Big Red Kitchen

Red Solo Cup Margaritas

2012-02-16T06:00:00.008-05:00

COUNTRY COUNTDOWN #10

"Ooh turn it up mom!" is yelled from the backseat every time Toby Keith's "Red Solo Cup" song comes on the radio. Now it's a goofy song, I must admit, but it does elicit some giggles. Whether you are a redneck, frat boy, 85 foot yacht owner, camper, or CrossFitter, you have drunk out of a Red Solo Cup. It crosses all social classes, heck I think even Walmart sells the things. And like Toby says, those beautiful, shiny, red chalices summon each an every one of us to scroll our handle on them with a Sharpie.

On a very early date in our relationship, Himself pulled up in his incredibly hot silver Corvette, and when I opened the door, he was belting out a country song along with Rosanna Cash. Chills. That's a risk though when you are dating a Jersey Girl, who typically are not known for loving Country, and would have called out anyone who did. But I found the whole thing very ~~sexy~~ (lost myself there, this is a family friendly site) attractive which made me fall for him all the more. Little did he know at that time that my Daddy was from Texas, and Country Music ran through my veins, while Sinatra lived in my half Italian heart. Whoa, that sounds like a Country Song right there. If you write it, I'll bake you a cake.

These are made with white wine instead of te-killa. Can't get any more redneck than that, except for Mountain Dew maybe.

Red Solo® Cup Margaritas- adapted from my friend Kristen
Ingredients:
12 ounce can frozen limeade
1 1/2 cans white wine, I used PEE-no-GREE-joe
1/4 can cointreau or triple sec
4 cups crushed ice

Margarita Salt
4 lime wedges

Instructions:
In a blender, blend the first 4 ingredients until smooth. Pour into four 18 ounce Solo® plastic cups. Cover with plastic wrap and freeze 24 hours to 6 months. Remove from freezer and rim with Margarita salt if desired, allow at least 30-60 minutes to defrost before serving- they should be slushy like a frozen Margartia. Serve with a straw and a wedge of lime. Double or triple the recipe and store in freezer and remove as needed. Great for parties! Serves 4.

Note: For those of you searching the Piggle Wiggly isles right now for canned wine and canned triple sec, wine and triple sec do not come in cans- or who knows, maybe they do now, you are using the limeade can to do the measuring.

Country Countdown #9- Ya'll come back tomorrow for "BBQ Stain on My White T-Shirt Pulled Pork Sandwiches"

Robin Sue

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A Valentine's Giveaway of a Different Kind

2012-02-14T06:00:00.002-05:00

Are you ready for this one? We are going to do something a little different for Valentine's Day today. Oh sure, I made a nice little goodie, but it's not here. My creation in typical Robin Sue fashion, you know, full of shortcuts, is over on Angelyn's blog Everyday Desserts. Sixteen year old Angelyn asked me if I would guest post for her as a way to increase her blog's traffic. This gal can bake! Her blog is loaded with cookies, cupcakes, and other sweet treats. I am sure you will find something decadent over there. I want to try her Chocolate Covered Strawberries with Cream. Let's support this young and talented food blogger and give a parade in her honor!

Are you with me?

Here is what we are going to do...

The Giveaway: a tiny bit of your time to...
1. "Like" Angelyn's facebook page.
2. If you are a pinner, pin one of her blog posts to Pinterest.
3. Go on over to Angelyn's blog Everyday Desserts and say hi!

About that treat I made? Homemade Twix Stix. You will not believe what shortcut I took for the cookie, or how the caramel was made!

Happy Valentine's Day. Now go share some lovin'.

Thank you!

Robin Sue

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Pie Pan Nachos

2012-02-13T06:00:00.005-05:00

She Said...

One dish two versions. That's what we got going on today. Nachos! Rob of Countryside Food Rides and I got together and figured we could do this He Said, She Said type post where we choose one dish and see how two different people would interpret it, particularly a guy and gal. You must check out Rob's Grill Photo Index, filled with incredibly delicious foods coming from his grill, Wok, and get this- Wood Fired Oven (WFO). Did I mention he has a smoker too? Yeah. This guy has it going on with cooking toys. Not only that, he is into bikes, I think he has three. His posts are also indexed by date, destination, and bike or other mode of transportation. One mode that caught my eye was the Eddie Bauer 01-750MAC. Never heard of that bike, and no wonder, its his kid's stroller and has to be one of the funniest post I had read in a while. But what I found most intriguing about the post was his description of his hobby Pizza Making in his WFO. I hope he teaches us more about it on his blog. Although we have never met in person and are hundreds of miles apart, I had a good time cooking Nachos with Rob, and I can't wait to see what he created. But what I really hope to gain is his Atomic Buffalo Turds recipe. Rob?

Building the Perfect Nachos- My Version

For me, Nachos is all about building layers of flavors that compliment and work well together. I like smokey (my chili and TJs Smoke seasoning blend), creamy (sour cream), sweet and spicy (peppers), tangy (beer queso), herby (cilantro), sour (lime juice), salty (chips), crispy (chips), and a variety of textures for my Nachos. Click on the photo above for the elements of my Nachos.

One thing I decided to try with this Nacho building was adding that element of surprise, by slightly adapting my friend Rindy's Perfect Hot and Sweet Pickles for these Nachos. Instead of using pickles, I used jalapenos and left out the hot sauce. I was very giddy with the results which were very spicy hot, very sweet, and a very garlicky little peppers for my Nachos. The photo above is the jalapenos layered with sugar and garlic, my adaptation recipe below.

Here is where my friendship and following Joan's blog Foodalogue comes in to play. I have followed Joan for about 4 years now, and one of the greatest things I have learned from her is that just because the meal is cooked does not mean it is finished. She encourages her readers to be creative and deliberate in choosing a dish's finishing touches, such as a splash of balsamic, that pinch of pepper, that drizzle of good olive oil, a squeeze of citrus, or a dice of color like red peppers or fresh herbs. Lately when my meal is (almost) finished I ask myself, What Would Joan Do- WWJD? Giggle. With my Nachos, I answered that question with cilantro, limes, and Trader Joe's Smokey Spice Blend to grind over the Nachos. What a bang the little blend gave to that initial bite into my Nachos, while my taste buds worked their way through layers upon layers of flavors that all worked. Just plain ole worked.

Here is Zuzu building his Nachos in an aluminum pie plate. The chips and some cheese went into the pan, the pan went under the broiler for a minute, and the hot chips and melted cheese were topped with whatever he wanted. This is a really fun idea for entertaining guests, and very easy too. I think we will be doing this more often.

Even though I do not have the cool cooking toys like Rob, I think I built a mighty fine Nacho. Now if I only had one of Rob's nifty helmet cameras, my photo shoots would be a cinch. Look Ma no hands!

Sweet Hot Jalapenos- adapted from Rindy's Perfect Pickles
Ingredients:
1 32 ounce jar Hot sliced Jalapenos
2 cups sugar
2 T. flaked or minced dried garlic, not powdered or granulated

Instructions for Jalapenos:
Turn jar of jalapenos over in a strainer and allow to drain for about 4 hours. Remove peppers from jars and start layering the peppers with sugar and the garlic. Press down each layer with the back of a ladle. It will all fit! Secure lid and store on countertop for 4 days, turning the jar over each day. You can leave this at room temperature or store in the refrigerator. Makes 1 quart.

Chili:
Ingredients:
12 ounces Applewood smoked bacon, chopped
one red onion, chopped
3 cloves garlic, minced
1 pound ground chuck
3 T. dark chili powder
1 T. smoked paprika
2 t. roasted cumin powder
1/2 t. cinnamon
1/2-1 t. chipotle chili powder
1 T. cocoa powder
28 ounce can ground crushed tomatoes
Kosher salt, to taste

Instructions for Chili:
In a large skillet, brown bacon. Remove bacon from pan to drain on paper towels. Remove bacon grease from pan leaving about 2 T. to fry the onions. Cook onions until nicely browned, but not burnt. Stir in garlic and cook for one minute. Add beef and cook until browned. Add the chili powder, paprika, cumin, cinnamon, chipotle, and cocoa powder. Stir well and cook a few more minutes, the add the tomatoes and bacon. Stir well, add salt to taste. Let simmer on low heat for about 30 minutes.

Beer Queso
Ingredients:
8 ounces freshly grated pepper jack cheese
8 ounce freshly grated mild cheddar cheese
2 T. flour
1 cup beer
1 t. mustard powder
Kosher salt to taste

Instructions for Queso:
In a large pan over medium heat, bring beer to a simmer. Toss cheeses in a bowl with flour to coat and slowly whisk into beer. Add mustard powder and cook until the queso is thickened and smooth. Do no allow to come to a boil. Check your sauce to see if salt is needed, and salt if required. Remove pan from heat, and keep warm.
Note- Do not use pre-grated, packaged cheese, it gets gloppy.

