ANTI-SUPERBOWL – PART II

Poor deluded Woodstock!

Poor deluded Woodstock!

ANTI-SUPERBOWL FUN – PART II

We’re picking up with details for the Chex Mix Throw Down and Board Game Party

CHEX MIX THROW DOWN AND BOARD GAME PARTY:

Basically it is the same party as the Popcorn Thrown Down and Movie Party that I posted yesterday. See that post at https://atzimmesrevived.wordpress.com/category/anti-superbowl-fun/  .  Use the same ballot that is on that page for choosing the best Chex Mix, but  you will ask guests to bring a large bowl of a Chex Mix concoction to enter in the Throw Down Contest, and everything else is same, except put out a bowl of the Original Chex Mix instead of plain popcorn and a bowl of M&Ms and a bowl of Dried Cherries mixed with Cashews and Bridge Mix or other chocolate like Whoppers. For your entry, choose one of the favorites or find your own:

Chocolate Mint Chex Party Mix (recipe to follow)

Peach Cobbler Chex Party Mix (recipe to follow)

Kansas City BBQ Chex Mix (recipe to follow)

 

STAR WARS-STAR TREK-DR. WHO MARATHON PARTY

Rent, buy, or borrow, enough DVDs of one of the above themes (I think I’d go with the original Star Trek series for it’s Camp value) to last maybe 3-4 hours. By that time the game should be over or it will be dinner time. Have a variety of snacks and beverages. Try using recipes that go with the theme. Basically, enjoy the movies, have lots of laughs, and have good treats on hand. If you run out of watching materials, try to write an episode as a group. That should be good for lots of laughs. Now, for some recipes:

FOR STAR TREK THE ORIGINAL SERIES:

Deviled Crab (recipe follows)

Mushroom Cheese Canapes (recipe follows)

Plomeek Soup (recipe follows)

Nutcake (recipe follows)

Just make things up! Really, nothing sounded too great to me. If anyone has any great recipes for this category let me know! If I have time, I’ll continue researching this tomorrow, but onward…

clip-art-book-297x300

 

SNACKS TO CURL UP IN BED WITH A BOOK AND READ WITH:

Maybe the title of the book you are going to curl up with can be an inspiration to you…I am current reading an e book called Season of the Harvest which is Book I of the Harvest Trilogy by Michael R. Hicks. The book so far (I’m on Chapter 5) talks about corn. So for my snacking, popcorn is a natural, as is corn chips with salsa. I have to have chocolate, and since I’m being indulgent by staying in bed just to curl up and read, I would have to have some good truffles (homemade or purchased, as long a.s they are chocolate and truffles, I don’t care which) and I would have my diet coke so I can stay awake to enjoy the book.

I am also reading Andrew Greeley’s (may the good Father rest in peace), Irish Tiger. Greeley is the other of my two favorite authors (Diana Gabaldon being the other). Since the main character, Nuala, is Irish, I would nosh on green colored goodies and minty treats.

Or, since we are ordering Chinese food for dinner, why not have oriental snacks such as:

Frozen Mini-Egg Rolls

Frozen Pot Stickers

Asian-Flavored Snack Mix

Some nice Chinese Tea or a Chinese Tea or Japanese Sake would be good too, but I’d stick with my diet coke.

CUDDLE AND MAKE DINNER TOGETHER PARTY FOR TWO

Well, the cuddling part should be obvious and you should know how to do it, right, so I’ll go on to the cooking together. Split up the menu and each of you prepares part of it. Make it simple but fun. I would advise making dessert the night before so you can sleep in as late as you wish, although don’t forget the Rose Bowl Parade will be on. I do love watching that parade a nd the Macy’s Thanksgiving Day Parade. Ok, now for some more advice. Try to stay out of each other’s way while preparing. Knives can be dangerous is small crowded places and we don’t want anyone hurt. Have some relaxing, romantic music going while you cook and sing while you work. Sing to one another. One other thing, don’t forget to buy the champagne the night before, or other wine to enjoy during dinner. For our menu I suggest the following:

Appetizer – Shrimp Cocktail – buy the shrimp already cooked. If frozen, defrost as soon as you can. Buy or make your favorite cocktail sauce. Place a bit of lettuce in a Margharita glass, then place 4-6 shimp in it so they make a pleasing design. Serve with cocktail sauce on the side. Garnish with a half a wheel of fresh lemon on the rim of the glass. This is a good dish for the least experienced of you to make.

