Valentine’s Day is just a few days away!  This adorable recipe is a fun way to express your feelings through a sweet treat.

There’s no need to invest in a special heart-shaped pan that you will only use once a year.  It’s so easy to make this heart shaped cake with two basic pans you already have on hand.  Take a look at the recipe and let me show you how!

Valentine’s Day Heart-Shaped Cake   (click here to view and print recipe) 

1 package cake mix (2-layer size)  any flavor except angel food

1 cup cold milk

1 package (4-serving size) Vanilla flavor Instant Pudding and Pie Filling

1/4 cup powdered sugar

1 tub (8 ounces) Whipped topping, thawed

1/4 teaspoon red food coloring

Small candies or multicolored sprinkles

Heat oven to 350 degrees. Prepare cake mix as directed on package.   Divide batter evenly between greased and floured 8-inch round and 8-inch square baking pans.  Bake as directed on package.   Cool 10 minutes;  remove from pans.  Cool completely on wire racks.

Pour milk into medium bowl.  Add pudding mix and sugar.   Beat with wire whisk 2 minutes.  Gently stir in whipped topping and food coloring.

Leave square cake whole; cut round cake in half.  Assemble pieces on serving tray as shown in photographs below, using a small amount of pudding mixture to hold pieces together.  Frost cake with remaining pudding mixture.  Decorate with candies or sprinkles.  Makes 12 to 16 servings.

Step 1:  Bake your favorite flavor of cake in one 8-inch square pan and one 8-inch round pan.  It’s very important that the pans be the same size! Slice the round cake in half.

Step 2:  Place each half of the round cake to the sides of the square cake.  Instant heart shape!  (You can use a bit of frosting to hold the pieces together.)

 Step 3:  Frost the cake!  No one will ever know you pieced it together from two separate cakes.

Step 4:  Now it’s time to decorate!  You can use multi-colored sprinkles, Valentine’s candies, or even write a special message to your sweetheart.

 Step 5:  Enjoy with someone special!

Trust me, this meal couldn’t be easier.  Anyone can make a salad, right?  The soup is a snap with the help of Bertolli, and I have a video demo to coach you through the dessert.  Come on, show that special someone how much you care….

Sauteed fennel and red onion is tossed with spinach and radicchio and topped with toasted pine nuts and shaved Parmesan.   This warm salad is a great way to start the meal and a wonderful way to warm the heart of your Valentine!

Warm Italian Salad with Fennel and Toasted Pine Nuts  (click here to view and print recipe)

9 cups loosely packed baby spinach

3 cups bite-sized pieces radicchio (about 1 head)

3 Tablespoons extra virgin olive oil

1 red onion, halved and sliced thin

1 medium fennel bulb, sliced thin

1/4 teaspoon salt, or to taste

3 Tablespoons balsamic vinegar

Freshly ground black pepper, to taste

1/3 cup toasted pine nuts

Garnish:  shaved Parmesan pieces

Toss spinach and radicchio together in a large salad bowl; set aside.  Heat olive oil in a large skillet over medium-high heat.  Add onion, fennel, and salt.  Cook, stirring frequently, until vegetables are softened and browned, about 5-6 minutes.  Stir in vinegar and freshly ground black pepper and cook about 30 seconds until slightly syrupy.  Scrape fennel mixture into the bowl with salad greens.  Add pine nuts and toss until greens wilt slightly, about 1 minute.  Serve immediately topped with Parmesan shavings.

Listen up, this is where the menu get really easy…

For your main course, why not serve one of the Bertolli Frozen Meal Soups!  Their fresh tasting, hearty meal soups are available in the freezer aisle and ready to enjoy in minutes.  These soups for two are so effortless to prepare, you can spend more time wooing your Valentine!  I think the Tuscan-Style Beef and Vegetables tastes great in this menu, but you can check out the four different varieties and select your favorite.

(Find out where you can buy the Bertolli Frozen Meal Soups in your area, click here.)

Plus, while you share a bowl of soup with your love, you also have the opportunity to spread the love to others.

Bertolli is sponsoring the “Ladles of Love” campaign, and will donate 400,000 meals (that’s $50,000!) to Feeding America.  You can learn more and show your support by visiting the Bertolli Facebook page and click on the Ladles of Love tab.

A romantic meal for two isn’t complete without a rich, delectable dessert.  This recipe is fantastic because it makes two individual-sized molten chocolate cakes.  Finish it off with a light dusting of powdered sugar, a few berries and a mint spring.  Nervous about channeling your inner pastry chef?   No worries, I have a how-to demo below to take you through the recipe.   

Molten Chocolate Cakes For Two  (click here to view and print recipe) 

4 Tablespoons unsalted butter, cut into 4 pieces
1/3 cup semisweet chocolate chips
1/2 teaspoon vanilla
1 egg
2 Tablespoons granulated sugar
Pinch of salt
1 Tablespoon all-purpose flour

Garnish:

Powdered sugar
Fresh raspberries or thinly sliced strawberries
Granulated sugar

Heat oven to 450 degrees.  Place 2 cupcake liners into a standard-size muffin tin and spray liners with nonstick spray; set aside.  In a microwave safe dish or measuring up, place butter and chocolate chips.  Heat on high for 45 seconds.  Remove and stir vigorously to completely melt chips; return to microwave for a few seconds if they aren’t melting.  Stir vanilla into chocolate mixture; set aside.  In a medium mixing bowl place egg, 2 Tablespoons granulated sugar, and a pinch of salt.  Mix with a hand mixer or whisk for 2 minutes or until sugar is dissolved.  Stir in melted chocolate mixture and blend.  Stir in flour just until blended.  Using a small rubber scraper or spoon, carefully pour mixture into each cup.  The cups will be filled right to the very top.  Bake for 10 minutes or until the edges are firm but the middle is still soft.  Remove from oven and place on wire rack; cool cakes in the pan for 10 minutes.  After 10 minutes, carefully lift cakes out of muffin tin and slowly peel away the cake liner, being careful not to squeeze the cakes.  Gently flip cakes out onto small serving dishes and slowly peel away the liner.  Dust the cakes with powdered sugar.   Roll the raspberries or strawberries in a little granulated sugar to lightly coat.  Place the sugared berries on the top of the cakes plus scatter some around the plate.  Serve warm.

Step-by-Step Video Demo: 

www.youtube.com/watch?v=6NQkC2v7KbY

This week we are giving away a prize package with everything you need to create an endless variety of cupcakes….without even cranking up your oven!

Now for the announcement of last week’s winner….

Congratulations to #167 Lani Wong!  I will be contacting you shortly so I can send you the “Doughnut Prize Package.”

From now through Sunday night you have the opportunity to win this “Cupcake Prize Package.”  Everything you need to prepare and decorate an infinite variety of cupcakes!

The giveaway includes:

Mini Cupcake Maker appliance

The Cupcake Bible Cookbook

Cupcake Heaven Cookbook

Nesting doll measuring cups

Cupcake Corer

Heart rubber scraper

Multi-colored sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us your favorite flavor of cupcake! 

What kind of cake?  What kind of frosting?  Any other toppings or fillings?  Tell us! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

So, I channeled my inner Martha and set out to make one myself!  What’s the worst that could happen?  At least I would enjoy a nice bottle of Pinot out of the deal…

As it turns out, this little craft project is a snap!  Once the bottle is painted and dried you can use the chalkboard for menus, wine lists, guest place settings, and more.  The possibilities are endless!  Here I made two bottles for a casual wine and cheese party.  Give it a try for your next event or get-together!

How to Make a “Wine Bottle Chalkboard Menu”

Step 1:  Drink a bottle of wine

Seriously…this is a requirement.  Preferably a lovely bottle with great company.  Bottles of red or white come in different shapes and sizes, so feel free to pick your favorite or use a variety.  (Next time I might try a Magnum bottle or even one of those tiny individual bottles!)

Step 2:  Clean the bottle and remove the label

I soaked the bottles in a little warm water to completely remove the labels.  You can even run the empty bottle through the dishwasher to get them completely clean.

Chalkboard paint can be purchased in craft or hardware stores.  They come in a variety of sizes for smaller or larger projects.

Step 3:  Paint bottle with chalkboard paint

The paint is dry to the touch within a few hours, but they recommend waiting a day or so before writing on the surface.

Step 4:  Decorate!

This is the fun part!  I used one bottle to list cheeses and the other to display my wine selections.  A delicate ribbon tied around the neck adds interest as well.  Feel free to get creative and give the bottle your own special flair!

Spike:  After scoring a touchdown, the scoring player may slam the ball violently to the ground in celebration.

Spike:  To add a delicious, yet potent beverage to your favorite food and drinks. 

We have an entire series of adorable, creative, and delicious football themed jello shots, and even some team spirit jello shot cupcakes!

These mini cupcakes take the idea of a “jell-o shot” to a whole new level!  The bite-sized, adult cupcakes can be made in your favorite team colors and spiked with well chilled vodka.  I like to top them off with silver sprinkles to mimic the player’s helmets!

Jell-o Shot Mini Cupcakes  (click here to view and print recipe)

1 package (15.25 ounces) White Cake Mix

1 cup boiling water, divided

1 package (3 ounces) Jell-o Strawberry Flavor Gelatin or Berry Blue Flavor Gelatin

1/2 cup well chilled vodka, divided

1 tub (8 oz) Cool Whip Whipped Topping, thawed

Garnish:  Team spirit sprinkles

Prepare cake batter according to package directions.  Fill greased mini muffin pans 2/3 full.  Bake 10 to 12 minutes or until tests done.  Cool in pan 10 minutes.  Pierce mini cupcakes with a skewer at 1/4 inch intervals.

Add boiling water to your choice of gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Stir in well chilled vodka; pour over mini cupcakes.  Refrigerate 3 hours.

Frost with Cool Whip and top with sprinkles.  Refrigerate 1 hour.

Now you can really get the party started with this selection of Football Jello Shots!  With fun names like “The Referee” or “The Cheerleader” or great flavors like “Gatorade” or “Bloody Mary” there is a little something for everybody to enjoy on game day.  Click here to see our Top 10 Football Jello Shots and whip up a few for your Super Bowl Party!

Are you on Pinterest?  Love Jello Shots?  Follow my brand new Football Jello Shots pinboard!  (And, of course, the other yummy boards while you are there…)  Cheers!

Cooking with beer is always fun, whether it is on the grill or in a fun appetizer.  But what about dessert?  As it turns out, beer is also an awesome asset to cakes!  The results are full of flavor and super moist.

From bundt cakes to sheet cakes, a cake you make in the microwave and a beer cake you enjoy for breakfast, we have you covered.

Check out these Five Awesome Beer Cakes!

Chocolate-Cherry Beer Cake with Cocoa Beer Frosting  (click here to view and print recipe)

Cake:

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter

2 cups sugar

2 eggs, lightly beaten

2 ounces chocolate, melted

1/2 teaspoon vanilla

1 cup cold beer

3/4 cup buttermilk

1 (10-ounce) jar maraschino cherries, drained and chopped, reserve juice (should be about 2/3 cup)

3/4 cup chopped walnuts

Frosting:

2 tablespoons cocoa

2 tablespoons butter

2 tablespoons Karo syrup

3 tablespoons beer

1 teaspoon vanilla

dash salt

2 cups powdered sugar

For cake:

Sift flour, soda, and salt together; set aside.  In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla.  Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice.  Add cherries and nuts.  Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean.  Cool cake completely.

For frosting:

Mix all ingredients together except powdered sugar, then add powdered sugar.  Beat with electric mixer until smooth.  Spread evenly over cake.

Streusel-Topped Breakfast Beer Coffeecake  (click here to view and print recipe)

Coffeecake:

2 cups all-purpose biscuit mix

1/2 cup sugar

1/2 teaspoon ginger

2/3 cup beer

1 egg, slightly beaten

Streusel Topping:

1/2 cup flour

1/3  cup sugar

1 teaspoon cinnamon

1/3 cup butter

1/4 cup chopped pecans

1.  For coffeecake, combine biscuit mix, sugar, and ginger.  In a separate bowl, mix beer and egg.

2.  Add beer mixture to dry mixture.  Stir lightly, just until moistened.  Turn into a greased 9-inch round cake pan.

3.  For streusel topping, combine flour, sugar, cinnamon, and pecans.   Cut in butter until crumbly.  Sprinkle over coffeecake batter.

4.  Bake at 400 degrees for 20-25 minutes.   Serve warm or cooled.

Spicy Beer Bundt Cake  (click here to view and print recipe) 

1 (18.25 ounce) box spice cake mix

1 (3.4 ounce) package instant vanilla pudding mix

2 teaspoons ground cinnamon

1/4 cup packed brown sugar

4 eggs, slightly beaten

1/4 cup oil

1 cup beer

1/2 cup chopped pecans

Vanilla ice cream, if desired

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, pudding mix and cinnamon in large bowl.  Cream brown sugar, eggs, oil and beer in separate bowl.

3.  Pour beer mixture into dry cake mixture a little at a time and beat after each addition.   Batter should be smooth and creamy.

4.  Sprinkle pecans on the bottom of a greased and floured bundt pan.  Pour batter over pecans in bundt pan.  Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean.  Cool before serving.  Serve with a scoop of vanilla ice cream, if desired.

Beer and Chocolate Microwave Mug Cake  (click here to view and print recipe)

1/2 cup flour

1/2 cup sugar

1/4 cup cocoa

2 eggs

1/4 cup milk

2 tablespoons beer

1/2 cup canola oil

1/2 cup chocolate chips

1 teaspoon vanilla or coffee extract

Garnish:  Whipped cream and chocolate chips, if desired

Mix all ingredients in a bowl and pour into 3 coffee mugs (1 cup size mugs).  Put on microwave turntable and microwave for 2:30 to 2:45.  (If there is no turntable, turn buy hand every minute or so.)

Top with a dollop of whipped cream and extra chocolate chips, if desired.

Pear and Beer Gingerbread Upside-Down Cake  (click here to view and print recipe) 

2 tablespoons butter

1/3 cup packed brown sugar

2 medium pears, pared and sliced

1 package (14 ounces) gingerbread mix

1 to 1 1/4 cups beer

1 egg

1.  Melt butter in an 8-inch square pan.  Stir in brown sugar; spread evenly over bottom of pan.  Arrange pear slices in rows over sugar.

2.  Prepare gingerbread according to package directions, substituting an equal amount of beer for the amount of water specified, and adding egg as called for in the directions.

3.  Pour batter over pears.

4.  Bake at 350 for 30-35 minutes, or until cake tests done.  Immediately loosen cake from sides of pan and invert on a serving platter.  Serve warm.

Whew… I am finally back in the good ‘ol US of A after the trip of a lifetime in South America.  I was in Peru exploring the magical ruins of Machu Picchu, the hustle and bustle of the capital city of Lima, and, of course, the legendary cuisine!   I promise lots of photos, videos and recipes over the next few weeks.  (Get ready to be shocked by a few of the local delicacies I ordered in Peru!  Any guesses?)

Internet access was a little spotty while I was in the mountains, so we have a bit of logistics to catch up on.  First of all, thanks so much to everyone who has been entering the weekly blog giveaways, entering the recipe contests and voting for the Reader’s Choice awards!

Now, for some winners!  (Randomly selected by Random.org)

The lucky winner in the Julia Child Prize Package is… #177 Beth H.!

And the the winner in the Coffee Maker Prize Package is…  #294 Chaney!

Don’t forget to enter the Valentine’s Day Breakfast in Bed Doughnut Prize Package this week!  (click here for the link)

Nothing welcomes you home (from school, or a long trip!) like a warm batch of cookies and a tall glass of milk.  These unique cookies include two cups of cornflakes for added texture and crunch.  Also, these cookies freeze well, so it is fun to whip up a batch and then save a few for a sweet indulgence later!

Butterscotch Oatmeal Cookies  (click here to view and print recipe)

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 teaspoons vanilla extract

1 Tablespoon water

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned or quick-cooking oatmeal (not instant)

2 cups butterscotch morsels

2 cups cornflakes

1 cup chopped walnuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a large mixer bowl, beat the butter, granulated sugar, and brown sugar together until mixed.  Beat in the eggs, one at a time.  Beat in vanilla and water.  In a medium bowl, toss together the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the butter mixture and beat until combined.  Add the oatmeal, butterscotch morsels, cornflakes, and walnuts; mix well.

Place heaping spoonfuls of batter, about 2-inches apart, onto prepared baking sheets.  Gently press each cookie to flatten it slightly.  Bake cookies until lightly browned, about 10-12 minutes.  Transfer to wire racks to cool completely.  Makes about 5-6 dozen cookies.

From now through Sunday night you have the opportunity to win this “Doughnut Prize Package.”  Everything you need to prepare and decorate homemade doughnuts!

The giveaway includes:

Three different kinds of doughnut pans – Large and small doughnuts, as well as doughnut twists!

Doughnuts cookbook

Two doughnut mixes – cinnamon sugar and chocolate

Valentine’s Day cookie cutters

Valentine’s Day apron

Valentine’s Day sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us who you would like to serve breakfast in bed! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Right about now, I just might be drinking one of these.  Except I will be sipping from the Southern Hemisphere!  Any guesses where I am?

Here’s a hit:  The signature spirit of this place is “Pisco,” a grape brandy produced in the winemaking regions of South America.  Have you figured it out yet?

Right now I am in Peru!!!

This is such a thrill because I have never been to South America and have dreamed of traveling to Peru for as long as I can remember.  I will be traveling on an Adventures by Disney itinerary.  In fact, you can follow the entire itinerary here.   From Lima to the Sacred Valley, Machu Picchu and Cusco, we will experience everything this country has to offer.

I didn’t know what to expect when I first heard about this signature drink.  It is a bit odd to think about enjoying a cocktail that is blended with egg whites!

I would describe this drink as tasting like a “Margarita with Foam.”   The pisco is mixed with sugar and citrus and then topped with an egg white froth.  Now, I know the first thing you are going to think is, “raw egg white?!”

I have the perfect answer for that!  There is a company called Safest Choice Eggs and they are the only brand that offers fully pasteurized eggs…in their shell!

That means these eggs are completely safe to eat raw or not fully cooked without the fear of salmonella.  Go ahead, take a bite of that cookie dough, enjoy a poached egg, or make homemade mayonnaise!  While you are at it, give a Peruvian Pisco Sour a try!

Peruvian Pisco Sour  (click here to view and print recipe)

2 ounces Pisco

1 Tablespoon sugar

1 Tablespoon fresh lemon juice

1 teaspoon pasteurized egg whites

Garnish:  lemon wedges

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lemon juice, and egg whites.  Blend until smooth and serve straight up in a martini glass with a lemon wedge.

That’s why I love this “Ultimate Super Bowl Dip.”  It combines all my favorite flavors from a variety of different dips.   Not only do you have two different kinds of cheese, there is spinach, Italian sausage and peppers.  Red peppers for color and rings of sweet banana peppers for flavor.

Take this dip to a whole new level and serve with blue corn tortilla chips, bagel chips or warm baguette slices.  Come on!  It’s the Super Bowl, up the ante this year and serve the ultimate chips and dip your guests are sure to remember.

What is one to do in a mountain lodge during a snow storm…lounge by the fire, of course!  Others may be anxious to strap on their skis or snowboards and hit the slopes, but not me.  I am content to cozy up next to a roaring fire with a warm drink in hand.  This beautiful fireplace is in my hotel lobby, The Lodges at Deer Valley.  I could sit here for hours!  This hotel is nothing short of spectacular and I certainly hope to come back very soon.

While at Sundance I spent time at the Bertolli Chalet, just off of Main Street near festival headquarters.  All weekend long we enjoyed bowl after bowl of their new Frozen Meal Soups while cradling warm drinks by the fire.  What better to pair with a warm bowl of soup than a fabulous hot drink!  They have four fabulous flavors (Chicken Minestrone, Roasted Chicken and Rotini Pasta, Tomato Florentine, and Tuscan-Style Beef) and below you will find recipes for three of my favorite drinks!

A dash of cranberry juice is added to traditional apple cider and garnished with a slice of orange and cloves.

Gingered Cran-Apple Cider  (click here to view and print recipe)

3 cups cranberry juice cocktail

1-1/2 cups apple cider

3 Tablespoon granulated sugar

4 slices (about a 1/4-inch thick) peeled fresh ginger

Garnish:  thinly slices of orange studded with whole cloves (optional)

Combine all ingredients (except garnish) in a saucepan and simmer, covered, for 5 minutes.  Remove from heat and let stand covered, for 15 minutes.  Remove ginger slices and pour into mugs.  Float a clove-studded orange slice in each cup, if desired.

Cozy up fireside with a mug of this seasonal spiced tea with hints of apricot and apple.

No worries!  I have just the kick you need to jump start your week…

From now through Sunday night you have the opportunity to win this “Coffee Maker Prize Package.”  Perfect for that caffeine boost to get your morning started!

The giveaway includes:

Bunn My Cafe Single Serving Pod Brewer – This unique coffee maker brews one cup at a time for a fresh cup every time!

Coffee-themed red and white apron

Coffee-themed red and white oven mitts

Here is all you have to do:

Leave a comment here on the blog telling us how you like to kick start your morning.  (Is it with a cup of java?  A morning run?  Or maybe 10 more minutes of sleep and the snooze button!)

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 30th.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Looking to make new friends over your morning coffee?  Be sure to visit some of our Mixing Bowl groups!

Come In, Sit a While, Share a Cup

Coffee Shop Favorites

Sit and Chat

Oh my goodness, I just wrapped up a whirlwind weekend at the Sundance Film Festival!  I have so many great stories from Park City, Utah, I am not sure where to start!

So let’s start from the beginning…the opening night party!

There I am, feeling all fancy at the arrivals!  Really, this weekend was about two things.  Hollywood glam and delicious warm soup.  Let me explain..

I came to the festival with Bertolli in order to help promote their line new of Frozen Meal Soups inside their “Chalet” here at the festival.  It was a place where Hollywood elite could warm up from the Park City chill, and and enjoy a little something to eat or drink before heading out to see a film or attend a party.

These hearty soups simmered throughout the day as guests sampled one of the four flavor varieties.  (How gorgeous are those copper pots!)  The Tomato Florentine was a favorite among the guests, but then again the Minestrone, Tuscan-Style Beef, and Chicken Rotini were also gobbled up!

You can see, they set up a cozy lounge amidst the hustle and bustle of the festival.  Guests could grab a scarf and handwarmer, or wrap up in a warm blanket for a few minutes.  There were also periodic filmmaker discussions throughout the weekend, appropriately titled the “Inside Soup.”

