Chocolate Cherry Shots

Appetizers, Dessert, Fun Stuff March 28, 2013 1 Comment

Great idea for a party, pair up with the Chocolate Covered Strawberry Shots ! You can make your own

Chocolate Cherry Shooter

Chocolate Cherry Shooter

chocolate cups, or you can purchase mini chocolate cups on-line at places such as amazon, or http://www.gourmetfoodworld.com/chocolate-and-desserts/chocolate-cups.asp  Or if your budget won’t allow, just fill little shot glasses with this delectable concoction !

Ingredients:

  1. 1 part Kahlua coffee liqueur
  2. 1 part amaretto almond liqueur
  3. 1 part white crème de cacao
  4. 1 dash grenadine syrup
  5. Container for your shot (I recommend a mini chocolate cup

Directions:

Mix the first 4 ingredients and then add the grenadine syrup

Fill your vessel of choice with the mixture, top with a cherry or whip cream.

Chocolated Covered Strawberry Chocolate Shots

Dessert, Fun Stuff March 28, 2013 Comments: 3

Try to choose strawberries as big as you can find, unless of course you want to make baby shots

Chocolate Covered Strawberry Chocolate Shots

Chocolate Covered Strawberry Chocolate Shots

Ingredients:

  • 1 part Vanilla vodka
  • 1 part Godiva Liquor
  • 1 part Chocolate syrup
  •  Whipped cream
  • Sprinkles

Directions:

Cut the point of the strawberry off so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable

  1. We recommend hulling out the strawberries using a paring knife and grapefruit spoon, you have to be careful not to make them too thin or they’ll break
  2. Pat strawberries dry before dipping in chocolate
  3.  Freeze the dipped strawberry cups for maximum sturdiness, and to keep your drink cold
  4. Mix liquors and pour into each individual strawberry
  5. Top with whipped cream and sprinkles

Let the strawberries thaw for a few minutes before serving

Gift in a Jar – Brownie Mix

Dessert, Fun Stuff March 28, 2013 Leave a comment

Credits for this recipe go to my friend Sarah Graham Elton who posted it on her Facebook page.  This is

Brownie in a jar

Brownie in a jar

another “gift in a jar” recipe.  Make a few batches for yourself to keep on hand for company or last minute chocolate cravings!  Another plus, you know what all the ingredients are.

 Ingredients:

  • 1 cup Sugar
  • ½ cup all-purpose flour
  • 1/3 cup cocoa
  • ¼ tsp Salt
  • ¼ tsp baking powder
  • 1/2 cup chocolate chips or walnuts

 Directions:

Mix all dry ingredients together and place in a zip lock baggie and store in your pantry or pour into a mason jar to give as a gift.

To make the brownies add the following ingredients and be sure to write this on your zip lock baggie or add a cute little card to your gift.

 Preheat oven to 350 degrees

Stir the following ingredients to dry mix:

  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

Spray a 9×9 inch baking pan with cooking spray and pour batter into the pan. Bake for about 20 minutes or until center is firm to the touch.

Strawberry Margarita Jell-O Shooters

Appetizers, Dessert, Fun Stuff March 13, 2013 Leave a comment
Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters
Credit to my Sister-In-Law Karen Coleman

Yields 24-30
Strawberry Prep:
Carefully slice the tip of the bottoms of the strawberry flat to get them to stand upright.  Use a huller or spoon to empty out the strawberry. Do not scrape too far down, you want a solid bottom, with no holes.
Once the strawberries have been emptied, use a paper towel to pat the outside of the strawberries dry.

Ingredients:

  • 30 Strawberries

Margarita Mix:

  • 1 box Strawberry Jell-O, 3oz.
  • 8 ounces tequila
  • 6 ounce Cointreau
  • Coarse salt for garnish

Directions:

  1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes.
  2. Set aside. Measure out 1/4 cup of cold water and set aside.
  3. Combine tequila and Cointreau, in cocktail shaker filled with ice.
  4. Add liqueur mixture to cold water and stir to combine.
  5. Then add cold liqueur mixture to hot Jell-O mixture and stir to combine.
  6. Pour final Jell-O mix into strawberries and chill overnight.
  7. Use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
  8. Garnish with cut lime triangles to finish.

Vanilla Sea Salt

Dessert, Fun Stuff, Vanilla Bean Sea Salt March 7, 2013 1 Comment

sea salt caramelAnother gift idea to go along with the Vanilla Bean Extract, and Vanilla Bean Sugar Cubes. Vanilla Bean Sea Salt will add a delightful flavor to homemade caramels, chocolates, sweet and salty brownies, and chocolate icings.  Package in a pretty jar and you have a great gift for the gourmet cook in your circle.

Vanilla Sea Salt

Ingredients:

  • 1 cup sea salt
  • 4 vanilla beans, split lengthwise and scraped, seeds reserved

Directions:

1. In a large bowl, combine sea salt and vanilla seeds. Use the tips of your fingers to rub the vanilla seeds into the sea salt until they are thoroughly combined.

2. Spoon salt into individual jars, cover tightly, label, and store in a cool, dry place for a couple of weeks to blend the flavors.

