Big Red Kitchen News

Un-Super Bowl Recipes

2012-02-02T20:30:00.008-05:00

If I get one more email studded with obnoxiously gooey, cheesy, meat-filled man food Super Bowl recipes, I may be likely to throw something. I mean if I see one more Philly Cheesesteak Slider, Jalapeno Popper Dip, or Buffalo Chicken Wing Dip, someone may lose an eye. Why do we have to eat "Super Bowl Food" for the Super Bowl? Who started that anyway? Maybe I can persuade you to go another way with these pinkies out, healthy, and classy noshes for the big blokes coming your way this Sunday. I think they just may thank you for it.

Here's a lovely menu for your evening...

Start your guests off with Cucumber Sandwiches fit for the Queen of England. Not too far from their cousin Spinach Artichoke Dip, but so much more sophisticated and classy. Don't you think?

Beer and a Hot Cocktail Bar is out of the question. Diet water for everyone!

Everyone knows that Super Bowl should really be a white-tablecloth-fork-and-knife-diet-water-sipping affair. Let me suggest this very swanky Italian Wellington to wow your guests. Who needs a bowl of Pepperoni Dip thrown on your coffee table to ruin the flow of your dinner party? Never, ever provide foods that evoke finger licking. Shudder.

Typical Super Bowl Food is practically anti-vegetarian/vegan. Be an angel for vegans everywhere and make this very colorful, protein packed Warm Yam and Chickpea Salad. Because passing White Castle-like Sliders back and forth in front of them is very insensitive. Not PC at all. And you know better than that.

At the end of the party when your guests start craving ridiculously fattening things like Buckeye Bark, Knock You Naked Brownies, and Chocolate Chip Cookie Dough Chocolate Chip Cookies, put your foot down, declare your Paleo Caveman Lifestyle and serve up a bowl of refreshing Frozen Grapes. I promise, they will all be your new BFFs!

Have a delicious game. Go Pats!

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

© Copyright 2008-2012 Big Red Kitchen LLC, All Rights Reserved. Be Legal, Ask First

Glad Tidings From Big Red Kitchen

2011-12-22T20:22:00.018-05:00

What a wonderfully delicious time of year. As I settle in with my family for our Christmas Celebrations, I think back to past Christmastimes, and it is not the gifts I received, but the family, friends, and foods that I cherished most. There is nothing more special than breaking bread and making memories with loved ones during the Holiday Season. It sure is a busy time too. I still have gifts to wrap, treats to bake, and cards to mail. Nevermind all that though, here are a few dishes that are going to be part of the BRK Family Celebrations over the next several days. Dig in!

SWEET TREATS
Cannoli Cones
Eggnog Yule Log
Baked Cinnamon Roll Pancakes
Pumpkin Roll Pancakes with Cinnamon Cream Syrup
Cannoli Dip with Waffle Cone Chips

APPETIZERS
Hot Olives
Mini Quesadillas & Cinnamon Sugar Chips
Cranberry Wensleydale and Ginger Snaps
Shrimp Louis

PLUS!
Big Red Kitchen has teamed up with Shabby Apple for this beautiful dress giveaway. Pop on over and leave a comment for a chance to with this All That Jazz Boogie Woogie little black dress. Contest ends December 27th. Click here to enter.

Merry Christmas!

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

© Copyright 2008-2011 Robin Sue Joss, Big Red Kitchen, All Rights Reserved.
Be Legal, Ask First

I Think I'm Going to Need More Mason Jars

2011-11-16T21:03:00.014-05:00

Back in August, right before school began, it hit me that I was going to have to soon starting packing lunches again. 540 to be exact. It is a daunting task to do day after day, for three children who have vastly different likes and dislikes, along with food allergies. I think we can all agree that it is a big job that requires creativity in supplying a variety of options that are not only healthy and appealing, but must pack and reheat well. After using many packing techniques over the years, some good, some not so much, the answer to my lunch packing woes had been under my nose forever. Ma had always stored her spaghetti sauce and soups in Mason Jars, I had made cookie gift mixes and soup mixes in Mason Jars, so why not store freshly made meals or leftovers in Mason Jars. Since August I have developed many Mason Jar Meals (MJMs), some baked right in the jar! This has changed the way my family packs lunch, the way we store leftovers, grabbing quick snacks and meals on the go, and the way I "put up" meals for the freezer.

Start Here with the How's and Why's
How to Make Mason Jar Meals Part 1
How to Make Mason Jar Meals Part 2- includes 6 salad recipes, or links to them.

Breakfast Jars
Tiny Cinnamon Roll Pancakes- plus in this post I link to the double wine bags we use for our "lunch boxes."
Steel Cut Oatmeal Jar Ideas
Eggnog Muffins- Super Easy Just 3 ingredients! Be sure to double the glaze, so good!

Milks- for my kids lunch boxes. So much better than store bought, these are all natural.
Neapolitan Milk- White, chocolate, strawberry- very dramatic effect!
Banana Chocolate Milk- Famously dubbed Monkey Milk here in BRK

Indian
Chicken Curry- EASY!!
Samosa Bites- Store the filling in a mason jar in freezer for quick appetizers using mini fillo shells.

Elegance
Chicken Cordon Bleu

Italian
Lazy Lasagna
Homemade Spaghetti-O's and Meatballs
Stromboli

Sandwich
Philly Cheese Steaks- Yes, in a jar.
Baked Corn Dogs- baked in mason jars, on a stick too if you want!
White Castle-like Sliders- packed in masons

Salad
Tiny Wedge Salads, very elegant!