Besides the hearty soups, there was another offering here in the lounge, this one with a bit of a kick! Our friends over at Ultimat Vodka came up with this fantastic drink inspired by the festival and the Bertolli brand.   Sometimes you need a little mixed drink (along with your meal soup) to really get the party started!  Everything you need to eat and drink like a celebrity.  Stay tuned for more photos and stories from the Sundance Film Festival!

Sundance Bertolli Buzz  (click here to view and print recipe)

2 ounces vodka

1 ounce cranberry juice

splash lime juice

splash simple syrup

Soda water

Lime wedge

Pour vodka and cranberry juice over ice.  Add a splash of lime juice and simple syrup and top with soda water.  Garnish with a lime wedge.

This year my mom and I were discussing what to prepare for holiday meals.  We tossed around some of the usual go-to recipes, but then she said, “Why don’t we make Julia’s Boeuf Bourguignon!”  I was sold.  What a better day to spend indoors cozied up in the kitchen cooking something so classic and beautiful.

Let me say up front, there is nothing “quick and easy” about this recipe.  It takes time, and there are lots of steps.  But boy is it worth it…  All day long you smell the aroma of beef slowly cooking in robust red wine.  Pure heaven!

“Boeuf a la Bourguignonne” or Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

“As is the case  with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon.  Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the man course for a buffet dinner.  Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.”

Vegetable and Wine Suggestions:

“Boiled potatoes are traditionally served with this dish.  Buttered noodles or steamed rice may be substituted.  If you also wish a green vegetable, buttered peas would be your best choice.  Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.”

Julia Child’s Boeuf Bourguignon from Mastering The Art of French Cooking (Volume 1) 

6 ounce chunk of bacon

1 Tablespoon olive oil

3 pounds lean stewing beef cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons flour

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 Tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

The blanched bacon rind

18 to 24 small white onions, brown-braised in stock (see below)

1 pound quartered fresh mushrooms sauteed in butter (see below)

Directions:

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long).  Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water.  Drain and dry

Preheat oven to 450 degrees.

Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Set casserole aside.   Reheat until fat is almost smoking before you saute the beef.

Dry the beef in paper towels; it will not brown if it is damp.  Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.  Add it to the bacon.

In the same fat, brown the sliced vegetables.   Pour out the sauteing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of preheated oven for 4 minutes.  Toss the meat and return to oven for 4 minutes more.  (This browns the flour and covers the meat with a light crust.)  Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  Bring to simmer on top of the stove.  Then cover the casserole and set in lower third of preheated oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours.  The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.  (See below)  Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce.  Simmer sauce for a minute or two, skimming off additional fat as it rises.  You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock or canned bouillon.  Taste carefully for seasoning.  Pour the sauce over the meat and vegetables.  (*)  Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING:  Cover the casserole and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.  Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING:  When cold, cover and refrigerate.  About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Oignons Glaces a Brun (Brown-braised Onions)

Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq a vin and boeuf bourguignon, or in a mixture with other vegetables.

18 to 24 peeled white onions, about 1-inch in diameter

1 1/2 Tablespoons butter

1 1/2 Tablespoons oil

1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water

Salt and Pepper to taste

A medium herb bouquet:  4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

Directions:

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible.  Be careful not to break their skins.  You cannot expect to brown them uniformly.

Then either braise them as follows: 

Pour in the liquid, season to taste, and add the herb bouquet.  Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.  Remove herb bouquet.

Or bake them as follows: 

Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in one layer.  Set uncovered in upper third of a preheated 350 degree oven for 40 to 50 minutes, turning them over once or twice.  They should be very tender, retain their shape, and be a nice golden brown.  Remove herb bouquet.

(*)  The onions may be cooked hours in advance, and reheated before serving.

Champignons Sautes au Beurre (Sauteed Mushrooms)

Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte.   Successfully sauteed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan.  If you saute too many at once they steam rather than fry;  their juices escape and they do not brown.  So if you are preparing a large amount, or if your heat source is feeble, saute the mushrooms in several batches.

2 Tablespoons butter

1 Tablespoon oil

1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Optional:   1 to 2 Tablespoons minced shallots or green onions

Salt and pepper

Place the skillet over high heat with the butter and oil.  As soon as you see the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.  Toss and shake the pan for 4 to 5 minutes.  During their saute the mushrooms will at first absorb the fat.  In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.  As soon as they have browned lightly, remove from heat.

Toss the shallots and green onions with the mushrooms.  Saute over moderate heat for 2 minutes.

(*)  Sauteed mushrooms may be prepared in advance, set aside, then reheated when needed.  Season to taste just before serving.

 Julia Child’s home in Cambridge, Massachusetts.

When my sister and I were visiting Boston a few years back we decided to hop on the subway and make a quick pilgrimage to the Child household.

Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian.

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don’t even eat butter! Poor Julia is probably turning in her grave.  I guess it means more Boeuf Bourguignon for the rest of us!

Within the walls of the Smithsonian National Museum of American History you can find a copy of the Gettysburg Address, the flag that inspired the “Star Spangled Banner” and Julia Child’s actual kitchen. It was painstakingly moved piece by piece from her home pictured above after she moved back to her native California in November 2001. I feel this is a beautiful testament to the importance of creating good food in our culture. Her kitchen was simple and well stocked, but no fancier than many of our home kitchens all across the country today. Yet within those walls she created magic, just as so many of us create our own magic for our families and ourselves each and every night. I have always known that creating and sharing meals is important, and it is wonderful to know that the curators at the Smithsonian agree and have honored one of America’s most influential cooks through this exhibit.

 What a woman!  If you haven’t already entered the blog giveaway, what are you waiting for?  Click here!

Bon Appetit!!

Happy National Soup Month! 

I am glad the powers that be have decided to dedicate all of January to one of my favorite meals.  That’s right, I said meal!  To me there is nothing better than a big, hearty bowl of soup to warm you from the inside out during the cold winter months.  Pair it with a salad, warm crusty bread…maybe even a glass of wine, and dinner is complete.

In honor of National Soup Month, I wanted to tell you about a wonderful campaign sponsored by Bertolli.  (By the way, they have a line of outstanding Frozen Meal Soups that are absolutely perfect this time of year.  You can purchase any of the four delicious varieties in the freezer section of your grocery store and then whip up dinner in a matter of minutes come mealtime.)

This month Bertolli is not only warming our stomachs it is warming our hearts with its “Ladles of Love” program.  They will be helping to provide 400,000 meals to Feeding America and its nationwide network of food banks.  To get involved, you can visit the “Ladles of Love” tab on the Bertolli Facebook page, and click on the interactive soup bowl to show your support.  www.Facebook.com/Bertolli

Yesterday I had the honor of launching this campaign with Bertolli through TV and Radio programs across the country.  (Maybe some of you caught it in on the local morning news in your area!)  There has been such an outpouring of love and support for this outstanding organization, I am simply overwhelmed!   But we aren’t stopping there.  Today the “Ladles of Love” program is hitting the road and taking the campaign to…

…Sundance!  Yep, the legendary Independent Film Festival nestled in the snowy ski slopes of Park City, Utah!  I can’t imagine a better place to continue the campaign and enjoy a warm bowl of soup on a cold winter day.  Stay tuned to our Facebook and Twitter pages over the weekend with updates from the festival and (hopefully!) a bunch of great celebrity sightings.  I am excited to see the who’s who of Hollywood come out to support Feeding America as well.

By the way, if you are looking for a great winter salad to pair with your favorite soup, give this recipe a try.  That’s right, salad isn’t just for summer!  This hearty winter salad can be served during the colder winter months.   The warm bacon-brown sugar vinaigrette is sure to be a new favorite!

See you on the slopes!  (Well, ok, not really…I more of a “stay in the lodge by the fire” sort of girl…)

Winter Salad with Warm Bacon-Brown Sugar Vinaigrette  (click here to view and print recipe)

1 head butter lettuce- washed, dried, and coarsely torn

1/2 head curly endive- washed, dried, then sliced or coarsely torn

6 slices thick bacon, cut into 1/2-inch pieces

1/2 cup minced red onions

1-1/2 teaspoons packed brown sugar

1/4 cup red wine vinegar

1/4 teaspoon salt, or to taste

3/4 cup toasted pecan halves

1/2 cup crumbled gorgonzola cheese

1/2 cup sweetened dried cranberries

Freshly ground black pepper

Place greens in a large salad bowl; set aside.  Cook bacon in a large skillet over medium heat and cook until crisp.  Remove bacon with a slotted spoon and set aside.  Add the red onions to the hot drippings and saute, stirring constantly until they start to soften, about 2 minutes.  Mix in brown sugar, vinegar, and salt; stir until sugar dissolves, about one minute, then return bacon to pan and stir in.  Remove from heat and pour hot dressing over greens.  Toss quickly and serve immediately.  Let guests add the pecans, cheese, and cranberries, or can toss everything together, if desired.  Pass freshly ground black pepper.  Serves 6.

There really is in a class of its own.  This versatile ingredient can be used in everything from appetizers to side dishes, for breakfast or even for dessert!  Take a look at my Top 10 favorite bacon-centric recipes.

(Click on the recipe name or photo for a link to the recipes!)

Number 10:  Bacon Wrapped Beer and Brat Bites

Number 9:  Bacon Jam

Number 8:  Bacon and Cheese Deviled Eggs

Number 7:  Loaded Baked Potato Soup

Number 6:  Pea Salad with Cheese and Bacon

Number 5:  Maple Bacon Cinnamon Cupcakes

Number 4:  Stir Fried Brussels Sprouts with Bacon and Caraway Seeds

Number 3:  Sonoran-Style Bacon Wrapped Hot Dog

Number 2:  Bacon and Chive Scones with Bacon Butter

Number 1:  Bacondoodles!

Join me in a round of applause for Lisa’s winning recipe, General Tso’s Slow-Cooked Pork Tacos with Orange-Broccoli Slaw!

This award-winning home cook is not only the big winner in our Semi-Annual Contest, she is also a fantastic food blogger.  (She can be found at SnappyGourmet.com as well as on Facebook, Twitter, Pinterest and StumbleUpon.)

Lisa says, “What an honor and surprise to be the grand prize winner!  Thank you so much!  I had a lot of fun thinking about recipes for this contest and hope others take a few minutes this year to enter as well!  I never thought I would win the grand prize, but I am so glad I took the few minutes to enter!  I hope to use the grand prize money to work on my blog, and also plan to buy a new camera lens as well as put some money away for my children.  Thanks again!!”

Click here to read the full interview from Lisa’s win!

General Tso’s Slow-Cooked Pork Tacos with Orange-Broccoli Slaw

(click here to view and print recipe) 

Ingredients:

Pork:

2 cups Chicken Broth

1 (8 Oz.) Bottle Hoisin Sauce

1/3 cup White Vinegar

1/4 cup Reduced-sodium Soy Sauce

1/4 cup Granulated Sugar

¼ cup Cornstarch

5 Garlic Cloves, minced

3 Tbsp Minced Fresh Ginger

1 tsp Crushed Red Pepper Flakes

2 1/2 lb Pork Tenderloin, or any amount that will fit into your slow cooker

Slaw:

2/3 cup Orange Juice

1/3 cup Olive Oil

1/2 cup Chopped Fresh Cilantro

2 (10 Oz.) Packages Broccoli Slaw, or cabbage slaw

Soft Tortillas

Directions:

1. Whisk together broth, hoisin sauce, vinegar, soy sauce, sugar, cornstarch, garlic, ginger, and red pepper in a slow cooker until well combined.

2. Add pork to slow cooker and spoon some sauce over top. Cook on low heat setting for 6-8 hours. Remove pork from slow cooker and shred with 2 forks. Place pork in serving dish and coat with desired amount of sauce from slow cooker.

3. Meanwhile, as pork is cooking, whisk together orange juice, olive oil, and cilantro in large bowl. Stir in broccoli slaw. Cover and refrigerate until ready to serve.

4. To serve, top tortillas with pulled pork and slaw.

Helpful Tips:

I would suggest sticking with the reduced-sodium soy sauce so that the dish doesn’t taste too salty. You can serve the pork and slaw in tortillas or you can also serve the pork with rice or noodles. You could use chicken legs/thighs instead of the pork. Instead of the broccoli slaw you can substitute shredded cabbage or coleslaw mix.

I think the sign of a great recipe is one where you just know you will make it over and over again.  This crock pot recipe is so easy and flavorful, it will certainly be put in rotation on my menu planning.  I love that it is a well-rounded, complete meal that is accessible enough to be enjoyed by the whole family, while still being very unique and creative.

I first prepared and photographed this dish while I was visiting my family in Chicago over the holidays.  My sister went absolutely wild for the recipe!  She immediately printed out her own copy and made it again when she returned to her apartment after Christmas.  She pointed out that it re-heats like a dream and is the perfect meal to make over the weekend and pack for lunch at work all week long.

Another reason to love this recipe?  It is a healthier twist on a classic take-out dish.  According to the Center for Science in the Public Interest, a typical restaurant serving of General Tso’s chicken provides approximately 1,300 calories, 11 g saturated fat and nearly 3,200 mg sodium.  Holy cow!  That’s enough to make your heart stop…literally!

Since this is Lisa’s original recipe, we don’t have the exact nutritional analysis on the dish, but I am sure it is way less than that!  Using the slow cooker is a great alternative to deep frying.  The meat comes out juicy and tender rather than greasy and heavy.  Plus, you can fill the tacos with a bunch of the orange-broccoli slaw for a serving of veggies as well as a nice crunch!  Finally, you can tailor this dish to your own dietary needs.  Nowadays there is such a fantastic variety of tortillas available.  From whole wheat to fat-free, and low-carb to gluten-free.

Thanks again to Lisa Huff and everyone for participating in the 2011 recipe contests.  It was an outstanding year filled with unbelievable recipes.  There is so much amazing talent out there!  The good news is, we have just launched a new round of recipe contests and you can start entering right now!  Check it out and good luck! 

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/01/17/5000-grand-prize-winner/feed/ 2 http://www.betterrecipes.com/blogs/daily-dish/2012/01/16/blog-giveaway-julia-child-prize-package/ http://www.betterrecipes.com/blogs/daily-dish/2012/01/16/blog-giveaway-julia-child-prize-package/#comments Mon, 16 Jan 2012 11:00:56 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=11244 Happy Monday Better Recipes!

Did you participate in the “Rice Cooker Prize Package” giveaway last week?  Random.org picked a number and the lucky winner is….

4#  Congratulations “Robbie M.” I will be contacting you today to send you the prize!

If you didn’t win this time around, don’t despair.  Every Monday there is a new prize and a fresh chance to win.  Take a look at the package this week!

I have to tell you, this might be my favorite giveaway EVER! 

From now through Sunday night you have the opportunity to win this Ultimate Julia Child Prize Package.

The giveaway includes:

“Mastering the Art of French Cooking” the two volume set of cookbooks by Julia Child that started it all!

“My Life in France” Julia’s memoir.

“Julie and Julia” the book by Julie Powell.  It is based on Julie’s popular blog chronicling her journey as she cooked her way through Julia’s legendary cookbook.

“Julie and Julia” the film starring Meryl Streep.  The movie is a combination of Julie Powell’s book and Julia’s memoir.

Here is all you have to do:

Leave a comment here on the blog telling us what you love about Julia Child or her recipes.

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 23rd.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Love French cooking?  Be sure to visit the Mixing Bowl groups, “Cuisine Francaise,” and “Wine with Everything.”

This recipe couldn’t be easier and it can be customized to your personal tastes.  Everything you love to top a baked potato can be added to this simple soup.  It can be whipped up in minutes with only a few ingredients.  The secret?  Half a package of instant roasted garlic flavored mashed potatoes.  Give it a try this weekend….whether or not you have snow!

LOADED BAKED POTATO SOUP  (click here to view and print recipe) 

6 bacon strips, chopped

2 cups fat free milk

2 cups water

1/2 (7.6 ounce) package roasted garlic instant mashed potatoes

1 cup (4 ounces) shredded Cheddar cheese, divided

1/4 teaspoon freshly ground black pepper

Chives

Sour cream

Cook bacon, drain on a paper towel, set aside.  Reserve 2 tablespoons to sprinkle on top of soup.

Combine milk and water in a large saucepan; bring to a boil.  Remove from heat; add potatoes, and stir with a wire whisk until well blended.  Add 3/4 cup cheese, stirring until cheese melts.  Add all but 2 tablespoons of the bacon.   Spoon into serving bowls; sprinkle evenly with remaining 1/4 cup cheese, 2 tablespoons bacon and freshly ground black pepper.  Top with chopped chives and a dollop of sour cream, if desired.

Congratulations to our final weekly winner of 2011, Lisa Keys!  Her recipe for “French Toast Muffins” took top honors during Cinnamon week!

I can’t believe the end of the weekly contest is here!  There have been so many unbelievably delicious weekly winners and the judges sure have their work cut out for them to pick a grand prize winner.  (For a look back on previous contests, check out this link to see all the winners.)

Also, don’t forget that a new round of weekly contests have begun!  There is more information at the end of this article. 

Now, back to these “French Toast Muffins!”

Believe me, they are just as delicious as they sound.  Imagine everything you love about French Toast in muffin form!  It is no wonder this dish took top honors in the Cinnamon contest, because Lisa creatively uses the theme ingredient in two different ways.  First, slices of cinnamon swirl bread is cubed and tossed with milk and eggs to create the French Toast topping.  Then, when the muffins come out of the oven, they are topped with additional cinnamon and sugar.  Plus, a dash of maple extract is added to the muffin batter.  One bite is literally like a forkful of French Toast!

This is certainly one of the most creative muffin recipes I have seen in a long time.  They are perfect to grab and go on busy mornings, but they taste like a leisurely weekend brunch!

FRENCH TOAST MUFFINS  (click here to view and print recipe) 

Ingredients:

1/4 cup Milk

3 Eggs, divided

8 slices Cinnamon Swirl Bread, crusts removed and cut into 1/2″ cubes

2 cups All Purpose Flour

3/4 cup Packed Light Brown Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 cup Sour Cream

1 tsp Maple Extract

1 stick Plus 4 Tbsp Unsalted Butter, melted and divided

1/4 cup Sugar

1 tsp Cinnamon

Directions:

Heat oven 400 degrees. Grease a standard 12 cup muffin tin with nonstick baking spray or line with paper cups. In a medium bowl, whisk milk and 1 egg until blended. Add bread, then stir to coat, for the French toast topping. In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining eggs for 30 seconds. Add sour cream, maple extract and 1/2 cup of the melted butter, then whisk well. Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter, pressing down slightly. Bake for 20-22 minutes or until toothpick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright and cool 5 minutes. Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.

How did you come up with your winning recipe? 

I created this recipe about a year ago for a friend’s birthday breakfast. We have a tradition of treating each other on our special day, but this time I invited all the ladies over to the house instead of going out to a restaurant. Plus my girlfriends love being my recipe testers, so I wasn’t afraid to try something new on them. I came up with the recipe when my cinnamon swirl bread got a bit stale. I come from a long line of frugal cooks who never throw out food that has potential to re-purpose into something new and delicious. Torn between making croutons and French toast which is what my parents often did with day old bread I thought -why not both and that is how the muffin was born.

What inspired you to enter the Better Recipes weekly contest again?

First, I love the category- cinnamon. It probably is my all-time favorite aroma in the kitchen. It brings back all kinds of warm memories especially at this time of year. Second, it is just so easy to enter the Better Recipes contest. As one who is not so tech savvy I appreciate how easy it is to navigate the web site.

Why do you think your recipe stood out to the judges?

The flavor is just so yummy and the recipe is easy to make.

Do you have any advice for others interested in entering our recipe contests?

Follow the rules and don’t be afraid to share the food you love. Chances are the judges will love it, too.

Do you have any plans for the prize money? Any plans if you should win the grand prize?

My husband and I had our 30th wedding anniversary a few months ago, but we were not able to celebrate it. We can use this prize money to treat ourselves to something special in the new year. And something extra special if I win the grand prize.

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

It doesn’t take fancy bells and whistles to cook good food, but it does take some heart and creativity…and naturally practice makes perfect.

By the way, did you know we have kicked off another round of weekly recipe contests?  It’s true!  Plus, this year there are two different ways to win…

1)  Enter your best recipe under the category theme for a chance at the $250 weekly prize and the $2,500.00 Grand Prize at the end of the contest.  These winners are selected by the Better Recipes editors based on ease of preparation (40%), creativity (35%) and adherence to theme (25%).

2)  Share your recipe with friends, family, colleagues, everyone!  Ask them to vote for your dish as “Reader’s Choice” and win $250!

Check out the official rules and see all the fun contest themes coming up over the next few months.  Good luck everyone!

Think about it…How many times has it been the demise of a Top Chef contestant?  This seemingly simple dish can be tough to master.  It is one of my favorite items to order in a restaurant, but it can be intimidating to try at home.  That’s why I think it is time to demystify this decadent and delicious dish and find a way to make it simply and easily in your own kitchen.

When a recipe has few ingredients, you need to make each and every one count.  That’s why I love to use garlic infused olive oil!  It has a beautiful and subtle garlic flavor in one ingredient.  Keep some on hand in your pantry!

This mushroom risotto uses dried porcini mushrooms that must be reconstituted before using them.  But, don’t toss that water!   It is filled with flavor and can be used again in other parts of the preparation.

Start with an ovenproof dish on the stovetop.  Saute onion in the garlic infused olive oil, add arborio rice, and the mushrooms.  Then add the reserved liquid from the mushrooms, as well as some salt and pepper to taste.

This risotto is so easy to make because you don’t have to stand over it stirring constantly as it cooks, as you do with traditional risotto.  Simply cover, and pop the dish in the oven.  Thirty minutes later you have a fantastic meal!

(P.S.  I like to top mine with a bit of shaved Parmesan!) 

EASY OVEN RISOTTO WITH PORCINI MUSHROOMS  (click here to view and print recipe)

1/2 cup dried porcini mushrooms

2 tablespoons garlic-infused olive oil

1 onion, finely chopped

1 cup Arborio rice

Salt and pepper, to taste

Put the mushrooms in a heatproof bowl and pour over 3 cups boiling water over the mushrooms.  Leave to soak for 30 minutes.  Drain the mushrooms through a sieve, reserving the liquid.  Rinse the mushrooms thoroughly under running water to remove any grit, pat dry.