Other Items Suggestions for your Pie Pan Nachos
Fresh or jarred salsa
Shredded Mexican Cheese Blend
Sliced Black Olives
Sliced Green onions
Trader Joe's Roasted Corn- in the freezer section, cooked and drained
Sour Cream thinned with a little milk to drizzle
Guacamole
Black beans or pinto beans
Lime wedges
Cilantro
Smokey Blend grinder seasoning
Tostito Chips- try a variety of flavors, shapes and types- corn or flour

Go on over to Rob's "He Said" Nacho post. It's Smokin Hot! And that shredding meat gizmo tool he uses to shred the chicken, I want one.

Robin Sue

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Paleo Butternut Thai Shrimp Bisque

2012-02-08T06:00:00.004-05:00

Doing the crazy over here in the Big Red. Himself and I have jumped into our CrossFit's 30 Day Paleo Challenge where the Mantra is “Meats and Veggies, Nuts and Seeds, Some Fruit, Little Starch, NO SUGAR!” Do you know how hard it is to taste test Valentine's recipes while living the Paleo? I feel like a professional coffee or wine taster. I won't go into details.

If you want to follow along with me on this challenge, peek in at my daily meals, workouts, and gripes, follow me on Facebook. I will be posting photos of my meals to give you an idea of what this Paleo thing is all about.

Don't worry, there will still be some sweet cheats here on BRK!

Butternut Thai Shrimp Bisque
Ingredients:
2 T. coconut oil
1/2 cup sweet onion, chopped
20 ounces butternut squash, cubed- Mine is from Trader Joe's
3 cloves garlic, minced
1 inch cube fresh ginger, minced or 2 teaspoons ginger paste
4 cups organic low-sodium chicken broth- Trader Joe's
1/2-1 tsp cayenne pepper- depends on how hot you like it!
1/2 of a 14 ounce can full fat coconut milk
Kosher salt to taste- (not Paleo)
16 extra large wild caught shrimp, peeled, deveined, and tails removed
lime zest for garnish
lime wedges for garnish
cilantro, chopped for garnish, optional

Instructions:
In a large Dutch oven, or pot with fitted lid, sauté onions and squash in coconut oil until onions are starting to brown. Stir in ginger and garlic and sauté another minute. Add broth bring to a boil, lower heat to a simmer and cover for 20-25 minutes or until squash is tender. Purée soup with an immersion blender or by small amounts at at time in a regular blender- be careful, hot fluid in motion is dangerous, use the blender lid. Return to a slow simmer. Add coconut milk. Add cayenne and salt to taste. Add shrimp and cook for 4-5 minutes or until shrimp are pink and curled in a tight "c" shape. Do not over cook. Serve with lime zest, wedges of lime, and cilantro. Serves 4.

Paleo Challenge Photo Album

Robin Sue

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Mason Jar Self Buttering Biscuits

2012-02-01T08:28:00.009-05:00

What a fun biscuit to make! These are based on my Pool of Butter Biscuits, but have been adapted for the jar. Of course. Now the cool thing about these guys is that they are practically frying in their own little pool O'Butter, and when taken from the oven, that little biscuit works like a sponge absorbing all that butter making a crispy on the outside, light and fluffy on the inside biscuit.

And sometimes if you are very quick at dumping these from the jars, you may just get a little pool O'Butter on your plate.

My favorite way to serve these biscuits is with a big ole breakfast of sausage gravy, taters, and a big bowl of fresh strawberries.

Self Buttering Biscuits
Ingredients:
2 1/2 cups flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. Kosher salt

1 1/3 cups milk

1 stick butter divided into 8 tablespoons

Instructions:
Preheat oven to 450 degrees. In a large bowl whisk together flour, sugar, baking powder, and salt. When your oven is up to temperature, place one tablespoon of butter in each of eight 1/2 pint wide mouth mason jars. Place them on a tray and heat in oven until the butter is melted. Remove from oven, and using a pot holder, pick up jar and swirl butter around the edges of each jar. Quickly stir milk into flour mixture until smooth, and using a large ice cream scoop, scoop a heaping spoonful of dough into each jar. Poke a butter knife in the center of each biscuit and move around a bit to loosen the biscuit from the bottom of the jar. Bake for 10-12 minutes until golden brown on top and biscuit is cooked through. Remove from oven, gently run a knife around each biscuit and using a pot holder, turn each biscuit out on a platter. Serve with a nice big breakfast. Makes 8 large biscuits.

No jar? Then try these Pool of Butter Biscuits.

Sausage Gravy- Brown 2 pounds of breakfast sausage. Do not drain. Stir in 1/2 cup flour to coat meat. Pour in 3 cups of milk, stir, and simmer until thickened. Salt and pepper to taste if needed. Add red pepper flakes if you like it spicy. See? Easy.

Big Red Kitchen is 4!

Robin Sue

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Super Bowl Philly Cheesesteak Sliders

2012-01-26T06:00:00.014-05:00

Like a broken record, I will say over and over again that the Super Bowl is only good for two things- the food and the commercials. This year is a bit different because one of the teams I actually like. I think you can guess who.

Every time I make something now, my little girl asks if I invented it. The Philly Cheese Steak? No. Pinching poor innocent bread rolls? Yes.

Give this one a go for Game Day. Your friends may forgive you for being a NY fan.

Get 2 packs of these take and bake rolls.

Pinch out the centers between the two cuts on each roll. I could have used a knife, but I am stronger than bread.

Slice up a red onion and cook it on a hot, slightly oiled griddle. Keep it moving.

Move the onions over to make room for the shaved beef. Toss a few pinches of Kosher salt on that beef, and keep it moving.

After a few quick minutes, the meat is done. Now mix it all up with the onions.

Spread the meat and onions out over griddle, turn off the heat, and cover the steak with slices of provolone. Let cheese melt for five minutes.

Fold all that meat and cheese together. Resist the urge to plunge your face in it.

Stuff all those little rolls, and bake them.

Place each slider in a paper cupcake liner and place them all on a pretty serving tray. Top each with a hot & sweet pepper ring. Serve immediately.

Philly Cheesesteak Sliders
Ingredients:
2 packages take and bake rolls, 24 total
1 small red onion, sliced thinly
1 pound shaved beef
Kosher salt and Pepper to taste
6 slices provolone cheese
small jar hot & sweet pepper rings

Instructions:
Preheat oven to 375 degrees. On each roll are two parallel line indentations. Pinch out bread between those two indentations. Only pinch out half way down in the roll so the slider does not break. Save excess bread for another recipe- I freeze my scraps for breadcrumbs for meatballs. On a hot lightly greased griddle, over medium high heat, cook onions until they begin to turn golden. Move them to the side and spread beef out over the griddle. Sprinkle it with a few pinches of salt and pepper. Continue to flip the beef until it is browned through, about 4-5 minutes. Toss with onions and spread over griddle. Turn off heat and top meat with provolone cheese. Let melt about 5 minutes and fold meat and cheese together. Sprinkle with a pinch more of salt and pepper if needed. Using 2 spoons, gently scoop about 2 tablespoon sized portions of meat into each roll. Place the rolls on a cookie sheet or a baking stone and bake for 15 minutes, or until buns are golden brown on the bottoms, and the meat and cheese is nicely caramelized. Remove to a serving platter and serve immediately. I like to place my sliders in paper cupcake liners for easier handling. Makes 24 sliders.

Not into Football? Stack sliders in jars for lunch at the office. Suddenly everyone is your new best friend. And that cute gal down in marketing? She may finally see you. Like, really see you.

Other Game Day Foods
White Castle-like Sliders
A trio of BRKs Favorite Dips
Jalapeno Popper Dip
Buffalo Chicken Wing Dip

What is your favorite Game Day Food?

Robin Sue

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Chocolate Chip Cookie Dough Chocolate Chip Cookies

2012-01-23T06:00:00.003-05:00

"I want chocolate chip cookies. Well, I want chocolate chip cookie dough." This was the conversation I was having with my teenager when a lightbulb went off telling me to combine both. OK, I can do that, and when I did, the teenager stated I was his new best friend.

Golly gee wilikers.

Chocolate Chip Cookie Dough Chocolate Chip Cookies
Ingredients for Cookie Dough:
4 T. butter
1/3 cup packed brown sugar
1/2 tsp. vanilla
1 cup flour
1/2 of a 14 ounce can sweetened condensed milk
1/4 cup mini chocolate chips

Instructions for Cookie Dough:
In a small bowl, cream butter and brown sugar, add vanilla, flour, and milk, and blend until smooth. Stir in chocolate chips. Using a small melon baller, spoon out 32 balls. These are level scoop fulls, making about 1 inch balls. To make this easier, dip the baller in a small bowl of flour, shaking off excess flour between scooping each ball. Roll each scoop of dough to make smooth. Place on a cookie sheet lined with waxed paper and freeze for at least one hour.

