Lunch With a Friend

Today a wonderful friend I haven't seen in years came over and spent the afternoon. We had great food and lots of gossip to catch up on. It was so good to see her.

 

 

We started with this. The beginnings of a most delicious club sandwich. Ham, Turkey, Bacon, Provolone cheese, lettuce, tomato, and mayo/mustard mix, on toasted country white bread.

 

It was so big, I had to make it a single decker.

 

 

 

There had to be something healthy. Salad with all the fixins, lettuce, tomato, olives, carrots, cucumber, green onion, greek peppers, cheddar cheese. Oh yes, it was delicious.

 

 

Of course there had to be a dessert. How about a Blackberry Fool. So easy to make, and tastes like it took forever. Creamy and fruity. Try it. You won't regret it.

 



 

The final results. Can't wait to do this again.

 

 

This actually deserved another look.

 

 

Blackberry Fool

 

12oz pkg fresh blackberries (or your berry of choice)

1 Tbsp sugar

1 Tbsp lemon juice

1 pint heavy whipping cream

1/2 cup powdered sugar (more or less, to you liking)

 

 

Wash berries. Take out a few for garnish.  Put remaining berries in a bowl with sugar and lemon juice and stir together. Set aside. Berries will give off their natural juices. After berries have set a few minutes, mash with a fork, leaving a few small chunks of berries. In a separate bowl, whip heavy cream with powdered sugar until stiff. Spoon berries on top of cream. Very gently, fold together. Not completely. Be careful to leave some whipped cream undisturbed so you will have pockets of cream and pockets of berries. 4 or 5 turns should do the trick. Spoon into pretty glasses. Garnish with whole berries. Spoon about 1tsp of the berry juice over the top. Do not stir in. You can garnish with a vanilla wafer or a broken meringue cookie if desired.

 



 

A Merry Rozar's Christmas

Yesterday my husband and I loaded up the truck and headed to Birmingham to Rozar's Auto Paint Supply where we were greeted by Chuck Nelson and his crew with Christmas cheer. It was a pleasure to meet everyone and to be able to present them with homemade goodies.

There was:

Gingerbread Icebox Cake

 



 

Cap'n Crunch Candy

 

Cranberry Orange Corn Muffins with Honey Orange Butter

 



Mint Chocolate Brownies

 



Homemade Fudge

 



Thank You Chuck Nelson at Rozar's Auto Paint Supply. It was a pleasure to see you and your crew. Merry Christmas to you and your family and work family.

 

 

 

Gingerbread Icebox Cake:

 

2 - 1lb bags gingersnap cookies

1 - 8oz package cream cheese, softened

2/3 cup brown sugar (or more if you like it sweeter)

3 1/2 cups heavy cream

Gumdrops

 

Line a 10-cup bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium-high as the mixture thickens and finally forms stiff peaks, about 4 minutes.Evenly spread about 1 cup of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the cream over the cookies and top with a ring of 16 overlapping cookies on the outside and then 6 halved cookies on the inside of the bundt to cover. Evenly spread out another third of the cream and top with a ring of 16 slightly overlapping cookies on the outside and about 10 slightly overlapping cookies on the inside of the bundt to cover. Finish with the remaining third of the whipped cream mixture, spread evenly, and loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours or overnight.When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and plastic wrap. Press the remaining 15 gingersnaps against the bottom of the cake, wrapping around in a single layer, then decorate the top with gum drops. Cut into slices with a serrated knife.

Enjoy!

 

Recipe courtesy of the Cooking Channel.

 



A Food & Family Christmas

 

A fun time was had today with this great group of ladies. Thanks for all the fun, food, and laughs today.









front row left to right: Shenearia Jackson, Karen Jones, Amy Cusimano.
Back row left to right: Polly Cusimano, Sabrina Myrick, Tina Sanders, Alison Fleming, Jennifer Fisher, Judy Sanders

 

Started with a beautiful table setting.

 

 

Add a few snacks to start the day with.

 

Candy Cane Kiss Marshmallow dip. Thanks to Laurens Latest for the recipe.

 

Sausage Balls, Tomato, olive, feta skewers,

 

Spinach dip,

 

Fruit Santas,

 

more Sausage balls,

 

Cranberry Sauce,

 

Spicy Italian Crescent Ring, (opps, picture not too good)

 



Holiday chicken and dressing,

 



Baked Brie and cranberry topping,

 





 

Hashbrown casserole.