Preheat the oven to 350 degrees F.  Heat the oil in a roasting pan on the stove top and add the onion.  Cook for 2-3 minutes, or until the onions are softened.  Add the rice and stir for 1-2 minutes, then add the mushrooms and stir.  Pour in the mushroom liquid and mix well.  Season with salt and pepper, cover with lid or foil.    Bake in the oven for 30 minutes, stirring occasionally, until all the stock has been absorbed and the rice is tender.  Serve immediately.  Serves 4.

Congratulations to our latest weekly recipe contest winner, Tina Verrelli!  Her creative take on classic thumbprint cookies came out on top during the “peppermint” themed week.  These “Peppermint Ganache Thumbprint Cookies” are the perfect marriage of a decadent chocolate cookie and peppermint bark candy.

They are great not only for a Christmas cookie exchange, but the red and white colors are perfect for Valentine’s Day as well!  Wrap up a batch with a beautiful bow and a love note, and you have a sweet homemade gift from the heart.  Plus, after a few bites you will have minty fresh breath for a Valentine’s Day kiss!

PEPPERMINT GANACHE THUMBPRINT COOKIES   (click here to view and print recipe) 

Ingredients:

1 cup Unsalted Butter, softened

3/4 cup Sugar, divided

3/4 cup Corn Syrup

1 Egg

1 tsp Vanilla Extract

3 1/2 cups Flour

1/2 cup Unsweetened Cocoa Powder

1/4 tsp Salt

1/2 tsp Baking Soda

12 oz White Chocolate

2/3 cup Heavy Cream

1 tsp Peppermint Extract

1/2 cup Crushed Peppermint Candies, candy canes or starlight mints

Directions:

Preheat oven to 350 degrees F.

In large bowl, cream together butter and 1/2 cup sugar. Beat in corn syrup, egg, and vanilla. In medium bowl whisk together flour, cocoa powder, salt, and baking soda. Gradually mix dry mixture into butter mixture. Cover and refrigerate dough for 1 hour.

Place remaining 1/4 cup sugar in small bowl. Scoop and roll dough into 1-inch balls. Swirl the balls in the bowl of sugar until coated. Place 2 inches apart on ungreased baking sheet (approx. 12” x 17”.)

Bake for about 9 minutes or until set and just starting to crack. Remove and allow to cool for 1 minute. Use a rounded 1 teaspoon measuring spoon, melon baller or your thumb to press an indentation into the cookie. It should go at least halfway down through the cookie. Remove to cooling rack. Repeat to use up all dough.

Add white chocolate to medium heat-proof mixing bowl. Bring cream to boil in saucepan. Pour hot cream over chocolate and whisk until smooth and combined. Stir in peppermint extract.

Use teaspoon or piping bag to fill each cookie with peppermint ganache. Sprinkle each with a pinch of crushed peppermint candies.

Congratulations Tina!  How did you come up with your winning recipe? Is this a family favorite you have been making for years?  Or did you invent it specifically for this contest?

I have made a version of these before. The cookie dough was a little different and I used peppermint kiss candy for the center. I wasn’t able to find those same candies this year and I really wanted it to taste like the peppermint bark candy I really like. I had recently read an article about ganache, so I figured I give it a try. The cookie took some experimenting. I tried making the “dent” in the cookie before and after baking. The before dent spread the cookie out. Making the dent after made a prettier shape but took an extra minute or two of baking. I also tried rolling the cookie in crushed peppermint candies and several types of sugar. The crushed peppermint melted and made the cookie stick to the pan. Turns out regular sugar looked pretty and sparkly on the baked cookie. The first batch of ganache was too runny and didn’t firm up enough. Was more like a “shot” of ganache in a cookie cup (hey, there’s an idea!) The final ganache needed less heavy cream. These will definitely become a holiday staple. They last really long too in a air tight container!

What inspired you to enter the Better Recipes weekly contest?

I haven’t had a ton of time to enter contests recently. I’ve only entered Better Recipe contests in the past few months because they’re easy to enter and I know the rules/deadlines. It takes a while to pour over the detailed rules for some of these contests. I like your contests because if you don’t win one week, you move onto the next and focus on the new “ingredient.” Keeps you hopeful!

Why do you think your recipe stood out to the judges?

Thumbprints are a familiar style that people like and the peppermint ganache may be new to some. Was the first time I made it!

Do you have any advice for others interested in entering our recipe contests?

It’s important to not lose faith if you don’t win. Just move on to the next week. I entered just about every week for this series. You learn something new from every cooking experience – so I guess you never really lose!

Do you have any plans for the prize money? Any plans if you should win the grand prize?

I’m going to donate half of the money to breast cancer research, to honor friends and family, far and wide who have been battling this disease. The other portion will go to holiday bills! The grand prize would be amazing, but I won’t let my mind wander there – So many creative and yummy recipes were winners each week!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

There are so many talented home cooks and chefs out there! I try to learn and get inspired when I eat out, read magazines, explore blogs and watch cooking shows.

Good Morning Better Recipes!

Did you participate in the “Smoothie Prize Package” giveaway last week?  Random.org picked a number and the lucky winner is….

#527 Brenda Sue Collins!  Congratulations Brenda, I will be contacting you today to send you the prize!

If you didn’t win this time around, don’t despair.  Every Monday there is a new prize and a fresh chance to win.  Take a look at the package this week!

From now through Sunday night you have the opportunity to win a Zojirushi Rice cooker and two Rice Cooker cookbooks to help you create healthy and delicious meals in the New Year.  Not only can this appliance cook a variety of different rices, it can also steam vegetables and even fish!  If you resolved to eat healthier in 2012, a rice cooker is a fantastic tool to help you throughout the year.

Here is all you have to do:

Leave a comment here on the blog telling us one of your favorite rice dishes.

It’s that easy!   One lucky winner will be randomly selected in one week from today.  The winner will be announced right here on “The Daily Dish” Monday January 16th.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Looking for some rice recipes?  Be sure to visit the Mixing Bowl group, “Rice!  That’s Nice!” for more ideas!

Check out my list of “Top 10 No-Bake Treats.”  Simply click on the title or the photo, and it will take you to the recipe.

NUMBER 10:  NO-BAKE BUTTERSCOTCH PEANUT CHEWS

The first recipe on the list is new to the collection.  I fell in love with these easy no-bake 4-ingredient cookies because they are the perfect blend of sweet and salty!  (The flavor combination actually reminds me of my favorite dessert, the Butterscotch Budino, from Mario Batali’s Pizzeria Mozza in Los Angeles.)

No-Bake Butterscotch Peanut Chews

1 can (14 oz.) sweetened condensed milk

3 cups butterscotch chips  (three- 6 oz. packages)

4 cups plain bite-sized shredded wheat cereal

1 cup chopped salted peanuts

1.  In top of a double boiler over hot, not boiling water, combine sweetened condensed milk and butterscotch chips until mixture is smooth and thick, about 15 minutes, stirring occasionally.

2.  Meanwhile, in a large bowl combine cereal and peanuts.  Pour butterscotch mixture over cereal mixture and toss until well-coated.  Drop by teaspoonfuls onto wax paper-lined cookie sheets.  Chill for 2 hours or until firm.  Remove and store in a covered container in refrigerator.  Makes about 5 dozen.

NUMBER 9:  PEANUT BUTTER AND JELLY TRUFFLES

NUMBER 8:  CANNOLI ICE CREAM SANDWICHES

NUMBER 7:  WHITE CHOCOLATE RASPBERRY BROWNIE TORTE

NUMBER 6:  PUPPY CHOW

NUMBER 5:  CREMA DI MASCARPONE

NUMBER 4:  INDIANA UNIVERSITY SPECIAL K COOKIES

NUMBER 3:  LIGHT BANANA CREAM PIE

NUMBER 2:  LIGHT TIRAMISU ANGEL FOOD CAKE

NUMBER 1:  LEMON BLUEBERRY INDIVIDUAL TRIFLES

One of my favorite go-to lunches is a nice, hearty bowl of soup with a bit of crusty bread.  Even today, as we have record high temperatures in Los Angeles, I love to cozy up to a bowl of soup in the afternoon.  (Yep, it hit almost 90 yesterday here at my place!)

This recipe is nothing short of a meal in a bowl and it comes together in just minutes!  Using a package of refrigerated cheese tortellini and a package of cooked diced chicken breast makes the soup a snap.  It could also be a great way to jazz up leftovers if you have extra pasta or chicken from a previous meal.

Whether you are enjoying this unseasonably warm weather here in Southern California or bundling up for a winter chill in other parts of the country, this simple soup is sure to satisfy!

Creamy Chicken-Spinach Soup  (click here to view and print recipe)

1 (9 ounce) package refrigerated cheese tortellini

1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth

2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup

1 (10 ounce) package frozen chopped spinach, thawed

1 (9 ounce) package refrigerated cooked diced chicken breast

2 cups fat-free milk

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water.  Add soup and remaining ingredients, stirring well.  Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Serves 6 ( 1 1/3 cup servings)

Per Serving:  Calories 300, Fat 7  g., Sat. Fat 3.1 g., Protein 24.7 g., Carbohydrates 35 g., Fiber 2.6 g., Cholesterol 68 mg., Sodium 759 mg.

Exchanges:  2 starch, 1 vegetable, 2 lean meat

“This year I resolve to eat less _____ and eat more _____!”

There were a plethora of healthy responses, and I noticed many of you are resolving to eat more fiber in 2012.  According to the Mayo Clinic, fiber can lower your risk of diabetes and heart disease,  and even aid in weight loss!

I love to start off the morning with a fiber-rich breakfast, and a bran muffin is a great way to get your fiber on-the-go!

This recipe uses whole wheat flour, All-Bran cereal, and even flax seeds in the batter.  I love flax seeds for their subtle nutty flavor as well as their abundance of omega-3 fatty acids.

Whip up a batch this week and you will enjoy a delicious breakfast, and a successful New Year’s Resolution!

BRAN-FLAX MUFFINS  (click here to view and print recipe)

2 cups All-Bran cereal, divided

1/4 cup flax seed

1/2 cup raisins

1 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup packed light brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons unsalted butter, melted and cooled slightly

2 large eggs

1-3/4 cups low-fat plain yogurt

1/4 cup molasses

2 teaspoons vanilla extract

Turbinado sugar crystals or cinnamon-sugar

1.  Heat oven to 400 degrees.  In a food processor, finely grind 1 cup of the cereal, and the flax seeds.  Add raisins and blend until finely chopped.  Transfer mixture to a large bowl.  Stir in remaining 1 cup cereal, flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt; set aside.

2.  In another bowl, whisk together melted butter, eggs, yogurt, molasses, and vanilla.  Stir into cereal mixture, only just until combined; do not overmix.

3.  Line 18 standard-size muffin tins with baking cups. Evenly fill each cup just more than halfway.  Sprinkle generously with turbinado sugar, or sprinkle each with cinnamon-sugar.  Bake until muffins spring back when touched, about 14-16 minutes.  Remove muffins from tin and cool slightly.  Makes 18 muffins.

I am a huge fan of Banana Cream Pie and Banana Pudding (especially the one from Magnolia Bakery in New York City!), but there is no doubt these delicious treats can be filled with diet-busting ingredients.  This quick and easy pie can be whipped up in minutes with a few savvy substitutions.  Use sugar-free instant pudding, non-fat skim milk, and light frozen whipped topping.  Plus, it is packed with bananas.  (Can dessert count as a serving of fruit?!)

Light Banana Cream Pie  (click here to view and print recipe)

1 package (1.9 ounces) sugar-free vanilla instant pudding and pie filling (4 servings)

2 3/4 cups non-fat milk

4 ripe, medium bananas, sliced

1 (9-inch) ready-made graham cracker pie crust

1 firm, medium banana

Light frozen non-dairy whipped topping, thawed

Prepare pudding as directed using 2 3/4 cups low fat milk.  Stir in 4 sliced ripe bananas.  Spoon banana mixture into pie crust.  Place plastic wrap over pie, lightly pressing plastic to completely cover filling.  Chill 1 hour or until filling is set.  Remove plastic wrap.  Cut firm banana into 1/2 inch slices.  Garnish pie with whipped topping and banana slices.   Makes 8 servings.

Are you ready to start off 2012 with a bang?  Then you need to start off the day with a healthy meal.  That’s why this week the blog giveaway is this awesome Smoothie Prize Package!

Prize Package includes:

Cuisinart SmartPower Blender – it’s compact and portable, great for healthy mornings on-the-go! 

Smoothie cookbook

Detox cookbook

Yoplait apron

Canvas grocery bag

Here is all you have to do:

Leave a comment here on the blog telling us one of your New Year’s Resolutions for 2012! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.

(Don’t forget, we giveaway a new and exciting prize package every week.  Keep coming back to The Daily Dish and check it out every Monday!)

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Looking for some smoothie recipes?  Check out three of my favorite below, and be sure to visit the Mixing Bowl group, Shakes and Smoothies for more ideas!

Sunrise Smoothie

Green Breakfast Smoothie

Strawberry Banana Smoothie

]]> http://www.betterrecipes.com/blogs/daily-dish/2012/01/02/blog-giveaway-smoothie-prize-package/feed/ 703 http://www.betterrecipes.com/blogs/daily-dish/2011/12/30/bowl-games-cheese-ball-2-2/ http://www.betterrecipes.com/blogs/daily-dish/2011/12/30/bowl-games-cheese-ball-2-2/#comments Fri, 30 Dec 2011 11:00:08 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=10685  HAPPY NEW YEAR BETTER RECIPES! 

As 2011 winds down and everyone is gearing up for big celebrations this weekend, I wanted to offer one last recipe to make your get-together a sensation.

Isn’t that fun!  It’s a football shaped cheese ball – the perfect snack to munch on while watching all the Bowl games this weekend!  This recipe for “Pigskin Frenzy Cheez Ball” was the winner of the Kellogg’s Tailgating Dips, Spreads, and Snack Mix Challenge.  Three cheers for Mary Shivers!

(Don’t forget, the final Kellogg’s recipe contest of the year, the Holiday Cookie and Desserts Challenge ends today!) 

Who will you be cheering for this weekend?  I have to give a shout out to my beloved Northwestern Wildcats  – I hope they bring home a victory in the Meineke Car Care Bowl of Texas on the 31st!!

Click here for a full list of 2011/2012 Bowl games.

Tip:  This recipe calls for 2 cups of finely crushed Cheez-It Crackers to create the coating for your football shaped cheese ball.  You can crush them quickly and easily in a food processor, or do it the old-fashioned way.  With a sealed plastic bag and a rolling pin!

PIGSKIN FRENZY CHEEZ BALL  (click here to view and print recipe)

Ingredients:

12 oz             Cream Cheese, softened

8 oz             Shredded Sharp Cheddar Cheese

2 Tbsp             Grated Parmesan Cheese

¼ tsp             Seasoned Salt

1 tsp             Worcestershire Sauce

3 Tbsp             Thinly Sliced Green Onions

6 slices             Bacon, cooked crisp and crumbled

2 cups             Finely Crushed Cheez-it Crackers

2 Tbsp             (from a 4 Oz. Jar) Sliced Pimento Peppers, well drained

1             (7 Oz.) Pkg. Carr’s Whole Wheat Crackers

1             (5 Oz.) Pkg. Carr’s Rosemary Crackers

Directions:

In a large mixing bowl, beat cream cheese, cheddar cheese, Parmesan, seasoned salt, and Worcestershire sauce on low speed until well mixed. Stir in green onions and bacon. Cover and chill for 1 hour. Use damp hands to shape the cheese mixture into a ball. Spread crushed crackers in a 5-inch circle on a sheet of plastic wrap. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end, pressing crushed crackers evenly into cheese ball. Place on a serving plate. Arrange the pimento slices on top like laces on a football. Cover and refrigerate for 1 hour before serving. Arrange Carr’s crackers around edge of platter before serving.

Helpful Tips:

This may be made into six mini football-shaped cheese balls for individual servings.

Needless to say it was a “snap” to make these Asian-style tacos in the slow cooker.  Plus, her addition of the broccoli slaw makes this effortless recipe a complete meal.  This recipe also reheats well and you will be excited to have another taco for lunch the next day!

Remember, if you love Crock-Pot cooking, make sure to check out our Triple Crock-Pot Prize Package Giveaway this week!

General Tso’s Slow-cooked Pork Tacos With Orange-Broccoli Slaw

(click here to view and print recipe) 

Ingredients:

Pork:

2 cups Chicken Broth

1 (8 Oz.) Bottle Hoisin Sauce

⅓ cup White Vinegar

¼ cup Reduced-sodium Soy Sauce

¼ cup Granulated Sugar

¼ cup Cornstarch

5 Garlic Cloves, minced

3 Tbsp Minced Fresh Ginger

1 tsp Crushed Red Pepper Flakes

2½ lb Pork Tenderloin, or any amount that will fit into your slow cooker

Slaw:

⅔ cup Orange Juice

⅓ cup Olive Oil

½ cup Chopped Fresh Cilantro

2 (10 Oz.) Packages Broccoli Slaw, or cabbage slaw

Soft Tortillas

Directions:

1. Whisk together broth, hoisin sauce, vinegar, soy sauce, sugar, cornstarch, garlic, ginger, and red pepper in a slow cooker until well combined.

2. Add pork to slow cooker and spoon some sauce over top. Cook on low heat setting for 6-8 hours. Remove pork from slow cooker and shred with 2 forks. Place pork in serving dish and coat with desired amount of sauce from slow cooker.

3. Meanwhile, as pork is cooking, whisk together orange juice, olive oil, and cilantro in large bowl. Stir in broccoli slaw. Cover and refrigerate until ready to serve.

4. To serve, top tortillas with pulled pork and slaw.

Helpful Tips:

I would suggest sticking with the reduced-sodium soy sauce so that the dish doesn’t taste too salty. You can serve the pork and slaw in tortillas or you can also serve the pork with rice or noodles. You could use chicken legs/thighs instead of the pork. Instead of the broccoli slaw you can substitute shredded cabbage or coleslaw mix.

Congratulations Lisa!  How did you come up with your winning recipe?  

I write a food blog, Snappy Gourmet, and I’m always trying to create and try new recipes.  Cooking and creating recipes is a passion of mine!  Recently, my family got Chinese take-out from a local restaurant and I loved the General Tso’s Chicken!!!  However,  the chicken was battered, deep fried, and drenched in a sweet sauce making it time consuming and not an every day healthy option at home.  I decided to try similar flavors in my slow cooker for a quicker and healthier option.  I also decided to give the dish a Mexican twist serving it in soft tortillas to get my kids to try it.  Instead of serving it with broccoli on the side like many Chinese restaurants I decided to use broccoli slaw to top the tacos.  It was an instant hit with my family and friends!

What inspired you to enter the Better Recipes weekly contest?

I love cooking and creating recipes!  I’m always trying to come up with new ideas to get my husband and kids to try new foods.  When I heard about the Better Recipes weekly contest I knew this would be a great recipe to enter and knew I had nothing to lose by entering!

Why do you think your recipe stood out to the judges?

I think my recipe stood out because it takes a few new twists on an old classic dish.  It combines Asian and Mexican flavors, it’s quick and easy with the help of a slow cooker, and it’s a healthier option than the original recipe and still full of flavor!

Do you have any advice for others interested in entering our recipe contests?

Get in the kitchen and start cooking!  Start with recipes or foods you are familiar with then try  giving them new twists.  Be sure to have a notebook handy and write everything down as you’re cooking. It’s easy to forget details when you start typing recipes later on!

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

I’d like to put the prize money towards a photography class and possibly a new lens for my camera.  I love taking pictures of food and know the class and lens will be put to good use!  If I win the grand prize, I think a family trip to Florida may be in the future!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

My best advice is to have fun in the kitchen!  If you’re just learning to cook, start with what you know such as classic recipes and familiar ingredients.  Build on what you know adding new ingredients, combining recipes, or adding new twists to your favorites.

These “Panzanella Salad Appetizer Bites” are super simple to prepare.  Imagine a mini salad on-a-stick!  A toothpick is skewered a cube of Cracker Barrel Cracked Black Pepper Cheese, fresh basil, grape tomatoes, and a cube of ciabatta bread.  Drizzle with your favorite Italian salad dressing and you are done!

Here’s to a happy and healthy start to 2012!

PANZANELLA SALAD APPETIZER BITES  (click here to view and print recipe)

Cracker Barrel Cracked Black Pepper Cheese, cut into 1-inch cubes

Fresh basil

Grape tomatoes

Ciabatta bread, cut into 1-inch cubes

Prepared Italian salad dressing

On a toothpick, skewer a cube of cheese, a sprig of fresh basil, one grape tomato, another sprig of fresh basil, and a cube of ciabatta bread.  Drizzle with your favorite Italian salad dressing and serve.

A holiday ham sure can serve a crowd, but now it is time to come up with solutions for all the leftovers.  There is nothing like a good ham and cheese for lunch the next day, so I decided to give this classic sandwich a few unique twists.

Time for “Around The World Ham and Cheese Sandwiches!”

Inspired by four different Cracker Barrel Cheese varieties (Mediterranean Herb, Cracked Pepper, Jalapeno and Extra Sharp), I have an array of sandwiches to serve this week.

Parisian Bistro Ham and Cheese

Croissant

Cracker Barrel Cracked Black Pepper Cheddar Cheese

Leftover ham

Assemble sandwich and warm in a 350 degree oven until the cheese is melted.

Italian Panini Ham and Cheese

Ciabatta bread

Cracker Barrel Herb Mediterranean Herb Cheddar Cheese

Leftover ham

Assemble sandwich and warm in a panini press or in a hot skillet until the cheese is melted.

German Oktoberfest Ham and Cheese

Pretzel bun

Cracker Barrel Extra Sharp Cheddar Cheese

Leftover ham

Assemble sandwich and warm in a 350 degree oven until the cheese is melted.

South of the Border Ham and Cheese

Torta Bun

Cracker Barrel Jalapeno Cheddar Cheese

Leftover Ham

Assemble sandwich and warm in a 350 degree oven until the cheese is melted.

This week you can win a Triple Crock-Pot as well as two Crock-Pot Cookbooks!  Three different serving containers allow you to prepare several different dishes, all served on a convenient lazy susan.  It is also perfect for transporting your favorite dishes to a party!

Here is all you have to do:

Leave a comment here on the blog telling us your favorite dish to prepare in a Crock-Pot! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.

(Don’t forget, we giveaway a new and exciting prize package every week.  Keep coming back to The Daily Dish and check it out every Monday!)

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Love your Crock-Pot?  Be sure to check out some of our groups filled with delicious slow cooked recipes! 

Slow Cooker Solutions

Slow Cooker Desserts

Summertime Slow Cooker

Slow Cooker Stunners

Company’s Coming Slow Cooker

Not Your Mother’s Slow Cooker Cookbooks

Crazy About Crock Pots!