Ingredients for the Chocolate Chip Cookies- from Toll House:
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 tsp baking soda
1 teaspoon salt
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

Instructions for Cookies:
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until smooth. Add vanilla, eggs, soda, and salt and blend until smooth. Mix in flour 1/2 cup at a time until mixture is fully blended, fold in chips. Using a non-stick mini muffin pan, fill each muffin well with cookie dough- a rounded tablespoon full for each. The wells should not be filled more than 3/4 of the way. Bake for 13-14 minutes or until golden brown and well set- too dark, the cookie will break when placing the dough ball in it, too light, the cookie will break coming out of the pan. Allow cookies to sit in pan 1-2 minutes to set up, then remove by running a butter knife between the pan and each cookie, then gently pry out. Place cookies on a wire rack and press a dough ball gently down in the center of each cookie. Bake the remaining cookie dough batter, following the same steps. You should have about 32 cookies all together. Decorate with the Ganache Drizzle if desired.

Ganache Drizzle Ingredients:
2 T. heavy cream
1/3 cup mini chocolate chips

Instructions for Ganache:
In a small microwave safe bowl, microwave cream for 15 seconds. Add chips and let sit 2 minutes, then stir until smooth. If not smooth and chocolate not completely melted, microwave and stir in 5 second increments until chocolate is fully melted and ganache is smooth. Spoon into a small baggie, snip off the corner- just a small snip- and drizzle over each cookie. Store cookies in an air-tight container in the refrigerator or freezer, removing about 30 minutes before serving. These look really cute placed in paper cupcake liners for serving. Makes 32 cookies.

Oh, and these did make it into jars for the kiddies lunch treat. Lucky kids.

Robin Sue

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Peaches and Cream Coffee Cake

2012-01-19T06:00:00.000-05:00

Do you have recipes that you have forgotten about? I do. So many recipes, so little time! It wasn't until last week, when my friend Sheila posted her Peaches and Cream French Toast, that I remembered this delicious Peaches and Cream Coffee Cake that I had made a long time ago and first posted here on attifood.com. Since it is breakFAST month here in BRK, I thought I would share the recipe over here, and show you how to bake it up in a jar. So you can thank Sheila for jogging my memory, and be sure to check out her Peaches and Cream French Toast as it is on my list of things to bake now.

This Peaches and Cream Coffee Cake is a three layer puddingy, creamy, fruity cake perfect for your next coffee break. In the summertime please use fresh peaches- so very good!

Peaches and Cream Coffee Cake
Ingredients:
3/4 cup flour
1 t. baking powder
1/2 t. Kosher salt
3 1/4 oz box instant vanilla pudding
3 T. butter
1 egg
1/2 cup half & half
2 drops anise oil, optional- the Italian in me loves this

15.25 ounce can peach halves

8 ounces cream cheese, softened
1/3 cup sugar
3 T. reserved juice

Instructions:
Preheat oven to 350 degrees. In a large mixing bowl combine the first 8 ingredients, and beat for two minutes at medium speed. Divided between 9 greased (8 ounce) wide mouth mason jars- about a scant 1/4 cup per jar- batter will be thick. Using a spoon spread batter out on the bottom of each jar. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter in each jar. In the same mixing bowl (no need to mess another), mix cream cheese, reserved juice, and sugar until smooth and fluffy. Divide evenly over the peaches. Sprinkle the tops of the cream cheese mixture with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until the bottom cake is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed. Makes 9 jars.

Note- This can be made in a greased 9x9 inch baking pan. Bake for 30 minutes.

Keepin' it Glassy

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The Almost No-Bag Challenge: How to live out of one bag for 21 days in Europe

2012-01-17T06:00:00.021-05:00

"So we heard you went to Europe with very little luggage. How?" This is the most asked question since returning from our European vacation back in August. Not, where did you go, or what did you see, but how on earth did you get by on so little luggage? I never thought that spending 21 days in Europe with one small bag each would make for such interesting conversation. But it has!

Here is how we did it...

THE CHALLENGE
It all started when Himself declared that we would take the No Bag Challenge for our tour in Europe. What, no bags at all? What about my cosmetics and all those epipens we have to carry with us? Three kids and all their stuff? Impossible. But what it did was challenge us to re-evaluate how we pack for travel and made us realize that we could do this trip with a small day pack for each kid, a small carry on bag for me as well as my travel purse, and a Scottevest for Himself.

WHAT TO PACK

Ma says I shouldn't show my knickers, but hey, sex sells, right? All photos can be enlarged by clicking on them.

My clothes list:
1. one yellow strapless dress/tunic/bathing suit coverup.
2. one pink tunic
3. one pink tank
4. 2 Capri length leggings
5. one long sleeve tissue tee
6. one button up cardigan
7. two quick dry undies
8. one bra
9. one pair flip flops
10. one pair walking shoes
11. two pair 100% ped style socks
12. one bathing suit
13. one scarf/shawl
14. one jacket/vest

Packing suggestions:
1. Comfortable shoes, first and foremost! I wore Merrell Encore Mary Janes. On colder days, I wore 100% wool footie socks with them. I prefer slip on shoes when going through the airport.
2. Think layers when planning your wardrobe. We were in temperatures that ranged from 50-98 degrees Fahrenheit.
3. Think about how well the clothes will wash and how quickly they will dry. Himself and the children wore all REI convertible pants and shirts that functioned as shorts or pants, or long-sleeved or short sleeved shirts. While their outfits were functional, I chose to travel looking like a woman, and picked an all cotton, inexpensive wardrobe from Target.
4. Basic packing formula- We packed for two days. One outfit to wash, one to wear. Two pairs of shoes each- one good walking pair, one pair flip flops or crocks. A jacket and a swim suit each. Two pairs of undies and socks each. We washed our clothes and showered daily.
5. I did not go with the Scottevest, but chose Magellan's Adventure Travel & Convertible Vest for a better tailored look and fit. I liked the vest/jacket for the many pockets and carrying our passports on my person, rather than my purse when going through the airport.
5. Lay out all your clothes, do a dry run pack job, re-evaluate items.

Electronics:
1. iphone and charger
2. camera and charger
3. Global adapter
4. Kids- DS players and games, chargers
5. Himself- ipad with charger

Minimal Toiletries:
1. Use small travel containers.
2. My shower gel doubled as laundry detergent. I washed my clothes while in the shower.
3. I did bring my European hair dryer. There were some days that were too cold to go out in wet hair, and some of the flats we rented did not come with hair dryers.
4. Someone else had the sun lotion in their bag.
5. I also had a small arsenal of medications- two epipens, benedryl, and tylenol.
6. Most men and women could go with less then this I am sure, but this was the minimum I was comfortable with, and did indeed use every bit of everything I packed.

Minimal Cosmetics and costume jewelry bling. Some of you men could get away with not packing these items.

Along with my pink duffel bag that you can see in the top most photo, I carried my Baggallini Urban Backpack with my Baggallini Phone Case which can double as a wallet or small across the body purse. The small and sleek backpack (see last photo, click to enlarge) was great for hands-free shopping, carrying a water bottle, wallet, phone, camera, scarf, and passports when we were out and about. I also attached a small shopping bag that folds up into its own pouch for when we hit the food markets.

WHY PACK LIGHTLY

1. Rental cars and taxis are small, with little trunk room. Huge American luggage is not going to fit.

2. When the train station is 1.5 miles away from the hotel, everyone can happily carry their own bags. We had a good giggle watching other families trying to tow huge suitcases on wheels and carry their wee children.

3. You never know when your flat may catch fire. We grabbed our bags and ran.
4. Less stuff, less responsibility, less worry, less weight.
5. Never fussed over what to wear.

MVP?

My pink shawl/scarf. Uses:
1. Shawl/blanket- I am always cold!
2. Fashionable scarf
3. Towel
4. Head scarf on windy days
5. Skirt wrap with bathing suit
6. Picnic blanket
7. Toilet paper. When little Fritz had to spritz, she managed well until she jumped off the makeshift toilet log, lost her balance, and fell into her freshly made puddle of spritz, soaking herself head to toe. Sigh. The scarf washed up perfectly.

THOUGHTS:
1. This is the way to go for leisurely travel. May be difficult for business or cruise travel when a larger wardrobe is expected.
2. There is not one item I regret packing. Each and every thing was used.
3. I missed comfortable jammies and my warm fluffy robe, but found it fine sleeping in my knickers on warm evenings, or clothes on colder evenings.
4. No one smelled. We washed our clothes nightly in the sink or in the shower.
5. I learned very quickly that washing the crotch of my leggings was all that was needed for them to be clean. This I had to do on colder nights when I knew for sure an entire wet pair would not dry overnight.
6. I liked the idea that if all our luggage went up in flames in that fire, we would have very little to replace.
7. Customs was a blast.
Them: "Where is your luggage?"
Us: Holding up our small bags, "right here."
Them: "No, where is your luggage?" said very testily.
Us: "Right here," showing them the same day packs.
Them: "How long were you in Europe?"
Us: "21 days."
Them: "So where are you suitcases?"
Us: "We don't have any."
Them: "You all is crazy! Get out of here."
Us: "OK!" Giggling our way out of there because they missed the Kinder Eggs stuffed in our pockets.

Have you ever travelled with no bags, or at least one day pack? Any tips?

