Kentucky Derby Pie

2 Comments | Written on April 30, 2010 at 5:00 am , by Kristina Vanni

Dust off those big, fancy hats and pick your favorite horse, because the Kentucky Derby is this weekend!

One of the Kentucky Derby traditions is the Kentucky Derby Pie, a decadent chocolate and pecan dessert. It was created by George Kern at the Melrose Inn of Prospect, Kentucky.  Churchill Downs has served the Kentucky Derby Pie for more than 20 years. On Kentucky Derby day, race track vendors sell more than 25,000 slices!   Whip up this quick and easy version to celebrate this weekend.  And, of course, don’t forget a nice, cold Mint Julep!

KENTUCKY DERBY PIE (click here to view and print recipe)

Ingredients:

1 cup sugar

1/2 cup flour

1 stick melted butter

2 eggs, slightly beaten

1 teaspoon vanilla

1 cup chocolate chips

1 cup pecans or walnuts

9″ unbaked pie shell

Directions:

Combine sugar and flour; add butter. Beat in egg and vanilla. Sprinkle chips and nuts into pie shell. Pour egg mixture over chips. Bake at 325F for 1 hour.  Serves 8.

Are you playing “Guess the Gadget” on our Facebook page?  Congrats to Nyssa, Sarah, Nae, Donna-Marie, and Mary Ellen!  You are correct – this gadget is a holder for butter.  Perfect for buttering your corn on the cob!

Are You Nuts?

No Comments | Written on April 29, 2010 at 5:00 am , by Kristina Vanni

Do you ever look at someone and wonder, “Are you nuts?” Well, it turns out we all are!

While plenty of complicated tests have been developed over the years to help people crack the code of their true personality, Fisher Nuts has found a simple and delicious way to predict who people are.  Never mind going to a big university to sit through a battery of tests that seem more like torture than fun. Fisher Nuts makes it easy!

Are you ready to find out your nut personality?  Click here to take the quiz!

This revelation can then lead to all sorts of pondering. What kind of nut is your favorite singer, or favorite actor? Is the person you’re dating the right kind of nut for you? What if you’re a cashew and your spouse is a walnut? Is that a bad sign? What if you’re a peanut/almond blend?

Now that you know what kind of nut you are, enjoy a recipe to compliment your personality!

Click here if you are a walnut.

Click here if you are a cashew.

Click here if you are a peanut.

Click here if you are an almond.

Click here if you are a pecan.

The nutty findings stem from a recent study on nut preferences and personality conducted by Alan R. Hirsch, M.D. founder of the Smell & Taste Treatment and Research Foundation in Chicago. Dr. Hirsch has conducted more than 200 studies on sensory phenomena and disorders. The nut study asked more than 1,000 men and women to select their favorite nut from five unlabeled samples of almonds, walnuts, salted peanuts, cashews and pecans. After a battery of personality tests, diagnoses were determined for each individual and statistically correlated with the choices of nuts.

“Through selection of food pathways, one’s hidden true self is symbolically revealed,” reports Dr. Hirsch.  “Nut (choices) can unravel the hidden mood, personality and motivation.”  He explains that while societal and cultural norms do influence our food choices, it is indeed possible to tie nut preferences to personality. “The foundation of the personality is laid at age 3-5 years,” he says, “concomitant with the formulation of food preferences, like personality, (food preferences) once formed, remain intransigent throughout the lifespan.”

Now the next time somebody declares “you’re nuts” you can proudly reply, “Actually, I’m a cashew!”

Turn Dinner Upside Down

6 Comments | Written on April 28, 2010 at 5:00 am , by Kristina Vanni

Topping the list of all-time comfort foods are Macaroni and Cheese and Hamburgers.  What if you could have both?  How is that possible, you ask?  Get ready to take your favorite comfort foods and turn them upside down!

This is about the most kid-friendly dish you can make.  Mac & cheese and hamburger all in one!  While you can make the entire recipe in one casserole dish, you can divide into 2 pans and freeze one for later – a great way to have a future dinner ready for some night when you don’t feel like cooking!  It can be frozen for up to 2 months; just thaw overnight in the refrigerator and bake as directed.  Easy for Mom, a winner with kids – what more can you ask for!

