Long overdue...Breakfast, lunch and dinner!

I've joined the blog hop at Make Ahead Meals for Busy Moms! Come join the fun!

Man, it's HARD to find time to blog with a 3 year old and a 1 year old in the house! I, of course, still have time to cook (and HAVE to!) but blogging about it takes a back seat... So my apologies for the delay in getting these recipes posted for those who've been waiting!

A couple of weeks ago I did a luncheon for some wonderful teachers at my daughter's preschool and several of these recipes are from that luncheon by request of the teachers :) The first recipe I'm posting however is one I made a few days ago for breakfast after finding a great loaf of french bread in the day-old bin at the local grocery. It's an "overnight" french toast, so you mix it up the night before, let it soak in the fridge overnight and pop it in the oven in the morning. Super yummy and easy breakfast that's great for company! And the last recipe I'll post is one that we actually made last night...I was totally craving chocolate cake and didn't want the time, mess, etc. of making a "real" cake, so went with this one which is done in 5 minutes or less and tastes AWESOME! It's a molten chocolate cake and is terrific with whipped cream on top :) Apologies for the lack of pictures on most of these but like I said, time's a little tight with little ones in the house :)


Overnight French Toast Casserole

3/4 cup brown sugar
1/4 cup melted butter
1 loaf French bread, sliced in 2" thick slices
8 eggs
1 cup milk (or half & half if you're feeling luxurious!)
1 tbsp vanilla
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup chopped pecans

Mix brown sugar and butter together and spread into the bottom of a 9x13" pan. Layer bread slices on top (overlapping as necessary). Mix up eggs, milk, vanilla, cinnamon, ginger, nutmeg and salt and pour over top of bread. Sprinkle with pecans and cover with plastic wrap. Refrigerate overnight. In the morning take the casserole out while the oven preheats to 350 (abt 15 mins or so). Then bake, uncovered for 30-35 min. Let cool slightly and serve with maple syrup or powdered sugar. YUM!

From the FBC Preschool Teacher's Luncheon:

 

Northern Spy Dressing
1 cup water
2 tbsp cornstarch
1/2 cup cider vinegar
1 cup granulated sugar
1 tsp onion powder
1 tbsp salt
1/2 tsp white pepper
1 tsp celery salt
1 tbsp celery seed
1/4 cup butter

In a medium-sized saucepan, whisk water and cornstarch together until smooth. Cook over medium-high heat, adding each of the remaining ingredients one at a time in the order listed, stirring well after each. Continue to cook until mixture becomes translucent and relatively smooth (with the exception of the seeds!). Allow to cool then transfer to the refrigerator where it will keep about six weeks. Do not freeze!


Foccacia Bread Croutons

This recipe is adapted from the King Arthur Bread Company...

For the foccacia:
1 1/2 cups warm water
3 tablespoons olive oil, plus additional for drizzling
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
1 tbsp Pizza Dough Flavor, optional
1 tbsp Italian seasoning blend, plus additional for topping
Sea or Kosher salt, for topping
For croutons:
1/4-1/2 cup olive oil

Combine ingredients in the workpan of your bread maker in the order recommended by the manufacturer. For my maker it's liquids first, then solids with yeast on top... Process on the "dough" setting. When complete, pour a small amount of olive oil into the bottom of a 9x13" pan and spread it around well. Punch down your dough, place into the pan, cover and let rise for about 60 minutes until puffy. Meanwhile, preheat your oven to 375°F. Gently poke indentations into the top of your bread with a knuckle or index finger. Sprinkle with sea salt or kosher salt and additional Italian seasoning. Bake until golden brown, 35 to 40 minutes. Remove from the oven and turn out onto a rack to cool overnight or, if not using for croutons, enjoy as is, warm or cool. If making croutons: The next day, cut foccacia into cubes, trimming crust as necessary. Meanwhile, preheat oven to 250°F. On a large sheet pan, pour a small amount of olive oil, spreading to cover pan. In a large bowl, toss bread cubes with additional olive oil to coat, then spread onto pan. Place pan into preheated oven and bake for 30-45 minutes, stirring croutons every 15 minutes until crispy.

My notes: I used the pizza dough flavor from King Arthur, which we use in our weekly homemade pizza night. I also used the "grinder" version of McCormick's Italian seasoning which is a coarser version than those "pre-ground" ones. I have also made these with just chopped fresh rosemary instead of the seasoning and it's fabulous that way as well. This is terrific on it's own, as a base for pizza or "flatbread" or as a bruschetta type dish. It also makes great "mini" pizzas if divided into individual muffin cups and topped with your favorite toppings!


Of the three cookies I served at the luncheon, two were "back of the box" recipes and one is a Martha Stewart adaptation I've posted before on my blog. I won't repost that one but will link to the previous post. The other two recipes are tried and true favorites and no matter how many times I try others, I always come back to these which I have copies of from my grandmothers' cookbooks...

Peanut Butter Cookies

3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup butter, at room temperature
3 tbsp milk
1 tbsp vanilla extract
1 egg
2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt

Heat oven to 375ºF. Combine sugars, peanut butter, butter, milk and vanilla in large bowl. Beat with an electric mixer at medium speed until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonsful 2 inches apart onto a greased baking sheet (or one covered with parchment paper!). Flatten slightly in crisscross pattern with tines of fork, dipping the fork into granulated sugar between "impressions". Bake one baking sheet at a time at 375ºF for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies rack to cool completely. Makes about 3 dozen cookies.