Dessert
Teeny Tiny Peanut Butter Pies - We all love peanut butter! Very decadent little treats.
Tapioca Pudding Cups- Think vanilla, chocolate, and rice puddings too.
2 Ingredient Pumpkin Cake Delicious and easy.

Handling Thanksgiving Leftovers- read this.

Have a Blessed Thanksgiving

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

Robin Sue

The Adventures of Big Red Kitchen

2011-05-05T07:01:00.016-04:00

And what an adventure I am having! Big Red Kitchen continues to grow and amaze me as time passes. It was only last October when a tiny little thought popped into my head nudging me to take BRK into the market, the Lake Anne Farmer's Market that is. So right here in Reston, Virginia at the beautiful and historic Lake Anne, I will be hosting my Cooking Salons. A Salon is...a regular gathering of distinguished guests™ under the roof of an inspiring hostess, held partly to amuse one another, but mostly to please all participants in the art of hospitality and cookery. I will demonstrate 4-5 recipes and chat all things hospitality and cookery during this unique al fresco experience. This Saturday we are hosting a huge open house at the market, so if you are local, come on by!

More ~~Big,~~ ~~Huge~~, No Enormous News in BRK

Big Red Kitchen hits TV! In a whirlwind of phone calls, interviews, emails, lights, camera, and action- lots of it, I made a TV commercial with Finish Quantum. I took the Finish Challenge and shared my testimonial on the commercial. Finish Quantum Rocks! No more gunk on my dishes. What a privilege to not only be in a commercial, but to be behind the scenes and watch how the entire thing unfolds. With about 25 people in BRK and all over the house for that matter, I had no idea the enormity of making a 30 second clip. Over 5 hours of taping into 30 seconds! What a talented team of professionals I got to meet and work with. Have you seen the commercial yet? If not you can go here... Finish's Youtube Page.

Food Food Food, you are here for the food right?

We celebrated Royal Wedding week last week in the Big Red. These little bites are not only good enough for the Royals, but for any upcoming bridal and baby showers, Mother's Day, and all things Spring.
Royal Engagement Ring Bubbly
Cucumber Tea Sandwiches
Egg Salad Tea Sandwiches
New Classic Cream Scones

Tea Sandwiches too girly for ya?

Here are a few cool things that have made it into my children's lunchboxes lately...
Lasagna Purses
Pizza Burgers
Pizza Meatballs on a Stick
Buffalo Wing Meatballs on a Stick
Breakfast Cones

So elegant, so easy you will have to fake that you worked hard

Nutella Bites Mix a big spoonful of Mascarpone with a big spoonful of Nutella. Fill all 15 Fillo Cups using a small spoon with the Nutella mixture and top with a bit of whipped cream. Sprinkle with grated chocolate and decorate with mint leaves. Serves 6-7.

I have updated my Recipe Archive and if you are local, come see me at the market.

Thanks for being a part of Big Red Kitchen!

Robin Sue

Big Red Kitchen to Open a Cooking Salon at the Farmer's Market

2011-01-20T17:20:00.012-05:00

Good news! After six years of dreaming about hosting my own Cooking Salon, I have taken a leap of faith and am doing it! I will hang my plaque at the Farmer's Market at Lake Anne, Virginia to host a variety of Cooking Salons ranging from a Fresh Vegetable Salon all the way to a Chocolate Salon. The Market is delighted to have me there and I am over the moon with excitement. There is much to do between now and May 7th. Things like purchasing my cooking equipment, handling small administrative decisions, building the website, writing policies, creating recipes, and getting my head wrapped around the logistics of loading and unloading hundreds of pounds of equipment from my van each Saturday and setting it all up.

One big decision to make was the type of tables and chairs I would use for my Distinguished Guests. After much research, I decided it would be best to have my Guests sit in these comfortable, but very light and manageable on my part, folding chairs. I also found tables which fold up small and are only 25 pounds and have a handle. I want my Distinguished Guests to be as comfortable as possible, it is a Salon after all.

What is a Cooking Salon you ask?
It is...a regular gathering of Distinguished Guests under the roof of an inspiring hostess, held partly to amuse one another, but mostly to please all participants in the art of hospitality and cookery.

The salon abides history as a place where like-minded individuals regularly gathered to discuss contemporary culture, politics, literature, and art. My application of a Cooking Salon envelops the same principles of salons gone by, except it will encompass the day to day details of hospitality and cookery.

What's Cooking in Big Red Kitchen?
Stuffed Drumsticks- perfect for Super Bowl!
15 Minute Pierogi Soup- very comforting.
Petite Pies- a wonderful rescue when time is short.
Sticky Asian Chicken- feeds a crowd.
Bacon Bites- ridiculously easy.

If you would like to follow along on this adventure, please follow me on facebook.

Robin Sue, Salonnière

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Terms of ServiceYou may distribute, transmit, or share any of my work following these rules:
You may print out recipes for personal use only. All of my material is COPYRIGHTED! Please DO NOT copy, distribute, or transmit any photos, text, or recipes from this site and all related Big Red Kitchen sites without written permission. After receiving written permission, you must provide an attribution link for any copied text or photos. You are not to copy the post in its entirety. Even small excerpts require attribution to the specific post. Not to be used for commercial gain. I will act on violations of this copyright.