Soup – Chilled Corn Soup With Fresh Basil (recipe follows)

Salad – Fresh Tomato-Mozzarella Salad (recipe follows)

Entree – Slow Cooker Leg of Lamb with Garlic and Rosemary. (Recipe follows. This recipe makes enough for 6-8 people so you have two choices, freeze the leftovers for nights you don’t want to cook or cut the recipe in half. You need to get up early to make this as it takes 6-8 hours just to cook. I’d add another hour to prep-time. Paul and I are slow cooks, meaning it takes up forever to prep recipes, that is why I’m saying an hour of prep time.) If you want to sleep in late, broil up a couple of good steaks and bake a couple of potatoes to go with them.

Side Dishes – Crispy Asparagus (recipe follows) along with the potatoes from the Slow Cooker Leg of Lamb with Garlic and Rosemary if you make the lamb, or with baked potatoes if you opt to broil some steaks. This recipe is for the person with the most cooking experience to make.

Dessert – Elegant Eggnog Dessert (recipe follows) – To make this dessert, you MUST make this THE NIGHT BEFORE!!! The most difficult part of the recipe looks like it would be the cutting of the cookies for the trim. I would buy double the amount of cookies that the recipe calls for, just in case. If you have leftovers, nibble on them in bed!

 

chocolate milnt chex party mix

The recipes:

Home Cookin Chapter: SNACKS

Chocolate Mint Chex Party Mix

=============================

“Mint lover? You’re only 4 ingredients and 15 minutes away from a

make-your-own minty snack!”

PREP 15 mins

READY IN 15 mins

Original recipe makes 6 cups

Ingredients:

3 cups Chocolate Chex® cereal

3 cups Corn Chex® cereal

1/2 cup mint chocolate chips

1/2 cup peppermint-flavored dark chocolate pieces (MSS NOTE: Like

M&Ms)

.

Directions:

In large microwavable bowl, measure cereal. Set aside.

Line cookie sheet with waxed paper.

In medium microwavable bowl, microwave mint chips uncovered on

Medium (50%) about 1 minute, stir. Microwave an additional 15

seconds at a time, until chocolate is mostly melted and can be

stirred smooth. Pour over cereal, evenly coating pieces.

Microwave uncovered on High 3 minutes, stirring every minute.

Spread on waxed paper; cool 5 minutes. Stir in candies.

Store tightly covered.

Nutrition:

Calories141 kcal

7%Carbohydrates21.2 g

7%Cholesterol0 mg

0%Fat5.3 g

8%Fiber1.2 g

5%Protein1.9 g

4%Sodium147 mg

6%* Percent Daily Values are based on a 2,000 calorie diet.

Source: http://allrecipes.com/Recipe/Chocolate-Mint-Chex-Party-Mix/Detail.

aspx?evt19=1

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

peach cobbler chex party mix

Home Cookin Chapter: SNACKS

Peach Cobbler Chex Party Mix

============================

“Peach cobbler flavors in an easy Chex® party mix.”

PREP: 10 mins

READY IN: 15 mins

Ingredients

Original recipe makes 8 cups

Ingredients:

6 cups Cinnamon Chex® cereal

2 cups pecan halves

1/4 cup butter

1/3 cup packed brown sugar

2 tablespoons light corn syrup

2 (1.2 ounce) packages freeze-dried peach slices

.

Directions:

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar

and corn syrup uncovered on High 1 minute 30 seconds, stirring

after 1 minute, until mixture is boiling; stir. Pour over cereal

mixture, stirring until evenly coated.

Microwave uncovered on High 5 minutes, stirring after every

minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes.

Store loosely covered.

source: Recipe by Chex® Party Mix via

http://allrecipes.com/Recipe/Peach-Cobbler-Chex-Party-Mix/Detail.a

spx?ev

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Kansas City BBQ Chex Mix

Home Cookin Chapter: SNACKS

Kansas City Bbq Chex Mix®

=========================

Three ingredients and 10 minutes is all you need to have this

great-tasting snack ready. Chex Mix® Barbecue snack mix coupled

with cheese and sausage makes quite a treat.

Kansas City BBQ Chex Mix®

Prep Time 10 min

Total Time 10 min

Ingredients

1 Bag (8.75 oz) Chex Mix® barbecue snack mix

1 Cup cubed pepper Jack cheese (4 oz)

1/2 Cup bite-size pieces summer sausage

.

