mayonnaise
8. 2 tablespoons fresh lime juice
9. 2 scallions, thinly sliced
10. 1/4 cup finely chopped cilantro
11. 1 pound lump crabmeat, picked over
12. Salt and freshly ground pepper
13. Mixed sweet potato, vegetable and pita chips, for serving

Directions

1. In a deep, medium skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the scallions, cilantro and crab, breaking up the crab slightly with the spoon. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl and serve with chips.

Make Ahead

The curried crab dip can be refrigerated overnight. Reheat gently before serving.

A Holiday Cookie Baking Party

Over the weekend I went to a fun Holiday Party in the Tower Grove area that included baking cookies!  I was running a little late and precooked my Hello Dollies.  They were a hit and easy to make.

Hello Dollies

In a greased baking dish add without mixing:

• One stick of melted butter
• 1 cup of crushed graham crackers
• 1 cup of coconut
• 1 cup of semi-sweet chocolate chips
• 1 cup of chopped pecans

Cook at 375 for 35 minutes

 

 

 

 

Sunday Morning Crepe Making

The other day my mother delivered to my home her VillaWare crepe maker that she used about twice.  I first looked at it and could not figure out how it works.  Thank goodness for the web and I was able to download the instruction guide from the VillaWare site.  It actually was easy and my sons thought it was fun. 

We made apple crepes with fresh whipping cream.

Grannie Smith Apples simmered in butter...then add in sugar and cinnamon's

You coat the crepe maker with butter each time before you dip one side in the batter.

The crepe cooks and you just turn it over and it flops off of the "pan".

Fresh whipped cream with a little sugar and real vanilla.

Yum!

Macaroni & Cheese Soufflee

I tried this side dish for the family today.  This was so delicious.

Artichokes

Our family has always been big artichoke fans. Spring means artichokes are in season!

I think I have come to realize that the vast majority of the population does not know what to do with an fresh artichoke.  I remember my roommate in college came home with me in the Spring and my mother served us artichokes with dinner.  I looked across the table and he was chewing on something for a while.  He put the whole leaf in his mouth.  I bet he was wondering why we were so enthusiastic for chewing on something so tough.

The only way I like an artichoke is steamed with either lemon butter or hollandaise.

Here is what you do:

First wash the artichoke. Cut the stem off about a half an inch from the base.  Pull off some of the outer leaves. Trim the thorns off of the ends of the remaining leaves.

Put them in a pot with a steaming cage on the bottom.  Add water (make sure that the water does not run out while you are steaming.  Nothing is worse than burnt artichokes) and spray some fresh lemon juice on the artichokes. Steam them until you can easily poke the base with a knife.

Now before you start cooking, make sure that you have artichoke plates. I think William Sonoma has them.

Pull off the leaves, dunk them in the lemon butter and then drag them through your teeth.  Arrange the consumed leaves in a nice pattern on your special plate.

When you get down to the small leaves, it is time to cut the choke out and get to the heart...the best part of the artichoke. 

Yum....and enjoy!

Easter Day

Easter was spent up at our farm in Pike County. I made Golden Basmati Rice with Apricots....it was delicious try it HERE.

My Aunt Bunny and me in our composition of pink.

My nephew Jack and his cousin.

My sons...Teddy (I think he likes to go by Ted now....though he will always be Teddy to me) and Nicholas (I think he goes by Nick now...though again...)

Teddy with my older brother from New York state

Lamb Cakes

Easter is coming and usually every year I make Lamb Cakes for the family.  I have been doing one white and one chocolate cake.  This year I am doing a couple of side dishes instead.  Here are some nice lamb cake pics from the web.

Here is what the cake should look like:

I don't know if this is a cake or a character from a claymination film

Here is one I found on this fun BLOG.

A tragic lamb cake about to be devoured by rabid peeps

I think this is a poodle cake.

Bull's Eye Eggs

It is Easter Week and I have eggs on my mind.  Earlier this week I made myself a soft-boiled egg...today it was a Bull's Eye.  My mother used to make these for me when I was a child. I got distracted this morning and it sort of got over cooked...at least you get the idea.