Be Legal, Ask First

The Big Red Kitchen Advent Calender

2010-12-02T09:12:00.007-05:00

Quickly popping into your mailbox to let you know that I have turned Big Red Kitchen into an Advent Calender for the month of December. Count down with me to Christmas by opening Big Red Kitchen daily for the next 25 days and find something new every day from easy recipes, kitchen gift ideas, holiday beverages, and sweet treats. Even if you do not celebrate Christmas, I think you will still find some enjoyable ideas and recipes.

Here are the first two days to get you started...

Advent Day 1: Christmas Coal, the perfect gag gift that will leave no one gagging!

Advent Day 2: Ting-A-Lings, a no-bake cookie, or is it a candy?

ARE YOU NOSEY?
Have you ever wondered what Big Red Kitchen looks like? Where Robin Sue writes? Or sips her coffee? Now you can see inside BRK as I have posted the Big Red tour, so come on in!

Knock Here to Enter!

Thanks for allowing me to pop in and invite you to open Big Red Kitchen every day for the next 25 days for big ideas. Have a Wonderful Week!

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com© Copyright 2008-2010 Robin Sue Joss, Big Red Kitchen, All Rights Reserved.

You may distribute, transmit, or share any of my work following these rules:
You may print out recipes for personal use only. Please DO NOT copy, distribute, or transmit any photos, text, or recipes from this site and all related Big Red Kitchen sites without written permission. After receiving written permission you may copy one photo with an attribution link to that specific post or a text link to that specific post. Do not cut and paste my recipes unless you have adapted them as your own with an attribution link saying "Adapted from Big Red Kitchen" with link to that specific recipe. You are not to copy the post in its entirety. Even small excerpts require attribution to the specific post. Not to be used for commercial gain. I will act on violations of this copyright.

Big Red Kitchen's Thanksgiving Recipes

2010-11-11T20:44:00.017-05:00

Welcome to my kitchen where I have been making some recipes that you may find interesting. We are sliding quickly into the holiday season and I wanted to drop in and show you a few of my favorite treats. I like to find unique recipes that are not only delicious, but foods that all ages would enjoy. For the next two weeks I am highlighting some of my favorite Thanksgiving Side Dishes and a very cute dessert, so come on by.

Do you need a baked brie to knock your guests over?

This one will do it. This is BRK's most popular baked brie: Book Club Baked Brie. Pancetta, pine nuts, red wine, and shallots are the cornerstone flavors in this dish making your guests dig in hard and fast until the dish is gone in two minutes flat.

Need something new?

Un-Baked Apples
Giant Candy Corn Sugar Cookies and other Bake Sale Ideas
Chocolate Salami
Nutella Pizza including a fantastic no-rise Pizza Dough
Garlic Ranch Pretzels, great for the big game!
Acorn Cupcakes

Something other than Pumkin Pie?

Cookie Dough Truffles- from Weekend Cook
1/2 cup butter
3/4 c brown sugar
1 t. vanilla
2 cups flour
1 can (14 oz) sweet cond. milk
1/2 c. mini chocolate chips
1 1/2 pounds candy coating, melt according to pkg. directions when ready for dipping

Cream butter and sugar. Add vanilla, flour, and milk. Mix then add chips. Chill, roll in small balls, dip in melted chocolate. Chill til set. Eat. Confess. Eat. Confess. Makes about 70.

Need a Cute Food Craft for the Children?

Horns of Plenty were created by my friend Sheila and are very appropriate for this time of year. Sugar cones posing as cornucopias are filled with different treats with a little story explaining each treat on a tag. These are a meaningful touch on the Thanksgiving table. Cone- A horn of plenty, Pretzels- Arms folded in prayers of thanks, Candy Corn- A Pilgrim's ration of five kernels of corn per day during their first winter, Craisens- Fall harvest of fruits, Sunflower Seeds- planting for a bounteous harvest next year. Note- Bugles can be used in place of the sugar cone as horns of plenty.

More Recipes to Make your Thanksgiving Weekend the Best Ever
Thanksgiving Leftover Ham Solution
Thanksgiving Football Weekend Taco Soup
Super Fast and Easy Thanksgiving Day Appetizer
Three Delicious Dips for Game Time

A whole lotta NEW will be arriving to Big Red Kitchen Spring 2011...

...a regular gathering of distinguished guests under the roof of an inspiring hostess, held partly to amuse one another, but mostly to please all participants in the art of hospitality and cookery.
Robin Sue, Salonnière

Have a Wonderful Thanksgiving! I am thankful for fans of BRK!

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Big Red Kitchen Spring Updates and Giveaway

2010-05-02T16:42:00.016-04:00

So much is going on here in Big Red Kitchen. First off I wanted to let you all know that I am hosting my very first Giveaway. It was too good to pass up and not share it with my readers. Bertolli had contacted BRK to join them in promoting their "Into the Heart of Italy" series by offering me and my readers a beautiful Pasta Machine, an Emile Henry Lasagna dish, and a free Bertolli frozen dinner. A gift package worth $125! So of course I accepted. I love to make homemade pasta. If you would like to enter this contest for a chance to win your own Pasta Machine, Lasagna Dish, and free meal, click on the following link. Contest ends Wednesday, May 5th 10pm EST. So hurry!