Directions

1 In medium bowl, mix all ingredients. Serve immediately.

Nutrition Information Serving Size: 1 Serving

Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat1

1/2g, Trans Fat0g ), Cholesterol5mg Sodium190mg Total

Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein2g ; % Daily

Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

deviled crab

Home Cookin Chapter: STAR TREK RECIPES

DEVILED CRAB

============

Deviled Crab: One of the many items that the food processor unit can

replicate onboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Deviled Crab

Ingredients

1 lb. fresh crabmeat

2 ribs celery, finely chopped

2 eggs

1 medium onion, finely chopped

1 bell pepper, finely chopped

3/4 cup corn bread crumbs

3/4 cup white bread crumbs

1/3 cup mayonnaise

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Dash of Tabasco

Preparation

Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat

together remaining ingredients until smooth. Mix well with crab mixture. Pack

into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot,

about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread

crumbs.

Serves 6 to 8.

.

Mushroom With Ladybug. border=
(via CulinarySchools.org credit for clip art only not recipe)

Home Cookin Chapter: STAR TREK RECIPES

MUSHROOM CHEESE CANAPES

=======================

Mushroom Cheese Canapés: Among one of the items that the food processor unit

can replicate aboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Mushroom Cheese Canapés

Ingredients

3 Tbs. butter

1 shallot, peeled and minced

1/2 lb. mushrooms

1 Tbs. lemon juice

1 1/2 cup Gruyère cheese, grated

1 egg, beaten

1/2 cup heavy cream

Salt and white pepper

12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Preparation

Heat butter in medium skillet. Add shallot and cook over low heat for 5

minutes, and add mushrooms. Cook until mushrooms become tender (about 20

minutes), and stir in lemon juice and salt and pepper; set aside. Then,

combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly

greased baking sheet. Drop a dollop of the mushroom mixture onto each bread

slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until

cheese mixture browns slightly. Serve warm.

Serves 8

.

Plomeek Soup

Home Cookin Chapter: STAR TREK RECIPES

PLOMEEK SOUP

============

Plomeek Soup – Star Trek: The Original Series

foodreplicator.tumblr.com

startrek.com

Plomeek soup is a traditional morning meal on the Vulcan homeworld. Taking a

page from the mostly vegetarian Vulcans, the Earth version is vegan-friendly.

You’ll Need:

1 onion

2 garlic cloves

5 carrots

2 small-medium sweet potatoes, peeled

3 small-medium beetroots, peeled

3 sticks celery

1 litre vegetable stock

Salt and pepper

Vegetable oil

Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of

gloves when peeling the beetroots if you don’t want to get pink hands! Then

chop up all the vegetables, including the onion and garlic cloves, into

chunks. Don’t worry about making them too exact as they will all get blended

at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add

the rest of the vegetables and cook for a few minutes. Add 750ml of the

stock, reserving the rest. Bring to the boil, then reduce the heat and simmer

until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until

smooth. Alternatively, you could use a hand blender if you have one. When all

the soup is blended, check the flavour and add salt and pepper to taste. At

this point, check the soup’s thickness – if too thick, add the remaining

vegetable stock as needed.

Serve and garnish with parsley if desired – although I’m sure the Vulcans

would consider this highly illogical.

SOURCE: http://foodreplicator.tumblr.com/post/31475290319/plomeek-soup

.

photo-24775701-pecan-nuts

Home Cookin Chapter: STAR TREK RECIPES

NUTCAKE

=======

Nutcake: With Spock’s katra logged in McCoy’s mind, Kirk described him as

fruity as a nutcake. (“Star Trek III: The Search For Spock”)

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a

lost recipe in the 23 century, and slang is slipping.

Nutcake

Ingredients

2 cups all purpose flour

2 cups granulated sugar

2 eggs

2 tsp. soda

2 tsp. vanilla

20 oz. canned crushed pineapple (not drained)

3/4 cup chopped pecans

1 stick oleo

8 oz. cream cheese (room temp)

1-3/4 cup powdered sugar.

Preparation

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice,

and pecans well. Pour into a 9×13 greased and floured pan. Bake in a

preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the

hot cake.

.

Asian-Flavored Snack Mix

Home Cookin Chapter: SNACKS

Asian-Flavored Snack Mix

========================

source: Gourmet Live | January 2011

By Gina Marie Miraglia Eriquez

Photo by Chris Gentile, Gourmet Live

via

http://www.epicurious.com/recipes/food/views/Asian-Flavored-Snack-

Mix-365215

Yield: Makes 14 cups

Active time: 15 minutes

Total time: 1 1/2 hours

“The Asian standbys of soy sauce, hoisin, and toasted sesame oil,

along with those crisp and shiny Japanese rice snacks, have become

so much a part of American cuisine that’s there’s nothing ‘ethnic’

about this truly addictive party mix. We guarantee that you won’t

be able to keep from nibbling on it all evening long! In fact, we

predict that you will find yourself making it often because you

won’t want to run out of it.”

