National Punch Day- With Recipes!

 ahhhh punch.  Growing up Latter Day Saint (Mormon), I can claim with certainty, that no one has had more punch than I have.  Every function.  Every party. Every reception.  Punch.  And now there is a holiday to celebrate it!!   Mormons are notorious for their punch. Legit.

PINEAPPLE ORANGE PUNCH

• 2 CUPS PINEAPPLE JUICE
• 2 CUPS ORANGE JUICE
• 3 TBSP KEY LIME JUICE

refrigerate to chill.  Before serving add

• 2 cups lemon lime soda
• fresh orange, lime and pineapple slices.

PINK SHERBET MORMON PUNCH (This makes a HUGE amount)

I dont recommend making this too far in advance. You want the liquids to still be cold but not flat from sitting out.

• 2 liter sprite
• 2 liter club soda or sparkling water
• (ONE)12oz  can fruit punch, mostly thawed
• (TWO) 12oz cans  frozen lemonade, mostly thawed
• Frozen raspberries or strawberries
• strawberry or raspberry sherbet

Prescoop sherbet into about 12-15 balls and keep in freezer (You will add this right before serving)

In your punch bowl combine your mostly thawed frozen cans with your 2 liter of sprite.

Stir. Add up to half of the club soda or sparkling water and taste to see how sweet it is.  If it is too sweet, add more water. Remember you will be adding sherbet to this mix, so you dont want to too terribly sweet.

You can add frozen strawberries or raspberries as well at this point.  Right before serving, add your scoops of sherbet. 

NOTE: This can be made with orange juice and orange sherbet, lemonade and lime sherbet,  rainbow sherbet. The combinations are endless!

EASY PEASY SPARKLING PUNCH

• 2 Liter bottle FRESCA soda.  If you dont have fresca, you can substitute Sierra Mist and add a little pink grapefruit juice for bitterness
• 1 can frozen white grape juice concentrate
• orange slices and raspberries for garnish

Combine and serve. VOILA. A perfect and delicious bright and cheeerful punch!!

Need some more ideas for easy punch recipes?  Over at Taste of Home they have a post with a collection of 35 different punch ideas!

Enjoy!!

RICE KRISPY TREATS

 SEPTEMBER 18TH is National Rice Krispy Treat Day!   

Rice Krispy Treats are one of those things that I just REALLY love.  If there is a pan of treats, I will eat them.  Like all of them.

Here are 3 of my FAVORITE Rice Krispie Treat Recipes.

THE ORIGINAL:   buttery, gooey, krispy and crunchy without being too hard and break your tooth chewy. 

RECIPE:  6 cups Rice Krispies

               3 TBSP butter

               4 cups mini marshmallows

in large saucepan over medium low heat, melt butter and marshmallows . Stir frequently until fully melted and remove from heat.  Add 6 cups of Rice Krispies and fold until completely incorporated. Using a buttered spatula or wax paper, press the mixture into a buttered 9x13 pan. Let cool, then cut into squares and refrain from eating the enitr pan in one sitting!

SCOTCHEROO KRISPIE TREATS.  My grandmother used to make these every Christmas, along with a variety of other holiday goodies.  These were always the first to go!  These treats are my absolute favorite!!

 In a large saucepan over medium heat combine 

1 cup corn syrup

1 cup peanut butter

1 cup white sugar

stir constantly until everything is melted and bubbling.

Remove from heat and add 6 cups rice krispies.  Stir until completely coated.

Press into a buttered 9x13 pan with a buttered spatula or wax paper. 

Now onto the magic...

1 cup chocolate chips 

1 cup butterscotch chips

sprinkle evenly on top of the pan of treats.  Place in a warmed oven  until the chips have softened.  USe a spatula and spread the melted chocolate evenly over the treats.  Let cool completely before cutting and serving.

BROWN BUTTER KRISPIE TREATS.  These bad boys have a distinct flavor, almost a salty, buttery, caramel nutty flavor. They need their own warning label.

1/4 Cup salted butter

1/2 TBSP brown sugar

4 cups mini marshmallows

6 cups rice krispie treats

In a large saucepan over medium-high heat melt butter. Keep over heat until butter starts to brown down. At this point , reduce the heat to medium low  add brown sugar. Stir until dissolved.  Add marshmallows and stir until completely melted.  Add rice krispies and fold to completely coat.  Press into a buttered 9x13 pan using wax paper or buttered spatula.  Let cool completely before serving

Rice Krispie treats are just so versatile, and look at these photos for inspiration of what you can do with the humble RKT!!

