Archive of ‘Eat & Drink’ category

Holiday Appetizers

I have been a fan of celebrity chef LuLu Powers ever since I read her book Food to Flowers. So when she sent me these easy appetizer recipes for the holiday season, I knew they’d be great — and they are! Below she shares her recipes for Apple Cheddar Rye Puffs and Parmesan Pea Dip, both recipes would make perfect holiday appetizers.

Before we get to the recipes, I wanted to share this simple tip from LuLu:

  • Cocktail Ornaments: Store cranberries in the freezer and use them to adorn cocktails. These frozen delights will give any gathering the holiday spirit.

And now for the recipes!

Apple Cheddar Rye Puffs

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 30 appetizers

Ingredients

1/2 Granny Smith apple (cored, peeled and finely chopped)

1 cup Sargento Artisan Blends Double Cheddar shredded cheese

3 tablespoon mayonnaise

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon caraway seeds

1 loaf of mini rye bread

Fresh ground pepper

Directions

1. Preheat oven to 375 degrees F.

2. Cut rounds out of rye bread using a 1- 1/2 inch cookie cutter. Bake 10 minutes or until lightly toasted.

3. Combine remaining ingredients. Spread on toast and bake for 10 minutes more. Serve warm.

Helpful Hints

Bake only one side of bread and then apply mixture on other side.

Parmesan Pea Dip

Prep time: 10 Minutes

Yield: 2 cups

Ingredients

2 cups frozen petite peas, thawed, divided

1 cup frozen shelled edamame beans, thawed

1 cup mint

1/2 cup parsley

1/2 cup olive oil

1 tablespoon lemon juice

1 cup Sargento Artisan Blends Parmesan Shredded Cheese, divided

Salt and pepper to taste

Optional: 1 teaspoon maple syrup or a dash of hot sauce

Directions

1. Put 2- 1/2 cup peas and all other ingredients except oil and ½ cup cheese in food processor and process until consistency is mostly smooth.

2. Add oil and then remaining 1/2 cup peas. Process until mixture is slightly chunky. (If you prefer the dip smoother, process longer.)

3. Spread on rice crackers and sprinkle with remaining cheese.

Helpful Hints

This pea dip can be served over pasta or on top of cooked fish or chicken. Sprinkle with additional cheese.

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5 Holiday Pie Ideas

Are you looking for Thanksgiving pie recipes? Here are five takes on the holiday pie for you to consider. They all look yummy to me…. can’t you can almost smell the holidays?

From Top Right: Pumpkin Creme Pie, Cheddar Crusted Apple Pie, and Pumpkin Whoopie Pies.

These two pies {Cranberry, Almond & Cinnamon Tart and this Ultimate Pumpkin Pie} would also work well for a Christmas dessert.

{images via Martha Stewart, Rachel Ray, and the Food Network}

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Pick Your Poison

Need to mix up some toxic Halloween theme cocktails? Try one of these 5 very festive {and spooky} drinks!

1. Sour Apple Spritzers

You’ll need:

  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coarse salt
  • Lemon wedge
  • Crushed ice
  • 1 cup sour-apple cocktail mix
  • 4 cups club soda

To Make:

Combine sugar, cinnamon and coarse salt in a small bowl, then pour onto a saucer. Use lemon wedge to moisten rims of 8 martini glasses. Overturn each glass onto saucer and twist to coat rim. Fill a pitcher with crushed ice. Pour in sour-apple cocktail mix and club soda. Strain into glasses and serve.

recipe via MyRecipes.com

2. Black Widow

See this creepy recipes at Talk of Tomatoes

Other Halloween theme cocktails:

3. Ghost in a Graveyard, 4. Screwed-Up Screwdriver & the 5. Berry Scary Martini

{are all from Martha Stewart Get these ghostly recipes here}.

Now, which one should I serve?

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Pumpkin + Whoopie Pies = Love

Looking for something new to whip up this Halloween? While on the hunt for new pumpkin dessert ideas, I came across this recipe. I am going to try these Mini Pumpkin Whoopie Pies from Martha Stewart. What do you think? I am guessing that they are going to be our new favorite!

Ingredients

Makes about 20

  • FOR THE COOKIES
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • FOR THE FILLING
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1/4 cup canned solid pack pumpkin
  • Pinch of cinnamon
  • Pinch of nutmeg

Directions

  1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
  2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
  3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
  4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
  5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.


Mini Pumpkin Whoopie Pies recipe via MarthaStewart.com

And since we are talking about pumpkin desserts, I’m going to remind you of my all-time-favorite Pumpkin Shake recipe. You’re welcome.

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The {mini} Cupcake Craze!

There aren’t many things better than a cupcake (wouldn’t you agree?) BUT what about a mini cupcake that bakes in simply 8 minutes? This darling device called Babycakes — is like a waffle maker meets easy bake oven. You can even make brownies, mini pies… even mini quiches!

I immediately thought of making these cupcake skewers that Courtney from Pizzazzerie is known for.

She even gives you the simple DIY instruction on her blog. Check out how to make cupcake skewers here.

Or what about these mini pies from Not Martha? The possibilities are endless! What you YOU make first?

You can purchase Babycakes here.

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Halftime Snacks | Party Food

If you are throwing a sports themed party (like I did recently – here), you may be wondering how to incorporate all those salty, sporty snacks into your event. I decided to do a play on the oh-so popular sweet dessert tables. We swapped out most of the sweet goodies for sporty favorites like sunflower seeds and Cracker Jacks.

These “Halftime Snacks” were a huge hit. I often found guests scooping up their favorites into individual bags and even huddling (get it) around the table grabbing handfuls of these salty treats.

The “Halftime Snacks” sign was adapted from a free printable from Hostess with the Mostess. See the DIY originals here.

Classic sport favorites like Big League Chew and Slim Jims fit into this sports theme perfectly.

This savory (and a little sweet) dessert table included: Sunflower seeds, peanuts, pretzels, Corn Nuts, Slim Jims, Cracker Jacks, Big League Chew, Hot Tamales and Boston Baked Beans.

Overall, we think we hit a home run with this table. What do you think? Did we leave something out?

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