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon Asian sesame oil

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

8 cups (3 ounces) popped popcorn

6 cups (6 ounces) rice cereal squares

1 (5 ounces) can chow mein noodles

1 (3 oz) package Asian rice cracker snack mix

2 cups salted roasted cashews or dry-roasted peanuts

1 cup wasabi peas or dried peas

.

preparation

Preheat oven to 250°F with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in

sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix,

cashews and wasabi peas in a very large bowl. Drizzle with butter

mixture and toss well to coat. Spread evenly in 2 large (18- by

13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

cooks’ notes: Snack mix can be made 2 days ahead and kept in an

airtight container at room temperature. If for some reason it

needs to be re-crisped, reheat it in the rimmed sheet pans in a

preheated 250°F oven for 10 to 15 minutes.

nutrition information: per serving (10 servings)

POWERED BY Edamam

Calories484 Carbohydrates52 g (17%) Fat27 g (42%) Protein10 g

(20%) Saturated Fat9 g (47%) Sodium476 mg (20%) Polyunsaturated

Fat5 g Fiber4 g (15%) Monounsaturated Fat12 g Cholesterol36 mg

(12%)

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ear_of_yellow_corn

Home Cookin Chapter: SOUPS

Chilled Corn Soup With Basil

============================

Time: 15 minutes

Yield: 4 appetizer servings, or 6 to 8 servings as an hors

d’oeuvre

Chilled Corn Soup

“No-cook, chilled blender soups are so quick to make it almost

feels like cheating. This one stars sweet corn that’s been tarted

up with buttermilk and lime juice, spiced with garlic and

scallion, and imbued with fresh herbs. While straining it isn’t

entirely necessary, it will give you a smoother, more elegant

soup. But when it’s too hot to breathe, let alone dig out the

strainer, you have our permission to skip it.

Serve this in espresso cups or shot glasses as an hors d’oeuvre,

or in bowls as a first course.”

INGREDIENTS:

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

¾ teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

.

PREPARATION:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups

kernels). Discard cobs and place kernels in a blender. Add

buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup

ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids.

Serve soup garnished with radish slices and a drizzle of olive

oil.

source: MELISSA CLARK

http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-

basil

MSS NOTE: The soup is a pale green when completed. I would

strain the soup if you serve as a shooter or in espresso cups,

otherwise I would not strain as I like something to chew in my

soup most of the time. Also consider the person you are making it

for. Do they have digestion problems, swallowing or chewing

problems? If the answer is yes, strain the soup.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ROSEMARY LEG OF LAMB

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

=======================================================

“To add flavour, I like to give meat a quick turn in a hot pan to brown the

outside before tossing it into the slow cooker; sometimes this is difficult

with a long leg of lamb; when I have a bone that makes it impossible to lay

the piece of meat into a skillet, I brown it quickly on the grill. Browning

meat adds flavour; if you like, pour whatever liquid you plan to use in the

slow cooker into the pan to loosen all those flavourful browned bits – give

it a swirl and then pour into the slow cooker. Browning your veg will boost

flavour too.

If you like, toss a couple handfuls of new potatoes or diced thin-skinned

Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker

first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a

squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re

a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and

garlic and a few glugs of red wine or stock. (This would be a great way to do

smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay

foil over the top and crimp it around the open edges, sealing those gaps.

Voila.”

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

olive or canola oil, for cooking

1 bone-in leg of lamb

4-5 medium Yukon Gold potatoes, chopped into chunks, or about the same

quantity of small new potatoes

1 head garlic, peeled

salt

a few sprigs of rosemary

about a wineglass full of red wine (or stock)

Rub the oil all over the lamb and either brown it in a hot pan or throw it on

the grill to get some colour. Meanwhile, toss all the potatoes and about half

the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and

rub it over the surface, then sprinkle with salt. Toss in a few sprigs of

rosemary and pour some wine in around the potatoes, cover (if the bone sticks

out, cover the lid with foil to seal in the heat) and cook on low for 6-8

hours. Carve the lamb and serve with the potatoes, finished with a squeeze of

lemon, if you like. Serves 6-10.

SOURCE:

http://www.babble.com/best-recipes/leg-of-lamb-in-the-slow-cooker-with-garlic

-and-rosemary/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Crispy-Asparagus-OR

Home Cookin Chapter: VEGETABLES

Crispy Asparagus

================

SERVES 4

“Crispy Asparagus is a dish that works just as well alongside a

juicy dinner steak as it does for a brunch or light lunch. This

fresh veggie side dish is sure to become a regular on your menus.