 Dip in white chocolate and add sprinkles!

 A little green food coloring, some redhots and royal icing

 Shape into eggs, dip in white chocolate and sprinkles!

 Use a candy stick, dip in dark or milk chocolate and add mini m&m

 after folding all ingredients together, add M&Ms to mix before pressing into pan.

Mini M&Ms, Mini Robin Eggs and a variety of sprinkles to make this springtime treat!

white chocolate and patriotic sprinkles for a 4th of july special!

orange food coloring, shape into a pumpkin, add a pretzel rod and some green frosting and perfect fall pumpkins!

MONTE CRISTO SANDWICH

 SEPTEMBER 17 is Monte Cristo Sandwich Day!!  Did you know this delicious sandwich came with its own holiday?   To celebrate fry up one of these bad boys AND ENJOY !

A Monte Cristo Sandwich is traditionally a sandwich with ham, turkey and swiss, then dipped in a french toast like egg batter and fried.  It can then be served plain or sprinkled with powdered sugar and served with raspberry jam or preserves.   So it's a grilled cheese sandwich on super steroids!

It is definitely more of a savory sandwich, but the jam and sugar add just the right touch of sweetness! If you are like me you really dig a sweet and savory combo, and the Monte Cristo really helps scratch that itch.

HISTORY:  Most food historians believe the Monte Cristo is a cousin of the Croque Monsieur. (a ham and gruyere sandwich fried in clarified butter).  Starting in the 1930s many cookbooks started including this sandwich under the name French Sandwich, French toasted cheese sandwich or French Ham Sandwich.  It is generally accepted that the Monte Cristo was first served in California diners and restaurants in the 1950s.  

In 1966 Disneyland in Anaheim California helped cement the popularity of the Monte Cristo Sandwich  when they began to feature it in New Orleans Square at the Blue Bayou and Tahitian Terrace restaurants.  It continues to be a popular item to this day.

serving size is 1 sandwich

YOU WILL NEED:  White Bread (A good hearty/sturdy bread)

                                    sliced turkey

                                    sliced ham

                                    swiss cheese

                                    Mayo

                                   2 TBSP Milk

                                   1 egg

                                  2 TBSP butter

1st- Prep the Bread.  Take 3 slices of a good sturdy/hearty white bread. Stack them up and cut off all the crusts. 

2nd. In a nonstick pan or cast iron skillet, place the butter and start it melting.  THEN

3rd. In a shallow dish whisk together the egg and milk and set aside.

                NOW

START ASSEMBLING THE SANDWICH

1. Place 1 slice of bread and  Top with slice of swiss cheese and some ham.

2. Take 2nd slice of bread and spread some mayo, place mayo side down on ham. Spread more mayo on side facing up.

3. Add turkey and top with another slice of swiss cheese. Top with remaining slice of bread.

4.  Press down on the sandwiches to flatten them together  (Smoosh em good!!)

NOW ONTO COOKING THE SANDWICH:

1. Dip flattened sandwich quickly into the  egg mixture to cover both sides (you want it coated, not soaked) and place in hot pan  in the melted butter.  

2. Cook until the bread is toasted and the cheese starts to melt.  Carefully flip sandwich and fry on other side.

DIG IN!

1. Cut Sandwiches on the diagonal and serve as is         OR

optional: dust lightly with 10x (powdered) sugar and serve with a side of raspberry jam or preserves!!

Enjoy your Monte Cristo!!

Easy Guacamole

 September 16th is National Guacamole Day....who knew?  (Now you do!)

I remember when I was a kid I HATED guacamole (Or thought I did, I refused to eat it because I just KNEW that anything that looked like a wad of snot had to be terrible).  We would go to mexican restaurants and I would always say No Guacamole. 

Fast Forward years later when I actually tried avocado and realized just how much I missed out on for all those years!  I am OBSESSED with it.  When we go out to eat I will order tableside guac. I order extra guac on the side, Guac to me is like Franks Red Hot..."I put that sh** on everything.

