ieZombie Blog

Celebrate – National Vanilla Pudding Day – 05/22

HeidiVargas — Wed, 22 May 2013 15:00:03 +0000

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla

Directions

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Celebrate National Strawberries & Cream Day – 05/21

HeidiVargas — Tue, 21 May 2013 15:03:08 +0000

Ingredients

1 1/2 cups fat-free sour cream
1/2 cup brown sugar
2 tablespoons amaretto liqueur
1 quart fresh strawberries, hulled and halved (reserve 6 whole for garnish)

Directions

In a small bowl, whisk together the sour cream, brown sugar and liqueur.

In a large bowl, add the halved strawberries and sour cream mixture. Stir gently to mix. Cover and refrigerate until well chilled, about 1 hour.

Scoop the strawberries into 6 colorful bowls or chilled sherbet glasses. Garnish with whole strawberries and serve immediately.

Celebrate National Quiche Lorraine Day – 05/20

HeidiVargas — Mon, 20 May 2013 15:00:43 +0000

Pastry

1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

Directions

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Celebrate National Devil’s Food Cake Day – 05-19

HeidiVargas — Sun, 19 May 2013 15:00:20 +0000

Devil’s Food Cake Recipe from Martha Stewart

Ingredients

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

Directions

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Mrs. Milman’s Chocolate Frosting

Ingredients

24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Directions

Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Celebrate National Cheese Soufflé Day – 05/18

HeidiVargas — Sat, 18 May 2013 15:00:52 +0000

Classic Cheese Soufflé from Betty Crocker

Ingredients:

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash ground red pepper (cayenne)
1 cup milk
1 cup shredded Cheddar cheese (4 oz)
3 large eggs, separated
1/4 teaspoon cream of tartar

Directions:

Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch-wide band of triple-thickness foil 2 inches longer than circumference of dish. Butter one side of foil. Secure foil band, buttered side in, around top edge of dish.
In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff but not dry; set aside. In small bowl, beat egg yolks on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band. Serve immediately by quickly dividing soufflé into sections with 2 forks.

Celebrate National Cherry Cobbler Day – 05/17

HeidiVargas — Fri, 17 May 2013 15:00:43 +0000

Easy Bisquick Cherry Cobbler from Betty Crocker

Ingredients:

1 can (21 ounces) cherry pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

Directions:

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
Bake 18 to 20 minutes or until topping is light brown.

Celebrate – National Coquilles St. Jacques Day – 05/16

HeidiVargas — Thu, 16 May 2013 15:00:47 +0000

Ingredients

2 tablespoons butter
2 teaspoons chopped shallots
2 teaspoons chopped garlic
12 medium clams
18 black mussels
Salt and freshly ground black pepper
1 cup white wine
3 tablespoons olive oil
12 medium shrimp
6 sea scallops
8 ounces white mushrooms, sliced
3 tablespoons butter
3 tablespoons flour
1 lemon
1 quart fumet (fish stock)
1 pint heavy cream
1 cup bread crumbs
4 teaspoons parsley, chopped

Directions

In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).

In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.

In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.

Preheat the broiler.

To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.

Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

Celebrate – National Chocolate Chip Day – 05/15

HeidiVargas — Wed, 15 May 2013 15:00:43 +0000

Nestle Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Celebrate National Buttermilk Biscuit Day – 05/14

HeidiVargas — Tue, 14 May 2013 15:00:12 +0000

Buttermilk Biscuit Recipe from Paula Deen

Ingredients

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

Directions

Preheat oven to 425 degrees.

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Celebrate – National Apple Pie Day and National Fruit Cocktail Day – 05/13

HeidiVargas — Mon, 13 May 2013 15:00:31 +0000

Apple Pie Recipe from Pillsbury

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Directions

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Celebrate – National Nutty Fudge Day – 05/12

HeidiVargas — Sun, 12 May 2013 15:00:40 +0000

Macadamia Nut Fudge

Ingredients

1-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1 can (5 oz.) evaporated milk (about 2/3 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips
1/2 teaspoon vanilla extract
1 cup MAUNA LOA Macadamia Nut Baking Pieces

Directions

Line 8- or 9-inch square pan with foil, extending foil over edges of pan.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
Remove from heat; add chocolate chips. Stir just until chips are melted. Stir in nuts and vanilla; pour into prepared pan.
Refrigerate 1 hour or until firm. Lift fudge out of pan using foil; place on cutting board. Cut into squares.
Store tightly covered in a cool, dry place. About 2 pounds fudge.