What You’ll Need:

1 pound asparagus, trimmed

1 egg

1 tablespoon milk

1 cup Italian-flavored bread crumbs

1/2 cup olive oil

Parmesan cheese (optional)

.

What To Do:

In a deep skillet, heat 1 inch water over high heat until boiling.

Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined.

Place bread crumbs in another shallow dish.

In a skillet, heat olive oil over medium-high heat until hot. Dip

asparagus in egg mixture then into bread crumbs, coating

completely. Sauté asparagus in hot oil until golden. Drain on a

paper towel-lined plate and serve immediately. Note

Sprinkle with grated Parmesan cheese just before serving, if you’d

like. Share This Recipe

Read more at

http://www.mrfood.com/Vegetables/Crispy-Asparagus#PFW4jQPFswIQm5G3

.99

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

elegant eggnog dessert

Home Cookin Chapter: Desserts

Elegant Eggnog Dessert

======================

“This impressive dessert has become so popular that I have to make

three every year—one for my

Husband to take to work, one for our family on Christmas Eve and

one for his family Christmas Day!

Any flavor of Pirouette cookies can be used, and vanilla can be

substituted for the rum flavoring.” —Lisa Scanio, Tampa, Florida

TOTAL TIME:

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

.

Directions:

Cut each cookie into two 2-1/2-in. sections; set aside. Crush

remaining 1-inch pieces.

In a small bowl, combine the cookie crumbs, cracker crumbs and

butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the

eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.

In another large bowl, whip cream until stiff peaks form. Fold

whipped cream into pudding mixture. Spoon over crust.

Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies

around dessert and press gently into sides.

Refrigerate leftovers.

Editor’s Note: This recipe was tested with commercially prepared

eggnog. Reduced-fat eggnog is not recommended.

Source: Originally published as Elegant Eggnog Dessert in Taste

of Home December/January 2008, p21

Read more:

http://www.tasteofhome.com/recipes/elegant-eggnog-dessert#ixzz3OFY

bEYBp

Publisher Photo

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Woodstock Kicking The Ball cartoon – http://www.glitter-graphics.com/users/sunshine65 

Stack of Books clipart – http://fairviewoklibrary.org/?page_id=131

Ear of Corn clipart – http://sweetclipart.com/multisite/sweetclipart/files/ear_of_yellow_corn.png


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BABY IT’S COLD OUTSIDE – 26 IDEAS ON HOW TO STAY WARM

cold-clip-art-cold-weather-clipart-17

Baby, it’s freezing out here!

 

I don’t know about where you live, but tonight, January 5, 2015, in the Rochester, New York area, it is 13 degrees Fahrenheit. Baby’s it’s cold outside. So, how do people keep warm? For myself,1. I hibernate as much as possible. 2. I keep the heat set to 72 degrees and 3. huddle under an extremely thick, heavy quilt and 4. put two afghans (not the dogs) over that. 5. I drink hot tea. 6. I keep the hubby nearby. Not everyone is so lucky, so I thought I’d do some research to see how others beat the cold.

7. Insulate your windows with bubble wrap and a spray bottle filled with water. See the how-to at http://home.howstuffworks.com/green-living/insulate-windows-bubble-wrap.htm

Not only will this method save your money, but it’s green. They claim that this method will reduce heat loss by approximately 50%. That’s not something to sneeze at!

I found many great hints at http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/ :

8. Shower with the door open. The warm, humid air from doing this will add humidity to the air which in turn will raise the temperature of the entire house.

There are so many more great ideas at news.distractify.com that you must go check them out. I wanted to list them all here, but I don’t want to plagiarize their whole web page! Again, that URL is: http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/

wikiHOW says:

9. Use a hot water bottle. Water retains heat for a long time, making hot water bottles an affordable and effective way to stay warm. You can use one while sitting at your desk or watching television, and a water bottle under the blankets will keep your bed warm through the night.

10. Wear appropriate winter clothing. Look for jackets that are made of down or wool. If it’s snowing or raining, wear a water-resistant jacket or shell to prevent getting soaked.

The website where I found the above hints has many more ideas. Their URL is: http://www.wikihow.com/Keep-Warm-During-Winter

A British website

http://www.mirror.co.uk/money/personal-finance/10-ways-keep-warm-save-4602593 came up with this fantastic idea:

11. Make a rice sock. A rice sock I hear you say? What’s one of them? Well you can buy teddies filled with rice and lavender that you heat in the microwave for a minute or so as a hot water bottle alternative. It’s a pretty efficient way of getting heat into something – certainly more energy efficient than boiling a kettle full of water. But instead of spending £20 on a shop bought one, fill a sock with rice and lavender, tie the end and you have your own hand warmer. You could even pop it under the duvet before you go to bed to warm the sheets.