Christmas cookies seem to bring a smile to everyone’s face.  The mere mention of Christmas cookies brings back pleasurable memories.  There are times when the holiday season becomes very hectic, which makes it hard to make a variety of cookies for days at a time.  Here is a way to make dozens of beautiful Scandinavian cookies from one simple dough!  The dough can even be made several days ahead of time and ready to form and bake when you are.  This one dough will make six different kinds of cookies, in other words, a cookie smorgasbord!

The six varieties of cookies represent the unique flavor experiences of the Arctic North:  from cardamom and anise, to lingonberry jam and pearl sugar, the flavors of Scandinavia add unique flavors for your holiday meal or party.

This photo was taken with the real Santa Claus at the actual North Pole!  When I was living in Finland a few years back my sister and I took a trip up to the city of Rovaniemi in Lapland in the Arctic Circle.  He was just as jolly as can be and even spoke all the languages of the visitors who come to see him and the reindeer.

A Scandinavian Christmas Cookie Smorgasbord

Dough:

1-1/2 cups (3 sticks) softened unsalted butter (no substitutes!)

3/4 cup white granulated sugar

1 egg plus 1 egg yolk (reserve white)

1 teaspoon pure vanilla extract

1/2 teaspoon salt

4-1/2 cups all purpose flour

Beat butter and sugar in large mixer bowl on medium speed until well combined.  Beat in egg, egg yolk, milk, vanilla, and salt until blended.  Add flour gradually to make a stiff dough.  Shape dough into a ball, then divide into 6 equal pieces.  Wrap each in plastic wrap and refrigerate for 1 hour.  (dough can be made several days ahead, if desired. Let warm up on the countertop until pliable).

Heat oven to 350 degrees.  All cookies use this temperature.  Line cookie sheets with parchment paper- (this is important to do).  Follow directions for each cookie, using one reserved dough ball for each type:

1) Walnut Crescents:  To the first dough ball to make crescents, mix in 1/4 cup chopped walnuts.  Form into 18 small ropes (about 1-1/2″ to 2″) and curve to form a crescent shape. Place on cookie sheet and bake for 10 minutes.  Remove, cool slightly, then gently roll each warm cookie in powdered sugar.

2)  Almond Cookies:  To second dough ball, mix in 1/3 cup coconut.  Form into 18 small balls and place on cookie sheet.  Press one whole blanched almond into cookie.  Bake for 10 minutes.

3)  Blueberry Thumbprints:  For third dough ball, form dough into 12 round balls. Dip the tops of each ball into coarse pearl sugar and place on cookie sheet.  Press finger or thumb into center of cookie to make a hole. Fill hole with blueberry jam.  Bake for 10 minutes.

4)  Lingonberry Logs:  For fourth dough ball, divide dough in half and make each piece into a 7-inch log.  Place logs on baking sheet.  Make a long indentation down the center of each log, but leaving an edge on the ends.  Fill the indentation with lingonberry or raspberry jam.  Bake for 15 minutes.  Remove from oven and let logs sit on baking sheet for 1-2 minutes, then carefully slide onto a work surface; let logs cool for exactly 10 minutes.  Meanwhile, stir together 1/4 cup powdered sugar, 3/4 teaspoon water, and 1/2 teaspoon almond extract.  Drizzle each log with this mixture.  Immediately slice cookies diagonally to make 9 slices each log.  Makes 1-1/2 dozen cookies.

5)  Cardamom Scrolls:  For the fifth dough ball, shape dough into 12 ropes, each about 5″ long.  Brush each rope all over with the reserved egg white from making the dough, beaten until slightly foamy.  In a small dish, stir together 2 Tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom; transfer to a small plate. Roll the egg white-coated ropes in the sugar mixture to coat thoroughly.  Place on cookie sheet and shape each rope into an “S” shape, then coil each end of the “S” in opposite direction so each end looks sort of like a cinnamon roll (see photo of cookie).   Bake for 10 minutes.

6)  Orange-Anise Cookies:  For the sixth and last dough ball, place the dough on the lined cookie sheet.  Roll dough into a rectangle, 12-inches by 3-inches.  Score the dough with a knife lengthwise down the middle, then each side into 12 small rectangles, making 24 pieces.  Bake for 12-15 minutes or until lightly golden.  Remove and let sit for a few minutes, then use a sharp knife to cut pieces following the scored areas and separating them to cool.  Meanwhile, in a small skillet, heat 1/3 cup orange marmalade with 1 teaspoon butter over medium heat until just starting to bubble.  Remove from heat and stir in 1/8 teaspoon anise extract; let cool.  Spoon a small amount of mixture onto each cookie and let set.

All of the cookies freeze well.  Place in single layers separated by pieces of wax paper in cookie tins or other freezer containers.

The winning recipe from our “Brunch” contest is absolutely perfect for entertaining holiday guests this weekend!  If you have family coming in from out of town, this simple yet elegant take on a classic recipe is a wonderful addition to your brunch menu.

Huge congratulations to our latest winner, Edwina Gadsby, for her “Monte Cristo Rolls.”  The classic sandwich takes on a new twist by using frozen puff pastry sheets.  This is also a great way to use leftover holiday ham and turkey from your family meals!

Monte Cristo Rolls (click here to view and print recipe)

Ingredients:

1 cup  Shredded Swiss Cheese

1/2 cup  Chopped Cooked Smoked Ham

1/2 cup  Chopped Cooked Roast Turkey

1/2  a 17.3 Oz. Pkg. Frozen Puff Pastry, 1 sheet, thawed

1 1/2 Tbsp  Honey Mustard

1 Egg, beaten

Powdered Sugar, for dusting, optional

Preserves or Jam, of your choice

Directions:

Preheat oven to 375 degrees. Lightly grease a large baking sheet.

Toss together Swiss cheese, ham and turkey; set aside.

Unfold puff pastry on a lightly floured surface; roll into a 15-by-10-inch rectangle. Spread evenly with honey mustard, leaving a 1/4-inch border; sprinkle with the cheese mixture. Brush edges of puff pastry with some of the beaten egg. Starting at a short side, roll up like a jelly roll. Cut into 8 equal slices and place 2 inches apart on prepared baking sheet. Brush tops with remaining beaten egg.

Bake until golden brown and cheese is melted, 20 to 25 minutes. Cool briefly on wire rack. Sprinkle with powdered sugar; if desired.

Serve warm with preserves (or jam).

Make 4 to 8 servings

How did you come up with your winning recipe?

Monte Cristo sandwiches are popular in our house, but I have always found them somewhat labor intensive to prepare. I set out to streamline the recipe without sacrificing any of the flavor. Puff pastry turned out to be a simple and delicious alternative.

What inspired you to enter the Better Recipes weekly contest?

Peer pressure! So many of the talented cooks who have been past winners I have the good fortune to know. Also, brunch is one of my favorite ways to entertain and I am always experimenting to come up with something a little different to serve.

Why do you think your recipe stood out to the judges?

The familiar and much-loved flavors of a Monte Cristo transformed into a roll instead of the traditional sandwich is probably what made my recipe stand out. In addition, my recipe is very user friendly; the steps are simple enough that even the kids can help in the preparation.

Do you have any advice for others interested in entering our recipe contests?

Just do it! I think many people spend a lot of time thinking about entering and never actually get around to doing it. This contest is so unique in that it has such diverse weekly themes. If you have a special recipe that fits the criteria. . . enter it!

Do you have any plans for the prize money?

The prize money is going to come in very handy when those after the holiday credit card bills start arriving.

Any plans if you should win the grand prize?

Building a new deck for outdoor entertaining would be at the top of list.

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

If at first you don’t succeed, try, try again. Don’t get discouraged if you have a few failures in the kitchen or a dish doesn’t come out exactly as you planned. Think of it as a learning experience and try to have fun. A lot of wonderful recipes started out as accidents.

If you are like me (and about 65 million other readers worldwide), you might be a little bit excited about the big movie opening today!

Of course, I am talking about the English-language version of “The Girl with the Dragon Tattoo.”  The first film in the trilogy based on Stieg Larsson’s book series.

Now, it’s not exactly the feel good movie of the holiday season, but this dark and twisty film sure does inspire a delicious menu for a viewing party.  Since the story is based in Sweden, I decided to come up with a complete Scandinavian menu to serve before heading out to the theater this weekend.

Start the meal with a simple appetizer of open-faced cocktail sandwiches.  I used rye cocktail bread and topped it with thin slices of smoked salmon.  Then I added a dollop of dill-lemon mayonnaise and a sprig of fresh dill for garnish.

Open-faced sandwiches are served all over Scandinavia as a small bite or light lunch.  Rye, smoked salmon and dill are staple ingredients in the Swedish repertoire.

Salmon and Dill Open-Face Appetizer Sandwiches

Rye cocktail bread

Smoked Salmon

Mayonnaise

Fresh dill

Lemon zest

Top cocktail bread with thin slices of smoked salmon.  In a small bowl mix together mayonnaise, chopped fresh dill and lemon zest, to taste.  Add a small dollop of the dill-lemon mayonnaise to the sandwich and garnish with a dill sprig.

In this screen shot from the film Lisbeth and Mikael discuss the best way to prepare traditional Swedish Meatballs.

(Wait, probably not…  I guess I will have to see the movie to know for sure.)

You simply can’t serve a traditional Swedish meal without meatballs on the menu.  This recipe is my absolute favorite.  It simply must be served with mashed potatoes and lingonberry jam.  I suggest getting a little bit of everything on your fork and enjoy.  Heavenly!

Swedish Meatballs

1 pound ground beef

1 pound ground veal

1/2 cup finely chopped onion

1/2 cup seltzer water*

1/2 cup fine dry plain breadcrumbs

1 egg

1 Tablespoon honey

1 teaspoon Dijon mustard

1-1/2 teaspoons salt

1/2 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon white pepper

2 Tablespoons butter

In a large bowl combine the beef, veal, and onion; set aside.  Pour seltzer water into a medium bowl and stir in bread crumbs to coat; let sit for 5 minutes.  Whisk together egg, honey, and Dijon mustard.  Add bread crumbs and egg mixture to meat, along with the salt, nutmeg, ginger, and white pepper.  Using your hands, mix ingredients together until just combined.  Form meat mixture into walnut-sized balls.  Heat the 2 Tablespoons of butter in a very large skillet over medium heat.  Place meatballs in hot pan and saute on all sides until nicely browned and meatballs are cooked through.   These are wonderful served with mashed potatoes and lingonberries.

Note:  * Seltzer water makes the meatballs nicely porous.

Tip:  If you can find it in your grocery store, sometimes there will be a “meatloaf mix” of ground beef, pork, and veal.  This can be used in place of just the beef and veal.

Is this the kind of girl who nibbles on a dainty cookie?  I don’t think so…

This is a girl who ends her meal with a shot of whiskey!

This recipe has become my new favorite gingersnap.  It is a traditional thin and crisp Swedish cookie with a little splash of danger.  You will wonder why you didn’t always add a dash of whiskey to your cookies!

Christmas is only a few short days away and I am just now getting around to making cookies.  Since I am on a bit of a time crunch I decided to make two “shortcut” recipes this year.  One no-bake cookie and “faux” toffee.  I can honestly say, they are now ranked among my favorites!

This holiday season save time, without skimping on flavor!  

Gorgeous!

No one will believe these no-bake nuggets are so simple to prepare.  I rolled them in red and green sprinkles for Christmas, but you could certainly use chocolate sprinkles or your favorite color and enjoy them anytime of year.

My favorite twist to this recipe is the splash of Coke or Pepsi.  You could even use cherry cola to give it another flavor spin!

NO-BAKE CHOCOLATE COLA NUGGETS

1 cup (6 oz. package) semisweet chocolate chips

1/2 cup cola beverage (regular Coke or Pepsi)

3 Tablespoons light corn syrup

1 Tablespoon rum extract

2-1/2 cups finely crushed vanilla wafer crumbs

2 cups sifted powdered sugar

1 cup finely chopped walnuts

Chocolate sprinkles, or candy sprinkles

1.  Melt chocolate in top of a double boiler over hot water; remove from heat.  Blend in cola, corn syrup, and rum extract; then stir in cookie crumbs, powdered sugar, and walnuts, mixing thoroughly.  Mixture will be sticky-stiff.  Cover and chill about 2 hours, or until stiff enough to handle.

2.  Form mixture into small balls; roll in chocolate sprinkles to coat.  Place in single layers on wax paper or foil-lined pans.  Cover loosely and chill overnight to firm up and to mellow flavors. Makes about 6 dozen.

I grew up with my mom’s English Toffee every Christmas.  It is absolute perfection, but it can also be a bit temperamental and definitely time consuming.  I have heard about the “saltine cracker” shortcut toffee recipe, and this one sounded just as easy with a little twist.  Here graham crackers are topped with chewy pecan toffee and a layer of rich chocolate.

They taste great and make an outstanding gift!

EASY PECAN GRAHAM TOFFEE

8 whole graham crackers (2 1/2 by 4 1/2 inches)

1 cup (1/2 lb) butter

1 1/4 cups firmly packed light brown sugar

1 cup finely chopped pecans

1 teaspoon vanilla

1 cup (6 oz.) semisweet chocolate chips

Place crackers side by side in a single layer in a 9 x 13 inch baking pan.  Set aside.  In a 1 to 2 quart pan, melt butter over medium heat.  Stir in sugar and nuts; cook, stirring often, until mixture comes to a boil.  Continue to boil until mixture reaches 238 degrees F. on a candy thermometer (4 to 5 minutes).  Remove from heat, stir in vanilla, and immediately pour over crackers, spreading to cover completely.  Bake in a 375 degree oven until very bubbly (about 5 minutes).  Remove and immediately sprinkle with chocolate; let stand until melted (2 to 3 minutes).  Spread over topping.  Cool completely.  Cut into 24 squares; then cut each square in half diagonally.  Makes 4 dozen crisps.

Looking for more Christmas cookie ideas?  Check out some of these decadent creations from a few fabulous food bloggers!

We want to hear from you:  What are your favorite Christmas cookies?  Leave a comment below and tell us all about them!  Share a link if you have one!

 Snowflake Cut-Out Cookies from Tidy Mom

Chocolate Chili Dulce de Leche Cookies from A Communal Table

Pomegranate White Chocolate Cookies from Two Peas and Their Pod

Peppermint Bark Smookies from What’s Gaby Cooking

Ugly Christmas Sweater Cookies from I Am Baker

Grandma Rose’s Butter Cookies from The Urban Baker (Perfect for Hanukkah too!) 

As 2011 winds down and everyone is gearing up for big celebrations this weekend, I wanted to offer one last recipe to make your get-together a sensation.

Isn’t that fun!  It’s a football shaped cheese ball – the perfect snack to munch on while watching all the Bowl games this weekend!  This recipe for “Pigskin Frenzy Cheez Ball” was the winner of the Kellogg’s Tailgating Dips, Spreads, and Snack Mix Challenge.  Three cheers for Mary Shivers!

(Don’t forget, the final Kellogg’s recipe contest of the year, the Holiday Cookie and Desserts Challenge ends today!) 

Who will you be cheering for this weekend?  I have to give a shout out to my beloved Northwestern Wildcats  – I hope they bring home a victory in the Meineke Car Care Bowl of Texas on the 31st!!

Click here for a full list of 2011/2012 Bowl games.

Tip:  This recipe calls for 2 cups of finely crushed Cheez-It Crackers to create the coating for your football shaped cheese ball.  You can crush them quickly and easily in a food processor, or do it the old-fashioned way.  With a sealed plastic bag and a rolling pin!

PIGSKIN FRENZY CHEEZ BALL  (click here to view and print recipe)

Ingredients:

12 oz             Cream Cheese, softened

8 oz             Shredded Sharp Cheddar Cheese

2 Tbsp             Grated Parmesan Cheese

¼ tsp             Seasoned Salt

1 tsp             Worcestershire Sauce

3 Tbsp             Thinly Sliced Green Onions

6 slices             Bacon, cooked crisp and crumbled

2 cups             Finely Crushed Cheez-it Crackers

2 Tbsp             (from a 4 Oz. Jar) Sliced Pimento Peppers, well drained

1             (7 Oz.) Pkg. Carr’s Whole Wheat Crackers

1             (5 Oz.) Pkg. Carr’s Rosemary Crackers

Directions:

In a large mixing bowl, beat cream cheese, cheddar cheese, Parmesan, seasoned salt, and Worcestershire sauce on low speed until well mixed. Stir in green onions and bacon. Cover and chill for 1 hour. Use damp hands to shape the cheese mixture into a ball. Spread crushed crackers in a 5-inch circle on a sheet of plastic wrap. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end, pressing crushed crackers evenly into cheese ball. Place on a serving plate. Arrange the pimento slices on top like laces on a football. Cover and refrigerate for 1 hour before serving. Arrange Carr’s crackers around edge of platter before serving.

Helpful Tips:

This may be made into six mini football-shaped cheese balls for individual servings.

This week you could win:

-An autographed copy of Lucy Lean’s “Made In America” cookbook featuring reinvented comfort food recipes from top chefs all across the country

-An apron signed by several of the chefs featured in Lucy’s cookbook including Ludo LeFebvre and Evan Kleiman!

-A Wusthof knife and cutting board set

Everything you need to look and cook like a chef in the new year!

Here is all you have to do:

Leave a comment here on the blog telling us your favorite comfort food! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.

(Don’t forget, we giveaway a new and exciting prize package every week.  Keep coming back to The Daily Dish and check it out every Monday!)

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

I was lucky enough to attend the launch for this cookbook hosted by the Four Seasons Hualalai in Hawaii this October.  Author Lucy Lean, chef Ludo Lefebvre and Evan Klieman hosted dinners, events, and cooking classes throughout the blissful weekend.

Check out the gallery of photos on the Better Recipes Facebook page to see more of the festivities from paradise!

Remember, there is still time to order the Made in America cookbook online for holiday gifts.   If you resolve to splurge on a getaway in 2012, I highly suggest indulging in the luxury of the Four Season’s Haulalai.  You won’t regret it!   

If you want to see a few sample recipes from the cookbook, check out these links from Lucy’s blog!

Not Your Same Old Pumpkin Pie

Todd English’s Holiday Turkey

This weekend, holiday parties will be in full swing!

During these busy days before Christmas, I like to serve dishes that come together quickly and I know my guests will love.

This recipe for Mediterranean Herb Flatbread Pizza is always a huge hit!  It is a great way to showcase the Cracker Barrel Cheese “Mediterranean Herb” variety.  A creamy cheddar cheese flecked with basil, rosemary and oregano.

Start with your favorite prepared pizza dough and press it out in a large rectangle on a baking sheet.  Top with the shredded Cracker Barrel Mediterranean Herb Cheese.  I love that this one ingredient is packed with flavor!  Then layer on some cooked hot Italian sausage and sun-dried tomatoes.  Only 4 ingredients and you have a party!

MEDITERRANEAN HERB FLATBREAD PIZZA  (click here to view and print recipe)

Prepared pizza dough (refrigerated variety or thawed, if frozen)

1 block (10 oz.)  Cracker Barrel Mediterranean Herb Cheddar Cheese, shredded

1 lb hot Italian Sausage, cooked and crumbled

1/2 cup sun-dried tomatoes packed in oil, julienne cut

Preheat oven to 400 degrees.  Press pizza dough into a large rectangle on a baking sheet.  Top with shredded cheese, crumbled sausage and sun-dried tomatoes.  Bake for 10-12 minutes, or until the pizza is browned and bubbly.  Cut into appetizer squares.

It’s not a party without a couple bottles of wine!  This flatbread appetizer tastes great with both white and red, so you can offer your guests a choice of their favorite.  If your credit cards are getting a workout with holiday shopping, budget-friendly wine pairings are always a welcome option.

I like the Beringer Founders’ Estate label because of its approachability, finesse and balance.  Plus, they are under $10 a bottle!  With this dish, their Chardonnay and Cabernet Savignon are both delicious pairings.

You can feel good about purchasing a bottle of Beringer this holiday season because of the Beringer Million Meals Campaign.  When you purchase a bottle of their Founder’s Estate wine from your local retailer, they will donate a dollar to a food bank in your community.  It is an outstanding way to help families right in your area.  Spread holiday cheer at your party and know you are helping local families at the same time!

If you love to entertain, these drink/appetizer dishes are nothing short of genius!  The plates have a convenient cut-out where a bottle of wine can rest.  Guests can carry their food and drink easily, while keeping one hand free.  They are so fun and a great conversation piece.

Cheers!  Have a wonderful weekend everyone!

Why not take a page out of a Charles Dickens novel this Christmas and prepare a roast goose!  A bountiful platter of roast goose makes a beautiful holiday meal.  Cooks may be hesitant about roasting a goose for the first time, but with a few tips and tricks it’s as easy as turkey.  My latest How-To video will help get you started!

www.youtube.com/watch?v=k96OIUoebR8

In the tradition of my 5-ingredient video series, I decided to offer a simple yet festive and flavorful accompaniment for the roast goose.  The rich flavors of apples, prunes and port wine pair perfectly with the decadent goose.

Here are a few more tips for purchasing and preparing a goose this holiday season.

Take a look at my Top 5 Untraditional Christmas Appetizer Recipes for Special Diets:

1)  GLUTEN-FREE

This Gluten-Free Fiesta Dip with Homemade Corn Chip “Stars” is a great addition to any holiday menu.  Everyone will love the spicy dip and the star-shaped chips make the recipe even more festive!

Gluten-Free Fiesta Dip

Ingredients:

8 ounce package block-style cream cheese, softened

1/2 cup hot taco sauce

4 ounce can chopped green chiles

2 Tablespoons chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon salt

Garnish:

Chili powder for dusting

Chopped cilantro

Gluten-free chips for dipping

Directions:

Combine all ingredients except garnish and chips.  Spoon into serving bowl; dust with chili powder and sprinkle with chopped cilantro.  Serve with tortilla chips, corn chips, or homemade baked chips.

*To make homemade corn chip “stars” I used a star-shaped cookie cutter and my favorite brand corn tortillas.  I lightly spritzed them with olive oil and baked at 350 until crispy!

2)  VEGAN

Healthy and adorable!  This Vegan “Christmas Tree” Veggie Plate with Hummus is prepared without any animal products.