                     
Vanishing Oatmeal Raisin Cookies

14 tbsp unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups uncooked old-fashioned oatmeal
1 cup raisins (or Craisins)

Preheat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


And last but definitely not least... last night's dessert!

Microwave Dark Chocolate-Caramel Lava Cake

2 oz. dark chocolate (abt 60% cocoa content is good!)
4 tbsp. butter
3 tbsp. granulated sugar
3 tbsp. all-purpose flour
1 egg, lightly beaten
2 squares caramel, unwrapped

In a microwaveable bowl, heat the chocolate and butter for 30 seconds then stir.  If not completely melted, microwave for 5-10 more seconds until just melted. Do not overcook or it will harden and turn grainy :( In a separate bowl, mix egg and sugar until lightened slightly in color. Add flour and stir to combine. Incorporate chocolate mixture into this and then pour into a well-greased very big coffee mug (like a latte mug) or a small greased microwaveable bowl. I used a small Pyrex bowl. Place the two caramels in the center of the dough, covering with a little bit of the batter.  Microwave on high for 1 minute, 30 seconds. Allow to cool in the microwave for at least a minute to set. Loosen from the bowl and then invert onto a serving plate. Serve with whipped cream...

Pancake Supper Fundraiser Silent Auction baskets

Recently, we participated in a great benefit fundraiser for two local families, including my sweet friend Misty McElhannon, and in addition to helping out in the kitchen, I contributed two "baskets" for the silent auction portion of the evening. One basket was a "Bake Sale" basket full of goodies you might find at a bake sale and the second basket was a "Chocolate Lovers" basket full of chocolate goodies. I promised some of my long-distance friends (and a few locals who didn't win the baskets!) that I'd post the recipes from those baskets in case anyone wanted to recreate something from them. Here are the recipes, along with my notes in some cases. Some of the recipes are my own creations and some are from other sources which I hope I've appropriately noted. I'll list the basket contents first, then post the recipes... Enjoy!

Bake Sale Basket:

1 dozen sugar cookies on a stick
1 dozen Peanut butter cookie Candy Bars
1 bag caramel corn
2 mini banana bread loaves
1 dozen Pecan Pie brownies
1 dozen oatmeal raisin cookies

Chocolate Lover's Basket:

1 dozen Tia Maria truffles
1 dozen Coffee Cream brownies
1 dozen chocolate bonbon pops
2 lbs fudge
1 jar Mexican Mocha hot chocolate mix + 2 mugs
1 dozen chocolate chubbies
1 loaf chocolate chip pound cake

Bake Sale Basket:

* Exported from MasterCook *

                           Basic Sugar Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  unsalted butter -- softened
  1                cup  confectioner's sugar
  1                     egg
  1           teaspoon  vanilla extract -- or 2 drops "Princess" flavoring
  2 1/2           cups  flour
  1           teaspoon  salt

Cream butter and sugar in mixer for 2 minutes or until light and fluffy. Add egg and blend well. Add extract/flavoring and blend. Mix flour and salt together in a separate bowl and gradually add to creamed mixture. Put dough into a gallon size Ziploc bag and chill for about 2 hours. Working with about 1/3 of the dough at a time, briefly knead and roll about 1/8-1/4" thick. Cut out shapes. Bake cut out cookies on parchment lined baking trays at 375 for 12-14 minutes. Let cool for 5 minutes before removing to cooling rack to completely cool.

Note: You can also freeze this dough. After mixing, put dough in a gallon size Freezer ziploc bag and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for 30 min-1 hour until workable. Chilled is good so don't let it get too mushy before rolling. If dough is sticky, put back in fridge until re-chilled before trying to roll again.

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Per Serving (excluding unknown items): 138 Calories; 8g Fat (51.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 93mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

                                            

* Exported from MasterCook *

                     Peanut Butter Cookie Candy Bars

Recipe By     :
Serving Size  : 36    Preparation Time :0:45
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cookie Base
  1              pouch  peanut butter cookie mix -- (1 lb 1.5 oz)
  3        tablespoons  vegetable oil
  1         tablespoon  water
  1                     egg
                        Filling
     1/3           cup  light corn syrup
  3        tablespoons  butter or margarine -- softened
  3        tablespoons  peanut butter
  1         tablespoon  water
  1 1/2      teaspoons  water
  1 1/4      teaspoons  vanilla
                  dash  salt
  3 1/2           cups  powdered sugar
                        Caramel Layer
  1                bag  caramel candy -- (14 oz) unwrapped
  2        tablespoons  water
  1 1/2           cups  unsalted peanuts, dry-roasted
                        Topping
  1                bag  milk chocolate chips -- (11.5 oz)   (2 cups)

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Description:
  "Tastes alot like a Snickers candy bar..."
Source:
  "Betty Crocker"
S(URL):
  "http://www.bettycrocker.com/recipes/peanut-butter-cookie-candy-bars/ec3f7334-a3b9-498a-9966-39fc6246b50c"
Start to Finish Time:
  "2:30"
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* Exported from MasterCook *