Robin Sue

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Oreo Cheesecakes

2012-01-13T08:44:00.006-05:00

When I was a little girl, Ma did a horrible thing, she made these little cheesecakes, but with cherry pie filling. Ick. Why couldn't she be cool and make them with Oreo's? Because the cherry pie filling was pretty and festive, and no one back then ever heard of crumbling up Oreo's for use in other treats. They were for dunking and that was it! For a neighborhood New Year's Eve party, I brought a batch of these made with Oreo's, much to the delight of the kids and adults. The thing that the kids loved? The Oreo's. The thing that the adults liked? These are not overly sweet which highlights the tanginess of the cream cheese. If you want to be all 1970's, go ahead and top with cherry pie filling, but if you want to be your kids' Super Hero? Use Oreo's.

Although she did not use Oreo's way back when, Ma is still my Super Hero.

Oreo Cheesecakes (AKA Cherry Tarts)
Ingredients:
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 tsp vanilla
one package Oreo cookies- 40 cookies

Instructions:
Preheat oven to 350 degrees. In a large bowl, using your stand mixer or a hand mixer, blend cream cheese, sugar, eggs, and vanilla until smooth, light, and fluffy. Place an Oreo cookie at the bottom of 24 (4 ounce) mason jars or 24 paper cupcake liners in a muffin tin. Fill each a bit over halfway with cream cheese mixture. Rough crumble the rest of the cookies, and top the cakes, pressing the crumbles lightly down into the batter. Bake for 14-17 minutes or until just about set. Will be slightly soft in center but will firm up as they cool. You want to avoid getting these browned- slightly golden is ok. Allow to cool, then freeze or refrigerate. Makes 24 cakes.

PS- We all do love a little sweetie for our coffee break, so I think these can fit in the breakFAST category. Right?

More breakFAST
Mason Jar Pigs in a Blanket Pancakes with Maple Fried Apples
Quiche and Go's

Keepin' it GLASSY

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Mason Jar Quiche and Go's

2012-01-12T06:00:00.013-05:00

"Those are just creepy mom," said my teenager. Now if you are a parent who has tried every trick in the book to get your kids to eat, then you can identify with this little gimmick of placing a McCain's Smile potato on top of a mini quiche. Quiche is a great way to get extra protein in my kids by way of the cottage cheese, cheddar cheese, and eggs. It is also a great vessel for leftover veggies and meats like ham and sausage. But you know what? If that same teenager brings one of these to school in his lunch, I am pretty sure he will be shoving it in his classmates' faces yelling, "look at my creepy lunch, its eyes are oozing! Pretty cool huh?" all the while making barf noises, and other weird teenager gross out sounds as he squirts it with ketchup, and gobbles the "bloody" quiche down, one facial feature at at time.

Mini Quiche and Go's- adapted from Rindy's Baked Eggs
Ingredients:
1 cup oat flour
1 tsp. gluten free baking powder, I used Rumford's
6 eggs
8 ounces shredded cheddar cheese
1 1/2 cups cottage cheese
1 cup milk
6 green onions, sliced, greens only
1/2 tsp kosher salt
few grinds of black pepper
2 T. melted butter

12 McCain's Smile potatoes, optional but creepy good fun

Instructions:
Preheat oven to 350 degrees. In a large bowl mix all ingredients together except potatoes. Pour 1/2 cup quiche batter into 12 well greased 8 ounce wide mouth mason jars or 12 (7-8 ounce) ramekins. Top each with a McCain Smile, place jars on a jelly roll pan and bake for 25-28 minutes or until set. Eat immediately, or refrigerate or freeze for future breakfasts or lunches. Makes 12 mini quiches.

Now all my Mason Jar Meal ideas are in one place.

I asked my Facebook fans to name these little quiches, and they came up with Paranormal Quiche, Sir Giglious Oozus, Bug Eyed Quiche, Ooey Gooey Quiche, Say Cheese Quiche, and Popeye Quiche. What cutsie names do you give food to get your kids to eat it?

keepin' it glassy

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Mason Jar Pigs in a Blanket Pancakes with Maple Fried Apples

2012-01-10T06:00:00.020-05:00

breakFAST month

Last March I stopped buying breakfast cereal. Why? My children were abusing its convenience, upwards toward 6 bowls a day each- two bowls at breakfast, two after school, and two before bed on some days. That is a whole lot of refined grains and sugar in their little bodies, plus a big chunk of change. So I nixed it. They went crazy. More like ballistic. I dug in my heels and did not relent. Then something interesting happened. Leftovers got eaten up for breakfast. The boys learned how to fry bacon, or cook up some oatmeal. After school snacks turned into burgers, sandwiches, and other homemade snacks. They even pulled out a cookbook and baked up a cake. My children were suddenly more creative, inventive, and experimental with a bigger variety of foods while increasing their protein and fruit intake. But sadly, while at a hotel last month, the first thing they grabbed at breakfast was the sugary cereal. Argh.

Here is a meal that is not only hearty, but when made ahead, eases your morning routine, and fills your family's bellies with a nice hot breakfast. It also makes a nice addition to the lunchbox.

This recipe was inspired by my Mason Jar Baked Corn Dogs. By plunging two of your favorite sausage links down into my baked Pancake Square's batter, these little guys become more like pigs in a pillow. The Maple Fried Apples are certainly optional, but round this meal out very nicely.

Mason Jar Pigs in a Blanket Pancakes with Maple Fried Apples
Ingredients for the Maple Fried Apples:
1/2 stick butter
6 Granny Smith Apples, peeled, cored, cubed
1/2 tsp. Kosher salt
1/2 Cup Maple Syrup- I used Trader Joe's Grade A 100% pure maple syrup
1 T. brown sugar
1 tsp. cinnamon

Instructions for Apples:
In a large skillet over medium heat, melt butter. Once the butter is melted, add the rest of the ingredients, and cook for about 30 minutes or until the apples are tender and the liquid is absorbed. Serve with Pigs in a Blanket or place 1/2 cup portions in 7 (8 ounce) wide mouth mason jars or jelly jars and store in the refrigerator or freezer. To reheat, remove lid and microwave for about 30 seconds or until hot. Jar will be hot. Makes 7 jars (1/2 cup each).

While apples are cooking, prepare your Pigs in a Blanket Pancakes.

Ingredients for Pigs in a Blanket Pancakes:
2 cups flour
1/2 tsp. Kosher salt
4 tsp. baking powder
2 T. sugar

1 1/2 cups milk
2 eggs

4 T. melted butter

14 breakfast sausage links, browned through

Instructions for Pigs in a Blanket Pancakes:
Preheat oven to 350 degrees. Grease 7 (8 ounce) mason jelly jars, set aside. In a large bowl, whisk together the dry ingredients. In another bowl whisk together the milk and eggs, then pour into dry ingredients, stir well and stir in butter. Divide batter between the seven jars, a bit over 4 ounces in each jar. Push 2 sausage links down in each jar. Place jars on a sturdy jelly roll pan, and bake for 17 minutes or until a toothpick comes out clean. When baked, remove from oven and run a knife around each cake and dump out onto a plate. Slice each into 5 medallions and serve with Maple Fried Apples and more Maple Syrup. Makes 7 jars.

Cooking Tips:
1. While sausages are browning, peel, core, and cube your apples.
2. While the apples are cooking, make your Pigs in a Blanket Pancakes.

Note- My family packs a jar of Pigs in a Blanket Pancakes and Maple Fried Apples, along with a small jar of maple syrup in their lunchboxes (double wine bags), and reheats them at school or office in the microwave. One ate them right from the jar, while another reheated and plated his meal just like the photo up top.

Non-Jar Options:

Serving a crowd or eating in? Bake up this Pigs in a Blanket Pancake recipe just like my Baked Pancake Squares- Pour into a greased 9x13, top with links and bake at 350 degrees for about 17-19 minutes. Slice and serve with Maple Fried Apples and Maple Syrup. This can also be sliced, wrapped individually, and frozen for future quick breakfasts.

This recipe can also be baked up into muffins. Next time I would bake these right up in a muffin tin sans paper liners. I find myself shamelessly chewing off the excess cake that sticks to the papers. You too? Bake up 12 muffins by pouring the batter into well greased muffin wells and placing two sausage link halves in each muffin. Bake at 350 degrees for 15- 17 minutes or until a toothpick comes out clean. Eat immediately with the Maple Fried Apples and Maple Syrup or freeze for future snacks or breakfast. Oh, and those two extra sausage links? Look right, then left, and shove them in your pie hole before someone sees you.

More Pancakes?
Cinnamon Roll Pancakes
Baked Cinnamon Roll Pancakes
Pumpkin Roll Pancakes with Cinnamon Cream Syrup

breakFAST Month. Whether you eat it for breakfast, lunch, or dinner, everyone loves breakfast. Subscribe to my feeds, sign up for my Newsletter, and never miss a trick. Whatever you do, come on back.

Robin Sue

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Hot Cocktail Bar

2011-12-30T06:00:00.002-05:00

Makes for a very toastie Winter...