I want to know when we can eat it! Sounds like a yummy combination to me…steamed rice though and lavender.

12. This same website suggests that instead of capping your fireplace, you should install a chimney balloon. If you have an open fireplace which is unused you are losing a huge amount of heat and literally burning money in heating costs. You could have your chimney capped but this could easily set you back a couple of hundred pounds. Another option is to install a chimney balloon. You can pick these up for less than £30 and the saving on heating costs could be substantial!

From their photo, I can’t tell if chimney balloons are just normal balloons or if there is really such a thing as a chimney balloon. Do any of you know the answer or do I have to research it?

13. http://mentalfloss.com/article/60076/12-toasty-tips-staying-warm-cold-weather wisely advises those who do not have access to adjust the thermostat in their apartment or office building to outsmart the device by making it “think” the room is colder than it actually is. Putting ice near the thermostat often does the trick. See how this trick is done at http://www.instructables.com/id/7-Winter-Life-Hacks-to-Keep-You-Warm/

14. One method mentalfloss.com mentions that I adore is to bake all day! Using your oven heats up the whole house. You’ll feel even cozier if you invite friends—and all their body heat—over to eat four dozen cookies.

Not only will you add heat, but the house will smell terrific and you will have yummy treats to go with a hot cup of tea, cocoa or coffee! What could be better, more satisfying and warm your insides!?!

15. The trusty old Farmer’s Almanac tells us to Keep OUR Feet Warm.

I highly recommend “house slippers” indoors. I know that it sounds a bit old-fashioned, but having the rubber sole really makes a difference.

One reader adds, “I’m from Florida. But when it’s cold, like when we got down to 23 last week, socks are my best friends. A soft, cozy pair worn to bed keeps my feet toasty warm, and as long as my feet are warm, I’m comfortable with the thermostat turned down.”

“Keep changing your socks! Everybody forgets that your feet sweat, and THAT can make you cold even though you are layered up.”

For the outdoors, it really helps to insert foam liners in your boots or hiking shoes to give your toes an extra layer of insulation.

http://www.almanac.com/blog/editors-musings/blog-keeping-warm-winter

And finally, for today, the website at http://www.nyc.gov/html/oem/html/hazards/winter_tips.shtml has a very IMPORTANT treasure trove of health and safety advice for the winter. I am going to repost the first part here, but STRONGLY suggest that you click on the link above for the rest of this important information!!! So here without the numbering are ideas numbers 16-26.

Tips for Staying Warm

Exposure to cold can cause life-threatening health conditions. Avoid serious conditions such as frostbite and hypothermia, by keeping warm.

  • Wear a hat, hood, or scarf, as most heat is lost through the head.
  • Wear layers, as they provide better insulation and warmth.
  • Keep fingertips, earlobes, and noses covered if you go outside.
  • Keep clothing dry; if a layer becomes wet, remove it.

Snow Removal Safety Tips

  • Stretch before you go out. If you go out to shovel snow, do a few stretching exercises to warm up your body. This may prevent injury.
  • Cover your mouth. Protect your lungs from extremely cold air by covering your mouth when outdoors.
  • Avoid overexertion. Cold weather puts an added strain on the heart. Unfamiliar exercise, such as shoveling snow or pushing a car, can bring on a heart attack or make other medical conditions worse. Take frequent rest breaks, and drink plenty of fluids to avoid dehydration.
  • Keep dry. Change wet clothes frequently to prevent a loss of body heat. Wet clothing loses all of its insulating value and transmits heat rapidly.
  • Stay safe. Walk carefully on snowy or icy sidewalks. If using a snowblower, NEVER use your hands to unclog the machine.
  • Maintain an awareness of utilities when shoveling snow. Do not cover fire hydrants with snow when clearing sidewalks and driveways. Do not shovel snow into manholes and catch basins.
  • Offer to help individuals who require special assistance, including seniors and people with disabilities.

I think that slow-cooker soup recipes are just the right thing to cook overnight to help keep you and your house warm. Here are the recipes that sounded good to me. I am also going to include some old-fashioned stove-top method soups. Can’t hurt to have both the oven and the slow-cooker going. Just DON’T LEAVE THE OVEN ON OVERNIGHT! I don’t think that’s very safe.