                               Caramel Corn

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             quarts  popcorn -- air-popped
  1                cup  butter
  2               cups  brown sugar -- packed
     1/2           cup  light corn syrup
     1/2      teaspoon  baking soda
     1/2      teaspoon  vanilla

Spread popped corn in a large shallow pan. Put in a 250 degree oven to keep warm. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Heat over medium until sugar dissolves. Continue to boil to firm ball stage (248 degrees on the candy thermometer), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam) and then pour mixture over warmed corn in a fine stream. Return to the oven for 45 minutes, stirring every 15 minutes. Store in an airtight container.
From Betty Wood Calvert




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* Exported from MasterCook *

                         Banana Friendship Bread

Recipe By     :RedheadAblaze
Serving Size  : 6     Preparation Time :0:10
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  amish starter -- (see recipe #321840)
  2               cups  flour
  1 1/2           cups  sugar
  1 1/2      teaspoons  cinnamon
     1/2           cup  milk
  3                     eggs
  1                cup  oil -- (or 1/2 cup oil, 1/2 cup applesauce)
     1/2      teaspoon  salt
     1/2      teaspoon  baking soda
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  vanilla
  1                cup  nuts -- chopped (optional)
  2                     bananas

To the batter add 2 bananas, 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or  1/2 oil &  1/2 applesauce),  1/2 tsp baking soda,  1/2 cup milk,  1/2 tsp vanilla, 1 cup sugar, 2 cups flour,  1/2 tsp salt, 1 cup chopped nuts (optional).

Note: It is easier to mix if you combine the dry ingredients (except for sugar and mashed bananas) in another bowl then add it slowly to the batter.

Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix  1/2 cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.

Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.

Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

Source:
  "Food.com"
S(URL):
  "http://www.food.com/recipe/banana-friendship-bread-322136"
Start to Finish Time:
  "0:01"
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Per Serving (excluding unknown items): 901 Calories; 53g Fat (52.1% calories from fat); 13g Protein; 98g Carbohydrate; 5g Dietary Fiber; 109mg Cholesterol; 454mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 3 1/2 Other Carbohydrates.

NOTES : If you're sick of making the same bread every 10 days, try this one!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

                      

* Exported from MasterCook *

                        Pecan Pie Supreme Brownies

Recipe By     :
Serving Size  : 24    Preparation Time :0:20
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pecan Topping
     1/2           cup  butter or margarine
     1/4           cup  all-purpose flour
     2/3           cup  packed brown sugar
     1/2           cup  corn syrup
  2                     eggs
  1           teaspoon  vanilla
  3               cups  pecans -- coarsely chopped
                        Brownies
  1          container  brownie mix -- (1 lb 2.4 oz)
                        Water -- vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

Make brownie batter as directed on brownie mix box for cakelike brownies; spread in pan. Spoon pecan topping evenly over batter.

Bake 33 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

Description:
  "Everything you love about pecan pie is married with rich fudgy brownies!"
Source:
  "Betty Crocker"
S(URL):
  "http://www.bettycrocker.com/recipes/pecan-pie-supreme-brownies/1ce79e54-aab8-461c-abfb-46e6f088e539"
Start to Finish Time:
  "2:00"
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Per Serving (excluding unknown items): 237 Calories; 15g Fat (55.8% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 97mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

                      

* Exported from MasterCook *

                     Vanishing Oatmeal Raisin Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:20
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  unsalted butter -- (1 stick) softened
  6        tablespoons  unsalted butter -- softened
     3/4           cup  firmly packed brown sugar
     1/2           cup  granulated sugar
  2                     eggs
  1           teaspoon  vanilla
  1                cup  all-purpose flour -- (1-1/2)
  1           teaspoon  baking soda
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt -- (optional)
  3               cups  oatmeal -- (quick or old fashioned, uncooked)
  1                cup  raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.



S(URL):
  "http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=474"
Yield:
  "4 dozen"
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Per Serving (excluding unknown items): 184 Calories; 8g Fat (37.4% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 108mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Chocolate Lover's Basket:

                      

* Exported from MasterCook *

                            Tia Maria Truffles

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  semisweet chocolate chips
  3        tablespoons  unsalted butter
     1/3           cup  heavy cream
  1           teaspoon  vanilla extract
  2        tablespoons  Tia Maria
     1/2           cup  powdered sugar -- or cocoa powder, ground nuts, sprinkles, etc for topping

In a microwave-safe bowl, combine chocolate, butter and heavy cream. Heat until chocolate is melted, stirring every 30 seconds (about 2 minutes total). Stir until you have a smooth mixture.

Whisk in vanilla and Tia Maria. Pour into a shallow glass pie dish or shallow casserole and cool to room temperature. Cover with plastic wrap and refrigerate for about 2 hours or until firm enough to roll. If refrigerating longer than two hours, the mixture will be hard to work with, so allow the mixture to sit at room temperature until pliable enough to work with.


Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Plastic or latex gloves work well for this. Continue with remaining chocolate mixture. Roll balls in your desired coating. Refrigerate until ready to serve.