There is nothing like a Hot Cocktail to warm the cockles of ones heart. Christmas Evening we had a house full of family and I wanted everyone to feel warm and cozy, so decided to have a Hot Cocktail Bar providing a little something for everyone. The kids even got into jazzing up their Hot Cocoa with whipped cream and Christmas Smooth and Melty's. Do you have scent memories? I do. My favorite is the smell of Glühwein wafting through the Christmas Markets in Germany. One sip, I was warm all the way to my toes as I strolled in the crisp December air. Himself and I have a nice collection of our Glühwein Mugs from markets all over Germany, they are perfect for the Hot Bar.

Click on this photo for more details, but I will list out some of the things I had out along with some other ideas I have for future Hot Cocktail Bars.

Mulled Wine or Glühwein: you can certainly purchase Glühwein, or make your own by pouring red wine into a crockpot with a cinnamon stick or two, orange slices, honey or sugar to taste but not too sweet, and a few cloves. Here are some popular add ins (a splash in you mug is nice, do not add to the pot)...
Brandy
Dark Rum
Amaretto- I like Disaronno
Vodka
Any others that you know of?

Wassail or Spiced Cider- I like mine without alcohol, but I have known some to add a splash of whiskey. What add ins do you like?

Provide a Carafe of hot water for these...
Homemade Hot Cocoa Mix- try these...top with whipped cream, Smooth and Melty's, and/or add a splash of eggnog, Bailey's, Peppermint Schnapps, Kahlúa, or Coconut Rum.
Homemade Hot buttered Rum Batter- add a splash of rum and top with whipped cream.

Coffee- provide half and half, flavored creamers, Baileys, eggnog, and sugar. Anything else?

Please share some other Hot Cocktail ideas you may have so that we can all have a toastie winter. Get it? Toastie?

Cheers!

Robin Sue

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Crab Pizza

2011-12-29T06:00:00.009-05:00

New Year's Eve Perhaps...

My little son gave me Angry Birds (full version) on my iphone for Christmas and just let me say, nothing is getting done. That game is addictive. My family asked me this year what I wanted for Christmas, a very hard question to answer since I already have everything I needed, especially my family, faith, and good health. But I did tell them I wanted to be loved and cherished, and to be warm. Such creativity ensued. Layers of flannel, slippers, jammies, and diamonds. Then I burned the Christmas Brunch, because once a gal gets diamonds pinned to her ears, her brain some how short circuits and she forgets all about the hash browns in the fry pan.

One of the best things about Christmas is that we spend it with family. Ma and Dad come to town, and my brother and his family share Christmas dinner with us. This year I did things differently by setting up a very long table in the living room with a beverage bar, candy, napkins, plate and utensils, and the appetizers. No one had to travel far to fill up, and I was sure to have something that everyone liked. We like plenty of seafood during Christmas and I made my Crab Pizza, Shrimp Louis, and Clam Dip. All a favorite with everyone.

It was Ma's idea to serve the Shrimp Louis in the tiny 4 ounce Mason Jars and use my Grandma's cocktail forks. Everyone got a kick out of the presentation! After the appetizers we had a big Ham Dinner followed by dessert which was a tray of Ma's homemade Italian Cookies.

This Crab Pizza was a famous part of my old roommate Sara's Holiday Traditions. It was not a feast until someone showed up with the Crab Pizza. This is a beautiful way to highlight deliciously fresh crab meat.

Crab Pizza
Ingredients:
8 ounces cream cheese
cocktail sauce, the bolder the better
1/2 pound good lump crab meat
1 T. fresh parsley, minced
zest of one lemon
Club crackers, or any other plain cracker

Instructions:
On a large plate or pretty platter, spread cream cheese into about a 9 inch circle or square. Spread with cocktail sauce, maybe about 1/2 cup, just depends on how much you like. But do be sure it is bold with plenty of horseradish! Sprinkle with crab meat followed by a sprinkling of parsley and lemon zest. Chill until ready to serve. Serve with very plain crackers, like Club. Serves 8.

Tomorrow: How to Do a Hot Cocktail Bar.

Robin Sue

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Shrimp Louis and Shabby Apple Dress Giveaway

2011-12-21T10:54:00.020-05:00

Ah the glamour of it all! Christmas Parties galore, then on to the New Year's Eve all night, champagne clinking celebrations. One year on Christmas Eve, our family tried to do The Feast of the Seven Fishes, popular in most Italian homes, but let me tell you, we only made it to five fishes. We were stuffed! After that experience, we have stayed true to one or two of our favorite seafood dishes, this Shrimp Louis being Himself's first choice. The very first year, I dumped the entire tray of it too, and had to start all over again. Nothing like Christmas bloopers.

Shrimp Louis
Ingredients:
1 cup mayonnaise
1/4 cup heavy cream
1/4 cup ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. dried minced onion, not powder
1/4 cup chopped red pepper
1 clove garlic
1/4 tsp Kosher salt
1/8 tsp. cracked black pepper, and more for sprinkling
1 T. lemon juice
2 tsp. lemon zest
2 pounds 26-30 count shelled shrimp, cooked, tails removed
1 heart of romaine, shredded
8 lemon wedges for garnish
8 parsley leaves for garnish

Instructions:
In a blender on medium speed, blend the first 13 ingredients- mayonnaise through lemon zest. Rough chop shrimp and toss with Louis Sauce. Divide romaine between 8 martini glasses. Divide out the shrimp mixture between the 8 glasses and place over the romaine lettuce. Garnish with a lemon wedge, parsley leaf, and a dash more of black pepper. Serve immediately. Serves 8.

MasonATE it...

_______________________________________

Now along with this lovely Hors d'oeuvre, a lady needs a proper dress, especially a classy little black dress as this All That Jazz Boogie Woogie. How very Mad Men! I love this style of dress and you all can use the following code to get 10% off for the next 30 days on all your Shabby Apple purchases!

brk10off

To top it all off Shabby Apple and I have teamed up to giveaway the Boogie Woogie Dress to one of my readers.

"Some things are just better together: peanut butter and chocolate, Ella and ~~Shrimp~~ Louis, love and dancing. We decided to pair two things we love—the soft, cotton jersey of our favorite t-shirt, and the gorgeous sateen of our Jazz Age collection—to create the Boogie Woogie, an indispensably comfortable-yet-elegant little black dress. A luxe jersey cap sleeve top is gathered at the waist with a wide satin sash, and a veritable bouquet of appliquéd, ruched flowers and leaves adorns the full sateen skirt that swirls just below your knee. A truly inspired combination,the Boogie Woogie has star potential."

For a chance to win this dress for yourself, mom, sister, wife, girlfriend, the girl that's "just" a friend (wink), or your favorite auntie please do these...

1. US residents, please leave a comment in the comments section, including your name and email, telling me your favorite cocktail or mocktail.
2. To spice things up, I will let you make 3 more comments if you "like" Shabby Apple's Facebook page. Tell them Big Red Kitchen sent you!
3. A winner will be picked by the random generator on Dec. 27th 10pm EST.

So, so, so many people forget to leave their email. I cannot contact you without it if you were to win.

The dress giveaway is sponsored by Shabby Apple, all opinions, recipe, and top photo are my own. The Boogie Woogie Dress photo and dress description are courtesy of Shabby Apple.

We have a winner! Pat R. Congratulations on winning such a pretty dress!
The dress giveaway is sponsored by Shabby Apple, all opinions, recipe, and top photo are my own. The Boogie Woogie Dress photo and dress description are courtesy of Shabby Apple.

Merry Christmas!

Robin Sue

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Eggnog Yule Log and Giveaway

2011-12-19T06:00:00.005-05:00

When I was a little girl, Ma used to make fresh eggnog at Christmastime. So thick and rich, this proved to be a great treat. I can remember Ma's pretty Poinsettia Cake, how she used to give tiny bottles of booze to my uncles, her big bowl of nuts and oranges on the table, old fashioned tinsel on the tree, and how incredibly creative she was at stuffing our stockings. Moms sure do know how to make Christmas special! One thing I love having during the Christmas Season is a Yule Log. In the past, I have served my Red Velvet Cake Yule Log and last Thanksgiving a Busch de Merci a Pumpkin Cake Roll Yule log. This year I bring you the Eggnog Yule Log created for Safest Choice Eggs- 12 Days of Eggnog. Using leftover, homemade eggnog made with Safest Choice Pasteurized Eggs, I made a rich and decadent eggnog pastry cream which was then rolled up inside a light and fluffy blanket of angel food cake for this delightful and festive Yule Log.

Here's to dreaming of a White Christmas...

Eggnog Yule Log

For the Nog- adapted from Safest Choice™ Classic Eggnog
6 Safest Choice™ eggs, separated
¾ cup sugar
2 cups heavy cream
1 cup whole milk
1 tsp. vanilla
1 tsp. ground nutmeg
Set aside egg whites for the Cake Roll. In a large mixing bowl beat together 6 egg yolks and sugar until pale yellow, creamy, and fluffy. Add cream, milk, vanilla, and nutmeg, stirring until smooth. Recipe makes about 4 cups of Eggnog. Set aside 2 cups for the Yule Log and enjoy the rest with a sprinkle of nutmeg.