UPSIDE-DOWN MAC & CHEESE-HAMBURGER CASSEROLE

1 pound ground beef

1/2 cup finely chopped onion

1 can (8 ounces) tomato sauce

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

2-1/2 cups elbow macaroni

3-1/2 cups grated cheddar cheese, divided

3 eggs

3/4 cup milk

Garnish:  Chopped parsley

Tomato wedges

1. Coat two 8″ round or square pans, or one 2-quart casserole dish with cooking spray; set aside. (see note above)
2. Saute ground beef and onions in a skillet until meat is cooked. Stir in tomato sauce, salt, oregano, and pepper; simmer for a few minutes.  Place mixture (divided evenly) into prepared pans, or all into one casserole dish; set aside.
3. Prepare macaroni according to package directions.  Drain, and place in a large mixing bowl.  Toss the cooked macaroni with 3 cups of the cheddar cheese.  Place mac & cheese on top of ground beef mixture; press down lightly.
4. In a small bowl, whisk together the eggs and milk until well blended.  Pour evenly over the macaroni and cheese.  (if using 2 pans, divide evenly between the pans, using 3/4 cup for each).  Sprinkle the top with the remaining 1/2 cup cheese.  Cover with plastic wrap and refrigerate at least 6 hours or overnight.
5. Remove casserole from refrigerator; remove plastic wrap. Let casserole stand at room temperature while oven is heating to 350 degrees.  Bake, uncovered, for 30-35 minutes or until bubbly around the edges.  Remove from oven and let stand a few minutes.  Place a serving dish over the casserole, and flip over.  Carefully lift off pan; the hamburger layer will now be on top.  Garnish with chopped parsley and tomato wedges, if desired.  Serve immediately, cut into wedges or squares.

Las Vegas For Foodies

No Comments | Written on April 27, 2010 at 5:00 am , by Kristina Vanni

M Resort Las Vegas

If you watched Season 6 of Top Chef, you are already familiar with the exquisite M Resort in Las Vegas.  The popular program was filmed at this foodie vacation destination.  The hotel is perched high above the Las Vegas strip and boasts some of the most unique culinary offerings in Sin City.  The property has nearly 30,000 square feet of kitchen and work areas dedicated to the culinary arts.  If you are looking for the ultimate foodie getaway, book your tickets today!

*Note:  The showtimes have recently changed for Martini Time.  The shows are now Thursday -- Sunday at 4 pm and 7 pm.  All shows are $39.95.  What a deal!

Veloce Cibo

The views and food are not to be missed!  Situated on the 16th floor, the restaurant is 400 feet higher in elevation than the properties on the Strip, so the view is not only unique, but spectacular!

Check out a gallery of photos on the Better Recipes facebook page!

Hostile Grape

The Hostile Grape is the M Resort’s wine bar, cellar and tasting room.  There are more than 160 wines-by-the-glass available in 1, 3 and 5 oz. pours from self-serve Enomatic wine machines.  This is a great way to sample new wines or taste something that would be too expensive to buy by the bottle or glass!

Martini Time with Chef Tina Martini

Similar to a network television cooking show, this is a deliciously entertaining and educational experience.  This is the only show of its kind in Las Vegas!  The show treats a live studio audience to cooking demonstrations, food and beverage sampling and special ‘handy hints’ and ‘tasty tips’ on a variety of topics.  A new show is presented weekly and your show ticket includes reserved seating and dining inside the Studio B Buffet after the show.

This is Chef Tina’s Limoncello Martini she demonstrated they day I attended the show!

Limoncello Martini

1 1/2 oz.  Citrus Vodka

1/2 oz.  Limoncello

2 lime wedges

3 sprigs thyme

Muddle limes and the leaves from two sprigs; add ice, vodka and Limoncello.  Shake and double strain into a chilled martini glass.  Garnish with a sprig of thyme.

A New Take on Chili

No Comments | Written on April 26, 2010 at 5:00 am , by Kristina Vanni

If you love chili and have a passion for Italian flavors, then this “Chili Italiano” is for you.  I think it tastes like a meat-lovers pizza in a bowl!  This recipe is easy to make and a nice departure from the traditional-style chili.  You can even use a jar of spicy tomato and basil sauce to give the chili a nice kick.  As with traditional chili, sour cream and grated cheese are ideal garnishes, here I got a little creative and used Parmesan!   Mangia bene!