Celebrate – National Mocha Torte Day & Eat What You Want Day – 05/11

HeidiVargas — Sat, 11 May 2013 15:00:27 +0000

May 11 - National Mocha Torte Day - May 11 - Eat What You Want Day

Ghirardelli® Flourless Mocha Torte

INGREDIENTS:

Torte:

6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1 tablespoon instant freeze-dried coffee
3 tablespoons boiling water
6 large eggs, separated
2/3 cup granulated white sugar
1/4 teaspoon salt

Frosting:

4 ounces Ghirardelli Milk Chocolate baking bar, broken or chopped into 1-inch pieces
1 tablespoon instant freeze-dried coffee
1/4 cup boiling water
2 cups heavy cream
1 ounce Ghirardelli 60% Cacao
Bittersweet Chocolate baking bar, for shavings

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.
To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.
In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.
Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.
To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.
In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.

Celebrate National Shrimp Day – Ends – 05-10

HeidiVargas — Fri, 10 May 2013 15:00:35 +0000

Shrimp Recipes

Food Network

http://www.foodnetwork.com/topics/shrimp/index.html

All Recipes

http://allrecipes.com/recipes/seafood/shellfish/shrimp/

Cooking Light

http://www.cookinglight.com/food/quick-healthy/20-minute-shrimp-recipes-00400000052322/

Food

http://www.food.com/recipes/shrimp

Coastal Living

http://www.coastalliving.com/food/dinner-in-a-breeze/twenty-shrimp-recipes-00400000053304/

Paula Deen

http://www.pauladeen.com/recipes/recipe_gallery_view/20_sensational_shrimp_recipes/

Food Coloring Pages

HeidiVargas — Thu, 09 May 2013 23:09:20 +0000

I created a couple coloring pages, Enjoy!

Click Image to Download the PDF

Celebrate – National Butterscotch Brownie Day – 05-09

HeidiVargas — Thu, 09 May 2013 15:00:44 +0000

Best Butterscotch Brownies Ever

CDKitchen – http://www.cdkitchen.com
Serves/Makes: 30 | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:
1 pound light brown sugar
1 1/2 sticks butter, melted
2 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup nuts, chopped

Directions:
Melt sugar and butter together. Cool. Add eggs. Mix flour, baking powder, salt, vanilla and nuts together. Add to other mixture. Mix well. Bake in greased 9×13 pan at 350 degrees F for 30 minutes.

Recipe Location: http://www.cdkitchen.com/recipes/recs/1351/Best-Butterscotch-Brownies-Eve81197.shtml
Recipe ID: 51981

Celebrate – National Coconut Cream Pie – National Empanada Day – 05/08

HeidiVargas — Wed, 08 May 2013 15:00:57 +0000

Coconut Cream Pie

Recipe from Kraft Foods

Ingredients

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER’S ANGEL FLAKE Coconut, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

Directions

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.

REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.

TOP pie with remaining COOL WHIP and coconut.

Empanada

Recipe from Kraft Foods

Ingredients

1 lb. ground beef
1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Directions

HEAT oven to 425ºF.

BROWN meat in large skillet; drain. Stir in salsa; remove from heat.

PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.

BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

Celebrate National Roast Leg of Lamb Day – 05/07

HeidiVargas — Tue, 07 May 2013 15:00:13 +0000

Grilled Leg of Lamb with Rosemary, Roasted Pears, and Black Pepper Polenta

Recipe from Food Network

Ingredients

1 head garlic, cloves removed and peeled
2 fresh rosemary sprigs, needles stripped from stem, plus 8 sprigs
Extra-virgin olive oil
Salt and fresh ground black pepper
5 to 7 pound leg of lamb, boned butterflied and surface fat removed
Salt and pepper
8 red-skinned pears
4 tablespoons balsamic vinegar
8 fresh rosemary sprigs
Black Pepper Polenta, recipe follows

Directions
Preheat oven to 350 degrees F.

In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry.

Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions. Roll up the lamb and tie with butcher’s twine to hold the roast together.

Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing.