Of course the #1 ingredient is Avocado.    The best avocados for Guacamole are the little HASS avocados.  The really big ones from florida are tasty to eat on their own, but are full of water, which makes for a less tasty guac.  So find a little hass that isnt hard as a rock, the skins are a little darker, and has a soft touch when pressed(not stick your finger through soft, but yields under pressure soft) Do the squeeze test in several places to determine ripeness.

WHAT YOU NEED:

2-3 ripe Hass Avocados

1/2 sweet onion , diced small

2 roma tomato , diced small

fresh cilantro, small handful chopped

jalapeno, chopped small

garlic, 1-2 cloves chopped 

lime juice  

salt, pepper 

cayenne pepper (or see optional)

OPTIONAL : Tajin  Clasico seasoning  (I have found this adds a nice kick without being all cayenne peppery  and LOVE IT in my guac.)

DIRECTIONS:

Remove flesh from avocados and discard pit and skins mash lightly with fork or potato masher, sprinkle with lime juice so avocado doesnt turn brown as quickly. mix.

add onion, tomato, jalapeno,  garlic, and cilantro.. fold in and mix to distribute evenly.

add salt and pepper to taste. Add cayenne or Tajin Clasico.

can be eaten immediately, but like anything tastes better after flavors have had time to meld and really get to know each other.

cover with saran wrap directly on top of guac to keep all air out. refrigerate leftovers.

enjoy!!

 

HOMEMADE DOG TREATS- Rico Approved!!

 little departure from my normal recipes, but Today is National Hug Your Hound day!  As a special treat for your favorite furry goodest doggos, here are a few of my own goodest doggo's favorite treats that I have made for him from other bloggers who love their own fur babies as much as I do. These are All Rico the Cockapoo Approved!! How could I say no to that sweet face. 

Brewers Yeast Dog Treats from Petful.com.   This recipe contains brewers yeast, cheese, egg and oats making an irresistible nibble for your pooch!

Peanut Butter and Parsley Treats- from Hermodernkitchen.com

peanut butter, flax, oats and parsley will make your dog drool and help freshen breath at the same time!

Pumpkin and Apple Treats from Fakeginger.com

Pumpkin, and Apple combine to make this special treat that dogs adore. I use whole wheat flour in this, they can be frozen, or put in the fridge for about 2 weeks.  If your dog is picky they last about 3 or 4 days at room temp.

Soft Peanut Butter and carrot treats from Sallysbakingaddiction.com

These soft treats are full of smooth peanut butter and carrot and your pup will be licking their chops!

Spinach Carrot and Zucchini Treats from Damndelicious.com

Like everything over at DamnDelicious, this dog treat is no different.  This is one that is definitely Rico approved and one that is made most often at our house!!

Or you can try your hand at mixing and matching a variety of ingredients until you find something your dog likes!  IDEAS:

Whole Wheat Flour, and rolled oats make a great dry flour base.

brewers yeast, eggs, cheese and flax seed make great additives for healthy coat

parsley is a great additive for fresh breath!

pumpkin, apple, banana, peanut butter, blueberry, mango and carrot are great for flavor, binding, healthy eyes, teeth, coat and are some healthy dog favorites!

Rico has a favorite of whole wheat flour with flaxseed, brewers yeast, eggs, cheese and parsley. It tastes like pizza crust and when it is in the oven he will not leave the kitchen!! He would eat an entire pan of these if I let him...

see what you can come up with for your fur babies...they will thank you!

IT'S CHOCOLATE MILKSHAKE DAY!!

 September 12- National Chocolate Milkshake Day!! (Also my anniversary, so I would say hubby and I picked a pretty good day to get married).

I LOVE a good chocolate milkshake.  Actually my favorite is a chocolate Malt.  Vanilla Ice Cream, chocolate syrup and a healthy dose of malt powder. Thick and creamy and rich, is there anything better?

For 5 years I was the general Manager of a super premium ice cream store.  We were known for having amazing shakes, our blenders were constantly being washed. Any flavor, any mix in, , whatever you wanted.  People would always tell us "why is your shake taste so much better than xxx down the street" or "You guys make the best shakes, what's your secret?"  

I would always tell them "Love".

(Actually, thats not the secret. )

SO in Honor of Chocolate Milkshake Day I am posting how to make the PERFECT chocolate shake.