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Per Serving (excluding unknown items): 107 Calories; 7g Fat (54.5% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 3mg Sodium.  Exchanges: 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

                   
* Exported from MasterCook *

                       Mexican Mocha Hot Cocoa Mix

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  nonfat dry milk powder
  1                cup  sifted powdered sugar -- (1-1/2)
  1                cup  unsweetened cocoa powder -- (1-1/2)
     2/3           cup  instant coffee granules
  1           teaspoon  salt
  1                cup  miniature chocolate chips
  1         tablespoon  cinnamon
  1           teaspoon  cayenne pepper -- optional

Stir all ingredients together in a large bowl. If you like a little heat with your sweet, add the cayenne pepper. Package as desired. Typically I give this in pint or quart sized canning jars with the following label:

For each serving: Place 1/3 cup of mix in a mug. Add 1 cup boiling water, stirring until chocolate chips melt. If desired, top with marshmallows or whipped cream.


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Per Serving (excluding unknown items): 128 Calories; 4g Fat (22.9% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 190mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

                      

* Exported from MasterCook *

                          Coffee Cream Brownies

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Brownies:
                          
     1/2           cup  butter -- cubed
  3             ounces  unsweetened chocolate -- chopped
  2                     eggs
  1                cup  sugar
  1           teaspoon  vanilla extract
     2/3           cup  all purpose flour
     1/4      teaspoon  baking soda
                          
                        For the Coffee Cream Filling:
                          
  1         tablespoon  heavy whipping cream
  1           teaspoon  instant coffee granules
  2        tablespoons  butter -- softened
  1                cup  confectioner’s sugar
                          
                        For the Chocolate Ganache Glaze:
                          
  1                cup  semi sweet chocolate chips -- ( 6 ounces )
     1/3           cup  heavy whipping cream

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
    In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
    In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
    Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
    In the bowl of a stand mixer fitted with the paddle attachment,  cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture.  Spread over brownies.
    For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let  chocolate gancahe set up completely before cutting.

Yields: 16 servings

Description:
  "Rich brownies topped with a creamy coffee buttercream frosting and a decadent chocolate ganache. So rich, so chocolately, so delicious! With three layers of deliciousness, how can you go wrong?"
S(URL):
  "http://sweetpeaskitchen.com/2011/05/22/coffee-cream-brownies/"
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Per Serving (excluding unknown items): 170 Calories; 13g Fat (64.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

                   
* Exported from MasterCook *

                          Chocolate Bonbon Pops

Recipe By     :
Serving Size  : 0     Preparation Time :0:30
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    chocolate sandwich cookies with cream filling
  1                cup  pecans -- (1-1/2) toasted
  1         tablespoon  vanilla extract
  1         tablespoon  light color corn syrup
  2        tablespoons  unsweetened cocoa powder
  20                    lollipop sticks
  12            ounces  semisweet chocolate chips
  1         tablespoon  vegetable oil

In large food processor bowl combine cookies and nuts; pulse until cookies are crushed. Add vanilla, corn syrup, and cocoa powder; process until combined.

Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet and freeze for 30 minutes.

Put chocolate chips and oil in a microwave safe bowl and microwave until melted (approximately 2 minutes) stirring every 30 seconds. Dip each stick into chocolate then insert into frozen balls. Put back into the freezer for 20-30 minutes. Reheat chocolate until melted again and dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. Makes 20 pops.

To Store: Place in covered container; refrigerate up to 1 week.

Source:
  "Adapted from Better Homes & Gardens"
S(URL):
  "http://www.bhg.com/recipe/cookies/chocolate-bonbon-pops/"
Copyright:
  "© Copyright 2011, Meredith Corporation . All Rights Reserved | Privacy Policy | By using this site, you agree to our Terms of Service."
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Per Serving (excluding unknown items): 2533 Calories; 190g Fat (61.3% calories from fat); 25g Protein; 245g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol; 41mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 37 1/2 Fat; 14 1/2 Other Carbohydrates.

NOTES : A lot of people have had problems with this recipe, but here's what worked for me... First of all, use "generic" cookies or Hydrox brand as they have more "fat" than traditional Oreos. Next, make sure to grind the cookies to a very fine crumb, almost a powder, before adding the pecans, then add the nuts and make sure to grind again to a fine crumb before adding remaining ingredients. When forming balls, make sure to SQUEEZE the mixture into balls as this will cause the fat in the cookies and nuts to release, making the mixture moist enough to stick together.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

                   
* Exported from MasterCook *

                                  Fudge

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2           cups  granulated sugar
  12            ounces  evaporated milk
  3             ounces  milk chocolate -- Hershey's bar preferred
  7 1/2         ounces  marshmallow cream
  12            ounces  semisweet chocolate chips
  1              pound  pecans -- chopped

Combine sugar and evaporated milk in a medium saucepan and bring to a boil. Boil for about 7 min. Add remaining ingredients and pour into 9x9 greased pan for "thick" fudge or a 9x13" pan for smaller pieces.