 

 

slow-cooker chicken soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Chicken Noodle Soup

===============================

Ingredients:

5 quart slow cooker

2 stalks of celery

3 large carrots

1 medium onion

2 tsp. salt

1/2 tsp. pepper

3 lb. whole or cut up broiler/fryer chicken

1 tsp. dried basil

3 c. water

16 oz. noodles, uncooked

.

Prepare the vegetables by washing the celery and peeling the

carrots. Then cut them into slices, keeping them consistent in

size.

Place the carrots and celery in the bottom of a 5 quart slow

cooker. Cut the onion into slices and lay them on top of the

carrots and celery.

If a whole chicken was purchased, cut it up into pieces. For

information on how to cut up a whole chicken, see RecipeTips.com

Cutting Up Chicken. Clean the chicken and remove the skin and

excess fat. Place the pieces of chicken on top of the vegetables.

Sprinkle the salt, pepper and basil over all of the chicken.

Pour the water over all the ingredients in the slow cooker.

Cover and turn the slow cooker on high and cook for an hour.

After an hour turn the cooker down to low and cook for an

additional 6 to 8 hours. Or, cook on low for 8 to 10 hours. Check

for doneness after 8 to 10 hours. Vegetables should be tender when

poked with a fork and the chicken should be done.

Check chicken doneness with an instant read thermometer. Internal

temperature should be 180°F for the dark meat and 175°F for the

white meat. Or, if pierced with a fork the juices should run

clear.

If chicken is done, carefully remove it from the slow cooker so it

does not come off the bones.

Add the uncooked noodles to the slow cooker with the vegetables

and broth. Cover and cook an additional 15 minutes on high.

While the noodles are cooking, remove the meat from the bones

and cut into bite size pieces.

When the noodles are done, add the chicken pieces back in the

slow cooker. This is a fairly dense soup, so if more liquid is

preferred, just add some hot broth to the slow cooker.

Cover and cook until meat is thoroughly heated and then serve.

Note: Watch the doneness of the noodles carefully. It is best to

cook them a little underdone because after adding the meat back

in, the noodles will continue to cook as the chicken is being

reheated. If the noodles get overcooked they will become mushy and

fall apart in the soup. The noodles could also be boiled in the

traditional manner on the stove top and then added to the soup

along with the chicken after it has been removed from the bones.

MSS NOTE: Cooking time may vary depending upon age of your crock

pot, so watch it. If I were you, I would not cook noodles in the

soup, but cook them on the stove like package directions instruct,

drain, then add to each individual bowl before serving.

source:

http://www.recipetips.com/kitchen-tips/t–1280/slow-cooker-soup-an

d-stew-recipes.asp

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

slow cooker vegetable beef soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Beef Vegetable Soup

===============================

Recipe by JUDY G

“Easy, delicious, wonderful on cold winter days or anytime!”

Ingredients

Original recipe makes 6 servings

PREP: 10 mins

COOK: 6 hrs

READY IN: 6 hrs 10 mins

Ingredients:

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

Salt and pepper to taste

.

Directions:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup

mix, and salt and pepper to taste into the slow cooker; stir to

combine. Cook on LOW for at least 6 hours. Add water if necessary.

source:

Judy G via

http://allrecipes.com/recipe/slow-cooker-beef-vegetable-soup/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

CheeseburgerSoup2

 

 

 

Cheeseburger Soup In The Crockpot (Lighter Version)

===================================================

Author: Brett

Recipe type: Soup Cuisine: American

Easy and hearty cheeseburger soup you can make in the crockpot all

day.

Ingredients

1 pound of lean burger, browned and drained

1 bag of frozen O’brien style hashbrowns (these have the peppers

and onions for extra flavor)

2 14.5 oz. cans of Nacho Cheese soup

1 ½ cans of milk

½ medium onion, diced

2 tbs. dried parsley

5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes

– if you are big on bouillon cubes

-they are easier to store)

.

Instructions

#1. In a medium pan, brown your burger and drain the grease.

#2. While the burger is browning, add the rest of the ingredients

to the crockpot; frozen hasbrowns, cheese soup, milk, onion,

parsley, chicken broth.

#3. Turn the crockpot on high and then add the drained burger. Mix

everything together and let cook on high 5-6 hours or until the

potatoes are cooked through.

Turn to low or warm once the potatoes are done.

#4. Serve with crackers on the side.

source: Brett via

http://www.thismamaloves.com/cheeseburger-soup-crockpot/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

French Onion Soup

 

 

French Onion Soup

=================

“Cooking the onions for a very long time over low heat mellows

their flavor. Don’t stir them too often or they won’t caramelize.

This soup tastes best when made with homemade beef stock.”

