Four Seasons secret guacamole: Olé! My girlfriends and I have a tradition — every time one of us turns 40 (which, for the record, I am NOWHERE NEAR), we take a trip. The birthday girl gets to choose where…so far, we’ve done Mexico and Scottsdale, Arizona. In Scottsdale, we stayed (on a great deal) at the swanky Four Seasons resort. The thing I remember most about the Four Seasons is not the pool or the plush chaise lounges with misters to keep you un-sweaty, it’s the most amazing guacamole we had at dinner one night. This guac was prepared from scratch, tableside. It was the best guacamole I’ve ever had. From my secret recipe pile to yours… Four Seasons Scottsdale Guacamole 4 Ripe Avocados 2 Limes, juiced 1 Roma Tomato, diced 1 Small Red Onion, diced 1 Jalapeno, deseeded and diced 1/2 cup Cilantro, chopped 1 tsp Ground Cumin 1 tsp Fresh Ground Black Pepper Kosher Salt to Taste Take the avocado cut across the center and split in halves. Add remaining ingredients, stir to combine, and season to taste.
Salted Butter Caramel Ice Cream I do believe that I have found the Holy Grail of Ice Cream recipe! I adore caramel. It's my weakness. I love it more than-- gasp-- chocolate. As I read the posted recipe, several times, I finally got the courage to make my own caramel. ... ...and making an ice cream base with egg yolks. EQUIPMENT: A heavy gauge metal pot works best for making caramel. is important for making ice cream (you'll soon see why). is perfect for pouring the hot caramel that will become the salted pralines. My personal advice on making caramel: Read the directions a few times and rehearse the steps in your mind. I'll have a printable recipe card, at the bottom of this post. Mis en place: Use quality vanilla; I really like Singing Dog Vanilla . I'll be honest and admit that I don't keep Fleur de Sel salt in my pantry, and that's what David recommends. Heat the sugar over moderate heat until the edges begin to melt. (Or, at least, most of it—there may be some lumps, which will melt later.)
Homemade Truffles Intro Tradition tells us to leave Santa a tall glass of milk with a heaping plate of cookies. While there is nothing wrong with cookies I just have to wonder if maybe Santa is bored. This year I recommend pulling Santa out of his cookie rut. While you are making truffles for the big man go ahead and make extras because they make a wonderful little gift this time of year. The key to a perfect homemade truffle is first and foremost to use good chocolate. If money was no object I would most always choose 70% Guanaja Feves Valrhona . The next key to creating the perfect truffle is the ganache. I tend to have a ganache supply in the fridge at all times for those sudden chocolate urges. You could take simply roll your balls of ganache into cocoa powder and be done with them but I really recommend the extra step of dipping them in melted chocolate. Happy candy making! Dark Chocolate Truffles 8 oz dark chocolate, finely chopped ½ cup heavy cream ¼ teaspoon salt Let sit until cool. 1/2 cup heavy cream
RO-tel It On The Mountain When we moved to our new digs a few weeks ago, I couldn’t wait to get cookin’ in my new-to-me kitchen. I LOVE our little kitchen. In particular, the stove that came with it. It’s got a handy double oven that I’m sure I’ll put to good use when we entertain. A couple of weeks after we “settled” in {far from it, actually}, I hosted a little family birthday party for my oldest. adapted via kendallboggs.com 3 pkgs. mini fillo shells {in the frozen aisle} 1 can Rotel, drained almost all the way {I used Mild} 1 bag real bacon bits 1 1/2 cups shredded colby & monterrey jack cheese 1 cup mayonnaise C’mon people. In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended. Add in the cheese and stir until mixed. Now go ahead and fill your shells. Are you worried about the combo of mayo/bacon/cheese/& Rotel? Hands down, these little cups are one of my most FAVORITE appetizers ever!!!
in the kitchen Dips are always a crowd pleaser and they are an easy app for the host to prepare too. For your Superbowl party why not set up a dip bar to keep your guests snacking through out the game? Set your table up with all the fixins for the big game! Here are some dip ideas! Jalapeno Popper Spread 2 (8oz) packages of cream cheese 1 c mayo 1 (4oz) can chopped green chili's 1 (2oz) can chopped jalapenos 1 c grated Parmesan cheese Stir all ingredients except the Parmesan cheese until well incorporated. Taco Dip 1 package taco seasoning mix 1 (16 oz) can refried beans 1 (8oz) cream cheese 1 (16oz) sour cream 1 (16oz) jar of salsa 1 large tomato chopped 1 green pepper chopped 1 bunch green onions chopped 1 small head lettuce shredded 2 c shredded cheddar cheeseIn small bowl mix taco seasoning with refried beans. Corned Beef Stuffed Pumpernickel 1 loaf of round pumpernickel (about a 2 lb loaf) 1 (12 oz) can corned beef 1 small onion chopped 2 small dill pickles chopped 2 (8oz) packages cream cheese Enjoy!
HolyCrapTheseAreAmazing Cookies Let me start right off by saying that no, that is not the official name of these cookies – but it should be. Their official name is Peanut Butter Corn Flake Balls. That’s a decent enough name. It is accurately descriptive. However, it comes nowhere close to describing the flat out, mind-blowing awesomeness of these sticky, gooey, creamy, chewy little blobs of edible bliss! The first time I ever ate one was when my daughter was in the second grade. Anyway, that particular year, her class had a Halloween party, and one of the moms brought these cookies. …So, I ate a cookie. The recipe for these cookies so simple that a 4 year-old could make them. Make these cookies. Holycraptheseareamazing Cookies (Makes about 3 dozen cookies) 1 cup sugar1 cup corn syrup1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)6 cups corn flakes3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.) Directions Combine sugar and corn syrup in a medium saucepan.