CHILI ITALIANO

2 Tablespoons olive oil

1 pound bulk hot Italian sausage

1/2 pound whole pepperoni stick, cubed

2 cups chopped onion

2 large cloves garlic, minced

3 Tablespoons chili powder

1-1/2 Tablespoons dried Italian seasoning

1 teaspoon granulated sugar

1/2 teaspoon crushed red pepper flakes

1 can (29 ounces) tomato sauce

1 can (14 ounces) petite-diced tomatoes, undrained

1 cup chicken broth

2 cans (15 ounces each) cannelloni beans, drained and rinsed

1 can (3.8 ounces) sliced ripe olives, drained

Garnish:  grated Parmesan cheese

1.  Heat olive oil in Dutch oven or large pot over medium-high heat.  Crumble Italian sausage into pot and cook until browned, breaking up meat.  Stir in the pepperoni, onion, and garlic; cook for 5 minutes, stirring frequently.

2.  Stir in chili powder, Italian seasoning, sugar, and red pepper flakes; stir to combine.  Add tomato sauce, diced tomatoes, and chicken broth.  Bring to a simmer, reduce heat slightly and cook, uncovered, for 25 minutes, stirring occasionally.

3.  Stir in beans and olives and heat until hot.  Spoon chili into bowls and sprinkle each with Parmesan cheese.  Serves 8.

Snacks For A “Full House”

No Comments | Written on April 23, 2010 at 5:00 am , by Kristina Vanni

When all your buddies get together for a game of cards, refreshments are half the fun!  Why not go all-in and make a spread of snack mixes?  With these recipes you will satisfy the diverse palates of all your guests.  It’s time to ante-up.  Make one or make them all!  You won’t regret it.

TEX-MEX MUNCH

½ cup butter

1 Tablespoon taco seasoning mix

2 cups corn chips

2 cups crisp corn cereal squares

1 cup crisp rice cereal squares

1 cup peanuts

2 cups pretzel sticks

1.  Put butter in a glass measure.  Microwave on high for 1 minute, or until butter is melted.  Remove from microwave.  Stir in taco seasoning mix with a fork; set aside.

2.  Combine the corn chips, cereals, pretzels, and peanuts in the baking dish.

3.  Drizzle with the butter mixture; stir with a fork.

4.  Microwave on high for 2 minutes.  Open the oven door and stir the mixture with a fork.  Microwave on high for another 1 to 2 minutes, until heated through.

5.  With potholders, remove from the oven.  Cool before serving.

6.  Store any leftover Tex-Mex Munch in a sealed glass jar or plastic bag.

ASIAN PARTY MIX

4 cups square toasted wheat or rice cereal (or a combo)

1 cup original flavor fish-shaped crackers

1 can (5 or 6 ounces) crispy Chow Mein noodles

4 ounces sliced almonds

2 Tablespoons sesame seeds

1/3 cup canola or vegetable oil

1/4 cup soy sauce

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1 teaspoon ground ginger

Heat oven to 250 degrees.  Combine first 5 ingredients (cereal through sesame seeds) in a 13-by-9-inch pan; set aside.  Whisk together the remaining ingredients and pour over cereal mixture; toss to combine.  Bake for 1 hour, stirring every 20 minutes.  Cool.

ITALIAN SNACK MIX

1-1/2 cups plain Cheerios

1-1/2 cups plain bite-sized shredded wheat biscuits

1/2 cup slivered almonds

1/2 cup packaged Caesar croutons (bite-sized, not large)

6 Tablespoons butter, melted

2-1/2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion salt

1/4 cup grated Parmesan cheese

1/2 teaspoon crushed red pepper flakes

Heat oven to 250 degrees.  Place cereals, almonds, and croutons in a large mixing bowl.  In a small cup, stir together the melted butter, Italian seasoning, garlic powder, and onion salt.  Drizzle over cereal mixture and toss to blend.  Spread mixture in a single layer on a rimmed baking sheet; sprinkle evenly with the Parmesan and pepper flakes.  Bake for 45 minutes, stirring several times during baking, until lightly toasted.  Let cool.

