Thursday, December 6, 2012

Home Alone: Kevin's Brownie Sundae

"You guys give up yet? Or are you thirsty for more?" 
Kevin McCallister

I'm sure you've all seen this one.  Kevin McCallister (Macaulay Culkin) and his whole family are going to France for Christmas.  After being teased and tortured by his siblings and cousins prior to the trip he wishes his family would disappear. *Poof* Kevin wakes up the next day and his family left for France without him.  It takes no time of course before Kevin freaks out and then does everything he doesn't get to do with his parents and siblings around. Jumping on the bed, using aftershave, watching TV all day and making hot fudge sundaes. Sounds pretty good right? That is until some burglars show up. Kevin makes a plan to defend his home and hilarity ensues.

I'm pretty sure Kevin made a few Ice cream sundaes before he had to take care of business with those pesky burglars.  I bet one of the sundaes was a brownie sundae. Maybe he even used a waffle maker to cook the brownies cause he didn't know how to use the oven. You never know right?

Kevin's Brownie Sundae

1 Box of Fudge Brownie Mix
Ice Cream
Hot Fudge
Whipped Cream
Nuts, Cherries, Candy 

Heat waffle iron and spray generously with non stick spray.

Mix Brownies according to package directions.  When the waffle iron is hot pour 2/3 to 3/4 C. of brownie mix into the center of the iron. Shut the waffle iron and let cook 4-5 min.  Remove waffles with a fork* and let cool on a baking rack.  
*The non stick spray will help the waffles from sticking but it may take some finesse to get them out of the iron. They won't pop right out like waffles but be patient.  Use the method that works best for you.  The brownies will taste good no matter what.

When ready to assemble the sundaes place brownies on a plate and load up with ice cream and favorite toppings. 

This recipe is quick and simple. Who can't use a little quick and simple around the holidays? If you love brownies you really can't go wrong. 

This recipe is kid (& adult!) approved.

Dig in and enjoy!

Wednesday, December 5, 2012

Christmas in Connecticut: Elizabeth Lane's Christmas Flapjacks

Have you seen this movie? I watched it for the first time this year and it's one of my new favorites.  The story is cute and funny. The leading man is dreamy, and Barbara Stanwyck kind of reminds me of my Nana when she was a young chickie.

Barbara Stanwyck plays Elizabeth Lane. Ms. Lane is posing as a fabulous cook, doting wife and loving mother writing a lifestyle column in a housekeeping magazine run by editor Mr. Yardley. A young, handsome, wounded solider is invited by Mr. Yardley to spend Christmas Dinner at Elizabeth's farm in Connecticut with her family. The only problem is Elizabeth can't cook, doesn't have a husband, baby or farm in Connecticut.  She has to make some deals, pull together some lies and recruit accomplices in time to fool everyone. The one thing she doesn't account for is the handsome solider at her door. It's a sweet movie filled with laughs, love and Christmas cheer. Check it out.

During one scene in the movie Elizabeth must flip some flap jacks for her guests.  Since she can't cook or flip the flaps, things don't go very well. 

I've added a recipe for some homemade flapjacks below. I didn't flip'em but things turned out a bit better for me than Ms. Lane.

Elizabeth Lane's Christmas Flapjacks
Makes 12

3 C. Flour
4 Tbsp White Sugar
3 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda
3/4 Tsp. Salt
3 C. Buttermilk
1/2 C. Milk
3 Eggs
6 Tbsp. Butter (melted & cooled)
1 Tsp. Vanilla

In a bowl flour, sugar, baking powder, baking soda & salt. In a separate bowl mix buttermilk, milk, eggs, butter and vanilla. 

Heat a griddle or frying pan over medium heat and spray lightly with oil to prevent sticking.

While the griddle is heating up mix up the wet and dry ingredients in a large bowl.  Mix until the wet and dry ingredients are blended. Don't over mix.

Pour a 1/3 to 1/2 C of batter into the hot pan.  Flip when you start to see little bubbles on the surface of the flap jack.  When golden brown on both sides get ready to eat.

Serve with butter, syrup, fruit, chocolate chips, peanut butter......Go wild & Enjoy.


You can watch the flapjack scene here .
Tuesday, December 4, 2012

The Year Without a Santa Claus: The Miser Brothers Hot/Cool Christmas Spread

Remember this Christmas movie?   The premise was simple really.  Santa gets the flu and doesn't think he will be able to deliver the toys on Christmas Eve.  While he's sick in bed, Mrs. Claus takes it upon herself to save Christmas. Her first obstacle?

Meeting up with these jokers.  The Miser brothers.  Heat Miser? Always wants a Hot Christmas! Snow Miser? Always wants a White Christmas.  They fight constantly and can't come to terms until Mrs. Claus goes to see their mom. Who is their Mom? Mother Nature of course.  I don't want to give a way the rest so check it out this Holiday season.

I like to believe that in addition to cooperating on the weather, Mother nature also challenged them (Iron Chef Style!) to collaborate on a special Christmas party dish.  I imagine they would come up with something like this.

The Miser Brothers Hot/Cool Christmas Spread
12 oz. Whipped Cream Cheese
1/2 C. of Robert Rothschild Pineapple & Habanero Dip (sold in stores & online), 
A sweet/hot jelly equivalent may be used it you have a favorite laying around.
Crackers/Bagel or Pita Chips.  

Form the cream cheese into ball or into a cup/bowl of your choice. Store in the 
fridge for at least two hours.

After the two hours are up loosen the plastic wrap and flip onto a serving plate.  
Remove the wrap and the form the cream cheese should be firm.  
Pour a 1/2 to 2/3 C.of Pineapple & Habanero dip over the cream cheese. Add a dip 
spreader and serve with your favorite crackers, bagel or pita chips.