 

Unfortunately, I missed taking a picture of the delicious collard greens we had thanks to Sabrina Myrick. Also, missed our drink of the day, The Grinch. Thanks mixmaster Alison Fleming.

 

 

Candy Cane Marshmallow Dip

 

40 candy cane Hershey Kisses

4 oz softened cream cheese

7 oz container marshmallow cream

 

Melt candy cane kisses in microwave, 2-3 minutes, 30 second intervals. Stir in cream cheese until blended. Fold in marshmallow cream. Serve in pretty bowl. Serve with cookies. (I served with ginger snap cookies, graham crackers and vanilla wafers.)



 

MERRY CHRISTMAS EVERYONE!

 

Peppermint Sugar Cookie Kisses

Christmas time calls for peppermint and sugar cookies.  Why not combine the two. What a delightful and refreshing snack. Have 2 or 3 or a dozen with a cup of your favorite coffee or a cup of rich and creamy hot chocolate.                   

All you need are 2 ingredients and 15 minutes then you can be enjoying this beautiful combination. You will thank me later.

1 package sugar cookie dough, you know, the kind is already cut into portions.
24 candy cane kisses

Using mini muffin tin, place a square of cookie dough in each of the 24 cups. Bake per package directions. As soon as you remove from the oven, place a candy cane kiss in the center of each cookie. The heat from the cookie will soften the candy slightly. As the cookie cools, the candy kiss will firm again. Cool in pan 2-3 minutes then remove and place on wire rack to cool completely.  Arrange on your favorite tray and serve. Makes 24 cookies.

Deviled Eggs

 

 

 





Last summer I begged my husband to get some laying hens. I don't know why other than the fact that I think it would be great to out and gather freshly laid eggs. I was thinking breakfast, scrambled, fried, omelet. And don't forget the ever tasty fried egg sandwich. Toast bread lightly, slather with mayo, sprinkle with salt and pepper, and one perfectly fried egg, and oh my! What at treat. I almost had him talked into it. But, then he had to go and start thinking about who would get to clean out the chicken coop. Of course it would be him, he says. He says he has way too many things to do to spend time cleaning a chicken coop. Oh rats! Well I still don't have a chicken coop but I can sure think of wonderful ways to serve eggs.

But my all time favorite way to eat eggs.....Deviled. I have been on a deviled egg kick lately. There are so may ways to do deviled eggs. You can do the traditional mayonnaise, tad of mustard, with or without finely chopped pickle. Which is great. You can add whatever you like. But, I recently came across a recipe for a bacon and chive deviled egg. I changed it up of course to suit myself.

Add a dozen eggs to a large pot. Bring to a boil. Turn off heat. Cover with lid. Let sit for 12 minutes. Drain off hot water. Cover with cold water. Add a few ice cubes. Let sit until completely cooled.

Peel and cut eggs in half lengthwise. Scoop out the yolk into a medium bowl. Add mayo, mustard, sour cream, salt, pepper, cooked and diced bacon, chopped chives. Fill egg whites with yolk mixture. Garnish with bacon and chives.

Amount of mayo, mustard, and sour cream depends on your taste and how thick or thin you like your stuffing mixture. I probably used a couple tablespoons of each.

I think these are the best deviled eggs I have ever had. I hope you try them and think the same.

Enjoy! 

All About Chocolate

 

 

Today was chocolate day. And what a day we had. Sweet and savory dishes galore.

 

 

 

 

A beautiful table always makes whatever your having for dinner seem so special. 

 

 

Our host today, Tina. What a great party she gives.

 

And me (Karen)

 

And as always beautiful Judy and Jami.

 

and Beth. Beth is making s'mores. So yummy. Want smore?

 

Amy and Shenearia posing. This was their first party with us. I sure hope they had as much fun as we did.

 

Chocolate Harvest Cake

Chocolate Crescent Rolls

 

Chocolate No Bake Cookies

 

 

S'mores

 

 

Chocolate Pudding Trifle

 

 

Panini with Chocolate and Brie,  Jami's favorite.