 Vegan “Christmas Tree” Veggie Plate with Hummus

Ingredients:

Your favorite homemade or prepared hummus

Broccoli florets (reserve stem)

Cauliflower florets

Cherry or Grape tomatoes

Garnish:  Slice of starfruit, or yellow bell pepper cut in a star shape

Directions:

On a large serving platter, spread a layer of your favorite homemade or prepared hummus.  Lightly press the broccoli florets into the hummus in the shape of a Christmas tree.  Use the reserved broccoli stem to make the tree trunk.  Use the cauliflower florets to fill in all the blank space on the platter.  Garnish the broccoli “tree” with cherry or grape tomatoes and top with a slice of starfruit!  (If starfruit in unavailable, simply cut a yellow bell pepper into the shape of a star.)

3)  DIABETIC-FRIENDLY  

Bottled cocktail sauce can be laden with extra sugars or high fructose corn syrup.  This recipe for Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce tastes so much better and can be enjoyed by everyone!

Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce

4)  LOW-CARB

Bite-sized appetizers are always fun for a party.  In this recipe, the “cups” are made out of sliced turkey!   Everyone will love these Low-Carb Turkey-Spinach Cups.

Low Carb Turkey-Spinach Cups

Ingredients:

24 slices refrigerated deli-style shaved smoked turkey or oven-roasted turkey slices

10 ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup pre-shredded Italian blend cheese

1/3 cup Garden Vegetable flavor tub-style cream cheese spread

1/4 teaspoon onion powder

1/4 teaspoon garlic salt, or to taste

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

Directions:

Heat oven to 350 degrees.  Place one turkey slice into each of 24 miniature muffin pan cups. Press and form into a cup shape with high sides.  Combine all remaining ingredients until well blended.  Spoon a couple teaspoons into each turkey cup.  Bake for 15 minutes or until filling is hot and edges of turkey start to brown slightly.  Serve warm.

5)  VEGETARIAN

You don’t even need a recipe to make these Veggie “Chicken” Bites with Festive Garnish!  Holiday guests will love the splash of color and burst of flavor.

Veggie “Chicken” Bites with Festive Garnish

Ingredients:

Vegetarian “Chicken” Patties

Cherry tomatoes, halved

Green onion, sliced

Parmesan cheese, grated

Sour cream

Jalapeno peppers, sliced

Red pepper, sliced

Directions:

Prepare “chicken” patties according to package directions.  Slice into quarters.  Top half  of the wedges with cherry tomatoes, green onion and Parmesan cheese.  Top the other half of the wedges with a dollop of sour cream, jalapeno slices and thin slices of red pepper.  Serve with toothpicks.

For this final week of the promotion our friends at Cracker Barrel Cheese decided to go out with a bang.  This week they are giving away a whopping $500 gift card to one lucky reader!!

Here is all you have to do:

Leave a comment here on the blog telling us how you will add Cracker Barrel Cheese to your holiday menu. 

It’s that easy!  Will you make a festive pimento cheese sandwich wreath for a party?  Maybe serve a cheesy brunch casserole to overnight guests?  Ladle up a warm bowl of soup on a chilly winter day?  Or make a fun cheese ball for your next potluck?

One lucky winner will be randomly selected one week from today.  Good luck everyone!

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks, and good luck!

Official Rules  (No purchase necessary)

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)

Ingredients:

3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans

Directions:

Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

This is it!  Your third and final opportunity to win a KitchenAid Stand Mixer just in time for the holidays.

From now until Sunday night at midnight you have a chance to enter and win this sleek silver KitchenAid Artisian Series Tilt-Head stand mixer.

Here is all you have to do:

Leave a comment here on the blog telling us one of your favorite family traditions during the holiday season. 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Hopefully this fabulous mixer will help create new delicious recipes and more family traditions!

(Don’t forget, we giveaway a new and exciting prize package every week.  Keep coming back to The Daily Dish and check it out every Monday!)   Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

]]> http://www.betterrecipes.com/blogs/daily-dish/2011/12/12/blog-giveaway-silver-kitchen-aid-stand-mixer/feed/ 1145 http://www.betterrecipes.com/blogs/daily-dish/2011/12/09/cracker-barrel-cheesy-brunch-casserole/ http://www.betterrecipes.com/blogs/daily-dish/2011/12/09/cracker-barrel-cheesy-brunch-casserole/#comments Fri, 09 Dec 2011 11:00:44 +0000 Kristina Vanni http://www.betterrecipes.com/blogs/daily-dish/?p=10997 It is about that time!  The holidays are in full swing and soon we will be traveling from near and far to visit family.  So much time and effort is placed on the big family dinners, but sometimes we forget other meals also need to be planned for overnight guests.

I find some of the most fun moments are around the table in the morning, when everyone is still in the pajamas, enjoying a leisurely breakfast and a warm cup of coffee on a chilly winter morning.

This is one of my favorite go-to recipes for feeding a crowd at brunch.  It comes together in minutes, and there are few fun shortcuts that are indispensable during this busy holiday season.

This brunch casserole starts off with a unique twist.  A bag of croutons!  Instead of cubing and seasoning day old bread, this is a quick and easy tip to get breakfast on the table fast.

The recipe also calls for 1/2 cup of diced ham.  This is a great opportunity to use up some leftover holiday ham from the night before!

Planning in advance is key to getting through the holidays.  This shopping list will help you put together this brunch without breaking a sweat!

-Croutons (Your favorite brand and flavor.)

-Ham (I like to use leftovers.)

-Cracker Barrel Sharp Cheddar Cheese (I love the sharp cheddar variety in this recipe, but feel free to get creative with some of their other flavors!)

-Eggs

-Milk

-Onion Salt

-Dry Mustard

-Salt and Pepper

Don’t forget to print out your Cracker Barrel coupons from their Facebook page before you leave for the store.  You can save$1 just for liking their page!

If you love brunch, be sure to check out some of our groups for recipes, ideas, tips and more!

Host the Holidays

Christmas Day Brunch

Holiday Brunches

Brunch is Wonderful!

Breakfast Goodies

This is a fast and festive appetizer, just in time for all the holiday get-togethers.  Best part?  The recipe is only 5 ingredients!

Your guests will love to mix and mingle with these individual sized tarts made using frozen puff pastry shells. These appetizers look so fancy, no one will every know how easy they are to make!

If you want to really get the party started, serve with a nice bottle of Pinot Noir.  I think it is the perfect complement.

RED ONION AND GOAT CHEESE APPETIZER TARTS   (click here to view and print recipe)

1 tablespoon olive oil

1 lb red onion, thinly sliced

1 tablespoon fresh thyme, chopped

Salt and pepper, to taste

1 package (10 oz) frozen Puff Pastry Shells

1/2 cup (2 oz) goat cheese, crumbled

Heat the oil in a large, heavy sauce pan, add the onions and cook over a gentle heat for 15-20 minutes or until softened, stirring occasionally  to prevent them from browning.  Add thyme and salt and pepper to taste.  Cook for another 2 minutes.  Remove from heat and leave to cool.

Preheat oven to 425 degrees F. Place puff pastry shells on a baking sheet and bake for 15 minutes.  Take the shells out of the oven and remove the “lid.”  Divide the onions among the pastry shells and top with goat’s cheese.  Bake for 5 minutes more until golden brown.  Serves 6.

…like this award-winning Cracker Barrel Aged Reserve cheese!

This sharp white cheddar cheese has been carefully cured for a rich, distinct and balanced flavor.  In fact, in 2010 it took home the Bronze Medal at the Biennial World Championship Cheese Contest.

We know wine gets better with age, and this Aged Reserve cheese is winning awards.  So the question is:  How do YOU get better with age?

Leave a comment here on the blog telling us how you get better with age.  One lucky reader will be selected at random to win a $100 gift card.  It’s that easy!  I am excited to read your thoughts!

Official Rules  (No purchase necessary)

If you ask me, mashed potatoes are a year-round staple.  Why save something so delicious just for the holidays?  This recipe is even better because butternut squash is mashed in with both red and Yukon gold potatoes.  Eat your veggies with your mashed potatoes!

What I really love about this recipe is Erin’s technique of infusing sage into the butter/milk mixture.  The aroma is irresistible, and the flavor is incredible!  Trust me, you need to find a way to incorporate this dish into your holiday menu.

BUTTERNUT SQUASH POTATOES  (click here to view and print recipe)

12 oz  Butternut Squash; Peeled, seeded and cubed

10 oz  Red Potatoes, cubed

10 oz  Yukon Gold Potatoes, cubed

Water, to cover

1/2 cup  Unsalted Butter

1/2 cup  Whole Milk

1/2 cup  Buttermilk

6  Sage Leaves

1/4 cup  Freshly Grated Parmesan Cheese

1 tsp Kosher Salt

1/2 tsp  Freshly Ground Pepper

Directions:

Place squash and potatoes in a medium sauce pan. Add water to cover and bring to a boil; boil until just tender; drain. Once potatoes are almost done, heat butter, whole milk, buttermilk, and whole sage leaves over low heat. Heat until the butter has just melted. Return hot, cooked potatoes and squash to the original pan and have a hand blender ready. With the back of a spoon, push the sage leaves into the heated milk to extract some flavor. Toss the leaves after this step. Pour 1/2 of the milk mixture into the cooked potatoes, add the cheese, salt, and pepper. Blend with a hand mixer and add remaining liquid as desired for the chosen consistency. Taste for salt and pepper, adding more, if necessary.

Helpful Tips:

This recipe could also be thinned to a soup with more milk or chicken stock. The salt and pepper would need to be adjusted to your liking. It is important to cut the potato and squash cubes to a similar size so they cook as evenly as possible.

Congrats Erin!  Tell us, how did you come up with your winning recipe? 

We love mashed potatoes at my house, I had some extra butternut squash in the fridge and decided to use the squash in with the potatoes and they turned out great! I just happened to make them the week that the side dish contest was happening, so it worked out perfectly.

Serendipity!  So glad you decided to enter the Better Recipes weekly contest.

I’ve entered many recipe contests through the Mixing Bowl and won a few of the dessert contests, but never a savory contest. I continued to enter the recipe contests offered by Better Recipes with hopes that my recipe would be the winning recipe.

Why do you think your recipe stood out to the judges?

I think it stood out because it’s cook friendly, beginner or expert. It also has room for leeway in regards to taste and texture. And adding a vegetable to make something potentially healthier for consumption is always a plus.

Great points.  Do you have any advice for others interested in entering our recipe contests?

Keep trying! If you haven’t won yet, keep entering.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

The prize money is coming at a great time. It’ll be spending money for a trip to Las Vegas in January to celebrate my mom’s 50th birthday! If I were to win the $5,000 I’d be on a airplane in no time, flying to Tennessee to see my sweet baby nieces, my brother Andrew and sister-in-law Amber.

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

Clean as you go!  It makes the end of cooking so much easier. Try new recipes and tweak old ones that you enjoy to see what gems you can create in the kitchen. Don’t give up if something doesn’t work for first time.

Fantastic advice, thanks again Erin! 

It is rainy and chilly outside today…

On a gray day like this, one thing comes to mind for lunch – a warm bowl of tomato soup with a grilled cheese sandwich!

With the help of the convenient Cracker Barrel Cracker Cuts and a loaf of Sourdough cocktail bread, I had an idea….

Why not make MINI grilled cheese sandwiches!

Then I decided to quarter these mini sandwiches into little bites.  Almost like grilled cheese “croutons” to scatter on top of my warm bowl of soup!

Isn’t that adorable?  I am going to make my grilled cheese sandwiches mini from now on!  I love how the Cracker Barrel Cracker Cuts were the perfect size for the cocktail bread.

How do you enjoy your tomato soup?  Click here to chime in on our latest poll in the “Host the Holidays” group!

This time we are going to spice things up a bit…

If you missed out on the white KitchenAid giveaway last week, now you have another chance to win and this time you will be seeing red!

From now until Sunday night at midnight you have a chance to enter and win this ravishing red KitchenAid Artisian Series Tilt-Head stand mixer.

Here is all you have to do:

In the spirit of the season of giving and sharing, leave a comment here on the blog telling us “Who is the first person you will cook for if you win this mixer?” 

It’s that easy!  I can’t wait to read all the ways you will share the spirit of the season through delicious food.  One lucky winner will be randomly selected in one week from today.  (Don’t forget, there will be one more chance to win next week!  So keep coming back to The Daily Dish!)   Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Merry Christmas…or should I say Feliz Navidad!

This holiday season, serve up some south of the border flair with this recipe for “Jalapeno Cheese Soup.”  I love to cozy up to a piping hot bowl of soup on a chilly winter day.  This recipe spices things up even more with Cracker Barrel‘s newest cheddar cheese variety with the warm, rich heat of red and green jalapenos.

You can enjoy this recipe any time of year, but during the holidays I like to give the soup a special garnish.  Follow the step-by-step instructions below and learn how to make a “Christmas Tree” pepper!

Take this recipe and make it a complete meal.  Serve Mexican Street Corn on the side, whip up some Tamarind Margaritas, or make my favorite Mexican Hot Chocolate Pudding for dessert!

For more great holiday entertaining tips, be sure to visit the Cracker Barrel “Host the Holidays” group.  Also, if you love Mexican cuisine, be sure to check out some of the other fantastic groups on our site!

Comida de Mexico

Authentic Mexican Cocina

Celebrate Cinco de Mayo

Easy Ethnic Recipes

CRACKER BARREL JALAPENO CHEESE SOUP  (click here to view and print recipe)

2 cups chicken broth

1 cup finely chopped onion

1 cup diced peeled tomato

1 teaspoon minced garlic

4 ounce can chopped green chiles, undrained

6 Tablespoons butter

6 Tablespoons all-purpose flour

5 cups hot milk

1/2 teaspoon salt

1/8 teaspoon pepper

3 cups coarsely grated Cracker Barrel Jalapeno Cheddar cheese

In a large saucepan or Dutch oven, place broth, onion, tomato, garlic, and green chiles. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan over moderate heat. Remove from heat and stir in flour. Return to heat and cook for 3 minutes, stirring constantly. Stir in 3-1/2 cups of the hot milk, adding 1/2 cup at a time. Cook and stir about 6-7 minutes until smooth and thickened. Remove broth mixture from heat and stir in the milk mixture, about one fourth at a time. Return to heat and add remaining 1-1/2 cups milk, salt, pepper, and cheese, stirring constantly until cheese is melted and soup is well heated. Do not boil.

Serve immediately, or let cool and refrigerate with plastic wrap directly on surface of soup. Cover and refrigerate for up to 2 days. Reheat soup over low heat just until hot. Garnish as desired. Serves 8.

How to Make a Pepper “Tree” Garnish:

1)  Start with a poblano pepper.  The natural shape lends itself well to cutting out a “Christmas Tree” garnish for the soup.

2)  Cut off the top and slice in half lengthwise.

3)  Use the narrow tip of the pepper as the top of the tree.

 4)  Cut out small triangles down one side of the pepper.

5)  Continue cutting out the same shapes on the other side of the pepper.  You should have an adorable “Christmas Tree” shaped pepper garnish when you are done!  Before serving soup, gently lay a “Christmas Tree” pepper in each bowl.  It is a fun and festive twist for your holiday meal, and your guests will love it!

In this recipe, classic popcorn balls take on a new twist.  Not only are they are chocolate and peanut butter flavored, but they are made mini!  Once wrapped in plastic and secured with a bow, they almost look like little Christmas ornaments.

MINI CHOCOLATE PEANUT BUTTER POPCORN BALLS   (click here to view and print recipe) 

1 cup light corn syrup

1/2 cup water

1 cup granulated sugar

2 Tablespoons butter

1/4 cup chunk-style peanut butter

2 squares (1 oz. each) unsweetened chocolate

1.  Butter a 4-quart glass bowl or dish.  Add popped popcorn and stir to coat with the butter in dish; set aside.

2.  Combine corn syrup, water, sugar, and butter in a 3-quart heavy saucepan over medium heat.  Heat to boiling, stirring constantly, about 10 minutes.  Cook, uncovered and without stirring, until mixture reaches 240 degrees (soft ball), which will take about 30 minutes.*

3.  Immediately remove from heat and stir in peanut butter to blend.  Stir in chocolate until melted.  Pour chocolate mixture over popcorn and stir to coat the popcorn.  Work quickly, as the chocolate mixture cools rapidly. (If mixture becomes too stiff, place over boiling water until softened).

4.  Immediately shape about 2 Tablespoons of the popcorn mixture into a ball with buttered hands or a small ice cream scoop.  Place on baking sheets as each is made.  Cool, then wrap each in plastic wrap.  They can be stored, wrapped, for up to 2 weeks.  Makes about 4 dozen popcorn balls.

*Note:  If you do not have a candy thermometer, the mixture is ready when it forms a soft ball when a small amount of it is dropped into cold water.

Love popcorn balls?  Check out more recipes from across the web!

Eating Rules – Maple Popcorn Balls

Simply Sugar and Gluten Free – Caramel Corn Balls

Recipe.com – Spicy Popcorn Balls

If you’re like me, the moments before the doorbell rings and the first guests arrive can sometimes be a bit of a scramble.  Finishing up the food, last minute cleaning, and trying to get my hair done…all while wearing a pair of party heels!

That’s why I love these Cracker Barrel Cracker Cuts!  They are perfect slices of Extra Sharp Cheddar made to fit on top of your favorite crackers.  Quick, easy, and ready to party!

This week in order to enter and win the $100 gift card from Cracker Barrel Cheese, leave a comment here on the blog telling us how you will enjoy cheese and crackers this holiday season! 

Will you serve them at a casual get-together?  Pack them as a snack on your next flight?  Maybe you will enjoy them as an appetizer before a holiday meal?  We want to know how YOU like your cheese and crackers!   Official Rules  (No purchase necessary)

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks, and good luck!

Tell me, what homemade goodies do you make during the holidays to give as gifts? 

This easy and delicious 5-ingredient recipe fits the bill!   It is the perfect combination of sweet, spicy and savory with a blend of sugar, cayenne pepper and ground coriander. Also, by using a small amount of “I Can’t Believe It’s Not Butter” Spread, excess holiday fat and calories are kept on track.

This recipe would also be great to set out in decorative bowls and serve at a holiday party.  Guests can grab a handful while they mix and mingle throughout the evening.  For more holiday tips be sure to visit our “Host the Holidays” group!

SWEET, SPICY, AND SAVORY PARTY NUTS  (click here to view and print recipe)

4 cups assorted salted mixed nuts (20 oz can)

2 tablespoons “I Can’t Believe it’s Not Butter!” Spread, melted

3 tablespoons sugar

1 to 2 teaspoons ground red pepper, to taste

2 teaspoons dried coriander

Preheat oven to 300 degrees F.  In a large bowl, combine mixed nuts and I Can’t Believe It’s Not Butter! spread; set aside.  In a small bowl, blend remaining ingredients; stir into nut mixture.  In an ungreased roasting pan, evenly spread mixture.  Bake, stirring occasionally, 40 minutes or until nuts are golden.  Makes 4 cups.

There’s just something about a bundt cake…

The perfectly round shape.  Easily portable to parties and potlucks.  Infinite flavor possibilities.

This particular bundt literally “takes the cake” this week in our Holiday Dessert Recipe Contest.  Congratulations to Teri Ralston for her “Orange Kissed Cranberry Walnut Bundt Cake!”

I was lucky enough to make and photograph this recipe on Thanksgiving day and enjoy it with my family that evening.  It was a huge hit!  Everyone loved the moist cake, the tart cranberries and the crunch from the walnuts.

It was also great the next day when enjoyed with leftovers.  My sister even took a few slices with her on the flight back to the east coast!  I think this would be a great recipe to serve throughout the holiday season.

ORANGE KISSED CRANBERRY WALNUT CAKE  (click here to view and print recipe)

Ingredients:

2 cups Orange Juice

1 1/2 cups  Dried Sweetened Cranberries

Nonstick Cooking Spray With Flour

1 cup  Unsalted Butter, softened

4 oz  Cream Cheese, softened

1 cup  Sugar

1 cup  Packed Light Brown Sugar

4  Large Eggs

3/4 cup Sour Cream

2 Tbsp  Grated Orange Zest

1 tsp  Vanilla Extract

2 1/2 cups  Flour

1/4 cup Cornstarch

1 1/4 tsp  Baking Soda

1 tsp  Ground Cinnamon

1/2 tsp  Salt

1 cup  Toasted Chopped Walnuts

Powdered Sugar, for dusting top of cake

Garnish:

Faux Floral Berries, fruit and leaves

Directions:

Place orange juice in a sauce pan and place over high heat. Bring to a boil, and stir in cranberries. Remove from heat, cover and let sit for 20 minutes.

Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with cooking spray that contains flour.

Cream the butter, cream cheese, sugar, and brown sugar in a large bowl with an electric mixer on high speed until light and fluffy. Decrease the speed to medium and add in eggs, one at a time, sour cream, orange zest, and vanilla, scraping down the bowl as needed. Mix batter well.

Sift flour, cornstarch, baking soda, cinnamon, and salt together in a medium mixing bowl. With the mixer on low speed, add flour mixture to the butter mixture, mixing just to combine. Fold in drained cranberries and walnuts. Pour batter into prepared pan, pushing batter in all crevices with a spatula and smooth top. Gently tap the batter filled bundt pan on the counter to release any air bubbles before baking. Place in oven on center rack and bake 50-55 minutes, until a wooden pick comes out almost clean. There may be a few moist crumbs on the pick.

Cool on wire rack for 10 minutes. Invert cake onto wire rack and cool completely.

When cake is cool, place on cake pedestal of choice. Lightly dust top of cake with confectioner’s sugar through fine mesh strainer and garnish cake pedestal as desired with assorted berries, fruit and leaves.

Helpful Tips:

A gorgeous Thanksgiving table centerpiece or buffet addition, this Orange Kissed Cranberry Walnut Cake is wonderful for breakfast, lunch or dinner dessert! Perfectly spiced with a touch of cinnamon and a kiss of orange, loaded with cranberries and toasted walnuts, this is fabulous with a dollop of freshly whipped cinnamon spiced cream or a scoop of vanilla bean or cinnamon ice cream. A great addition to pumpkin pie on the Thanksgiving dessert menu.

How did you come up with your winning recipe?

I created this recipe a few years ago just because I was in the mood for something different in an autumn dessert and it is now a family favorite.  I love to spend time creating new recipes and experimenting in the kitchen.  I took flavors that we enjoy and I felt would work well together to create this outstanding cake.

What inspired you to enter the Better Recipes weekly contest?

This is the first Better Recipes weekly contest I have entered. I thought about entering before, but never took the time. I saw this weekly contest and knew that my recipe would be a wonderful fit, so I just went for it.  Also, for me, an important part of creating a recipe is sharing it with others so they can enjoy it as well.  Better Recipes is a terrific way to do that.