From Betty Wood Calvert




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* Exported from MasterCook *

                            Chocolate Chubbies

Recipe By     :Caroline Russock
Serving Size  : 0     Preparation Time :0:00
Categories    : Chocolate                       cookies
                desserts                        holiday baking
                holiday sweets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8        tablespoons  unsalted butter -- (1 stick) cut into 1/2-inch cubes
  9             ounces  semisweet or bittersweet chocolate -- (no more than 62 percent cacao) finely chopped
  3             ounces  unsweetened chocolate -- finely chopped
     1/2           cup  unbleached all-purpose flour
     1/2      teaspoon  baking powder
     1/4      teaspoon  fine sea salt
  3              large  eggs -- at room temperature
  1 1/4           cups  superfine sugar
  2          teaspoons  pure vanilla extract
  2               cups  semisweet chocolate chips -- (12 ounces)
  1 1/2           cups  coarsely chopped pecans -- (5 1/2 ounces)
  1 1/4           cups  coarsely chopped walnuts -- (4 1/2 ounces)

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.

Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

Source:
  "Serious Eats"
S(URL):
  "http://www.seriouseats.com/recipes/2010/12/chocolate-chubbies-recipe.html"
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* Exported from MasterCook *

                        Chocolate Chip Pound Cake

Recipe By     :
Serving Size  : 24    Preparation Time :0:10
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  all-purpose flour -- plus more for dusting pans
     1/2      teaspoon  salt
  4                     eggs
  4                     egg yolks
  1         tablespoon  vanilla extract
  1 1/2           cups  unsalted butter -- (3 sticks) softened
  2               cups  sugar
  1                bag  semisweet chocolate chips -- (12 ounces)

Heat oven to 325 degrees F. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.Divide batter between prepared loaf pans and smooth tops. Bake at 325 degrees F for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.


Source:
  "Family Circle"
S("URL")
  "http://www.familycircle.com/recipe/pound-cakes/chocolate-chip-pound-cake/"


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Per Serving (excluding unknown items): 290 Calories; 15g Fat (47.1% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 60mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Dixie Collard Greens & Swiss Steak with Onions and Mushrooms from ATK

So we've now cooked two more meals from the Slow Cooker Revolution cookbook from America's Test Kitchen. I made their recipe for Dixie Collard Greens to go along with a dinner of BBQ chicken and mashed potatoes and also made the Swiss Steak with Onions and Mushrooms which we also had with mashed potatoes (and carrots). I didn't get pictures of the Swiss Steak dish and honestly they wouldn't have been very pretty...the meat cooked until it fell apart so it ended up more like a stew than steaks, but was delicious anyway! First for the greens.

Let me start by saying I've never had luck cooking greens. For some reason they always either taste bland, don't cook well or are over cooked.  This recipe, however, turned out wonderful greens, and even though I could probably have let them go another hour or two since they were still a bit "al dente" as compared to most I've had, they were very tasty and didn't suffer from undercooking a bit.  I took a shortcut in buying pre-cut greens and decided to use a smoked turkey leg instead of the ham hock in the recipe just because I hate cleaning hocks and prefer the leaner turkey leg. I also used more red pepper flakes than called for just because we like a little more heat than the average joe. My biggest surprise with this recipe was the fact that my almost-3-yr-old actually ate them! She doesn't usually like anything leafy green, but she ate these for two meals (the recipe makes a BIG batch) and liked them! The recipe states it serves 6, but I would say unless you're eating a whole bowl of them (like a soup bowl!) it serves at least 8, probably more like 10-12... Ok, onto the recipe and a few photos...

Dixie Collard Greens

Serving Size  : 6

1 onion -- minced

6 garlic cloves -- minced

1 tablespoon vegetable oil

1/2 tablespoon red pepper flakes

2 pounds collard greens -- stemmed & leaves cut into 1" pieces

4 cups low sodium chicken broth

2 cups water

1 smoked turkey leg

2 tablespoons cider vinegar -- plus extra as needed

hot sauce -- for garnish

Microwave onion, garlic, oil and red pepper until softened, about 5 min., then transfer to slow cooker. Stir in greens, broth, water and 1 tsp salt. Nestle turkey leg on top. Cover and cook until tender, 9-11 hrs on low or 5-7 on high. Transfer turkey leg to cutting board and cook until able to handle. Shred meat into bite-sized pieces and discard skin and bones. Add meat and vinegar to greens. Season with salt, pepper, additional vinegar and hot sauce to taste. Can be held on warm setting for 1-2 hrs before serving.

Source:

  "Slow Cooker Revolution by America's Test Kitchen"

Pre-cook - This is my largest slow cooker (6 qt) and as you can see, 2 lbs of greens FILLS it up completely...

Clamped the lid down to keep it on...

After cooking - This was after 8 hours. Probably could have gone another 1-2.

And now for dish #2... Swiss Steak with Onions and Mushrooms... We love Swiss steak  but most of the time, my version of Swiss steak is more like cube steak with mushroom gravy. This Swiss steak was actually a cut of steak called blade steak. It's also known as a flat-iron steak in this part of the country. 

Now, this is another recipe with a lot of prep work, similar to the beef stroganoff recipe I mentioned in my previous post. However, this one was good enough, I'd definitely do it again and call it worth it :) My almost-3-yr-old daughter even helped me with this one as she stood on a chair at the cutting board with a disposable plastic knife and cut up the mushrooms for me. The recipe calls for them to be "cut thin" but mine were probably 1/4" thick on average and with the long cooking time I think they did fine. They did take a little longer for the "soften" and "brown" part of the prep, but nothing too terrible. My onions, on the other hand, took less time than in the directions, perhaps because I was using an enameled cast iron pan for browning and it didn't cool down in between the mushrooms and onions or perhaps because I cut them thinner than ATK, but either way, I was keeping an eye on them so it didn't really matter.  My only quarrel with the directions during prep was the one for "smoothing out any lumps"...um, there are onions in there, so there are going to be lumps! But I think the idea was to make sure the flour wasn't in lumps, and that wasn't a problem...