To prepare the pears, halve the pears lengthwise and cut out the cores. Place the pears face down on a baking pan. Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper. Bake for 20 to 25 minutes, until the pears are fork tender.

To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar. Garnish with a rosemary sprig.

Soft Polenta with Parmesan and Black Pepper

2 quarts chicken stock
1 teaspoon salt
2 cups polenta or yellow cornmeal
1/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Parmesan
1 1/2 teaspoons freshly ground black pepper

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don’t freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes.

Remove from heat, fold in the Parmesan and black pepper and serve.

Celebrate National Crepes Suzette Day – 05/06

HeidiVargas — Mon, 06 May 2013 15:00:48 +0000

Crepes Suzette

Recipe courtesy Bobby Flay

Ingredients
Crepes:

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter

Sauce:

1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

Crepes:

Directions:

Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.

Sauce:

In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.

Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

Celebrate – Chocolate Custard, Totally Chipotle and Hoagie Day – 05/05

HeidiVargas — Sun, 05 May 2013 16:21:37 +0000

National Chocolate Custard Day

Recipe from Martha Stewart

Chocolate Custard

Ingredients

1 1/2 cups half-and-half
1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup sugar
Pinch of salt
3 ounces semisweet chocolate, melted

Directions

Preheat oven to 325 degrees. Bring a kettle of water to a boil. In a medium saucepan, bring half-and-half and vanilla just to a boil. Remove from heat.
Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam from surface.
Divide mixture among four (6-ounce) custard cups, and place in a baking dish just large enough to hold them. Place in oven, and pour enough boiling water in dish to come halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not seal).
Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups from dish; refrigerate until chilled, at least 2 hours.

Totally Chipotle Day

Recipe from Chipotle Fan (http://www.chipotlefan.com/index.php)

Chipotle Corn Salsa Recipe

6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

National Hoagie Day

Philly Ranch Cheese Steak Hoagies

Recipe from Hidden Valley

Ingredients

½ cup diced red bell pepper
½ cup diced red onion
½ cup Hidden Valley® Original Ranch® Dressing
½ cup shredded mozzarella cheese
1 cup thinly sliced green bell pepper
1 cup thinly sliced onions
1 pound beef sirloin steak, sliced into ¼-inch strips
3 tablespoons olive oil
4 hoagie sandwich rolls

Instructions

Sauté onions and peppers in oil in large skillet for 5 minutes or until soft. Add steak; cook 5 to 7 minutes longer until meat is thoroughly cooked. Remove from heat and stir in dressing.
Pile ¼ of the meat mixture on one side of each sandwich roll; top with cheese. If desired, spread about 1 teaspoon of dressing on other side of each roll.
Broil sandwiches, open face, until cheese is melted and bread is toasted. Close roll to create a hoagie.

Cinco de Mayo Cupcake Toppers

HeidiVargas — Sun, 05 May 2013 01:35:39 +0000

Cupcake Toppers:

Print on card stock, cut out or use a 2″ craft punch and glue to tooth pick or lollipop stick, for tags use a small hole punch, and tie on ribbon.

Click on the image to download the PDF:

Celebrate National Orange Juice Day – 05-04

HeidiVargas — Sat, 04 May 2013 15:00:16 +0000

Celebrate National Orange Juice Day

Cut a few oranges and squeeze them for a glass of fantastic orange juice.

Orange Julius

ingredients:

6 ounces (3/4 cup) frozen orange juice concentrate, thawed
1 cup milk (whole or low fat)
1 cup water
1/4 cup + 1 tablespoon granulated white sugar
1 teaspoon vanilla extract
9 ice cubes

directions:

Place all of the ingredients in a blender. Blend until creamy.

Divide the mixture between 4 glasses. Add straws and sip away!

Source: RecipeBoy.com

Orange Smoothie

INGREDIENTS:

1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
1 teaspoon vanilla extract
1/3 cup white sugar
10 cubes ice

DIRECTIONS:

1. In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

Simple Orange Smoothie

1 cup orange juice
2 scoops ice cream (medium sized)
1 1/2 teaspoons sugar
1 cup regular yogurt
1 cup milk

Blend all ingredients together on high for about 1 1/2 minutes.Then pour the blended contents into cups and chill in refrigerator.