Broccoli Salad Oooooh, I just love that the weather is turning warmer. I'm giddy. Can you tell I'm giddy? Well, ya can't see me but if you could, you'd see that I was giddy. This salad has been making the BBQ circuit for many a-generation. Ingredients: 5 cups chopped broccoli 1/2 lb. bacon, cooked and crumbled 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup finely chopped onion 1/2 cup sunflower kernels 1 cup mayonnaise 1/2 cup sugar 3 tbsp. vinegar 1 tsp. fresh black pepper Directions: Chop broccoli. I don't usually use the stalks in this salad, just the florets (the tops). I like to make sure I chop them up into manageable, bite-size pieces. To save on time, you can purchase bags of fresh chopped broccoli florets.Most grocery stores carry the larger bags near where the bagged lettuces are located. In a large bowl, add broccoli, bacon, raisins, walnuts, chopped onions and sunflower kernels. In a medium bowl, make the dressing.Whisk together mayonnaise, sugar, vinegar and black pepper until thoroughly combined.
Savory Sweet Life-Easy Recipes for Everyday Cooking - Part 9 If you’ve been following the posts this week on Savory Sweet Life, Instagram, or my Facebook page, you probably noticed a surge in posts – particularly baking ones. One could easily come to the assumption that I’m eating way too decadently and indulging beyond what is normal. Ah….if it was only that simple. Life is never simple, is it? My mom and dad came to this country with nothing and raised 6 children under the poverty line. Imagine that you entered your recipe into a local blue-ribbon contest and won. Caroline’s meatballs combine SPAM® Less Sodium, coconut-curry rice, and fresh cilantro rolled into a rice ball then breaded in shredded coconut and panko breadcrumbs. [Written yesterday] Today is a proud mama day. Not just any cookies. Despite waking up to snow covered driveway, Spring is here and I am feeling very hopeful about a lot of things. I’ve had many conversations with Mom since Dad died. Last month I felt a bit sad when I had to fill out his Kindergarten registration form.
Chocolate Covered Peanut Butter Ball Awesomeness Be warned, these are the tastiest, yummiest things ever. Seriously. Overwhelming deliciousity. If you make them, you will eat half of them, or more. Just to give you an idea of how good they are, I made them for a cookie exchange with my husband's extended family two years ago. Recipe Mix together: 2 cup creamy peanut butter 3 cup rice krispies 1lb (3cup) powdered sugar1/4 cup melted butter Make balls and dip in melted: 2 (maybe 3) package milk chocolate chips Put on cookie sheets in fridge to harden. Okay so just to give a few pointers since I've been making these since I was a little child. Depending on the peanut butter you use, you may have to add more powdered sugar. The original recipe my mom used called for a bag of semi sweet chocolate chips and a bar of milk chocolate. If you have left over melted chocolate, you can always use it creatively doing something else. You're very welcome.
www.bettertimesinfo.org/gravy.htm Most of us remember the gravies from our grandmothers' tables. Somehow gravy just isn't the same anymore. Everywhere you go you see "gravy mixes", which leave a lot to be desired when it comes to taste. This is sad because homemade gravy is one of the most frugal recipes you can find, and even though it is very cheap, it generally tastes better than the most expensive mix in the supermarket. Gravy over toast makes a frugal but filling breakfast, lunch, or dinner. Leftover gravy can be combined with cooked pasta and vegetables, or hamburger and pasta for your own homemade "hamburger helper" (which is all that hamburger helper is - pasta and gravy). Better Times Cookbook | Justpeace | Better Times | BobWaldrop.net |Access to Energy Conservation | On Pilgrimage in Oklahoma City ! The Basic Rule of Thumb for Gravy: A tasty gravy has oil, flavored liquid, and something to thicken the liquid: Thin gravy: 1 tbsp oil or butter, 1 tbsp flour, 1 cup liquid. Liquid. Microwave gravy? Measure!
broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter. In the bottom of a large bowl, lightly beat your egg.
Ganache Recipe at Epicurious This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency. Ingredients 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream 1 lb (454 grams) semisweet or bittersweet dark chocolate Preparation 1. 2. Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate. Storage: Store the icing in an airtight container and refrigerate. Yield: 3 1/2 cups (800 g) Epicurious Editors' Note: This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. Used with permission of Sterling Publishing Co., Inc., NY, NY.
Warm Bean Dip So with all the talk and posting of Super Bowl party grub I have to be honest, I am not a fan of football. At all. No offense to any of you fans out there, but I'm just keeping it real. Thankfully, I lucked out and married a man that isnt a fan either. He is a lover of motocross and dirt bikes. I can live with that. So with my confession, I do have to say that we like to watch the Super Bowl. (no that is not my manly hand, it's my hubbys) Warm Bean Dip 1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans (16 ounces, each) refried beans 1 packet taco seasoning 2 cups cheddar cheese, shredded 2 cups monterey jack cheese, shredded DIRECTIONS: Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Bake for 25-30 minutes, or until cheese in melted and slightly browned.