I cooked the dish on low for about 8 hours and as I mentioned, the steaks basically fell apart. I did check them at 7 hrs and they were still in one piece and not yet tender, so if you really want your steaks in whole pieces, you may want to keep a close eye on them in between those times. Personally I didn't mind the "stew" version since we were serving it over potatoes anyway. I was a little short on heavy cream so I put in a big spoonful of sour cream which I usually use in my non-crock pot Swiss steaks. I think it helped make it a more smooth gravy. Also, since the steaks had disintegrated into small pieces, I didn't bother removing them before adding the cream/sour cream since that would have been hard to do.  Overall this was a very successful albeit not pretty dish that we'll definitely try again. Now onto the recipe:

Swiss Steak with Onions and Mushrooms

Serving Size  : 6

3 tablespoons vegetable oil

1 1/2 pounds button mushrooms -- trimmed and sliced thin

salt and pepper

2 onions -- halved & sliced thin

1 tablespoon fresh thyme -- or 1 tsp dried

1 1/2 teaspoons sweet paprika

1/4 cup flour

3/4 cup low-sodium chicken broth

1/4 cup dry sherry

6 beef blade steaks -- (6-8 oz each) 3/4-1" thick

1/4 cup heavy cream

2 tablespoons minced fresh parsley

Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add mushrooms and 1/4 tsp salt, cover and cook until softened, about 5 minutes. Uncover and cook until mushrooms are dry and browned, 5-10 minutes longer, then transfer to slow cooker. Heat remaining oil until shimmering. Add onions, thyme and paprika. Cook until softened and lightly browned, 8-10 minutes. Stir in flour and cook for another minute. Slowly whisk in broth and sherry, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Season steaks with salt and pepper and nestle into slow cooker. Cover and cook on low for 9-11 hrs or on high for 5-7 hrs or until beef is tender. Transfer steaks to a serving platter and tent loosely with foil. Let liquid settle for 5 minutes then skim to remove excess fat. Stir in cream and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over steaks and serve with remaining sauce.

Source:

  "Slow Cooker Revolution by America's Test Kitchen"

Back to Cookbook-ing...

So when I made up our menu plan for the next two weeks, I pulled out our new slow cooker cookbook and picked several recipes from it to try... We tried the first one on Sunday and another tonight and so even though I neglected to take pictures, I thought I'd share with you about these two recipes and then hopefully I'll remember to take pictures for the rest :) The cookbook we're working out of is by America's Test Kitchen, one of my favorite resources for recipes and tips. I love their TV show and usually their recipes, so when I saw this cookbook, I knew I just had to have it for my collection! The cookbook is Slow Cooker Revolution.

 

Now, the first recipe we tried, from page 64, was for Beef Stroganoff. Let me say that I'm a stroganoff fanatic, BUT I have my own preferences when it comes to the beefy, mushroomy goodness that is that dish. This recipe was good, but not one I'd make again.  First of all, the prep work for it takes quite a bit of time between browning mushrooms, sauteing aromatics, cutting up meat, etc. and then 9-11 hours in the slow cooker. It also has wine in it which sometimes I enjoy, but to me it gave the stroganoff an "off" flavor, like it was trying to be more of a stew and less stroganoff. I make a stew called Red Wine Stew and this dish came out somewhat of a cross between a good stroganoff and that stew...jack-of-all-trades, master of none.  It also involves dried mushrooms which most people don't keep on hand and while I agree that the addition of them probably kept the mushroom taste in the dish, don't think they rescued it in any way. Now, honestly I didn't enjoy the dish that much the first night, hot out of the crock, but the next day, as leftovers, with a little extra sour cream tossed on top, it was actually better in my opinion than it was the first night. As I said though, not something I'll be making again, especially since I enjoy my own recipe so much more... And since I won't be making it again, I'm not going to share the recipe here :) If you want to try it yourself, you'll have to get the book!

The second recipe we tried was tonight's supper and it was FABULOUS! Even my 11.5 month old loved it, and she isn't big on potatoes as a rule. My almost-3-yr-old also loved it, even with the bacon in it, and she usually doesn't like bacon! And of course hubby and I liked it.  It DOES make a big batch and I don't know how well it would freeze, so I would probably consider either cutting it in half next time, making sure we have company or trying to freeze it. This time we'll just eat the leftovers :)  This recipe I'll share with you, along with my alteration (because I can never leave well enough alone!) As with the previous recipe, this one had a little prep work, but nothing as involved. It does, however, require frying bacon on the stove, so make sure you have a splatter guard handy or be willing to clean up the spatter...