"Pasta Party" by Bertolli and Big Red Kitchen

Big Red Kitchen's Fun, Super Fast, Delicious, and Easy Ideas:
Superfast Homemade "Pop Tarts"
How to Host Your Own Pasta Bar
Easy Spring-time Flower Cupcakes
How to Tie-Dye Sugar Cookie Bars
Ploughman's Lunch
Lazy Crispy Buckeyes
How to Make Chocolate Covered Strawberry Mallow Candies
Chorizo Stuffed Bacon-Wrapped Dates
Ham Steak Apple Skillet
How to Make Bananas Foster: Video
Secret Ingredient Kung Fu Panda Soup

I am also very honored to report that Big Red Kitchen won babble.com's 50 Best Mom Food Bloggers Award. Wow. Thank you to all my readers for coming back for more! I'll keep cookin' and creatin'.

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Super Bowl Recipes

2010-01-26T19:15:00.026-05:00

Are you ready for some football, good eating, and clever commercials? I am. I look forward to the party food and commercials more so than the football. Sadly I hear the commercials won't be so grand this year due to the economy. Well let's make the food even better to compensate for the commercials, shall we? I find the most interesting thing about Super Bowl cuisine is that it is much like Thanksgiving in the way of expectations. On Thanksgiving there is an expectaion of turkey and all the traditional sides just as Super Bowl cuisine has become a holiday of ritualistic noshes including fattening creamy dips, sliders, fingers foods, spicy dishes, and team-inspired desserts. I think the following recipes will fulfill that expectation nicely.

One thing I think of when eating at Super Bowl parties is all the variety that is served. Most people like shrimp and most people like Chinese food. This recipe comes from an old neighbor of mine when I was a little girl. This shrimp dish has some heat and is beautiful when the shrimp is neatly piled on a platter of sliced cucumbers. It can be served warm but I find the flavors marry better after about 8 hours in the refrigerator.
Firecracker Shrimp
For each pound of raw, peeled and deveined shrimp use...
1/4 cup vegetable oil
1/4 cup low sodium soy sauce
1/2 T. ginger paste
1 1/2 T. sugar
2 T. sweet vermouth
1-2 t. red pepper flakes
3 bunches green onion cut in 1 inch pieces

Peeled and sliced cucumbers for garnish

In a large skillet over med-high heat, cook shrimp in oil. Once the shrimp are pink, pour off excess oil. Add the rest of the ingredients to the pan and simmer 3-5 minutes. Pour into bowl and cover to cool in refrigerator for 4-8 hours or even overnight. Just before serving, pour off excess marinade and neatly mound shrimp atop sliced cucumbers.

I call this His and Her Artichoke Dip. Usually at a party I find the women by the artichoke dips and the men by the jalapeno dip. I am not stereotyping here, it is a simple observation. But this dip has a wonderful vinegar kick to it which I think most guys will find attractive and is fantastic with a good ole plain Jane potato chip. My friend Sabrina makes this dip and she tried to tell me what was in it but I had already done a faceplant in the crockpot and licked it clean figuring I would worry about burns later, so I didn't hear the details. Basically artichoke dip with piles of peppers thrown in for good measure.
His and Her Artichoke Dip
12 jar prepared artichoke antipasto or dip, I used Trader Joe's
1 1/2 cups mild or hot pepper rings drained well and chopped
8 ounce cream cheese

In a small saucepan over medium heat, heat all ingredients until smooth. Simmer about 10 minutes until a bit thicker. This can also be done in a crockpot, but once it bubble remove lid to let it thicken a bit. Serve warm with potato chips. Go by taste with this dip, if you like it spicier add more hot pepper rings, more mild, use the mild rings.

How 'bout a stack of sliders for your guests. I have expanded on my White Castle-Like Slider idea and took it to a more sophisticated level. I added bacon which when added to anything ups the ante on sophistication and style. Or how about this, I added Gorgonzola to half the burgers and cheddar to the other. These come together easily due to baking the meat instead of frying each and every individual pattie, so from raw to on the table takes less than 30 minutes. I like to keep these warm on a platter over top a warming tray but they usually don't last that long.
Bacon Cheddar/Gorgonzola Sliders
1/2 cup dried onion flakes
6 slices crispy bacon crumbled
1 1/2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
3 slices slices cheddar cheese
1/2 cup crumbled Gorgonzola
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Sprinkle with crumbled bacon. Gently press the ground beef on top of the onion flakes and bacon. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 15-20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese on one half and Gorgonzola on the other, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion/bacon layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Note- I store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.

This a tart recipe that my mother has used for years. It is very versatile and we have served this little treat so many different ways. These can be made ahead of time and kept frozen for up to 6 months prior to the addition of toppings.
Ideas...
1. Use canned pie filling of choice and top each tart with it.
2. Top each tart with prettily arranged fresh fruit and brush with melted apple or apricot jelly for shine.
3. Put out sliced strawberries and whipped cream so that each guest can make their own strawberry cheesecake.
4. Place out a variety of toppings, a sort of make your own cheesecake bar.
5. Be sure to use your team colors when considering toppings.
Team Color Tarts
2- 8 ounce bricks cream cheese
1/2 cup sugar
2 eggs
1 t. vanilla extract
18 vanilla wafers cookies
toppings of choice

In a mixer over med-high speed, mix cream cheese, eggs and sugar until fluffy, smooth, and creamy, about 3-4 minutes. Place 18 paper cupcake liners in standard sized muffin tins. Place 1 vanilla wafer in each cup and divide the cream cheese filling evenly among the cups. Bake in a 350 degree oven for 15 minutes. Let cool completely with filling of choice. Serve each little tart with a spoon so that your guests can eat them right from the paper. I used blueberry pie filling for the Colts and Lemon filling for the Saints. Makes 18 tarts.