Eggnog Custard
2 cups Eggnog
½ cups milk
1 T. sugar
4 T. corn starch
½ tsp. Kosher salt
1 T. Butter
1 T. Dark Rum, optional
2/3 cup, heavy whipping cream whipped, store in refrigerator until later
In a medium pan, over medium heat, whisk together eggnog, milk, sugar, corn starch, and salt. Continue stirring until mixture becomes very thick. Lower heat and stir one minute more. Do not get your custard too hot, and do not stop stirring, or you will scramble the eggs! Remove from heat and stir in butter and rum. Pour into a bowl and cover with plastic wrap, being sure the film touches the custard to prevent a thick layer. Store in refrigerator until custard is completely chilled. Meanwhile bake the cake roll.

Cake Roll
½ cup sifted cake flour
2/3 cups sifted powdered sugar
6 egg whites, room temperature
¾ tsp. cream of tartar
¼ tsp. Kosher salt
1 tsp. vanilla
½ cup sugar
Preheat oven to 350°. Whisk together cake flour and powdered sugar; set aside. Beat egg whites with cream of tartar, salt, and vanilla until soft peaks form; about 4 minutes. Beat in sugar, two tablespoons at a time until well incorporated and the egg whites form stiff and glossy peaks. By fourths, fold in the flour mixture until smooth. Pour batter into 8x11 inch jellyroll pan with sides that has been lined with waxed paper, do not grease. Bake for 9 minutes. Cake will look puffed and golden. Remove to a wire rack to cool.

Assembly
Fold whipped cream into the eggnog custard and spread over cooled cake. Starting at the long end, start rolling the log toward you while peeling the waxed paper from the cake. Place the log on a pretty platter and cut a one inch slice from one end and place it on top of the log. Decorate with mint leaves and candy mushrooms made from bell-shaped or kiss-shaped chocolates, and mini marshmallows that have been threaded onto a toothpick. Sprinkle the log with powdered sugar and nutmeg. Chill until ready to serve. Serves 10.
Note- to get the powdered sugar to stick to the chocolates, (which are Nestle Crunch™ Jingles) I dipped the chocolates in water then rolled them in powdered sugar.

GIVEAWAY!
Giuliano Hazan’s Thirty Minute Pasta Book
Coupons for Safest Choice
Two spatulas
Two stress eggs- my kids like to throw these at me, gets me every time!
Pen

1. So if you are a US resident, leave a comment letting me know your favorite Holiday Movie.
2. A tweet out or Facebook mention will get you another comment.
3. I must have contact information (email) to contact the winner.
4. Contest ends 10pm EST 12/22/11, winner will be chosen with the Random Generator.

Also, "like" Davidson's Safest Choice Eggs FB page for their latest updates.

CONTEST CLOSED! The winner is Heather!
"Heather (Heather's Dish) said... lately my favorite movie has been Christmas Vacation, although Home Alone is my all-time favorite tree-decorating movie :) this is beautiful!"

This post has been sponsored by Davidson's Safest Choice Eggs, all opinions, photos, and recipe are my own.

Robin Sue

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1,2,3 Done! Wensleydale, Gingersnaps, and Rosa Regale

2011-12-14T06:00:00.005-05:00

I never understood the cheese plate after a big meal. I like my cheese flights before the meal and dessert after, that is until I had this flavor combination introduced to me by my CrossFit Partner, Dave. He brought Wensleydale with Cranberries served with Ginger Snaps to our CrossFit Christmas party last weekend and had us gals rushing over to try it once he likened it to eating cheesecake. Cheesecake? I like Cheesecake. This will make a showing on my Christmas table this year, and I plan to pair it with a crisp and bubbly, chilled bottle of Rosa Regale, one of my favorite Christmastime bottles of cheer.
1,2,3 done. And Done!

Christmas Time Cheese Plate Pairing
Wensleydale with Cranberries- at room temperature
Ginger Snaps- the more "gingery" the better
Rosa Regale

This would also be lovely in a gift basket for a hostess gift, teacher gift, office gift...

For more 1,2,3 Done Small Bites...
Hot Olives
Nutella Bites
Girl's Night Out

Thanks Dave, I owe you a lunch for this one!

Robin Sue

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Pumpkin Roll Pancakes with Cinnamon Cream Syrup

2011-12-12T07:53:00.000-05:00

Christmas Morning Perhaps...

Do you remember when I made 18 Pumpkin Roll Cakes for our school's bake sale? I have made a few since then, even one a few weeks ago for Ma's birthday. Then I thought, wouldn't it be cool to have Pumpkin Cake Rolls in Pancake form, just like Cinnamon Rolls in Pancake form? After several batches I had that very thing- Pumpkin Roll Pancakes. And the syrup? Oh my!

Cinnamon Cream Syrup will make you swoon for sure. If the filling is too much for you, then do not pass up on this syrup, it is that good.

Pumpkin Roll Pancakes with Cinnamon Cream Syrup
For the Syrup
1/2 cup light Karo syrup
1/2 cup heavy cream
1/2 cup sugar
1 tsp. Vanilla
1/4 tsp. cinnamon

In a medium size saucepan, heat sugar, Karo, and cream over medium heat and while stirring constantly bring to a boil- takes about 5-7 minutes. Once the mixture comes to a rolling boil stir for 2 minutes, remove from heat and add vanilla and cinnamon. Place in a microwave safe pitcher until ready to serve.

For the Filling
8 ounces Cream Cheese
1/2 stick butter, 4 T.
1/2 tsp. vanilla
1 cup powdered sugar

In a large bowl, blend all ingredients until smooth and creamy. Set aside until ready to use. Or made a day ahead and store in the refrigerator until ready to use. Remove from refrigerator at least 30 minutes to soften up.

For the Pancakes
1 1/2 cups milk, I used whole
2 eggs
1 cup pumpkin puree

1 1/2 cups flour
3 T. sugar
2 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. Kosher salt
1 tsp. cinnamon

3 T. melted butter

In a large bowl whisk together wet ingredients. In another bowl whisk together the dry ingredients. Slowly whisk the dry ingredients into the wet until smooth then stir in the melted butter. Heat a large skillet or griddle over medium heat. Rub with a little butter to prevent sticking. Using a 1/3 cup dry measuring cup, start pouring your pancakes, which should spread to about a five inch disk. When bubbles form and the edges are set then gently flip. Keep the pancakes warm until the entire batch is cooked. Will make 12 pancakes.

Assembly
Once all your pancakes are made, remove one at a time from warmer (I like to heat a saucepan for one minute then remove from heat to a trivet on my counter, cover with a tea towel then pan lid- works like a charm) and spread with 2 tablespoons of the filling. I like to spread the filling on the first side of the pancake, the side that hits the griddle first, and leave the lighter second side out. Prettier that way. OCD? As you make these place them seam side down in a casserole dish and cover with foil to keep warm. Reheat the syrup in the microwave and serve hot with the pancakes. Serves 6-12. These are rich!

Cinnamon Roll Pancakes
Baked Cinnamon Roll Pancakes

Sorry about the glitches with this post. When I published it this morning safari decided to delete the content instead of publish. Argh.

Robin Sue

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Party Food: Mini Chicken Quesadillas & Cinnamon Sugar Chips

2011-12-09T06:00:00.010-05:00

Time for party food that everyone loves! My oldest son challenged me to make Chicken Quesadillas to fit in his Mason Jar for lunch. He suggested that I cut them to the size of the jar. In taking him up on this challenge, I came up with this great little party treat that are perfectly spiced, hold together as a nice little finger food, and freeze well for make-ahead party planning. I also solved the problem of those pesky scraps of tortillas by turning them into delicious (and very addictive) Cinnamon Sugar Chips. Salty/Sweet all in one recipe. Challenge completed. Challenge won.

By stacking your tortillas like this, you can get 50 mini tortilla rounds. The scraps look like moons and stars. No?

We almost ate the Cinnamon Sugar Chips faster than the Quesadillas. Dangerous little things.

Here enters the Mason Jar Meals. I stacked three quesadillas in 8 ounce wide mouth Masons for snacks, and five in half pint jars for lunch sized portions. Also a nice jar of Cinnamon Sugar Chips were a very welcomed treat in their lunches. I stored the jars of Quesadillas in the refrigerator, and the jars of chips on the counter.