Loaded Baked Potato Soup

Recipe By     : America's Test Kitchen
Serving Size  : 6    

8 ounces bacon -- chopped
1 onion -- minced
2 cloves garlic -- minced
1 1/2 teaspoons minced fresh thyme -- or 1/2 tsp dried
2 tablespoons all-purpose flour
4 cups low sodium chicken broth
3 pounds russet potatoes -- peeled and cut into 1/2" pieces
2 cups shredded cheddar cheese
1/2 cup heavy cream
salt and pepper
3 scallions -- sliced thin

Cook bacon on stove top in a skillet until crisp. Drain, reserving 2 tbsp of the fat and cool bacon pieces. Refrigerate for later use in topping soup. Meanwhile, in reserved fat, saute onions, garlic and thyme until golden brown, about 10 minutes. Add flour, whisking to incorporate thoroughly. Cook for 1 minute. Add 1 cup of the chicken broth, making sure to scrape up any of the browned bits in the pan. Pour all of this into the crock. Add potatoes and remaining broth. Cook on low for 4-6 hrs or until potatoes are tender. Once tender, transfer 2 cups of the potatoes to a bowl and mash until smooth. Add cream to this. Mix shredded cheese into soup to melt, reserving 1/2 cup or so for topping. Add mashed potato mixture back in and stir to combine. Heat through, about 5 more minutes. While heating, microwave bacon bits from earlier prep for 20-30 seconds until warm. Serve soup with bacon bits, reserved cheese and scallions.

Source:
  "Slow Cooker Revolution"

My notes: 

I did NOT peel the potatoes since in my opinion the peel is part of what I like about baked potatoes. This worked just fine. I also did not remove the potatoes to mash until smooth. Instead I took my manual potato masher and just mashed up the soup in the crock before adding the cheese and cream. I also added another cup of broth to the soup since it was very thick and I didn't want it to burn in the crock while on "warm" waiting for hubby to get home from work... This was by far the best crockpot potato soup I've made. I didn't have scallions on hand so didn't use them and think I might consider adding a dollop of sour cream to the top sometime...

Baby shower recipes

Ok, so it's been FOREVER since I posted anything to this blog of any interest. Yeah, I've been busy, but I've also just been lazy and not gotten on and posted anything... I HAVE been cooking, just not recording what I'm cooking on the blog nor photographing it. However, two weekends ago I DID get some photos of some of the things I cooked AND I know that there are several folks who wanted copies of the recipes, so I'm posting this for them! :) The cooking was for a baby shower for my friend Andrea who's due to deliver her fifth child any time now. I had a great time cooking up a storm for the shower and am glad to know that folks enjoyed the food.  So, without further ado, here's a few pictures I took at the start of the shower as well as all the recipes I used with my notes...

In the center is the watermelon baby carriage filled with minted melon salad. On the top right is a spinach salad with strawberries and poppy seed dressing. Bottom left is a tray with stuffed tomatoes, bacon cheeseburger meatballs and stuffed mushrooms. Top left is a tray with crackers and mini cheese balls.

Back of the baby carriage carved with the soon-to-be born baby Ian's name.

Cheese ball tray with assorted crackers

Left to right: Stuffed mushrooms, bacon cheeseburger meatballs and stuffed tomatoes.

 The things I didn't get pictures of were the two kinds of candied popcorn, regular popcorn and caramel corn, the cake pops and the "Martha" punch. Now, on to the recipes!

First up, the minted melon salad served in the baby carriage which was carved from a watermelon with orange slice wheels:

Melon Salad With Lime, Mint, And Ginger

1 cantaloupe -- made into balls
1 honeydew melon -- made into balls
1 medium seedless watermelon -- hollowed out and carved into baby buggy; fruit made into balls
1/2 cup fresh lime juice
1/2 cup chopped fresh mint
2 tablespoons grated lime peel
1/4 cup sugar
2 tablespoons grated peeled fresh ginger
2 tablespoons honey

Place melon balls and mint in large bowl. In a small bowl, combine lime juice, lime peel, sugar, ginger, and honey, whisking to blend. Toss with melon and mint. Refrigerate until ready to serve, stirring occasionally, up to 3 hours. Serve in carved watermelon.

This recipe yields 18-20 servings.

Next is the mini cheese balls, which can be made and frozen ahead if desired.

Mini Cheese Balls

8 oz cream Cheese -- softened
12 oz blue Cheese -- crumbled
1 lb  Sharp Cheddar Cheese -- shredded
1/2 tsp onion powder
1/2 tsp  Worcestershire Sauce

1 cup walnuts, pulsed to a fine crumb in the food processor

Mix all ingredients until smooth. Using a small cookie scoop, roll into individual cheese balls. Roll each ball into walnut crumbs.  Can be frozen then thawed prior to serving. Allow to sit at room temperature for 15 minutes before serving with assorted crackers.
 

Then there were the bacon cheeseburger meatballs... These are a big hit at home as well as at parties as they contain a "surprise" of cheese and bacon on the inside of the meatballs.

Mini Bacon Cheeseburger Meatballs

 

6 eggs, divided use

2 envelopes onion soup mix

2 pounds ground beef

4 tablespoons all-purpose flour

4 tablespoons milk

2 cups shredded cheddar cheese (8 ounces)

8 bacon strips, cooked and crumbled

2 cups crushed saltines (about 60 crackers)

Combine ground beef, onion soup mix and 2 eggs until thoroughly mixed (using gloved hands if, like me you don't like the feel of raw meat!). Set aside. In a small bowl, combine milk and flour. Mix with the shredded cheese and bacon. Divide this into 48 (or so) small balls (I used my smallest cookie scoop for this). Now, divide the meat into 48 portions as well. Roll these into balls, then press one of the cheese/bacon balls into the center of each meatball, making sure to encase the cheese inside the meat. Once all the balls are ready, preheat your oven to 375°F. 