Clean Earth, Clean Home

No Comments | Written on April 22, 2010 at 5:00 am , by Kristina Vanni

Happy Earth Day! Now is the time to take a look at our choices and how they affect the environment.  Here is the good news – there are so many ways to clean your home while keeping the planet clean too!  Some of the off-the-shelf cleaning products are packed with bleach and ammonia that can pollute your body and the environment.  Disinfectants and other chemicals washing down drains now contaminate more than two-thirds of U.S. streams. In addition, our indoor air can be up to five times more polluted than the air outside largely because of these same products. But you don’t have to sacrifice health for a clean home!  There are “recipes” for nontoxic DIY cleaners that deliver considerable power at minimal cost.  Save money and save the planet – start green cleaning today!

GREEN CLEANING GROCERY LIST

Baking soda: A deodorizer and gentle scrub; softens hard water, removes acidic stains, and polishes shiny surfaces like stainless steel without scratching.

Distilled white vinegar:  A deodorizer, disinfectant, mild acid, and preservative; breaks up dirt, grease, mineral deposits, mold, and soap scum.

Lemon:  A deodorizer, stain remover, and grease cutter; acts as a mild bleach when exposed to sunlight.

Olive oil:  A natural oil that helps to nourish and polish wood.

Plant-based liquid soap:  Gentle soap made with oils such as olive (“Castile soap”), palm, and coconut, rather than petroleum derivatives or animal fat.

Essential oils: Aromatic plant oils; some, including eucalyptus, lavender, and tea tree, are natural disinfectants and antifungals.

GREEN CLEANING “RECIPES”

All-Purpose Scrub

1/2 cup baking soda

Plant-based liquid soap

1/2 of a lemon

Pour baking soda into a bowl. Add just enough liquid soap to make a creamy paste. Spread mixture on the flat side of lemon and scrub. The lemon acts as a sponge and leaves a natural citrus scent. Use a damp rag or sponge to wipe away any residue. You’ll find the paste will stay moist for a few hours.

Window Cleaner

3 tablespoons distilled white vinegar

2 cups water

Pour all ingredients into a spray bottle and shake. Spray onto window and wipe clean with newspaper or a 100 percent cotton cloth.

Floor Cleaner

1/8 cup plant-based liquid soap

1/8 cup distilled white vinegar

1 gallon water

10 drops essential oil (scent of your choice)

Mix all ingredients in a bucket and mop as usual.

Helpful Hint:  For ceramic and stone floors, eliminate soap (which leaves a film) and use 1/4 cup of vinegar with 1 gallon of water. Don’t use water on unsealed wood floors. Instead, combine 2 cups of vinegar with 1 tablespoon of olive or jojoba oil in a bucket. Spread a thin coat over the floor with a mop or soft cloth. Let it soak in for 20 minutes; dry mop to absorb excess liquid. Open windows to air out the vinegar smell.

Mold and Mildew Spray

2 cups distilled white vinegar

Pour vinegar into a spray bottle and spray on infected area. The smell will dissipate in a few hours (open a window to speed up the process).

Safety note: Always be careful to label containers of homemade cleaners intended for storage and keep them well out of the reach of children.

Penny Pinching Recipe From The Past

8 Comments | Written on April 21, 2010 at 5:00 am , by Kristina Vanni

This recipe is from the 1940′s, when my grandma was a young WWII war bride.  My grandpa had a group of friends from college who called themselves “The Dirty Dozen.”  Whenever the group got together for a meal they made these sloppy joes.  Meat and sugar were rationed during the war and recipes were made to stretch the meat and use minimal amounts of sugar.   This recipe has been passed down after all these years and is still a family favorite!

“THE DIRTY DOZEN” SLOPPY JOES

1 pound ground beef

1 cup finely chopped onion

1 cup finely chopped green bell pepper

1 cup ketchup

2 Tablespoons granulated sugar

2 Tablespoons white vinegar

2 Tablespoons prepared yellow mustard

1 teaspoon salt

Warm hamburger buns

In a large skillet over medium-high heat, cook together the ground beef, onion, and green pepper until meat is cooked and crumbly.  Stir in the ketchup, sugar, vinegar, mustard and salt.  Reduce heat, cover and simmer for 25 minutes, stirring occasionally.  Serve on warmed hamburger buns.  Serves 6.  Recipe can easily be doubled.