Other Great Football Foods
Buffalo Chicken Wing Dip
Jalapeno Popper Dip
Pepperoni Dip
BLT Dip
Cream Cheese Sheet Cake

However you may choose to spend your Super Bowl evening, have a wonderful time and happy eating! Hey let me know if you liked any of these recipes, I always love hearing from you.

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

How to Host a "Cookie" Decorating Party Without the Fuss, Plus More!

2009-11-30T12:41:00.013-05:00

My little girl was born on Christmas Eve making her birthday parties a bit tough to have at that time of year. Last year though, we invited some of her little friends over Christmas Eve morning, her birthday, to decorate cookies. If you know me by now, you know that I like to take shortcuts, this occasion was no different. The thought of making cookie dough, rolling it, cutting shapes, and then baking the cookies was a daunting task to behold. I simplified the entire event by making trays of rice crispy cereal treats. The process was so fast and easy that the children remained engaged and very much enjoyed themselves.

1. In a large bowl make 3-4 batches of rice crispy cereal treats, I used the recipe on the side of the cereal box. I would say one recipe for every 2 children.

2. Press the mixture in greased aluminum jelly roll pans making sure the treats are 1 inch thick. You will press one recipe per pan. I made one tray/recipe per child and found that to be too much. 1/2 pan per child would be fine. Just cut the trays in half and give 1/2 tray per child- you can cut right through the pans. *This time of year I like to purchase extra aluminum jelly roll pans to supplement my own supply of pans anyway.

3. Now here is where I got very clever, if I do say so myself. I purchased two gingerbread house making kits, threw away the gingerbread cookie parts- oh come on they are pretty stale and gross anyway! I used the royal icing and the huge assortment of candies that were included in the kits. The icing was quick to make the the kits provided pastry bags and tips. I wrapped each tip of the pastry bag with a moist paper towel to prevent the royal icing from drying out. I placed all the candies in small containers for the children to choose.

4. I provided the children with a variety of cookie cutters including an extra large gingerbread man and encouraged them to make as many shapes as they wanted. The neat thing about crispy treats is that if a "cookie" were to break, we simply pressed the shape back together thus avoiding any and all tears.

5. After each child completed a creation, I placed them on trays to set. On each tray I wrote their name in icing.

6. Once the "cookies" were set, I arranged them on a Styrofoam meat trays, purchased from a restaurant supply store, for each child to take home. I covered each of their trays in clear plastic wrap and topped them with a bow. They were very proud to take home their own cookies.

7. Supply the older children with wooden skewers and toothpicks so that they may create 3D structures like this snowman. Also you may want to pipe the icing onto the cookies for the children since this can be hard for smaller hands to accomplish. I asked each child where they wanted the icing and piped it on there for them.

8. Now what does one do with all those leftover pieces of crispy treats? I rolled them into balls, sprinkled each with colored sugar, stuck each with a wooden stick, and wrapped them in cellophane bags with a twisty tie. These made great hostess gifts, nice additions to Christmas Cookie trays, and treats for friends at the office.

You will find this to be a fun time and very stress-free since you were not up all all night the night before rolling, cutting, and baking cookies that would probably break anyway. Enjoy!

What is going on in Big Red Kitchen you ask?
Using Up Thanksgiving Leftover Ham
Thanksgiving Leftover Turnovers- a tradition at BRK
Taco Soup for Football Weekends- super simple, spicy, and delicious!
Red Velvet Yule Logs- Photos of BRK included, plus my "Before" Pantry Photo.
How BRK Celebrates Christmas- My "After" Pantry Photo.
Christmas Peanut Butter Candy- you'll want to double this!

Christmas Morning
Each Christmas morning finds the table bountiful with hot dishes that have been a tradition in my home for all sixteen years that Himself and I have been married. We hope you enjoy them as much as we do!

Scotch Eggs
New Jersey Coffee Cake
Hot Fruit Salad

Have a Delicious and Joyous Holyday Season and a Happy New Year!

Warmly,
Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Holiday Survival, It's a "No" Thing

2009-11-01T19:47:00.015-05:00

Holiday Survival, funny thought really. Survival means "to continue to live," as if getting through the holidays was literally a life and death situation. But here it is, are you living through them, really living? Over the years I have burned myself out during the holidays by saying yes to everything such as volunteering for various events, going to too many parties, baking too many cookies, cakes, and pies, eating too much, spending too much money, trying to please everyone, buying too many gifts and for too many people, the list goes on. I often got to the other side of the holidays and asked myself, "did I even enjoy this, did I even remember the reason for the season, or did I just get through it?" I may have survived them but I didn't live them.

Over the last few years, I have pondered Holiday Survival and have come up with ways to survive or really live them by saying "No" to or setting boundaries on...

1. Obligatory tasks- tasks that I have been "guilted" into
2. Things that take me away from my family
3. Requests that take me away from my personal goals
4. All the things mentioned in the above paragraph that I overdid in the past

By doing this, I have cleared up more time for family and friends, completed my shopping and cooking early, and surprisingly found more time to reflect on the reason for the season.

Don't endure the holidays, enjoy them.

Recipes from BRK...