Why do you think your recipe stood out to the judges?

I think this recipe stood out to the judges because it tastes fantastic.  It is one of those desserts that is very memorable.  It takes some fabulous fall flavors that many people love and turns them into a wonderful, unique dessert that is special enough to serve at Thanksgiving Dinner and is a beautiful and delicious addition to the dessert buffet.

Do you have any advice for others interested in entering our recipe contests?

If you have a recipe that your family loves and thinks is special, submit it.  You can’t win if you don’t enter!

Do you have any plans for the prize money? Any plans if you should win the grand prize?

As for the prize money, my family just adopted another family for Christmas, so now we can make their holidays extra special!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

My best kitchen advice is to try something new every day.  Whether it is an ingredient, technique, new kitchen tool or recipe, just go for it.  You will be amazed at how much you can learn just by teaching yourself.

It’s KitchenAid Stand Mixer time!!!

That’s right…

Now that the holidays are in full swing, it is time you treated yourself to the Cadillac of mixers.  For the next three weeks we will be giving away a brand new stand mixer each week to one lucky reader just in time for the holiday baking season.  You can mix, whip and stir to your hearts content with this blog prize!

This week we will be giving away a White Artisian Series Tilt Head Stand Mixer.  (Stay tuned each week when a new color is revealed!) 

Here is all you have to do:

Leave a comment here on the blog telling us, What is the first recipe you would make if you won this KitchenAid Stand Mixer? 

It’s that easy!  One lucky winner will be randomly selected in one week from today.  Remember, there will be three chances to win, so keep coming back each week to enter again!  Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Roasting squash brings out the sweetness, and in this recipe it is offset by tangy cheese.  The nice part about using a strong blue cheese is that you don’t need much to pack a flavor punch!

Roasted Winter Squash with Spinach and Gorgonzola  (click here to view and print recipe)

4 whole winter squash (your favorite variety)

9 oz baby spinach leaves, washed

7 oz gorgonzola cheese, crumbled or sliced

3 tablespoons garlic-infused olive oil

salt and ground black pepper, to taste

Pre-heat oven to 375 degrees.  Cut the tops off the squash, and scoop out and discard the seeds.  Place the squash, cut side up, in a roasting pan and drizzle with 2 tablespoons of the oil.  Season with salt and pepper and bake for 30-40 minutes, or until tender.

Heat the remaining oil in a large frying pan and add the spinach leaves.  Cook over a medium heat for 2-3 minutes, until the leaves are just wilted.  Season with salt and pepper and divide between the squash halves.

Top with the gorgonzola cheese and return to the oven for 10 minutes, or until the cheese is melted.  Season with ground black pepper and serve.

Tip:  I have found the easiest way to get the seeds and “stringy bits” out of a squash is by using a grapefruit spoon.  The serrated tip works so much better than a regular spoon to get a perfectly hollowed out squash!

Right now, you are all busy getting the big meal ready for a house full of guests.  I am guessing that at some point that crowd is going to get a bit peckish and ready for a nibble before the big meal.   This recipe can be whipped up in minutes!  Plus, it is a fun to use canned whole cranberry in a new way.  Enjoy everyone!

Cranberry Chutney & Goat Cheese (click here to view and print recipe) 

1 shallot finely chopped

1 teaspoon vegetable oil

1 can (14 oz) whole cranberry sauce

1/4 cup golden raisins or raisins

1 tablespoon orange juice

1/8 teaspoon salt

1 log (10.5 oz) plain goat cheese

Town House Original crackers

1. In small skillet cook shallot in oil over medium heat for 2 to 4 minutes or until soft.

2. Stir in cranberry sauce, raisins, orange juice and salt. Cook over medium heat for 3 to 4 minutes or until desired consistency, stirring frequently.

3. Place goat cheese on serving platter. Pour warm cranberry mixture over top. Serve with Town House Original crackers.

Last month I was honored to join the Made in America cookbook festivities held at the Four Seasons Hualalai in breathtaking Hawaii.  One of the many events was led by one of the chefs featured in the book, Evan Kleiman.  She taught a pie making class with a special twist – our pie would be inspired by the beautiful surroundings!

Needless to say, it isn’t hard to find inspiration in paradise.  The use of local, seasonal ingredients is also an important goal for the  Four Seasons culinary team.  In fact, all the restaurants on the property make an effort to source their ingredients from producers on the Hawaiian islands.

Evan is an expert in the pie making field.  In fact, she just released an indispensable “pie app” just in time for the holidays!  (How appropriate I snapped a photo of her with a phone!)

“Easy as Pie” is now available on App Store for iPad, iPhone and iPod touch or at www.itunes.com/appstore.  The app offers 20 original pies, 5 different pie crust options and 3 toppings.

Some of the pie recipes featured in Appetites’ Easy as Pie include High Hat Apple; Butterscotch Toffee; Pear Blue Cheese Slab; Chai Spice Pumpkin; Chocolate Winter Nut; Plum Sour Cream; Apple Cider Maple; Lemon Curd Meringue; Pear Almond; S’more; Nutella Hand Pies; as well as several savory pies include Butternut Apple Bacon and Cherry Tomato with Cheddar Garlic Crumble.

Is your mouth watering yet?  Hurry and download it for Thanksgiving! 

It was a blast to be able to cook in the Four Seasons kitchens.  The workspace was sublime and we arrived to class with all our ingredients and supplies ready to go.

*Note the glass Pyrex pie pans.  Even recommends glass because you can peek underneath and see through to check for doneness on the crust.  Great tip! 

My fellow classmates included Carrie Vitt of “Deliciously Organic”, Lucy Lean author of the Made in America cookbook, and esteemed chef Ludo Lefebvre of Ludo Bites.  We were joined by other hotel guests and members of the community eager to learn from an expert.

Who needs a pastry blender when your hands are your greatest tools!  Just remember to use well chilled butter, and not to handle to too much.  The heat of your fingers will warm the pastry.

Check out the Four Season’s Facebook page for a gallery of photos from the class! 

I just loved the look of all these rolling pins.  Every shape and size you could imagine!

Pie making is so much easier when you have a team of sous chefs.  Look at that pineapple!  Undoubtedly, the best I have ever tasted.  (I mean, it is Hawaii afterall!)

Another tip from Evan:  When making fruit pies, taste your fruit!  Sweetness varies and you should adjust your sugar accordingly.

Believe it or not, this was Chef Ludo’s first pie making venture!  He may have had his moments of frustration with the delicate crust, but I think he was a star student!

Isn’t there something so beautiful about a countertop covered in flour?  It means something delicious is about to happen…

My crust, waiting to be filled.  Crimping the edges is my favorite part!

Evan’s completed pie!  The model we all tried to re-create.  When the class was over, the Four Season’s chefs were nice enough to bake our pies to perfection.  Each was labeled with our name and later that night our “Paradise Pies” were delivered to our rooms.

I snapped this photo the next morning on my balcony.  It was like no other pie I had ever tasted!  The pineapple-mango-coconut-ginger combination epitomized the flavor of our surroundings.  Why not venture beyond the typical apple, pumpkin or pecan pies this year and take an edible trip to the Big Island with this “Paradise Pie!”

Evan Kleiman’s Tropical Pie

1/2 recipe Flaky Pie Dough or 1 recipe Easy Cream Cheese Dough

1 recipe Coconut Crumble

4 1/2 cups fresh Mango,  cut into large chunks

1 1/2 cups fresh diced Pineapple

1 tablespoon fresh lime juice

1/4 cup chopped candied ginger

3-4 tablespoons Cornstarch

1/4  – 1/2 cup firmly packed Brown Sugar

Pinch of salt

Preheat oven to 400 degrees.

Roll out bottom crust and situate it in 9” regular or deep dish pie pan.

Refrigerate while preparing filling.

Make Coconut Crumble topping and set aside in refrigerator while preparing filling.

Place mango and pineapple in mixing bowl.  Add lime juice and candied ginger.  Mix together sugar and cornstarch in small bowl with pinch of salt.  Add dry mixture to fruit and mix well.

Place prepared fruit into pie pan.

Top with prepared Coconut Crumble.  Cover pie loosely with aluminum foil so coconut doesn’t burn.

Place pie in preheated oven on lowest oven rack.  Cook for 30 minutes.  At 30 minutes check topping to see if it’s already starting to brown. Rotate pie so it bakes evenly.  Turn oven down to 375 degrees.  Continue cooking an additional 10 to 20 minutes or until the fruit juices are well thickened, the pineapple is tender and the crumble topping is golden brown.

Coconut Crumble

1 cup flour

½  cup unsweetened coconut flakes

1/3 cup sugar

1/3 cup brown sugar

Pinch of salt

1 stick butter (4 oz.), cut into tablespoon sized pieces

Place flour, coconut flakes and sugars in bowl of food processor with steel blade.  Add salt.  Pulse ingredients to mix.  Add butter.  Pulse to mix, processing as necessary to end up with a crumbly mass.  Remove from processor and place in ziplock bag or covered bowl and refirgerate until needed.  You can make this way ahead and freeze it.  Use it frozen without defrosting.

(Did I mention there will be a whopping $500 prize at the end?  Nice!)

One of my favorite discoveries has been this outstanding Cracked Black Pepper flavor of the Cracker Barrel Cheese.  If I could use one word to describe this cheese it would be chic.  That’s right, it is an elegant and sophisticated cheddar.   Given the holiday this week, I might even say I am thankful for this delicious cheese!

That leads to today’s giveaway.  All you have to do is leave a comment here on the blog telling everyone what YOU are thankful for this year!  It’s that easy!

We are all thankful to you, the readers.  I can’t wait to hear all the reasons you are thankful and I am excited to award another great prize.

Official Rules  (No purchase necessary)

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

I am so glad that Thanksgiving is only a couple of days away!  I can’t take the suspense anymore…I just want to dive into all these delicious holiday recipes!

This unique and flavor-packed stuffing won our recent “Stuffing/Dressing” recipe contest.  Take a look and you can see why!  If you are looking to try a new recipe this holiday, run out and get the ingredients for this dish today!

Mushroom, Bacon, & Caramelized Onion Stuffing  (click here to view and print recipe) 

Ingredients:

6 slices  Thick Cut Bacon

2 Tbsp  Extra Virgin Olive Oil

1  Medium Onion, chopped

3/4 cup  Fresh Mushrooms, chopped

2 cloves  Garlic, minced

1/4 tsp Salt

1/4 tsp Black Pepper

8 cups  Unseasoned Cubed Crusty Bread, Italian or French bread

3/4 cup  Shredded Romano Cheese

1 tsp  Dried Sage

1 1/2 tsp  Dried Rosemary

3 Tbsp  Melted Butter

2 cups  Chicken Stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

In large skillet, cook bacon over medium heat until crisp, turning frequently. Remove from skillet and place on a paper towel lined plate to drain. Set aside.

Meanwhile, in another skillet, add the olive oil, onion, mushrooms and garlic. Saute over low heat until the onions are caramelized, about 10-15 minutes. Stir in salt and pepper.

In a large bowl, combine the bread, onion/mushroom/garlic mixture, bacon, cheese, sage, and rosemary. Pour melted butter and stock over mixture and gently stir together until thoroughly combined. Spoon mixture into a lightly greased 9” x 13” baking dish and cover with foil.

Bake in the preheated oven for 40 minutes. Remove foil and bake another 5-10 minutes until the center is firm and the top is lightly browned.

Congratulations to Dawn Moore!  Let’s find out about her inspired dish. 

How did you come up with your winning recipe? 

I actually created the recipe for this contest.  I love a cooking challenge and have never really dabbled with a stuffing recipe so I knew this was the perfect opportunity.

What inspired you to enter the Better Recipes weekly contest?  

I love the Better Recipes contests and have entered many of them because the themes are always fun and I love to create new recipes.  The prizes are pretty great, too!

Why do you think your recipe stood out to the judges? 

My recipe may have stood out because of the yummy bacon, caramelized onion, and mushroom combination…you don’t typically see that combination in traditional stuffing.

Do you have any advice for others interested in entering our recipe contests? 

Take what you love and just go with it.  If you have a favorite recipe, chances are pretty good that other people will love it, too.

Do you have any plans for the prize money?  Any plans if you should win the grand prize? 

I usually use any prize money for kitchen essentials.  I will probably put the prize money into kitchen items…I can always use new kitchen tools and groceries to experiment with new recipes.  If I were to win the grand prize, it would probably go in our family vacation fund.  I have been able to take my family on some great vacations with recipe contest prize winnings!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Experiment, experiment, experiment…just get in that kitchen and have fun!!!

Thanks so much Dawn!  I think this winning dish just might find it’s way to many Thanksgiving tables this year! 

Beyond the big meal, a first time host also has to think about decor and drinks.  Fear not!  I have included a super simple, all-natural centerpiece as well as a mixed drink that will really get your party started.  What are we waiting for, let’s eat!

1)  Roasted Turkey:

Believe it or not, the centerpiece of your holiday table can be prepared with under 5 ingredients.  If this is your first attempt at the big bird, you can follow our easy step-by-step instructions, or even watch this video demo!  It is easier than you think, and once your moist and juicy, perfectly golden bird comes out of the oven you are sure to wow your guests.

2)  Smoky Golden Mashed Potatoes:

Mashed potatoes are a must at Thanksgiving.  No time to peel, boil and mash potatoes?  No problem.  This recipe is not only quick and easy, but it can be prepared on the stovetop or even in the microwave!  Plus, it involves bacon and cheese.  What more do I need to say?!

Smoky Golden Mashed Potatoes

2 packages Idahoan Buttery Golden Mashed Potatoes

1/2 cup bacon, crisped and crumbled

1 cup shredded smoky Gouda cheese

Prepare mashed potatoes according to package. Stir in bacon and cheese. Serves 8.

3)  Moist and Savory Stuffing:

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is, but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.

Be sure to keep some extra chicken broth on hand during the holidays.   You can add a bit to your leftovers and it will help keep them moist when reheating after Thanksgiving!

Moist and Savory Stuffing

2 1/2 cups Swanson Chicken Broth

Generous dash ground black pepper

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

4)  Orange Glazed Beets:

I like any recipe that can be prepared in advance.  Makes the big day so much less stressful!  These beets can be prepared a day in advance of serving and then reheated over medium-low heat.  I also love that the beets have already been peeled and pickled, not to mention they are filled with antioxidants! 

Orange Glazed Beets

1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets

1/4 cup fresh orange juice

1  tablespoon cornstarch

1 tablespoon packed brown sugar

2 teaspoons orange peel

Orange peel for garnish (optional)

Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.  In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.  Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.  Makes 4 servings.

5)  Easy Apple Crisp:

Effortless Table Decor:

Save money on a pricey floral arrangement and create an all-natural homemade centerpiece instead!  Here is all you will need to create this beautiful display:

-Mason Jars

-Birdseed

-Cat Tail’s

-Ribbon or twine

You did it!  Cheers, have a drink!  Time for Cranberry Margaritas:

Whew!  See, I knew you could do it!  Now, sit back, relax and have a drink.  Jellied cranberry sauce is used in a new and exciting way in these festive margaritas.  Once again, only 5-ingredients!  Cheers!

Cranberry Margaritas

1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed

1 1/4 cups Tequila

1 cup Canned Jellied Cranberry Sauce

10 Tablespoons Fresh Lime Juice

6 Tablespoons Orange Liqueur

Place cranberry concentrate, tequila, cranberry sauce, lime juice and orange liqueur in a blender and blend until smooth. Pour half of mixture into a bowl and set aside. To remaining base in blender, add 3 1/2 cups of ice and blend until slushy. Pour into salt rimmed margarita glasses and serve. Repeat with remaining margarita base and remaining ice cubes.

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

Plus, just for fun, I am going to throw in four coupons for the new Bertolli Frozen Meal Soups!   There are four different flavors (Chicken Minestrone, Roasted Chicken and Rotini Pasta, Tomato Florentine and Tortellini with Chicken, and Tuscan-Style Beef and Vegetables) so with these coupons you can try one of each…for free!

Here is all you have to do:

Leave a comment here on the blog telling us whose photo you would display in the picture frame!  One lucky winner will be randomly selected at the end of the week.  If you win, you can show off a photo of your loved ones, while sharing a warm meal together!  Good luck everyone!

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Official Rules

Right about now, we are getting ready to purchase a Thanksgiving turkey and finalize the menu for the big day.  If you are looking for a new side dish to try this year, I think these Stir-fried Brussels Sprouts are the way to go!  With only a few ingredients the dish is a flavor powerhouse.  Plus, they can be prepared on the stove top – without taking up valuable real estate in the oven!

We have so many Thanksgiving resources for you here on Better Recipes, browse around for more menu ideas.

Traditional:

Thanksgiving Dinner Recipes

Thanksgiving Side Dish Recipes

Thanksgiving Dessert Recipes

Thanksgiving Leftovers

Special Diet: 

Healthy Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Diabetic-Friendly Thanksgiving Recipes

Other Facts and Information:

Why do we eat turkey on Thanksgiving?

How to Cook a Turkey

STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CARAWAY SEEDS  

1 lb Brussels sprouts, trimmed and washed

2 tablespoons olive oil

4 slices bacon, chopped

Salt and pepper, to taste

1 teaspoon caraway seeds, lightly crushed

Slice the Brussels sprouts into fine shreds, set aside.  Heat the oil in a wok or large frying pan and add bacon.  Cook for 3-5 minutes, or until the bacon is beginning to turn golden.  Add the shredded sprouts to the wok or pan and stir-fry for 1-2 minutes, or until lightly cooked.  Season the sprouts with salt and pepper to taste, and stir in the caraway seeds.  Cook for 30 seconds more, then serve immediately.

Holiday entertaining season is upon us!

Thanksgiving is just a week away, Christmas is right around the corner, and New Year’s Eve will be here before you know it!  With so many celebrations this time of year, I am always on the lookout for fun new festive finger foods.  This recipe for a “Pimento Cheese Sandwich Wreath” fits the bill.  It can be prepared with only a few ingredients, including two blocks of Cracker Barrel Extra Sharp Cheddar Cheese, and, of course, a big red bow!  Check out the video for step-by-step instructions for making this adorable appetizer.

www.youtube.com/watch?v=0ejibSVK040

Shopping list:

-2 blocks, Cracker Barrel Extra Sharp Cheddar Cheese

-Pumpernickel Cocktail Bread

-Light Rye Cocktail Bread

-Mayonnaise

-Hot Sauce

-Pimientos

-Onion

-Curly Parsley

-Red Bow

Don’t forget to take your coupons!  $1 off any two cheeses is available on the Cracker Barrel Facebook page.

Entertaining Tips:

1)  Preparation and Planning -- You want to be a guest at your own party!  With Cracker Barrel Cheese, and a little planning, it’s easy.  Prepare the pimento cheese a day or two before the party, but do not assemble the sandwiches.  Store, covered, in the refrigerator until the big day!

2)  Signature Drinks -- Make your party memorable with fun beverages.  Browse around Better Recipes for ideas.

We have a list of our “Top 20 Mixed Drinks,” an array of Martini Recipes, exciting Party Punches, as well as a variety of Non-Alcoholic Drinks.   

3)  Party Playlist -- Music will set the tone for your party.  Here are a few options:

-Fill up your iPod with your favorite tunes and hook up to speakers for all to enjoy.

-Turn on your TV to one of the cable music channels.  This time of year there is often a holiday station.

-Pop in a holiday CD.  I just bought the new Michael Buble Christmas album, and I am already hooked!

4)  Dress the Part -- Show off your style not only through your food, but also your wardrobe.  Maybe add a little flair to your apron, or if you are feeling crafty, make your own!  I might be donning this sparkly LBA (Little Black Apron) instead of the LBD (Little Black Dress)!

5)  Host the Holidays - for more recipes, tips, discussions and more, visit the “Host the Holidays” group page.

PIMENTO CHEESE SANDWICH WREATH  (click here to view and print recipe)

1 cup mayonnaise

2 Tablespoons finely chopped onion

1/2 teaspoon hot sauce

1-1/2 packages Cracker Barrel Sharp Cheddar Cheese, coarsely shredded

1/2 cup diced drained pimentos

1 loaf Pumpernickel Cocktail Bread

1 loaf Light Rye Cocktail Bread

Garnish:  Curly parsley, Red bow

In a food processor, blend the mayonnaise, onion, and hot sauce.  Add the shredded cheese and pulse until finely chopped.  Add the pimientos and pulse until just combined.  Transfer the cheese to a bowl.  Refrigerate at least 1 hour, but cheese can be made up to 3 days ahead.

To assemble sandwiches, spread Pimento Cheese onto slices of cocktail bread.  Use half of the cheese to make pumpernickel sandwiches and the other half to make rye sandwiches.

To assemble wreath, stand the sandwiches upright on your serving platter.  Alternate the pumpernickel and rye sandwiches.  Garnish with sprigs of curly parsley and a red bow.

The Cracker Barrel “Winning Wednesday” is back with another $100 giveaway.  Here is all you have to do this week:

Leave a comment below telling us what beverage you would pair with your favorite block of Cracker Barrel Cheese. 

For me, I like to enjoy a crisp white wine with the Mediterranean Herb.  Also a  pint of beer tastes great with the Extra Sharp Cheddar, and an ice cold lemonade is perfect with the new Jalapeno flavor.  Name your favorite and be entered to win!   Official Rules  (No purchase necessary)

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!

Cracker Barrel Cheese Varieties

Aged Reserve (White) – Carefully Cured for a Rich, Distinct and Balanced Flavor

Extra Sharp (White & Yellow) – Creamy and Smooth with a Bold, Rich Flavor

Extra Sharp 2 % – Big Flavor with Traditional Aged Cheddar Texture

Sharp (White & Yellow) – Smooth and Creamy with perfectly balanced sharp flavor

Sharp 2% – Sweet and Sharp with a Traditional Aged Cheddar Texture

Vermont White – An East Coast Cheddar with a Complex, Full Flavor

Medium (Yellow) – Incredibly Smooth with a Hint of Sharpness

Monterey Jack – Young, Buttery and Smooth with a Mild Flavor

Baby Swiss – Tangy Swiss with Smaller Holes

Marbled Cheddar (Yellow & White, Sharp) – A Unique Sharp Blend with a Smooth Finish

White Cheddar with Red & Green Jalapeno Peppers – Creamy Cheddar with the Warm, Rich Heat of Red & Green Jalapenos

White Cheddar with Cracked Black Pepper – Creamy Cheddar with Coarsely Milled, Bold Black Peppercorns

White Cheddar with Tuscan Seasoning – Creamy Cheddar Flecked with Basil, Rosemary & Oregano

Two words:  Mashed Potatoes

Is it even possible to have Thanksgiving dinner without them?  For me, no way!  There is just something special about my Mom’s mashed potatoes.  I remember when I made them for my first Thanksgiving away from home and with one bite it transported me right back to our dining room table.