You COULD make a shake with chocolate ice cream, but good old fashioned chocolate milkshakes are made vanilla with chocolate sauce/syrup. (sometimes called a Black and White)

INGREDIENTS:

Vanilla ice cream

Chocolate Syrup of choice

*Simple Syrup (Here's the secret!!)

Whole Milk  (you can use skim or 2%, but whole milk knocks this out of the park!)

*SIMPLE SYRUP- is easy enough to make. Combine equal parts water and sugar together. Stir stir stir until sugar is dissolved.  For a thicker or more sweet syrup you can add more sugar, or less water, but I found that a 1 to 1 ratio is perfect.  Put it in a squeeze bottle and KEEP IN FRIDGE for other cooking, baking or cocktail needs.  Or you can purchase premade simple syrup , but I find homemade tastes better!

In your blender add 

2 cups Vanilla Ice Cream 

1/2 cup milk for a thick shake, 3/4 for a thin shake.

a  good squeeze of simple syrup (about 1-2 TBSP)

1/4 cup chocolate syrup or sauce.

Blend 

voila, the amazing chocolate shake.

Serve with whipped cream on top for a real treat.

NOTES

**  A higher quality ice cream is going to yield a better milkshake.  The higher the milkfat, the more decadent the shake.  We have a dairy nearby that sells premium fresh ice cream, and those shakes taste WAY better then when I make it with grocery store ice cream. 

**A good quality syrup is not a huge deal.  I find that Hersheys syrup makes a really great chocolate shake.  Some people swear by Ghirardelli, or whatever.  Use what you love, and we love good old fashioned Hersheys Chocolate syrup.

**The higher the milkfat in your milk, the creamier the shake. 

**You dont HAVE to use the simple syrup, but I will tell you that the syrup almost acts like a binding agent and there is less splitting and separation of milk and cream AND it adds just the right sweetness dimension that is a great complement to the earthy almost bitter chocolate syrup.

HAPPY CHOCOLATE MILKSHAKE DAY!!

Le Cruset New Color Release!!

 I LOVE Le Creuset kitchenware items.  I really do.  Yes, they can be a bit pricey, but their stuff is JUST.SO.GOOD!!  Their dutch oven is amazing. Heavy duty, durable and the colors are just so vibrant and beautiful.  There is something about Le Creuset that just sets itself apart.

We just moved into a new place, and I have had the opportunity to update my kitchen wares, pots, pans, dishes etc.  New place, new stuff...thats the rules right?

I came across this post and saw the Le Creuset has launched a new color to their collection.  

It...is...GORGEOUS!!  

A beautiful rustic  dark teal. Absolutely stunning! When I was younger I loved their red and yellow and orange stuff, but the older I have gotten  the more I love the deep jewel tones and understated elegance of the darker colors. 

LOOK AT THIS STUFF!!! (Click the link to take you to all the new Le Creuset items.)

Le Creuset New Color Launch: Dark Teal

I want one of each please!!

Recipe 48: SPECTACULAR FROZEN CORN (side, vegetables)

This is a fantastic freezer recipe.  This is a great one to  make when corn goes on sale. 
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??

SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)

 (As an amazon affiliate I may earn a small commission on any qualifying sales)






36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream

Shuck the corn and remove the silks. 

Wash corn and cut the corn off the cob  into a large pan. 

 Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.

remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.

makes approx 12 cups and will keep in the freezer for 1 year.

Recipe 47: GREAT GUACAMOLE (appetizer)

Holy Guacamole, do I love avacados! one of my favorite ways to eat Avocados is in Guacamole. Hubby doesnt like it, which is fine...more for me!

SOURCE: This recipe comes from the Relief Society cookbook.  This guaqc is great. The secret, believe it or not, is Mayo.


RECIPE

3 avocados
1/4 cup finely chopped red onion
1/4 cp finely chopped green pepper
1/4 cup finely chopped fresh cilantro
1 small roma tomato, seeded and chopped.
1 TBSP Lime Juice
1/2 tsp garlic powder
1/2 to 1 TBSP  Mayonnaise. (to taste)
Salt and Pepper to taste.

mash avocados and stir in salt, pepper, garlic, lime juice and mayo.
add chopped pepper, onion and cilantro.
serve immediately.
when storing leftovers place saran wrap DIRECTLY ON THE GUAC.   dont just cover the bowl, actually gt that wrap down directly onto your dip to keep it from oxidizing and turning brown.

for a spicier guac, add chopped jalapenos or crushed red pepper flakes.