For the Thanksgiving Table:
Dig Deep or Seven Layer Salad
How to Roast Beets
Corn Pudding
Boursin Mashed Potatoes
Leftover Ham- Pepper Jelly Ham
Pumpkin Cake Rolls

Simple little treats for quick entertaining...
Spinach Artichoke Dip
Tiny Brie Bites
Cannoli Bites
Two Ingredient Pumpkin Cake
White Castle-like Sliders
Nacho Bar

Brunch Ideas
Quick Cinnamon Rolls
Quick Crustless Quiche
Baked Apples
Mini Baked Brie Cups

Homemade Hostess Gifts
Gourmet Caramel Apple Kit
Hot Chocolate Pods
Peanut Butter Fudge Sauce
Sugar Scrub

And for giggles...
How I Handle Leftover Halloween Candy

Have a Wonderful Thanksgiving Season!

Robin Sue

Tell your friends and family about this newsletter!

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Summer Fun

2009-07-28T09:07:00.014-04:00

My family and I have been greatly enjoying our summer together. Our time has ebbed and flowed, some days flying by, some days long and lazy leaving us in our jammies until two o'clock. Meals have consisted of plenty of fresh fruits and vegetables from a local fruit stand in town and we have taken some day trips, touring our own lovely city of DC and discovering great coffee places like M.E. Swings over by the Old Executive Building. Our summer break is halfway through and we are sliding too quickly towards school and work again so I must remember to make each day count.

My latest discovery...
Very thin pork chops which are perfect on the grill, I will never go back to thick cut pork chops again.

A perfect little take-a-long to your next BBQ...
Mini Baked Brie Cups

A guilty pleasure...
Peanut Butter Cream Saltines

Two great summer salads...
Dig Deep
Hearts of Lettuce Salad

A decadent Southern Dessert...
Grilled Saturn Peaches In Praline Sauce A La Mode

For day trippin'...
GORP

A beautiful cake from Argentina...
Rogel de Dulce de Leche

It's worth the three days...
Three Day Chicken

For feeding a crowd...
My Big Fat Italian Sandwich

Fun on the campfire or grill...
Banana Boats

And the winner is...
Little Peach Cakes

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Welcoming Summertime

2009-06-22T11:56:00.007-04:00

Last week began our first official week of summer. I got our new grill put together, one child in camp, and am looking for fun things to do with the other two. One major thing I have done for myself this summer was to create a lunch and dinner menu. It has saved a ton of time, reduced my shopping bills, and stopped me from wondering what to feed the family. The kids have enjoyed looking at the menu and seeing what the plan was for their bellies that day.

How to plan your summer menu:
Summertime Menu Planning

Have you ever had?
Edible Cocktails
Dandelion Greens or...
A Famous Wafer Dessert

Would you like an easy and inexpensive appetizer that feeds a crowd?
Canapés

Kids in the Kitchen...
Ice Box Pudding
RPM's- Rolos, Pretzels, and M & M's

Food Travel- Are you going where I have been? Well then may I suggest...
BRK's Food Travel Articles

Something to keep you cool...
My Three Favorite Lemonade Recipes
Frozen-Frozen Margaritas
Shark Attack Italian Soda

And the Winner Is...
White Castle-like Sliders

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Highlighting Some Favorites

2009-06-01T09:22:00.010-04:00

Here is a highlight of some of the more popular recipes hitting Big Red Kitchen these last few months. Maybe you remember them, maybe you do not. I am gearing up for summer-time and having children with me 24 hours a day. That means dragging them to places they do not want to go, such as the grocery store, bank, Sam's Club, and all the other places I go to keep my home running. I have learned to pack lots of snacks, waters, toys, books and games to keep them motivated while on these trips. It will be good, it will be fun, right?

Here is my "How to Eat on the Go" Series...
How to Eat on the Go: The Good- tips for how to pack hot and cold foods, what types of coolers to purchase, and other items to pack.
How to Eat on the Go: The Bad- the Chicken and the Egg!
Noodles and Dough
Ballpark Foods- a really nice recipe for Nacho Cheese
Popcorn- 5 great popcorn recipes
Favorite Slow Cooker Meals

Delicious Desserts...
Cream Cheese Sheet Cake
Knock You Naked Brownies
Chocolate Pots de Creme
Fancy Brownies
Rainbow Cupcakes and Rainbow Frosting
Cookie Dough Pie

Appetizers...
Three Excellent Appetizers

Would you like to try something new...Cooking Lessons!
How to Make Stromboli
How to Make Marinara Sauce
How to Make Fresh Pasta

Just For Giggles...
2 Cheap Chicks & $20: Operation Wegman's
Twilight Party
Mamma Mia! Greek Supper Club

And the Winner is...
Quick Cinnamon Rolls

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com

Entertaining Part III: Getting Ready For The Party

2008-12-10T20:00:00.002-05:00

H ere we are, 2 weeks away from Christmas and Hanukkah will begin on the Dec. 21st this year. So many parties will be going on around my neighborhood very soon. I had a little neighborhood gathering right before Thanksgiving to kick off the Holydays- I call them Holydays because Thanksgiving, Christmas Eve and Christmas are holy to me! Well if you are entertaining during the Holydays, here are some tips to help you survive the preparations.