Eastern Orthodox Icons Cupcake Toppers

HeidiVargas — Fri, 03 May 2013 23:48:09 +0000

Cupcake Toppers:

Print on card stock, cut out or use a 2″ craft punch and glue to tooth pick or lollipop stick, for tags use a small hole punch, and tie on ribbon.

Click on the image to download the PDF:

Pascha Recipes – Gyro Lamb Meat

HeidiVargas — Fri, 03 May 2013 23:15:06 +0000

Gyro Lamb Meat Recipe from Food.com

Ingredients

1 medium onion, shredded
2 lbs ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

TO COOK IN OVEN as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan.
Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
Remove from the oven and drain off any fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
Slice and serve on pita bread with sauce, chopped onion, tomatoes and feta cheese.

TO COOK ON ROTISSERIE proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
Cook on high for 15 minutes.
Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
Slice and serve on pita bread with sauce, chopped onion, tomatoes, and feta cheese.
Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Sauce Recipe - http://iezombie.com/pascha-recipes-cucumber-gyro-sauce

Bread Recipe - http://iezombie.com/pascha-recipe-gyro-pita-bread

Pascha Recipes – Cucumber Gyro Sauce

HeidiVargas — Fri, 03 May 2013 22:48:02 +0000

Cucumber Gyro Sauce from All Recipes

INGREDIENTS:

1 cup sour cream
2/3 cup peeled and grated cucumber
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh dill
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder

DIRECTIONS:

Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

Bread Recipe - http://iezombie.com/pascha-recipe-gyro-pita-bread

Meat Recipe - http://iezombie.com/pascha-recipes-gyro-lamb-meat

Pascha Recipe – Gyro Pita Bread

HeidiVargas — Fri, 03 May 2013 22:45:05 +0000

Recipe from IndoBase

Ingredients:

2½ tsp active Dry Yeast
Salt (to taste)
1 tbsp Sugar
4 cups All-Purpose Flour
1½ cups warm Water
1 tbsp Olive Oil
2 tbsp Cooking Oil (for frying)

How to make Gyro Pita Bread:

Mix yeast and sugar with ½ warm water
Leave aside for 10 minutes to ferment.
Combine flour with salt and dissolved yeast.
Add the remaining warm water and knead very smooth dough.
Pour olive oil over the dough and knead again to absorb the oil completely.
Cover and keep at a warm place for 2 hours to rise to double in size.
Knead again.
Preheat oven to 350 degrees F.
Divide the dough into medium-sized balls and roll them to 1/4 inch thickness.
Place them on a lightly oiled cookie sheet and bake them in the lower rack for 2-3 minutes on each side.
Remove them and wrap into a fresh towel and cool to normal temperature.
Heat oil in a skillet and fry the balls until golden brown.

Sauce Recipe - http://iezombie.com/pascha-recipes-cucumber-gyro-sauce

Meat Recipe - http://iezombie.com/pascha-recipes-gyro-lamb-meat

Celebrate National Raspberry Tart Day – 05-03-2013

HeidiVargas — Fri, 03 May 2013 15:00:30 +0000

Individual Raspberry Tarts

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
Yield: Makes 12

Ingredients:

Tart Pastry
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
2 tablespoons cream or milk
Yolk from 1 large egg
Raspberry Topping
4 cups fresh red raspberries
2/3 cup sugar
2 teaspoons lemon juice

Preparation:

1. Preheat the oven to 375°F.

2. To make the pastry in a food processor: Process the flour, sugar, and salt to blend. With the machine running, drop the butter through the feed tube and process with on/off turns until the mixture resembles fine crumbs. In a small bowl, beat the cream and egg yolk with a fork until blended. With the machine running, pour this mixture through the feed tube and process until the dough leaves the sides of the bowl clean.

To make by hand: In a medium-size bowl, mix the flour, sugar, and salt. Cut in the butter with 2 knives or a pastry blended until the mixture resembles fine crumbs, In s small bowl, beat the cream and egg yolk with a fork until blended. Stir this mixture into the crumb mixture until the dough forms a ball and leaves the side of the bowl clean.

3. Divide the dough into 12 equal pieces. Poll each piece into a ball. Press each ball evenly over the bottom and up the sides of lightly greased muffing pan cups or 3 x 1 inch tart pans. Place on a baking sheet and bake until the pastry looks dry and pale golden brown, 15 to 17 minutes. Set the tarts in the pan(s) on a wire rack to cool completely. Carefully remove the tart shells from the pans.