 

Vanilla Bean Sugar Cubes

Dessert, Fun Stuff, Vanilla Bean Sugar Cubes March 6, 2013 Comments: 3

Package these little gems in a pretty jar and give alongside your vanilla bean extract

Sugar Bean Cubes

Sugar Bean Cubes

as a homemade gift. This recipe comes from Janet Johnston.

Ingredients

  • 4 Madagascar vanilla beans
  • 3 cups white sugar
  • 1/4 cup pure Madagascar vanilla extract

Directions

Preheat the oven to 275 degrees F.

  1. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder or food processor.
  2. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough).
  3. Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness.
  4. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch.
  5. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.To “round” the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!

Souping up your Oatmeal

Breakfast, Dinner Ideas, Lite and Weight Watcher Recipes, Weight Watcher Friendly March 2, 2013 Leave a comment

yogurt and oatmealI discussed Oatmeal in a previous blog. You can find the difference between “instant, groats and steel cut” oats in that blog. This blog is about souping up your breakfast oatmeal to entice you to eat more oats (because they are healthy for you) and to make the eating experience uniquely delicious. Box cereals are loaded with sugar – sugar goes right to your waist and hikes up your insulin, so that being said try to change out your breakfast during the week with eggs, oatmeal, yogurt, fruit etc.

This morning I made “naked” Raw oatmeal (oatmeal without flavors or sugar) and gathered together a sliced fresh peach, sliced strawberries, 2 tablespoons of walnut pieces, and ½ container of Greek yogurt.

I cooked the oatmeal according to package directions and let sit for a minute, added the walnuts, and fruit and stirred. On top of that wonderful goodness I put a half container of Greek yogurt and stirred slightly. Delicious, decadent, creamy, thick and sweet is all I can say about this morning treat. It was comparable to dessert for breakfast! Enjoy.

Kale Chips

Appetizers, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 28, 2013 Leave a comment
Baked Kale Chips

Baked Kale Chips

Kale Chips? A friend brought this to my attention a couple of weeks ago and asked me to make them. I took down the recipe but soon forgot about it. Tonight I decided to stop at the grocery store and pick up some Kale. I looked up other recipes on the internet and some very good information about Kale. I have to admit, I don’t cook with kale as much as I should considering the health benefits listed below. So Kale Chips, they have a special flavor, they do not taste like potato chips like some internet reviews suggest, but like potato chips, you can’t eat just one. They have their own flavor, very subtle, but surprisingly good. I made two batches, the first batch I ate with a glass of Merlot and thought they tasted wonderful. I ate my dinner a wonderful salad and decided to try another batch, they were good but not as good as the first batch, I poured another glass of wine and surprisingly, the wine enhanced the flavor of the Kale. You make a batch or two and see how you like them.

INGREDIENTS:

  • One bunch of kale
  • Olive oil – about a tablespoon
  • Kosher or Sea Salt
  • Garlic powder

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil
  3. Spray foil with cooking spray
  4. Tear apart the kale leaves into bite size pieces and place on cookie sheet
  5. Sprinkle a little olive oil on them and toss to coat
  6. Sprinkle on salt and garlic powder, be creative and try your own seasoning. I would start out with simple until you taste your first batch.
  7. Bake at 350 for 8 – 10 minutes
  8. Remove from oven and let cool for a few minutes and enjoy

Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Top 10 Health Benefits of Eating Kale

By Alison Lewis

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Mozzarella, Tomato & Basil Salad

Appetizers, Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 27, 2013 Leave a comment

tomato saladThis is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

  • Fresh spinach leaves (optional)
  • 4 medium ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

  1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
  2. Line a plate or platter with washed spinach leaves, stems removed
  3. Arrange the tomato slices on top of the spinach
  4. Sprinkle with ½ teaspoon of kosher or sea salt
  5. Layer half of the basil leaves on top of the tomatoes
  6. Layer the mozzarella cheese on top of the basil
  7. Spread remaining basil on top of the cheese
  8. Pour the olive oil, vinegar dressing on top of layers
  9. Serve at room temperature

Chicken Wonton Cups WW friendly at 1 point each

Appetizers, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers February 25, 2013 Leave a comment
Chicken Wonton Cups

Chicken Wonton Cups

What a great appetizer or light lunch!  These little “poppers” are a great way to enjoy the taste of jalapeno poppers without the fat and calories of frying.

INGREDIENTS

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/2 cups shredded cooked chicken breasts
  • 1 8 ounce package of reduced-fat cream cheese
  • ½ cup shredded Parmesan cheese (fresh is best)
  • 1/3 cup reduced-fat mayonnaise
  • 1 4 ounce can of chopped green chilies, do not drain
  • 1 jalapeno pepper, seeded and minced (Important: always wear gloves when handling peppers to avoid skin and eye irritation)

Preheat oven to 350 degrees

DIRECTIONS

  1. Press wonton wrappers into miniature muffin cups coated with cooking spray
  2. Spray the wrappers with the cooking spray
  3. Bake for 5 – 6 minutes or until edges begin to brown
  4. In a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno
  5. Spoon chicken mixture into baked cups and bake an additional 8-10 minutes longer or until filling is heated through

Serve warm

Refrigerate leftovers

Yields 36 cups