GETTING READY FOR THE PARTY
1. Kitchen counters should be clear and clean.
2. Wash and put away as many pots and pans as possible.
3. Sink should be clear of dirty dishes and filled with hot, soapy water.
4. Dishwasher should be empty.
5. Kitchen trash can empty and a clean bag stored at the bottom of the can.
6. Clean and decorative dishcloths should be available.
7. Clean or new sponge and damp cloth available along with a bottle of carpet cleaner for just in case!
8. Space cleared in refrigerator for storing leftovers or platters.
9. Keep plastic wrap and storage containers handy for quick clean up.
10. Pre-set your table and have serving platters, bowls and utensils ready to go.

Some other things you may want to consider when preparing for a party is working in short shifts. I like to work for one hour then rest for ten minutes making sure I drink plenty of water and nibble on some healthy snacks. Continue doing this until you and your home are ready to receive guests. You may even have time to freshen up! I like to also wear an apron while I work and change into a nice clean, party apron when my guests arrive- I do this because I am a big sloppy cook!

CHECKING ON THE POTTY

Now for the potty. I like to make sure this little place is clean for my guests. Checking for enough TP, air freshener, and clean towels. But I have added something new to the repertoire, a touch of feng shui and spa to my little bath haven. I got the idea somewhere, can't remember where, to place river rocks in the sink. I like the look, so earthy. Just be sure to use round smooth rocks so not to scratch your sink and be sure the rocks are large enough not to go down your drain or you will have the plumber at your party too.

EASY HUNGARIAN GOULASH

Just before we left for Boston for Thanksgiving, Himself and I threw a little neighborhood gathering. I served a big pot of Hungarian Goulash, Buttered Noodles, a few appetizers and Apple Crisp. It was all very easy. They loved the Goulash and wanted the recipe. Did I really want to tell my guest I had made it with a can of Coke and a bottle of Chili Sauce. You betcha!

Easy Hungarian Goulash
2 1/2- 3 pound rump roast, visible fat removed and cut in 2 inch chunks
1 bottle chili sauce
1 can non-diet Coke
5 T. Kraft Minute Tapioca
3 T. Smoked Paprika

Place all ingredients in a large crockpot and cover. Cook on low for 8-10 hours. Serve over hot buttered noodles. I like to use browned butter. Also serve with a side of sour cream. Delicious! Serves 8.

OTHER ENTERTAINING TIPS

When I entertain large crowds, I like to cook up several pound of buttered egg noodles. This is very pleasing to the children and goes very far as a side dish. When made with browned butter you will have the adults going back for more as well. Popcorn! A long time ago a friend told me to serve large bowls of popcorn when entertaining. It makes everyone happy. It is perfect for guests to nibble on while you are working on some last minute details and putting out the rest of the appetizers. Kids love it too and it vacuums up easily.

THE LAST TWO WEEKS IN BRK

Baconnaise and Bacon Salt: Crab Casino Canapés
Crisp Topping For Fruit Crisp Desserts
Creativity With Plastic Wrap: A Snowy Christmas Centerpiece
Boston's Italian North End
Pumpkin Cake Rolls
Pork Chops and Apple Sauce
Good Food Hunting in Revere, MA: The Best Torrone, Pastries, and Bread
Christmastime Rosettes of Mâche Salad

Have a wonderful next 2 weeks!

Warmly,

Robin Sue

Big Red Kitchen News' main page, for leaving comments and accessing newsletter archives.

Entertaining Part II: 10 Commandments of Hors d'oeuvres

2008-11-26T09:00:00.001-05:00

Ah the Hors d'oeuvres table, my favorite place at any party. I don't know if it is the tiny servings, the variety, or the fact that no one is really watching me make a pig out of myself, but I love appetizers. Therefore this is my favorite time of year. Sure Thanksgiving and Christmas are wonderful but oh that army of little bites that comes with these holidays is the icing on the cake. In Entertaining Part I, I wrote about how to entertain more often and have succeeded in doing just that. I hope to maintain that momentum. Have you aspired to entertain more often? Below are some useful tips I have used over the years when planning a heavy hors d'oeuvres style party. I am not a chef (only a good cooker according to my daughter) and would never make that claim, these are simply some of the notes from my own experience.

10 Commandments of Hors d'oeuvres
1. Serve an odd number of hors d'oeuvres: 3,5, or 7.
2. 1-10 guests/3 types hors d'oeuvres, 11-20/5, 21-30/7, being sure to double and triple recipes if necessary.
3. Choose one of each: savory, sweet, spicy
4. Choose from a variety of hors d'oeuvres: canapes, wraps, rolls, spreads, dips, cheese flight, sushi, bruschetta, pastry, crudités, and crackers.
5. Choose one of each: hot, cold, room temp
6. Include fresh fruit and vegetables.
7. Have some vegetarian choices.
8. It must be something that can be eaten in 1-2 bites, with one's hands, and is not messy.
9. Be sure you have a way to keep hot things hot and cold things cold.
10. Be sure that many of the items can be made ahead of time.

Last 2 Weeks In BRK

Click on the links below to see the recipes.