4. Meanwhile, make the topping. In a medium bowl, crush 2 cups of raspberries with the sugar. Let stand at room temperature for 30 minutes until the sugar dissolves and the mixture becomes very juicy.

5. Press the crushed raspberries through a strainer set over a small bowl to remove the seeds. Stir in the lemon juice. Spoon the filling into the tart shells. Top with the remaining berries and serve. You can store the tarts up to 2 days, covered and refrigerated. Serve them chilled.

How To Dye Red Eggs with Onion Skins for Greek Easter

HeidiVargas — Thu, 02 May 2013 17:03:00 +0000

How To Dye Red Eggs with Onion Skins for Greek Easter

Recipe from About.com

Time Required: 50 minutes + 2 hours cooling

Here’s How:

Start with 12 medium-to-small eggs.
Carefully remove any material clinging to the surface of the eggs.
Make the dye with the onion skins: In a stainless saucepan, place skins of 15 yellow (Spanish) onions and 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil. Lower heat and simmer, covered, for 30 minutes.
Strain dye into a glass bowl, and let cool to room temperature. (Don’t be fooled by the orange color.)
In a stainless saucepan (around 8 1/4 inches in diameter), add the cooled strained dye and eggs at room temperature (up to 1 dozen). The eggs should be in one layer and covered by the dye.
Bring to a boil over medium heat. When boiling, reduce heat to low, cover, and simmer.
Dyeing time will be affected by the color of the eggs. Start checking for color at 12-15 minutes. Do not simmer longer than 20 minutes (see step 9 if they aren’t red enough).
When eggs are the right color, proceed to step 10.
If eggs are not a red enough color after 20 minutes, leave in the pot and remove from heat. When the pot as cooled enough, place in refrigerator and let sit until desired color is reached.
Remove eggs with a slotted spoon and cool on racks.
When they can be handled, coat lightly with olive (or other edible) oil and polish with paper toweling.
Refrigerate until time to use.

Tips:

Save onion skins in a plastic bag in the refrigerator until ready to use.
Do not use any porous (wood, ceramic, plastic, etc.) materials as they can be colored by the dye.
If stainless cookware and utensils get colored by the dye, wash with regular detergent and a small amount of chlorine. Rinse very well.

What You Need

Fresh uncooked eggs at room temperature
Skins from yellow (Spanish) onions
White vinegar
Saucepan
Strainer
Bowl
Slotted spoon
Paper towels
Cooling racks
Olive (or other edible) oil for polishing

Pascha Recipes – Tsoureki – Greek Easter Bread

HeidiVargas — Thu, 02 May 2013 16:28:06 +0000

Tsoureki – Greek Easter Bread

Ingredients

2 cups milk
2 (1/4 ounce) envelope active dry yeast
8 -9 cups bread flour
1 3/4 cups sugar
1 cup almonds, very finely chopped (optional)
1 teaspoon salt
1 orange, zest of, grated
2 teaspoons finely ground anise seed or 1 tablespoon mahlepi
1 teaspoon ground masticha (optional)
1/4 cup butter, melted
5 eggs, very well beaten

Glaze

1 egg yolk
2 -3 tablespoons milk
1/2 cup slivered almonds

Directions

Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour.
In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn’t stick to your hands, about 12 minutes.
Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
Divide into six small balls and roll each into strips 12-15 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.
Repeat the procedure to make the second loaf.
Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 360F (180°C), placing rack on lower shelf of oven.
Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds.
Bake for about 40-45 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.
*The special red dye used by Greeks to dye Easter eggs, as well as the spices Mahlepi (Mahleb) and Masticha can be found at all good ethnic grocery stores and in the Penzeys Catalague.

Celebrate National Truffles Day – 05-02

HeidiVargas — Thu, 02 May 2013 15:00:57 +0000

Chocolate Truffles - Recipe from the Food Network

Ingredients

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Celebrate National Chocolate Parfait Day – 05-01

HeidiVargas — Wed, 01 May 2013 15:00:58 +0000

Chocolate Parfait Recipe from Food Network

Ingredients

6 egg yolks
1/2 teaspoon vanilla
1-ounce white chocolate (pastilles)
1/2 cup cocoa powder
2 tablespoons coffee liqueur
1 1/2 cups heavy cream
1/2 cup confectioners’ sugar

Directions

Whip the egg yolks until light in color and thickened. Add vanilla, set aside. Melt 1-ounce pastilles in a double boiler, add cocoa powder, and coffee liqueur. Combine mixture with the yolks. In double boiler, whisk until smooth over a low flame. Whip heavy cream to stiff peaks. Fold in sugar and then fold in cream into the yolk mixture. Pour in parfait glasses.