If this is your first year hosting the big meal, don’t worry, I am here to show you how to make buttery, creamy, fool-proof mashed potatoes.  Check out the latest episode of “Take 5.”  Yes, these potatoes are so easy, there are only 5 ingredients!

www.youtube.com/watch?v=ylaKGJpmboA

Mom’s Mashed Potatoes  (click here to view and print recipe) 

Ingredients:

5 lb Potatoes

4 cups  Water

2 tsp Salt

1/2 cup Butter

2 pkgs  (3 Ounces Each) Cream Cheese, cut into pieces

1 tsp Salt

1/8 tsp Pepper

1 1/2 cups Milk, slightly warmed

Butter

Paprika, optional

Directions:

Peel and quarter potatoes. Heat the water and 2 teaspoons salt in a 4-quart pan or Dutch oven over high heat until it boils. Add potatoes. Cover and cook until the mixture returns to a boil. Reduce heat to low and cook another 20 minutes or until potatoes are tender. Drain potatoes and return to pan.

Mash potatoes with a potato masher until smooth. Mix in the butter, cream cheese, 1 teaspoon salt, and pepper until smooth. Gradually add the warm milk, using as much as needed of the 1-1/2 cups to make the potatoes creamy and fluffy, mixing well after each addition.

Cool potatoes, then refrigerate in a tightly covered container. You can make these several days before Thanksgiving.

When ready to heat, spread half of the potatoes in a buttered 8-inch square glass baking dish. Dot with some butter and sprinkle with paprika, if desired. Repeat making another pan, if you need more. Bake at 350 degrees for about 40 minutes or until hot.

With Thanksgiving right around the corner, many of us are in the midst of meal planning.  May I suggest this award-winning “Maple Cheesecake with Gingersnap Crust!”  It is incredibly easy and is a delicious change from some of the traditional holiday desserts.

If you look at the recipe, the only sweetener is pure maple syrup.  It is found not only in the cheesecake, but also incorporated into the crust.  Seems appropriate that this dessert took top honors in our recent “Maple” contest.  Take a look at the dish and then read all about our winner, Joni Hilton!

MAPLE CHEESECAKE WITH GINGERSNAP CRUST   (click here to view and print recipe)  

Ingredients:

3 cups  Gingersnap Crumbs, grind cookies in food processor

1/2 cup   Melted Butter

1 1/2 cups   Maple Syrup, divided

4 (8 oz pkg)  Cream Cheese, softened

4  Eggs

1 Tbsp  Vanilla

1/2 cup Cream

Whipped Cream, for topping, optional

Directions:

Preheat oven to 350 degrees. In a medium bowl, stir crumbs with butter and 1/2 cup of the maple syrup, until well mixed. Press onto bottom and sides of a 10 inch springform pan. Wrap bottom with foil, but do not bake. In a large bowl, beat cream cheese until fluffy. Beat in remaining syrup, eggs, vanilla and cream until smooth. Pour into crust and bake for 1 hour. The center will seem soft, but with firm upon chilling. Cool on a rack, then chill overnight. Remove sides before slicing into wedges, and serving. Top with whipped cream, if desired.

Congratulations Joni!  Tell us, how did you come up with your winning recipe? 

“I love the flavor of maple, and have often substituted it for other sweeteners in recipes.  This is a recipe I developed about ten years ago, after experimenting with gingersnap crumbs instead of graham crumbs for a cheesecake crust.  I’d say it’s definitely a family favorite.”

What inspired you to enter the Better Recipes weekly contest? 

“I do enter recipe contests as a hobby, and have entered Better Recipes many times before, but this is the first time I’ve won.  In the past, I’ve created dozens of original recipes that have won contests, including a chicken roulade, a glazed salmon, a beef rollup, a Caribbean eggs benedict, a seafood chowder, a key lime-white chocolate cookie, a triple chocolate-strawberry pancake, a pina colada bread pudding, and so on.”

Why do you think your recipe stood out to the judges?

“I hope because of its wonderful flavor.  Everyone loves cheesecake, but this one has some surprises in the filling and in the crust.”

Do you have any advice for others interested in entering our recipe contests? 

“Keep trying!  That’s what I did.”

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

“With Christmas around the corner, this will help tremendously.  I have four children so we can always use extra money!  If I should win the grand prize, that would be awesome, and would help with college expenses (all four are in college!)”

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

“Years ago a friend of mine passed along a great tip for making cakes.  She was one of those gals who makes wedding cakes as a side business.  And she told me always to bake a cake 10 degrees cooler, and for 5 minutes less than the recipe calls for. Then pop it right into the freezer, so it doesn’t have time to steam.  These tricks keep a cake super moist.”

Wow, I have never heard that tip before!  I am going to give that a try next time!   Thanks so much Joni and once again, a huge congratulations to you!

Check out that bright red Kitchen Aid blender!  Wouldn’t that make a nice addition to your kitchen?  With one easy blog comment, it could be yours!  Here is all you have to do:

Leave a comment here on the blog telling us the first recipe you would make with a new blender.

Would it be a warm, blended winter soup?  Maybe a batch of margaritas for a party?  The possibilities are endless!  Good luck everyone!

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!

Official Rules

Isn’t that adorable!  Makes you do a double take, right?  The cheese ball is formed into the shape of an apple and coated with paprika.  A cinnamon stick is inserted in the middle for the “stem” and basil mimics the leaves.

In this recipe I used the Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese.  This award-winning cheese is carefully cured for a rich, distinct and balanced flavor.

If you are looking for more fun and festive recipes to serve this holiday season, check out our new “Host the Holidays” group.  Join the discussions, voice you opinion in the polls, and even enter to win the Cracker Barrel holiday giveaways!

THE BIG CHEESE APPLE    (click here to view and print recipe)

1-1/2 pounds Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese, grated

3 ounce package cream cheese, softened

2 Tablespoons mayonnaise

1-1/2 Tablespoons Worcestershire sauce

2 Tablespoons sherry or Madeira

1/3 cup chopped pimiento-stuffed olives

1/2 cup finely chopped celery

Paprika

Garnish:  Basil leaves, cinnamon stick

Beat cheese, mayo, Worcestershire, and wine together in mixer; mix until smooth and well-blended.  Mix in olives and celery.  Shape into a big apple, make an indentation in the top, and tuck in basil leaves, and cinnamon stick for a stem.  Sprinkle all over with paprika so it looks like an apple.  Serve with melba toast or crackers.  Makes about 4 cups.

This sweet treat took top honors in the recent Kellogg’s “Back to School Basics” Recipe Contest.  Congratulations to Veronica, the latest Kellogg’s contest winner!

Veronica says,

“We are big fans of s’mores at the Callaghan house, but given our New England location, we cannot make them year round, so I created this as a fudgy substitute.  The Kellogg’s Rice Krispies were added to provide a little texture which made them an instant hit with my kids.  I like to cook with Kellogg’s products like Rice Krispies because they can add flavor and texture to your recipes and they are easy to use.  When I was growing up, it was a Thanksgiving tradition in our house to make Rice Krispies Treats white we watched the Macy’s Day Parade, so creating these tasty treats with Rice Krispies was something I wanted to do with my kids too.”

QUICK AND FUDGY S’MORES BARS  (click here to view and print recipe)

Kellogg’s Rice Krispies are the base for these fudgy quick and easy snack bars kids big and small can’t resist.

Ingredients:

4 Tbsp  Butter

8 oz  Semi-sweet Chocolate Chips

14 oz  Sweetened Condensed Milk

4 cups  Kellogg’s Rice Krispies

1 1/2 cups  Miniature Marshmallows

3/4 cup  Coarsely Crushed Graham Cracker

Directions:

1. Line a 9×9 inch baking dish with aluminum foil letting the edges hang over the edges of the pan. Lightly spray with cooking spray.

2. Melt the butter and the chocolate in a bowl over a pot of simmering water. Remove the bowl from the heat and let the chocolate cool for 5 or 10 minutes.

3. Stir the sweetened condensed milk into the chocolate until well combined.

4. Fold in the Kellogg’s Rice Krispies and the marshmallows.

5. Spread the Rice Krispies mixture into the foil lined pan.

6. Gently press the crushed graham crackers over the Rice Krispies mixture. Let sit at room temperature until firm. Cut into squares to serve.

Want one of these blue ribbon badges for yourself?  Enter one of our recipe contests!  There is the on-going weekly recipe contest with a new theme each week.  Plus several Kellogg’s sponsored challenges!

Kellogg’s Fall Pies and Pastries Challenge:   Every year, we look forward to the sweet pies that fall brings, from Sweet Potato to Apple and Pumpkin to Pecan. Roll out your own fall pie and win $250. Be sure to use Kellogg’s® Crispix®, Corn Flakes®, All Bran®, Ready-Crust Pie Crusts®, or Corn Flake Crumbs® products for a chance to win.

• Prize: $250
• End Date: 11/19/11
• Official Rules

Click here to enter the KELLOGG’S FALL PIES AND PASTRIES CHALLENGE:  http://www.betterrecipes.com/contests/pies-pastries-challenge

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.

Cracker Barrel’s award-winning flavor can be found in the refrigerated section of your grocery store, and now you too can be awarded!  Every Wednesday from now through December 20th is officially declared “Winning Wednesday.”

Here is all you have to do:

Leave a comment here on the blog telling us which Cracker Barrel cheese variety you would like to serve your guests this holiday season.  (See below for a complete list.)

Every week for the next five weeks, one lucky reader will be randomly selected to win a $100 gift card prize!  Wouldn’t it be great to have a little extra holiday cheese?   (Yes, pun intended…)

Then for the sixth and final week, Cracker Barrel will be giving away a whopping $500!  Needless to say, this is a great giveaway just in time for the holidays!

In the meantime, be sure to visit their Facebook page for a coupon for $1 off the purchase of any 2 Cracker Barrel products.  What a great opportunity not only to save money, but to try some of their all new flavors!

You don’t have to be a cheese snob, but it helps! 

Official Rules  (No purchase necessary)

Cracker Barrel Cheese Varieties

Aged Reserve (White) – Carefully Cured for a Rich, Distinct and Balanced Flavor

Extra Sharp (White & Yellow) – Creamy and Smooth with a Bold, Rich Flavor

Extra Sharp 2 % – Big Flavor with Traditional Aged Cheddar Texture

Sharp (White & Yellow) – Smooth and Creamy with perfectly balanced sharp flavor

Sharp 2% – Sweet and Sharp with a Traditional Aged Cheddar Texture

Vermont White – An East Coast Cheddar with a Complex, Full Flavor

Medium (Yellow) – Incredibly Smooth with a Hint of Sharpness

Monterey Jack – Young, Buttery and Smooth with a Mild Flavor

Baby Swiss – Tangy Swiss with Smaller Holes

Marbled Cheddar (Yellow & White, Sharp) – A Unique Sharp Blend with a Smooth Finish

White Cheddar with Red & Green Jalapeno Peppers – Creamy Cheddar with the Warm, Rich Heat of Red & Green Jalapenos

White Cheddar with Cracked Black Pepper – Creamy Cheddar with Coarsely Milled, Bold Black Peppercorns

White Cheddar with Tuscan Seasoning – Creamy Cheddar Flecked with Basil, Rosemary & Oregano

Time to announce another weekly winner!  This week we honor Sally Sibthorpe for her “Winter Ham, Parsnip, and White Bean Stew with Goat Cheese Dumplings.”  Her recipe is hearty and delicious – perfect for this time of year!

I love that her recipe uses parsnips, an underused root vegetable, if you ask me.  Parsnips can be used in a similar way to carrots, but they have a unique and distinctive flavor.  I think it pairs perfectly with the ham and beans in this dish.  Check out the complete recipe below and then read all about our winner, Sally!

WINTER HAM, PARSNIP, AND WHITE BEAN STEW WITH GOAT CHEESE DUMPLINGS  (click here to view and print recipe)

Ingredients:

2 Tbsp  Butter

1  Onion, roughly chopped

3 cloves  Garlic, minced

1¼ lb  Boneless Ham, cut into bite sized chunks

4  Parsnips, peeled and cut into chunks

3 Tbsp  Lemon Juice

2 cups  Chicken Stock

1 can  Cannelloni Beans, drained

1 Tbsp  Fresh Thyme Leaves

1 tsp  Tarragon

2 cups  Biscuit or Baking Mix

3/4 cup  Milk

2 Tbsp  Minced Chives

1/4 cup  Crumbled Goat Cheese

Directions:

Melt butter in a stew pot or Dutch oven over medium heat. Add onion and garlic and cook until they begin to soften, about 3 minutes. Stir in ham and parsnips and cook 2 minutes more. Add lemon juice and chicken stock. Turn heat to medium low and simmer for 30 minutes. Gently stir in beans, thyme, and tarragon.

Stir together the biscuit mix, milk, chives, and cheese. Drop by heaping tablespoonfuls on top of stew. Cover, and cook 10 minutes. Uncover, and cook 10 minutes more.

Scoop dumplings into bowls, and spoon ham mixture over. Garnish with thyme, if desired.

 Congratulations Sally!  Tell us about your winning dish. 

“This recipe is a take on an old fashioned, country ham and bean dish that all the potluck and church supper ladies make. But, I always like to jazz up my meals with some new twist.  For this one, I used a French one.  I had won a trip for two to France  in a cooking contest several years ago, and grew enamored of the simple style of country French cooking, especially the use of herbs.  So, I took my old fashioned recipe and added the things that the French use in their meals…lemon, thyme, tarragon, chives, and the all-prevalent goat cheese.  We all really liked the result, so I entered it in your contest.  I always encourage my friends to enter your contests because they seem to target the way we eat nowadays…simple, easy, yet with some touch of pizzazz that will impress friends and family.”

Why do you think this stood out to the judges? 

“The judges may have like it because the recipe is dressed-up comfort food, and one that ties in to the season in which you’ll be publishing it.  There are a million ham and bean dish recipes out there, but the parsnips, lemon, and  herbs are fairly unique in it.”

Do you have any plans for the prize money? 

“The prize money will come in handy for Christmas presents…I have a new grandbaby (Olivia, 2 months), plus 6 other grand kids, and that’s a lot of toys to buy!  If I were to win the grand prize…I would love to take a cruise again, which is something out of my budget in today’s economy.”

 Congrats on the new grandchild and on your win!  Thanks Sally!

Not only that, one lucky winner will also receive this vintage-inspired Thanksgiving apron and the cookbook “One Big Table.”  It talks about the history of American cooking, and contains more than 600 recipes from the nation’s best home cooks, farmers, fishermen, pit-masters, and chefs.  What a better way to celebrate Thanksgiving and the culinary history of our great country!

Here is all you have to do…

Leave a comment below telling us what you are thankful for this Thanksgiving.  It’s that easy!  One lucky winner will be randomly selected one week from today.  Good luck everyone!  I know I am thankful for each and every one of our wonderful readers!

No matter what you call it, we want to see it!  Enter your best recipes by midnight on Saturday for a chance at the $250 weekly prize and, of course, the $5,000 Grand Prize!

Click here to enter your best STUFFING or DRESSING Recipe:  http://www.betterrecipes.com/contests/stuffing-dressing-recipe

Check out the official rules and weekly themes here:  http://www.betterrecipes.com/contests/stuffing-dressing-recipe/rules

Looking for ideas?  Check out our Thanksgiving Dressing Ideas.  From traditional to unique, there is something there for everyone!

Also, don’t forget to check out some of the Mixing Bowl Groups dedicated to Thanksgiving: 

Host the Holidays

All Things Thanksgiving

Snazzy Thanksgiving Sides

Thanksgiving Potluck Recipes

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

Now, before we go any further, you should know that I am a proud Northwestern Wildcat, while my sister is a dedicated Hoosier.  We are both loyal alumni to our Big 10 schools, but I will allow a bit of crossover when it comes to yummy treats.

This year Northwestern played Indiana for their homecoming game back in Bloomington.  I was just chatting with my sister yesterday and she sadly informed me that last weekend my fellow Wildcat’s creamed her IU Hoosiers.  (Of course, I was ecstatic and gloating!) 

So, her team may have lost the big game, but even I must confess, Indiana wins when it comes to the most delicious study snack.  Apparently at IU, every freshman learns how to make these no-bake cookies in their dorm room.  Late at night when everyone has a craving for something sweet, someone whips up a batch for the dorm.  Luckily, my sister was willing to share the delicious recipe with a rival.  And now, I am excited to pass it on to all of you!

Make a batch next time you are cramming for a test, writing a term paper, or just have the night time nibbles!

Indiana University Special K Cookies  (click here to view and print recipe)

1/2 cup light corn syrup
1/2 cup granulated sugar
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups Special K cereal

Line a jelly roll pan with parchment paper; set aside.  In a heavy saucepan, heat corn syrup and sugar over low heat until it bubbles and sugar is dissolved, about 10 minutes.  Remove from heat.  Stir in peanut butter, vanilla, and cereal; mix well.  Form mixture into 8 equal-sized balls and place on parchment-lined pan.  Flatten balls slightly with your hand.  After cooling slightly, wrap each cookie tightly in plastic wrap.  These are best served the same day.

P.S.  Go Cats! 

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!

If you are looking for a fun new appetizer to serve this weekend, look no further!  This game day snack is an instant crowd-pleaser.

BEER

BRATS

BACON

It’s the ultimate football food trifecta!

Start by boiling uncooked pork bratwurst in a couple of bottles of your favorite beer.  Slice into three bite-sized pieces and wrap each one in a slice of bacon.  Now, here’s the kicker….roll the bacon-wrapped beer brats in the ultimate sweet/savory combination of brown sugar, cayenne pepper and dry mustard!  I like to serve the bites with an assortment of my favorite mustards for dipping.

(Note:  Due to a last minute change, the weekly winner from the “Pumpkin” themed contest will be published tomorrow! )

BACON WRAPPED BEER ‘N BRAT BITES  (click here to view and print recipe)

2 (12 ounce) bottles or cans of beer

1 package (19.76 ounces) uncooked pork bratwurst

2/3 cup light brown sugar

1 teaspoon cayenne pepper

1/2 teaspoon dry mustard

Assorted mustards of choice for dipping: yellow, honey, horseradish, stone ground, etc.

1.  Preheat oven to 425 degrees.  Line a rimmed jelly roll pan with non-stick foil.

2.  Pour beer into a skillet over high heat.  Pierce each bratwurst in several places with a fork.  Place in skillet with beer and heat until very hot, but not boiling.  Reduce heat and simmer gently for 15-20 minutes or until brats are no longer pink inside, turning brats after 10 minutes.  Remove brats from skillet and let sit until cool enough to handle.  Discard beer.

3.  When cooled, cut each brat into 3 equal pieces.  Wrap each brat with one bacon half.  In a mixing bowl, stir together brown sugar, cayenne pepper, and dry mustard until well combined.  Coat each bacon-wrapped brat all over in sugar mixture.  Lay coated brats in the foil-lined pan with the seam of bacon firmly down so it won’t curl.

4.  Bake brats for 20-25 minutes, carefully turning at halfway point, until bacon is crispy.  Remove to paper towels to drain briefly, then arrange brats on serving platter, surrounded by a variety of mustards.  Serve hot with toothpicks for dipping.  Serves 6-8.

One lucky reader will win:

Emile Henry Ceramic Pie Dish

Marble rolling pin

“Pie” cookbook

Pumpkin dish towel

All you have to do is leave a comment here on the blog telling us your favorite Thanksgiving pie!  Is it a traditional pumpkin, apple or pecan?  Maybe something different like a lemon meringue or chocolate cream.  Name your favorite for a chance to win!  Best of luck everyone!

Winner will be announced one week from today.  Official Rules

In the meantime, check out some of these “pie” themed Mixing Bowl groups:

Pie Lovers

Pies, Pies and more Pies

Holiday Baking – Pies and Desserts

Passion for Pie

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway. 

This fall, when you have a taste for something sweet, why not whip up this quick and easy 5-ingredient apple crisp!  Best part is, you don’t even need to fire up the oven, the entire dish can be made on the stove top!  Check out the latest episode of “Take 5″ for step-by-step video instructions.

www.youtube.com/watch?v=KipZawS2LM4

SPEEDY STOVE TOP APPLE CRISP    (click here to view and print recipe)

1-1/2 pounds Granny Smith apples, peeled and thinly sliced

3/4 teaspoon apple pie spice

1 tub (individual serving size, about 1/4 cup) caramel apple dip

1/2 cup Kellogg’s granola

2 Tablespoons toffee bar bits

To make filling, spray a large nonstick skillet with butter-flavored nonstick spray and set over medium heat.  Add the apples and apple pie spice; cook, covered, stirring occasionally, until the apples are just tender, about 8 minutes.  Stir in the caramel topping.  Increase the heat and cook, uncovered, stirring occasionally, until the filling thickens, about 2 minutes.  Spoon a scant 3/4 cup filling onto each of 4 serving dishes.  Sprinkle each one with 2 Tablespoons cereal and 1/2 tablespoon toffee bits and serve at once.

Want to see more recipes featuring Kellogg’s products?   Join their Mixing Bowl group “Kellogg’s Kitchens!”

In our poll last week of favorite Halloween candy, “candy corn” came out on top!  This seasonal treat is a fun way to get festive for the season.

These Halloween Macaroons are an exciting way to incorporate candy corn into a new recipe!  Scare up some fun in the kitchen this week and make this easy treat!

CANDY CORN MACAROONS   (click here to view and print recipe)

5 cups (1 14-ounce bag) shredded coconut

1 can (14 ounces) sweetened condensed milk

1/2 cup all-purpose flour

1 3/4 cups candy corn

Preheat oven to 350 degrees F.  Cover cookie sheets with parchment paper; set aside.  In large bowl combine coconut, condensed milk and flour until well blended.  Stir in candy corn.  Drop by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets.  Bake 8 minutes or until the edges are golden.  Cool completely on wire racks.  Store in tightly covered container.  Makes about 5 dozen cookies.

Say “CHEESE!“  We have another winner! If you love “monkey bread” wait until you taste this savory version…

(Look at that ooey gooey cheese and bacon center!)

SAVORY QUESO-STUFFED BUBBLE BREAD  (click here to view and print recipe)

How did you come up with your winning recipe?