*Today is my mom’s birthday!  Happy Birthday Mom!  She taught me everything I know about cooking and continues to be an inspiration everyday.  I love you Mom!

Lighter Take on Stroganoff

No Comments | Written on April 20, 2010 at 5:00 am , by Kristina Vanni

Traditionally, a stroganoff is prepared with beef and full fat sour cream over noodles.  This recipe recreates that creamy sauce with a can of reduced-fat soup and reduced-fat sour cream.  Swap out the red meat for some shrimp and you can enjoy a rich and creamy dish without remorse.

SHRIMP STROGANOFF

4 Tablespoons light stick butter

8 ounce package pre-sliced fresh mushrooms

1/2 cup finely chopped onion

1 clove garlic, minced

1/2 teaspoon salt

Dash of cayenne pepper, or to taste

1 can (10-3/4 ounces)  98% fat free Cream of Mushroom soup

1 pound frozen cooked, peeled, tail-off shrimp- thawed

3/4 cup reduced fat sour cream

2 Tablespoons all-purpose flour

Hot, cooked wide egg noodles

2 Tablespoons snipped fresh chives (or thinly sliced green onion tops)

1.  Melt butter in a large saucepan over medium heat.  Stir in mushrooms, onion, and garlic; saute until vegetables are softened.  Add salt, cayenne pepper, soup, and shrimp to pan.  Stir to combine; simmer for 4- 5 minutes, stirring frequently, until bubbly.

2.  In a small bowl, stir together sour cream and flour.  Stir into shrimp mixture; reduce heat slightly and simmer, stirring frequently, until mixture is very hot.  Serve over hot, cooked noodles (or rice).  Sprinkle top with chopped chives for garnish.  Serves 4. (Note:  If the shrimp is not thawed out, just place in a colander and run cold water over shrimp until thawed)

Have you been playing “Guess the Gadget” on our Facebook fan page?  If not, get into the game!  Become a fan today:  http://www.facebook.com/betterrecipes

Guess the Gadget answer…

It is a hard-boiled egg slicer.  You put the egg in the cup part and press down with the wire side.  It slices a hard-boiled egg into six perfect, equal slices!  Stay tuned to facebook for the next round of Guess the Gadget!  Congratulations to Karen Blakeslee, Jc Cindy Lr, and Cindy Webster for guessing correctly!

Pillsbury Bake-Off 2010

2 Comments | Written on April 19, 2010 at 5:00 am , by Kristina Vanni

Check out this video with highlights from the 2010 Pillsbury Bake-Off!

Pillsbury Bake-Off 2010

There is nothing quite like the Pillsbury Bake-Off.  This cooking contest has been an integral part of my life since childhood and it holds a special place in my family history and in my heart.  In fact, I come from three generations of Pillsbury Bake-Off finalists.  My grandmother, my mother and I have all had the opportunity to compete.  Check out my previous blog entry Million Dollar Dishes for all of our recipes!

This year I attended the Bake-Off as a blogger rather than as a contestant.  Watching those 100 lucky finalists compete I knew the flurry of excitement and emotions they were experiencing throughout the contest.  From the excitement of the Grand March as the contestants file onto the competition floor, to the moment host Sandra Lee announced the winners, my heart was filled with memories.  I even found myself tearing up as the category winners filed on stage to claim their prize.  I have stood in their shoes and know how that moment will stay with them forever.  Like I said, there is nothing quite like the Pillsbury Bake-Off.  A gallery of photos from the contest can be found on the Better Recipes Facebook page.  Check it out!

On Wednesday, Sue Compton was named the $1,000,000 winner live on the Oprah Winfrey Show.  Her recipe for Mini Ice Cream Cookie Cups was a delicious and innovative way to utilize the sponsor products.  Give it a try and start creating your own million dollar dishes for the 2012 contest!

MINI ICE CREAM COOKIE CUPS

Ingredients:

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)

4 teaspoons sugar

1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped

1/2 cup Hershey’s® semi-sweet chocolate baking chips

1/4 cup Smucker’s® Seedless Red Raspberry Jam

1 1/2 cups vanilla bean ice cream, softened

24 fresh raspberries

Directions:

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. 3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. 5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. 6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Number of Servings: 24 tartlets