Recipe 46: NEVER FAIL NOODLES (Side dish)

This is my aunt Marys recipe. She is a great cook. Her second husband, Uncle Phil, was a jovial Italian man with a love of people and food. Her recipes to me always seem to reflect his spirit. Uncle Phil passed away a few years ago, so this is in memory of him.  Love and Miss you Uncle Phil!

NEVER FAIL NOODLES

1cup flour

1/2 tsp salt

1/4 tsp baking powder

1 egg

1/4 tsp butter

2 1/2 tsp milk

In a bowl, place flour and make a well.  Drop remaining ingredients into the well.  Mix with a fork to form a ball.  Roll out on a floured surface until very thin.  Let set for 20 minutes.  Cut as desired.

You can then use these noodles as you would any fresh pasta noodle. Typically you boil it in salted water for just a few minutes until al dente. (since it is fresh and not hard, dont overboil or you will have mush)

I use these for chicken and dumplings, chicken noodle soup, pasta, lasagna. You can do just about anything with these basic noodles. 

Recipe 45:Mrs Colangelos Brownies (cookies/Brownies)

MRS COLANGELOS BROWNIES        

Growing up in the 40s and 50s in Flint MI, my dad had a neighbor named Mrs Colangelo. This woman was the epitome of everything a good Italian woman should be.  She made THE BEST COOKIES AND BROWNIES ON THE FACE OF THE EARTH (according to my dad).

To this day, at almost 70, my dad STILL talks about Mrs Colangelo and her baked goods.

I found this recipe in my grandmothers recipe box. My dad doesnt know I have the recipe.  I think for his birthday in March, I may make up a batch of these famous brownies and see if he has a flashback.

1/3 cup crisco

1 cup sugar

1/4 tsp salt

1/2 tsp vanilla

2 eggs

2 squares baking chocolate

2/3 cup flour

1/3 cup nuts

melt chocolate over double broiler (I just microwave in pyrex)

combine all ingredients.

Bake at 325 until done through.

recipe 44: Ruby's Cranberry Salad (Salad)

My Great Grandmother, Ruby Broadway, passed away before I was even born.  However, through all the stories and recipes, I feel as if I know her.  She could cook, sew, raised 6 kids during the depression...all with a husband who felt the need to "ride the rails" like a hobo from time to time. She was from Chattanooga TN, and according to her kids, a wonderful woman.
This is her Cranberry Salad recipe.


THE RECIPE

1 lb fresh cranberries
1 or 2 oranges
2 small packages orange jello
2 cups sugar
2 1/2 cups hot water
1/2 cup chopped nuts (Walnuts work well, I like Pecans)

Grind up the oranges(with peel) and cranberries in a food processor. ,  Mix in sugar and set aside.
In separate bowl, mix jello and hot water until dissolved. Let stand until cool. (juices from oranges make up for extra water) 
Mix with fruit, add nuts and place in casserole dish, mold or bowl of choosing.
Refrigerate until firm.

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Recipe 43: Chicken or Turkey Puffs (Main Course, Chicken)

This is a great recipe my mom has been making for years now.  Super simple, delicious, and even the kids like it.  I LOVE making these after Thanksgiving and using up leftover turkey instead of chicken.  Cream Cheese, Turkey and Crescent rolls...what could be better??





THE RECIPE

2 cups cooked chicken or turkey, chopped
2 TBSP milk
3 oz cream cheese, softened
1 TBSP chopped onion
salt and pepepr to taste

Mix everything together.

Open your can of refrigerated crescent rolls(eek, I HATE doing this it always scares the crap out of me.) and separate into 4 rectangles.
(You will not separate into triangles, you will leave in groups of 2 triangles to make rectangles...Geometry class anyone?)

Put 1/4 cup of mixture into the middle of each rectangle.  Pull up all four corners to the center.
Brush tops with melted butter(optional) and sprinkle with crushed croutons(again, optional)

Bake at 350 for about 20-25 minutes, until the crescent rolls are nice and golden brown.