Eat up and enjoy the combo of cool cream cheese and hot/sweet dip.  This is a
quick, easy fan favorite.

Those Miser Brothers can really cook!

Tuesday, July 3, 2012

Sno Cone Cupcakes

Sno Cone cupcakes anyone? Adorable, pretty easy and very popular. I first saw them in Food Network Magazine and the fabulous Ms. Bakerella made some too. Check them out. I made some using Red, White/Clear and Blue sugars.  You could change up the colors end enjoy these any old time. I picked up the cups at Michaels. They were selling packs of 6 with the wooden spoon included.  If you can't find them I'm sure you find a suitable alternative at your local craft/party store. Cupcake liners will work too!

Use your favorite box cake and some yummy frosting.  Add some sugar sprinkles and you'll have the cutest cupcakes ever!

1 Box of your Favorite Cake mix
1 Can of Frosting
Red, White (Clear) and Blue Sugar Crystals

For quick and easy prep use a store bought cake mix (prepare according to directions on the box) and frosting but if you have a favorite cupcake/frosting recipe use your own.

Bake your cupcakes, let cool and remove from wrappers.
The cups I used were 4 oz each. Place a tiny drop of frosting to the bottom of each cup. The frosting will make sure the cakes stay put.
All prepped and ready to go.
No need for the frosting to be perfect. Building a little mound of frosting is a good thing. It makes the Sno Cone look even more believable.
Dip 1/3 the frosted cupcake into the Red crystals...
Then into the Blue crystals...
Finally finish the middle with the White/Clear crystals.
To complete the look add a wooden or plastic spoon.
Serve and Enjoy!

Saturday, May 5, 2012

Chili Cups

Happy Cinco de Mayo!

Chili cups anyone?  These little bowls of goodness would be great for celebrating with friends, watching a big game or a weeknight dinner.  Bonus if you have kiddos running around. They love a Chili cup! 

There aren't exact measurements or ingredients to these Chili Cups so you can great very creative with all your favorites.  Come on...I'll show you.

Chili Cups

Sour Cream
Taco Sauce
Tortilla Chips
What else do you want on your Chili Cups?

Start by laying your favorite crunchy chip on the bottom of the bowl. Spoon on some Chili and go crazy.  Add on your favorites. I'm partial to pretty much everything on that list above!

It's a Chili Cup party.
Layer the chili on your favorite chips. 
Pile on the toppings!
Be creative. Your taste buds will thank you.
This is walking chili cup.  Slice a small bag of Fritos or Doritos along the side of the bag. (Don't be alarmed by the March 13th date on the bag. I made these on Superbowl Sunday so no Fritos were served past their freshness date!)
Start with the toppings. A layer or Chili, lettuce, cheese etc.  Kids will be all over this idea.
Ta Da! Walking Chili Cups.
Bonus * Easy Clean up 

Friday, April 6, 2012

Fried Pickles

I took a Southern Cooking class a few weeks back and we made a bunch of different southern treats.  The class allows you to participate in preparation, cooking, baking, clean up and eating. It's sort of a soup to nuts deal. A few hours with great friends and awesome food.  During the class we made Fried Chicken, Biscuits, Collard Greens, Cornbread, Pineapple Upside Cake, Ribs and Fried Pickles.  The fried pickles hit the spot as we put together our meal. This recipe comes together pretty quick and the frying takes just a few minutes.  These taste best served warm but I did keep some aside and put them in the fridge then rewarmed them the next day and they tasted just as delish. Don't forget the ranch dressing. It's a must!

Fried Pickles
Recipe Adapted from the BCAE class Southern Cooking for a Northern Home

Dry Mix
2 C. Flour
1/3 C. Cornmeal
1 1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp. Baking Powder

1 24oz. Jar of Dill Pickles (Spears or Chips)
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 C. Louisiana Hot Sauce
1/2 C. Buttermilk

Ranch Dressing for Dipping
Smoked Paprika (Optional)

Drain the juice from the pickle jar and refill the jar with the garlic and onion powders, hot sauce and buttermilk.  Seal up the jar, shake around and marinate for at least 30 min in the refrigerator.

In a deep frying pan over medium, heat the oil to 350 degrees.  

In a large bowl combine the flour, cornmeal, salt, pepper and baking powder

Remove the pickles from the buttermilk/hotsauce.  Add the pickles into the dry mix, toss and coat thoroughly. Shake off the excess mix by tossing lightly in a strainer.  Drop the pickles into the heated oil and cook in batches between 3-5 minutes or until golden brown on each side. 

When the pickles are golden brown remove from the oil and with a slotted spoon or kitchen tongs place on a paper towel or on a cookie rack to drain excess oil.

Serve while warm with a bowl of ranch dressing for dipping. Want a little smoky flavor? Add a sprinkle of smoked paprika to the ranch dressing and dig in!

Ingredients for the dry mix
The wet ingredients and the pickles. 
Drain out the pickle juice
Add the garlic and onion powders, hot sauce and buttermilk to the pickle jar, add the lid and shake until....
It looks like this.  Add the pickles back to the jar and put in the fridge for at least 30 min.
While pickles are in the fridge mix up the dry ingredients.
When you are ready to cook. Toss the pickles into the dry mix and coat.
Shake off he excess with a strainer or a hand held shaker utensil thingy.  Yes I made that up but from the picture you can tell what i meant, RIGHT?
O.K. Pickles are ready for the oil. Here we go.
Bubbly, bubbly, bubbly. Cook 3-5 min or until golden brown.
Yum. Let the pickles drain a bit while you finish the other batches.
All done. They are ready to plate up for your guests. You could also eat the whole dish yourself. No judgement here.
The finished project.
Now Dig in and enjoy!


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