 

Whisk together the remaining 4 eggs into a shallow bowl or pie plate. Place the cracker crumbs in another shallow bowl or pie plate. Spray a couple of rimmed baking sheets with non-stick spray (or better yet, line with non-stick foil!). Now, dip each meatball into the egg mixture then roll in the cracker crumbs to coat. Place onto baking sheet. They can be very closely spaced as long as they aren't touching. Put the sheet(s) into the oven for 20-25 minutes or until browned. If preferred, you can brown them in little oil in a skillet on top of the stove, but I prefer the "low maintenance" method of oven browning. These can be prepared ahead and frozen, then reheated in a warm oven.

Then were the stuffed tomatoes. These were simply cherry tomatoes that had been cored and "scooped" (to remove most of the seeds and juice), then piped with a homemade boursin cheese spread. Here's the recipe for the boursin:

Homemade Boursin

2 large cloves  garlic -- minced fine
16 oz  cream cheese -- softened
8 oz butter -- softened
1/3 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp dried marjoram

Mix throughly. Place in piping bag with small star tip and use to fill cherry tomatoes. This cheese may also be used as a cracker spread, placed in a mold for a pretty cheese "mold" with crackers, used for filling chicken breasts or mushrooms...and it freezes beautifully!

The stuffed mushrooms are also a super simple recipe that can be prepped ahead and then reheated before serving.

Pesto Brie Mushrooms

 

48 button mushrooms, stemmed and cleaned

1 wheel baby brie cheese, rind removed and cut into small cubes

2 tbsp dry sherry

1 tbsp unsalted butter

1 tbsp olive oil

1 tsp minced garlic

1 jar prepared pesto

1/4 cup dry breadcrumbs

Saute the mushroom caps (in batches if needed) in skillet with butter, oil, garlic and sherry until just softened. Once soft, place on a baking sheet and put 1 cube of brie into each cap. Top each cube with a small amount of pesto, then sprinkle breadcrumbs over all. Bake in a 350°F oven for 10-15 minutes or until hot and bubbly.

If preparing ahead, stop after adding brie and pesto and refrigerate. When ready to serve, sprinkle with breadcrumbs and bake as directed.

For beverages at the shower we had ice tea (made with a combination of regular black tea and Republic of Tea's Ginger Peach) as well as what I call my "Martha" punch. I really like this punch as it's not like so many what have ice cream components and so is very light and refreshing, especially in the hot summer months.  

 

I made an ice ring using rinds from orange and lime and a few frozen cranberries. To make a pretty ring, fill a pretty bundt pan about 1/3 full with water and put in your "decorations" (rinds/berries/flowers/whatever). Freeze for an hour or two. Once hard, add more water. This way you make sure your "decorations" are in the center of the ring instead of floating to the top!

Now for the punch recipe. This recipe makes about 3 gallons of punch:

Martha Punch

 

2 containers frozen pineapple juice concentrate, thawed

1 containers frozen lemonade concentrate, thawed

1 containers frozen orange juice concentrate, thawed

1 container frozen cranberry juice cocktail concentrate, thawed

1 container frozen apple juice concentrate, thawed

2 gallons water (for dilution)

ice cubes

2 liters ginger ale

 

Combine thawed concentrates and allow to meld overnight. When ready to serve, dilute with two gallons of water and ice ring or ice cubes. Add 2 liters of ginger ale just before service.

Last but not least were the two different kinds of "candied" popcorn I made. The theme of Andrea's shower was "She's about to Pop" so we did all kinds of round and pop themed items. I made my "normal" caramel corn recipe as well as two colors of "jello" popcorn. Both are yummy, but I prefer the caramel :)  Here are the two recipes:

Jello Rainbow Popcorn

16 cups air-popped popcorn

1/2 cup butter

6 Tbsp.  light corn syrup

1 cup granulated sugar

1 large pkg.  JELL-O Gelatin (I used strawberry and blue berry)

1/2 tsp baking soda

1 tsp vanilla extract 

Preheat oven to 250°F. Spray two rimmed baking sheets with non-stick spray. Put popcorn on sheets and put into oven to keep warm.
 
Put butter and corn syrup in small saucepan; cook on low heat until butter is melted. Add sugar and gelatin powder; stir until gelatin is completely dissolved. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat and add vanilla and baking soda. Mixture will foam up, so be ware!  Pour immediately over popcorn and stir to coat well. Spread evenly on baking sheets.
 
Bake 15 minutes. Stir then return to oven for another 15 minutes. Cool. Remove from pan. Break into small pieces.


Grandma's Caramel Corn


16 cups air-popped popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 tsp baking soda
1 tsp vanilla extract


Spread popped corn on two large rimmed greased baking sheets. Put in a 250°F degree oven to keep warm. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Heat over medium until sugar dissolves. Continue to boil to firm ball stage (248 degrees on the candy thermometer), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam up) and then pour mixture over warmed corn in a fine stream. Return to the oven for 45 minutes, stirring every 15 minutes. Store in an airtight container.



That's it! Enjoy!