Bratwurst Sliders
The Thanksgiving Leftovers Solution: Pepper Jelly Ham
A Delicious Holiday Appetizer: Curried Cheese Ball
Miniaturize Your Casseroles: Corn Pudding
Peanut Butter Fudge Sauce
Awards and Meme
How to Jazz Up Your Thanksgiving Mashed Potatoes
Tiny Brie Bites- You will see from one of the photos that I fixed my range hood!
Cranberry Salsa Black Bean Dip
Post Thanksgiving Football Weekend Taco Soup

Thanksgiving Leftover Turnovers

For the last three years after Thanksgiving I make hand pies or turnovers out of the Turkey Day leftovers. I keep a few sheets of puff pastry in the freezer for this purpose. I pull out all of the leftovers and everyone can pretty much pick what they want in their own pie. They bake up beautifully and are very delicious in a fancy schmancy way. My children love these as they can dip them in gravy or ranch dip. This year I mixed up some cranberry sauce with salsa and had mine that way. Very tasty indeed. To make these, defrost puff pastry, as much as you need. Cut into 4 inch squares. Fill with desired toppings; we like turkey and stuffing but I have also done ham and sweet potato. Try any combination that you like. Be sure to use a small amount of toppings, it does not take much. Fold the puff pastry over into a triangle shape and seal edges with a fork. Brush with a well beaten egg. Do not brush the pastry before sealing or it will not seal while wet. Bake at 425 for about 16 minutes or until golden brown and pastry's puffed and crispy. Serve with an assortment of dips, like gravy, cranberry salsa- one cup salsa with 1/4-1/2 cup cranberry sauce, ranch dressing, or anything you think would be tasty. I was stuffed with one but my children ate 2 each. I used Trader Joe's Puff Pastry. I have also used Pepperidge Farm's Puff Pastry with great success. And that is the BRK Thanksgiving Leftover Tradition!

Another Bake Sale

This past week in BRK, I baked 18 Pumpkin Cake Rolls, 16 for the bake sale at school and 2 for my own family, much to my children's' relief. When they see Momma bake they wonder if any of it will make it to their own bellies! 18 was a big production and from start to finish took 5 hours and 10 minutes. You will probably see more about that in a future post in Big Red Kitchen. My Bake Sale Partner, Sheila and her girls baked 30 pies for the sale. That's a lot of baking in that kitchen!

Have a safe and wonderful Thanksgiving!

Warmly,

Robin Sue

Big Red Kitchen News' main page, for leaving comments and accessing newsletter archives.

Entertaining Part I: How To Entertain More Often

2008-11-12T19:00:00.002-05:00

Thank you for welcoming me into your email box twice a month, I hope you find these updates helpful. I will use this space to rehash the last 2 weeks in BRK, give you an extra tip or two, show you some behind the scenes at BRK, or give you another recipe if I have one worth sharing. My wish is that you feel these newsletters are worth your time and worth passing on to your friends. Now let the inspiration begin!

HOW TO ENTERTAIN MORE OFTEN:
Himself (my husband) and I love to entertain but like many we fail to entertain enough as we don't plan for it. Like the John Lennon song says, "Life is just what happens to you, while your busy making other plans." We are so busy making other life plans- school, kids, work, home maintenance, that our life is passing us by. Himself and I sit back and say, "Didn't we want to have so and so over this summer? Where did the summer go?" Do you find that you do that too? My family is in the process of creating our Life Plan and one of the top priorities will be opening our home more often to guests. So how does one go about accomplishing that goal. Purposeful Planning!

1. Decide how many times you want to entertain per month.
2. Make a list of people you would like to entertain over the next year.
3. Define your ideal party. Ex. Casual, formal, large crowds, intimate, kids/no kids, whole meals or just appetizers or dessert.
4. Set an entertaining budget. Some ways to stay in budget is to host potlucks or a dessert party.
5. Decide if you want to use paper products, real dishes or a mix of both.
6.Pick a theme for your parties. Ex- Game night; regular games, group games, or an icebreaker only, Cocktail party, Costume, Mingling.
7. Keep things simple. Simplicity encourages repeats!

The Last Two Weeks of Big Red Kitchen:

How I Handle Leftover Halloween Candy
Christmas Peanut Butter Candy
Thanksgiving Beets Part II: Beet Green and Harvard Beets
Thanksgiving Beets Part I: How to Roast Beets
Two Ingredients Pumpkin Cake with Apple Cider Glaze
C.O.R.N.
Browned Butter Cream Cheese Frosting
Good Ole Fashioned Cream Chicken
Economy Buster: How to Make Your Own Caramel Apple Kit
Super Easy Garlic Chicken

Behind the Scenes of BRK:

Look at that. A pitiful sight indeed. That is my vent shaft which is supposed to be covered in a stainless steel tube. But it is not. It has been like this for one year because of one little missing fuse and being a low priority around here. The little halogen lights blew the fuse causing a call to the repair man who placed in a wrong fuse and now it all has fallen into my own hands. I finally found the right fuse, hiding out in a warehouse in PA, so by the next newsletter my range hood will be back to normal. I am very happy. One job down, 20 more to go. Does it ever end?!

A Quick Tip:

Last week my son performed in a little show at school which was wonderful but the real hit was the Fruit Punch. Yes it is all about the food with me. The punch was made by my friend Sheila from Alice and the Mock Turtle. She blended grape juice and ginger ale, equal parts, and poured in a bag of mixed frozen fruit. It was delicious as well as very cold and refreshing. A few nights later I made this punch and served it in a pitcher which was not only pretty but very well received. Try it out.

The next newsletter will come to you around Thanksgiving weekend so I will include the Robin Sue Family Hot Pocket Leftover Tradition. Stay Tuned!

Warmly,

Robin Sue

Questions or Comments? Email me @ bigredkitchen [at] yahoo [dot] com