Mini Quesadillas
10 (8 inch) flour tortillas
1 1/2 cups diced cooked chicken
4 ounce cream cheese
1 1/2 cups Mexican blend cheese, like cheddar jack
1 tsp. chipotle powder
1-2 jalapeno peppers, seeded and chopped fine

3 T. melted butter
Kosher salt for sprinkling

Cinnamon Sugar- (2 T. sugar with 1 tsp. cinnamon)

Stack the tortillas and using a 2.75 inch biscuit cutter, cut five stacks of disks to equal 50 total rounds. Mix the cream cheese, Mexi cheese, chipotle, and peppers until smooth and fold in chicken. Brush 25 disks lightly with melted butter and place butter side down on a large cookie sheet. Top with about 1 1/2 T each of chicken mixture, top with remaining tortilla rounds and brush lightly with butter. Sprinkle tops with a little Kosher salt and bake for 15 minutes in a 375 degree oven. Quesadillas will be golden but still soft. Remove to serving tray and serve with sour cream, salsa, or guacamole. Makes 25 rounds. Now leave that oven on and make your chips!

For Cinnamon Sugar Chips
While your quesadillas are in the oven, break up the remains of the flour tortilla bits and toss with remaining melted butter in a large bowl- you should have about 1.5 tablespoons of butter left. Sprinkle with cinnamon sugar mixture and toss until all the tortilla bits are coated. Spread over a parchment lined cookie sheet. Once your quesadillas come out of the oven, pop these in and bake for about 10-11 minutes, flipping in 3 minute increments until the chips are golden, and crispy- watch closely as they like to burn on the edges of the pan. Pour into a bowl and sprinkle with a bit of powdered sugar if you like and serve immediately. About 60 chips.

Freezer Suggestion- You can make the Quesadillas up ahead of time by assembling them minus the butter. Store in and airtight container in the freezer until ready to use. Place tortilla scraps in a ziptop freezer bag, layered between waxed paper and freeze. Remove from freezer when ready to use. Let thaw at room temp for about 30 minutes. Melt 3 T. of butter and brush both sides of the quesadillas with the butter, place on cookie sheet and sprinkle with Kosher salt. Bake as directed above. Follow the above instructions for the chips. There you go! Instant party from your freezer. I can also bake these Quesadillas ahead, place in Mason Jars, and freeze for my kids lunches. Baked chips will not freeze well.

Scroll through all my Mason Jar Meal Ideas.

Robin Sue

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Italian Wellington

2011-12-06T06:00:00.004-05:00

"Holy Moly, holy moly, holy moly!" That's all I could say when Himself asked me to marry him over a beautiful dinner of Beef Wellington almost 19 years ago. It is sad that not many restaurants serve this British Classic any more, but you can imagine my thrill when my friend Maggie served it to us last New Year's Eve. I love that delicate puffed pastry, the liver Pâté, the Duxelles, and that juicy, pink beef fillet. I priced out a beef tenderloin recently and had to move on, just too pricey for this time of year. Now we do like to splurge at Christmas a bit on fancier foods, but this would take the whole kit and caboodle of my food budget. I needed to figure something out, and fast.

With Ma's voice echoing in my head, I heard her say, "Go with what you know." I know the Italian dishes I grew up with and quickly turned to a pork tenderloin at more than half the price of a beef tenderloin to create my Italian Wellington, the new kissing cousin of the famous Beef Wellington.

Hollowing out a loaf of Italian bread and filling it with a seared pork tenderloin smeared with artichoke tapenade in place of the Duxelles, and rubbed with mustard and garlic, then topped with a bit of liver Pâté and enrobed with prosciutto, this Italian Wellington is absolutely mouth watering.

Loving my Pink Ties from Ma!

Italian Wellington with Balsamic Cream Sauce
1.5 pound pork tenderloin
Kosher Salt
black pepper
2 T. olive oil

From the tenderloin, remove excess fat and silver skin- that sinewy layer. Cut one end of the pork tenderloins so that they will fit down inside a one pound loaf of Italian bread. You can see I used the tenderloin pair instead of one since I wanted a big meal to serve many. Sprinkle each one with Kosher salt and pepper. In a large skillet over medium high heat, heat oil and sear all sides of each tenderloin. Remove to a plate to cool and save drippings and excess juice.

1 pound loaf oval Italian bread
4 ounces prosciutto slices
1/2 cup Artichoke Tapenade, found in olive isle at grocer
2 ounces mild, fine liver Pâté, optional but classic
1 tsp. Coleman's English mustard, or other favorite
2 cloves garlic, minced
1/2 tsp. Kosher salt
1/4 tsp. black pepper

Preheat oven to 375 degrees. Using a serrated knife cut out a large rectangular "lid" from the top of the loaf and pull out the excess innards saving for another recipe or serving with the leftover liver Pâté (and a nice glass of wine.) Be sure to save the "lid" that you cut to top the Wellington for baking. On a large piece of plastic wrap, lay out the prosciutto, forming a large rectangle that will enrobe the entire tenderloin. In the center of the prosciutto, spread the Artichoke Tapenade into a smaller rectangle the size of your tenderloin pair. Now get that seared tenderloin pair and place them together over the center of the Artichoke Tapenade and brush with mustard. Mix together the garlic, salt, and pepper and rub it into the pork tenderloin. Spread the Pâté on top of the tenderloins and pull all the prosciutto up and over the pork to completely enrobe all the ingredients. It helps to use the plastic wrap to do this. Then I wrapped it all very tightly in the plastic wrap and placed it in the freezer for about 5 minutes to let it all set. Place the bundle down into the loaf of bread, seam side down, removing the plastic wrap as you push the bundle down. Top with the bread lid and tie shut with kitchen string or silicone ties, like mine. Place loaf on a cookie sheet and cover with foil so the bread does not burn or get too crusty. Bake until internal temperature reads 145 degrees. I got distracted and took mine up to 153, and still had a very tender juice, pink pork tenderloin. Mine took about 55 minutes. Let rest 10 minutes before slicing. Meanwhile make the sauce. The sauce is optional, but my family loves it!

Balsamic Cream Sauce- not pictured, we ate too quickly!
1 1/2 T. flour
1 1/2 cups good chicken broth
1 T. Balsamic Vinegar
3 T. heavy cream
Kosher salt and pepper to taste

In the pan you seared the pork in, heat the drippings over medium heat being sure to add any drippings from the plate you used to cool the just seared tenderloins. Add the flour and stir into the drippings, scraping up the good bits from the bottom of the pan. Once thickened slowly whisk in the broth, stirring until thickened. Add the Balsamic and cream, then salt and pepper to taste- I enjoyed a heavy hand of black pepper with this sauce. Slice the Wellington into 1 1/4 inch slices and serve with Balsamic Cream Sauce. Serves 8.

Note-You may use only one of the tenderloins instead of the pair for small Italian Wellington Medallions to be baked in a French baguette, cut to the size of the tenderloin, in place of the large Italian loaf. These are lovely for heavy Hor d'ourves at your Christmas or New Year's Cocktail party. The bake time for these would be about 25 minutes, being sure to wrap these completely in foil as they will crisp up very quickly.

Mangia!

Robin Sue

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For the Dogs: Pupcakes

2011-12-05T06:00:00.003-05:00

Do you remember this past summer when I hosted my Cooking Salon at the Lake Anne Farmer's Market? These were small, intimate cooking classes right in the Market. After doing several Salons I had realized that I not only had humans in my audience, but our four-legged friends as well. Many dogs tugged at their leashes as their humans passed them by my tent, wanting to stop and sniff out what I was cooking, and hoping to get a little taste too.

This lead me to host a Cooking Salon for dogs. Oh yes I did! I had a cooking class for dogs. Well, actually for the dog's owners.

This is Zooey licking her chops, waiting very patiently to dig into her Pupcake.

Here is the portrait of our Rottie Diamond that I did back in 1992 as a Christmas present for Himself. She was the most wonderful dog in the world, and such a great companion to us. Back then, we fed her what the doc recommended, which was a famous brand of food. There was no Internet, or any need to question her doctor. Prior to hosting the Salon, I researched the current trends in feeding dogs and found that their diets closely mimic some current human trends: primal, dairy-free, grain-free, gluten-free, raw, and organic- just to name a few. When the 2007 pet food recall hit, pet owners started questioning how they fed their pets resulting in further research, and more healthier options for them. If Diamond were alive today, we would be feeding her a completely different diet, that's for sure.

We do not have a dog right now, but my boys walk and train Remi, a very special friend, three days a week. They love that dog!

This summer I had the opportunity to talk to many dog owners at the Market and found that their dog's diet was very near and dear to them, almost to the point of offense when they heard about my Pupcakes. OK, OK, so you do not feed your dog grains, but let me tell you, in my area, folks pay big bucks for Pupcakes to be served at their doggie birthday parties. Yes, it's true.

Place a few of these little treats in your favorite furry friend's Christmas Stocking.

Pupcakes
2 cups oat flour
1/4 cup flaxseed meal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
1/4 cup honey
1/4 cup coconut oil
1 ripe banana, mashed
1/2 cup fresh or frozen blueberries
1/2 cup unsweetened dried cranberries
1/4 cup white chocolate chips, safe for dogs!

Preheat oven to 350 degrees. In a large mixing bowl mix oat flour through mashed banana until smooth. Gently fold in blueberries, cranberries, and chips. Divide between 9 standard cupcake liners in a muffin pan and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool and frost with...