SOURCE: MARTHA STEWART LIVING, OCTOBER 1999

http://www.marthastewart.com/340253/french-onion-soup

4 tablespoons unsalted butter

2 pounds yellow onions, sliced 1/4-inch into half circles

1 teaspoon sugar

1 tablespoons all-purpose flour

1/2 cup dry sherry

3 cups Homemade Beef Stock Homemade Beef Stock

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

Salt and freshly ground black pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyere cheese, grated on the large holes of a box grater

(about 3 cups)

.

DIRECTIONS

Melt butter in a large Dutch oven or heavy pot on medium-low heat.

Add onions. Spread them out in as thin a layer as possible.

Sprinkle with sugar, and cook, stirring just as needed to keep

onions from sticking, until they are melting and soft, golden

brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat. Add sherry, stock,

and thyme, and bring to a simmer.

Cook, partially covered, for about 30 minutes, to allow the

flavors to combine.

Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six oven-proof bowls. Arrange the bowls on a

baking pan. Place 1 or 2 slices of toasted bread over each bowl of

soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and

place under the broiler until cheese is melted and crusty brown

around the edges. Watch carefully that bread doesn’t burn.

Serve immediately.

Servings: 6

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

vietnamese-pho-beef-noodle-soup-recipe

 

 

Home Cookin Chapter: SOUPS

Vietnamese Pho: Beef Noodle Soup

================================

Prep Time: 30 minutes

Cook Time: 4 hours

Adapted from my favorite Vietnamese cookbook

Into the Vietnamese Kitchen

‘Sometimes, I omit the 1 pound of beef meat in the broth (you’ll

see I’ve made it optional) – as I’ve found That as long as I have

good bones, the broth will have enough flavor to not need the

extra beef meat.”

MSS NOTE: I STRONGLY suggest that you go to this website to read

the entire low-down on this recipe. There is detailed

instructions as to specific ingredients. While this recipe is

complete, I would say, it would benefit you to read the original

recipe and then make notes on your copy of this version of the

recipe. The URL is

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

INGREDIENTS:

THE BROTH

2 onions, halved

4″ nub of ginger, halved lengthwise

5-6 pounds of good beef bones, preferably leg and knuckle

1 pound of beef meat – chuck, brisket, rump, cut into large slices

[optional]6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds,

1 tbl fennel seeds, 5 whole star

Anise, 1 cardamom pod, 6 whole cloves – in mesh bag]1 1/2

tablespoons kosher salt (halve if using

Regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular

sugar

2 pounds rice noodles (dried or fresh)

Cooked beef from the broth (shredded or thinly sliced)

1/2 pound flank, London broil, sirloin or eye of round, sliced as

thinly as possible.

Big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of fresh bean sprouts

Hoisin sauce

Sriracha hot sauce

.

DIRECTIONS:

Char: Turn your broiler on high and move rack to the highest spot.

Place ginger and onions on baking sheet. Brush just a bit of

cooking oil on the cut side of each. Broil on high until ginger

and onions begin to char. Turn over and continue to char. This

should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool

water. Boil water, and then add the bones, keeping the heat on

high. Boil vigorously for 10 minutes. Drain, rinse the bones and

rinse out the pot. Refill pot with bones and 6 qts of cool water.

Bring to boil over high heat and lower to simmer. Using a ladle or

a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish

sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef

meat and set aside (you’ll be eating this meat later in the bowls)

Continue simmering for another 1 1/2 hours. Strain broth and

return the broth to the pot. Taste broth and adjust seasoning –

this is a crucial step. If the broth’s flavor doesn’t quite shine

yet, add 2 teaspoons more of fish sauce, large pinch of salt and a

small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep

doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/London broil/sirloin as

thin as possible – try freezing for 15 minutes prior to slicing to

make it easier. Remember the cooked beef meat that was part of

your broth? Cut or shred the meat and set aside. Arrange all other

ingredients on a platter for the table. Your guests will

“assemble” their own bowls. Follow the directions on your package

of noodles – there are many different sizes and widths of rice

noodles, so make sure you read the directions. For some fresh rice

noodles, just a quick 5 second blanch in hot water is all that’s

needed. The package that I purchased (above) – needed about 45

seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls

next to the stove. Fill each bowl with rice noodles, shredded

cooked beef and raw meat slices. As soon as the broth comes back

to a boil, ladle into each bowl. the hot broth will cook your raw

beef slices. Serve immediately. Guests can garnish their own bowls

as they wish.

source:

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

Man with a thermometer graphic – http://www.clipartpanda.com/clipart_images/cold-weather-clipart-17-1720543