 





 





Cincinnati Chili

 

 

Chocolate Ribs

 

 

Brownie Pudding

 

Attending today was:  Karen Jones, Tina Sanders, Beth Thomas, Judy Sanders, Jami Jones, Amy Sanders, Polly Cusimano, Shenearia Jackson

 

Menu: Chocolate, Brie, & Basil Panini's

            Cicinnati Chili w/ spaghetti noodles

            Chocolate Ribs & beans

            Chocolate Harvest Cake

            Brownie Pudding

            S'mores

            Chocolate Crescent Rolls

            No Bake Chocolate Oatmeal Cookies

            Chocolate Pudding Trifle

 

Cincinnati Chili

 

Ingredients:

2 Tbsp vegetable oil

2 onions, chopped

2 cloves garlic, minced

2 Tbsp chili powder

2 Tbsp sweet paprika

1 1/2 tsp ground cumin

1 tsp ground allspice

1/2 tsp ground coriander

1 1/2 tsp ground cinnamon

1/4 to 1/2 tsp cayenne pepper

1/4 tsp ground cloves

1 1/2 pound ground beef chuck

kosher salt

1 6-ounce can tomato sauce

1 cup diced tomatoes

1 bay leaf

1 Tbsp chopped unsweetened chocolate

1 Tbsp cider or red wine vinegar

2 Tbsp Worcestershire sauce

Freshly ground pepper

12 ounces cooked spaghetti

1 19 ounce can kidney beans, drained and rinsed

1 pound grated cheddar cheese

Oyster Crackers

 

Directions:

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.

 

Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water: simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.

 

Discard the bay leaf and season the chili with freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with oyster crackers.

Receipe courtesy of Food Network Kitchen

 

Brownie Pudding:

 

Ingredients:

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liquour, optional

Vanilla ice cream, for serving

 

Directions:

Preheat oven to 325º. Lightly butter 2-quart (9 X 12 X2") oval baking dish. Melt the 1/2 pound butter and set aside to cool

In the bowl of electric mixer fitted with paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the eggs and sugar mixture is ready, reduce the speed to low and add vanilla seeds, framboise, if using, and cocoa powder, and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked: this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Recipe courtesy of Ina Gartern

 

Panini with Chocolate and Brie

 

Ingredients:

12 slices sourdough bread

1/3 cup extra-virgin olive oil

12 ounces Brie cheese, thinly sliced

1 (12-ounce) bag semisweet chocolate chips

1/3 cup thinly sliced fresh basil leaves

 

Directions:

Preheat Panini grill

Brush both sides of the bread with olive oil. Grill bread slices until they begin to turn golden, about 1-2 minutes. Remove from the Panini grill and place 2 ounces of cheese on 1 slice of bread (bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with remaining sandwiches. Return the sandwiches to the Panini grill until the chocolate begins to melt, about 2 minutes.

Cut sandwiches into 2-inch wide rectangles or small triangles and transfer to service platter.

Recipe courtesy of Giada DeLaurentis

 

I hope this has inspired you to host your own chocolate party. Or any flavor you wish. Invite friends and family, gather together for food and fun. After all, isn't family what it's all about.

 

 

 

 

 

 

 







 



5 Ingredients or Less (more or less)

It has been a long while since we have had a Food & Family party. Unfortunately due to my having knee replacement surgery. But I am back on the mend and ready to party again. August was hosted by my beautiful niece. And the party was as beautiful as she is. She also shared a secret with us. She is expecting their first baby. A boy. What a joy to have a new little one in the family.

Attendees:  Karen Jones
                   Alison Fleming
                   Judy Sanders
                   Tina Sanders
                   Jami Jones
Missing Jennifer Fisher and Beth Thomas.

 

There was Bacon & Chive Deviled Eggs.

 

 

Peach, Proscuitto, and Goat Cheese Bruscetta.

 

Pineapple Upside Down Cornbread

 

 

Fried Goat Cheese on a bed of mixed greens with a champagne vinegarette.

 

Cream Cheese and Italian Dressing Dip

 

 

Cilantro Lime Rice

 

Tomatoes, Cucumber Platter

 

Monterey Jack Chicken

                                                                                   

 



 

Chicken Salad Pita Sandwiches

 

Chocolate Lasagna

 

 

Fried Goat Cheese

 

1 10oz log of goat cheese

1 egg white beaten with 1 Tbsp water

Fresh Bread Crumbs (I used 4 slices white bread with crust removed. Cut into squares and process in food processor until fine)

Canola Oil for frying.

 

Slice goat cheese into 1/4 inch slices. Dip into beaten egg white then into bread crumbs. Lay on flat pan. Refrigerate until firm. I put mine in the freezer for about 15 minutes. Lightly coat frying pan with canola oil. Heat oil. Add goat cheese slices. Fry until golden brown. Be careful not to melt cheese. Arrange on a bed of mixed salad greens and serve with vinegarette.

 

***Alison says these are delicious on their own. And she is right.

 

Next party, September. Its all about chocolate. Don't miss it.