Frosting
2 ounces cream cheese
1/2 tbls. honey

In a small bowl mix honey and cream cheese until smooth. Place in a small plastic bag and snip off end. Squeeze decoratively over “Pup”Cakes. Decorate with additional blueberries and cranberries or a raspberry. Store in and airtight container in the refrigerator or freezer.
Makes 9 Pupcakes. Portion out according to your dog's size.

NOTE- These can be baked in 4 ounce Mason Jars for longer term freezer storage.

Oh, and don't forget to...

Danger Zone- Foods potentially poisonous to pets.

Robin Sue

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Hot Olive Appetizer

2011-12-01T06:00:00.005-05:00

Himself and I like to have lunch dates. When the weather is pretty we especially like to dine outside, sip some wine, and snack on Hot Olives before our meal. And let me just say, these little guys are hot, not spicy hot, but temperature hot. Those little pits are like a furnace once heated. One of my favorite seasonings this time of year is orange zest, especially with chocolate, but when added to this dish, it really shines forth. If you want to look like an entertaining rock star, serve this olive dish, put out a nice crusty loaf of bread, and keep the wine flowing.

Hot Olives
1 1/2 cups assorted olives from your favorite olive bar
1/3 cup good extra virgin olive oil
2 cloves garlic, chopped
zest of one orange

In a large skillet heat olives and oil over medium heat for about five minutes or until hot. Add in the garlic and cook another 30 seconds. Remove from heat to a serving dish. Stir in orange zest and serve with crusty French bread and beverage of choice. Serves 4-6.

More Easy Appetizers
Spinach Artichoke Dip
Bacon Bites
Tiny Brie Bites

Ooh The Fairy Hobmother has struck again. After finding my comment here on Grace's blog, the Good Fairy has gifted me with an Amazon gift card, just in time for Christmas! For the joy to continue, become the Fairy's next host by making a wish, and leaving your comment here.

Robin Sue

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Cannoli Cones

2011-11-29T06:00:00.005-05:00

Ever since my cousin Linda told me that she makes cannoli using sugar cones in place of cannoli shells, I could not shake the idea. Really? Could this work, taste good, and look good too? Would all the Italian Nonnas, past and present, haunt me? I have made my own cannoli shells from scratch once. Once. What a pain they were to make, and after living in Europe and being able to visit any Italian market and return home with cannoli shells for filling later, I will not make them ever again. But I am no longer anywhere near a bakery that would make them for me. Enter the cones. They work, and work well when there is no other way.

Now for the filling. I like a thick ricotta filling that is rich and creamy with a hint of flavor- this time of year I chose cinnamon, a nice Holiday touch. The trouble is, my filling is watery, and until doing a little research I found I need to use Ricotta Impastata, or ricotta "paste." If you cannot find this type of ricotta, then the closest you can get is making your own by simply draining the ricotta for at least four hours, or overnight in a coffee filter lined strainer. Not the same, but close enough.

These are also quite adorable with the cone dipped in melted chocolate, sprinkled with some seasonal sprinkles, and stood up in plastic disposable wine glasses on your dessert buffet. Top with a cherry for a festive touch.

Cannoli Cones
1 pound whole milk ricotta
1/3 cup powdered sugar
1 tsp. vanilla
2 T. heavy whipping cream
1/4 tsp. cinnamon, opt.
6 sugar cones

Line a strainer with 2 coffee filters and place ricotta cheese inside and place strainer over a bowl, cover with plastic wrap, and store in the refrigerator for at least 4 hours or overnight. When ready to use, squeeze out any excess fluid and place ricotta in a large mixing bowl and add sugar, vanilla, and cinnamon. Mix well. Right before serving, fill a pastry bag or thick plastic bag with filling, snip off the end and pipe filling into the cones. Top with a cherry if you like or sprinkle with chopped pistachio, mini chocolate chips, or keep it very simple and give them a shake of powdered sugar. Makes 6 cones.

Note- Fill cones just before serving to avoid sogginess.
Things to add to the ricotta filling can include- pistachio, citron, chocolate chips, cinnamon, vanilla, or hazelnuts.

Two more easy Cannoli Treats
Cannoli Bites
Cannoli Dip

Best Cannoli in Boston- Maria's

Robin Sue

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Mason Jar Thanksgiving Leftovers

2011-11-18T06:00:00.000-05:00

In my opinion, wrapping and storing Thanksgiving leftovers can be a challenge with all those various sized dishes, a giant turkey and ham, and limited refrigerator space. Then you get it all put away to only hear, "I'm hungry" from your precious children, and have to pull the entire ensemble out all over again. For days. Now that we are Masoneats here in the Big Red, the after dinner clean up looks like an assembly line of leftovers being layered in jars for the next day's lunches, a busy week night dinner, or a freezer stockpile of delicious meals for a rainy day.

How to Masonate Your Thanksgiving Leftovers.

You can always fill jars with leftovers, each item in its own jar, but here are a few other ideas.

Want to be the coolest dude or gal at all those post Thanksgiving Football watching parties? Bring a Turkey Sandwich Kit of turkey slices, cranberry sauce, and cream cheese to make every one's favorite post T-Day sammies. I layered everything in a quart sized wide mouth jar and placed the spreads in the tiny little 4 ounce jelly jars. Grab a bag of rolls and chips along with your cool kit and you are ready to feast in style. Score.

Those little Turkey Shepherd's Pies are a breeze to make since you will already have the turkey, gravy, and mashed potatoes. Place equal amounts of gravy, diced turkey, and some frozen peas and carrots in a bowl and stir. Layer in 8 ounce wide mouth Mason jars and top with some mashed potatoes. The only thing I added to my gravy to jazz up these little pies was a splash of good red wine.

No more hum-drum leftovers...

1. When you set up your post Thanksgiving Mason Jar assembly line, ask your family what they would like in their jar, then layer away. I like to keep the veggies separate and layer meat with gravy, and potatoes or stuffing (or both). Meat and gravy should go at the bottom so that when you turn the heated jar over the stuffing or potatoes are at the bottom with all that meat and gravy spilling over top.

2. I did place my cranberry sauce in a triple layer of paper cupcake liners so that I can remove it before heating. You can also use foil or silicone cupcake liners, being sure to remove them before placing jars in the microwave for reheating. I have found that cupcake liners do a swell job at separating layers for those who do not like their food to touch. Swell.

3. Don't forget the desserts which do a fine job of being layered in jars. Pumpkin or apple pie layered in jars, reheated, then topped with some ice cream. Yum!

SHARING
It is a good idea to make up a few of these jars to send home with family, or friends and neighbors so that they too can enjoy Thanksgiving Day leftovers. But it is also a good idea to share some of the Thanksgiving Mason Jar Meals with the elderly who are housebound, a new mommy who needs a break, or a friend who is sick. Tell them Robin Sue sent you.

Future leftovers! Thanksgiving Recipes
Cream of Peanut Soup
Bûche de Merci
Thanksgiving Mashed Potatoes
Thanksgiving Harvard Beets
Thanksgiving Savory Corn Pudding
Thanksgiving Yummy Yams
Thanksgiving Hot Spiced Cider or Wassail

Have a Blessed Thanksgiving

Work true, play hard, pray long, sleep slow. Love deep.
And be always- Thankful.

Robin Sue

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Baked Cinnamon Roll Pancakes

2011-11-14T06:00:00.003-05:00

I had no idea how popular my Cinnamon Roll Pancakes would become since posting them in June 2010! All the cool kids are making them now. Have you made them yet? Well I'm not sure that you should now that I have made them even more simple to churn out. I mean they are delicious, filling, beautiful, and very fun to make.

But one could stand there all morning turning out pancake after pancake until you grow weak in the knees. Here I am in the Market making dozens of these pancakes during my Cooking Salon Open House last summer for some very satisfied Distinguished Guests. I got to thinking about these pancakes and wondered if I could improve on the process so that I could make them Christmas Morning, or for a brunch, or my little girl's December 24th Birthday Breakfast, and still enjoy my family and guests, AND sit down with them to eat. Yeah that's the drag about pancakes- everyone eats but the cook, or at least until the very end when the family is all finished, or the pancakes are gone, or worse...cold. Then I remembered my Pancake Squares and solved all of our pancake making problems and sore knees.

By pouring the batter in a big jellyroll pan, swirling with the yummy cinnamon filling, and baking up into a light and fluffy pan of a pancake glory, I can now sit and eat with the family. But wait, then there's the Maple Cream Cheese Drizzle. I hear applause, oohs and ahs. I bow, blow kisses, and bow again. They love me. Or is it the pancakes they love? I don't care, they are happy.

THE END.

Baked Cinnamon Roll Pancakes
1 1/2 cups milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups flour
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Lightly grease an 11x17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.

Cinnamon Roll Filling
4 T. melted butter
3/4 cup brown sugar
2 T. cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup
milk

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Freezer Note- These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer ziptop bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.

The Second Photo is courtesy of my brother Rob of attifood.com. His Hot Chocolypto is perfect for this time of year, check out his video.

Robin Sue

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