Celebrate Raisin Day – 04-30

HeidiVargas — Tue, 30 Apr 2013 16:00:18 +0000

Sun Maid Raisins

http://www.sunmaid.com/recipes.html

101 Cook Books

http://www.101cookbooks.com/ingredient/raisin

About

http://homecooking.about.com/library/archive/blraisin.htm

Home Made Trail Mix

http://www.tasteofhome.com/Recipes/Homemade-Trail-Mix

Carrot Raisin Salad

http://www.foodnetwork.com/recipes/rachael-ray/carrot-raisin-salad-recipe/index.html

Celebrate National Oatmeal Cookie Day – 04-30

HeidiVargas — Tue, 30 Apr 2013 15:00:26 +0000

INGREDIENTS:

1 Cup(s) trans-fat free vegetable shortening or 1 cup (2 sticks) butter, softened
1 Cup(s) firmly packed brown sugar
1 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
2 Cup(s) all-purpose flour
1/2 Teaspoon(s) Baking Soda
1/2 Teaspoon(s) salt (optional)
1/4 Teaspoon(s) Baking Powder
2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 1/2 Cup(s) semi-sweet chocolate chips
2/3 Cup(s) chopped nuts
2/3 Cup(s) shredded coconut
2/3 Cup(s) raisins

PREPARATION:

1. Heat oven to 350°F. In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs
and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats,
chocolate chips, nuts, coconut and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly
Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered.

Celebrate National Shrimp Scampi Day – 04/29

HeidiVargas — Mon, 29 Apr 2013 15:00:39 +0000

Easy Shrimp Scamp – From Food Network

Ingredients

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Directions
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Celebrate National Blueberry Pie Day – 04/28

HeidiVargas — Sun, 28 Apr 2013 16:07:26 +0000

Classic Blueberry Pie

Pastry

2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling

3/4 cup sugar
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Directions

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

More great recipes on how to make blueberry pie:

Martha Stewart - http://www.marthastewart.com/283656/blueberry-pie

Food Network - http://www.foodnetwork.com/recipe-collections/blueberry-pie/index.html

Celebrate Prime Rib Day 04/27

HeidiVargas — Sat, 27 Apr 2013 15:00:43 +0000

So many ways to make a delicious Prime Rib here are a few places to find some great recipes.

The Food Network

http://www.foodnetwork.com/recipe-collections/prime-rib/index.html

All Recpies

http://allrecipes.com/recipes/holidays-and-events/christmas/main-dishes/prime-rib/

About

http://homecooking.about.com/library/archive/blbeef8.htm

Celebrate National Pretzel Day 4/26

HeidiVargas — Fri, 26 Apr 2013 18:08:26 +0000

Homemade Soft Pretzels
Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Recipe from Food Network:

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

Celebrate National Zucchini Bread Day – 04/25

HeidiVargas — Fri, 26 Apr 2013 15:00:15 +0000

Ingredients

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Directions

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 24 servings (2 loaves, 12 slices each)

Recipe from Betty Crocker http://www.bettycrocker.com

Celebrate Pigs-in-a-Blanket Day 04/24

HeidiVargas — Wed, 24 Apr 2013 15:00:31 +0000

Ingredeints

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
24 fully cooked cocktail wieners

Directions

Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles.
Place 1 wiener on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet.
Bake at 375°F. for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve with ketchup.

Jelly Bean Day – 04/22

HeidiVargas — Mon, 22 Apr 2013 15:00:04 +0000

Jelly Bean Brittle

Ingredients

4 tablespoons butter, divided
2-1/2 cups miniature jelly beans
3 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
2 teaspoons baking soda

Directions

In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam).
Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. Yield: 2-1/2 pounds.

Recipe from Taste of Home. http://www.tasteofhome.com/

Food Coloring Pages

HeidiVargas — Sun, 21 Apr 2013 19:11:01 +0000

I created a couple coloring pages, Enjoy!

Click Image to Download the PDF