I actually created this recipe specifically for this contest, by modifying then combining two of our family favorites – Cinnamon Monkey Bread and Cheese & Bacon Stuffed Biscuits. The result was this easy yet very flavorful party food.

What inspired you to enter the Better Recipes weekly contest again?

I love this contest because it not only offers home cooks the opportunity to share unique recipes with each other,  it also has the added incentive of possibly winning a cash prize. Plus, the weekly themes incorporate ingredients that are familiar to even the most novice of cooks,  hopefully inspiring them to try the recipes in their own kitchens.

Why do you think your recipe stood out to the judges?

I think this recipe stood out because it is not only delicious and easy to prepare, the hidden cheese inside each biscuit makes the recipe unique. It also is visually appealing.

As one of our repeat winners, do you have any advice for others interested in entering our recipe contests?

Keep the recipe easy to prepare, use ingredients that are readily available, make sure your recipe is full of flavor, and above all, remember you have to enter to win!

Great advice!  Don’t forget to check out our SOUPS AND STEWS recipe contest this week.  Good luck everyone!

Welcome to a very special “Halloween Edition” of the 4-ingredient challenge!  Right about now, we are buying up pumpkins and preparing to carve them for the big day next week.  This month for the challenge, I was inspired to use what is leftover after the pumpkin carving!

This month, the four challenge ingredients are:

Apple

Brown Rice

Chicken

Pumpkin

It is the pumpkin where I decided to take a strategic detour.  I figured if everyone was already carving up the pumpkin for Jack-0-Lantern’s, then I wanted to find a way to use the seeds!  Accompanied by some pumpkin pie spice and, if you so desire, a bit of seasonal Pumpkin Ale.  It felt too easy to just grill the chicken, so I decided to also grill the apples to give them some nice color as well as toast the pumpkin seeds on the grill.

In my dish, I prepared grilled chicken breasts with a pumpkin pie spice and sage rub.  This is served along a brown rice pilaf with grilled apples and toasted pumpkin seeds.  I couldn’t believe how pleased I was with the results!  It was a bit of a risk using the pumpkin pie spice, but it balanced nicely with the sage.  The brown rice pilaf tasted like Thanksgiving stuffing!  With the sweet crunch of the apples and seasoned with thyme, this side dish could definitely be served at any Thanksgiving table.  Take a look at the full recipe and then browse around the other challenge entries!  Happy Halloween everyone!

PUMPKIN SPICED CHICKEN WITH GRILLED APPLE BROWN RICE PILAF  (click here to view and print recipe) 

Rice Pilaf:

2 Granny Smith apples, sliced 1/2 inch thick

1/4 cup pepitas (hulled pumpkin seeds)

4 Tablespoons butter

1/3 cup onion, chopped

1/4 cup celery, chopped

3 cups cooked brown rice

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon pepper

Pumpkin Spice Chicken:

1/2 teaspoon pumpkin pie spice

1/2 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken breasts

Grill apple slices about 1 minute on each side to soften and create grill marks.  At the same time on a grill-safe pan, toast pepitas until fragrant.  Set grilled apples and toasted pepitas aside.

In a large skillet, melt butter.  Add onion and celery, and saute about 5 minutes until softened.  Stir in cooked brown rice.  Add thyme, salt, and pepper.  Dice grilled apples and add to the pilaf mixture.  Stir in toasted pepitas.  Keep warm while chicken is grilling.

Combine pumpkin pie spice, sage, salt and pepper in a small bowl.  Sprinkle over both sides of the chicken breasts.  Grill 8-10 minutes on each side until chicken is cooked through and no longer pink.

Serve grilled pumpkin spice chicken with brown rice pilaf.  Serves 4.  Adults can enjoy this meal with a seasonal Pumpkin Ale, or apple cider for children.

Additional participants in this month’s Ingredient Challenge include:

Larry of The BBQ Grail – ENTRY HERE

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Hanneke Eerden of The Dutchess Cooks – ENTRY HERE

After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!

Curt McAdams of Livefire: – ENTRY HERE

Marc Van Der Wouw of Grill Adventures - ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is really healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Freek Haan of Freek’s Food Blog - ENTRY HERE

Maybe some of you know me from my Dutch blogsite www.freeksbbq.nl. I have a great passion for grilling, since it is always challenging. For me grilling is a time to relax and to have a great time with friends and family. I wanted to reach more people with my blog since there are so many food lovers and freaks out there! So that’s why I decided to blog in English instead of Dutch.

Here is what you could win:

Le Creuset Oval Baking Dish

Le Creuset Rectangle Baking Dish Set

“Casseroles” Cookbook

“One-Dish Bible” Cookbook

Set of 8 Thanksgiving napkins

Just for fun, I am going to throw in some free coupons for Green Giant products.  No Thanksgiving meal is complete without some vegetable side dishes and now you can prepare them for free!

Here is all you have to do to win:

Leave a comment here on the blog telling us your favorite Thanksgiving side dish.  Do you like the lumpy mashed potatoes just like Mom used to make?   Is Thanksgiving not complete without green bean casserole?  Tell us your favorite and share your holiday stories and traditions!

I can’t wait to hear from you all and give one lucky winner this fantastic prize package!

No that you have Thanksgiving on the brain, be sure to visit some of these great groups on Mixing Bowl!

Snazzy Thanksgiving Sides

Thanksgiving Potluck Recipes

All Things Thanksgiving

Winner will be announced one week from today.  Official Rules

The weekly prize is $250 and then, of course, there is the $5,000 Grand Prize awarded at the end of the contest!

Click here to enter your best SOUP or STEW Recipe:  http://www.betterrecipes.com/contests/soup-stew-recipe

Check out the official rules and weekly themes here:  http://www.betterrecipes.com/contests/soup-stew-recipe/rules

Searching for ideas and inspiration?  Look no further than some of our outstanding Mixing Bowl groups dedicated to soup recipes.  Join the groups, start a discussion and meet new soup-loving friends! 

Click on the name of the group and follow the link to join! 

Soup Bowl

Simply Soups

Soups and Chowders

Soup du Jour

Soups, Stews & Chowders

I think it’s time for a “Blog Swap!”  Today The Daily Dish is swapping with Savoring the Thyme!  The wonderful Jennifer Leal created this post and I have a recipe over on her blog.  Check them both out and leave comments!

We decided to make this a “soup swap” and post wonderful and warm fall soups on each others blogs.  Jennifer also has a fascinating series on her blog called “10 Things You Don’t Know About ___” where she highlights unknown tidbits about fellow food bloggers.  You can check out her blog to learn a few facts about yours truly.  Take it away, Jennifer!

Hi!

My name is Jennifer Leal and I have something to admit: I am feeling a bit giggly and tingly today due to the fact that Kristina asked me to do this soup swap with her. I was already a fan of her blog and then when I met her in person, I was a bit smitten because she is so sweet and authentic. We had a fun chat this past spring and I am hoping to get to see her soon.

To top it all off, she asked me if we could swap ’10 Things You Don’t Know About Me’ and I thought it was brilliant! This way we get to know each other better and hopefully you get a giggle or at least a smile when you read our lists.  Be sure to stop by Savoring the Thyme to read her answers and check out her soup recipe as well.  Thanks so much “Daily Dish” readers!

10 Things You Didn’t Know About Jennifer Leal

1. I was born with and had very blonde, almost white hair until I was three and then it turned light brown.

2. I broke my middle finger (dang volleyball) and wore the cast a few more weeks longer necessary.

3. I have scars on my lower left leg due to a poorly placed coffee percolator placed on top of the refrigerator. How many 2 year olds would resist pulling a cord that hangs in front of the fridge door?

4. I have decided to avoid any waxing as it often goes awry.

5. My biggest pet peeve is disrespect.

6. I was an air force brat and did more traveling in first 5 years of life than most do in lifetime.

7. I skipped kindergarten.

8. Each year in high school, I sang ‘O Tannenbaum’ and other Christmas songs in German to the principal.

9. I could live on cheese, coffee and fresh bread.

10. I believe in having fun no matter the task and smiling at strangers.

You can’t deny it: This time of year makes all of us yearn for soups and all the warmth they provide. Considering my son and husband are a bit obsessed with beans right now, I am taking advantage of this and tossing those high fiber babies into just about anything I can get my hands on.

Fall Vegetable Crock Pot Barley Soup (click here to view and print recipe) 

Ingredients:

1 cup diced sweet onion

3 cloves garlic, roughly chopped

2 stalks of celery, split and chopped

2 large carrots, peeled and cut into coin shapes (circles)

1 red pepper, roughly chopped

1 sweet potato, peeled and chopped into 1/2 inch cubes

1/8 tsp dried thyme leaves

1/8 tsp dried rubbed sage

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

2 cups vegetable broth

2 cup water

1/2 cup uncooked pearl barley

1 15.8 oz. can dark red kidney beans, drained and rinsed

1 15.8 oz. can great northern (or any white) beans and juice

3 Tablespoons (or more) of tomato paste

Directions:

1. Turn crock pot/slow cooker onto high for 4 or 6 hours. Prepare all of the ingredients onion through barley and combine in the crock pot.

2. Cook for 4 hours on high. Add the beans and tomato paste, mix well and allow to heat for 10 minutes. Serve and enjoy!

Thanks so much Jennifer!  It was so much fun “swapping” with you for the day.  For more great recipes, stories and mouth-watering food photos check out her website, Facebook page, YouTube, and Twitter! 

http://www.savoringthethyme.com/

Savor the Thyme Fan Page

Savor the Thyme YouTube

@savorthethyme

The “Babycakes” appliance is available to order online at the Better Homes and Gardens Holiday Store.  This new feature to the Better Homes and Gardens website offers one stop shopping for all your holiday needs!  At only $25.95 the Cake Pops Maker is one of the top sellers.  Go ahead and check out the store and place your order today.  Heck, get two!  One for yourself and one to give as a gift.

Simply whip up your favorite batter then add about 1 tablespoon to each reservoir on the appliance.   Close the lid, wait 4 minutes, and voila!  Like magic you have created perfectly round, bite-sized cakes.  I loved the non-stick surface for easy cooking and cleaning.  My advice?  Place your order now for the holidays!  It is a fun cooking project with kids and the perfect bite-sized dessert to serve at parties.

I tried three different recipes, Red Velvet, Vanilla and Chocolate.  It was amazing how easy it was to use and how the pops came out perfectly every time!  Take a look at my versions for “Devilish Red Velvet Cake Pops,”  “Ghostly Vanilla Cake Pops,” and “Chocolate Bat Cake Pops!” 

 DEVILISH RED VELVET CAKE POPS

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 Tablespoon cocoa

1/4 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 Tablespoon red food coloring

1/2 cup buttermilk

1/2 teaspoon vinegar

1/2 teaspoon baking soda

Frosting Dip (recipe follows)

Twizzlers “pull and peel” candy

1.  Combine flour, salt and cocoa in a small bowl.  Blend well and set aside.

2.  Using a mixer, beat butter until creamy.  Add sugar and beat until light and fluffy.  Add egg and vanilla blend well.

3.  In a separate bowl, whisk the red food coloring into the buttermilk.

4.  Alternately blend flour mixture, then buttermilk mixture into butter mixture, beginning and ending with the flour mixture.

5.  Combine the vinegar and baking soda in a small bowl and allow to fizz.   Fold into cake batter.

6.  Fill each cooking reservir with about 1 tablespoon of batter.

7.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

8.  Allow to cool and coat with Red Velvet Cake Frosting Dip.  Form “devil ears” with thin strands of Twizzlers “pull and peel” candy.  Place in freezer for 5-10 minutes to set candy.

Red Velvet Frosting Dip

1 container (16 ounces) Cream Cheese frosting

1/2 cup vanilla chips

Red food coloring

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Add food coloring to desired shade.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

GHOSTLY VANILLA CAKE POPS

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup mailk

Vanilla Frosting Dip (recipe follows)

White fondant sheets or white gum paste

Black icing gel

1.  Combine flour, baking powder and salt.  Set aside.

2.  In a separate bowl, beat together butter and sugar until light and creamy.  Beat in eggs and vanilla.

3.  Alternately blend in flour mixture and milk into butter mixture, beginning and ending with the flour mixture.

4.  Fill each cooking resevoir with about 1 Tablespoon of batter.

5.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

6.  Allow to cool and coat with Vanilla Frosting Dip.  Cover with a sheet of rolled fondant or gum paste.  Make “eyes” with black icing gel.

Vanilla Frosting Dip

1 container (16 ounces) Vanilla frosting

1/2 cup vanilla chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

CHOCOLATE BAT CAKE POPS

3/4 cup all-purpose flour

1/2 cup sugar

3 Tablespoons cocoa

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup buttermilk

3 Tablespoons vegetable oil

1 egg

1/2 teaspoon vanilla

1/4 cup freshly brewed hot coffee

Chocolate Frosting Dip (recipe follows)

Chocolate covered pretzels

1.  Combine flour, sugar, cocoa, baking soda, baking powder and salt in a mixing bowl.  Add buttermilk, vegetable oil, egg and vanilla.  Using a mixer, blend until smooth.

2.  Add coffee and continue mixing until coffee is evenly incorporated into mixture.

3.  Fill each cooking reservoir with about 1 Tablespoon of batter

4.  Bake 4 to 5 minutes or until a toothpick inserted into cake pop comes out clean.

5.  Allow to cool and coat with chocolate frosting dip.  Cut chocolate covered pretzels in half and attach “wings” to cake pops.  Allow to set for 5-10 minutes in freezer.

Chocolate Frosting Dip

1 container (16 ounces) Chocolate frosting

1/2 cup semi-sweet chocolate chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

Cake Pop Maker Tips:

-Use a disposable pastry bag or zip lock bag to easily fill the cooking reservoirs.  Fill the bag with the prepared batter and clip one of the corners off the bag.   Squeeze gently to push batter from the corner of the bag.

-For best decorating results, after cake pops have cooled, place them in the freezer for 15 minutes or until well chilled, then dip quickly in the warm coating or glaze.

-To help set the coating or glaze, place the decorated cake pop in the freezer for 5 minutes.

Bacon Jam

That’s right, it’s jam…made with BACON.  Essentially a sweet, smokey, savory  spread that opens up infinite pork possibilities.

At first the idea of a bacon jam might sound a bit jarring.  (Pun not intended, but totally acknowledged as I type…)

All I can say is, you have to give it a try!  Besides on a slice of toasted baguette, it can be added to grilled cheese, burgers or baked potatoes.  Bacon jam is definitely a hot food trend as it has even popped up on Top Chef.

Our latest weekly winner, Julie Merriman, has captured magic in a jar with her winning recipe.  Take a look at the recipe and then read all about this passionate home cook!

BACON JAM  (click here to view and print recipe) 

1 lb  Good Quality Smoked Bacon – Cut Into Lardons

1  Large Onion – Small Diced

1  Large Red Bell Pepper- Small Diced

5 cloves  Garlic, minced

1 cup  Brewed Coffee

1/4  cup  Apple Cider Vinegar

1/4  cup  Maple Syrup

3 Tbsp  Packed Brown Sugar

3 Tbsp  Garlic Chili Sauce

1 Tbsp  Red Wine Vinegar

1 tsp  Ground Allspice

1 Tbsp  Ground Cardamom

1/4 tsp  Smoked Spanish Paprika

Directions:

In a large skillet, cook bacon until browned and crispy, stirring often. Remove with slotted spoon to paper towel-lined plate; set aside. Discard all but 2 tablespoons fat from the skillet; add the onion, red pepper, and garlic and cook over medium heat until caramelized, 10 to 12 minutes. Return the bacon to the pan and add all remaining ingredients. Bring to a boil and reduce to a low simmer. Simmer over low heat stirring occasionally to prevent sticking for about 2 hours or until it has a thick, jam-like consistency and deep rich brown color. Cool slightly. Transfer to food processor and pulse for several seconds to finely chop and blend the jam. Serve with toasted baguette slices.

Julie says, “I created this recipe for this contest -  I wanted to do something very different with bacon.  I had a recipe for an onion marmalade that I loved, so I decided to add some bacon, make a few changes and voila – I like it even better than the original recipe!  I think this recipe stood out first and foremost due to curiosity.  The judges had to be curious as to what exactly is “Bacon Jam.” 

Are you ready for a new blog giveaway?  This package is just in time to celebrate Halloween.  Check out this prize package!

Halloween Prize Package:

-Spooky Halloween apron

-Black Cat candy bowl

-Halloween mini-spatulas

-Halloween cookie cutters (witch’s broom, bat, ghost, black cat)

-Halloween sprinkles

To win this spooky prize package all you have to do is leave a comment below telling is your favorite Halloween candy.  That’s it!

Winner will be announced one week from today.  Official Rules

From now through Saturday night, send us your best recipe using pumpkin!  Remember you can upload a new recipe or use an existing recipe you have already posted on the site.  As long as it is your own, go ahead and enter.  What do you have to loose?

I can tell you what you can win…

The weekly prize is $250 and then, of course, there is the $5,000 Grand Prize awarded at the end of the contest! 

Feel free to used canned or fresh pumpkin.  Whatever you prefer!  Just make sure your recipe honors this gorgeous gourd.

Click here to enter your best PUMPKIN recipe:  http://www.betterrecipes.com/contests/pumpkin-recipe

Check out the official rules and weekly themes here:  http://www.betterrecipes.com/contests/pumpkin-recipe/rules

You can go the sweet and simple route like these easy Pumpkin Pie Ice Cream Sandwiches.

Or make something savory!  This Pumpkin Bisque with Wild Rice fits the bill.

Got pumpkin on the brain?   You might enjoy some of these Mixing Bowl groups:

Yummiest Pumpkin Recipes

The Squash and Pumpkin Patch

Halloween Baking

Spooky Halloween Eats and Treats

Spooky Halloween Treats

Ghoulish Halloween Eats for Kids

All Things Thanksgiving

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves

Directions:

Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting

Directions:

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.

I will be demonstrating these techniques today on “Daytime TV!”  Check your local listings to see if this syndicated show airs in your area.  (Click here for a complete list)  I’ll be sure to wave to all the Better Recipes readers on camera! 

You won’t believe how easy it is to make your own fresh pumpkin puree and use it in delicious recipes that everyone will love.  Pumpkins can be turned into soups, casseroles, side dishes, breads, cakes, cookies, pies, and preserves.  In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium.

Start with small pumpkins, about 2-3 pounds.  The smaller pumpkins are not only easier to handle, they are sweeter in taste.  First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel.  Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits. Now you are ready!

Here are some easy options on how to cook the pumpkins chunks.  Use whatever method is best for you.

1)  Microwave:  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent.  Microwave on HIGH for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.

2)  Oven-Roasting:  Heat oven to 350 degrees.  Place pumpkin chunks, skin side up, in a glass baking dish.  Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.

3)  Slow Cooker:  Place pumpkin chunks, skin side down, in slow cooker.  Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.

4)  Steaming:  Heat water to boiling in a saucepan that fits a steamer.  Place pumpkin chunks in steamer container and place over pan.  Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.

For all methods after pumpkin is cooked, scoop out pulp and discard skin.

Pulp can be pureed in a blender or food processor, or stirred by hand until smooth, or you can keep it chunky, if desired.

Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for 6 months.  A 2-3 pound pumpkin will make about 2-1/2 cups of puree.

We wouldn’t want anything to go to waste, time to cook up the seeds!

To make roasted pumpkin seeds, place seeds in a colander and rinse.  Pick out all pieces of pulp.  Place seeds on a baking sheet and pat dry.  Heat oven to 350 degrees.  Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.  Bake for 10 minutes, stir, and return to oven.  Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.

If you would like a complete “How-To Cook Pumpkin Seeds” with step-by-step instructions visit this page:  http://halloween.betterrecipes.com/how-to-cook-pumpkin-seeds.html

Apple picking season just might be my favorite time of year!  From pies to cider, I love to use apples in just about every form.  Today, I am thrilled to announce our latest recipe contest winner, Donna!  Take a look at her outstanding recipe that took top honors in our “Apple” themed contest.

Imagine a sweet version of onion rings…

Apples are cored and sliced into rings.  The rings are dipped in a sweet batter and fried in a bit of canola oil.  Then they are topped with a dash of cinnamon sugar and drizzled with a homemade cinnamon cream sauce.

Pure indulgent Autumn bliss!

Apple Rings with Cinnamon Cream Sauce  (click here to view and print recipe)

1  Large Egg White

1 cup  Water

1 Tbsp  Vanilla

1 cup  All Purpose Flour

1/4 tsp  Salt

6  Large Granny Smith Apples, peeled

Canola Oil, for frying

Cinnamon Sugar, for garnishing

Caramel Sauce, warmed

Cinnamon Cream Syrup:

1 cup  Sugar

1/2 cup  Corn Syrup

1/2 tsp  Cinnamon

1/2 cup  Evaporated Milk

Directions:

Whisk egg until frothy, then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples. Slice peeled apples into 1/2 inch thick slices. Using varying sized biscuit cutters, cut rings out of apple slices, discarding smallest circle containing the core. Heat oil to 350 degrees. Don’t let oil get too hot or the rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil. Dip apple rings into batter, letting excess drip off. Cook in oil, in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot, sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings.

Cinnamon Cream Syrup:

In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk and serve warm.

Helpful Tips:

When waiting to serve dessert, you can keep rings warm in a 250 degree oven for a few minutes, on a baking sheet.

Donna says, “I created this recipe 2 years ago in the fall when I had an abundance of apples. I have always LOVED onion rings – they are my favorite side with a burger. So, my love of onion rings is what inspired this recipe. I believe it to be a unique creation of mine – I haven’t come across anything like it on the world wide web!”

“My advice to Better Recipe readers is to be bold in the kitchen! Take a sweet dish and make a savory version, or do the opposite – take a savory dish and make a dessert version, like I did with this dish! Especially with an ingredient like apples, which have a mild flavor and unique texture – they can be paired with so many things!”

Enter to win this amazing Moroccan Tagine Prize Package:

-Moroccan Tagine

-Tagine Cookbook

-Marrakesh Design Dish Towel

Official Rules

Here is all you have to do:

Leave a comment here on the blog telling us your favorite spice.  It could be something you find in your home pantry or something only available in the famous spice markets of Morocco.  I can’t wait to see what everyone has to say…best of luck to you!

In the meantime, check out these delicious tagine recipes from the site:

Quick Chicken Tagine with Instant Rice

Okra and Chickpea Tagine

Kumquat Tagine

Chicken Tagine with Pomegranate

Lamb Tagine with Prunes and Cinnamon